most easie of Digestion and Broths which without any trouble or difficulty are digested and distributed through all the Body and cause a lubricity or slipperiness in the Belly And those that make use of this Method are to be advised that they do not lye along or lean on one side but for the most part to sit upright whereby their Victuâ—ls may better descend and more easily be concocted And to the end that they may the better preserve their Health let them regulate and conform their Diet to these Rules Parce mero Coenato parum nec sit tibi vanum Surgere post epulas somnum fuge meridianum Now the superfluous Rest is no small hurt to the Body therefore I advise you that this Rest be temperate and not degenerate into a base sloath and laziness to which in a small time some grievous Infirmity will succeed whence we see those that are in Prison loaded with Chains and Irons so that they cannot move always incur some Distemper for their Body grows cold whilest by the superfluous moisture the heat is suppressed not being able freely to disperse it self through the Body the passages not only for the heat being stopped and hindred but also for the Victuals whence proceeds the diminution of the strength and the Members become lessened and almost dryed up And on the contrary a temperate and moderate Exercise dissolves all the superfluities and opens the ways and passages whereby the Natural heat may without intterruption diffuse and spread abroad it self And therefore Hippocrates affirms that a moderate Exercise is above all things most necessary to Phlegmaticks and to those whose Constitution or Temper is cold and moist but to hot and cholerick Persons Rest though not Idleness is very fit and commodious But besides this all Learned Physicians agree that both Exercise and Rest if moderate is a special means to preserve the Health and prolong the Life CHAP. IV. Of Sleep ALL Creatures by long fatigues and watching do waste and consume themselves and therefore stand in need of an alternate radical moistness to supply the place of that which is spent and to renew the weakned Spirits Now this is brought to pass by moderate sleeping the commodity and good whereof is that it re-heats and corroborates the Members concocts the Humours augments the Natural Heat fattens the Body heals the Infirmities of the Mind and mitigates and allays the troubles and sorrows of the Heart for whilest we sleep the faculties of the Mind rest and repose themselves and Nature operates more strongly Sleep also facilitates the digestion of the Food which lies in the Stomack and not only concocts it there but also distributes it through the parts of the Body for the Natural heat concenters in the inward parts whereby the Food is the better concocted Lastly sleep removes all lassitude and weariness caused by over-much Watching and therefore 't is called a Rest from all Labour and the peace of the Mind as is manifested in these Verses Somne es tu rerum placidissime somne Deorum Pax animi quem cura fugit tu pectora lenis Curas passa graves multo victa labore But however we must avoid a toâ— prolix and superfluous sleep which is no less peâ—nicious than the other good and commodious for it chills and dries the Body weakens the Natural heat and breeds Phlegmatick Humours whence afterwards proceeds much sloath and laziness and it sends many Vapours to the Head which are oftentimes the immediate cause of Rheums and Catarrhs and is very destructive to gross and fat Bodies in brief 't is neither good for the Body nor the Mind nor for Business he who sleeps too much is but half a Man sleep rendring him in all points like a dead Man except his digestion of the Food for he neither sees nor hears nor speaks nor understands and is absolutely deprived of all Reason the which for the time is a perfect death Superfluous sleep moreover both in sound and infirm Bodies does beget an Asthma or shortness of Breath and is the constant fore-runner and preparative to an Apoplexy Palsie Numbness or Lethargy and to a Fever and besides those other incommodities which it brings along with it it hinders the timely evacuation of the Excrements causing them to remain longer in the Vessels or Guts Sleep ought to be taken at such time as the Stomack is free from all smoaky Food the Vapours whereof arriving to the Brain and finding it cold and thick are congealed and made heavy and then falling down they obstruct the sensitive passages of the Members just as the Rain is formed in the middle Region of the Air by the Vapours from the Earth Now on the contrary too much watching and want of sleep beget over-much heat in the Brain and is the cause of the Anguish of the Mind and of a bad Digestion of the Food for by Watching the Natural heat wâ—â—â—h is called the first or chiefest instrument of the Soul is weakned and quits the concoction in the Stomack leaving it imperfect For the Soul serves the Body whilest we see and move and being divided into many parts is not free but distributes some part of it self to all the Members and Senses of the Body to the Hearing to the Sight to the Feeling to the Taste to the Walking to the Working and to every Faculty of the Body whence being altogether taken up and employed by so many businesses it leaves the Food in the Stomack and hence proceeds the Crudities if Nature does not succour and prevent them by necessary sleep the which is the Rest and sweet Repose of the Animal Faculties Sleep is good for Phlegmetick Persons because it concocts the crude Humours whence afterwards is begot good Blood whereby a Man becomes more warm the Natural heat being increased by the plenty of Blood Sleep moreover is very useful in Cholerick Persons both as to the quiet of the Mind and as to the correcting the Complexion of their Body But it is most of all requisite in Melancholy Men seeing that it is sleep alone can change their Distemper for by sleep they acquire a competent stock of heat and moisture things that are very contrary to their Complexion But it is most of all hurtful to those of Sanguine Complexion However sleep in the day-time and after Dinner is to be avoided by â—ll unless when a Man is compelled thereto by a Custom and Habit or that in the precedent Night â—e has taken but small Rest or when he perceives 〈◊〉 kind of lassitude or weariness through all his Limbs and in such cases he may have leave and especially those who have a weaâ— Stomack and cannot digest their Food and then also they ought not to sleep with their Head declined nor in a Bed but in a Chair with their Head lifted up and then no longer than an hour Now the Diurnal sleep in respect of the Nocturnal is always pernicious chiefly in the Dog-days for then
A TREASURE OF HEALTH BY Castor Durante Da Gualdo Physician and Citizen of ROME WHEREIN Is shewn how to preserve Health and prolong Life ALSO The Nature of all sorts of Meats and Drinks with the way to prevent all Hurt that attends the Use of either of them Translated out of Italian into English By John Chamberlayne Gent. Imprimatur April 5. 1686. Rob. Midgley London Printed for William Crook at the Green Dragon without Temple-Bar 1686. To the Worshipful THOMAS CHAMBERLAYNE of Oddington in the County of Gloucester Esq is Humbly Dedicated this little Book Entituled The Treasure of Health SIR HAving received much dun-e served Kindness from you I cannot let slip the first occasion to publish my Gratitude and Respect to you who not only by your Wisdom and Prudence in difficillimis temporibus in the worst of Times preserved unspotted and untainted your Religion and Loyalty but also by your Temperance Moderation and Sobriety preserved your Health and have prolonged your Life almost twenty Years beyond the usual Age of Man and had happily practised the best Rules and Precepts in this small Treatise long before it was extant in any Language Now that God would please to continue your Health and as you were Born before the beginning of this Century so to lengthen your Life at least to the beginning of the next to the Comfort of your numerous Issue and Relations the Benefit of your Neighbours and Relief of the Poor shall be the constant cordial Prayer of Dear Vncle Your most Affectionate and Humble Servant John Chamberlayne From Trinity-Colledge in Oxford 24 of June 1686. TO THE READER HAving accidentally met with a small Treatise written in Italian wherein is briefly discovered the Quality Choice Benefit Hurt and Remedy of all sorts of Edible Flesh Fish Fruits Herbs Grains and Roots of several sorts of Drinks Sawces c. Moreover of Air Exercise Rest Sleep Watching Repletion and Inanition Bathing Rubbing Venery Passions Affections and Perturbations of the Mind I judged that it might be acceptable and useful to my Compatriots or Country-men to make the said Treatise speak English to the end that every one might know what Rule and Measure he ought to observe in his Diet and manner of Living For although Health is at our Births proposed to us from Heaven yet there is also need of our constant Care and Diligence both tâ— procure and preserve it by our Diet as well as to recover it by Physick when it is lost whereof our Author hath largely treated in another Book which perhaps hereafter may likewise be made English I know well that there have been divers Books of this kind heretofore publish'd but the Method hereof being different from all those and some remarkable things here not found else-where also this Book being of a small price the Reader will take in good part the honest Intentions of the Publisher hereof A TREASURE OF HEALTH CHAP. I. Of Air. THE Air above all things is necessary for the preservation of Health and for the prolonging of our Life for all Animals live and stand in need of a continual refreshment of the â—eart the which is performed by the perpetual â—rawing in the Air whereby the Lungs are in a â—ontinual motion from the hour of our Birth to â—e hour of Death All things else may be avoided â—r some time except the Air which no man can want one hour Now Air compaâ—â—es us about on every side and changes our Bodies more than any thing besides because we dwell continually in it and feed upon this dish every moment And it may justly be affirmed that the Air may be more beneficial and more hurtful than eating and drinking The chiefest way of preserving the Health consisting therefore in the election of a good Air we ought to choose that which is most clear anâ— serene towards the East not subject to darâ— Clouds nor corrupted with the stinking Vapour of Lakes standing Pools Marshes Dunghils Privies Caverns Quagmires or where much Dust is for by reason of the dusty Air about the Garamantes now called Guanguara a Countrey in Africa the Men can scarce arrive to the Age of forty yearâ— And where the Air is naught it consequently happens that the Water is not good the which nexâ— to the Air helps to corrupt our Bodies togetheâ— with the Food which in a thick and gross Aâ— ought to be thin and subtil as in a thin Air ought to be gross That Air therefore is requisitâ— in the conservation of Health which renders thâ— Days light and serene pure and temperateâ— whereas on the contrary the gross thick turbâ—lent and infected does destroy the Health Thâ— naughty and unwholsom Air is the cold and Northern as also the Southern likewise the noctuâ—nal Air especially under the Rays of the Mooâ— and in the open Air And no less pernicious is thâ— windy and tempestuous corrupted with unwhoâ—som Vapours such as is the stinking Putrefactioâ— of dead Animals and other nasty Smells fâ—â— such Air hurts the Head and offends the vital Spâ—rits and with its overmuch moisture and humidâ—ty it loosens the Joynts and disposes them very much to receive all sort of Superfluities as does the Air which fetches a Vapour out of the Dust and is infectious Against which there is great need that we carefully defend our selves for that entring into the Body and obstructing the Passages hinders the circulating of the animal Spirits Choose therefore the temperate Air which is the lucid clear and purest for that does not only cause Health but which is more preserves it a long while by purifying all the Spirits and the Blood chearing the Heart and the Mind strengthens all the Actions easeth Digestion preserves â—he Temperament prolongs Life retarding and â—eeping off old Age. And on the contrary the â—ark and thick Air clouds the Heart troubles the Mind renders the Body heavy and unactive hinâ—ers the Concoction and hastens old Age. The â—emperate Air is easily known if presently after â—un-set it grows cool and if at Sun-rising it soon â—rows hot This Air agrees with all Ages all Comâ—lexions with all times and all seasons and not â—nly the turbulent and windy Air is unwholsom â—ut that likewise which is always still and quiet â—herefore when the Air exceeds in any quality it â—ught to be allayed and corrected with its contraâ—y And if that cannot be done by natural ways â—ought to be prepared artificially so that if the â—ir should be too hot and sultry as it is in Sumâ—er you should sprinkle the House with fresh â—ater or Vinegar for the Vinegar with its coldâ—ess and dryness qualifies the unwholsom Vapours 〈◊〉 the Air and hinders Putrefaction And if they â—row the Floor with Flowers and odoriferous â—erbs which have a moist and humid quality as Violets Roses tops of young Oaâ—s leaves of thâ— Vine of Lettices or Willows Nenufars or Water-Lillies boughs of the Mastick tree and otheâ— cool Leaves and in the mean time you shoulâ— take
