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Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	cold_a	hot_a	moist_a	1,558	5	9.6254	5	false

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A02048	A direction for the health of magistrates and studentes Namely suche as bee in their consistent age, or neere thereunto: drawen aswell out of sundry good and commendable authours, as also vpon reason and faithfull experience otherwise certaynely grounded. Written in Latin by Guilielmus Gratarolus, and Englished, by T.N.; De literatorum et eorum qui magistratibus funguntur conservanda præservandaque valetudine. English	Gratarolo, Guglielmo, 1516?-1568?; Newton, Thomas, 1542?-1607.	1574 (1574)	STC 12193A; ESTC S105793	61,219	174

auoide much farther harme and inconuenience Amonge whiche sorte of séedes these followinge are the best and chiefest Carawayes Anyse Fenell and Cumine Phaselles are not so good for they be hoate and earthie and greatlie disturbe the spirite of the braine causinge manye vnrestfull dreames throughe their vapours together with giddines and swimminge in the head called Vertigo Hither to of pulse and by that whiche we haue heere declared thou mayest discerne and haue iudgement of those which be not here recited Among the which those are accepted best whiche be gréene because they yet retaine a light moystnes but when by continuance of time they be withered haue lost their verdure they are more grosse and terrestriall And euen as they which are full of iuyce are more to be set by then they that are drie and wythered so also are they that are boyled better then those that be crude and raw and the sodden better then the vnsodden After Pulse let vs speak of Potherbes Rootes and suche fruites as growe vpon Trées Rape rootes notwithstandinge Democritus deemeth them altogether hurtfull and to be eschued yet Galen approuinge the sayinge and opinion of Diocles praiseth and muche commondeth them because they concect Melancholie and prouoke vrine conuenientlie and as Auenzoar witnesseth whom also Auerrois followeth they haue a merueylous great power and vertue to clarefie the eyes And althoughe they abounde with muche moysture whiche commonly annoyeth the stomacke and minstreth matter to windinesse yet may this moisture be qualified if they be first boyled in water and Salte Which being doone the watrie humoure wrynged out of them thou néedest not to cast anye doubtes in the eatinge of them beinge sufficientlie boyled in fleshe potage and if néede so require seasoned and spiced with a small quantitie of Anyse séede or Cinamome Caret rootes are muche like vnto rapes if they be decocted and sodden they maye without harme be eaten in the winter season The rootes of Smallage and Perselie beinge in this maner and time sodden in pottage are verye good in winter and chieflie at the beginninge of meales because they bringe downe humoures and prouoke vrine Succorie both the leafe and the roote young and tender and boyled together are verye good to keepe the stomacke and head in good plight and doth temper Choler wonderfullie specially in the Sommer and springe seasons As for Radish rootes Galen affirmeth to be vnholesome yea he plainly saithe that the rootes of all potherbes engender excremental matter and be hard of digestion Endiue and Lettise are wholesom herbes to be eaten in Salets and with meate in hoate weather And if Minte be added and put to them or to other colde thinges the salet is much the better and wholesomer For Minte hath vertue to comforte the Entrayles and specially the stomacke and Mawe and encreaseth thicke generatiue sperme It dothe also strengthen and confirme the vessels and conduits of the séede and therefore it hath a speciall force and efficacie agaynst the profluuious issue of the séede called Gonorrhea and the iuice thereof dronke with vineigre stencheth bloud Yea it is very delectable pleasant in smell and much comforteth and chéereth vp the spirites of man. Sorrell is also good aboute the same time to be eaten because it is colde and very comfortatiue and as Auicen writeth hath a certayne subtile stipticitie in it Purselayne is to be forborne because it is to colde to wit in the third degree also maketh smal and the same noughty nourishment and quight marreth appetite notwithstanding it quencheth burnyng choler and is good against the spitting of bloud and the blouddie flixe the Emorroydes and bloud procéeding from the breast The great frigiditie and coldnesse of it if wee shoulde at any time chaunce to eate it may be tempered and qualefied with Minte or with Fenell Borage whiche is the true Buglosse and Langue du buefe are for the springe and sommer seasons yea and for the other two partes of the yéere also either in Salets or meates right soueraygne and cordial For they are sayd to be temperate of complexion and qualitie and to engendre good bloud and to exhilarate the heart Hoppes semblablie are good to eate at that time wherein they be gathered at the beginninge of meales because they are named amonge the medicines of the Liuer and are temperate aperitiue and prouoke vrine But Sperage wee know hath in it greater prouocacion for it maketh a pleasant odoure in m●ate bringeth sweetnesse to the whole body clenseth slinkinge vrine mundifieth