VIA RECTA AD Vitam longam OR A PLAINE PHILOSOPHICAL DISCOVRSE 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 Choise 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 LONDON Printed by Edward Griffin for Richard Moore and are to be sold at his shop in St Dunstans Church-yard in Fleet-street 1620. TO THE RIGHT HONORABLE FRANCIS LORD VERVLAM LORD High Chancellour of England c. Right Honorable I Often meditating with my self to whom I should according to the ancient and well approued custome of the best learned of all ages consecrate these my labours I at length resolued in testimonie of my deuoted affections to your Honour as also in regard of the worthines and vtilitie of the subiect which is the Dieteticall part of Physicke that for preseruation of health appertaines to all men but to none as I suppose more then to your Honour who vnder his Maiestie doth cheifly weild the state of our Reipublique to commit them to your Honours protection Whereunto your benigne Nature excellent learning and singular respect towards learned men haue not a litle also encouraged me If the worke shall yeeld any manner of delight or profit to your Honour I haue my ayme and contentment The God of Heauen grant you a long and healthy life with a prosperous fruition of your Place and Dignities to his Glory your owne Comfort and the Good of his Maiesties subiects Thus referring both my self and this worke to your fauourable acceptance I in all obseruance humbly rest At your Honours seruice and command TOBIAS VENNER OF THE NATVRE AND CHOISE OF HABITABLE PLACES Whether a temperate aire be the best and wholsomest for the preseruation of life SEeing that for the continuance of life and health there is so great respect to be had of the ayre for without it we can scarcely liue a moment of time and place of habitation as of the meats we eat I therefore thought it meete to expresse by way of Introduction the knowledge of those things that demonstrate the salubritie of habitable places which is expended cheifely in three things in purnesse of the aire qualitie of the soyle and situation and wholsomnes of the water from which euery man may easily gather and conceiue of the healthfulnes of his habitation And first as concerning the ayre that is the best and wholsomest to preserue life which is subtile bright and cleare not mixt with any grosse moisture or corrupted with filthy or noysome vapors which also with calme pleasant winds for great boisterous winds are to the lungs eyes and eares hurtfull is gently moued for such aire is in substance pure in qualities temperate and therefore most wholsome But the aire that is infected with corrupt filthy vapors euaporating or breathing out of standing pooles channels or other impure places or which is so shut vp with hills or mountaines that it cannot be freely perflated and purified with the winds is not fit for preferuing of health like as neither that which is affected with too much heat or cold or suffereth often and suddaine mutations For as a pure cleare and temperate aire is good for euery age and constitution euen so impure grosse cloudie and intemperate aire is to euery age and constitution hurtfull Therefore touching the knowledge of the goodnes of the aire it must be considered that it be not vaporous moiâ—… or putride not too hot or too cold not ouer-moist or dry for a vaporous cloudy grosse or putride aire doth cause theumes annoy the lungs corrupt the humors infect the heart deiect the spirits and subuert the habit of the whole bodie Aire too hot doth relaxe the ioints resolue the humors and spirits cast downe the strength greatly weaken the concoction with all other functions of the vegetall facultie because it dissolueth and draweth out the naturall heat Moreouer it maketh the colour yellow because it corrupteth the bloud which rubifieth the colour and causeth choler to exceede other humors Last of all it heateth the heart with an vnnaturall heat it dissolueth wasteth and consumeth the humors and causeth them to putrifie and flow to the concauities and weake parts of the bodie and therefore it is not agreeable to healthy bodies Notwithstanding it is auaileable for ouer cold moist hydropicke and paraliticke bodies and such as are affected with the crampe proceeding of too much cold and moistuâ—…e But aire temperately hot doth maintaine the naturall heat confirme the strength and maketh all the operations of the bodie more liuely it is very comfortable and agreeable to euery constitution Aire too cold is of a congelatiue power and therefore weakneth the sinewes and greatly hurteth the braine breedeth catarrhes and asthmaes and extinguisheth the naturall heat especially in weake bodies by congealing the substantiall moisture thereof and consequently it being not able to actuate as it ought putrifieth It is lesse hurtfull nay sometimes profitable to bodies that are exceeding hot and to sound bodies it is more conuenient and agreable then aire that is ouer hot But aire meanely cold is healthfull because it impelleth the naturall heate into the inner parts and so causeth a strong digestion prouoketh the appetite and maketh all the hidden operations of nature more effectuall For such a coldnesse is proportionably contrary to the naturall heate by reason whereof the naturall and genuine heate is by an Antiperistasis fortified and the digestion which is the roote of life confirmed Aire too moist such as is commonly in marish low places is to all bodies most hurtfull because it too much lenifieth and moistneth the bodie and filleth it with excrementall humors and causeth distillations the very roote almost of all diseases of the braine and sinewes as cramps palsies c. with paines in the ioints and to speake all in a word a generall torpiditie both of minde and bodie But that aire which is meanely moist especially in the summer time is agreable to most complexions for it maketh a good colour softneth the skin and openeth the pores whereby is caused the better difflation and discussion of vaporous superfluities but yet it somewhat maketh the humors prone to putrefaction This aire verily is very agreable to bodies of a dry constitution but vnto other by reason that it soone causeth putrefaction of humors it is far lesse conuenient A dry aire is contrary vnto this and it is most agreable to moist constitutions Now these things which I haue hitherto declared concerning the election of aire being considered
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 phlegâ—…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
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
this that hath bin declared it may plainely appeare that those hurts that are of Galen in his third booke of the faculties of nourishments attributed vnto Beefe ought to be vnderstood of old Beefe which in truth is vnsauourie tough and of very hard concoction Bulls Beefe is of a rancke and vnpleasant taste of a thick grosse and corrupt iuyce and of a very hard digestion I commend it vnto poore hard labourers and to them that desire to looke big and to liue basely Whether Swines flesh be no lesse wholesome then it was estimated to be by most of the ancient Physitions SWines flesh because of the strong and aboundant nourishment that it yeeldeth as also of the likenes that it hath vnto mans flesh both in fauour and taste is of Galen and other of the ancient Physitions commended aboue all other kinds of flesh in nourishing the bodie But in my opinion the choise of flesh is rather to be taken from an odoriferous pleasantnes of the same laudable substance good temperature easie concoction and goodnes of iuyce that it breedeth then from the strongnes of nourishment that it giueth or the aforesaid similitude In respect of all which Veale Mutton and many other kinds of flesh are to be preferred before porke I confesse that porke is to most peoples pallats very pleasing and that it so it be well digested yeeldeth vnto the bodie much and firme nourishment but it is with difficultie digested and the nourishment thereof is too moist grosse glutinous and obstructiue Wherefore I will here aduertise all pallat-pleasers that they shall sooner surfet and that more dangerously with porke then with any other flesh that pork is good and wholsome for bodies that be young strong and exercised in great labour and not disposed to oppilations for the cholericke and them that desire to be fat And of such must Galen and other Physitions that haue so greatly written in the commendation of Porke be vnderstood And in very deede hot healthy and strong bodies that vndergoe great labours require for the conseruation of their strengths much firme and durable nourishment such as Porke in regard of the grosse substance of it doth very effectually suppeditate But seeing that Porke is of hard digestion and in substance more grosse then conuenient it is not good for them that be aged that are grosse that haue weake stomacks or that lead a sitting or studious kinde of life For in such bodies it causeth obstructions of the mesaraicke veines liuer and reines the gowte and dropsie especially if they shall be cold and moist by constitution for vnto such is Porke very greatly hurtfull because in them it is wholy conuerted into crude and phlegmatick humors Wherefore let such as are phlegmaticke aged or