City it is shortned Likewise change of Air is sometimes very requisite and necessary though that change should not be made suddenly but deliberately and by little and little And because to the rectifying the Air the Clothes do in some measure contribute defending the Body from it for this purpose wear those Clothes that be warm and dry in the Winter get a Suit of Lamb-skin Fox-skin of a Marten or Ermin and for a good warm pair of Shoes take the skin of an Hare which is very good against the weakness and infirmness of the Hams or else that of a Fox which strengthens all the Members Some make their Clothes of Wool Cotton or Silk for those that are made of Linnen are least of all warm Cover well the Body by Night especially the Head which is the Cell or Domicile of the rational Soul from which are derived many indispositions wherefore one must take great care that the Head be neither too hot nor too cold and there be many that in the Night-time cover their Head close with warm Clothes for whilest a Man sleeps the natural heat retires to the inward parts and the outward parts are deprived of their heat whence they are easily offended by the external Cold aâ—d likewise whilest a Man is awake much heat and many Spirits by the Operation of the interiour and exteriour Faculties ascend into thâ— Head and by that means render it more hot Therefore there is most need in the Day to keep it cool but in the Night warm One must also beware of being too much in the Sun or near the Fire and not to wash the Head too often for these hot things open dilate and rarifie the parts of the Head and more readily dispose it to receive a superfluous humidity In the Winter 't will not be unuseful to sprinkle your Clothes with this sort of Water Take of Iris Florentina or Flower-de-luce Zedoary Spikenard ana one Ounce Storax Mastick Cinnamon Nutmegs Cloves ana half an Ounce Juniper-berries three Drams Behen Amber Musk ana one Scruple Distill all these things with Wine In the Summer take of Rose-water four pounds of the best Vinegar one pound of Red Roses one handful and a half Camphire half a Dram Musk seven Grains Spice of Diambra Flower-de-luce ana one Ounce pound all these except the Spice the Musk and the Camphire and dissolve them all in Rose-water which being put into a Limbeck cover it nine days under Horse-dung You may also make use of this Powder to sprinkle on your Clothes adding Rose-water Take Red Roses Violets ana one Ounce Peel or Rind of Citron Solanum or Night-shade of Myrtle Lignum-Aloes ana one Ounce Camphire Amber ana half a Scruple Musk Behen ana five Grains and make of this a thin Powder 'T is also good to carry Odoriferous things in your Hand in the Summer-time a Sponge dipt in Rose-water or Rose-vinegar and smell to it often or carry with you this Odoriferous Ball Take of Roses one Dram Red Coral four Scruples Water-Lillies one Dram and a half Bole-armoniack one Dram â—â—orax Calamita one Dram and a half Lignum-Aloes two Scruples Mastick one Dram Lâ—danum two Drams Amber Musk ana two Grains these are pounded and so made into a Ball. In the Winter carry a Sponge infusâ—d into Vinegar wherâ—in steep Cloves and Zedoary Or else carry in your Hand this Ball of Amber Take of Ladanum half an Ounce Storax Calamita two Drams Bezoar Mastick ana one Dram Cloves Nutmegs Crocus Dyers-Grains white Wax Lignum-Aloes ana one Scruple Amber half a Scruple Musk dissolved in Malmsey five Grains make it into a Ball. Besides this there is need of defending the Breast and Stomâ—â—k with Lamb-skin or Hares or with a Pillow of Feathers seeing that the Stomack indisposed is the Mother of the Distemper Besides the Clothes which are used for the Head and Stomack make an Odour of Saffron Lignum-Aloes anâ— Amber for these things strengthen the Brain buâ— the Musk is to be left out by reason of its toâ— great Evaporation the hands are to be often covered with Gloves in the Winter made of Fox-skin in the Summer of Hares-skin Kids oâ— Lambs The last thing though not the least to bâ— observed is That with the greatest diligence anâ— care you avoid coldness of Hands or Feet since that infinite Distempers are wont to proceed and flow from thence CHAP. II. Of Motion BEcause Motion is not only requisite to the preservation of the Health but also very needful towards a good habit of the Body therefore after the Air it remains to treat of Exercise the which is a most powerful and prevalent thing to keep us in health being that which purges and drives away the superfluous Humours of the Body which are in such sort dissipated and dissolved that there is no longer need of Physick where this is not wanting There be many sorts of Motion and that is the best which is not violent as Walking but is a regular motion of the Body as being most kindly and most agreeable to the Members but that Motion which is caused in a Coach in a Ship on Horse-back or the like is the least wholsom Some Exercises are strong and wearisom and others moderate light and weak The temperate Exercise is that which contributes much to the Health for it corroborates the natural Health wasts the Superfluities enlivens Youth chears old Age and hinders Fulness fortifies the Senses renders the Body light and agile strengthens the Nerves and all the Joynts for the exercised Parts become more robust This also consolidates the Members aids Digestion keeps the Passages of the Body clear and open so that the smoaky Vapours of the Spirits may find a better and more free issue the which are the chiefest instruments in the conservation of humâ—ne Life being the reason that the Food finds an eaâ—â—â— concoction digestion and assimulation of Parts and finally a cause of the evacuation and expurgation of all the Superfluities The light Exercises are Fishing Fowling and such like Divertisements which chear the Mind and as moderate and temperate Exercise does wonderfully contribute to the Health so overmuch Idleness is very pernicious Rubbings are also exceeding useful for they hinder the Humours from falling into the Joynts and doing it in the right time that is when the Superfluities shall be evaporated from the inward Parts it helps Digestion recreates the Body and opens the Pores whereby the moist Humours and Vapours of the Body obtain an easier passage It also swiftly draws the Blood to the outward Parts it thickens the subtil Bodies and attenuates the gross hardens the soft and mollifies the hard and fiâ—ally confirms the natural heat The quantity of the Exercise reaches so far as the Body can bear without growing too weary that is till you wax hot having a fresh colour and begin to sweat which so soon as you perceive change your Cloaths and dry well all the Members and put on other Cloaths
Lye dry Roses and instead of the Soap take the yelk of an Egg fresh and lukewarm Having washed the Head your next care must be to dry it as soon as you can with warm Cloaths so that there remain 〈◊〉 wetness or moisture for the Brain is naturally most humid and therefore Nature has given it so many vents and passages whereby it may evacuate all the moist superfluities Moreover when you have washed your Head you should beware of exposing it too soon to the open Air and therefore 't is better to wash it in the Evening before Supper but first of all you ought to seek God's assistance by Prayer who is the most skilful Physician both of Body and Soul and without his gracious and benign influence all Medicines are vain and useless Then going abroad begin some easie pleasant Exercise till you perceive a moderate sweat spread it self over all your Body the most robust Exercise is rather to be performed in the Morning than After-noon And here it is worth your Observation that as a temperate use of Exercise does mightily aid and contribute to the preservation of the Health so over-much is very destructive to the Health and so as Motion before Meals is very necessary and wholsom so if done immediately after Meals draws the Humours through all the parts of the Body and the juice which remains as yet raw in the Stomack whence proceed divers and sundry Infirmities After Dinner therefore no Exercise is convenient but a quiet composure and stilness of the Body is most requisite especially for one hour after Dinner after which a little walking is not amiss for the better digesting and jogging down the Victuals to the bottom of the Stomack Lastly those Exercises are best which are performed in the open Air rather than in Houses in the Sun than in the Shade and in the shade either of a Wall or of sweet smelling Arbâ—â—rs are more beneficial than under any roofed place Those that by some Accident or other cannot walk let them ride in a Horse-Litter in a Coach or Sedan so that they may in some manner have exercised themselves before Meals for by Idleness the Stomack is dulled and blunted but by Motion it is enlivened and receives a better Appetite to its Victuals Therefore the Body being sufficiently exercised repose your self to the end that the perturbation ceasing the Heat and the Blood are recreated then you may venture to eat which whilest they are in revolution draw the crude Humours to the Bowels which do thereby remain very much obstructed Besides this we ought not to neglect the Exercise of the Mind for aâ— the Body with Exercise is rendred strong and robust so the Mind is nourished by Studies and acquires fresh vigour and many by a continual Exercise of the Mind have freed their Bodies from the greatest Distempers The Exercises of the Mind are Speculation Singing with Musical Instruments applying your self to some Study as History Theology c. for these things delighting the Mind feed it in such sort that all the Virtues become more strong and better enabled to resist and overcome Infirmities And these Exercises performed at due times that is after a perfecâ— Concoction of your Victuals both nourish and corroborate the Mind and render the Memory quick and lasting and hence proceeds that the Learned Men are most fit and apt to Govern in the Common-wealth But if out of Season it hinderâ— Digestion heaping up and contracting many Superfluities occasioning various Opilations and oftentimes begâ—â—ting putrid Fevers And furthermore if Olâ— Men should be continually-idle without any Exercise Old Age being it self a putrefaction by adding putrefaction thereto they become so much the more putrefied withered and dry but by Exercise they may live a long time whence it happens that we hear this grave Sentence in every ones mouth That the study of Health consists in these things chiefly viz. in not satiating or cloying ones self with Food and in not being averse from Labour and that Exercise Food Drink Sleep c. ought all to be moderate CHAP. III. Of Rest AS an immoderate Exetcise does very much endamage the Health so on the other side does Idleness and over-much Rest which does not only offend the Body but also weakens the Understanding for whilest the Body is in Idleness and without Action it collects many superfluities whence afterwards infinite Distempers arise by Crudities Obstructions c. Idleness consumes and corrupts the Strength extinguishes the Natural Heat and increases the Flegm in the Veins fattens the Body and weakens it Also as by Exercise the Natural heat is increased and the Concoction of the Food is facilitated so by Idleness 't is hindred and extinguished and for this reason Idleness is numbred amongst the chief causes of cold Diseases and the Poet knowing how hurtful to the Health is Idleness says Cernis ut ignavum corrumpunt otia corpus Vt capiunt vitium ni moveantur aquae And Idleness not only corrupts the Body but is also a great cause of pernicious Thoughts as the same Poet says Queritur Aegestus quare sit factus adulter In promptu causa est desidiosus erat However by moderate seasonable Repose the Body and Mind are recreated and refreshed for Quod caret alterna requie durabile non est Haec reparat vires fessaque membra levat And Rest not only to the Body but also to the Mind is sometimes absolutely necessary when they are tyred with Studies Thoughts or Actions according to another Poet Otia Corpus alunt animus quoque pascitur illis In brief without Rest the strength and vigour of the Mind cannot long endure whereas on the contrary Rest and Repose does in a great measure aid and contribute to the Speculation and the profound Invention of Occult things Rest is good after Meals because the Victuals reside in the bottom of the Stomack well united and coagulated â—â—ich always happens after a good Digestion And as to the Flegmatick and those of a cold and moist Complexion Motion is profitable so to the hot and cholerick Rest is most necessary Though it is true that too much Rest called Idleness as is said before is exceedingly destructive both to the Body and Mind but especially to the Mind for it makes Men negligent slothful ignorant oblivious and forgetful and renders them unfit for any Counsel Office or Charge in the Republick Then the Idleness also of the Body makes Men fat lazy sluggards weak and of a pale Complexion cools and extinguishes their Natural Heat increases Phlegm and fills the Body with superfluities begetting cold Infirmities as the Gout both in the Hands and Feet Catarrhs Obstructions of the Bowels Epilepsie or Falling-Sickness and pains of the Arteries therefore when at any time you are necessitated to be in Idleness and by some business or incumbrance you are forced to abstain from all manner of Exercise you must instead thereof observe a slender Diet and that Food which is
