biding in the joints and the grossenes thereof remaineth in the joynts as hard as stones This phlegme engendreth the Gowt vncurable There is another phlegm thick and grosse like to the molâ—en glasse in colrr clammines and weight Secondly vnnaturall phlegm differeth in Tailage for there is certain phlegm that is sweet which is by mingling of blood with phlegm And vnder this is coÌ„tained the vnctuous flegm which is ingeÌ„dred by mingling vnctuous blood flegm There is another manner of vnsavory phlegm caused of rawnesse as certainly glassy phlegm There is another salt phlegm caused by mingling of choler And this is more biting drier and lighter then any other flegm through the choler mingled therewith which is dry light and sharp And this phlegm is often found in their stomacks that be phlematick that drink much strong wine and that vse salt and sharp meats because it cleaveth to the stomack and causeth other while thirst intollerable and running by the guts if it sometime fleâ—eth them and causeth the blood menâ—â—n and in the fundament oftentimes induceth strong costivenesse There is another phlegm that is sharp by mingling of sharp melancholy therewith and sometime through boyling of fiâ—gine as it chanceth in the swéet juyces of fruits that first boyl and after wax ripe And this phlegm appeareth oftner in their stomacks that digest ill then in other parts for naturall Choler floweth to the mouth of the stomack to stirre vp the appeâ—ite which desconding downward sometime mingled with flegm maketh it sowre and this is perceived by sowre belchings And otherwhiles this phlegm is engendred in the stomack by boyling with a weak heat There is another phlegm called Pantick which is sometime caused by mingling of pontick melancholy But this is seldoms by reason that pontick melancholy so very scarce It is sometime caused through vehement coldnesse thereof whereby the moistnes thereof is congeled somwhat altered to earthlines and thereupon commeth no weak heat which causing it to boyl should convert it into sharpnes nor no strong heat which digesting it should turn it into blood There be two kinds of Choler naturall and vnnaturall Vnnaturall Choler is the some of bloud whose color is ruddy and clear that is câ—trine in the last degree of citrines as Saffâ—on heads and it is light and sharp and the hotter the more redder it is And after this Choler engendred in the head it goeth wite the bloud into the veins the other goeth into the purse of the gall The part that goeth with the blood endureth therewith both for necessity and profâ—e It is needfull that it mingle with the bloud to nourish the cholerick members It is behooveful that it make the blood subtile and cause it to enter into the veins The part that goeth to the purse of the gall goeth thither for necessity and profit The necessity is double The one is néedful for all the body to mundifie it from cholerick superfluities The other necessity is in respect of the gals pâ—râ—s The prest also is double The one is to wash the Eâ—drails from dregs and clammy phlegm cleading to them The other is to wash the guis and Muscles that they may féele the thing that hurteth them and voyd all other filthines The proof of this is that the cholick chanceth often times by stopping of the hole that commeth from the purse of the gall to the guts Vnnatural choler is double For one is vnnatural through outward cause mingled therewith The other is vnnaturall through a cause in it self for the substance thereof is not naturall Choler vnnaturall through an outward cause is another known and fame as and is is that that phlegm is mingled with and it is called famous or notable by reason that it is often engendred And of this kind of Choler commeth the third that is wel known There is another that â—â—lesse famous and that is it wherewith melancholy is mingled Famous Choler is either â—â—tâ—me and engendred by mingling of subtile phlegm with naturall choler or else it is yolky like to the yolks of egs and is engendred by mingling of gross phlegm with a naturall choler Choler of lesse same is caused two ways One is when the choler is burned in it self and turned to ashes from which the subtile part of the Choler is not separated but mingled therwith and this choler is the worst Another is when melancholy commeth from without and mingleth it with the choleâ— And this Choler is better then other is ruddy in color it is not clear nor â—lowing but more like to vein-bloud This vnnatural choler having his own proper substance without mingling of any other humor is often engendred in the liver by reason that the subtilenes of the blood burneth it self turneth into choler and grossely into melancholy Another choler is engendred in the stomack of ill meats not digested but corrupted or â—is it is engendred in the veins by other humors And of this choler be two kinds for one is called Choler Praslive like the color of the bearb called Praslion which is engendred of the yolkines when it is burned for burning causeth a yolky blacknesse in the choler which mingled with choler citrine engendreth a green cholet The other is called rusty choler like to rusty Iron and it is engendred of Prassive when Praslive is burned only til the humidity thereof be dryed away and of the drinesse beginneth to war white And these two last Cholers be ill and venemous yet rusty is the worst Likewise there be two kinds of melancholy naturall and unnaturall The naturall is the dregs and superfluity of good blood whose tallage is between sweet and pontick And thus melancholy when it is engendred in tâ—â—â—â—ver is â—â—rted in two paris Of which one entreth with the bloud and the 〈◊〉 remaineth in the veins the other is conveâ—â—ed to the splenâ— The first part entieth with the bloud for necessity and profit It is néedful that it mingle with the blood to nourish the melancholy cold and dry members as the bones The vtility is to make thick and then bloud to stint the superflous tunning thereof to make it strong and to strengthen those members into which it must be converted The other part that néedeth no blood goeth to the spiâ—ne both for necessity and profit The necessity is double one vniversall through out the body to purge it of melancholious superfluity The other is but particular onely to govern the sâ—lent This melancholy is also profitable for mans body for it â—â—tinneth to the mouth of the stomack straining out the humidityes that is findeth there as a woman strayning a cows dugs draweth out the milk this vtility is double First it constraineth thicketh and comforteth the stomack Secondly by reason that the eagernesse thereof moveth the mouth of the stomacke it maketh one to have an appetite to meat Vnnaturall melancholly is a thing burned or ashes in respect of other humors Of this there are four famous kinds
pipe of the Eights and let the doyce are diminished The eleventh is it angmenteth the strength for thereby the body is discharged of grief wherefore the vertue is angmented Tres insun iâ—tis Majus September Aprilis Et sunt Lunares sunt velut Hydriades Prima dies primâ— postremaque posteriorum Nee sarguis miâ—uâ— necâ—arnibus Anseris vti In senevel juvene si venae sanguine plenae Omni mense bene confort incisio Venae Hi sunt treimenses Majus Septembris Aprilis In quibus eminuas vt longo tempore vivas Three speciall Moneths our text doth here remember For letting-bloud Aprill May and September The Moon rules most these Moneths yet certain days Some do deny and other some dispraise The first of May and the last of Aprill As also of September they hold ill Days of these Moneths they do forbid to bleed And think it dangerous on a Goose to feed But this is idle for these Moneths are good And for our health in these to let our bloud For old or young if bloud abounding be All Moneths it may be done advisedly If length of days and health you do desire These are the Moneths that bleeding best require Here the Author saith that these thrée May September and Aprill are the moneths of the Moon and in them are days forbidden to let bloud that is the first of May and the last of September and April Though this be a common rule yet it is false For the foresaid days may be as good and as worthy to be chosen as the other after the diversity of the Coustellation in them Farther he saith that in those days one should not eate flesh which is also false and erroueous and very withchcraft I think the Author had this saying of the Jews which observe such manner Secondly he saith That men of middle Age and young solkes whose Veyns be full of bloud may be let bloud every moneth for those may well reâ—â— resolution and in them is great quantity of good bloud Thirdly he saith that bloud-letting for mans health must be done in one of these three moneths May September and April But yet with difference for in April and May the Liver-veyn must be let bloud because then in Spring the bloud encreaseth And in September in the splene-veyn because of Melancholy which then in Autumn encreaseth Frigida natura frigens regio dolor ingens Poit lavacrum cottuns minor aetas atque senilit Morbus prolixus repleâ—iâ— potus escae Si fragilis vel subtilis sensius stomachi sit Et fastâ—diti tibi non sit slebothomandium A cold complexion and a chilly ayr Aches or ingreams that to inslame prepare Bathing and wanting dallying in that sport Where Venus most delighteth to resort Too young or else too old A long disease Eating or drinking nature to displease Sea-sick feeling when the stomacks weak And empty Veyns that loathingly do speak All these forbid bloud-letting and advise Not then to deal therewith in any wise Here the Author setteth dawn twelve things that do hinder bloud letting The first is coldnesse of complexion For as Galen saith Bloud letting cooleth and augmenteth coldnesse Because as Isaac saith bloud is the foundation of naturall heat and in regard that bloud-letting voydeth the bloud it voydeth heat and so consequently cooleth The second is a fervent cold Countrey vnder which a cold season should be comprehended which also letteth bloud-letting for in a Country and Season very cold the bloud is closed in the deepest parts of the body and the bloud that carrieth in the vpper parts the cold maketh thick which to avoid is no wisdome The third is fervent ach vnder which also may be comprehended great inclamation of the body for if one in such accidents be let bloud there followeth great motion agitative contrary to nature and greater inflamation which weakneth nature more The cause of this motion agitative is attraction to divers parts for by bloud-letting attraction is caused to the place that is let bloud and by great ach attraction is cause to the place of ach The cause of greater inflamation is that by bloud-letting the humors be moved whereby they be the more inflamed And this is truth when blouâ—-letting is little and artificiall yet if it be done till one swound it is wholesome in the foresaid cases For this bloud-letting when it overcommeth the attraction of the ach it causeth not motion agitative and like wise it taketh away inflamation when there be no humours that should move heat and cause more inflamation This is Galens mind saying Gal. comments illius apli qua geruntur There is no no better medicine for an impostume of fervent inflammation Fevers and a great Ach than bloud-letting The fourth is bayning specially resolutive for that denyeth Bloud-letting because that were vacuation vpon vacuation which Nature cannot easily bear The fifth is carnall copulation for immediatly after that one should not be letten bloud because of double weakning of Nature The sixth is too old or too young as it is before touched Of this Avicen sayth Take heed how thou lettest one bloud in any of the foresaid cases except thou trust in the figure insolidite of the muscles largnesse of the veyns the fulnesse of them and ruddy colour The seventh is long sicknesse for by such letting of bloud Nature is doubly feebled both by long sicknesse and diminishing This is truth sayth Avicen except there be corrupt bloud for then bloud-letting is wholesome The eight is great repletion of drink The ninth is to eat too much meat and vnder this is comprised meat vndigested The cause whereof as Avicen sayth is this There be three things that draw to them that is emptinesse heat and secret vertue or property Then if the veyns be empty through voyding of bloud they draw to them from the stomack or liver undigested or supersluous meat or drink which undigested meat when it commeth to the members cannot be amended that is digested for the third digestion cannot amend the fault of the second nor the second of the first if the fault be so great that it cannot convert into the members and it there remaining may cause some disease The tenth is feeblenesse for bloud-letting is a strong voyder as Galen saith therefore a feeble person may not endure great diminishing of bloud The eleventh is subtile sensiblenes of the stomacks mouth which is called the heart-string for of such bloud letting sowning followeth lightly And vnder this wesknesse of the stomack is comprised an easte flowing of choler to the mouth thereof inducing vomiting wherefore they that have the foresaid accidents should not be let bloud for by bloud-letting the humors moved be endured to the stomacks mouth as to a place accustomed And because it is a weak and an impotent member to resist that flixe therefore by such letting of bloud many inconveniences chance This is one cause why so many sound when they he let bloud by reason that Choler
