Sugar two ounces Muske a grayne use it as before CHAP. 233. Sugredwine for such as be in a consumption TO three pintes of good wine take two pounds of Sugar let it boyle untill it come to the thicknesse of Live Hony the use whereof is with liquid meates or drinkes It may stand in stead of meat and drinke and will refresh nature sufficiently Or else take one pound of the best Sugar to three pintes of wine let them be so sod with a soft fire in manner of a syrupe keepe it and use it with two parts of water or otherwise as need requireth It is good for old persons cold and feeble and in whom naturall moysture and heate are diminished CHAP. 234. Hippocraâ— made with water TAke of chosen Cinamom two ounces of Ginger scraped halfe an ounce long Pepper Greynes Galingale of each a dramme Nutmegs Cloves Mace of each halfe a dramme Spring water three quarts let it boyle to the halfe or to one quart then straine it hard through a cloth and put to it halfe a pound of Sugar boyle it a little againe and skimme it then put it into some close pot and use it To make Hippocras of Aquavitae excellent for one that is very weake Take a quart of Aqua vitae and put it in a glasse then take two ounces of Cinamom one ounce of Ginger two pennyworth of Cloves as much of Greynes a peny worth of Nutmegges beat them all grosse and put them to the Aqua vitae and shake it together every day often for nine daies together then drinke it with wine or ale halfe a spoonefull or a quarter with halfe a pinte of Ale CHAP. 235. Hippocrat to preserve in time of pestilence TAke of the best wine a pottle halfe an ounce of Angelica Nutmegs two drams Galingale â—â—ng Pepper Coriander Ginger Bole Armoniacke of each a dram Cinamom three quarters of an ounce Sugar halfe a pound use them as before is said and drinke thereof alwayes fasting a good draught CHAP. 236. Hipocrat laxative for any fever TAke of Sena an ounce of Rubarb and Agaricke of each two drams Cinamom halfe an ounce Cloves Mace Greynes of each a quarter of an ounce Ginger Aâ—ise Coriander Nigella Romana of each a dram Sugar halfe a pound white wine or claret a pottle make it as before is said CHAP. 237. To make wormewood wine upon the sodaine to comfort a weake stomacke TAke Aqua vitae and Malmsey like much and steep in it some leaves of wormewood dryed Of this you may take a little spoonefull and so mixe it with a draught of wine and so give it to drinke CHAP. 238. To make Bragget TAke three or foure galons of good Ale or more as you please two dayes or three after it is clensed and put it into a pot by it selfe then draw forth a pottle thereof and put to it a quart of good English Hony and set them over the fire in a vessell and let them boyle faire and softly and alwayes as any froth ariseth skumme it away and so clarifie it and when it is well clarified take it off the fire and let it coole and put thereto of Pepper a penny worth Cloves Mace Ginger Nutmegs Cinamom of each two penny-worth beaten to powder stir them well together and set them over the fire to boyle againe a while then being milke warme put it to the rest and stirre all together and let it stand two or three daies and put barme upon it and drink it at your pleasure CHAP. 240. To make Buttered Beere which is good for a cough or shortnesse of winde TAke a quart or more of double Beere and put to it a good peece of fresh Butter Sugar Candie an ounce of Liquerise in powder of Ginger grated of each a dramme and if you would have it strong put in as much long Pepper and Greynes let it boyle in the quart after the manner as you burne wine and who so will drinke it let him drinke it as hot as hee may suffer Some put in the yolke of an egge or two toward the latter end and so they make it more strengthfull CHAP. 241. Of sleepe THe fourth thing to be regarded in preserving of health is Somnus Sleepe which after Aristotle is defined to be Impotentia sensuum Because in sleep the senses be unable to execute their office as the eye to see the eare to heare the nose to smell the mouth to tast and all sinowy parts to feele So that the senses for a time may seeme to be tyed or bound and therefore Sleepe is called of some ligamentum sensuum And for this imbecillity for that Sleepe after a sort maketh a man senselesse and as it were livelesse it is called in Latine Mortis imago as Ovid writeth Stulte quid est somnus gelidae nisi mortis imago Longa quiescendi tempora fata dabunt And in Seneca in Hercule Furente Sleepe is said to be the Son of Astrea that is to say of Iustice and the brother of death as Volucer matris genus Astreae Frater durae languidae mortis And the holy Scripture in sundry places doth call death by the name of sleepe which is meant in respect of the resurrection for as after sleep we hope to wake so after death wee hope to rise againe But that definition which Paulus Aegineta maketh of sleepe in my iudgement is most perfect where hee saith Somnus est animalium facultatum quies ab utili humore cerebrum malefaciente proveniens for here is shewed by what meanes sleepe is caused That is by vapours and fumes rising from the stomacke to the head where through coldnesse of the braine they being congealed do stop the conduits and wayes of the senses and so procure sleepe which thing may plainly be perceived hereby for that immediately after meate wee are most prone to sleepe because then the vapours ascend most abundantly to the braine and such things as bee most vapourous do most dispose us to sleepe as Wine Milke and such like The benefit of sleepe or the necessity rather needeth no proofe for that without it no living creature may long endure according to that saying of the Poet Ovid. Quod caret alterna requie durabile non est For sleepe helpeth digestion and maketh it perfect it recovereth strength it refresheth the body it reviveth the mind it pacifieth anger it driveth away sorrow finally if it be moderate it bringeth the whole man to good state and temperature Wherefore Ovid in another place calleth sleepe a god as Somne quies rerum placidissime somne deorum Paxanimi quem cura fugit tu pectora duris Fessa ministeriis mulces reparasque labori But that I may fully declare the order of sleep how it is to bee used in preserving of health foure things are to be observed therein First the time secondly the place thirdly the lying of the body and fourthly the quantity of sleepe