than a superfluous and overmuch Waking whereby the Brain is weakned whence many flegmatick Superfluities arise And the Signs of a sufficient Sleep is a Lightness and Agility which spreads it self over all the Body and chiefly in the Brain and the descent of the Food from the Stomach and a desire to ease Nature both of it and of the Urine and a cessation of the weariness caused by the fore-past waking whereas the contrary Signs that is a heaviness of the Body and Belches which savour of the Victuals signifie that more Sleep is required the other not being sufficient And you must know in brief that a moderate Sleep restores the animal Faculties helps the concoction of the Victuals and of the crude Humours causes a forgetfulness of Labour and all sorrowful Thoughts mitigates the grief of the Mind moistens all the Members of the Body restores all the wasted Faculties augments the natural Heat increases the radical Moisture clarifies and strengthens the Sight takes away Weariness refreshing the tired Bodies and keeps back Fluxes and Rheums But if took immoderately it makes the Head heavy troubles the Mind weakens the Memory and all the animal Faculties makes the Body cold multiplies Flegm extinguishes the natural Heat inâ—â—ces a Nauseating makes the Face pale and is hurtful to all flegmatick Distempers Now when a man has taken but small Rest and cannot sleep let him at least take some repose with his Eyes shut which may supply the place of Sleep and is almost as effectual 'T is observable besides That in old Men whose Stomach is cold and Liver hot 't is necessary to begin their Sleep on the left side for so the Stomach is heated and the Food better concocted the Stomach being fomented by the Liver and on the contrary the Liver being cooled CHAP. V. Of Waking WAking is an intension or rather an extension of the Soul and the faculties thereof to all the Parts of the Body which when it is moderate stirs up and excites all the Senses disposes and orders the vital Faculties to their operation expelling and driving forth all the superfluous Humours from the Body but if immoderate and excessive it begets Distempers in the Head corrupts the temperature of the Brain causes Madness kindles the Humours excites sharp and acrimonious Infirmities makes men look lean and hunger-starved of a pale and thin Complexion weakens the concoctive Faculties dissolves the Spirits fills the Head with Vapours makes the Eyes hollow increases Heat and inflamâ—â— the Choler hinders Digestion and causes Crudities in the Stomach because the natural Heat betakes it self to the outward Parts And therefore let this be your Rule that both Sleep and Waking be always moderate CHAP. VI. Of Fulness FRom the eating of Food are collected many Superfluities of which a great part is spent and consumed as we have shewed in its place by Exercise it is necessary therefore by some artifice to drive the remnant out of the Body Now these Superfluities be divers according to the different Places whence they proceed as Spittle Snot Sweat Urine dregs of the Belly and other sordities or filthiness of the Body which if not driven out are wont to beget many Infirmities as Obstructions Feavers Pains and Impostumes for which reason we ought with all diligence to procure their Evacuation for all those Distempers which proceed from Fulness are cured by Evacuation as on the contrary those which are derived from Emptiness are cured by Fulness However superfluous Evacuation is to be forbidden for by it the natural Heat and the Spirits are dissolved for then their vertues are not powerful enough in their operations and the emptiness of the Stomach câ—â—ses the Epilepsie or Falling-sickness We must therefore chiefly advertise you that the Superfluities and Excrements of the Belly and the Urine every day morning and evening or at least once a day be evacuated for it is very necessary for ones health to keep the Body loose and this is most profitable in the pains of the Gout Stone or Gravel in the Kidneys This is done either by Art or Nature with common Glysters or with Oyl alone or with a Suppository of Honey or Salt of Butter or of Soap and you must not suffer these Superfluities to remain too long in the Belly for they are very destructive both to the Head and to all the Body Every time therefore that a man shall perceive any heaviness in his Entrails or in the Bladder or in any other Place where the Superfluities are gathered together and every time that he thinks there is a necessity thereof let him suddenly excite Nature and stir up a desire of sending it forth for we see in many that having for some time retained their Urine they could not afterwards make Water and have caused the Stone Ruptures c. as likewise the keeping back of the Excrements or the Wind have occasioned Cholick pains And therefore the Schola Salerni thus speaks thereof Nec mictum retine nec comprime fortiter anum Et Quatuor ex vento veniunt in ventre retenta Spasmus Hydrops Colica Vertigo hoc res probat ipsa We ought with all our might to avoid the superfluous repletion of Victuals and Drink because they beget and foment many Evils for from the overmuch Fulness the natural faculties in the Stomach are weakned and oppressed as on the contrary being empty it causes the Falling-sickness The Vessels when they are too full of Meats and Drinks are in great danger either that they burst or at least the natural heat is thereby suffocated and in fat and big Bodies a moderate abstinence is very necessary and therefore the Gluttons do not grow at all because their Meat does not digest it self whence the Body is not nourished And therefore the Philosopher being asked Why he did eat so little answered Vt vivam edo non ut edam vivo Or according to the Italian Proverb which is Mangiar e ber per viver far mistiere Ma non gia viver per mangiare e bere That is We do not live to eat but eat to live For how many men be there who being superfluously full are in the end choaked and killed thereby and nothing is worse than overmuch stuffing or cramming ones self in such time when things are all plentiful and it is often seen that many who in a dearth or scarcity wanting Victuals when things grow cheap and abound do presently kill themselves by too greedily eating If therefore at any time by a disordinate and irregular Appetite you should chance to over-eat your self and that you perceive a nauseating and heaviness in the Stomach which is occasioned either by the quality or quantity of the Food then presently endeavour to vomit it forth the which cleanses the Stoâ—ach and takes away the heaviness of the Head â—o less ought we to avoid too much abstinence from our Food for as too much fulness suffocates the natural heaâ— so emptiness dissolves it whence afterwards
divers and sundry Infirmities proceed CHAP. VII Of Baths BAthing is one kind of Evacuation for being made of hot Water they heat and moisten take away all weariness lessen the repletion or fulness of the Body ease and mitigate the pains mollifie fatten are good for Children and for old persons before Meals because they draw the nourishment to their Members and corroborate them and contribute to the dissipating their Superfluities and driving them forth and the Excrements of old persons being salt Bathing does temperate them The bathing in Wine is good for the pains in the Joynts and Nerves the Palsie Tremblings Bathing in Oyl does wonderfully contribute to the healing of the Spasmus Cramp or convulsion of the Nerves in old men as also against Cholick pains gravel in the Kidneys and stoppages in the Urine Coming out of the Bath you must dry your self with a hot Towel in the Winter afterwards anoint all the Body with the oyl of sweet Almonds or of Anise or Camomil then pare the Nails and shave the soles of your Feet The Senses are also comforted and strengthned in a sweet smelling Bath wherein may be boyled a sprig or two of Sage and with this hot wash your Hands and Eyes oncâ— or twice a day Old men ought also to be often chewing of Sage first washt in Wine which to the Teeth and the Nerves is exceeding good We must take heed too of staying too long in the Bath for that weakens and dissolves the Strength confounds the Intellect causes Nauseating Vomits and the Syncope or swooning Fits whereas staying in no longer than is necessary it opens the Pores of the Skin draws the nourishment to all the Members begets an Appetite attenuates the gross Humours diminishes the Repletion dissolves Windiness takes away Weariness mitigates Pains provokes Sleep binds the Belly 'T is bad for fat men for in them it collects the Humours and afterwards attracting them to each part of the Body causes Impostumes In short going to the Bath remember that Balnea Vina Venus corrumpunt corpora nostra Conservant eadem Balnea Vina Venus Et Siquis ad interitum properet via trita patebit Huc iter accelerant Balnea Vina Venus CHAP. VIII Of Rubbing FRictions or Rubbings are very useful for the conservation of the Health and chiefly for old men and the operation and effects which proceed from thence are very great for they hinder that the Humours do not fall into the Joynts and help Digestion and if performed in due time that is having first eased the Body of its Excrements chears the Body opens the Pores whereby the Superfluities are more easily evaporated because it swiftly draws the Blood to the exterior Parts thickens the slender Bodies and attenuates the big mollifies the hard and hardens the soft and finally kindles and corroborates the natural Heat and excites the vital Faculties whence the distribution and concoction of the Food is more easie and ready And the Rubbing ought to be performed until it shall become delightful and pleasant and 't is very convenient for old men in the Summer and Autumn if they first void the Excrements out of the Bladder and Belly if old men by reason of their weakness or some occupation cannot perform any Exercise instead thereof let them use short and moderate Rubbing as is said before It would be no hurt moreover if at Spring or in the fall of the Leaf after the Equinox with the counsel and advice of some learned and able Physician you purge your self of those Superfluities which remaining behind do often give one some annoyance in Summer or Winter CHAP. IX Of Venery THE chief end of venereal Pleasures and carnal Copulation ought to be the procreation of Children which likewise is to be performed with none but a lawful Consort joyned by holy Matrimony and its use also ought to be moderate and so it glads the Heart of man stirs up the natural Heat makes the Body light mitigates the passions of the Mind enlivens the Spirits and Senses But the immoderate Venery weakens the Stomach the Head all the Senses the Sinews the Joynts and hastens Death Those who desire to live chastly without a Woman let them have recourse to Fasting Let us seriously consider what a wonderful invention of Nature it is to conserve the Species by Generation or begetting of new Animals it being very reasonable that every one should give to another that Life which he hath received from his Progenitor and thereby obtain or procure that his Child should render to his Father when he is weak and old that which the Child hath received from him that is nourishment and sustentation CHAP. X. Of the Accidents of the Mind THE Passions of the Mind have great power and do much contribute to the changing of the Body because they make a stirring and motion in the Humours and in the Spirits and these motions immoderate and sudden are raised from the Center of the Body to the Circumference as Anger Joy c. or from the Circumference to the Center as Fear and the like from whence proceed great motions of the Spirits and therefore we ought carefully to avoid such Passions since it dries the Body and alters it too much troubling it and changing it from its Natural Complexion and therefore Plato calls these the Infirmities of the Mind viz. Anger Joy Sorrow Melancholy Anxiety or Anguish Exclamation Fury Violence Brawling Contention Hatred Envy Perplexity Fear Shame unpleasant Thoughts unbridled Desires Boldness Incontinence Importunity Iniquity Ambition Distrust Hope Despair c. All which Passions besides the great hurt they do to the Body do also very much offend the Mind for Anger and over-much Sorrow afflict the Spirits dry the Bones extenuate the Flesh inflame and burn the Body putting it into confusion out of its natural state whence afterwards proceed many evils as Catarrhs and Fluxes in the Joynts although these Passions when they are moderate are sometimes good for Men and does not a little contribute to their Health For Example Anger excites and increases the Natural heat and oftentimes it is good to be Angry to repair that Natural heat and to collect the Blood in the Veins and therefore in cold Infirmities Anger is to be stirred up as on the contrary in hot it is to be avoided Besides this the Passion of the Mind to wit Melancholy weakens the Digestion whereas Joy and Gladness fortifies it And this is the chiefest and truest Reason why Men more than all other Creatures are exposed to Crudities because the Beasts and irrational Animals although they eat to satiety nevertheless do not hinder the Natural Virtue which concocts the Food for the concoctive virtue and the appetitive is equal in them but Men by their divers thoughts and perturbations of their Mind divert this Virtue from its Operation and though they eat moderately yet they fall into Crudities whence proceed many Infirmities and therefore a Man by all possible means to avoid
Instruments because without it neither healthy nor unhealthy distempered nor indistempered are able to live therefore there is no question but that the use of Food is absolutely necessary for our Bodies being in a continual Flux which every hour and every moment of time does consume and dissolve the Spirits of the Body and likewise the Humours and the solid parts if another like substance instead of that which is dissolved is not introduced Death will in a short while follow thereupon to supply which defect the Almighty Creator of all things by his great Benevolence has provided for Men Meats and Drinks and to the end that by Food may be restored all that which was wasted from the more dry substance and with Drinks all that was diminished from the Humid substance In Food therefore it is considered the goodness the quantity the custom the choice the order the time the nature the place and the Age. First therefore the Goodness and therefore that is good Food which is light and of subtil Digestion easily concocted and in a short time descends from the Stomack and is of good Juice that Food is of good Juice which begets good Blood and good Blood is that which is temperate in the first Degree not too thin nor too thick not sharp nor biting not bitter not salt nor sour The good Food is that which is easily digested and such are those that have a tender substance and are easily dissolved as Eggs flesh of small Birds to wit of Pheasants Hens c. but those Foods are of a difficult digestion which have a contrary substance such as are Foods made of Paste or Dough unleavened or hard Bread Coleworts Old Cheese Beans Lupins Garlick Onions and the Entrails of Birds or Beasts such things are to be avoided Choose therefore those Foods which with their wholsom and laudable Juice restore the radical Moisture or else let them not be gross and excrementious For the Natural Heat if weak especially of Old Men cannot digest Meats of an heavy and gross substance and on the other side let not the Meat be weak that is of small Nourishment for such cause a shortness and diminution of our Lives The Quantity of Foods is corrupted by the abundance of it for so