the brayne of chekyns and capons is good for the memorie and comforte the wytte Choyce of braynes Yet touchynge the choyce of braynes hit is to be knoweÌ„ that the best braynes be of foules that flee and proprely aboute montaynes And of .iiij. foted bestis the best is of a raÌ„me and nexte of a caulfe as Auicen saythe .ii. can cap. de cerebro The .vij. is marie whiche well digested nourysheth moche Mary as Auicen saith in the forsayd canon and chap. of marie And hit is lyghtly tourned in to bludde yet neuer the lesse it distroyeth the appetite and makethe one to lothe his meate And therfore Auicen teachethe vs to eate them with peper And touchynge the choyce Auicen saythe the mary of veale of a hart of a bulle of gootis and of shepe is moste holsome And some say the marye of yonge fatte bulles is very holsome and good The .viij. is swete wynes wherof we shall entreate after there Sunt nutratiua Delicious meates ii particula aphorismorum The .ix. is delicious meates for suche most specially nouryshe as Hippocrates sayth And Galen sayth that all souorie meate wherin one deliteth whaÌ„ he eateth hit the stomake receyueth and reteyneth and digesteth that with a farre greatter delectation thaÌ„ other But if the meate be lothsome the stomake wyll nat abyde hit wherof vomite abhorrynge of meate inflation and belchynge are engeÌ„dred And that is the cause we se some more helthye with cours meate thaÌ„ with good bicause the course is more delicious vnto them The .x. is rere egges rere egges whiche in small quantite nourishe moche wherof we haue spoken before at oua recentia c. The .xj. is ripe fygges whiche through their swetnes nourysshe and fatte moche And touchynge fygges Rype fygges thoughe they nouryshe nat as stronglye as fleshe and grayne yet there is no frute so stronge a nourysher as Auicen sayth .ii. can cap. de ficubus And there he saythe that fygges nouryshe more than any other frutis And he saith in regimine eius quod comeditur that frutis of moste nourishement and most lyke and nere vnto fleshe in nourishynge be fygges very rype resyns and dates As concernynge the choyce of them witteth well Choyce of fygges that after Auicen in the place aboue allegate de ficubus The white is best for hit is lighter nexte the ruddy or citrine Rasis in the place before allegate hit nourishethe well and comforteth the stomake and lyuer and auoydethe opilations And hit is sayde that the lyuer is fatted with them and specially if they be clensed from the graynes or kyrnels And thus the forsaid text may be vnderstaÌ„de of a freshe gethred grape or a resyn or of a drie grape called passula Vina probantur odore sapore nitore colore Si bona cupis vina hec tunc probantur in illis Fortia formosa fragrantia frigida frisca Here in this texte be declared .v. maner of proues of good wyne The tokeÌ„s of good wyne The fyrst is the smell for wyne of good odour and flauour multiplieth mans spiritis and as Constantine .v. theorice saith it nourishethe well and engendrethe good bludde But stynkynge wyne is vnholsome for mans nature engendrynge grosse and melancolye spiritis And after the mynde of the sayde Constantine hit engendreth yll bludde and heed ache of the yll fume ascendynge to the heed Galen .iii. reg acut coÌ„mento i. speakynge of the diuersite of wynes of the odour saith that wyne that hath good smell engeÌ„dreth good bludde but it fylleth ones heed full of fumes vapours bicause of the subtilte heate therof But yll smellynge wyne after the quantite of yll bludde engendred therby hurteth the heed verye lyttell bycause hit is colde and grosse The .ij. is sauour for lyke as good sauorye meate norysheth better and is better receiued of the stomake as is aforsayde in lyke wyse so doth wyne But ye shall vnderstaÌ„de the wynes differ in sauour for some be swete more nourishynge thaÌ„ other engendrynge grosse bludde and moystynge the bealye yet they be harde of digestion and engendre thyrst There is a nother sorte of wynes called pontica or styptica whiche coÌ„forte the stomake and easeth the bealy but hit hurthe the breast and purtenance as the longes and the pype therof holsome for the entrayles harde of digestion There be other wynes that be sharpe or sower that ê“uoke ones vrine they engendre nat but they dissolue grosse humours There be other bytter wynes lesse hotte as saythe Constantine .v. theorice The .iij. is clerenes or brightnes whiche sheweth the purenes of the wyne and so consequentlye of the spiritis therof engendred The .iiij. is the colour In colour wynes vary and differ greatlye in theyr nouryshynge For the ruddier wynes of the same parell are more noryshyng than white And therfore they be more holsome for leane folke than white yet the white be more holsome for them that be fatte And of this diuersite of wyne in colour we haue spoken before at oua recentia Farther in the texte are put .v. speciall thyÌ„ges howe a maÌ„ shulde ê“ue knowe good wyne Fyrst is by the strengthe whiche is knowen by the operation Gal. commeÌ„to i.iii pari reg acutorum For as Gal. saith stronge wyne is hit that vehementlye enflameth a mans body repleteth the heed This stronge wyne is special encreacer of the spiritis a great norysher But yet I aduise them that haue a weake brayne to be ware howe they drinke stroÌ„ge wyne outcept hit be well alayed with water For the fumishenes therof hurteth the heed The .ij. is fairenes of the wyne For the fairenes or goodlynes of the wyne causeth one to drinke it desirously whiche causeth hit better to digest better to norishe The .iij. is fragrant and of good odour For fragrant and redolent wyne coÌ„forteth moste and engendreth subtile spiritis as it is sayde The .iiij. is that wyne muste be colde touchynge the taste but hotte in effecte and operatioÌ„ For wyne made hotte by reason of the clerenes and fynes ouer cometh a mans brayne the soner febleth the senowes and hurteth the heed but if hit be taken moderately The .v. is that wyne muste be friske sprynkelynge and with the spumynge to make a littell noyse and the spume to be thynne and soone flashed and the spume to tarye in the myddes For if it haue nat these ê“pretes it must be called hangynge that is feble wyne and specially if hit make no sowne hath great bubbuls spume that tarieth longe by the sydes of the cuppe Sunt nutratiua plus dulcia candida vina Here is one doctrine of wyne declared whiche is that grosse and swete wynes be more nourishynge than any other of the parell To this agreethe Constantine in the aboue allegate place so doth Auicen iii.i cap. de reg aque et vini where he sayth Grosse wyne that is doulce is
to anger The laste .ij. verses recite some of the forsayde tokens and also some other Fyrste a sanguine ê‘sone is free nat couetous but liberall Secondly he is amorous Thyrdly he hath a mery countenance Fourthly he is moste parte smylynge of whiche all the benignite of the bloud is cause and prouoker Fyftlye he hath a ruddye colour For Auicen saythe that ruddy colour of the skynne signifieth abundance of bloud And this must be vnderstande of brighte ruddy colour nat darke suche as is wonte to be in theyr facis that drynke stronge wynes abundantlye and that vse sauces and sharpe spices for suche colour signifieth lepre to come Syxtly he gladlye singethe and herethe syngâ—ge by reason of his mery mynde SeueÌ„thlye he is fleshye throughe the cause afore sayde The .viij. is he is hardy through the hete of the bloud whiche is cause of boldnes The .ix. is the sanguine persone is benigne and gentyl through the bounte of the sanguine humour Est humor colere qui competit impetuosis Hoc genus est hominum cupiens precellere cunctos Hi leuiter discunt multum comedunt cito crescunt Inde magnanimi sunt largi summa petentes Hirsutus fallax irascens prodigus audax Astutus gracilis siccus groceique coloris Here the auctour teacheth vs to knowe a persone of colerike complexion Fyrst he is hasty by reason of superfluous heate that mouethe hym to hastynes AuiceÌ„ ii.i doct iii. cap. iii. And therfore Auicen sayth that dedes of excessiue motion signifie heate Secondly the colerike persone is desirous of honour and coueteth to be vppermoste and to excelle all other by reason that suê‘fluous heate maketh maÌ„s mynde prone to arrogaÌ„ce and foole hardynes Thyrdly they lerne lyghtlye by reason of the subtilnes of the colerike humour And therfore Auicen saithe that the vnderstandynge promptnes and quicke agilite to intelligence betokenethe heate of complexion Fourthlye they eate moche for in them the heate digestiue is stronger more resolutiue than in other bodies Fyftly they encresse soone through strength of naturall heate in them whiche is cause of augmentation The .vj. is they be stoute stomaked that is they can suffre no iniuries by reason of the heate in them And therfore Auicen sayth secunda .i. doctrina .iii. cap. tertio that to take euery thynge impaâ—iently signifieth heate The .vij. is they be liberall to those that honour them The .viij. is they desire highe dignites officis The .ix. is a colerike persone is hearye by heate openynge the pores mouyng the mattier of heares to the skynne And therfore hit is a coÌ„mon sayenge the colerike man is as heary as a gotte The .x. is he is disceyuable The .xj. is he is soone angry through his hotte nature And therfore Auicen sayth ofte angry and for a smalâ— cause betoketh heate through easy motion of coler and boylynge of the bloud aboute the harte The .xij. is he is a waster in spendyng largely to optayne honours The .xiij. is he is bolde for boldnes cometh of great heate specially about the harte The .xiiij. is he is wylye The .xv. is he is skleÌ„der membred and nat fleshie The .xvj. is he is leane and drie The .xvij. is he is saffâ—on colored And therfore Auicen saythe that coler signifiethe dominion Restat et adhuc tristis colere substancie nigre Qui reddit prauos per tristes paâ—a loquentes Hi vigilant studiis nec mens est dedita somno Seruant propositum sibi nit reputant fore tutunt Inuidus et tristis cupidus dextreque tenacis Non ex perâ— fraudis timidus luteique coloris Here he declareth some tokens of a melancoly ê‘sone Fyrst melaÌ„coly maketh folkes shrewde and yll manered as they that kyll them selfe The .ij. is great heuines for melancolye folkes are moste parte sad through theyr melancoly spiritis troublous darke lyke as clere spiritis make folkes gladde The .iij. is they talke lyttell by reason of theyr coldnes The .iiij. is they be studious for they couet alway to be alone The .v. is they are no slepers nor slepe nat well by reason of the ouer moche drines of the brayne and through melancoly fumes they haue horrible dreames that wake them out of theyr slepe The .vj. is they be stedfaste in theyr purpose and of good memorie and harde to please and this comethe throughe theyr drines The .vij. is they thynke nothynge sure they alway drede through darkenes of theyr spiritis In the .ij. laste verses he recitethe some of the forsayde signes and other Fyrste the melancolye persone is enuious The .ij. he is sadde The .iij. he is couetous Fourthly he holdeth fast and is an yll payer Fyftly he is simple yet disceitfull and therfore melancoly folkes are deuoute great reders fasters and kepers of abstinence Syxtlye he is fearfull Seuenthly he hath an erth ye browne colour whiche colour if hit be any thinge grene signifiethe the dominion of melancolye as Rasis sayth .ij. Alman Hi sunt humores qui prestat cuique colores Omnibus in rebus ex flegmate fit color albus Sanguine fit rubeus colera â—ubea quâ—que ruffus Si peccet sanguis facies â—ubet extat acellus Inflantur gene corpus nimiumque grauatur Est plusquam frequens plenus mollis dolor ingens Maxime fit stontis et constipatio ventris Bâ—caque lingua sitis et somnia plena ruboâ— Dustior adest spâ—ti sunt actâ—a duicta queque Here the auctour puttethe the colours that folowe the complexions A flematike persone is whitely coloured the colerike is browne and tawnye the sanguine is ruddy the melancoly is pale colered lyke erthe Afterwarde the texte declareth .xij. colours signifienge superfluite of bloud The fyrst is whan the face is redde by ascendyng of bloud to the heed and face The secoÌ„d is whan the eies bolle out farther than they were wonte The .iij. is whan the eies are swollen The .iiij. is whan the bodye is all heuye for nature can nat susteyne nor gouerne so great quaÌ„tite of bloud The .v. is whan the pulce beateth thycke The .vj. is whaÌ„ the pulce is full by reasoÌ„ of the multitude of hotte and moyst vapours The .vij. is whan the pulce is softe throughe to moche humidite mollifienge the mattier The .viij. is ache of the forheed The ix is whaÌ„ the bealy is costife throughe great hete that drieth vp the fylthy mattier The .x. is whaÌ„ the tonge is drie and rough for like cause The .xj. is great thyrste through drines of the stomakes mouth engeÌ„dred of great hete The .xij. is whan one dreameth of redde thynges AuiceÌ„ ii.i doct iii. cap. vii This Auicen affirmeth sayenge Slepe that signifieth abuÌ„dance of bloud is whan a man dreameth he seeth redde thynges orels that he shedeth moche of his bloud â–ª orels that he swymmeth in bloud and suche lyke The .xiij. is the swetenes of spyttell throughe swetenes of bloud Here is to be noted that lyke as there be tokens of
