or feelyngâ— Annexed to thynges naturall 〈◊〉 be â—iiâ— Adolescencye to .xxv. yeres hotte and moyste in the whiche tyme the body groweth Juuentute vnto .xl. yeres hot and drye wherin the bodye is in perfyte growth Senectute vnto .lx. yeres colde drye wherin the body begynneth to decreace Age decrepite vntyll the laste tyme of lyfe accidently moyste but naturally colde and drye wherin the pdwers and strength of the body be more and more mynished ☞ Colour Of inwarde causes Of outwarde causes Colour of inward causes Of equalitie of humoures as he that is redde and whyte Of inequalitie of humoures wherof doo procede blacke salowe paale or whyte onely Redde Blacke do betoben dominioÌ„ of heate Salowe Whyte colde of fl 〈…〉 Pale colde of melancholy Redde abundaunce of bloude Salow choleâ— citrine Blarke melancholye or choler aduste Colour of outwarde causes Of cold or heate as englysshe menne be whyte Moriens 〈◊〉 blacke Of thynges accidentalle as of feare of anger of sorowe or other lyke mocionâ— Colour of heare Blacke eyther of aboundaunce of choler inflamed or of moche intendynge or abusâ—yon of bloudde Redde heare of moche heate not aâ—ustâ— Gray heares of abundaunce of melanch 〈…〉 〈…〉 te heares of the lacke of naturall heare by occasyon of fleume pu 〈…〉 fyed ¶ All the resydue concernyng thinges naturall 〈◊〉 in the Introduction of Joanâ—icius and in the lyttell crafte of Galene I purposely 〈◊〉 ouer for this tyme forasmoche as it doth requyâ—â— a râ—der hauyng some knowledge in philoâ—ophye naturall or â—â—s is 〈◊〉 to harde and tâ—dious to be vndâ—â—stande Moreouer this whiche I 〈◊〉 〈◊〉 in this fyrste tables shall be sufficient to the conseruation of heâ—the I meane with that whiche nowe foloweth in the other Tables The seconde Table THynges not naturall be so called bycause they be no porâ—yon of a naturall body as they be wâ—iche be callyd naturall thynges but yet by the temperance of theym the body beynge in helthe so consysteth by the disâ—empâ—tance of them syckenesse is induced the body dessolued ¶ The fyrste of thynges not naturall is ayre whiche is proprely of it selfe or of some materiall cause or occasion good or yll ¶ That which is of it selfe good hath pure va â—ours and is oâ—oriferous ¶ Also it is of it selfe swyft in alteration from hotte to colde wherin the body is not moch prouoked to sweate for heate ne to chylle for vehemency of colde ¶ Ayre among al thynges not natural is chiefly to be obserued forasmoch as it doth both inclose vs also enter into our bodyes specially the most noble member which is the hart we can not be separate one howre frome it for the necessitie of breathyng and fetchyng of wynde ¶ The causes wherby the ayre is corrupted be specyally foure InflueÌ„ces of sondry sterres Great standynge waters neuer râ—freshed â—arayne lyenge longe aboue grounde Moche people in small â—ome lyuynge vnclenly and slutty shely wyndes brynging holsom ayre Northe whiche prolongeth lyfe by expoulsynge ylle vapours East is temperate and lusty wyndes brynging ylle ayre South corrupteth and maketh ylle vapours Weste is very mutable whiche nature doth hate Meate and dryn 〈…〉 e. 〈…〉 and drynke we must consyder syxt thynges Substaunce Quantitie Qualitie Custome Tyme Order 〈◊〉 Substaunce some is good whiche maketh good 〈◊〉 and good bloud some is ylle and â—â—gendiâ—th ylle iuyce and ylle bloudde Meates and drynkes makyng good 〈…〉 ce ¶ Bread of pure floure of good whete somewhat leuened welle baked not to olde nor to stale Egges of fesauntes hennes or patryches newe layd poched meane betwene rere and harde Mylke newe mylked dronke fastynge Wherin is sugar or the leues of mintes Fesauntes Pairiches or chykens Capons or hennes Byrdes of the feldes Fyshe of stony ryuers Veale suckynge Porke yonge Biefe not passynge .iii. yeres Pygeons Venyson of redde dere Pease potage with myntes Fate of swyne or calues Fygges rype before meales Raysons Borage Languedebiefe Persely Myntes Ryce with almonde myshe Letyse Cykorye Grapes rype Wynes good moderatly takeÌ„ wel fined Ale and biere syxe dayes olde cleane brewed and not stronge Myrthe and gladnesse The lyuer and braynes of hennes and chykens and yonge geese Meates and drynkes makynge ylle iuyce Olde biefe Olde mutton Geese olde Swanne olde Duekes of the kanell Inwarde of beastes Blacke puddynges The hart lyuer kydneys of all bestes The braynes mary of the backbone Wodde culâ—ers Shell fyshe excepte creuyse deaudoulce Chese harde Apples and peares moche vsed Fygges and grapes not rype All rawe herbes excepte letyse borage and cykorie Onyons Garlyke immoderatelye vsed specyally in Cholericke stomackes Leekes Wyne in muste or sowre Feare sorowe and pensyfenesst Meates ingendrynge choler Garlyke Onyons Rokat Kersis Lekes Mustarde Pepper Houye Wyne moche Dronken Swete meates Meates ingendrynge fleume All slymy and deauynge meates Chese newe All fysh specially in a flematike stoma 〈…〉 Inwardes of beastes Lambes fleshe The synewe partes of fleshe Skynnes Braynes Lunges Rapes Cucumbers Replecion Lacke of exercis 〈…〉 Meates ingendrynge melancholy Biefe Gotes fleshe Hares fleshe Bores fleshe Salte fleshe Salte fysshe Cole wortes All pulse excepte white peason Browne breadde course Thycke wyne Blacke wyne Olde chese Olde fleshe Greate fyshes of the see Meates makynge thicke iuyce Rye breadde Muste Breade without leuen Cake breadde See fyshe greate Shelle fyshe Biefe The kydneys The lyuer of a swyne The stones of beastes Mylke moche soden Rapes All rounde rootes Cukumbers Swete wyne Deepe redde wyne Garlyke Mustarde Origanum Hysope Basylle Fenell Chese Egges fryed or harde Chesteâ— nuttes Nauâ—wes Fygges grene Appulles not rype Pepper Rokat moche vsed Leekes moche vsed Oynyons moche vsed Meates whiche do hurte the teeth ¶ Very hotte meates Nuttes Swete meates and dryntkes Rodysshe rootes Harde meates Mylke Bytter meates Moche vomyte Leekes Fyshe fatte Lymons Colewortes Meates Whiche do hurte the eyes ¶ 〈…〉 Lechery Muste All poulse Swete wynes and thycke wynes Hempe sede Very salte meates Garlyke Oynyons Colewortes Radyshe Readynge after supper immediately Makynge great oppilations ¶ Thycke mylke All swete thynges Rye breadde Sweete wynes Meates inflatynge or Wyndy ¶ Beanes Lupynes Cicer. Mille. Cucumbers All iuyce of h 〈…〉 Fygges drye Rapes Nauews rawe Mylke Honye not well clarified Swete wyne Muste Thynges good for the heed ¶ Cububes Galyngale Lignum alnes Maioram Baulme myntes Gladen Nutmygges M 〈…〉 e. Rosemarye Roses Pionye Hissope Spyke Camomyll Mellylote â—ewe 〈…〉 aâ—kyn 〈…〉 se Thynges good for the harte ¶ Cyramome Saffron Corall Clâ—ues Lignum aloes Perles Macis Baulme myntes Myrabolanes Muske Nutmigges Rosemarye The bone of the harte of a redde dere Maioram Buglosse Borage Setuall Thynges good for the liuer ¶ worme wode With wynde Agrymonye Saffron Clones Endyue Lyuer worte Cyhorie Plantayne Dragons Raysons greate Saunders Fenâ—lle Violetres Rose water Letyse Thynges good for the lunges ¶ Elycampane Hysope Scabiose Lyko 〈…〉 Raysons Maydenheare Penidies Almondes Dates Pistacis Thynges good for the eies Eyebryght Fenyll Veruyn Roses Celandyne Agrymonye
alredy sycke The brayne sycke Rauynge Forgetfulnesse Fantasye Humours commyng from the roufe of the mouth the eyes the nose or the eares Watche Sleape The harte sycke Difficultie of breathe Tremblynge of the harte Beatynge of the pulse Feuers Colde Diutrsite of colours Griefe about the harte The lyuer sycke Lacke or abuÌ„dauÌ„ce of humours The fourme of the body alteted Palenes Concoction Digestion Alteration of excrementes accustomed Peyne in the place of the lyuer Swellynge Difficultie of breath The stomacke sycke Concoction slowe or quycke Appetite of moyste or drye dull or quycke SeparatioÌ„ of excremeÌ„tes moist or harde with theyr colours Yexynge Belkynge Vometynge with peyne and difficultie of brethe Vryne moche or lyttel with the colour and substaunce to redde or to pale to thicke or to thynne The breaste Difficultie of breathe Cowgh Spyttynge Peyne in the breaste ¶ This haue I writen not to gyue iudgemenâ— thereby but onely for the pacyent to haue in a redynesse to the intent that what so euer he feleth or perceyueth in euery of the sayde thynges thereof to instructe his phisition whervnto he maye adapt his counsayle and remedyes ¶ Of vrynes Cap. viii FOrasmoch as nowe a dayes the most commune iudgement in syckenesse is by vrines whiche being farre caried or moche meued or standyng longe after that it is made the fourme thereof is so altered that the