b Fete of beastes 32. b Fylhe ibidem Frytasyes or rubbynges folio 49. a G GEnytours hote folio 7. a Genytors cold ibidem Genitours moist ibid. Genytours drye ibideÌ„ Genytours hotte and moyste 7. b Genytours hotte and drye ibideÌ„ Genytours colde and moyst ibidem Genytoures colde and drye ibidem Gourdes 19. a Grapes 20. b Garlyke 26. b Gynger 28. a Goose 31. a Gysar of byrdes 31. b Gestation 51. b H HArte hot distempered 4. b Harte colde dystempered 5. a Harte moyste dystempered ibidem Harte drye dystempered ibidem Hart hot moyst ibid. Hart hote and dry 5. b Hart cold moist ibid. Hart cold and dry ibi Humours 8. a Herbes vsed in potage or to eate 23. b Hate 29. b Hearon 31. a Hart of beastis 32. a Heed of beastis ibid. Honye 37. b Hemorroides or pyles folio 63. b Heatnes or sorow 66. a I ¶ Icope 27. a Joye 69. b K ¶ kydde 29. b L LJuer in heate distempred 6. a Lyuer colde dystempered ibidem Lyuer moyste dystempered ibidem Lyuer drye dystempered ibidem Letyse 23. b. Lekes 27. a Lambe 29. a Larke 30. b Lyuers of byrdes and beastes 31. b Lunges of beastes ibi Letting of bloud 61. a Leaches or blouds suckers 63. a Lassitude fo 77. a and 78. a M MElancolike bodye fol 3. a MelaÌ„coly 9. a Members instrumentall fol. 9 b Meate and drink 12. b Meates makyng good iuyce ibidem Meates makynge ylle iuyce 13. a Meates makyng choler fol 13. b Meates making fleme ibidem Meates ingendrynge melancoly 14 a Meates makyng thick iuyce ibid. Meates hurtynge the teethe 14. b Meates hurtynge the eyen ibidem Meates makynge oppilations 15. a Meates wyndy ibid. Melons 19. b Medlars 22. a Malowes 24. b Mutton 29. b Moderacyon in Dyete 42. a Meales 42 b Maces 28. b Members of byrdes folio 31. b Melt or splene 32. a Marowe ibid. Mylke 35. b N ¶ Nutmygges 28. b. O OFfycyall members 9 b OperatioÌ„s 10. b Olyues 22. a Orenges ibid. Onyons 26. b Order in eatynge and drynkynge 45. b Opilations what they are fol. 41. a Olde men 41. b Ordure 55. a P PRyncypall members fo 9. b Partes similares ibid. Powers natural 10. a Powers spirituall ibi Powers animall ibid. Peaches 21. a Peares 22. a Pourselan 25. a Persely ibideÌ„ Purgers of coler 59. b Pourgers of flewme folio 60. a Purgers of melancolye fol. 60. b Preceptes of Diocles folio 75. b Pomegranates 21. b Prunes 22. b Peason fo 25. b Parsnepes 26. a Penyryall 27. b Pepper 28. a Partryche 30. b Plouer ibidem Pygeons 31. a Purgations by siege 57. b. and. 58. a Precyse dyete 47. a Q QVantytie of meate 16. a Qualytie of meate fo 17. a and. 18. b Quynce 21. b Quayle 30. b R RAysons 20. b Rapes 26. b Radysshe 26. a Rokat 27. b Rosemary ibid. Repletion 53. b S SAnguine body 2. a Stomak hot 6. b Stomake cold ib. Stomak moyst ibideÌ„ Stomake drye 7. a Spirite naturall 10. b Spirite â—ttali ibidem Spirite animall ibideÌ„ Sorell 25. a Sauge 27. a Stomake in the which mete is corrupted 88. a Slepe watche 47. a Sauerye 26 b Saffron 28. b Swynes fleshe 29. a Sparowes 30. b Shoueler 30. a Supper 43. a Sugar 38. b Scarifieng 62. b Sycknesses appropryed to sondrye seasons and ages 79 a Significations of sickenesses 80. b T THynges Naturall fo 1. a Thinges not naturall ibidem Thinges agaynste nature ibideÌ„ Thinges good for the heed 15. b Thynges good for the harte ibidem Thynges good for the iyuer ibidem Thynges good for the lunges ibid. Thynges good for the tyes 16. a Thynges good for the stomake ibid. Temperature of meates 17. b Turnippes 26. a Tyme 27. b Townesresses ibid. Trypes 31. b Tung of beastis 32. a Tyme 39. a. 〈◊〉 40. a Tymes appropryed to â—uery humour 71. a V VVâ—ildes 12. a walnuttes 22. a Veale 29. b Venyson ibid. woodcockes 31. a Vdder 32. a water 33. b wyne fo 34. b wuaye 36. b Vociferation 52. b Vomyte 56. b Vrines 84. a Vertu of meates 88. a ⧠Thus endeth the Table ⧠THE FYRST BOKE TO THE CONSERVAtion of the body of mankynde within the limitation of helth which as Galene sayth is the state of the body wherin we be neyther greued with peyne nor lette from doyng our necessary busynesse doth belonge the dylygent consyderation of thre sortes of thinges that is to say Thynges Naturall Thynges not naturall and Thynges agaynst nature ¶ Thynges Naturall be .vii. in number Elementes Complexions Humours Membres Powers Operations and Spirites ¶ These be necessary to the