floweth to the stomack which biting the stomack paineth the heart and stomack so that it causeth one to sound The twelfth is loathing for if in this loathing one be let bloud when the veyns be empty they draw to them ill matter that causeth loathsomnesse And besides the foresaid accidents thâ—â—â— be yet other that hinder bloud-letting First voyding of menstruous stire or the Emrauts for one diseased with either of these should not be let bloud yet it may be done to divert the flix or matter another tray The second is rarenesse of composition for in rare bodies is much dissolution And therefore this dissolution sufficeth them without evacuation as Galen saith Gal. 9. Res. The third is rawnesse and clamminesse of humours for then beware of leting of bloud because it encreaseth rawnes of humors therefore in long sicknesse ye should not be let bloud for of rawnesse humors encrease strength séebleth and the sicknesse prolongeth And therefore Avicen saith That in long sicknesse before one is let bloud he should take a laxative although he need both Rawnesse of humors is caused two ways One is through aboundance of humors that choke natural heat which choking breedeth raw humors and then bloud-letting is wholesome Wherefore Alexander saith Letting of bloud in the beginning of dropsie is wholesome Alex 2. l. cap. hydropic when it commeth by aboundance of menstruous bloud that through some cause is prohibited to issue or by aboundance of the Enmauds For like as a little fire is quenched under a great heap of wood so likewise naturall heat is suffocated with aboundance of humours The second cause of raw humors is féeblenesse of naturall heat as in folks of feeble complexion or such as have him long sick or be very aged for then the said bloud-letting is vnwholsome because it augmenteth rawnesse for the bloud that conserveth heat is drawn out and so the body is made cold and the humors more raw Therefore the bloud must be left to digest raw humors The fourth is vndue disposition of the ayr either too hote or too cold for much heat causeth strong resolution and great cold maketh the bloud thick and vnapt to issue or avoyd Quid debes facere quando vis stsbothomari Vel quando minuis fuer is vel quands minutus Vnctio siv potus lavacrum vel fascia motus Debent non fragili tibi singula mente teneri What should we do when we to bleeding go These faw instructions following will show Before and after unction will do well Lest the incision or the veyn should swell Yet unction without wine is not so good It prevents sowning and begets new bloud Bathing is wholesome in divers times observed And linnen cloths ought well to be reserved After bloud-letting be discreet in walking And trouble not the brain with too much talking This Text declareth five things that ought to be done about Bloud-letting Five things in letting bloud some before some at the time and some after The first is annointing which otherwhile is vsed in the Bloud-letting as to annoint the place or veyn that is opened to asswage the veyn Sometime it is vsed after Bloud-letting to keep the gash that it close not vp too soon that the humors that be lest in the veyns may have some respiration and some ill fumes voyd out The second is to drink and specially wine which is good in Bloud-letting if one happen to sown add also it is very wholâ—some after Bloud-letting to revive the spirits and engender new Bloud which thing in practise all Physicians observe The third is bayning which is wholesome thrée days before and thrée days after and not the same day It is good before if one think he have grosse humors within him for bayning looseth and moveth the humors and for the same cause it is wholesome to take a sharp strupe before to move dissolve and make subtile the humors And therefore when ye will let one bloud ye must rub the arm that the humors in the veyn be made subtile and prepared to issue out more eastly It is wholesome after bloud-letting that the residue of humors and vayors that be left behind may be loosed It is not wholesome the same day for bayning maketh the skin linnow or supple which made linnow will not abide the stroke that is given in bloud-letting and that is dangerous The fourth is binding with linnen cloaths which is very wholesome to stop the bloud after often evacuation thereof and before bleeding to draw the humors in the veyns and to cause them to swell and better to appear The fift is moderate walking after bloud-letting to dissolve and make subtile the humors and afterward to loose the residue of the humors that be left behind Some vse to let bloud fasting vut some other say it were better to eat a rere rafted Egge first and thereto drinke a draught of wine about the hour of nine or ten before dinner and forthwith to let bloud because when the stomack is empty nature retaineth still the bloud more strongly lest she should lack nourishment But when they have eat a little nourishing meat as wine and egges is then nature suffereth the bloud better to issue Exhilar at tristes iratos placat amantes Ne sint amentes flebothomia sacit Bleeding removes sad motions from the heart Asswageth anger being too mallepart And those distempered fits procur'd by love Bloud-letting gently doth them all remove Three effects of bloud letting First it maketh a sad person merry Secondly it pleaseth angry folks and the reason is this because much melancholy mingled with blood causeth heavinesse and much choler causeth anger which two humors as they be mingled with blood are drawn our by blood â—etting Thirdly it keepeth Lovers from furious raving for iâ— removeth the blood from the head and avoideth is by other exteterior parts Furthermore there be five cause of blood-letting The first is that the aboundance whether it be in quality or quantity or both should be voided For as Avicen sayth Two manner of folks must be let blood One are such as be disposed to be sick that have aboundance of bloud in quantity The other are they that are sick already through the malice of humours or blood But there is a difference in these bloud-lettings For bloud-letting for the aboundance of bloud ought to be much but when it is done to avoid ill bloud it must be moderate as Galen saith And therefore they do very ill that let themselves blood till they perceive the good blood issue for peradventure all their blood shall run out ere they see any good bloud appear Therefore they should void a little at once and after the mind of Galen in this case Before they let one bloud they should give him good meats to engerder good blood to fulfill the place of the ill blood that is avoided and after within a little space to let bloud a little and a little This
is called direct letting of bloud for it is done to avoid aboundance of bloud and of such humors as should be avoided The first indirect cause is the greatnesse of the disease and greatnesse of the apparent vehement inflamation for as Galen saith There is no better Medicine for an Impostume of vehement inflamation Fevers and a great ach then bloud-letting The second indirect cause is that the matter which is to bee avoided beâ— drawne unto the place from whence it must be avoided And therefore in retention of the menstruous flix Emetauds The great vein in the feet called Saphena must be opened as Galen sayth to draw down the matter of the bloud The third indirect cause is to draw the humours to the place contrary to the place that they flow to to divert them after from the place Therefore for too much aboundance of menstruosity the vein Basilica must bee let blood to turns the matter to the contrary part and so to void it from the proper course And therefore he that hath a Pluresie on his left side must be let bloud on the right side to divert and draw the matter to the place contrary to that place that it enclineth so And likewise if it be on the right side to let blood on the left The fourth indirect cause is that by letting of blood one portion of the matter may be avoided that nature may be strong upon the residue and so letting of blood is wholesome when the body is full least impostumes grow for the regiment of nature is feeble in regard of these humours Wherefore when a portion of matter is voided nature governeth the matter so that it should not flow to some weak place and breed an Impostume Fac plagam largam mediocriter vt cito fumus Excat vberius liberiusque cruor The Orifice or as some say incision When as for bleeding you do make provision Ought to be large the better to convay Grosse bloud and sumes which issue forth that way Grosse humors and grosse bloud must needs have vent In cold or hottest times by good consent Here the Author saith that the gash or Orifice made in letting of bloud ought to be of a mean largenesse that the grosse blood may easily issue out for when the gash is straight the pure blood only goeth out and the gross abideth stil in And note that sometime the gash must be great and sometime smal The gash must be great for thrée causes First because the humors be gross and gross blood must be voided as in them that be melancholly Secondly in winter the gash must be great for cold engrosseth the humors Thirdly for the aboundance of humors for they avoid better by a great gash then by a smal But the gash must be smal when the person is of weak strength that the spirits and naturall heat avoid not too much and likewise in a hot season and when the blood is pute Sanguine subtracto sex hâ—ris est vigilandum Ne somni fumus laedat sensibile corpus Ne nervum laedat non sit tibi plaga profunda Sanguine purgatus non carpas protinus escas When bloud is come away ye must be sure Six hours after watchfull to endure Least sleep raise fumes or turning on that arm Impostumes breed by doing it least harm The nerves and sinews Arteries also Offend not if in health you mean to go The blood thus purg ' d you instantly may eat So that the humors be in quiet set Three things must be considered when one is let blood First that bee sleeps not in sixe houres after least the fume engendred by sléept ascend to the head and hurt the brain Furthermore least in his sleep he turns him on the arme that in let bloud and thereby hurt him and least the humors by sleep flow to the painfull member by reason of the incision and so breed an impostume For Galen sayth Impostumes breed in the body or in a member that is hurt the humors will flow thereunto But Avicen assigneth another cause That by such sleep may chance confraction of the members The cause may be as Galen saith That sleep is unwholesome in the Ague-fit Gal. 2 aph super illo In quo c. because naturall heat goeth inward and the outward parts wax cold and the fumes remain unconsumed whereby the rigor is augmented and the Fever-fit prolonged Also by moving of the humors in letting of blood fumes are â—aised up to the sinews and brawns of the arms which remaining vnconsumed wax cold in sleep and ingresse in the viter parts And therefore it one sleep immediately after letting of blood they cause confraction of the sinews and brawns of the arms And he saith further That one in letting of blood must beware that he make not the gash too deep least he hurt a sinew Gal. coniâ—â—â—uâ— aph que reguntur or an arterie-string under the vein for hurting of a sinew causeth a mortal cramp or loss of a member as an arm or a finger and hurt of an artery-string causeth bleeding uncurable And one ought also not to eat immediately after he is let bloud but he must tarry til the humors in him be at quiet least the meat before it be digested be drawn together with the blood to succor the hurt member Omnia de lacte vitabis rite minute Et vitet potum flebothomatus homo Prigida vitabit quia sunt inimica minutis Interdictus erit minutis unbilus acr Spiritus enultat minutis luce per auras Omnibus apta quies est motui valde nosivus Shun milk and white meats when we are let blood Because at such times they are never good And drinking then perforce we should refrain With undigested drink ne're fill a vein Cold and cold 〈◊〉 with all cold things beside Are then our enemies by proof well tryed Cloudy and troubled Ayrs are likewise ill With melancholy bloud the veyns they fill Too stirring motion or excessive labour Avoid and with soft ease the body favour Here the Author saith sive things must be eschewed of him that is let bloud The first is milk and white meats for by stirring of humors caused by letting of bloud oft times some humors sloweth to the stomack therefore if he should eat milk by mingling with the humors it would corrupt in the stomack sith of it self it is very coruptible And also by reason that it is sweet the milk may be drawn to the veyns undigested and through stirring of humors lightly corrupt Secondly he must beware of much brinking for by reason that the dryns be empty the drink vndigested is lightly drawn to them as is before said Thirdly be must eschew all cold things as well outward as inward as meats very cold ayr cold hathing thin clothing resting on stones colonesse of the head and séet for by reason that the naturall beat is feebled by setting of bloud the body will soon be too cold Fourthly he that is
turpisicatua When too much Red wine carelesly we drink It bindes the belly makes the voice to shrink This Teâ—â— sheweth to vs two hurts that come by overmuch drinking of Red wine The first is that over much drinking of Red wine maketh one costive The â—eason as some say is because such Red wine heateth â—â—re â—hen other of that sort and is more nutritive For in thâ—â— thaâ—â—â— is better it dryeth more and in that thâ—â— it is more neâ—â—â—â—â—tive it is more desirously receiued of nature But â—eâ— this Text may be best vnderstood by overmuch drinking of binding Red wine which is somewhat eager sharp and costive And coneâ—ning this know that if the stomack or the guts be feeble in their naturall operation that then red or black wine called Stiptick which is somewhat tart ought to be used and drunken as they vse to do that by debility of stomack are laxative and can hold nothing Thus saith Hypocrates in the Canon Palm us quidem c. And also Galen in the comment of the same But he that wil comfort the vertue of digestion the cleaneâ—â— Wine or meanest in substance and colour of a good and convenient savour and of sufficient strength and somewhat stiptick is most wholsome The second thing is hearsenesse of the throat the which hoarsenesse some red Wines do cruse and â—nduce onely thorough their drinesse and earthinesse And this hurt commeth also by drinkink red wines that grow in the parts of Brâ—baâ—â— through their stâ—pticity and earthinesse and especially this griefe chanceth when the said Wines be not well fined But yet they make not a man costive because Must that is very red is wont to cause the Flixe by reason of his earthy dregs mingled there withall the which byteth and gnaweth the guts of which gnawing commeth the Flixe and such Wine should not be drunk till it be fined For so long as it gnaweth through the earthy dregs thereof a byting time is raised to the brain which gnaweth and biteth the eyes and maketh them red Such inconveniences are ingendred by new vnflued Wines of Brabant Whether they be white or red through their earthinesse The cause why this fume is mordicative is by reason that the Wine that it commeth of is mordicative For Galen sayth Ga. in commâ—nâ—o iâ—â—i is pha qui câ—escuut c. Whatsoever is dissolved from a thing must needs be like the thing from which it is dissolved Allia nux ruta pira raphanus theriaca Haec sunt Antidotum contra mortolevâ—nenum I reade from Garlick Nuts Hearb-grace or Rew Pears Radish-roots and Treacle do ensue Such vertuous qualities that they all serve As Antidotes against poyson to preserve In this Text are comprised six Remedies against Venom The first is Garlick which is very medicinable against such inconveniencies as are wont to be sugendred of water Garlick and especially it is wholesome Sâ—â—ap 〈◊〉 segre câ—p de alleo Avi 2 can ca. de alâ—â—o c. if one hap to drink naughty corrupt water wherefore Serapion saith That if one eate Garlick first and drink corrupt water after it shall not hurt him Whereunto Avicen agreeth The same operation is also in Onyons as Avicen saith and so Oayons may be comprehended under Garlick And Avicen saith That an Onyon is subtile piercing and scowring with stipticity and openeth strongly Also it is hot in the third degree wherefore it heateth ill waters and letteth that they with their coldness hurt not the stomack and it