phisytion shall not perfytely perceyue the naturall colour nor contentes although it be neuer so wel chaufed at the fyre as Actuarius and other greatte lerned men do affirme I wyll therfore somwhat speake of vrines not soo moche as a physition knoweth but as moche as is necessarieto euery man for to perceyue the place and cause of his griefe whereby he maye the better instructe the Physition ¶ Fyrste in vrine foure thynges are to be consydered that is to say the substance the colour the regions or partes of the vrine and the contentes or thynges therin conteined Also forasmoch as in the body of man be foure qualities heate colde moysture and dryth two of them heat and cold are causes of the colour dryth and moysture are causes of the substance Moreouer in vryne beinge in a vessell apt ther vnto be sene are thre regioÌ„s The lowest region in the bottome of the vrynall conteynynge the space of two fyngers or lytell more The myddel region from whens the lowest ended vnto the cerkele The hyghest region is the cerkle The hyghnesse of the colour sygnifyeth heate the place blacke or grene sygnifyeth coulde Also the grossenes or thyckenesse of the vryne sygnifieth moysture the clerenes or thynnes sygnifieth drithe ¶ The colours of vrynes ¶ Colour of bryght goulde Colour of gylte Perfyte dygestyon Red as a red apple or chery Base redde lyke to bole arâ—enake or saffron dry Redde glowynge lyke fyre Excesse of dygestion Colour of a beastes lyuer Colour of darke red wyne Grene lyke to colewortes Adustion of humours Leaddy colour Blacke as ynke Blacke as horne Feblenes or mortifycation of nature excepte it be in purginge of melancoly Whyte clere as water Gray as a horne Whyte as whay Colour of a camels heare Lacke of dygestyon Pale lyke to brothe of fleshe sodden The beginnynge of digestyon Citrine Colour or yelowe Subcitrine or paler The myddell of dygestyon Whyte and thinne betokeneth melancolye to haue domynyon Whyte and thycke sygnifieth fleume Redde and thycke betokeneth sangnuine Redde and thinne betokenethe choler to haue the souerayntie The substance of the vrine Cap. ix AT the first pissyng all vrines well nigh do appere thyn as longe as they abide warme for naturall heate duryng the tyme that it preuaileth suffreth not that the lycour which is the substance of the vrine to conâ—â—le or be thycke for any occasion but after that heate is gone some vrines shortly some a loÌ„ger time after waxe thyck lyke wise somtime some a 〈…〉 pissed thicker after waxe clere some remain stylle as they were made some be metely thycke as they were troubled some very thick grosse Thoi that waxe clere sone do gather that which is thick into the bottome of the vrinal some remayn troubled the grossenes not withstandynge gathered in the bottome SeÌ„blably the diuersitie of thyn or subtyl vrines must be perceiued that is to saye that some are very subtyll as water some lasse subtyll some in a meane betwene thycke and thynne ¶ Of thynges conteyned in the vrine some doo discende downe to the bottome be callyd in a greke worde Hypostasis in englysshe some calle it the grouÌ„des some the resydeÌ„ce which yf it be whyte lyght risynge vp froÌ„ the bottome of the vrinall lyke a peare it signifieth helth if it be of any other fygure or colour it betokeneth some a noyance If lyke thynges be sene in the myddell of the vrynall they be called sublations if they approche vnto the hyghest region of the vrine they be named cloudes in latin Nebule The grouÌ„des or resideÌ„ces not perfite some is lyke lit â—eâ—le redde vetches is callyd in latyn Orobea some is like to braÌ„ne of wheat gronÌ„de seuered from the meale and is callyd branny resideÌ„ce in latin Furfurea some be like vnto plates hauing bredth and length wythout thycknes may be named platy resideÌ„ce in latine Laminea some is lyke to meale wheate or barley and may be named mealy residence in latyn Sunilacea ¶ There is also seene in the vrine like to white heares some lengar some shorter soÌ„tune lyke to ragges somwhat red there is also sene in the vp permoste parte of the vrine sometime a fome or froth somtyme belles or bobles sometyme there swymmeth in the vrine a thing like a copwebbe otherwhile ther is about the cerkle as it were the reÌ„tyng of clothe soÌ„tyme there is in the vrine lyke motes of the sonne soÌ„tyme lyke the matter of a sore otherwhyle lyke the sede of a man also grauelle or sande And in these thynges maye be dyuers colours some whyte some red some betwene bothe some yelow some graye and some blacke All this muste be diligently marked and therof separatly to aduertise the PhisitioÌ„ vnto whome I referre the iudgement of the syckenes for the cause afore rehersed and for as moche as the iudgement of them is very subtyll SeÌ„blably of ordure whyther it be very thyn or very thicke what other matter yssueth out with it what colour it is of the sauour very great litell or none yf it were easyly expulsed or peynefully how oft or how seldom Moreouer of sweat what colour it is of of what sauour yf in tasting it be salt sowre bitter or vnsauery Also the vomite yf it be of one colour or many yf it do smell horrybly of what humour it had most habundaunce yf it were fastynge or after meales yf it were peynefull or easy Likewise spettil whether it be thicke or thin or mixt with bloude or matter corrupt accordingly of the humour issuinge out at the nose yf that be bloude
b Fete of beastes 32. b Fylhe ibidem Frytasyes or rubbynges folio 49. a G GEnytours hote folio 7. a Genytors cold ibidem Genitours moist ibid. Genytours drye ibideÌ„ Genytours hotte and moyste 7. b Genytours hotte and drye ibideÌ„ Genytours colde and moyst ibidem Genytoures colde and drye ibidem Gourdes 19. a Grapes 20. b Garlyke 26. b Gynger 28. a Goose 31. a Gysar of byrdes 31. b Gestation 51. b H HArte hot distempered 4. b Harte colde dystempered 5. a Harte moyste dystempered ibidem Harte drye dystempered ibidem Hart hot moyst ibid. Hart hote and dry 5. b Hart cold moist ibid. Hart cold and dry ibi Humours 8. a Herbes vsed in potage or to eate 23. b Hate 29. b Hearon 31. a Hart of beastis 32. a Heed of beastis ibid. Honye 37. b Hemorroides or pyles folio 63. b Heatnes or sorow 66. a I ¶ Icope 27. a Joye 69. b K ¶ kydde 29. b L LJuer in heate distempred 6. a Lyuer colde dystempered ibidem Lyuer moyste dystempered ibidem Lyuer drye dystempered ibidem Letyse 23. b. Lekes 27. a Lambe 29. a Larke 30. b Lyuers of byrdes and beastes 31. b Lunges of beastes ibi Letting of bloud 61. a Leaches or blouds suckers 63. a Lassitude fo 77. a and 78. a M MElancolike bodye fol 3. a MelaÌ„coly 9. a Members instrumentall fol. 9 b Meate and drink 12. b Meates makyng good iuyce ibidem Meates makynge ylle iuyce 13. a Meates makyng choler fol 13. b Meates making fleme ibidem Meates ingendrynge melancoly 14 a Meates makyng thick iuyce ibid. Meates hurtynge the teethe 14. b Meates hurtynge the eyen ibidem Meates makynge oppilations 15. a Meates wyndy ibid. Melons 19. b Medlars 22. a Malowes 24. b Mutton 29. b Moderacyon in Dyete 42. a Meales 42 b Maces 28. b Members of byrdes folio 31. b Melt or splene 32. a Marowe ibid. Mylke 35. b N ¶ Nutmygges 28. b. O OFfycyall members 9 b OperatioÌ„s 10. b Olyues 22. a Orenges ibid. Onyons 26. b Order in eatynge and drynkynge 45. b Opilations what they are fol. 41. a Olde men 41. b Ordure 55. a P PRyncypall members fo 9. b Partes similares ibid. Powers natural 10. a Powers spirituall ibi Powers animall ibid. Peaches 21. a Peares 22. a Pourselan 25. a Persely ibideÌ„ Purgers of coler 59. b Pourgers of flewme folio 60. a Purgers of melancolye fol. 60. b Preceptes of Diocles folio 75. b Pomegranates 21. b Prunes 22. b Peason fo 25. b Parsnepes 26. a Penyryall 27. b Pepper 28. a Partryche 30. b Plouer ibidem Pygeons 31. a Purgations by siege 57. b. and. 58. a Precyse dyete 47. a Q QVantytie of meate 16. a Qualytie of meate fo 17. a and. 18. b Quynce 21. b Quayle 30. b R RAysons 20. b Rapes 26. b Radysshe 26. a Rokat 27. b Rosemary ibid. Repletion 53. b S SAnguine body 2. a Stomak hot 6. b Stomake cold ib. Stomak moyst ibideÌ„ Stomake drye 7. a Spirite naturall 10. b Spirite â—ttali ibidem Spirite animall ibideÌ„ Sorell 25. a Sauge 27. a Stomake in the which mete is corrupted 88. a Slepe watche 47. a Sauerye 26 b Saffron 28. b Swynes fleshe 29. a Sparowes 30. b Shoueler 30. a Supper 43. a Sugar 38. b Scarifieng 62. b Sycknesses appropryed to sondrye seasons and ages 79 a Significations of sickenesses 80. b T THynges Naturall fo 1. a Thinges not naturall ibidem Thinges agaynste nature ibideÌ„ Thinges good for the heed 15. b Thynges good for the harte ibidem Thynges good for the iyuer ibidem Thynges good for the lunges ibid. Thynges good for the tyes 16. a Thynges good for the stomake ibid. Temperature of meates 17. b Turnippes 26. a Tyme 27. b Townesresses ibid. Trypes 31. b Tung of beastis 32. a Tyme 39. a. 