beynge of helthe accordyng to the order of theyr kynde and be alwaye in the naturall body ¶ Thynges not naturall be syxe in number Ayre Meate and drynke Slepe and watche Meuyng and rest Emptynesse and repletion and Affections of the mynde ¶ Thynges agaynst Nature be thre Syckenesse Cause of syckenesse Iccident whiche foloweth syckenes ¶ Annered to thynges naturall Age. Colour Fygure and Diuersitie of kyndes ¶ The elementes be those originall thynges vn myrt and vncompounde of whose temperance and myxture all other thynges hauynge corporall substance be compacte Of them be four that is to saye Erthe Water Ayre and Fyre ¶ Erthe is the mooste grosse and pondercuse element and of her proper nature is colde and drye ¶ Water is more subtyll and lyghte thanne erth but in respect of Ayre and Fyre it is grosse and heuy and of hit proper nature is colde and moyste ¶ Ayre is more lyght and subtylle thanne the other two and beynge not altered with any exteriour cause is properly hote and moyste ¶ Fyre is absolutely lyghte and clere and is the clarifier of other elementes yf they be vyciâ—te oâ— out of theyr naturall temperaunce and is properly hotte and drye ¶ This to be remembred that none of the sayd elementes be commonly â—ene or felte of mortall men as they are in theyr originall beynge but they whiche by our sences be perceyued be corrupted with mutuall mixture and be rather erthy watry ayry and fyry than absolutely erth water ayre and fyre Of the complexion of Man Cap. 2. COmplexion is a combynation of two dyuers qualities of the foure elementes in one body as hotte drye of the Fyre hote and moyste of the Ayre colde and moyste of the Water colde and drye of the Erth. But although all these complexions be assembled in euery body of man and woman yet the body taketh his denomination of those qualities which abounde in hym more thanne in the other as hereafter inseweth ¶ The body where heate and moysture haue soueraintie is called Sanguine wherin the aire hath preeminence and it is perceyued and knowen by these sygnes whiche do folowe Sanguine Carnosite or fleshynesse The vaynes and arteries large Heare plentie and redde The visage whyte and ruddy Sleape moche Dreames of blouddy thynges or thynges pleasaunt Pulse great and full Digestyon perfecte Angry shortly Siege vryne
therwith contented satisfied but by chaunge of the diete of our progenitours there is caused to be in our bodies such alteration from the nature whiche was in men at the begynnyng that nowe all fruites generally are noyfulle to man and do ingender ylle humours and be oftetymes the cause of putrified feuers yf they be moche and contynually eaten Not withstandynge vnto them whiche haue aboundaunce of choler they be somtyme coÌ„uenient to represse the flame whiche procedeth of choler And somme fruytes whiche be styptike or byndynge in taste eaten before meales do bynde the bealy but eaten after meales they be rather laxatiue Nowe shall it not be vnexpedient to wryte of some fruites particularly declarynge theyr noyefull qualities in appayrynge of Nature and howe they may be vsed with leste detriment ☞ Of Gourdes GOurdes rawe be vnpleasant in eatynge yll for the stomacke and almost neuer digested therfore he that wylle nedes eate them muste boyle them toste them or fry them euery way they be without sauour or tast of theyr proper nature they gyue to the bodye colde and moyste nouryshement and that verye lyttell but by reason of the slyppernesse of their substaunce and bycause all meates whiche be moyste of theyr nature be not byndynge they lyghtly passe forth by the bealy And being well ordred they wyll be metely concocte yf corruption in the stomake do not preuente theym they be colde and moyste in the seconde degree ⧠Of Melones and Pepones MElones and Pepones be almoste of one kinde but that the melone is round like an apple and the innermoste parte therof where the seedes are conteyned is vsed to be eaten The pepon is muche greatter and somewhat longe and the inner parte therof is not to 〈◊〉 eaten They bothe are very colde and moyst and do make yll â—yce in the body yf they be not well digested but the pepon moche more thanne the melon they doo leest hurre yf they be eaten afore meales All be it yf they do fynde in the