and therfore are called Oligophora that is wines that can abide but small menging of water with them Fulua vinae quia calida sunt caput cito replent non igitur vini tenuitas sed caliditas caput tentat And as redishe yelow Wines bicause they are hote in working they fill the head by and by so the other wines that are thin and waterish wines and gently binding are not only not noysome vnto the head but oft times take awaye light head aches which come of humors gathered togither in the stomache Hic Galenus PliniuÌ„ eius discipulos manifeste impugnat thus farre Galen Nowe some men that reade this booke acknowledging theÌ„selues to be my scholers peradueÌ„ture would learne of me bicause I teach English men in this English booke what kindes of wines that are brought into England Smal wines helps the hedache but make it not are of this sort I answere that neither Sacke Malmesey Muscadell neither Clared French nor Gascone wine though they be most vsed here in Englande at this time are such Wines as Galen speaketh of here but Rhennish wine that is racket and cleare and Rochell and Sebes and other small white Wines that are cleare from their groundes therefore to them that are disposed vnto the headache amongst all new Wines these aboue named small Wines are least hurtfull and maye be taken with lesse ieoperdie If anye contende that French Clared and Gascone wine and other wines as strong as Gascone is doe as little hurt to the head as these Wines doe I aunswere that the French Clared and Gascone wines are not thin and subtill but strong thicke and hote and not as Galen sayth aquosa that is waterish Wherfore if the authoritie of Galen may take place their opinion is here openly confuted which commend so much French Clared and Gascone Wine and despise and condemne Rhennish and such like White wines Rhennish and white wines forbidden to be vsed of some newe phisitions The same men haue forbidden all their patientes that are disposed to the stone gout and rewme by name all Rhennish and white Wines and saye that white and Rhennish Wines make and engender the goute holding that white and Rhennishe Wine driue so sore that they bring matter to the kidneis and bladder That white wines bring the matter of the stone to the kidneyes and that therefore breede the stone by the argumeÌ„t of some sophisters whereof the stone is engendred First I must reason against this vnreasonable reason more largely than the argument of this booke in some mens opinion requireth bicause they haue holden this opinion so long and without authoritie or good reason teach it so sliffelye still For the better discussing of this matter it is néedefull to tell what things bréede and make the stone and howe manye chiefe causes there be of it and whether thin and waterish wines be the materiall or efficient cause of the stone or no cause of it at all but a preseruatiue from the stone Although the naturall disposition that a man hath of his father or mother to the stone be a great and vnauoydable cause of the stone yet beside that there are two common causes of the which the one is the materiall cause and the other is the cause efficient or working or making cause that maketh the stone of the matter that is disposed to be a stone Galen in the third booke of norishmentes writing of chéese in few wordes sheweth both the materiall and efficient cause of the stone Olde chéese Grosse humors are the materiall cause of the stone burning heate the cause efficient sayth he is harder to digest and of worse iuice and therefore readier to bréede the stone Nam vbi succorum crassities cum ardeÌ„ti calore iungitur illic calculi generantur that is wheras there is grossenesse of iuices ioyned with a burning heate there are stones engendred Galen I graunt in his booke of good and ill iuices writeth that the often vse of such medicines that make thin and cut grosse humors in pieces Medicines that are hoâ—e and make thin and cut grosse humors to much vsed make the blood whaiâ—ish or cholericke or melancholike maketh a mans bloud eyther whayish or Cholericke or Melancholike for such kindes of Medicines doe not onely cut and make thin but also heate out of measure Beholde and marke here that he speaketh not of Rhennishe and white wine but of vnmeasurablye hote medicines and he sayth immediatlye after ob idque solida membra exiccant crassum humorem reddunt quo in renibus assato gignuntur calculi that is They drie vp the fast and sound members and make the humor grosse whereof when as it is burned or rosted in the kidneyes stones are ingendred Thus farre Galen The same sentence and meaning hath Galen methodi medendi 13. Meates of grosse iuice ingender the stone libro