pure and subtill spirits from whence it commeth that they are witty nimble magnanimous alta petentes But the contrary is seene in low and marish places for there the Inhabitants by reason of the euilnesse of the aire haue grosse and earthy spirits whereof it is that they are for the most part men humum tantum sapientes dull sluggish sordid sensuall plainely irreligious or perhaps some of them which is a little worse religious in shew externall honest men deceiptfull malicious disdainefull Wherefore seeing that the diuersity of spirits and differences of wits and manners doe so much proceede from the condition and nature of the aire I doe here againe aduertise all such as are ingenious generous and desirous of perfection both in minde and body that they endeauour by all meanes to liue in a pure and healthy aire and so seldomly as may bee frequent places where the aire is wont to be infected with vaporous impurities Whether fountaine water in goodnesse and wholsomnesse excell other waters THat water is esteemed to bee the best and wholsomest which is most cleare and thin pure in taste and smell altogether clean from any impure terrene or other dreggy mixture And such is before all other fountaine water if it rise in a pure high and open place and that against the East for then it is the better depurated with the morning Sunne and pure orientall windes Of fountaine waters those that rise against the North because they haue not the radiant aspect of the Sunne which purifieth the waters are least commendable for they are not easily concocted they weaken the stomacke and cause fluctuations and flatuousnesse in the body But there are some fountaine waters not to be allowed for alimentary vses and such are those which rise from sulphurous bituminous or metalline places or which are carried thorow like veines of the earth because they receiue an vnpleasant sauor and smell and also an euill quality from those things that they issue from or runne thorow Next vnto fountaine water in goodnesse is raine-water so it fall not in a boysterous or troublesome aire for the Sunne from all waters and humid places draweth vp the thinner and purer portion resolued into vapours which is the matter of raine to come Notwithstanding the goodnesse therof doth alter according to the diuers parts of the yeere for that is the best which falleth from the middle of the Spring to the middle of Autumne because in those seasons the aire is for the most part pure seldomly corrupted with noysome vapours which defile the raine-waters And there are some to whose opinion a man may easily without errour subscribe which thinke that such raine-water is not inferiour in goodnesse to fountaine water But the waters which fall with great tempests of winds haile thunder and lightnings are by reason of many confused vapors and exhalations collected in the aire impurer and therfore not so well to be approoued for the health of mans body Riuer water hath the third place of goodnes both by reason the action of the Sunne vpon it as also because that by motion it becommeth thinner except it bee polluted by the mixture of other things as it commeth to passe in riuers that runne thorow marish places or neere vnto populous Townes or Cities for then by reason of all manner of filth running or cast into them they become very corrupt and vnwholsome Therefore where the Inhabitants through the want of most wholsome fountaines are constrained to make vse of riuer water let them take especiall care lest insteede of that which is wholsome they take that which is corrupt and very offensiue to the health of their bodies Wherfore let them make choyse of that riuer water which is not subiect to the aforesayd hurts but runneth with a full streame vpon grauell pebble-stones rockes or pure earth for that water by reason of the purity of the place motion and radiant splendor of the Sun is thinner sweeter and therefore more pure and wholsomer and in my opinion it is doubtfull whether fountaine waters surpasse in goodnesse such riuer waters But if the riuer waters shall not be cleere but slimie and muddie and the same for want of better waters necessarily vsed as in many low and marish places then let them be kept so long in some vessell till that the grosse part rest and settle in the bottome for by this meanes the thin and purer part of the water may be taken and vsed and the grosser cast away Well-water is iudged inferiour to the former in purity and wholsomnesse not onely because it is voyd of motion but also because it is not illustrated of the Sun notwithstanding if the Well bee digged in pure earth and the mouth open to the aire not shut vp in a darke obscure place not beset with a filthy bottome but a pure grauely or rocky then the water especially if it be often drawen is very good and wholsome And heere vnderstand that the waters that are drawen thorow pumps because they are shut vp from the aire are worse then other Well-waters for they more quickly putrifie and acquire an ill quality The like may bee said of Cisternewaters Neither are the waters which are carried throw pipes of lead so wholsome as they are supposed to be not onely because they are shut vp from the aire but also because they are thought to acquire an vnwholsome quality from the lead they are troublesome to the stomacke and ponderous to all the bowels but these hurts in their boyling are well remooued All standing waters as of pooles motes and of pits which in low and marish places are very vsuall are most vnwholsome and altogether as pestiferous to bee auoyded and eschewed for in that they are standing or creeping with a very slow pace the parching heat of the Sunne often working vpon them doth more mightily pierce to the bottome and so leauing the grosser part draweth vp the thinner whereby it commeth to passe that the waters appeare muddy and of a leadish colour corrupted both in smell and taste Waters that are taken neere vnto the sea-shores or armes of the same are for the most part corrupt and of a stinking smell and vnpleasant sauour and therefore naught and vnwholsome for mans body Whether Snow waters be in goodnesse matchable to riuer water NO and the reason is because that while the snow is ingendred the thinner part of the matter is as it were pressed forth of the cold and conuerted into clowds the grosser part remaineth and is turned into snow wherof it commeth that snow-waters are grosse and ouer cold and therfore hurtful to mans bodie for they cause rheumes and greatly hurt the sinewes Moreouer they breed spleneticke passions by causing the spleene to grow great they confound the breast and liuer cause asthma's and fill the stomacke with flateous crudities wherefore the vse therof especially in elder yeeres doth vndoubtedly induce exitiall
affects to the sinewes ioynts and bowels But snow water is of some in these daies greatly esteemed of to coole and extinguish thirst Perhaps in hot countries and in hot seasons it may bee for some bodies agreeable but in our northerne countries it is at no hand to be allowed except to such as are impensiuely hot for it is onely profitable to a stomacke that estuateth with heat Whether in waters that are naturally warme which wee call hot Bathes it be healthfull for healthy men to bathe WAters naturally hot and of a medicinable faculty such as are our famous bathes of Bathe are of singular force not onely against diseases gotten by cold or proceeding from a cold and moyst cause but also bring in time of health exceeding comfort and profit to all cold moyst and corpulent bodies for they open the pores resolue attenuate digest consume and draw forth superfluities and withall strongly heat and dry the whole habit of the body They are of excellent efficacie against all diseases of the head and sinewes proceeding of a cold and moyst cause or of a cold only or moyst only as rheumes palsies epilepsies lethargies apoplexies cramps deafnesse forgetfulnesse trembling or weaknesse of any member aches and swellings of the ioynts c. They also greatly profit windie and hydropicke bodies the paine and swelling of any part of the bodie so that it proceede not from an hot cause the sluggish lumpish heauinesse of the bodie numnesse of any member paine in the loynes the gout especially the Sciatica cold tumors of the milt and liuer the yellow Iaundice in a bodie plethoricke or phlegâ—…aticke They are also very profitable for them that haue their lungs annoyed