Selected quad for the lemma: cause_n

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
A14103	The schoolemaster, or teacher of table philosophie A most pleasant and merie companion, wel worthy to be welcomed (for a dayly gheast) not onely to all mens boorde, to guyde them with moderate [and] holsome dyet: but also into euery mans companie at all tymes, to recreate their mindes, with honest mirth and delectable deuises: to sundrie pleasant purposes of pleasure and pastyme. Gathered out of diuers, the best approued auctours: and deuided into foure pithy and pleasant treatises, as it may appeare by the contentes.	Twyne, Thomas, 1543-1613.; Anguilbertus, Theobaldus. Mensa philosophica.; Turswell, Thomas, 1548-1585, attributed name.	1576 (1576)	STC 24411; ESTC S111450	115,907	158

Poyson or Pestilence The Fildbeards after Rhasis are not so hotte as the other Nuttes are but are heauier and are good agaynst the stynging of Scorpions And Serapion saieth of them that if Fildbeards bée roasted with a litle Pepper and eaten they ripen the Catarre or Rewme Cheastnuts as Constantinus writeth are wyndie they mooue to the acte of the fleash they yéeld mutch nutriment they are hard of digestion and therfore accordin● vnto the counsell of Isaac they must bee rosted that their éeuell facultye may bée therby amended and their substance rarified Then do they aswage the drinesse of the breast and all the body and moderate the difficulty of makinge water The Acorne also according to the same auctour béeinge disobedient vnto digestion bindeth the belly but prouoketh vrine and they do nourish Beaten into pouder and the pouder laide vpon the Vuula drieth vp the rotten humours that vse to haunte and hurt the same Cap. 30. Of Spices PEpper by the aucthority of Rhasis helpeth to concoct the meat well and dissolueth windines and beeing very hot heateth the stomack and liuer and hurteth hot bodies especially in Summer Ginger also according to the same Aucthour is hot and moist and in helping concoction is profitable for those whose stomacks and Liuers are colde It amendeth the dimnesse of sight rising of moisture and as Auicen writeth it augmenteth the memory and clenseth the moisture of the head and throat Zeadoarie according to the same Auicen is a triacle or preseruatiue against all poisons and as saith Constantinus if consumeth the swelling by winde and comforteth the stomack it prouoketh the appetite taketh away that stinking of the mouth through eating garlik and according to Macrobius aswageth the heat of the wine which wee haue drunken Galingale likewise as writeth Auicen is hot and drye it resolueth windines maketh the mouth sauour well helpeth the stomacke concocteth the meate augmenteth defier to weemen and cureth the paine of the kidneis Cloues also saith hée are hot and dry in the their degree they make the body smell well they sharpen the sight they comfort the stomacke and Liuer Cinamom after ▪ the opinion of Rhasis is hot and dry which in strengthning mutch helpeth the stomacke liuer it causeth good concoction and expelleth windines Also saith Isaac it openeth oppilacions and prouoketh the termes Saffron likewise saith hée beeing hot and dry in the first degrée comforteth the stomack openeth the stopping of the Liuer helpeth them that are shortwinded and comforteth the weake partes And Rhasis thus speaketh of Saffron in his Almansor A certen woman saith hee was very long in labour of childe bed and could not bee deliuered And I gaue vnto her one dramme of Saffron and immediatly shée was deliuered and this haue I tried often And béeing drunken in wine it is of singular force to make one merie Plinie in his seconde booke saith whoso drinketh Saffron firste shall not feele any surfet and a crowne made therof and put vpon the head releaseth drunkennesse Carawaies according vnto Constantine is hot and dry in the third degrée it dissolueth winde it strengthneth the stomack it killeth woormes it helpeth concoction and prouoketh vrine Chap. 31. Of Certen Sauces MUstard is hot and dry in the middes of the fourth degrée it drieth vp the moisture of the head and stomack And Auicen writeth some say quod hee that if one that is fastinge drinke it it maketh a good vnderstanding and it clenseth the humours of the head And Plinie saith in the second booke that musterdseede prepared with vineger driueth forth grauell Salt saith Rhasis is hot and dry it taketh lothsomnes from meates and maketh the tast sharpe and it prouoketh the appetite But whoso eateth salt in any great quantity it causeth mutch adustion in the blood it weakneth the eie sight it diminisheth naturall seede and ingendreth the itche Venigre according to the same aucthour is colde and drye making a man leane weakning the powers it diminisheth the séede it strengthneth Melancholye and weakneth red choler and blood and maketh the meat subtile and fine wherwith it is receiued Honie as saith Isaac