in these wordes qui crassi succi cibis vescuntur calculi vitio vexantur They that eate meates of grosse iuice are grieued with the disease of the stone Aetius writeth that the causes of the stone are continuall crudities or rawnesse or vndigested humors wherof is gathered togither great plenty of vndigested and raw matter when a burning riseth about the kidneys and bladder which burneth them and maketh them go togither in one and maketh therof an hard stone Alexander Trallianus intreating of the stone saith Est materialis calculorum causa humor crassus efficiens autem ignea caliditas the materiall cause of the stone is a grosse humor and the efficient cause is a fierie heate Now by these authorities that I haue alleaged it is cleare vnto all them that can and will sée that the matter or materiall cause of the stone is a grosse or thicke humor and that the worker or efficient cause of the same is a great heate in or about the kidneyes or bladder If that be graunted to be true it followeth that those meates and drinkes that are of grosser substance and hoter than others be cause and bréede the stone rather than other meates and drinkes that are thinner finer and of a colder complexion but both French Clared and Gascone Clared wine are of grosser and thicker substaunce and hoter of complexion than white Rhennish wine and white french wines be of Clared wine whether it be of Fraunce or of Gasconie and red wine with such like brede more the stone than white and Rhennish do both concerning the materiall and efficient cause Therfore they bréede the stone more than white Rhennish and whyte French Wines doe The Rhenish wine that is coÌ„monly drunken in Gentlemens houses and Citizens houses is commonly a yere old at the least before it be drunken therfore it is older than the common Clared wine which dureth not commonlye aboue one yeare and if Rhennish wyne be drunken within the yeare it is commonly racked before it be drunken therfore for two causes it
quite out of the towne I think no. Euen so if smal white wines should driue humors from diuerse places of the bodie and shoulde not carrie them forth by the water vesselles but let them lie stinking there it ought not to be called a scourer but a defiler an hurter of the bodie If the maister of the pudding cart before named would let the filthines of the butcherie tarie so long there vntill it stanke so sore by reason of long continuing in that place and for lacke of carying out betime that both they of the butcherie and all the neighbours about were grieuouslye vexed with the foule stinke of that filth that taried so long there if an other carter offred for the same wages euery seconde day to carie out all the vncleannesse of the towne which of these two mē were more worthy to haue the office and name of the townescourer Smal white wines scoure and driue out the vncleannesse of the bodie as much as it is possible to be done by them and red and Clared wine stoppe and hold backe and fill the bodie full of ill humors now which are most profitable to be taken most commonly of a man for the kéeping of his health But although small white wine by nature hath such properties to driue out by vrine vnprofitable humors that are commed within the compasse of their working yet the vertue of it is hindered either if the man by eating and drinking to much continually fill the bodie with so many excrementes that nature euen being holpen with white wine cannot driue them out by reason of the ouerflowing plentie of them also if that the meat lie to long in the stomach and the excrements to long in the guttes and goe not downe at conuenient times to the stoole White wine sometime cannot driue out humors sufficiently if it be hindered by ill diet Than the white wine for lacke of helpe can not doe his office And it is plaine that banketting and much eating and drinking and keeping of the meat to long in the stomache and the excrements vnscoured out of the bellie giue the most part of the material cause vnto the stone which thing may be easilye proued by the authority of Aetius writing of the stone in these wordes The materiall cause of the stone Ye must beware of such meats as are hard of substance and are not esie to be broken with chowing and also them that haue much substance Holding of humors to long in the body is the cause of the stone and not the driuing of them forth dayly in good season and nourish verye much and those that are conueyed in by heapes into the bodie before they be fully digested or made ripe also meates of an heauy qualitie and are hardly chaunged and swim aboue and go to slowly downe to the belly fill it ful of wind Flie also such as stop the