fragiâ—is vel subtilis sensus stomachi sit Et fastiditi tibi sunt fleubothomandi Here thauctor putteth .xij. thynges that let blud lettyng The fyrst is coldnes of complexion for as Galen saith bloud lettyng cooleth augmenteth coldnes bicause as Isaac sayth bloud is the fouÌ„dacion of natural hete and in that bloud lettyng voydeth bloud hit voydeth hete so consequeÌ„tly cooleth The .ij. is a feruent colde contrey vnder whiche a cold season shulde be coÌ„preheÌ„ded whiche also letteth bloud lettyng for in a couÌ„trey season very cold the blud is closed in the depest partis of the body and the bloud that taryeth in the vtter partis the colde maketh thycke whiche to voyde is no wisedome The .iij. is ferueÌ„t ache vnder whiche eke may be coÌ„prehended great inflaÌ„mation of the body for if one in suche accideÌ„tis be let bloud there foloweth motion agitatiue contrarie to nature and greatter inflaÌ„mation whiche weaketh nature more The cause of this motion agitatiue is attractioÌ„ to diuers partis for by bloud lettyng attraction is caused to the place that is let blud by great ache attractioÌ„ is caused to the place of ache The cause of greatter inflaÌ„macioÌ„ is that by blud lettyng the humors be moued wherby they be more inflamed And this is trouthe whan blud lettyng is lyttell artificial Yet if it be done tyl one swouÌ„d hit is holsome in the forsaide cases for this bloud lettyng whan it ouercometh the attraction of the ache it causeth nat motion agitatiue like wise it taketh awaye inflaÌ„mation whan there be no humors that shuld moue hete and cause more inflaÌ„macion This is Galens mynde sayeng Gal. in coÌ„men illius apho que egerunt there is no better medicine for an iÌ„postume of ferueÌ„t inflaÌ„mation feuers a great ache than blud lettyng The .iiij. is baynyng specially resolutiue for that letteth bloud lettyng for that were vacuatioÌ„ vpoÌ„ vacuatioÌ„ whiche nature can nat esily beare The v. is carnall copulacion for iÌ„mediately ther after one shuld nat be letteÌ„ bloud bicause of double weakyng of nature The .vi. is to olde or to yonge as it is before touched Of this Auicen sayth Take hede howe thou lettest one bloud in any of the forsaid cases outcept thou trust in the figure in solidite of the musculs largenes of the veynes the fulnes of them and ruddy colour The .vii. is longe sicknes for by suche lettyÌ„g of blud nature is doubly febled both by the loÌ„ge sickenes diminishioÌ„ This is of trouthe sayth Auicen outcept there be corrupt bloud for than bloud lettyng is holsome The .viij. is great replecion of drynke The .ix. is to eate to moche meate and vnder this is coÌ„prised meate vndigested The cause hereof as Auicen sayth is this there be .iij. thynges that drawe to them that is voydnes hete and secrete vertue or proprete Than if the veynes be empty through voydyng of bloud they drawe to them froÌ„ the stomake or lyuer vndigested or suê‘fluous meate or drynke whiche vndigested meate coÌ„men to the meÌ„bres can nat be amended that is digested for the third digestion can nat amende the faute of the .ij. nor the secoÌ„de of the fyrst if the faute be so great that hit can nat conuert into the meÌ„bres hit there remaynyÌ„g may cause some disease The .x. is feblenes Gal ii 〈…〉 for bloud lettyng is a stronge voyder as Galen sayth therfore a feble persone may nat endure great diminishyng of blud The .xi. is subtile sensiblenes of the stomakes mouthe whiche is called the hart strynge for of suche bloud lettyng swouÌ„â—yng foloweth easily And vnder this weakenes of the stomake is eke coÌ„prised and easy flowynge of coler to the mouthe therof endusyng vometyng Wherfore they that haue the forsaid accidentes shuld nat be let bloud for by bloud lettyng the humors moued be enduced to the stomakes mouthe as to a place accustomed and bicause hit is a weake an impotent membre to resiste that flixe therfore by suche lettynge of bloud many inconueniences chaÌ„ce This is one cause why many swouÌ„d whaÌ„ they be let bloud by reason the coler floweth to the stomake whiche bytynge the stomake pyneth the hart stomake so that hit causeth one to swouÌ„de The .xij. is lothyng for if in this lothynge one be let bloud whan the veynes be empty they drawe to them yll mattier causyng lothesomnes Auicen toucheth many of these .vi. last accidentis And besides the forsaid accidentis there be other that let bloud lettyng First voydyng of menstruous flixe or the emeraudes for one diseased with eyther of these shulde nat be let bloud yet it may be done to diuert the flixe or matter The .ii. is rarenes of coÌ„position for in rare bodies is moche dissolucion therfore this resolution suffiseth them without euacuation as Galen sayth .ix. teigni The .iii. is rawnes and claÌ„mynes of humours for than beware of bloud lettyng bicause it encreaseth rawenes of humours and therfore in loÌ„ge sickenes ye shuld nat let bloud for rawnes of humours encreseth strength febleth and the sickenes proloÌ„geth And therfore Auicen sayth that in longe sickenes before one is let bloub he shuld take a laxatiue although he nede bothe Rawnes of humors is caused .ii. wayes One is throughe abundance of humours chokyng naturall hete whiche chokynge bredeth rawe humours and than bloud lettynge is holsome Wherfore Alexander sayth Lettyng of bloud in the begynnyng of the dropsy is holsome Alex. ii.ii. ca. de hydroppist whan it cometh by abuÌ„dance of meÌ„struous blud that through some cause is prohibited to issue or by abuÌ„dance of the emeraudis For lyke as a lyttel fire is queÌ„ched vnder a great heape of wodde lyke wise natural hete is suffocate with abundaÌ„ce of humours The .ij. cause of rawe humors is feblenes of natural hete as in folkes of feble coÌ„plexion or that haue ben longe sycke or be very aged for than the said blud lettyng is vnholsome bicause hit augmenteth rawenes for the blud that obserueth hete is drawen out and so the body is made colde and the humours more rawe Therfore the bloud must be left to digest these rawe humours The .iiij. is vndue disposicion of the aire eyther to hotte or to colde for moche hete causethe stronge resolucion and great colde maketh the blud thicke and vnapte to issue or auoyde Quid debes facere quando vis fleubothomarâ— Vel quando minuis fueris vel quando minutus Vnctio sine potus lauachrum vel fascia motus Debent non fragili tibi singula mente teneri v. thynges in bloud lettyng This text declareth .v. thynges that ought to be done about bloud lettyng some before som at the tyme some after The first is anoyntyng whiche other while is vsed in the bloud lettyng as to anoynte the place or veyne that is opened to aswage the peyne somtyme hit is vsed after blud lettyng to kepe the gashe that it close nat vp to soone that the humours left in the
veynes may haue som respiracion and some yll fumes voyde out The .ij. is to dryÌ„ke and specially wyne whiche is good in blud lettyng if one hap to swouÌ„de and also hit is very holsome after blud lettyng to reuiue the spirites engendre newe blud whiche thyng in practyse all phisitians obserue The .iij. is baynyng whiche is holsome .iij. dayes before and .iij. dayes after blud lettyng nat the same day Hit is good before if one thynke he haue grosse humors within hym for baynyng leuseth moueth humors for the said cause hit is holsome to take a sharpe syrope before to moue dissolue and make subtile the humours And therfore whan ye wyll let one blud ye must rubbe the arme that the humours in the veynes about may be made subtile prepared to issue out more esily Hit is holsom after blud lettynge that the residue of humours vapours left behynd may be leused Hit is nat holsome the same day for baynyng maketh the skyn lynnowe whiche made lynnowe wyl nat abyde the stroke gyuen in blud lettyng that is daÌ„gerous The .iiij. is byndynge with lynnen clothes whiche is very holsome to stop the blud after euacuation therof before bledyng to drawe the humours to the veynes and to cause them to swel better to appere The .v. is moderate walkyng before blud lettyng to dissolue make subtile the humors afterward to leuse the residue of the humours lefte behynde Here note that some vse to be let blud fastyng but some other say hit were better to eate a rererosted egge fyrst and therto drynke a draught of wyne about the houre of .ix. or .x. before dyner and forth with to be let blud The cause is whaÌ„ the stomake is empty nature reteyneth styl the blud more stroÌ„gly lest she shuld lacke norishement but whan one hath eate a lyttel norishyng meate as wyne egges is than nature suffreth the blud better to issue Exhiâ—araâ— tristes iratos placat amantes Ne sint amentes fleubothomia facit Here be declared .iii. effectis of blud lettyng First it maketh a sad ê‘sone mery Secondly it appeseth angry folkes The reason is this moche melaÌ„coly myngled with the blud causeth heuynes and moche coler causeth aÌ„ger whiche .ij. humors as they be myngled with the blud are draweÌ„ out by blud lettyng Thirdly hit kepeth louers from furious rauyng for it remoueth the blud froÌ„ the heed auoydyng it by the other exterior partis Farther note that there be .v. causes of blud lettyng The first is that the abundance whether it be in qualite or quantite or bothe shuld be voyded For as Auicen sayth two maner folkes must be let blud One is they that be disposed to be sicke that haue abundaÌ„ce of blud in quantite The other is they that are sicke alredy through the malice of humors or blud But there is difference in these .ii. blud lettynges For blud lettyng for the abuÌ„dance of blud ought to be moche but whaÌ„ it is done to auoyde yll blud it must be moderate as Galen saythe .ix. metategni And therfore they do very yll that let them selfe blede tyll they ê‘ceyue the good blud issue for ê‘auenture all theyr blud shall ruÌ„ne out er they se any good blud appere Therfore they shuld voyde a lyttel at ones and after the mynde of Galen in this case before they let one blud they shuld gyue hym good meates to engeÌ„der good blud to fulfyl the place of the yl blud auoyded and after within a lyttell space to let hym blud a lyttel and a lyttel This is called directe lettyÌ„g of blud for it is done to auoyde abundaÌ„ce of blud and of suche humors as shulde be auoyded The fyrst indirecte cause is the greatnes of the disease and greatnes of the apparent vehement inflaÌ„macion for as GaleÌ„ saith ther is no better medicine for an iÌ„postume of vehement inflaÌ„macion feuers great ache Gal. in coÌ„men illiuâ— apho quâ— egerunt thaÌ„ blud lettyng The .ii. indirect cause is that the mattier whiche must be auoyded be drawen to yâ— place froÌ„ whens it must be auoyded And therfore in retencion of the menstruous flixe emeraudis the great veyne in the â—ote called sophena must be opend as Galen saith to draw downe the mattier of the blud The .iij. indirect cause is to drawe the humours to the place contrary to that place that they flow to to diuert the mattier froÌ„ that place Therfore for to moche abuÌ„dance of meÌ„struosite the veyne basilica must be let blud to turne the mattier to the coÌ„trary part and so to voyde hit froÌ„ hit propre course And therfore he that hath a pluresie on his lyft syde must be let blud on the right side to diuert drawe the mattier to the place coÌ„trarie to that place that it inclineth to And like wise if it be on the right side to let blud on the lyft The .iiij. indirect cause is that bi lettyng of blud one portion of the mattier may be auoyded that nature may be the stronger vpon the residue and so lettyng of blud is holsome whan the body is ful lest impostumes growe for the regimeÌ„t of nature is feble iÌ„ regard of these humors wherfore a portion of the mattier is voyded lest through vnablenes of nature in gouernyng the mattier the mattier shuld flowe to som weake place and brede an impostume Faâ— plagam largam mediocriter vt cito fumus Exâ—at vberius liberiusque cruoâ— Here thauctor sayth that the gashe made in lettyng oâ— blud ought to be of a mean largenes that the same grosse blud may esily issue out for whan the gashe is straite the pure blud onely goth out and the grosse abith styl in And note that somtyme the gashe must be great somtyme small The gashe must be great for .iii. causes Fyrst bicause the humours be grosse and grosse blud must be voyded as in them that be melaÌ„coly Secondly in wynter the gashe muste be great for colde engrosseth the humours Thyrdly for thabuÌ„daÌ„ce of humours for they auoyde better by a great gashe than a small But the gashe must be small whan the ê‘sone is of weake strengthe that the spiritis naturall hete auoyde nat to moche and lyke wise in a hotte season and whan the blud is pure Sanguine subtracto sex horis est vigilandum Ne somni fumus ledat sensibile corpus Ne neruum ledat non sit tibi plaga profunda Sanguine purgatus non carpas protinus escas Thre thynges must be consydred whaÌ„ one is let blud Fyrst that he slepe nat within .vi. houres after â—est the fumes engeÌ„dred by slepe asceÌ„de to the heed hurt the brayne There be other causes Fyrst lest he in slepe turne hym on the arme that is let blud and therby hurt hym The .ii. is lest the humours by slepe flowe to the peynful meÌ„bre by reason of the incision so brede an impostume For GaleÌ„ saith that if
