Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	call_v	good_a	great_a	3,277	5	2.6620	3	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14328	Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire.; Via rectam ad vitam longam. Part 1	Venner, Tobias, 1577-1660.	1620 (1620)	STC 24643; ESTC S101771	142,320	216

affects to the sinewes ioynts and bowels But snow water is of some in these daies greatly esteemed of to coole and extinguish thirst Perhaps in hot countries and in hot seasons it may bee for some bodies agreeable but in our northerne countries it is at no hand to be allowed except to such as are impensiuely hot for it is onely profitable to a stomacke that estuateth with heat Whether in waters that are naturally warme which wee call hot Bathes it be healthfull for healthy men to bathe WAters naturally hot and of a medicinable faculty such as are our famous bathes of Bathe are of singular force not onely against diseases gotten by cold or proceeding from a cold and moyst cause but also bring in time of health exceeding comfort and profit to all cold moyst and corpulent bodies for they open the pores resolue attenuate digest consume and draw forth superfluities and withall strongly heat and dry the whole habit of the body They are of excellent efficacie against all diseases of the head and sinewes proceeding of a cold and moyst cause or of a cold only or moyst only as rheumes palsies epilepsies lethargies apoplexies cramps deafnesse forgetfulnesse trembling or weaknesse of any member aches and swellings of the ioynts c. They also greatly profit windie and hydropicke bodies the paine and swelling of any part of the bodie so that it proceede not from an hot cause the sluggish lumpish heauinesse of the bodie numnesse of any member paine in the loynes the gout especially the Sciatica cold tumors of the milt and liuer the yellow Iaundice in a bodie plethoricke or phleg●…aticke They are also very profitable for them that haue their lungs annoyed with much moisture because they consume and drie vp that moisture and to make slender such bodies as are too grosse there is nothing more effectuall then the often vse of these waters Wherefore let those that feare obesitie that is would not waxe grosse be carefull to come often to our Bathes for by the often vse of them according as the learned Physition shall direct they may not onely preserue their health but also keepe their bodies from being vnseemingly corpulent They are also singularly profitable to women for they helpe them of barrennesse and of all diseases and imperfections of the matrice proceeding of a cold and moyst cause They also cure all diseases of the skin as scabs itch old sores c. All which to be true we daily finde with admiration to the exceeding great comfort of many who with deplored diseases and most miserable bodies resort to our baths in Bathe and are there by the helpe of wholsome physicke and vertue of the Baths through the blessing of Almighty God recouered to their former health But hot bathes to bodies naturally hot and dry are generally hurtfull and so much the more as the bodie is drier and the bathe hotter because it distempereth and consumeth the very habit of the bodie and maketh it carraine-like leane Wherefore seeing that naturall bathes are not indifferently agreable to euery constitution I doe aduise that not any one goe into them rashly or vpon an approperous iudgement but that he be first aduised by some faithfull iudicious and expert Physition and to him expose the state of his bodie whereby he may vnderstand whether or no it may be expedient for him to attempt the same And whereas in Bathe there are diuers bathes and they differing in their heate he must also from the learned Physition be directed in which to bathe neither must he onely vnderstand which Bathe to vse as most conuenient for his present state of bodie but also when and how often to vse the same Besides this he must according as his state of bodie shall require be purged before he enter into the bathe and be also directed in other things how to order himselfe before he goe into the bathe while he is in the bathe and after that he is come out of the bathe and when he leaueth the bathe And must also in the intermitting times of bathing and sweating take such physicke as his disease and present state of bodie shall require The neglect of all these or of some of them either through ignorance or voluntarie wilfulnes may be the cause that some that take great paines to come to the bathes are not by them healed of their infirmities but oftentimes neuer returne to their homes againe or if they doe it is most commonly with new diseases and the olde worse then euer they were Whereas many of a generous and religious vnderstanding vsing the true helpes of physicke with the bathes are of their diseases perfectly cured And here I exhort the Physitions in regard that the Bathes which proceed from Sulphur or from it take their chiefest vertue and strength as our Bathes in Bathe doe doe weaken and subuert the stomacke especially of some bodies that they haue an honest care to corroborate the same by such meanes as shall be best fitting for the present estate of the bodie Here also I aduertise such as in the declining or fall of the yeare which we call the Autumne shall for the health of their bodies repaire to our Bathes that they deferre not their comming till the middle of September or after as many ignorantly doe but that they rather be there by the end of August