though there be many not famous The first is ashes of Choler The second is ashes of flegm if the phlegm that is burned wer very subtile and watrish then the melancholy therof engendred will be salt in talâ—ge But if the phlegm be gross that is burned then the ashes thereof or the melancholy of it engendred inclineth to sowernes or ponticity The third is ashes of bloud and this melancholp is salt a â—â—tle inclining to sweetnesse The fourth is ashes of naturall melancholy And if naturall melancholly whereof soever it be be subtile then it will be very soâ—r And when it is cast out upon the ground it boileth and laboureth of the ayre and causeth both flies and beasts to avoid the place But if the naturall melancholy be grosse the vnnaturall thereof engendred shall not be sower Sanguiâ—eorum signa Natura pingues isti sunt aâ—quejocantes Sempor rumores upâ—unt audire frequentes Hos Venus Bacchus delectant fercula risus Et facit hos hilares dulcia verba loquentes Omâ—i us his studâ—is habiles suxt ac magis apti Qualibes ex causa nee hos leuitâ—r moves ira Largus amans hilaris ridens ruberque coloâ— iâ— Cantans carnosus satis audax atque benigâ—â—us To Sanguine men Nature hath much commended First with a jocond spirit they are attended Desirous to hear tales and novelties Women nor wine they gladly not despise Their looks are chearfull and their language sweet For any study they are prone and meet No common matter kindles angers fire Contentious company they not desire They are liberall loving mirthfull and benigne Fleshy and fat capring and apt to sing No muddy countenance but smiling chear And bold enough as causes may appear Here the Authour teaching vs to know Sâ—nguine folkes sâ—â—th that a sanguine person is naturally sat But yet wee may not understand that sanguine â—â—â—ks be properly fat For that is a token of a cold complexion as saith Avicen But they be sat and fleshy withall â—orfat in Sanguine persons is taken for Fleshy Avicen saith That aboundance of all ruddy flesh and stiff signifieth a hot and a moyst complexion as a sanguine person is For the aboundance of ruddy flâ—sh witnesseth fortitude of vertue assimulative and multitude of bloud that work and war by heat and moystâ—re as witnesseth Galen saying The aboundance of flesh is engendred of the aboundance of bloud For heat perfectly digesting and the like â—ertue to flesh maketh the flesh fast and stiff Also Avicen saith Every fleshy body without aboundance of fat and greace is sanguine Whereto Galen assenteth Secondly the sanguine person is merry and jucond that is to say with merry words he moveth others to laugh or else he is glad through benignity of the sanguine humour provoking a mall to gladnesse and â—ocondity through clear and perfect spirits engendred of bloud Thirdly he gladly heareth fables and merry sports for the same cause Fourthly he is enclined to â—â—â—hery through heat and moisâ—nesse provoking to caâ—uall-copulation Fifthly he gladly drinketh good wine Sixthly he delighteth to feed on good meat by reason that the sanguine person desâ—â—eth the most like to his complexion that is good wines and good meats Seventhly he laugheth lightly for bloud provoketh to laughing The eight is the sanguine person hath a gladsomâ— and an amiable countenance through likelinesse of colâ—ur and fairnesse of complexion The ninth is he speaketh sweetly through amiablenesse of sanguine nature The tenth is he is aâ—t so â—â—â—â—n any manner of Science through livelinesse and peripicuity of wit The eleventh is be is not 〈…〉 and this commeth through moysâ—nesse abating the fâ—â—veâ— of choler provoking to anger The last two Verses rociâ—e some of the foresaid tokens and also some other First a sanguine person is free not covetous but liberall Secondly be is amorous Thirdly he hath a merry countenance Fourthly he is most part smiling of all which the benignity of the bloud is cause and provoker Fifthly he hath a ruddy colour For Avicen saith That ruddy colour of the skin signifieth aboundance of bloud And this must be vnderstood bright ruddy colour and not dark such as is wont to be in their faces that drink wines aboundantly and that vse sauces and sharp spices for such colour signifieth Lepry to come Sixtly he gladly â—â—â—geth and heareth singing by reason of his merry mind Seventhly he is fleshy through the causes beforesaid The eight is he is hardy through the heat of the bloud which is cause of boldnesse The ninth is the sanguine person is benigne and gentle through the bounty of the sanguine humor Flegma vires modicas tribuit latâ—sque brevesque Flegma facis pingâ—es sangâ—isreddit mediocres Sensus hebes tardus motus pigritia somnus Hic somnolentus piger sputamine multus Et qui sensus habet pingues facit color albus Men that be flegmatick are weak of nature Most commonly of thick and stubbed flature And fatnesse overtaketh them amain For they are sloâ—hfull and can take no pain Their fences are but dull shallow and flow Much given to sleep whence can no goodness grow They often spet yet natures kind direction Hath blest them with a competent complexion Here the Author sheweth certain properties concerning the complexion of phlegm First phlegmatick folks be weak by reason that their natural heat which is the beginner of strength and operation is but feeble Secondly phlegmatick folks be short and thick for their naturall heat is not strong enough to lengthen the body and thereforâ— it is thick and short Thirdly phlegmatick folks be fat by reason of their great humidity Therefore Avicen saith That superfluous grease signifieth cold and moistnesse for the bloud and the unctuous matter of grease piercing through the veins into the cold members through coldnes of the members do congeal together and so ingender in man much greate As Galèn saith in his second book of operation He saith also That sanguine men are midle men between the long and the short Fourthly phlegmatick folks are more inclined to idlenes and study then folks of other complexion by reason of their coldnes that maketh them sleepy Fiftly they sleep longer by reason of their great coldnesse that provoketh them to sléep Sixtly they be dull of wit and vnderstanding for as temperate heat is cause of good wit and vnderstanding so cold is cause of blunt wit and dull vnderstanding Seventhly they he slothfull and that is by cold for as heate maketh a man light and quick in moving so cold maketh a man heavy and slothfull The eight is they be lumpish and sleep long Est et humor cholera qui competit impetuosis Hoc genus est hâ—minum cupiens pracoliere cunctos Hi leviter discunt multum comedunt cito crescunt Inde magâ—animi sunt largi summa petentes Hirsutus fallax irascous prodigus audax Astutus gracilis siccus croceique coloris Choler is such an humor as aspiâ—es With most impetuous insolent desires
is as much as is naturall and due appetite desireth For like as old Bootes and Buskins that be dry and wrinckled are made supple and plain with oyling fo likewise old Folkes by drinking of chosen Wine as Wine of Benvoys Ancient folkes are cold and wine heateth their spirit is heavy and they be full of Melancholly and VVine maketh them merry and represseth Melancholliness And commonly old Folkes sleepe ill and Wine maketh them sleepe well Old Folks be disposed to Oyllations and Wine openeth And like as Wine is to children most contrary so for old folk it is most wholesome The third rule is that young folks should drinke Wine temperately which temperately is to be vnderstood in measurable quantity and with convenient allaying with water And although that young folks are as hote as Children yet their Members are more sound and their sinewes and brain farre more stronger whereby they may the stronglyer resist the hurt that commeth by drinking of Wine Much good comes by drinking of Wine soberly thet is to say the voiding of cholier the quickâ—ing of the corporall might and wit and the abounding of the subtile spirits Mon sit acetosa cervisa sed bene clara De validis eotaâ—granis satis ac xeterata For drinking Beer or Ale thus we advise Not to be sharp or sower in any wise Let them be cleer well boyl'd corn found and good Stale and not new All these cause healthfull bloud This Text declareth five things by which one may know good Ale and Beer The first is that if it be not sower for that hurteth the stomack A sower thing as Avicen saith in many places hurteth the sinewes And the stomack is a member full of sinews especially about the brim or mouth The second thing is that Ale must be clear for troubled Ale is a stopper and burteth them over much that have the Stone it fatteth and inâ—â—oteâ—â— it makâ—th one short winded and ingâ—ndreth much flegme The third thing is that Ale should be made of good corn that is not corrupt that is to saâ— of the best Barleâ— Wheat or Dates for the better the Corn is the better are the humours thereof ingenâ—â—ed The fo â—th thâ—â—â— is that Ale ought to be well sod for that causeth it the better to be digested and more amiably to bee recâ—â—ved of Nature for the inconveniences thereby growing are the better to be born For if the Ale be not â—ell sod it ingendreth ventoâ—â—ties in the belly gnawing inflâ—tion and â—ollick The fifth thing is that Ale ought to be stale and well purged For new Ale ingendreth the same hurt that Aledoth the which is not well sod and so doth light bread â—â—â—ains the â—oyâ—ion De qua potetur stomachus â—eninde gravetur Of whatsoâ—re you drink see no offence Unto the stomackâ— be procured thence Here is taught one lesson touching the use of Ale That is one ought is drink it moderately so that the Stomack be not â—urt thereby nor drunkennesse caused For it is worse to be drunk with Ale then with Wine and endureth longer and the tumes and vapours of Ale that ascend to the head are grosse wherefore they be not so soon resolved as they that be mounted up bâ— wine Whereupon it is to be noted that in the beginning o dinner or supper it is wholesome to drink ale before Wine the cause is for at the beginning of out repast or dinner the body is hungry so that the Stomacke before wee began to eats meate was hungry and so drew superfluityes from the members Therefore if we begin with wine by reason that Nature greatly desireth it and for the great nonâ—â—â—hment thereof the superâ—â—uities together with the â—â—ne are drâ—wâ—â—â—e off the Stomack and thence conveyed to the paris of the boâ—â— but Nature doth not so desirously drawâ— Ale And also ale washeth away the humours that hang about the brim of the Stomack And for thiâ— cause Pâ—â—sâ—â—tians counsell that where one is most hungry he should first assay to vomit eâ—e he eat anâ— meate that those superfluities that be drawn together hâ— the hungry Stomack may be voyded out lest they be mingâ—ed with the meat Likewise he that feareth to in â—â—â—â—sty by superfluous drinking of water should drink ale because it quancheth vnuaturall thirst Temporibus veris modicum prandâ—re juberis Sedcalcor estaâ—is dapibus 〈◊〉 ocet immoderatis Autumni fructius caveas ne sint tibâ—â—ctis De mensasume quantum vis tempore Brumae The Spting-time doth command our dinners be But light and little sparing in degree The Summer season being soultry hot Immoderate feeding should be then forgot The fall of Leaf or Autumn doth deny Eating much fruit great harm ensues thereby But in the winter cold doth then requiâ—e Such a full meal as nature can desire Here the Author determineth Dyer after the 4 seasons of the year what quantity of Meatâ— should be eaten according to the diversitâ— of the four season of the year that is to say Ver or Spring time Summer Autumn and winter He sayth that in the time of Ver. or Spring wee must eâ—t little meat To this Avicen agreeth and saith The reason is because in Winter mans body is not greatly given to labour and exercise Red humouâ—s are increased and specially â—legmatick which after the proportion of the season then specially are ingendred which humors by reason of cold are ingendred in the body and when Ver or Spring-time commeth those raw humours so gathered together doe melt and spread through all the body wherefore Nature is then greatly busie in digesting them And therefore in Ver season if one eat much meat it letteth Nature to digest such flegmatick humours and causeth them to divert or turn another way For by those humors and great quantity of meat Nature is oppressed And so thereby such humors shall remain in the body vndigested and run to some member and there breed some disease and therefore we ought to take good heed that we eat not any great quantity of meat in Ver For little meat in this season is a speciall preservative from Diseases that then râ—ign as Avicen saith And this saying is of a truth from the middest to the end of Ver and not in the beginning because the beginning of Ver is likened to Winter wherefore then one may nourish his body as well as in winter And this also may be thus vnderstood If the body be full of humours when Ver cometh then meat is to be given after the naturall heat and resolution that is caused of the Body for then the cause is avoided for which meat should be diminished To this Hypocrates agreeth saying Bellies in Winter and Ver are most hote and sleep most long Therefore in those Seasons by reason that naturall heat is much it needeth much nourishment Secondly he saith that to eat much meat in summer is hurtfull because that then the vertue of digestion is most feeble For the spirits and naturall heat which
Eyes the tears come The second effect is it purgeth the brain and cleanseth away the phlegmatick humidities of the head And also is it be put into the Nosethrils it purgeth the head by reason that it provoketh one to neese And therefore it is put into their nosthrils that have the Apoplexie for the neesing purgeth the brain And likewise Mustard-séed by reason that it is hotte doth dissolve and loose such phlegmes as stop the conduits of the brain of which followeth Apoplexie And thus it appeareth that Mustard-séed is a great looser consumer and cleanser of fleginatick humidities The third effect is it withstandeth poyson Ay. loco prâ—al For Avicen saith Thar the venemous Worms cannot abide the smoke of Mustard-seed Crapulad scutitur capitis dolor at que gravedo Purpuream dicunt violam curare câ—ducos The heavy head-ach and that iâ—ksome pain Which drunken surfciting doth much constrain The sinell of Violets doth soon allay And cures the Falling-sicknesse as some say Here the Author reciteth thrée properties or effects of violets Three properties of violets First Violets delay drunkenness by reason that violets have a temperate swéet savour which greatly comforteth the Brain For a strong brain is not lightly overcome with drink but a weak is Also Violets be cold wherefore they cool the brain and so make it vnable to receive any fume The second is Violets slake the head-ach and grief that is caused of heat as Avicen Rasis Alman and Mesuus say For by reason that Violets be cold they withstand hot causes The third is that Violets help them that have the fallingâ—sicknesse Though some say thus yet this effect is not commonly ascribed vnto Violets And therefere if Violets have this property it is but by reason of their swéet smell that comforteth the brain which being strengthend is not hurt by small griefs and consequently falâ—eth not into Epilepsie which is called the little Apoplexie chancing by stopping of the sensible sinews Vrtica dat somnumque aegris vomitumquoque tollit Compescit tussim veterem colicisque medetur Pellit pulmonis frigus ventrisque tumorem Omnibus morbis subveniet arâ—iculorum The Nettle Soveraign is in his degree It causeth sleep in bodies sick that be Casting or vomiting it clears away And flegme that hurteth Nature day by day An ancient Cough it quickly doth prevent For flegme thereby is soon dispatcht and spent It cures the Chollick a most cruell pain Diseases in the Joynts it doth restrain Cold in the Lights the Bellies tumors too And other hanns the Nettle doth undo Some say beside that it doth cure the Gout Though divers Doctors thereof make some doubt Here the Author reciteth eight properties of Nettles First Nettles cause a sick body to sleep For a Neâ—tle is subtiliative and cutteth and scoureth flegme and grosseh mors that grieve nature and let sleep Secondly it doth away Vomite and custome thereof by reason that Vomite and parbreaking is caused of a clammy humor which the Nettle cutteth Thirdly the Nettle preventeth an old cough and specially with honey wherein Nettle-seed is to be tempered For the Nettle avoydeth clammy flegme out of the breast as Rasis saith And. Avicen