Dixerunt Malvam veteres quod 〈…〉 The rootes of wilde Mallowes or Garden Mallows being made cleane from the earth and washed and at the one end first a little scorched with a knife and then rubbed hard upon the teeth taketh away the sliminesse of them and maketh them very white But of all things that I have prooved to make the teeth white and to preserve the gums from putrefaction Mastick is best which must be beaten to powder and laid upoÌ„ a linnen cloth suppose a corner of the towell that you drie your face withall rubbed hard for a space upon the teeth the mouth after washed with clean water this practice used once in 〈…〉 keepeth the teeth faire and marvellously preserveth the gummes from corruption CHAP. 31. Of Perselie PErsely is hot in the second degree and drie in the third 〈…〉 of piercing and cleansing nature and thereby dissolveth winds provoketh urine and breaketh the stone The chiefe vertue of perselie is in the roote the next in the seed the leaves are of least force yet of most use in the Kitchin and many use to eate them not onely with flesh or fish but also with Butter in a morning and that for good cause for by the judgment of late writers Perselie is very convenient for the stomacke and stirreth up appetite and maketh the breath sweet yet I reade in Fernelius that Perselie should bee ill for the Falling-sicknesse for young children and for women that give suck for so he saith Sed epileptiâ—â—â— ut quorum paroxisâ—â—s irritet faetâ—â— mulieri 〈…〉 CHAP. 32. Of Fenell FEnnell is hot in the third degree and drie as it were in the first Whether it bee greene or red of colâ—r I think there is no difference in operation though the common people judge otherwise as they doe also of Sage for the red fennell or red sage as they thinke is of greater vertue Schola Salerni setteth forth foure properties of fennell in two verses â—is duo dat Marathrum febres fugat atque venenum Et purgat stomachum lumen quoque reddit acutum The seeds of Fennell are of greatest vertue and most in use being eaten they break winde provoke Vrine and open the stopping of the Liver and spleen And in women they bring downe their termes and increase milke in their breasts and therefore good to be used of Nurses Students may use them being made up in Cumfits wherein I my selfe have found great commodities as being often grieved with windinesse of the stomacke CHAP. 33. Of Anise ANise is hot and drie in the third degree The hearb 〈◊〉 little used but the seeds altogether They may bee either eaten or drunke whole or made in powder Schola Salerni compriseth two speciall vertues thereof in one verse Emendat visum stomachum conâ—ortat Aâ—isum Beside that it maketh sweet breath procureth Vrine cleanseth the reines causeth abundance of milke in women encreaseth sperme it is used to bee made in Cumfits and so is it best for students and if any be grieved with the Collick or stone it shall be good to put Anise seeds or Fennel seeds in their bread whole or being made in powder it may be easily wrought up with the Dough. CHAP. 34. Of Cummine CVmmin is hot and drie in the third degree the seed is chieflie used and not the hearbe nor root It is little used in meates but often in medicines to provoke Vrine and breake winde For one that hath a stinking breath if it proceed of corrupt fumes rising from the stomacke it may bee used thus Take two handfuls of Cummin and boyle it in a Pottle of good white wine till halfe bee wasted then streine it and drinke it first in the morning and last at night fifteene dayes together halfe a Pinte at a time hot or colde The same wine also is good for the Collick for the Cough and Cummin seeds sodden in water if the face be washed with the same doe cause the face to be clearer and fairer so that it be used now and then for the often much using of it doth make the face pale good therfore for such as be high coloure In Matthiolus I reade a practise to bee wrought with Cummine seeds and as I thinke hath beene used in time past of Monkes and Friers Cumino saith he frequenter utuntur in â—ibis eo saepe sufficiuntur qui facies suas exterminant ut sanctitatem corporis macerationem admentiantur CHAP. 35. Of Carawaie CAraway the seed which is most used in medicines is hot and drie almost in the third degree The vertues whereof are well set forth by Dioscorides Vrinam concitat stomacho utile os commendat concoctionem adjuvat Wherefore they are much to be used of students who commonly doe need the foresaid helps The Herbe and root be also in use for so saith Matthiolus Herba pro olere comeditur Estur radix cocta perinde ac Pastinaca Moreover he saith that in Germany they use to put Careway seeds whole in their bread and to spice their meats therewith as they doe in Italy with Anise and Fennell Wherefore I advise all students that be troubled with wind in the stomacke or belly to cause Fennell seeds Anise or Careway to bee wrought up in their bread And if they list they may boyle any sort of them in white Wine as I have said of Cummin and use the decoction in like manner and in mine opinion these are the better For the same purpose Careway seeds are used to be made in Comfits and to be eaten with Apples and surely very good for that purpose for all such things as breed Wind would bee eaten with other things that breake wind Quod semel admonâ—isse sat erit And if they bee eaten alone they be very wholsome CHAP. 36. Of Coleworts COleworts are hot and dry in the first degree they are used to bee eaten especially the Cabage Cole Which being boyled are very good with Beefe together with Vinegar and Pepper The vertues of Cole are well described by Schola Salerni Ius caulis solvit cujus substantia stringit Vtraque quando datur venter laxare paratur Arnoldus affirmeth that Coleworts engender melancholy humours and ill dreames and that they hurt the stomacke nourish little dull the sight all which qualities be very noysome to Students Wherefore I counsell them not much to use Coleworts Diosc writeth that if they be eaten last after meat they preserve the stomack from surfetting and the head from drunkennesse Yea some write that if one would drinke much Wine for a wager and not bee drunke but to have also a good stomacke to meat that he should eat before the banquet raw Cabbage leaves with Vinegar so much as hee list and after the banquet to eat againe foure or five raw leaves which practise is much used in Germanie as Matth. upon