subiect vnto obstructions or haue weake stomacks altogither absteine from the vse of Porke There is great difference in Porke according to the age of it the best is that which is of the age from six moneths vnto a yeare and not ouer fat for then it aboundeth more with superfluous moisture nourisheth lesse and is more fulsome to the stomacke Bacon is not good for them that haue weake stomacks For it is of hard digestionâ—… breedeth dust and cholericke humors But for strong laboring men and them that haue good stomacks it is conuenient enough A Gammond of Bacon is of the same nature but not so good for it is of harder digestion and the best vertue that it hath is to commend a cup of wine vnto the pallat Brawne is in no wise an wholesome meat for it is of hard digestion and breedeth grosse and tough humors If it be young it is the better for then it is the more tender and of easier concoction yet neuerthelesse in regard of the crude grosenesse of it it breedeth ill iuyce in the body It is commonly eaten at dinner before other meats which custome is very preposterous for it letteth the good concoction and distribution of other meats And because it is a meat of grosse iuyce and hard concoction we commonly vse to drinke a draught of strong wine or ale presently after the eating of it to helpe the digestion but good wine is badly bestowed vpon such a meat for howsoeuerit may heate and comfort the stomacke yet it can neuer cause that meat to be conuerted into good nutriment But it is worthy of enquirie whether sucking pigs that are of most men greatly desired which we commonly call Rosting Pigs yeeld good and wholsome nourishment to the bodie The flesh of rosting Pigs is very moist and excrementitiall yet very pleasant to the taste and easily digested it is very wholsome for all cholericke and dry bodies because the iuyce that is bred thereof doth excellently temper the ouer-much heat of cholericke bloud and very profitably moisten the inward parts But for the aged and those that are phlegmaticke and cold by constitution it is greatly hurtfull for by reason of the ouer-much moisture of it it breedeth in them abundance of crude and phlegmatick humors And verily for the same cause there is not a better and wholsomer meate for hot and dry bodies but in regard of the ouer-moist and slimie nature of it a cup of good wine will doevery well with it as Claret for such as are hot and dry by constitution but for other Sacke is best agreeing with it Whether Venison of Fallow Deere be wholesomer then that of Red Deere And whether the flesh of Conies be better then them both VEnison whether it be of Fallow Deere or of Red is of hard digestion and of ill iuyce for it engendreth grosse melancholicke bloud which quickly causeth obstructions of the liuer and milt Wherefore let such as haue weake stomacks and those also that are by constitution melancholicke or subiect to obstructions eschew the vse of it It was verily a good inuention for amending of the noisomnesse of Venison to drinke Claret wine plentifully with it because that wine causeth it to be the better digested and is also of a contrary nature to the humor that Venison most of all breedeth Both kindes of flesh are of a dry temperature and therefore the fatter the flesh is the better it is especially to eat it cold because that then the fatnes of it is not so fulsome to the stomacke as when it is hot for the siccitie of it being amended by the fat is reduced vnto a certaine mediocritie in such flesh And if they be well hunted before they be killed their flesh is the wholsomer for by often and long coursing of them their bloud becommeth more thin and subtill and the euill humors dissipated by reason whereof the flesh is more easily digested and yeeldeth better nourishment The younger and the fatter Deere are to be chosen because they are of a moister temperature and consequently of a softer substance of easier concoction and of wholsomer nourishment For if they be olde or Jeane they are of a very
prouokè vrine the smell of them is comfortable to the braine Costmary is also called Alecoast and it doth well answer to the name for if it be steâ—…ped a while in Ale or put into a vessell and Ale tunned thereunto as is vfually done in the making of Sage Ale it maketh a pleasant drinke and very comfortable to the stomacke braine and sinewes They are good for the aged and phlegmaticke but hurtfull to such as are young and of an hot and cholericke temperature Tansie is hot and dry in the beginning of the third degree it strengthneth the sinewes and is very profitable to the stomacke for it concocteth and scowreth downwards crude and phlegmaticke humors which adhere and cleaue thereunto From hence may be gathered that Tansies in the spring-time are very wholsome and good for the stomacke for the clean sing away of phlegme bred therein by the vse of fish in the Lent-season And heere many may see their errour detected that for the making of Tansies doe confusedly vse to giue onely vnto them a delightfull greene colour beside the iuyce of Tansie the iuyce of other hearbes perhaps altogether vnwholsome or at leastwise vnfit for the purpose But if any please to adde to the making of Tansies the iuyce of Sorrell they shall willingly haue my assent especially if they make them for such as are of a cholericke temperature The seede of Tansie is of singular force against wormes for in what sort soeuer it bee taken it killeth and expelleth them Tansie is conuenient for the phlegmaticke and the aged but hurtfull to young and cholericke bodies Clarie is hot and dry in the third degree the onely vse thereof is for the imbecility of the reines and for stopping of seminall fluxions for which it is very profitable being boyled in broths or any other way vsed Rocket and Tarragon are neere of one nature and quality hot and dry in the third degree but Tarragon in regard of the aromaticall and cardiacall sauour of it is to bee preferred before Rocket Among all hearbs of an acrimonious sauour and that are vsed insallads they may haue the preheminence especially Tarragon for by reason of its aromaticall and cardiacall quality it is much more comfortable to the stomacke heart and head then Rocket is They cut and extenuate phlegme in the stomacke excite the appetite and helpe the concoction They are good in sallads but not alone but ioyned with Lettuce Purselane and such colde hearbes for the qualifying of their acrimonious heat otherwise being eaten alone they distemper the liuer and cause head-ach Wherefore the best way to makesallads is to mingle hot hearbes and colde together except you will make them of purpose to coole or heat as the nature of the stomacke and temperature of body shall require Rocket and Tarragon are conuenient for the aged and phlegmaticke not not for the cholericke and such as are of hot temperature Towne-Cresses or as the vulgar sott doe pronounce Towne-karse is more biting in taste then Rocket or Tarragon and therefore more hot and drie It is eaten with other sallade hearbes but what way soeuer it be vsed it notably heateth a cold stomacke and liuer cutteth and attenuateth grosse humors mundifieth the lungs helpeth the Asthmaticke openeth and strengthneth the melt and is well neere as good and as effectuall against the Scuruie as Scuruie grasse It may not be eaten in sallads but in small quantitie and that with Lettuce and other cold hearbes for it will quickly offend the stomacke distemper the liuer inflame the bloud and annoy the head Water Cresse or Karsse is altogither of like nature and facultie as Towne-Karsse is and is also very effectuall against the stone They are good for the phlegmaticke aged and such as are subiect to obstructions Auens are hot in the end of the first degree and drie in the end of the second with a kinde of scowring or clensing qualitie they are very wholsome in pottage or physicall broths though they make them looke blacke for they clense away such things as adhere to the entrails and are good against cruditie or rawnesse of the stomacke windinesse of the belly or sides stopping of the liuer and clottered bloud in any inward part of the bodie especially being decocted in wine The roots of Auens are in the Autumne and Winter very profitable in physicall broths or other decoctions for all the purposes aforesaid They are good for euery season age and temperature sauing onely for the cholericke which are free from winde and obstructions of the entrailes Filipendula is hot and drie euen in the third degree of an opening and clensing qualitie and yet with some litle astriction adioyned Although this hearbe be in physicall vses cheifely profitable for the stone and strangurie yet I thought it meete because it is common in gardens not here to omit it Wherefore such as are subiect to the stone and strangurie may to their ease and comfort vse the herbe in their pottage broths or possets Cheruill is of a temperate heat and moderate drinesse it is an hearbe exceeding good and wholsome very pleasant to the taste delightsome to the stomacke and comfortable to the spirits and senses It may be vsed in pottage broths and sallads c. In sallads with other hearbs it is most acceptable by reason that it giueth vnto them a very pleasant and delicate relish but for sallads the seeds while they are greene or the