Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	body_n	humour_n	part_n	3,532	5	4.5888	4	true

Text snippets containing the quad

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

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

as Galen alloweth it for them that haue the falling sicknesse and sayth that it doth not hurt the stomach neyther trouble the head as hote wines do of which sortes they alow some for their patients for common table wine as diuerse kinds of Clared wine whereof euery one of them is hotter and more headie and fumish than the common Rhennishe and French wines are of the which matter we will talke hereafter more largelye if God will That the thin small and waterish wines do not hurt the head so that they haue a littell astriction Galen declareth plainly in his booke de euchymia cacochymia in these words And euē as firish red wines seeing that they are hote of nature by and by fill the head Fierish red wines fill the head by and by bicause they be hote euen so those wines that are thin and waterish and gently binding are not onlye vnhurtfull vnto the head but also sometime they take away those small head aches which come of humors gathered togither in the stomach Out of Aetius OF all wines Which wines hurte least the head and sinewes white wines are least hurt waterish wines neyther bréedeth the head ache neyther hurt the sinewes Wines that are white in color nourish least of all other Wines if they be thin in substaunce and after a maner like vnto water Aetius alloweth white wine for a preseruatiue against the stone Aetius also prescribing a diet for thē that are deliuered of the stone how that they maye be preserued from falling into the disease of the stone againe alloweth a small wine that prouoketh water and is not verie olde And the author of the booke of healing of the stone which is ascribed vnto Galen and iudged of manye to be his in expresse wordes fayth as followeth here Vinum sit tenue admodum album non ita vetus dulcia verò nigra vina calculosis sunt inepta That is let your wines be verye small and white Red that is Clared wine is not good for the stone and not so olde but swéete wines and blackish red wines are verye vnméete for them that haue the stone And the author sayeth in the same booke a littell after Vinum tibi conuenit tenue album quod misturam non ita patitur 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 nam eiusmodi facile descendit succos qui sunt in nobis attenuat secernit per vrinas virtutemque roborat That is white and small wine is good and méete for you which being small cannot abide to be menged with much water for such wine doth easilye go downe and maketh subtill or fine the iuices or humors that are in vs and sifteth them out by the water and strengthneth the power of man Of the natures of white and diuers other wynes taken out of Actuarius the last of the noble Greeke writers of phisicke GRosse and thicke wines nourysh much Grosse or thick wines Thin or subtill wines and are cause of grosse bloud and of the stopping of inward partes but thin or subtill wines which driue out water are of a contrarye nature Redish yellow wines are hotest of all Wines in color red are next in heat to readish yellow Least hote of all are waterish and small wines and they trouble the head least A small white wine is best for a common table wine for they engender fine or thin bloud Some wines that haue a little astriction are better for the stomach but nourish lesse but swéete wines are of the contrarie nature but white wines are lesse hote thā other wines Of wines are hotest of all redish yellow and next vnto them are hotest Wines of red color they are least hote that are waterish which are called in Greke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 bicause they wil not suffer to be delayed which much water such wines as these do trouble the head least But strong and wel colored wine are more fit for them that labor for to be of a good plite and to looke well But for thée that carest only for thy simple health and for thy liuely spirite it maye séeme that a weake wine which is white and thin should he sufficient for thee and thou ought therewith to be content except thou be compelled to flie for néedes sake to vse hoter wines when as thou art to much cooled in thy body Of the nature of red wine which here in England is commonly called Clared wyne and of the nature of blacke wine which is called commonlye in England red wine out of Galen in his thirde booke de alimentis Red wine and thicke wine IF that whatsoeuer doth norish be meat thē is wine to be placed among the number of meates that is of things that doe féede and encrease the bodie No color of any wine is liker to bloud than it that we call Clared wine for the blacke wine that we call red wine is blacker thā it may be compared vnto bloud Rufa atque crassa vina Deinceps nigra Rufa aut nigra crassa adstringentia Of all wines red and thicke wines are most méete to make bloud as such as néede little chaunging to be turned into bloud after these folow in order blacke wines grosse and swéete and also those which in color is red and blacke and in substance or composition are thick ioyned with a binding quality The same sentence hath Aetius in these words following Rufa itaque crassa ex omnibus ad sanguinem generandum commodissima sunt vt quae parua egeant in sanguinem transmutatione Deinceps nigra simul dulcia ac crassa Deinde colore quidem rufa aut nigra compage vero crassa habentia simul adstringentem qualitatem Out of the fourth booke of Galen de sauitate tuenda REfuse and flie thicke and blacke wines bicause they make an euill iuice and enter thorow and go very slowly down and in the fift booke he sayth Such wines as tarie long in the bellie are none of them fit for an olde man and that blacke wines that are grosse and thicke and are binding tarie and abide long in the bellie and stir vp flowinges in it But they that are blacke and thick and haue no astriction in déede they tarie shorter while in the bellie But yet they stirre not a man to make water some take them before meat but they are not good for olde men neyther any other which make a thick iuice for these stop the liuer milt and kidneys whereby it commeth to passe that some olde men vsing these more largelye fall into the dropsey and other fall into the stone Of the nature of wynes of diuers and sundry colors out of Galen de methodo medendi sexto .12 IN the sixt booke Whatsoeuer Wines be swéete and also of a readish yelow color all such are sharpe or biting and hote aboue measure Wines good for them that swounde In the .xij. booke To them that swoune