that they may haue the commoditie of the Bathes before the aire grow to be too cold for bathing in hot Bathes as commonly it is in October especially toward the end thereof for if they shall make vse of the Bathes when the aire is cold and moist or very inclinable thereunto they shall receiue the pores of the bodie being open by reason of the efficacie of the Bathe farre greater hurt then commoditie But perhaps some out of an ignorant timorousnes will obiect that to come to the Bathes at the end of August is too soone vpon the Dogge-dayes Herein they are more scrupulous then iudicious but to yeeld them satisfaction I answer besides the alteration of seasons from their ancient temperature in this decrepit age of the world that though the middle part of the day about the beginning of September shall be hot yet the mornings and euenings which are the times for bathing are rather cold or declining to a temperature and the heat of the day following vpon bathing is that which we specially respect for the health of our Patients for whom we approue the vse of the Bathes And verily whosoeuer shall but consider the great variablenes and inconstant disposition of the Spring from its ancient temperature especially of later yeares must in my opinion confesse that the moneth of September is most commonly in regard of the disposition of the aire so fit for bathing in hot Bathes as any in the Spring Wherefore such as for the health of their bodies repaire to our Bathes shall if they be there by the end of August receiue a double commoditie For

to be preferred before them But which way socuer they are preserued the greene or greenish Oliues are to be chosen and the yellowish or blackish rejected as abhominable for sawce or meate for the yellow ones were too ripe before they were gathered and the blackish are putrified The salt liquor or pickle wherein they are preserued is an excellent remedie against sof●… and flagging gummes and loose teeth if they be washed and rinsed therewith somewhat hot Capers are very necessarie for the preseruation of health they are preserued in vinegar or in salt or in a pickle or brine made of them both which is the best way Being thus preserued they are hot in the first degree and dry in the second they are of an abstersiue and opening facultie they giuevery litle nourishment but they excite the appetite notably clense away phlegme adhering to the stomack and guts kill wormes of the belly and open the obstructions of the liuer but especially of the melt wherefore the often vse of them with meat is very profitable to phlegmaticke and melancholicke bodies to such as haue moyst and waterish stomacks that are short breathed that haue hard and ill spleenes and subiect vnto quartaine feuers Before they be vsed the salt must be washed off cleane from them and they a litle while steeped in cleane water and after that eaten as other sallads be with vinegar and oyle also if it shall like the eater or if they be eaten with Oximell they will not onely be the more acceptable to the taste but more effectuall also for the purposes aforesaid The young tender buds of Broome are in the spring time gathered and preserued in pickle in the same manner as Capersare they excite the appetite and open the obstructions of the melt and liuer no lesse then Capers doe and are also very profitable in obstructions of the kidneys wherefore they may well be vsed with meate as Capers are Sampier is in the like manner preserued in pickle and eaten with meats it is a very pleasant and familiar sauce well agreeing with mans bodie It is hot and dry of an abstersiue and diureticke facultie it exciteth the appetite comforteth the stomacke openeth the obstructions of the liuer melt and especially of the kidneys and bladder by prouoking vrine wherefore it is a necessarie sauce for them that are subiect to the stone and conuenient for euery age and constitution of bodie Radish is also vsed as sauce with meats but it is a very hard one and vnwholsome it is hot and dry and of an extenuating facultie Those that are very tart in taste are hot in the third degree and dry in the second They are accounted the best that are cleare tender and tart in taste and so they are because they are of easier concoction and doe more delight the pallate Some Physitions commend the eating of Radishes before meat because they excite the appetite and some after meate because as they say they helpe the concoction by depressing the meats but I constantly affirme howsoeuer they oblectate the pallate depresse the meats or excite the appetite that they are neither good before meat nor after meat nor togither with meat They are not good to be eaten before meate for because that they are with much difficultie digested and make long stay in the stomacke they hinder both the descension and concoction of the meat that is taken after them and are also the cause of stinking belchings which are far greater hurts then the exciting of the appetite is a commoditie Neither are they good to be eaten after meate for by reason of the hardnes of their substance they rather oppresse the stomacke then any way helpe the digestion breed windinesse and cause noysome belchings yea though they be taken euen as we doe cheese in small quantitie But our vsuall manner in England is to eat them togither with meat as a sawce which is the worst way of all for being in such manner taken they greatly oppresse the stomacke ingender raw humors aboundance of winde cause loathsomnes disturbe and hinder