round tufts ór heads which conteine the seede doe farre excell the leaues which for pleasantnes of taste sweetnes of smell and wholsomnes for euery age and temperature do also excell all other sallade hearbes And to be eaten by themselues as a sallade with Oyle omphacine vinegar and pepper they exceede any other sallade for a cold and feeble stomacke The roots of Cheruill boyled and after dressed as the cunning Cooke best knoweth or onely eaten in manner of a sallade with oyle and vinegar are singularly good and wholsome for weake and aged people and for such as are dull and without courage for they delight the stomacke reioyce and comfort the heart increase strength excite Venus and depell old age Wormewood is hot and drie in the end of the second degree it hath a clensing facultie with some astriction adioyned it is marueilous profitable to a weake stomacke that is troubled with choler for it clenseth it through its bitternesse and by reason of the binding qualitie it also strengthneth and comforteth the stomacke Moreouer it is good against windinesse and griping paines of the stomacke and belly it strengthneth the liuer and riddeth it of obstruction and the bloud of putrefaction clensing by vrine naughtie cholericke and superfluous humors It also helpeth the spleene when it is ouer-charged or filled with grosse feculent bloud by causing it to passe downeward by the stoole togither with the excrements Wherefore in regard of the great commoditie that Wormewood bringeth
and fluxes of the belly There are also other sorts of wines altering according to the diuers nature of the vine soyle and aire whose differences may by their colour taste and consistence easily bee discerned And heere I would haue you generally to obserue in the vse of wines that those wines which are more milde temperate and least assaulting the head are more wholsome for the body and those more hurtfull that are strong acute and vaporous especially if there bee not a meane in the vse of them and a respect also of the age complexion and time of the yeere Moreouer it is to be vnderstood that wines differ very much according to their age for wines that are new are vnwholsome and the more new the more vnwholsome for they haue in them little heat and consist of a grosse and excrementall substance wherefore they doe not help but much hinder the concoction and distribution cause fluctuations in the body and cholick-torments and abundantly breede obstructions of the liuer milt and reines But their superfluous and excrementall moysture is in processe of time concocted and ouercome of the heat and then they become more hot more pure and much more wholsome And heere it is to be obserued that all wines haue not the same time of continuance for there are some which by reason of the weaknesse of their heat cannot long bee kept as Whitewine Rhenish wine and Claret for these and such like doe in six or seuen moneths or within according to the smalnesse of them attaine vnto the height of their goodnesse and after a yeere doe begin to decline and lose much of their goodnesse especially the smaller sort of them But the stronger sorts of wines as Sacke Muskadell Malmesey c. are best when they are two are three yeares old for these by reason of their strong heat doe a long time reserue their perfect vigor And as these wines being too new are vnwholsome so bee they also if they be too old as when they haue passed foure or fiue yeeres because they heat beyond measure for the older they grow the more heat they acquire and in processe of time the siccitie of them is correspondent to their heat Wherefore such wines are rather meerely to bee reputed among medicaments then aliments because they haue a farre greater faculty of altering the bodie vnto heat and siccity then they haue of nourishing The vse of them especially if it be often is hurtfull to the sinewes and an enemy to procreation because they dry vp the geniture perturbe the vnderstanding and by reason of their tart and vehement fumes affect the membranes of the braine with a cruell pungitiue paine They are only in the way of physicke good for weake and moyst bodies that are decayed of their naturall heat Wherefore wines that are ouer old or too new are to bee eschewed for those doe too much heat and these doe nothing at all so long as they bee new and are so farre away from helping the concoction as that euen themselues are with difficulty digested It remaineth therefore that neither the wine which is too new nor that which is too old but that which is a meane betweene both to be the most wholsome But whereas it hath beene sayd before that new wines breede obstructions it is not so generally to bee taken as that all new wines doe breede obstructions but that is to be vnderstood of the must of sweeter wines which haue in them no mixture of nitrous or biting lees for such verily doe breede grosse flateous and obstructiue humors But those wines of which sort are White and Rhenish wines that haue in them any mixture of nitrous lees are so farre off from breeding obstructions as that nothing can be more contrary to their nature because â—…hey prouoke vrine and strongly moue to stoole which they performe especially through the acrimonie of the lees and also through the aboundance of winde which they breede Wherefore those new wines alone are drunke without hurt or with least which consist of a thin substance with nitrous lees of which sort as I haue said are White and Rhenish wines and these by reason of their qualitie of cooling moistning and of mouing the belly may be good for young men that haue hot stomacks and such as are cholericke by constitution but are very hurtfull for olde men and such as are phlegmaticke so long as they are new and not perfectly purged from their dregs Very well therefore said Galen that must or new wine hath no other vse but to moue the belly which facultie if it want it is extreamely ill and hurtfull to the bodie How many precepts ought there to be obserued in the exhibiting of pure wine in respect of the age FIue The first is that it be not giuen vnto children for this will be as if you should adde fire vnto fire for they being of hot and moist temperature would thereby become ouer hot and their heads also filled with vapors whereof ensue many euills and sometimes the falling sicknesse The second is that it be not giuen to youths as from 14 yeares of age vnto 25 for wine is vnto them most repugnant because it doth aboue measure heate their hastie hot and agitating nature and extimulate them like madde men vnto enormious and outragious actions The third is that it be very moderately giuen and that not too often vnto young men as from 25 yeares of age vnto 35 and that it be also of the smaller sorts of wines as Claret c especially if they are of hot constitution for otherwise it will make them prone vnto wrath and vnlawfull desires dull the wit and confound the memorie The uforth is that it be more liberally giuen vnto them that are in their manhood and constant age as from 35 yeares vnto 50 and let such when they are past forty yeares of age begin to make much of the vse of wine and yet if they be of hot constitutions let them abstaine from the stronger sorts of wines especially from the often vse of them because they will be offensiue vnto the head and sinewes The fifth is that it be giuen with a liberall hand vnto olde men and that also of the stronger sorts of wines especially when they are in the latter part of old age as from 60 yeares vpward vnto the end of their life For vnto old men there come foure excellent commodities by the vse of pure wine The first and greatest commoditie seeing that they are cold and for the most part almost without good alimentall bloud is because it greatly correcteth the coldnes of their age and bringeth them vnto a better temperature of heat with increase of bloud The second because it expelleth sadnes and melancholy whereunto that age is most subiect The third is because it maketh them to sleepe well which by reason of the siccitie of the braine and paucitie of vapors many olde men