slepe yet that selfe heate can nat digest .ij. diuers thynges as the meate the suê‘fluites Than it foloweth that suche folke shulde eate lesse at souper If the bodyes of suche seme hole or elles be verye hole stronge without any sensibilite of superfluites auoydynge all through theyr vigour as myghty bygge men suche may eate more at soupper For the nature of these bodies labour only by nyghte to digest the meate receyued and nat to rype the superfluites for in a maner they haue none Also they labour onely to fortifie theyr bodies whiche waxethe more stronger by nyghte than by daye bicause the bludde and corporall spiritis be ingendred by nyght in a more quantite and better deuided throughe out the bodye If the bodies be nat greatly disposed as is rehersed but are disposed to be lyghtly sicke Than whether they trauayle and labour sore coÌ„tinually with theyr armes and handes or nat hit is best they eate more at dyner than at soupper For meate is nat onely taken to norishe restore the body but also to make moyste to ouer sprynkylle and water the membres that through great labour and trauaile they waxe nat drie and lyke wyse to withstaÌ„de the dissolution of naturall heate Nor suche trauayle labour letteth nat theyr true digestion For we se by experience that they eate twyse or thryse in a daye with good appetite and good digestion If the bodies be nat apte nor disposed to labour coÌ„tinually as the bodies afore rehersed hit may chance .ij. wayes For either they labour very sore but nat continually or they labour febly wherby suê‘fluites encreace They that trauayle moche as in rydyÌ„ge or goynge aboute theyr worldlye busynes shulde eate more at soupper than at dyner bycause the vnaccustomed great trauaile wolde nat suffre the meate taken at dyner to digest but corrupte hit Yea and farther through superfluous mocion the naturall heate is disolued spredde in euery meÌ„bre of the body whiche in the nyghte draweth to the inwarde partis of the body and is the principall cause of good digestion And therfore a good and a large soupper is more expedient for them than a large dyner Also the same ê‘sons were nat brought vp before this sesonne in suche great trauayle and therfore theyr bodyes are full of humidites whiche lyttell meate at dyner maye resyste the resolutions caused by great motions trauaile But in case they trauaile lyttell and easelye by the way to eate more at dyner thaÌ„ at soupper is best as hit is declared in sicke bodies for they most coÌ„monly are feble bothe of coÌ„plection of digestion and the heate and lyght of the sonne coÌ„forte theyr naturall heate and spiritis Also the reason herof is this the corporall cuÌ„dites and passages by day are open wherfore the suê‘fluites of the body are sooner expulsed by daye than by nyghte Farther they ought to eate but lyttell meate by nyght for thaÌ„ nature is greatly occupied to digest rawe humours the whiche slepe must digest and brynge to good poynt And though the digestion to digest and great repletions of meates and the superfluous humours be holpe by the night Yet neuer the lesse the streingthynge therof is nat sufficieÌ„t to digest great repletions of meates and also superfluous humours And weteth well the custome in eatyÌ„ge moche or lyttell at dyner or soupper oughte to be regarded and kepte For custome is good and necessary for helthe of the body and to cure sickenes as appereth li.ij of sharpe diseases For sodeyne change of custome is very hurtfull and specially for olde folkes For nature can nat beare nor yet suffre sodeyne mutation And thus it is well proued that we ought to eate more at dyner than at soupper and that bicause sickenesses are most coÌ„monly materialles yet for all that if a man coude be contented with one repast in a day it were better to take it at soupper than at dyner so that he be nat diseased in the eies or the brayne for than it were better to take it at dyner than at soupper For the repletion of the soupper hurtethe sore the brayne and the eies And witteth well that nat onely the repletion of the soupper hurteth the stomacke but also al maner of other repletions For they ingendre opylations feuers putrifactions the lepre and vndigested humours And Auicen in the .xiij. dist of his .iij. boke and chap. of thinges that hurte the stomake sayth that al maner of repletions hurt the stomake nor the great eater by repletion augmenteth nat his bodye for he digesteth nat his meate but he that eateth moderately hath alwayes some appetite increaseth his body for he digesteth well his meate Therfore we ought to take good hede we hurte nat our stomake by ouer moche repletion nor that we make nat our selfe poursye and the pulse to beate more vehemently In lyke maner repletion that ingeÌ„dreth lothynge of meate ought principally to be eschewed but specially whan it cometh of ill meates For if hit come by ill meates hit ingendreth payne in the ioyntes in the raynes in the liuer and the goute and generally al other fleumatike diseases And if it come by clene meates it ingeÌ„dreth sharpe feuers and hotte impostumes It foloweth than that this repletion muste be eschewed aboue al other For it greueth both soule and body Secondly we muste take hede we ouer fylle nat our stomakes and vtterly distroye our appetite but we muste kepe some appetite and specially they that haue a stroÌ„ge and a good appetite Some there be that haue a feble appetite these ought to eate more than their appetite requireth Tu nunquam comedas stomachum nisi noueris ante Purgatum vacuumqueâ—ibo quem sumpseris ante Ex desiderio poteris cognoscere certo Hec tria sunt signa subtilis in ore dieta Here are certeine coÌ„mandementes whiche man desyrynge helth muste of necessite obserue kepe more duely than eate or drynke The fyrste is he shulde eate no maner of meates without his stomake be net and purged of all yll humours by vomet or other coÌ„uenient wayes For if a man receyue meate with corrupte humours in to his stomake they wyll myngle them selfe to gether and cause the meate newely eaten to corrupt The seconde is to eate no more tyll the fyrst meate eaten be digested and auoyded out of the stomake For there is nothynge more hurtfull to mans bodye than to caste meate vpon meate nat digested but only begunne to be digested For the meate last taken shall let the digestioÌ„ of that that was first eaten and the digestion of the meate firste taken shal be first finyshed whiche departeth to the lyuer by the veines called miseraikes and therewith cariethe the meate laste taken nat yet well digested Wherof rawe humours and vndigested be multiplied in mans bodye Farther in the texte are put .ij. tokens to knowe whan the stomake is voide of the meate before taken The fyrste is verye hunger And for a knowlege
brayne For a stronge brayne resisteth vapours whaÌ„ they smyte vp there vnto as Auicen saythe iij.j and chap. afore allegate And here noteth well that the witte of a man hauyng a stronge brayne is clarified and sharped if he drynke good wyne than if he dranke none as Auicen saythe iij.j and chap. afore allegate And the reason is bycause of good wyne more than of any other drynke are engendred and multiplyed subtile spiritis clene pure And this is the reasoÌ„ why that these diuins imagynynge studyenge highe and subtyle matters loue to drynge good wynes And after the opinion of Auicen in the forsayde chap. these wynes are good for men of colde and flumatike complection For suche wynes redresse and amende the coldenesse of complection and they open the opilations stoppynges that are wonte to be engendred in suche persons and they digest fleme helpinge nature to conuert and tourne them in to bludde they lyghtlye digeste and entre quickely they encreace greatly quickeÌ„ the spiritis But wyne citrine is nat so burnynge as redde claret as Galen in the coÌ„ment of the canon afore allegate saythe Redde wynes be hotter than white therfore they greue the heed more as Galen saythe in the canon Potus autem duicis Also claret wyne nourisheth lesse than redde and more than whyte And in some places they calle claret wyne white and that is the cause that some say that white wyne doth quickely enflame mans bodye The blacke wynes be nat so feruent hotte as the redde be And therfore they hurte the heed lesse But for as moche as they disceÌ„de more slowly in to the bealy and prouoke more slowly mans vrine they greue the heed more thaÌ„ white wyne as Galen saythe in the canon Potus autem dulcis And these wynes nourishe lesse than white or citrine and lesse than redde wyne The thyrde is suppynges made of good brothe of flesshe suppinges or brothes but specially of chekyns for suche brothes are verye frendly to mans nature and are lightly coÌ„uerted in to good bludde and ingendrethe good bludde specially whan hit is made with fyne flower For flower principally of wheate is greatly nouryshynge and causeth great nourishemeÌ„t as saithe Raâ—is .iij. Alman And these .iij. forsayde thynges Auicen putteth ii.i doct ii suÌ„ma i. ca. xv in the ende where he saithe Example of clene and good nouryshynge meates and humours be the yolkes of egges wyne and brothes made of flesshe and there vpon he concludeth that these .iij. forsayde thynges are comfortable and of great restoratiue for mans body Nutrit et impinguat triticum lac caseus infans Testiculi porcina caro cerebella medulle Dulcia vina cibus gustu iocundior oua Sorbilia mature ficus vueque recentes Here are touched .xij. maner of thynges whiche greatlye nouryshe and make fatte mans bodye The fyrst is breadde made of wheate Breadde whiche as Auicen saythe .ii. canÌ„ cap. de pane fatteth swyftely specially whan it is made of newe wheate Rasis iij. AlmÌ„ sayth wheate is neighbour to teÌ„peraÌ„ce all though it incline a littell to heate the heuiest and soundest nourisheth best and of all graynes hit is most holsome for all folkes And the bludde engendred therof is more temperate than of any other grayne Choyce of wheate Touchynge the choyce of wheate ye shal vnderstaÌ„de that the election is to be consydered .ii. maner of wayes Fyrst on the bihalfe of his substance an other way on the bihalfe of his preparation The choyce on the byhalfe of his substaÌ„ce Auic putteth .ij. can chap. of corne sayenge That is the better that is neither harde nor softe great fatte and newe nat to olde betwene redde and whyte Blacke wheate is an yll nouryssher Rasis saythe hit is heuye Touchynge the choyce concernynge the preparation witteth well that all thinges made of wheaten flower desceÌ„de from the stomake slowelye