with diseases of the head It may be used in way of meat as in the spring time with bread and butter especially in May as I my selfe have knowne a man of 80. yeares and upward who for his Breakfast in Summer used to eate sixe or seven Sage Leaves minced small with a little salt and in winter as many blades of unset Leekes drinking alwayes a draught of good Ale after it by which meanes he preserved himselfe long in healthfull state Sage is used commonly in sawces as to stuffe Veale Porke roasting Pigges and that for good cause for it drieth up superfluous moysture and stirreth up appetite Also of Sage is made a kinde of wine which they call Sage wine in this manner Put a little bagge full of Sage bruised in a Quart of new Wine and let it stand so a night then wring it out and use it This wine is good to consume fleame and to comfort the braine and sinewes Much after the same manner is made Sage Ale yet some use onely Sage Leaves whole as they grow being first cleane washed they put them in the bottome of a Vessell and tunne up new Ale upon them so letting it stand for three or foure dayes untill they draw it for every gallon of Ale two handfuls of Sage will suffice in operation it is like to Sage wine I my selfe have proved it very good for a rewme Moreover Sage is used otherwise to be put in drinke overnight close covered or two or three houres before wee drinke it for so it is good against infection especially if Rew bee added thereto as witnesseth Schola Salerni Salvia cum Ruta faciunt tibi pocula tuta CHAP. 12. Of Rosemary NExt in vertue to Sage is Rosemary and of much like qualitie For it is both hot and drie Fernelius saith Vna cum cerebro nervis cor sensus omnes memoriam confirmat tremori atque paralysi salutaris and therefore excellent good for students any way used Beside that as saith Matthiolus Visum acuit si toto tempore quo floret quispiam jeiunus flores una cum circumstâ—ntibus foliis cum pane fale quotidie voraverit Praestat etiam ad frigidos ventricâ—li affectus ad coliacaâ— passiones vomitum â—ibi si cum pane devoretur aut bibatur in pulverem contritum ex meraco The use of Rosemary in Kitchin is well knowne to all men I would the hearbe were as plentifull among us in England as it is in that part of France which is named PROVANCE where it groweth of it selfe without setting and is used for a common fuell Such as have not the Herbe may yet have the flowers preserved of the Apothecaries called Conserva Anthos like in operation to the Herb which I wish to be often used of students Such as have the Herbe may use it now and then as Alexis prescribeth to cleanse and comfort the stomacke and to make a sweet breath in this manner Take Rosemary with the flowers or without a handfull or more seeth it in white Wine a good space and put thereto if you may a little Cinamon then drinke it and wash your mouth therewith The same Wine without Cinamon is good to wash the face and hands for it maketh a very cleare skinne I was wont to put a handfull of Rosemary in a quart of white Wine and to suffer it to boyle in the quart untill it were ready to be burned and then to use it or halfe a handfull in a pint of Wine and sometimes a few Cloves withall Which drinke by experience I found greatly to comfort both my stomacke and braine Or if you like not to be at the cost of Wine seeth it in Ale or pound it and straine it with Ale or Wine For being so drunke it is very good to open the obstructions of the Liver and spleene which is a speciall way to preserve health Good therefore to be used at the spring or fall of the leafe for a weeke together And so I was wont to use Agrimony to prevent a dropsie If any man list to make a perfect Electuary of Sage Rosemary to comfort the stomacke and braine and to make a sweet breath hee may compound it after Alexis in this manner Take of Sage two ounces of Rosemary flowers halfe an ounce of Cloves five drammes of Cinamon one dramme and a halfe of Nutmegges one scruple bray every thing and with honey or Sugar make aâ— Electuary and give thereof in the morning halfe a spoonfull then drinke a little red Wine wherein 〈◊〉 boyled a little Sage and this doe every day untill you have your purpose CHAP. 13. Of Borage BOrage which of Galen is named Buglosse is hot and moist in the first degree But in Gardens there is found another Herbe commonly called Buglosse differing from Borage both in leafe and flower And after Dodoneus Buglosse and Lange de Beefe are cold and dry not farre from the meane temperature No Garden Herbe is more convenient for Students than Borage or Buglosse because of those five things which be enemies to studie as Marsilius Ficinus writeth that is to say Pituitâ— Atrabilis â—â—itus Sacietas Matutinus somnus two of them that is Pituita and Atrabilis are well holpen by the use of these herbs For thus writeth Galen of Buglosse which is to be understood likewise of Borage Buglossum humidae calidaeque temperiâ—i est itaque vinis injectum laetitiae ac hilaritatis causa esse creditum est sed iis qui ob supremi gutturis asperitatem â—â—ssiâ—â—t coctum in meliorato conveniâ— Whereby it appeareth that to put Borage leaves in Wine is no late invention and is done for good cause and to bee frequented of Students Such as have not the Herb ready may yet have Consâ—rva of Borage flowers or Buglosse flowers which may be made as followeth Take Borage flowers or Buglosse when they are full ripe and may easily bee pulled from the stalks pound them small then take for one ounce of the flowers three ounces of Sugar put in your Sugar by little and little and incorporate them well together put it up in a Gally pot and Sunne it for twenty or thirty dayes and keepe it for one yeare But hee that will not bee at such cost may yet distill the Herbe with the flowers when it flowreth and use to drinke the water with Wine or of it selfe with a little Sugar if need bee which also is a good way to take any distilled water The water of Borage or Buglosse being drunke with Wine doth comfort the braine and the heart and increaseth memory and wit and engendreth good bloud and putteth away melancholy and madnesse CHAP. 14. Of Baulme BAulme after Avicen is hot and dry in the second degree an herbe greatly to bee esteemed of Students For that by a speciall property it driveth away