〈◊〉 40. a Tymes appropryed to â—uery humour 71. a V VVâ—ildes 12. a walnuttes 22. a Veale 29. b Venyson ibid. woodcockes 31. a Vdder 32. a water 33. b wyne fo 34. b wuaye 36. b Vociferation 52. b Vomyte 56. b Vrines 84. a Vertu of meates 88. a ⧠Thus endeth the Table ⧠THE FYRST BOKE TO THE CONSERVAtion of the body of mankynde within the limitation of helth which as Galene sayth is the state of the body wherin we be neyther greued with peyne nor lette from doyng our necessary busynesse doth belonge the dylygent consyderation of thre sortes of thinges that is to say Thynges Naturall Thynges not naturall and Thynges agaynst nature ¶ Thynges Naturall be .vii. in number Elementes Complexions Humours Membres Powers Operations and Spirites ¶ These be necessary to the beynge of helthe accordyng to the order of theyr kynde and be alwaye in the naturall body ¶ Thynges not naturall be syxe in number Ayre Meate and drynke Slepe and watche Meuyng and rest Emptynesse and repletion and Affections of the mynde ¶ Thynges agaynst Nature be thre Syckenesse Cause of syckenesse Iccident whiche foloweth syckenes ¶ Annered to thynges naturall Age. Colour Fygure and Diuersitie of kyndes ¶ The elementes be those originall thynges vn myrt and vncompounde of whose temperance and myxture all other thynges hauynge corporall substance be compacte Of them be four that is to saye Erthe Water Ayre and Fyre ¶ Erthe is the mooste grosse and pondercuse element and of her proper nature is colde and drye ¶ Water is more subtyll and lyghte thanne erth but in respect of Ayre and Fyre it is grosse and heuy and of hit proper nature is colde and moyste ¶ Ayre is more lyght and subtylle thanne the other two and beynge not altered with any exteriour cause is properly hote and moyste ¶ Fyre is absolutely lyghte and clere and is the clarifier of other elementes yf they be vyciâ—te oâ— out of theyr naturall temperaunce and is properly hotte and drye ¶ This to be remembred that none of the sayd elementes be commonly â—ene or felte of mortall men as they are in theyr originall beynge but they whiche by our sences be perceyued be corrupted with mutuall mixture and be rather erthy watry ayry and fyry than absolutely erth water ayre and fyre Of the complexion of Man Cap. 2. COmplexion is a combynation of two dyuers qualities of the foure elementes in one body as hotte drye of the Fyre hote and moyste of the Ayre colde and moyste of the Water colde and drye of the Erth. But although all these complexions be assembled in euery body of man and woman yet the body taketh his denomination of those qualities which abounde in hym more thanne in the other as hereafter inseweth ¶ The body where heate and moysture haue soueraintie is called Sanguine wherin the aire hath preeminence and it is perceyued and knowen by these sygnes whiche do folowe Sanguine Carnosite or fleshynesse The vaynes and arteries large Heare plentie and redde The visage whyte and ruddy Sleape moche Dreames of blouddy thynges or thynges pleasaunt Pulse great and full Digestyon perfecte Angry shortly Siege vryne
¶ It is to be noted that the dyspositions of the stomake naturall do desyre that whiche is of lyke qualities The dispositions vnnaturall do desyre thynges of contrary qualities ¶ Also not the stomake onely causeth a man to thyrste or not thyrste but also the lyuer the lunges and the harte Of the genitories or stones of generation The genytories hote distempred Great appetite to the acte of generation Ingendrynge men chyldren Heare soone growen aboute the membres The genytories colde distempred Small appetite to the acte of generation Ingendryng women chyldreÌ„ Slowe growthe of heare about the membres The genitories moist distempred Sede abundant but thynne and watrye The genitoryes drye distempred Sede lyttel but metely thick in substance Genytories hot and moyste Lasse appetite to lecherie than in them whiche be hote and drye More puissaunce to do it and without lasse damage Hurt by absteynyng froÌ„ it Lesse herines thaÌ„ in hot dry The genytories hote and drye The sede thycke Moche fruitefulnesse of Generation Great appetite and redynesse to the acte Heare about the membres soone growen Swyftenesse in spedynge oâ— the acte Soone therwith satisfyed Damage by vsyng therof The genytories colde and moyst The sede watry and thynne Lyttell desyre to the acte but more puissance than in them whiche be colde and drye Lyttell heares or none about the membres The genytories colde and drye Heares none or fewe Litle apetit or none to lecherâ— Lyttell puissance to do it Ingendrynge more females than men chyldern That litle sede that is is thikker than in colde and moyst ☞ Of humours IN the body of Man be foure pryncipal humours which continuynge in the proporcion that nature hath lymitted the body is free frome all syckenesse Contrary wise by the increase or diminution of any of theym in quantitie or qualitie ouer or vnder theyr naturall assignement inequall temperature commeth into the bodye whiche sickenesse foloweth more or lasse accordyng to the lapse or decaye of the temperatures of the sayd humours whiche 〈◊〉 these folowynge Bloudde Fleume Choler Melancholy ¶ Bloudde hath preeminence ouer all other humours in susteynynge of all lyuynge creatures for it hath more conformitie with the originalle cause of lyuynge by reason of temperatenes iâ— heate and moysture also nouryssheth more the body and restoreth that which is decayed being the very treasure of lyfe by losse wherof dethe immedyately foloweth The distemperature of bloud hapneth by one of the other thre humors by the inordinate or suê‘fluous mixture of them Of fleume ¶ Fleume is of two sortes Naturall and Vnnaturall ¶ Naturall fleume is a humour colde moyst whyte and swete or without taste ingendred by insufficient decoction in the seconde digestion of the watry or rawe partes of the matter decocte called Chilus by the last digestyon made apt to be conuerted into bloud In this humour water hath dominion most princypall ¶ Fleume vnnaturall is that whiche is myxte with other humours or is altered in his qualitie And therof is .viii. sondry kyndes Fleume watry which is founden in spettil of great drinkers or of them whiche dygeste ylle Slymy or rawe Glasy lyke to whyte glasse thicke viscouse lyke byrd lyme and heuye Plastry which is very grosse and as it were chalky such is found in the ioyntes of theyin whiche haue the gowte Salt which is mingled with coler Sower myxt with melancoly whiche cometh of corrupt dygestion Harshe thycke and grosse whiche is seldome founden whiche tasteth lyke grene crabbes or sloes Stiptik or binding is not so grosse nor cold as harshe hath the taste lyke to greene redde wyne or other lyke straynynge the tuâ—ge ¶ Choler doth participate with naturall heate as longe as it is in good temperance And therof is also two kyndes Naturall and Vnnaturall Choler naturall ¶ Naturall choler is the fome of bloudde the colour wherof is redde and clere or more lyke to an orenge colour and is hote and drye wherin the fyre hath dominion is light and sharpe and is ingendred of the most subtyll part of matter decocte or boyled in the stomacke whose be gynnynge is in the lyuer ¶ Vnnaturall choler is that which is myxte oâ— corrupted with other humours wherof be foure kyndes Citrine or yelowe choler whiche is of the myxture of natural choler and watry fleume and therfore hath lesse heat then pure choler Yelky lyke to yelkes of egges whiche is of the myxture of fleume congeled and choler naturall is yet lasse hotte than the other Grene lyke to lekes whose begynnyng is rather of the stomak thaÌ„ of the lyuer Grene lyke to grene canker of mettall and bourneth lyke venym and is of excedynge adustion of choler or fleume by these two kyndes nature is mortifyed ¶ Melancoly or blacke coler is deuided into two kyndes Naturall which is the dregges of pure bloude and is knowen by the blaknes whan it issueth eyther downewarde or vpwarde and is veryly cold and drye Vnnaturalle whiche procedeth of the adustion of cholerike myxture and is hoâ—ter lygâ—ter hauynge in it vyolence to kyll with a dangerous disposytion 〈◊〉 the members ¶ There be diuersities of members that is to saye Principall members The brayne Th harte The lyuer The stones of generatioÌ„ Officiall members Synâ—wes whiche doo serue to the brayne Arteries or pulses which do serue to the harte Vaynâ—s which do serue to the lyucâ— Vessels spermatik wher in mans sede lyeth which do serue to the sâ—onâ—â— Partes called Similares for being diuided they remayne in them self like as they were Bones Gristell Calles betwirte the vttermooste skynne and the fleshe Muskles or fylettes Fatte Fles she Members instrumentall The stomacke The raynes The bowelles All the great synewes Those of their vertue do apetite meat alter it Oâ— powers Animall Spiriâ—uall Naturall Naturall power whiche do minister To whome is ministred Which dothe mynyster Appetiteth Retayneth Digesteth Expelleth To whome is mynystred Ingendreth Nourysheth Fedeth Power spiritual Warkyng whiche delateth the harte and art 〈…〉 es and â—ftesones strayneth them Wrought which is styâ—red by an exterior cause to wark wherof commeth anger indygnation subtilitie and care Power animall That whiche ordeyneth discerneth and composetâ— That moueth by voluntarye motion That whiche is called sensyble wherof do procede the fyue wyttes Of that which ordeineth do ê“cede Imagination in the forhed Reason in the brayne Remembrance in the nodel Operations Apetite by heate and drythe DigestioÌ„ by hete moisture Retayning by cold drythe ExpulsioÌ„ by colde moysre ¶ Spirite is an ayry substance subtyll styryng the powers of the body to perfourme their operaâ—ions whiche is dyuyded into Naturalle whiche taketh his begynnynge of the lyuer and by the vaynes whiche haue no pulse spredeth into all the hole body â—â—â—all which procedeth from the hart and by the arteries or pulses is sent into all the body Animalle whiche is ingendred in the brayne and is sente by the senewes throughout the body maketh sence
therwith contented satisfied but by chaunge of the diete of our progenitours there is caused to be in our bodies such alteration from the nature whiche was in men at the begynnyng that nowe all fruites generally are noyfulle to man and do ingender ylle humours and be oftetymes the cause of putrified feuers yf they be moche and contynually eaten Not withstandynge vnto them whiche haue aboundaunce of choler they be somtyme coÌ„uenient to represse the flame whiche procedeth of choler And somme fruytes whiche be styptike or byndynge in taste eaten before meales do bynde the bealy but eaten after meales they be rather laxatiue Nowe shall it not be vnexpedient to wryte of some fruites particularly declarynge theyr noyefull qualities in appayrynge of Nature and howe they may be vsed with leste detriment ☞ Of Gourdes GOurdes rawe be vnpleasant in eatynge yll for the stomacke and almost neuer digested therfore he that wylle nedes eate them muste boyle them toste them or fry them euery way they be without sauour or tast of theyr proper nature they gyue to the bodye colde and moyste nouryshement and that verye lyttell but by reason of the slyppernesse of their substaunce and bycause all meates whiche be moyste of theyr nature be not byndynge they lyghtly passe forth by the bealy And being well ordred they wyll be metely concocte yf corruption in the stomake do not preuente theym they be colde and moyste in the seconde degree ⧠Of Melones and Pepones MElones and Pepones be almoste of one kinde but that the melone is round like an apple and the innermoste parte therof where the seedes are conteyned is vsed to be eaten The pepon is muche greatter and somewhat longe and the inner parte therof is not to 〈◊〉 eaten They bothe are very colde and moyst and do make yll â—yce in the body yf they be not well digested but the pepon moche more thanne the melon they doo leest hurre yf they be eaten afore meales All be it yf they do fynde in the stomake fleume they be tourned into fleume yf they fynde choler they be tourned into choler Not withstandyng there is in theym the vertue to clense and to prouoke vrine they be colde and moysie in the seconde degree ⧠Cucumbers CVcumbers do not excede so moche in moisture as melons and therfore they be not so soone corrupted in the stomake but in some stomackes beynge moderatelye vsed they doo digeste well but yf they be aboundauntly eaten or moche vsed they ingender a colde and thycke humour in the vaynes whiche neuer or seldome is tourned into good bloude and sometyme bryngeth in feuers Also they abate carnall luste The seedes as well thereof as of melones and gourdes beyng dryed and made clene from the huskes are very medicinable agaynste sycknesses procedynge of heate also the difficultie or lette in pyssynge they be colde and moyste in the seconde degree ⧠Dates ¶ Be harde to dygeste therfore beynge moche eaten and not well dygested they anoy the hed and cause gnawynge in the stomacke and make grosse iuyce and somtyme cause obstructions or stoppinges in the liuer and splene And where there is inflammation or hardnesse in the body they are vnholsome but beyng wel digested and temperately vsed they nourysshe and make the fleshe firme and also bindeth the bealy olde daies be hotte and drye in the fyrste degree newe gathered are hotte and moyst in the fyrst degre ⧠Of fygges FIgges eaten do shortly passe out of the stomacke and are sone distrybuted into all the partes of the bodye and haue the power to clense specially grauell beynge in the raynes of the backe but they make no substancial nourishment but rather somewhat lowse and wyndye but by theyr quycke passage the wynde is soone dissolued Therfore yf they be rype they do leest harme of any fruytes or almost none Drye figges and olde are more hotte and moyste thanne newe gathered but being moch eaten they make yll bloudde and iuyce and as some do suppose do ingender lyce and also anoyeth the lyuer and the splent if they be inflamed but hauynge the power to attenuate or make humours currant they make the bodye soluble and doo clense the raynes Also beynge eaten afore dyner with ginger or pepper or powder of tyme or penyroyall they profyte moche to them whiche haue oppilations or hard congeled matter in the inner partes of the body or haue distillations or reumes fallynge into the breste and stomake Newe fygges are hote and moyste olde fygges are hote in the fyrste degree and drye in the seconde ⧠Of grapes and raysons GRapes do not nouryshe so moche as fygges but beinge type they make not moch yll iuyce in the body all be it newely gathered they trouble the bely fylleth the stomake with wynd therfore yf they be hanged vp a whyle er they be eaten they are the lasse noyfull Sweete grapes are hottest and doo lowse somewhat and make a manne thyrstye Sowre grapes are colde and do also lowse but they are harde of digestyon and yet they do not nouryshe They which are in taste bytter or harryshe be lyke to theym that are sowre Raysons do make the stomake firme and stronge and do prouoke appetite and do coÌ„fort weake bodies being eateÌ„ afore meales they be hote in the first degre and moyst in seconde ⧠Of Cheries CHeries yf they be sweete they do soone slyp downe into the stomake but yf they be sowre or sharpe they be more holsom do louse yf they be eateÌ„ freshe newly gathered they be cold moyst in the fyrst degre ⧠Of peaches PEaches do lasse harme and do make better iuyce in the bodye for they are not soo soone corrupted beyng eaten Of the iuyce of them maye be made a syrope very holsome against the distemperauÌ„ce of choler wherof procedeth a stynkynge breathe they be colde in the fyrst degree and moyste in the seconde ⧠Of appulles AL appulles eaten soone after that they be gathered are colde hard to digest and do make yll and corrupted bloudde but beynge well kepte vntyll the next wynter or the yere folowynge eaten after meales they are ryght holsom and do confyrme the stomake and make good digestion specially yf they be rosted or baken moste properly in a cholerike stomake they are best pÌ„serued in hony so that one touche not an other The rough tasted apples are holsome where the stomake is weake by dystemperaunce of heate or moche moysture The bytter apples where that grief is increaced The soure appuls where the matter in congeled or made thycke with heate In distemperature of heate and dryeth by drynkyng moche wyne they haue ben founde commodiouse being eaten at nyght goinge to bedde withoute drinkynge to theym they be colde and moyste in the fyrste degre ⧠Of Quynces QVynces be colde and drye eaten afore meale they bynd restraine the stomak that it may not digeste welle the meate except that they be rosted or sodden the