saith avis can ca. de urtica That the Nettle when it is drunk with water that Barley is sod in doth mundifie the breast And when the leavs thereof are fod in Barley-water they draw out grosse humors that are in the breast but the seed thereof is stronger Fourthly it is wholesome for them that have the Collick For a Nettle is a Cutter a subâ—iser a resolver and a scourer of flegmatick humidity or grosse ventosity which engender the Collick The Collick is a painfull grief in a Gut called Colon as the grievous disease Iliaca is named of the Gut Ilion Fifthly the Nettle with his heat driveth cold out of the Lights Sixthly a Nettle asswageth the swelling of the belly for it resolveth wind whereof for the most part of the swelling of the belly cometh The seventh effect is the Nettle helpeth the diseases in the joynts as the Gout This is of truth when it cometh through matter that is cold flegmatick and grosse by reason that Nettles heat cut and make subtile such matter And besides these effects after Avicen The Nettle stirreth one to carnall Lust and properly the seed thereof drunk with wine openeth the close of the Matrice and in loosing draweth out flegm and raw humours by his vertue abstersive and not resolutive avi 2 can ca. de 3. urtica Yet least taking of the Nettle or the séed should hurt the throat it is good to drink after it a little Oyl Rosate A Nettle is hot in the beginning of the third degree and dry in the second Avicen Hisopus est herba purgansa pectore Flegma Adpulmonis opus cum melle coquatur hisopus Vultibus eximium fertur reparare colorem Hysop a purging herb is hold to be And flegme from forth the breast it sendeth free Being sod with honey then it comfort sends The stomack and the lungs it much befriends Purgeth the lights from flegme and addes a grace By a most clear complexion to the face Here the Author reciting the effects of Isope saith First Of Isope It purgeth the breast of flegme by reason that Isope is an herb hot and dry in the third degree it is a great wiper loo ' ser and consumer of flegmatick humidity and hath a singular respect to the parts of the breast and therefore Hysope most properly is said to purge the breast of flegme Secondly it is also good to purge the breast from flegme for the same cause and properly if it be sod with Honey for Honey is a scourer and the Hysopes scouring is augmented with the honey The same willeth Avicen saying Hysop comforteth the Brest and Lights diseased with the Cough and Thisick of old continuance and likewise doth the decoction thereof made with Hony and Figs. Thirdly avi 2 can cap de Hysopo Hysop maketh one well coloured in the face for Avicen saith That the drink thereof causeth good colour And besides these effects Hysop avoideth flegme and worms as Avicen saith And after Platearius Hysop sod in wine cleanseth the Matrice from all superfluities Appositum canc is tritum cum melle medetur Cum vinum poto poterit sedare dolorem Saepe solet vomitum ventremque juvare solutum Chervill or Cinquefoyl call it which you will Being steept with Honey doth a Canker kill Drink it with Wine the belly-ach it healeâ—h And doth asswage inflation where it swelleth Lastly when lask or vomit shall oppresse she power thereof doth heat and makes to cease This Text declareth thrée operations of Cherfill or Cher vill or Cinquesoyl First Cherfill stamped with honey Of cherfill and laid plaisterwise to a Canker healeth it Thus saith Platearius in the Chapter thereof A Canker is a melancholy impostume A canker that eateth the parts of
is called direct letting of bloud for it is done to avoid aboundance of bloud and of such humors as should be avoided The first indirect cause is the greatnesse of the disease and greatnesse of the apparent vehement inflamation for as Galen saith There is no better Medicine for an Impostume of vehement inflamation Fevers and a great ach then bloud-letting The second indirect cause is that the matter which is to bee avoided beâ— drawne unto the place from whence it must be avoided And therefore in retention of the menstruous flix Emetauds The great vein in the feet called Saphena must be opened as Galen sayth to draw down the matter of the bloud The third indirect cause is to draw the humours to the place contrary to the place that they flow to to divert them after from the place Therefore for too much aboundance of menstruosity the vein Basilica must bee let blood to turns the matter to the contrary part and so to void it from the proper course And therefore he that hath a Pluresie on his left side must be let bloud on the right side to divert and draw the matter to the place contrary to that place that it enclineth so And likewise if it be on the right side to let blood on the left The fourth indirect cause is that by letting of blood one portion of the matter may be avoided that nature may be strong upon the residue and so letting of blood is wholesome when the body is full least impostumes grow for the regiment of nature is feeble in regard of these humours Wherefore when a portion of matter is voided nature governeth the matter so that it should not flow to some weak place and breed an Impostume Fac plagam largam mediocriter vt cito fumus Excat vberius liberiusque cruor The Orifice or as some say incision When as for bleeding you do make provision Ought to be large the better to convay Grosse bloud and sumes which issue forth that way Grosse humors and grosse bloud must needs have vent In cold or hottest times by good consent Here the Author saith that the gash or Orifice made in letting of bloud ought to be of a mean largenesse that the grosse blood may easily issue out for when the gash is straight the pure blood only goeth out and the gross abideth stil in And note that sometime the gash must be great and sometime smal The gash must be great for thrée causes First because the humors be gross and gross blood must be voided as in them that be melancholly Secondly in winter the gash must be great for cold engrosseth the humors Thirdly for the aboundance of humors for they avoid better by a great gash then by a smal But the gash must be smal when the person is of weak strength that the spirits and naturall heat avoid not too much and likewise in a hot season and when the blood is pute Sanguine subtracto sex hâ—ris est vigilandum Ne somni fumus laedat sensibile corpus Ne nervum laedat non sit tibi plaga profunda Sanguine purgatus non carpas protinus escas When bloud is come away ye must be sure Six hours after watchfull to endure Least sleep raise fumes or turning on that arm Impostumes breed by doing it least harm The nerves and sinews Arteries also Offend not if in health you mean to go The blood thus purg ' d you instantly may eat So that the humors be in quiet set Three things must be considered when one is let blood First that bee sleeps not in sixe houres after least the fume engendred by sléept ascend to the head and hurt the brain Furthermore least in his sleep he turns him on the arme that in let bloud and thereby hurt him and least the humors by sleep flow to the painfull member by reason of the incision and so breed an impostume For Galen sayth Impostumes breed in the body or in a member that is hurt the humors will flow thereunto But Avicen assigneth another cause That by such sleep may chance confraction of the members The cause may be as Galen saith That sleep is unwholesome in the Ague-fit Gal. 2 aph super illo In quo c. because naturall heat goeth inward and the outward parts wax cold and the fumes remain unconsumed whereby the rigor is augmented and the Fever-fit prolonged Also by moving of the humors in letting of blood fumes are â—aised up to the sinews and brawns of the arms which remaining vnconsumed wax cold in sleep and ingresse in the viter parts And therefore it one sleep immediately after letting of blood they cause confraction of the sinews and brawns of the arms And he saith further That one in letting of blood must beware that he make not the gash too deep least he hurt a sinew Gal. coniâ—â—â—uâ— aph que reguntur or an arterie-string under the vein for hurting of a sinew causeth a mortal cramp or loss of a member as an arm or a finger and hurt of an artery-string causeth bleeding uncurable And one ought also not to eat immediately after he is let bloud but he must tarry til the humors in him be at quiet least the meat before it be digested be drawn together with the blood to succor the hurt member Omnia de lacte vitabis rite minute Et vitet potum flebothomatus homo Prigida vitabit quia sunt inimica minutis Interdictus erit minutis unbilus acr Spiritus enultat minutis luce per auras Omnibus apta quies est motui valde nosivus Shun milk and white meats when we are let blood Because at such times they are never good And drinking then perforce we should refrain With undigested drink ne're fill a vein Cold and cold 〈◊〉 with all cold things beside Are then our enemies by proof well tryed Cloudy and troubled Ayrs are likewise ill With melancholy bloud the veyns they fill Too stirring motion or excessive labour Avoid and with soft ease the body favour Here the Author saith sive things must be eschewed of him that is let bloud The first is milk and white meats for by stirring of humors caused by letting of bloud oft times some humors sloweth to the stomack therefore if he should eat milk by mingling with the humors it would corrupt in the stomack sith of it self it is very coruptible And also by reason that it is sweet the milk may be drawn to the veyns undigested and through stirring of humors lightly corrupt Secondly he must beware of much brinking for by reason that the dryns be empty the drink vndigested is lightly drawn to them as is before said Thirdly be must eschew all cold things as well outward as inward as meats very cold ayr cold hathing thin clothing resting on stones colonesse of the head and séet for by reason that the naturall beat is feebled by setting of bloud the body will soon be too cold Fourthly he that is
which also be resolved by oft sweating in Summer and so falling thereupon dryeth the body much more for when the humidity of meates is gone the heat of the body worketh upon his own humidities and dryeth them clean away Wherefore Hypocrates saith Hunger is expedient for those that be very moyst for hunger dryeth the body The second thing is that vomiting once a moneth is wholesome for thereby hurtfull humors that be contained in all the circuit of the stomack are voyded To this agreeth Avicen saying Hypocrates biddeth one to vomit every month twice two days one after another that the second day may avoid it that which the first could not this conserveth health and scoureth the stomack from flegm and choler The stomack hath nothing to purge it like as the guts have red choler Avicen putteth other prests of vomiting that it is well done First it is good for head-ach caused of moyst vapurous matters that ascend from the stomack to the head but if head-ach come of his own hurt of the brain then vomiting doth rather hurt then proffe Secondly it cleareth the sight darkned with vaporous matter of the stomack or else not The third is it doth away wambling of the stomack in that it avoideth the hum is that cause it The fourth is it comforteth the stomack into which choler is descended the which corrupteth the meat The fift is it doth away loathing or abborting of meat The sixt is it doth away the cause that maketh one have a â—â—st to sharp pantike and sower things the which cause by these dispositions being removed putteth or doth away the effects thereof The seventh is vomiting is wholesome for the lask that commeth before the Dropsie for it avoydeth the matter of the said lask and purgeth the stomack The eight is it is wholesome for the grief of the reins and bladder for it diverieth the matter that sloweth of those parts another way The ninth is if vomiting be done by constraint of Elchory it avoydeth the matter whereof Lepry groweth it amendeth the first digestion that the other digestions may the better be done The tenth is it maketh one to have a good colour The eleventh is it purgeth the stomack of a humor that causeth Epilepcy The twelfth is by strong constraint it removetth stopping matter the which causeth Ictericy And likewise it avoydeth a slegmatick matter the which commonly is cause of stopping The thirtéenth is it avoydeth the matter that causeth Asma a disease that causeth one to draw his breath painfully and also it comforteth the spirituall members by whose heat the superfluities that cause Asma are consumed The fourtéenth is it is wholesome against shaking and palste for it avoydeth the matter that is cause thereof The fifteenth is it is whelesome for one that hath great black sores on his lower parts for it turneth the humours from thence Now although vomiting duly and well done because of these commodities yet when it is vuduly done It induceth many hurts for it feebleth the stomack and maketh it apt for matters to slow into it hurteth the brest the sight the teeth causeth head-ach as Avicen saith The third thing that is noted in the text is that there bée foate Seasons of the yeare Spring Summer Autumn and Winter Spring time in respect of the other Seasons is vote and moyst though it be temperate in it selfe as Galen saith in his book of Complexions wherefore it followeth that this Season is more apt to let bloud then the other for it doth more enerease humours And therefore in this Season moderate vse of carnall copulation temperate motion lask stire and sweat is convenient and likewise temperate bathing to diminish repletion This Season is good to take purgations in The fourth is Summer heateth and dryeth and therefore it encreaseth red Choler hot and dry And for this cause is Summer we must seed on cold and moyst meats to diminish the ferventnesse of the heat and drought and then too ought to abstain from carnall copulation the which also dryeth and from oft hayning and be let blaud seldome nor like cause We must vse quietuesse and littie motion for quietnesse doth moyst and much motion dryeth In this season especially we must vse moderally to drink cold brink for superfluous drinking of cold drink by reason that the pores be open doth make the body suddenly to take cold or causeth the Palsle or laraty of the members or else sudden death From the which He defend Vs that liveth and raigneth eternally A MEN. FINIS THE TABLE A A Light supper pa. 2.13 Ale not well sod pa 60. Ale moderately drunk pa. cadem Anger pa. 12. Anger for certain folks is necessary pa. cadem Avoid water as often as needeth pa. 13 Apples pa. 21. A strong brain p. 45. Ayr is necessary two wayes p. 51. Ayr temperate and sweet p. cad 52.159 Amity between a Pike and a Perch p. 83. Asses milk p. 93. Amarillis a Bird. p. 81. Auripigmentum p. 158. Anise-seed with the vtilities thereof p. 115. Aboundance of blood is known by the thicknesse of the Urin. p. 76. Artery bloud p 181. Assellaris the vein p. 164 B Bacon p. 72. Bayning p. 182. Basilica the vein p. 199. Best hog-flesh p. 26. Begin thy dinner and thy supper with Ale p. â—â— Begin thy meal with moist meat p. 99. Bean. p. 91. Beware of fruits in Autumn p. 63. Birds that she most swiftly are most praised p. 82. Bestiall fish p. 85. Be not too neer in observing custem p. 123. Bloud the treasure of Nature p. 179. Bloud provoketh to larghing p. eadom Bloud-letting p. 181. Black rice p 91. Black wine p. 39. Bodies wax more stronger by night then by day p. 14. Brawn p. 39. Brain of hens chickens hogs sheep hares and conies p 113. Brains p. 36. Braines well digested and for whom they be wholesom p. eadem Brains are medicinable and for whom p. 156. Branchus p. 8. Brimstone p. 134. Broth of Coleworts p. 127. Bread p. 35. Bread made with pure flower and some bran p. 71. Riting fume p. 35. Butterâ— milk p. 35.95 Butter p. 94. Bulls hom p. 144. Bloud letting restraineth vomiting and the lask p. 180. Bloud-letting may augment the lask two ways p. ead Bloud letting cooleth and augmenteth coldnes p. ead Bloud-letting is good for fevers and great aches p. ead Bodies that are apt to bee let bloud p. 168. C Care of mind p. 4. Catarri p. 9. Camels milk p. 93. Castorum p. 131. Canker p. 140 Causes of hear senes p. 155. Carnall copulation p. 149.183.151 Celendine p. 146. Cephalica the vein p. 199. Certain commandements to ob serve health p. 15. Chawing and swallowing of meat p. 19 Choise of milk p. 23.93 Choise of good flesh standeth in three things p. 25 Choise of egs p. 29 Choise of wheat p. 35 Choise of brains p. 39. Choise of wholsome ayr p. 51 Choise of fowles flesh p. 78 Charvill and his three operations p 140. Cheese p.