the concoction of the meate that is taken with them raise vp noysome fumes and most offensiue belchings which are very hurtfull to the eyes and head Wherefore I conclude that they are vnwholesome any way to be eaten especially for them that haue weake stomacks except for them that be pallate-pleasers and that they are onely good to be vsed in the way of physicke for they heat cut and attenuate grosse humors prouoke vrine and procure vomiting And verily this their heating cutting attenuating and vomitorie facultie is the principall cause by working vpon the humors and meate in the stomacke that they breake or rather breed and raise vp so much winde and auoide it by belchings Oyle Oliue which we commonly call Sallet Oyle if it be of the ripe Oliues is moderately hot and maketh the belly soluble but by reason of the vnctuous substance and nauseous sweetnesse of it it deiecteth the appetite anoyeth the stomacke impinguateth the liuer and increaseth the substance of it wherefore it is in no wise to be vsed as a sauce with meats But the Oyle that is made of the vnripe Oliues which is called Oyle Omphacine is not so grosse and fattie as the other and inclineth to a greenish colour it is somewhat of a cooling and astringent facultie by reason whereof it strength●…eth the stomacke and represseth the too-much tenuitie and fluxibilitie of the bloud in cholericke and sanguine bodies wherefore the vse of it for them that are healthy is very conuenient Of Butter which is of great vse in sawces I haue spoken in the precedent section Honie is hot and dry in the second degree and of an abstersiue and soluble facultie wherefore it is very wholesome for them that be old for such as are phlegmaticke and of a cold and moyst constitution especially in the cold seasons of the yeare It is very profitable for such as be asthmaticke or short breathed and that are subiect vnto rheumes so that they be not of a cholericke constitution because it doth notably clense and mundifie the breast and lungs of phlegmaticke and rheumaticke humors Wherefore I wish all such as are of a phlegmatick constitution to accustome the eating of honie mornings fasting and to walke an houre after it but it must not be immoderately taken for not withstanding that it is of a clensing and opening facultie yet for all that if it be taken in too large a quantitie it will obstruct and cloy the stomacke because it consisteth of a grosse substance But the vse of honie is hurtfull to them that are of hot complexion because it inflameth the bloud and is quickly by reason of the acrimonie of it conuerted into choler it is also hurtfull to such as abound with winde especially the crude and vnclarified honie because there is in it a windie and excrementall moysture The

and not after meat for if they be eaten vpon a full stomacke they spoyle the concoction abundantly breedewinde and fill vp the stomacke with crude and corruptible humors They are so they be moderately eaten conuenient for euery constitution and age except for the phlegmaticke and them that are olde for in these they excessiuely increase cold crude and flatulent humors which vitiate the bloud cause rheumes inflate the melt and disturbe the belly But Grapes boyled in butter and sops of bread added thereto and Sugar also if they be somewhat soure are a very pleasant meat and agreable for euery age and constitution for they are lesse windie more acceptable to the stomacke and yeeld more and better nourishment to the bodie Of Grapes dryed through the heat of the Sunne are made Raysons the greatest sweetest and fattest are the best and wholsomest and those we commonly call Raisons of the Sunne for they are of the greatest and fairest Grapes They are hot in the first degree and moyst in the second they yeeld to the bodie much nourishment and the same very good for there is in them no ill iuyce at all They are passing good for the liuer and as it were by Nature appropriated to that part they concoct raw humors and by reason of their lenifying and detersiue facultie clense phlegme from the stomacke and lungs leuigate the roughnesse of the winde-pipe and are therefore very good for the cough and other infirmities of the breast they doe also a little mollifie and loose the belly but the stones in them must be taken forth which by reason of their astringent qualitie and duritie of substance are offensiue to the breast and stomack They are very wholsome and good for euery season euery age and constitution The lesser and common sort of Raisins are not so sweet in taste but haue rather a little pleasing sourenesse adioyned to them by meanes whereof they are more gratefull to the stomacke but they yeeld lesse nourishment to the bodie and by reason of a small astriction that is in them they are not so profitable for the breast but for the same cause they are more conuenient for them that are too soluble or subiect to fluxes through the weaknesse of theretentiue faculty The small Raisins of Corinth which we commonly call Currants are much vsed in meats and that for good cause for beside their pleasantnes in taste they excite the appetite strengthen the stomack comfort and refresh weak bodies and are profitable for the melt They are verie good and wholsome for euerie season age and constitution All the kindes of Cherries are generally of a cold and moyst temperature they breede winde in the stomacke and fill the bodie with crude and putrible humours But some are farre more wholsome then other the best principallest are those