therefore that liue of them selues freely and are not enthralled or mancipated to the inconueniences abouesaide we haue compiled this treatise how and in what sorte they may liue a long life in prosperous health and welfare Furthermore that which in euerie kinde is simple and faultlesse ought alwaies to be preferred before all others And in bodies that same is called simple and faultelesse which is in a very good plight likinge but in the trade of life that is to be accompted best which is free and not in subiection For it behooueth that such a one as would liue longe and neuer be attached with any Sicknes should be exempt and frée from all turmoiling troubles and publique affaires in the Common wealth liuinge onely to himselfe cherishinge his body and tendringe his health For there is no meanes to make that immortall which naturally was begotten created mortall but to make the same to be of longe life and continuance may be done and brought to passe Galene saieth that if he which hath his bodye in good likinge and temperature doe not intermeddle with the laborious cares of worldly busines but geeue himselfe onely to quietnesse and tender regarde of his owne health shall not at all as farre as is possible be arrested and vexed with any maladie neither be preuented with death vntill he haue liued a merueilous long age But who is he not onely among vs Christians but euen among Paymms and Epicures so blockishe and insensate to thinke that he is borne only for himselfe and for his osone priuate commoditie without hauing any respect or regarde at all either of matter or person in the societie of humaine life vnto such as these if any suche be we doo not addresse these our preceptes but vnto those which at such times as they haue cōuenient leisure to surceasse from their charges and offices accordinge as theire callinge and vocation is doo measurably and for healthes sake tender their bodies to thintent they may be the better able to continue about their néedefull and vrgent businesse and not to addicte themselues to voluptuousnes and bellychere as though they beleeued there were non other life but only this fraile and transitorie life and therfore securely to wallow in their disordered and lasciuious appetites tendryng and cockeryng their wanton Carkases for whose toothe and appetite Galen hath fully written their desired diet in his sixe Bookes De tuend Sanitate Where he doth so copiously and so exquisitely depaynt out the Arte that I suppose a man shall vnethe finde any amonge a great many of Princes Potentates who liue fréely without checke at their owne pleasure and ease that doth obserue all his precepts in those bookes mencioned That whiche here wée write shall bée good and auayleable in maner to all Ages Childehoode and extreame Oldeage excepted wherin my counsayle is to all men that what euery man shall finde and by experience prooue best to agrée with his nature the same to vse as neare as he may Of Exercise and Labour BEcause a greate part of Healthinesse consisteth in a conuenient and oportune exercise of the Body as Auicen and before him Hippocrates and Galen affyrme néedefull it is to haue a diligent eye and consideration therevnto It is commended for many speciall causes but namely because it beeyng duely and seasonablie vsed will not suffre the substance of ouermuch meate engendrynge Surphet to clotter and cōgele within the body and also maketh the whole bodye light nymble and actiue Furthermore it kéepeth and merueilously stirreth vp naturall heate restoreth the powers of the whole body and strengthneth all the vertues therof Small and weake heate it encreaseth and dayly dissolueth the superfluities by litle litle gathered within the body and conuaieth the same to such places from whence they be conueniently sent out and expelled It also maketh the membres a greate deale the apter to receyue nourishment because the filth and excrementall matter of the bodie is thereby scattered and auoyded Moreouer it openeth the cunduites of the body the courses or passages wherin the bloud hauyng therto the conuenient ministerie of the naturall powers apoynted for that office is easely receyued and conuerted into the substance of the member whiche continual nourishment is most necessarie vnto mans life For without this vertue present death ensueth This gayne and commoditie is also gotten by exercise that by expellyng superfluous humours it excuseth a man from the vsuall receipt of Purgations and Medicines For wée must be very circumspect and take greate héede as Plato saith in Timaeo that we mooue not the body with medicines and specially Electuaries soluble if wée may otherwise choose because although they doo purge yet doo they inueterate And although there be no poyson in them as in deede in the most of them there is yet are they very paynefull to be taken inwardly because their office is contrarie to nature For they draw away from the membres those humours which the powers of nature doo draw to the same for a nourishment and also because beside the ill humours whiche they draw out they doo for the most part also draw out those whiche be good and the vitall spirites whiche maintayne and comforte life It is not therefore without good cause that the learned wyse Doctours of this Arte haue written so muche and so diligently of Exercise that men therby might shunne and auoyde many sortes of diseases whiche els woulde assault the body by reason of sundry surphets and gurmandise For the substance remayninge after digestion and distribucion of the meate and drynke whiche Nature beynge ouercharged is not able to concocte and euacuate beynge eftsoones encreased by eatyng and fillynge gorge vpon gorge must néedes engendre diseases In this case to auoyde and eschew the recept of purging medicines which serue either to recure the body beynge thereby sicke or els to preserue it from beyng sicke Exercise is a thynge most cōmodious as the causes of maladies doo beginne so dayly hereby to expel the same These noble writers therefore were of this mynde that if the residue of theyr preceptes whiche hereafter shal also by vs bee recited were obserued and kept bodyly health might very well in this consistent Age be conserued yea and not in this age onely but also in the Age whiche goeth before and the Age whiche commeth after a verie few pointes beyng thereto either added or els altered As for any particuler Regiment for old age we do not in this place namelie pursue because beside Galene it is also at large described set out by diuerse other learned Phisicions and namely in a seuerall booke penned and published by that famous and excellent Grayehead Antonius Fumanellus of Verona Thou shalt therefore Gentle Reader with al thy deuoyre and diligence so vse thy selfe that thou mayest passe ouer and lead this flourishing time of thine age by thine owne wisedome and our holesome counsaile in health and welfare
