Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	body_n	heat_n	humour_n	1,740	5	7.9862	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14053	A new boke of the natures and properties of all wines that are commonly vsed here in England with a confutation of an errour of some men, that holde, that Rhennish and other small white wines ought not to be drunken of them that either haue, or are in daunger of the stone, the revine, and diuers other diseases, made by William Turner, doctor of Phisicke. Whereunto is annexed the booke of the natures and vertues of triacles, newly corrected and set foorth againe by the sayde William Turner.	Turner, William, d. 1568.	1568 (1568)	STC 24360; ESTC S103034	34,724	96

quite out of the towne I think no. Euen so if smal white wines should driue humors from diuerse places of the bodie and shoulde not carrie them forth by the water vesselles but let them lie stinking there it ought not to be called a scourer but a defiler an hurter of the bodie If the maister of the pudding cart before named would let the filthines of the butcherie tarie so long there vntill it stanke so sore by reason of long continuing in that place and for lacke of carying out betime that both they of the butcherie and all the neighbours about were grieuouslye vexed with the foule stinke of that filth that taried so long there if an other carter offred for the same wages euery seconde day to carie out all the vncleannesse of the towne which of these two mē were more worthy to haue the office and name of the townescourer Smal white wines scoure and driue out the vncleannesse of the bodie as much as it is possible to be done by them and red and Clared wine stoppe and hold backe and fill the bodie full of ill humors now which are most profitable to be taken most commonly of a man for the kéeping of his health But although small white wine by nature hath such properties to driue out by vrine vnprofitable humors that are commed within the compasse of their working yet the vertue of it is hindered either if the man by eating and drinking to much continually fill the bodie with so many excrementes that nature euen being holpen with white wine cannot driue them out by reason of the ouerflowing plentie of them also if that the meat lie to long in the stomach and the excrements to long in the guttes and goe not downe at conuenient times to the stoole White wine sometime cannot driue out humors sufficiently if it be hindered by ill diet Than the white wine for lacke of helpe can not doe his office And it is plaine that banketting and much eating and drinking and keeping of the meat to long in the stomache and the excrements vnscoured out of the bellie giue the most part of the material cause vnto the stone which thing may be easilye proued by the authority of Aetius writing of the stone in these wordes The materiall cause of the stone Ye must beware of such meats as are hard of substance and are not esie to be broken with chowing and also them that haue much substance Holding of humors to long in the body is the cause of the stone and not the driuing of them forth dayly in good season and nourish verye much and those that are conueyed in by heapes into the bodie before they be fully digested or made ripe also meates of an heauy qualitie and are hardly chaunged and swim aboue and go to slowly downe to the belly fill it ful of wind Flie also such as stop the ways and veynes of the bodie or otherwise abide to long in the bellies for the bellie being made wearie with such meates sendeth them forth either as yet raw or halfe sodden to the liuer and kidneyes and so it that was brought in by heapes rawe is sifted or streyned vnfitlye and against nature and with an hastie rage is caried to the kidneyes and by and by it groweth togither and is thickned and standeth there still Thus farre Aetius Of whome we may learne plainly howe the stone is made and of what causes and that neither small white wine neyther any other wine will preserue a man from the stone except he kéepe good diet withall and emptie out the excrements of the bellie dailye And the same sayth afterward ventrem semper probè laxum habere oportet Hic enim si bene subierit puriora lotia prodibunt That is ye must haue your bellie alway well losed for if the bellie worke well downeward your water shall come forth the fairer and cleaner If so often emptying of the bellye as nature requireth maketh a mans water cleare and faire then the to much stopping of the bodie maketh a foule drousie or dreggye water But such foule geare bréedeth the stone therfore to much stopping of the bellye is oft the cause of the stone For when as such plentie of filthie matter cometh forth by the water there must néedes be much aboue in the kidneyes and bladder wherof the stone may be ingendred if there be anye excessiue heate in the kidneyes and bladder All men therefore may plainly sée that small white wine is falslye accused to be a bréeder of the stone when as ill diet and the stopping of ill humors within the bodye is the cause thereof and that wines that are hoter and stronger than