ways and veynes of the bodie or otherwise abide to long in the bellies for the bellie being made wearie with such meates sendeth them forth either as yet raw or halfe sodden to the liuer and kidneyes and so it that was brought in by heapes rawe is sifted or streyned vnfitlye and against nature and with an hastie rage is caried to the kidneyes and by and by it groweth togither and is thickned and standeth there still Thus farre Aetius Of whome we may learne plainly howe the stone is made and of what causes and that neither small white wine neyther any other wine will preserue a man from the stone except he kéepe good diet withall and emptie out the excrements of the bellie dailye And the same sayth afterward ventrem semper probè laxum habere oportet Hic enim si bene subierit puriora lotia prodibunt That is ye must haue your bellie alway well losed for if the bellie worke well downeward your water shall come forth the fairer and cleaner If so often emptying of the bellye as nature requireth maketh a mans water cleare and faire then the to much stopping of the bodie maketh a foule drousie or dreggye water But such foule geare bréedeth the stone therfore to much stopping of the bellye is oft the cause of the stone For when as such plentie of filthie matter cometh forth by the water there must néedes be much aboue in the kidneyes and bladder wherof the stone may be ingendred if there be anye excessiue heate in the kidneyes and bladder All men therefore may plainly sée that small white wine is falslye accused to be a bréeder of the stone when as ill diet and the stopping of ill humors within the bodye is the cause thereof and that wines that are hoter and stronger than white and Rhennish wines be engender rewmes and bréede the goute more than the white small wines do as it is by places aboue alleaged fully prooued Of the natures of wynes after their tastes THe wines that are commonlye brought into England named by their tastes in Gréeke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 that in Latine vina dulcia astringentia austera acerba and such like as are acria and acida for the most part wherof we haue neuer one proper name in English though we can name dulce vinū well in English swéete wine but what shall we call acre austerum and acerbum in common vsed English surely I cannot tell for I cannot giue to euery one of these wordes one seuerall vsed English word without circumlocution wherfore séeing that the proper English wordes are so harde to be found and the meaning of the words are as little knowen of the most part of all men I think it shall be necessarye to shewe by the authoritie of some old learned writer what these words adstringens austerum and acerbum acer and acidus doe signifie and betoken If any man say that I nede not to take this paine bicause the great and costlye booke called Thesaurus linguae Romanae Britannicae that is the treasure of the Latin and English tongue hath done that thing alreadie I aunswere that I asked counsell of that great booke and in dede as I found great plentie both of good Latin wordes and fine maners of speaking gathered wyth great paines and ordered with no small learning and iudgement but in the English as I found to much plentie of light and new inckhorne termes so in some places I founde such scarcenesse lacke and want of proper and true Englishe names that the author is faine to giue one name to diuerse Latin wordes for when I looked how he englished Acer he englisheth it thus Eger sharpe tart soure or fell Lo here is great plentie of wordes and yet we can not tell what acer in taste doth properly signifie and a litle after he writeth these wordes acer acidus succus Vitruuius eger By this booke we may English lac acidum eger milke And afterwarde where as of purpose he expoūdeth what Acidus betokeneth he englisheth it eger soure sharp
A new Boke of the natures and properties of all Wines that are commonlye vsed here in England with a confutation of an errour of some men that holde that Rhennish and other small white wines ought not to be drunken of them that either haue or are in daunger of the stone the reume and diuers other diseases made by William Turner doctor of Phisicke Whervnto is annexed the booke of the natures and vertues of Triacles newly corrected and set foorth againe by the sayde William Turner Jmprinted at London by William Seres Anno. 1568. TO THE RIGHT honorable Sir William Cecill Knight chiefe Secretarie vnto the Queenes Maiestye and maister of hir Highnesse Courts of Wardes and Liueries c. and somtime his Constudent in the Vniuersitie of Cambridge William Turner wisheth all prosperitie both of bodye and soule through Iesus