Calves flesh and Oxe flesh vulgo Beefe and Veale CAlves-flesh according to Averrois is exceeding good and commendable not having in it that Skinny coldnesse that Oxe flesh hath and for the excellent taste and rellish it hath come second to none aequivalent herein with the Kidde whom hitherto we have preferred before others yet failing in other his vertues engendring not so good humors Bullockes-flesh according to Isacke engendreth a grosle thick and melancholy blood giving much nourishment to the body yrt is hard of digestion and slowly departeth the stomacke dispearsing itselfe into all the members and exceedingly stuffing the belly so that if melancholike persons shall much feede thereon it will procure unto them the rising of the Spleene Quartane Agues Leprosies Cancers and many other diseases according to the complexion which whosoever experienceth shall finde most generally true CHAP. XVI Of the divers kinds of Hogges-flesh HOgges-flesh according to Avicen is more naturall to the constitution of Man then many other creatures being more cold and moist especially the tame and home-bred but the wilde are contrary being hot and dry and of lesse nourishment The best are not to be taken often but sometimes and the best parts thereof are those least accounted of as the feet eares and cheekes these being exceeding nourishable and yeelding a good digestion easing and making soluble the belly by reason of the much moisture and humidity they have yet provoking not vrine as some hold the contrary to those of weake Dyets not so commendable the yong are the best best nourish and ingender best bloud CHAP. XVII Of Harts-flesh and Hares-flesh HArts-flesh is melancholy and hard of digestion the yong are best the middle age not so good the old worst of all but the gelded-yong have a degree of goodnesse above the rest because their heat and drinesse is best tempered Yet Avicen saith notwithstanding their grosenesse they are swift of desention and engender quartane Fevers The utmost of the taile is poison The Hare especially saith Isacke engenders melancholly blood because the creature it selfe and the flesh thereof are exceedingly melancholly Yet Isacke saith The Flesh thereof becommeth something more tender being hunted and killed in chase Therefore saith one The Hare 's a creature more delighted in For sport and pleasure then for flesh or skin CHAP. XVIII Of the Members of Beasts THe Head is grosse and much nourishing heats the body and therefore is not to be eaten but in cold seasons out of which unfit application is the Collicke often ingendred Whereas taken in fit seasons it much comforteth the blood and augmenteth spern But the braine therein being cold Breeds a loathing and hurts the stomacke and is when to be eaten first of other meates yet with regard being good for those of hot complexions as enemy to the contrary those afflicted with any cold diseases In some it strengthens nature and mollifies the stomacke in others not depending much upon the constitution The Vdder is cold and grosse and although it nourish much yet is it slowly digested The Liver is hot and moist and hard of digestion and slowly hath egression yet I sacke saith it ingenders good blood but the Livers of those that give sucke are best yet the Liver of a Hen is better then any other The Heart is of a hard substance slow of digesticn but being well digested nourisheth much The Lungs are easie of digestion and quickly passe the stomake for the lightnesse and rarenesse of the substance Tho Raines are illaudable in two things One for the grossenesse and hardnesse of the substance the other because it receives the nourishment from the fatnesse of the urine whereby they engender grosie and thicke blood Rasis saith that red flesh without fatnesse engendreth a thicke blood with few superfluities but the fat nourisheth more yet engenders a moyst blood sikewise with more superfluity of humors but of more nourishment But that which is betwixt both engenders a temperate blood and is best The Feet engenders a slymie blood yet the former are more light and hot the hinder more heavy and cold CHAP. XIX Of flesh in peeces FLesh boyled in peeces as saith Rasis is the worse therefore and nourisheth little in respect of that which hath the true use which is boyled whole yet it is good for those that abound with raw humors drying them vp and being very assistfull that way Flesh that is baked is grosse and yeelds much nourishment yet is hardly digested unlesse it finde a strong hot stomacke it bindeth the belly most properly especially when no fat or oylie thing is eaten with it Flesh boyled with pepper and egges is ever hot and therefore best manducable in cold seasons being a meat which strengthens the body and nourisheth more than any other meat Besides it encreaseth sperme and blood making the body strong beautifull and able and inciting to lust yet in some it breeds a loathing heats and ingenders the stone CHAP. XX. Of all kinds of Wild-Fowle VVIlde-fowle as saith Isacke are generally mote light and subtile then others All Fowle doe little nourish or strengthen the body yet the wild more than the tame having both a tenderer skinne and easier substance the cause of their rerenesse is procured by their much motion and drynesse of the ayre The tame likewise in some persons ingenders good blood and are more temperate in one degree then the other by reason of their moderation of labour and humidity Of all other Birds the Stare is the most subtile the young Partridges Chickens the Pheasant and the Henne and the young more light then the other breeding a better blood and more strengthening the appetite the male being best by reason of the temperate fatnesse But the best of all tame Fowle is Hens flesh being an excellent preservative against the Leprosie And it is said that the braine of the Hen augments the substance of the matter of the Braine and sharpens the wit which in this manner wee finde further commended The Hen of all Fowles is accounted best In two things farre excelling all the rest For first to them that want or brain or wit The Hennes braine doth augment both that and it And in her body shee the Egge doth breed The Yolke whereof turnes to much Blood and Seed CHAP. XXI Of the Henne THe Henne according to Isack is lesse humid then her Chicken and therefore hardly to bee compared to the Chicken for temperatenesse in digestion yet being well digested yeelds better nourishment Rasis saith that the Stares flesh of all other is best The Quailes flesh next unto that adiudged not over-hot in digestion because it engenders little of superfluous humours After these the flesh of young Partridges yet something grosser are they they are stringent yet of much nourishment CHAP. XXII Of young Pigeons YOung are of a vehement heat inflames the blood and ingender
