Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	body_n	bread_n	wine_n	1,851	5	8.1707	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14103	The schoolemaster, or teacher of table philosophie A most pleasant and merie companion, wel worthy to be welcomed (for a dayly gheast) not onely to all mens boorde, to guyde them with moderate [and] holsome dyet: but also into euery mans companie at all tymes, to recreate their mindes, with honest mirth and delectable deuises: to sundrie pleasant purposes of pleasure and pastyme. Gathered out of diuers, the best approued auctours: and deuided into foure pithy and pleasant treatises, as it may appeare by the contentes.	Twyne, Thomas, 1543-1613.; Anguilbertus, Theobaldus. Mensa philosophica.; Turswell, Thomas, 1548-1585, attributed name.	1576 (1576)	STC 24411; ESTC S111450	115,907	158

them that sleepe then do wake In sléeping the meate discendeth not downe foorthwith vnto the bottome of the stomack where the digestion is wrought but remaineth in the mouth of the stomack fléeting there about ingendring windynes But for the more part while men be awake they be stirringe about or walkinge whereby the meat is driuen downe and enforced into the bottome of the stomack whiche is the most effectuall place of digestion and repugnant to the cause of sowernes Fourthly Why saith Auicen do swete things soonest wax sower in the stomack as milk and sutch like Milke and sweete blood are soone altered and when the stomack assaieth to digest them and cannot then turne they to be sower Fiftly Why will wine wax sower quickly in the stomack Wine and Milke of their owne nature are very soone conuerted into sowernesse the stomack vseth to bring thinges from power into acte and so maketh them sower Sixtly since all Wines be hote How chanceth it that they ingender colde diseases and not hoat Wine of it selfe bréedeth no disease but by filling the sinewes and braine and sutch repletions insue indigestion and indigestion nourisheth colde sicknesses and by this meanes Wine bréedeth none but colde infirmities Seuenthly Wherof commeth wringing and griping in the bellie Wringing and gripinge chanceth in all partes of the body and it is of diuers sorts One cummeth of grosse windinesse and this happeneth in the bottome of the stomack anoof grosse tough humours and another of cholerick superfluities And this last kinde of gripinge in whatsoeuer it beginneth for the most part it endeth in the stomack the bottom therof being a place of great sensibilitie notwithstandinge that this griping also may paine any other place of the guts whersoeuer Eightly May a sick Man eate as much meat as he was won● to do when he was in good health Custome is a second nature and hée that is accustomed to eate mutch when hée is whole cannot fast when hee is sicke and therfore must bée more often refreshed with meat euen as often as hee vsed to bée béeing in good health and more abundantly then hée that eateth litle Ninthly whether doth bread or fleash more hurt vnto sutch as are recouering out of sicknes Rhasis saith that fleash is lesse hurtful then bread vnto them and among all fleash Swines fleash nourisheth most and béeing light of digestion it is most agréeable vnto them Tenthly whether is bread or fleash most meetest for thē that haue an Ague Concerning fleash ther bée two poincts to bée considered in the dieting of Agues The one is light digestiō and herein fleash excelleth the other is easie conuersion into nutriment and herein bread is better then fleash for that fleash by reason of the oylines therof is soone inflamed Eleuenthly whether is it good to permit sutch as recouer out of sicknes to drinke wine immediatly after their fleash or afore In this poinct the common people is deceiued for the fleash should first bée eaten and afterward the wine drunken bicause aboue all things wine is soonest conuerted into blood and spirits augmenteth natural heat and therefore ought to bee giuen later then fleash Tweluethly whether ought one that is recouering out of sicknes to be dieted gouerned two daies like as when he was sicke verely hée ought so and that for thrée causes First for the debility of naturall power Secondly bicause of custome Thirdly bicause of some distemperature remaining yet with in the body since the sicknes This also may be a reason that it is not good to change suddenly from that whereto a man is accustomed but by litle and litle and therfore the recouerer ought for a while to reteine the same diet Thirtenthly Is grosse meat good for such as recouer out of sicknes According vnto the iudgment of Hyppocrates it is not for saith hée it is conuenient that they bée nourished two or thrée daies with the same diet which they vsed béefore For otherwise they would soone bee altered by feeding on grosse meates which were not good for them to do Fourtéenthly which of these two alterations hurteth a man most from emptines to repletiō or from repletion to emptines The sudden change from emptines to fulnes is more hurtfull then from fulnes to emptines according to the opinions of Hyppocrates and Auicen The reason is for that through the emptines which went before the strength of the body is ouerthrowen the naturall heat and spirites beeing resolued so that hee cannot beare a great quantity of