much Food ought to be taken as the strength can conveniently bear that is whereby it may be restored and not over-loaden or prest down and that may be easily digested for the Natural heat being weak and infirm it cannot be concocted and thereupon follow many Distempers and therefore 't is said those that eat large Meals ought not to be merry and jocond for though they do not find the punishment thereof at present yet they can never long escape the danger Let therefore the use of Foods be moderate for as Gluttony is destructive so an extraordinary abstinence is no less hurtful He therefore that studies the preservation of his Health let him never eat to satiety but so that after Dinner he may perceive some relicts of an Appetite remaining for he that does otherwise shall suffer all Acids cholerick Fluxes above and below a loathing of your Food a loss of the Appetite heaviness of the Head pain of the Stomach Obstructions of the Liver and the Milt Dissentery or Bloody-flux and finally Malignant Fevers And therefore it is better always to leave something to Nature for those which fill themselves too much do greatly endanger their Lives and thereby either the Natural heat is suffocated or some Vein is broken for from too much Food proceed several Infirmities and from those Infirmities Death Observe therefore in every thing but especially in your Diet this good and laudable Proverb viz. Nequid nimis Too much of one thing is good for nothing which ought to be a Maxim not only for the Sick but also for those that are in Health and the former ought always to observe a strict Rule and Measure of their Diet for different Infirmities require different measures of Food for in long and Chronical Distempers there is need of a more hearty and large Diet whereas a more slender is requisite in sharp and acute Distempers or when the Disease shall be in its height and prime it is good to use an harmless and least nourishing Food but we ought always to observe how much the strength can bear and how long it is able to subsist with this sort of Food The Quality of the Food as well in Healthy as in Sick Persons is known by the Complexion the which in the former is to be preserved by Food of a like temperament but in the latter that is in distempered People Food of a contrary quality is requisite so that with a moist Complexion dry Meats do agree and on the contrary moist Foods with a dry temperament and therefore moist Foods are convenient for those that are of a moist Constitution as Children or for those that are troubled with some dry Distemper to wit Fevers or Agues Such Foods therefore are to be chosen which according to the variety of each Complexion is convenient Let those of a Sanguine Complexion avoid hot and moist Meats and such as beget much Blood let Cholerick Persons shun such Food as produces Choler and so likewise the Phlegmatick and Melancholy Men let them defend themselves from those things which beget the like Humours and therefore the Sanguine and Cholerick Men are to abstain from all sweet things as Honey Sugar Butter Oyl Nuts and the like and rather to make use of Vinegar Verjuice the sour Juice of Limons Citrons and Pomegranats Moreover the Food ought not to exceed in any quality for those which exceed in heat dry up the Blood as Sage Pepper Garlick Nasturtium or Water-cresses and the like and if that heat shall happen to be watry as in Melons it causes putrefaction and if poisonous as in the Mushromes it often kills a Man if moist it putrefies and opilates and if the heat shall be dry it consumes and weakens the Body But if the Food is too cold it mortifies and congeals as Lettices Purslain and Cucumbers The fat and oily Meats loosen the Belly moisten and increase Flegm makes over-much sleep and hinders Digestion Sweet Foods cause Obstructions the bitter do not nourish at all but dry the Blood the salt heat and dry opilate and are hurtful to the Stomach the sharp by their heat fill the Head and disturb the Mind as Leeks Garlick and salted Meats The rough and astringent bind and obstruct and beget melancholy Blood the sharp causes Melancholy hurt sinewy Members and therefore do hasten Old Age. The Use and Custom in our Diet is of great moment whence the Ancients affirmed that Vsus est altera Natura Custom is a second Nature Wherefore as in the Food it is good to have respect to the Temper so it is no less necessary to observe the Custom the which is one of the principal Roots and Foundations in the preservation of the Health
Commodity Chich-pease are of a great Nourishment apt to loosen the Belly and provoke Urine to beget Milk and Seed whence they excite Venery provoke the monthly Courses and the Cicer arietinum more strongly provokes the Urine than all the rest cleanses the Liver removes the obstructions of the Milt breaks the Stone causes good Colour contributes to the Lights purges the Breast clears the Voice and facilitates Child-birth Hurt Chich-pease do indeed nourish greatly but they are windy and if eaten fresh or ill boyled beget many Superfluities in the Body and in the Intestines or inward Parts and are hurtful and very pernicious to the Reins and the Bladder Remedy They are less hurtful if they be steept in Water during the space of one whole night to soften them and boyling with them Rosemary Sage Garlick and the Roots of Petroselinum or Stone-parsley by some called wild Alexander but you must rather use their Broth than the Pease themselves with boyled Wine mixed therewith and Cinamon but it must be eaten in a small quantity CHAP. XX. Of Beans Name IN Latin Faba in English Beans Choice The Bean is that which is big and clear shining without Spots and is not Worm-eaten Qualities It is cold and dry in the first degree but the green are cold and moist and they are but little more than temperate in cooling and drying they bind loosen cleanse fatten and are windy Beans are good at the cold time of the year for the Countreymen and the fresh are good for those whose Stomach is hot Commodity Beans are very nourishing purge the Breast and the Lungs and therefore are good for the Cough and make the Voice clear The Decoction thereof being drunk hinders the Stone in the Kidneys and Bladder and the Bean by a certain propriety and quality thereof hinders the Distillations and Defluxions from falling into the Breast which would cause great Coughs it provokes Sleep and is good against the Megrims Hurt It breeds soft and spongy Flesh having the same effects in Flesh as Corn in Pyes or Puddings it swells the Body begets cholick Distempers troubles all the Senses renders the Wit gross and stupid causes turbulent Sleeps and full of trouble The green do cause very much Excrement and nourish more lightly hurt those which are troubled with Pains in the Head beget Windiness gross Humours and Obstructions Remedy The French-bean is the most secure and least windy The Favetta or Small-bean much used by the Italians in Lent fryed with Oyl is least windy Beans boyled with Salt Origan and Fennel is very good as likewise if you boyl them with an Onion or eat that raw with them If you boyl them without their Husks with Leeks adding thereto Saffron Pepper Cinamon or Cummin these things take away their Windiness and do not puff up but are more easily digested In short they ought to be corrected with hot and attenuating things CHAP. XXI Of Lupins Name IN Latin 't is called Lupinus in English Lupins or Kidney-beans Kinds There be two sorts of Lupins Garden-Lupins and wild but these latter are not used in Food Choice You must choose those which are found large and heavy Qualities The Lupins are hot and dry in the second degree Commodity The Lupins that are first boyled and afterwards beaten in Water nourish best and thus eaten they excite the Appetite and take away the nauseating of the Stomach they kill the Worms open the obstructions of the Liver and Milt and make one have a good Colour The Bread is good wherewith the flower of Lupins and Beans is mixed sweetning first the Lupins and drying them in an Oven afterwards pounding them for this being added to the flower of Wheat makes excellent Bread easie to be digested and wholesom if it be made and preserved well Hurt They beget gross Nourishment and are of themselves hard to be concocted being of an hard and earthy Substance Remedy First boyled and afterwards beat in Water they are less hurtful especially eaten with Salt or some Spice CHAP. XXII Of Pease Name IN Latin Pisum in English Pease Choice The fresh and tender are the best and not Worm eaten Qualities The fresh are cold in the second degree and dry in the first and moist temperately They dry something less than Beans and refresh nor are so windy as Beans and have not much of an abstersive faculty Commodity They beget good Nourishment and they are eaten as the Beans but they are different in this that Pease are not so windy or abstersive and therefore are not so easily evacuated out of the Body as Beans but boyling Beets with them they loosen the Body The fresh or green Pease are very pleasant to the Taste stir up the Appetite cleanse the Breast expel Coughs they are good for an Asthma and all the Distempers of the Breast these fresh may be dryed in the shade and eaten in Winter for they are very agreeable to the Palate Hurt They beget Windiness The fresh Pease eaten with their Cods are laxative cause Sighs and induce strange Thoughts they do not digest very well and are hurtful to those that have weak and loose Teeth Remedy Let them be well boyled with Salt and with much Oyl afterwards sprinkling a little Pepper on them and juyce of Orange or other sharp Fruits but oyl of sweet Almonds is the true sawce of Pease CHAP. XXIII Of Rice Name IN Latin Oriza English Rice Choice The largest and whitest Rice is counted the best Qualities It is hot in the first degree and dry in the second it is something costive and moreover it stagnates is abstersive and has a kind of sharpness in it Commodity Rice is boyled in fat Broth whereby it nourishes sufficiently and is pleasant to the Palate It binds the Body cures Fluxes is a temperate Food and it fattens a man boyled with Milk it is more nourishing It is good for the Pains in the Stomach and griping of the Guts if it be boyled with Oyl or Butter being seasoned with Almonds and Milk and Sugar it increases the Seed nourishes better but it is gross and difficult to be digested given to Hens it will make them lay more Eggs. Of the flower of Rice the white part of the flesh of Capons milk of Almonds juice of Oranges and Sugar hereof is made by the Italians a pleasant Food call'd Bianco mangiare or White-meat Hurt Rice being too long time used causes Obstructions and being windy is hurtful to those that are troubled with Cholick pains Remedy The badness of Rice is removed if you first wash it and infusing it into the decoction of wheaten Flower after boyl it in fat Broth or in Cows milk or milk of sweet Almonds putting thereto Sugar and Cinamon it is good in the Winter for Labourers and young men but to old and flegmatick folks it is very hurtful Advertisements concerning Herbs ALL Herbs are of a slender Nourishment and of a naughty subtil Juyce and watery having many Superfluities and
Drunkenness and mitigate the cholick Pains they cure the Asthma or shortness of Breath drank with Water of Barley or Honey they expel the Cough cause a good Voice and make Women fruitful The Heads boyled in two Waters bind the Belly and are good against the Tenesmus Hurt Being eaten raw they beget Windiness offend the Head cause frightful Dreamâ— dim the Sight burden the Stomach and hurt the Ulcers of the Reins and Bladder They cause the Head-ach beget naughty Humours and corrupt the Gums and the Teeth Remedy By boyling them twice and putting them in fresh Water their Hurt is taken away You must eat with them Lettices Endive and Purslain they are the â—ood of Plow-men and of those which labour much They are to be eaten after all other Meat CHAP. LXI Of Radishes Name IN Latin Raphanus and Radix in English Radish Choice The best Radishes are the tender and sharp which have been first nipt by the Frost and those which have a black skin are the sweetest Quality The Radishes are hot in the third degree and dry in the second they are digestive cutting abstersive and rarifying Commodity Eaten they provoke the Urine mollifie the Belly expel the Stone and Gravel from the Kidneys and Bladder Radishes are pleasant to â—he Stomach cutting them to pieces and putting them in Water with Salt they increase the Milk and make the Drink relish They are good against the poyson of Mushrooms boyled they are good against old Coâ—ghs and eaten after other Food they move the Body Hurt They make the Body lean they cause Windiness and move stinking Belches They are of a slow Digestion offend the Head breed Lice hurt the Teeth and the Eye-sight increase the pains of the Sinews and Arteries and do cause Hoarsness Remedy Being well washed in Water and afterwards eaten with Salâ— they become less hurtful Eaten after Supper they do not help Digestion as many have thought but the party that eats them remains thereby prejudiced though it is true that Radishes agree best with them whose Stomach is hot and not apt to beget Windiness after Suppeâ—â— They are good in cold weather for young men and those that labour much but very unwholesom for others CHAP. LXII Of Scallions Name IN Latin Ascalonia in English they are called Scallions Choice The red hard little and sweet are the best Quality They are hot almost in the fourth degree and dry in the second Commodity They are very good to waken and excite the Appetite which is weakned by a superfluous Heat they are good to make the Drink relish more savoury they increase the Seed and stimulate carnal Copulation Hurt They cause Windiness multiply the gross Humours make the Head-ach they procure Thirst and raise a desire to sleep offend the Eye-sight and make the Tongue rugged And you must have a care of using them too often for they hurt the Nerves whence they are very hurtful to old and Epileptick men Remedy They are first to be squeez'd well and afterwards steept a little in Water then season them with Vinegar Oyl and Salt adding thereto a little Sage and Parsley hereby they become more sweet