core taken out and mixte with honye claryfyed or sugar than they cause good appetyte and preserueth the heed from drunkennes taken after meate it closeth and draweth the stomake to gyther and helpeth it to dygeste and mollifieth the bealy yf it be aboundantely taken they be colde in the fyrste degree and drye in the begynnynge of the seconde ⧠Of Pomegranates POmegranates be of good iuyce and profytable to the stomake specially they whiche are sweete but in a hotte feuer they that are sowre be more expedient and holsome for than the swete do intende heate and puffe vp the stomake ⧠Of Peares PEares are moche of the nature of apples but they are heuyer but taken after meate rosted or baken they are not vnholsome and do restrayne and knytte the stomake beyng rypeâ— they be colde and moyste in the fyrst degre ⧠Medlars MEdlars are colde and drye and constrictiue or straynynge the stomake and therfore they may be eaten after meales as a medicine but not vsed as meate for they ingender melancholye they be colde and drye in the seconde degree ☞ Walnuttes VAlnuttes yf they be blaunched are supposed to be good for the stomake somwhat lowsynge the bealy myxte with sugar they do nourysshe temperately Of two drye nuttes as many fygges and .xx. leaues of Rewe with a grayne of salte is wade a medycine wherof yf one do eate fastynge nothynge whiche is venemous may that day hurte hym and it also preserueth against the pestilence and this is the very ryght Mithridate they be hotte and drie in the seconde degree after some oppinions hotte in the thyrde degre drye in the seconde ☞ Fylberdes and hasylnuttes ¶ They are more strong in substance than wall nuttes wherfore they are not so easily or soone digested Also they do inflate the stomacke and cause heed ache but they ingender fatte And yf they be rosted they are good to restrayne rewmes Also eaten with pepper they are good agaynst tourmentes of the bealye and the stoppynge of vryne They be hotte and drye in the fyrste degree ⧠Of Almondes THey do extenuate and clense without any byndynge wherfore they purge the breste and lunges specially bytter almondes Also they do mollifye the bealy prouoke sleape and causeth to pysse well fyue or syx of theym eaten afore meate kepe a manne from beynge drunke they be hot and moyst in the fyrst degre ⧠Of Chestyns ¶ They beinge rosted vnder the ymbers or hot asshes doo nourysshe the bodye strongely and eaten with hony fastynge do helpe a manne of the cowghe ⧠Prunes OF the gardeyne and type doo dispose a man to the stoole but they do brynge noo maner of nouryshement To this fruyte lyke as to fygges this propertie romayneth that being dryed they do profyte The damasâ—e prune rather byndeth than lowseth and is more commodiouse vnto the stomake they be colde and moyste in the seconde degre ⧠Olyues COndyte in salte lycoure taken at the begynnynge of a meale doth corroborate the stomake stireth appetite and louseth the bealy beynge eaten with vyneger They whiche be rype are temperatly hote they which be grene are colde and drye ⧠Of Capers THey nouryshe nothynge after that they be salted but yet they make the bely louse and purgeth fleume whiche is therin conteyned Also styrreth appetite to meate and openeth the obstructions or stoppynge of the lyuer and splene beynge eaten with oximell before any other meate they be hotte and drye in the seconde degree ⧠Orenges ¶ The ryndes taken in a lyttell quantitie doo comforte the stomake where it digesteth specially condite with sugar and taken fastynge in a small quantitie The iuyce of orenges hauynge a toste of bredde put vnto it with a lyttell powder of myntes sugar and a lyttell cynamome maketh a very good sauce to prouoke appetite The iuyce eaten with sugar in a hotte feuer is not to be discommended The rynde is hotte in the fyrst degree and drye in the second the iuyce of them is colde in the seconde degree and drye in the fyrste ☞ Herbes vsed in potage or to eate Capitulo 8. GEnerally al herbes rawe and not sodden do ingender cold and watry iuyce yf they be eaten customably or in abundance all be it some herbes are more comestyble doo lasse harme vnto nature and moderatelye vsed maketh inetely good bloudde ☞ Lettyse AMonge all herbes none hath soo good iuyce as letise for somemen do suppose that it maketh aboundance of bloude al be it not very pure or perfyte It doth set a hote stomake in a very good temper maketh good appetite and eaten in the euennynge it prouoketh slepe albe it it neither doth lowse nor bynd the bealye of his owne propertie It increaseth mylke in a womans breastes but it abateth carnall appetite and moche vsynge therof hurteth the eye syghte It is colde and moyst temperatly ⧠Colewortes and Cabages BEfore that auarice caused marchantes to fetche out of the easte and south partes of the worlde the traffyke of spyce and sondry droughes to contente the vnsaciablenesse of wanton appetites Colewortes for the vertues supposed to be in them were of such estimation that they were iudged to be a sufficient medycyne agaynst all diseases as it maye appere in the booke of wyse Cato wherein he wryteth of husbandrye But now I wyll no more remember than shall be requyred in that whiche shall be vsed as meate and not pure medicyne The iuyce therof hathe vertue to pourge the holle leaues beynge halfe sodden and the water poured out and they beynge put eftsones into hotte water and sodden vntyll they be tender so eaten they do bynde the bealy Some do suppose yf they be eaten raw with vineger before meat it shall preserue the stomacke from surfettynge and the heed from drunkennesse all be it moche vsynge of them dulleth the syght except the eies be very moyst Fynally the iuyce that it maketh in the body is not so commendable as that whiche is ingendred of lettyse It is hote in the first degree and drye in the seconde ⧠Of Cikorie or suckorie IT is lyke in operation to lettyse tempereth choler wonderfully and therfore in all cholerike feuers the decoctioÌ„ of this herbe or the water therof stylled is ryghte expedient semblably the herbe and rote boiled with fleshe that is freshe beyng eaten kepeth the stomacke and hed in verye good temper I suppose that Southystell and Dentdelyon be of lyke qualities but not so conuenient to be vsed of theym whiche are hole bycause they are wylde of nature and more bytter and therfore causeth fastidiousnesse or lothsomnesse of the stomacke It is colde and drye in the seconde degree ☞ Endyue and Scariole BE moche lyke in theyr operation to Cykorie but they are more conuenient to medicine than to meate All be if Scariole callyd whyte Endyue hauynge the toppes of the leaues tourned in and layde in the erthe at the latter ende of sommer and couered becommeth whyte and crispe
lyke to the great stalkes of ca bage lettyse whiche are in wynter taken vp and eaten And to theym that haue hotte stomakes and drye they be ryght holsome but beynge to moche vsed or in very great quantitie they ingender the humour whiche maketh the cholike â–ª they be colde and moyste in the fyrste degree ☞ Malowes ¶ Are not colde in operacion but rather somewhat warme and haue in them a slyppernesse wherfore beynge boyled and moderatelye eaten with oyle and vyneger they make metely good concoction in the stomake and causeth the superfluous matter therin easily to passe and clen seth the bealye It is hotte and moyste in the fyrste degree ☞ Whyte betis ¶ Are also abstersiue and lowseth the bealy but moche eaten annoveth the stomake but they ar ryght good agaynste obstructions or stoppynge of the lyuer yf they be eaten with vyneger or mustarde lykewyse it helpeth the splene It is colde in the fyrst degre and moyst in the second ☞ Pourselan Doth mitigate the great heate in all the inwarde partes of the body semblably of the hed and eies also it represseth the rage of Venus but yf it be preserued in salte or bryne it heateth and pourgeth the stomacke It is colde in the thirde degre and moyste in the seconde ⧠Cheruyle Is very profytable vnto the stomacke but it maye not susteyne very moche boylynge eaten with vineger it prouoketh appetyte and also vrine The decoction therof drunke with wyne clenseth the bladder ☞ Sorell Beyng sodden it louseth the bealy In a tyme of pestilence yf one beynge fastynge do chewe some of the leaues and sucke downe the iuyce it meruaylousely preserueth from infections as a newe practiser called Guainerius doth