that are of a red colour and and of a soure sweet taste for they delight the pallate excite the appetite and are more acceptable to the stomacke they doe moderately coole quench thirst attemper the heat of the stomacke and liuer represse choler and giue to the body a more commendable iuyce Being preserued they are a most choyce medicinable nourishment and being boyled with butter slices of bread and sugar betweene two dishes they delight the pallate excite the appetite and yeeld a good and wholsome nourishment especially for hot and dry bodies The distilled water of these and also of the soure ones is very good in feuers and inward inflammations The Cherries that bee very sweet doe deiect the appetite relax the stomacke and engender grosse and phlegmaticke humours Those that are soure doe giue vnto the body no nourishment at all but they excite the appetite cut grosse and clammie humours in the stomacke represse the heat of choler and are onely good for an hot cholericke stomacke Cherries must bee eaten fresh and newly gathered because they quickly corrupt and that not insteed of meat but for quenching of thirst and attempering the heat of the stomacke and liuer and for the same purposes they must not be eaten after meales as our common preposterous vse is to eat them but when the stomacke is emptie as an houre or two before meales because they prowoke appetite quickly descend from the stomacke and make the belly soluble They are conuenient for them that are young and for such as are of a cholerick temperature but hurtfull to the aged and them that abound with phlegme The greene and vnripe Goose berries are cold and dry in the second degree and of an astringent faculty the iuyce of them is vsed in diuers sauces for meat insteed of verjuce which maketh them not onely pleasant to the taste but also very profitable to such as abound with choler and are afflicted with hot burning and malignant feuers for it extinguisheth the vehement heat of choler verie greatly resisteth the corruption of humours and labefaction of the vitall and naturall parts The Goose-berries that are indifferently ripe are cold in the first degree and moyst in the second are lesse binding then when they are altogether greene and vnripe They are of a pleasant soure taste and therefore being boyled betweene two dishes with butter sops of bread and sugar or as those that are skilfull in Cookerie can best tell they make a most excellent and delightsome sauce for most kindes of meats which yeeldeth to the bodie somewhat a cold and small nourishment but it exciteth the appetite quencheth thirst represseth choler and addeth a singular grace vnto the meats and a correctorie relish also vnto such as are hot and dry or fulsome in taste Being eaten raw they are very hurtfull to a cold and weake stomacke and for them that are aged because they encrease cold and crude humours contrariwise they are profitable to an hot stomacke because they excite the appetite deiected by ouermuch heat and greatly coole the inflammations both of the stomacke and liuer they are also verie good for women with childe because they helpe their picarie affections and notably preserue them from abortion But if they are immoderately eaten they exasperate and lode the stomacke binde the belly and inhibit all fluxes except they happen to be taken into a cold stomack for then they oftentimes rather oppresse and trouble the same by some manner of flux To conclude they are so much profitable to the cholericke and sanguine as they are hurtfull to the melancholike and phlegmaticke The Goose-berries that be throughly or ouer-ripe are not by reason of their fulsome sweetnesse vsed in sauces neither are they any way good to bee eaten for they fill the stomacke and whole bodie with grosse crude and corruptible humours Ribes which with vs are commonly knowen by the name of Red Currants are deemed to bee of the same nature that Goose-berries are Indeede there is a great parity of nature betweeene the ripe Ribes and the Goose-berries that are a little ripe but betweene the ripe Goose-berries

although it be to some mens pallats very pleasant and acceptable yet it is to the bodie vnprofitable because it breedeth flatulent and obstructiue humors In like manner bread that is stale and growne dry because it hath lost his naturall temperature is vnprofitable for it is hardly digested and yeeldeth litle nourishment and the same not good but melancholick Wherefore it followeth that the bread ought not to be too olde nor too new and to auoide all the aforesaid discommodities I hold that the bread ought to be kept the space of 24 houres or at least one night in some cold place after the baking before it be eaten and also that it be not aboue two or three dayes olde in the summer especially if it be made in the forme of manchet or smaller loaues nor aboue foure or fiue dayes olde in the winter for by how much more it is dryed and indurated by so much the worse it nourisneth and is of harder concoction Whether Bisket Bread yeeld to the bodie any profitable nourishment BIsket bread is onely profitable for the phlegmaticke and them that haue crude and moist stomacks and that desire to grow leane because it is a very great dryer and therefore let such as are cholericke and melancholicke beware how they vse it The like may be said of the crust of bread for it is also very hardly digested and breedeth choler adust and melancholike humors Wherefore let the vtmost and harder part of the crust be chipped away