and couragious to know and practize vertuous operations Of Bread. NOw let vs particularlie declare the seueral kindes of meate and drink and first let vs begin with bread whiche as Nouius affirmeth is called in latine Panis a Pascendo of feedinge The best Breade is made of fine wheate flower cleane boulted from all branne and other baggage which grew on holesome groūd sufficiētly leauened moderately seasoned with Salte well moulded and throughlie baked but not burned in the ouen Auenzoar would that bread shoulde be eatē the same day that it is made whē it is colde which then as he thinketh greatlie conserueth health and after it be a day olde he saieth it should not be eaten because it hath lost his tymperatenes of complexion and the more it is hardened the heauier is it to be concocted Auicen his opinion is that bread ought not to be eaten before it haue stoode one night and as for hoate bread he vtterlie discommēdeth it saying that it ought to be eschewed because it is not as he there affirmeth receptible of nature and also by reason of his warmenes causeth thirste and by reason of his vaporous moysture swymmeth in the Stomacke and is longe ere it passe and descend into the entrailes It doth also send an vnnaturall heate into the stomacke or ventricle whereby it is checked maistered and damnified Therefore hoate bread must be eschewed and also in sommer when it is aboue two dayes olde and in winter after three daies age it ought to be forborne And we must be very circumspect in the fanning and making cleane of such graine and séedes as wée shall afterward eate For of this let vs be well assured that although we do not presentlie féele the dailie harme that by little and little encreaseth vnperceaued of vs for a while because of the smalenes thereof yet notwithstandinge in continuance of time it bringeth much inconueniences and disquietnes And at length bursteth out to our great paine Hauing spoken of bread which Homer termeth the pithe and marow of man and the sacred Scriptures affirme to corborate mans hart and nature let vs now likewise make the like discourse of wine which of the same Authour is called the Strength of man and in holie writte is sayed to cheere vp the minde and make the hart mery Of VVine WYne hath great vertue and sundrie singuler effectes come by drinking thereof as not onelie Aristotle Galen but other phisicions of later daies haue noted and namelie the absolute and learned man Andrew Matheolus Senensis out of whose worke I do not excerpe and alledge any thing least I should vainely séeme to make a Commentarie out of Commentaries and like a vaine glorious person séeke to trimme vp my self with other birdes feathers speacially sith his Bokes are to all persons and in all places to be had And brieflie to declare my opinion I say that wine moderately dronken clarifieth the Spirit maketh it lustie and lightsome and of competent substance it nourisheth and comforteth it and greatlie refresheth the minde wherfore not without good reason it is endued with great power and singuler vertue to letifie and conserue nature But being immoderatelie dronken and ingluuiouslie swilled as now adaies many vse to do it is most hurtfull and the special cause of many gréeuous diseases For it endamageth and hurteth the braine and all the sinewes senses and doth too much humect and moysture the whole bodie Therfore it must be temperately dronken and good regarde had that it be of the best kinde growinge in the best soyle here I will reken vp some kinds of the best for all I neither can declare neyther will the breuitie of this small compendie permitte That wine is best whiche is neither to olde nor to new but meane betwéen bothe well fined and cleare reddish or of a citron couler pleasant in tast and of a swéete smell of suche relish I say as in tast séemeth neither to be very tarte and sharpe nor yet very doulcet swéet For thynges sharpe and pontique yea and swéete also do quickly cause obstructions the one because they bynde the other because they passe into the veines and members vnconcocted of which sort swéete wine is one of the chiefest In so muche that Auerrois althoughe he be a man not of the greatest aucthoritie in phisicke affirmeth wine to be drawen of the Liuer vndigested euen assoone as it is dronken But the drinkinge of white wine being subtile and cleare and speciallie in sommer time as it doth vnto other famous and expert doctours in phisicke so also vnto me doth it seeme verie good and commendable For this is it that Galen the prince of phisicions by actuall trial and experiment yea Auerrois saieth the same also affirmeth that he found in diuerse places of Italie wherin was to be found neither sowernes ponticitie stipticitie bitternes nor Swéetenes which also engendred no inflacions and fumosities and this wine onelie is without all such daungers and inconueniences as commonlie happen chaunce after the drinkinge of other wines or of water And therfore this wine is moste agréeable and fitte for stronge and mature age or the age of consistencie and for hoate complexions and namelye in Sommer for many causes but chieflie because it causeth no headache but rather driueth it and taketh it awaye if it come throughe heate of the stomacke Néere vnto it in goodnes is an other wine which in the olde time was named Ablutum and in Italie speciallie in Lumbardie it is commonlye termed by the name of Auicen his wine And in this maner is it made Take three partes of Muste and one parte of water boyle thē together till the fowerth part be wasted Other some vse when the Grapes be trodèn and the iuyce wringed out to put water to it in proporciō according to the strength and power of the wine and thē after a fewe dayes to put it in vesselles But when the season of the yere is somwhat colde or when the temperature of the bodie by reson of age or otherwise is faint and weake Claret and Citron couloured wine if no impediment and cause to the contrarie is best and to be preferred before any other Whiche if it be endued with any fumositie the same may be qualefied and alayed with water least it stuffe the head and cause thirst Yet may it not be to much alayed and made thinne for then doth it debilitate and weaken the stomacke causing many fumosities in the same but beyng moderately alayed and tempered it is muche praysed of Galen because it qualefieth humours exciteth and stirreth vp naturall heate and without harme pearceth the membres Certes euery one of these kinds of wine are greatly avayleable to them that therwith be acquainted and accustonied For it strengthneth vertue expelleth Choler and Melancholy by prouokynge of vrine quickly ripeth the good iuice and humours wherewith the body is humected and maketh the ill
conuersacion by the squyre and leuell of his sacred woorde Christian it is therefore and natural also euery one accordyng to his talent to helpe an other And if Christian examples were scantie and hard to finde wherof there be almost infinite yet let vs consider and call to memorie the maner and rite that was among the olde Aegyptians and Assyrians amonge whom if any happened to fall sicke he was streightways layde abroade in the high way that euery man passinge by and beholdyng the maner of his sickenesse might tell if he or any other of his acquayntaunce had euer beene discrased with the like and if he or they had so beene attached what Medicine or thyng it was that had cured and healed them that the same remedie might likewise be applied to the pacient ther languisshing By whiche meanes and way it is thought yea constantly aduou ched by Historiographers that the Art of Phisicke was at the first founde out and practyzed This poore myte of mine such as it is I humbly offre vnto your good worshippe as vnto him whome the very Tytle and argument of the Booke did peculierlie inuite me to make choyse of Not doubtynge but euen as God and nature hath enfraunchysed you with a speciall priuiledge of wisdome learnyng and dignitie aboue many thousandes of others so your Honorable disposition will not estraunge your worthie patrocinie to the symple doynges of other inferiours who in a farre lower degree