and nourishing less windy and easier digested but they require little boyling They agree with hot Complexions CHAP. LXIII Of Tartufoli Name IN Latin Tubera in English or rather Italian Tartufoli which because they are but lately known in England it will not be amiss to give a short description thereof It is then a certain Excrescence within the ground without any Root or Stalk but always hid under ground therefore to find it the Italians lead a Hog in a string who as soon as he smells them for the Tartufoli are of a strong smell will stop and dig with his Snout and then he that leads the Hog digs out the Tartufoli Choice The male that is the black are bettâ—r than the wâ—iâ—e which are the female as likewise the thickest and biggest with a hard skin let them be also fresh not putrid but of a good odour Quality They are hot and dry in the second degree and suck up all the sawce whereunto they are put Commodity Being eaten both boyl'd and raw they are pleasant to the taste for they have the smell of Flesh They excite venereal Desires and multiply the Seed they are of a gross Nourishment though not bad Chesnuts roasted under the ashes afterwards cleansed and boyled in a Skillet with Pepper Oyl the juyce of Oranges with a little Salt are very good eaten after to qualifie the Tartufoli The Tartufoli dryed and put into a Chest or Trunk where Cloaths are do impart to them no unpleasant odour Hurt They are windy melancholick destructive to the Nerves Head and Stomach They cause bad Breath and being used too often beget Apoplexies and Palsies and are hard to be digested those that are sandy are naught for the Teeth Besides there be some of them which suffocate as the Mushrooms do they cause pains of the Stone stoppage of the Urine and bring the Gout Remedy They are to be washed with Wine and afterwards boyled in fat Broth with Cinamon and let pure good Wine send them down but they must be eaten at the end of the Meal Advertisements concerning Fruits ALthough Fruits are not to be reckoned amongst nourishing Food seeing that their nourishment is but little and that they are apt to breed putrified Blood and are full of many Superfluities nevertheless they being used for other Commodiâ—ies and Benefits in a manner physically we conclude that they must not be used too often nor too much at once for that which is taken physically and not for nourishment ought to be used in a small quantity and seldom Now the first benefit which we receive from Fruit is That they mitigate the Choler extinguish the heat of Blood refresh and moisten the Body Therefore they are to be eaten before other Food and you must drink after them Wine mixt with Water to the end that they may pass the more readily to the Veins and refresh and therefore in Summer they best agree with cholerick and sanguine Complexions The second good is That theâ— loosen the Belly and therefore they are to be eaten in the beginning of the Meal and you must presently eat other Food after them But betwixt these Fruits and your Food some small time ought to intervene such are Grapes Figs Plumbs Mulberries Peaches and Cherries The third good is That they bind the Belly and to do that they are to be eaten before Dinner such as are Cornels Quinces Service-berries Medlars c. But they must not be eaten in a great quantity because they are very difficult to be digested and are of naughty nourishment But in short for the use of Fruits take these following Rules I. That all Fruits are to be avoided by gouty folks especially moist watery and viscuous Fruits for they are full of Vapours II. That all fresh and moist Fruits are worse than the dry III. That the
they become very unwholsom and naught for those that are troubled with Cholick pains and windiness because they beget cold Blood and augment the said Distempers They are also no less pernicious to such as are grieved with the Gravel in the Kidneys and difficulty of Urine for the wild beget gross Humours and the sour offend the Nerves are naught for Epileptick folks and those that are vexed with the Tenesmus Remedy They are less hurtful being eaten after all other Food raw but let them be fully ripe or baked with a good deal of Sugar drinking after them good Wine or else stew them in Wine with Sugar and Cinnamon whereby they are easily digested and do not offend the Stomach but be sure you drink Wine after them For Sine vino sunt Pyra virus They are good in Autumn and Winter for all except very old and phlegmatick Muscadine Pears are to be eaten before other Food for otherwise they putrefie and cause continual Fevers CHAP. LXXIII Of Service-Berries Name LAtine Sorbum in English Service-berries Choice The best are the biggest odoriferous throughly ripe without corruption and which for some time have been hanged up in the Air or ripened in the Hay Qualities The Service-berries are astringent like the Medlars but with a more weak effect They are cold in the first and dry â—n the third degree Commodity Being eaten 〈◊〉 â—re Meals they stagnate all sort of Fluxe◠〈◊〉 â—â—en they are eaten after Meals they câ—◠〈…〉 â—â—th comfort the Stomach and â—â—op superfluous Vomiting Hurt They hinder Digestion if eaten too much burden the Stomach bind the Body and beget gross Humours Remedy They are to be used rather in Medicines and Physick than in Food and after Medlars the best thing that you can make use of is to eat a few Beans or as some say a little Honey They are good in Autumn and Winter for Young Men and all that are of a Sanguinâ— Complexion but it is requisite that they be eatâ—â— moderately for otherwise they breed naugâ—â—â— Blood CHAP. LXXIV Of Grapes Name IN Latine Vva in English Grapes Choice The best are the white ripe and sweet Grapes with a tender skin and without stones Qualities The ripe Grape is hot and moist in the first degree the sour is cold and dry Commodity It nourishes exceedingly makes a Man quickly fat as is seen in those that keep and look after the Vineyards it refreshes the inflamed Liver provokes Urine increases the Venereal Appetite It is also very good for the Breast and Lungs profitable to the Stomach and all pains of the Entrails to the Kidneys and Bladder Those that have no stones are better than the rest and excellent for the Cough Hurt Grapes cause windiness trouble the Belly beget Cholick pains bring Thirst and make the Body swell and torment the Milt the sweet fatten the Liver which is sound but hurt that which is hard the sour nourish less bind the Body and increase Catarrhs Grapes preserved a long while hurt the Bladder Remedy Grapes eaten before Meals are less hurtful as also by eating with them Pomegranats Oranges and other sharp Food the white Grape is less hurtful than the black and if for a few days you hang them up they lose their windiness and become better CHAP. LXXV Of Almonds Name IN Latine Amygdala in English Almonds Choice The best are the sweet and fresh not spoiled by Age and growing in hot places Qualities The sweet Almonds are hot and moist in the first degree the bitter Almonds are dry in the second degree more abstersive and opening more strongly purging the passages of the Bowels and attenuating the gross and viscuous Humours Commodity The sweet Almonds nourish sufficiently fatten the Body help the Sight multiply the Seed make spitting easie purge the Breast and cause sleep augment the substance of the Brain clear the passage of the Urine remove the obstructions of the Liver Milt and of all the Veins make smooth the Throat cleanse the Breast and the Lungs their Oyl is good for Cholick pains and the Pâ—ssions of the Breast the green are eaten in the beginning of the Spring they excite the Appetite and take away the loathing of Women great with Child They are also eaten in Summer with a little Sugar when the kernel is tender and then they are soft and delicate The bitter are a good Remedy against Drunkenness before Meals you may eat â—ix or seven of them eaten they are Poison to Foxes and in all Physical uses they are better than the sweet And whereas these latter are more delicious and pleasing so the former are more wholsom Hurt If you eat them when they are very drâ— they are of a hard and slow digestion remaining a long time in the Stomach they cause the Head-ach and beget Choler Remedy Let the Almonds be eaten in Summer when they are as tender and soft as Milk or else Almonds with the skin blancht and a great deal of Sugar with them which makes them digest quickly those that are eaten with the skin are very hardly digested therefore let them be peeled and well cleans'd They are good at all times for all Ages and Complexions but prepared with Sugar or Honey CHAP. LXXVI Of Oranges Name IN Latine Aurea Mala in English Oranges Choice The best are those that are very heavy and fully ripe with a smooth skin and of a pleasant and middle taste for the sweet are too hot and the sour too cold which offend the Stomach Qualities The Peel is hot and dry in the beginning of the third degree the Pulp that is the substance of the Oranges is cold and dry in second degree the Kernels are hot and dry in the second degree The sweet are temperately hot and are good for the Breast others are sour which are cold in the first degree others are of a middling taste betwixt sweet and sour which are cold and dry temperately Commodity The sweet Oranges eaten before Meals are good for the Stomach at all times and are pectoral they are wholsom for Melancholick and Rheumatick Persons and take away Obstructions The sour Oranges quench the Thirst and awaken the Appetite their Juice sprinkled on roasted Meats or fryed Fish give them a pleasant relish with Sugar they must be eaten before Meals as China-Oranges Others are neither sweet nor sour and these are grateful to the Palate and Appetite they are excellent good in Cholerick Fevers they make the Throat smooth and take away Thirst The powder of their skin dryed is very good to kill the Worms and being taken in Wine preserves the Body from the Plague Hurt The sour or Sevil-Oranges do strongly bind the Body and cool the Stomach contract the Breast and the Arteries the sweet increase the Choler in burning Fevers Remedy The hurt and malignity of the sour Oranges is easily repaired and mitigated by using therewith Sugar or eating after them their Peel candyed which being thus eaten in a small quantity are very good
for the Stomach The China-Oranges are good at all times for Old Men and the sour in hot Weather for Young Cholerick and Sanguine Men and especially in Pestilential Fevers CHAP. LXXVII Of Chestnuts Name IN Latine Castaneae in English Chestnuts and Marroons Choice The best Chestnuts are the biggest and therefore the Marroons are the best and after they are gathered they are to be kept a long while whereby they become more savoury and wholsom Qualities Garden-Chestnuts as well as wild are hot in the first degree and dry in the second they are also very astringent Commodity Being windy they provoke Copulation they afford large and wholsom Nourishment they cure the Flux and mingled with Honey and Salt they heal the bitings of Mad Dogs when they are roasted under the Ashes they stop Vomiting In places where there is but little Corn they dry them and smoak them in the Chimney afterwards they cleanse them which thus prepared serve instead of Bread Chestnuts lightly roasted under the Ashes afterwards boyled in a little Skillet with Oyl and Salt adding thereto Pepper and the Juice of Oranges And they are used for Tartufoli or Testiculi Terrae much eaten in Italy and Spain Hurt Being eaten over-much in Food they cause the Head-ach bind the Body are hard of Digestion cause windiness especially if eaten raw Remedy They are less hurtful if roasted on the Coals and cover'd a little while under hot Ashes and afterwards eaten with Pepper and Salt or Sugar which is good for cholerick as with Honey for flegmatick men The boyl'd are better than the roasted for they acquire a suffocant quality from the smoak they are good in cold weather for all Ages and Complexions provided they be well boyled and taken in a small quantity drinking good Wine after them CHAP. LXXVIII Of Lemmons Name IN Latin Mala Limonia in English Limons Choice The best are such as have the smell of a Citron that are very ripe and of a good colour having been Stazati of the Trees Qualities The little as well as the great are cold and dry in the second degree but the biggest excel the rest both in Juyce Peel and Substance Commodity They have the same vertue as the Citrons but more weak Their juyce excites the Appetite stops Vomiting cuts the gross Humours and resists malignant Fevers and kills the Worms the juyce of the sowr Lemmons taken to the quantity of an ounce and mixt with Malmsey sends out the Gravel of the Kidneys the little ones have the same effects but more strongly If they be cut in pieces and eaten with Rose-water and Sugar they cause a good Stomach and give a pleasant relish to the Drink and also break the Stone in the Bladder They are also eaten instead of a Sallad cut in pieces with Water Honey and Vinegar having the same Effects as is said before Hurt They are a great cooler of the Stomach beget cholick Pains and cause Leanness breed melancholick Humours for with their sharpness they bite the Stomach nourish little and strongly bind the Body Remedy They are to be used in a small quantity without the Peel steept a little while in Water then eaten with Sugar and Cinamon they are not good for cold Stomachs they are good in hot weather for young and cholerick and are naught for old and flegmatick men CHAP. LXXIX Of Pomegranats Name IN Latin Punica mala in English Pomegranats from the many Grains which are therein contained Choice The best are such as are large ripe and easie to be peeled and the sowr for they have juyce enough Qualities The sweet are hot and moist temperately and pleasant to the Stomach the strong and sowr are cold in the second degree and those of a middling taste and indifferent nature are very dry Commodity The sweet are good for the Stomach the Breast and the Cough and increase venereal Desires the sharp and sowr are good for the Liver and burning Fever refresh and cool the dryness of the Mouth extinguish the Thirst and moderate the iâ—â—at of the Stomach Their Wine and