Isacke is better than any other hearbs for the engendring of a good blood and is the better not being washed in water howsoever it is easie of Digestion a procurer of Vrine and good against the red choller cooles the boyling of the blood in the stomacke causing sleepe and augmenting sperme and milke The Mynt saith Isacke is hot and dry in the second degree provokes an Appetite takes away all putrifying humors supples the Sharpnâ—…sse of the Tongue being rubbed therewith and the mouth being washed with the Decoction thereof and the powder of the dryed Mynt is sweetened against the putrifaction of the Gummes and rottennesse of the Teeth Cresses saith Isacke doth heat the stomacke and the Liver mollifie the belly provoke Lust scowre the Lungs helpe the shortnesse of winde and therising of the spleene and taken of women with child doth cause abortions and untimely births Poppey saith Isadke is white and blacke Of the blacke is made Opium but the white is more laudable and of better disposition Of both which Dioscorides saith that the eaters thereof shall be subject to much sleep and sorgetfulnesse Rasis saith that the seed of the white Poppey is cold and easeth both the throat and the brest and augmenteth sleepe Alisanders or wild Parsley as saith Serapion being made into a Plaister and applyed unto either Pushes Morphew or Scab doe cleanse it exceedingly Likewise ease the paines of the Bladder and the Reines opening the pores of the body and scouring the passages of the urine and expelling fweat Likewise cleanseth the Liuer and dissolveth windynesse and chollicke And further Rasis saith it is hot and dry and although it much helpe the Appetite yet causeth it head-ache and other paines therein whence proceeds fantasies and ill dreames much hurting those that are troubled with heat and therefore after it should be eaten Purslane and Endive to ullay the heat thereof yet being eaten raw it cleares the conduits of the Lungs from grosse humors opens the opilations of the Liver asswageth the pain in the throat Purslane according to Rasis doth quench the heat drynesse and thirst in the body bindeth the belly and easeth the paine in the Teeth and helpeth those that are troubled with the Fluxe caused through rednesse of Choller Likewise it diminisheth sperme Avicen saith Let Warts be rubbed therewith and they are taken away The Raddish saith Rasis is hot and dry and stayeth long in the stomacke withall it diminisheth Phlegme but elevates the meat to the mouth of the stomacke and causeth vomiting the leaves thereof further digestion and help the Appetite taken in a small quantity before meat Isacke saith being taken after meat they allay the windinesse thereof causing it to descend with the owne substance Dioscorides saith the Root being taken with salt breeds store of milke provokerh Vrine and womens monthly Termes and being put into a hollow Tooth with a little Ginger the Gumme being rubbed therwithall it allaies the paine exceedingly Rapes according to Isacke are hot in the second degree and moyst in the first and of more nourishment then other herbs yet are hard at first to digest They do dillicate and mollifie the flesh and prouoke lust and augment sperme Pliny saith that the Rape being boyled and applied drives the cold from the feet and hath a marvellous vertue to inlighten the understanding Rue according to Isacke helps the Digestion and hath a vertue to expell all grosse and slymie humours to dissolve windinesse in the stomacke and moysten the belly Avicen saith that it takes away the smell of Garlicke and Onions sharpens the sight and abateth lust Sage according to Dioscorides represseth the menstrues in women causing abortions and untimely births and the leaves and branches thereof being fryed stay the itching or tickling of nature The Iuyce of the leaves thereof being rubbed upon haire of any colour turneth it to blacke likewise helpeth the byting of venemous beasts Spinage is good for the Lungs the Throat and the Stomacke making soluble the belly and giving good nourishment Sow-beard or Mushrome according to Rasis is cold and grosse and being taken raw ingenders Phlegmes the Chollicke and windinesse in the guts neither is it to be eaten but with hot sawces and meats but the red is not to be eaten at all The Toad-stoole is much worse then the Mushrome for it hath choaked and killed many that have taken it and the best that it doth is but to breed Phlegme in the body in abundance And these are signes of the deadly nature and disposition of it the softnesse slyminesse and grosnesse and which being cut in the middle and but set out of hand it doth instantly putrisie and corrupt CHAP. XXX Of Fruits GAlen my Father because he eat no Fruit in all his life liued long and in health whose example in his life I imitated but then being dead my example lost I began to eat fruits whereupon insued unto me many infirmities Afterwards I abstained from all greene fruits and was free from many infirmities which before I was incident unto and all indeed unlesse a dayes Fever or sudden passion and my Friends