by such honest waies as this do seeke to in sinuate themselues into your acquayntaunce and desire to be enrolled in the Kalender of your moste faithfull Suppliauntes The Lorde perfourme and finish that in you whiche he hath richlie beegunne and graunte vnto you a moste healthfull mynde within a healthfull bodie euen so longe as natures boundes may stretche to the aduauncement of his glorie and the commodite of this your Countrey and after your Pilgrimage heere ended mercifully conduct you to the ioyes of his glorious hierarchie Your H. most humble Thomas Newton The Preface THAT MY MEAnyng and ordre wherein I purpose in this lytle Booke to procéede may bée to the Readers the better notified I thinke it not amisse nor impertinent to our matter first briefly to declare how that the indications or tokens vsed in the ordre of Phisicke are namely taken and learned out of foure principall poynctes either of the nature of health and the causes thereof or of a sounde and healthie body or of the nature of Sickenesse and the causes thereof and the bodie that is discrased or els of the meane and Neutral body that is neither perfectly whole nor throughly sicke or of certayne thinges common to all men Such indications and tokens as doo procéede of the nature of healthe and of those bodies that are sounde haue one common or general indication notwithstandyng bipartite deuided into two partes that is to witte Conseruation and Preseruation Conseruation when the bodie is of it self perfitly sounde as seldome is to bée séene but Preseruation is when the bodie beginneth to bée enfeebled and like to fall into some infirmitie And these two Indications and common medicines appertayne to vs in this present worke to bée discussed For sithens Conseruation and Preseruation belonge either to the Gymnasticer or els to the Phisition and Gymnasticke Arte which is the trade of exercising men in feates of Actiuitie is in these our daies antiquate and growen out of vse therefore they do onely appertaine to the Phisicion as Galene not only in one little seuerall boke of this same Argument but also in others of his workes plainly affirmeth The other Indications gathered of the nature of the disease and the causes therof and the bodie distempered and discased which are thinges against Nature whose generall and common Indication is Correction and Ablation belong to the Phisicion whose office is to cure diseases But the Indications of the Neutrall or meane estate betwene health and sicknes the causes of thinges not naturall do shew so that somtime Conseruation and somtime Ablation therein must be vsed And the causes not naturall are these Ayre meate and drinke moouinge and reste Emptinesse and Repletion Sleape and watch and the affections of the minde wherunto are added the Age Temperature Custome Arte and the proper nature of euerie seuerall person And they be called meane because they do somtimes the office of Conseruation and somtimes of Ablation Ablation when for example the Ayre is hurtfull to sicknesse For it is either altered with contraries or else cleane chaunged if it be holesome and profitable we do conserue it with his like and thus do we in conseruing them that be whole These Indications are called commune because aswell the Conseruer or the Preseruer of health as also the Curer of diseases vseth them I therefore meaning to entreate vppon these two poinctes of Conseruation and Preseruation will follow Hippocrates his order in the discourse of those fiue thinges which are also auouched by Galene in diuerse of his workes and namely in his second boke De Tuen Sanit And these be they Laboure or excercise Meate Drinke Sleepe and the acte of carnall copulation These beinge orderly conueniently and competently vsed haue great power and efficacie to kepe a man in health and in thē chiefely as these two Graunde Capitaines and Auncient fathers of Phisicks doe affirme consisteth the whole poyse and cause of healthinesse Vnto these fiue through God his assistaunce I entend to annexe a Surplusage and addicion of other thinges not naturall and suche as seeme néedefulll and expedient hereunto Let vs therefore begin with the first whiche is Exercise with humble praier to Almightie God to further our attemptes for his deare sonnes sake Iesus Christ our Lord and Sauiour But this by the way must we admonish the Readers that for asmuch as the natures and complexions of men be diuers they also require a diuerse trade and order in diete and exercise And therefore sayth Galene euen as a shoomaker cannot make one shooe to serue euery mannes foote so neither can a Phisicion describe and appoint any one generall order and dietarie for all maner of persons For there be some whiche if they should refraine exercise intermit their wonted Agitation but thrée daies would straitwayes be sicke againe there be other some which geue themselues altogether to ease and rest and yet be healthfull and lustie and in other thinges is like diuersitie to be found Now whereas there is both diuersitie in bodies and also diuerse trades of liuinge it cannot be that any one absolute way should be appoincted to serue euerie nature in euerie facultie generally And therfore to write a speciall dietary for such as either because they be Seruitours and must geue their attendaunce on there maisters and other charge wherby they may not or for such as be continually so encombred with other affaires wherby they cānot obserue any precise diet it were but a thinge vaine and superfluous For their sakes
to the glory of god and the profit of thy neighboure for this age of Consistence is the very flowre and prime of a mans life And by this meanes shalt thou so doo if thou géeue diligent eare to the sounde counsayles of approoued Phisicions by mée in this litle Booke breefely noted the chiefest whereof is Exercise And therefore Galen playnly writeth that all such of his fréendes as tooke diligent and speciall regarde to Exercise were neuer sicke But because not euery kinde of Exercise nor euery time and hower is conuenient and méete for it therefore will I declare bothe the time when it should be vsed and also the particuler kindes thereof Then is it a fit time saieth Auicenna to exercise the bodie when there be no ill humours in the same least exercise by motion and calefactiō should disperse the same through the bodie or cause them to decline and goe to some principall mēbre and part of the bodie and so to putrefie Also when there is in the Stomake or Bowelles no great quātitie of meate vndigested or humours crude rawe least inconuenience might ensue by the conueighance of them into the officiall members before they be throughly boyled and concocted in the Stomake Furthermore to go to the Stoole and exonerate nature before the time of exercise is very holesome Hippocrates his counsaile is that a man shoulde laboure and chafe himselfe before his meale and therfore I thinke it very vnholsome immediatetly after meate to vse exercise because the vehement accidentes of the mind and the stronge mocions of the bodie do hinder digestion and cause Putrefaction but an easie and soft walking that the meate may the better and the sooner descend to the lowest part of the Stomake where the same is better concocted is not to bee misliked but is thought to be very holesome and expedient Therefore when the meate is passed downe from the Stomake and the time approcheth eftsoones to eate then is exercise both fit and profitable In Somer about the Sunne risinge least otherwise the bodie shoulde be