Christ our Sauiour SIR AFTER that I perceiued that my age ioined with continuall sickenesse would suffer me no more to be profytable too Christes Church and common welth by my voyce wordes and going abrode thought it meete by such meÌ„bers and meanes as GOD hath left in me as yet vnhurt and vntouched for that portion of liuing that I haue to profit the Church of God as much as I coulde And therefore within these xij Monethes I haue translated one booke out of Latin into English and haue writteÌ„ one homily against Gluttonye and Drunkennesse and other vices annexed thervnto and haue set them abrode for the promoting and increasing of the kingdome of GOD. I thought also seeing that God hath also endued mee with the knowledge of bodilye Phisicke after that I had sought to promote the kingdome of GOD to communicate some part of my knowledge that God hath giuen vnto me in naturall knowledge vnto my brethren that had nede therof But when as I perceiued that there was so much vse of Wine in all couâ—tries of Englande and so many errors committed in the abusing of it both of the most part of the Laitie and also of some of the learned that professe naturall knowledge I thought I should doe no small benefite vnto the Church and Common welth of England if that I shoulde set out a booke of the natures of Wines and confute the errors and ill opinions that all men haue concerning the natures and properties of them And this booke haue I now ended and dedicate vnto your Honor for a token of the good will that I beare vnto you desiring you also to be a Patrone of it against all such babling and vnlearned Sophisters as wyll speake agaynst it not being armed with learning authoritie and reason but onelye with their olde Sophistrie which they learned in the time of ignoraunce and darkenesse If these will be to busie in defending of their errors and will goe about to defende them and confute the truth that I haue taught in this booke if that I can haue by the helpe of God graunted vnto me any truce betweene me and my disease I entende to put you to small paine in the defending of my Booke for I haue beene matched with as big men as these bee I thanke GOD and well haue escaped without dishonor But if my sicknesse will not suffer me to doe it that I would otherwise doe then I must desire you and other of my friendes to defende mee so farre forth as I defende the truth Furthermore whereas I set out of late a boke declaring at large the vertues and properties of the great Triacle called Theriaca Andromachi and of the Triacle of Mithridates called Mithridatium and also of the Triacle Salt and the booke was negligentlye and falselye printed and diuerse honest men think it necessarie to be printed againe I purpose to doe the same bicause it were necessary to haue a patrone for it which it hath wanted hitherto I dedicate and giue this boke also vnto your learned Honor desiring you also by your learnyng and wisedome to be patrone vnto it as I â—aue made you of my other booke No more at this time but the Lorde Iesus encrease you with the knowledge of his holy worde and with grace to lyue alwayes according to the same Amen OF THE NATVRES properties profits hurtes and helps that come of Wyne ALTHOVGH the order of learning do require that euerye man that shall write of anye thing should declare open by definitioÌ„ it that he entendeth to entreate of yet nede not I as I iudge going about to write of wine to take any great paine to make a definition of it bicause all men women and childer that are cummed to any perfite age know well inough that Wine is the iuice of grapes pressed out and put vp into vessels to be drunken afterwards at coÌ„uenient times of men for diuerse endes and purposes that the Grape maker hath ordeyned it for For manye great causes it shall be more necessarye to diuide Wine into his kindes and sortes that thereby the reader may the better know what kinds of Wines are best for what endes and purposes Wines may be diuided into sixe sorts at the least Wines may be numbred and diuided either by the countrie and places that they grow in or by their colors or by their youth or age and by their tastes smelles and by properties that they haue and some of the maner of making and euery one of these kindes may bee diuided againe into certaine other speciall sortes or vnder kindes Some Wine is called Creticum of Creta which is named in English Candie some is called Graecum of Graecia some Rhennish bicause it groweth beside the Rhene some Gallicum that is French Wine bicause it groweth in France and some is called Rheticum bicause it groweth in Rhetia and so a greate sorte of other Wines haue their names of the countries