stomake fleume they be tourned into fleume yf they fynde choler they be tourned into choler Not withstandyng there is in theym the vertue to clense and to prouoke vrine they be colde and moysie in the seconde degree ⧠Cucumbers CVcumbers do not excede so moche in moisture as melons and therfore they be not so soone corrupted in the stomake but in some stomackes beynge moderatelye vsed they doo digeste well but yf they be aboundauntly eaten or moche vsed they ingender a colde and thycke humour in the vaynes whiche neuer or seldome is tourned into good bloude and sometyme bryngeth in feuers Also they abate carnall luste The seedes as well thereof as of melones and gourdes beyng dryed and made clene from the huskes are very medicinable agaynste sycknesses procedynge of heate also the difficultie or lette in pyssynge they be colde and moyste in the seconde degree ⧠Dates ¶ Be harde to dygeste therfore beynge moche eaten and not well dygested they anoy the hed and cause gnawynge in the stomacke and make grosse iuyce and somtyme cause obstructions or stoppinges in the liuer and splene And where there is inflammation or hardnesse in the body they are vnholsome but beyng wel digested and temperately vsed they nourysshe and make the fleshe firme and also bindeth the bealy olde daies be hotte and drye in the fyrste degree newe gathered are hotte and moyst in the fyrst degre ⧠Of fygges FIgges eaten do shortly passe out of the stomacke and are sone distrybuted into all the partes of the bodye and haue the power to clense specially grauell beynge in the raynes of the backe but they make no substancial nourishment but rather somewhat lowse and wyndye but by theyr quycke passage the wynde is soone dissolued Therfore yf they be rype they do leest harme of any fruytes or almost none Drye figges and olde are more hotte and moyste thanne newe gathered but being moch eaten they make yll bloudde and iuyce and as some do suppose do ingender lyce and also anoyeth the lyuer and the splent if they be inflamed but hauynge the power to attenuate or make humours currant they make the bodye soluble and doo clense the raynes Also beynge eaten afore dyner with ginger or pepper or powder of tyme or penyroyall they profyte moche to them whiche haue oppilations or hard congeled matter in the inner partes of the body or haue distillations or reumes fallynge into the breste and stomake Newe fygges are hote and moyste olde fygges are hote in the fyrste degree and drye in the seconde ⧠Of grapes and raysons GRapes do not nouryshe so moche as fygges but beinge type they make not moch yll iuyce in the body all be it newely gathered they trouble the bely fylleth the stomake with wynd therfore yf they be hanged vp a whyle er they be eaten they are the lasse noyfull Sweete grapes are hottest and doo lowse somewhat and make a manne thyrstye Sowre grapes are colde and do also lowse but they are harde of digestyon and yet they do not nouryshe They which are in taste bytter or harryshe be lyke to theym that are sowre Raysons do make the stomake firme and stronge and do prouoke appetite and do coÌ„fort weake bodies being eateÌ„ afore meales they be hote in the first degre and moyst in seconde ⧠Of Cheries CHeries yf they be sweete they do soone slyp downe into the stomake but yf they be sowre or sharpe they be more holsom do louse yf they be eateÌ„ freshe newly gathered they be cold moyst in the fyrst degre ⧠Of peaches PEaches do lasse harme and do make better iuyce in the bodye for they are not soo soone corrupted beyng eaten Of the iuyce of them maye be made a syrope very holsome against the distemperauÌ„ce of choler wherof procedeth a stynkynge breathe they be colde in the fyrst degree and moyste in the seconde ⧠Of appulles AL appulles eaten soone after that they be gathered are colde hard to digest and do make yll and corrupted bloudde but beynge well kepte vntyll the next wynter or the yere folowynge eaten after meales they are ryght holsom and do confyrme the stomake and make good digestion specially yf they be rosted or baken moste properly in a cholerike stomake they are best pÌ„serued in hony so that one touche not an other The rough tasted apples are holsome where the stomake is weake by dystemperaunce of heate or moche moysture The bytter apples where that grief is increaced The soure appuls where the matter in congeled or made thycke with heate In distemperature of heate and dryeth by drynkyng moche wyne they haue ben founde commodiouse being eaten at nyght goinge to bedde withoute drinkynge to theym they be colde and moyste in the fyrste degre ⧠Of Quynces QVynces be colde and drye eaten afore meale they bynd restraine the stomak that it may not digeste welle the meate except that they be rosted or sodden the