meat nor a sudden change vnto fulnes Fiftenthly how chanceth it that some meates of euell iuce as Eeles fresh Beefe and sutch like do many times free many men of the Ague It fortuneth the sundry many times are deliuered by such contraries in their féeding both by the prouocation of nature who after the receiuing of sutch meates is much lightned and therby assaying to disburden her self doth often cast herself headlong sumtime to better sumtime to worse and also for the comforting of nature as taking greate strength by the receiuing of customable meats so the powers beeing strong the pacient is eased and freed by such meates but béeing weake are ouerthrowen and quite extinguished The. 7. Chap. of Bread conteining 8. quest BRead is in diuerse places made of diuers sundrie sortes of corne and therfore it may bée demaunded why bread which is made of wheat nourish more then that which is made of Barly vnto which Aristotle answereth in his problemes bicause it hath more moderate clammines which it béehooueth all good nutriment to haue whereby it may be ioyned and cleaue vnto the body also it sticketh fast togither in the moulding and is therfore the more commendable Secondly why doth stale bread seeme whiter and fairer thē new Moisture is the cause of the blacknes which is more abounding in new bread then in stale for in the new bread it yet remaineth but in the stale it is exalted away and departed togither with the heat Thirdly why is vnsalted bread heauier then salted Salt drieth by it things are preserued from putrifaction so that by salt the moisture is consumed is expelled away by exhalatiō which maketh stale bread to be lighter then new and again in new bread the moisture yet remaineth and maketh it heauy Fourthly why is not bread made of wheat hard whē it is cold wheat naturally cōteineth in it a swéet slimy humour which is as it were the soule therof will not permit it to bee hard Fiftly why doth wheaten past rise and barly past fall both in woorking and baking Barly meale when the water cummeth vnto it shrinketh down bicause it lieth houer and thin and is full of huskes And wheaten meale riseth vp bicause beefore it lay very neere togither but when once it cummeth to heat thē dooth it puffe vp and rise vp into a greater heap Sixtly Why looketh the dough which is of wheat white when it is

wrought and barly dough blacke For two causes first for that that which is in the vppermost of the wheaten bread is sooner altered by the heate of the ouen as béeinge a thing hot and is conuerted into whitenes And secondly bycause the husky part of the barly reteineth in it more moysture then doth wheat which causeth the blacknes Seuenthly Since hony is a more clammye substance then water how chanceth it that paste which is made vp with hony is more brittle in the baking Water is ioyned glewed togither by heat of the fire But hony glueth togither drieth with al and therfore is more brittle for brittlenes cōmeth of drinesse Eightly why is bread which is made of new corne worse thē that which is made of olde In new corne there yet remayneth much watrish and slimy clamminesse wherby it is lesse commendable then that which is made of old grain The. 8. chap. Of Wine conteining 13. Quest COnsequently I thinke it méete to intreat of wine concerning which ther may be many profitable questions mooued likewise resolued not with out delite as first if according vnto the assertiō of Auicen in his cātickles Rhasis in Almansor it be good once in a month to be drunken with wine Vnto this answereth Auerois in his cōmentarie vpon the Canticles of Auicen that this opinion of drunknes is but a drunken opinion erroneus For although accordinge vnto the iudgement of Galen Wine is as agréeable to the mayntenance of naturall heate as Oyle in the Lampe to preserue the burnynge light notwithstanding like as to mutch oyle rather hindreth the light and extinguish the candle so doth ouermutch Wine quench natural heat altogether Howbeit if it be delayd with water it is more conuenient but it hurteth the animal heate and the sensible organes therof both the brain and sinews Secondly why surfet they sooner that drink delaid Wine thē they which drink it pure Concerning pure Wine generally Galen saith that for sutch as naturally haue weake veynes it is better to drinke water then Wine And to come nearer to the purpose Aristotle in the third part of his Problemes giueth a thréefolde cause vnto this demaunde the first bicause that which is tempered or mingled by reason of the subtilitie thereof entreth into more narrow passages then doeth that which is not tempered secondly bycause men drinke lesse of that which is mingled as liking not so well of it as of that which is not tempered and thirdly that which is impermixt and without minglyng is hoater and digesteth the residue of the meat which is in the stomack sooner then the delayd Wyne is able to do Thyrdly Why doth Wyne which is vnmingled with water sooner cause a mans head to ake then that which is mingled The vnmingled Wine is thick and sticketh in the passages sendyng vp the vapours and fumes with heat into the head and the mingled Wine beeing thinner and also delayd bothe perceth sooner and fumeth lesse Fourthly what is the cause that mingled wine moueth a man more to vomite then the