engendre grosse humours cause opilations aboute the lyuer augment the splene and engendre the stone and digested nouryshe moche Wheate sodde is heuy meate and indigestable but whan it is digested it nourisheth strongely strengthe a man moche But wheate made in bread well leuened and bakeÌ„ in an ouen hatte with moderate fire is marueilous holsome All these thyÌ„ges are gethered of Galen AlimeÌ„toruÌ„ The .ij. thynge is mylke Buttter mylke and after the mynde of some doctours it is vnderstaÌ„de by butter mylke called oâ—or and coÌ„monlye called balbuca there is nothynge nourisheth more than this mylke whaÌ„ hit is newe sopped vp with newe hotte breadde Hit maye also be vnderstande by goottis mylke Gootis mylke Grene chese whiche nourysheth moche wherof we haue largely spokeÌ„ before The .iij. thynge is grene chese whiche as Auicen saythe .ii. can cap. de caseo is a nourisher and a fatter And al though grene chese nourysheth and fattethe yet hit is nat holsome in the regiment of helthe for therof come the inconueniences before declared Persica poma c. The .iiij. thynge is stones and specially stones of fatte cockes whiche as AuiceÌ„ .ii. can ca. de testiculo Coyllionâ— sayth be very good and great nourishers And he saith that in a small quaÌ„tite they nourishe moche This also may be vnderstande of hogges stones verye fatte that hath nat boorred a lowe For as porke of all .iiij. legged bestis touchyng his nouryshynge is best in lyke maner the stones in regarde of other beastis stones are the beste And here is to be well noted that the stones of aged bestis whose sede is fermented be nothynge nouryshynge But the stones of yonge bestis nat yet able to do theyr kynde whose sede of generation is nat yet rype be of metely good nourishement if they be well digested The .v. thynge is porke Porke in chosynge wherof and of theffecte of the same is largely declared before there Persica poma c. The .vj. thinge is eatynge of braynes And wyttethe well that brayne is yll for the stomake Eatyng of braynes and causeth lothsomnes and takethe a waye a mans appetite and engeÌ„dreth grosse humours yet neuer the lesse hit nourisheth the body if hit be well digested But in no wyse hit shulde be eaten after other meates And if hit be dressed with penyriall or nepte to attempre the claÌ„mynes colde therof or with thynges that by theyr vertue gyue hete hit is good and holsome And take hede eate no brayne outcepte hit be fyrst hatte vpon the coles And witteth wel that it is nat good for them that be sicke other while of colde diseases but for them that be hotte of coÌ„plection hit is holsome as Rasis .iij. Alm. sayth in the chap. de virtutibus membrorum animalium And brefely hit is forbydden in the regiment of helthe But yet some tyme hit dothe well in medicine as the brayne of a lyttell gootte is good agaynst venome and against venomous byttynges And a haaris brayne agaynst tremblynge And some say
beste for hym that wolde be fatte The reason is bicause the doulce wynes for theyr doulcetnes are vehemently drawen of the meÌ„bres where with nature reioyceth For Auicen sayth .ii. can tract i. cap. iii. that the operations of dulce wynes are digestion mellowyÌ„g and encreasynge of nourishement and nature loueth hit and the vertue attractiue drawethe hit And all thoughe this texte may be verified by all doulcet wynes yet the moderate doulce wyne is to be chosen nat that that is excedynge doulce as muskadell For suche corruptethe the bludde by reason that nature draweth hit violently from the stomake to the lyuer before it be wel digested before the suê‘fluite therof be ryped throughe the great dulcetnes therof hit fyllethe the bludde with vndigested aquosite that maketh the bludde apte to boyle and putrifie And this also shulde be vnderstande by other meates excedynge swete And farther wytteth well Three inconuenieÌ„ce engendred of doulce foodes that of the vse of swete wyne and other doulce nourishementes .iij. inconueniences are to be feared specially of them that be inclined therto The fyrst is lothyng for the swete foodes through their heate moysture suppull fyll the mouthe of the stomake and there engeÌ„dre a disposition coÌ„trarie to the vacuation corrugacioÌ„ of hit that causethe hunger The .ij. is swyfte inflaÌ„mation of these doulce foodes conuertynge in to coler For doulce thinges most aptly engeÌ„dre coler Therfore hony aboue all other thinges soonest engendreth coler bicause of swete thynges it is moste swetest and nexte honye is swete wyne as Galen saith And here vpon riseth thyrstynes Gal. in coÌ„meÌ„to can iii. ê‘t reg acutorum nor hit is nat holsome for them that haue the ague nor for colerike folkes The thyrde is opilation of the lyuer and splene For these .ij. membres and specially the lyuer drawe dulce thyÌ„ges with theyr dregges to them for the great delite they haue in them before they be digested Wherfore ther they lyghtly cause opilations through the helpe operation of the grosse substance wherin the sauorynes of swetenes is grounded as Auicen sayth .ii. can tract i. cap. iii. And this is the cause that swete wyne doth lesse stere one to pysse thaÌ„ other wynes Agaynst these .iij. nocumeÌ„tis egre or sharpe sauory thynges are very holsome for with theyr tartnes they prouoke the appetite with theyr coldnes they queÌ„che enflaÌ„mation with theyr fynes of substance they open opilations Farther wytteth well that all though swete wynes and other doulce nourishementes stoppe or shutte the lyuer and splene yet they vnstoppe the loÌ„ges And the reason why they stoppe nat the longes as well as the lyuer and splene Gal. declareth in the coÌ„meÌ„t of the canÌ„ .iii. part reg acut Bicause doulce thinges in their passage resude nothyÌ„ge there to but that that is fyne and pure and the bludde engendred of doulce thynges cometh to the longis purified fyrst in the lyuer Hipp. iii. ê‘ticu reg acut can MeÌ„tem lemus c. and fyned in the harte Also as Hippocrates sayth Doulce wynes do leest make one dronken Thus we may coÌ„clude that if wyne be dronke for nourishement for restoratiue of the body and to make one fatte as it chaÌ„ceth in them that be leane whether it be naturally or accidentally than doulce wynes and grosse sufficiently colored are holsome For suche wynes are nouryshers restore â—es of suche as be lowe broughte and fatters Wherfore they be moste coÌ„uenient to fatte leane bodies But if we entende nat to nourishe to restore or make fatte our bodies as they that be corsye and fatte than though we may nat vse swete wynes but subtile yet they muste chose suche as be amiable and haue good sauour and flauour enclined to whitenes sufficieÌ„tly stroÌ„ge If one drynke wyne to quenche his thyrste than he muste take white wyne thynne and feble For suche wyne do moyste more and coulethe more so coÌ„sequently better quencheth thyrste And the greatter the thirst is the holsomer suche wyne is But if so be wyne be dronke to refreshe the spiritis and comforte the corporall vertue than hit wolde be subtile swete of delectable sauour of meane colour of sufficient strengthe and suche wyne ought to be taken with litell meate and hit must be depured from either superê‘fluite and to be taken in small quantite But if we purpose to scoure the breast and longes to cause vs to laske than doulce wynes of meane substaÌ„ce and of good flauour shulde be chosen Si vinum rubeum nimium quandoque bibatur Venter stirpatur vox limpida turpificatur This texte sheweth to vs .ij. hurtis that come by ouer moche drynkynge of redde wyne The fyrst is that ouer moche drynkynge of red wyne maketh one costyue The cause after the opinion of some is For suche redde wyne heatethe more than other of the parell and is more nutratiue For in that that hit is hotter hit drieth more in that the hit is more nutratiue it is more desirously reteyned of nature But yet this texte may be vnderstande by ouer moche drinkynge of byndynge redde wyne whiche is some what eger sharpe costiue Yet concernynge this wytteth well that if the stomake or the guttis be feble in their naturall operation than redde or blacke wyne called stypticke that is some what tarte ought to be vsed and droÌ„ken as they do that by debilite of stomake can holde nothynge but be laxatiue This saith Hippocrates in the canon Palmeus quidem c. And also Galen in the coÌ„ment of the same But if we wyll comfort the vertue of digestion the clene wyne or meane in substance and colour of good odour and of conuenient sauour and of sufficient strength some what stipticke is most holsome The .ij. is horsenes of the throte whiche horsenes some redde wynes through their drynes erthynes cause and enduce And this hurt cometh also by drinkynge of red wynes growynge in the parties of Brabant throughe theyr stipticalnes and erthynes and speciallye whan the sayde wynes be nat fyned this grefe chancethe But yet they make nat a man costiue For must that is verye redde is wonte to cause the flixe by reason of his erthye dregges myngled there with all whiche byteth and gnaweth the guttis of whiche gnawynge comethe the flixe And suche wyne shulde nat be dronke tyll hit be fyned For so longe as hit is gnawynge through the erthy dregges therof a mordicant fume is reysed to the brayne whiche gnawethe or bytethe the eies and maketh them redde Suche inconueniences are engendred by newe vnfyned wynes of Brabant whether they be white or redde through theyr erthynes The cause why this fume is mordicatiue is by cause the wyne that he cometh of is mordicatiue Gal. in coÌ„mento illius aphori Et qui crescunt c. For Gal. saythe What so euer is dissolued from a thynge muste nedes be lyke the
the meÌ„bres Therfore if we begynne with wyne for that nature greatly desirethe hit for the great norishemeÌ„t therof the suê‘fluites to gether with the wyne drawen of the stomake are drawen to the parties of the bodye but nature so desirously draweth nat ale Lyke wyse ale washeth the humours haÌ„gynge about the brymme of the stomake And for this cause phisitions counsaile that whan one is moste hungrye he shulde fyrste assay to vomite or he eate any meate that those suê‘fluites draweÌ„ to gether of the hungrye stomake may be voided out leste they be myngled with the meate Lyke wyse he that feareth to be thyrsty by superfluous drinkynge of water shulde drinke ale For it queÌ„cheth vnnaturall thyrste Temporibus veris modicum prandere iuvÌ„eris Sed calor estatis dapibus nocet immoderatis Autumni fructus caueas ne sint tibi luctus De mensa sume quantum vis tempore Brume Here is determined what quaÌ„tite of meate shuld be eaten Diete after the .iiii. seasons of the yere after the diuersite of the .iiij. seasons of the yere whiche are ver or springe tyme sommer autumne and wynter He saythe that in the tyme of ver we must eate littell meate The same wylleth Auicen sheweth the reason why bicause AuiceÌ„ ii.i. doct ii ca. vi iii.i doct v. de reg tpÌ„m cum recti auris saithe he in wynter mans body is nat greatly gyuen to labour and exercise through prohibution of resolutioÌ„ rawe humours are encreased and specially fleumatike whiche after the ê“portion of the season thaÌ„ specially be engendred whiche humours by reason of colde are enclosed in the bodye But whaÌ„ ver or spryngetyme cometh it causeth these rawe humours gethered to gether to melte and sprede throughe all the body wherfore nature is than greatelye occupied in digestynge of them Therfore in ver season if one eate moche meate hit letteth nature to digeste suche fleumatike humours and shulde be diuerted an other way for by these humours and great quaÌ„tite of meate nature shuld be ouer pressed And so suche humours shulde remayne in the body vndigested and runnynge to some membre shulde cause some disease there And therfore we oughte to take good hede that we eate no greatte quantite of meate in ver For diminishion of meate in this season is a speciall preseruation from diseases reynynge in ver as Auicen saythe ij.j the place before allegate And this sayenge is of a trouthe from the myddes to the ende of ver and nat in the begynnyng for the begynnynge of ver is lykened to wynter wherfore than one maye norishe the body as well as in wynter And this also may be vnderstande whan vere fynde the body full of humours than meate is to be gyuen after the naturall heate and resolution that is caused of the body for than the cause