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	cold_a	humour_n	1,523	5	8.0522	4	false

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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

Poyson or Pestilence The Fildbeards after Rhasis are not so hotte as the other Nuttes are but are heauier and are good agaynst the stynging of Scorpions And Serapion saieth of them that if Fildbeards bée roasted with a litle Pepper and eaten they ripen the Catarre or Rewme Cheastnuts as Constantinus writeth are wyndie they mooue to the acte of the fleash they yéeld mutch nutriment they are hard of digestion and therfore accordin● vnto the counsell of Isaac they must bee rosted that their éeuell facultye may bée therby amended and their substance rarified Then do they aswage the drinesse of the breast and all the body and moderate the difficulty of makinge water The Acorne also according to the same auctour béeinge disobedient vnto digestion bindeth the belly but prouoketh vrine and they do nourish Beaten into pouder and the pouder laide vpon the Vuula drieth vp the rotten humours that vse to haunte and hurt the same Cap. 30. Of Spices PEpper by the aucthority of Rhasis helpeth to concoct the meat well and dissolueth windines and beeing very hot heateth the stomack and liuer and hurteth hot bodies especially in Summer Ginger also according to the same Aucthour is hot and moist and in helping concoction is profitable for those whose stomacks and Liuers are colde It amendeth the dimnesse of sight rising of moisture and as Auicen writeth it augmenteth the memory and clenseth the moisture of the head and throat Zeadoarie according to the same Auicen is a triacle or preseruatiue against all poisons and as saith Constantinus if consumeth the swelling by winde and comforteth the stomack it prouoketh the appetite taketh away that stinking of the mouth through eating garlik and according to Macrobius aswageth the heat of the wine which wee haue drunken Galingale likewise as writeth Auicen is hot and drye it resolueth windines maketh the mouth sauour well helpeth the stomacke concocteth the meate augmenteth defier to weemen and cureth the paine of the kidneis Cloues also saith hée are hot and dry in the their degree they make the body smell well they sharpen the sight they comfort the stomacke and Liuer Cinamom after ▪ the opinion of Rhasis is hot and dry which in strengthning mutch helpeth the stomacke liuer it causeth good concoction and expelleth windines Also saith Isaac it openeth oppilacions and prouoketh the termes Saffron likewise saith hée beeing hot and dry in the first degrée comforteth the stomack openeth the stopping of the Liuer helpeth them that are shortwinded and comforteth the weake partes And Rhasis thus speaketh of Saffron in his Almansor A certen woman saith hee was very long in labour of childe bed and could not bee deliuered And I gaue vnto her one dramme of Saffron and immediatly shée was deliuered and this haue I tried often And béeing drunken in wine it is of singular force to make one merie Plinie in his seconde booke saith whoso drinketh Saffron firste shall not feele any surfet and a crowne made therof and put vpon the head releaseth drunkennesse Carawaies according vnto Constantine is hot and dry in the third degrée it dissolueth winde it strengthneth the stomack it killeth woormes it helpeth concoction and prouoketh vrine Chap. 31. Of Certen Sauces MUstard is hot and dry in the middes of the fourth degrée it drieth vp the moisture of the head and stomack And Auicen writeth some say quod hee that if one that is fastinge drinke it it maketh a good vnderstanding and it clenseth the humours of the head And Plinie saith in the second booke that musterdseede prepared with vineger driueth forth grauell Salt saith Rhasis is hot and dry it taketh lothsomnes from meates and maketh the tast sharpe and it prouoketh the appetite But whoso eateth salt in any great quantity it causeth mutch adustion in the blood it weakneth the eie sight it diminisheth naturall seede and ingendreth the itche Venigre according to the same aucthour is colde and drye making a man leane weakning the powers it diminisheth the séede it strengthneth Melancholye and weakneth red choler and blood and maketh the meat subtile and fine wherwith it is receiued Honie as saith Isaac in the second booke is hot and dry in the second degree it taketh awaye the cause why the body cannot bee nourished and altereth the éeuell disposition vnto better and expelleth the aboundaunce of éeuell humours out of the pores and clenseth the filth of the veines and therfore is very agréeable vnto them that are cold and moist of Nature and vnto old men And vnto hot complexions it is as poyson for it is soone conuerted into choller If it be turned into the warmnes of blood it maketh it the warmer So that Honie being eaten raw ingendreth windines and maketh a man to swell bréedeth the roughnesse of the throat and prouoketh vnto vomite and siege Oyle Oliue as Plinius writeth in the fourth booke maketh euery body soft which it toucheth giueth force and strength