annoyed with a double heate and in the beginnyng of the Sprynge and Autumne aboute twoo howers after the Sunne rysing that the coldenesse of the mornynge may be auoyded For as the heate of the noone time of the day is hurtful and noysome so is the colde of the mornyng and namely in Autumne and winter to be eschewed Notwithstandynge a man may exercise himselfe at home assone as he ariseth In winter Auicen counselleth vs to exercise our selues within the house or in some close couert place about noone hauyng the ayre a litle warmed for feare least colde els should take away or hinder that commoditie that exercise bryngeth For nothynge is more hurtful to the vertue Regitiue then cold namely if it be much and at suche time as the body is hoat Now wheras there be sundrie sortes of exercise I will onely recite here suche as I know to be best and most agreable for them vnto whom I namely haue penned and written this compendie And first to beginne with walkynge which if it be soft and not fast nor apace is a weake exercise and may best be vsed in hoate moonthes in the beginnyng of Autumne for at those times heate and drinesse cheifly reigneth And therefore the body ought not to be more inflamed and dried by stronge motion and exercise especially in a Cholerique man For truely there is no time in all the yéere wherein the body ought lesse to be exercised then in Sommer and therefore in hoat Regions and Climates a softe and gentle motion is a greate deale better and more requisite then strong motion because nothyng doth so muche incende and enflame naturall heate as laboure and moouing Often and longe walking vsed without intermission is a stronge exercise and meeter too be vsed in the Springe season because exercise in the Springe time by good reason ought to be greater and stronger then in Sōmer And therfore somwhat long deambulacion being pleasāt withal not wearisome nor excessiue is in my oppinion very méete and apt for this season of the yéere I meane it must be somwhat longe to thend it may with more facilitie resolue suche superfluities as aboute that time were gathered and congeled together duringe the winter precedinge and I would haue it to be somwhat gentle and pleasant least the bodies should be set in a chafing heate with too much Agitacion and stirring especiallie of them that are of a hoate complexion For this kinde of softe and longe continuinge exercise is most agreeable commodious to hoate and moyst bodies A strong and vehemēt walking especiallie vp and downe highe and vnequall places as manytimes to goe vp and downe a ladder or a stiepe hill till a man pant and fetche his breath thicke and often with difficultie is a very good and comendable exercise best to be frequented in cold moyst seasōs There is an other kinde of exercise whereof Galene wrate but not conuenient for such as be graue personages and men muche busied with waightie affaires or for such as haue not their heads in good temperature which is called the Tenise In which kinde of pastime all members and partes of the body are equallie mooued but it is hurtefull to the head by reason of often stowpinge and therfore I counsell all them that delight to playe thereat to stand holdinge theire heades vpright whiche may be easely done by striking and receauing the balle with a raquet There is an other kinde of pleasaunt exercise fittest to be vsed in the countrey in seasonable and tempestiuious times of the yeare called Riding It is highlie to be commended and is good for the head stomacke and intrayles wherby men in the olde time got both health pleasure That exercise whiche Auicen teacheth to draw and bring down humours from the head to the lower partes of the body is very profitable and to be done in this sorte folowyng Tie and make fast a stronge roape to some Beame or post and through the same roape put a good bigge wodden Cudgell ouerthwart and takyng holde with your handes at bothe endes of the Cudgell lift vp and poyse your body so that your feete touche not the grounde and mooue your legges to and fro hangyng still by your handes But the bodie must be very well purged lest when the superfluous humours be drawen downe to the lower partes there be engendred an Abscesse which is some impostume or course of euill humours to some one parte of the body As for wrestling and daunsing which be accompted amonge vehement exercises because they be nothyng agréeable and sitting for a sage Magistrate nor for a serious Student I haue nothynge to say but this by the way I may not omit that those persons which féede vpon grosse meates and suche repast as bringeth stronge nourishment may vse vehementer exercise and stronger ambulations as running wrastling hunting quoytes handeball and to
other are of pleasaunt taste and good to be géeuen nowe and then to them that haue a feruent Ague when their appetite is quight gone through vehemencie of heat Carpes are pleasaunt and toothesome so are also Troutes and Gogions but those are best that are white and little for they be softe mollefiynge of good iuyce and concoction but those that are gréene and blackishe are worste Of good iuyce also are Mullets and Barbilles beinge meane betwéene harde and tender as Cornelius Celsus wryteth and Galen affirmeth the same They binde the bellie speciallie beinge broyled on the Coales but fried they are heauie and hard to digest Athenaeus writeth that if a liuinge Mullet be put into wine and choked or strangled therin whatsoeuer man drinketh of the same wyne shall not be able to do the acte of generatioÌ„ Dioscorides saieth that much and oftâ—n eatinge thereof dymmeth the eyesight Plinie writeth that the pouldre made of the head of a freshe Mullet hath great vertue against al venime and poyson speciallie if it happen throughe the stinging of any liuinge Creature And they be called Mullettes and Barbilles because they haue two barbes or wartes on their neither iawes Eeles are not holesome because they be moyste and slymie of whom I will here geeue a note or twaine not hitherto of anye almoste marked All alonge the backebone of an éele there goeth a blacke stringe like a small veine as it is in the tayle of a Crabbe in which blacke veine a certaine poyson is included whiche ought to be drawen out before the Eele be boyled and he requireth longer time of séething then any other fishe Beynge broyled it nourisheth better then when it is boyled because the fier taketh away his vicious and naughtie humours Phisicions do altogether reiecte the eatinge of them about Midsomer They that are moste firme solide and fatte are best and speciallie the femalles there snoute or nose is tourned vpwarde more then the males but if my counsell may be followed it were best for suche persons as in this treatise are ment to forbeare them altogether at all seasons in the yere for they be of harde concoctioÌ„ and engendre very grosse and flimie humour albeit to cormerauntes and Epicures they séeme to go down their throfe pleasauntlie I once read this of an Eele in a woorke of a certaine naturall Philosopher and haue taught the same to manye albeit I knowe no man that as yet hath put it in proofe neyther yet my self Now whether his conclusion be true or no let the Authoure himselfe shifte and aunswer it If you woulde make some notorious drunkard and common swil-bowle to loth and abhorre his beastlie vice and for euer after to hate the drinking of wine put an Eele alyue into some wyde mouthed potte with a couer hauing in it suche a quantitie of wine as maye suffice of itselfe to suffocate and