or feelyngâ— Annexed to thynges naturall 〈◊〉 be â—iiâ— Adolescencye to .xxv. yeres hotte and moyste in the whiche tyme the body groweth Juuentute vnto .xl. yeres hot and drye wherin the bodye is in perfyte growth Senectute vnto .lx. yeres colde drye wherin the body begynneth to decreace Age decrepite vntyll the laste tyme of lyfe accidently moyste but naturally colde and drye wherin the pdwers and strength of the body be more and more mynished ☞ Colour Of inwarde causes Of outwarde causes Colour of inward causes Of equalitie of humoures as he that is redde and whyte Of inequalitie of humoures wherof doo procede blacke salowe paale or whyte onely Redde Blacke do betoben dominioÌ„ of heate Salowe Whyte colde of fl 〈…〉 Pale colde of melancholy Redde abundaunce of bloude Salow choleâ— citrine Blarke melancholye or choler aduste Colour of outwarde causes Of cold or heate as englysshe menne be whyte Moriens 〈◊〉 blacke Of thynges accidentalle as of feare of anger of sorowe or other lyke mocionâ— Colour of heare Blacke eyther of aboundaunce of choler inflamed or of moche intendynge or abusâ—yon of bloudde Redde heare of moche heate not aâ—ustâ— Gray heares of abundaunce of melanch 〈…〉 〈…〉 te heares of the lacke of naturall heare by occasyon of fleume pu 〈…〉 fyed ¶ All the resydue concernyng thinges naturall 〈◊〉 in the Introduction of Joanâ—icius and in the lyttell crafte of Galene I purposely 〈◊〉 ouer for this tyme forasmoche as it doth requyâ—â— a râ—der hauyng some knowledge in philoâ—ophye naturall or â—â—s is 〈◊〉 to harde and tâ—dious to be vndâ—â—stande Moreouer this whiche I 〈◊〉 〈◊〉 in this fyrste tables shall be sufficient to the conseruation of heâ—the I meane with that whiche nowe foloweth in the other Tables The seconde Table THynges not naturall be so called bycause they be no porâ—yon of a naturall body as they be wâ—iche be callyd naturall thynges but yet by the temperance of theym the body beynge in helthe so consysteth by the disâ—empâ—tance of them syckenesse is induced the body dessolued ¶ The fyrste of thynges not naturall is ayre whiche is proprely of it selfe or of some materiall cause or occasion good or yll ¶ That which is of it selfe good hath pure va â—ours and is oâ—oriferous ¶ Also it is of it selfe swyft in alteration from hotte to colde wherin the body is not moch prouoked to sweate for heate ne to chylle for vehemency of colde ¶ Ayre among al thynges not natural is chiefly to be obserued forasmoch as it doth both inclose vs also enter into our bodyes specially the most noble member which is the hart we can not be separate one howre frome it for the necessitie of breathyng and fetchyng of wynde ¶ The causes wherby the ayre is corrupted be specyally foure InflueÌ„ces of sondry sterres Great standynge waters neuer râ—freshed â—arayne lyenge longe aboue grounde Moche people in small â—ome lyuynge vnclenly and slutty shely wyndes brynging holsom ayre Northe whiche prolongeth lyfe by expoulsynge ylle vapours East is temperate and lusty wyndes brynging ylle ayre South corrupteth and maketh ylle vapours Weste is very mutable whiche nature doth hate Meate and dryn 〈…〉 e. 