cleane wine doth The swimminge of the watrishnes of it about the stomacke procureth lothesomnesse and maketh apt to vomit Fifthly why do not children which are hoat of complexion loue wyne which aged persons and men of perfit strength beeing hoat also do greedely desire Men are hoat and drie and children hoat and moyst and the desire vnto Wine is the appetite vnto moysture which moysture abundyng in children kéepeth them from drinkyng and the drieth which is in aged men stronge persons prouoketh them to a desire of drinke Sixtly when wine is clensed from the Lees why is it stronger and not durable Macrobius in his Saturnalia the fourth booke writeth that hauing no strength nor matter to cleaue vnto it is on euery side exposed vnto dangers for the Lees is as it were the roote wherby the Wine is strengthned preserued Seuenthly why doth wine immoderatly taken ingendre both hoat and cold diseases It is to be noted that there be two qualities in Wine the first is to heaten and in this respect it rather procureth hoat then colde sicknesses the second is to stuf the brayne and to fill the sinews Thus when cold vapours arise from the Wyne they cause vnlustinesse fulnesse and vndigestion and consequently procure cold diseases Eightly Whether doth Wyne ingender most of Fleame or Blood Séeing as wée haue béefore concluded Wine bréedeth colde humours doubtlesse it breedeth also more Fleame then any other humour The reason is that when wine is quaffed in great abundance it is not perfectly digested causeth likewise the residue of the meat to fayle in concoction thereby ingendring abundance of Fleame But indéede if it bee moderatly drunken it increaseth blood aboue other humours Ninethly Doth Wine hurt the brayne Isaac saith yea And Galen also affirmeth that it hurteth the brayne and helpeth the stomack And albeit that at the first drinkyng wyne doth properly warme yet bicause it fumeth mutch it anoyeth the brayne fillyng it with vapours and stoppyng the sinews Tenthly Why doth strong Wine hurt the braine and comfort the stomacke and weake wyne worketh the contrary effect Bicause Wine heateth the stomacke whereon consisteth digestion stronge Wine is of greater effect in this case then is the weake But agayn how mutch stronger the Wine is so mutch the more it sendeth vapours vp into the head so that the strength therof bréedeth inconuenience Eleuenthly Why doth the vse of Wine ingender the sower gulpyng or belchyng in the stomacke more then water The sower belchyng neuer hapneth in the stomacke but when digestion is beegun and Wyne stirreth vp naturall heate and is as soone digested as Milke Wherfore like as when they bée out of the stomack they soone waxe sower so do they likewise in the stomack Tweluethly Whether doth wine or meate comfort naturall caliditie Isaac saith that wine doth and the reason is bicause it is very swiftly conuerted into natural heat comfortinge it mutch more then any meat doth But meate when it is conuerted into nutriment doeth more restore that which is lost and comforteth and preserueth the body longer Thirtenthly and lastly If wyne must needes be giuen vnto the sicke whether were it most expedient to giue them new wine or olde Although the common people do contrary and mutch amisse yet new wine is far more holsom for them then olde The reason is for that how mutch the newer the wine is so mutch the lesse it is inflatiue or windy and for that cause is more conuenient for them then are the old wines The 9. chap. Of Fleash conteinyng 4. quest HEnceforward now let vs sée what may bée sayd of Fleash And first it may demaunded why strong Fleash is soonest digested It is answered in the Saturn that naturall heate is strong in a man which stoutly inuadeth the matter and substance which resisteth it consuming dissoluing the same and that

and eat downe their meat whole as it cummeth Thirdly why doth the raine profit fishes and hurt birdes Swéete water nourisheth onely and therwith are fishes nourished beeing mingled with mud and clay As for birdes they liue in the aier and séeke their liuinge by flying about and the feathers of their winges will clod and cleaue together with the rain and so are hindred in their flying Wherof it may bée gathered that abundance of raine hurteth aswell fishes as foules for in such times they fall into oppilations of the nutritiue partes by reason of the swéetenes of sutch water For swéete thinges as saith Galen do stop the parts nutritiue Fourthly Why do the Roes of fishes crackle more in the fire then other thinges do When the fire is so hot that it resolueth more then it consumeth then do they break in the fire as it also appeareth by the example of the chestnut But whē it is so temperate that it consumeth as much as it resolueth then do they neither réeue nor breake béesides that fishes egges or Roes do crackle by reason of windines included wi●hin them which issuinge foorth at a litle hole causeth a noyse The 12. Chap. Of Pultes or Podware conteining 3. Questions NExt wée maye take a conueniente occasion to dispute of Podware or graines contained in a Cod or shale wherin wée may first demaund the reason why Galen supposeth that sutch as vse to feede on that kinde of ware are mutch subiecte vnto the gowte And the cause is for that béeinge harde and windy