liuer They inhibit the crudling of milke in the stomacke and therefore it is good to macerate them a while in milke that is to be drunken for feare lest that it should cruddle or wax souâ—…e in the stomacke They notably strengthen the seminall vessels incrassate and make fruitfull the geniture especially the red garden Mint wherefore it is of speciall and singular vse in all seminall fluxes They are also of singular vse in the Stone and Strangury being boyled in wine or possets for the purpose and also in broths for besides that they dissolue and consume the crudities of the stomacke and strengthen the same they also purge the reines and vrinall passages of grosse and slimie humours The iuyce of Mints taken with the iuyce of a soure Pomegranet or with some other competent thing for the purpose effectually stayeth vomiting and scowring in the cholericke passion and also the effusion of bloud from the inward parts Mints boyled in White wine with a little vinegar added thereto and the mouth washed therwith helpeth the ill sauour of the mouth and putrefaction of the gums The dry powder of Mints taken with warme milk is a very good medicine for wormes in children or olde folkes The powder of Mintâ—… is also of singular efficacie against cruditie and rawnesse of the stomacke and effectuall also for most of the purposes aforesayd The often vse of Mints is hurtfull to hot and dry bodies but very profitable to the aged phlegmaticke and melancholike As Mints are appropriate to the stomacke so Bawme and Basill are to the heart Bawme is hot and dry in the second degree and Basill is likewise hot in the second degree but hath a superfluous moysture adioyned with it They are singular good especially Baulme for the heart and infirmities thereof for they strengthen the vitall spirits expell all melancholy and sadnesse and make the heart merry Bawme is also good for a moyst and colde stomacke to helpe the concoction stay vomiting and to open the obstructions of the braine It is an hearbe greatly to bee esteemed of Students for by a speciall property it driueth away heauinesse of minde sharpneth the vnderstanding and encreaseth memory Wherefore it is good to be vsed in bâ—…oths or eaten by it selfe in manner of a sallad with oyle and vinegar and sometimes also with Lettuce Purselane and other hearbes Basill I deeme to bee rather fit for medicine then for meat because it is of ill iuyce of hard concoction offensiue to the stomack filling both it and the belly with winde and being much eaten it is also very hurtfull to the sight But yet it is worthy to be esteemed for the sweet sauour thereof which is very comfortable to the heart and good also for the head so the braine be not weake for it causeth head-ach in such as haue weake braines by reason of the strong sauour which it hath especially being often smelled vntc Bawme is good in sallads and broths for euery age and constitution especially for the phlegmaticke and melancholike but Basill not conuenient for any Marjorame is hot and dry in the beginning of the third degree it is of thin parts and of a digesting faculty this hearbe is passing good in broths or sallads for it comforteth the stomacke and helpeth the concoction therof corroborateth the liuer and is good for the obstructiâ—…ns of it it also comforteth the heaâ—…t but especially the brain quickneth the sight and is of maruellous efficacie against all cold infirmities of the head Moreouer it prouoketh vrine and discusseth winde with much efficacie The Hearbe dryed and made into powder and any way taken doth notably comfort a cold and windy stomacke helpe the digestion strengthen the braine preuent convulsions and all infirmities of the sinewes and braine proceeding of a cold and moyst cause In a word it is an hearbe worthy to be much esteemed of all persons euen for the pleasant smell of it which to the heart and head is very comfortable The vse of Marjorame is not good for hot and cholericke bodies but for the phlegmaticke and such as haue cold stomacks and ouer-moyst and weake braines it is maruellous good and conuenient Betouie is hot and dry in the second degree it hath a cutting and attenuating facultie It taketh away obstructions of all the inward parts in a word the vertues of it are innumerable but it is cheefly good for the braine and sinewes and all infirmities proceeding from the imbecility of them The vse of it in broths or otherwise is good for euery age season and temperature but cheefly for such as haue weake and feeble braines Sage is a most wholsome hearbe hot and dry in the beginning of the third degree and of an astrictiue faculty It helpeth the concoction and discusseth winde singularly comforteth the head and braine quickneth all the senses especially the memorie and strengthneth the sinewes Wherefore the vse of it is exceeding good for such as are subiect to the palsie or trembling of the hands and all other affects of the sinewes and braine vpon a moyst cause It may be eaten in sallads or any other way vsed but in sauces with meats of moyst substance it is of singular profit for it exciteth the appetite and correcteth the superfluous moysture of the meat The often chewing of it in the mouth is very profitable to the sinewes and teeth for it strengthneth the one and preserueth the other from putrefaction The vse of Sage is very good for women with childe especially such as are subiect to abortion And out of it may be extracted c for women that are barren a remedy of excellent efficacie to make them fruitfull and apt to conceiue but yet not conuenient for all that are childlesse Sage especially the much and frequent vse therof is hurtfull in hot and dry seasons and to leane and dry bodies but very profitable to the phlegmaticke to the aged and to such as haue ouer-moyst and weake braines Rosemary is in vertue and quality much like vnto Sage for it is both hot and dry and also astringent the vse thereof is very profitable for it correcteth the superfluous moysture of meats corroborateth and raiseth vp a cold and weake stomacke discusseth winde sweetneth the breath comforteth the heart braine and sinewes quickneth the senses and memory and strengthneth the sinewie parts Wherefore it is good against the rheume and all infirmities of the head braine and sinewes proceeding of a cold and moyst cause The Conferue made of the flowers of Rosemarie and also of Sage which I wish to bee often vsed of Students especially mornings fasting and sometimes after meale doth greatly delight the braine reuiue the spirits quicken the senses comfort the heart and maketh it merry Rosemary is most accommodate for colde and moyst seasons for the aged phlegmaticke and rheumaticke Costmary and Maudline are hot and dry in the second degree they are good for a cold stomacke and liuer and
pure and subtill spirits from whence it commeth that they are witty nimble magnanimous alta petentes But the contrary is seene in low and marish places for there the Inhabitants by reason of the euilnesse of the aire haue grosse and earthy spirits whereof it is that they are for the most part men humum tantum sapientes dull sluggish sordid sensuall plainely irreligious or perhaps some of them which is a little worse religious in shew externall honest men deceiptfull malicious disdainefull Wherefore seeing that the diuersity of spirits and differences of wits and manners doe so much proceede from the condition and nature of the aire I doe here againe aduertise all such as are ingenious generous and desirous of perfection both in minde and body that they endeauour by all meanes to liue in a pure and healthy aire and so seldomly as may bee frequent places where the aire is wont to be infected with vaporous impurities Whether fountaine water in goodnesse and wholsomnesse excell other waters THat water is esteemed to bee the best and wholsomest which is most cleare and thin pure in taste and smell altogether clean from any impure terrene or other dreggy mixture And such is before all other fountaine water if it rise in a pure high and open place and that against the East for then it is the better depurated with the morning Sunne and pure orientall windes Of fountaine waters those that rise against the North because they haue not the radiant aspect of the Sunne which purifieth the waters are least commendable for they are not easily concocted they weaken the stomacke and cause fluctuations and flatuousnesse in the body But there are some fountaine waters not to be allowed for alimentary vses and such are those which rise from sulphurous bituminous or metalline places or which are carried thorow like veines of the earth because they receiue an vnpleasant sauor and smell and also an euill quality from those things that they issue from or runne thorow Next vnto fountaine water in goodnesse is raine-water so it fall not in a boysterous or troublesome aire for the Sunne from all waters and humid places draweth vp the thinner and purer portion resolued into vapours which is the matter of raine to come Notwithstanding the goodnesse therof doth alter according to the diuers parts of the yeere for that is the best which falleth from the middle of the Spring to the middle of Autumne because in those seasons the aire is for the most part pure seldomly corrupted with noysome vapours which defile the raine-waters And there are some to whose opinion a man may easily without errour subscribe which thinke that such raine-water is not inferiour in goodnesse to fountaine water But the waters which fall with great tempests of winds haile thunder and lightnings are by reason of many confused vapors and exhalations collected in the aire impurer and therfore not so well to be approoued for the health of mans body Riuer water hath the third place of goodnes both by reason the action of the Sunne vpon it as also because that by motion it becommeth thinner except it bee polluted by the mixture of other things as it commeth to passe in riuers that runne thorow marish places or neere vnto populous Townes or Cities for then by reason of all manner of filth running or cast into them they become very corrupt and vnwholsome Therefore where the Inhabitants through the want of most wholsome fountaines are constrained to make vse of riuer water let them take especiall care lest insteede of that which is wholsome they take that which is corrupt and very offensiue to the health of their bodies Wherfore let them make choyse of that riuer water which is not subiect to the aforesayd hurts but runneth with a full streame