with much moisture because they consume and drie vp that moisture and to make slender such bodies as are too grosse there is nothing more effectuall then the often vse of these waters Wherefore let those that feare obesitie that is would not waxe grosse be carefull to come often to our Bathes for by the often vse of them according as the learned Physition shall direct they may not onely preserue their health but also keepe their bodies from being vnseemingly corpulent They are also singularly profitable to women for they helpe them of barrennesse and of all diseases and imperfections of the matrice proceeding of a cold and moyst cause They also cure all diseases of the skin as scabs itch old sores c. All which to be true we daily finde with admiration to the exceeding great comfort of many who with deplored diseases and most miserable bodies resort to our baths in Bathe and are there by the helpe of wholsome physicke and vertue of the Baths through the blessing of Almighty God recouered to their former health But hot bathes to bodies naturally hot and dry are generally hurtfull and so much the more as the bodie is drier and the bathe hotter because it distempereth and consumeth the very habit of the bodie and maketh it carraine-like leane Wherefore seeing that naturall bathes are not indifferently agreable to euery constitution I doe aduise that not any one goe into them rashly or vpon an approperous iudgement but that he be first aduised by some faithfull iudicious and expert Physition and to him expose the state of his bodie whereby he may vnderstand whether or no it may be expedient for him to attempt the same And whereas in Bathe there are diuers bathes and they differing in their heate he must also from the learned Physition be directed in which to bathe neither must he onely vnderstand which Bathe to vse as most conuenient for his present state of bodie but also when and how often to vse the same Besides this he must according as his state of bodie shall require be purged before he enter into the bathe and be also directed in other things how to order himselfe before he goe into the bathe while he is in the bathe and after that he is come out of the bathe and when he leaueth the bathe And must also in the intermitting times of bathing and sweating take such physicke as his disease and present state of bodie shall require The neglect of all these or of some of them either through ignorance or voluntarie wilfulnes may be the cause that some that take great paines to come to the bathes are not by them healed of their infirmities but oftentimes neuer returne to their homes againe or if they doe it is most commonly with new diseases and the olde worse then euer they were Whereas many of a generous and religious vnderstanding vsing the true helpes of physicke with the bathes are of their diseases perfectly cured And here I exhort the Physitions in regard that the Bathes which proceed from Sulphur or from it take their chiefest vertue and strength as our Bathes in Bathe doe doe weaken and subuert the stomacke especially of some bodies that they haue an honest care to corroborate the same by such meanes as shall be best fitting for the present estate of the bodie Here also I aduertise such as in the declining or fall of the yeare which we call the Autumne shall for the health of their bodies repaire to our Bathes that they deferre not their comming till the middle of September or after as many ignorantly doe but that they rather be there by the end of August that they may haue the commoditie of the Bathes before the aire grow to be too cold for bathing in hot Bathes as commonly it is in October especially toward the end thereof for if they shall make vse of the Bathes when the aire is cold and moist or very inclinable thereunto they shall receiue the pores of the bodie being open by reason of the efficacie of the Bathe farre greater hurt then commoditie But perhaps some out of an ignorant timorousnes will obiect that to come to the Bathes at the end of August is too soone vpon the Dogge-dayes Herein they are more scrupulous then iudicious but to yeeld them satisfaction I answer besides the alteration of seasons from their ancient temperature in this decrepit age of the world that though the middle part of the day about the beginning of September shall be hot yet the mornings and euenings which are the times for bathing are rather cold or declining to a temperature and the heat of the day following vpon bathing is that which we specially respect for the health of our Patients for whom we approue the vse of the Bathes And verily whosoeuer shall but consider the great variablenes and inconstant disposition of the Spring from its ancient temperature especially of later yeares must in my opinion confesse that the moneth of September is most commonly in regard of the disposition of the aire so fit for bathing in hot Bathes as any in the Spring Wherefore such as for the health of their bodies repaire to our Bathes shall if they be there by the end of August receiue a double commoditie For
and therefore to be reiected The Kidneies are in no wise commendable but for the fat annexed vnto them for otherwise they are of very ill iuyce of vnpleasant taste and of hard concoction The kidney of Veale by reason of the pleasantnes and tendernesse of it is farre more nutritiue and more wholesome then of any other flesh The kidneies of beasts that are full growne especially if they be of big stature are of no good nourishment for they are of very hard concoction and of a rancke and naughty iuyce The Vdders of beasts are not easily digested they make a grosse phlegmatick bloud wherefore they are not good for them that liue at ease for the phlegmatick nor any that haue weake stomacks or subiect to obstructions Being well digested they nourish much and therefore they are a conuenient meat for them that haue good stomacks and a strong naturall heat to digest The vdders of Cowes are for pleasantnes of taste and goodnesse of nourishment the best The feete of Beasts doe giue a cold and clammie nourishment which quickly stoppeth vp the veines Galen commendeth the feete of Swine but Calues feete and the feete of rosâ—…ing Pigs are of easiest concoction and of purest nourishment They are very good for dry bodies because in an hot stomacke they digest well nourish much and they moisten the solide parts not with a light but a clammie and good nourishment and for the same cause the vse of them especially of Calues feete is very profitable in consumptions and rupture of veines but there must be good heede taken that they bee exactly boyled euen vntill that by reason of tendernesse one part is dissolued from another for else they are of harder concoction and not of so good nourishment They are very hurtfull vnto moyst and phlegmaticke bodies and such as are subiect vnto the Gout and winde collicke The feete of a Bullocke or Heifer which we commonly call Neats feete tenderly sodden and layed in souce and afterwards eaten cold are accounted very good meat and so they are for a cholericke stomacke because they make a cold and tough nourishment alwaies foreseene that they be eaten before other meat But to them that haue cold stomacks although they may be well liking vnto them they are in no wise agreable OF FISH SECT IV. Whether the much and often use and eating of Fish be unwholesome and hurtfull to the health of the bodie IT is because fish increaseth much grosse slimio and superfluous flegme which residing and corrupting in the bodie causeth difficultie of breathing the goute the stone the leprie the scuruie and other foule and troublesome affects of the skin Wherefore I aduise those men that are much delighted with the vse of fish that they be very carefull in the choise of it as that it be not of a clammie slimie neither of a very grosse or hard substance nor oppleted with much fat for all fat is of it selfe ill and noysome to the slomack but of fish it is worst neither of ill smell and vnpleasant sauour Wherefore of Sea-fish that is best which swimmeth in a pure sea and is tossed and hoysed with windes and surges for by reason of continuall agitation it becommeth of a purer and lesse slimie substance and consequently of easier concoction and of purer iuyce And for the same cause the fish that is taken neere to a shore that is neither earthy nor slimie but rockie and stonie is also best for the fish that abides in a slimie shore