of which let such as are by nature cholericke and melancholicke haue speciall care But it is good for the phlegmaticke for such as haue ouer-moist stomacks and yet healthy and desirous to grow leane to eat crusts after meat the very superficiall and burnt part of them onely chipped away because they presse downe the meate and strengthen the mouth of the stomacke by drying vp the superfluous moisture of it OF THE DIVERS kindes of Drinke SECT II. Whether it be wholsome for northerne people that inhabit cold countries to drinke water at their meales in steed of Beere ALthough Water bee the most ancient drinke and to those that inhabit hot countries profitable and familiar by reason of the parching heat of the ambient aire which doth exceedingly heat inflame and dry their bodies yet to such as inhabit cold countries and especially not accustomed therunto nor the constitution impensiuely hot requiring and forcing the same it is by the contrarie in no wise agreeable for it doth very greatly deiect their appetite destroy the naturall heat and ouerthrow the strength of the stomacke and consequently confounding the concoction is the cause of crudities fluctuations and windinesse in the bodie What in generall are the commodities of wine MAnie and singular are the commodities of wine for it is of it selfe the most pleasant liquour of all other and was made from the beginning to exhilarate the heart of man It is a great encreaser of the vitall spirits and a wonderfull restorer of all powers and actions of the bodie it verie greatly helpeth concoction distribution and nutrition mightily strengtheneth the naturall heat openeth obstructions discusseth windinesse taketh away sadnesse and other hurts of melancholy induceth boldnesse and pleasant behauiour sharpeneth the wit abundantly reuiueth feeble spirits excellently amendeth the coldnesse of old age and correcteth the tetrick qualities which that age is subiect vnto and to speake all in a word it maketh a man more couragious and liuely both in minde and body These are in generall the commodities of wine which are so to be vnderstood as that a meane and frugality bee had in the vse of it notintemperancie and drunkennesse otherwise what can be more hurtfull then wine seeing that the same immoderately taken destroyeth the life and prosperous health disturbeth the reason dulleth the vnderstanstanding confoundeth the memorie causeth the lethargie palsie trembling of the hands and a generall weaknesse of the sinewes Wherefore let wine bee moderately vsed that neither distillation nor inflammation nor exiccation or drunkennesse follow for if it be taken beyond measure it will not be a remedie and confort for the strength but rather a poyson and vtter ouerthrow But seeing that there are diuers sorts of wine and the same not indifferently agreeable to euerie age and constitution I will therefore that euery man may make choyse of those wines that are best agreeable for him speake of the particular differences of them according to their seuerall qualities especially of such wines as with vs are most vsuall White-wine and Rhenish-wine doe least of all wines heat and nourish the bodie they consist of a thin and penetrating substance wherefore they are quickly concocted and very speedily distributed into all parts of the body and therefore they lesse annoy the head then any other vrine They cut and attenuate grosse humors prouoke vrine and cleanse the bloud by the reines They moysten the bodie and canse sleepe mitigate the paines of the head proceeding from a great heat of the stomacke but especially the Rhenish wine They are most accommodate for those that are young for hot constitutions for hot countries and for the hot times of the yeere and for those that would bee leane and slender They are lesse hurtfull for such as are feuorous then other wines are but being well mixed with water they are very profitable for all hot distemperatures It is verie expedient to drinke White-wine or Rhenish-wine in the morning fasting and also a little before dinner and supper with a limmon macerated therein and the iuyce pressed forth especially for them that haue hot and drie stomackes or are subiect to obstructions of the stomacke of the mesaraicke veines of the liuer and of the reines for it greatly refresheth an hot and dry stomacke stirreth vp the appetite cleanseth away the sl mie superfluities of the stomacke mesaraicke veines and other obstructiue matter in the passages by way of vrine But it is very hurtfull to drinke White-wine or Rhenish-wine with meat or at the meales or presently after meale except for such as are affected with too much astriction of the stomacke because they deturbe the meats from the stomacke before they are concocted and so cause them to passe crude and indigested whereby it commeth to passe that the whole bodie doth greatly abound with flateous crudities White and Rhenish wines are very pernicious for such as are rheumaticke and subiect to fluxion of humors into the ioynts or other parts of the body and therfore let such very carefully eschew the vse of them Claret wine is very neere of a temperate nature and somewhat of an astringent faculty as the sauour of it doth plainely shew it breedeth good humours greatly strengtheneth the stomacke quencheth thirst stirreth vp the appetite helpeth the concoction and exhilarateth the heart it is most profitable for them that are of an hot constitution for young men and for them that haue hot stomackes which it doth excellently