Syrup is good for the same purpose strongly quenches the Choler and hinders the Superfluities from dispersing themselves through the Bowels keeps down the Vapours from the Head and provokes Urine The Peel of Pomegranats dryed is very good to be put in a Trunk amongst Linnen and Cloaths for it gives them a sweet smell and preserves them from Moths Hurt The sweet Pomegranats cause Heat and Windiness and therefore their use is forbidden in Fevers the sowr are enemies to the Breast and offend the Teeth and the Gums Remedy The one sort of Pomegranats qualifie the malignity of the other and therefore the grains of the one and of the other are to be mixed together whereby of two such Contrarieties is made one excellent Temperament or else eating a little Sugar with the sowr but after you have well suckt all the grains you must spit them forth The sweet are good in Winter for every one but the sowr only in Summer and then too for young cholerick men but they are naught for old men because they contract their Breasts Their juyce is not to be eaten alone but as sawce with Food the middling sort are eaten after Meals with Sugar or Salt whereby are represt the Vapours which would ascend into the Head CHAP. LXXX Of Filberds Name IN Latin Nux Avellana ab Avello a Town in Campania in English Filberd Choice The Garden-Filberds are better than the wild also the red big and not much covered full of moisture which are not rotten nor worm-eaten the long ones are more pleasant to the taste than the round Filberds Qualities The fresh are temperate in the first degree but the dry are hot and dry almost in the beginning of the second degree Commodity They are more nourishing than Nuts increase the Brain and two or three of them eaten at the beginning of the Dinner are good against the Pains and Gravel of the Kidneys being eaten with Rue and dry Figs to Breakfast they preserve the Body from the Plague The round are covered as the Corianders are most pleasant and grateful to the Stomach Hurt They are very hardly digested yet are not at all disagreeing with the Liver they cause Windiness beget much Choler and Pains in the Head especially if you eat too great a quantity of them and too often Remedy You must eat such as are very fresh and in the Summer steept in Water with a little Sugar on them and the dry only in Winter young men and such as labour or have a strong Stomach may eat them often The sugred Filberds are least hurtful CHAP. LXXXI Of Walnuts Name IN Latin Nux Juglans in English Nuts or Walnuts Choice The best Nuts are the big long ripe and which are fresh not old nor corrupted within Qualities The fresh and green are hot and dry in the first degree the dry are hot in the third degree and dry in the second but
seasoned with Salt or with Spice or else a little old Cheese CHAP. LXXXVI Of Cherries Name IN Latin Cerasa in Engish they are called Cherries Choice The best Cherries are such as are of an hard substance Let them be fully ripe the watry Cherries are to be avoided for they are cold and do easily putrifie the sowr Cherries are more wholsom Qualities The sweet are cold and moist but the Carnation or sowr Cherries are more cold Commodity The sweet move the Body and are easily concocted by the Stomach being eaten in the Morning they quench the Thirst refresh and provoke the Appetite The dry are astringent chiefly the slimy and viscuous and are very pleasant to the Stomach because they extinguish the burning heat of the Choler and cut the viscosity of the Flegm and make a man have a good stomach to his Victuals especially if they be boyled with a good quantity of Sugar upon them Hurt The sweet are enemies to the Stomach especially the watry begetting in the Belly viscuous and putrid Humours for they quickly putrifie and swell the Stomach with the wind which they beget if you eat too much of them Remedy You must eat but few at once and then immediately after them take some Meat of an excellent substance either salted or sharp They must not be eaten as Food but Physick to quench the thirst and heat of those who labour in hot weather and at such times they are good for young and cholerick but naught for old and flegmatick men CHAP. LXXXVII Of Cornel-berries Name IN Latin Cornum in English Cornel-berries Choice The biggest and not too ripe are the best Qualities This Fruit has the quality of drying strongly and they are also very astringent Commodity They are an effectual Remedy against all Fluxes of the Belly because they bind the Body They are pickled green as the Olives and of the ripe is made a Conserve with Sugar and Honey whereby they are good against the Bloody-flux and strengthen the Body and thus prepared they may be given to feverish persons Hurt They are of a small and bad Nourishment and hard to be digested Remedy They are to be eaten at second Course a few only and with Sugar CHAP. LXXXVIII Of Dates Name IN Latin Dactylus fructus Palmae in English Dates Choice You must choose such as are sweet â—ipe and that are very sound within Qualities The Date contains no small heat in it â—elf especially when it is made sweet whence â—his Fruit is hot in the second degree and moist â—n the first Commodity They are pleasant fatten the Liâ—er cure the Cough and make the Body slipâ—ery Hurt They breed Blood which is soon â—hanged into Choler They hurt the Teeth and â—he Mouth and make the Emrods come forth â—hey gripe the Stomach and fill the Body with â—aw and viscuous Humours which cause Obstructiâ—ns not only in the Liver but also in the Milt â—o all the Bowels and Veins whence proceed long â—â—d terrible Fevers Remedy They are less hurtful being eaten â—oyled and preserved with Sugar or else eaten â—â—ter the raw some sharp Food They are good 〈◊〉 no time for no Age nor Complexion unless as said before prepared with much Sugar which â—alifies them sufficiently CHAP. LXXXIX Of Olives Name IN Latin Olea Oliva in English Olives Choice The best are those of Spain big witâ— little stones growing in warm Places let theâ— be well pickled Qualities This Fruit when it is throughly ripe is moderately hot but when it is not ripe it iâ— more cold and binding They strengthen and binâ— the Belly those that are pickled are hot in thâ— second degree having a little of an astringent faculty Commodity They purge the Stomach of Flegmâ— and the pickled excite the Appetite and theiâ— Pickle is good to wash the Mouth withal for iâ— binds the Gums fastens loose Teeth those thaâ— are pickled in Vinegar quench the Choler anâ— stop Vomiting Hurt Pickled Olives afford but small Nourisâ—ment and are of an hard digestion the salted iâ— flame the Blood and beget Choler and hindeâ— Sleeping Remedy They are to be eaten in a small quaâ—tity at once and those that are pickled in Vinegâ—â— are better than the others and that have gooâ— Pickle They are good in cold weather for 〈◊〉 Ages and Complexions the Olives are to be eateâ— after the other Food that they may strengtheâ— the Stomach and help Digestion but now theâ— eat them in the beginning in the middle anâ— end of a Meal with Flesh Fish and Eggs but it is a very bad custom for we ought to observe an order in our Food especially if we consult our health and welfare CHAP. XC Of Peaches Name IN Latin Mala Persica in English Peaches Choice The best Peaches are the odoriferous well-coloured fully ripe so that they come clear from the stone and that have an excellent taste the Nutmeg-Peaches are the best of all Qualities Peaches are cold and moist in the second degree their Kernels are hot and dry Commodity They are good for the Stomach and make the Body slippery those that come clear from the stone and that are very ripe ought to be eaten before Dinner for they beget an appetite But you must drink after them old and odoriferous Wine and therefore let them be steept in Wine the which does not thereupon become impoysoned as having attracted to it self the poysonous quality but it is rendred bad for the Peaches which are spungy having drawn out and extracted the spirits and quintessence of the Wine that which remains behind becomes flat and dead losing all its vertue Hurt They loosen the Stomach begetting Humours which are quickly putrified and corrupted as being of a soft and watry nature whence they do also breed much Windiness and cause the Dropsie whence some thinking to correct their malign Influences do cleanse and steep them in Wine but instead thereof commit a greater error for their hurtful juyce is sooner transported to the Veins and thereby becomes more hurtful Remedy Having eaten them with an empty Stomach you must drink an odoriferous and aromatick Wine after them but the Nutmeg-Peaches must be eaten after Meals which refreshes and seals up the mouth of the Stomach as do likewise the dry They are good in Summer for young and cholerick but naught for old and flegmatick men and whose Stomach is weak but roasted under the ashes are a delicate Food and most pleasant to the Sick for they are good against the Passions of the Heart and with their pleasant smell they take away a stinking Breath which proceeds from the Stomach and chear the Mind The dry are more wholesom and make the Stomach better and stop Fluxes The Kernels cure the Pains of the Body kill the Worms dissolve Windiness cleanse and comfort the Stomach remove the Obstructions of the Liver break the Stone in the Kidneys and Bladder and in short are very good to preserve the Health if every morning you eat eight or
the Time the Age the Food the Place the Air and from being gelded You must therefore diligently observe these four things And first The Time Because at such Time as Birds couple as well domestick as wild Fowl they thereby grow lean and feed little the which is manifestly apparent in tame Fowl Hens in the Winter after they are trod do fatten sufficiently and become tender some Birds are better in Summer at which time they eat the Corn others in Autumn because they eat Grapes Figs Apples Berries and such like Fruit other Birds are more acceptable in Winter as Thrushes Black-birds Wild-geese Cranes and all Water-fowl Secondly The Victuals For some feed on Flesh as Eagles Vultures Kites and others that have crooked Tallons as feeding on Carrion are not eaten by us some live on Worms but most eat Corn as Pidgeons Doves Turtles c. In short some are nourisht on Land others in Rivers some in Lakes and others in the Sea and there is no small number of Birds which feed on Herbs And 't is observable that besides this the flesh of wild Fowls have always the taste of such things as the Birds feed on as of Ants of Worms of Fish of Slime and of Mud. Thirdly The Place Mountain-Fowl are always to be preferred before the rest before tame Fowl and such as frequent Marshes Fens and Lakes For according to the variety of the Place the flesh is varied and changed as sometimes to be dry of few Excrements and easily digested or moist full of Excrements and of a difficult concoction which does often happen in the same Bird. Besides gelding or cutting a Fowl makes it fat and sweet as appears in the flesh of Capons Fourthly and Lastly The Age. For the flesh of young Birds is always better than that of old which is hard dry and difficultly digested and of small nourishment But now let us proceed in particular to the flesh of Birds which are used for Food CHAP. CX Of Ducks Name IN Latine Anas in English a Duck. Choice The young fat tender and wild Duck is the best Qualities 'T is hot and moist in the second degree Commodity The Duck is the most hot of all the other tame Fowl its Wings and Liver are the best because they give a good and ready Nourishment When it is fat it fattens and causes a good Colour clears the Voice increases the Seed kindles Lust expels Windiness and strengthens the Body the Liver of a Duck is a delicate and whols m Food cures the Hepatick Flux Hurt 'T is of an hard digestion and gross nourishment it inflames and makes Feverish such as are of an hot Complexion The flesh is hard of a bad and excrementious nourishment Remedy The wild and young Ducks are least hurtful and such as having been killed two days are first made tender by hanging in the open Air afterwards eaten roasted full of Odoriferous Herbs and Spices The Old Ducks are the worst especially such as are brought up and frequent the Streets of the City and are nourished with the filth and nastiness drinking the stinking Water which runs down the Channels The best are such as live in the open Air whereby they become more wholsom and acceptable to the taste The Duck is good in cold Weather for hot Stomachs and such as labour much CHAP. CXI Of Capons Name IN Latine Capo in English 't is called a Capon Choice The best is the young fat and well-fed Capon that is brought up in the open Air. Qualities The Capon is temperate in all Qualities Commodity It nourishes better than all other Food and greatly also increases Lust and for the daintiness of its flesh goes beyond all others for it begets perfect Blood and equallises all the Humours makes a good Brain excites the Appetite agrees with all Complexions is good for the Sight strengthens the Natural heat but let it not be too fat Hurt The superfluous and over-much eating thereof is very pernicious to idle and sedentany Persons by reason of its copious Nourishment and the great quantity of Blood which it breeds in the Body and therefore 't is no small cause of the Sciatica and Gout to which Disease 't is credibly reported that the Capons are very apt and subject to more than any other Fowl Remedy You must eat but little thereof and perform some large Exercise after it 't is good at all times for all Ages and Complexions and therefore alluding to 〈◊〉 goodness and usefulness instead of Capâ—ne the Italians say Qua pone which signifies bring it here set it before us CHAP. CXII Of Pidgeons Name IN Latine Columba in English a Dove or Pidgeon Choice Such as live in Dove-houses and Towers are the best of all especially when they leave their Nests beginning to feed themselves and are of an indifferent bigness Quâ—lities The tame Pidgeons are hot and moist in the â—econd degree the wild are more hot and less moist Commodity The Pidgeons as well those that live in Houses as those that build in Towers afford good Nourishment breed excellent Blood are good for Old and Flegmatick Men strengthen the Legs cure the Palsie increase the Heat in weak Men stir up Venereal desires purge the Reins and are easily digested using them in the Sickness-time they preserve a Man from the Plague provided he eat no other flesh The wild are very good for pains in the Joynts and Limbs and contribute much to the Eye-sight which is weakned for want of Spirits to tremblings and augment the strength Pidgeons split asunder in the middle are very beneficial being applyed to dying mens Feet Hurt They are very unwholsom for hot Complexions kindle and inflame the Blood wherefore they do not agree with feverish Persons they burden and make the Head heavy especially the Heads of them And the wild Pidgeons do the same though much more the which are of a difficult digestion and are a great cause of Fevers Remedy Taking away their Head they are less hurtful and likewise boyling them in fat Broth with Verjuice Plums Vinegar and Corianders They are good in Winter for Old and Flegmatick Men. CHAP. CXIII Of Pheasants Name IN Latine Phasianus in English Pheasant so called from Phasis a River of Colchis where these Birds resort in great multitudes Choice The best Pheasants are the young fat and hunted ones Qualities The flesh of a Pheasant is temperate in all Qualities and is of a middling sort betwixt a Patridge and a Capon Commodity The flesh of this Bird is most agreeable with Humane Nature 't is the Food of great Lords and Princes it comforts and strengthens the Stomach is of a great nourishment fattens exceedingly so that lean and slender Persons by the use of this Food in a short while gather flesh And so the Hectick Fevers and Tisical Persons as well as those that are in Health find the benefit of this Food it increases the Vigour and all the Faculties neither does it beget superfluous moistness In short