is of harder digestion and of a more slimie and excrementall substance The fish also that betaketh it selfe from the Sea into the mouthes or entries of great riuers and so swimmeth towards the fresh waters doth quickly become better or worse for if they be caried in slimie and muddie riuers they forthwith loose much of their goodnes but if in pure grauely and stonie riuers then the farther off they be remoued from the Sea the better they are for by reason that the water is contrary to their course they are the better clensed from their slimie superfluities Of fresh water fish also that is best which is bred in pure stonie or grauely riuers running swiftly For that which is taken in muddie waters in standing pooles in fennes motes and ditches by reason of the impuritie of the place and water is vnwholesome for it breedeth a very slimie and excrementall nourishment very greatly hurtfull vnto them that are subiect to the goute and stone and obstructions of the breast Thus much in generall concerning the choise of fish Now I will breifely speake of the particular kindes of fish that are most common and in greatest vse and first of Sea-fish The Sole is somewhat of an hard substance and yet of easie concoction and free from excrement in respect of other fish For whitenes and puritie of substance pleasantnes of taste and goodnes of iuyce it far excelleth all other Sea fish and therefore may well be termed the Sea-Capon The Sole verily is to be reckoned among the meats of primest note and for such as are infirme and sicke Non magis expetitus quam salutaris cibus The Plaice is pleasant to the pallate easily digested and in the iudgement of some men a good fish but in my opinion it giueth a watrish and excrementall nourishment especially if it be not well growne to a substantiall thickneâ—… It is best agreable to them that are by constitution cholericke but to the phlegmaticke it is very hurtfull because it aboundeth with a phlegmaticke iuyce The Dabbe or little Plaice is of the same nature but more excrementall The Flounder is in taste digestion and nourishment like vnto the Plaice especially if he be young Some deeme this fish not so pleasant in taste nor so good in nourishment as the Plaise but by their leaue if it be growne to a good thicknes nam quo grandior eò melior by reason of a firmer substance which it acquireth I rather thinke that it giueth a better then a worse nourishment because it lesse aboundeth with a slimie superfluitie The Gurnard is of harder digestion then any of the former some are red and some grey in respect of the colour there is litle difference if there be any the red is the better both giue a good nourishment and nothing slimie and therefore they are much better for them that are phlegmatick then the Plaice or Flounder The Whiting notwithstanding that it is vnsauourie and nourisheth very litle is of some greatly desired and commended verily it is easily digested and the nourishment which it maketh although it be litle yet it is good and very litle excrementall The Breame is somewhat acceptable to the pallate of easie digestion and of meetly good nourishment somwhat excrementall It is best agreable for cholericke bodies and worst for phlegmaticke Some loue to eat the eyes of the Breame but they are very excrementitiall and so
although it be to some mens pallats very pleasant and acceptable yet it is to the bodie vnprofitable because it breedeth flatulent and obstructiue humors In like manner bread that is stale and growne dry because it hath lost his naturall temperature is vnprofitable for it is hardly digested and yeeldeth litle nourishment and the same not good but melancholick Wherefore it followeth that the bread ought not to be too olde nor too new and to auoide all the aforesaid discommodities I hold that the bread ought to be kept the space of 24 houres or at least one night in some cold place after the baking before it be eaten and also that it be not aboue two or three dayes olde in the summer especially if it be made in the forme of manchet or smaller loaues nor aboue foure or fiue dayes olde in the winter for by how much more it is dryed and indurated by so much the worse it nourisneth and is of harder concoction Whether Bisket Bread yeeld to the bodie any profitable nourishment BIsket bread is onely profitable for the phlegmaticke and them that haue crude and moist stomacks and that desire to grow leane because it is a very great dryer and therefore let such as are cholericke and melancholicke beware how they vse it The like may be said of the crust of bread for it is also very hardly digested and breedeth choler adust and melancholike humors Wherefore let the vtmost and harder part of the crust be chipped away of which let such as are by nature cholericke and melancholicke haue speciall care But it is good for the phlegmaticke for such as haue ouer-moist stomacks and yet healthy and desirous to grow leane to eat crusts after meat the very superficiall and burnt part of them onely chipped away because they presse downe the meate and strengthen the mouth of the stomacke by drying vp the superfluous moisture of it OF THE DIVERS kindes of Drinke SECT II. Whether it be wholsome for northerne people that inhabit cold countries to drinke water at their meales in steed of Beere ALthough Water bee the most ancient drinke and to those that inhabit hot countries profitable and familiar by reason of the parching heat of the ambient aire which doth exceedingly heat inflame and dry their bodies yet to such as inhabit cold countries and especially not accustomed therunto nor the constitution impensiuely hot requiring and forcing the same it is by the contrarie in no wise agreeable for it doth very greatly deiect their appetite destroy the naturall heat and ouerthrow the strength of the stomacke and consequently confounding the concoction is the cause of crudities fluctuations and windinesse in the bodie What in generall are the commodities of wine MAnie and singular are the commodities of wine for it is of it selfe the most pleasant liquour of all other and was made from the beginning to exhilarate the heart of man It is a great encreaser of the vitall spirits and a wonderfull restorer of all powers and actions of the bodie it verie greatly helpeth concoction distribution and nutrition mightily strengtheneth the naturall heat openeth obstructions discusseth windinesse taketh away sadnesse and other hurts of melancholy induceth boldnesse and pleasant behauiour sharpeneth the wit abundantly reuiueth feeble spirits excellently amendeth the coldnesse of old age and correcteth the tetrick qualities which that age is subiect vnto and to speake all in a word it maketh a man more couragious and liuely both in minde and body These are in generall the commodities of wine which are so to be vnderstood as that a meane and frugality bee had in the vse of it notintemperancie and drunkennesse otherwise what can be more hurtfull then wine seeing that the same immoderately taken destroyeth the life and prosperous health disturbeth the reason dulleth the vnderstanstanding confoundeth the memorie causeth the lethargie palsie trembling of the hands and a generall weaknesse of the sinewes Wherefore let wine bee moderately vsed that neither distillation nor inflammation nor exiccation or drunkennesse follow for if it be taken beyond measure it will not be a remedie and confort for the strength but rather a poyson and vtter ouerthrow But seeing that there are diuers sorts of wine and the same not indifferently agreeable to euerie age and constitution I will therefore that euery man may make choyse of those wines that are best agreeable for him speake of the particular differences of them according to their seuerall qualities especially of such wines as with vs are most vsuall White-wine and Rhenish-wine doe least of all wines heat and nourish the bodie they consist of a thin and penetrating substance wherefore they are quickly concocted and very speedily distributed into all parts of the body and therefore they lesse annoy the head then any other vrine They cut and attenuate grosse humors prouoke vrine and cleanse the bloud by the reines They moysten the bodie and canse sleepe mitigate the paines of the head proceeding from a great heat of the stomacke but especially the Rhenish wine They are most accommodate for those that are young for hot constitutions for hot countries and for the hot times