white and Rhennish wines be engender rewmes and bréede the goute more than the white small wines do as it is by places aboue alleaged fully prooued Of the natures of wynes after their tastes THe wines that are commonlye brought into England named by their tastes in Gréeke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 that in Latine vina dulcia astringentia austera acerba and such like as are acria and acida for the most part wherof we haue neuer one proper name in English though we can name dulce vinū well in English swéete wine but what shall we call acre austerum and acerbum in common vsed English surely I cannot tell for I cannot giue to euery one of these wordes one seuerall vsed English word without circumlocution wherfore séeing that the proper English wordes are so harde to be found and the meaning of the words are as little knowen of the most part of all men I think it shall be necessarye to shewe by the authoritie of some old learned writer what these words adstringens austerum and acerbum acer and acidus doe signifie and betoken If any man say that I nede not to take this paine bicause the great and costlye booke called Thesaurus linguae Romanae Britannicae that is the treasure of the Latin and English tongue hath done that thing alreadie I aunswere that I asked counsell of that great booke and in dede as I found great plentie both of good Latin wordes and fine maners of speaking gathered wyth great paines and ordered with no small learning and iudgement but in the English as I found to much plentie of light and new inckhorne termes so in some places I founde such scarcenesse lacke and want of proper and true Englishe names that the author is faine to giue one name to diuerse Latin wordes for when I looked how he englished Acer he englisheth it thus Eger sharpe tart soure or fell Lo here is great plentie of wordes and yet we can not tell what acer in taste doth properly signifie and a litle after he writeth these wordes acer acidus succus Vitruuius eger By this booke we may English lac acidum eger milke And afterwarde where as of purpose he expoūdeth what Acidus betokeneth he englisheth it eger soure sharp

and therfore are called Oligophora that is wines that can abide but small menging of water with them Fulua vinae quia calida sunt caput cito replent non igitur vini tenuitas sed caliditas caput tentat And as redishe yelow Wines bicause they are hote in working they fill the head by and by so the other wines that are thin and waterish wines and gently binding are not only not noysome vnto the head but oft times take awaye light head aches which come of humors gathered togither in the stomache Hic Galenus Pliniū eius discipulos manifeste impugnat thus farre Galen Nowe some men that reade this booke acknowledging thēselues to be my scholers peraduēture would learne of me bicause I teach English men in this English booke what kindes of wines that are brought into England Smal wines helps the hedache but make it not are of this sort I answere that neither Sacke Malmesey Muscadell neither Clared French nor Gascone wine though they be most vsed here in Englande at this time are such Wines as Galen speaketh of here but Rhennish wine that is racket and cleare and Rochell and Sebes and other small white Wines that are cleare from their groundes therefore to them that are disposed vnto the headache amongst all new Wines these aboue named small Wines are least hurtfull and maye be taken with lesse ieoperdie If anye contende that French Clared and Gascone wine and other wines as strong as Gascone is doe as little hurt to the head as these Wines doe I aunswere that the French Clared and Gascone wines are not thin and subtill but strong thicke and hote and not as Galen sayth aquosa that is waterish Wherfore if the authoritie of Galen may take place their opinion is here openly confuted which commend so much French Clared and Gascone Wine and despise and condemne Rhennish and such like White wines Rhennish and white wines forbidden to be vsed of some newe phisitions The same men haue forbidden all their patientes that are disposed to the stone gout and rewme by name all Rhennish and white Wines and saye that white and Rhennish Wines make and engender the goute holding that white and Rhennishe Wine driue so sore that they bring matter to the kidneis and bladder That white wines bring the matter of the stone to the kidneyes and that therefore breede the stone by the argumēt of some sophisters whereof the stone is engendred First I must reason against this vnreasonable reason more largely than the argument of this booke in some mens opinion requireth bicause they haue holden this opinion so long and without authoritie or good reason teach it so sliffelye still For the better discussing of this matter it is néedefull to tell what things bréede and make the stone and howe manye chiefe causes there be of it and whether thin and waterish wines be the materiall or efficient cause of the stone or no cause of it at all but a preseruatiue from the stone Although the naturall disposition that a man hath of his father or