which were counselled by me and abstained likewise in their whole lives were not troubled with many diseases Figges according to Rasis doe cleanse the Reines from the Gravell and stone but being new they are windy though otherwise they breed little of ill humour especially if they finde the stomacke cleane But if not they putrifie therein and corrupt and the often eating thereofbreeds Lice Datet are hot and give a nourishment to the body thickning the grosse blood and polluting it especially if taken often at meat likewise they hurt the Teeth and increase Phlegme Dioscorides saith Dates are hot and moyst in the second degree and easier digested then Figges and more provoke Vrine but those that use them shall be incident to the swelling of the splene and Lyver Grapes as saith Rasis being ripe and sweet are hot in themselves yet of lesse heat then Dates neither doe they cause opilations as Dates doe yet are they windy and some degree more hurtfull they fatten the body much and cause erection of the yard but those of the slenderest skinne doe the soonest descend and are lest windy Those which are sowre and tart are of lesse heat than the sweet and these being washed in cold water and eaten before meat doe quench the heat in the stomacke and Lyver Bitter Grapes are cold and stringent and represse the red choller and superfluity of blood but those that are dry and temperate in heat and nourish well make no opilations as the Date doth although they are stronger and nourish more Pomegranats that are sweet saith Rasis in stead of cooling the body ingender a heat and windinesse therein yet they supple the throat as the sowre doe cause a sharpnesse and gnawing in the
demanded whether to life be more necessary meat or drinke To which it is answered that meat although drinke be the more desired because that is most necessary that restores the members than that which but convayes the meat and disperceth it in the body but meat is ordained to restore the members drinke but for the dilation of that meat through the members Ergo c. But that drinke is both more and more earnestly desired then meat the reason is because drinke cooles the burning of the naturall heat and therefore is more necessary to life then meat as the ayre Drink hath these two properties the one that it dispearseth the meat to the members and therein meat is more necessary than drinke But secondly drinke mitigates and tempers the naturall heat and so conserves it which otherwise would dry the body and cause death and therefore is more necessary to the body then meat by which conclusion any creature lives longer without meat then without drinke Quest. 3 Whether euill meat or evill ayre hurt the body more THirdly it is demanded whether evill ayre or evill meat hurt the body more It is answered simply that evill ayre first because it more hurts the heart the fountaine of life and heat Secondly because it changeth more often and cannot bee shunned Thirdly because it more suddenly affecteth and these three manner of wayes evill ayre hurteth more than evill meat yet notwithstanding some hold the contrary that evill meats are more nocent because they remaine longer in the body and cleave faster to the members and therefore hurt most having so much time and meanes thereunto Quest. 4. Whether fleepe or meat be more necessary to the Body FOurthly It is demanded whether sleepe or meat bee more necessary to the body to the which is answered That the body is more decayed by the loste oâ—… meat than sleepe The reason is that sleep restoreth not the decay of nature neither removeth the action of naturall heat from the moist substance the wasting wherof causeth death as meat doth and therefore is the more necessary as likewise because there are in man three vertues life nature and soule and the soule 's not suppliâ—…d as the other two and therâ—…fore that nutriment that answers the vertues vitall and naturall is more generall than that which only answers ther vertue aniâ—…all Quest. 5. Whether out of all meats be engendred good Blood FIfthly it is demanded whether out of ill meat may bee engendred good blood which is answered according to Haly that there may the reason wherâ—…of is thus given Because good Meat may be ill digested and so an ill Blood procâ—…ed thereupon as contrarily ill meat may be well Digested and so from thence a good Blood be ingendred For wee must observe that in every meat there is a double nature which vpon the strength of the appetite furthered by digestion is either convertible to good or bad blood Quest. 6. Whether wee may walke or sleepe presently after meat NExt is demanded whether after meat we may presently walke To the which is answered that there is a double kinde of motion the one where of may be termed labour which is not here prescribed for wholesome or laudable The other kinde of motion an easie passing and stirring of the body and hereby the meats are depressed to the bottome of the stomacke and a more easie laudable and absolute digestion caused thereupon and this manner of walking is commended Next is demanded whether after meat immediate sleepe may be tollerated To which is answered that the Stomacke being full desireth a more open action and vent which sleepe ensuing hereupon sealeth up thereby causing an inordinate heat in the stoâ—…acke whereby the meats become crusted and baked as bread in an Oven over-heat without vent wherâ—…upon â—…nsue Rhumes and other diseases in the head and therefore sleepe is to be prolonged after meat for our better Digestion and health Quest. 7 8 9. 