for a Pot-hearbe among others and is sometime eaten being first boiled in water and then fried with Oyle and Butter and after that seasoned with Salt and Vinegar or Verjuice yet the often eating of it is disallowed by Matth. Quia vomitiones movet ventriculi intestinorum tâ—rmina facit alui 〈…〉 excitatabile CHAP. 85. Of Spinage SPinage not mentioned in Galen is colde and moist in the first degree being used in brothes or pottage it maketh the belly soluble and easeth paines of the backe and openeth the breast and strengtheneth the stomack CHAP. 86. Of Orage ORage is moist in the second degree and cold in the first being used in pottage it doth both loose the belly ease the pain of the bladder The seed of Orage is a vehement purger as Matt. writeth Noviego Pharmocopolam quendam saith hee qui ad ructicos purgandos Atriplicis tantum semen exhibebat Quod iis non sine molestia magna abunde aluum ciebat atque etiam simul crebros provocabat vomitus CHAP. 87. Of Beets BEtes are cold in the first degree and moist in the second they be abstersive and looseth the belly But much eaten they annoy the stomacke yet are they right good against obstructions or stopping of the liver and doe greatly helpe the splene CHAP. 88. Of Violets VIolets the flowers are cold in the first degree and moist in the second Of them is made Conserva in this manner Take the flowers of Violets and pick them cleane from the stalke and cut off all that which is greene Punne them small and put to them double the weight of Sugar to the weight of Violet Flowers But to all other Flowers put three parts of Sugar to the weight of the Flowers incorporate well together the Violets and Sugar and keepe it in a glasse or Gallipot it will last one yeare it is very good to bee used of such as have hot Stomacks or hot Livers Also it cooleth the head and procureth sleepe it tempereth the heart all other parts of the body The leaves may be boiled in a broth with other cooling hearbs as Endive Succory Orage Beets Sorrell Strawberry Lettuce For so they make the belly soluble avoid choller and doe bring the parts inflamed to good temper CHAP. 89. Of Sorrell SOrrell is cold in the third degree and drie in the second the leaves being sodden do loose the belly In a time of Pestilence if one being fasting do chew some of the leaves and suck downe some of the juice it marvellously preserveth from infection as a new practiser called Guainerius doth write and I my selfe have proved in my houshold saith Master Eliot in his Castell of health Which practice proveth that greene sawce is not onely good to procure appetite but also wholsome otherwise against contagion The seeds thereof brayed and drunk with wine and water are very wholesome against the Collicke and fretting of the Guts it stoppeth the laske and helpeth the stomack annoyed with repletion If any bee grieved with heate of the stomacke or inflammation of the Liver they may easily make a good Conserva for the purpose in this manner Take the leaves of Sorrell wash them cleane and shake off the water or else tary untill the water be dried cleane then beaâ— them small in a marble Morter if you have it if not in some other and to every ounce of Sorrell put three ounces of Sugar and incorporate them well together putting in the Sugar by little and little then put it in a glasse or Gallipot and stop it close and so keepe it for one yeare After the same manner you may make conserva of any hearbe CHAP. 90. Of Rose ROse is cold in the first degree and drie in the second somewhat binding especially the white Rose but the red is lesse cold and more drie and binding as for the damask and musk rose is hot moyst withall Beside the beauty and fragrant savour of Roses which is very comfortable to all the senses of Rose leaves is made a conserva passing good to be used of Students not onely to coole but also to comfort the principall parts of the body namely the head heart stomack liver spleen reynes it may bee made thus Take the buds of red Rose somewhat before they bee ready to spread cut the red part of the leaves from the white then take the red leaves and beate them very small in a stone Morter with a pestell of wood or otherwise as you may conveniently and to every ounce of Roses put three ounces of Sugar in the beating after the leaves be smal and beat all together untill they be perfectly incorporated then put it in a glasse or Gallipot stop it close and set it in the Sunne for a season for so teacheth Iacobus Weckerus in all Conserves It my bee kept for a yeare or two Of Rose leaves likewise may be made a water of like operation to the conserva and may be drunk as other distilled waters either of it selfe with Sugar or mixed with wine The red Rose water pure without any other thing mingled is most commended for wholesomnesse but the damaske Rose water is sweetest of smell And the best way to distill Roses or any other flower or hearbe after Matth. is in a Stillatory of glasse set over a pot of boyling water which they call Balneum Mariae for those waters which be distilled in Lead or Brasse receive some smatch of the mettall and be not so wholesome for mens bodies But our common manner of distilling in England is in Lead or Tynne and so we draw very good waters which keep their strength for a yeare or two and if any list to draw a very sweet washing water he may draw it as followeth Take the buds of red Roses Spike flowers and Carnation Gilophers or others but most of the Roses let them dry a day and a night put to them an ounce of Cloves grosse beaten and so distill them after that Sunne the water certaine dayes close stopped and if you will yet make it more sweet take of Musk and Civet of each a graine or more tie it in a fine linneÌ„ cloth by a thred so that it may soke in the wares so let it stand in the Sun for a time Or else you may make a very sweet water thus Take of Cipresse roots of Calamus aromaticus of Aâ—â—is of Cloves of Storax Calamite of Benjamin of each a quarter of an ounce make them in powder and when you will distill your Roses fill your Still with Rose Leaves and a few Spike Flowers and upon the topp strow some of your Powders and so distill them These Rose-Cakes will bee very sweet to lay among clothes And if you list you may hang Muske and Civet in it and Sunne it as I have said before for twenty or thirty dayes and if you will not be at cost upon Spices