strangle the Eele to death Which doone take out the dead Eele and let the partie whom you would haue reclaymed from his bibacitie not knowing hereof drinke of that wine onely euen as muche as he listeth The same vertue as som write hath the water that distilleth out of a vine when it is cutte and pruned if it be mixed with wine and geeuen to drinke twise or thrise to one that knoweth not of it But let vs againe retourn to fishes Crabbes for the most parte are to be eschewed for they be ill for the head and vnder Crabbes we also meane all Periwincles and Shrimpes All kindes of Shelfishes as Oysters Cockles Limpettes Muscles c. are seldome and sparingelie to be eaten The dressinge of theÌ„ must be such as the nature of the fishes themselues time season and custome requireth but those that be moyste and soft speciallie in moyste seasons are best rosted that is to say dressed onely with fyer without any water or any other licoure Notwithstandinge we maye vse Oyle and Vinegre to sauce and relice the same the better But harde and toughe fishes were better to be boyled 〈◊〉 wel sodden then either rosted or broyled Finallie this I say for a generall rule that al cold or moyst meates are holpen and qualified by drinkinge good wine and eatinge good Spices withall Of Sauces But now let vs say a litle of those thiÌ„gs that serue for seasonyng and powderyng of meate and first of Salt and afwardes of others And as for salt there is no man that doubteth but it is moste necessarie and conuenient almoste in all kindes of meates because it maketh them more concoctible and pleasant in taste Also it hath a vertue abstersiue and resolutiue and by reason of a siccatiue or drying power whiche it hath it kéepeth them from putrefaction and corruption and comforteth the body with a bynding or stipticke power Further more it maketh the meate to descende from the ventricle easily and expediently expelleth superfluities subtileth phlegme and helpeth digestion in them that haue colde stomackes But it must with measure and moderation be vsed for with his sharpenesse it hurteth the Ventricle and Bowels causeth vomite induceth lothsomenes and fretteth the guttes greatly yea if the weight of one dramme therof bée eaten in the morninge with a fasting stomacke it maketh the bealie soluble and disposed too the stoole Now followeth Oyle verie good also and requisite to sauce manie sundrie meates but in the perticular recital of al sorts of Oyles I wil not now stand sithens I only studie for breuitie Al Oyles saith Auicen do louse the veÌ„tricles vnlesse it bee the Oyle of nuts of y kinde that are called Pistacea and the oyle of Oliues The oyle of Pistacea is better then any other but wee haue neuer seene it made in any place the oyle of Nuttes is not good for the breast and tongue and therefore it remayneth for vs to entreate of the oyle of Oliues The sharpe and sower licoure that is made of vnripe Oliues for those that are healthfull and haue hoate bodies Auicen doth greatly commende as very fit and congruent for them and not with out cause For it is not greatly vnctuous nor hoate and by it the ventricle obteyneth a conuenient bindyng and oportune stipticitie And therefore if you make oyle of these Oliues before they come to their full ripenesse truely in hoate seasons you shall finde the eatynge thereof very wholesom For it greatly helpeth the bodie without anye harme and stoppeth ouer much thinnessé and fluxibilitie of bloude in cholericke and sanguine persons Auerroys giueth much praise to the oyle of rype Oliues beinge newe and swéete because the nature of it is in a maner temperate hauing in it but small heate And also he thinketh it to be verye agréeable to mans temperature accordinge to the whole nature of substance of it and to fatten the Lieuer and augment the substance therof and therefore he reporteth howe that in his Countrey they vsed to season and sauce their fleshe therewith and that
many by vsing it became verye fatte and corpulent We in these our Regions thinke it best to eate that which is sower and bytinge in Sōmer swéete in the winter and Spring seasons because the one is colde and the other somewhat hoate Oyle of swéete Almondes is good for them that haue the Stitche and other grief in their breastes For it asswageth lenifieth the Iawes and rough arteries and maketh the humours that are in the Breast apte to be proiected and expelled and of the thicke Creame of Almondes beinge boyled there is made an excellent broath or suppinge good both to nourishe and purge the Reynes and also to scower cleanse the bowelles and bulke of man but it is not so good for the stomacke Honye and the water of it is very good for a cold and moyste stomacke for olde men and them that be of colde complexions and in the winter and Springe seasons But it is not good for them that be Cholerique or in the Sommer time In makinge of honie water that is to witte séethinge water and honie together with a softe fier the fome or froath must be scummed of cleane for if it be not it is prouoked to be windie and inflatiue It hath a vertue abstersiue openeth obstructions resolueth humours and educeth them beinge farre within the bodie and kéepeth the bodie from rottennesse and putrefaction But the best honie must be taken for suche purpose that is to say suche as hath a true and perfect swéetenes a good pleasant smell and a somewhat redde colour not thinne not subtile but clammie and viscious The best honie is gathered in the Springe the second in Sommer but that which is gathered in winter is worste and most hurtfull Also sharpe and sower honie is the worst of al others forasmuche as it is of some thought to be pestilent and venemous Sugar is heater and more subtile then honie for it is thought to be hoate and moyst in the end of the first degrée but by artificiall handlinge that is to witte by further and longer boyling whereby it is made white it becometh not so hoate yet more dry It hath in all poinctes as great vertue and power as honie hath both to lenifie mitigate and open obstructions and also to drye vp and wype away il humours and it is good for the stomacke if no yellow choler be therin for it is easelie conuerted and turned into choler Also it pur geth phlegme that is founde in the fromacke and comforteth the bealie This therfore is very good to be eaten at anye time of the yere but honie is best in winter to be eaten and in the second parte of Autumne Vinegre is said to be good for them that are melancholique but nought for them that be cholerique and therfore it agréeth best to a stomacke that is hoat and moyste it stirreth vp appetite helpeth concoction represseth choler and stoppeth humours from beinge diffused into the inward partes it maketh them subtile cutteth them a sunder and preserueth againste phlegme speciallie if it be mixed with Cinamome and Corraunts to take awaye and alay the ouermuche coldenes and egernesse of it Also beinge in this order and maner tempered it is good for a colde stomacke And this waye do we thinke best to be vsed when you would alay the sharpe and bytinge sowernesse of vinegre boyle it w very good Raisons or Corrantes and if néede be make it swéete with the odorifirous smell of good Cinamome For Cinamome ouer and beside the heate whiche it hath for it is sayde to be hoate toward the third degrée it is also verye good for the stomacke and Lieuer It openeth obstructions and comforteth them both and also it dryeth vp the humiditie or moysture of the stomacke and kepeth it from corruption and putrefaction