vpon grauell pebble-stones rockes or pure earth for that water by reason of the purity of the place motion and radiant splendor of the Sun is thinner sweeter and therefore more pure and wholsomer and in my opinion it is doubtfull whether fountaine waters surpasse in goodnesse such riuer waters But if the riuer waters shall not be cleere but slimie and muddie and the same for want of better waters necessarily vsed as in many low and marish places then let them be kept so long in some vessell till that the grosse part rest and settle in the bottome for by this meanes the thin and purer part of the water may be taken and vsed and the grosser cast away Well-water is iudged inferiour to the former in purity and wholsomnesse not onely because it is voyd of motion but also because it is not illustrated of the Sun notwithstanding if the Well bee digged in pure earth and the mouth open to the aire not shut vp in a darke obscure place not beset with a filthy bottome but a pure grauely or rocky then the water especially if it be often drawen is very good and wholsome And heere vnderstand that the waters that are drawen thorow pumps because they are shut vp from the aire are worse then other Well-waters for they more quickly putrifie and acquire an ill quality The like may bee said of Cisternewaters Neither are the waters which are carried throw pipes of lead so wholsome as they are supposed to be not onely because they are shut vp from the aire but also because they are thought to acquire an vnwholsome quality from the lead they are troublesome to the stomacke and ponderous to all the bowels but these hurts in their boyling are well remooued All standing waters as of pooles motes and of pits which in low and marish places are very vsuall are most vnwholsome and altogether as pestiferous to bee auoyded and eschewed for in that they are standing or creeping with a very slow pace the parching heat of the Sunne often working vpon them doth more mightily pierce to the bottome and so leauing the grosser part draweth vp the thinner whereby it commeth to passe that the waters appeare muddy and of a leadish colour corrupted both in smell and taste Waters that are taken neere vnto the sea-shores or armes of the same are for the most part corrupt and of a stinking smell and vnpleasant sauour and therefore naught and vnwholsome for mans body Whether Snow waters be in goodnesse matchable to riuer water NO and the reason is because that while the snow is ingendred the thinner part of the matter is as it were pressed forth of the cold and conuerted into clowds the grosser part remaineth and is turned into snow wherof it commeth that snow-waters are grosse and ouer cold and therfore hurtful to mans bodie for they cause rheumes and greatly hurt the sinewes Moreouer they breed spleneticke passions by causing the spleene to grow great they confound the breast and liuer cause asthma's and fill the stomacke with flateous crudities wherefore the vse therof especially in elder yeeres doth vndoubtedly induce exitiall
other affects of the sinewes Verjuce which is made of soure or vnripe grapes or of crabs or other vnripe soure apples is like to vinegar in operation sauing that it is of a more cooling nature therfore more agreeable for hot and cholericke bodies It refresheth an hot stomack and liuer represseth cholericke fumes and raiseth vp the appetite deiected through much heat labour or exercise wherefore it is very profitable for hot and cholericke bodies to be vsed in way of sauce and for hot and cholericke diseases in way of medicine but it is hurtfull to the aged and to all cold and phlegmaticke bodies Eisell or the vinegar which is made of Cyder is also a good sauce it is of a very penetrating nature and is like to Verjuce in operation but it is not so astringent nor altogether so cold Mustard is a sauce in common vse with sundry meats both flesh and fish especially those of the grosser sort It is hot in the fourth degree and is of a dissoluing attracting extenuating and dissipating faculty It very strongly heateth the stomacke cutteth extenuateth and scattereth grosse and phlegmaticke humours openeth the obstructions of the breast helpeth the concoction and distribution of meats of grosse substance comforteth the stomack and drieth vp and consumeth the superfluous moysture in it Moreouer it vehemently pearceth the braine and wonderfully purgeth it from superfluities and therefore the vse of it is very profitable for them that bee subiect vnto cold diseases of the head and sinewes as the Epilepsie Lethargie and Palsie for it openeth the passages and dissipateth and consumeth the humours oppilating the nerues wherefore as it is a good sauce so is it also very medicinable It is a most wholsome sauce for them that bee phlegmaticke and that haue cold and moyst stomacks especially in a cold and moyst season but the often and much vse thereof is hurtfull vnto cholericke and dry bodies Orenges differ in their temperature according to the sweetnesse or sourenesse of their iuyce for the sourer the iuyce is the colder it is and the more penetrating but yet with the greater astriction following and the sweeter it is the more hot and lesse penetrating without any or little astriction concurring The sweet Orenges are not fit for sauce because they subuert the appetite and cause loathsomnesse in the stomacke yet to such as are of a melancholike temperature they are by reason of their temperate heat and sweetnesse somewhat profitable The soure Orenges are cold and dry in the second degree they quench thirst excite the appetite and represse cholericke vomitings they coarctate the breast and astringe the belly which are two pernicious properties wherefore they are greatly hurtfull to the phlegmatick and melancholike and them that are straight chested But sugar correcteth their aciditie and bringeth them to a better temperament They are conuenient for hot dry bodies so they be not affected with coarctation of the breast or astriction of the belly Those that are of a meanetaste betweene both that is neither too sowre nor too sweet are cold in the first degree and temperately dry they are best for sauce because they are more acceptable to the taste and more profitable to the stomacke They are profitable in feuers to extinguish thirst and inhibit the putrefaction of the humors Orenges sliced and sopped in Rose-water and sugar are very good to coole and refresh the stomacke in feuers and so they are also at other times for an hot and cholericke stomacke the pulpe or medullary substance of the Orenge is not good to bee eaten except of them that haue very hot and cholericke stomacks but the iuyce onely because it breedeth a crude and ill iuyce and is not easily digested Therindes of Orenges are hot in the first degree and dry in the second being preserued in sugar and taken in small quantity after meat they very greatly comfort a weake stomacke Limmons are like in nature vnto Orenges sauing that as they are sourer so are they colder ore pearcing wherfore the iuyce of them hath an admirable force of cutting penetrating extenuating and cooling it stirrtth vp the appetite comforteth the stomacke restraineth vomiting and is therefore very good for them that haue nauseatiue stomacks It mightily cutteth and attenuateth grosse humors asswageth thirst mitigateth the sharpnesse of choler and inhibiteth the encrease of it It also excellently cooleth and refresheth an hot liuer corroborateth the heart and is of singular efficacie against acute and malignant feuers for it defendeth the humours from putrefaction and correcteth those that are putrified There is not so pleasant a sauce to be found as this of the Limmon and it giueth a grace to all other sauces it is sourer then vinegar more cooling and more pearcing free from any acrimonious or mordicant quality and therefore more delectable and more wholsome then it It is for hot and cholerick stomacks the best sauce and against the vehemencie of choler there is not a better medicine for it mightily represseth and extinguisheth the feruent heat of it It is hurtfull to them that be phlegmatick and also to the aged except choler shall happen to domineire in their stomacks The Citron is like in nature to the Limmon but it is thought to haue a more speciall propertie against malignant and pestilentiall feuers and to comfort the heart The rindes and also the white pulpe of Citrons and Limmons preserued doe comfort the stomacke helpe the concoction corroborate the heart and are very good against melancholy Oliues if they be ripe are temperately hot they are eaten with salt of the inhabitants where they grow but they are neither good for sawce nor for meate for they weaken the stomacke and breed a putrible and vnwholsome nourishment But the greene and vnripe Oliues are cold and dry of an astringent facultie and these are the Oliues which are vsually eaten with meate to excite the appetite They are gathered while they be greene preserued in pickle and so transported They excite the appetite clense phlegme from the stomacke corroborate the mouth of it and stay vomiting but they are hardly digested excite thirst breed grosse and melancholicke humors and being abundantly eaten they cause headach and make the belly cosliue especially those that are preserued onely in salt wherefore they are not so wholsome a sawce as they are esleemed They are preserued onely in salt or in a pickle of salt and vinegar Those that are preserued in salt are hotter then the other for they are hot in the second degree and of greater force in clensing of phlegme from the stomacke and therefore they are best for them that be phlegmaticke and worst for the cholericke But those that are preserued in a pickle of vinegar and salt are of a more temperate nature they represse choler and stay vomiting more then the other doe and are conuenient for euery age and constitution especially for the cholericke and therefore they are