7. Why in omitting our houre accustomed we lose our Appetite 8. Whether after meat the Body be more hot or before 9. Whether Fasting more hurt the Chollericke or Phlegmaticke 7. FIrst it is demanded how the Appetite becomes lost in omitting the usuall houre of our custome To which it is answered the stomacke being empty of former matter to worke upon attracts the ill humours from every part of the body and of them doth it feed and is fantastically satisfied and desireth no more wherefore wee are taught in this case to drinke a draught of warme water and so renue our Appetite againe by vomit 8. Next is demanded whether before or after meat the body be more hot To which is answered that it is very apparant the Body to be more hot after meats than before both in quantity and quality acçording to Galen in his Booke De summa Medicina where hee affirmeth it trebly increased as may bee experienced by the application of a moyst skin to the stomocke both before and after Meat as by Physicke or otherwise Though some are of opinion that a coldnesse after meat betokeneth better health 9. Next is demanded whether fasting more hurteth the Chollericke or Phlegmaticke mâ—…n To which is answered the chollerick because the heat is more strong in the chollericke stomacke than in the phlegmaticke and therefore wasts and desires more Besides phlegme may be converted into blood but choller not and so the phlegmaticke man hath within him matter for blood by which his appetite may be the better sustained but the chollericke not and therefore in him is the hardlier endured Quest. 10 11 12. 10. Whether the strong or the weakest stomacke endures the longest fast 11. Whether those of small Dyet longer sustaine hunger than those of more ample 12. Why those that eat most greedily are soonest satisfied 10. NExt is demanded whether the strong or the weake stomacke indures the longest Fast To the which is answered that the strong which although it more desire and receive yet that it can the longer abstaine and forbeare as the weake the contrary though little desiring yet often needing 11. Next is demanded whether those accustomed to eat much can longer forbeare food then those of more sparing Diets To which it is answered that they may because of the abundance of former Repletion whereby their greater heat is diminished which therewith diminisheth the appetite and therefore can endure the longest fast and so of the contrary 12. Next is demanded why those that eat most greedily are soonest satisfied To which is answered that in their greedinesse and often gaping they sucke in much ayre which filleth tue veins and so taketh away the stomacke Quest. 13 14. 13. Why wee can containe hotter meats in our mouthes then wee can hold in our hands 14. Why if the hungry drink their hunger is allayed but if the thirstie eat their thirst is not satisfied 13. FIrst is demanded why we can contain hotter meats in our mouthes then in our hands
against the other and more earthly dry and hard then Liguaments but not so much as the Bones 4. Fourthly the sinewes are a tough substance proceeding from the braine or marrow of the back-bone and give sense and motion which the former doe not being altogether insensible 5. The office of the Pannicles which are little skinnes made of sinues and liguaments are to defend and keepe together the members and to impart to many of them sense as to the Heart Liver Braine Lungs Splene and Kidneys 6. The Filiaments serve to draw nourishment being as it were slender threeds and some to retaine the same and expell what is superfluous 7. The veines are thinne and slender pipes carrying the thicker blood into all the parts and members of the body and have their beginning of the Liver 8. The Arteries are Pipes of thick and strong skinne which carry the vitall spirit throughout all the body and proceed from the heart they are also called Pulses The Veines and Arteries are joyned together to the intent the Arteries might receive Nourishment from the blood and the blood in the veynes warmth from the vitall spirits in the Arteries 9. The Flesh is a substance made of thicke blood congealed and is as it were the cloathing of the body And so these are the parts divisions and offices of the members belonging to the body of Man framed by the wonderfull composition and providence of God A comparisen of Mans age to the foure seasons of the yeere 1. First his Infancy is compared to the Spring because it is hot and moyst 2. Secondly his Adoloscency or youth to the Summer because it is hot and dry 3. Thirdly his virility or manhood to Autumne cold and moyst 4. Fourthly his old Age to Winter being cold and dry CHAP. III. How to chuse out a place fitting for the erecting of a convenient habitation for the Pleasure Rest and solace of Man and the exercise of this his admirable composition and Facultie FIrst single out a convenient place or soyle where you meane to erect your Edifice or building not farre distant from some running River Fountaine or other water and bordering neare some Thicket or Grove or shadowed with Elmes or other Trees for they are a very delectable object to the Eye for they many times besides breake the heat of the Sunne and the rage of the winds and are convenient both for shelter and sight And likewise as in these so you must be regardfull that the ayre wherein your scituation should be be not corrupt and damped by the Exhalation of Fogges and other vapours suckt up by the Sunne from Fennes and Marishes and other low and rotten grounds there neare-unto neighbouring For the ayre is a great preserver or drawer-on of health or sicknesse and hath a powerfull hand in the state of every mans bodie and is the originall cause of many dangerous diseases and much continued health And for the Foundation thereof it is necessary and convenient that it be placed upon a dry and sandy ground of some fit height and elevation with the windowes towards the Sunne-rising except the prospect otherwise perswade you All these things being thus considered and effected compasse in a plot of ground convenient for a Garden which stored with variety of sweet hearbs and flowers yeelds much content and profit both for the pleasure and health of man To the which not impertinent wrote that Doctor who thus versified his Direction Aer fit mundus habitabiliâ—… â—…c luminosus Infectus