hardly may a man withhold his hands untill his belly be full yet I advise all men as much as they may to follow it and to beare well in minde these two latine verses following Pone gulae metas ut sit tibi longior aetas Esse cupis sanus sit tibi parca manus But the greatest occasion why men passe the measure in eating is variety of meats at one meale Which fault is most common among us in England farre above all other Nations For such is our custome by reason of plenty as I thinke that they which bee of hability are served with sundry sorts of meat at one meale Yea the more we would welcome our friends the more dishes we prepare And when wee are well satisfied with one dish or two then come other more delicate and procureth us by that meanes to eate more than nature doth require Thus variety bringeth us to excesse and sometimes to surfet also But physicke teacheth us to feed moderately upon one kinde of meat onely at one meale or at the least wise not upon many of contrary natures Which the Poet Horace notably declareth in this manner Accipe â—unc victus tenuis quae quantaque secum Afferat inprimis valeas bene nam variae res Vt noceant homini credas memor illius escae Quae siâ—plex olim tibi sederit at simul assis Miscueris elixa simul conchilia turdis Dulcia se in bilem vertent stomachoque tumultum Lenta feret pituita And thus much I can testifie of mine owne experience that a man who was before very grosse and fat by feeding upon one dish onely at one meale and drinking thereto but small drinke within a yeare or two became slender Also another I knew that by eating one meale only in one day though divers sorts of meates was made thereby much smaller But hereof wee have no better a proofe than is in the Vniversities of Oxford and Cambridge where the Students have commonly but one kinde of meate at a meale and doe live and like very well therewith and befor the most part as cleane men of personage as lightly may be seene Yet I condemne not variety of meates especially with us in England that bee daily accustomed thereto so that there be no great contrariety betweene them as there is betweene fish and flesh betweene Martlemas biefe and chickens and so that we exceed not the meane in eating for excesse bringeth surfet and surfet bringeth sodaine death oftentimes as Galen sheweth The reason is alledged in the same place Quum vasa cibo ac potu fuerint supra modum replâ—ta periculum est ne aut ipsa rumpaniur aut calor ipse nativus suffocetur atque extinguatur This disease I meane surfet is very common For common is that saying and most true Plures mori crapula quam gladio And as Georgius Pictorius saith Omnis repletio mala sed panis pessima And if nature bee so strong in many that they bee not sicke upon a full gorge yet they are drousie and heavy and more desirous to loyter than to labour according to that old meeter Distenâ—â—s venter vellet dâ—rmire libenter Yea the minde and wit is so oppressed and overwhelmed with excesse that it lyeth as it were drowned for a time and unable to use his force Which thing the Poet Horace worthily setteth forth in the foresaid Satyre as followeth Vides ut pallidus omnis Caena desurgat dubia quin corpus onustum Hesternis vitijs animum quoque praegravat una Atqueâ—fâ—igit humo divinae particulam aurae Alter vbi dicto citius curata sopori Memb a dedit vegetus praescripta ad munia surgit Wherefore I counsaile all students to follow the advise of the Poet Osellus mentioned by Horace in the said Satyre in these words Discite non inter lances mensasque nitentes Dum stupet insanis acies fulgoribus cum Acclivis falsis animus meliora recusat Verum hic impransi mecum disquirite cur hoc Dicam si potero male verum examinat omnis Corruptus iâ—dex And Tully himselfe is of the same minde where hee saith Mente recte vti non possumus multo cibo potione completi And in Cato maior he saith Tantum cibi potionis adhibendum est ut reficiantur vires non opprimantur But that the quantity of meat may be fully declared it is necessary that I propose three sorts of diet prescribed by Physitians as well in health as in sickenesse Which bee Plena moderata tennis a full dyet a meane dyet a slender dyet Or if you will apply it to meates much enough enough in a meane and little enough The full dyet doth not onely susteine the strength of the body but also encrease it The meane dyet doth onely preserve the strength and maintaine it The slender dyet abate and diminish it The full dyet for example sake may bee such as is used at Oxford upon gaudy dayes The meane dyet such as is used commonly The slender dyet such as is used upon fasting nights as a little bread and drinke and a few raysons or figges Now as the meane is best in all things so in dyet as Hippocrates teacheth Non satietas non fâ—mes neque aliud quicquam quod naturae modum excedat bonum Nam omne nimium naturae est inimicam Yet if a man shall decline from the meane toward either of the extreames for it is very hard alwayes to hold the meane it is better in health to decline to a full dyet than to a slender so it bee not a plaine surfet For so teacheth Hippocrates Quoduis peccatum grauius in tenui quam in paulo pleniore victu esse solet Eadem de causa sanis etiam valdetenuis stataque exquisita victus ratio parum tuta quia errata gravius ferunt So that in health wee should keepe no precise diet but alwayes seeke to augment the strength of the body by a full dyet or at the least wise to maintaine it by a meane dyet and in no wise to diminish it by a slender dyet And this is the cause in my iudgement why some men observing no dyet at all bee more healthfull and stronger than those who tie themselves continually to certaine rules in dyet Quia videlicet natura in illis fortior nulli non morbo resistere valet materiam morbi mire expellendâ— But yet in sickenesse sometimes a slender dyet is necessary especially in morbiâ— acutis as Hippocrates teacheth And in long sickenesse the meane dyet is to bee used as well as in health For otherwise the strength of the patient were not able to endure till the end of the sickenesse But in a sicknesse that will end within three or foure dayes wee should use a dyet which Galen calleth in his commentary upon the aforesaid Aphorisme Summe tenuis victus that is to eat nothing at all or else but a little melicrate