in the second booke is hot and dry in the second degree it taketh awaye the cause why the body cannot bee nourished and altereth the éeuell disposition vnto better and expelleth the aboundaunce of éeuell humours out of the pores and clenseth the filth of the veines and therfore is very agréeable vnto them that are cold and moist of Nature and vnto old men And vnto hot complexions it is as poyson for it is soone conuerted into choller If it be turned into the warmnes of blood it maketh it the warmer So that Honie being eaten raw ingendreth windines and maketh a man to swell bréedeth the roughnesse of the throat and prouoketh vnto vomite and siege Oyle Oliue as Plinius writeth in the fourth booke maketh euery body soft which it toucheth giueth force and strength restraineth al manner of poysons driueth away payne looseth the belly clenseth the face appeaseth the swelling cléereth the eiesight helpeth the headach and aswageth the heate of Feuers The Oyle of Nuts saith Rhasis is very hot and dissoluing and according vnto Auicen it is good against the ringwoorme inflamacions and pustles in any part of the eie The Oyle of Almondes after Rhasis is temperate and is good for the Breast Lunges Bladder and Kidneis but if it be eaten it bréedeth lothsumnesse and departeth slowly out of the Stomack And as saith Dioscorides if it be mingled with Honie it taketh away that spots in the face maketh smooth the skarres where wounds haue bin it clenseth the mistines of the eies and taketh away the skales from the skin Oyle of Poppie is to be iudged of according to the nature of Poppie wherof we intreated in the Chapter last goyng beefore And thus endeth the first Booke the contents wherof I haue gathered out of the best approued Aucthours ¶ FINIS ¶ The second booke of Table Phylosophy which speaketh of the manners béehauiour and vsedge of all sutch with whom wee may happen to bee conuersant at the TABLE The Preface HAuing ended the discourse concerning the Nature of Meates and Drynkes which are set before vs vpon the Table it followeth now that wee say sumwhat touchinge the Manners and conditions of whom wee be matched at the Boorde For as saith Macrobius in the third Booke of his Saturnalia There is no part of wisdome so great as to applie a mans talke to the place and time hauing a regarde to the estimacion and calling of those that are present For some will be incouraged with examples of Vertue other with good turnes and some with the commendation of Modestie that sutch as haue vsed themselues otherwise and hearing the same may amende their liues And therfore as touching them with whom we be set at the

the rest of the body and at one time make●h a great sensible delectation of the body to arise in eueri part therof wheras meat by smal and small recomforteth the want and weaknes of the same wherby the delight therof is much diminished Fourthly why doth the self same drinke seeme strōger to one tha● is fasting thē to one that is full Hūger emptieth the veines fulnes stoppeth thē and therfore whē as the drink passeth through the empty partes it is farre more euident perceiued and causeth more strong sense of delectation vnto the tastinge Fiftly If a man be thirstie and haue a drie stomack whether may a litle drinke suffice him or not It is hereunto to be answered according vnto Galen those which haue drie stomackes are soone a thirst and a litle drinke sufficeth them The reason wherof may be this for that euery member which is dry shrinketh togither and waxeth to be of lesse capasitie then it was before whiche hapneth vnto the stomack which is drye and therfore is soone filled and with a litle drink And in the stomack there is ingendred great thirstines when the mouth therof waxeth drie and desireth to bee moistned with drinke and then a litle drink sufficeth it For when that which was drie and hard is shrunken togither the capacitie thereof is soone filled with drink and a litle extinguisheth the thirst insomutch as it féeleth not it owne emptynes and this thirste soone returneth againe Sixtly May the stomack be ouer charged and troubled with to mutch drink Surely Galen affirmeth the same and the reson may appeare out of the premisses For if a dry stomack by reason of the narrownes therof be full with a litle drinke if then the drink be more then the capacitie of the stomacke be able to conteine néedes as Galen saith must much drink ouer flow and runouer in it Seuenthly why can a moist stomack beare mutch A moist stomack is in all points contrary to a drye for it is very soft like vnto a soft bottle or bladder for that cause is able to cōteine more for it yéeldeth euery way as the meate which is receiued chanceth to fall or sway in it also apparent it is to sence that a moyst bladder will receiue more then wyll a dry one and so likwise wil a moyst stomack And moreouer forsomutch as it is moist without any drienesse which may procure thirste therfore