this causeth opilations in the guts and ventostries and so it may chance it bréedeth Impostâ—umes as after shall be shown The eight Doctrine is that one doing his easement and avoyding the ordutes and filth of the body should not much force and constraine his fundament for in so doing the Hemoroids and Fistula shall gréeve him and the fundament many times is misordered and thrust out of his proper place finally the author sayth that who so will observe the foresaid doctrines shall live long in good health and prosperity Si tibi deficiunt medici modici tibi fiant Hac triamens laeâ—a requies moderata dieta When Physick needs let these thy Doctours be Good dyet quiet thoughts heart mirthfull free Here are taught thrée generall remedies whereby to confothe in health all creatures and especially noble men The first is to live joyfully for joy and mirih causeth man to be young and lusty By moderate joy and mirth youth is conserved naturall vertue comforted the Wit sharpened and stirred up and thereby man is more prompt quicke and of ability to do all good and honest operations For if is not said without a cause that our joy and mirth ought to be moderate for when it is without measure it ingendreth death both bodily and ghostly This moderate joy is most couvenient for them that have much care and trouble which joy may be got by the use of delicate meats and drinkes by avoiding of such things as ingender and cause melancholy and also as Avicen saith in his eleventh Book and Chapter of the failing of mans heart Avi dist 2 cap deff cor By dwelling and accompanying among our friends The second remedy is Tranquillity of mind of understanding and of thought for Noble men through their great businesse and charges are much more grieved and troubled then other meaner persons Great cark of mind and understanding destroyeth the naturall rest of man which is most expedient for Noble men for they most commonly are naturally dry and cholerick and therefore for them rest and quiet is right profitable and convenient The third remedy is moderate dyet that is to cate and drinke moderately as after shall be declared what inconveniences grow through excesse of meates and drinkes Lumina mane manus surgens gelida lavit unda Hac illac medicum pergat medicum sna membra Extendat crinem pectat dentes fricet ista Confortant cerebrum confortant caete a membra Lote cale stae pasce vel insrigisce minute Sleep not too long in mornings early tise And with coole water wash both hands and eyes Walke gently forth and stretch out every limbe Combe head rub teeth to make them cleane and trim The braine and every member else these do relieve And to all parts continuall comfort give Bathing keep warm walk after food or stand Complexions cold do gentle warmth command Here are declared fix Doctrines which comfort mans brain and the other members of the body The first is when we rise in the morning early to wash our eyes ' with clear cold water The eyes would be washed to clonuse away the ordure and filthinesse that hang in the bries of them And Avicen sayth Avi dist 13. li 3 cap. de conserva O culâ—â—um Idem dist 3. cap. dede 6. Galen li 3. That the soveraignst thing to mundisie and cleanse and to make sharpe of sight the eyes is to open them comforteth and conseâ—veth sight and specially of young folk The reason why the eyes must be cleansed with cold water is because every thing must be conserved by that is like it For Galen sayth That hot bodies have need of hot medicines and cold bodies of cold medicines Considering then that mans eyes be cold of nature it standeth with reason that they should be washed with cold water and not with hot The second Doctrine is to wash our hands when we rise in the morning for they be instruments ordayned wherewith to kéepe and mundifie those Members by the which the super sluities of the brain be expulsed and avoyded as by the nosethrils the eyes the eares and other natural conduien And therefore the hands specially ought to bee washed with cold water for the washing of the hands with hot water engendreth wormes in the belly and specially to wash them in hot water immediately after meat Avi dist 16 li 3 tra 5. cap de lumbri as Avicen saith For the washing of the hands in hot water presently after meat draweth the inward and naturall heate of man to the exteriour parts and so the disgesting is unperfect the which vnperfect digestion is the principall cause that Wormes be engendred The third doctrine is to walk a little hither and thither when we are risen front rest that so the superfluities of the stomache guts and liver as the grâ—sse matter of vrine may the more speadily be thrust under The fourth Doctrine is competently after rest or sleep to extend and stretch out our hands feet and other limbs that the lively spirits may come to the utter parts of the body and sâ— cause the spirits of the braine to be more quick and subtile The fist doctrine is to Combe our heads in the morning that the pores of the head may be opened to avoyd such vapors as yet by sleep are not consumâ—d and also to quicken the spirits of the brain Furthermore to comb the head is very wholsome especially for aged men avi dist 3. li. 4. cap. de debili visus And Avicen sayth That to comb the head is wholesome specially for old men Therefore one should daily and oft comb his head For oft combing draweth vp the vapours to the superiour parts and so divideth them from the eyes The fist doctrine is to wash and purge the Teeth For the filthinesse of the Teeth causeth the breath to stink And of the filthinesse of the teeth groweth certain vapours that greatly do annoy and hurt the brainâ— Furthermore the filthinesse of the teeth mingled with the meat causeth the meat to corrupt and putrifie in the stomack avidist 7. li. 3. cap. de condent Avicen instructeth and teacheth us how we may keep the teeth from ach and â—tinch That is To wash the mouth with wine twice a month but to make the breath sweet it must be boyled with the root of Spurge whosoever useth the aforesaid decoction and medicine shall nover have the Tooth-ach In the last verse are certain general rules the first is that after we have washed and bathed our selves we must kéep us warm For then the conduits of the body that is the pores are open by the which cold will pierce into the body and ingender in us divers diseases The second is that after we have dined or taken our repast we must for a while stand vpright that so the meat may discend down to the bottom of the stomack then to walk a little softly for hasty moving driveth naturall heat from the
good that commeth out of a niggaÌ„rds hands The sixt thing Salt meat Gal de locis affect li. 3. avi 3 do 2. ca 15. is Saltmeat dryed with salt or smoke or of what kind of beast soever it be it engendreth grosse blood and melancholy and so per consequens It is not wholesome for sick folks nor is it not wholsome for them that he whole For as Avicen saith Salt flesh nourisheth but little and it is gross and ingendreth ill blood The seventh thing is Haris-flesh which likewise engendreth melancholy blood Harts-flesh as witnesseth Rasis Alaman 3. Chapter de animalibus silus stribus domesticis The eight thing is Hare flesh Hares Gal. de locis affect l 3 which likewise engenbreth melancholy blood as Rasis sayth in the place before alledged This flesh engendreth more melancholy then any other as Galen sayth And of this Jsaac in dietit vniversalibus saith the Hares-flesh should not be eaten as meat but only used in medicines And know beside that Hares flesh and Harts flesh when they be old ought vtterly to be eschewed yet neverthelesss they may be eaten and they be best before calving time that their drinesse may be tempered with the age And yet they ought to be eschewed except they be sat for their drinesse is tempred with their fatnesse The ninth thing is Goats flesh The tenth is Oxe flesh Goats flesh Oxe-flesh for both these be melancholy fleshes For Isaac in de univers saith Goates flesh and Oxe flesh bee worst hardest and slowest of digestion and when they bee digested they ingender grosse blood and melancholly And Avicen in his second Canon of Goates flesh saith Goates flesh is not very good and perchance the humour is very ill And likewise yee shall understand of Goats flesh and Cowes flesh Goats flesh Oxe flesh avi 2. can ca de Cor. the which are worse than the foresaid fleshes Goats and Oxe flesh For of them Avicen saith Cow flesh Harts flesh wild Goats flesh and great Fowles do engender Fever Quartains And yet further be saith of Cow flesh That Cow flesh nourisheth much and engendreth grosse melancholy and melâ—choly diseases And he saith further Cow flesh engendreth Lepry And of Goats flesh he saith That it is absolurely ill And forasmuch as it is touched in the Text what Fleshes should be eschewed especially of four-footed Beasts me thinketh it were convenient to shew what flesh of soure footed Beasts are to be chosen Yet in the choise of fleshes Physitians agrce not For Galen and certain other say choise of flesh that Pork is best Some other as Avicen Rasis and Averrois say that kids flesh is best Yet notwithstanding Averrois in the first Col. blameth Avicen because he saith that Pork was best yet he said it not as though he held therewith but after the Christian opinian Some other praise Weale above all othâ—r A man may know the best flesh of four-footed Beasts and the goodnesse thereof by many manner of wayes First by great nourishing which thing be tokeneth hard digestion and by the likenesse of mans flesh and in this trise Pork is better than any other flesh First for the likenesse vnto mans flesh as witnesseth Galen 3. Alimentor where he saith That Pork is like mans flesh and may be knowne by that many have eaten mans flesh in stead of Pork and could not perceive it neither by the savor nor by the taste but that it had been Pork avi 2. can ca de san And Aviced saith Mans bloud and Hogs bloud be like in every thing So that there have been that have sold mans flesh in sâ—ead of Pork which thing was not spyed till a mans singer was sound among the flesh Averrois writeth the same Secondly Porke nourisheth greatly For Galen saith 3 Alimoncor aver 5â— col cap de corâ— That Porke above other flesh nourisheth most whereof those that be called Athlete have best experience And after in the same book he saith One can cat no meat that nourishtch more then Pork Thirdly Porke engendreth a stedfast and a strong nourishment that resisteth resolution This is Galens opinion in the places afore rehearsed where he preferreth Porke above all other flesh and in his 8. book Deiâ—genio he sayth Pork of all Flesh is most laudable so that it be wild brought up on Mountaines and next unto Pork is Kid flesh And like wise in 5. teâ—a hee sayeth Of all flesh of four footed Beasts Porke is most laudable which is temperate in heat and moysture and ingâ—ndreth better bloud then any other flesh so that it be of young Swiae that is of a year or two old whether it be will or tame Nor young Suckets are not so good for their flesh is most moist And of a more likelyhood wild Pork brought vp in the Woods is better then tame brought up at home for same Pork is more clammy then it ought to be And of Wild Hâ—gâ— Flesh or Boâ—â—e Avicen â—aâ—th Christian men and their Followers say avi 2 can de cap. The best Hog-flesh that the best Wild Flesh that is is of Wind Swine For besides that it is more light then the tame Swines Flesh so it is of more strength and much more nourishing and more sooner digesteth and in winter there can be no better flesh So then it followeth that Hogs flesh is right good and wholesome for their bodies that be young whole strong occupied in labour and not disposed to opilations and for them that desire to be fat â—â—man ca viâ—â—n tâ— carnium avi 3 〈◊〉 capiâ— dâ—â—â—gim eius quod comdoijur for such have need of much nourishment and are hard of digestion And therefore Rasis sayth Grosse flesh is convenable for them that labour much clean flesh is best for them that do contrariwise Avicen willeth the tame saying They that labour much may better away with grosse meats then other The choice of good Flesh standeth in three things in temperance of complexion in lightnesse of digestion and ingendring of good bloud that is to say the better flesh is of temperate complexion it is lightest of digestion and temperate eat in ingendring bloud between hot and cold slendernesse and grosseness And for this cause Kids flesh is better and more laudable then any other flesh after the mind of Rasis Rasis 3 aâ—â—â—â— ca de adima silvestrious 〈◊〉 â—omesâ— Avicen and Averrois For Rasis sayth Kid flesh is temperate without any ill mixtion the which though it engen dreth temperate blood yet it is not convenient for Labourers but yet for all that there is none other flesh should be preferred before it It is not so weak that a mans strength is diminished thereby nor the nourishing thereof is not so much gross that repleation should come of it or gross bloud be ingendred The bloud also that is ingendred thereof is between subtile and grosse hot and cold nor this flesh