neque sit nec olens Foetore cloaâ—… Which is thus Englished A Builder that will follow wise direction Must first foresee before his house he make That the ayre be cleare and free from all infection And not annoy'd with stench of ditch or Lake And as for the scituation to the former directions I adde that a care be had that the wayes be good and faire and that there bee convenient woods waters and such like not being ore-topt with too high hils to hinder prospect or to pen in too much heat or cold causing thereby too sudden changes after this for the building I thus advise briefly Let it be rather usefull then sumptuous like inchanted Castles built in the ayre out of which Knights errant were wont to rescue captiu'd Ladies thus furnished with a convenient seat and building then let the studious of health be observant what meats and drinkes are most nutritiue and what time most convenient to be taken as they hereafter follow CHAP. IIII Of the houres of Eating and of the times appointed for that service of which one saith Horacibiest qvando stomachus desided rat escam THat there are dietary times and houres appointed for mans Repast and Refection as decency and order requires is not unknowne unto any yet we though allowing they may be observed at all times for civility and fashion conclude wee may not sometimes partake of them without satiety and danger For concerning our times of eating Rasis saith it is then most convenient to eat not at the times appointed unlesse it so happen that the substance and weight of our meats before taken are decocted and descended to the inferiour parts of the Belly and those parts are become light and easie in themselves in the which no extention or crudity remaineth convenient exercise having proceeded thereupon For indeed to prescribe against the strictnesse of rule whensoever the appetite best serves then it is thought most wholesome and convenient to eat For as saith Rasis wee must be wary wee dull not the edge thereof by over-long fasting and breaking of houres unlesse it prove false unto us as it doth most usuall with Drunkards and such like unordered and ill Dieted persons but after that a man of good observation and Dyet shall desire to eat and the nourishment taken before was neither grosse nor much and which hee finds now well digested let him then Dyet himselfe anâ—…w without delay for if he deferre so long that hee lose his appetite and stomacke which before served him well then is hee either to take the sirrup of violets vineger or warme water and then to keepe fasting till by vomit his appetite be renewed againe And furthermore it is to be observed that every man take those meats that stand best with the state and disposition of his Body and doe eat as often as before hee hath beene most accustomed unto for use and custome being once associates of long familiarity doe so incorporate and colleague withus that they become part of our selves unlesse hee haue growne upon an ill ordered custome which is altogether to be taken heed of and avoyded though not suddenly as at once yet by little and little For Consuetudo est altera natura Custome is another Nature and will not easily forsake us hastily And for our times of repast they should bee so ordered that at least we should eat once in one day and at most not above twice or that which is more
attend him and invest him in rich Robes prepared for the purpose with a Table furnished with all varieties of dainties or cates as copiousnâ—…sse of wines which was executed accordingly when he after his bestiall manner having surfetted in excesse of meats powred downe his cuppes in abundance his servants still attending and supplying their emptinesse yet making no answer to any thing he questioned being so commanded applied so long untill at last hee fell againe fast asleepe which seeing the King commanded him to be stript againe into his owne Ragges and from thence carried to the place where before he lay which was accordingly done The next day when he awaked againe he reported that he had the most glorious dreame that ever deluded the sense of man relating as fantastically conceiving what was substantially done being sory that he ever waked againe thinking it better as he said to be a sleeping King in conceit than a waking beggar By the which the King thus morald He was unfit to governe others that could not gouerne himselfe Pontus King of India as Quintus Curtius mentioneth was of that resolution and valour that when Alexander the Great by whom he was afterwards subdued came against him with a great and populous Army One of his souldiers deserying them marching a farre off told the King that the pikes and launces of the enemy were so infinite in their number that they darkened the Sun who answered The better for us then we shall fight in the shade And in the skirmiâ—… and joyning of the Battels afterwards when pressing foremost himselfe and in greatest danger his Souldiers dropping downe at his heeles as they followed him he turned about and told them You must not adventure so farre as I doe Habent enim Principes peenliaâ—… 〈◊〉 quondâ—… Foriâ—… sâ—…am For Kings hauce a certaine Lucke of their owne though afterwards it fell out that he was slaine in that batteli himselfe CHAP. III. Of Princes PLutarch to Tyrianus of the institution of Princes saith Plato affirmes that when Governours oppresse their Subjects it is as if the Head should oppresse the members of the Body whereof it partakes it selfe But when Subjects oppresse their superiours it is as if the Pupill should assault his Tutor or should kill him with thatweapon he gives unto him for his owne defâ—…nce Haelimandus of the institution of Princes saith That Princes should be like Physicians which never use sharpe medicines but when the case is so desperate that things of easier nature benifit not at all Whereupon Lucius saith that a Prince should be old in learning manners and wisdome though otherwise young in