maketh gross humours pure and causeth them lightly to issue for Vinegar being mixt with an Onyon doth greatly sortiâ—â—s his subtill piercing or entring vertue and keepeth one from thirstinesse the which eating of Onyons is wont to cause The very same is veriffed of Garlick And Avicen saith That after one hath drunken grosse and troublous waters he should eat Garlicke because it fineth them and maketh them lightly to descend and letteth that they hurt not the Stomack and Entrayl in regard that they stop not the Veines Also Garlike is good to eats before one take his Iourney and it is one of the best and most wholesomest things for them that come out of a cold ayr Avi 1 1 cap. de regendo inter or go into it as Avicen saith And by this it appeareth that Garlik is specially good for them that journey and wander over divers Countries and vse divers Drinkes according to these Verses Allia que jejunio sumpserit ore Hunc ignotarum non laedit potus aquarum Neediversorum mutatio facto locorum He that takes Garlick early in the morn Needs let no drink by him to be forborn Diversity of countries he may see And well enabled if his mind so bee Moreover Garlik drunke with Wine is good against the stinging of venomous worms and bytings of Serpents which thing Avicen sayth that he proved avi 2 can ca. de allic also it is good against the biting of madde Dogges and a platster made of Garlick Fig-leaves and Comine is good to lay to the place that is bitten with a venemous beast called Mugall Also an Onyon as Avicen sayth is wholesome to annoynt the place that is bitten with a mad dog either with the juyce thereof or a Plaister thereof made with Salt and Rew. And an Onnyon eaten expelleth the hurt of venemous things And some say that they ingender in a mans Stomack a moyst humour very wholesome against the hurt of venemous things Now here is to be noted that Garlicke Onyons and also Leeks are not wholesome for temperate bodyes nor hot and specially when they be eaten raw For then they nourish very little and ill and they ingender sharp pricking bloud yet they make grosse humors subtile and break or cut clammy humours And when they be sodden they lose the pricking and yet then their vertue inciâ—ive cutting and subtilative remaineth Therefore when they be sodden they be wholesommer then raw Leeks he hot and dry and their nourishment is naught they hurt the eyes Eating of leeks and ingender black melancholly bloud and cause terrible dreames they hurt the â—news with their pricking and they hurt the Tâ—â—th and â—ummes and chollerick and melancholly folkes should not use to eat them and specially raw Onyons be hote Fating of onyons and they have an earthy superfluous heat and a waterish moustnesse subtile and vndigestd If they he eaten raw they ingender ill humours and corruptible putrifaction in the stomack and they cause ill dreams and dreadfull and also head-ache And if they be too much used they marre the memory and trouble the understanding and make one beside himself But when they be sod with the broath of good flesh and so â—aten they cause good digestion and theâ—r hurtfullnesse is diminished and they moderate the coldness of meats wherewith they be sod but the best is not to use them Garlick is hot Eating of Garlick declining somewhat to humidity but lesse then Onyons
though there be many not famous The first is ashes of Choler The second is ashes of flegm if the phlegm that is burned wer very subtile and watrish then the melancholy therof engendred will be salt in talâ—ge But if the phlegm be gross that is burned then the ashes thereof or the melancholy of it engendred inclineth to sowernes or ponticity The third is ashes of bloud and this melancholp is salt a â—â—tle inclining to sweetnesse The fourth is ashes of naturall melancholy And if naturall melancholly whereof soever it be be subtile then it will be very soâ—r And when it is cast out upon the ground it boileth and laboureth of the ayre and causeth both flies and beasts to avoid the place But if the naturall melancholy be grosse the vnnaturall thereof engendred shall not be sower Sanguiâ—eorum signa Natura pingues isti sunt aâ—quejocantes Sempor rumores upâ—unt audire frequentes Hos Venus Bacchus delectant fercula risus Et facit hos hilares dulcia verba loquentes Omâ—i us his studâ—is habiles suxt ac magis apti Qualibes ex causa nee hos leuitâ—r moves ira Largus amans hilaris ridens ruberque coloâ— iâ— Cantans carnosus satis audax atque benigâ—â—us To Sanguine men Nature hath much commended First with a jocond spirit they are attended Desirous to hear tales and novelties Women nor wine they gladly not despise Their looks are chearfull and their language sweet For any study they are prone and meet No common matter kindles angers fire Contentious company they not desire They are liberall loving mirthfull and benigne Fleshy and fat capring and apt to sing No muddy countenance but smiling chear And bold enough as causes may appear Here the Authour teaching vs to know Sâ—nguine folkes sâ—â—th that a sanguine person is naturally sat But yet wee may not understand that sanguine â—â—â—ks be properly fat For that is a token of a cold complexion as saith Avicen But they be sat and fleshy withall â—orfat in Sanguine persons is taken for Fleshy Avicen saith That aboundance of all ruddy flesh and stiff signifieth a hot and a moyst complexion as a sanguine person is For the aboundance of ruddy flâ—sh witnesseth fortitude of vertue assimulative and multitude of bloud that work and war by heat and moystâ—re as witnesseth Galen saying The aboundance of flesh is engendred of the aboundance of bloud For heat perfectly digesting and the like â—ertue to flesh maketh the flesh fast and stiff Also Avicen saith Every fleshy body without aboundance of fat and greace is sanguine Whereto Galen assenteth Secondly the sanguine person is merry and jucond that is to say with merry words he moveth others to laugh or else he is glad through benignity of the sanguine humour provoking a mall to gladnesse and â—ocondity through clear and perfect spirits engendred of bloud Thirdly he gladly heareth fables and merry sports for the same cause Fourthly he is enclined to â—â—â—hery through heat and moisâ—nesse provoking to caâ—uall-copulation Fifthly he gladly drinketh good wine Sixthly he delighteth to feed on good meat by reason that the sanguine person desâ—â—eth the most like to his complexion that is good wines and good meats Seventhly he laugheth lightly for bloud provoketh to laughing The eight is the sanguine person hath a gladsomâ— and an amiable countenance through likelinesse of colâ—ur and fairnesse of complexion The ninth is he speaketh sweetly through amiablenesse of sanguine nature The tenth is he is aâ—t so â—â—â—â—n any manner of Science through livelinesse and peripicuity of wit The eleventh is be is not 〈…〉 and this commeth through moysâ—nesse abating the fâ—â—veâ— of choler provoking to anger The last two Verses rociâ—e some of the foresaid tokens and also some other First a sanguine person is free not covetous but liberall Secondly be is amorous Thirdly he hath a merry countenance Fourthly he is most part smiling of all which the benignity of the bloud is cause and provoker Fifthly he hath a ruddy colour For Avicen saith That ruddy colour of the skin signifieth aboundance of bloud And this must be vnderstood bright ruddy colour and not dark such as is wont to be in their faces that drink wines aboundantly and that vse sauces and sharp spices for such colour signifieth Lepry to come Sixtly he gladly â—â—â—geth and heareth singing by reason of his merry mind Seventhly he is fleshy through the causes beforesaid The eight is he is hardy through the heat of the bloud which is cause of boldnesse The ninth is the sanguine person is benigne and gentle through the bounty of the sanguine humor Flegma vires modicas tribuit latâ—sque brevesque Flegma facis pingâ—es sangâ—isreddit mediocres Sensus hebes tardus motus pigritia somnus Hic somnolentus piger sputamine multus Et qui sensus habet pingues facit color albus Men that be flegmatick are weak of nature Most commonly of thick and stubbed flature And fatnesse overtaketh them amain For they are sloâ—hfull and can take no pain Their fences are but dull shallow and flow Much given to sleep whence can no goodness grow They often spet yet natures kind direction Hath blest them with a competent complexion Here the Author sheweth certain properties concerning the complexion of phlegm First phlegmatick folks be weak by reason that their natural heat which is the beginner of strength and operation is but feeble Secondly phlegmatick folks be short and thick for their naturall heat is not strong enough to lengthen the body and thereforâ— it is thick and short Thirdly phlegmatick folks be fat by reason of their great humidity Therefore Avicen saith That superfluous grease signifieth cold and moistnesse for the bloud and the unctuous matter of grease piercing through the veins into the cold members through coldnes of the members do congeal together and so ingender in man much greate As Galèn saith in his second book of operation He saith also That sanguine men are midle men between the long and the short Fourthly phlegmatick folks are more inclined to idlenes and study then folks of other complexion by reason of their coldnes that maketh them sleepy Fiftly they sleep longer by reason of their great coldnesse that provoketh them to sléep Sixtly they be dull of wit and vnderstanding for as temperate heat is cause of good wit and vnderstanding so cold is cause of blunt wit and dull vnderstanding Seventhly they he slothfull and that is by cold for as heate maketh a man light and quick in moving so cold maketh a man heavy and slothfull The eight is they be lumpish and sleep long Est et humor cholera qui competit impetuosis Hoc genus est hâ—minum cupiens pracoliere cunctos Hi leviter discunt multum comedunt cito crescunt Inde magâ—animi sunt largi summa petentes Hirsutus fallax irascous prodigus audax Astutus gracilis siccus croceique coloris Choler is such an humor as aspiâ—es With most impetuous insolent desires
let bloud shouls not walk in dark cloudy or troublous ayr for that maketh him heavy and vninsty as is before said at Aer sit mandus c. And heavinesse is cause of melancholy bload Therefore he must walk in a faire clear ayr for that recreateth the naturall and lively spirits Fiftly he must eschâ— excessive labour and vse moderate rest for excessive stitting about then specially weaketh and moveth humors but temperate rest swageth motion Principio minuas in acutis peracutis Aetatis mediae multum de sanguine tolle Sed puer atque senex tollet vterque parum Ver tollit duplum reliquum tempus nisi simplum In the beginning of a sharp disease Then letting bloud is good if you so please The middle age doth favour bleeding best Children and aged folks may let it rest Or take but little from them In the Spring A double loss of bloud no hurtfull thing At other times to take but indifferently And still let good advice keep company Here he speaketh of four things First the letting of bleod should be done in the beginning of sharp diseases which are ended the fourth day For such be short and make no delay therefore they must be remedied at the beginning The second is that from 30 year to 45 or 50. one should be let bloud most for at that age Bloud encreaseth most of all nor the diminishing thereof letteth not the growing nor the bodily strength is not lessened therevy because the Body in that age groweth not but seemeth to stand still at one state The third is that old folke and children should be let bloud but little for young children need most bleed to nourish and encrease them and aged folks strength decayeth from them Fourthly in Spring-time double quantity of Blood should be boyded in regard of other seasons for that time specially enereaseth bloud as all Physitians say Touching the first saying a few rules concerning letting of blood would be given The first is that at the beginning of the sicknesse one should not be let bloud for as Galen saith That Nature is worker of all things and the Physician is Minister But he saith That no vacuation at the beâ—â—â—ning of sickness Gal. 3. reg Idem 3 Ape in consu agritu dini Ga in pho Inchoantibus morbi is naturall for as Nature in the beginning of sickness avoideth nothing likewise no more should the Physitian Yet three things withstand this Rule The first is furlo fity or sterceness of the matter For Avicen saith That when the sickness beginneth one should not be let bloud because letting of bloud shrreth the humours and maketh them subtile and to run throughout all the body except the matter be furious The second is aboundance of the matter for Galen saith That it is then behovefull to be let bloud or take a Medicine laxative to alleviate Nature loaded with aboundance of matter The third is greatnesse and sharpness of the sickness as when there is a great and an achfull imposiume though the matter be little For Galen saith If the Impostume be great ye must be let bloud at the beginning though there be but little matter least it break or open before it be ripe therefore to eschew many inconveniences bloud-letting must be done The second rule is that bloud-letting may not be done on the day of motion of the sicknes erists is a sudden indication either to hea'th or deaths mutation as in Crisis nor no other vacuation nor diverting of matter from the place that nature sendeth it to c. Nor likewise in the Ague fit For Galen saith That when the sickness is in his estate neither bloud-letting nor laxative should be done For then the matter ripeth which ripeth better by quietnesse then by stirring The third rule is that bloud-letting should not be done in beginning of the sicknes when Crisis is removed For Isaac saith in his Book of Vrines That though the Heart be the Engenderer of the bloud and spirits yet the bloud is foundation of Natural heat and sustaineth it for the heat is naturally thereof engendred And therefore be that voydeth Bloud voideth heat which should digest the matter of the sickness and so consequently the sicknesse is prolonged and strength weakned And therefore it is to be feared least through the lengthning of the sickness and weakning of the strength nature would sail The fourth rule is that the body having dregs of filth in the guts should not be let blood The cause is there be threâ— things that draw to them heat emptines and all things sharp so when as the veins be emptied by Letting of blood they draw to them from the next member as the guts and stomack whereby the belly is judurated and the matter in the Veins is more infected the Meseraike drawsth the humidities of the ordures and the ordures are dried the more therefore you must first mollifie the belly with Clisters or Suppositorieâ—â— except it war laxative alone The fift rule is that letting of blood should not be much vsed for by oft vsing thereof one drawing on in age falleth into divers diseases as Epilepsie Apoplexie and Palsey for by removing of the blood and heat many phlgematick super flutties are engendred that cause these diseases The sixt rule is that a woman menstruate or with child should not be let blood A Woman with Child should not for thereby the heat that digesteth meat is diminished and the food of that she goeth with is taken away specially when if that she goeth with waxeth great for then it needeth more food Thus saith Hypocrates When the menstruosity keepeth due course and avoidoth naturally enough letting of blood should not be done but when it avoydeth too much then to divert the matter it must be done for nature would not be let of her operation The seventh rule is that after the Chollicke passion one should not be let blood for by reason that Letting of blood stirreth vp the humors a Cholerick humor may flowe to the stomack and enflame it Nor after vomiting least humors likewise flow to the stomack Nor after the Flixe nor after great watching nor after much travell nor after any thing that greatly hurteth or dissolveth for in these two â—ases letting of blood should greatly move the humors and enféeble the strength Now it is to be considered who are meet to be let bloud and therefore we shall declare a few rules The first rule is that letting of blood is very expedient for delicate idle and corste folks and that vse meats engendring much blood The second rule is it is wholesome for those that have aboundance of bloud which aboundance is known by the thicknesse of the brine for aboundance of bloud maketh it thick and aboundance of Choler maketh it thin The third is they should be let bloud in whom melancholy aboundeth For when much naturall Melancholy runneth with the bloud throughout all the body not puristing the ill bloud then letting