quacunque diei hora bibere voluerint Angli bolum sive morsum panis praesumunt And the very order of service doth confirme the same for commonly we use to set bread meats upon the table before drinke Yet many good Malt-wormes setting all order aside beginne strait to cut their meat with the spigot I deny not but occasion in some may so serve that they must needs drinke before they eat But I speake of the common order which is commonly to be observed The chiefe causes why drinke is necessary be two First to preserve naturall moisture Secondly to make the meat that is eaten to pierce and descend the better into the places of digestion The desire of drinke and the best sawce to season it and to make us to like it whether it bee better or worse is Sitis which after Aristotle iâ— Appetitio frigidi humili and is caused à calore sâ—â—citate as Galen sheweth for hear working upon moisture for the nourishment of the body causeth the drinesse whereof commeth thirst the remedy whereof is drinke which is to be used as Galen prescribeth Foâ—ionisis modus erit ut nec in ventriculo inâ—atet nec stuctuatiâ—nis ullius sensum invehat And Dioscorides much after the same manner sheweth the use of drinke saying Non sitire modâ—â—e â—ibes pâ—olui optimum est praecâ—ptum So that to quâ—â—ch thirst and moderately as it were to water the meat whereby it may be the more easily conveighed to the places of digestion is the right use of drinke and whatsoever is more than this is superfluous The same lesson is taught in Schola Sâ—leâ—ni Dequa pâ—tetur stomachus non indâ— graventur That is to say we ought to drinke moderately so that the stomacke be not hurt thereby nor drunkennesse caused for much abundance of drinke at meales drowneth the meat eaten and not onely letteth convenient concoction in the stomacke but also causeth it to passe faster than nature requireth and therefore engendreth much flegme and consequently rheumes and crudenesse in the veines debility and slipperinesse of the stomacke continuall flux and many other inconveniences to the body and members And after the better opinion of Physitians the drinke would rather be mixt with the meat by sundry little draughts than by one great draught at the end of the meale For the mixture well tempereth the meat without annoyance and a great draught with much drink drowneth the meat rebuketh naturall heat which then worketh in concoction and with his waight driveth downe the meate too hastily Yet some I know count it a jolly matter and princelike to forbeare drink unto the end of their meales and then to carouse lustily a whole pinte or a quart of Wine Ale or Beere But this custome is beastlike rather then princelike for what doth a bruit beast other than eate his fill of meat and drinke abundantly afterward Better therefore is that counsaile of Scho. Sal. Inter praâ—dendum sit saepe parumque bibendum Vt minus aegrotes non inter fercula potes That is to say at meate whether it bee breakefast dinner or supper wee should drinke little and often And betweene meales we should forbeare drinke except very great thirst doe require it especially if the meate that we have eaten bee yet undigested in the stomacke and not past the first concoction For then to drinke interrupteth the office of the stomacke in concoction and causeth the meat to passe faster than it should doe and the drinke being cold it rebuketh naturall heat that is working and the meate remaining raw it corrupteth digestion and maketh crudenesse in the veynes But after the first concoction is ended a little before we take other meat we may drinke a little Wine Beere or Ale yea though we be not thirsty as Arnoldus teacheth upon Sho. Sal. for this drinking saith he prepareth the stomack to receive other meate and causeth the meate that is once concocted to depart more easily from the stomacke to the liver where it must be the second time concocted yet always foreseene that the drink be in a little quantity and if thirst procure it let it also be smal And this kinde of drinking he calleth Potum dilatinum for so he distinguisheth of drinke Notandum triplicem esse potum permixtivum scilicet delativum sitis sedativum The first is to be taken at meales though we be not thirsty The second betweene meales The third at the meals end of such as be in good temper And if any of these three uses of drinke be omitted the drinke delative may be best spared for it is most wholsome either not to drinke betweene meales or else to drinke but little and that small But some I doubt will abuse this distinction and drinke more often then they need and will alleadge that they doe it for one purpose or other and so will all day bee occupied in permiscendo deferendo or sitim sedando But I advise them rather to follow the counsaile of Cato Quod satis est bibe And concerning drinke at meales at the beginning the drinke would bee strongest and so toward the end more small if it bee Ale or Beere and if it bee wine more and more allayed with water and if wee have both Ale and Wine it is better saith Arnold upon Schola Sal. to drinke Ale or Beere in the beginning of dinner or Supper than wine For if wee begin with wine by reason nature greatly desireth it the superfluities gathered together already in the stomacke together with the wine shall be drawne off the stomack and conveyed into all the parts of the body but nature doth not so desirously draw Ale And againe the grosser dryer and colder meat is the stronger should the drinke bee and the more subtile hot and digestible the meat is the weaker the drinke ought to bee Wherefore wee ought to drinke stronger wine with Beefe than with Chickens and stronger wine with fish than with flesh yet very strong Ale or Beere or hot wines and sweet as Muskadell or Malmesey or made with spices as Hippocras are not commended at meales except it be for a draught or two at the beginning of grosse meats for the meat by them is rather corrupted than digested and they make hot and stinking vapours to ascend up to the braine yet if the stomacke be very windy or so cold and feeble that it cannot concoct such a quantity of meat as is required to the sufficient nourishment of the body of him that eateth or hath eaten raw herbs or fruits whereby hee feeleth some annoyance then may he drinke last incontinent after his meale a little quantity of Sacke or good Aqua vitae in small Ale But if he have much choller in his stomacke or a headfull of vapours it were much better that he did neither drink the one nor the other but rather eat some coriander comfits