yeares as in vanities and in many things should imitate the practice of the learned Physicians which sometimes cure our diseases by the contraries of their accidents as surfets by abstinence abstinence by repletion sometimes by cauterising and incision otherwhile by unguents and lenitive Applications according to which Plutarch versifieth Sit piger ad poenam Princeps ad proemia velox Et doleat quotiens cogitur esse ferex Which is thus Englished That Prince doth governe with most due regard That slow doth punish but doth swift reward Of which mind was a vertuous Princesse in the land and no doubt is a Prince at this day who would oftentimes say in griefe of mind and passion of spirit when she was to signe any warrant for the Execution of any condemned offendor Would God I could never have Written Which well witnessed her to be as our gracious King now is according to this Rule Princepâ—… ad poenam piger ad proemium velox Aristotle in his third booke of Politiques thus further writeth concerning Princes That Prince saith he that doth to his understanding and knowledge beare rule over me and my subjects seemes to referre his governmenâ—… and theirs to the subjection 〈◊〉 God and his Lawes But he 〈◊〉 â—…ith to his natural man beare 〈◊〉 over me subjects himselfe to the dominion of a beast For when Rage and Concupiscency beare rule in a Prince himselfe many times as good men are slaine therewith for which cause it is said The understanding is a Law setting the Appetite aside Vegetius de Remilitari in his first booke and first Chapter saith that the Prince of all others should be learned and vertuous upon whose good parts or defects the eyes of whole kingdomes are fixed and bent either to admire or dislike and as he may doe most good with his learning and vertue so most danger depends upon his ignorance and vice For how can he give every man his owne that wants this Rule and measure whereby to discerne it And therefore saith Helimanâ—…us writing to the like 〈◊〉 â—…rinces should wholly 〈◊〉 themselves to the study of Wisedome and practise of Vertue For as the least sparke or scruple of merit in them is more spread and blowne by the breath of Rumor then whole flames whole ounces in persons of lesser eminency So likewise their errours and corruptions To which effect these seeme to accord as with their Author The Crow doth bathe his cole-black wings in mire And unperceiued flye with filth away But if the like the snow-white Swan desire The staine upon her silver Downâ—… will stay Poore groomes are sightlesse night Kings glorious day Gnats are unnoted wheresoe're they flye But Eagles gaz'd upon with every Eye And Princes are the Glasse the Schoole the Booke Where Subjects eyes doe learne doe read doe looke CHAP. IIII. Of the Bishops of the Gentiles VAlerius in his fift booke and fift Chapter reporteth of one Oratius Pulnellus a Gentile Bishop that had built and consecrated a goodly and famous house to the honour of Iupiter when in the pronunciation of their solemn Ceremonies holding his hand upon a post he heard that his son was slaine dead yet notwithstanding as wholly possest with the zeale of his offering and devotion never removed his hand from the post nor changed his countenance nor ceaâ—…ed from his exercise lest thereby he should passinate in the nature of a father then â—…rdent in the duty of his calling In like manner Zenophon being to celebrate the solâ—…mne sacrisice and having finished it newes was brought him that his eldest sonne was slaine in the warres which hearing immediately he takes the crowne from his head and sets it by then further demanding how he dyed it was told him fighting valiantly then tooke he the Crowne againe and put it on his head more rejoycing as it seemed at the heroicall valour and manhood of his scnne then by his death discomforted or perplext Hieron contra Iovinian lib. 2. introduceth one Hoemon a Stoick setting downe the liues and orders of the ancient Priests of Aegypt that they alwayes remained in the Temple all worldly cares and businesses set aside in contemplating the natures and causes of things the motions of the Orbes of Planets that they never married or saw their Children or Kindred from the time
the naturall heat beginneth to digest and is by some accident or other hindered whereupon followeth an indigestion from whence ariseth this bitternesse and therefore is not presently perceived 3. Thirdly it is demanded why this bitternesse more often happeneth to them that sleepe then to those that wake To which is answered That by sleepe the stomacke is closed up that the meats received cannot descend into the bottome thereof where the Digestion is made but remaine in the upper part where swimming they putrifie and corrupt and cause a windinesse and belching therein which otherwayes would be avoyded 4. Why Wine being hot in nature should not produce diseases of like kinde but contrary such as are cold To the which is answered that Wine causeth not the disease unlesse by over-charging the braine and nerves but repletions follow indigestions and indigestions cause cold diseases and therefore Wine produceth no other but cold diseases 5. Next is demanded whether sicke persons may eat much as they were accustomed when they were well It is answered thereto that Custome is another Nature and therefore he which hath accustomed to eat much in Health must have some relation thereto in his sicknesse eating oftner according to Rasis then he which in health was but of spare Diet. 6. Next is demanded whether for sicke persons having lately recovered their health bread or flesh be more convenient To the which we answer with Rasis that flesh and because amongst all other meats Hogges-flesh is most nourishing therefore that flesh is most convenient for them being most easie of Digestion 7. Next is demanded whether flesh or bread be most convenient to those that are troubled with Agues It is answered that two things are to be respected therein first flesh is of an easie digestion and therefore thought more convenient fecondly Bread is easie conversion and therefore more convenient then Flesh and because flesh by the fatnesse doth more easily inflame 8. Next is demanded whether Flesh or Wine are to be preferred to those that have newly recovered their Healths To the which is answered that Flesh and therfore the vulgar are much deceived that thinke Wine because amongst all other things it is the most easie converted into blood spirituall and naturall heat and therefore to be taken after Flesh. 