of blood is wholesome There be two kinds of melancholymatural and vunafural Naturall is the dregs of bloud which when it aboundeth it runneth with blood and in letting of bloud is votded therewith For of the same temperate beat blood and melancholy the dregs thereof is engendred The fourth rule is that when boyling conturbation and calefactions of humors is feared it is wholesome to let blood and those persons as soon as they feel themselves inflamed should be let blood to avoid the foresaid motions caused by the great aboundance of humors Yet otherwhiles some â—e deceived by this rule for forthwith when they feel calefaction and fear boyling of humors they let them blood And when this commeth of beat calefaction and incision the calefaction or boyling ceaseth not by Blood letting but it is rather augmented for bloud-letting moveth the humors and maketh them run thorough the body Therefore letting of Blood is not wholesome except it be for aboundance of humors which is known by much sweat especially in the morning for there be some that sweat not except they need evacuation The fift this is they that be mighty and strong should be let bloud and not they that be cold and dry For Rasis saith That those bodies are apt to be let bloud which have great apparent veins that be hâ—iry and coloured between brown and red and folks not too young nor too old for children and vnweldy aged persons should not be letbloâ—d except necessity require ie Many of the said rules be gathered out â—i Avicen Aestas Ver dextras Autumnus Hyemsque sinistras Quatuo haec membra cephe cor pes epar vacuatur Ver Cor Epar Aestas ordo sequens reliqua Spring-time and Summer if we intend to bleed Veins on the right side do require as need Autumn and Winter they the left side crave In arm or soot as they best like to have The Head Heart Foot and Liver all these four Emptying require themselves best to restore The Heart calls for the Spring Summer the Liver Order vnto the rest is a due giver Here the Author reciting certain things concerning the members that be let bloud saith That in War and Summer the veyns of the right hand arm or foot should be let bloud But in winter and Autumn the veyns of the left hand arm or foot must be diminished The cause hereof may be for that Her encreaseth Blood and Summer Choler therfore in Uer and Summer vs should diminish those veins in which bloud Choler abound which be on the right side of the body near to the member that engendreth good bloud that is the Liver and the receptacle of choler the Gall. Autumne engendreth Melancholy which is gathered together and not resolved by Winter therefore in War and Winter these two Ueyns should be let-bloud in which melancholy hath dominion which be the left side voins for the spleneis on the left side of the body which is the receptacle of Melancholy Secondly be saith the Head the Heart the Foot and the Liver according to the four Seasons of the year must be empâ—led the Heart in Uer the Liver in Summer the Head in Winter and the Foot in Autumn Dat saluatella tibi plurima dona minuta Purgat Epar splenem pectus praecordia vocem Iunaturalem tollit de corde dolorem Saluatella the opering of that Veyn In any man five benefits doth gain The Liver it doth purge from all offence And from the Splene commands annoyance thence Preserves the stomacks mouth and clears the Brest And keeps the voyce from being by harms opprest Here the Author reciteth five commodityes that come by letting of blood of the vein Saluatella It is the vein on the back of the hand between the midle singer and the King-singer it purgeth the lyder it cleanseth the Splene it mundifieth the brett is prâ—serveth the stomacks mouth from hurt it doth away the hurt of the voice The reason of all these commodityes is because the foresaid vein avoideth blood from all these places as after it shall appeat For a more ample declaration you are to understand that in letting of blood other whiles the veynes be opened and sometime the Artâ—ryes The opening of the Artery is dangerous the cause here of is the overmuch bleeding which is caused two wapes One is through fervent heat of the Artery blood for a hot thing is soon moveable and dilateth and openeth the Artery and therefore tâ— helpâ—â—h much to void the blood in letting blood the Artery The second cause is mobility of the Artery and therefore the wound or gash in it is slowly healed Yet this letting of blood is wholesome thrée mannet of ways First when there is aboundauce of subtile blood in the body Secondly when the blood is vaporous Thirdly when it is hot For subtile blood of which natural blood and spirits be engendred rest each in the artery but gross blood that nourisheth the members resteth in the veins Like wise the vaporous blood is contained in the artery and sanguine blood in the veyn Also the hottest blood the which is of the heart the hottest member engendred and digested is contained in the Artery and the other Blood in the Veyns Secondly note that the veyns are opened in many members sometime in the arm or in the hand great or small sometime in the foot sometime in the nose sometime in the fore-head sometime in the lips sometime vnder the tongue or in the roof of the mouth sometime in the corner of the Eyes toward the fore-head From the Arm-pit to the Elbow are five veyns to be opened as Rasis and Avicen sayth The first is called Cephalica which is the Head-veyn The second is Basilica which is the Liver-veyn The third is called Mediana or Cardiaca or Nigra after Avicen or Matrix after Rasis The fourth is called Assillaris The fift is called Funis brachij In the left hand is Saluatella so that in the arm in that it contayneth the more and the lesse hand are six veyns to be opened Cephalica emptieth the parts abont the neck and therefore to open that veyn it is good for the diseases of the head as the Megrim and other hot griefs caused of hot matter This veyn beginneth at the shoulder and goeth forth soward the left side of the arm Basilica emptieth the parts vnder the neck as from the Breâ—â— and Liver and therefore the letting blood of this veyn is wholesome for diseases of the Brest and Liver and right good in a Plurisle This veyn beginneth at the arm-hole and goeth along to the bowing of the arm Mediana is betwéen these two said veins and is compact of them beth for it is the branch of each And it is also Median in vacuation for it voydeth from all about vnder from and about the neck Wherefore it is the vniversall veyn to all the body in voyding but not vniuersall as some say because it beginneth at the heart but because it is
which also be resolved by oft sweating in Summer and so falling thereupon dryeth the body much more for when the humidity of meates is gone the heat of the body worketh upon his own humidities and dryeth them clean away Wherefore Hypocrates saith Hunger is expedient for those that be very moyst for hunger dryeth the body The second thing is that vomiting once a moneth is wholesome for thereby hurtfull humors that be contained in all the circuit of the stomack are voyded To this agreeth Avicen saying Hypocrates biddeth one to vomit every month twice two days one after another that the second day may avoid it that which the first could not this conserveth health and scoureth the stomack from flegm and choler The stomack hath nothing to purge it like as the guts have red choler Avicen putteth other prests of vomiting that it is well done First it is good for head-ach caused of moyst vapurous matters that ascend from the stomack to the head but if head-ach come of his own hurt of the brain then vomiting doth rather hurt then proffe Secondly it cleareth the sight darkned with vaporous matter of the stomack or else not The third is it doth away wambling of the stomack in that it avoideth the hum is that cause it The fourth is it comforteth the stomack into which choler is descended the which corrupteth the meat The fift is it doth away loathing or abborting of meat The sixt is it doth away the cause that maketh one have a â—â—st to sharp pantike and sower things the which cause by these dispositions being removed putteth or doth away the effects thereof The seventh is vomiting is wholesome for the lask that commeth before the Dropsie for it avoydeth the matter of the said lask and purgeth the stomack The eight is it is wholesome for the grief of the reins and bladder for it diverieth the matter that sloweth of those parts another way The ninth is if vomiting be done by constraint of Elchory it avoydeth the matter whereof Lepry groweth it amendeth the first digestion that the other digestions may the better be done The tenth is it maketh one to have a good colour The eleventh is it purgeth the stomack of a humor that causeth Epilepcy The twelfth is by strong constraint it removetth stopping matter the which causeth Ictericy And likewise it avoydeth a slegmatick matter the which commonly is cause of stopping The thirtéenth is it avoydeth the matter that causeth Asma a disease that causeth one to draw his breath painfully and also it comforteth the spirituall members by whose heat the superfluities that cause Asma are consumed The fourtéenth is it is wholesome against shaking and palste for it avoydeth the matter that is cause thereof The fifteenth is it is whelesome for one that hath great black sores on his lower parts for it turneth the humours from thence Now although vomiting duly and well done because of these commodities yet when it is vuduly done It induceth many hurts for it feebleth the stomack and maketh it apt for matters to slow into it hurteth the brest the sight the teeth causeth head-ach as Avicen saith The third thing that is noted in the text is that there bée foate Seasons of the yeare Spring Summer Autumn and Winter Spring time in respect of the other Seasons is vote and moyst though it be temperate in it selfe as Galen saith in his book of Complexions wherefore it followeth that this Season is more apt to let bloud then the other for it doth more enerease humours And therefore in this Season moderate vse of carnall copulation temperate motion lask stire and sweat is convenient and likewise temperate bathing to diminish repletion This Season is good to take purgations in The fourth is Summer heateth and dryeth and therefore it encreaseth red Choler hot and dry And for this cause is Summer we must seed on cold and moyst meats to diminish the ferventnesse of the heat and drought and then too ought to abstain from carnall copulation the which also dryeth and from oft hayning and be let blaud seldome nor like cause We must vse quietuesse and littie motion for quietnesse doth moyst and much motion dryeth In this season especially we must vse moderally to drink cold brink for superfluous drinking of cold drink by reason that the pores be open doth make the body suddenly to take cold or causeth the Palsle or laraty of the members or else sudden death From the which He defend Vs that liveth and raigneth eternally A MEN. FINIS THE TABLE A A Light supper pa. 2.13 Ale not well sod pa 60. Ale moderately drunk pa. cadem Anger pa. 12. Anger for certain folks is necessary pa. cadem Avoid water as often as needeth pa. 13 Apples pa. 21. A strong brain p. 45. Ayr is necessary two wayes p. 51. Ayr temperate and sweet p. cad 52.159 Amity between a Pike and a Perch p. 83. Asses milk p. 93. Amarillis a Bird. p. 81. Auripigmentum p. 158. Anise-seed with the vtilities thereof p. 115. Aboundance of blood is known by the thicknesse of the Urin. p. 76. Artery bloud p 181. Assellaris the vein p. 164 B Bacon p. 72. Bayning p. 182. Basilica the vein p. 199. Best hog-flesh p. 26. Begin thy dinner and thy supper with Ale p. â—â— Begin thy meal with moist meat p. 99. Bean. p. 91. Beware of fruits in Autumn p. 63. Birds that she most swiftly are most praised p. 82. Bestiall fish p. 85. Be not too neer in observing custem p. 123. Bloud the treasure of Nature p. 179. Bloud provoketh to larghing p. eadom Bloud-letting p. 181. Black rice p 91. Black wine p. 39. Bodies wax more stronger by night then by day p. 14. Brawn p. 39. Brain of hens chickens hogs sheep hares and conies p 113. Brains p. 36. Braines well digested and for whom they be wholesom p. eadem Brains are medicinable and for whom p. 156. Branchus p. 8. Brimstone p. 134. Broth of Coleworts p. 127. Bread p. 35. Bread made with pure flower and some bran p. 71. Riting fume p. 35. Butterâ— milk p. 35.95 Butter p. 94. Bulls hom p. 144. Bloud letting restraineth vomiting and the lask p. 180. Bloud-letting may augment the lask two ways p. ead Bloud letting cooleth and augmenteth coldnes p. ead Bloud-letting is good for fevers and great aches p. ead Bodies that are apt to bee let bloud p. 168. C Care of mind p. 4. Catarri p. 9. Camels milk p. 93. Castorum p. 131. Canker p. 140 Causes of hear senes p. 155. Carnall copulation p. 149.183.151 Celendine p. 146. Cephalica the vein p. 199. Certain commandements to ob serve health p. 15. Chawing and swallowing of meat p. 19 Choise of milk p. 23.93 Choise of good flesh standeth in three things p. 25 Choise of egs p. 29 Choise of wheat p. 35 Choise of brains p. 39. Choise of wholsome ayr p. 51 Choise of fowles flesh p. 78 Charvill and his three operations p 140. Cheese p.