of the yeere and for those that would bee leane and slender They are lesse hurtfull for such as are feuorous then other wines are but being well mixed with water they are very profitable for all hot distemperatures It is verie expedient to drinke White-wine or Rhenish-wine in the morning fasting and also a little before dinner and supper with a limmon macerated therein and the iuyce pressed forth especially for them that haue hot and drie stomackes or are subiect to obstructions of the stomacke of the mesaraicke veines of the liuer and of the reines for it greatly refresheth an hot and dry stomacke stirreth vp the appetite cleanseth away the sl mie superfluities of the stomacke mesaraicke veines and other obstructiue matter in the passages by way of vrine But it is very hurtfull to drinke White-wine or Rhenish-wine with meat or at the meales or presently after meale except for such as are affected with too much astriction of the stomacke because they deturbe the meats from the stomacke before they are concocted and so cause them to passe crude and indigested whereby it commeth to passe that the whole bodie doth greatly abound with flateous crudities White and Rhenish wines are very pernicious for such as are rheumaticke and subiect to fluxion of humors into the ioynts or other parts of the body and therfore let such very carefully eschew the vse of them Claret wine is very neere of a temperate nature and somewhat of an astringent faculty as the sauour of it doth plainely shew it breedeth good humours greatly strengtheneth the stomacke quencheth thirst stirreth vp the appetite helpeth the concoction and exhilarateth the heart it is most profitable for them that are of an hot constitution for young men and for them that haue hot stomackes which it doth excellently
is most hurtfull to the bodie and pernicious to the vnderstanding But Beere of a middle age as from one or two moneths olde vnto fiue or six according to the strength of it is the best and wholsomest And if in that space it shall onely chance to acquire somewhat a sowre smacke it is not therefore of all men to be refused for vnto cholericke bodies because it represseth the acrimonie of choler and also to all them by reason of the penetrating force which it obteyneth that are subiect to the obstructions of the stomack mesaraicke veines spleene liuer lungs and reines it is most profitable And if such as haue the stone or are subiect to the obstructions of the reines doe daily vse such Beere it will be impossible so that they erre not in other things that they should euer be vexed with the stone or any other great and painfull obstruction of the reines The fift is that it be of an indifferent strength not too strong nor too small because each excesse is hurtfull For that Beere which is of a middle strength doth heat that state of bodie which is ouer cold refrigerateth that which is too hot and preserueth the temperate But that which is stronger then a meane is more meete for cold and moist bodies especially in the cold seasons of the yeare and that which is weaker for hot and and drie bodies especially in the spring and summer for such bodies require much cooling and moistning which small Beere because that it litle differeth from the nature of water doth best effect but it is rheumaticke and impensiuely hurtfull to cold constitutions For you must vnderstand that Beere by how much the stronger it is by so much the neerer it commeth vnto the nature of wine and by how much the smaller by so much the neerer it approcheth vnto the nature of water Wherefore seeing that there is great difference to be found in Beere according to the strength and smalnes of it it becommeth euery man to haue speciall respect of his owne state and temper of bodie that thereby he may make vse of that which shall be best agreeing vnto his nature And here I aduise all such as respect their owne good that they drinke not Beere that is very strong but in steed of wine for if it be stale well depurated from dregs and throughly boyled it is in operation most like vnto wine because the often vse of it is very greatly hurtfull to the integritie both of minde and bodie And here I admonish our common ale-pot drunkards that it is worse to be drunke with Ale or Beere then with Wine for the drunkennesse endureth longer to the vtter ruine of the braine and vnderstanding by reason that the fumes and vapors of the Ale or Beere that ascend to the head are more grosse and therefore cannot be so soone resolued as those that rise vp of wine and by the same reason I conclude that it is worst of all to be drunke of Ale The sixt and last propertie is that the malte whereof the Beere is made be full of pure corne as of Barly or Oates for then the drinke made thereof must needs be the better And here it may be demanded whether Beere made onely of barly malte be better and wholesomer then that which is made of barly and oaten malte in equall portions mixed togither or of two or three parts of barly malte with one of oaten To which I answer that whereas the end of the vse of drinkeis fourefold 1. To quench the thirst 2. To temper the naturâ—…ll heat 3. To moisten the inward parts 4. To help the concoction and distribution of the meats that Beere made of barly and oaten maltemixed togither doth more effectually accomplish the first three without any manner of hinderance vnto the fourth and is also of a more liuely taste if it be kept vntouched till that it hath gotten a sufficient stalenes whereupon I may well affirme that Beere made of barly and oaten malt mingled togither is better then that which is made of barly malte alone especially in the hot seasons of the yeare and verily for hot and dry bodies it is at all times much more conuenient because it receiueth a singular cooling qualitie from the Oate Whether Cyder and Perrie are for common vse wholsome and profitable drinkes CYder and Perrie are vsuall drinks where fruits doe abound they are cold in operation and better or worse according to the fruits whereof they are made In respect of the coldnesse of them they are good for such as haue hot stomacks or hot liuers and by reason of a very pleasing sharpe taste which they haue if they be drunke after they be foure or fiue moneths olde they are of a notable penetrating facultie and doe greatly helpe the weaknesse of the stomacke and distemperature of it proceeding of a hot cause for they excite the appetite temper the drinesse of the humors and inward parts asswage the thirst and very greatly represse the ebullition of choler Moreouer by reason of their penetrable power they prouoke vrine and open the obstructions of the stomocke mesaraicke veines milt liuer and reines They are wholsome for hot and dry bodies namely for the cholericke but especially the atrabilaricke Yet they are not good to be vsed as common drinke with meats except of them that haue very dry stomacks and subiect to too much astriction of the same because they cause the meaâ—…s too speedily to descend from the stomacke and besides that the much and often vse of them is very hurâ—…full to the liuer which by ouer-cooling it doth so enfeeble and dispoliate of its sanguifying facultie that the colour of the face becommeth pale and riueled and the skin oftentimes polluted with a white spottie deformitie through an ill habit of the parts acquired by the too often vse of them Moreouer the much and often vse of these drinks doe exceedingly weaken the braine and reines whereupon rheumes and seminall fluxions aches of the joynts weaknes of the limmes and backe doe very quickly ensue They are best to be taken for whom they are agreable in an emptie stomacke as mornings fasting and about an houre or two before meale for then they better remoue the obstructions and attemper the drynesse of the parts Onely those that are atrabilary which abound with choler adust because their stomacks are very dry where-from for the most part the meats doe very slowly and that not without some difficultie descend may very profitably drinke a draught or two thereof at their meales But let the phlegmaticke and such as are of cold constitutions or subiect vnto the windie collick altogither eschew the vse of these drinks because they abundantly opplete their bodies with waterish crude and windie humors with a suddaine labefaction of the liuer They are meliorated by putting to them sugar nutmeg and especially ginger which cheifely correcteth their crude and windie qualitie Of these two