places wheras they growe But it is best as I thinke first of all according to nature to intreat of new and olde Wines and of it that is a middle Wine betwene them both Of new and olde Wine and of it that is of a meane age that is neyther to be called new nor olde THere are twoo sortes of newe Wine one that is called Must Two kindes of newe wine and that is but latelye made or pressed out of the grapes and is swete in tast troubled in color and thick in substaunce and this sort is properlye called in Latin Mustum And another sorte is called newe Wine which hath left his swéetnes gotten clearenesse Galene but yet it is not long since it was made New wine after Galen Galen in his booke of making of medicines séemeth to call all Wine that is not fully fiue yeares olde newe wine and it that is past fiue yeares vntill it hee ten yeare olde wine of middle age and it that is aboue the age of ten yeares olde wine and Dioscorides writing of the nature of Wines in his fifte booke calleth it Wine of middle age that is more than
seauen yeare olde and Plinie writeth not without an error of the scribe as I gesse that Falerno media aetas incipit ab anno decimo quinto But Valeriola a man otherwise wel learned Valeriola leaueth the authoritie of Galen leauing the authoritie of Galen calleth it newe Wine that kéepeth still his Mustish and sweete taste and as yet hath gotten no sharpenesse and he calleth that Wine of middle age that is no more swéete but is cleare and sayth that he and his countrimen take the most notable Wines of Fraunce for olde Wines before they bée fullye one yeare olde And this doth he holde enarrationum medicinalium lib. sexto enarratione septima In the same place he reproueth Aloisius Mundella for saying that wine sixe yeares olde was newe wine after Galen who although fayled in excéeding one yeare beyond Galens numbring of the yeares of new wine yet he went a great deale farther from Galens minde than Mundella did Must only hote in the first degree Must when it is made euen of ripe grapes is but hote in the first degrée for Galen in his boke of the powers of simple medicines hath these wordes following Vinum est ex fecundo ordine excalfacientrum Sed quod admodum vetus est ex tertio sicut quod mustum vocant ex primo caliditatis eius proportioni respondet siccitas that is Very olde wine hote in the third degree wine that is to say of midle age is hote in the seconde degrée but it that is verie olde is hote in the third degree as it that is called Must is hote in the first degrée By these words their errour is openly confuted Non omne vinum esse calidum in secundo gradu that holde that euery wine is hote in the second degrée Galen writeth truly that the Grapes that grow in verie colde places neuer come to ripenesse neither to swéetenesse but when other wines are made they are swéete pleasant but such Wines made of such grapes are very soure and therfore colde the words of Galen are these written in the second booke de alimentorū facultatibus In regionibus frigidis ne vuae quidem ipsae exquisite maturari queunt nedum passarū quaepiam ob id quòd resinam vinis immittant ne acescant celeriter That is In colde countries neither rasins come to anye perfite ripenesse neither the grapes Rosin preserueth small wine from souring and therefore men put rosin into the wines that they shoulde not shortly waxe soure And in the booke of good and ill iuice he sayth thus The Wines that are to olde or to newe are to be eschued For the olde doe heate to much and the new Wines as long as they are greene Verie grene and new wines heate nothing at all or very new heat nothing at all so farre are they frō helping of men to digest their meates that they are very hardly digested themselues and oft times they hang and abide still in a mans stomacke euen as water Dioscorides also who wrote before Galen sayth lib. 5. The sinewes are hurte with olde wine and other instruments of the senses yet for all that it is swéeter in taste than the other wines are Wherfore a man ought to beware of it that feeleth the weakenesse of anye inwarde part Yet when a man is in good helth a little being delayed with water it maye be taken without harme Newe Wine putteth a man vp New wine and filleth him with winde and is hard of digestion and bréedeth heauie dreames and maketh a man to make water It that is of a meane age betwéene both is free from the harmes that maye come of both wherefore it is commonlye vsed both of hole and sicke men with their meate Aristotel in his fourth booke Meteorologicorum the .x. Newe wine hath much earthlynesse in it and therfore ill for them that are disposed to the stone Chapter writeth That new Wine hath