is auoided for whiche meate shuld be diminished And the same willeth Hipp. j. aphorismoruÌ„ where he saithe Bealies in wynter and vere are mooste hotte and slepe most longe Therfore in those seasons for the naturall heate is moche therfore hit nedeth larger norishement Secondly he saythe that to eate to moche meate in somer is hurtefull bycause than the vertue of digestion is feble For the spiritis and naturall heate whiche are the instumentes of corporall operation are than ryght feble sparcled and resolute throughe outwarde heate vehemently drawyng them to the exterior partis and contrary wyse moche meate can nat be digested And here is to be noted that for the vehemeÌ„t resolution of humidites as well substaÌ„ciall as mutrymentall of the bodye grosser and more meate in soÌ„mer shulde be eaten if the night digestiue coulde digeste so moche meate but bycause nature can nat digeste moche at ones we muste eate a lyttell and ofte The reasoÌ„ that one oughte to eate lytel meate in sommer as Galen saythe in the coÌ„meÌ„t of this Canon Et quibus semel aut bis c. In soÌ„mer we must eate many tymes and lyttell many tymes bicause the body hath nede through ofte dissolution a lyttell for defaute of digestion And al though littell meate shulde be eaten in the sommer yet one maye drynke moche for than is greatter resolution and drought of the body and the naturall heate of the bodye excedeth the moysture therof and man is more thyrsty than than other tymes But yet than one oughte to drynke lesse wyne specially if hit be pure for suche wyne soone enflameth and causeth the naturall heate hatte by the ardent heate of soÌ„mer to burne and therfore if we drynke wyne we muste myngle hit with moche water and we muste forbeare olde stronge wyne Thyrdly he sayth To auoide eatynge of frutes in AutuÌ„ne that in AutuÌ„ne we ought to beware of frutes specially of the same season as grapis peches figgis and suche like or at leaste to eate but littell of them for suche frutis engendre bludde apte to putrifie through the boyllyng that they make in the body humours specially if they be receyued in to an vnclene stomake or a corrupt body whiche for the most part chanceth in autumne And so than yll and fylthy diseases are engendred as the pockes and other pestilent sickenesses Yet for a farther knowlege of the regiment of meate and drynke in Autumne wytteth well that in haruest hunger and thyrste shulde be eschewed to eate moche meate at one meale as Rasis .iij. AlmÌ„ sayth cap. de reg corporis secundum tpÌ„s The wyne also that is dronke in haruest shulde be alayde with moche water that hit may moyst the bodye and cole the heate but nat so superfluously alayde with water than as in soÌ„mer nor to be than dronke so superfluouslye for thaÌ„ nature febled is nat able to welde and digeste it and to moche alayenge with water wolde distroye naturall heate encreace veÌ„tosites wherby the colike may be engeÌ„dred Fourthly he saithe that in wynter we maye eate as moche as we wyll that is to say more thaÌ„ in other seasons after the mynde of Auicen in iij.j the place afore allegate And Galen sayth in the canon of the aphoris Eâ— quibus semel aut c. In wynter moche meate leiserly shulde be eaten The reason is bycause the heate of our body in wynter is strongest both by reason hit is conieled to gether and fortified by position of his contrarie that is to say the coldnes of the aier enuironynge our bodies about And this is verified in bygge bodies fleshie and nat in bare and feble for on suche bodies coldenes of wynter enclined doth nat coÌ„forte with heate but feblethe them more For in wynter as Hippocrates saith bealies be hottest of nature and slepe moste longe Hit foloweth that the grosser norishementis and harder of digestion are holsomer in wynter than in other seasons by cause the heate is stronger But the wyne that we muste drynke than oughte to be ruddye as a rose and nat white and alayde with a
orels with a fewe small oynions But if the pastis be made of more tender fleshe and lyght of digestion serue in ther with no oynions but in soÌ„mer almon mylke with ver ieuse and a lyttell blanche pouder and at the last ye may put therto an egge brokeÌ„ with ver ieuce But in wynter in stede of ver ieuse take wyne and more spice With rosted rabbattis and chekyns sauce made with cynomume Dyuers good sauces for sondry meates cruÌ„mes of breadde and with ver ieuse in soÌ„mer is holsome and in winter with wyne For rosted porke take of the dryppynge tempered with good wyne and oynions in winter and in sommer take the grene sauce aboue named For rosted fesantes pigions and turtyls take none other sauce but salte For boylde capons and cockes take of the same brothe with a lyttell blaÌ„che pouder And precisely if they be boyled with sage Isope persly this is good sauce in wynter and in soÌ„mer the brothe of the capon and a lyttell vergis myngled to gether is a holsome sauce For fatte capons heÌ„nes baked serue in none other sauce but a smalle quantite of blanche pouder and at the ende the aboue named grene sauce in soÌ„mer and in wynter good wyne But fishe the grosser it is the harder of digestion the more superfluous and moyster of nature the more hit nedeth hotte sauces and sharpe and the same rule is lyke wyse true in all maner of fleshe Si fore vis sanus ablue sepe manus Lotio post mensam tibi confert munera bina Mundificat palmas lumina reddat acuta Here are declared .ij. holsome thynges that come by wasshynge of our handes after meate The fyrst is the palme of our handes are mundified The .ij. is our syght is sharped there by and that is specially by accidens for the haÌ„des be the instrumeÌ„tis to clense the eies and hit is ryght holsome for them to be mundified wherof we haue before spoken at Lumina mane manus Panis non calidus nec sit nimis inueteratus Sed fermentatus oculatus sit bene coctus Modice salitus frugibus validis sit electus Non comedas crustam coleram quia gignit adustam Panis salsatus fermentatus bene coctus Putus sit sanus qui non ita sit tibi vanus This texte toucheth .ij. thinges concernynge the choyce of breadde The fyrste is heate For bread oughte nat to be eaten hotte Eatyng of hotte bread Hotte bread is hurtfull to mans nature as Auicen saith .ii. ca. de pane Hotte bread is nat conuenient for mans nature and bread that cometh hotte from the ouen is vnholsome The reasoÌ„ is bicause it stoppeth moche And agayne after he saith Hotte bread throughe hit heate causeth thyrstynes and swymmeth by reason of his vapourous humidite is of quicke digestion and of slowe discence And all thoughe hotte breadde in the regiment of helthe be vnholsome to eate yet the smell therof is ryght holsome hit relyuethe one in a sownde and hit is possible that some folkes maye lyue by the smelle of newe breadde The .ij. is we ought nat to eate breadde very stale or mouldy for suche breadde is vnholsome for the nourishement of mans nature for it driethe the body and engendrethe melancoly humours wheron hit folowethe that bread shulde nat be to newe nor to stale but a day olde Farther the texte declarethe .v. propretes of good breadde v. ê“pretes of good bread The fyrst hit muste be well leuende as Gal .i. alimentorum ca. ii sayth The beste breadde for digestion is hit that is verye well leuende and baked in an ouen hatte with moderate fire And agayne in the same chap. he saythe Vnleuende bread is holsome for no body And after the mynde of Auicen Breadde made with littel leuen Auicen .ii. can cap. de pane nourishethe moche but the norishement therof is a stopper outcepte they eate it that labour moche The .ij. is that bread ought to be light for therby is knowen that the claÌ„mynes is goone Yet neuer the lesse this bread after the mynde of Auicen in the chap. and place before sayd is a swefte entrer and of lesse and worse nourishemeÌ„t as bread is made of moche branne The .iij. is that bread oughte to be well baked for breadde yll baked is of yll digestion and engendrethe grefe in the stomake And Auicen in the forsaide canon and chap. saith That the bread yll baked norisheth very moche but the norishement causeth opilations outcepte they labour moche that eate it And bread baken on a stone or in a panne is of the same fashion for hit is neuer well baked with in The .iiij. is that bread oughte to be temperately salted For bread ouer swete is a stopper ouer salte a dryer But bread moderately salted norisheth beste so it haue the other conditions The .v. is that it shulde be made of the beste grayne that is to say of the beste wheate More ouer the texte warnethe vs to beware of crustis eatynge for they engendre adust coler or melancolye humours by reason they be burned and drie And therfore great estates whiche of nature be colerike cause the crustis aboue and benethe to be chypped awaye Wherfore the pithe or the cruÌ„me shulde be chosen whiche is of more and swyfter noryshemeÌ„t than the cruste Yet nat withstandynge crustis are holsome for them that be holle and haue theyr stomake moyst and desire to be leane but they muste eate them after they haue dyned For they enforce the meate to discende and coÌ„forte the mouthe of the stomake Farther in the .ij. and laste verses is mencioned that good bread ought to haue these .v. coÌ„ditions that is the hit be salted leuende well baked made of good corne that is that the corne be pure reapt gethered shefte and housed in due season And these conditions Auicen remeÌ„breth in the forsayde place sayenge Hit behoueth that bread be pure salted leuende well baked and a day olde And here is to be noted that if one desire to norishe his bodye he muste haue his breadde made of pure flower the branne clene taken out if one wyll be leaner leaue some branne therin For branne norishethe but lyttell and vnlosethe the bealye and flower dothe contrarye wise Est caro porcina sine vino peior ouina Si tribuis vina tunc est cibus medicina Here in this texte porke is compared to mutton If porke be eateÌ„ without wyne it is lesse holsome than mutton but porke eaten with wyne nourishethe beste and it is medicinable for hit moysteth moche And is to be vnderstande specially of rosted pygges and braune well dyghte And here is to be noted that porke salted or dryed in the smoke suche as men of the couÌ„trey vse called bakon are in no maner wyse so holsome as mutton whether hit be eaten with wyne or no but hit is vnderstande by rosted porke or pigge or braune as is
is good to parboyle them twyse before in wyne and water and that brothe done awaye to sythe them through and to make galantyne for them or elles to bake them or frye them in grene sauce with stronge spicis a lyttell good wyne in wynter in sommer to dresse them with a lytell wyne vergis vineger but he that can foreare these .ij. fyshes dothe beste Farther the texte saythe that chese and yeles hurte moche if they be eaten and this is to be vnderstande if ye eate great quantite therof The cause of chese is before shewed at Persica poma c. And of yeles here nowe before Hit folowtth in the texte that if those thynges be taken with ofte drinkynge of wyne their hurtfulnes is amended this shulde nat be vnderstaÌ„de of subtile and percyng wyne nor of wyne that is gyuen in way of drinke coÌ„ductiue for suche wine shulde nat be gyuen vpon meate that engeÌ„drethe yll humours whan hit is eaten nor before nor after hit is digested Auic iii. i ca. de regiâ—ne aque â— viiii as Auicen saithe For suche wyne enduceth great hurte for hit causeth yl humours engeÌ„dred of that drynke to entre in to the extreme partis of the body whiche perauenture were nat able to entre without helpe leadyÌ„ge of the wyne But this is to be vnderstande of stroÌ„ge wyne nat greatly percynge ofte and in smal quaÌ„tite gyuen to th enteÌ„t to myxe the meate to gether For suche wyne doth alay the malice of the meate coÌ„forteth digestion and directeth the fleumatike colde humours wherfore hit helpeth the digestioÌ„ of chese and yeles that are of yll digestion Inter prandendum sit sepe parumque bibendum Si sumas ouum molle sit atque nouum Here the auctor toucheth .ij. thinges The firste is that one at dyner and soupper shulde eate well and drinke ofte and a littell at ones And nat to do as a brute beast doth that eateth his fyl of meate and drinketh after warde For the better the drinke is myngled with the meate the sooner the meate is mollified