wryte And I my selfe haue proued it in my household The sedes therof brayed and drunke with wine and water is very holsome agaynste the cholike and frettynge of the guttes it stoppeth fluxes and helpeth the stomake anoyed with replecion It is colde in the thyrde degree and drye in the seconde ⧠Persely Is very conuenient to the stomake and comforteth appetite and maketh the breath sweete the sedes and roote causeth vrine to passe well and breaketh the stoone dissolueth wyndes the rootes boiled in water and therof oxymel being made it dissolueth fleume and maketh good digestion It is hotte and drye in the thyrd degre ⧠Fenell ¶ Beynge eaten the sede or rote maketh abundance of mylke lykewyse drunke with ptysane or ale The sede sommewhat restrayneth fluxe prouoketh to pysse and mytigateth frettynges of the stomacke and guttes specially the decoction of the rote yf the matter causynge fretting be colds but yf it be of a horte cause the vse therof is daungerouse for inflammation or exulceâ—ation of the raynes or bladder It is hotte in the thyrde degree and drye in the fyrste ⧠Anyse sede Maketh swete breathe prouoketh vrine and dryueth downe thinges cleauyng to the raynes or bladder styrreth vp courage and causeth abundance of mylke It is hotte and drye in the thyrde degree Beanes They make wynde howe so euer they be ordered the substance whiche they doo make is spungye and not firme all be it they be abstersyue or clensynge the bodye they tarye longe or they be digested and make grosse iuyce in the body but yf onyons be sodden with them they be lasse noyfull ☞ Peasyn Are moche of the nature of beanes but they be lasse wyndy and passeth faster out of the body they be also abstersyue or clensyng specially white peason and they also cause merely good nouryshynge the huskes taken awaye And the brothe wherin they be sodden cleuseth ryghte well the raynes and bladder ☞ Rape rotes and Nauews Cap. 9. THe iuyce made by them is very grosse therfore beyng moch eaten if they be not perfytely concocte in the stomake they do make crude or rawe iuyce in the vaynes Also yf they be not well boyled they cause wyndes and annoye the stomake make somtyme frettynges If they be well boyled fyrste in cleane water and that beinge caste away the second tyme with fatte fleshe they nourys she moche and do neyther lowse nor bynde the bely But Nauews do not nouryshe so moche as rapes but they be euen as wyndy ⧠Turnepes Beyng well boyled in water and after with fatte fleshe nourysheth moche augmenteth the sede of man prouoketh carnall lust Eaten raw they styre vp appetite to eate â–ª beynge temperatly vsed and be conuenient vnto them whiche haue putrifyed matter in theyr brestes or lunges causynge theym to spytte easâ—ly but beynge moche and often eaten they make raw iuyce and wyndynesse ⧠Parsneps and carettes They do nouryshe with better iuyce than the other rootes specially carettes whiche are hote drye and erpelleth wynde Not withstandyng moche vsed they ingender yll iuyce but carettes lasse than parsnepes the done and the other expelleth vrine ☞ Radysshe rotes Haue the vertue to extenuate or make thyn and also to warme Also they cause to breake wynde and to pysse beyng eaten afore meales they lette the meate that it may not descend but being eaten laste they make good digestion and louseth the bealy thoughe Galenus write contrary For I amonge dyuers other by experience haue proued it Notwithstandyng they be vnholsome for theym that haue contynually the goute or payne in the ioyntes ⧠Garlyke It doth extenuate and cutte grosse humours and slymy dissolueth grosse wyndes and heateth all the body also openeth the places which are stopped generally where it is well digested in the sâ—omake it is holsom to dyuers purposes specially in the bodye wherein is grosse matter or moche colde inclosed yf it be sodden vntyll it tosâ—th his â—artenesse it somewhat nouryssheth and yet looseth not his propertie to extenuate grosse humours beinge sodden in mylke it profyteth moch agaynst distillations from the heed into the stomake ⧠Onyons Do also extenuate but the longe onions more than the rounde the redde more than the white the drye more than they whiche be greene also rawe more than sodden they styre appetite to meate and put awaye lothsomnesse and lowse the bealy they quycken syght and beynge eaten in great abundance with meate they cause one to sleape soundely ⧠Leekes Be of yll iuyce and do make troublous dreames but they do extenuate and clense the body and also make it soluble and prouoketh vrine Moreouer it causeth one to spette out easily the fleume whiche is in the breaste ⧠Sauge It heateth and somwhat byndeth and therwith prouoketh vrine the decoction of the leaues and braunches beinge druncke Also it stoppeth bleedynge of woundes beinge layde vnto them Moreouer it hath ben proued that women whiche haue ben longe tyme without childerne and haue drunke r. ounces of the iuyce of sauge with a grayne of salte a quarter of an houre before that they haue companyed with theyr husbandes haue conceyued at that tyme. It is hotte and drye in the thyrde degree the vsynge therof is good
they whiche do tary longe in the bealy be not apt for aged men Blacke or depe redde wynes and thicke do bind and congele that which they do fynde in the bodye and although some of them do not longe abyde in the bealy yet they moue not vrine but rather withdraweth but yet they do harme to olde men for as moche as they do stoppe the euÌ„dites of the splene the lyuer the raynes Alsoo grosse wynes be best for them whiche desyre to be fatte but it maketh oppilations olde wyne and clere is better for them that be fleumatike Galene also prohibiteth chyldern to drynke any wyne forasmoch as they be of an hot and moist temperature and soo is wyne and therfore it heateth and moysteth to moch theyr bodyes and fylleth theyr heedes with vapours More ouer he wolde that yonge men shoulde drynke lyttell wyne for it shall make them prone to fury and to lechery and that parte of the soule whych is called rationable it shall make troublous and dullâ— not withstandynge yet it is sommetyme profytable to mitigate or expell ordure made of coler or melancolye Also it profyteth agaynste drythe whiche hapneth in the substance of the bodye eyther by to moche labour or by the propre temperature of age for wyne moysteth and nourysheth that whiche is to drye also mytigateth and dissolueth the sharpenes of cholet and purgeth it also by vrine and sweate Finally as Theognes sayth Moch drynkynge of wyne is yll but moderate drynkyng of wyne is not only not yll but also commodious and profitable whiche sentence is confyrmed by Jesus Syrac in the boke named Ecclesiasticus sayeng wyne moderatly drunke reioyseth bothe the body and soule wherfore to coÌ„clude this chapyter There is neyther meate nor drynke in the vse wherof ought to be a more discrete moderation than in wyne consyderynge that beynge good drunke in due tyme and mesure it not onely conserueth naturall and radicall moysture wherby lyfe inâ—ureth but also it helpeth the pryneypall members whiche belonge to digestyon to do theyâ— office On the other parte beynge yll or corrupt or taken out of order and measure it doth contrarye to all the premysses besydes that it transformeth a man or womaÌ„ makyng them beastly More of the qualities of wyne shall be touched hereafter in the order of dyete ⧠Of Mylke Cap. 20. MIlke is comparte of three substaunces creame whey and cruddes The moste excellent mylke is of a womaÌ„ The milke of a cowe is thyekest the mylke of a cantlle is moste subtyll the mylke of a goote is betwene cowe mylke and camelle mylke Ewes mylke is betwene cowe mylke and asses mylke Alsoo the mylke of beastes fedyng in large pastures and oute of fennes and marsshes is better than of them whiche be fedde in lyttell closes or in watry groundes In springe tyme mylke is mooste subtyll and milke of yong beastes is holsomer than of olde To chylderne olde menne and to them whiche be oppressed with melancolye or haue the fleshe consumed with a feuer ethike mylke is conuenient And generally to all them which do not fele the mylke ryse in theyr stomokes after that they haue eaten it and in those persones it dothe easyly pourge that whiche is in the bealy superfluous And afterwarde it entreth into the vaynes and bryngeth good nouryshement Who so euer hath an appetit to eate or drynke mylke to the entente that it shall not aryse or abrayde in the stomake lette hym put in to a vessel out of the whiche