the Shels or elle broken in the water They that be sodden in the Shels are worse then the other For the Shels do let the dissolution of fumosityes and grossenes When they bee poched the bent of the Water temperately pierceth in and maketh more pure their grossenesse and taketh away the ill smell and savour Wherefore poched Egges be most wholesome for when they be tryed Rasis opinion indict vnivers they ingender most ill humours and hurt the stomacke and causeth sumosity and corruption and maketh one to loath his ment But good egs sod in some good broth are betweens both roasted and poched Also know that there is a Diversity in one Eggs Gal de mordâ—s curâ—ndis li 12. Rasis 3 almen ca de virtute Oce rum touching his compound parts For the Yolk is temperatelâ— hot The white is cold and clammy and hardly digesteth and the bloud also thereof ingendred is not good And as the foresayd Egges that is to say of Hennes Partridges and of Pheasants be more couvenable in the Regiment of Health so Egges of Duckes Géese Shovelards and such like fowls are vnwholesome in the Regiment of Health and should be eschewed The second thing is red or Cheerefull coloured Wine Gal super 1 〈◊〉 3 part Reg acuterum Red-wine And here ye shall understand that Wines differ in their to lour for some Wines be White some be Claret some bee Citrine and some be black White Wine is séebler then any other colder and lesse no arishing but it doth least hurt the head it doth provoke a man to his vrine better then any other wine That White Wine is weaker then other wines it appeareth by this that Galen sayth Weak wine is it that least heateth or inflameth and lesse grieveth the braine then other And Garen sayeth It is impossible that White Wine should greatly inslame any man And bee sayeth White Wine inflameth or heatech least of all Wines Which thing is true if one will make comparison between White Wine and Red both of one Courtry growing and none otherwise For the Red Wines of France are not so hot nor yet so strong as the White wines of some other Cenutry And therefore the comparison must be made betwóene the Wines of one manuer and Country and White Wine nourisheth lesse then other Wines doe Gal. in Hip aph iih 2. For Galen sayth Waterish slender and White Wine is universally neighbour to Water and as touching nourishment is like Water whereby it provoketh one to Urine Gal. in Hip. Aph. â—ib 2.1 avi 3.1 doc 2 ca. de reg aqua vini Gal. in con 3. part reg acu and nourisheth the body but little And likewise Galen saith Watrish Wine nourisheth the body least whose liquor is as slender as water and colour white And Avicen sayth White slender wine is best for them that be chafed and hot For it doth not fume nor cause the Head to ake but it moistneth the body and easeth the head-ache To this agréeth Galen The reason why White wine least burteth the head is this because it is lesse tumish and lesse vapourous than other That it provoketh or causeth one to his urine more than other appeareth by this saying of Hippocrates The passage or entrance of this White wine into the bladder is easier than of any other drink Hip. 3. par reg acntorum whereby we may perceive that it hath strength to open By this it well appeareth that White Wine is better for them that be hot and chafed than other wines are whether they be hot of nature as Cholerick and Sanguin folks or else by accident as hot chafed by anger and biding in the Sunne And likewise it is better for them that study who ought to vse such wine as will not distemper the braine And likewise it is convenient for them thâ—t have a féeble brain whether it be naturall or accidentall avi 4. don ca. de reg aqua vini For strong wine maketh them soon drunk that have a weak brain as Avicen saith And therefore If such Persons will drinke strong Wines they must allay them well with Water And also it is good for them whose Liver and Stomacké is hote and for them that dwell in a hot Country because hot and strong Wines will together inflame and burne their Bodies Red wine and Claret as of the Country of Bern are hotter then other Red wine and claret Cap super can de hinâ— etenim albo Gal in Hipp 〈◊〉 â—rho lib 2. And Galen saith Wines that are red of colour and Claret are very hot and they nourish much more than other Wines And again he saith That the Wines that be gross and ruddy of colour nourish more then other Wines And they soon fill or replenish or feeble bodyes that are empty or voyde of substance And here it is to be noted that it is sayd Red wines nourish more because for the most part they bee turned into the substance of mans members Yet for all that the Wines black of colour may be called greater nourishers then other for they give more constant nourishment and more slowly be resolved from the members Wherefore Galen sayth That grosse Red wines nourish more then waterish Gal. in Hi. aphe li. 2. Isa in dâ—eris part but yet they nourish lesse then black coloured wines And on his wife the saying of Isaac is understood when he sayth That black coloured wine nourisheth more then red And these red wines hurt the head more then White and lesse provoke one to vrin this is the cause that strong wines be not convenient for feeble brained folks as is aforesaid but it agreeth well with them that have a strong braine For a strong brain resisteth vapours when they smite up thereunto as Avicen saith And here observe that the wit of a man that hath a strong braine is clarified and sharpned more if he drinke good Wine then if he drink none as Avicen sayth avi 3 1 ca. pre al. And the cause why is by reason that of good wine more then of any other drinkes are ingendred and multiplyed subtile spirits clean and pure avi 3. 1 ca. pre al. And this is the cause also why the Divines that imagine and study vpon high and subtile matters love to drink good Wines and after the opinion of Avicen These wines are good for men of cold and flegmaticke complexion avi 3 1 ca. pre al. For such wines redresse and amend the coldnesse of complexion and they open the opilations and stoppings that are wont to be engendred in such persons and they digest phlegme and they help nature to convert and turn them into blood they lightly digest and convert quickly they increase and greatly quicken the spirits But wine Citrine is not so much burning as Redde Claret as Galen sayth Red wines be hotter then white â—al in hâ— aph◠〈◊〉 2. and therefore they grieve the
therefore they be more wholesome for leaâ—e fath then white be and white more wholesome for them that he sat And touching the diversity of Wine in câ—â—â—tâ— we have spoken before of Ova recentia Further in the Text are rehearsed five speciall things by which a man should prove and know good wine The first is the strength which is known by the operation Gal. 3 Reg. a. culo con Culo 1 For as Galen sayth Strong win is that that vehemently milameth a man body and repleaâ—eth or filleth the head This strong wine is a speciall increaser of the spirits and a great nourisher But yet I advise them that have a weak braine to beware how they drink strong wine except it be wel allayed with water For the fumishnesse thereof hurteth the head The second thing is fairnesse of the Wine For the fairnesse or goodlinesse of the Wine causeth one to drinke it desirously which doth cause it better to digest and better to nourish The third thing is fragrant and of good odour For fragrant and redolentwine comforteth most and engendreth subtil spirits as it is aforesaid The fourth thing to Wine ought to be cold touching the taste but hot in effect and operation For Wine made hot by reason of the clearnesse and sinenesse doth overcome a mans braine the sooner and enseebleth the sinews and hurteth the head except it be taken moderately The fifth thing is that wine ought to be strisk and sprinkling and with the spuming to make a little noise and the spume to be then and soon flashed and the spume to remain in the mids of the cup For if it have not these properties it must be called hanging that is suable wine and specially if it make no sound and hath great bubbles and spume that remain long by the sides of the Cup. Sunt nutritiva plus dulcia candida vina The sweetest wines do most of all revive And cheer the spirits being nutritive Here is one doctrine of wine declared the which is that grosse and sweet wines do nourish more then any other of the like sort constant 5. theoric aug 3 1. de reg aquae vini avi 2. tract 1. ica 3. To this agreeth Constantine and so doth Avicen saying on this wise Grosse wine that is dulce is best for him that would be fat The reason is because the dulce Wines through their dulcetnesse are vehemently drawn of the members wherewith Nature rejoyceth For Avicen sayth That the operation of dulce wines do digest mellow and increase nourishment and nature loveth them and the vertue attractive draweth them And although this Text may â—es verified by all dulcet Wines yet the moderate dulce or sweet wine is chosen and not that that exceeding dulce as Muskadell for such wines do corrupt the blood by reason that nature draweth it violently from the stomack to the Liver before it bee well digested and before the superfluity thereof be riped through the great dulcetnesse thereof it filleth the bloud with vndigested watcinesse that maketh the bloud apt to boyle and putrifie And this also should be understood by other meates that are excéeding sweet And further know that by the use of swéet wines and other dulce nourishments three inconveniences are to be feared especiall in them that are inclined thereto The first is Loathing for all sweet foods through their heate and moysture Three inconveniences ingendâ—ed of dulce foods do Supple and fill the mouth of the Stomack and there ingender a disposition contrary to the vacuation and corrugation of that which should cause hunger The second thing is these dulce foods do swiftly enflame and turn into chollerâ— for dulce things are most apt to ingender choller Therefore honey above all other things soonest ingendreth choller because it is of sweet things the most sweetest And next to Honey is sweete Wine as Galen sayth And hereupon riseth thirstinesse Gal. in comen cau 3. par reg acul for it is not wholesome for them that have the Ague nor for chollericke folks The third is Opilation or stopping of the Lyver and Splene For these two members and especially the Liver do draw dulce things with their Dregges unto them by reason of the great delight that they have in them before they bee digested Wherefore in these partes they lightly cause Opilations Through the help operation of the grosse substance wherein the sevourinesse of sweetnesse is grounded as Avicen sayth avi 2 ca. tract 1. ca. 1. And this is the cause that sweet wine doth lesse provoke one to vrin then other Wines Against these three nocâ—nâ—ents eager sharp or savory things are very wholesome for with their Tarinesse they provoke the appetite and with their coldnesse they quench inflamation and with their finenesse of substance they open opilations Further know that although sweet wines and other dulce nourishments do stoppe or shut the Lyver and Splene yet they unstop the Lungs And the reason why they stop not the Lungs as well as the Liver and the Splene Galen declareth Because dulce things in their passage reside notihng thereto but that which is fine and pure Gal. 3. per reg acut and the bloud ingendred of dulce things commeth to the Lungs putrified first in the Liver and fined in the heart Also as Hypocrates sayth Hi. 3 par reg acut ca Mentem levins c Dulce wines do least make one drunk Thus we may conclude that if Wine be drunke for nourishment for a restorative of the Body or to make them fat that be lean whether it be naturally or accidentally then dulce wines and grosse sufficiently coloured are wholesome For such wines as are nourishments and restoratives for such as be low brought wherefore they are most convenient to make lean bodies fat But such as will not nourish restore nor make fat their bodies as they that be corsie and fat already then though they may not use sweet wines but subtile yet they ought to chuse such as be amiable and have a good swoâ— and flavor and are inclined to whitenesse and be sufficiently strong I one drinke wine to quench his thirst then hee must take white wine thinne and feeble For such Wines do mâ—â—sten better and cooleth more and so consquently do better quench thirst then any other And the greater the thirst is the wholesommer such wiâ—â— is But if so be wine is drunk to refresh the Spirits and to comfort the corporall vertue then it should be subtile sweet and of delectable savour of mean colour And of sufficient strength And such Wâ—re ought to be takâ—â— with a little meat and it must be deputed from all suâ—eâ—flâ—ity and also be taken in small quantity But dulce Wines of mean substance and of good flavor should be chosen to scowr the breast and lungs and to cause one to â—ask Si vinum rubâ—um nimium quandeque bâ—batur Ventes stipatur vox lampida
is to be vnderstood of strong wine not greatly pierring oft and in small quantity given or taken to the intent to mix the meat together for such wine doth allay the malice of the meat and comforteth digestion and directeth the phlegmatick cold humors Wherefore it helpeth the digestion of châ—esâ— and Eeles which are of very ill digestion Inter prandendum sit sope parumque bibendum Si jumas Ovum molle sit arque novum In feeding at our meals some Doctors think Oft-times and yet but little we should drink In eating Egges chuse them are soft and new For otherwise great perils may ensue Here the Authour teacheth two things The first is that one at dinner and supper should eate well and drink oft and yet but a little at once and not to do as a bruit beast doth that eateth hie fill of meat and drinketh afterward for the better the drink to mingled with the meat the sooner the meat is mollified the more capable of digestion Now here is to be noted that there are three manner of drinkings The first is that which mingleth the meat together The second is that which dilateth The third is that which quencheth the thirst The first that wée speake of is to bée vnderstood of drinke mingled with our meate though wee bee not thirsty Thus we ought to drinke even as we have eaten a little For except a better reason I say we may not abide till the meates end nor till we be a thirst And this manner of drinking is specially good for them which féed on meat that is actually dry as appeareth by sick folkes that eat dry bread But such as be in good temper should not drink to quench their thirst till the meals end for then commeth the true thirst by reason the meat is hot and dry It is not very reasonable that thirst and hunger should assayl us both together for they are of contrary appetite And thus one should drink according as the thirst is more or lesse Drinking dilative is most convenient after the first digestion regularly and a little before wee take other meate And this manner of drinking is wholesome when the meates before taken be grosse in substance nor thus to drinke we may not tarry till we be thirsty For this drinking prexareth the stomacke to receive other meate and causeth the meat that is digested to depart from the stomack to the Lider nor this drinking should not be in any great quantity to the end it may be the sooner digested For before it be digested it goeth not to the liver And this is of truth except such drink dilative be water in which we must not tarry till digestion before it come to the Liver But regularly convenient drink dilative or permixtive ought to be wine Ale Béer Perry or such like but wine is best of all Secondly the grosser dryer and colder the meat is the stronger the drinke permixtive and dilative should be And contrariwise the bâ—tter subtiler and moister the meat is the weaker the drink permixtive and dilative should be And the more subtile hote and digestible the meat is the weaker the drink or wine ought to be Wherfore one ought to drink stronger wine with beef then with Chickens and stronger Wine with fish then with flesh The last doctrine is that if wée will eat an Egge it must be rere roasted and new The cause thereof is before shewed Pisam laudare decrevimus ac reprobare Pellibus ablat is est bona satis pisa Est inflativa cum pellibus atque nociva Pease may be prays'd and discommended too According as their nature is to do The Huskes avoyded then the pulse is good Well nourishing not hurtfull to the blood But in the Husks they are gnawing meat And in the stomack cause inflations great Here the Authour saith that Peason some way may bee vnwholesome They bee very wholsome to eate when the huskes be taken away for if they bee eaten in the huskes they inflate And therefore it is not artificiall to eat them in the husks because the nature of that within and the husks do disagree for the one laboureth to bee loosed and to goe out but the other withstandeth and bindeth as Isaac sayeth Wherefore they cause a rumbling gnawing and inflation in the belly Yet Peason onely do not this but also all Pulse as Beanes Chyches Chestons and such like and specially such as have much huek as beans and black rice Also the husk of them all nourisheth worse then the pith within Now here is to be noted that there is a manner of white round Peason whereof the cod is very small and thin and one may eate these Peason with the husk more surely then other although it were better to hull them And albeit that the reason aforesaid is true touching all pulse yet ye â—haâ—l vnderstand that the huls of green Pulse is lesse and lesse of versity is between the husk and the pith within and more easse to digest And therefore some say they be more wholesome for folks in health but yet it is not so because gréenâ— Pulse is of great superfluity and corruptible substance wherfore they be lesse wholesome for whole folks And note this for a truth that dry pulse if the viter husk be taken away is more wholsome then green but green is better then dry vnhusked Further the substance of all pulse is inflative and hard of digestion and their ill nourishment is vnwholsome in the Regiment of Health but the broth of them is wholesom because the broth maketh the belly laxative and precureth vrine and vnstoppeth the veins Wherefore it is wholsome at such times as folks vse grosse and opilutive meats as on fasting dayes For this broth or postage conveniently made is not so hurtfull as the substanceâ— therein is no inflation nor difficulty of nourishment or digestion This broth is made one this wise The Rice Peason must be layed in warm water and therein to be all rubbed with ones hand a good while then after in the foresaid water they should be tempered all the night and therein the next night following to be boyled twice or thrice and then dreff and so served But when the hour of dinner draweth near you may dresse it with Cinamon and Saffron and a little quantity of wine put thereto which done then boil it once and to eat it at the beginning of dinner or supper and the broth or poâ—â—age of Rice and of round white peason is very wholsom and friendly to mans nature and so likewise is their substance Laâ— Ethicis sanum Caprinum post Camelinum Ac nutritivum plus omâ—â—â—bus est Asniâ—um Plus nutritivum Vaccinum sit Ovinum Si febriat caput doleat non est bene sanum Goats milk nor Camels milk to drink is good When Agues or Consumptions touch the bloud They nourish well But beyond all some say Milk of an Asse doth nourish more then they Yet when as