and the more capace of digestion And here is to be noted that there is .iij. maner of drynkynges The fyrste is that mynglethe the meate to gether the .ij. that delateth hit the .iij. that quencheth thyrst The fyrst that we spake of is to be vnderstande of drynke myngled with our meate thoughe we be nat thyrstye Thus we oughte to drynke euen as we haue eaten a lyttell For outcepte a better reason I say we may nat abyde tyll the meales ende nor tyll we be a thyrste And this maner drynkyng is specially good for them that fede on meate actuallye drye as apperethe by sicke folkes that eate drye breadde But drynkynge to quenche thyrste for suche as be in good tempre shulde be forborne tyll the meales ende for than comethe the true thyrste throughe the heate of the meate hotte and drye Hit is nat verye reasonable that thyrste and hunger shulde assayle vs bothe to gether for they are of coÌ„trary appetite and this drynke shulde be gyuen after as the thyrst is more or lesse Drinkynge delatiue is moste conuenient after the fyrst digestion regularlye and a lyttell before we take other meate And this maner of drynkynge is holsome whan the meates before taken were grosse in substance nor thus to drynke we maye nat tarye tyll we be thyrsty For this drinkynge prepareth the stomake to receiue other meate and causeth the meate digested to descende from the stomake to the lyuer nor this drinkynge shulde nat be in great quaÌ„tite to th ende hit may sone be digested For before hit be digested hit goth nat to the lyuer And this is of trouthe outcepte suche drynke delatiue were water in whiche one muste nat tary tyll digestion before hit come to the lyuer But regularly conuenient drynke delatiue or ê‘mixtiue oughte nat to be water but wyne orels ale bere syder ê‘tey or suche lyke than all whiche wyne is better Secondly wittethe well that the grosser dryer and colder that meate is the bygger the drynke parmyxtiue and delatiue shulde be And contrarye wyse the hotter subtiler and moyster that meate is the weake the dryÌ„ke ê‘mixtiue delatiue shuld be And the more subtile hotte and digestible the meate is the weaker the drynke or wyne ought to be Wherfore stroÌ„ger wyne shulde be dronke with befe than with chekyns we shulde drynke stroÌ„ger wyne with fyshe than with flesshe The .ij. doctrine is that if we will eate an egge hit must be rere rostedde and newe the cause therof is before shewed Pisaque laudare decreuimus ac reprobare Pellibus ablatis sunt bona pisa satis Sunt inflatiua cum pellibus atque nociua Of peaseÌ„ This texte reherseth a notable thyng of peasen That is that they some way are preised some way dispreysed They be lauded whan they be eaten the huskes taken away and discoÌ„mended whan they be eaten with the huskes for than they enstate And therfore it is nat artificial to eate them in the huskes for the nature of that within the huskes disagree The one labourethe to be losed and to go out the other withstaÌ„deth byndeth as Isaac saythe in dictis vniuersalibus Wherfore a hurlynge mouynge is caused in the bodye inducynge gnawynge and inflasion in the bealye And peasen do nat this all onely but also all pulce as beanes chiches chestons and suche lyke And speciallye suche as haue moche huske as beanes and blacke ryce Also the huske of them all norysheth worse than the pithe within And here is to be noted that there is a maner of whyte rounde peasen wherof the codde is very small thynne one may eate these peasen with the huske more surelye than other all thoughe hit were better to hulle them And albe it that the reason afore sayd is true touchyÌ„ge al pulce yet ye shall vnderstaÌ„de that the hulles of grene pulce is lesse and lesse diuersite is betwene the huskes the pithe within and more easye to digeste And therfore some saye they be more holsome for folkes in helthe but hit is nat so For grene pulce is of ryght great superfluite and corruptible substance wherfore they be lesse holsomer for holle folkes And note this for a treuthe that drye pulce the vtter huske taken away are more holsome than grene but grene are better than drie vnhulled Farther ye shall vnderstance that the substance of all pulce is inflatiue and harde of digestion and their yll nourishemeÌ„t is vnholsome in the regiment of helthe but the broth of them is holsome For the brothe of them maketh the bealy laxatiue and maketh one pisse and vnstoppeth the veynes Wherfore hit is holsome at suche tymes as folkes vse grosse and opilatiue meatis as on fastynge dayes For in this brothe or pottage conueniently made are nat the hurtes that be in the substaÌ„ce therin is no inflasion nor difficulte of nourishement and digestion nor
rubbe theyr eies agaynst fenell to clere theyr syght Farther note that fenell digesteth slowly and norisheth yll and lyttell and therfore hit is vsed as a medicine and nat as meate Wherfore hit oughte nat to be vsed in the regiment of helthe but to expelle the vnholsomenes of other meates As we vse some time to eate persly with lettis to resiste the coldnes and humidite of the lettis so lyke wyse fenell may be sodde with gourdes and rapis to withstande the vnholsomenes of them Emendat visum stomachum confortat anisum Copia dulcoris anisi sit melioris Here thauctour openethe .ij. vtilites of dyll Fyrste dyll comforteth the syghte and secondlye the stomake by reason that hit mundifieth the stomake and heteth hit and eke for the same reason hit comforteth the syghte Most hurfull for the syghte for nothynge hurtethe the sight more than vnclenes of the stomake For from the vncleane stomake ascende vncleane vapours that hurte the eies in troublyÌ„ge the sighty spiritis These are the .ij. ê“pretes of doulce dylle And besyde these Auicen .ii. can ca. de aniso Auicen rehersethe many other profites of dylle sayenge that hit aswagethe dolours breaketh wynde quencheth thyrst caused of salte moystnes hit openethe opilations of the lyuer and splene engendred of humidites and lyke wise of the raynes bladder and matrice hit prouoketh vrine and menstruous flixe hit clenseth the matrice from white humidites stereth to carnall luste Si cruor emanat spodium sumptum cito sanat Here thauctour puttethe one coÌ„modite of spodiuÌ„ and that is that spodium taken healeth the blodye flixe by reason that of hit owne vertue hit coÌ„fortethe the lyuer and so the lyuer fortified whiche is the originall fountayne of bludde the blud is there better reteyned Auicen .ii. can ca. de spodio And Auicen saythe that spodium is the rootes of redes burned And hit is sayde that these rotes moued by the wynde and rubbyÌ„ge them selfe to gether burne one a nother Yet Symon the Ianway sayth that spodium is a thyng whose begynnynge is vnknowen vnto vs hit semeth to be a thynge brente and diuisions of redes burned And hit dothe nat onelye helpe the bluddye flyxe but also the laske and spuynge as Rasis saythe Hit helpeth also a sharpe ague and is comfortable agaynst the shakynge therof and for ouer moche auoydynge of coler hit helpeth the stomake as Auicen sayth And as spodium dothe helpe and coÌ„forte the lyuer so there be other medicines that haue lyke aspecte and lyke proprete to comforte other speciall membres as mace the harte muske the brayne lykeres the lyghtes caper the splene and galyngale the stomake as appereth by these verses Gaudet eparspodio mace cor cerebrum quoque musco Pulmoliquiricia splen epar stomachusque galanda Vas condimenti preponi debet edenti Sal virtus refugat non spaciumque saporat Nam sapit esca male que datur absque sale Vrunt persalsa visum spermaque minorant Et generant scabiem prurâ—tum siue vigorem This texte openeth .iij. thynges Fyrste he puttethe a generall doctrine obserued euerye where that before all other thynges salte muste be sette vpon the table as the vulgare verses teache vs Sal primo poni debet primoque reponi Omniâ— mensa male ê‘onitur absque sale Secondlye he touchethe .ij. holsome thynges of salte Fyrst that salte resisteth venome for .ij. causes Fyrst for that salte is a drier and so with hit drines drieth vp the humidites that wolde corrupt An other cause is that salte drieth and supresseth the humidites drawynge them out of the body and so shutteth the poores and consequently stoppeth the entrance of venome whiche is wonte to entre by the poores The .ij. holsome thynge is salte maketh mans meate sauorie For coÌ„monlye we se no meatis sauorie without salte as saythe the thyrde verse Thyrdly the auctour openeth .iiij. incoÌ„ueniences of salte or meates to moche salted Fyrste very salte meates marre the syght for .ij. causes The fyrst is that salte thynges drie ouer moche whiche is contrarie to the eies the instrumentis of syghte for the eies are of the nature of water 〈◊〉 in de sensu seÌ„â— as the philosopher saith The .ij. cause is for that meates verye salte engendre ytche nyppynge in maner as is afore sayde Of mordicatiue meatis beynge in the stomake fumes mordicatiue are lyfted vp whiche by theyr nyppynge hurte the eies and make them verye redde And therfore we se that they that make salte haue coÌ„moÌ„ly redde eies The .ij. hurte is that very salte meates diminishe the sede of generation by reason that verye salte meatis drie ryghte moche all the humidites of the bodye wherbye also the sede of generation is dried and so lessed The .iij. hurte is it engendreth the scabbe by reason that salte engeÌ„dreth a sharpe bytynge humour aduâ—t whiche causeth the scabbe The .iiij. hurte is hit augmenteth ytche by reason hit engendrethe a mordicatiue ytchynge humour And these .iiij. hurtis Rasis remembreth speakyÌ„ge of salte thus Farther hit burneth theyr blud that take great quantite therof hit febleth theyr syght minisheth the sede of generation and engeÌ„dreth ytche scabbe â–ª and besydes these hurtis very salte meate engendreth rynge wormes drie scurfes morphewe lepre in them that be disposed there vnto sleathe the passage that the vrine ronnethe whan they are longe continued yet whan hit is a lyttell poudred hit taketh awaye lothynge and maketh one to haue a good appetite Hi feruore vigent tres salsus amarus acutus Alget acetosus sic stipans ponticus atque Vnctus et insipidus dulcis dat temperamentum Here are put the qualites of all sauerines Fyrst he saythe that these .iij. sauerinessis or relishes salte bytter and sharpe heate the body that receiueth them Secondly he saythe that these .iij. sauerinessis terte stipticall and ponticke coole Thyrdly he sayth that these .iij. relishes vnctuous vnsauery and swete are temperate they make the bodye neither hotter nor colder Farther after AuiceÌ„ there be viiâ— talages or sauerinesses that folowe vnsauerynes and they be swete bytter Auicen .ii. can tract i. cap. iii. sharpe terte pontike stiptike vnctuous and to nombre vnsauerynes for sauerynes as the texte doth there be .ix. and than sauerynes is taken for euery thynge iuged by the tast And amoÌ„ge these talages there be .iij. hotte as sayth the texte salt bytter and sharpe and as Auicen sayth the sharpe is the hotter and nexte is salte and than bytter for as moche as sharpe is stronger to resolue incidentis and scoure than bytter And than salte is like bytter broken to gether with colde humidite And of these talages iiâ— be colde eger stiptike pontike But pontike is colder thaÌ„ the other and nexte is stiptike and than eger And therfore all frutes that come to any swetenes haue fyrste a talage pontike of a vehement coldnes and after that by digestiue heate of the sonne the