88 Cheese engendreth grosse humors p. 96. Cheese with bread doth digest p. ead Change of dyet p. 123. Cheries with their commodities p. 103 Cheristous p. ead Cheries are of two sorts p. ead Children should drink no wine p 58.162 Children and old folkes should be let bloud but little p. 179. Claret wine p. 33 Clisters p. 195 Cockstones p. 39.33 Constrain not the Fundament p. 3 Close ayr p. 52 Combing the head in the morning p. 5. Coriza a Rheum p. 8. Collick and the inconveniences thereof p. 12.195 Condition of good fish p. 85 Coleworts p. 127. Cold of the head p. 130. Clean and a corrupt stomack p. 18 Cow flesh p. 22.25 Cow milk p. 94. Cramp and the diversity of cramps p. 11. Crevices p. 87. Crysis p. 194. Crusts must be eaten after dinner p. 71 Custom is another nature p. 122 Customes ought to be kept p. ead Customs in eating and drinking p. ead D Dayes forbidden to let blood p. 181 Darnell p. 95. Damask-prunes p. 13. Delicate meats and drink p. 34. Delicious meats p. 34 Decoction of Peaches p. 20. Decoction of rape seed p. 136 Definition whether a man should eat more at dinner then at supper p. 13. Dissenteria p. 66. Divers fauces for divers meats p. 6.67 Digestion by day is but feeble p. 8 Diseases engendred of the afternoons sleep p. 8 Dressing of brains p. 39 Dyet and the diversity of dyets p. 122. 123. 124. Dry figs p. 38. Dry. grapes p ead Dry Nuts and hurts that they engender p. 46 Drink so that once in a month thou mayst vomit p. 53 Drink a little at once p. 89 Drink little and oft at meat p. 98 Drink not between your meales p. ead Drink after a new layd Egg. p 100 Drink wine after pears p. 20. Drunkennes is cause of sixe inconveniences p. 73 Drunkards are infected with the palsey p. ead Dropsie and three spices thereof p 45 Dulce and sweet things engender choler p 42. E Eat and drink soberly p 2 Eate not till thou have a lust p 18 Eat not much of sundry meats ead Eat little Cheese p 23 Eat no great quantity of meat in Ver. p 61 Eat little in summer and much in winter p 67 1â—8 Eat no crusts p 64 Eating of fiâ—h good and bad p 85 Eat nuts after fish p 102 Eating of Eâ—les p 87 Egs roasted p 29 Egs are roasted two wayes ead Egs sod in water two wayes p 30 Egs rere roasted engender bloud p 59 Eyes and 21 things hurtfull unto them p 151 English men do first eat or ever they drink p 99 Ennula campana and the effects thereof p 144 Excessive eating and drinking p 2 Exceeding sweet wine is not to be chosen p 73 Emptinesse p 61. 195 F Fat corsie fâ—lks p 2 Fatness is a token of a cold complexion p 168 Easting in Summer p 179 Fesants p 80 Fenell-seed and the properties thereof p 114 Fenel sharpneth the sight of Serpents p 115 Fevers p 7 Figs and the choise of them p 38 Figs with nuts and almonds p. ead Figs must be â—aten fasting p ead Fistula and remedy for it p 158 Filth of the teeth p 5 Fish is lighter of digestion then flesh p 84 Fish taken in the North Sea p 8. Fish should not be eaten after travell p 87 Fish corned with salt ead Five conditions of day sleep p 11 Five things by which good wine is proved p 40 Five bounties of wine moderately daunk p 67 Five things to know good ale p. 59 Five properties of good bread p. 70 Five inconveniences that breed of drinking of new wine p. 73 Five things that ought to be done about bloud-letting p. 178 Five causes of bloud-letting p. 180. Five things that must be â—â—chewed of him that is let blood p. ead Five commodities that come by letting of blood of the vein Satuatella p 161. Fleshes that endender the Fever Quartain p. 22. Fleshes that should be sod and rosted p. 26 Fleshes of fouls is more wholesom then of four legged beasts p 79 Flegm of two kinds p. 160. Fresh water fish p 85 Fish is lighter of digestion then flesh p ead Flower of wheat p. 35. Fryed egs p 30. Four properties of Cheese p. 96. Four things that mo Iliâ—ie p. 121. Fruits should be eschewed p. 19 Fruits hurt them that have an Ague p. ead Funis Brachij p. 199 G Garäck p. 46.47 48. Gash made in blood-letting p. 199. Gall the receptacle of Choler p. 172 Good wine is proved five manner of ways p 40 41. Good wine sharpneth the wit p. ead Good medicines for the Palsie p. 144. Goats milk p 23.24 Goats flesh p. 25. Grey goose p. 80 Gross flesh is best for labourers p. 26 Grosse nourishment is best in Winter p. 64 Gross meats p. eod Green cheese p. 32 86 Grapes p. 35 Gurnard p. 64 Gowte p. 9.138 H Heart of Beasts p. 113 Heart is the engenderer of bloud p. 178 Harts flesh p. 25 Hare flesh p. eod Hard Eggs. p. 29 Head ach p. 8 164 Headâ—ach called Vertigo p. 12 Hen. p. 78 Heat is cause of augmentation p. 144 Herbs wholsom put in drink p. 64 Herbs whose water is wholsom for the sight p. 154 Herbs sod in vinegar p 67 Hearing p. 76 Holding of wind p. 11 Hogs fed with pears p. 11 Hogs flesh p 25 Hot bread p. 70 How Grapes should be eaten p. 38 How to be let blood for a Pluresie p. 178 Hony p. 39 Hill wort p. 142 Hunger p. 168 Hunger is after two sorrs p. 17 Hunger long endured ead Horse-dung p. 128 Hogs stones p. 39. Hurts of red wine p. 64 Hurts that come by drinking of water p. 74 Hurts of Salt meats p. 117 Hurts of Coleworts p. 127 Hurts of vomiting p. 140 I Iuyce of Peaches p. 19 Iuyce of new gathered fruit p. 21 Iuyce of coleworts p. 128 Iuyce of Water-cresses p. 143 Inaca p 12 Incision of the veins p. 167 Ioyfull life p. 3 K Kernels p. 106 Kernel of cherystones p. 103 Kid flesh p. 25 Know ledge of the best flesh of four footed beasts p. ead L Lampreys and dressing of them p. 88 Lavender p 132 Lask p. 63 Laxative meats p ead Leeks raw and sodden p. 7 Light supper p. 2 Lights p. 113 Lights of a tup p. 114 Let not bloud in long sicknesse p. 193 Letting of bloud is wholesome in the beginning of the Dropsie p. 194 Letting of bloud keepeth Lovers from surious raving p. 195 Letting of bloud may not be done in the ague fit p. ead Letting of blood should not bee much used p. 196 M Making of water p 2 Marow and the choise thereof p. 37. Many good things come by drinking of wine toberly p. 55 Man may live by the smel of hot bread p 70 Malard p. 80 Maâ—owes and three properties of them p. 129 Maw of beasts p. 113 Meat a little powdered p 118 Meat and why it is taken p. 13 Meat upon meat is hurtfull p. 15 16 Meats that
also sodden Peares be better then raw and they may be sodden with Anis seed Fennel séed and Sugar Dios li. 1 de medic Plini in de nat hâ—st li. 23. ca 7. avi 2 can co prim Dioscorides saith That it is hurtfull to eat Peares fasting Plinie saith Peares is an heavy meat of all other though they be in health that eat them The third thing is eating of Apples of which as Avicen saith To eat often and much causeth ache of the sinewes And also Apples have an ill property for they engender ventosities in the second digestion wherefore they be unwholsome for sick folks and also for the like cause as it is before rehearsed of Peares And these sayings touching the vnwholsomenesse of Peares and Apples ought especially to be understood when they be raw and not when they be sodden or tosted and not only these fruits should be eschewed of those that be sick but also all other fruits that fill the bloud with boyling water as new fruit of which the juyce boyleth in a mans body as if it were Must or new wine for you may seeby experience that the juyce of new gathered fruit boyleth when it is put into a vessell by reason of the heat of the Sun that remaineth in them after their riping These new fruits through boyling of their juyce doe cause the bloud to putrify although they comfort a mans body with their moysture when they be eaten And for this cause most especially Avicen forbiddeth them the eating of fruit which have the Ague for he saith That all fruits hurt them that have the Auge avi di 4 ca de vnivers curaâ— through their boyling and corrupting in the stomack The fourth thing is eating of Milk the cause why eating of milk is not good is because it is lightly corrupted and turneth unto fume or sharpenesse in the stomack as in their stomacks especially that are diseased with putrified Fevers and therefore they that have a putrified Fever are forbidden eating of milk And as Hipocrates saith Hip ophe lac dare It is hurtfull for them to eat Milk that have the Head-ache for them whose Gutts suspensed to rumble and for them that be very thirsty Yet notwithstanding in some diseases Hippocrates saith Milke is agreeable for them that have the Tysick caput dolenti c. the Fever Ethick and for them that be in a Consumption And also hereafter following something more shall be said when we come to Lac Ethicis c. And although milk in the foresaid diseases is blamed yet in them that be whole it is allowable and that if it be well digested in the stomack and liver And Galen saith That milk well sod doth both nourish and ingonder good humors Gal. in ap hip lib. 〈◊〉 Also milk by reason that it is waterish it washeth the intrâ—â—â— by reason it is bâ—ttry it mundifieth strivâ—th against venemous humours and moystneth the members and allienateth the greifes of the breast and it doth mittigate the shooting or pricking of the Lungs Guts Reins Entrails and the bladder and it is good against pricking humours in the Entrails Furthermore milk is good for temperate bories whose stomark is clean from cholerick and flematick humours For unto such folkes Milk well digested is great nourishing it ingendreâ—â— good blood it nourisheth the body and conveniently moystneth and maketh fair the exteriour parts as Isiac saith in the universall dyets And there also he sayth by authority of Ruffus That they that will drink milk must drink it fasting and it must be drunk hot from the Cow and to eat nothing 〈◊〉 that be digestedâ—nor one should not then labour noâ—sur about much Yet seldome or at any time one would forbear walking but then one must walk aneasiâ— pace till be perceive it be descended to the bottome of the stomack But milk is vnwholesome for those bodies that be distempered for in hot bodies it is soone turned into chollericke sumostly In such as be cold it turneth to sharpenesse and putrâ—â—action Also milk is vnwholesome for an vnclean stomack for therein it corrupteth Galen saith That he knew a man Gal. de sanitâ—â—â—e 〈◊〉 in lib. that by the dayly use of milk had a stone bred in the reines of his back and another that lost all his teeth And some he knew that used to eate milke continually without hurt Yet to some it was very wholsom as to an husbandman that lived above an hundred yeare and his mast food was milke and another that thought to do so likewise sound it alway hurtfull to him Touching the choise of milk choise of milk it is to be noted that meane milk is to be chosen for nourishment and not thin milk as milk of a Camell or of an Asse neither the most fat and grosse is to be chosen as milk of kine and sheep but rather Goats milk should be chosen For it is not so waterish as Camels milk the which is not apt to nourish by reason of humidity and it maketh a man to lask Nor it is not so fat nor so grosse nor so full of cruddes and butter as Cow milke and Sheepes milke is which by reason of their fatnesse stoppe the veines and engender ventosities and is stoppe the veines and engender ventosâ—ties and is more harder of digestion then is requisted in the governance of health Therefore milke of a Goat not too near kidding time nor too farre from it and that goeth in a good pasture and when pastures be at the best should be chosen Gal. de sanitatâ— li. 5. The pastures as Galen saith where the beasts go do help much the goodness of the milk The fift thing is eating of Chéese Eating of cheese and it may be vnderstood of all sort of Cheese but especially of old cheese The reason is because new Cheese is cold moyst and of grosse substance and hard of digestion and ingendreth epilations of the stone and helpeth or conserveth mans health â—y way of nourishment but very little or nothing And old Chéese is hot and dry and by reason of the salt therein it causeth degestion but yet of it self it is hard of digestion and of small nourishment and hurteth the stomacke Wâ—at cheese iâ—â—est and dryeth over sore and agreeth worse then new Cheese But Cheese bâ—twetne both neither new nor olde nor too tough nor for bâ—ittle too hard nor too soft too swéet nor too sower not too salt nor too full of eyes of good tallage and of good savour when it is cut which tarryeth not long in the stomack made conveniently of good milke sufficiently oylie is good and should bee chosen before all other whereof after meat we should eat a little quantity for much in quantity in way of nourishment is vniversally ill and hurteth the stomack and will not digest but engendreth epilations the stone in the reines grosse humours in the body and venta stâ—ies Therefore that Chéese'is only