datur or dine justo Sumere sic est mos nuethus socâ—â—nd racemos Passula non spleni tussi valet est bona reni Must or sweet Wine with Peaches we should drink Else harm will happen by them as most think And shew good reasons why it should be so With dry old Nuts a Raysin still must go Because in cooling they are dull and slow Yet Raisins hurt the Spleen by opilation As Nuts are divers and cause inflammation Here the Author teacheth thrée Doctrines The first is that with Peaches we should drink Must To drink wine with peaches for two causes The first is because Must is hot and boyleth in our body which hoyling and heat fordeeth the coldnesse of the Peach The second reason is Peaches veright cold and cool the body very much Therefore that wine should be drunk upon them which beateth more then other and that is Must which is known by experience The manner how we should eat Peaches and other fruits is declared at Persica Poma c. The second doctrine is that with old dry Nuts we Nust cat Raysins For new gathered Nuts are wholesome alone but old dry Nuts are great dryers and through their vnctuosity they lightly inflame the body wherefore Raysins with them must be eaten which restrain inflammation and drynesse by reason that they mâ—yst And of Nuts is spoken more largly as Alia nux c. The third Doctrine is that Raysins or Corans hurt the Spleen for they cause but opilation thereof yet they are wholesom for the Reâ—ns for by their provoking of vrine they purs the Keyns Scrosa tumor glandes sicus cataplasmate â—edit Iunge papaver ci consracta foriss tenet ossa The evill that is tearmed by the Swine Under the chin doth to the throat encline Swellings boyls Kernels all these holpen are If you a plaister made of Fags prepare But if the same with poppy mingled be Broke-bones it knits and strengthens perfectly Here the Author sayth that Plaisters made of Figs are wholesome â—gainst three diseases that is to say the Swines evill Kernels and Swellings By Swines evill is understood Instation under the chinne about the throat And it is called Scrofula a Scrofa that is to say a Sow or a Swine avi 3 4 traw 2 ca de scrosulis Either because this disease chanceth many times to Swine through their gulosity or else because the slape of this disease is like to a Swine as Avicen saith By Kirnels are vnderstood Impostumes which commonly chaunce vnder the arme-pittes and in the gruyne And by swelling may be understood Inflations vnder any part of the body A plaister made of Figs. Wherefore to heale Impostumes and specially to ripe them Figges should be sodden in water and with the water should be mixed a little quantity of Vineger the which helpeth the vertue of figs to enter And when it is sub the Figs must beaten in a Morter and then mingled with a curtisle of water that they were sod in and so make a Playster A Playster is properly a Medicine made of some Herb or slower and the juyce thereof as this verse saith Cum succum ponis herham tune Cateplasma facis The second vtility is that a Playster made of Figs and Poppy sées joyneth or setteth broken bones together again a plaister of Ags and poppy seed and they must be sod together in Water without Vineger and then slamp it in a Morter and put thereto a little of the water that it was sod in and so lay it to the sore The reason hereof may be because Poppy séed both taketh away the sensiblenesse of the members whereby the ach that is wont to chance in breaking of Bones is done away and proveketh one to sléep And the Figs do draw the humidities of the body to the vtter-parts which humidities brought to the Bones will draw retain or hold them together but never perfectly knit them Know withall that there be thrée kinds of Poppies white red and black The red is venemous and groweth among Corn Young schollers are wont to stamp the flowers thereof and so make red Ink. Pediculos veneremque facit sed cuilibet obstat Both Lice and Lust by Figs engendered are Of those corrupting humours they prepare Here be declared two operations of Figs. First much eating of Figs maketh one lousse Eating of â—igs Avi 3 can caâ— de sicubus and this is certain if the Figs be dry as Avicen saith the cause is by reason of the maliciousnesse and corruption of the humour that is of them engendered Another cause may be by reason that figs stir one to sweat much whereof Lice are engendred The second operation is Figs stir one to carnall lust and likewise they have many superfluities and augment the seed of generation Multiplicant mictum ventrem dant mespila strictum Escula bona dura sed mollia sunt meliora Medlars do bring very much increase And loosnesse in the belly makes to cease The hardest Medlars therein you may use But get to nourish then the softest chuse Here are declared two vtilities of Medlars The first is that they increase vrine that is by reason that they make the dregs hard and so their waterines turns into much vrine The second vtility is that Medlars make one costive by reason of their sowernesss and Stipticity and therefore the text sayth that hard Medlars be the better to stop the lask but yet the soft Medlars be better then the hard for they nourish more and bind lesse And here is to be noted that Medlars nourish lesse then Apples Peares Peaches Figges and such like which thing appeareth plainly by the eagerness of relish or taste and hardnesse of their substance after they be ripe on the tree and therefore we should eat few Medlars and rather in way of medicine then meat And because Medlars ripe not on the tree soft enough to eat they must be laid in straw till they be soft and then they be more delectable and lesse stipticall Provocat Vriâ—am Mustum cito soluit inflat Must doth provoke much vrine and some say It doth inflate and quickly scours away Here the Authour reciting three properties of Musse sayth that it provoketh one to vrine by reason that the earthy parts scouringly bite the bladder when they come thereto the which constraineth the bladder to avoyd the vrine And this property is vnderstood of Musts that have biting lees as much Rhenish Must hath For Musts that have grosse lees do not nip but rather stop and let the vrine as is before said at Impedit vrinam c. The second property is Must maketh one lightly to lask the reason why is shewed in the first property Thirdly Must is inflative for the hoâ—ling that it maketh in the body raiseth up ventosities The causes of these two properties are shewed before at Impedit vrinam c. Grossos humores nutrit Cervisia vires Prestat et augmentat carnem generat que
in Vinegar taketh away Warts And Avicen saith Willow ashes with Vinegar dryeth up Warts by the Roots To void warâ—s by reason of the ashes vehement drying Yet to destroy Warts nothing is better then to rub them with Purslain This the property and not the quality of Purslain doth after Avicen avi 2 can cap. de porâ—iaca Thirdly Willow-flowers and the juyce of the fruit therof letteth the birth of a child for through stipticity and brought thereof it causeth the Child to be born with great pain Confortare crâ—cus dicatur laetisiâ—ando Membraque defect a confort at epar reparando Saffron doth glad the heart being sick and ill But yet too much endangereth to kill Defective members it doth comfort kindly And next restores the Liver very friendly Here the Authoâ— saith that Saffron â—omforteth mans body Of saffron in gladding it But know withall that Saffron hath such a property as if one take more thereof then he ought it will kill him in rejoycing or laughing Avicen sayth That to take a dram and a half wâ—ll kill one in rejoycing Secondly Saffron comforteth defective members and principally the heart It comfortâ—th the stomack with the stipticity and heat thereof and for the same cause restoreth the liver for it will not suffer the liver to be dissolved Yet to use it over-much induceth parbreaking and matteth the appetite Ot this Avicen warneth vs saying It causeth parbreaking Avi 1 capit de croco and marreth the appetite because it is contrary to the sharpnesse in the stomack which is cause of appetite Besides these properties Saffâ—on maketh one sleep and dulleth the wits and when it is drunk with wine it maketh one drunken it cleanseth the eyes and letteth humors to flow to them and maketh one to breath well it stirreth to carnall lust and maketh one to vrine well De Perro Reddit facundas premansum sape puellas Iste stillantem poteris retinere Câ—uorem Leeks if their property is not belyde To make young women fruitful hath been tryde Beside they stint the bleeding at the nose In greatest violence as some suppose Here the author reciting two commodities of Léeks saith that often eating of Leeks maketh young women fruitful by reason as Avicen saith Leekes dilate the Matrice and take a way the hardness thereof which letteth conception Secondly Leeks stint bleeding at the nose as Avicen saith and any other effects of Léeks are rehearsed at Allia Nux c. Quod piper est nigrum non est dissolvere pigrum Flegmata purgabit digestivamque iuvabit Leucopiper stomacho prodest inssisque dolors â—â—ile praeveniet motum febrisque regorem Black Pâ—pper in dislolving is not slow But quickly purgeth Flegm as many know Beside ' is very good to help digestion When other things may fail that are in question White Pepper to the stomack comfort sends And many wayes it from the Cough defends For divers griefes it yeeldeth good prevention And with a Feaver stands in stout contention Here the Author declaring many coÌ„modities of pepper saith First black Pepper through the heat and drinesse thereof looseth quickly for it is hot and dry in the third degrée Secondly it purgeth phlegme for it draweth phlegme from the inner part of the body and consumeth it Likewise it a doideth phlegm out that cleaveth to the breast and stomack heating subtiling and dissolving it Thirdly it helpeth digestion And Avicen sayth That Pepper digesteth and causeth appetite avi 2 can ca. de pipere and specially long Pepper which is whorsomer to digest then either white or black as Galen saith Secondly be declareth 5. wholsome things of white pepper First White pepper comforteth the stomacke Gal. 3 de reg sanitaâ— is ca 7 avi loco preal for Galen sayth That it comforteth more then the other two And Avicen saith That white pepper is more wholesome for the stomack and more vehemently doth comfort The second is pepper is specially wholsome for the cough that commeth of cold phlegmatick matter for it heateth dissolveth and caâ—teth it And Avicen saiâ—h When Pepper is ministred in Electuaries it is wholesome for the Cough and aches of the breast Thirdly white Pepper is wholesome for the ach and that is to wit of the brest and venâ—noks pain And for that all pepper is good for all pepper is a diminisher and avoider of wind And Avicen sayth That white pepper and long Against the belly-ach is wholesome for pricking ach of the belly if it be drunk with hony and fresh Bay-leaves Fourthly Pepper withstandeth the causes of a cold Fever for it digesteth and heateth the matter Fiftly Pepper is wholsome for a shaking fever by reason that the heat of the Pepper comforteth the sinews and consumeth the matter spread on them And Avicen saith In rubbing it is made an oyntment which Vâ—guentum is wholesome against shaking These five properties are ascribed to the other kinds of Pepper as Avicen saith And besides these effects Pepper heateth the sinews and brains of mans body it mundifieth the lights and a little provoketh the vrine but much looseth the belly as Avicen saith There be three sorts of Pepper white-Pepper called Leucopiper long-Pepper called Macropiper and black-Pepper called Melanopiper It is called white-pepper that is very gréen and moist and when it is a little dried and not perfectly ripe it is called long-Pepper But when it is perfectly ripe it is called black-pepper Et mâ—x poâ—t escam aormire â—â—miâ—que moveri Ista grevare solent auditus ebrietasque If after meat we fall to sudden sleep Our food from all digestion it doth keep Over-much moving is â—s hurtfull too And drunkennesâ—e doth most of all undo In all these let us use discreet forbearing Being enemies that do offend our hearing Here the Author reciteth thrée things that grieve the hearing Hurtfull to the hearing The first is immediate sleep after meat and that is if one eathis fill For the immediate sleep will not suffer the meat to digest and of meat vndigested are engendred grosse undigested fumes which with their grosseness stoppe the conduites of hearing and they engrosse and trouble the spirits of hearing The second is too much moving after meat for that also lâ—tteth digestion and the due shutting of the stomacks mouth by reason that then the stomacks mouth closeth not so easily as by a little walking whereby the meat descendeth to the bottomâ— of the stomack For when the stomack is not shut many fumes ascend to the head that grieve the hearing The third is drunkennesse whereof many fumes and vapors are engendred which ascend to the head and the Organ of hearing and troubleth the spirits thereof and grieveth the hearing And drunkennesse doth not onely hurt the hearing but also the sight and all the senses for the same cause as is before said There be three things avi 4.3 ca 2. de conse sanit anric as Avicen saith That hurt the ear and