it confirmeth and corborateth all the vertues and powers of the bodye and restoreth them that be appayred and decayed it cleanseth and mundefieth the head by educinge and fetchinge out the humours that be in it yea it lenifieth and helpeth the Coughe and Breast drawing out all that is naught and hurtfull And thus muche for Condimentes and Sauces Of Grayne Pulse Rotes Herbes NOw let vs speake somewhat of such graine and herbes as serue at the table to be eaten Rice is of muche nourishement enclininge to heat and drynesse and maye be best eaten in winter Ryce sodden in mylke causeth a good habite and plight of the body and encreaseth séede of generation Panick and Mill may be eaten in moyst Seasons either hoate or colde But in Autumne because it is a colde and drye time suche graine as is hoate and moyste is more expedient Barley is better to be eaten in Sommer because it is colde These graines must be sodden with fleshe potage or els in water puttinge afterward therinto swéete Almonde mylke or els let them be condite with oyle which done you may put therto some Sugar accordinge to your owne discretion Of small pulse Phisicions most commend Cich-pease and speciallie the potage or broath wherein it is sodden but they must sayeth Auicen be eaten at the middest of Meales and not at the beginninge nor ende They nourishe the bodie stronglie and purelie if they be eaten moderatelie for otherwise they be windy and require a stronge stomacke and a good vertue digestiue but the broath made of them is preferred before anye other because it chaseth away il humours and prouoketh vryne Lintellès are misliked and discōmended because the annoy the stomack fill the Lieuer with obstructions engender melancholique humour cause a dazelinge dimnes of the sight and amonge al kinde of pulse are worste to be eaten for they bréede grosse terrestriall and melancholique bloud Beinge twise or thrise or oftener warmed and eaten the broath being cast away they binde the bealie but the best and surest way is altogether to abstaine from them as moste hurtefull and fitter rather for Laborers and Rurall people then Magistrates and Studentes Beanes are verye windie and tarie longe ere they be digested yea although they be decocted the full space of thrée dayes yet do they still retaine their windines and ventositie They make grosse iuyce in the bodie and send ill vapours to the brain which cause fearfull and strange dreames and they engender thicke grosse bloude Therefore vse them not in diet although otherwise they séeme to haue a certaine abstersiue and nutritiue power But if thou be so be sted that néedes thou must eate of them it were best to make potage or broath with them for so they haue more vertue to cleanse the Reynes of the backe and the bladder and loose much of their windinesse in the boyling And if thou be disposed to put any other grayne or seedes vnto them which haue semblable power to expell and driue away windenesse called of the Gréekes Aphusa put a litle Hony vnto them it shal be a meane to
auoide much farther harme and inconuenience Amonge whiche sorte of séedes these followinge are the best and chiefest Carawayes Anyse Fenell and Cumine Phaselles are not so good for they be hoate and earthie and greatlie disturbe the spirite of the braine causinge manye vnrestfull dreames throughe their vapours together with giddines and swimminge in the head called Vertigo Hither to of pulse and by that whiche we haue heere declared thou mayest discerne and haue iudgement of those which be not here recited Among the which those are accepted best whiche be gréene because they yet retaine a light moystnes but when by continuance of time they be withered haue lost their verdure they are more grosse and terrestriall And euen as they which are full of iuyce are more to be set by then they that are drie and wythered so also are they that are boyled better then those that be crude and raw and the sodden better then the vnsodden After Pulse let vs speak of Potherbes Rootes and suche fruites as growe vpon Trées Rape rootes notwithstandinge Democritus deemeth them altogether hurtfull and to be eschued yet Galen approuinge the sayinge and opinion of Diocles praiseth and muche commondeth them because they concect Melancholie and prouoke vrine conuenientlie and as Auenzoar witnesseth whom also Auerrois followeth they haue a merueylous great power and vertue to clarefie the eyes And althoughe they abounde with muche moysture whiche commonly annoyeth the stomacke and minstreth matter to windinesse yet may this moisture be qualified if they be first boyled in water and Salte Which being doone the watrie humoure wrynged out of them thou néedest not to cast anye doubtes in the eatinge of them beinge sufficientlie boyled in fleshe potage and if néede so require seasoned and spiced with a small quantitie of Anyse séede or Cinamome Caret rootes are muche like vnto rapes if they be decocted and sodden they maye without harme be eaten in the winter season The rootes of Smallage and Perselie beinge in this maner and time sodden in pottage are verye good in winter and chieflie at the beginninge of meales because they bringe downe humoures and prouoke vrine Succorie both the leafe and the roote young and tender and boyled together are verye good to keepe the stomacke and head in good plight and doth temper Choler wonderfullie specially in the Sommer and springe seasons As for Radish rootes Galen affirmeth to be vnholesome yea he plainly saithe that the rootes of all potherbes engender excremental matter and be hard of digestion Endiue and Lettise are wholesom herbes to be eaten in Salets and with meate in hoate weather And if Minte be added and put to them or to other colde thinges the salet is much the better and wholesomer For Minte hath vertue to comforte the Entrayles and specially the stomacke and Mawe and encreaseth thicke generatiue sperme It dothe also strengthen and confirme the vessels and conduits of the séede and therefore it hath a speciall force and efficacie agaynst the profluuious issue of the séede called Gonorrhea and the iuice thereof dronke with vineigre stencheth bloud Yea it is very delectable pleasant in smell and much comforteth and chéereth vp the spirites of man. Sorrell is also good aboute the same time to be eaten because it is colde and very comfortatiue and as Auicen writeth hath a certayne subtile stipticitie in it Purselayne is to be forborne because it is to colde to wit in the third degree also maketh smal and the same noughty nourishment and quight marreth appetite notwithstanding it quencheth burnyng choler and is good against the spitting of bloud and the blouddie flixe the Emorroydes and bloud procéeding from the breast The great frigiditie and coldnesse of it if wee shoulde at any time chaunce to eate it may be tempered and qualefied with Minte or with Fenell Borage whiche is the true Buglosse and Langue du buefe are for the springe and sommer seasons yea and for the other two partes of the yéere also either in Salets or meates right soueraygne and cordial For they are sayd to be temperate of complexion and qualitie and to engendre good bloud and to exhilarate the heart Hoppes semblablie are good to eate at that time wherein they be gathered at the beginninge of meales because they are named amonge the medicines of the Liuer and are temperate aperitiue and prouoke vrine But Sperage wee know hath in it greater prouocacion for it maketh a pleasant odoure in mâ—ate bringeth sweetnesse to the whole body clenseth