days but you ought to cauterize the wounded place with Iron And to take of the powder in Rosa canina with Water or Milk fattens much and therefore is good for Consumptive persons and by its tenacity it hinders the colliquation of the Members and cures the Ulcer in the Lungs Hurt It s Flesh is something hard of digestion whence it breeds gross and flegmatick Humours in such as eat too much thereof Remedy It must be well roasted under live Coals and afterwards eaten with Pepper and with strong Vinegar 't is good in Summer for young and cholerick men of an hot Complexion CHAP. CXXXII Of Lampreys Name IN Latin Lampetra qu. Lambens petras in English a Lamprey Choice Those that are taken in Rivers at the Spring are the best for then they are more hot and the spinal Marrow is tender Quality They are temperately hot and moist in the first degree Commodity They are of an excellent Nourishment increases the Seed is of a most delicious taste and a very dainty Dish for the Table Hurt It is not of an easie digestion especially if not boyled and seasoned well is very bad and pernicious for the Gout also for such as are grieved with Convulsions of the Nerves Remedy Let them be steept or insused in Malmsey or strong Wine stopping the mouth with Nutmegs and the holes with Cloves boyling them in a little Pipkin with Small nuts Bread Oyl Spices and Malmsey 't is good at all times for all Ages and Complexions except decrepit persons CHAP. CXXXIII Of Pikes Name IN Latin Lucius in English a Jack or a Pike Choice The best sort are they that live in Rivers or else in Ponds not muddy but let them be large fresh and fat Quality They are cold and moist in the second degree Commodity This Fish is very nourishing its Jaws burnt and reduced to a Powder and the weight of one dram drank in a good glass of Wine break the Stone Hurt 'T is of an hard Digestion bad Nourishment burdens the Stomach and increases Flegm Remedy Being boyled together with sweet Herbs and with Oyl or else broyled on the Grid-iron with Orice-roots and Vinegar 't is good in Winter for young and cholerick men CHAP. CXXXIV Of Oysters Name IN Latin Ostrea in English Oysters Choice The best are those of the Lucrine Lake or those of England but let them be fresh and taken in a Month which has an R in it and they must be eaten quickly Quality They are hot in the first degree and moist in the second Commodity They waken and stir up the Appetite increase the Seed and move the Body Hurt They increase the Flegm and cause Obstructions Remedy They are to be eaten with Pepper Oyl and Vinegar they are then best roasted over the Coals they are good in cool weather for young and cholerick men of a strong Stomach CHAP. CXXXV Of Sturgeon Name IN Latin Accipenser in English Sturgeon Choice Those that are taken in Rivers are the best for they become more fat and savoury than in the Sea Quality Sturgeon is hot in the beginning of the first degree and moist in the second Commodity It nourishes sufficiently increases the Seed and refreshes the Blood and is counted a dainty Dish and holds the chiefest place Of the Spawn or Row of this Fish salted is made Caviare which is eaten boyled or raw to excite the Appetite and to make the Drink relish Hurt The Fat of this Fish breeds viscuous Humours and the fresher it is the harder of digestion it becomes Remedy It is less hurtful if you eat thereof the Joul and the Belly only and let it be boyled in Water and Vinegar and so eaten CHAP. CXXXVI Of Lobsters Name IN Latine Langusta in English Lobsters Choice Those of the River are better than the Sea-Lobsters Qualities They are like Crabs cold in the second degree and moist in the first Commodity They are good against Hectick Fevers and Consumptions they fatten and with their tenacious moistness resist the dissolution of the solid Members and with their coolness expel the heat of the Body they are very nourishing and their Broth cures shortness of Breath Hurt Lobsters breed cold and flegmatick Humours and are of a hard digestion Remedy Broyling them like Crabs on the live Coals and afterwards eating them with Pepper and Vinegar they are more easily digested They are good in hot Weather for Sanguine and Cholerick Complexions CHAP. CXXXVII Of Sprats Name IN Latine Sardina et Sarda in English Sprats Choice The best are such as are caught in Spring in Sandy Seas Qualities Sprats are cold in the beginning of the first degree and moist in the end of the same Commodity Being boyled as soon as ever they are took and eaten they give good nourishment and a pleasant taste The salted and pickled Sprats or Anchoves excite the Appetite cleanse the Breast from all its superfluities and therefore such as are in good Health may eat them moderately in the first Course Hurt They are moist and cause windiness especially eating the back-bone of them Remedy Boyling them in a little Pot or laying them over the Coals in a sheet of Paper with Oyl and Parsley or preserving them some few days with Salt and Orice-Roots their hurt is thereby removed They are good for all Ages and Complexions in Spring provided you eat not too much of them CHAP. CXXXVIII Of Tench Name IN Latine Tinca in English a Tench Choice You must choose the Female caught in Rivers or in Ponds which are not muddy at Autumn and Winter Qualities This Fish is cold and moist in the second degree Commodity It is very nourishing but excrementitious The Tenches cut in pieces along the back and applyed to the Pulse and soles of the Feet mitigate and diminish the heat of the burning Fever Hurt It is of an hard digestion nourishes badly burdens the Stomach especially such as live in Ponds if eaten in the Dog-days Remedy Baking them with Garlick Sweet-herbs and Spices they become less hurtful The Tench is a Food to be used in cold Weather by Young and Cholerick Men and of such as labour much CHAP. CXXXIX Of Tortoises Name IN Latine Testudo à testâ quâ tegitur in English a Tortoise Choice The Land-Tortoises are better than those of the Water big full of Eggs and fed with good food before they be eaten Qualities They are cold in the second degree and temperately moist Commodity They are very nourishing and therefore are to be given last to Tisical and lean Persons Their Blood drank is good for those that are troubled with the Falling-Sickness Of the flesh of Tortoises baked is made a Food for Sick Men to refresh and restore them Hurt They breed a gross and flegmatick Blood make Men dull and sleepy and are slowly digested Remedy Let them be well boyled throwing away the first and second Water and well prepared with hot Herbs Pepper and Saffron or Yolks of Eggs. They are good for young
'T is cold in the first degree and dry in the second Commodity 'T is excellent good in Summer to temperate and qualifie the heat of Blood to quench the burning Choler to stir up the Appetite whence it does wonderfully contribute to young and cholerick Men and to all hot Infirmities Hurt It strongly binds the Breast begets Coughs causes Convulsions of the Nerves and is bad for Cholick-pains Remedy The Malignity thereof is removed by using it together with flesh especially with Pidgeons and other hot sweet and fat Meats but if you eat it with Fish you must also use hot Spices 'T is bad for Old and Flegmatick Men. You must not use it with Salt for then it dries too much and kindles Fevers CHAP. CL. Of Cloves Name IN Latine Cariophyllon in English Cloves Choice The best are the fresh of a pleasant smell and sweet taste Qualities They are hot and dry in the third degree Commodity They comfort all the principal Members the Heart the Brain the Liver and the Stomach they render the Food very sweet and pleasant cause good Breath provoke Urine help Digestion contribute much to the cold Distempers of the Body stop Vomiting cure nauseating and the Falling-sickness Cramp stupid Diseases and stop Rheums and Fluxes Hurt They offend the Bowels excite Lust bind the Body and are hurtful to Cholerick Men in Summer and using them too much they make the Food bitter Remedy You must use them in a moderate quantity in cold Weather in moist Food and Flegmatick Complexions CHAP. CLI Of Cinnamon Name IN Latine Cinamomum Cinamum in English Cinnamon Choice The best is such as is not old but fresh odoriferous of a sharp taste and red colour Qualities 'T is hot and dry in the third degree Commodity Using it often in Food it is excellent good for the Stomach and the cold Distempers thereof dissolving the moistness and wind it clears the sight hurt by Rheums removes Obstructions of the Liver provokes Urine causes Sleep expels the windiness from the Body lessens the pains in the Kidneys is good against Coughs and Catarrhs cleanses the Breast dries up the moistness of the Head makes sweet Breath excites Venereal desires comforts the Heart It has the property of Treacle and it resists putrefaction Hurt It is naught for Cholerick Men in Summer and in hot Countries for it inflames the Bowels and the Blood it hurts Gouty folks for being hot and opening it prepares an easie passage for the Humours to penetrate the Feet and Joints Remedy It must be used in cold Weather moderately by old and flegmatick Men and such as have a weak Stomach CHAP. CLII. Of Saffron Name IN Latine Crocus in English Saffron Choice The best is the fresh and well coloured the strings whereof are whitish long not brittle which being washed dies the Water and has a pleasant smell Qualities 'T is hot in the second degree and dry in the first Commodity It comforts the Stomach and Bowels opens the Obstructions of the Liver is good for the Milt makes a good Colour hinders Putrefaction induces Sleep excites Venery glads the Heart provokes the Courses and the Urine and facilitates Child-birth but you must not take more than two Drams thereof at the farthest Hurt It gets into the Head causing pains and drowsiness and obfuscates the Senses causes Nauseating takes away the Appetite and taken in too great a quantity that is three Drams it becomes Poison for it causes sudden Death by Laughter and its smell hurts the Head Remedy It may be taken a little at once by Old Melancholick and Flegmatick Men in Winter CHAP. CLIII Of Ginger Name IN Latine Gingiber in English Ginger Choice You must take care that it be fresh of a good smell and of a sharp brisk taste let it not be rotten but sound so that when you cut it it may not fall to powder Qualities When it is fresh 't is hot in the first degree and moist in the third but when dryed 't is dry in the second degree It contains within it a certain moisture whereby 't is easily corrupted Ginger moreover is resolving and cutting Commodity It heats the Stomach and the whole Body consumes the Superfluities dissolves Windiness helps Digestion is good for the Memory wipes away Flegm clears the Sight and dries up the Humidities of the Head and Throat Preserved with Honey 't is good for Old Men. Hurt It inflames the Liver wherefore 't is not good in hot Countries in Summer for hot Complexions Remedy Use it moderately or else candyed CHAP. CLIV. Of Honey Name IN Latine Mel in English Honey Choice The best is that of the Spring and Summer though Aristotle praises the Autumnal Honey That of the Winter is the worst it ought to be white and clear Qualities It is hot and dry in the second degree Commodity Honey is abstersive and opening provokes Urine and cleanses its passages is good for old and flegmatick Men of a cold Complexion it is a Pectoral Medicine and is very convenient to preserve things it is of a small but very commendable nourishment Democritus being asked how a Man might keep himself in Health Answered by Oyl without and Honey within It heats the Stomach moves the Body resists Corruption and converts it self into good Blood Hurt It breeds windiness in the Guts is turned into Choler obstructs the Liver and Milt excites Fevers and causes Cholick-pains and eaten raw makes Coughs Although it be a Pectoral Medicine yet it hurts the Head and eaten immoderately it obfuscates the Intellect and increases Choler Remedy In boyling you must always take away the scum thereof or else eat it with Fruit and other sharp Food It must not be used but in cold Weather and by old and flegmatick Men. CHAP. CLV Of Oyl Name IN Latine Oleum in English Oyl Choice The Oyl of Olives is very sweet and commendable and agreeable with Nature but let it be sweet and two years old at least but not too old let it be of ripe Olives Oyl of sweet Almonds does challenge the second place Qualities 'T is hot and moist in the second degree Commodity Drank once a day it kills Worms and sends them out mollifies the Body fattens and increases the substance of the Liver and drinking a good quantity thereof is an excellent thing to make one vomit out any Poyson Hurt If you eat too much thereof it takes away the Appetite Remedy You must eat it moderately and seldom and such as are healthy and nice Persons may use Oyl of sweet Almonds but let it be fresh CHAP. CLVI Of Sugar Name IN Latine Saccharum in English Sugar Choice The best is that they call Loaf-Sugar the whitest most heavy and solid Qualities Sugar is temperate though something inclining to hot and is good in all sort of Food except in Tripes for being put thereon it makes them stink like the Dung of an Ox newly made Commodity It nourishes more than Honey maintains the Body clean and