〈…〉 and drynke we must consyder syxt thynges Substaunce Quantitie Qualitie Custome Tyme Order 〈◊〉 Substaunce some is good whiche maketh good 〈◊〉 and good bloud some is ylle and â—â—gendiâ—th ylle iuyce and ylle bloudde Meates and drynkes makyng good 〈…〉 ce ¶ Bread of pure floure of good whete somewhat leuened welle baked not to olde nor to stale Egges of fesauntes hennes or patryches newe layd poched meane betwene rere and harde Mylke newe mylked dronke fastynge Wherin is sugar or the leues of mintes Fesauntes Pairiches or chykens Capons or hennes Byrdes of the feldes Fyshe of stony ryuers Veale suckynge Porke yonge Biefe not passynge .iii. yeres Pygeons Venyson of redde dere Pease potage with myntes Fate of swyne or calues Fygges rype before meales Raysons Borage Languedebiefe Persely Myntes Ryce with almonde myshe Letyse Cykorye Grapes rype Wynes good moderatly takeÌ„ wel fined Ale and biere syxe dayes olde cleane brewed and not stronge Myrthe and gladnesse The lyuer and braynes of hennes and chykens and yonge geese Meates and drynkes makynge ylle iuyce Olde biefe Olde mutton Geese olde Swanne olde Duekes of the kanell Inwarde of beastes Blacke puddynges The hart lyuer kydneys of all bestes The braynes mary of the backbone Wodde culâ—ers Shell fyshe excepte creuyse deaudoulce Chese harde Apples and peares moche vsed Fygges and grapes not rype All rawe herbes excepte letyse borage and cykorie Onyons Garlyke immoderatelye vsed specyally in Cholericke stomackes Leekes Wyne in muste or sowre Feare sorowe and pensyfenesst Meates ingendrynge choler Garlyke Onyons Rokat Kersis Lekes Mustarde Pepper Houye Wyne moche Dronken Swete meates Meates ingendrynge fleume All slymy and deauynge meates Chese newe All fysh specially in a flematike stoma 〈…〉 Inwardes of beastes Lambes fleshe The synewe partes of fleshe Skynnes Braynes Lunges Rapes Cucumbers Replecion Lacke of exercis 〈…〉 Meates ingendrynge melancholy Biefe Gotes fleshe Hares fleshe Bores fleshe Salte fleshe Salte fysshe Cole wortes All pulse excepte white peason Browne breadde course Thycke wyne Blacke wyne Olde chese Olde fleshe Greate fyshes of the see Meates makynge thicke iuyce Rye breadde Muste Breade without leuen Cake breadde See fyshe greate Shelle fyshe Biefe The kydneys The lyuer of a swyne The stones of beastes Mylke moche soden Rapes All rounde rootes Cukumbers Swete wyne Deepe redde wyne Garlyke Mustarde Origanum Hysope Basylle Fenell Chese Egges fryed or harde Chesteâ— nuttes Nauâ—wes Fygges grene Appulles not rype Pepper Rokat moche vsed Leekes moche vsed Oynyons moche vsed Meates whiche do hurte the teeth ¶ Very hotte meates Nuttes Swete meates and dryntkes Rodysshe rootes Harde meates Mylke Bytter meates Moche vomyte Leekes Fyshe fatte Lymons Colewortes Meates Whiche do hurte the eyes ¶ 〈…〉 Lechery Muste All poulse Swete wynes and thycke wynes Hempe sede Very salte meates Garlyke Oynyons Colewortes Radyshe Readynge after supper immediately Makynge great oppilations ¶ Thycke mylke All swete thynges Rye breadde Sweete wynes Meates inflatynge or Wyndy ¶ Beanes Lupynes Cicer. Mille. Cucumbers All iuyce of h 〈…〉 Fygges drye Rapes Nauews rawe Mylke Honye not well clarified Swete wyne Muste Thynges good for the heed ¶ Cububes Galyngale Lignum alnes Maioram Baulme myntes Gladen Nutmygges M 〈…〉 e. Rosemarye Roses Pionye Hissope Spyke Camomyll Mellylote â—ewe 〈…〉 aâ—kyn 〈…〉 se Thynges good for the harte ¶ Cyramome Saffron Corall Clâ—ues Lignum aloes Perles Macis Baulme myntes Myrabolanes Muske Nutmigges Rosemarye The bone of the harte of a redde dere Maioram Buglosse Borage Setuall Thynges good for the liuer ¶ worme wode With wynde Agrymonye Saffron Clones Endyue Lyuer worte Cyhorie Plantayne Dragons Raysons greate Saunders Fenâ—lle Violetres Rose water Letyse Thynges good for the lunges ¶ Elycampane Hysope Scabiose Lyko 〈…〉 Raysons Maydenheare Penidies Almondes Dates Pistacis Thynges good for the eies Eyebryght Fenyll Veruyn Roses Celandyne Agrymonye
for it fareth by theym as it dothe by a lampe whiche is almooste extincte whiche by powrynge in of oyle lyttell and lyttell is longe kept bournynge and with moche oyle poured in at ones it is cleane put out Also they must forbeare all thynges whiche doo ingender melancolye wherof ye shall rede in the table before and breadde cleane without leuen is to theym vnholsome Moderation in diet hauyng respecte to the strength or weakenes of the person Cap. 26. NOwe here it must be consydered that all though I haue writen a generall diet for euery age yet netheles it must be remembred that some chyldren and yong men eyther by debilite of nature or by some accydentall cause as syckenes or moch study happen to gather humours fleumatike or melancoly in the places of digestioÌ„ so that coÌ„coction or digestion is as weake in them as in those which are aged Semblably some olde men