other senses lothing repletion and sleep after refection and some text hath this verse Balnea sol vomitus affert repletio clamor Which things grieve the hearing but specially great noise For Avicen saith If we will hear well and naturally we must eschew the sun laborious baining vomit great noise and repletion Metus longa fames vomitus percussio casus Ebrietas frigus tinnitum causat in aure Long-fasting vomiting and sudden fear Are hurtfull to the Organ of the ear Blowes falles and Drunkennesse are even as ill And is so cold beleeve me if you will Such as would noises in the ear prevent To shun all these think it good document Here the Author reciteth seven things which cause a humming and a noise in ones ear The first is fear specially after some motion The reason is because in feare the spirits and humours creep inward toward the heart suddenly by which motion ventosity is lightly engendred which entring to the Organ of the hearing cause the tinging and ringing in the ear By corporall moving also humours and spirits are moved of which motion ventosity is lightly engendred which coming to the eaâ—s causeth ringing For ringing is caused through some moving of the vapour or ventosity about the Organe of the hearing moving the naturall air of those Pipes or Organes contrary to their naturall course The second thing is great hunger Avicen sheweth the reason avi 4 3 ca. 9. saying That this thing chanceth through humours spread and resting in mans body For when nature findeth meat she is converted unto them and that resolveth and moveth them The third is vomiting for in vomiting which is a laborious motion humours are specially moved to the head In token whereof we see the eyes and face become red and the sight hurt And thus also by vomiting vapours and ventosities are soon moved to the organ of the hearing The fourth is beating about the head specially the â—ares for thereby chanceth vehement motion of naturall air being in the organe of the beâ—â—ing For when any member is hurt Nature immediately sendeth thereto wind and bloud which two be the instruments of nature by which then motion is caused in the ear The fift is falling especially on the head for the same cause that is shewed of beating And of a fall whatsoever it be a moving of the humours is caused in the body The sixt is drunkennesse for drunkennesse filleth the head with fumes and vapors which approaching to the Organe of the hearing troubleth it and maketh a noysâ— in the ear The seventh is cold for by great cold the organe of the hearing is feebled wherefore of a small cause by cold ringing in the â—ar chanceth for great cold causeth ventosities And ringing in the ears chanceth not only by these causes but also of many other as ventositie engendred in the head and therein moved or else by some matter engendred in the head of else by motions of ventosities chancing oftentimes in the opening of the ear as they that have an Ague or by the great repletion of the body and most especially of the head or by some clammy matter resolved into a little ventosity or by medicines Whose property is to retain humours and ventosities in the parts of the brain as sayth Avicen Baluea Vina Venus ventus piper allia fumus â—orri cum Caepis leâ—s Flotus Faba Synapis Sol coitus Ignis ictus acumina puluis Ista nocent â—â—nlis sed vigilare magis Bathing Wine Women boystrous wind To harm the eye-sight always are inclin'd The like doth Pepper Garlick dusting Smoak Leeks Onyons Lenâ—ils draw the sight aslope And dims it as Beans do Such as use weeping I would not have mine eyes in their moist keeping Mustard and gazing much against the Sun The sight thereby is vtterly undone The violence of lust in hot desire Spoyles them outright and looking on the fire Extremity of labour hurts the eye And the least blows blood-shot it instantly Tart and sharp sauces needs offend them must As also walking in a windie dâ—st The last is too much watching these believe me Avoyd and then thine eye-sight will not grieve thee Here the Author rehearseth one and twenty things One and twenty things hurtfull for the eyes hurtfull to the eyes The first is baining or bathing whether it he moyst or dry called hot-houses For baining greatly heateth the eyes and so hurteth the complexion for the eyes be naturally cold and of the nature of water Secondly Baining dryeth and resolveth the subtile humidities of the eyes with which the fighty spirits that are flerie should be refreshed and tempered This hath made many blind in Almaine where they vse many Baines and Hot-housed Like as in Holland are more Lepers then in any country only by fault of good governance The second is wine immoderately taken for that féebleth the eyes sight by reason that it filleth the head with fumes and vapors which dull all the wits The third is over-much carnal copulation which all Phyâ—â—tians say feebleth much the sight Aris 4 part problema And Aristotle noteth the cause For by carnall-copulation that that is behovefull for the eyes is taken away There must bee in the Eyes moist waterish subtilty which fortifieth the visible spirits For the eye is naturally moyst arist de sâ—nsu sensaâ—o v. dâ—animal And therefore Aristotle saith That our Eyes be of the nature of water But when naturall moystures are drawn and voyded out the bodâ—â— wareth dry and withereth away the Eyes then loose their proper nature which they retaine and keepe by humiditie and not without a cause for by flery spirits which are in moving the sight would vanish away ere that it were succoured with moysture Thus it appeareth plainly that Carnall-copulation by drawing away the moystnesse dryeth up the superior parts of man whereby the quick sight is hurt The third is wind and specially the South-wind For Hypocrates saith The South-wind is mystie and dusketh the eyes for that wind filleth the head with humidities which dull the wits and dark the sight The fifth is pepper which through eht sharpnesse thereof â—ngâ—udâ—â—â—â—â—mes that bite the eyes The sixt is Garlick which also hurteth the eyes through sharpnesse and vaporosity thereof as is said at Aâ—â—ia Nux Ruta c. The seventh is smoke which hurteth the eyes through the mordication and drying thereof The eight is Léeks for by eating of them grosse melancholy fumes are engendred whereby the sight is shadowed as is before said at Allia Nux Ruta c. The ninth is Onyons the eating of which hurieth the eyes through their sharpnesse Te tenth is Lens or Lentils The much eating whereof as Avicen saith Dusketh the sight through the vehement drying thereof The eleventh is too much wéeping which weakneth the eâ—es for it causeth devility retentive of the eyes The twelfth is Beanes the vse whereof engendreth a gross melancholy fume darking the visible spirits as Léeks do
humet flegma sic illi vis fit aquosa Sicca ealet Colera sic igus sit simulata Melancholia friget sicâ—at quasi terra The bloud is hot and moyst like to the ayr And therefore therewith carryeth best compare Flegme cold and moyst even in his chiefest matter Bearing his best resemblance with the water Sullen is Melancholy cold and dry And to the Earth it self doth best apply But Choler being hot and dry desires To meet he cares not with how many fires For a further knowledge avi 1. doe 4. c. 1. know beside that after Avicen There be four humors in mans body Bloud Fâ—egme Choler and Melancholy as is said The best of them is Bloud First because it is the matter of mans spirits in whom consisteth mans life and operations Secondly because it is comfortable to the principles of mans life it is temperatly hot and moyst Thirdly because it restoreth and nourisheth the body more then the other humors And it is called the treasure of Nature For if it be lost Death followeth forthwith Next to bloud in goodness is Flegme First by reason that if need be it is apt to be turned into bloud Secondly because it is very neer like humidity which is as the foundation of life After Flegme in goodness is Choler which is partner with naturall heat so long as it keepeth convenient measure Then followeth Melancholy as dregs and dirt removed apart from the principals of life as enemy to joy and liberality and of neer kindred to age and death Secondly note that in the division of humors there are two kinds of bloud that is to say naturall and vnnaturall Naturall bloud that is to say Veyn bloud which is ruddy and obscure and Artery bloud is ruddy and clear without ill savour and in comparison of other humors it is very sweet Of vnnaturall is two sorts the one is vnnaturall in quantity that is to say which is changed from good complexion in it self or else by mingling of another humor There is another vnnaturall bloud which through mingling of other humors is ill both in quality and substance quantity and in proportion of the one to the other And this is double for the one is not naturall by mingling of an ill humor that commeth to him from without The other is vnnaturall by mingling of an ill humour engendred in the selfe blood as when part of the blood is putrified and the subtile part thereof is turned into Choler and the gross part into melancholy or else into Choler or the melancholy or else both remaineth in the blood And this vnnatural blood by mingling of an ill humor vaâ—yeth from natural blood many wares First in substance for it is grosser and fowler sith melancholy is mingled there with or â—lse it is more subtile when watrishnes or â—â—trine choler is mingled therewith Secondly in colour for sometime when phlegm is mingled therewith it inclineth to whiteness or through melancholy to blackness Thirdly in favor for by mingling of putrified humors if is more stinking or else by mingling of raw humors it hath no savor Fourthly in tallage for by mingling of Choler it inclineth to bitternes and by melancholy to sowernes or the phlegm of unsavorines Also of phlegm there be two kinds natural and vnnatural Natural is that which within a certain space wil be bloud for phlegm is vndigested blood There is another spice of phlegm which is sweet and somwhat warm if it be compared to the bodily hear But comparing it to the ruddy bloud and choler it is cold Flegm is naturally white and this is called sweet phlegm extending this name sweet to all the talages delighting the taste for otherwise the naturall phlegm is not sweet but unsavory and waterish and very neer the â—allage of water And to this phlegm nature hath not given a proper Mansion as she hath done to Choler and melancholy but nature maketh it run with the blood for it is a very néer similitude to blood And of this phlegm there be two necessityes one vtility The first necessity is that it be near the members so that their vertue may digest it and turn it into bloud and that the members by it may be nourished when they have lost their naturall food that is for to say good bloud through restraint of material blood which restraint is caused through the stomack and liver through some cause accidentall The second necessity is that it mingle with the blood and make it apt to nourish the memhers of phlematick complexitous as the brain and such for that which must nouâ—â—sh these members must be mingled with phlegm The vtility of phlegm is that it moysten the joynts and members that move much least they ware â—ry through the heat that cometh of their moving and rubbing Vnnatural phlegm may be divided first into the substance and to some thereof is Muscilaginosum and that is phlegm to ones seeming divers for in some part it is subtile thin and in some other gross and thick is called Muscilaginosum because it is like Muscilages drawn out of seede There is an other phlegm that appeareth equall in substance that is in subtility and grossenessâ— to oneâ— deeming but for a truth it is divers in every place this is named raw phlegm and this increaseth in the stomack and entrailes And to avoid it out of the stomack Hypocrates biddeth us To cast twice a moneth and to avoid it out of the guts Nature hath ordained Choler to turn it from the chest of the Gal to the entrail Iejunium and so sorth to the lower guts to scowr away the phlegm from the brims of the entrails and cause it to descend down with the other dregs and filth Sometimes the flegm is increased in the veinâ—s specially of old folkes by diminishing of their digestion and there remaining is by little and little augmented and engrossed and hurteth nature which cannot by the veins thereto ordained avoid it out Yet it doth all that is possible to keep it from the hearts and other inward mâ—mbers and driveth it to the outward members and specially to the Legs for by the heavinesse thereof it draweth naturally to the lower parts of man And this is the cause why old folkes legs are swâ—lne and that if one press downe his finger therein there tarryeth a hole specially towards night most in fat folks and such as were wont to be nourished with moist meat There is another spice of phlegm very subtile and watrish like vnto water and somewhat thick this phlegm is often mingled with their spittle that have ill digestion and of those that be great drinkers it removeth from the brain to the nose as it is wont in the beginning of the pose and when by decoction and boyling in a man it becommeth grosse it is turned into phlegm grosse white and muscâ—lage There is another phlegm grosse and white called Gipseum the subtile parts of this phlegme is dissolved through long