more earth or earthlynesse in it than olde hath wherevpon a man maye gather plainlye that new Wine is verye ill for them that are disposed to the stone for it hauing so much thicke earthlinesse in it giueth matter whereof the stone may be made to hote kidneys that the heate of kidneis may so bake it into stones as the heate of the Bricke kill turneth the claye into Bricke or tile stones Wherefore I must néedes dispraise the maner of our delicate Englishmen and women that drinke the Rhennish wine only for pleasure whilst it is as yet as thicke as puddle or horsepisse For beside that it giueth matter to make the stone of I haue knowen thrée within the space of one yere in high Germany that toke the falling sicknesse by drinking much newe Rhenishe wine and they died all thrée and coulde not be holpen with phisicke one of them sodenly lost his spech and died within an houre after that he sickened and the other two liued but a day or two after and died miserably with great paine and had grieuous fittes of the falling sicknesse at sundry times I haue marked that within these dosen yeares there haue bene more sicke in the falling sicknesse than had wont to be before The cause wherof I iudge to be that mens wiues nurses The causes of the rifenesse of the falling sicknesse nowe in England and children drinke more Rhennishe Must and other swéete wines vnfined brought out also of other coūtries as wel as out of Germany thā they were wont to drinke before in times past Aetius a diligent follower of Galen and a faithfull gatherer of the writinges of olde Greke writers of phisick saith that wine meaning thereby wine of middle age that is neither verie new neither verye olde is hote in the second degrée The degrees of wines by their ages and that verye olde is hote in the thirde degrée as very new Must is hote in the first degrée Ye maye sée here once againe that they are more bolde than learned and wise Whether al kindes of newe wines ought to bee refused or no that holde that all Wines are hote in the second degrée Some peraduenture will aske whether there is any kinde of newe Wine that may serue for anye vses and may be dronken at any time or no ▪ To whom I make this aunswere by the authoritie of Galen in his booke of good and euill iuice Si vina tenuia alba aquosae tutò bibi possint errat Plinius qui vina tenuia austera magis caput tentare asseuerat lib. 23. cap. ◠that ex recentibus vinis genus illud dūtaxat tutò bibitur quod tenuis substantiae est sicuti ex Italicis Cauchanum Albanū c. quae sanc tenuia candida aquosa existunt c That is Amongst new wines only that kinde maye be safelye drunken that is of a thin substaunce as amongst Italian wines are Cauchanum Albanum c. which wines in dede are thin white and waterish
eaten it helpeth those that go in colde ayre that they take no harme therby It stayeth continuall quiuerings or shaking that come to one by courses and drieth vp moyst horce and coughes This Salt spinkled vppon the meate bringeth them that were consumed with a consumption to their right state again and maketh them that are losed by weaknesse to amende agayne For I knowe manye that haue had all their members losed that is to saye stricken with a palsey restored to their perfite helth againe This etable Salt a man woulde thinke that it were onely made for them that beginne to haue the goute and for all them that haue anye disease of the ioyntes it helpeth them so spedilye A man can not well expresse howe much this Salt will staye and hinder olde quarteyns and dotings or madnesse that ryse of melancholye if it be taken before the fittes or in the space betwene the fittes it killeth also all kinde of wormes it is also verye good to rub the téeth speciallye the great téeth for it doth make the téeth not onely the whiter but also strengthneth them so that no tooth shal mooue or be losed after nor eaten thorow nor set on edge It draweth also out of the head the great plenty of humors purgeth it and maketh the eies lighter The phisition must occupie this triacle Salt after diuers maners and wayes as for an example If he will giue this Salt to one that spitteth bloud let him put the sixt part of Comfrey brused and sifted to one proportion or quantitie of this Salt as to fiue spoonefuls of the Salt one of Comfrey In the curing of them that are sick in the consumption of the lungs called the ptisick and them that haue matter running out of their breasts the phisition must put also to one part of the Salt sixe parts of Oris pouder or Dittamy of Candy To thē that are diseased in the liuer Ground pine to them that are diseased in the milt the roote of Swines bread called Cyclamem or the barkes of Capers