the ●l●d●●r maketh sweete the other officiall vessels membres is soone conuerted into good I loud also it nourisheth excellently and is best to be eaten before other meate White Béetes by reason of a inti●sitie or bitter saltishnesse which they haue are good for the bealy and obstructions of the Splene and Liuer and also they do not engendre suche Melancholicke humour as Colewortes doo But blacke Béetes are not commendable because they make blacke iuyce and humeur Béete rootes that are yelowish and red haue stronger nourishment and make bloud a greate deale thicker then the leaues do and this property they haue further that they cause windinesse and loose the bealy wherefore at sometime they may be vsed Colewortes and Cabages may without harme be eaten in cold and moyst seasons sithens they be hoate and drie for they haue a vertue abstersiue and lauatiue and prouoke vrine conueniently but the brothe or Potage wherin they be sodden is much better to be liked Being lightly sodden and not hauing lost their moysture altogether they mollifie the bealy but they binde stop it if they be eaten when their licour hath béene foure or fiue times cast out and taken away from them Albeit there are some harmes that come through these herbes beyng eaten out of due time order and quantitie For beyng to muche vsed in meates they engēder euil melancholique iuyce hurteth the mouthe of the stomacke dimme the Eyesight and trouble the sléepe with phantasticall imaginations And therefore vnlesse it be vpon some vrgent cause as for lacke of other better meates let them be reiected forborne The great Cabages whiche Plinie calleth Lacuturres are not so good All Colewortes are thought to haue in them a singuler vertue agaynst drunkēnesse by reason of the repugnant contrarietie and naturall enemitie that is betwéene the Vyne and them For it hath been and is often by experience proued that if Colewortes be sowed néere to the rootes of a Vyne trée the Vine of his owne accorde will spreade on the other side and turne away from them a pretie distance Also the iuice of Colewortes is cleane contrarie to Wyne and therefore whereas the Vyne with his tendrelles will take holde and lappe aboute all other thinges it will neuer turne towarde the Coleworte And for this cause many Nacions and namely the Germaines vse ofter to

binde and restrain the stomacke but after meates they mollefie the bealie and cloase or drawe the stomacke together which is not to be merueyled at cōsideringe that the mouth of the stomacke by a certaine astrictiue power which is in them is shutte together and the nourishement or meate before eaten forciblie protruded and thruste forward as we sée by experience in a bottle or in a bladder when we wring hard and thrust out of them being full the licour In the noumber of fruictes also Seruice bearies Cornell bearies and Medlars are of all others most constrictiue and may be very well vsed as medicine but not as meate because they increase no commendable bloude but bynde the bealie to muche and bringe muche harm to the head and the whole bodie Of Apples those that are swéete sayeth Aegineta haue more power to heate then others and are more easely digested speciallye if they be rosted or boyled Sower apples do coole more and cutte a sunder the congeled humoures in the stomacke The harrishe and roughe tasted apples do confirme the stomacke that is weake by distemperaunce of heate or muche moysture and suppresse the bealy but yet Quinces for that purpose more then any others But in goodnes those apples excell all others that are called Regia poma which are not altogether so colde and are thought to be very holesom and comfortatiue to the harte because they repell and driue away al fuligiuous moyste vapours which trouble the harte strike vp into the head Finallie when the head is distempered throughe drinking muche wyne they haue bene found right commodious to alaye and redresse the inconueniences thereof but they be thought to be hurtefull to the Sinewes and to hebetate or dull the memorie speciallie if they be of nature sower For they be colde ynough and by the slynesse of there substaunce pearce and are conueighed euen into the very innermoste partes But swéete apples whiche are kept til the next winter are farre better For beinge then through tract and continuance of time come to a full ripenes and perfecte maturitie are thereby also made more holesome and apt to be digested and are not so soone corrupted beinge orderly vsed For them that haue weake stomackes they be excellent good beinge rosted in the ashes or trimmelie sodden in water when they be eaten Peares also in like maner being kept they be mellow and fully rype haue the same vertu but they géeue more plentifull nourishement to the eaters and are more pleasant to the stomacke As for Pome Citrons Limons Orenges and Adam Apples sith they rather serue for medicine then for meate I will here say nothing they that be disposed to know the historie and operations of them may at large sée them most learnedly and truely described and set forth by Mattheolus in his commentaries vpon Dioscorides Oliues although Auicen reckeneth them among those fruictes that hurt the stomacke and Eyesight yet in another place he affirmeth that they beinge conduict in salte licour or Pickle do stirre vp appetite corroborate and comfort the stomacke and loseth the bealie speciallie if they be eaten with vineigre And Capers beinge in like sorte vsed are right commendable for the same purposes Chestnuttes because they are of heauie concoction and engendre grosse crude humours albeit not verye ill and cause windynes very greatly I iudge fitter to be left to them that vse labour and much exercise Notwithstanding they coole and drye and somewhat binde but beinge boyled they nourish well and loose much of their windines specially if they be sodden with the séedes of Anyse or fenell or suche like Hasill nuttes are hoate and drye in the first degrée they cause headache inflate the stomack if they be much eatē they be hardly digested they degrauate the tōgue hinder the speach albeit being new they are somwhat more friēdlie to the stomack for they bring lesse harm therunto although they engender grosse humours Beinge eaten with figges they are the better to be borne withall because they are sooner conueighed from the stomacke downe into the mawe and thence expelled But to eats them aloane or often speciallie out of winter is not so holesome Filberdes because they be astrictiue and restraine Reumes and Catarres might be thought to be profitable to the stomacke but for all that they are very ill and hard to be digested by reasō of the thicke substaunce that is in them and consequentlie because they binde the bealie the more But Auicen commendeth them because they are good for all Lieuers by reason of the small heate wherwith they be endued For they are hoate and drye in the firste degrée and therefore they do no hurte so a Lieuer that is hoat and vnto it that is colde they do muche good Also they are aperitiue and open oppilations and obstructions and make good iuyce in the bodie but they inflate and engender windinesse in the bottome of the bealie and cause headache with augmentacion of the braine They are slowe of digestion and prouoke vomite and the ryndes of them bynde the bealie and therfore they are but seldome and not of al men to be eatē And if thou happen at anye time to eate of them to driue away the coughe and to helpe spettle for they do easely cause spittinge and heale an inueterate cough it is best firste to drawe out and extract the iuyce out of the substance of them for by that means they are made lighter of digestion the subtiler substance being taken out of the grosser left behinde And if a little Anyse or Cinamome be stamped and put vnto them all their inflation and windines is taken awaye And both of them as well the filberd as the hasill nutte eaten with figges are preseruatiue against all small poisons as Auenzoar and since his daies Auicen haue written Swéete Almonds are almoste equall in heate with these aforesaide sauinge that they somewhat decline to moysture vnlesse they be vinewed and restie for then they are drye The nourishement which they géeue although it be smal yet it is good Also they extenuate and cleanse with out any binding they do open and comfort the passages and vesselles of the vrine and take awaye all obstructions speciallye of the Splene and Lieuer and they be very soueraigne and good for them that haue any diseases in their Breastes or Kidneis or haue any inflamation of the Lunges But because they cause Sléepe and tary longe in the stomacke for they be harde of digestion if they be eaten alone they send vp fumes and vapours into the head and trouble it with the Murre and Reume And therefore I woulde wishe that the iuyce shoulde be taken out of thē whiche is called the milke of Almonds and this is the best way to eate them beinge made in little dishes rather then to eate the whole harde Almondes speciallie in Autumne For by this meanes it will easely descend and

and couragious to know and practize vertuous operations Of Bread. NOw let vs particularlie declare the seueral kindes of meate and drink and first let vs begin with bread whiche as Nouius affirmeth is called in latine Panis a Pascendo of feedinge The best Breade is made of fine wheate flower cleane boulted from all branne and other baggage which grew on holesome groūd sufficiētly leauened moderately seasoned with Salte well moulded and throughlie baked but not burned in the ouen Auenzoar would that bread shoulde be eatē the same day that it is made whē it is colde which then as he thinketh greatlie conserueth health and after it be a day olde he saieth it should not be eaten because it hath lost his tymperatenes of complexion and the more it is hardened the heauier is it to be concocted Auicen his opinion is that bread ought not to be eaten before it haue stoode one night and as for hoate bread he vtterlie discommēdeth it saying that it ought to be eschewed because it is not as he there affirmeth receptible of nature and also by reason of his warmenes causeth thirste and by reason of his vaporous moysture swymmeth in the Stomacke and is longe ere it passe and descend into the entrailes It doth also send an vnnaturall heate into the stomacke or ventricle whereby it is checked maistered and damnified Therefore hoate bread must be eschewed and also in sommer when it is aboue two dayes olde and in winter after three daies age it ought to be forborne And we must be very circumspect in the fanning and making cleane of such graine and séedes as wée shall afterward eate For of this let vs be well assured that although we do not presentlie féele the dailie harme that by little and little encreaseth vnperceaued of vs for a while because of the smalenes thereof yet notwithstandinge in continuance of time it bringeth much inconueniences and disquietnes And at length bursteth out to our great paine Hauing spoken of bread which Homer termeth the pithe and marow of man and the sacred Scriptures affirme to corborate mans hart and nature let vs now likewise make the like discourse of wine which of the same Authour is called the Strength of man and in holie writte is sayed to cheere vp the minde and make the hart mery Of VVine WYne hath great vertue and sundrie singuler effectes come by drinking thereof as not onelie Aristotle Galen but other phisicions of later daies haue noted and namelie the absolute and learned man Andrew Matheolus Senensis out of whose worke I do not excerpe and alledge any thing least I should vainely séeme to make a Commentarie out of Commentaries and like a vaine glorious person séeke to trimme vp my self with other birdes feathers speacially sith his Bokes are to all persons and in all places to be had And brieflie to declare my opinion I say that wine moderately dronken clarifieth the Spirit maketh it lustie and lightsome and of competent substance it nourisheth and comforteth it and greatlie refresheth the minde wherfore not without good reason it is endued with great power and singuler vertue to letifie and conserue nature But being immoderatelie dronken and ingluuiouslie swilled as now adaies many vse to do it is most hurtfull and the special cause of many gréeuous diseases For it endamageth and hurteth the braine and all the sinewes senses and doth too much humect and moysture the whole bodie Therfore it must be temperately dronken and good regarde had that it be of the best kinde growinge in the best soyle here I will reken vp some kinds of the best for all I neither can declare neyther will the breuitie of this small compendie permitte That wine is best whiche is neither to olde nor to new but meane betwéen bothe well fined and cleare reddish or of a citron couler pleasant in tast and of a swéete smell of suche relish I say as in tast séemeth neither to be very tarte and sharpe nor yet very doulcet swéet For thynges sharpe and pontique yea and swéete also do quickly cause obstructions the one because they bynde the other because they passe into the veines and members vnconcocted of which sort swéete wine is one of the chiefest In so muche that Auerrois althoughe he be a man not of the greatest aucthoritie in phisicke affirmeth wine to be drawen of the Liuer vndigested euen assoone as it is dronken But the drinkinge of white wine being subtile and cleare and speciallie in sommer time as it doth vnto other famous and expert doctours in phisicke so also vnto me doth it seeme verie good and commendable For this is it that Galen the prince of phisicions by actuall trial and experiment yea Auerrois saieth the same also affirmeth that he found in diuerse places of Italie wherin was to be found neither sowernes ponticitie stipticitie bitternes nor Swéetenes which also engendred no inflacions and fumosities and this wine onelie is without all such daungers and inconueniences as commonlie happen chaunce after the drinkinge of other wines or of water And therfore this wine is moste agréeable and fitte for stronge and mature age or the age of consistencie and for hoate complexions and namelye in Sommer for many causes but chieflie because it causeth no headache but rather driueth it and taketh it awaye if it come throughe heate of the stomacke Néere vnto it in goodnes is an other wine which in the olde time was named Ablutum and in Italie speciallie in Lumbardie it is commonlye termed by the name of Auicen his wine And in this maner is it made Take three partes of Muste and one parte of water boyle thē together till the fowerth part be wasted Other some vse when the Grapes be trodèn and the iuyce wringed out to put water to it in proporciō according to the strength and power of the wine and thē after a fewe dayes to put it in vesselles But when the season of the yere is somwhat colde or when the temperature of the bodie by reson of age or otherwise is faint and weake Claret and Citron couloured wine if no impediment and cause to the contrarie is best and to be preferred before any other Whiche if it be endued with any fumositie the same may be qualefied and alayed with water least it stuffe the head and cause thirst Yet may it not be to much alayed and made thinne for then doth it debilitate and weaken the stomacke causing many fumosities in the same but beyng moderately alayed and tempered it is muche praysed of Galen because it qualefieth humours exciteth and stirreth vp naturall heate and without harme pearceth the membres Certes euery one of these kinds of wine are greatly avayleable to them that therwith be acquainted and accustonied For it strengthneth vertue expelleth Choler and Melancholy by prouokynge of vrine quickly ripeth the good iuice and humours wherewith the body is humected and maketh the ill