way to clarifie it is to put vnto it a litle water and so to boyle it and scum it so long as any froth ariseth for by this meanes the tartnesse and flatulent moysture of it is for the most part taken away and consequently becommeth a more wholesome medicinable nourishment That is the best honie which is hard in the vessell and curded like sugar and which is also of a true and delectable sweetnes of good smell and of a cleare yellowish colour or if it shall be of a whitish colour so that none of the said notes of goodnesse be wanting in it it is neuer the worse New honie is better then olde because some of the moysture of it is in continuance consumed whereupon it becommeth more dry and tarte in taste Sugar is temperately hot and moyst of a detersiue facultie and good for the obstructions of the breast and lungs but it is not so strong in operation against phlegme as honie And here it may be demanded whether Sugar or Honie be the better Wherevnto I answer that Sugar is generally more wholsome then Honie for it is of a better temperature of pleasanter taste not so fulsome as Honie and therefore more acceptable to the stomack and consequently farre better for sauce and nourishment It may be giuen in feuers because it doth not inflame the bodie nor so soone turne into choler as honie doth and to conclude all in a word Sugar agreeth with all ages and all complexions but contrariwise Honie anoyeth many especially those that are cholerick or full of winde in their bodies Onely Honie is better for them that haue very cold and moyst stomacks and that haue their breasts stuffed with phlegme Water and fine Sugar onely brewed togither is very good for hot cholericke and dry bodies that are affected with phlegme in their breast for through the coldnes and moysture of it it excellently tempereth the heate and siccitie of the breast and stomack and cleareth them of phlegme Sugar by how much the whiter it is by so much the purer and wholsomer it is which is euident by the making and refining of it It is made much after the same manner and forme as white salt is The Sugar is nothing else but the iuyce of certaine Canes or Reedes which is extracted by boyling them in water euen after the same manner and fashion as they doe Salt This first extracted Sugar is grosse and of red colour it is hot and dry somewhat tart in taste and of a detersiue facultie by longer boyling it becommeth hard which we call Red Sugar Candie which is only good in glysters for to clense and irritate the expulsiue facultie This grosse reddish Sugar is againe mixed with water and boyled and commeth to be of an whitish colour lesse hot more moyst and more acceptable to the taste and stomacke This kinde of second Sugar we call common or kitchin Sugar This being the third time diluted and decocted is of an excellent temperament most white and of a singular pleasant taste this is the best purest and wholsomest Sugar which giueth a grace vnto whatsoeuer it be mixed And this by rather boyling becommeth hard and of a resplendent white colour which we commonly call White Sugar Candie this is the best Sugar for diseases of the breast for it is not altogither so hot as the other Sugar and is also somewhat of a more pure and subtile moysture Wherefore it excellently asswageth and moystneth the asperitie and siccitie of the tongue mouth throat and winde-pipe and is very good for a dry cough and other infirmities of the lungs it is most accommodate for all hot and dry constitutions There are diuers kinds of mixt sauces deuised composed by the skill of Cookes to oblectate the pallate and throat to excite the appetite and to adde a grace vnto bad meats which of ingurgitating belly-gods are greatly esteemed But I aduise all such as are respectiue of their health to refraine the vse of all confused saucs or to be very circumspect not onely in the vse of them because they allure the stomacke to a gluttenous taking of meate but also in the choise of them for they onely are wholsome that are somewhat of a soure taste by putting to them a conuenient quantitie of vinegar veriuce or of the iuyce of Orenges or Limmons But let temperate men and such as are studious of their health content themselues with the simpler kinds of sauces because they are for the stomacke and health of the bodie most conuenient Whether Cinnamon be the best and wholesomest of all spices CInnamon is hot and dry in the third degree and of an excellent aromaticall substance for fragrancie of smell and iucunditie of taste it excelleth all other spices it strengthneth the stomacke preuenteth and correcteâ—…h putrefaction of humors resisteth poysons exceedingly comforteth the principall parts especially the heart and liuer and reviueth the spirits It also openeth obstructions and strengthneth the retentiue facultie of all the parts by drying vp and consuming the crude and excrementall moysture It is conuenient for all bodies especially for them that are of cold and moyst temperature and that haue weake stomacks but the ouer-much vse of it is hurtfull to such as are by constitution cholericke Of one pound of Cinnamon grossely bearen a pound of white Sugar a gallon of Sacke and a quart of Rosewater steeped togither 24 houres is drawne by distillation a water of singular efficacie against sowning debilitie of the spirits and principall parte Wherefore I wish euery man that is respectiue of his health and life especially such as are of weake nature neuer to be without it and to take now and then a spoonfull or two especially when occasion shall instant the vse of it Next vnto Cinnamon for goodnes and aromaticall substance are Cloues they are hot and dry in the third degree they are not of so penetrating a force as Cinnamon but more drying they consume and dissolue crude and windie humors comfort and corroborate all the principall parts of the bodie especially the stomack heart excite Venus helpe the concoction discusse winde make the breath sweet stay vomiting and fluxes of the belly proceeding of a cold cause or weaknes of the retentiue facultie And as they are very good for a weake cold and windie stomacke so are they also for a liuer collapsed by cold They are very profitable for the aged for such as are phlegmaticke and subiect to rheumes especially in the winter but the often and much vse of them is hurtfull vnto cholericke and dry bodies Nutmeg and Mace are of one and the same facultie they are hot and dry in the second degree somewhat of an astringent facultie they strengthen the stomacke especially the Mace they comfort the braine and animall faculties especially the Nutmeg they stay seminall fluxes and are good for cold vterine affects especially the Nutmeg they discusse
and corrupt the teeth Moreouer the greene and ripe Dates doe fill the bodie with crude humors and the dry ones are of hard concoction cause gnawings in the stomacke and doe breede a iuyce which is quickly conuerted into choler There are diuers sorts of Plums both of the garden and also of the field and of sundry colours and of very different faculties The greene and ripe ones of what sort soeuer they are doe coole and moysten and fill the bodie with crude and corruptible humors yet some are more wholsome or at least lesse hurtfull then other they may best be distinguished by their taste for some are sweete some soure and some of a middle taste both sweet soure The sweet Plums doe giue more nourishment then the rest and doe more loose the belly but by reason of their ouer-much moysture for they are completely moyst in the third degree they relaxe and weaken the stomacke and for the same reason also the nourishment which they yeeld is nothing good at all but excrementall They are most hurtfull to them that be phlegmatick and are only conuenient for those that would moysten and keepe their bodies soluble for by their excessiue moysture and slipperinesse they doe moysten the bodie and mollifie the belly But they must be eaten before meales or when the stomacke is empty for if they be eaten after meales as our manner is to eat them or before that the meat is descended from the stomacke they spoyle the concoction and fill vp the stomacke with crude and corruptible humors The soure and harsh Plums as Bullasis and other that grow wilde and also the vnripe Plums of what sort soe-euer whiles they are sharpe and soure are cold binding and the more harsh they are the more binding they quench thirst