biding in the joints and the grossenes thereof remaineth in the joynts as hard as stones This phlegme engendreth the Gowt vncurable There is another phlegm thick and grosse like to the molâ—en glasse in colrr clammines and weight Secondly vnnaturall phlegm differeth in Tailage for there is certain phlegm that is sweet which is by mingling of blood with phlegm And vnder this is coÌ„tained the vnctuous flegm which is ingeÌ„dred by mingling vnctuous blood flegm There is another manner of vnsavory phlegm caused of rawnesse as certainly glassy phlegm There is another salt phlegm caused by mingling of choler And this is more biting drier and lighter then any other flegm through the choler mingled therewith which is dry light and sharp And this phlegm is often found in their stomacks that be phlematick that drink much strong wine and that vse salt and sharp meats because it cleaveth to the stomack and causeth other while thirst intollerable and running by the guts if it sometime fleâ—eth them and causeth the blood menâ—â—n and in the fundament oftentimes induceth strong costivenesse There is another phlegm that is sharp by mingling of sharp melancholy therewith and sometime through boyling of fiâ—gine as it chanceth in the swéet juyces of fruits that first boyl and after wax ripe And this phlegm appeareth oftner in their stomacks that digest ill then in other parts for naturall Choler floweth to the mouth of the stomack to stirre vp the appeâ—ite which desconding downward sometime mingled with flegm maketh it sowre and this is perceived by sowre belchings And otherwhiles this phlegm is engendred in the stomack by boyling with a weak heat There is another phlegm called Pantick which is sometime caused by mingling of pontick melancholy But this is seldoms by reason that pontick melancholy so very scarce It is sometime caused through vehement coldnesse thereof whereby the moistnes thereof is congeled somwhat altered to earthlines and thereupon commeth no weak heat which causing it to boyl should convert it into sharpnes nor no strong heat which digesting it should turn it into blood There be two kinds of Choler naturall and vnnaturall Vnnaturall Choler is the some of bloud whose color is ruddy and clear that is câ—trine in the last degree of citrines as Saffâ—on heads and it is light and sharp and the hotter the more redder it is And after this Choler engendred in the head it goeth wite the bloud into the veins the other goeth into the purse of the gall The part that goeth with the blood endureth therewith both for necessity and profâ—e It is needfull that it mingle with the bloud to nourish the cholerick members It is behooveful that it make the blood subtile and cause it to enter into the veins The part that goeth to the purse of the gall goeth thither for necessity and profit The necessity is double The one is néedful for all the body to mundifie it from cholerick superfluities The other necessity is in respect of the gals pâ—râ—s The prest also is double The one is to wash the Eâ—drails from dregs and clammy phlegm cleading to them The other is to wash the guis and Muscles that they may féele the thing that hurteth them and voyd all other filthines The proof of this is that the cholick chanceth often times by stopping of the hole that commeth from the purse of the gall to the guts Vnnatural choler is double For one is vnnatural through outward cause mingled therewith The other is vnnaturall through a cause in it self for the substance thereof is not naturall Choler vnnaturall through an outward cause is another known and fame as and is is that that phlegm is mingled with and it is called famous or notable by reason that it is often engendred And of this kind of Choler commeth the third that is wel known There is another that â—â—lesse famous and that is it wherewith melancholy is mingled Famous Choler is either â—â—tâ—me and engendred by mingling of subtile phlegm with naturall choler or else it is yolky like to the yolks of egs and is engendred by mingling of gross phlegm with a naturall choler Choler of lesse same is caused two ways One is when the choler is burned in it self and turned to ashes from which the subtile part of the Choler is not separated but mingled therwith and this choler is the worst Another is when melancholy commeth from without and mingleth it with the choleâ— And this Choler is better then other is ruddy in color it is not clear nor â—lowing but more like to vein-bloud This vnnatural choler having his own proper substance without mingling of any other humor is often engendred in the liver by reason that the subtilenes of the blood burneth it self turneth into choler and grossely into melancholy Another choler is engendred in the stomack of ill meats not digested but corrupted or â—is it is engendred in the veins by other humors And of this choler be two kinds for one is called Choler Praslive like the color of the bearb called Praslion which is engendred of the yolkines when it is burned for burning causeth a yolky blacknesse in the choler which mingled with choler citrine engendreth a green cholet The other is called rusty choler like to rusty Iron and it is engendred of Prassive when Praslive is burned only til the humidity thereof be dryed away and of the drinesse beginneth to war white And these two last Cholers be ill and venemous yet rusty is the worst Likewise there be two kinds of melancholy naturall and unnaturall The naturall is the dregs and superfluity of good blood whose tallage is between sweet and pontick And thus melancholy when it is engendred in tâ—â—â—â—ver is â—â—rted in two paris Of which one entreth with the bloud and the 〈◊〉 remaineth in the veins the other is conveâ—â—ed to the splenâ— The first part entieth with the bloud for necessity and profit It is néedful that it mingle with the blood to nourish the melancholy cold and dry members as the bones The vtility is to make thick and then bloud to stint the superflous tunning thereof to make it strong and to strengthen those members into which it must be converted The other part that néedeth no blood goeth to the spiâ—ne both for necessity and profit The necessity is double one vniversall through out the body to purge it of melancholious superfluity The other is but particular onely to govern the sâ—lent This melancholy is also profitable for mans body for it â—â—tinneth to the mouth of the stomack straining out the humidityes that is findeth there as a woman strayning a cows dugs draweth out the milk this vtility is double First it constraineth thicketh and comforteth the stomack Secondly by reason that the eagernesse thereof moveth the mouth of the stomacke it maketh one to have an appetite to meat Vnnaturall melancholly is a thing burned or ashes in respect of other humors Of this there are four famous kinds
He covers to excell all other men 〈◊〉 His mind outsteps beyond a Kingdomes ken Lightly he learns eats much and soon grows tall Magnanimous and somewhat prodigall Soon mov'd to anger though upon no cause His own will is his reasons largest laws Subtile and crafty seldome speaking fair A wasting unthrift overgrown with hair Bold-spirited and yet but lean and dry His skin most usual of a Saffron die Here the Author teacheth us to know a person of aâ—holerick complexion First he is hasty by reason of superâ—â—uous heat that moveth him to hastinesse Avi 2. doc 4 ca. 4 and therefore Avicen saith That deeds of excessive motion do signifie heat Secondly the Cholerick person is desirous of honor and coveâ—eth to be vppermost and to excel all others by reason that superfluous heat maketh mans mind prone to arroganey and fool-hardinesse Thirdly they learn lightly by reason of the cholerick humor and therefore Avicen saith That the understanding promptnesse and quick agâ—lity to intelligence Avi 2.1 loâ— 3 ca. betokeneth heat of complexion Fourthly they eat much for in them the heat digestive is strong and more resolutive thâ—n in other bodies Fiftly they encrease soon through strength of naturall heat in them which is cause of augmentation The sixt is they be stout stomacked that is they can suffer no injurits by reason of the heat in them And therefore Avicen saith That to take every thing impatiently signifieth heat The seventh is they be liberall to those that honour them The eight is they desire high dignities and offices The ninth is a cholerick person is hairy by reason of the heat that openeth the pores and modeth the matter of hairs to the skin And therefore it is a common saying The cholerick man is as hairy as a Goat The tenth is he is deceivable The eleventh is he is soon angry through his hot nature And therefore Avicen saith Often angry and for a small cause betokenâ—th heat through eaâ—ie motion of Choler and boyling of the bloud about the heart The twelfth is he is a waster in spending largely to obtain houâ—â—â—s The thirtienth is he is bold for boldnesse commeth of great heat specially about the heart The fourtienth is he is wily The fiftienâ—â— his 〈◊〉 is slender membred and not fleshy The sixtienth is he is lean and dry The seventienth is â—e to Saffron coloured And theâ—efore Avicen saith That choler signifieth dominion Restaâ— adhuctristis cholerae substantia nigrae Quae reddit pravos pertristes paâ—ca loquenâ—es Hi vigilant â—tudiâ—s nec mens est dedita somno Servant propositum sibi nil reputant fore tutum Invidus tristis cupâ—aâ—s dextraeque tenacis Non expers â—raudis timidus luteiâ—que coloris Where melancholly bears the powerfull sway To desperation it inclines alway The melancholy spirit is dark and sad Sullen talks little and his sleeps are bad For dreadfull dreams do very much affright them Start out of sleep and nothing can delight them Their memory is good and purpose sure All solitary walks they best endure Because to study they are still inclin'd And being alone it fitteth best their mind Simple and yet deceitfull not bounteous But very sparing doubtfull suspitious Earthly and heavy looks By all opinion Here melancholly holds his sole dominion Here the Authour declareth some tokens of a Melancholy person First melancholy maketh men shrewd and ill mannered as they that kill themselves Secondly melancholy folks are most part sad through their melancholy spirts troublous and dark like as clear spirits make folks glad Thirdly they talk little by reason of their coldnesse Fourthly they be studious for they covet always to be alone Fiftly they steep not well by reason of the over much drynesse of the brain and through melancholy fenmes they have horrible dreams that wake them out of their sléep Sixtly they be stedfast in their purpose and of good memory and hard to please Seventhly they think nothing sure they always dread through darknesse of the spirits In the two last verses he reciteth some of the foresaid signs and other First the melancholy person is envious he is sad he is covetous he holdeth fast and is an ill payer he is simple and yet deceitfull and therefore melancholy â—olks are devout great readers fasters and keepers of abstinence Sixtly he is tearfull Seventhly he hath an earthy brown colour Which colour if it be any thing green signifieth the Dominion of Melancholy as Rasis saith Hi sunt humâ—res qui praestant cuique colores Omnibus in rebus ex slegmate fit coloralbus Sanguine sit rubeâ—s colera rubea quoque rusus Sipeccâ—t sanguis facies rubet extat ocellâ— Inflantur genae corpus nimiâ—mque gravatur Eâ—puls quam frequens plenus mollis dolâ—r ingens Maxime fit frontis constipatio ventris Siccaque lingua sâ—â—isque somnia plenarubore Dulcor adest sputi sunt acria dulcia quaeque The humours that complexion do extend And colour in our bodies thus they lend To him is Phlegmatick a colour white Brownish and tawnie under Cholers might The melancholy man is pale as earth The sanguine ruddy cuer full of mirth Yet where the Sanguine doth too much exceed These inconveniences thereby do breed The bloud ascends too proudly to the face Shoots forth the eyes beyond their wonted place And makes them swell The body lumpish growes The pulse beats thick by vapours them inclose The head will ake and costivenesse ensues The tongue is dry and rough can tell no news Extremity of thirst caus'd through great heat And bloody coloured dreams which make men sweat Here the Author reciteth the colours that follow the complexion A phlegmatick person is white coloured the cholerick is brown and tawâ—y the Sanguine is ruddy the melancholy is pale coloured like earth Afterward the text declareth twelve colours signifying superfluity of blood The first is when the face is red by the ascending of blood to the head and face The second is when the eyes bolle out further then they were wont The third is when the eyes are swolen The fourth is when the body is all heavy for nature cannot sustain nor govern so great a quantity of blood The fift is when the Pulse beateth thick The sixt is when the Pulse is full by reason of the hot and moyst vapors The seventh is when the Pulse is soft through too much humidity that moâ—â—ifieth the matter The eight is ach of the head The ninth is when the belly is costive through great heat that dryeth vp the stichy matter The tenth is when the tongue is dry and rough for the like cause The eleventh is great thirst through drinesse of the stomacks mouth engendred of great heat The twelfth is when one dreameth of red things This Avicen affirmeth saying Sleep that signifieth aboundance of bloud avi 2.1 c. 7. is when a man dreameth he seeth red things or else that he sheddeth much of his bloud on else that he swimmeth in
floweth to the stomack which biting the stomack paineth the heart and stomack so that it causeth one to sound The twelfth is loathing for if in this loathing one be let bloud when the veyns be empty they draw to them ill matter that causeth loathsomnesse And besides the foresaid accidents thâ—â—â— be yet other that hinder bloud-letting First voyding of menstruous stire or the Emrauts for one diseased with either of these should not be let bloud yet it may be done to divert the flix or matter another tray The second is rarenesse of composition for in rare bodies is much dissolution And therefore this dissolution sufficeth them without evacuation as Galen saith Gal. 9. Res. The third is rawnesse and clamminesse of humours for then beware of leting of bloud because it encreaseth rawnes of humors therefore in long sicknesse ye should not be let bloud for of rawnesse humors encrease strength séebleth and the sicknesse prolongeth And therefore Avicen saith That in long sicknesse before one is let bloud he should take a laxative although he need both Rawnesse of humors is caused two ways One is through aboundance of humors that choke natural heat which choking breedeth raw humors and then bloud-letting is wholesome Wherefore Alexander saith Letting of bloud in the beginning of dropsie is wholesome Alex 2. l. cap. hydropic when it commeth by aboundance of menstruous bloud that through some cause is prohibited to issue or by aboundance of the Enmauds For like as a little fire is quenched under a great heap of wood so likewise naturall heat is suffocated with aboundance of humours The second cause of raw humors is féeblenesse of naturall heat as in folks of feeble complexion or such as have him long sick or be very aged for then the said bloud-letting is vnwholsome because it augmenteth rawnesse for the bloud that conserveth heat is drawn out and so the body is made cold and the humors more raw Therefore the bloud must be left to digest raw humors The fourth is vndue disposition of the ayr either too hote or too cold for much heat causeth strong resolution and great cold maketh the bloud thick and vnapt to issue or avoyd Quid debes facere quando vis stsbothomari Vel quando minuis fuer is vel quands minutus Vnctio siv potus lavacrum vel fascia motus Debent non fragili tibi singula mente teneri What should we do when we to bleeding go These faw instructions following will show Before and after unction will do well Lest the incision or the veyn should swell Yet unction without wine is not so good It prevents sowning and begets new bloud Bathing is wholesome in divers times observed And linnen cloths ought well to be reserved After bloud-letting be discreet in walking And trouble not the brain with too much talking This Text declareth five things that ought to be done about Bloud-letting Five things in letting bloud some before some at the time and some after The first is annointing which otherwhile is vsed in the Bloud-letting as to annoint the place or veyn that is opened to asswage the veyn Sometime it is vsed after Bloud-letting to keep the gash that it close not vp too soon that the humors that be lest in the veyns may have some respiration and some ill fumes voyd out The second is to drink and specially wine which is good in Bloud-letting if one happen to sown add also it is very wholâ—some after Bloud-letting to revive the spirits and engender new Bloud which thing in practise all Physicians observe The third is bayning which is wholesome thrée days before and thrée days after and not the same day It is good before if one think he have grosse humors within him for bayning looseth and moveth the humors and for the same cause it is wholesome to take a sharp strupe before to move dissolve and make subtile the humors And therefore when ye will let one bloud ye must rub the arm that the humors in the veyn be made subtile and prepared to issue out more eastly It is wholesome after bloud-letting that the residue of humors and vayors that be left