lap them in a linnen cloth and to carry them about with them smelling to them oftentimes Others before they goe forth in a morning eate Garlike and drinke a draught of new Ale after it or good Wine But Garlike is thought of many to bee rather hurtfull than wholesome in the Plague because it openeth the pores of the body too much and so maketh it more apt to receive infection But I reade in the Secrets of Alexis of a marvellous secret to preserve a man from the plague which hath been proved in England of all the phisitians in a great vehement plague in the year 1348. which crept throughout all the world and there was never man that used this secret but he was preserved from the plague videlicet Take Aloe Epaticum or Cicotrine fine Cinamome and Myrrhe of each of them three drams Cloves Mace Lignum Aloe Masticke Bole Armenicke of each of them halfe a dram let all these things be well stamped in a cleane morter then mingle them together and after keepe it in some close vessell and take of it every morning two penny weight in halfe a glasse full of White Wine with a little Water and drinke it in the morning at the dawning of the day And so may you by the grace of God go hardly into all infection of the ayr plague Hitherto Alexis But the prescriptions of preservatives for the plague I leave to the skill and experience of the learned physitians whose advise in this case is chiefely to be sought for and followed Yet this much I dare say by the authority of Galen in his booke de usu Theriacae ad Pamphilianum and by the judgement of Marsilius Ficinus that no one medicine is better either to preserve from the plague or to expell the venome from the principall parts in such as be infected than Triacle and is not onely good in the plague but also in all other poysons and noysome drinks yea and in the most part of other diseases as the Cough the Cholicke the Stone the Palsie the Iaundise the Ague the Dropsie the Leprosie the Head-ach for dull hearing for dimnesse of sight to provoke appetite to appease greedy desire for Melancholy sadnesse and heavinesse of the minde Non enim corporis modo sed animi morbos persanat as Galen writeth in the same booke So that it may worthily be called Delphicus gladius because it is profitable in an infinite number of infirmities And Galen in his booke de Theriaca ad Pisonem confirmeth the same And concerning the Plague as well for the cure as for the preservation hee declareth upon the credit of Aelianus Meccius a famous Physitian and sometime his teacher that in a great Plague in Italy when all other medicines prevailed not after that by his advise they fell to the use of Triacle very few of them which were infected Non modo periculum non evasisse sed ne in morbum quidem incidisse Atque mirum hoc alicui videri non debet saith Galen quando si haustum venenum superat pestilentiam quoque vincere possit But it is not sufficient to know that Triacle is good for the Plague but we must also know how it is to be used Wherefore Galen in the same place setteth downe the order how it is to bee taken in this manner It is given saith hee in three Cyathes that is as I take it about foure ounces that is halfe a gill or the fourth part of a pint it is given I say in a draught of wine the bignesse of an Hasill nut aswell after poyson or after the stinging of venemons wormes as before if a man suspect any such matter and after the same manner it is given to them who for an outward cause or an inward pine away as if they were poysoned So the quantity of Triacle is the bignesse of an Hasill nut and sometime the bignesse of an Egyptian beane and the quantity of drinke to receive it in is Ex aquae vel diluti vini cyathis neque pluribus tribus neque paâ—cioribus duobus And the best time to take it in is Primo mane except it be after poyson for then it is to be taken as occasion requireth But Marsilius Ficinus sheweth more particularly the use of Triacle saying Necessaria nobis est bis in hebdomada ipsa omnium compositionum regina caelitus que tradita Theriaca Accipiatur post cibum horis novem ante cibum horis sex vel septem Qui eam sumere non potest saltem cordi apponat stomacho nasoque pulsibus frequentius detur drachma una provectis aliis vero drachma dimidia seu scrupulus unus Qui calidae sunt temperaturae bibant aestivo tempore sumpta Theriaâ—a tertiam partem cyphi aquae rosarum cum modico acetirosati alii scilicet alterius complectionis alio tempore sumant cum vino albo permisto cum aqua Scabiosae aut Melissae Quod si Theriaca non affuerit vel non competens fuerit tuae naturae sume Mithridatum Hitherto Ficinus But here some doubt may arise whether or no our Triacle which now we have in use among us commonly called Triacle of Gean hath the vertues aforesaid against Plague Poyson c. Herein to speake what I thinke I thinke verily that it hath not except othermen can come by better than I have seene for they make it not now as it was made in Galens time the composition whereof is set forth even in the same order that Galen himselfe made it for the Emperour Aurelius Antoninus For as it appeareth by Galen in that place that Emperour as others also before time used every day to take Triacle the bignesse of a beane sometime without water or wine and sometime mixing it with some liquour thereby to preserve himselfe from poyson Like as king Mithridates did his composition bearing his owne name by the daily use whereof his nature was so fortified against poyson that when he would have poysoned himselfe rather than to fall into the power of the Romans hee could by no meanes bring it to passe But the receit which so strengthened Mithridates was not the same which Pompeius after he had vanquished him found in his Sanctuary having this title A nullo veneno laedetur qui hac antidotoutetur which Serenus writeth in this manner Bis denum rutae folium salis breve granum Iuglandesque duaâ— totidem cum corporeficus Haec oriente die pâ—uco conspersa lyaeo Sumebat metuens dederat quae pocula mater But it was that noble confection which as yet is called Mithridatium in Latine in English Mithridate which because it draweth neerest to the ancient Triacle by mine advise shall be used insteed of Triacle against the Plague and other diseases before rehearsed And if any man have Triacle which he thinketh perfect and would faine prove whether or no it be so indeed then let