he wyll receyue it a fewe leaues of myntes sugar or pure honye And in to that vessel cause the best to be milked and so drynke it warme from the vdder or els lette hym do as Paulus Aegineta teacheth that is to say boyle fyrst the mylke with an easy fier and sethe it after with a hotter fire and skimme it cleane and with a spunge deaped in cold water take that cleane away whiche wold be burned to the vessell than put to the mylke salt and sugar and stere it often More ouer mylke taken to poÌ„urge melancolye wolde be drunke in the mornyng abundantly newe mylked as is before wrytten And he that drynketh shulde absteyne from meate and exercise vntyll the mylke be digested and haue somwhat pourged the bealy For with labour it becommeth sowre and therfore it requyreth reste and watche or to walke very softely Finally where men and women be vsed from their chyldhode for the more part to mylke and do eate none or lyttell other meat but mylke and butter they appere to be of good complexion and facion of body and not so moche vexed with sickenesse as they whiche drinke wyne or ale not withstandynge moche vse of mylke in men sanguyne or choleryke dothe ingender the stone ⧠Of ale biere cyder and whay I Can neyther here nor rede that ale is made and vsed for a commen drynke in any other couÌ„tray than England Scotland Ireland and Poyle The latine worde Cereuitia is indifferent as well to ale as biere and the onely difference betwene them is that biere hath hoppes sodden in it ale ought to haue none If the corne be good the water holsom and cleane and the ale or biere well and perfytely brewed and clensed and by the space of .vi. dayes or more settled and defecate it muste nedes be a necessary and conuenient drynke as well in syckenesse as in helth consyderyng that barley corne wher of it is made is commended and vsed in medicine in all partes of the worlde and accompted to be of a syngular efficacy in reducyng the body into good temper specyally which is in a distemperature of heate For what auncient phisition is there that in his workes commendeth not ptysane which is none other than pure barley brayed in a morter and sodden in water the same thynge is smalle and clene ale or biere sauynge that perchaunce the drienge of the malte is cause of more drythe to be in the ale than in ptysane And the hoppes in biere maketh it colder in operation But to say as I thynke I suppose that neyther ale nor biere is to be coÌ„pared to wyne consyderynge that in theym do lacke the heate and moysture whiche is in wyne For that beynge moderately vsed is most lyke to the naturall heate and moysture of mannes bodye And also the lykour of ale and biere beyng more grosse do ingender more grosse vapours and corrupte humours thanne wyne dothe beynge drunke in lyke excesse of quantitie ¶ And one thynge is to be noted whiche was lately wel marked of a man of excellent lerning beinge vexed with the syknes of the stone That in them which do alway vse to drink ale or bere the stone grauel ingendred in them is white of colour And in them whiche do vse to drynke wyne for the moste parte the stones and grauell whiche be ingendreth in them be redde of colour Not withstandyng commonly the colour of the stone foloweth the humour whiche dothe
for it fareth by theym as it dothe by a lampe whiche is almooste extincte whiche by powrynge in of oyle lyttell and lyttell is longe kept bournynge and with moche oyle poured in at ones it is cleane put out Also they must forbeare all thynges whiche doo ingender melancolye wherof ye shall rede in the table before and breadde cleane without leuen is to theym vnholsome Moderation in diet hauyng respecte to the strength or weakenes of the person Cap. 26. NOwe here it must be consydered that all though I haue writen a generall diet for euery age yet netheles it must be remembred that some chyldren and yong men eyther by debilite of nature or by some accydentall cause as syckenes or moch study happen to gather humours fleumatike or melancoly in the places of digestioÌ„ so that coÌ„coction or digestion is as weake in them as in those which are aged Semblably some olde men fynde nature so beneficyall vnto them that theyr stomakes and lyuers are more stronge to digeste than the sayde yonge men some perchaunce haue moche choler remaynynge in theym In these cases the sayde yonge men muste vse the diete of olde menne or nygh vnto it vntyl the discrasy be remoued hauynge alwaye respecte to theyr vniuersall complexions as they whiche are naturally cholerike to vse hotte thynges in a more temperance than they whiche be fleumaticke or melancolye by nature The same obseruation shall be to olde menne sauynge that age of his owne propertye is colde and drye therfore the olde man that is cholerycke shall haue more regarde to moysture in meates than the yonge man beyng of the same complexion Foresene alwaye that where nature is offended or greued she is curyd by that whiche is contrarye to that whiche offendeth or greueth as colde by heate heate by colde drythe by moysture moysture by drythe In that wherby nature shulde be nourished in a hole and temperate bodye thynges muste be taken whiche are lyke to the mans nature in qualitie and degre As where one hath his body in a good temper thynges of the same temperance dothe nourysshe hym But where he is oute of temper in heate cold moysture or dryth temperate meates or drynkes nothyng do profyt hym for beynge out of the meane and perfyte temperature nature requyreth to be therto reduced by contraries remembrynge not only that contraries are remedye vnto theyr contraries but also in euery contrary consideration be hadde of the proporcion in quantitie ⧠Tymes in day concernynge meales Cap. 27. BEsydes the tymes of the yere and ages there be also other tymes of eatynge and drynkynge to be remembred as the sondry tymes in the daye whiche we call meales whiche are in noumber and dystaunce accordynge to the temperature of the countrey and person As where the countrey is colde and the persone lusty and of a strong nature there may â—â—o meales be vsed or the lasse distance of tyme betwene them Contrarywise in contrary countrays and personages the cause is afore rehersed where I haue spoken of the diet of the times of the yere not withstaÌ„dyng here must be also consideratioÌ„ of exercise and reste which do augmente or apeireth the naturall disposition of bodyes as shall be more declared herafter in the chapiter of exercise But concernyng the general vsage of couÌ„treys admittyng the bodies to be in ê‘fit state of helth I suppose that in England yong men vntyll they come to the age of .xl. yeres may wel eate thre meales in one daye as at breakefaste dyner supper so that betwene breakefast and dyner be the space of foure houres at the leaste betwene dyner and supper .vi. houres and the breakefast lasse thaÌ„ the dyner and the dyner moderate that is to say lasse than saciete or fulnes of bealy and the drynke thervnto measurable accordynge to the dryenesse or moystnesse of the meate For moch abundance of drynk at meale drowned the meate eaten and not onely letteth conuenient concoction in the stomake but also causeth it to passe faster than nature requyreth and therfore ingendreth moche fleume and consequently reumes crudenes in the vaynes debilitie and slyppernesse of the stomake contynuall fluxe and many other inconueniences to the body and membres But to retourne to meales I thynke breakefastes necessary in this realme as well for the causes before rehersed as also forasmoche as choler beyng feruent in the stomake sendeth vp fumosities vnto the brayn and causeth heed ache and somtyme becometh aduste and smouldreth in the stomake whereby happeneth peryllous sycknes and sommetyme sodayn deth yf the heate inclosed in the stomake haue nat other conuenient matter to worke on this dayly experience proueth and natural reson confirmeth Therfore men and womeÌ„ not aged hauing their stomakes cleane without putrified matter slepyng moderately and sondely in the nyght and felynge them selfe lyghte in the mornynge and swete breathed lette them on goddes name breake theyr faste Coleryke men with grosse meate men of other complexions with lyghter meate fore sene that they labour somewhat before semblably their dyner and supper as I haue before written so that they sleape not incontinent after theyr meales And here I wyll not recite the sentences of authors whiche had neuer experience of englysshe mens natures or of the iuste temperature of this realme