behind may be loosed It is not wholesome the same day for bayning maketh the skin linnow or supple which made linnow will not abide the stroke that is given in bloud-letting and that is dangerous The fourth is binding with linnen cloaths which is very wholesome to stop the bloud after often evacuation thereof and before bleeding to draw the humors in the veyns and to cause them to swell and better to appear The fift is moderate walking after bloud-letting to dissolve and make subtile the humors and afterward to loose the residue of the humors that be left behind Some vse to let bloud fasting vut some other say it were better to eat a rere rafted Egge first and thereto drinke a draught of wine about the hour of nine or ten before dinner and forthwith to let bloud because when the stomack is empty nature retaineth still the bloud more strongly lest she should lack nourishment But when they have eat a little nourishing meat as wine and egges is then nature suffereth the bloud better to issue Exhilar at tristes iratos placat amantes Ne sint amentes flebothomia sacit Bleeding removes sad motions from the heart Asswageth anger being too mallepart And those distempered fits procur'd by love Bloud-letting gently doth them all remove Three effects of bloud letting First it maketh a sad person merry Secondly it pleaseth angry folks and the reason is this because much melancholy mingled with blood causeth heavinesse and much choler causeth anger which two humors as they be mingled with blood are drawn our by blood â—etting Thirdly it keepeth Lovers from furious raving for iâ— removeth the blood from the head and avoideth is by other exteterior parts Furthermore there be five cause of blood-letting The first is that the aboundance whether it be in quality or quantity or both should be voided For as Avicen sayth Two manner of folks must be let blood One are such as be disposed to be sick that have aboundance of bloud in quantity The other are they that are sick already through the malice of humours or blood But there is a difference in these bloud-lettings For bloud-letting for the aboundance of bloud ought to be much but when it is done to avoid ill bloud it must be moderate as Galen saith And therefore they do very ill that let themselves blood till they perceive the good blood issue for peradventure all their blood shall run out ere they see any good bloud appear Therefore they should void a little at once and after the mind of Galen in this case Before they let one bloud they should give him good meats to engerder good blood to fulfill the place of the ill blood that is avoided and after within a little space to let bloud a little and a little This
the branch of Cephalica and Basilica Therefore when you will let Cephalica bloud and it appeareth not ye should rather take Mediana then Basilica And likewise when ye will let Basilica bloud and it appeareth not ye should rather minish Mediana then Cephalica For it agreeth better to both then one of them with the other Saluatella is the veyn between the middle finger and the ring-finger more declining to the middle finger It beginneth of Basilica This veyn is opened in the right hand for opilation of the Liver and in the left hand for opilation of the Splene There is no reason why it should be so as Avicen saith but only Experience which Galen sound by a Dream as he saith He had one in cure whose Liver and Splene were stopt and he dreamed that he did let him bloud of this veyn and so he did and cured the Patient When this veyn is let bloud the hand must be put in warm water to engrosse and dilate it because it is suvtile and that the gash should not close too soon and to make the gross bloud thin Assillaris is vnder Basilica and appeareth in binding the arm and the like judgment is of it as of Basilica Punis brachiâ— is over Cephalica or else the bindermost bone and is of one judgment with Cephalica Therefore as Avicen and Galen say Though in opening of veyns be universall vacuation of all the body yet not from all the veyns equally nor like jeopardy is not in all For Rasis saith That Cophalica is the surer and Basilica more to be seared and Cardiaca is to be feard but not so much as Basilica Cephalica is surest for there is neither sinew nor Artery above nor under it but vnder Cardiaca there is a sinew and vyper above it is a subtil sinew therefore it is to fear least it should be cut Basilica is very jeopardous for vnder it is an Artery and near it a sinew and a muscle Saluatella is not jeopardous and therefore the better to open it it would be put in warme water In the feet he three veins Scyatica Saphena and the Ham-veyn These veynes be opened to draw the bloud to the lawer paris as in provoking menstruosity and the Hamme veyn is better then Saphena or Scyatica because it is nearer the matrice Saphena draweth blood from the yard cordes and matrice and Scyatica from the ancles reynes and other members towards mans left side Saphena from the Matrice and members there about they be branches of one veyn In the midst of the forehead is a veyn which is opened for old diseases of the face as Morphew dry scutse and Scab and for diseases of the eyes but first Cephalica must be minished There is likewise a veyn in the nose when any of them is opened the neck must be bound one opened after another and by binding of the neck they will better appear There be veyns in the lips which be opened for impostums in the month or gâ—â—ns but Cephalica is first minished To open the four veins in the rooffe of the mouth is wholsom against the rheums that flow to the téeth and cause them to akâ— These veins appear plainly and must be opened when the matter is digested There be veins in the corners of the eyes towards the forehead and they be opened for diseases of ths eyes but first Cephalica must be minished The veins in the Temples be let blood for the Megrim and for great and long Head-ache And those bee she veyns that Hypocrates and Galen call Iuveniles the incision of these veynes maketh a man vnapt to get Children Also in the neck be veins called Guides which must be opened in the beginning of â—epry and specially for stopping of the wind-pipes and in the Squinancie which letteth one to draw his breath Si dolor est capitis ex potu limpha bibatur Epotu nimio nam Febris acuta creatur Si vertex capit is vel frons aestu tribulentur Tempora fromsque simul moderate saepe fricentur Mirtella cocta nec non calidaque laventuo If head-ach come by drinking too much wine Or any other drink that may resign The bodies danger to an Ague fit Ingrossing fumes that much perplex the wit To drink cold water let him not refrain Because it hinders all that hurts the brain Crown of the head or fore-head being vext And with extremity of heat perplext Chafe then the temples with mild moderation And wash them with warm water in good fashion But seething Motherwort therein is best Because it gently cools and causes rest Here the Author noting two things saith That if the head-ach come by too much drinking Head-ach caused by drinking and remedy therefore and specially of wine or of any other drink that maketh folke drunken one must drink cold water upon it the which with the coldnesse thereof ingrosseth the fumes that are lifted up letteth them to hurt the brain The second thing is that if the top of the head or forehead be grieved with too much hear then the Temples should be moderately chafed and after washed with warm water in the which Mother-wort is sod for Mother-wort is cold and â—ooleth Temporis Aestivi jâ—ixnia coâ—pora siceant Quolibet in mense confert vomitus queque purgat Humores nocnos stomachâ— lavat ambitus omnes Ver Autumnus Hyems Aestas dominatur in anno Tempore vernali calidus sit aer humidusque Et nullum tempus meltits sit slebethomiâ— Vsus tunc homim veneris confâ—rt moderatus Corporis motus ventrisque sâ—â—â—ni sudor Balnea purgentur turc corpora cum Medicinis AEstas morocalet siccat nascatur in illa Tunc quoquam praecipue coleram rubeam dominari Humida frigisla fercula dentur sit Venus extra Balnea non prosunt sit râ—ra Flchothomia Veilis est requies sit cum modoramine potus In summer season fasting is not good Because it dries the body and the bloud To vomit once a month wholsom some hold For hurtfull humors thereby are controld And voided quite away The stomack clear Beware what next annoyance commech there Spring Autumn Winter Summer rule the year And all their severall hours in them appear The Vernall season is both moyst and hot And for bloud-letting no time better got Let men with Venus meddle moderately For then they best any spare such company Then temperate motion lask nor sweat offends To purge by bathing Phisick then commends Summer is hot and dry red Choler then Encreaseth and dries all that 's moist in men Meates moist and cool do best become that season And wantoning with women shews small reason Bath not at all and seldome open a vein Vse little motion labouring much refrain And drink but little least it prove to pain Here the Author noting divers things saith That much falling in Summer dryeth the body for in that that Summer is of nature hot and dry it resolveth the humors the
88 Cheese engendreth grosse humors p. 96. Cheese with bread doth digest p. ead Change of dyet p. 123. Cheries with their commodities p. 103 Cheristous p. ead Cheries are of two sorts p. ead Children should drink no wine p 58.162 Children and old folkes should be let bloud but little p. 179. Claret wine p. 33 Clisters p. 195 Cockstones p. 39.33 Constrain not the Fundament p. 3 Close ayr p. 52 Combing the head in the morning p. 5. Coriza a Rheum p. 8. Collick and the inconveniences thereof p. 12.195 Condition of good fish p. 85 Coleworts p. 127. Cold of the head p. 130. Clean and a corrupt stomack p. 18 Cow flesh p. 22.25 Cow milk p. 94. Cramp and the diversity of cramps p. 11. Crevices p. 87. Crysis p. 194. Crusts must be eaten after dinner p. 71 Custom is another nature p. 122 Customes ought to be kept p. ead Customs in eating and drinking p. ead D Dayes forbidden to let blood p. 181 Darnell p. 95. Damask-prunes p. 13. Delicate meats and drink p. 34. Delicious meats p. 34 Decoction of Peaches p. 20. Decoction of rape seed p. 136 Definition whether a man should eat more at dinner then at supper p. 13. Dissenteria p. 66. Divers fauces for divers meats p. 6.67 Digestion by day is but feeble p. 8 Diseases engendred of the afternoons sleep p. 8 Dressing of brains p. 39 Dyet and the diversity of dyets p. 122. 123. 124. Dry figs p. 38. Dry. grapes p ead Dry Nuts and hurts that they engender p. 46 Drink so that once in a month thou mayst vomit p. 53 Drink a little at once p. 89 Drink little and oft at meat p. 98 Drink not between your meales p. ead Drink after a new layd Egg. p 100 Drink wine after pears p. 20. Drunkennes is cause of sixe inconveniences p. 73 Drunkards are infected with the palsey p. ead Dropsie and three spices thereof p 45 Dulce and sweet things engender choler p 42. E Eat and drink soberly p 2 Eate not till thou have a lust p 18 Eat not much of sundry meats ead Eat little Cheese p 23 Eat no great quantity of meat in Ver. p 61 Eat little in summer and much in winter p 67 1â—8 Eat no crusts p 64 Eating of fiâ—h good and bad p 85 Eat nuts after fish p 102 Eating of Eâ—les p 87 Egs roasted p 29 Egs are roasted two wayes ead Egs sod in water two wayes p 30 Egs rere roasted engender bloud p 59 Eyes and 21 things hurtfull unto them p 151 English men do first eat or ever they drink p 99 Ennula campana and the effects thereof p 144 Excessive eating and drinking p 2 Exceeding sweet wine is not to be chosen p 73 Emptinesse p 61. 195 F Fat corsie fâ—lks p 2 Fatness is a token of a cold complexion p 168 Easting in Summer p 179 Fesants p 80 Fenell-seed and the properties thereof p 114 Fenel sharpneth the sight of Serpents p 115 Fevers p 7 Figs and the choise of them p 38 Figs with nuts and almonds p. ead Figs must be â—aten fasting p ead Fistula and remedy for it p 158 Filth of the teeth p 5 Fish is lighter of digestion then flesh p 84 Fish taken in the North Sea p 8. Fish should not be eaten after travell p 87 Fish corned with salt ead Five conditions of day sleep p 11 Five things by which good wine is proved p 40 Five bounties of wine moderately daunk p 67 Five things to know good ale p. 59 Five properties of good bread p. 70 Five inconveniences that breed of drinking of new wine p. 73 Five things that ought to be done about bloud-letting p. 178 Five causes of bloud-letting p. 180. Five things that must be â—â—chewed of him that is let blood p. ead Five commodities that come by letting of blood of the vein Satuatella p 161. Fleshes that endender the Fever Quartain p. 22. Fleshes that should be sod and rosted p. 26 Fleshes of fouls is more wholesom then of four legged beasts p 79 Flegm of two kinds p. 160. Fresh water fish p 85 Fish is lighter of digestion then flesh p ead Flower of wheat p. 35. Fryed egs p 30. Four properties of Cheese p. 96. Four things that mo Iliâ—ie p. 121. Fruits should be eschewed p. 19 Fruits hurt them that have an Ague p. ead Funis Brachij p. 199 G Garäck p. 46.47 48. Gash made in blood-letting p. 199. Gall the receptacle of Choler p. 172 Good wine is proved five manner of ways p 40 41. Good wine sharpneth the wit p. ead Good medicines for the Palsie p. 144. Goats milk p 23.24 Goats flesh p. 25. Grey goose p. 80 Gross flesh is best for labourers p. 26 Grosse nourishment is best in Winter p. 64 Gross meats p. eod Green cheese p. 32 86 Grapes p. 35 Gurnard p. 64 Gowte p. 9.138 H Heart of Beasts p. 113 Heart is the engenderer of bloud p. 178 Harts flesh p. 25 Hare flesh p. eod Hard Eggs. p. 29 Head ach p. 8 164 Headâ—ach called Vertigo p. 12 Hen. p. 78 Heat is cause of augmentation p. 144 Herbs wholsom put in drink p. 64 Herbs whose water is wholsom for the sight p. 154 Herbs sod in vinegar p 67 Hearing p. 76 Holding of wind p. 11 Hogs fed with pears p. 11 Hogs flesh p 25 Hot bread p. 70 How Grapes should be eaten p. 38 How to be let blood for a Pluresie p. 178 Hony p. 39 Hill wort p. 142 Hunger p. 168 Hunger is after two sorrs p. 17 Hunger long endured ead Horse-dung p. 128 Hogs stones p. 39. Hurts of red wine p. 64 Hurts that come by drinking of water p. 74 Hurts of Salt meats p. 117 Hurts of Coleworts p. 127 Hurts of vomiting p. 140 I Iuyce of Peaches p. 19 Iuyce of new gathered fruit p. 21 Iuyce of coleworts p. 128 Iuyce of Water-cresses p. 143 Inaca p 12 Incision of the veins p. 167 Ioyfull life p. 3 K Kernels p. 106 Kernel of cherystones p. 103 Kid flesh p. 25 Know ledge of the best flesh of four footed beasts p. ead L Lampreys and dressing of them p. 88 Lavender p 132 Lask p. 63 Laxative meats p ead Leeks raw and sodden p. 7 Light supper p. 2 Lights p. 113 Lights of a tup p. 114 Let not bloud in long sicknesse p. 193 Letting of bloud is wholesome in the beginning of the Dropsie p. 194 Letting of bloud keepeth Lovers from surious raving p. 195 Letting of bloud may not be done in the ague fit p. ead Letting of blood should not bee much used p. 196 M Making of water p 2 Marow and the choise thereof p. 37. Many good things come by drinking of wine toberly p. 55 Man may live by the smel of hot bread p 70 Malard p. 80 Maâ—owes and three properties of them p. 129 Maw of beasts p. 113 Meat a little powdered p 118 Meat and why it is taken p. 13 Meat upon meat is hurtfull p. 15 16 Meats that