it mutch desireth not drinke howbeit it receiueth much and is nothinge gréeued therewith as is the drie stomack And for this cause the Danes Polonians Flemmynges yea and the Englishmen can beare mutch drink bicause their stomackes are wide procured by the softnesse of moysture But in hoat Regions as are Spayne Barbarie and sutch like the inhabitants do thirst mutch and drinke but litle bicause of the drinesse of the mouth of the stomacke and in sutch their stomackes can receiue but litle bicause of the drinesse therof The. 5. Chap. of Thirstinesse conteining 4 questions NOw are wée occasioned to moue this question concerning Thirstines Whether the cause therof proceede sumtime from the Lungues or no Which Galen affirmeth for that whē the Lungues are hoat and drie they longe to bée moystned which drines is specially aswaged by drawing in of cold aier and cold and moyst Secondly what is the cause why thirstines which cummeth frō the Lungues is appeased by drawyng in cold and moist aier And the drinesse of the stomack by drink It is thus to be answered that there be two passages the one for ayer which is directed vnto the Lungues the other for meate and drinke that passeth into the stomacke And for this cause the thirstinesse which cummeth of the Lungues is abated by drawyng in of colde aier and that which riseth of the stomack is slaked with drinke Thirdly Is thirst a desire of that which is colde and moiste or of that which is hoat and moist There are in the body two appetites or desires the one in respect of meat to restore that which is lost which appetite is satisfied with that whiche is hoate and moyst accordyng to the nature of the partes to bée nourished The other looketh for that which is cold and moist to represse the flame and firines of naturall heate whiche is accomplished by drinke only and sutch drinke as men seldom vse but in the way of medicine or when they bée sicke Fourthly Which quencheth the thirst best of wyne or water Thirst as saith Galen de simplici medicina is caused two maner of wayes the one by emptinesse the other by heate drought of the heart That which cōmeth by emptinesse of the partes is cheifly aswaged by Wine which is both meat and drinke for it requireth sutch drinke as is able to restore that substāce which is lost which qualitie since it is in Wine that is the only drinke then wherby that thirst is appeased But as for the other thirst which is caused by heat drought of the heart that is again double the one cummyng of heat only whiche is quenched with colde only as with Vineger and sutch like And likewise some is caused by drienesse is slaked by moysture Againe thirst which is ingendred by heate is of thrée sortes The one riseth forth of the stomack the other foorth of the Lungues and the third from the parts which are farther of So that whiche cummeth from the Lungues is slaked by drawing in of colde Aier and that which procéedeth from the stomack and other partes neare therevnto is quenched with colde water but that which springeth of some éeuil disposition of the parts and members which are far distant as are the Liuer and sutch like is delayed with water wherwith sum pearsing and subtile thinge is mingled to cause it the sooner to go vnto the place as is vineger or sutch like for water of it self is but slow and dull in operation wherfore it is needefull that some sharper thing bée ioyned with it The 6. Chap. of Hurtes which come after meate conteing 15 questions HEreafter wée meane to intreate concernynge certen accidents which chance after meate and drink And first to begin with the sower belching it may be demaunded wherof it cōmeth And vnto this point wée answere with Galen that the Sower belching procéedeth of a fainting heat which fayleth decayeth by meanes of colde For heat is the beginning of the sowernes which beginneth to digest but is not able to accomplish it which defaut cūmeth especially by hinderāce through cold Secondly why is not this sowernes felt in the stomack ▪ immediatly vpon the receiuing of meat At the first falling of the meat into the stomak it remaineth a while in the same nature Which it had before it was eaten and cānot so soone be sower but when once the heate beginneth to work vpon it there insueth indigestion and after that the sowrnes Thirdly Why hapneth this sowernes rather and in more aboundance to