271 How long we should wake after Supper 272. What place is most fit to sleep in ead How we should lie when wee sleepe 273. How long we should sleepe 275 Epimenides and Endimion how they slept and what is ment by it 276 Man sleepeth halfe his time 276 How to know when sleepe is sufficient 277 Socrates wife 299 The Stocks argument against Physicke 304 The sweating sicknesse 279 The sweating sicknesse three times in England ead The cure of the sweating sicknesse 280 The sicknesse at Oxford the like sicknesse at Cambridge as was at Oxford 281 T TEnis play is the best exercise of all other 3 Processe of time doth alter mens stomackes 26 Time and the temperature thereof 41 Powder of Time good for students ead Turneps and the nature of them 70 Tansie and the nature thereof 72 Why Tansies are good to be used about Easter ead The Tongues of beasts and the kirnels of the tongue 141 Tench 163 Trowt ead Time in dyet 203 Times of the day to eat and drinke 207 Long sitting at meals is hurtfull 214 To sit awhile after meat how it is to be taken 215 What time the stomacke requireth for concoction 219 One meale a day better taken at norne than at night 220. Tullies Physicke 294 The vertues of Treacle 312 How Treacle should be used against the plague ead How much drinke and how much treacle should be taken at a time 277 Two sorts of Mithridatum 278 How to try Treacle whether it be good or not ead V THe colour of the urine sheweth when we should exercise 8 Violets and how to make conserva of them also the vertues of the conserva that they are good in broths with other cooling herbes 89 Veale and the goodnesse therof 136 Venison and why it should be drowned in wine 137 Red Deere and the age of the Stagge 172 Vineger and sive properties thereof 188 How to make one leane and low coloured with vineger 189 Rose-vineger ead Vineger of Giliflowers and that it preserveth from the pestilence 190 Verjuice ead Variety of meates â—reedeth excesse and surfeit 194 Venus how it should be used and in what age 278 Whether Venus be requisit for all men ead Whereof it riseth in mankind 279 The benefits of Venus 280 The discommodities of immoderate Venus ead The difference of men concerning chastity 282 What complexion is most given to Venus 283 Three principall meanes to abate lust ead Ordinary meanes to subdue the flesh 285 Idlenesse a great occasion of Lechery 285 Divers practises to abate concupiscence 286 The practises of Arnoldus to abate lust ead Divers odde practises of old time to subdue the flesh 286 Varro his counsell how to deale with a shrewde wife 292 The right use of Venus standeth in three poynts 293 W. Washing of the face and bathing of the eye 6 Wheate 24 What wheat is best ead Wheate bread ought to have five properties ead Wheat bread of Yorke ead Wheat buttered 27 Wormewood and the nature thereof 61 Wormewood-wine and how it may easily be made 61 267 A good water for dimnesse of sight or any other impediment of the eyes also an other good water for eyes 293 Walnuts and of them with other things King Mithridates medicine against poyson 120 Woodcocke and the nature of thereof 137 Wings of Birds foule 158 Whiting 163 White meales 172 Whey and the nature thereof 178 A â—â—oling decoction of whey good for many purposes 179 Whey for a hoat liver or for an itch 255 Of water and that water is is the most ancient drinke 235 What water is best after Galen 235 Whether it bee good for English men to drinke water eadem Cornishmen drinke much water eadem When cold water may bee drunke 236 Cold water and Sugar good to coole and cleare the stomake 236 Water mixt with Wine quencheth thirst the better 237 How a man may proove what water is best eadem How water may bee drunke without harme ead Liquorice water ead Wine and drunkenesse bee of like antiquity 238 The temperature of wine ead The diversitie of Wines and the Countries that bring them foorth 239 The commodities of wine 240 Life and wine agree in nature eadem Five vertues of wine used moderately 240 Why wine moderately taken sharpeneth the witt 241 Divines love wine and why eadem Strong Wines ill for students 241 Young men should drinke no Wine 244 Wine is good for old age eadem How to chuse good wine by five properties 246 The choice of Wine standeth chiefly in three sences 246 White Wine least hoat ead White Wine procureth urine 247 White Wine good for those that would be leane 247 Red Wine bindeth 247 Red Wine maketh a good medicine for the laske ead Sweet wine for whom it is good 248 New wine unwholsome 248. Whether wine be good fasting ead Tosts dippped in wine wherfore they are good 249 Wine and women great occasions of the gowt 253 Doctor Stevens water and how it is to be made and the vertues thereof 261 A correction of the same 263 Women compared to a Panther â—69 Women compared to the Mermaidens 271. Y Yeeles and how they are engendred 165 FINIS Two principall parts of Physicke preservative and curative The end of Physick is to maintaine health Cor. Cel. li. 5 Ca. 15. ver 16. ca. 27.17 Daniel 1.12 Eccle. ca. 31 1â— Eccle. ca. 37. ver 28.19.30 Whether diet may prolong life Eccle. ca. 38 to the 13 verse The force of Phisicke To keepe a good diet is great happines Cap. 30.15.16 Lib. 1. cap. 4. Reason ought to rule appetite Ethic. Lib. 3. c. 13 Ethic. Lib. 3. ca. ult Eras in apo Socrates a singular example of abstinence and continence Vera voluptas quid Ethi Lib. 3. Cap. 12. Philoxenus the Epicure Whether or no keeping of a dyet doe easâ— our maladie Surfet and ease great causes of the Gowt 〈◊〉 5. cap. 1. de 〈…〉 good 〈…〉 of diet 〈…〉 Galens dyet stood chiefly in three points Intemperancy corrupteth the originall complexion Cice. 3. Tus Theophrastus complaint of nature Lib· 2. sph ca. 8. Epid. â— Epid. 6. com 6. What labor is The benefit of Exercise Li. 1. de Sa. tuen Milo Crotoniates Lib. de ponto Cor. Câ—l lib. 1. Lib. de Suc. â—on vitio cap. 3. Difference of exercise 1. Aphoris com 3. Labourers more healthfull than learned men Lib. 2. de Sa. