evil Nourishment bad Blood and iâ— pure Spirits 4. The frequent eating of moist phlegmatick Food which naturally dull stupifie and drown the Senses and makes the Sweet Oyl burn dim which causes Indisposition and unpleasant Humors 5. The common eating of Flesh without diâ—â—inction or regard had to the season of the Year healthfulness or unhealthfulness of the Creatures which do as it were corrupt the very Radix of Nature from whom proceed various Diseases as Pthycks Stoppages of the Breast Phlegm and Phlegmatick Humors which makes the Spirits dull and impure whence do arise heavy lumpish Dispositions with ravenous fierce Inclinations and cruel Passions which cause many of them to use such evil Words demonstraâ—ing that the dark center of Wrath is awakened and does predominate for all evil Words are generated from the fierce wrathful or devilish Nature This every one ought to consider as in those two common Passions when the poysonous and fierce fury of Saturn and Mars is stirred up are not most then apt to belch forth vain wicked and helâ—ish Speeches as Swearing Cursing and not only impiously prophaning the holy Name of God but even challenging and as it were daring his Tremendous Majesty whose Wrath is a consuming Fire to damn and confound them and calling their fellow Creatures Dogs Whelps Sons of Whores Devils and a hundred of the like evil Names Now consider O Man from what Root such Word do take their Birth And so on the contrary do not all good Men and otâ—eâ—s when pleased or in good Humours breathe forth amâ—cable loving Words or Discouâ—ses there being more either good or evil in words than most imagin for they declare what Kingdom has the upper dominion in them nor is it unobservable that the word Scurvey denotes well and evil Affection of Mind and a cross way-ward peevish ill conditioned Dâ—sposition as well as a disordered habit of Body and not without cause since they both proceed from the same occasion or radical cause of mans precipiâ—ating himself into the dark Abâ—sse or Cruelty preying upon and devouring his fellow Creatures 6. The much eating of Flesh and Fish does generate in some Complexions cloded Blood King's-Evil Plurisies Scabs Leprosiâ—s and many other mangie Diseases or Dropsies heaviness of the Spirit and in some it causeth Feavers Swellings of the Members also the Gout Stone and many other unnatural Diâ—â—empers which at last having reduced the Body into a general discrasie or unnatural Ferment terminates in the Scurvey as so many stinking Puddles into one Common-Shore for indeed the Scurvey is a Complication of several Diseases and Disorders as appears by the various and very different Symptoms appearing on such as are afflicted therewith 7. By eating most sorts of Food whilst the fiery Heat is in it not suffering the sulpherous Vapours and â—erce Fumes to seperate after 't is prepared which causes a Scorbutick Itch to possess the Blood and swells the Body with winâ—y Humors 8. By eating too often that is before the former Meal be concocted which does not only dull and indispose the whole Body but also it generates Crudiâ—ies and evil Juices which cause Stoppages and shortness oâ— Breath 9. By drinking too much in Quantity of rich Cordial-dâ—ink which irritates and awakens the cenâ—ral Spirits and by degrees destroys the digestive Faculty and natural Heat and hurts the Blood 10. The drinking small Beer that is brewed after Ale and strong Beer which is nothing but the washing of the Grains viz. a sour nauseous Quality nothing breeds worse Blood than the frequent drinking of such Liquor 11. The drinking of Ale not well fermented or such as has the Barm or Yest beaten into it as is usual for Brewers to do in London to make it seem strong sweet and full in the Mouth such Drinâ—â— is very offensive to Nature it generates Phlegm 〈◊〉 thâ— Stomach dulls the edge of the Appetitâ— furs the Passages sends dulling Fumes and Vapours into the Head and breeds bad Blood likewise new small Beer and Ale is pernicious 12. By drinking stale strong Beer which is boyled a long time with Hops this sort of Drink is pernicious it heats the Blood swells the whole Body generates in some Complexions a hard gretty substance in the Reins and Bladder 13. By drinking various sorts of Wine when need and nature doth not require it which do irritate the Spirits heat the Blood destroy the Appetite and indisposes the whole Body 14. By accustoming themselves to close Houses warm Clothings soft Feather-Beds and lying long in Bed which does soften and weaken Nature that she becomes impotent and hinders the free circulation of the Blood 15. Idleness and want of proper Exercise in open airy places destroys the Health and weakens the whole Body 16. By visiting the Shades of Venus too often and forcing Nature beyond her Inclinations and Power which does corrupt her in the very Radix and this is frequently done by â—â—imulating Nature with gluttonous Provocations high compounded Foods and rich Cordial Drinks viz. such as need no Teeth to chew them nor Stomach to digest them that being done already in the Preparation 17 By Carking Cares and Perturbations of Mind Passions of Love and Hatred Superstition Envy and the like These are some of the Intemperances that have destroy'd the Health bâ—th of the Body and Mind even in the very Radix and indeed when I consider the various Disorders that Mankind daily commits I cannot admire at the great number of cruel Diseases they are afflicted with but rather I am apt sometimes to wonder that there are any that escape or that so many do out-live Childhood but it must be said That through the custom of ill usage and disorders great numbers do croud through many Inconveniences as in the most fatal 〈◊〉 some escape Rules and Directions for suâ—h as are Wise and Well minded and would prevent the Scurvey and other Diseases 1. MEats and Drinks ought not to be taken â—hat are too strong for Nature but rather she ought always to be stronger than the Food and so the Stomach and the Natural Heat will be able to digest and make perfect Separation whence will be generated good Blood and pure brisk Spirits and they always make the Body light lightsâ—me and agile 2. Meats or Drinks ought not to be taken that are of a contrary Nature or Quality to the Constitution but such as are simple in their kind agreeable to the â—omplexion and as near as may be equal in theâ—r parts which will breed good â—lood and encrease the Spirits and keep the Passages free from Obstructions and give strength to all the members of the Body 3. Neither ought any to eat to Dullness for if healthy People feel themselves oppressed after Meals they ought to make abatement in the quantity Do not most People before eatting and drinking find themselves quiâ—k brisk and lightsom provided they have not either by over-labour or fasting too long evaporated or wasted their Spirits
any sort of Grain viz. Rye Oats or Barlâ—y and you will find it a brave wholsome hearty Bread and every way more profitable to Nature than such as are made in the usual manner Note also that the putting of Salt into Bread is injurious for Salt is an unseparated body in which the Original Qualities do too violently predominate being of a keen tart hot Nature and Operation and therefore if it be joyned with any Body or thing that is not subject to Putrifaction or full of Phlegmy gross Humours then it presently preys on the good Vertues and essential Spirits For this cause Salt does cause all forts of Bread to corrupt for in it it finds no manifest matter of Putrifaction to work on and therefore seizes the good Vertues and by its keen fierce hot property destroys and corrupts it Therefore such Bread as is intended to be kept a considerable time no Salt is wont to be put into it as Biskets that are carried to Sea and the like But for such as make Flesh most of their Food Salt is an excellent Ingredient and for some other sorts of Food that is for present eating For Salt naturally sharpens 〈◊〉 Appetite begets good Digestâ—â—n being gratefull to the Stomach and resisting Putrifaction provided it be not used in too great a Quantity for then it spoils all or when it hath lain in any Flesh or Fish too long by which the good Vertues are Evaporated or Distempered for then such Flesh and Fish proves very Injurious to the Health and corrupts the Blood as is most manifest by such as feed on such over-kept salt Meats at Sea for they are at the very next door to Putrifaction And as Salt is endued with the firce Original fire so on the other side it hath a most powerful lively spirituous Quality but the firce harsh fires do predominate Therefore 't is fit to eat Salt with all fresh Flesh or to have the Flesh salted three or four weeks before you eat it but Bacon of all other is best when longer salted and smoak't Likewise many Innocent Foods will admit of Salt but then they must be eaten presently as Pottages Salads and the like so likewise in Butter and Cheese Salt preserves them a considerable time By the way I would have the House-wife take notice that Bread or Cakes baked on Stoâ—es in Chimnies or at the Ovens Mouth will be much whiter than if the same were baked in an Oven close stopt up for the former having the free Influences of the Air the pure Spirits are thereby kept living and their pleasant white colour does not only shew its clean Innocent Nature but it proceeds from and is a true Gleam of Light arising from the Tincture and Volatile Spirits which are destroyed when the heat is intollerable and the egress and regress of that Friendly Element the Air obstructed And therefore Bread baked in close stopt Ovens is of a duller dusky Colour more Saturnine and Martial according to the degree of Heat and time of standing in the Oven The good House-Wife may also remember that Bread is not of so strong a substance and nourishment as Flower when it is mixed with Water or Milk for that potent glewy tough substance that naturally Flower is endewed with is lost and destroyed in Bread by the intolerable heat of Ovens and some other Circumstances that belong to the making of Bread therefore it will not thicken either Water Milk or any other liquid Body nor be so strong tough and glewy and therefore all such Foods as are made with Flower are more strong and substantial than Bread mixed with such things Also â—lower so eaten is white innocent soft to the Touch of the Palate though otherwise it is a brave food proper to be eaten with Flesh Butter Cheese Herbs and many other things in so much that for its frequent and excellent use it is not undeservedly called and accounted The Staff of Life CHAP. VII Of Butter its Nature aud how besâ— to be Eaten BVtter consists of the fat or Oyly parts of Milk and is a brave wholsome Ingredient to be eaten moderately with Bread For few and indeed scarce any of the other ways of eating and using it are proper or so agreeable to Nature and that my asserting this may not startle the Reader I shall give him my Reason for it which is this Because Butter having already in the making of it passed through due Fermentation the Spirituous properties thereof are thereby unbounded or set at liberty and become Volatile the truth whereof you may perceive by this Experiment If Butter be but exposed four or five days to the open common Air it will lose a great part of its pure smell and taste but much more if it be committed to the Fire therefore all melted Butter and such Foods wherein Butter is mixt that are baked or fiyed are not profitable for Health but become heavy of Concoction and strong upon the Pallate and the common eating thereof doth generate evil Juices thick Blood and dull heavy Spirits whence proceeds scorbutick Humours and various Diseases in the Blood But Butter in its own Nature is an excellent thing and very profitable if mixed with proper Food as Bread Herbs Roots and the like but if not properly mixt and eaten then it Oyls and Furs the Vessels of the Stomach and Passages hinders Digestion and generates evil Juices and many Diseases The best Butter for the Stomach is that which is made from the beginning of May to the last of Iuly or middle of August or there-abouts for then Grass is in its full strength and Vertue Yet what is then potted or firkin'd up for Winter will have somewhat a stronger taste by reasoâ— of the length of time and heat of Weather but still it is much finer and more wholsom and free from phlegm and easier of Concoction than that which is made of Rowings or Leather-Math as they call it though this latter sort is oft times much sweeter to the Pallate at first eating but it quickly cloyes by Greasing the Stomach for it is endued with much gross phlegmy matter like the Grass at that season For Hay made thereof is of little strength or Vertue as all Husband-men do know And as to Buâ—ter you may try it thus melt a like quantity of the Summer and After-Math Butter in two several Vessels and let it stand a while you will find the latter throw off and afford more Phlegm a great deal than the former But as this is made near the Winter so it is new and that is the cause why it seems some-what sweeter to the Touch of the Pallate though the former be much better and wholsomer and will go further All Butter ought to be well seasoned with Saâ—t for that quickens and makes all fat Bodies brisk and easier of Concoction For Butter otherwise is but a dull heavy body and ought by all People to be eaten sparingly but more especially by those that
gross phlegmatick Body of the Grass is sufficiently digested or exhaled by the virtue and power of the Sun and Elements if the Hay be afterwards continued open abroad the Sun and Air would quickly exhale and destroy the essential Virtues and good Properties also the very same is to be understood in the Preparation of all sorts of Food Furthermore if the Vessel in which your Food is prepared be close covered whilst it is boyling such Food is thereby made yet worse for then those â—â—ery sulphurous Fumes and Vapours which are raised by the Fire and would freely pass away as you see in a mighty continual Reek or Steem if the Vessel were uncovered are stopt and forced back into the Meat and being of a fiery sharp Nature and full of gross Humidity by this Reprâ—cussion or Conâ—inement they become gradually more intense and raging because of the want of the free Influence of the Air and so sinking down again upon the Meat do wound the pure volatile Spirits and not only destroy the natural Colour Smell and Taste but also make the Food Lumpish close heavy dull and gross on the Palate hard of Digestion in the Stomach generating thick Blood and unwholsom Nourishment from whence proceed dull Indispositions and noxious Fumes flying up into the Head For all Cooks and Hâ—usewives ought to note and understand that the digestive Faculty and true Virtue of all Food does consist in the pure spirituous parts and if any violence be offered or done unto them in the Preparation â—hen such Food becomes dull and as it were half dead of Taste for the Fumes or Vapours which Pots and Vessel surrounded with the heat of the Fire do send forth are of a poysonous pernicious Nature and contrary to the genuine heat of the Food as you may perceive if you take up any sort of Food when boyled and presently whilst it is hot cover it close which will force those fiery sharp Fumes back and cause them to re-enter the Food which will thereby presently become Pall'd and lose its natural briskness of Taste Smell and Colour because the pure Spirits are suffocated and so such Foods will not only be heavy and have a dull gross Taste and Smell but shall be unpleasing both to the Pallate and Stomach and harder of Concoction Therefore nothing is more unnatural than for People to eat or drink any kind of Food whilst those fiery Steams and Fumes are in it especially such as are weakly Consumptive People for they Swell the Body and generate Wind in abundance send Fumes and Vapours into the Heâ—d infect the â—hole Mass of Blood with hot sharp Itching Scorbutick Humors And indeed no sort of Food or Liquors ought to be eaten or drank hotter than the Blood in cold Weather but in hot Seasons most sorts are best cold which a little use will make very easie and familiar to every one let their Stomachs be never so much depraved by Custom as I have more at large demonstrated in my Way to Health long Life Happiness c. What hath been said of thick strong over-prepared Pottagâ—s and Broths made of Flesh the very same ill effects have all or most Iellies for by their improper Mixtures and over preparing they became loathsome and Nauseates to Nature even as sick as the languishing Patient that takes them And the like also may be understood of Snails and Milk boyled till it becomes of a Iellous substance and then lustily sweetned with Sugar or Sugar of Roses which is ten times worse than common Sugar being burthensom to the sick Patients Pallate and Stomach very heavy and hard of Concoction and therefore the use thereof does generally prove of evil Consequence for undoubtedly if Heaâ—thy People should confine themselves to such tâ—â—ngs they would in a little time bring Disorders upon them and how profitable they can be then to the sick and weak or rather how very destructive they must needs prove may easily be judged But here some will say Many have been known to recover by or after the eating and drinking of such things To which I Answer That it can never be proved but is absurd to Reason that they recover'd By such things but that some may have recovered After them may be true for tho' I know them to be improper and dangerous yet I do not say they are Mortal to all that take them and if an hundred People be at one time sick of the same Disease if they had neither Dâ—ctor's Advice nor Physick there would no doubt many of them recover but amongst the Ignorant when any one happens to escape they attribute the Glory to the Doctor and his Iâ—â—scriptions never considering the Divine Hand of the Lord nor the secret working Power of his Hand maid â—atuâ—e but cry with open Mouth Such or such a Doctor cured me or eâ—se I had been iâ— my 〈◊〉 Or such a Pottage or â—ehy is a rarâ— thiâ—g it cured me when all hopes of Life were past when in truth neither the Doctor 's Prattle nor the Nauseous Slip-slop contributed any more to the Cure than the Chattering of a Magpye or the Roe of a Red Herring But if the People will be cheated let â—â—em only give me leave to whisper a litter better Advice to the Sons and Daughters of Wisdom who will be so thankful to Truth so obedient to Reason and so kind to Themsâ—lves as to hearken unto it And that is thus When any Person shall find him or her self indisposed their Stomacks to grow weak with a general Disorder through the whole Body and a decay of Strength then first of all they ought to look back and consider what manner or course of Life they have drove as to Temperâ—nce or Intâ—mpeâ—ance in Meats or Drinks and that both in respect of the Quantity and Qualiâ—y as also their Exâ—rcises and all other Extreams they have inured themselves unto which none can so well know or be able to judge of as themselves and likewise â—o consider the Air he hath lived in where the Disease was bred And by this Reflection if it be impartial serious and considerate every man will be enabled to guess much more rightly at the Cause and Nature of his Distemper than any Docter can by the supposed Magick of the Vrinal Thumbing the uncertain Pulse or any other of their Whimsical Oracles Having well considered the past Causes that gave Birth to his present Distemperature he ought then gradually to Altâ—r for the better the whole course of his Life not only in the Nature and Quality of Meats and Drinks but in their Quantity as also his Exercises and the Air as far as the condition of his Life will admit thereof For if the same Intemperances bad Airs and ill regulated Exercises which were the first original of the Disease or rather Worse as most do make it by such strong and fulsom Preparations and contrary Mixtures under the Notion of Helps and Remedies as aforesaid be continued
ferment separative and digestive Faculties of the Stomach than any of the sharp Juices last mentioned for in this Milk as is said before there is a real ferment and separative Quality arises and proceeds out of its own body and from the Animal Spirits therein contain'd which hath much agreement with the Stomach and above half the Work is done to Natures hand And before People do envigh against this innocent simple Food they should consider that the Stomach and natural Heat cannot make any separation or digestion of any Food before there is a sowring or fermentation This is most manifest in all Chymical Operations and Preparations the spirituous parts will not separate from the gross body until such Menstrums are fermented and become somewhat keen or sower but then it must not be too keen or sharp for the the Spirit will suffer and receive hurt the same in some degree is to be observed in all sowred Food it most not be too keen or sharp for then it will heat the Blood and irritate the original or sleeping Poysons in the Body but when this Sower Quality is moderate in any thing or properly mixed it s a gleam of the life and the true delight of the Spirit it opposeth the fierceness of the Biâ—ter and Aâ—â—ringent Properties and quickens and enlivens the Sweet and is the quickning Power in every thing all things are heavy dull and flat when this Quality is impotent CHAP. III. Of Water-Gruel ANother thing very proper for weak Consumptive Natures is Water-Gruel and that is best which is made after this manner viz. Take a quart of River or Spring-Water add to it one spoonful and an half of good Oatmeal newly made or grown'd being stirred well together set it on a clear Fire when it is rising or just ready to boyl take it off and brew it out of one thing into another and so back again as you do Butter'd Ale then set it on the fire again till it be ready to boyl but before it do so take it off and let it stand a while in the Swacepan that the course Husks of the Oatmeal may sink to the bottom and then putting it out add Bread and Salt or if you please Bread Salt and Butter stirring it about well until your Butter be melted that it may not turn to Oyl and then let it stand without any further stirring till it be but Blood-warm for much stirring or motion to cool it does oft-times offer some violence to the pure Spirits for all Gruels Pottages and Milk-Mâ—ats if they are let stand after they are prepared and put into the Dish or Platter do naturally as it were skin over which does retain and keep in the pure Bâ—lsamick Vâ—rtues but will not confine the fierce furious Fires of Saturn and Mars which being Aliens to the good Vertues of such Food will not continue in it any longer than forced by the continual heat of the Fire wherefore of their own accord they hastily fly away Besides it is to be noted that continual Motion in all Liquid Bodies destroys and causes to evaporate the essential Spirits and good Vertues thereof An Example of this we have in that Milk Women carry about two or three Miles in their Pails shaking and measuring of it out by degrees causing thereby as it were a continual Motion which makes the Volatile Spirits to evaporate and then presently the sweet Body and oyly Quality is thereby wounded and the Milk becomes thin and Wheyish and it will not afford half the quantity of Cream as Milk will do that is set to cream as soon as 't is milk't for that skinny substance that all Milk covers it self with does keep in the pure essential Spirits whereby the sweet Oyly Body is preserved in its full Vertue and Strength for the Volatile Spirit is the true Life of the Balsamick Bâ—dy and the Oyly Body or sweet Quality in all things is the House or Habitation of the Volatile Spirits therefore if one be destroy'd the other cannot subsist but immediately dyeth Likewise all violent Heat and Cold doth the same for which cause in cold frosty Weather the like quantity of Cream will noâ— make above two thirds of the Butter as it will do in warm moderate Seasons and it will be much longer 〈◊〉 coming The like in some degree is to be understood when the Season is extream hot for hot weather too vâ—olently evaporates the volatile Spirits and causes the sweet Body to sower as the cold condenses the spirituous parts whereby they become less volatile which hinders separation so that the oyly fat Quality in the Milk cannot rise to the top in such quantity as in warm moderate Seasons For this cause all Dairy-Women ought to have such Milk-Houses as are Warm in the Winter and Cold in the Summer for in cold Weather most Women are forced to let their Milk stand a long time viz. several days or else they will have a very small quantity of Cream which long standing of Milk to get the more Cream does awaken the original Fires viz. the astringent and bitter Qualities for which reason most of the Butter made in the Winter has a kind of sower bitter Taste which does not proceed from the Hay or Grass as some suppose but from the long standing of the Milk as aforesaid For Butter made in Winter if the Milk stand no longer than in Summer will be very good and sweet And if the Hay had any such nature to cause a sower bitter Taste how comes it to pase that the Flesh of all Beasts fatted in the Stall in the Winter with Hay is not only more firm but also far sweeter and fuller of brisk lively Spirits than in Summer and therefore will take Salt much better and afford a firmer Nourishment and also continue sound and good much longer Note also That Boyl'd Milk is nothing so good as either raw or scalded for the boyling it does not only fix it and thereby render it more stopping and harder of Concoction but also the violent Motion of boyling does as it were totally destroy the volatile spirit so that if boyled never so little it will not afterwards afford any Cream but only a thin skin for the volatile Spirit is so pure and subtle that it will not endure any harsh or violent Motion and so soon as that delicate Spirit is wounded the sweet Quality of faâ— Oyl loosing its Power and Vertue passeth away in an invisible vapour orâ—fume â—nsensible to the Preparers and this is the true cause why boyled Milk will not cream whereas if you take Milk and scald it but it must be done to a point not too hot and then take it off the Fire and let it stand in the same Vessel and there will arise a brave thick clouted Cream which way many use in the West parts of England and therewith make very good Butter but if you let your Milk be too hot it will not cream to such advantage
making them is thus Take Wheat-Flower Eggs Milk and Water of each a convenient quantity mix there-with a little Salt and beat them well together put this Batter into a Bag boyl it sufficiently in a good quantity of Water with your Pot-lid off and a quick clear Fire and let it boyl without intermission till 't is enough and then sâ—ice it and butter it with good Butter This is a good sort of Puddens for such as admire theâ— which 〈…〉 〈…〉 baked before the hot furious Fumes are evaporated and dispersed it will the most of any Food generate Windy Diseases which you may prevent by letting it lie in the Dish or on your Trensher a while and these sulpherous Vapours will separate and fly away in a Rapid Motion And in truth a little use and custom will render this sort of Pudden or any others more friendly to the Stomach and in all respects wholsomer and freer from Windiness if eaten quite Cold which is for certain more commendable than any other way I cannot perhaps by words make People either belive it or be sensible of it Cuâ—tom and the false Prophet â—râ—dition hath so blinded the Eye of Mankind so that nothing but Experience will be able to convince them And if none will try nor follow the Rules of Râ—asen I shall yet be well satisfied in that I have done my Duty therefore let none be offended at or despiâ—e the simplicity of what I recommend For all the Wayes of God and his Hand-Maid Nature are plain and familiar and all needful Furniture both for the Body and Mind are every where ready at hand cheap and obvious But the Evil one hath taught subtil Devices and men have found out many Inventions equally chargeable and pernicious CHAP. X. Of Eggs their Nature and the best way of dressing and eating of them EGgs are an excellent sort of Food each of them compleatly containing all the true Properties and seminal Vertues of that Creature whence they proceeded therefore are one of the best sorts of things that is eaten being of a fat oyly quality but very friendly and innocent in operation if well prepared affording a strong substantial clean Nourishment easie of Concoction and such as breed good Blood but then they must not be eaten after the common way of dressing that is to say 〈◊〉 and after eaten with Butter for Eggs I told you before are of an oyly fâ—t Nature especially the Yolks and being eaten with Butter whilst the sulpherous heat of the Fire remains in them that turns the Butter to a kind of a gross Oyl which does not only tye or hold captive the sierce Atomes of the Fire so that they cannnot seperate and fly away but the melted Butter does dull and flatten the brisk spirituous part of the Egg and makes it gross and heavy of Concoction as also cloys the Stomach and for this cause many cannot eat hot buttered Eggs without having their Stomachâ— much offended and so many do not love nor eat Eggs on this very score but are insensible of the true cause thereof But these very Persons shall love them and find them very agreeable when prepared properly as I have often known Therefore I shall here briefly set down several Methods of preparing of Eggs both proper and natural and very agreeable to most Stomachs both of strong and of weakly or consâ—mptive People 1. Boil Eggs rere or soft then break the Shells and put them into a Plate or Pottinger and let them stand till they are but Blood-worm then eat them only with Bread and Salt or such whose Stomachs are strong and 〈◊〉 are great lovers of Eggs may eat them with Bread and Butter but the Butter not melted but spread upon Bread 2. You may boyl them pretty hard peel the Shells off and when cold eat them with Bread Vineger and Salt 3. Poaching or boiling them unshelled in Water is a commendable way being eaten with Salt and Bread or Bread Salt and Vineger 4. Take a Pint of Water and one large spoonful of Wheat Flâ—wer made into Batter with Water when your Water is boiling hot break one Egg into this Batter and beat it together and just as the Water is ready to boil stir in your Batter a little while until it be again ready to boil then take it off and it will be of a sufficient thickness put thereunto a little Bread and Salt and a small quantity of good Butter stirring of it about that the Butter may not turn to an Oyl then â—â—t it stand till Blood-warm and eat it This is a brave clean Food easie of Digestion breeds good Blood and a firm Nourishment with brisk Spiâ—â—ts Lastly Eggs are very wholsom raw supp'd off in a Morning and Bread eaten after them for they clear the Stomach and free the Passages from Obstructions and make the Eaters thereof lively and long breath'd if frequently eaten But let all People remember that they do never eat Eggs boyled in the Shells whilst they are hot for they often then prove pernicious to Health CHAP. XI Of Pyes how they ought to be made APple and Pear-Pyes are a good wholsom healthy Food provided such Fruit be thorow ripe and no improper Ingredients added as too frequently People of late do both amongst the Apples and in the Crâ—sâ— for most put a great deal of Butter into the Crust and such Dough or Crust having no Ferâ—ent viz. Leaven or Yeast to make iâ—lâ—ght thereby becomes of a close â—eaâ—y â—â—bâ—tance and the Butter makes it still more heavy close and ponderous and being baked in the close strong sulpherous heats of Ovens they yet become more unwholsom hence â—ye-crust does load the Stomach and disagrees with many and those that find it best are more beholding to use which has familiariz'd it to their Bodies Besides most that have wherewithal do put too great quantities of Sugar amongst their Apples and Pears whereby it becomes more like a Medicine than Food therefore such Pyes if a man makes a Meal of them will not give his Stomach that satisfaction as all proper Foods will and also the eating of much Sugar in our Food does extraordinarily foul the Stomach and fur the Passages is injurious to the natural Heat and breeds bad Blood and fills the Body full of the Scurvey taking off the edge of Appetite and generates evil Nourishment for this cause most People and especially Children and Women who eat much Sugar and Spices in their Victuals are so â—uling and affâ—icted with a number of Diseases for much sweetness in Food is as dangerous and proves as great an evil to Health as the bitter â—our or astringnt Qualities do when they shall â—â—ceed in any Food and far more because sweetness is more inticing to most sorts of People especially to Children and Youth whereas the other Quality is not so but the contrary and no Person need so strongly to arm himself against those Intemperances that his natural Inclinations do not lead to
the middle or meaner sort of People I shall forbear to speak any thing more of its Vertues only I advise the Physitians and Apothecaries to use and prefer Wine especially right Rich Racy Canaâ—y as their best and general Cordial in times of Disorder and Sickness and do commend all People in general to that brave mild friendly Drink viz. Ale made and brew'd according to our Directions in the Book entituled The Way to Health Long Life and Happiness c. there also you will find an account of the Vertues and Vices of Beer and common Ale and which is most agreeable to Nature and best to preserve Health CHAP. XX. Of Sherry SHERRY by many here in England call'd Bristol-Milk is a fine Cordial Wine as good for common drinking as Canaâ—y but nothing so Rich being mixt with Waâ—er it begets Appetite helps concoction cleanseth the Passages and purges more by Vrine than Canary neither is it so apt to weaken the Natural Heat nor lead the Lovers thereof into Consumptions but as it is a strong Wine and heady discretion and Temperance ought to regulate the use of it for being too frequently drank or in too great Quantity it may prove of ill consequence To which purpose most of those Observations we have made upon Canary may also conveniently be referr'd unto this sort of Wine And though I am forced to use Repetitions sometimes for the Readers sake I take no delight therein for my Own CHAP. XXI Of White-Wine WHite-Wine is a brave clean brisk Drink if moderately taken it begets Appetite and purgeth by Vrine yet it contains two Qualities that are not friendly to nature especially if frequently drank viz. Heat and a keen Sharpness whereby if Temperance be wanting in the Drinkers thereof it will quickly kindle and irritate the central Fires of Mars and Saturn which will not only indispose the Body and Spirits by putting them into an unnatural flame but in some Complexions generates an hard gritty matter or substance both in the Reins and Bladder Therefore this as well as the other Wines ought to be well allay'd with Water which will bravely moderate cool and sweeten the hot sharp Properties thereof and bring them near the Equality and then viz. 〈◊〉 thâ—s sort of Wine is thus allay'd Two thirds of Water to one of Wine it is one of the best Stomach-drinks that I know for it powerfully helps Concoction washes and cleanses all the Passages and Vessels and â—egets Appettite and gallantly purges by Vrine But if too frequently drank alone as the custom of most is then it heats the Blood and fumes into the Head and after a little custom of drinking is so far from being a Whet as our Tavern-haunters to excuse their Morning-Debauches call it that it dulls the edge of Appetite and hinders Concoction and breeds the Stone or Gravel by its sharpness and heat and yet at the same time purges powerfully by Urine by reason of its pure thin spirituous and Balsamick Vertues but notwithstanding that Torrent of Urine it leaves behind it an hot harsh or gretty Substance which in some Natures or Complexions doth generate an hard stoney substance and indeed all sorts of Drinks or Foods in which either hear or sharpness doth predominate are not proper nor Healthy to be frequently drank or eaten for all such things do by degrees awaken and strengthen their like Properties in the Body stealing on them as it were insensibly till such matter hath gotten strength then presently they put Nature into an unequal Motion for which cause all Old Wines which some so much love and commend are injurious for the longer any Wines are kept after they are fit to drink the clearer sharper brisker and hotter they become for length of time does as it were digest or waste the sweet Balsamick Vertues by which they become more sharp harder and nearer to the strong original Spirit Therefore all Old Wines and Stale Drinks do more heat the Body and sooner irritate and awake the natural Heat than New it being a grand Error for any to imagine that New Wine or Ale is not so good or wholsome or does not afford so proper a Nourishment as Old Wine and Stale Beer for indeed the former is far to be preferr'd before the latter for the milder sweet and friendly any Drink is the more true Nourishment it affords both to the Body and the Spirit and the Reason why such Liquors do not so soon and so much heat the Body and irritate the Spirits is because New Mild or Sweet Liquor contains more of the balsamick Body which does qualifie and as it were captivate the fierce original Spirit so that it can hardly be tasted or perceived Not but that in all New or Balsamick Drinks whether Wine or Ale there is contained a far greater quantity of Spirits than in Old Wine or stale Beer for the more gentle and the sweeter any Liquor is the more Spirits it contains as all that are versed in Distillations well know for such as make Spirits of Mault-Drink do always distil Ale not stale Beer And so in boyling strong sweet Wort it shall waste more in quantity in one hour than small Wort will in three And wherefore is this Only because the strong sweet Wort has a greater Body mild friendly and Balsamick containing a larger quantity of pure Spirits that will not endure the Violence of Boyling without Evaporation Likewise the older any sort of Drink is the leaner it becomes for as the sweetness digests by length of time so the original hot fierce Spirits seem not only to be more in quantity but stronger too but it is not so only the sweet pure Body or friendly Quality is weakned or digested by long keeping which was the Allayer or Moderator of this hot Spirit for a quart of New Ale contains more Spirit than a quart of stale Beer that was originally of like strength and sweetness the same is to be understood of New and Old Wine and other Drinks For which Reasons we conclude New Wine is far more wholsome healthy and agreeable to Nature than Old And Ale when well-brew'd and according to the Rules set down in our Way to Hâ—alth c. is to be preferred before much boyled or stale Beer and so of other Drinks especially by all such People as are subject to the Stone or Gravel who must observe to drink mild gentle friendly Liquors that are neither sharp keen nor hot in operation as middle Ale Water and Wine and Water The same Rule they ought to follow in their Food for some sort of Victuals are altogether as apt to generate the Stone and Gravel as any sorts of Drinks if not more Therefore all such Foods and Drinks as are of a middle Nature and nearest the Simpâ—icity are always safest as to Health and for preventing all kinds of Diseases CHAP. XXII Of Rhenish-Wine its Nature and Operation THis sort of Wine is a kin to White-Wine but more
in each particular thing whence does proceed the brisk sharpness and distinguishing matter in all Tastes and in what Creature or other thing this essential Salt is strong and powerful that Creature is brisk lively of good Complex on strong Appetite and perfect Palate if in Vegetablâ—s then such Herbâ— Seeds Grams or Fruits are vigorous and of good Colour Smell and Taste This is that Salt which the Wise Man saith savours all things and not that Pillar of Salt that Lots Wife was precipitated into which was the strong Original Properties where each form has its Operation in strife and inequality where there is nothing but sharpness rending teaâ—ing bitterness and a Poysonous fierce Operation of which the câ—mmon Salt is a true figure therefore it must be moderated with some mild or meeker Body to render it fit for humane use Hence if in any sort of Food there be too great a quantity of Salt the same is very apt to heat the whole Body and consume the Radical Moisture causing drought and uneasiness and filling the Body full of Wind it also heats and frets the Blood with an Itâ—hy or Mangie humour and indeed common Salt destroys all sorts of Inanimate Foods as Herbs Seeds Fruitâ— or Grains if the same be not presently eaten for it preys upon the Spirituous parts and by its fierce hunger destroys the whole for there is no sort of Food can be long preserved but only by its 〈◊〉 Salt as appears by intermixing Salt with Bread For that Bread into which you put Salt will sooner decay than that which has none therefore Bread that is proviâ—ed for the Sea where it must be kept very long is always made without Salt And all Bâ—kers and House-wives Bread would be be much better if they put none in it being nothing but custom that makes Mens Palates expect or desire Salt in their Bread and the less Salt any shall eat the less they will covet it for the mixing of common Salt with sundry sorts of Vegetable 〈◊〉 does hide or Eâ—lipse the fragrancy and pleasant Taste of the Essential Salt that it cannot be felt by the Palate for as this innaâ—e Salt is the preserver and keeper of each thing from Putrefaction not only in Inanimate things but also in all Animals and therefore a very little of our common Saâ—â— will serve such as feed on Vegâ—tatives for the less Salt is put into those things the milder cooler pleasanter and easier they are of digestion For much Salâ— in Food makes them not only hard of Concoction but heats and dries the Body and by simily stirs up and awakens the Central Heat thereby endangering Health Yet still our common Salt is a brave Noble thing and of mighty use as the World goes for those that eat Flesh and Fish for it contains several Qualities especially two viz. One strong fieâ—ce hot Poysonous Another sweet friendly pleasant sharp and lively but the first exceeds and therefore all sorts of Flesh and Fish that do lie or are kept long after salted do prove pernicious to such as eat them for by length of time the corrupt parts of such Flesh does with a greedy hunger eat up and destroy both the pure brisk sweet Spiriâ—uous particles of the Salt and also of the Flesh and then such Flesh or Fish cannot be call'd back or recovered by a fresh salting or any other Art to its former state and the reason is because in such corrupt Flesh there is no simile for the second salting to Incorporate withal therefore it will proceed to Putrifaction in deâ—iance of all Art For this cause all Flesh and Fish that has been loâ—g salted is Injurions to Health for it dries heats and frets the Body and Blood and is one great cause of the SCURVEY It also spoils and loosens the Teeth and eats away the Gums But â—â—ill Salt is very proper and wholsom to be eaten with fresh Flesh and Fish and some sorts of Flesh as Bâ—ef may be salted two three or four weeks and if smoaked it will continue good longer and therefore the order used in Bacon is very Proper for Salt where it is moderate in food doth quicken the Appetite and makes the Stomach brisk and lively especially for those who by some disorders or Intemperances have wounded their Health and hurt the Essential Salts which makes the Palate dull and the Stomach flat and unrelishing and then People cry My Stomach goes against both Food and Drinks more especially they are averse to all such Meats or Drinks as are compounded or made by Art But others as for Example fair Water they can best take it being more simple The like is to be understood of Foods but there is hardly any Food so simple in all particulars as Water indeed Bread is a brave mild simple friendly Food but the mixtures in making and the manner of common Baking does alter the case and make it nothing so simple as Water therefore Water in all states both Health and Sickness is pleasant and delightful to the Palate Stomach and all the Senses For it is observable that if you eat sweet things Water is grateful after them or any other Foods of extream Tastes but other compounded or fermented Drinks are not which does commend Water to be the cleanest and compleatest drink of all others and that People may and can drink it with delight in Sickness and when the Essential Saits have lost their savour and also shews that the disease did not proceed from any of its Qualities for when such Loathing and Distempers proceed from Meats or Drinks as most commonly it does then the Stomach and Palate do perfectly abominate all such things Thus in all or most sicknesses People chuse Water before Beer Ale Cyder or Wine and for Foods had rather eat Bread Fruits and the like than Flesh Butter Cheese Puddens c. and most had rather eat Fish than Flesh the reason is because in Health they seldom eat Fish and so the Disease did not proceed from thence Likewise Salt is a brave addition to Butter and Cheese to preserve and keep it from putrifaction for a convenient season but all sorts of Vegetations are highly to be esteemed for that they have in themselves the Essential Salt sufficient to preserve them a long time from falling into corruption but that which is most to be admired is Oyl which tho' it be of an unctious fat Nature is yet so pure and void of offensive matter that it may be kept good several years nor can the best salting preserve Butter half so long Here you are to understand that all sorts of Food that quickly tend and turn to putrifaction are not to be counted so good as those that by their innate Vertue and Essentâ—al Salt will continue good a considerable time as all sorts of Grains Wheâ—t Barley Rye Peasâ— Beans Fruits c. since they are far more strong firm and spirituous than any sort of Flesh or Fish Not but that there