and eat downe their meat whole as it cummeth Thirdly why doth the raine profit fishes and hurt birdes Swéete water nourisheth onely and therwith are fishes nourished beeing mingled with mud and clay As for birdes they liue in the aier and séeke their liuinge by flying about and the feathers of their winges will clod and cleaue together with the rain and so are hindred in their flying Wherof it may bée gathered that abundance of raine hurteth aswell fishes as foules for in such times they fall into oppilations of the nutritiue partes by reason of the swéetenes of sutch water For swéete thinges as saith Galen do stop the parts nutritiue Fourthly Why do the Roes of fishes crackle more in the fire then other thinges do When the fire is so hot that it resolueth more then it consumeth then do they break in the fire as it also appeareth by the example of the chestnut But whē it is so temperate that it consumeth as much as it resolueth then do they neither réeue nor breake béesides that fishes egges or Roes do crackle by reason of windines included wi●hin them which issuinge foorth at a litle hole causeth a noyse The 12. Chap. Of Pultes or Podware conteining 3. Questions NExt wée maye take a conueniente occasion to dispute of Podware or graines contained in a Cod or shale wherin wée may first demaund the reason why Galen supposeth that sutch as vse to feede on that kinde of ware are mutch subiecte vnto the gowte And the cause is for that béeinge harde and windy they bée of euill digestion and are soone turned into fleame and of fleame springeth the gowt Secondly Beanes beeing windy why do they not lose that euill quality by boyling as well as barly Beanes are naturally more windy then barly Or this may bée the cause for that beanes are of a harder more compacte and grosse substance then barly which is light and houer and is sooner discharged of the windines Whereupon saith Isaac accordinge vnto the doctrine of Galen wée cannot altogether take away the windines from beanes but wée may diminish it by boylinge them Thirdly may Lentils prepared with vineger bee ministred in sharp diseases Auicen holdeth opinion that they may but Galen denyeth it And therfore it is thus to bée vnderstood that Lentils prepared with vineger are noysome in a Feuer with impostumation bicause they freat and binde the passages which thing Galen meaneth But in a Feuer without impostumation by reason of contrariety they bée good as Auicen vnderstandeth it The 13. Chap. Of Pot hearbes and Sallet hearbes conteining 6. Questions HEreafter now insueth to discourse with like breuity concerning a few vsuall hearbes where as first the cause and reason may bée required why Colewortes do dissolue drunkennes Aristotle answereth herunto in the third part of his problemes that Colewortes yeld a sweete iuce and conteine a purgatiue faculty the effect wherof Physicions vse to proue in the ministring of emollient Glysters so that by the same vertue it draweth the supefluous indigested matter from of the wine or drinke in those that bee drunken For this being left in the vppermost part of the belly the bodye waxeth colde which beeing cold the thinnest part of the moisture is conueied into the bladder Wherfore the body beeing rid of this double moisture must needes bee discharged of the surfet Secondly why doth Purcelain take away the benumming or edge of the teeth The same Aristotle also in the seconde part of his worke beefore named saith that the slimines of Purcelain entring within the teeth draweth forth the sharpnes which is the cause of beenumming and likewise milke meltinge about the teeth hath the same effect Thirdly why do Leekes and Onions prosper best in drye ground and worst in moyste It is also to bee answered by the same Authour in the first parte of the Probleames as all that is milted by hoat and drie is of the nature of water as appeareth by all kyndes of Mettals And Earth is turned into Salt when it is clensed from the drosse in moysture and burnyng heat and drieth congelyng and hardenyng it so that Salt is a certayn drinesse of the earth burned by an heat into a watrish hardnes wherby the tast therof cōmeth néere vnto bitternesse which is ingendred of heat woorkyng vpon an earthly drie substance Then beeing of this nature by heat it is hot and drie and by reason of the bitternesse it killeth the belly wormes and by drithe it drinketh vp putrifiynge moysture abolishyng the same and consequently prohibiting all stinking Now bicause it drieth and consumeth moysture and heate it hindreth generation and fruitfulnesse of the grounde and bicause it hath a sharpnesse of a burnyng heate it sharpneth the things that are mingled with it And bicause it hath a certain bitter drinesse the tast thereof is lothsome and prouoketh thirst by reason of drieth and bycause of the sharpnesse it dissolueth and beyng mingled with other sauces maketh them pearce into the tungue and so it hateth other tastes Moreouer Salt hath a certein meruelous nature which is to draw foorth the like vnto it selfe out of another thyng For if poudred Fish or fleash which is very salt be layd to sooke in brine which is newly made it draweth the saltnes out of it sooner then fresh water doeth Lastly Why doeth Salt crackle when it is cast into the fier According vnto the same doctrine in the fourth of the Meteors Salte is of substance earthy combust mingled with water and therfore it crackleth when it is throwne into the fire But if you would know the cause why Salt