10. Next is demanded whether he that is lately recovered from his sicknesse must for some certaine dayes observe theOrder and Diet that he used in his sicknesse or not To the which is answered that so and that for three reasons First for the weaknesse of Nature Secondly for the not breach of Custome Thirdly for the imbecility â—…d state of his body after his siâ—…knesse and this reason alone is sufficient because from 〈◊〉 we are not to make 〈◊〉 â—…ure but by little and 〈◊〉 〈◊〉 thâ—…refore we conclude tâ—…e â—…ment or Government whicâ—…â—…as used in sicknesse is to be 〈◊〉 for a time in Health and nâ—…t presently to be forsaken or left off CHHP. II. Questions of Bread FIrst It is demanded why Bread of Wheat doth more nourish than of Barley To the which is answered according to Aristotle in his Problemes because of the moderate viscosity and moysture most requisite therein for the better conglutination and fastning thereof to the body which the other wanting is not therefore held so convenient 2. Next is demanded wherefore bread that is stale is either more whiter than that which is new To the which we answer the cause of the blacknesse is the water therein which in bread that is stale is dried up and therefore the more white 3. Next is demanded why bread unsalted is more heavy than that which is salted To the which it is answered that salt dryeth up the moysture therein for which reason likewise it becommeth more light and white 4. Next is demanded why bread of Wheat becommeth not hard being old as other bread doth To the which is answered that the Wheat hath in it a certaine sweet and humane moysture which is as it were the life thereof that suffereth it not to be harded 5. Wherefore Bread that is made of new corne is no so good as that which is made of the old the reason is that new graine hath in it too great a moysture and watrishnesse than is commendable and therefore Bread made thereof is not so good as of the old CHAP. III. Questions of Wine Whether it be Physieal to be drunk once a month with wine 1. FIrst it is demanded whether according to Avieen in his Canticles and Rasis likewise it be physicall to be drunke with Wine once a month To the which is answered with the Commenter upon the Canticles that their opinion is erroneous which so affirme for although Wine according to Galen is the most agreeable to mans nature in respect of the naturall heat and nearnesse it hath with our bloods being in degree thereto as Oyle to the light or fire yet as much and superfâ—…s Oyle puts out the fire and light â—…o much wine our naturaâ—… heat and as it is more agreeable to our natures being thinnâ—… and cleare so notwithstanding it is more hurtfull to the animall and sensible heat and the organs thereof that is to the braine and sinewes and therefore Galen concludeth that water is better than wine especially for those that have weake nerves 2. Next is demanded why children being hot in nature are not lovers of Wine but old men To the which is answered that old men are hot and dry but children hot and moyst 3. Next is demanded what humour is most ingendred of wine whether Phlegme or blood To the which is answered that because wine breeds cold diseases as formerly we have proved therefore doth it more ingender phlegmaticall humours than any other and the renson is because when much Wine is taken it is not fully digested and whatsoever remaines in the body indigested is converted into phlegme and therefore of wine by reason of the often exceeding therein is more ingendred than of any other thing But wine being moderately taken is more converted into blood than phlegme 4. Next is demanded why strong wine comforteth the stomacke and hurteth the braine but weake wine effecteth the contrary It is answered the stomacke doth digest and digestion commeth of heat therefore it seemeth to helpe the stomacke in digestion because it addeth to the heat which the weaker doth not But wine the stronger it is from it doe the more vapours arise into the head and so much more hurteth the braine 5. Next is demanded whether wine or meat are the greatest comforters of naturall heat To the which is answered according to Isacke that wine and the reason is because it more easily and swiftly converteth into naturallheat and doth more strengthen than meats doe But meat being couerted is of longer durance and greater restauration 6. Next is demanded whether if wine be to be given to one that is weake new or old be the more commended To the which