frutes be digested there apperethe in them stiptisite and after they decline to sowernes as grapes than to swetenes And thoughe terte be nat so hotte as stiptike yet throughe hit subtilite and persynge is in many of more coldnes And after Auicen poÌ„tike and stiptike are in talage verye lyke but yet the stiptike causethe the vpper parte of the tonge to be sharpe and roughe and pontike causeth the tonge to be roughe within And .iij. of these talages are temperate neyther excedynge hotte nor colde as swete vnctuous vnsauery for though swete be hotte yet therin apperethe no myghtye heate as Rasis sayth And euery talage hath hit owne operations as Auicen and Rasis say The operations of swete saith Auicen be digestion sokynge and encreasynge of norishement nature louynglye desireth hit and the vertue attractiue draweth hit And after Rasis swete engendrethe moche ruddye colour and opilations of the lyuer and splene specially if the sayde membres be apte there vnto And therof foloweth the flixe Hit mollifieth the stomake and comforteth the breast and lightis hit fatteth the body and augmenteth the sede of generation The operations of bytter after Auicen be sharpynge and washynge awaye And after Rasis bitter heateth drieth strongly and lyghtly reduceth the bludde to adust malice and augmeÌ„teth ruddye colour in the blud The operations of pontike talage after Auicen is contraction if the ponticite be feble orels expression if hit be stronge And after Rasis pontike cooleth the bodye driethe the fleshe and diminisheth the bludde if one vse hit ofte Also hit comforteth the stomake byndethe the wombe and engendrethe melancolye bludde The operation of stiptike talage after Auicen are contrarie thyckyng hardnynge and holdynge And after Rasis the operatioÌ„s therof are lyke pontike though they be weaker for he semeth to comprehende stiptike talage vnder pontike for of stiptike he saythe nothynge expressely The operations of vnctuous talage after Auicen are sokynge slipperines and smalle digestion And after Rasis hit mollifiethe the stomake maketh one laskatyue and fyllethe one or he hath taken any necessarye quantite of meate and it heateth specially them that be vexed with a feuer and that haue a hotte liuer and stomake Hit moysteth soketh the body but hit augmenteth fleme and slepe The operatioÌ„s of sharpnes be resolution incision and putrifaction after Auicen And after Rasis encreaceth heate lyghtlye enflameth the body and burneth the bloud turnethe hit in to redde coler and after in to blacke The operations of salte talage after Auicen is to scoure washe drie and let puttifaction The operatioÌ„s of sharpe talage after Auicen is to cole and diuide and after Rasis hit refrayneth coler and bludde and restrayneth the bealye if the stomake guttis be cleane but if there in be moche fleumatike matter hit maketh the bealye laske cooleth the bodye and eke weaketh the vertue of digestion proprely in the lyuer It hurteth the senowes and senowye membres it drieth the body but hit stereth vp the appetite But of vnsauerynes operations Rasis sayth that some vnsauery thynge norisheth well that is suche as is temperate There is other some that heateth temperately and an other that cooleth temperatly and if moystnes be ioyned there with hit moystethe and with a drye thynge hit drieth Bis duo vipa facit mundat dentes dat acutum Visum quod minus est implet minuit quod abundat Here are declared .iiij. coÌ„modites of wyne soppis The fyrst is they purge the tethe by reason they stycke longer in the tethe thaÌ„ wyne alone or bread alone therfore the fylthynes of the tethe is the better consumed and the tethe the better purged The .ij. coÌ„modite is that hit sharpeth the syghte for it letteth the yll fumes to ascende to the brayne whiche by theyr mynglynge to gether darke the syghte And this is by reason hit digesteth all yll matters beynge in the stomake Thyrdly hit digestethe perfectly meates nat well digested for it closeth the mouthe of the stomake and conforteth digestion Fourthly hit reducethe suê‘fluous digestion to meane All this is of trouthe so that the breadde sopped in wyne be fyrste tosted or dried on imbers Omnibus assuetam iubeo seruare diâ—tam Approbo sic esse ni sit mutare necesse Est hipocras testis quoniam sequitur mala pestis Fortior est metha medicine certa dieta Quam si non curas fatue regis et male curas Here are certayne doctrines The fyrste is that hit is good for all folkes to kepe customable diete To kepe diete â–ª And by diete is vnderstande the ministrynge of meate drynke The reason is this Breakynge from customable vse hurteth greuously for customance is an other nature Therfore as hit behoueth vs to kepe nature so lyke wyse hit dothe custome and specially if the customable vse be laudable And as hit behoueth to kepe the wonte administration of meate and drynke euen so hit behouethe vs to obserue custome in other thynges nat naturall for the selfe reasoÌ„ Wherfore if a maÌ„ wonte to labour moche wyll for go this custome lyue ydelly or labour moche lesse or go in haÌ„de with other labour or take an other tyme or a no-way vndouted it shall ryght moche infeble hym So in like maner it is in mans diete in his slepe in his watche and suche lyke accidentis For truly good custome in all thyng must nedes be obserued if hit be laudable or indifferent in goodnes or hurtfulnes in respecte of hit wherto the change is made And wytteth well that they that be accustomed to labour and exercise them selfe in any kynde of labour all be hit they be feble or olde hit greueth them lesse and labour more strongly thaÌ„ if they were yoÌ„ge felowes vnaccustomed as Hippocrates sayth .ii. aphorismÌ„ by reason that these feble or olde persones haue more inclination and custome to these labours For nowe the custome before taken is lyghter as is sayde in the aforsayde aphorisme And this is the cause why we se olde feble craftes men to do that stronger and yonger than they can nat do and hit greueth them lesse as a feble olde mylner to lyfte a greatte weyghtye sacke A smythe to awey with greatter hammer labour than a yonger maÌ„ nat therto accustomed The .ij. doctrine is that greatte harme folowethe change of diete as Hippocrates saythe outcepte hit be nedefull to change hit Fyrste hit is nedeful to change it whaÌ„ greuous diseases shulde growe therby as custome to fede on yll meates whiche at lengthe of necessite wyll brede in vs yl diseases Suche a custome and lyke muste nedes be amended and changed by lyttell and lyttell but nat sodaynly For al sodayne chaÌ„ges hurte vehemeÌ„tly specially from a thynge customable to vnaccustomable Secondly it is nedeful to change to th entent it lesse greue vs if we happen to change our diete For he that vseth hym selfe to all maner diete shall hurte hym the lesse And this eke muste be
heateth the stomake and liuer and is holsome agaynst the grosnes of the splene proprely whaÌ„ therof and hony a plaister is made it causeth one to caste vp coler hit augmenteth carnall luste and by dissoluynge auoydeth out wormes and prouoketh menstruosite as sayth Auicen Cecatis pullis ac lumina mater hyrundo Plinius vt scribit quamuis sunt eruta reddit of celendine Here is putte one notable thynge of Celendine Whan yonge swalowes be blynde the daÌ„me bringeth celendine and rubbeth theyr eies maketh them to see wherby the auctour shewethe hit is holsome for the sighte And this appereth playnly sith hit is coÌ„monly put in medicines agaynste feblenes of syghte Celendine hath ieuse is well knowen And why swalowes knowe it better thaÌ„ other byrdes may be by cause theyr yonge be oftner blynde swalowes donge doth make blynde and so the daÌ„me doÌ„geth some tyme in the yonges eies and maketh them blynde And after Platearie celendine is hotte and drie in the .iij. degree And of it qualites and substance hit hath vertue to dissolue consume and drawe And the rootis therof stamped sodde in wine are good to purge the heed and womans priuite from broken moist humours if the pacieÌ„t receyueth the smoke therof at the mouth after gargyse wyne in the throte Auribus infusus vermes succus necat vsus Cortex vertucas in aceto cocta resoluit Pomorum succus flos partus destruâ—t eius Here thauctour reherseth .iij. thyÌ„ges of wylowe To kylle vvormes in ones eares Auicen .ii. can ca. de salice Fyrst the ieuse of wylowe poured in to ones eare kylleth wormes by reason of the stiptisite dryenge therof And after Auicen nothynge is better to heale matterynge at the eares than the ieuse of wylowe leaues Secondly the rynde of wylowes sodde in vineger dothe awaye wartes And Auicen saythe wylowe ashes with vineger To voyde wartes draweth vp wartis by the rotis by reason of the ashes vehement drienge Yet to distroy wartis nothyÌ„g is better thaÌ„ to rubbe them with purslane This purslane doth of hit ê“prete and nat qualite after Auicen Thyrdlye Auicen .ii. can ca. de portulaca wylowe flowers and ieuse of it frute letteth the byrthe of a childe for through hit stiptisite and drought hit causeth the childe to be borne with great payne Confortare crocus dicatur letificando of saffroÌ„ Membraque defecta confortat epar reparando Here are put certayne holsome thyÌ„ges of saffroÌ„ Fyrste saffron coÌ„forteth mans body in gladdyng it And wytteth well that saffron hath suche proprete that if one take more therof than he ought hit wyll kylle hym in reioysynge or laughynge Auicen saythe 〈◊〉 ii caÌ„ 〈◊〉 de â—reco that to take a draÌ„me and a halfe wyll kylle one in reioysynge Secondlye saffron comfortethe defectiue membres and principallye the harte Hit comforteth eke the stomake by hit stiptisite and heate and for the same cause restoreth the liuer and specially through hit stiptisite whiche wyll nat suffre the liuer to be disolued Yet to vse hit ouer moche induseth parbrakynge and marreth the appetite Of this Auicen warnethe vs sayenge Hit causeth parbrakynge marreth the appetite bicause it is contrary to the sharpenes in the stomake whiche is cause of appetite Besydes these ê“pretes faffron maketh one slepe and dullethe the wyttes and whan hit is dronke with wyne hit maketh one dronke it clenseth the eies and lettethe humours to flowe to them hit maketh one to breth well it stereth to carnal lust and maketh one to pysse Flegma vires modicas tribuit latosque breuesque Flegma facit pingues sanguis reddit mediocres Sensus hebes tardus motus pigritia somnus Hic somnus lentus piger in hac sputamine mulâ—us Et qui sensus habes pingues facit color albus This texte sheweth certayne propretes of the coÌ„plexioÌ„ of fleme Fyrst flematike folkes be weake by reason that theyr naturall heate whiche is begynner of all strength and operation is but feble Secondly flematike folkes be shorte and thycke for theyr naturall heate is nat stronge inoughe to lengthe the bodye and therfore hit is thycke and shorte Thirdly flematike folkes be fatte bicause of theyr great humidite Therfore Auicen sayth that superfluous grese signifieth colde and moistnes For the bludde and the vnctious mattier of grese persynge through the veines in to the colde membres throughe coldnes of the membres do conieile to gether and so engendre in man moche grese as Galen sayth in his .ij. boke of operation He saythe after that sanguine men are myddell bare betwene the longe and the shorte Fourthly flematike folkes are more inclined to ydelnes and study than folkes of other coÌ„plexion by reason of theyr coldnes that makethe them slepe Fyftlye they slepe loÌ„ger by reason of theyr great coldnes that prouoketh them to slepe Syxtelye they be dull of wytte and vnderstandynge for as temperate heate is cause of good witte and quicke vnder staÌ„dyng so cold is cause of bluÌ„t witte dul vnderstaÌ„dyng SeueÌ„thly they be slouthful that is by colde for as heate maketh a maÌ„ lyght quicke in mouyng so cold maketh a man heuy slouthful The .viij. is they be lumpyshe and slepe longe Reddit fecundas permansum sepe puellas Isto stillantem poteris retinere cruorem This texte openeth iâ— coÌ„modites of lekes Fyrst ofte eatynge of lekes make yonge womeÌ„ frutfull Of lekes by reason as Auicen saythe Auicen .ii. can ca. de porro lekes delate the matrice and taketh awaye the hardnes therof whiche letteth the conception Secondly lekes stynce bledynge at the nose as Auicen saythe Many other effectis of lekes are rehersed at Allea nux ruta Quod piper est nigrum non est dissoluere pigrum Flegmata purgabit digestiuamque iuuabit Lencopiper stomacho prodest tussisque dolori Vtile preueniet motum febrisque rigorem Pepper This text declareth many coÌ„modites of pepper and fyrst .iij. of blacke pepper Fyrste blacke pepper through hit heate drines leuseth quickely for it is hotte and drie in the .iij. degree SecoÌ„dly hit purgeth fleme for it draweth fleme from the inner parte of the body and consumeth hit Lyke wyse hit auoydethe fleme out that cleuethe in the breast and stomake heatynge subtilynge dissoluynge hit Thyrdly hit helpethe digestion And this appereth by AuiceÌ„ Auic ii caÌ„ cap. de piâ— sayenge that pepper is digestiue causynge appetite And this speciallye is to be vnderstande by longe pepper whiche is more holsome to digest rawe humours thaÌ„ either whyte or blacke Gal. iii. de reg sanitatis ca. vii as witnesseth Galen SecoÌ„dly he declareth .v. holsome thinges of white pepper Fyrste whyte pepper comfortethe the stomake And this appereth by Galens wordes sayenge that hit coÌ„forteth the stomake more than the other .ij. To this agreeth Auicen Auic loco prealâ—eg sayenge whyte pepper is more holsome for the stomake and more vehemently dothe