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 sofâ—… 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 strengthâ—…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
way to clarifie it is to put vnto it a litle water and so to boyle it and scum it so long as any froth ariseth for by this meanes the tartnesse and flatulent moysture of it is for the most part taken away and consequently becommeth a more wholesome medicinable nourishment That is the best honie which is hard in the vessell and curded like sugar and which is also of a true and delectable sweetnes of good smell and of a cleare yellowish colour or if it shall be of a whitish colour so that none of the said notes of goodnesse be wanting in it it is neuer the worse New honie is better then olde because some of the moysture of it is in continuance consumed whereupon it becommeth more dry and tarte in taste Sugar is temperately hot and moyst of a detersiue facultie and good for the obstructions of the breast and lungs but it is not so strong in operation against phlegme as honie And here it may be demanded whether Sugar or Honie be the better Wherevnto I answer that Sugar is generally more wholsome then Honie for it is of a better temperature of pleasanter taste not so fulsome as Honie and therefore more acceptable to the stomack and consequently farre better for sauce and nourishment It may be giuen in feuers because it doth not inflame the bodie nor so soone turne into choler as honie doth and to conclude all in a word Sugar agreeth with all ages and all complexions but contrariwise Honie anoyeth many especially those that are cholerick or full of winde in their bodies Onely Honie is better for them that haue very cold and moyst stomacks and that haue their breasts stuffed with phlegme Water and fine Sugar onely brewed togither is very good for hot cholericke and dry bodies that are affected with phlegme in their breast for through the coldnes and moysture of it it excellently tempereth the heate and siccitie of the breast and stomack and cleareth them of phlegme Sugar by how much the whiter it is by so much the purer and wholsomer it is which is euident by the making and refining of it It is made much after the same manner and forme as white salt is The Sugar is nothing else but the iuyce of certaine Canes or Reedes which is extracted by boyling them in water euen after the same manner and fashion as they doe Salt This first extracted Sugar is grosse and of red colour it is hot and dry somewhat tart in taste and of a detersiue facultie by longer boyling it becommeth hard which we call Red Sugar Candie which is only good in glysters for to clense and irritate the expulsiue facultie This grosse reddish Sugar is againe mixed with water and boyled and commeth to be of an whitish colour lesse hot more moyst and more acceptable to the taste and stomacke This kinde of second Sugar we call common or kitchin Sugar This being the third time diluted and decocted is of an excellent temperament most white and of a singular pleasant taste this is the best purest and wholsomest Sugar which giueth a grace vnto whatsoeuer it be mixed And this by rather boyling becommeth hard and of a resplendent white colour which we commonly call White Sugar Candie this is the best Sugar for diseases of the breast for it is not altogither so hot as the other Sugar and is also somewhat of a more pure and subtile moysture Wherefore it excellently asswageth and moystneth the asperitie and siccitie of the tongue mouth throat and winde-pipe and is very good for a dry cough and other infirmities of the lungs it is most accommodate for all hot and dry constitutions There are diuers kinds of mixt sauces deuised composed by the skill of Cookes to oblectate the pallate and throat to excite the appetite and to adde a grace vnto bad meats which of ingurgitating belly-gods are greatly esteemed But I aduise all such as are respectiue of their health to refraine the vse of all confused saucs or to be very circumspect not onely in the vse of them because they allure the stomacke to a gluttenous taking of meate but also in the choise of them for they onely are wholsome that are somewhat of a soure taste by putting to them a conuenient quantitie of vinegar veriuce or of the iuyce of Orenges or Limmons But let temperate men and such as are studious of their health content themselues with the simpler kinds of sauces because they are for the stomacke and health of the bodie most conuenient Whether Cinnamon be the best and wholesomest of all spices CInnamon is hot and dry in the third degree and of an excellent aromaticall substance for fragrancie of smell and iucunditie of taste it excelleth all other spices it strengthneth the stomacke preuenteth and correcteâ—…h putrefaction of humors resisteth poysons exceedingly comforteth the principall parts especially the heart and liuer and reviueth the spirits It also openeth obstructions and strengthneth the retentiue facultie of all the parts by drying vp and consuming the crude and excrementall moysture It is conuenient for all bodies especially for them that are of cold and moyst temperature and that haue weake stomacks but the ouer-much vse of it is hurtfull to such as are by constitution cholericke Of one pound of Cinnamon grossely bearen a pound of white Sugar a gallon of Sacke and a quart of Rosewater steeped togither 24 houres is drawne by distillation a water of singular efficacie against sowning debilitie of the spirits and principall parte Wherefore I wish euery man that is respectiue of his health and life especially such as are of weake nature neuer to be without it and to take now and then a spoonfull or two especially when occasion shall instant the vse of it Next vnto Cinnamon for goodnes and aromaticall substance are Cloues they are hot and dry in the third degree they are not of so penetrating a force as Cinnamon but more drying they consume and dissolue crude and windie humors comfort and corroborate all the principall parts of the bodie especially the stomack heart excite Venus helpe the concoction discusse winde make the breath sweet stay vomiting and fluxes of the belly proceeding of a cold cause or weaknes of the retentiue facultie And as they are very good for a weake cold and windie stomacke so are they also for a liuer collapsed by cold They are very profitable for the aged for such as are phlegmaticke and subiect to rheumes especially in the winter but the often and much vse of them is hurtfull vnto cholericke and dry bodies Nutmeg and Mace are of one and the same facultie they are hot and dry in the second degree somewhat of an astringent facultie they strengthen the stomacke especially the Mace they comfort the braine and animall faculties especially the Nutmeg they stay seminall fluxes and are good for cold vterine affects especially the Nutmeg they discusse
winde and inhibit fluxes of the belly proceeding from a cold cause or weaknes of the retentiue facultie They are good for olde cold and phlegmaticke bodies but the much vse of them by reason of their dry temperature and astrictiue facultie is hurtfull to cholerick and melancholick constitutions and them that haue costiue bellies Nutmegs preserued in Sugar as soone as they be taken from the tree are of a very pleasant and delightsome taste and of most profitable vse for comforting of the stomack and braine to be eaten now and then especially in the mornings fasting and presently after meales and because they are of a lesse drying and binding facultie they are very good for euery state and constitution of bodie Wherefore I aduise all those that haue weake stomacks and that liue a studious kinde of life neuer to be without them that they may take of them at their pleasure All the sorts of Pepper are hot and dry in the height of the third degree if not in the beginning of the fourth they are of an heating and resoluing facultie they excite the appetite comfort the stomacke helpe the concoction and all cold diseases of the breast and stomacke by concocting dissipating exiccating and expelling crude and flatuous humors they also strongly heat the sinewes and muscles and all cold parts The round blacke Pepper is in greatest vse for sauce and seasonings of meats It must be moderately vsed for otherwise by reason of the acrimonious heat that it hath it will quickly inflame the bowels adure the bloud and consume the genitall seede By reason of the tenuitie of its substance it must be but grossely beaten that the heat thereof may longer continue and operate in the stomacke for being smally beaten it will make lesser stay in the stomacke and mesaraick veines and by reason of the