mother to the stone be a great and vnauoydable cause of the stone yet beside that there are two common causes of the which the one is the materiall cause and the other is the cause efficient or working or making cause that maketh the stone of the matter that is disposed to be a stone Galen in the third booke of norishmentes writing of chéese in few wordes sheweth both the materiall and efficient cause of the stone Olde chéese Grosse humors are the materiall cause of the stone burning heate the cause efficient sayth he is harder to digest and of worse iuice and therefore readier to bréede the stone Nam vbi succorum crassities cum ardēti calore iungitur illic calculi generantur that is wheras there is grossenesse of iuices ioyned with a burning heate there are stones engendred Galen I graunt in his booke of good and ill iuices writeth that the often vse of such medicines that make thin and cut grosse humors in pieces Medicines that are ho●e and make thin and cut grosse humors to much vsed make the blood whai●ish or cholericke or melancholike maketh a mans bloud eyther whayish or Cholericke or Melancholike for such kindes of Medicines doe not onely cut and make thin but also heate out of measure Beholde and marke here that he speaketh not of Rhennishe and white wine but of vnmeasurablye hote medicines and he sayth immediatlye after ob idque solida membra exiccant crassum humorem reddunt quo in renibus assato gignuntur calculi that is They drie vp the fast and sound members and make the humor grosse whereof when as it is burned or rosted in the kidneyes stones are ingendred Thus farre Galen The same sentence and meaning hath Galen methodi medendi 13. Meates of grosse iuice ingender the stone libro in these wordes qui crassi succi cibis vescuntur calculi vitio vexantur They that eate meates of grosse iuice are grieued with the disease of the stone Aetius writeth that the causes of the stone are continuall crudities or rawnesse or vndigested humors wherof is gathered togither great plenty of vndigested and raw matter when a burning riseth about the kidneys and bladder which burneth them and maketh them go togither in one and maketh therof an hard stone Alexander Trallianus intreating of the stone saith Est materialis calculorum causa humor crassus efficiens autem ignea caliditas the materiall cause of the stone is a grosse humor and the efficient cause is a fierie heate Now by these authorities that I haue alleaged it is cleare vnto all them that can and will sée that the matter or materiall cause of the stone is a grosse or thicke humor and that the worker or efficient cause of the same is a great heate in or about the kidneyes or bladder If that be graunted to be true it followeth that those meates and drinkes that are of grosser substance and hoter than others be cause and bréede the stone rather than other meates and drinkes that are thinner finer and of a colder complexion but both French Clared and Gascone Clared wine are of grosser and thicker substaunce and hoter of complexion than white Rhennish wine and white french wines be of Clared wine whether it be of Fraunce or of Gasconie and red wine with such like brede more the stone than white and Rhennish do both concerning the materiall and efficient cause Therfore they bréede the stone more than white Rhennish and whyte French Wines doe The Rhenish wine that is cōmonly drunken in Gentlemens houses and Citizens houses is commonly a yere old at the least before it be drunken therfore it is older than the common Clared wine which dureth not commonlye aboue one yeare and if Rhennish wyne be drunken within the yeare it is commonly racked before it be drunken therfore for two causes it

by the reason of yellow gall that vexeth the mouth of the stomache a colde drinke is to be giuen vnto them yet for all that wine that is hote of nature and doth further the conneyance of iuices into the bodie ought to be offred to al them that are vexed with swounding for it is plainly our will that the nourishment that is taken in should be delt and conueyed into the bodye and that it shoulde not tarie in the stomach but it is openly knowen that of wines they ought to be chosen that are yelow in color Wines yellow in color and fine in substance are best for fainting or swouning of a fine substance and olde and such must néedes be of a good smell To them that fall in a swounding by to much plentie of rawe humors grosse thicke wines are noysome and waterye wines as vnprofitable are to be eschued Therefore we must choose out those that are midle wines which as is before sayd are yellowe and white But so manye wines as are the hotest of all are bright yelow in color as is the wine called Cecubum in Italie Of other kindes of wine they that are soure with astriction Austera alba and méetelye white and thicke are not fit for the conueyance or leading of iuices into the bodie Vina austera alba antiqua But if they be olde inough if ye haue no other ye maye vse them for all such when they are old are good for the stomach Redish yellow wine trouble the head Furthermore all wines that smell well