preserueth fleash from corruption read it beefore in the discourse of fleash The. 16. Chap. Of Hony conteynyng 2. Questions AMonge many other wée must not forget to say sumwhat of Honie and first to demaund this question therin which is the better of new or olde Honie The choyce in Honie and Wyne is quite contrarie for the newest Honie and oldest Wine is preferred according vnto Macrobius iudgement The cause hereof is this for that the nature of wine is moyst and of Honie drie as the proofe appeareth in the vse of Physick for things which are to bée moistned must bée fomented with Wine and sutch as are to be dried must be clensed with Honie Thus in continuance of time there is some part of thē both consumed away and the Wine waxeth stronger and the Honie drier Secondly If Hony be put into a Wine vessell why do the Lees rise vp vnto the top of the Hony wheras whatsoeuer els is put in the Lees as the heauier substance alwayes kepeth the bottome The dragges or Lees as béeing the most earthly and heauiest part of the substance fall downe to the bottome and yet are ouercome by Hony for Hony naturally by reason of the weight therof falleth downe to the bottome and driueth vp the Lées as lighter then it self The. 17. Chapter Of Oyle conteinyng 3. Questions NOw lastly

rathe frutes and in al their life time were neuer sicke This mutch of frutes in generall Figges according to Rhasis clense the kidneis frō grauell béeing gréene they bréed winde in the belly and they loose the same and make indifferent good iuce If they bée drye they nourish mutch and do heaten the often vse whereof ingendreth the itch and lyse and loose the belly béeinge eaten béefore meate Of whom moreouer myne aucthour Isaac sayth in his second booke that if they méet with a stomacke well clensed from humours they are then good of digestion they ingender good blood clense the stomack lungues kidneis and bladder if they be eaten fasting Dates saith hée are hot and make grosse nutriment and if they be eaten oftentimes they ingender grosse blood in the inner partes they corrupt the teeth and make steame and blood to abound And in the secōd booke Isaac saith that Dates being hot and dry in the second degree are better of digistion then Figs more prouoking vrine But whoso accustometh himself vnto them shall feele an hard swelling in his Liuer Spleene Raisens as witnesseth Rhasis whiche are very sweete are hot but not so hot as Dates neither so stopping as they are they be windy and hurt mutch they franke vp the body suddeinly they also increase motion vnto venery and woorke to the erection of the yeard Those which haue the thinnest skin do soonest descend and bréede lesse windines and the contrary do contrariwise Those that are sower do not heaten but béeing washed in cold water and eaten before meate do as it were extinguish heat Sower grapes are colde they binde the belly and they represse blood and red choler Raisens are temperate in heat which causing good nutryment do bréed no oppilacion as Dates do although they nourishe stronger and in greater quantity Pomegranates whiche are swéete according to Rhasis doo not coole but puffe vp and cause thirstinesse but they lenifie the throat The sower ones make the breast and throat rough also they puffe vp the stomacke and Liuer but alwayes they moderate the heat of blood and red choler they quench Feuers and represse vomites And Isaac saith that Pomegranates are fitter for medicine then for meat for they yéelde but smal nourishment but it is good It is the property of tart Pomegranates to extinguish the rage of humours and to comforte the stomacke The iuce dropped into their eies that haue the yelow Jandies taketh away the yellow couler Quinces saith Rhasis bée they swéet or sower they strenghthen the stomack but principally the sower they prouoke also a good appetite and binde the bellye Béeinge eaten after meate they make the ordure to discende quickely and expell it out of the belly And béeinge eaten before meate they woorke the contrary effect The sower ones are strongest in bindinge the belly Peares after Galen béeyng eaten béefore meate do bynde but after meate they loose the belly Peares that are very swéet do not puffe vp but they all binde the belly vnlesse they bee eaten after meat For béeing eaten after meat they driue the ordure foorth and then they strengthen the stomacke Isaac also saith the sweet Peares are temperate and if they bee boyled with Musshroms they take away all theyr clensinge especially if they be wilde Peares by reason of theyr tartnes Appels after the iudgement of Isaac are colde and bicause of their sowernesse do binde the more And although they agrée well with the mouth of the stomacke yet they fill it full of slimy humoures Auicen saith that Apples do comfort especially those that smell sweete Baked in a Pie they help the appetite but the dayly eating of them causeth ouermutch heating of the sinewes