excite the appetite binde the belly represse choler and extinguish the burning heat of it but they are not meete for meat espâ—…cially those that are harsh because they yeeld to the bodie litle or no nourishment at all and are by reason of their astriction and duritie of substance very hurtfull to the breast and stomacke yet neuerthelesse the moderate vse of them may be as Physicke very profitable to a cholericke stomacke The iuyce of them especially of Sloes boyled with a small quantitie of Sugar and so kept is of excellent efficacie for stopping of the laske and bloudy flixe and all other issues of bloud whatsoeuer The Plums that are of a middle rellish such as are our Damsons c. are the best and wholsomest they are cold and moyst in the second degree they are more acceptable to the taste and stomack and yeeld although little yet better nourishment then the rest they excite the appetite quench thirst represse choler and somewhat also loose the belly they must also be eaten before meales or when the stomacke is empty These as also all other sorts of Plums are best for them that are young that are by constitution cholerick and that haue hot and strong stomacks but to them that are olde that are phlegmaticke that haue weake and cold stomacks and that are subiect to the winde collicke they are very hurtfull because they breede waterish and flatulent humors Plums stewed and eaten with Sugar are somewhat wholsomer then the raw ones and more conuenient for the stomacke Dryed Plums which are commonly called Prunes are wholsomer and more pleasant to the stomacke then the greene and dry Plums they yeeld much better nourishment and such as cannot easily putrifie by reason that their crude and superfluous moysture is dryed vp and consumed The Dammaske and Spanish Prunes are the best because they are the sweetest being boyled in broths they loose the belly and excrete out choler being stewed and eaten betweene or before meales they are most pleasant to the taste excellently refresh a weake stomacke and doe also mollifie the belly They are most conuenient for them that are of a cholericke and sanguine constitution French Prunes and all such as are somewhat soure in taste are also somewhat of a binding and not of a soluble facultie Grapes for that they are pleasant to the taste and also nourish much may haue the preheminence among the Autumne fruicts As they are diuers in taste so are they also in qualitie for sweet Grapes are hot in the first degree and moyst in the second they nourish most and most of all make the bodie soluble but the nourishment which commeth of them is ouer-moyst and windie which troubleth the belly and puffeth vp the whole bodie Soure Grapes are cold and moyst they quench thirst and mightily extinguish the ouer much heate of the stomacke and liuer represse the sharpnesse of choler and cholericke vomitings excite the appetite and strengthen the stomacke that is weakned through the distemperance of choler They are hurtfull to euery age and constitution except to them that are young and of an hot and cholericke temperature The Grapes that are harsh in taste either by nature or as all Grapes are of what sort soeuer before they be ripe are very cold and astringent the iuyce of them is onely profitable in the way of physicke to coole and to represse cholericke vomitings and egestions Those Grapes that are of a soure sweet taste are for temperature and facultie in a meane betweene the soure and the sweet they excite the appetite coole the heat of the stomack and liuer quench thirst represse the heat of choler and excrete it thorow the belly But all Grapes that are newly gathered and eaten raw doe yeeld vnto the bodie an ouer-moyst and excrementall nourishment they trouble the belly fill the stomacke with winde and inflate the melt especially if they be immoderately eaten But of all the sorts of Grapes the soure and austere in taste are for meat the worst for such kinde of Grapes doe very much hinder the concoction of the stomacke and engender a cold and raw iuyce which is seldome or neuer conuerted into good bloud The sweet Grapes and such also as are a little soure being thorow ripe are lesse hurtfull for their iuyce is hotter and is easilier dispersed through the liuer and veines And if they be kept two or three dayes after they be gathered and then eaten they doe nourish the better and are the lesse windie and troublesome to the belly by reason that some part of their superfluous moysture is in that space consumed But in the eating of Grapes this Caution must be obserued that neither the skins nor the kernels or stones in them be swallowed downe but onely the succulent pulpe because they are vnprofitable to the bodie for by reason of their duritie and siccitie of substance they offend the stomack receiue no alteration in the bodie at all or very litle and also hinder the concoction and distribution of the medulline part of the Grape thorow the bodie which is only nourishing It is best earing of them when the stomacke is empty
and not after meat for if they be eaten vpon a full stomacke they spoyle the concoction abundantly breedewinde and fill vp the stomacke with crude and corruptible humors They are so they be moderately eaten conuenient for euery constitution and age except for the phlegmaticke and them that are olde for in these they excessiuely increase cold crude and flatulent humors which vitiate the bloud cause rheumes inflate the melt and disturbe the belly But Grapes boyled in butter and sops of bread added thereto and Sugar also if they be somewhat soure are a very pleasant meat and agreable for euery age and constitution for they are lesse windie more acceptable to the stomacke and yeeld more and better nourishment to the bodie Of Grapes dryed through the heat of the Sunne are made Raysons the greatest sweetest and fattest are the best and wholsomest and those we commonly call Raisons of the Sunne for they are of the greatest and fairest Grapes They are hot in the first degree and moyst in the second they yeeld to the bodie much nourishment and the same very good for there is in them no ill iuyce at all They are passing good for the liuer and as it were by Nature appropriated to that part they concoct raw humors and by reason of their lenifying and detersiue facultie clense phlegme from the stomacke and lungs leuigate the roughnesse of the winde-pipe and are therefore very good for the cough and other infirmities of the breast they doe also a little mollifie and loose the belly but the stones in them must be taken forth which by reason of their astringent qualitie and duritie of substance are offensiue to the breast and stomack They are very wholsome and good for euery season euery age and constitution The lesser and common sort of Raisins are not so sweet in taste but haue rather a little pleasing sourenesse adioyned to them by meanes whereof they are more gratefull to the stomacke but they yeeld lesse nourishment to the bodie and by reason of a small astriction that is in them they are not so profitable for the breast but for the same cause they are more conuenient for them that are too soluble or subiect to fluxes through the weaknesse of theretentiue faculty The small Raisins of Corinth which we commonly call Currants are much vsed in meats and that for good cause for beside their pleasantnes in taste they excite the appetite strengthen the stomack comfort and refresh weak bodies and are profitable for the melt They are verie good and wholsome for euerie season age and constitution All the kindes of Cherries are generally of a cold and moyst temperature they breede winde in the stomacke and fill the bodie with crude and putrible humours But some are farre more wholsome then other the best principallest are those that are of a red colour and and of a soure sweet taste for they delight the pallate excite the appetite and are more acceptable to the stomacke they doe moderately coole quench thirst attemper the heat of the stomacke and liuer represse choler and giue to the body a more commendable iuyce Being preserued they are a most choyce medicinable nourishment and being boyled with butter slices of bread and sugar betweene two dishes they delight the pallate excite the appetite and yeeld a good and wholsome nourishment especially for hot and dry bodies The distilled water of these and also of the soure ones is very good in feuers and inward inflammations The Cherries that