fynde nature so beneficyall vnto them that theyr stomakes and lyuers are more stronge to digeste than the sayde yonge men some perchaunce haue moche choler remaynynge in theym In these cases the sayde yonge men muste vse the diete of olde menne or nygh vnto it vntyl the discrasy be remoued hauynge alwaye respecte to theyr vniuersall complexions as they whiche are naturally cholerike to vse hotte thynges in a more temperance than they whiche be fleumaticke or melancolye by nature The same obseruation shall be to olde menne sauynge that age of his owne propertye is colde and drye therfore the olde man that is cholerycke shall haue more regarde to moysture in meates than the yonge man beyng of the same complexion Foresene alwaye that where nature is offended or greued she is curyd by that whiche is contrarye to that whiche offendeth or greueth as colde by heate heate by colde drythe by moysture moysture by drythe In that wherby nature shulde be nourished in a hole and temperate bodye thynges muste be taken whiche are lyke to the mans nature in qualitie and degre As where one hath his body in a good temper thynges of the same temperance dothe nourysshe hym But where he is oute of temper in heate cold moysture or dryth temperate meates or drynkes nothyng do profyt hym for beynge out of the meane and perfyte temperature nature requyreth to be therto reduced by contraries remembrynge not only that contraries are remedye vnto theyr contraries but also in euery contrary consideration be hadde of the proporcion in quantitie ⧠Tymes in day concernynge meales Cap. 27. BEsydes the tymes of the yere and ages there be also other tymes of eatynge and drynkynge to be remembred as the sondry tymes in the daye whiche we call meales whiche are in noumber and dystaunce accordynge to the temperature of the countrey and person As where the countrey is colde and the persone lusty and of a strong nature there may â—â—o meales be vsed or the lasse distance of tyme betwene them Contrarywise in contrary countrays and personages the cause is afore rehersed where I haue spoken of the diet of the times of the yere not withstaÌ„dyng here must be also consideratioÌ„ of exercise and reste which do augmente or apeireth the naturall disposition of bodyes as shall be more declared herafter in the chapiter of exercise But concernyng the general vsage of couÌ„treys admittyng the bodies to be in ê‘fit state of helth I suppose that in England yong men vntyll they come to the age of .xl. yeres may wel eate thre meales in one daye as at breakefaste dyner supper so that betwene breakefast and dyner be the space of foure houres at the leaste betwene dyner and supper .vi. houres and the breakefast lasse thaÌ„ the dyner and the dyner moderate that is to say lasse than saciete or fulnes of bealy and the drynke thervnto measurable accordynge to the dryenesse or moystnesse of the meate For moch abundance of drynk at meale drowned the meate eaten and not onely letteth conuenient concoction in the stomake but also causeth it to passe faster than nature requyreth and therfore ingendreth moche fleume and consequently reumes crudenes in the vaynes debilitie and slyppernesse of the stomake contynuall fluxe and many other inconueniences to the body and membres But to retourne to meales I thynke breakefastes necessary in this realme as well for the causes before rehersed as also forasmoche as choler beyng feruent in the stomake sendeth vp fumosities vnto the brayn and causeth heed ache and somtyme becometh aduste and smouldreth in the stomake whereby happeneth peryllous sycknes and sommetyme sodayn deth yf the heate inclosed in the stomake haue nat other conuenient matter to worke on this dayly experience proueth and natural reson confirmeth Therfore men and womeÌ„ not aged hauing their stomakes cleane without putrified matter slepyng moderately and sondely in the nyght and felynge them selfe lyghte in the mornynge and swete breathed lette them on goddes name breake theyr faste Coleryke men with grosse meate men of other complexions with lyghter meate fore sene that they labour somewhat before semblably their dyner and supper as I haue before written so that they sleape not incontinent after theyr meales And here I wyll not recite the