they bée of euill digestion and are soone turned into fleame and of fleame springeth the gowt Secondly Beanes beeing windy why do they not lose that euill quality by boyling as well as barly Beanes are naturally more windy then barly Or this may bée the cause for that beanes are of a harder more compacte and grosse substance then barly which is light and houer and is sooner discharged of the windines Whereupon saith Isaac accordinge vnto the doctrine of Galen wée cannot altogether take away the windines from beanes but wée may diminish it by boylinge them Thirdly may Lentils prepared with vineger bee ministred in sharp diseases Auicen holdeth opinion that they may but Galen denyeth it And therfore it is thus to bée vnderstood that Lentils prepared with vineger are noysome in a Feuer with impostumation bicause they freat and binde the passages which thing Galen meaneth But in a Feuer without impostumation by reason of contrariety they bée good as Auicen vnderstandeth it The 13. Chap. Of Pot hearbes and Sallet hearbes conteining 6. Questions HEreafter now insueth to discourse with like breuity concerning a few vsuall hearbes where as first the cause and reason may bée required why Colewortes do dissolue drunkennes Aristotle answereth herunto in the third part of his problemes that Colewortes yeld a sweete iuce and conteine a purgatiue faculty the effect wherof Physicions vse to proue in the ministring of emollient Glysters so that by the same vertue it draweth the supefluous indigested matter from of the wine or drinke in those that bee drunken For this being left in the vppermost part of the belly the bodye waxeth colde which beeing cold the thinnest part of the moisture is conueied into the bladder Wherfore the body beeing rid of this double moisture must needes bee discharged of the surfet Secondly why doth Purcelain take away the benumming or edge of the teeth The same Aristotle also in the seconde part of his worke beefore named saith that the slimines of Purcelain entring within the teeth draweth forth the sharpnes which is the cause of beenumming and likewise milke meltinge about the teeth hath the same effect Thirdly why do Leekes and Onions prosper best in drye ground and worst in moyste It is also to bee answered by the same Authour in the first parte of the Probleames as all that is milted by hoat and drie is of the nature of water as appeareth by all kyndes of Mettals And Earth is turned into Salt when it is clensed from the drosse in moysture and burnyng heat and drieth congelyng and hardenyng it so that Salt is a certayn drinesse of the earth burned by an heat into a watrish hardnes wherby the tast therof cōmeth néere vnto bitternesse which is ingendred of heat woorkyng vpon an earthly drie substance Then beeing of this nature by heat it is hot and drie and by reason of the bitternesse it killeth the belly wormes and by drithe it drinketh vp putrifiynge moysture abolishyng the same and consequently prohibiting all stinking Now bicause it drieth and consumeth moysture and heate it hindreth generation and fruitfulnesse of the grounde and bicause it hath a sharpnesse of a burnyng heate it sharpneth the things that are mingled with it And bicause it hath a certain bitter drinesse the tast thereof is lothsome and prouoketh thirst by reason of drieth and bycause of the sharpnesse it dissolueth and beyng mingled with other sauces maketh them pearce into the tungue and so it hateth other tastes Moreouer Salt hath a certein meruelous nature which is to draw foorth the like vnto it selfe out of another thyng For if poudred Fish or fleash which is very salt be layd to sooke in brine which is newly made it draweth the saltnes out of it sooner then fresh water doeth Lastly Why doeth Salt crackle when it is cast into the fier According vnto the same doctrine in the fourth of the Meteors Salte is of substance earthy combust mingled with water and therfore it crackleth when it is throwne into the fire But if you would know the cause why Salt preserueth fleash from corruption read it beefore in the discourse of fleash The. 16. Chap. Of Hony conteynyng 2. Questions AMonge many other wée must not forget to say sumwhat of Honie and first to demaund this question therin which is the better of new or olde Honie The choyce in Honie and Wyne is quite contrarie for the newest Honie and oldest Wine is preferred according vnto Macrobius iudgement The cause hereof is this for that the nature of wine is moyst and of Honie drie as the proofe appeareth in the vse of Physick for things which are to bée moistned must bée fomented with Wine and sutch as are to be dried must be clensed with Honie Thus in continuance of time there is some part of thē both consumed away and the Wine waxeth stronger and the Honie drier Secondly If Hony be put into a Wine vessell why do the Lees rise vp vnto the top of the Hony wheras whatsoeuer els is put in the Lees as the heauier substance alwayes kepeth the bottome The dragges or Lees as béeing the most earthly and heauiest part of the substance fall downe to the bottome and yet are ouercome by Hony for Hony naturally by reason of the weight therof falleth downe to the bottome and driueth vp the Lées as lighter then it self The. 17. Chapter Of Oyle conteinyng 3. Questions NOw lastly