bee very sweet doe deiect the appetite relax the stomacke and engender grosse and phlegmaticke humours Those that are soure doe giue vnto the body no nourishment at all but they excite the appetite cut grosse and clammie humours in the stomacke represse the heat of choler and are onely good for an hot cholericke stomacke Cherries must bee eaten fresh and newly gathered because they quickly corrupt and that not insteed of meat but for quenching of thirst and attempering the heat of the stomacke and liuer and for the same purposes they must not be eaten after meales as our common preposterous vse is to eat them but when the stomacke is emptie as an houre or two before meales because they prowoke appetite quickly descend from the stomacke and make the belly soluble They are conuenient for them that are young and for such as are of a cholerick temperature but hurtfull to the aged and them that abound with phlegme The greene and vnripe Goose berries are cold and dry in the second degree and of an astringent faculty the iuyce of them is vsed in diuers sauces for meat insteed of verjuce which maketh them not onely pleasant to the taste but also very profitable to such as abound with choler and are afflicted with hot burning and malignant feuers for it extinguisheth the vehement heat of choler verie greatly resisteth the corruption of humours and labefaction of the vitall and naturall parts The Goose-berries that are indifferently ripe are cold in the first degree and moyst in the second are lesse binding then when they are altogether greene and vnripe They are of a pleasant soure taste and therefore being boyled betweene two dishes with butter sops of bread and sugar or as those that are skilfull in Cookerie can best tell they make a most excellent and delightsome sauce for most kindes of meats which yeeldeth to the bodie somewhat a cold and small nourishment but it exciteth the appetite quencheth thirst represseth choler and addeth a singular grace vnto the meats and a correctorie relish also vnto such as are hot and dry or fulsome in taste Being eaten raw they are very hurtfull to a cold and weake stomacke and for them that are aged because they encrease cold and crude humours contrariwise they are profitable to an hot stomacke because they excite the appetite deiected by ouermuch heat and greatly coole the inflammations both of the stomacke and liuer they are also verie good for women with childe because they helpe their picarie affections and notably preserue them from abortion But if they are immoderately eaten they exasperate and lode the stomacke binde the belly and inhibit all fluxes except they happen to be taken into a cold stomack for then they oftentimes rather oppresse and trouble the same by some manner of flux To conclude they are so much profitable to the cholericke and sanguine as they are hurtfull to the melancholike and phlegmaticke The Goose-berries that be throughly or ouer-ripe are not by reason of their fulsome sweetnesse vsed in sauces neither are they any way good to bee eaten for they fill the stomacke and whole bodie with grosse crude and corruptible humours Ribes which with vs are commonly knowen by the name of Red Currants are deemed to bee of the same nature that Goose-berries are Indeede there is a great parity of nature betweeene the ripe Ribes and the Goose-berries that are a little ripe but betweene the ripe Goose-berries
by reason of their great encrease of body continuall motions and dissipable substance through the pores require much and often nourishment And those also that are in their youthfull age as from 14 to 25 being of hot and cholericke tempeâ—…ature both because they haue not attained vnto the Acme or full height of their growing as also by reason of their strong naturall heat require much nourishment and are not alwayes to be limited to two or three meales in a day But such as are in their youthfull age hauing grosse bodies and of a phlegmaticke temperature may neuer exceede three meales in a day but rather oftentimes content themselues with two at the most that by this meanes their moyst and crude humours may be concocted and abated and their bodies kept within a laudable mediocrity And heere I aduise all such as are solicitous of their health to obserue at their meales three things which I adde as an Appendix to that which hath beene spoken The first is that putting aside all businesses and shaking off all serious cogitations they take their repast quietly and merily and not eat or come to their meat with a troubled or meditating minde for that will peruert the concoction and cause the meats to corrupt in the stomack by reason of the retracting of the spirits to the head The second is that they giue the meat due preparation for the stomacke which is the exact chewing of it in the mouth for the well chewing of the meat is a great furtherance to the well digesting of the same and therefore they greatly erre that eat ouer greedily and snatch vp their meat hastily because it is both hurtfull and indecent The third is that they reside not in the chaire of intemperance that is prolong not the time in eating and drinking superfluously but onely sit so long at meale as that they may giue vnto Nature a competent refection for the ingestion of too much meat is burthensome and iniurious to all the bodie But if they shall at any time exceed in eating and drinking they must make amends with a following parcitie as if the dinner shall be larger then ordinarie let the supper be the lesse or none at all for there is no man albeit very carefull of his health which doth not in this now and then transcend his limits Whether the eating of one or of diuers sorts of meats at a meale are alike profitable for the health of the bodie IT is a common receiued opinion that the eating of diuers sorts of meats at a meale is for such as desire to liue in health vtterly hurtfull and to be reiected for by reason of the disparitie of their nature and substance they are seldome at once well concocted and distributed Moreouer varietie and change of meats doe greatly please the pallat and are as it were a spur vnto satietie The strong and healthy bodies of agresticke men which at their meales commonly vse but one simple kinde of foode doe seeme to approue this assertion and also the weake and valetudinarie state of many others that vse to feede on diuers dishes at one time Contrariwise he that will consider and looke into the diuers constitution and fabricke of the parts of the bodie shall finde that varietie is much more agreable vnto it then singlenesse for which cause doubtles varietie of meats as it is delightfull so also naturally to be desired and therefore more profitable Wherefore he that in this case condemueth varietie seemeth also to reproue Nature especially because it putteth off a fastidious tendernes of the stomacke and exciteth the appetite and is also beneficiall for costiue bodies Now from that which hath bin said it is apparant that the state of this controuersie consisteth in this that the vse of one sort of meat at a meale is in its nature more profitable and more safe in so much as concerneth the naturall actions of the stomacke and liuer but in regard of the variety of the parts and substance of the bodie varietie of meats is much more agreable and so on these grounds standeth the controuersie to be decided In so much as the reasons of both opinions seeme to be of good force there must a meane and rule be found out that may direct when and how the one or the other that is one or d uers sorts of meats at a time may be in vse and necessarie for neither alwayes neither to euery one neither of euery sort ought variety or singlenes of meats to be exhibited For the manifestation therefore and solution of this matter it must be obserued that there are some kinds of meats that in nature and concoction differ litle and some much Such as in nature and concoction differ litle may at one time be eaten of them that are in health so they be not immoderately ingested for too much meat though it be of like nature of easie concoction and of good iuyce is offensiue to the stomacke and breedeth crudities I say of them that are in health for to such as are sickly and infirme sundry meats at one time though they differ litle in nature and concoction are oftentimes troublesome and offensiue because their digestiue facultie is weake scarcely able to digest one simple kinde of meat