and are redish yellow so much as is of their nature altogither they trouble the heade when a man is vexed with both kindes of swounding that is of it that commeth of yellow gall and also it that commeth of great plentie of rawe humors falling into the mouth of the stomach and there is no conuenient wine as is required and thou art néedes compelled to vse some wine thou must flie as I haue said before all soure astringent wines and new wines Old thin or waterish wines are lightly caried into the body and thicke wines and chose waterish wines and of them such as are olde for such wines although they do not mightily heat yet they are led or caried lightly into the body wherefore these doe all alike conuey and deale the norishing iuices into the body Both red yellowish and olde small wine conuey and deale the iuices into the bodie alike as red yellow wines do yet there is a difference betwéene thē that is that the redish yellow wines are more profitable for the digestion that is in the stomach and in the veynes bicause they doe heate more Moreouer they are easie to be tempered or else as Linaker translateth it to be mixed therfore are profitable to make good iuice But there is none of all these things in waterishe wines for verie little of the substance of these is turned into the kinde of bloud Redish yellow wines smite the head But when as redish yellowe wine smite the head they that are waterishe doe neuer trouble it and they beyonde all other driue out water Next vnto the which are redish yellowe wines that are most thin and subtill Small waterish wines driue out pisse most of all other wines which also ought to be chosen most chieflly against swounding Yelow wines that are grossest in substance are conueyed into the bodie more slowlie thā these be howbeit they are more piercing then all soure and binding wines but these redish yellowe wines againe doe nourish more than thin wines and correct fautie iuices of all other wines most speedily engendring a good bloud Thus farre Galen Nowe after that it is often inough proued by the best authors that euer wrote of Phisick that all red wines as are our Clared wines and all blacke wines which we call red wines are hoter and grosser in substaunce than small white wines be of and both driue out water lesse than small white wines doe It followeth that Clared and red wines are more both the materiall and efficient causes of the stone than small white wines are Where as some argue that such wines as driue most bring humors most of all other to the kidneys The argument of them that holde that Rhennish and white wines breede the stone more than other wines doe water vessels and bladder whereof the stone is ingendered there But small Rhennish wine and other small white wines driue humors most to the places before named therefore they breede the stone more than other wines that driue not so much as they do I answere vnto the maior that not euery wine that driueth most humors vnto the kidneys water vessels bladder is the greatest bréeder engendrer of the stone For although small and waterish whyte wines driue more than Clared yet it followeth not that they bréede the stone more than red and Clared wines doe For although they driue some kinde of humors vnto the places aboue rehearsed yet doe they not leaue them sticking fast in those places but they driue them quite thorow all the water vesselles into the chamber pot or vrinall for the which cause they are called in Gréeke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 that is driuers forth of water and vrine and such things as are in the vrine Which name they haue not bicause as some men doe dreame they bring many humors wherof the stone is made to the kidneys and bladder and let them lie there as it were rotting in a dunghill but as a faire and thin water casten into a canel of a stréete if it haue one to driue it forwarde not onelye carieth it selfe awaye forth of the towne into the common sinke that is without the towne but also the filthines that hath bene in the canell long before euen so that small white wine that hath a nature to driue forth it selfe and with it other things that are necessarie to be driuen out by the vrine bréedeth not humors in the water vesselles but driueth them quite away and suffereth them not to tarie there how then can white wine that after this manner scoureth the water vessels be an ingendrer of the matter of the stone when as it driueth the same matter away and will not suffer it to tarie in those places where as the stone vseth to be ingendred When I was a scholer in Cambridge there was there a stinking butcherie and very noysome to thē that went by it or through it what if a man should haue bene hired for xl.s in the yeare to keepe the butcherie the rest of the towne swéete by carying out of the puddings guts and stinking bloud if this fellow should carie out all the filthinesse out of the butcherie once in the wéeke vnto the market hill and let it lie there should this man iustly be called a scourer or clenser of the towne that carieth the filth therof from one place onlye to another not