Peaches accordynge to Auicen if they bée ripe are good for the stomacke causinge good concoction vnto meate but they may not bee eaten after other meate for they corrupte it but rather béefore meate If the Appels bee drye they bée harde of digestion and although they nourish mutch yet are they not good And Isaac saieth that the greater Peaches if they bee ripe they loose the belly but otherwise they binde it The lesse whiche are called in Latin Praecocia and in English as I thinke Africoes are holsome for the stomacke and take away lothsomnesse Medlers saith hée are cold and dry in the first degrée they comforte the stomacke and take away the fluxe of choler and represse vomitinge they prouoke vrine and beeinge taken beefore meate they comfort the stomack the more and hurt not the sinewnesse therof And Dioscorides writeth that some saye they helpe mutch the toothach if they bée eaten while the teeth ake The Pome Citron after the opinion of Auicen beeing pared and the rine eaten or chawed maketh the mouth smell pleasantly The sower iuce beeinge anointed killeth ringe-wormes the decoction drunken maketh a good couler and fatteth the body Mulberies which are ripe and swéete as saith Isaac loose the b●lly are soone cast forth out of the stomack and prouoke vrine Being eaten fastinge out of coulde water they are very cooling they quench thirst and vnnaturall heat Plummes likewise saith hée are of two sortes Some white which are harde of digestion and noisome to the stomake The blacke of the gardein béeinge ripe moisten the stomacke and make soft the bellye and pourge red choler But if they be eaten ouermutch they hurt the stomacke but they do lesse hurt eaten before meat Cheries also as the same aucthour writeth are soone conuerted they engender grosse fleam and slimy with in the hollownes of the Liuer and Splene And therfore ingender longe agues and are very éeuell euery way The best time to eate them is béefore meat for when they be eaten vpon a ful stomacke they flit aboue and turne to putrifaction Almondes accordinge to Rhasis are temperate in heate which although they make the throat smooth yet are they heauy in the stomack and tary long there they open oppylacions and aswage the burning of the vrine and béeing eaten with sugar augment seede of generacion The bitter Almondes according to Isaacks iudgment are hot and dry in the end of the second degrée they clense scoure and comfort they mooue vrine and dissolue grosse and clammye humours by meanes wherof they clense the breast and Lungues from fleagmatick humours and release the oppilacions of the Liuer and Splene Nuts likewise saieth the same aucthour in a cholericke person and one that hath a hot stomacke are soone turned into cholerick vapours ascending into the head causinge the payne and giddinesse thereof But if a man would correcte them and make them good hée must crack them and blanche them and lay them a stiepe a whole night in water that they may get some moysture Dioscorides sayeth that two Nuttes and two dry Figges and twentie leaues of Rue or Hearbe Grace and one grayne of Salt pounded together and beyng eaten fastyng keepeth a man from infection of

which is tendre light it burneth sooner into ashes then turneth it into iuice For like as sound wood being hewen in to pieces is soone conuerted into coales if chaf fal into the fier there scarce remaineth any ashes therof to be found so fareth it in the digestion of strong and light meates So likewise an heauy milstone breaketh the greatest cornes and letteth the smale depart whole The strong windes also throw downe hie Firtrees mighty Oakes to the ground letteth the low shrubs bushes to stand Euen so naturall heat digesteth the hard fleash and ouerpasseth the fine and tendre nutriment Secondly Why be Cullices which are made of Fleash harder of digestion then the fleash it self The lightnes which it getteth by pounding causeth it to swim vpon the top of all kynde of moysture which it findeth in the stomacke so that it cannot cleaue vnto the sides of the stomack the truth wherof is perceiued if some portion of the cullice be thrown into water for it will alwaies fléete vpon the toppe and for that cause is the slowlier concocted in the stomacke Thirdly which is moister of rosted or sodden fleash Wée must answer hereunto with Aristotle in the. 4. booke of the Meteors that the rosted is moistest for in rost fleash by reason of the fire the outward parts are hardened and consequently the the pores are stopped so that the inmost moisture cannot issue foorth But in sodden fleash the outward pores are resolued through the heate and moysture of the water and so opened that al the moisture departeth Thus it hapneth that rosted fleash semeth drie without and is moist within and sodden fleash contrarywise Fourthly why do the beames of the Moone cause fleash sooner to putrify then of the Sunne There can bée no putrifaction vnlesse heat