good that commeth out of a niggaÌ„rds hands The sixt thing Salt meat Gal de locis affect li. 3. avi 3 do 2. ca 15. is Saltmeat dryed with salt or smoke or of what kind of beast soever it be it engendreth grosse blood and melancholy and so per consequens It is not wholesome for sick folks nor is it not wholsome for them that he whole For as Avicen saith Salt flesh nourisheth but little and it is gross and ingendreth ill blood The seventh thing is Haris-flesh which likewise engendreth melancholy blood Harts-flesh as witnesseth Rasis Alaman 3. Chapter de animalibus silus stribus domesticis The eight thing is Hare flesh Hares Gal. de locis affect l 3 which likewise engenbreth melancholy blood as Rasis sayth in the place before alledged This flesh engendreth more melancholy then any other as Galen sayth And of this Jsaac in dietit vniversalibus saith the Hares-flesh should not be eaten as meat but only used in medicines And know beside that Hares flesh and Harts flesh when they be old ought vtterly to be eschewed yet neverthelesss they may be eaten and they be best before calving time that their drinesse may be tempered with the age And yet they ought to be eschewed except they be sat for their drinesse is tempred with their fatnesse The ninth thing is Goats flesh The tenth is Oxe flesh Goats flesh Oxe-flesh for both these be melancholy fleshes For Isaac in de univers saith Goates flesh and Oxe flesh bee worst hardest and slowest of digestion and when they bee digested they ingender grosse blood and melancholly And Avicen in his second Canon of Goates flesh saith Goates flesh is not very good and perchance the humour is very ill And likewise yee shall understand of Goats flesh and Cowes flesh Goats flesh Oxe flesh avi 2. can ca de Cor. the which are worse than the foresaid fleshes Goats and Oxe flesh For of them Avicen saith Cow flesh Harts flesh wild Goats flesh and great Fowles do engender Fever Quartains And yet further be saith of Cow flesh That Cow flesh nourisheth much and engendreth grosse melancholy and melâ—choly diseases And he saith further Cow flesh engendreth Lepry And of Goats flesh he saith That it is absolurely ill And forasmuch as it is touched in the Text what Fleshes should be eschewed especially of four-footed Beasts me thinketh it were convenient to shew what flesh of soure footed Beasts are to be chosen Yet in the choise of fleshes Physitians agrce not For Galen and certain other say choise of flesh that Pork is best Some other as Avicen Rasis and Averrois say that kids flesh is best Yet notwithstanding Averrois in the first Col. blameth Avicen because he saith that Pork was best yet he said it not as though he held therewith but after the Christian opinian Some other praise Weale above all othâ—r A man may know the best flesh of four-footed Beasts and the goodnesse thereof by many manner of wayes First by great nourishing which thing be tokeneth hard digestion and by the likenesse of mans flesh and in this trise Pork is better than any other flesh First for the likenesse vnto mans flesh as witnesseth Galen 3. Alimentor where he saith That Pork is like mans flesh and may be knowne by that many have eaten mans flesh in stead of Pork and could not perceive it neither by the savor nor by the taste but that it had been Pork avi 2. can ca de san And Aviced saith Mans bloud and Hogs bloud be like in every thing So that there have been that have sold mans flesh in sâ—ead of Pork which thing was not spyed till a mans singer was sound among the flesh Averrois writeth the same Secondly Porke nourisheth greatly For Galen saith 3 Alimoncor aver 5â— col cap de corâ— That Porke above other flesh nourisheth most whereof those that be called Athlete have best experience And after in the same book he saith One can cat no meat that nourishtch more then Pork Thirdly Porke engendreth a stedfast and a strong nourishment that resisteth resolution This is Galens opinion in the places afore rehearsed where he preferreth Porke above all other flesh and in his 8. book Deiâ—genio he sayth Pork of all Flesh is most laudable so that it be wild brought up on Mountaines and next unto Pork is Kid flesh And like wise in 5. teâ—a hee sayeth Of all flesh of four footed Beasts Porke is most laudable which is temperate in heat and moysture and ingâ—ndreth better bloud then any other flesh so that it be of young Swiae that is of a year or two old whether it be will or tame Nor young Suckets are not so good for their flesh is most moist And of a more likelyhood wild Pork brought vp in the Woods is better then tame brought up at home for same Pork is more clammy then it ought to be And of Wild Hâ—gâ— Flesh or Boâ—â—e Avicen â—aâ—th Christian men and their Followers say avi 2 can de cap. The best Hog-flesh that the best Wild Flesh that is is of Wind Swine For besides that it is more light then the tame Swines Flesh so it is of more strength and much more nourishing and more sooner digesteth and in winter there can be no better flesh So then it followeth that Hogs flesh is right good and wholesome for their bodies that be young whole strong occupied in labour and not disposed to opilations and for them that desire to be fat â—â—man ca viâ—â—n tâ— carnium avi 3 〈◊〉 capiâ— dâ—â—â—gim eius quod comdoijur for such have need of much nourishment and are hard of digestion And therefore Rasis sayth Grosse flesh is convenable for them that labour much clean flesh is best for them that do contrariwise Avicen willeth the tame saying They that labour much may better away with grosse meats then other The choice of good Flesh standeth in three things in temperance of complexion in lightnesse of digestion and ingendring of good bloud that is to say the better flesh is of temperate complexion it is lightest of digestion and temperate eat in ingendring bloud between hot and cold slendernesse and grosseness And for this cause Kids flesh is better and more laudable then any other flesh after the mind of Rasis Rasis 3 aâ—â—â—â— ca de adima silvestrious 〈◊〉 â—omesâ— Avicen and Averrois For Rasis sayth Kid flesh is temperate without any ill mixtion the which though it engen dreth temperate blood yet it is not convenient for Labourers but yet for all that there is none other flesh should be preferred before it It is not so weak that a mans strength is diminished thereby nor the nourishing thereof is not so much gross that repleation should come of it or gross bloud be ingendred The bloud also that is ingendred thereof is between subtile and grosse hot and cold nor this flesh
is to be vnderstood of strong wine not greatly pierring oft and in small quantity given or taken to the intent to mix the meat together for such wine doth allay the malice of the meat and comforteth digestion and directeth the phlegmatick cold humors Wherefore it helpeth the digestion of châ—esâ— and Eeles which are of very ill digestion Inter prandendum sit sope parumque bibendum Si jumas Ovum molle sit arque novum In feeding at our meals some Doctors think Oft-times and yet but little we should drink In eating Egges chuse them are soft and new For otherwise great perils may ensue Here the Authour teacheth two things The first is that one at dinner and supper should eate well and drink oft and yet but a little at once and not to do as a bruit beast doth that eateth hie fill of meat and drinketh afterward for the better the drink to mingled with the meat the sooner the meat is mollified the more capable of digestion Now here is to be noted that there are three manner of drinkings The first is that which mingleth the meat together The second is that which dilateth The third is that which quencheth the thirst The first that wée speake of is to bée vnderstood of drinke mingled with our meate though wee bee not thirsty Thus we ought to drinke even as we have eaten a little For except a better reason I say we may not abide till the meates end nor till we be a thirst And this manner of drinking is specially good for them which féed on meat that is actually dry as appeareth by sick folkes that eat dry bread But such as be in good temper should not drink to quench their thirst till the meals end for then commeth the true thirst by reason the meat is hot and dry It is not very reasonable that thirst and hunger should assayl us both together for they are of contrary appetite And thus one should drink according as the thirst is more or lesse Drinking dilative is most convenient after the first digestion regularly and a little before wee take other meate And this manner of drinking is wholesome when the meates before taken be grosse in substance nor thus to drinke we may not tarry till we be thirsty For this drinking prexareth the stomacke to receive other meate and causeth the meat that is digested to depart from the stomack to the Lider nor this drinking should not be in any great quantity to the end it may be the sooner digested For before it be digested it goeth not to the liver And this is of truth except such drink dilative be water in which we must not tarry till digestion before it come to the Liver But regularly convenient drink dilative or permixtive ought to be wine Ale Béer Perry or such like but wine is best of all Secondly the grosser dryer and colder the meat is the stronger the drinke permixtive and dilative should be And contrariwise the bâ—tter subtiler and moister the meat is the weaker the drink permixtive and dilative should be And the more subtile hote and digestible the meat is the weaker the drink or wine ought to be Wherfore one ought to drink stronger wine with beef then with Chickens and stronger Wine with fish then with flesh The last doctrine is that if wée will eat an Egge it must be rere roasted and new The cause thereof is before shewed Pisam laudare decrevimus ac reprobare Pellibus ablat is est bona satis pisa Est inflativa cum pellibus atque nociva Pease may be prays'd and discommended too According as their nature is to do The Huskes avoyded then the pulse is good Well nourishing not hurtfull to the blood But in the Husks they are gnawing meat And in the stomack cause inflations great Here the Authour saith that Peason some way may bee vnwholesome They bee very wholsome to eate when the huskes be taken away for if they bee eaten in the huskes they inflate And therefore it is not artificiall to eat them in the husks because the nature of that within and the husks do disagree for the one laboureth to bee loosed and to goe out but the other withstandeth and bindeth as Isaac sayeth Wherefore they cause a rumbling gnawing and inflation in the belly Yet Peason onely do not this but also all Pulse as Beanes Chyches Chestons and such like and specially such as have much huek as beans and black rice Also the husk of them all nourisheth worse then the pith within Now here is to be noted that there is a manner of white round Peason whereof the cod is very small and thin and one may eate these Peason with the husk more surely then other although it were better to hull them And albeit that the reason aforesaid is true touching all pulse yet ye â—haâ—l vnderstand that the huls of green Pulse is lesse and lesse of versity is between the husk and the pith within and more easse to digest And therefore some say they be more wholesome for folks in health but yet it is not so because gréenâ— Pulse is of great superfluity and corruptible substance wherfore they be lesse wholesome for whole folks And note this for a truth that dry pulse if the viter husk be taken away is more wholsome then green but green is better then dry vnhusked Further the substance of all pulse is inflative and hard of digestion and their ill nourishment is vnwholsome in the Regiment of Health but the broth of them is wholesom because the broth maketh the belly laxative and precureth vrine and vnstoppeth the veins Wherefore it is wholsome at such times as folks vse grosse and opilutive meats as on fasting dayes For this broth or postage conveniently made is not so hurtfull as the substanceâ— therein is no inflation nor difficulty of nourishment or digestion This broth is made one this wise The Rice Peason must be layed in warm water and therein to be all rubbed with ones hand a good while then after in the foresaid water they should be tempered all the night and therein the next night following to be boyled twice or thrice and then dreff and so served But when the hour of dinner draweth near you may dresse it with Cinamon and Saffron and a little quantity of wine put thereto which done then boil it once and to eat it at the beginning of dinner or supper and the broth or poâ—â—age of Rice and of round white peason is very wholsom and friendly to mans nature and so likewise is their substance Laâ— Ethicis sanum Caprinum post Camelinum Ac nutritivum plus omâ—â—â—bus est Asniâ—um Plus nutritivum Vaccinum sit Ovinum Si febriat caput doleat non est bene sanum Goats milk nor Camels milk to drink is good When Agues or Consumptions touch the bloud They nourish well But beyond all some say Milk of an Asse doth nourish more then they Yet when as