cleanses it from Flegm mollifies the Breast clears the Stomach is good for the Kidneys the Bladder and the Eyes Hurt It causes Thirst and therefore when with thirst you perceive a bitterness in your mouth you must not use Sugar for then the Stomach is full of Choler wherein the Sugar converts it self and is very pernicious to the Stomach and naught for men of an hot Complexion as are the young and cholerick men Remedy The Malignity of Sugar is qualified by eating it with Pomegranats or sour Oranges CHAP. CLVII De Sappa Name IN Latine Sappa and Defrutum in English Wine and Water sodden together till two third parts are boyled away Choice New Wine of sweet Grapes is the best and it is better and more clear if it be made of white rather than red Mustum Qualities 'T is hot in the second degree for though by the Decoction it receives heat yet this proceeds from the Natural heat It is moist temperately Commodity It nourishes strongly keeps the Belly slippery recalls the Pulse and is good against the binding of the Breast Distempers of the Lungs Ulcers of the Reins and Bladder and against Poyson Hurt It is hard of digestion and by its sweetness opilative and therefore is altogether inconvenient for such as are troubled with Obstructions in the Liver and Milt It is of a gross substance and therefore windy and naught for the Stomach Remedy It must not be used for Food but Sawce and therewith put Pepper and other Aromatick things in Winter or else mix with it sharp and acid things which cause an equal temperament CHAP. CLVIII Of Salt Name IN Latine Sal in English Salt Choice The best is the white thick and dry Salt Qualities It is hot and dry in the second degree astringent purging dissolving and attenuating and therefore is said Sal primò poni debet primoque reponi Amongst all Sawces it is most commendable and without which no Food is good because it is very necessary to preserve the Health and is put into Food to render it more savoury according to this Verse Name sapit esca male quae datur absque Sale Commodity Salt is put into Victuals for three Reasons First that thereby the Food may descend more easily into the Stomach it being of an heavy substance Secondly to make it more savoury And thirdly because it resists Poyson and Putrefaction consuming by its dryness that moisture whereby putrefaction might have been occasioned it excites the Appetite and digestive Faculty it hinders the Stomach from nauseating and loathing the received Food dissolves attenuates and dries up the superfluous moistness provokes the Entrails to evacuate their dreggs and is therefore used in Clysters and Suppositories Hurt Things too much salted are acute beget Melancholy and Vapours offend the mouth of the Stomach breed naughty Nourishment dry up the Blood weaken the Sight diminish the Seed cause Scabbiness and Itch Ring-worms and other such Tumours and breakings out in the Face and Body and stop the passages of the Urine Remedy You must use it in a small quantity and 't is not good for such as as have the Breast streightned or have salt Humours Finis Condimentorum CHAP. CLIX. Of Water Name IN Latine Aqua in English Water Choice The best is the clear pure and subtil Water free from all tastes and that is the best which being set on the fire is easily heated and taken thence is soon cool In the Summer let it be cool in Winter warm let it neither be salt nor bitter nor taste of Mud Brimstone c. nor any Mineral Waters Let its Fountain be situate towards the East and run to the North The Water which runs on pure Earth is better than such as runs upon Stones you must take care that it be not heavy nor burdensome to the Stomach but light and quickly digested On the contrary those Waters are naught which run from Marshy places which have any ill smell or participate of Minerals as also are Snow-waters and Ice dissolv'd and likewise such as in Winter are cold in Summer hot for all such cool the Stomach and obstruct the Milt Qualities It is cold and moist Commodity It is good for hot fat and fleshy Men and mixt with Wine for such as use much Labour and Exercise And though this does not nourish yet it refreshes and restores the strength and is the conduct of the Food excites the Appetite and oportunely given in burning Fevers it produces a joyful and happy success for it is most contrary and disagreeing with the Nature of Fevers refreshing and moistening the Body It does likewise very much contribute to Nightly Distempers Hurt It is bad for such as are too hot lean and idle Men and such as unaccustomed to drink it such as have a weak Stomach and are troubled with Convulsion of the Nerves It hurts the Teeth the Breast and weak Entrails the drinking of fresh Water is bad for Old Men and those that use it too frequently will inevitably fall into Old Age and cold Infirmities Remedy The Malignity of Water is corrected by beaten Pepper and if you would drink it immediately you must put therein Anise-seed and for sick Men boyl therewith Cinnamon and such like things Else make Honey-water or Metheglin which has great Vertues takes away Thirst cures the cold Infirmities of the Brain Nerves and Joints is good against the Cough cuts and expels gross Flegm from the Breast and Stomach moves the Body and the Entrails purges the Bowels and passages of the Urine and therefore is good against Cholick-pains Advertisements in the Choice of Wines WIne is reckoned amongst Food because every thing that nourishes is Food and amongst all the Liquors we drink Wine may justly claim the Superiority for it is more wholesom and by reason of its subtil and penetrating substance it mixes better with the Mass than does the Water and other Drinks Besides that it is most pleasant and grateful to the Palate it restores the radical Moisture and chears the Heart Wine is a most sweet Liquor and an excellent restorative of all the Faculties and is the most certain prop and maintenance of our Life and therefore our Ancestors called the Tree Vitis quasi Vita as if it were the Tree of Life But the use thereof is to be regulated by these twelve following Instructions I. That when the Wine is strong and full of Spirits you must always mix Water therewith either simple Water or else the decoction of Aniseed or prepared Coriander and with it mingle so much Water as may suffice to take away the Heat and Evaporation which gets into the Head And because you may make a better mixture and the hot parts of the Wine may be cooled mix it an hour before you drink it but if the Wine be small and waterish do not mix it for it moistens the Body too much and causes Windiness in the Entrails and intoxicates more easily and therefore such as have a
weak Stomach should omit this II. That you never drink Wine after Dinner or Supper until the concoction of the Food be ended for then it helps Nourishment penetrating more easily the Body whereas at first it would hinder Digestion III. You must have a care that you do not drink Wine cooled with Snow or icy Water for it is very pernicious to the Brains Sinews Breast Lungs Stomach to the Entrails the Milt Liver Kidneys Bladder and causes Wind whence it is no wonder that such as use Wine in Snow or Ice are troubled with Cholick pains Infirmities of the Stomach stoppage of Urine and other pernicious Evils whereas the ancient Grâ—eks were wont to drink it hot with good success IV. You must avoid drinking Wine fasting because it troubles the Understanding induces the Cramp is exceeding hurtful to the Brain and Nerves fills the Head whence proceed Catarrhs which is seen by experience in the old Turks who drinking no Wine are nâ—t much troubled with Catarrhs or Tooth-ach whereas we who use it frequently begin to perceive Rheums and Catarrhs in our Youth Therefore when you find that the Wine has offended your Head and causes Pains therein immediately provoke Vomiting V. That it is not convenient after fresh and moist Fruit to drink a thin Wine for the Wine being a good Penetrator does presently induce and lay open a passage to the Members for the malignity of this Fruit But this is to be understood if you drink a superfluous quantity thereof but if you drink it moderately it corrects the hurt of all such Food VI. If at the same Table both small and strong Wine is used begin with the small reserving the strong for the last which comforts the mouth of the Stomach and helps Digestion VII That by how much the Food is more cold and gross so much the more need is there of strong Wine but when the Food is more subtil hot and digestible let the Wine be weak and therefore such as feed on Beef and Fish are to drink stronger Wine than such as feed on Pullets c. VIII That such as use much Wine ought not to eat much for Wine serves instead of Meat and Drink and therefore Nature cannot easily digest them both IX Wine that is weakned with Water is more wholesom and commendable than that which is naturally weak for the latter more easily putrifies X. That such as have a weak Brain a hot Liver and Stomach and dwell in sultry Countreys ought to drink a little Wine mixing Water therewith but if cold the more Wine and less Water will not be amiss XI You must also observe the season of the Year for in Winter drink very sparingly but strong Wine in Summer more largely but small and mixt with Water XII You must moreover consider the Age for as Wine is very bad for Children so it is most proper for old men seeing that it qualifies and allays their cold Complexion And therefore Plato denies Wine to Children gives young men leave to drink it moderately and allows old men a more plentiful use thereof saying that Children before they are twenty two years old ought not to drink any Wine because that will add fire to their fire and young men ought not to drink it strong but well tempered The Qualifications of Good Wine GOod Wine ought to be clean pure and clear inclining to a red called Claret or Cherry-colour but let it be of stony and mountainous Places situate towards the South Let it be of an excellent Odour for such Wine increases the subtil Spirits nourishes excellently and breeds very good Blood let it be of a pleasant Taste but let it by no means be too sharp or sweet but of a middle temper for if too sweet it inflames obstructs and fills the Head but the sharp or sowr Wine hurts the Nerves and Stomach and begets Crudities Of Bad Wine THE gross stinking corrupted flat Wines are unpleasant to the Taste and unwholesom all which are to be avoided for they cause the Head-ach corrupt the Blood breed melancholick Spirits and in short are destructive to the whole Body Of Watrish Wine THE weak and watrish Wines will not endure a great mixture of Water nourish smally do not heat much and may therefore be safely given to feverish persons They do not offend the Head having few Vapours they allay the Head-ach caused by moistness and the pains of the Stomach that proceed from Heat Of Strong Wine FRom the aforesaid things we may draw up this Conclusion viz. That strong Wines do not at all contribute to the preservation of the Health no more do Wines of Corsica Malmsey Muscadine and the like especially being fat and red for they nourish too much The Effects of Good Wine moderately drank WIne if used discreetly and moderately does communicate innumerable Benefits both to the Body and Mind For as to the Mind it is rendred more secure and calm the Spirits are strengthned and dilate themselves Joy and Gladness is augmented sad and unpleasant Thoughts are banished it clears the Understanding excites the Wit bridles Anger takes away Melancholy enlivens and encourages the Spirits changes Vices into Vertues makes an impious man pious a covetous man liberal a proud man humble a lazy man diligent and careful a dull and heavy man facetious and witty Then as to the Body it is very nourishing resists Putrefaction helps Digestion and breeds good Blood cuts Flegm dissolves Windiness provokes Sleep excites the Appetite fattens healthy men restores consumptive men opens Obstructions concocts crude Humours provokes Sleep opens a passage for the Superfluities whence Wine was justly called by the Ancients Theriaca magna since that it heats all cold Tempers and refreshes hot as also it dryes the moist Tempers and moistens the dry The Remedy of the Malignity of Wine TO correct the Malignity of the Wine you must not eat sweet and opening things but bitter and astringent Whence Wormwood taken before hinders Drunkenness and the same effect have seven or eight bitter Almonds or a Sallad of Lettice and Kernels of Peach-stones before Meat as Marmalade of Quinces and such like after Meat Of New Wine NEW Wine called Mustum is of a difficult Digestion offends the Liver and the Entrails swells the Belly by the Ebullition which it causes in the Body whence arises Windiness it provokes the Urine induces the Dysentery is of a gross Nourishment c. but one good quality it has for it loosens the Belly Of Old Wine WHen the Wine is above four years old it is hot and dry in the third degree and the older it is the more heat it acquires The best is such as is odoriferous something strong full of Spirits which is neither bitter nor sowr but pleasant to all the Senses helping the expulsive Faculty dissolving ill Humours it is good for those that have raw Humours in the Veins and in the other Vessels it hurts their Sinews who use it too much 't is naught