penetrating force of it sooner ouer-heat and dry the liuer prouoke vrine in flame the bloud and the reines It is a spice most conuenient for cold moist and grosse meats for cold and moist seasons for the aged for the phlegmaticke for them that haue cold weake and windie stomacks and that are subiect to distillations But to hot cholericke and dry bodies the much or often vse thereof is very hurtfull especially in hot and dry seasons Ginger is the roote of a certaine plant growing in Barbarie and other hot countries being greene and newly digged vp it is hot in the third degree and moyst in the first but when it is growne dry because that the moysture of it is consumed it is dry in the second degree if not in the third it is of an heating and digesting quality but it heateth with a more durable heat then pepper doth and therefore it is more conuenient for a cold and moyst stomacke for which it is of singular efficacie it discusseth winde helpeth the digestion and consumeth crude and phlegmaticke humours It is very profitable for the aged such as are phlegmaticke and full of crude flatulent moysture in their stomacks especially in cold and moyst seasons but the vse of it is not so good in hot seasons nor for them that are by constitution cholericke because the often and much vse of it will enflame and distemper hot and dry bodies The greene roots preserued which wee commonly call greene ginger or ginger condite are of pleasant taste very good to be eaten often times especially mornings fasting of them that haue weake stomacks and bad memories and that are subiect vnto rheumes for they greatly comfort the stomacke and head and are also very accommodate for all the purposes aforesayd Wherefore the vse of them is for old men and Students most profitable They also increase the geniture They are preserued two wayes either in a syrupe of sugar or couered ouer and incrustated according to art with sugar which wee commonly call Candied Ginger this is best for them that be very phlegmatick and rheumatick and that haue very cold and moyst stomacks because they are of a more exiccating nature but the Ginger that is preserued in syrupe is more conuenient for all other bodies and for the two purposes last aboue recited because it drieth not as the candied ginger doth but is rather hot and moyst in quality by reason of a substantiall moysture that it receiueth from the syrupe wherein it is preserued The roots that are preserued in syrupe while they be fresh greene and full of iuyce are of soft and tender substance and of a most pleasant taste whereby you may detect the fraud of them that boyle the dry Ginger to make it soft and afterward put it into a syrupe and sell it for greene condite Ginger for it is somewhat blackish tough and hard in biting and not so delectable in taste Saffron is hot in the second degree and dry in the first the moderate vse of it wonderfully refresheth comforteth strengthneth and exhilarateth the heart for there is so great societie betwixt it and the heart that it is without delay carried thither and for that cause it is mixed with all cardiacall medicines It expelleth and preserueth from all pestilentiall infections it openeth the obstructions of the liuer and gall and is therefore good against the yellow Iaundise it prouoketh the menstruall courses and birth and therfore women with childe must carefully shun the vse of it it also dilateth the breast openeth the obstruction of the lungs and is for them that bee short and thicke breathed the last and greatest remedie But if it bee not moderately vsed and that in very small quantity at a time it is hurtfull and dangerous for it causeth the head-ach and offendeth the braine and senses by sending vp sharpe fumes it also deiecteth the appetite and causeth faintnesse by too much relaxing the hearr and pouring out the spirits OF FRVITS ROOTS and HEARBES that serue for meat and are vsually eaten SECT VII Whether new fruits eaten raw yeeld any wholsome or prositable nourishment to the bodie ALthough all new fruits that abound with moysture as most doe may seeme to be iudged vnwhosome to be eaten raw by reason that they fill the body with crude and waterish humours that dispose the bloud vnto putrefaction yet the moderate and tempestiue vse of them may be very good and profitable for such as vse to heat and dry their bodies with great labour and exercise for all hot constitutions especially for the cholericke because they extinguish thirst coole and moysten the body and represse the vehement heat and ebullition of choler But to the phlegmatick and such as haue crude stomacks all raw fruits especially those that abound with moysture are greatly hurtfull as heereafter shall bee particularly demonstrated And here before I begin to discourse of alimentary simples I will aduertise the Reader somwhat for his better vnderstanding concerning the fouredegrees of qualities that Physicians constitute and define to be in Simples as those are sayd to be hot or cold
a cold crude and vnwholsome nourishment they ingender winde make the bloud waterish and subiect to putrefaction They are more hurtfull to be eaten after other meats then before for if they be eaten after other meats they floting in the higher parts of the stomacke are both quickly corrupted and doe also corrupt the other meats but being eaten before other meats they excite the appetite quench thirst and by reason of their moyst and slippery substance easily and quickly descend and also cause the meaâ—…s that are taken after them to passe downe the sooner Wherefore it is not good to eat them but when the stomacke is empty and by reason of the corruptiblenes of their substance a good draught of Sacke or such like strong wine must be sent presently after them to digest and correct their crude and flateous moysture But I hold it best for such as respect their health and can subiect their appetite vtterly to eschew the vse of these and such like horarie and quickly perishing fruits that fill the bodie with crude phlegmaticall and corruptible humors They are conuenient or lesse hurtfull for young men that haue hot and strong stomacks and for such as are of a cholerick and sanguine temperature but for olde men for them that be phlegmaticke and that haue weake stomacks and subiect to winde they are very hurtfull Medlars and Seruices are of one and the same nature they are cold and dry in the second degree and of an astringent facultie wherefore they must not be eaten before but after meats in like manner as all other things ought that are of a binding facultie to close vp and corroborate the stomacke and they must be moderately eaten for otherwise they will oppresse the stomacke hinder the concoction and engender a cold grosse and melancholicke iuyce But in case of binding they are best to be eaten before meat or at any other time when the stomack is empty they strongly represse choler and stop cholericke vomitings and egestions They are not fit for meat vntill by keeping they become soft and tender but the iuyce of them being greene and hard is very profitable for physicke vses when as their is much neede of binding Medlars and Seruice berries are conuenient for young men that haue strong stomacks for them that be ouer laxatiue or subiect to vomiting and that are by constitution cholericke but to olde men to them that are of a phlegmaticke or melancholicke temperature and that are commonly costiue they are very hurtfull The vnripe Mulberies are cold and dry almost in the third degree and doe mightily binde they are profitable for medicine but not for meate The ripe and new gathered Mulberries are moyst in the second degree they are also cooling notwithstanding the modicum of heate in them and a litle binding which is euident by their taste They are acceptable to the stomacke but they yeeld litle nourishment they excite the appetite represse choler and by reason of their much moysture greatly moysten the inward parts quench thirst helpe the asperitie of the throat quickly descend from the stomacke and make the belly soluble They must be taken by reason of the moysture and slipperinesse of their substance before meat or at any other time when the stomacke is empty for they are quickly corrupted and are offensiue to the stomacke vnlesse they speedily descend and therefore they are not good to be taken after meat because the meat will hinder their passage And for the same cause they are very hurtfull for them that haue impure stomacks for in such they greatly engender winde and increase crude and corruptible humors They are conuenient for an hot season for young men for such as are of a cholericke and sanguine temperature but hurtfull for olde men and them that be phlegmaticke The greene and ripe Figs are hot and moyst in the first degree the dry or barrell Figs are hot and dry in the second degree and withall somewhat sharpe and biting They are of an abstersiue and diureticke facultie they are easily digested and do nourish more then other Autumne fruits They are best to be eaten in the morning fasting and at any other time when the stomacke is empty for so they breed the better iuyce and are the more medicinable for clensing of the breast and lungs which is a speciall vertue that Figs haue being taken after meate or before the stomacke be empty especially