and moysture do méete And the putrifaction of fleash is nothing els but a certain secret dissolutiō conuerting the sodility of the flesh into moisture And heat if it bée temperate nourisheth humours but being immoderate drieth thē vp doth extenuate So that the Sun beeing hot draweth all the moisture out of the flesh and drieth it But the beames of the Moone in whom ther is no manifest heat but an hidden warmth increasing the moisture ingendreth quickly therin great putrifactiō For ther abideth in the beames of the Moone a certen natural propriety to moisten bodies to imbrue thē as it were with a misty dew wherunto the heat which she hath being ioyned corrupteth the flesh which lieth any time in it The. 10. chap. Of Egges conteining 9. quest THis Chapter requireth now some speciall treatice of Egges wherin the first question which offreth it self most fitly to be demaunded is this which is the hoater of the yolke or the white Amonge all humours blood is warmest in temperate warmth so that the yolke as cūming neerest vnto the blood is surely the warmer Moreouer the Liuer is hoater then the breastes and the blood warmer then the milke and the yolke in the egge is in temperature vnto the white as is the blood in the Liuer Secondly why doth the yolke beeing cast into water sinke downe to the bottom and the white fleete on top The white is very slimy and cleaueth vnto that which is next vnto it and by reason of the slimines swimmeth aboue the water and the yolke bicause of the soundnes and want of pores sinketh downe Thirdly why haue birdes fewer egges and bigger then the fishes and they haue moe and smaller then birdes The greatnesse in a thinge which is continuall is procured by a strong heate but a multitude in that which is diuided is long of the matter bicause the matter is the beginning of diuision And bicause birdes haue more heat then fishes haue therfore haue they great egges in continuall and but few in diuision and contrariwise it fareth in fishes Fourthly why haue birdes egges an hard shell and fishes egges a soft Fishes lay their egges in a moist place and therfore they néede no hard shell But birdes lay their egges in hard and sound places as vpon the ground stones trees and such like and therfore haue néede of an harde shell to keepe them frō hurt vntil such time as the chick or bird be hatched Fiftly why are birdes egges speckled and of diuerse coulers and it is not so in fishes In birdes ther is a strong naturall heat which is able to seperate thinges of diuerse natures asunder as the yolke from the white and in fishes this heate is so weake that it is not able to worke the like effect Sixtly why are birdes egges long and fishes egges round Heat moueth from the centre and especiall causeth a forme like a piller broad beneath and sharpe aboue as appeareth in flame of a fire which riseth vp into a sharp poinct Wherfore heat béeing more abundant in birdes then in fishes the birds Egges are long and fishes round for the weake heat carieth the matier equally round Seuenthly what breaketh the eggeshell when the chicke is hatched There bée two causes hereof alledged the one is for that by long and continuall lyinge the shell waxeth softe and thin as it is if an egge bée stieped nine daies in vineger the second is for that when the young bird lacketh nutrimente hée breaketh the shell to séeke meat Eightly why doth the yolke of an egge which is layd in the full of the moone and in the light therof scoure spottes out of cloth The fatty drop in the middes of the egge béeinge the meanes of the generation conceiueth a pearcinge and a diuiding heat both by the great light and the moisture which the Moone moueth which it can not do at another time Ninethly why do some egges crack when they bee laid into the fire and some not Such crack as haue within them windines which is perceiued when the shell reueth to issue forth with great noise and force And this hapneth when the fire is great For if a birds egge were cast into the middes of the fire the shell would soone breake the windines would start forth with great noise and force which it would not do if the fire were small But proportionably there is mutch more windines in the egges of fishes and therfore they make a great noyse when they bee cast into the fire as appeare for example in the rowe of an hearring The. 11. chap. Of Fishes conteining 4. Questions NOw let vs a litle come to demaund a few questions concerning the nature of Fishes and first whether Fishes do feed vpon their owne frie or not wherto it is to bée answered affirmatiuely both bycause they bee rauenous by reason of their cold stomackes and also bicause they haue blunt sences and cannot discerne their owne frie from other deuouring vp all a like Secondly do Fishes chawe their meat No for if they did superfluous water would enter into them with their meate and suffocate them Againe they bee rauenous and feede gréedely