comforte The .ij. is pepper is holsome for the coughe specially caused of colde fleumatike mattier for hit heatethe dissoluethe and cutteth hit To this Auicen assenteth sayenge Whan pepper is ministred in lectuaries it is holsome for the coughe and aches of the breaste Thyrdely white pepper is holsome for ache and that is to witte of the breaste and veÌ„tous payne And for that all pepper is good for all pepper is a dimynysher and a voyder of wynde And Auicen saythe that white pepper and longe is holsome for prickynge ache of the bealye Agaynste belyache if hit be dronke with honye freshe baye leaues Fourthly pepper withstandeth the causes of a colde feuer for it digesteth and heateth the mattier Fyftly white pepper is holsome for a shakynge feuer by reason that pepper with it heate comforteth the senowes and consumeth the mattier spredde on them And Auicen sayth in rubbynge it is made an oyntmeÌ„t with vnguentum holsome agaynst shakynge These .v. ê“pretes are ascriued to the other kyÌ„des of pepper as AuiceÌ„ saith And besyde these effectis pepper heteth the senowes and braunes of mans body it mundifieth the lightis and a lyttell therof ê“uoketh the vrine but moche leuseth the bealy as saythe Auicen There be .iij. sortis of pepper white pepper called lencopiper longe pepper called macropiper blacke pepper called melancopiper Hit is called whyte pepper that is very grene and moyst and whan it is a lyttell dried and nat perfectly rype hit is called longe pepper But whan hit is perfectly rype hit is called blacke pepper Et mox post escam dormire nimisque moueri Ista grauare solent auditus ebrietasque Hurtefull to the herynge Here are touched .iij. thynges that greue the heryng The fyrst is immediate slepe after meate and that is if one eate his fyll For the immediate slepe wyll nat suffre the meate to digeste and of meate vndigested are engeÌ„dred grosse vndigested fumes whiche with theyr grossenes stoppe the cundites of heryng eke they engrosse trouble the spiritis of herynge The .ij. is to moche mouynge after meate for that also letteth digestion and the due shuttynge of the stomakes mouthe by reason that than the stomakes mouthe closeth nat so easely as by a lyttell walkyng wherby the meate discendethe to the bottum of the stomake For whaÌ„ the stomake is nat shutte many fumes ascende to the heed that greue the herynge The thyrde is dronkennes wherof many fumes and vapours are engeÌ„dred whiche asceÌ„de to the heed organ of herynge troublyng the spirite therof and greuynge the herynge And droÌ„kennes doth nat only hurte the herynge but also the syghte and all the sensis for the same cause as is before sayde AuiceÌ„ iiii.â—ii cap. ii de conseruat sanit auris There be .iij. thynges as Auicen saythe that hurte the eare and other senses lothynge repletion and slepe after repletion And some text hath this verse Balnea sol vomitus affert repletio clamor Whiche thynges greue the herynge but specially great noyse For Auicen sayth if we wyl here well and naturallye we muste eschewe the sonne laborious baynynge vomite great noyse and repletion Metus longa fames vomitus percussio casus Ebrietas frigus tinnitum causat in aure Here are touched .vij. thynges whiche cause a hummynge a noyse in ones eare The fyrst is feare and after some motion The cause is for in feare the spiritis and humours crepe inwarde towarde the harte sodaynlye by whiche motion ventosite is lyghtly engendred whiche entrynge to the organ of the hearynge causeth tyngynge or ryngynge in the eare By corporall mouynge also humours and spiritis are moued of whiche motion ventosite is lyghtly engendred whiche commynge to the eares causethe ryngynge For ryngynge is caused through some mouynge of a vapour or ventosite about the organ of the heryng mouynge the naturall aire of those pipes coÌ„trary to theyr course The .ij. is great hunger AuiceÌ„ iiii.iii cap. ix Auicen sheweth the reason sayenge that this thyng chaÌ„cethe throughe humours spredde and restynge in mans body For whan nature fyndeth no meate she is conuerted vnto them and resoluethe moueth them The .iij. is vometynge For in vometynge whiche is a laborious motion humours are specially moued to the heed In token wherof we se the eies and face come redde and the syghte hurte And thus also by vometyng vapours and ventosites are soone moued to thorgan of the herynge The .iiij. is ofte beatynge about the heed specially the eare For therby chanceth vehement motion of the naturall aire beynge in the organ of the herynge For whan any membre is hurte nature is hurt The .iiij. is the wynde and specially the southe Hippoc. apho illo â—asâ—rini flatus c. Wherof Hippocrates saythe the southe wynde is mystye and duskethe the eies for that wynde fyllethe the heed with humidites whiche dulle the wyttis and darke the syghte The .v. is pepper whiche through the sharpenes therof engendrethe fumes that byte the eies The .vj. is garlyke whiche also hurteth the eies through it sharpenes and vaporosite as is sayd at Allea nux The .vij. is smoke whiche hurtethe the eies through hit mordication and drienge The .viij. is lekes For by eatynge of them grosse melancolye fumes are engendred wherby the syghte is shadowed as is before sayde at Allea nux ruta c. The .ix. is oynions the eatynge of whiche hurtethe the eies through theyr sharpenes The .x. is lens the moche eatynge wherof as Auicen sayth dusketh the syghte through the vehement dryenge therof The .xj. is to moche wepynge whiche weakethe the eies for hit causeth debilite retentiue of the eies The .xij. is beanes the vse wherof engendreth a grosse melancoly fume darkynge the visible spiritis as lekes do And therfore the eatynge of beanes inducethe dredefulle dreames The .xiij. is mustarde the vse wherof febleth the syght through hit tartnes The .xiiij. is to loke agaynst the sonne and that is through the vehement splendour and bryghtenes therof wherby the syghte is distroyed as apperethe by experieÌ„ce For the vehemeÌ„t sensiblenes of a thyÌ„g nat proporcioned to mans sense as the sonne beames corrupte mans sense The .xv. is to moche carnall copulation and specially after greatte fedynge or repletion or after great voidyÌ„g or emptines but this is all redye declared The .xvj. is fire the beholdynge wherof causethe vehement drines in the eies and so hurteth the syghte and eke the bryghtnes therof hurtethe the eies And therfore we se coÌ„monlye that smythes and suche as worke before the fyre be redde eied and feeble sighted The .xvij. is to great labour for that eke drieth vehemently The .xviij. is smytynge vpon the eies whiche hurteth the eies and syght for it maketh them bludde shotte troubleth the vissible spirite other whyle engendrethe impostumes The .xix. is to moche vse of teâ—t or sharpe thyÌ„ges as sauces and that is through the tertnes of fumes of them engendred The .xx. is
in anno Tempore vernali calidus fit aer humidusque Et nullum tempus melius sit fleubothomie Vsus tunc homini veneris coâ—ert moderatus Corporis et motus ventrisque 〈◊〉 â–ª sudor Balnea purgantur tunc corpora medicinis Estas more cale siccat nascatur 〈◊〉 Tunc quoque precipue coleram 〈◊〉 dominari Humida frigida fercula dentur sit Venus extra Balnea non prosunt sit rare fleubothomie Vtilis est requies sit cum moderamine potus Here thauctor noteth dyuers thynges Fyrste that moche fastynge in sommer drieth the body for in that that somer of hit nature is hotte and drye it â—esolueth the humours the whiche also be resolued by oft sweatyÌ„g in somer so fastyng thervpoÌ„ drieth the body moche more for whaÌ„ the humidite of meate is gone the hete of the body worketh on hit owne humidites drieng them vp Wherfore Hippocrates sayth HuÌ„ger is expedieÌ„t for those that are very moyst for huÌ„ger drieth the body The .ii. is that vometyng ones a moneth is holsom for therby hurtfull humours conteyned in all the circute of the stomake are voyded To this agreeth AuiceÌ„ Hip. â— ê‘t 〈◊〉 sayeng Hippocrates byddeth one vomete eche moneth twyse .ii. dayes one after an other that the ii day may auoyde it that the fyrst day coÌ„ude nat this conserueth helth scouryng the stomake from fleme coler The stomake hath nothyÌ„g to purge it as the guttis haue red coler Auicen putteth other profites of vometyng well done Fyrste hit is good for heed ache caused by moyst vaporoê° mattier ascendyng froÌ„ the stomake to the heed but if heed ache come of hit owne hurt of the brayne thaÌ„ vometyng doth 〈◊〉 hurt thaÌ„ ê“fite SecoÌ„dly it clereth the syght â—rkeâ— by vaporous mattier of the stamake orels nat The .iii. is hit doth away wamblyng cau◠〈◊〉 â—make in auoydyng the humour that 〈…〉 The .iiii. is hit comforteth the stomake in to the whiche coler is descended the whiche corrupteth the meate The .v. is hit doth away lothyng or aborryng of meate The .vi. is hit doth away the cause that maketh one haue a luste to sharpe ponticke and sower thynges the whiche cause of these disposicions remoued putteth awaye the effecte therof The .vii. is vometynge is holsome for the laske that cometh before the dropsy for hit auoydeth the mattier of the sayd laske and purgeth the stomake The .viii. is hit is holsome for the grefes in the raynes and bladder for the mattier flowynge to these partes hit diuerteth an other way The .ix. is if vometyng be done by constraynt of elborie hit auoydeth the mattier wherof lepre groweth hit amendeth the fyrst digestion that the other digestions may the better be done The .x. is hit maketh one to haue a good colour The .xi. is hit purgeth the stomake of a humour that causeth epilencie The .xii. is by stronge constraynt hit remoueth a stoppynge mattier the whiche causeth ictericie And like wise hit auoydeth a flematike mattier whiche comonly is cause of this stoppyng The .xiii. is hit auoydeth the mattier that causeth asma the whiche is a disese causyÌ„g one to draw his breath peynfully and eke hit comforteth the spiritall membres by whose hete the superfluâ— causynge asma are consumed The .xiiii. is hit 〈◊〉 â—lsome agaynste shakyng and palsey for hit auoyâ—h the mattier that is cause therof The .xv is â—s holsom for one that hath great blacke soreâ— his lower partes for hit turneth the humours away froÌ„ theÌ„ce Al though vometyng duely wel done be cause of these coÌ„modites yet whan it is vnduely done hit induceth many hurtes for it febleth the stomake and maketh it apte for mattiers to flowe into hit hurteth the breast the syght the tethe olde heed ache c. as Auicen sayth iiii.i cap. xiiii The .iii. thynge that is noted in the texte is that there be foure seasons of the yere verÌ„ somer autumpne wynter VerÌ„ in respect of other seasons is hotte and moyste though hit be temperate in it selfe as Galen sayth in his boke of complexions wherof hit foloweth that this season is more apte to let blud in than the other for hit dothe more encreace humours And therfore in this season moderate vse of carnal copulacion teÌ„perate mocioÌ„ laske flixe and swette is conuenient and like wise teÌ„perate bathyng to diminishe replecioÌ„ This season is eke good to take purgacioÌ„s in The .iiii. is somer heteth and drieth and therfore hit encreaseth redde coler hotte and drye And for this cause in somer we must fede on colde moyst meates to diminishe the feruentnes of hete and drought and than we must absteyn â— from carnal copulacion whiche also drieth and froÌ„ oft bathyng and be let blud seldome for like cause We must vse quietnes and lyttell mocion for 〈◊〉 â—s doth moyste and moche mocion dryeth 〈◊〉 â—is season in speciall we must vse moderate ◠〈◊〉 drynke for suê‘fluous drynkyng of coldâ—â—nke by reason that the pores be open doth maâ—â—e body sodaynly a colde or causethe the palsey or laxite of the membres orels sodayne dethe From the whiche he defende vs that lyueth and reigneth eternally Amen Finis Thus endeth the regimeÌ„t of helthe Imprinted at London in Fletestrete in the house of Thomas Berthelet nere to the cuÌ„dite at the signe of Lucrece Anno domini 1528. mense Augusto· Cum priuilegio a rege indulto