sentences of authors whiche had neuer experience of englysshe mens natures or of the iuste temperature of this realme of Englande onely this counsell of Hipocrates shall be sufficient We ought to graunt somewhat to tyme to age and to custome not withstandynge where great werynesse or drythe greued the body there oughte the dyner to be the lesse and the longer distance betwene dyner and supper alsoo moche reste excepte a lyttell softe walkyng that by an vpryght mouyng the meate beyng styred may descende This is alway to be remembred that where one feleth hym selfe full and greued with his dyner or the sauoure of his meate by erurtation asceÌ„deth or that his stomake is weke by late syckenesse or moche study than is it most conuenient to absteyne from supper and rather prouoke hym selfe to sleape moche than to eate or drynke any thynge Also to drynke betweene meales is not laudable excepte very great thirst constrayneth for it interrupteth the office of the stomake in concoction and causeth the meate to passe faster than it shulde do and the drynke beinge colde it rebuketh naturall hete that is workyng and the meate remaynyng rawe it corrupteth dygestyon and makyth crudenesse in the vaynes wherfore he that is thyrsty let hym consyder the occasyoÌ„ If it be of salt fleume let him walke fayre and softely and onely wasshe his mouthe and his throote with barley water or small ale or lye downe and sleape a lyttell and so the thyrste wyll passe away or at the leaste be well asswaged If it happen by extreme heate of the ayre or by pure choler or eatynge of hot spices lette hym drynke a lyttell iulep made with cleane water and sugar or a lyttell small biere or ale so that he drynke not a great glutte but in a lyttell
alredy sycke The brayne sycke Rauynge Forgetfulnesse Fantasye Humours commyng from the roufe of the mouth the eyes the nose or the eares Watche Sleape The harte sycke Difficultie of breathe Tremblynge of the harte Beatynge of the pulse Feuers Colde Diutrsite of colours Griefe about the harte The lyuer sycke Lacke or abuÌ„dauÌ„ce of humours The fourme of the body alteted Palenes Concoction Digestion Alteration of excrementes accustomed Peyne in the place of the lyuer Swellynge Difficultie of breath The stomacke sycke Concoction slowe or quycke Appetite of moyste or drye dull or quycke SeparatioÌ„ of excremeÌ„tes moist or harde with theyr colours Yexynge Belkynge Vometynge with peyne and difficultie of brethe Vryne moche or lyttel with the colour and substaunce to redde or to pale to thicke or to thynne The breaste Difficultie of breathe Cowgh Spyttynge Peyne in the breaste ¶ This haue I writen not to gyue iudgemenâ— thereby but onely for the pacyent to haue in a redynesse to the intent that what so euer he feleth or perceyueth in euery of the sayde thynges thereof to instructe his phisition whervnto he maye adapt his counsayle and remedyes ¶ Of vrynes Cap. viii FOrasmoch as nowe a dayes the most commune iudgement in syckenesse is by vrines whiche being farre caried or moche meued or standyng longe after that it is made the fourme thereof is so altered that the phisytion shall not perfytely perceyue the naturall colour nor contentes although it be neuer so wel chaufed at the fyre as Actuarius and other greatte lerned men do affirme I wyll therfore somwhat speake of vrines not soo moche as a physition knoweth but as moche as is necessarieto euery man for to perceyue the place and cause of his griefe whereby he maye the better instructe the Physition ¶ Fyrste in vrine foure thynges are to be consydered that is to say the substance the colour the regions or partes of the vrine and the contentes or thynges therin conteined Also forasmoch as in the body of man be foure qualities heate colde moysture and dryth two of them heat and cold are causes of the colour dryth and moysture are causes of the substance Moreouer in vryne beinge in a vessell apt ther vnto be sene are thre regioÌ„s The lowest region in the bottome of the vrynall conteynynge the space of two fyngers or lytell more The myddel region from whens the lowest ended vnto the cerkele The hyghest region is the cerkle The hyghnesse of the colour sygnifyeth heate the place blacke or grene sygnifyeth coulde Also the grossenes