other senses lothing repletion and sleep after refection and some text hath this verse Balnea sol vomitus affert repletio clamor Which things grieve the hearing but specially great noise For Avicen saith If we will hear well and naturally we must eschew the sun laborious baining vomit great noise and repletion Metus longa fames vomitus percussio casus Ebrietas frigus tinnitum causat in aure Long-fasting vomiting and sudden fear Are hurtfull to the Organ of the ear Blowes falles and Drunkennesse are even as ill And is so cold beleeve me if you will Such as would noises in the ear prevent To shun all these think it good document Here the Author reciteth seven things which cause a humming and a noise in ones ear The first is fear specially after some motion The reason is because in feare the spirits and humours creep inward toward the heart suddenly by which motion ventosity is lightly engendred which entring to the Organ of the hearing cause the tinging and ringing in the ear By corporall moving also humours and spirits are moved of which motion ventosity is lightly engendred which coming to the eaâ—s causeth ringing For ringing is caused through some moving of the vapour or ventosity about the Organe of the hearing moving the naturall air of those Pipes or Organes contrary to their naturall course The second thing is great hunger Avicen sheweth the reason avi 4 3 ca. 9. saying That this thing chanceth through humours spread and resting in mans body For when nature findeth meat she is converted unto them and that resolveth and moveth them The third is vomiting for in vomiting which is a laborious motion humours are specially moved to the head In token whereof we see the eyes and face become red and the sight hurt And thus also by vomiting vapours and ventosities are soon moved to the organ of the hearing The fourth is beating about the head specially the â—ares for thereby chanceth vehement motion of naturall air being in the organe of the beâ—â—ing For when any member is hurt Nature immediately sendeth thereto wind and bloud which two be the instruments of nature by which then motion is caused in the ear The fift is falling especially on the head for the same cause that is shewed of beating And of a fall whatsoever it be a moving of the humours is caused in the body The sixt is drunkennesse for drunkennesse filleth the head with fumes and vapors which approaching to the Organe of the hearing troubleth it and maketh a noysâ— in the ear The seventh is cold for by great cold the organe of the hearing is feebled wherefore of a small cause by cold ringing in the â—ar chanceth for great cold causeth ventosities And ringing in the ears chanceth not only by these causes but also of many other as ventositie engendred in the head and therein moved or else by some matter engendred in the head of else by motions of ventosities chancing oftentimes in the opening of the ear as they that have an Ague or by the great repletion of the body and most especially of the head or by some clammy matter resolved into a little ventosity or by medicines Whose property is to retain humours and ventosities in the parts of the brain as sayth Avicen Baluea Vina Venus ventus piper allia fumus â—orri cum Caepis leâ—s Flotus Faba Synapis Sol coitus Ignis ictus acumina puluis Ista nocent â—â—nlis sed vigilare magis Bathing Wine Women boystrous wind To harm the eye-sight always are inclin'd The like doth Pepper Garlick dusting Smoak Leeks Onyons Lenâ—ils draw the sight aslope And dims it as Beans do Such as use weeping I would not have mine eyes in their moist keeping Mustard and gazing much against the Sun The sight thereby is vtterly undone The violence of lust in hot desire Spoyles them outright and looking on the fire Extremity of labour hurts the eye And the least blows blood-shot it instantly Tart and sharp sauces needs offend them must As also walking in a windie dâ—st The last is too much watching these believe me Avoyd and then thine eye-sight will not grieve thee Here the Author rehearseth one and twenty things One and twenty things hurtfull for the eyes hurtfull to the eyes The first is baining or bathing whether it he moyst or dry called hot-houses For baining greatly heateth the eyes and so hurteth the complexion for the eyes be naturally cold and of the nature of water Secondly Baining dryeth and resolveth the subtile humidities of the eyes with which the fighty spirits that are flerie should be refreshed and tempered This hath made many blind in Almaine where they vse many Baines and Hot-housed Like as in Holland are more Lepers then in any country only by fault of good governance The second is wine immoderately taken for that féebleth the eyes sight by reason that it filleth the head with fumes and vapors which dull all the wits The third is over-much carnal copulation which all Phyâ—â—tians say feebleth much the sight Aris 4 part problema And Aristotle noteth the cause For by carnall-copulation that that is behovefull for the eyes is taken away There must bee in the Eyes moist waterish subtilty which fortifieth the visible spirits For the eye is naturally moyst arist de sâ—nsu sensaâ—o v. dâ—animal And therefore Aristotle saith That our Eyes be of the nature of water But when naturall moystures are drawn and voyded out the bodâ—â— wareth dry and withereth away the Eyes then loose their proper nature which they retaine and keepe by humiditie and not without a cause for by flery spirits which are in moving the sight would vanish away ere that it were succoured with moysture Thus it appeareth plainly that Carnall-copulation by drawing away the moystnesse dryeth up the superior parts of man whereby the quick sight is hurt The third is wind and specially the South-wind For Hypocrates saith The South-wind is mystie and dusketh the eyes for that wind filleth the head with humidities which dull the wits and dark the sight The fifth is pepper which through eht sharpnesse thereof â—ngâ—udâ—â—â—â—â—mes that bite the eyes The sixt is Garlick which also hurteth the eyes through sharpnesse and vaporosity thereof as is said at Aâ—â—ia Nux Ruta c. The seventh is smoke which hurteth the eyes through the mordication and drying thereof The eight is Léeks for by eating of them grosse melancholy fumes are engendred whereby the sight is shadowed as is before said at Allia Nux Ruta c. The ninth is Onyons the eating of which hurieth the eyes through their sharpnesse Te tenth is Lens or Lentils The much eating whereof as Avicen saith Dusketh the sight through the vehement drying thereof The eleventh is too much wéeping which weakneth the eâ—es for it causeth devility retentive of the eyes The twelfth is Beanes the vse whereof engendreth a gross melancholy fume darking the visible spirits as Léeks do
humet flegma sic illi vis fit aquosa Sicca ealet Colera sic igus sit simulata Melancholia friget sicâ—at quasi terra The bloud is hot and moyst like to the ayr And therefore therewith carryeth best compare Flegme cold and moyst even in his chiefest matter Bearing his best resemblance with the water Sullen is Melancholy cold and dry And to the Earth it self doth best apply But Choler being hot and dry desires To meet he cares not with how many fires For a further knowledge avi 1. doe 4. c. 1. know beside that after Avicen There be four humors in mans body Bloud Fâ—egme Choler and Melancholy as is said The best of them is Bloud First because it is the matter of mans spirits in whom consisteth mans life and operations Secondly because it is comfortable to the principles of mans life it is temperatly hot and moyst Thirdly because it restoreth and nourisheth the body more then the other humors And it is called the treasure of Nature For if it be lost Death followeth forthwith Next to bloud in goodness is Flegme First by reason that if need be it is apt to be turned into bloud Secondly because it is very neer like humidity which is as the foundation of life After Flegme in goodness is Choler which is partner with naturall heat so long as it keepeth convenient measure Then followeth Melancholy as dregs and dirt removed apart from the principals of life as enemy to joy and liberality and of neer kindred to age and death Secondly note that in the division of humors there are two kinds of bloud that is to say naturall and vnnaturall Naturall bloud that is to say Veyn bloud which is ruddy and obscure and Artery bloud is ruddy and clear without ill savour and in comparison of other humors it is very sweet Of vnnaturall is two sorts the one is vnnaturall in quantity that is to say which is changed from good complexion in it self or else by mingling of another humor There is another vnnaturall bloud which through mingling of other humors is ill both in quality and substance quantity and in proportion of the one to the other And this is double for the one is not naturall by mingling of an ill humor that commeth to him from without The other is vnnaturall by mingling of an ill humour engendred in the selfe blood as when part of the blood is putrified and the subtile part thereof is turned into Choler and the gross part into melancholy or else into Choler or the melancholy or else both remaineth in the blood And this vnnatural blood by mingling of an ill humor vaâ—yeth from natural blood many wares First in substance for it is grosser and fowler sith melancholy is mingled there with or â—lse it is more subtile when watrishnes or â—â—trine choler is mingled therewith Secondly in colour for sometime when phlegm is mingled therewith it inclineth to whiteness or through melancholy to blackness Thirdly in favor for by mingling of putrified humors if is more stinking or else by mingling of raw humors it hath no savor Fourthly in tallage for by mingling of Choler it inclineth to bitternes and by melancholy to sowernes or the phlegm of unsavorines Also of phlegm there be two kinds natural and vnnatural Natural is that which within a certain space wil be bloud for phlegm is vndigested blood There is another spice of phlegm which is sweet and somwhat warm if it be compared to the bodily hear But comparing it to the ruddy bloud and choler it is cold Flegm is naturally white and this is called sweet phlegm extending this name sweet to all the talages delighting the taste for otherwise the naturall phlegm is not sweet but unsavory and waterish and very neer the â—allage of water And to this phlegm nature hath not given a proper Mansion as she hath done to Choler and melancholy but nature maketh it run with the blood for it is a very néer similitude to blood And of this phlegm there be two necessityes one vtility The first necessity is that it be near the members so that their vertue may digest it and turn it into bloud and that the members by it may be nourished when they have lost their naturall food that is for to say good bloud through restraint of material blood which restraint is caused through the stomack and liver through some cause accidentall The second necessity is that it mingle with the blood and make it apt to nourish the memhers of phlematick complexitous as the brain and such for that which must nouâ—â—sh these members must be mingled with phlegm The vtility of phlegm is that it moysten the joynts and members that move much least they ware â—ry through the heat that cometh of their moving and rubbing Vnnatural phlegm may be divided first into the substance and to some thereof is Muscilaginosum and that is phlegm to ones seeming divers for in some part it is subtile thin and in some other gross and thick is called Muscilaginosum because it is like Muscilages drawn out of seede There is an other phlegm that appeareth equall in substance that is in subtility and grossenessâ— to oneâ— deeming but for a truth it is divers in every place this is named raw phlegm and this increaseth in the stomack and entrailes And to avoid it out of the stomack Hypocrates biddeth us To cast twice a moneth and to avoid it out of the guts Nature hath ordained Choler to turn it from the chest of the Gal to the entrail Iejunium and so sorth to the lower guts to scowr away the phlegm from the brims of the entrails and cause it to descend down with the other dregs and filth Sometimes the flegm is increased in the veinâ—s specially of old folkes by diminishing of their digestion and there remaining is by little and little augmented and engrossed and hurteth nature which cannot by the veins thereto ordained avoid it out Yet it doth all that is possible to keep it from the hearts and other inward mâ—mbers and driveth it to the outward members and specially to the Legs for by the heavinesse thereof it draweth naturally to the lower parts of man And this is the cause why old folkes legs are swâ—lne and that if one press downe his finger therein there tarryeth a hole specially towards night most in fat folks and such as were wont to be nourished with moist meat There is another spice of phlegm very subtile and watrish like vnto water and somewhat thick this phlegm is often mingled with their spittle that have ill digestion and of those that be great drinkers it removeth from the brain to the nose as it is wont in the beginning of the pose and when by decoction and boyling in a man it becommeth grosse it is turned into phlegm grosse white and muscâ—lage There is another phlegm grosse and white called Gipseum the subtile parts of this phlegme is dissolved through long