or put vnto the sixt part of pepper If thou wilt dresse it for them that haue the gout take awaye the halfe of the prescribed weight of Satirion taking good héede that thou stirrest not vp furious pleasures such as lose the ioynts in them But the Salt will breake the stone in the kidneys most of all if it haue mixed with it the fruit of Balsamum or Grūmell sede If thou wilt make a stronger power against poisons thou shalt double the quantity of Scordiū otherwise called Water Germaunder and Horehound in the making of the Salt and beside that thou shalt adde dried Duckes bloud It will be better for them that are bitten of a mad dog if they put vnto it the rootes of Piony or burnt Crabbes The Salt wil be good for them that haue their neckes growen backwarde by reason of drawing togither of the sinewes if they can abide to haue a litle Castoreum and Opopanax mixed with it It cleareth and maketh sharp the eye sight if thou put in thy Salt the leaues of Malabathrum in double quantitie It helpeth the digestions of meate if there be put in it a sufficient quantitie of Cassia and Costus for the swelling that commeth of winde Put Commin to it it will prouoke brine or water in greater plentie if thou put of the séede of Dancus to it It will deliuer a man sooner from the quartein if right vp growing Veruin and Agrimonie and the iuice of Cireneik or Laser it selfe be mixed with it But to tell the summe of the matter shortlye Whatsoeuer thou knowest to be holesome and good for the diseased member mixe that with the Salt either in the making of it or in the quantitie that thou entendest to giue in But we must not giue it to them that are with childe nor to sucking children neither to other little children neyther to them that are of a hoter complexion and especially not in Summer neyther to them that haue a sharpe and a drie ague in any case Hitherto haue I written of the great Triacle and the Triacle Salt but bicause there are manye excellent vertues helpes and remedies that may be had also of the noble preseruatiue medicine called Mithridatium bearing the name of Mithridates the king who inuented it I thinke I shall doe well also to declare to such as vnderstande no Latine the vertues properties remedies and helpes that maye be had of that preseruatiue which maye be taken with much lesse ieoperdie then the great Triacle can be taken Yea maye take at the most the quantitie of a hasell nut of this medicine They that are come to full age may take the quātitie of a beane of Graecia which is called Lotos This quantitie may be encreased or diminished in the middle ages and they that haue no ague maye take it with wine or with honied wine or sugared wine or with spiced wine if that they haue a stopped liuer But they that are agewish muste take it with water or Mede It is verie good for old reumes that flow downe into the stomach and brest and for all impostumes and deepe old exulcerations or wearing of the skin that are far and depe in the bodye It is good for them that are in a consumption and them that haue great plentie of winde in their bellies and it helpeth the common flix it mendeth the dull appetite and bringeth a freshe appetite againe And maketh a mans body haue a good color it breaketh the stone it helpeth them that cannot but with great paine make water and suffereth not melancholy to be gathered togither It sharpeneth their sight that receiue it if it be taken afore hande it hath a great power to hinder or let that a man be not hurt with any kinde of deadlye poyson for the which cause it was first ordeyned and inuented of King Mithridates AN ADMONITION OF William Turner to the Reader ALthough both Galen and Aëtius hath giuen sufficient warning vnto all mē women at what times in what ages complexions and in what diseases these medicines maye be hurtfull or holesome to the receyuers of it yet marking the great dull grossenesse of many English men that cannot vnderstand it that is plainly spoken and the foolish hardynesse of other some that care not for sufficient warning but will boldlye become murtherers of themselues by misusing of Gods creatures not vsing them by the aduise of almightie Gods seruauntes and officers the learned Phisitions but out of time and out of measure take them in without al discretion folowing onelye their owne aduise or els the counsell of some doting olde Gooddame or some craking Cremer or prating runnagate Pedlar I cānot think my self sufficiētly discharged except I giue warning to all men and women that wil vse these medicines that they take thē not in rashly and vnaduisedly without the aduise and counsell of a learned phisition who may tell them whether they be agréeing