of Englande onely this counsell of Hipocrates shall be sufficient We ought to graunt somewhat to tyme to age and to custome not withstandynge where great werynesse or drythe greued the body there oughte the dyner to be the lesse and the longer distance betwene dyner and supper alsoo moche reste excepte a lyttell softe walkyng that by an vpryght mouyng the meate beyng styred may descende This is alway to be remembred that where one feleth hym selfe full and greued with his dyner or the sauoure of his meate by erurtation asceÌ„deth or that his stomake is weke by late syckenesse or moche study than is it most conuenient to absteyne from supper and rather prouoke hym selfe to sleape moche than to eate or drynke any thynge Also to drynke betweene meales is not laudable excepte very great thirst constrayneth for it interrupteth the office of the stomake in concoction and causeth the meate to passe faster than it shulde do and the drynke beinge colde it rebuketh naturall hete that is workyng and the meate remaynyng rawe it corrupteth dygestyon and makyth crudenesse in the vaynes wherfore he that is thyrsty let hym consyder the occasyoÌ„ If it be of salt fleume let him walke fayre and softely and onely wasshe his mouthe and his throote with barley water or small ale or lye downe and sleape a lyttell and so the thyrste wyll passe away or at the leaste be well asswaged If it happen by extreme heate of the ayre or by pure choler or eatynge of hot spices lette hym drynke a lyttell iulep made with cleane water and sugar or a lyttell small biere or ale so that he drynke not a great glutte but in a lyttell
easilye cure theyr pacientes yf theyr pacientes do not dysdayne to beare awaye and folow my counsayle And first it ought to be consydered that none of the foure complexions haue sooly suche dominion in one man or womans body that no parte of any other complexion is therwith myxte For whan we call a man sanguine choleryke fleumatyke or melancoly we doo not meane that he hathe bloude onely without any of the other humors or choler withoute bloudde or fleume withoute bloudde or melancolye or melancolye withoute bloudde or coler And therfore the man whiche is sanguine the more that he draweth into age wherby naturall moysture decayed the more is he coleryke by reason that heate surmountynge moysture nedes muste remayne heate and drythe semblably the colerycke man the more that he waxeth into age the more naturall heate in hym is abated and drythe surmountynge naturall moysture he becommeth melancolyke but some sanguine man hathe in the proporcion of temperatures a greatter myxture with choler than an other hath Lykewyse the cholerycke or fleumatyke man with the humour of sanguyne or melancolye And therfore late practysers of physyke are wonte to call men accordyng to the myxture of theyr complexions as sanguyne colerike fleumatike sanguine c. Moreouer besyde the naturalle complexions whiche man receyueth in his generation the humours wherof the same complexions do consyste beynge augmēted superfluously in the body or members by any of the sayde thynges called not naturall euery of them do semblably augment the complexion whiche is proper vnto hym and bryngeth vnequall temperature vnto the bodye And for these causes the sanguine or fleumatike man or woman felynge and discrasye by choler hapned to them by the sayde thynges callyd not naturall they shall vse the diete described hereafter to hym whiche is naturally coleryke Semblablye the coleryke or melancolyke manne or woman hauynge any dyscreasye by fleume to vse the diete of hym whiche is naturallye fleumatyke alwaye remembrynge that sanguyne and fleumatyke men haue more respecte vnto dryth choleryke and melancalyke vnto moysture and that alway as the accedentall complexion decay eth to resorte by lyttell and lyttell to the dyete pertaynynge to his naturall complexion ☞ The tymes appropried to euery naturall humour Cap. 14. BVt fyrst it must be consydered that where the foure humours be alway in man and in some man cōmonly one humour is more abundant than an other naturallye that is to say from his generation The sayde humoures haue also peculyar tymes assygned to euery one of them wherin eche of them is in his moste power and force as after ensueth after the description of Soranus ¶ Fleume hath most puissance in wynter from the .viii. Idus of Nouember vnto the .viii. Jdus of February whereby are ingendred Catarres or reumes the vuula the cough and the stytche This humour is parte in the heed parte in the stomacke It hathe dominion frome the thyrde houre of nyght vutyll the nyneth houre of the same nyght ¶ Bloudde increaseth in spryng tyme from the viii Idus of Februarye vnto the .viii. Idus of Maye whereof are ingendred feuers and sweete humours whiche doo shortely putrifye the power of this humour is aboute the harte and hath dominion from the .ix. houre of nyght vntyll the .iii. houre of the mornynge ¶ Redde choler hathe power in sommer frome the .viii. Idus of May vntyll the .viii. Idus of Auguste wherby are ingendred hote and sharpe feuers this humour is specially in the lyuer and hath dominion from the thyrde houre of daye vntyll the .ix. houre of the same daye Yelow choler wherof is ingendreth the fleume of the stomake is nouryshed in Autumne which begynneth the .viii. Idus of Auguste and dureth vnto the .viii. Idus of Nouember and maketh shakyng feuers and sharpe the blacke choler than increaseth and than foloweth thycknes of the blode in the vaynes Blacke choler or melancoly moste rayneth in the splene and it rayneth from the .ix. houre of daye vntyll the thyrde houre of nyght ☞ Peculyar remedyes agaynst the distem perance of euery humour IF the distēperance be of bloud helpe it with thynges colde sharpe and drye for bloude is moyste hote swete If it be of redde choler gyue thynges cold moyste and swete for redde coler is bytter and fyry If it be of blacke coler gyue thinges hot moyst swete for blacke coler is sharpe cold If the disease be of salt fleume gyue thinges swete hot and drie thus sayth Soranus Notwithstandynge where there is abūdance of colde fleume not myxt with coler there thinges very sharpe and hotte be moste conuenient as tarte vyneger with hotte rotes and sedes or wynes stronge and rough hony being sodden in the one and the other or where choler is myxt with fleume syrope acetouse made with vineger and sugar boyled somtyme with herbes rootes or sedes which may dissoule fleume digest it ☞ Diete of them whiche are of sanguine complexion Cap. 15. FOr asmoche as in sanguine menne bloudde moste raygneth whiche is soone corrupted it shall be necessary for them whiche are of that complexion to be circumspecte in eatynge meate that shortely wyll receyue putrifaction as the more parte of fruites specyally not being perfitely rype also meates that be of yl iuyce as fleshe of beastes to olde or to yonge vdders of beastes braynes excepte of capons and chykens marowe of the backebone moche vse of onyons lekes garlyke moche vse of olde fygges moche vse of rawe herbes and all thyng wherin is excesse of hete colde or moysture meates that be stale fyshes of the fennes or muddy waters and to moche slepe as experyence sheweth ¶ Dyete of choleryke persons Ca. 16. TO them which be cholerike beyng in these naturalle temperature and hauynge not from theyr youth vsed the contrary grosse meates moderately taken be more conuenient than the meates that be fyne and better shall they dygeste a piece of good biefe than a chyckens legge Choler of his propertye rather burnynge than well dygestynge meates of lyght substance not withstandynge some gentylmen whiche be nycely brought vp in theyr infancy may not so well susteyne that diet as poore men beyng the more parte vsed to grosse meates wherfore theyr diet muste be in a temperance as yonge biefe olde veale mutton and venyson powdred yonge geese and suche lyke cōseruyng their complexion with meates lyke there vnto in qualitie and degree accordynge to the counsayle of Hipocrates And as he perceyueth choler to abounde so to interlace meates whiche be colde in a moderate quantitie and to alay theyr wyne more or lasse with water eschewynge hotte spices hotte wynes and excessyue labour wherby the body maye be moche chaufed Also he maye eate oftener in the day than any other foresene that there be suche distance betwene his meales as the meate before eaten be fully dygested whiche in some persone is more in some lasse accordynge to the heate and strength of his stomake