Wherefore it cannot be granted that meats which in substance and qualities differ much may at one time be assumed espâ—…cially of them that haue weake stomacks without hurt according to the first assertion But if they shall be neere of one substance although of differing kinde nor much disagreeing in qualities there is no let but that they may at once be concocted because the same heat and same time onely will suffice for the concoction of them For the reason wherefore varietie in meats is hurtfull ariseth from the great inequalitie of their substance or from the contrarietie of qualities or from the facilitie of corruption of one with the disficultie of concoction with another not verily from varietie As put the Case What doth prohibit but that Veale Mutton Capon c. may be eaten at one time Neither the inequalitie of their substance nor contrarietie of qualities and therefore they are without any offence with like labour concocted The conclusion therefore may be that it is better to eat onely of one sort of meat at a meale then of sundry sorts that in substance and qualities differ much but if they shall be neere of a nature and qualitie or not much differing then varietie is to be preferred for the reasons before alleaged Here I may not by the way ouer-passe without iust reproofe the eating of flesh and fish at one and the same meale without any respect for the most part of fish and flesh doe in no wise accord but are of a very discrepant nature not able to be well concocted togither in the stomacke by reason whereof they daunt and ouerthrow the digestiue heat and fill the stomacke with discordant humors which
the meats Wherefore you must consider whether the meat be correspondent to the stomacke or not As whether a drie meat be taken into a drie stomacke or a moyst for if a drie meat be receiued into a drie stomacke then the drinke is to be increased but if it be receiued into a moyst stomacke then the drinke is to be taken in the same measure as if both stomack and meat were of an indifferent temperature In like manner the substance of the meat ought to be considered whether it be grosse or thin if grosse then a larger quantitie of drinke for the concocting and distributing of it is necessarie if thin then a lesse portion will susfice The like Indication may be taken from the disposition of the stomacke which if it be subiect to laxitie then a lesse portion of drinke if to stypticitie then a greater is to be assumed The second thing that is to bee obserued in the vse of drinke is that the drinke be attempered to the temperature of the aire of the season of the countrey of the meats and of the person receiuing it for by this meanes the natiue heat will bee the better moderated and the body consequently preserued in a sound and healthy temperature The third thing which concerning the vse of drinke those that are studious of their health ought to obserue is that they wholly betwixt dinner and supper abstaine from drinke excepting onely a Dilutiue draught whereof I will heereafter speake because it breedeth crudities except necessity as sometime in them that bee cholericke or custome shall require it the later of which notwithstanding is vicious and therefore by little and little to bee relinquished Whether the drinking of wine at meales onely betweene the eating and not also before and after meale bee expedient and profitable for the body THE wholsomnesse of wine in helping the concoction nutrition and exhilarating the spirits and heart moderately taken at meale as the temperature of the body and time of yeere shall require is so well and commonly knowen as that it needeth not any demonstration But whether it bee expedient to drinke wine presently before and after meale it is a matter not so euident In my iudgement the whole determination of this doubt is to bee gathered from the nature of the wine and from the temperature of the stomacke and disposition of the body that taketh it For example sake The drinking of wine before meale is not conuenient for them that are young or for any that haue hot stomacks because it will distemper the liuer cause in flammations and consequently marre the concoction of the meats But for olde men and all such as haue colde stomacks a little draught of Sacke or of any other wine of like nature is very profitable before meales because it discusseth windy crudities exciteth the appetite and fortifieth the naturall heat for concoction yet with this prouiso that they euen forthwith goe to their meale for otherwise it will by euaporation greatly offend the head But verily I suppose the drinking of White or Rhenish wine with a Limmon sliced and macerated therein and a little also of the choycest sugar added thereto especially if the Drinker bee of a tender pallate to bee very wholsome and good as a preparatiue draught before meales for all bodies except for such as are subiect to a defluxion of humours or else abound with much moysture and crudity especially for such as are subiect to obstructions because it cleanseth away slimie humours adhering to the stomacke openeth the obstructions of the mesaraicke veines of the milt of the liuer and of the reines exciteth the appetite and erecteth the digestiue faculty of the stomack As concerning the drinking of wine immediately after meale there are some that do altogether prohibit it and not without good reason becauseit hurteth the braine and sinewes by euaporating from the stomacke yet by their leaue a little draught of Sacke or of any other wine of like nature may not be hurtfull but rather oftentimes very profitable to them that haue colde and weake stomacks so they bee not affected with infirmities of the head and sinewes because it helpeth the concoction by comforting the stomacke and repairing the naturall heat But the drinking of a great draught is in no wise expedient because it subuerteth the concoction by causing the meat to passe from the stomacke indigested and greatly also offendeth the head with acute vapours Whether it be profitable or in any sort necessary for such as are in health to drinke betweene meales I Answer that it is very hurtfull to drinke betweene meales so long as the meats that haue beene taken remaine vndigested in the stomacke and not past the first concoction except great thirst and siccity of the stomacke and throte shall require it and then onely a little is to bee taken that the drinesse may bee somewhat mitigated because it interrupteth and confoundeth the concoction by disturbing the naturall heat that is in working and consequently maketh the body to abound with crudities But after that the meat is concocted and descended from the stomacke which will bee in three or foure houres after the meale it is good to drinke one meetly large draught of White or Rhenish Wine or stale Beere or of Sacke so the person that take it be of a colde constitution and so much the rather if hee bee aged and the season of the yeere also colde to wash and cleanse out of the stomacke the reliques of the meats and to cause a more facile and speedy distribution or passage of the meats concocted through the mesaraicke veines vnto the liuer Wherefore this drinking of Wine or Beere betweene meales as the constitution of the body shall require may well bee termed both dilutiue and dilatiue and is good for all men especially for such as are subiect to obstructions of the stomacke and mesaraicke veines that conueigh the alimentary chyle or iuyce which commeth of the meats concocted in the stomacke to the liuer to be made bloud Whether the custome of drinking fasting in the mornings and and like wise evenings even at the time of going to bed bee to be approoued and consented vnto THE custome of drinking in the mornings fasting a large draught of White wine of Rhenish wine or of Beere hath almost with all men so farre preuailed as that they iudge it a principall meanes for the preseruation of their health whereas in very deede it is being without respect had of the state or constitution of the body inconsiderately vsed the occasion of much hurt and discommodity For conuelling therefore of this vaine custome I answer that the drinking of a large draught fasting of the aforesayd Wines or of stale Beere if it shall be more agreeable to the body is onely good for them that are of an hot and dry constitution or subiect to obstructions so they be not of a very cold and moyst temperature that the siccity of the stomacke may bee