the new ripe Figs they quickly corrupt in the stomacke and fill the bodie with crude and flatulent humors The new ripe Figs doe giue a more moyst and flateous nourishment then the dry ones doe which puffeth vp the â—…esh and filleth the belly with winde and yet by their windinesse they little offend because they quickly descend and make the belly soluble by reason wherof the winde that they breed doth soone passe away and in this respect they are lesse hurtfull then other Autnmne fruicts They cheifly annoy their stomacks that are subiect to the winde collicke and therefore it is good for such to refraine the vse of them The dry barrell Figs are of a stronger clensing cutting extenuating resoluing and concocting facultie and therefore more effectuall for clensing of phlegme from the breast and stomacke and for olde infirmities of the lungs They engender cholericke and siticulous humors and therefore they are very hurtfull to the bowels that are inflamed or full of choler The much vse of them not only because they engender ebullient humors but also by reason of their propertie of carrying forth corrupt humors that reside in the bodie vnto the skin causeth itching and scabbinesse and oftentimes also the lowsie euill They are conuenient and wholsome for them that be olde that be phlegmatick that are subiect to obstructions of the breast and for cold and moyst seasons but to the cholerick and them that haue hot liuers they are hurtfull especially the often and immoderate vse of them The greene and ripe Dates are hot and moyst in the first degree but if they be olde their heat is increased and moysture abated The soft moyst and sweet ones are to be chosen because they giue a more restoratiue and comfortable nourishment Those that are somewhat soure and of an vnpleasant taste are more binding and altogither vnprofitable for nourishment and so are also those that are ouer dry or putrified All Dates are of an astringent facultie they yeeld a grosse clammie and an impinguating nourishment by reason whereof they are very good for such as are in a consumption or haue weake liuers or subiect vnto any fluxe or waste But by reason of their grosse and obstructiue iuyce they are hurtfull to such as are subiect to obstructions especially of the liuer and spleene They must be boyled in broths or added vnto other physicall confections that are made to strengthen c for to be eaten they are not fit for any age or constitution because they breede winde offend the head
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
bodie miâ—…igateth the heate of choler and procureth sleepe Wherefore it is very profitably giuen in hot feuers to coole and moysten and to those also that haue the pleuresie and spet vp filthy matter for there is in it also a concocting and lenifying facultie by reason whereof it is very medicinable to the breast and lungs It is also good for those that are troubled with a cholericke laske or bloudy flixe especially being aromatized with a little Cinnamon To conclude it is a drinke very profitable not onely in sicknes but also in health for all hot cholericke and dry bodies for students for them that are too vigilant and all such as are subiect to infirmities of the breast and lungs to be taken at going to bed and also at any other time so the stomacke be empty especially in hot and drie seasons of the yeare It is only not conuenient for the phlegmaticke Many phantasticall people doe greatly delight to eat of the earthly excrescences called Mushrums whereof some are venemous and the best of them vnwholsome for meat for they corrupt the humors and giue to the bodie a phlegmaticke earthie and windie nourishment or rather detriment Wherefore they are conuenient for no season age or temperature All the kinds of Melons or Pompions are of a cold nature with plenty of moysture they haue also a certaine clensing qualitie by meanes whereof they are medicinable to the reines and that clensing qualitie is more in their seede then in the pulpe for which cause the seeds are very profitable for them that are troubled with the stone or strangurie They are plesant to the taste but they giue to the bodie litle nourishment the same scarsely good but rather crude and putrible They also breede winde and gripings of the belly and therefore those that are subiect to the chollicke and that haue great spleenes must carefully eschew them They are conuenient for hot and strong bodies but very hurtfull to the aged and to them that are of a phlegmaticke and melancholicke temperature Cucumbers are of a very cold and moyst temperature euen in the third degree especially their moyst qualitie They yeeld vnto the bodie a cold crude and waterish nourishment wherefore the vse of them in manner of a sallet with peper and vinegar notwithstanding that many desire them with a wonderfull delight is to be reiected except of them that haue very hot stomacks for to such the moderate vse of them by reason of their cooling moystning qualitie may be sometimes very good and profitable for they quench thirst greatly coole the burning heat of the stomacke and liuer and represse choler Those Cucumbers must be chosen which are greene and not yet ripe for when they be ripe and yellow they are fulsome and vnfit to be eaten The greene and vnripe Cucumbers preserued in a pickle of vinegar and salt are much better then those that are eaten greene and vnpickled for they are of far better taste and not of so crude and waterish substance They excite the appetite and are a very profitable sauce for hot and drie bodies Cucumbers are onely conuenient for hot and cholericke bodies and most hurtfull to the phlegmaticke and them that haue cold and moist stomacks The seeds are also very medicinable as those of the Melons they are cold and also moist but nothing so much as the fruict they haue an opening clensing and diureticke facultie Wherefore the emulsion of these seeds that is the milkie substance of them as also of those of the Melon extracted with some conuenient liquor as we doe from Almonds is of singular efficacie against sicknesses proceeding of heat especially for the breast lungs and reines that are inflamed for the strangurie sharpnes of vrine and exulceration of the bladder Gourds are cold and moist in the second degree they are neuer eaten raw because that then they greatly offend the stomacke but sodden or baked and that way neither but of the poorer sort of people for they are of a waterish and insipid substance and doe breed in the bodie naughtie cold crude and â—…atulent humors and therefore they greatly hurt cold and phlegmaticke bodies and such as are subiect to the collicke and iliacke passions They are onely conuenient for them that are of an hot and cholericke temperature for they quench thirst and coole the immoderate heat of the stomacke and liuer The seeds of this fruit prouoke vrine and alay the sharpnes of it and therefore they may very profitably be vsed with the former seeds in obstructions and distemperatures of the reines and bladder The greene and vnripe Beanes are cold and moist in the first degree they yeeld to the bodie a crude grosse and excrementall nourishment and fill the stomacke and belly with winde they cause drowsinesse and dull the senses both inward and outward especially the sight and make them pursie that doe often or immoderately eat them The windie and ill qualitie of them is much remoued if they be sodden with Orgaine and Parsely and afterwards eaten buttered and seasoned with salt and store of pepper for pepper is a speciall correctorie for all grosse and windie meats They are best agreable for them that haue hot and strong stomacks and most hurtfull to the phlegmaticke and such as are troubled with the collicke Beanes that are almost or fully ripe are both by reason of the hardnes of their skins as also of the grossenes of their substance by much of harder concoction and worse nourishment and the drie ones are worst of all They are meat only for plough-men and such as are accustomed to an hard and course kinde of foode Pease are in their substance much like vnto Beanes and eaten after the same manner but they are far wholsomer then Beanes for they are lesse windie and by much of purer iuyce not breeding so grosse and excrementall humors There are three sorts of Pease common with vs the white Pease the gray Pease and the greene Pease The two first are vsually eaten greene before they be ripe being first boyled then buttered salted and peppered they are very delightsome to the pallat easily digested and yeeld a good nourishment to the bodie Wherefore they are euen at the richest tables not vnworthily rancked with the best and choisest meats They are conuenient for all bodies except for the phlegmaticke and such as abound with crudities or are much molested with the winde but they are most appropriate for the cholericke and such as are in their youthly and constant age The drie Pease as they consist of an harder substance so they are of harder concoction and of dryer and much worse nourishment notwithstanding they are a meat somewhat pleasant to the taste and conuenient enough for them that haue strong stomacks There is wont to be made of the white Pease boyled a kind of pottage and also of the greene but that is not so good which we call Pease-pottage this kinde