or thyckenesse of the vryne sygnifieth moysture the clerenes or thynnes sygnifieth drithe ¶ The colours of vrynes ¶ Colour of bryght goulde Colour of gylte Perfyte dygestyon Red as a red apple or chery Base redde lyke to bole arâ—enake or saffron dry Redde glowynge lyke fyre Excesse of dygestion Colour of a beastes lyuer Colour of darke red wyne Grene lyke to colewortes Adustion of humours Leaddy colour Blacke as ynke Blacke as horne Feblenes or mortifycation of nature excepte it be in purginge of melancoly Whyte clere as water Gray as a horne Whyte as whay Colour of a camels heare Lacke of dygestyon Pale lyke to brothe of fleshe sodden The beginnynge of digestyon Citrine Colour or yelowe Subcitrine or paler The myddell of dygestyon Whyte and thinne betokeneth melancolye to haue domynyon Whyte and thycke sygnifieth fleume Redde and thycke betokeneth sangnuine Redde and thinne betokenethe choler to haue the souerayntie The substance of the vrine Cap. ix AT the first pissyng all vrines well nigh do appere thyn as longe as they abide warme for naturall heate duryng the tyme that it preuaileth suffreth not that the lycour which is the substance of the vrine to conâ—â—le or be thycke for any occasion but after that heate is gone some vrines shortly some a loÌ„ger time after waxe thyck lyke wise somtime some a 〈…〉 pissed thicker after waxe clere some remain stylle as they were made some be metely thycke as they were troubled some very thick grosse Thoi that waxe clere sone do gather that which is thick into the bottome of the vrinal some remayn troubled the grossenes not withstandynge gathered in the bottome SeÌ„blably the diuersitie of thyn or subtyl vrines must be perceiued that is to saye that some are very subtyll as water some lasse subtyll some in a meane betwene thycke and thynne ¶ Of thynges conteyned in the vrine some doo discende downe to the bottome be callyd in a greke worde Hypostasis in englysshe some calle it the grouÌ„des some the resydeÌ„ce which yf it be whyte lyght risynge vp froÌ„ the bottome of the vrinall lyke a peare it signifieth helth if it be of any other fygure or colour it betokeneth some a noyance If lyke thynges be sene in the myddell of the vrynall they be called sublations if they approche vnto the hyghest region of the vrine they be named cloudes in latin Nebule The grouÌ„des or resideÌ„ces not perfite some is lyke lit â—eâ—le redde vetches is callyd in latyn Orobea some is like to braÌ„ne of wheat gronÌ„de seuered from the meale and is callyd branny resideÌ„ce in latin Furfurea some be like vnto plates hauing bredth and length wythout thycknes may be named platy resideÌ„ce in latine Laminea some is lyke to meale wheate or barley and may be named mealy residence in latyn Sunilacea ¶ There is also seene in the vrine like to white heares some lengar some shorter soÌ„tune lyke to ragges somwhat red there is also sene in the vp permoste parte of the vrine sometime a fome or froth somtyme belles or bobles sometyme there swymmeth in the vrine a thing like a copwebbe otherwhile ther is about the cerkle as it were the reÌ„tyng of clothe soÌ„tyme there is in the vrine lyke motes of the sonne soÌ„tyme lyke the matter of a sore otherwhyle lyke the sede of a man also grauelle or sande And in these thynges maye be dyuers colours some whyte some red some betwene bothe some yelow some graye and some blacke All this muste be diligently marked and therof separatly to aduertise the PhisitioÌ„ vnto whome I referre the iudgement of the syckenes for the cause afore rehersed and for as moche as the iudgement of them is very subtyll SeÌ„blably of ordure whyther it be very thyn or very thicke what other matter yssueth out with it what colour it is of the sauour very great litell or none yf it were easyly expulsed or peynefully how oft or how seldom Moreouer of sweat what colour it is of of what sauour yf in tasting it be salt sowre bitter or vnsauery Also the vomite yf it be of one colour or many yf it do smell horrybly of what humour it had most habundaunce yf it were fastynge or after meales yf it were peynefull or easy Likewise spettil whether it be thicke or thin or mixt with bloude or matter corrupt accordingly of the humour issuinge out at the nose yf that be bloude