the branch of Cephalica and Basilica Therefore when you will let Cephalica bloud and it appeareth not ye should rather take Mediana then Basilica And likewise when ye will let Basilica bloud and it appeareth not ye should rather minish Mediana then Cephalica For it agreeth better to both then one of them with the other Saluatella is the veyn between the middle finger and the ring-finger more declining to the middle finger It beginneth of Basilica This veyn is opened in the right hand for opilation of the Liver and in the left hand for opilation of the Splene There is no reason why it should be so as Avicen saith but only Experience which Galen sound by a Dream as he saith He had one in cure whose Liver and Splene were stopt and he dreamed that he did let him bloud of this veyn and so he did and cured the Patient When this veyn is let bloud the hand must be put in warm water to engrosse and dilate it because it is suvtile and that the gash should not close too soon and to make the gross bloud thin Assillaris is vnder Basilica and appeareth in binding the arm and the like judgment is of it as of Basilica Punis brachiâ— is over Cephalica or else the bindermost bone and is of one judgment with Cephalica Therefore as Avicen and Galen say Though in opening of veyns be universall vacuation of all the body yet not from all the veyns equally nor like jeopardy is not in all For Rasis saith That Cophalica is the surer and Basilica more to be seared and Cardiaca is to be feard but not so much as Basilica Cephalica is surest for there is neither sinew nor Artery above nor under it but vnder Cardiaca there is a sinew and vyper above it is a subtil sinew therefore it is to fear least it should be cut Basilica is very jeopardous for vnder it is an Artery and near it a sinew and a muscle Saluatella is not jeopardous and therefore the better to open it it would be put in warme water In the feet he three veins Scyatica Saphena and the Ham-veyn These veynes be opened to draw the bloud to the lawer paris as in provoking menstruosity and the Hamme veyn is better then Saphena or Scyatica because it is nearer the matrice Saphena draweth blood from the yard cordes and matrice and Scyatica from the ancles reynes and other members towards mans left side Saphena from the Matrice and members there about they be branches of one veyn In the midst of the forehead is a veyn which is opened for old diseases of the face as Morphew dry scutse and Scab and for diseases of the eyes but first Cephalica must be minished There is likewise a veyn in the nose when any of them is opened the neck must be bound one opened after another and by binding of the neck they will better appear There be veyns in the lips which be opened for impostums in the month or gâ—â—ns but Cephalica is first minished To open the four veins in the rooffe of the mouth is wholsom against the rheums that flow to the téeth and cause them to akâ— These veins appear plainly and must be opened when the matter is digested There be veins in the corners of the eyes towards the forehead and they be opened for diseases of ths eyes but first Cephalica must be minished The veins in the Temples be let blood for the Megrim and for great and long Head-ache And those bee she veyns that Hypocrates and Galen call Iuveniles the incision of these veynes maketh a man vnapt to get Children Also in the neck be veins called Guides which must be opened in the beginning of â—epry and specially for stopping of the wind-pipes and in the Squinancie which letteth one to draw his breath Si dolor est capitis ex potu limpha bibatur Epotu nimio nam Febris acuta creatur Si vertex capit is vel frons aestu tribulentur Tempora fromsque simul moderate saepe fricentur Mirtella cocta nec non calidaque laventuo If head-ach come by drinking too much wine Or any other drink that may resign The bodies danger to an Ague fit Ingrossing fumes that much perplex the wit To drink cold water let him not refrain Because it hinders all that hurts the brain Crown of the head or fore-head being vext And with extremity of heat perplext Chafe then the temples with mild moderation And wash them with warm water in good fashion But seething Motherwort therein is best Because it gently cools and causes rest Here the Author noting two things saith That if the head-ach come by too much drinking Head-ach caused by drinking and remedy therefore and specially of wine or of any other drink that maketh folke drunken one must drink cold water upon it the which with the coldnesse thereof ingrosseth the fumes that are lifted up letteth them to hurt the brain The second thing is that if the top of the head or forehead be grieved with too much hear then the Temples should be moderately chafed and after washed with warm water in the which Mother-wort is sod for Mother-wort is cold and â—ooleth Temporis Aestivi jâ—ixnia coâ—pora siceant Quolibet in mense confert vomitus queque purgat Humores nocnos stomachâ— lavat ambitus omnes Ver Autumnus Hyems Aestas dominatur in anno Tempore vernali calidus sit aer humidusque Et nullum tempus meltits sit slebethomiâ— Vsus tunc homim veneris confâ—rt moderatus Corporis motus ventrisque sâ—â—â—ni sudor Balnea purgentur turc corpora cum Medicinis AEstas morocalet siccat nascatur in illa Tunc quoquam praecipue coleram rubeam dominari Humida frigisla fercula dentur sit Venus extra Balnea non prosunt sit râ—ra Flchothomia Veilis est requies sit cum modoramine potus In summer season fasting is not good Because it dries the body and the bloud To vomit once a month wholsom some hold For hurtfull humors thereby are controld And voided quite away The stomack clear Beware what next annoyance commech there Spring Autumn Winter Summer rule the year And all their severall hours in them appear The Vernall season is both moyst and hot And for bloud-letting no time better got Let men with Venus meddle moderately For then they best any spare such company Then temperate motion lask nor sweat offends To purge by bathing Phisick then commends Summer is hot and dry red Choler then Encreaseth and dries all that 's moist in men Meates moist and cool do best become that season And wantoning with women shews small reason Bath not at all and seldome open a vein Vse little motion labouring much refrain And drink but little least it prove to pain Here the Author noting divers things saith That much falling in Summer dryeth the body for in that that Summer is of nature hot and dry it resolveth the humors the
engender melancholy p. 17 Meat that conserveth health p. 27 Meats vnwholsome p. ead Mean and thin milk p. 32 Mean meats p. 6â— Medlars and their utilities p. 108 Mediana the veyn p. 199 Megrym p. 165.167 Medicine to stanch blood p. 18 Medicine against the pestilence p. 73 Medicines to comfort divers members p. 114 Medicine for the ventosity of air p. 21 Medicines to kill sleas p. 133.134 Medicine to restore hayr again p. 135 Medicine for Warts p. 135 Medicines for the tooth-ach p. 143 Medicine for the Fistula p. 154 Medicine to avoid the tooth ach p. 6 Melancholy p. 173 Milk and for whom it is good and noâ— good p. 20 Milk must be drunk fasting p. 21 Milk of it self is very corruptible p. 124 Mint p. 129 Milk daily used engendreth the stone p. 32 Moderate joy p. 3 Moderate dyer ead Moderate eatings encreaseth the body p. 14 Morning rest p. 9 Must that is very red causeth the flixe p. 44 Must lettech the vrin p. 35 Must engendreth the stone and preserveth a man from the stone p. 49 Must and his three properties p. 53 Mustard-seed and three properties thereof p. 136. Mutton p. 27. Mushromes p. 49. N Naturall rest is most meetest for noble men p. 3. Naturall heat is in many things fortified in the night p. 15. Naturall heat is suffocated with aboundance of humors p. 164. Nature cannot suffer food in immutation p. ead Nature is the worker of all things p. 168. Ne its tongue p. 113. Nettles and eight properties of them 138 Night is the very season of perfect digestion p. 6 Noble men are dry and chollerick p. 2. Nourishing meats p. 15. Nuts p. 105. Nutmegs p. 109. Number of bones teeth and veins p. 19. O Oft angry p. 159. Oleander p. 125. Old wine is all fiery p. 71. Onions p. 46.47 Oyl of Castory p. 132. Operations of tallages p. 146. Opilations engender fevers page 6 Oxe flesh p. 24. P Parbreaking healeth great discases p. 25. Pensivenesle is expedient for fat men p. 1. Peaches and when they should be eaten p. 19. Peaches are hurtful to sick folks p. 20. Percely p. 46 Peares p. 19.101 Peares make folk fat p. 19. Peares fod with Mushromes p. 50. Pears without wine are hurtfull p. 101 Pigeons baked are better then tosted p. 80. Perch p. 83. Peasen and how they be wholesome p. 91 Pike p. 64. Partridges p. 60.61 Pepper white and black p. 147. pig p. 26. playster made of Garlick p. 48. plaister made of an onion p. 48. plaister made of Walnuts 49. plaister made of figs. p. 100. plaister made of figs and Poppy feed p. 107. Physick maketh a man sure of two things p. 128. Plurisie p. 185.186 Pork p. 25.26 Poched egs p. 29.30 Pork with wine nourisheth p. 27. Poppy-seed p. 115. Powder of Peaches p. 20. Prolonging of time in eating moderately p. 17. Properties of melancholy and wine p. 59. Properties of butter p. 95. Properties of phlegmatick folk p. 170 Properties of cholerick men p. 172. Profits of blood-letting p. 149 Profit of vomiting p. 172. Putrified fevers p. 7. Pulse p. 61. Primrose p. 131. Pruncs and their utilities p. 164. Purslain p. 132. Q Quails are not to be praised p. 79. Qualities of all favourinesse p. 119. Quietnes of mind p. 3. R Radish roots p. 46.47 Raw pears p. 101. Raw Apples p. 155. Rawnesse of humors is caused two ways p 176. Rapes with their utilities p. 112. Red wine p. 42 43. Renish must p. 74. Remove a little after meat p. 5. Remedy for the tooth-ach p. 5 154. Remedies against venom p. 46. Remedies against ill drink p. 67. Remedies for casting on the sea p. 65. Remedy for Choler p. 166. Remedies against the Rheum p. 156. Reums and pose p. 7. Repletion of the Supper hurteth p. 14. Resolution of the humors is the chief cause of the appetite p. 9. Rest of the day and night p. 9. Rere rosted egs p. 29.30 Rew. p. 46. Rew and four properties thereof p. 133. Rochet p 86. Raisins and currans p. 105. Rice p. 91. Rose-flowers p. 55 Rose-water p 154. Ruddock p. 78. Rules concerning letting of blood p 178. Rules declaring who be meet to be let bloud p. 179. S Salt meat p. 24.118 Sage p. 64.130 Sances vary after the seasons of fthe year p. 66 Salmon p. 84 Salt p. 116. Sage wine p. 131. Sastron p. 145 Sanguine persons and their properties p. 168 169. Seven doctrines to choose wine p. 32. Sea-fish p. 85. Seed of Coleworts p. 127 Sleep not after meat p. 2. Sleep is unwholsom in the ague fit p. 187 Sleep not by day p. 6 Sharp wines p. 47. Saluatella the vein p. 198 199. Sodain change of custome p. 114.122 Sodden Eggs. p. 30. Soles p. 83. Sower miik p. 84 Stand after meat p. 5 Stretch thy self after sleep p. ead Strong things corrupt the body p. 6 Stones of aged beasts p. 39 Stones of young beasts p. ead Stale bread p. 70 Starling p 79 Sparrows p. 80 Spoditan p. 116 Splene the receptacle of melancholy p. 163. Suppings of chickens p. 81 Subtile and grosse blood p. 164 Swimming of the head p. 11 Sweet wines p. 47.48 Swines evill p. 106 Swallows dung p. 144 Swounding p. 177. T Tart meats p. 63 Tart cheese p. 98 Tansey and why it is eaten after Easter p. 132 The best hog flesh p. 26 The yolk and white of an Egg. p. 29 The inconveniences of too much meat p. 11 The properties of sigs p. 38 The tokens of good wine p. 40.41 The wholesomnesse of eager and sharp things p. 49. The seed and water of radish p. 50 The best fouls to eat p. 79 The best time and age of letting of bloud p. 178 The smell of new bread p. 71 The broth of a hen and a cock p. 78 The operations of figs. p. 107 The things that a Physitian should consider in ministring of dyers p. 126 The four humors p. 160 The cause why old mens legs are swoln p. 160 The months of the moon p. 181. The cause why many swound when they be let blood p. 184. The profits of vomiting 168.169 Things hurtfull to the hearing p. 148.149 Things causing a humming in ones ear p. 151. Things hurtfull to the eys p. 151.152 Things after which blood is not to be let p. 161. Three inconveniences engendred by dulce and sweet foods p. 42. Three manner of drinkings p. 89 Three kinds of poppy-seeds p. 97 Three manner of dyets p. 224 Three things that draw unto them p. 195.196 Three indirect causes of letting-bloud p. 179. Three things are considered when one is let blood p. ead Thought and care dryeth up a mans body p. 1. To walk in a fair ayr p. 51. To rise early p. ead To kill worms p. 129. Tokens of a holyminded person p. 173. Tench p. 84. Tranquillity of mind p. 3. Treacle p. 46. Tympany p. 12. Tongue p. 113.114 Tripes p. 73. Trout p. 84. Two kinds of Rew. p. 49 Two