stomacke and ingender wind in the Heart and Lyver yet saith Avicen they allay the red choller and heat of the blood represse Fevers and vomiting Isacke saith that the Pâ—…megranate apples are more usuali for Medicine than meat for they give but small nourishment although it be good yet saith he they doe quench the sharpnesse of humors comfort the stomacke and the juyce thereof being dropped into the eyes of the sicke of the Iaundise takes away the yellownâ—…sse from thence Citrons saith Rasis whether they be sweet or sowre do strengthen the stomacke but especially the sowre They bind the belly being taken before meat but taken after dissolve it but the sowre are ever the most potent in the operation thereof Peares according to Galen being taken before meat do bind but after meat are laxatiue Isacke saith that sweet Peares are temperate especially if they be eaten with the Toad-stoole it takes away the toughnesse and makes them of a lighter digestion The wild Apples according to Rasis as aforesaid are cold and the more sowre they are the more stringent they be much deriving their effects from thence and withall ingendring a slymie substance in the mouth of the stomacke Avicen saith that Sweet-Apples naturally do strengthen the heart and baked helpe the appetite but little though some affirme the contrary the daily eating thereof fils the veines with heat Peaches according to Avicen if they be ripe are plersant in the stomacke and cause an appetite to meat and therefore are not to be eaten after other meat but to goe before and especially those meats that are dry because otherwise they corrupt the same They are slow of digestion and are not perfectly good though of much nourishment Isacke saith that the great Peaches if they be ripe doe mollifie and loosen the belly but the unripe doe binde it The lesser Peaches are good for the stomacke and doe abstract from thence all satieties and loathing Medlers according to Isacke are cold and dry in the first degree strengthen the stomacke and expell chollericke digestion provoking vomits and urine but those are most directory that are taken before meat and doe most comfort the stomack least hurting the sinewes thereof which if afterwards they doe Dioscorides saith there are many that imagine they helpe the loathing of the stomack â—…ing taken in the instaht thereof Of Cytron-Apples Avicen saith that the Rind thereof being held in the mouth yeeldeth a good savour the juyce thereof killeth Ring-wormes the Decoction thereof causeth a good colour in the Face and fattens the Body Mulberries ripe and sweet according to Isacke doe moysten the belly and provoke Vrine but soone depart the stomacke but being taken fasting in cold water are very cooling quench the thirst and extinguish heat Plummes saith Isacke are of two sorts white and red The white are hard of digestion and hurtfull to the stomacke the red are moyst and soluble by nature and much mollifie the belly and helpe the red choller yet being takâ—…n often hurt the stomacke but before meat ever the lesse Cherries according to Isacke are very convertible but ingender a grossâ—…Phlegme and slyminâ—…s in the concave places of the Lyver and splene and therefore oftentimes ingender Fevers and are bad all manner of wayes but best if taken before meat for otherwise they swimme on the top of the stomacke being full and there are soone turned into rottennesse The Almond according to Rasis is temperate and hot and although it supples the throat yet it is heavy to the stomacke and there doth remaine long opening the opilations of the splene and allaying the heat of the urine and being eaten with Sugar doe increase sperme Garden-Parsley saith Isacke eaten opens opilations provokes Vrine binds the belly hurts the diseased of the Falling-sicknesse and is especially bad for women with child breeding ulcers and Pushes upon the body thereof neither can we commend the vertue thereof to any because it contracts all the humours in euery member together in the stomock whence proceeds vomiting the Seed and branches both provoke Vrine yet the seed more then the branches Orage or Attriplex as saith Rasis is cold and moyst doth mollifie the belly and nourish well and is good for those that have hot Lyvers Yet Pliny saith that by them many diseases are ingendred as wheales and pushes and such like Red-Carrots according to Rasis are hot and windy and hard of digestion and doe adde a sharpnesse vnto the sperme withall provoking urine and lust as begetting ill blood and humours Beets according to Pliny are of two kinds white and blacke The blacke being sodden in water doe cure the Itch and the juyce thereof doth helpe the giddinesse in the Head and allayes the singing in the Eares and likewise as it provokes urine and helpeth the paine in the Teeth it stirreth lust and excites It is alwayes good against poyson Borage aâ—…cording to Constantine is hot and moyst in the first degree and naturally purgeth the red choller and easeth the Heart-ache The herbe eaten raw according to Platea begets good blood The stalke as saith Rasis ingenders the blacke choller and begets fantasies and dreames yet doth lenifie the breast and throat and aslwageth drunkennesse The broth thereof drunke without the hearbe loseth the belly but the hearbe eaten with the broth hindeth it by the strange contrariety it hath And therefore that the extremity may be tempered let the first broth be cast away and after boyle it with something that is fat Onyons as saith Avicen being eaten with vinegar doe neither coole nor heat cause Thirst nor suppresse it For these vertues it is most commended as saith Diossorides that it helpeth the appatite being eaten as the juyce thereof dropped into the nose purgeth the Head The juyce whereof rubbed with vinegar upon the Face taketh away spots the much eating thereof molifieth the belly and provoketh to sleepe Gourds saith Avicen much prevaile against choller yet are hurtfull for mellancholy and phlegmatike persons the juyce thereof held long in the mouth asswageth Tooch-ache Cummin is hot and dry according to Rasis and much helpeth digestion dissolveth windinesse Taken with vinegar stay the monthly termes of women and being taken in drinke or annointed thereon stoppeth the bleeding of the nose and often used it causeth palenesse and abateth colour as the seed thereof being mingled with water or drinke allayes the windinesse and griping of meats boyled with them and being seuerally taken kils worms in the maw Fennell as saith Isacke and the seed thereof augmenteth milke helpeth the opilation of the lyver purgeth the raines and bladder and breaketh the stone and is forcible against Quotidian-agues and taken with meat helpes the running of the eyes Isope as saith Rasis is very hot and being much eaten dims the sight Bitter-Almonds according to Isacke are hot