slinkinge vrine mundifieth the â—lâ—dâ—â—r maketh sweete the other officiall vessels membres is soone conuerted into good I loud also it nourisheth excellently and is best to be eaten before other meate White Béetes by reason of a intiâ—sitie or bitter saltishnesse which they haue are good for the bealy and obstructions of the Splene and Liuer and also they do not engendre suche Melancholicke humour as Colewortes doo But blacke Béetes are not commendable because they make blacke iuyce and humeur Béete rootes that are yelowish and red haue stronger nourishment and make bloud a greate deale thicker then the leaues do and this property they haue further that they cause windinesse and loose the bealy wherefore at sometime they may be vsed Colewortes and Cabages may without harme be eaten in cold and moyst seasons sithens they be hoate and drie for they haue a vertue abstersiue and lauatiue and prouoke vrine conueniently but the brothe or Potage wherin they be sodden is much better to be liked Being lightly sodden and not hauing lost their moysture altogether they mollifie the bealy but they binde stop it if they be eaten when their licour hath béene foure or fiue times cast out and taken away from them Albeit there are some harmes that come through these herbes beyng eaten out of due time order and quantitie For beyng to muche vsed in meates they engeÌ„der euil melancholique iuyce hurteth the mouthe of the stomacke dimme the Eyesight and trouble the sléepe with phantasticall imaginations And therefore vnlesse it be vpon some vrgent cause as for lacke of other better meates let them be reiected forborne The great Cabages whiche Plinie calleth Lacuturres are not so good All Colewortes are thought to haue in them a singuler vertue agaynst drunkeÌ„nesse by reason of the repugnant contrarietie and naturall enemitie that is betwéene the Vyne and them For it hath been and is often by experience proued that if Colewortes be sowed néere to the rootes of a Vyne trée the Vine of his owne accorde will spreade on the other side and turne away from them a pretie distance Also the iuice of Colewortes is cleane contrarie to Wyne and therefore whereas the Vyne with his tendrelles will take holde and lappe aboute all other thinges it will neuer turne towarde the Coleworte And for this cause many Nacions and namely the Germaines vse ofter to
binde and restrain the stomacke but after meates they mollefie the bealie and cloase or drawe the stomacke together which is not to be merueyled at cōsideringe that the mouth of the stomacke by a certaine astrictiue power which is in them is shutte together and the nourishement or meate before eaten forciblie protruded and thruste forward as we sée by experience in a bottle or in a bladder when we wring hard and thrust out of them being full the licour In the noumber of fruictes also Seruice bearies Cornell bearies and Medlars are of all others most constrictiue and may be very well vsed as medicine but not as meate because they increase no commendable bloude but bynde the bealie to muche and bringe muche harm to the head and the whole bodie Of Apples those that are swéete sayeth Aegineta haue more power to heate then others and are more easely digested speciallye if they be rosted or boyled Sower apples do coole more and cutte a sunder the congeled humoures in the stomacke The harrishe and roughe tasted apples do confirme the stomacke that is weake by distemperaunce of heate or muche moysture and suppresse the bealy but yet Quinces for that purpose more then any others But in goodnes those apples excell all others that are called Regia poma which are not altogether so colde and are thought to be very holesom and comfortatiue to the harte because they repell and driue away al fuligiuous moyste vapours which trouble the harte strike vp into the head Finallie when the head is distempered throughe drinking muche wyne they haue bene found right commodious to alaye and redresse the inconueniences thereof but they be thought to be hurtefull to the Sinewes and to hebetate or dull the memorie speciallie if they be of nature sower For they be colde ynough and by the slynesse of there substaunce pearce and are conueighed euen into the very innermoste partes But swéete apples whiche are kept til the next winter are farre better For beinge then through tract and continuance of time come to a full ripenes and perfecte maturitie are thereby also made more holesome and apt to be digested and are not so soone corrupted beinge orderly vsed For them that haue weake stomackes they be excellent good beinge rosted in the ashes or trimmelie sodden in water when they be eaten Peares also in like maner being kept they be mellow and fully rype haue the same vertu but they géeue more plentifull nourishement to the eaters and are more pleasant to the stomacke As for Pome Citrons Limons Orenges and Adam Apples sith they rather serue for medicine then for meate I will here say nothing they that be disposed to know the historie and operations of them may at large sée them most learnedly and truely described and set forth by Mattheolus in his commentaries vpon Dioscorides Oliues although Auicen reckeneth them among those fruictes that hurt the stomacke and Eyesight yet in another place he affirmeth that they beinge conduict in salte licour or Pickle do stirre vp appetite corroborate and comfort the stomacke and loseth the bealie speciallie if they be eaten with vineigre And Capers beinge in like sorte vsed are right commendable for the same purposes Chestnuttes because they are of heauie concoction and engendre grosse crude humours albeit not verye ill and cause windynes very greatly I iudge fitter to be left to them that vse labour and much exercise Notwithstanding they coole and drye and somewhat binde but beinge boyled they nourish well and loose much of their windines specially if they be sodden with the séedes of Anyse or fenell or suche like Hasill nuttes are hoate and drye in the first degrée they cause headache inflate the stomack if they be much eatē they be hardly digested they degrauate the tōgue hinder the speach albeit being new they are somwhat more friēdlie to the stomack for they bring lesse harm therunto although they engender grosse humours Beinge eaten with figges they are the better to be borne withall because they are sooner conueighed from the stomacke downe into the mawe and thence expelled But to eats them aloane or often speciallie out of winter is not so holesome Filberdes because they be astrictiue and restraine Reumes and Catarres might be thought to be profitable to the stomacke but for all that they are very ill and hard to be digested by reasō of the thicke substaunce that is in them and consequentlie because they binde the bealie the more But Auicen commendeth them because they are good for all Lieuers by reason of the small heate wherwith they be endued For they are hoate and drye in the firste degrée and therefore they do no hurte so a Lieuer that is hoat and vnto it that is colde they do muche good Also they are aperitiue and open oppilations and obstructions and make good iuyce in the bodie but they inflate and engender windinesse in the bottome of the bealie and cause headache with augmentacion of the braine They are slowe of digestion and prouoke vomite and the ryndes of them bynde the bealie and therfore they are but seldome and not of al men to be eatē And if thou happen at anye time to eate of them to driue away the coughe and to helpe spettle for they do easely cause spittinge and heale an inueterate cough it is best firste to drawe out and extract the iuyce out of the substance of them for by that means they are made lighter of digestion the subtiler substance being taken out of the grosser left behinde And if a little Anyse or Cinamome be stamped and put vnto them all their inflation and windines is taken awaye And both of them as well the filberd as the hasill nutte eaten with figges are preseruatiue against all small poisons as Auenzoar and since his daies Auicen haue written Swéete Almonds are almoste equall in heate with these aforesaide sauinge that they somewhat decline to moysture vnlesse they be vinewed and restie for then they are drye The nourishement which they géeue although it be smal yet it is good Also they extenuate and cleanse with out any binding they do open and comfort the passages and vesselles of the vrine and take awaye all obstructions speciallye of the Splene and Lieuer and they be very soueraigne and good for them that haue any diseases in their Breastes or Kidneis or haue any inflamation of the Lunges But because they cause Sléepe and tary longe in the stomacke for they be harde of digestion if they be eaten alone they send vp fumes and vapours into the head and trouble it with the Murre and Reume And therefore I woulde wishe that the iuyce shoulde be taken out of thē whiche is called the milke of Almonds and this is the best way to eate them beinge made in little dishes rather then to eate the whole harde Almondes speciallie in Autumne For by this meanes it will easely descend and
is dangerous For too much of any thing is hurtfull and a great Enemie to nature But beinge orderly and by litle and litle done there is no perill at anyé time Finallye when the Ayre is hoate the best dwellinge is in a colde Climate and Ayre and to eate suche meates as do humecte and coole In fine to vse a colde and moyste diete therby to qualitie and countreuaile the heate and drynesse of the Ayre As when the winter is very colde and moyst a somewhat hoate and drye dietarie is most profitable Nowe in the beginninge of the Springe suche an order of diete is commended as is exsiccatiue or drye and in Autumne a humectinge or moyste regiment is most allowable But in Somer all drynesse and exsiccation must be eschewed In Somer and towarde the end of the Springe and beginninge of Autumne a reasonable and conuenient order must be vsed But in the beginninge of the Springe and later ende of Autumne suche diette to be vsed as was in winter The whole Summe of holesome diette IN stéede of a finall Peroration I woulde wishe thée Gentle Reader to beare well in memorie howe that to refrain Repletion and excesse of meat to be precise and actiue in exercise and to conserue the Séede of Generation are thrée thinges for healthinesse of the body most holesome and profitable and forget not howe that Aristotle in his Problemes imitatinge Hippocrates referreth all the cause of prosperous health vnto temperate moderature of meate and drinke and an expedient Mediocriture of seasonable exercise But sithen for our sinnes and offences aduersitie sicknes is layde vpon vs let vs not be stiffe necked neither forgetfull so shewe our selues thankefull to Almightie God for whatsoeuer he shall send vnto vs for our better amendement and in our vocation and trade of life wherunto we be called verteouslie soberly and Iustlie to liue to the honour of Almightie God renouncing all vngodly wayes and worldlye concupiscences expecting and looking for that blessed hope and illustration of the glorie of God and Iesus Christ our Sauiour who offered vp and gaue himselfe a Sacrifice to redeeme vs from all iniquitie and from the tirranie of the deuill and to puriefie and make vs a peculiar people to himselfe to walke in the pathe of good woorkes and godly conuersacion of life to his Glory FINIS Lib. 5. detuend sa The commoditie of Exercise labour Purgations dangerous hurtfull 3. De tuen sanit When exercise is to be vsed Ill humours 6. Epid. par 4. Aph. 28. Gal. 5. de tuen sanita Walking Tenise and ball play Riding Hanging by the handes Fricasie Rowing Exercise for diuers partes of the bodie How the head must be vsed Washing of the hed The exercise of the sight Hearing Bathes or Baines 3. De Tu sanit ca. 3 Meates most commendable Sundrie sortes of meates at one time eaten are not holesoÌ„ Meates most commendable What maketh good bloode Ordre Raw mear The hurt of too much meat The hurt of too litle Breade Breade corne must be well clensed picked before it be grinded Wyne Com. Dios lib. 5. ca. 7. The profits that come by moderate drinking of wyne The harme that commeth by the contrarie White wyne Ablutum or the wine of Auicen How to alaye wine What wines are to be eschued wine must not be droÌ„ken with a fasting stomacke Much drinking after meate is to be forborn To queÌ„che thirst How to know whe ther wyne be made sweet with Hony. How to know whether wine be mingled with water Flesh Lambes flesh Beeife Cowes flesh Hare Quaile Phesant Partriche Sparowes Dooues Pigeons Wood culuers or Stockdoues Turtles Auerr 5. Coll. Water Fowles Ducke Winges Fleshe neere the bone Marow Braines Patte meates Kindes of fleshe Salt meats Gal. de atten vic ratione Whether hoate or cold fleshe be better When to roste and when to boyle flesh Spittes or broches Egges Harde Egges Mylke The commodities of mylke What milke is best Womans mylke Goates mylke Camelles mylke and Asses milk When to drinke milke Creame Butter Biesting Freshe Cheese Whaye 1. Aph. 22. Fishes Salted Fishes Best fishes Mugles or Lompes Gilthead Rochet Pearche of the Sea Riuer Pearch Troute Gogeon 3. de Re. Rust 3. de aliment virt Eeles A way to make common drunkardes to loth and abhorre wine An other waye Crabbes Shrimpes Periwincles Oysters Cockles Limpettes Muscles Salt and the nature of it Oyle Oyle of ripe oliues Oyle of Almondes Creame of Almondes Honie Best honie Sugar Vineiger Cinamon Rice Panike Mill. Cich pease Potage of Cichpease Lintles Beanes Phaselles Rapes Caret rootes Smalladge Persely Succorie Radishe Endiue Lettise Mint very holesome for many purposes Sorell Purselan Borage Lang debeefe Hoppes Sperdge White Beetes Black Beetes Coleworts Cabages Coleworts resist dronkennesse Rapes Nauewes Perselye Gourdes Cucumbers Cheruyle Mushroms Onions Garlike Leekes Figges Against poyson Grapes Raysons Melon Mulberies Cheries Peaches A brecocks Peaches Plummes Damesons Pomegranardes Sweete Meane Sower Quinces Seruice bearies Cornel beries Medlars Apples Lib. 1. Cap. 81 Peares Lib. 1 Cap. 131 Oliues Capers Chestnuts Hasil nuts Eilberdes Almonds Almond mylke Pyne apples Pistacia 2. De alimont Cytron ryndes A nyse seede Fenell Coriandre Meate Drinke Dronkenes The harms of muche hunger or abstinence Diner and supper Going to the stoole Howe to make the bealie so suble Beete Mallowes Mercurie Diete 2. Aph. 3 Much Sleepe Sleepe before meat Watch 1. Aph. 16 2. Prae. 11. The time space of Sleepe Sleepe at noone Sleepe very ill immediatelie after supper The maner of lying in bedde What is to be done in the mor ninge at our vprisinge De Caâ—â— Mirth Prouer. 17. 25. How the senses are properly refreshed and delighted Sight Hearing Smelling Tastinge Touchinge 2. Aph. 51 Custome Art. med cap. 86 The hurt of muche vsing carnall act Sperme Venerie whom it hurteth whom not De tuend Sanit 6. How to eschue venerie The time of carnall copulation Solons Lawe What dwelling is best for winter Dwelling for Somer Choise of ayre 1. Aph. 51. Probl. 47 6. Epid. Par. 4. Aph. 20