restraineth al manner of poysons driueth away payne looseth the belly clenseth the face appeaseth the swelling cléereth the eiesight helpeth the headach and aswageth the heate of Feuers The Oyle of Nuts saith Rhasis is very hot and dissoluing and according vnto Auicen it is good against the ringwoorme inflamacions and pustles in any part of the eie The Oyle of Almondes after Rhasis is temperate and is good for the Breast Lunges Bladder and Kidneis but if it be eaten it bréedeth lothsumnesse and departeth slowly out of the Stomack And as saith Dioscorides if it be mingled with Honie it taketh away that spots in the face maketh smooth the skarres where wounds haue bin it clenseth the mistines of the eies and taketh away the skales from the skin Oyle of Poppie is to be iudged of according to the nature of Poppie wherof we intreated in the Chapter last goyng beefore And thus endeth the first Booke the contents wherof I haue gathered out of the best approued Aucthours ¶ FINIS ¶ The second booke of Table Phylosophy which speaketh of the manners béehauiour and vsedge of all sutch with whom wee may happen to bee conuersant at the TABLE The Preface HAuing ended the discourse concerning the Nature of Meates and Drynkes which are set before vs vpon the Table it followeth now that wee say sumwhat touchinge the Manners and conditions of whom wee be matched at the Boorde For as saith Macrobius in the third Booke of his Saturnalia There is no part of wisdome so great as to applie a mans talke to the place and time hauing a regarde to the estimacion and calling of those that are present For some will be incouraged with examples of Vertue other with good turnes and some with the commendation of Modestie that sutch as haue vsed themselues otherwise and hearing the same may amende their liues And therfore as touching them with whom we be set at the

there be thrée powers the Vitall Naturall and Animall The Animall is not so mutch appertayning vnto the substaunce and effecte of lyfe as the other two are Wherfore nutriment which belongeth vnto the Natural and Vitall faculties is more néedefull then sléepe which belongeth vnto the Animall vertue onely Fiftly it may come into question whether the Aier or Meat do more nourish the body Vnto this may bée answered that there is some kinde of Nutriment which goeth into the substance of that which is Nourished and is conuerted in to the same and after this maner the most finest and subtilest partes of the meate is nutriment vnto the spirits and not the Aier Secondly a thinge may bee termed a nutriment vnto the spirites because it comforteth them and thus wee call that the temperature or temperamēt of any thing which preserueth the same and nourisheth it hauing some proportion with that which is nourished And in this manner Aier nourisheth the spirites refreshinge and preseruing them in their naturall temperature And this mutch concerning this Question The second Chapter containinge 12. Questions THe sixt Question mooueth this demaunde Whether euell Meate can ingender good iuce And accordinge vnto the opinion of Haly super tegni c. It is answered that there may bee engendred good blood out of éeuell Meate contrarywise also The reason is this good Meate may be éeuelly digested and so therof become éeuell blood And contrarywise naughty meat well digested and so conuerted into good blood So that in euery kinde of meat yea if it were of a venimous qualiti are found two natures The one wherein it is vnproportionable vnto the nature of the partes of the body and by this meanes eeuel meat ingendreth éeuel iuce and this is the proper effect which éeuel meate worketh The y nature is wherby meats haue the qualitie to become proportionable vnto the partes like vnto them and in this sort naughtie meates may ingender good iuce For when Nature is stronge she is able to remoue the other qualitie whiche is néerest vnto her to wit in the same meate which is receiued and when it is altered she bringeth it vnto her owne qualitie and so of éeuel meate engendereth good blood And contrarywise if Nature be weake and feable she is not able to ouercome the meates to bring it vnto good effect which of it self is of power to be conuerted into commendable nutriment therefore fayling for want turneth good meate into éeuell iuce Seuenthly it may be demaunded Whether a simple or a compowned Meate be easiest of digestion To this wee must answer with Dyasanus as appeareth in the last of the Saturnalia that simple meate is the easiest For cruditie and surfeit commeth two maner of waies either by the qualitie or quantitie of the meate By the qualitie into which the meat is conuerted if it be not agreeable vnto the rest of the humours of the body by the quantitie therof if ther be more receiued into the body then nature is able to digest Then for as much as the diuersitie of meats hath diuersity of Natures some are soone digested and conuerted into iuce whiles the harder lye boylyng in the stomack the first waxeth sower and vnprofitable and is perceiued by sower euell sauouring belching there whiles that which is harder of concoction procureth gulping boyling in the belly euen as gréene wood lieth smoking when it taketh heat of the fire Besides that the diuersitie of meats prouoketh gurmandize a desire to eate more then enough so that Socrates counselled very wiselye that men shoulde abstayne from sutch meates as seeme to prouoke appetite when the belly is full or to increase thirst when a man hath drunken sufficient Eightly it may bée demaunded whether it be good to walk immediatly after meate or not And hereunto it is to bée answered that there is two sorts of Motions or exercises The one may bée termed a toyle and that is not good after meate The other is a kinde of walking either within doores or abroad downe sum hill wherof Isaac intreateth and the same moderately driueth the me●te down vnto the bottome of the stomack to the intent that ●●turall heate which béefore was as it were a sléepe may bee awakened and stirred vp which is requisite after meat Ninthly some man may demaund whether it bee good to sleepe immediatly after meate or not wherto I answere that sléepe is not holsome while the stomacke is burdeined for it procureth the meate to bée burned as witnesseth Auicen li●● as the bread burneth when the Ouen is ouer heated as also bicause it procureth the reume and payne in the head wherfore most expediēt it were to deferre sléeping vntill the meat bée departed out of the stomack Tenthly What is the cause that if a man stay lenger for meat then his accustome houre hee leeseth his appetite It must bée answered that when the stomack hungreth and findeth no meat to worke vpon it draweth éeuil humours from al parts of the body feedeth vpon them and is therby falsly and coūterfaitly satisfied and so desiereth no more wherfore in this case Rhasis giueth aduise to drinke a draught of warmewater or tisane wherby to prouoke the party to vomit if it may bée Eleuenthly Are our bodies warmer beefore meat or after Galen saith in his second booke of the summe of Phisick that naturall heat is augmented thrée waies either in quantity as in applying swéete and warme furres or the bellye of a young whelp vnto the stomack or in quality by medicines or ioyntly by both meanes in meates and by this meanes the body is warmer after meate then it was before Tweluethly whether doth fasting hurt more a cholerick person or a flegmatick I answere according to Hyppocrates that it hurteth most a cholerick the reason is for that heate more aboūdeth in a cholerick persons stomack then in a flegmaticke so that the same heat consumeth more and consequently maketh him more to desire foode Moreouer fleame may be turned into blood but choler can neuer so that the flegmatick person containeth in his body the matter and substance of blood and may therby the better satisfie the appetite As for the cholericke he hath in him no sutch mattter wherfore hunger is more grieuous vnto him then to the flegmatick as experience in them both proueth to bée true The .iii. Chapter conteinyng x. questions NOw in this questiō i●●alleth out that many are desirous to vnderstand what should bee the cause that many men are very hungrie and looke when they sit downe to their meat they are immediatly satisfied with a litle Again some haue but small appetite and when they bee sit at their meate they eate greedely Whereunto wée must answere that this chanceth according to the diuersity of stomackes For some mens stomockes are small hot and in that the stomak is hot desireth much and in that it is

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

which is tendre light it burneth sooner into ashes then turneth it into iuice For like as sound wood being hewen in to pieces is soone conuerted into coales if chaf fal into the fier there scarce remaineth any ashes therof to be found so fareth it in the digestion of strong and light meates So likewise an heauy milstone breaketh the greatest cornes and letteth the smale depart whole The strong windes also throw downe hie Firtrees mighty Oakes to the ground letteth the low shrubs bushes to stand Euen so naturall heat digesteth the hard fleash and ouerpasseth the fine and tendre nutriment Secondly Why be Cullices which are made of Fleash harder of digestion then the fleash it self The lightnes which it getteth by pounding causeth it to swim vpon the top of all kynde of moysture which it findeth in the stomacke so that it cannot cleaue vnto the sides of the stomack the truth wherof is perceiued if some portion of the cullice be thrown into water for it will alwaies fléete vpon the toppe and for that cause is the slowlier concocted in the stomacke Thirdly which is moister of rosted or sodden fleash Wée must answer hereunto with Aristotle in the. 4. booke of the Meteors that the rosted is moistest for in rost fleash by reason of the fire the outward parts are hardened and consequently the the pores are stopped so that the inmost moisture cannot issue foorth But in sodden fleash the outward pores are resolued through the heate and moysture of the water and so opened that al the moisture departeth Thus it hapneth that rosted fleash semeth drie without and is moist within and sodden fleash contrarywise Fourthly why do the beames of the Moone cause fleash sooner to putrify then of the Sunne There can bée no putrifaction vnlesse heat and moysture do méete And the putrifaction of fleash is nothing els but a certain secret dissolutiō conuerting the sodility of the flesh into moisture And heat if it bée temperate nourisheth humours but being immoderate drieth thē vp doth extenuate So that the Sun beeing hot draweth all the moisture out of the flesh and drieth it But the beames of the Moone in whom ther is no manifest heat but an hidden warmth increasing the moisture ingendreth quickly therin great putrifactiō For ther abideth in the beames of the Moone a certen natural propriety to moisten bodies to imbrue thē as it were with a misty dew wherunto the heat which she hath being ioyned corrupteth the flesh which lieth any time in it The. 10. chap. Of Egges conteining 9. quest THis Chapter requireth now some speciall treatice of Egges wherin the first question which offreth it self most fitly to be demaunded is this which is the hoater of the yolke or the white Amonge all humours blood is warmest in temperate warmth so that the yolke as cūming neerest vnto the blood is surely the warmer Moreouer the Liuer is hoater then the breastes and the blood warmer then the milke and the yolke in the egge is in temperature vnto the white as is the blood in the Liuer Secondly why doth the yolke beeing cast into water sinke downe to the bottom and the white fleete on top The white is very slimy and cleaueth vnto that which is next vnto it and by reason of the slimines swimmeth aboue the water and the yolke bicause of the soundnes and want of pores sinketh downe Thirdly why haue birdes fewer egges and bigger then the fishes and they haue moe and smaller then birdes The greatnesse in a thinge which is continuall is procured by a strong heate but a multitude in that which is diuided is long of the matter bicause the matter is the beginning of diuision And bicause birdes haue more heat then fishes haue therfore haue they great egges in continuall and but few in diuision and contrariwise it fareth in fishes Fourthly why haue birdes egges an hard shell and fishes egges a soft Fishes lay their egges in a moist place and therfore they néede no hard shell But birdes lay their egges in hard and sound places as vpon the ground stones trees and such like and therfore haue néede of an harde shell to keepe them frō hurt vntil such time as the chick or bird be hatched Fiftly why are birdes egges speckled and of diuerse coulers and it is not so in fishes In birdes ther is a strong naturall heat which is able to seperate thinges of diuerse natures asunder as the yolke from the white and in fishes this heate is so weake that it is not able to worke the like effect Sixtly why are birdes egges long and fishes egges round Heat moueth from the centre and especiall causeth a forme like a piller broad beneath and sharpe aboue as appeareth in flame of a fire which riseth vp into a sharp poinct Wherfore heat béeing more abundant in birdes then in fishes the birds Egges are long and fishes round for the weake heat carieth the matier equally round Seuenthly what breaketh the eggeshell when the chicke is hatched There bée two causes hereof alledged the one is for that by long and continuall lyinge the shell waxeth softe and thin as it is if an egge bée stieped nine daies in vineger the second is for that when the young bird lacketh nutrimente hée breaketh the shell to séeke meat Eightly why doth the yolke of an egge which is layd in the full of the moone and in the light therof scoure spottes out of cloth The fatty drop in the middes of the egge béeinge the meanes of the generation conceiueth a pearcinge and a diuiding heat both by the great light and the moisture which the Moone moueth which it can not do at another time Ninethly why do some egges crack when they bee laid into the fire and some not Such crack as haue within them windines which is perceiued when the shell reueth to issue forth with great noise and force And this hapneth when the fire is great For if a birds egge were cast into the middes of the fire the shell would soone breake the windines would start forth with great noise and force which it would not do if the fire were small But proportionably there is mutch more windines in the egges of fishes and therfore they make a great noyse when they bee cast into the fire as appeare for example in the rowe of an hearring The. 11. chap. Of Fishes conteining 4. Questions NOw let vs a litle come to demaund a few questions concerning the nature of Fishes and first whether Fishes do feed vpon their owne frie or not wherto it is to bée answered affirmatiuely both bycause they bee rauenous by reason of their cold stomackes and also bicause they haue blunt sences and cannot discerne their owne frie from other deuouring vp all a like Secondly do Fishes chawe their meat No for if they did superfluous water would enter into them with their meate and suffocate them Againe they bee rauenous and feede gréedely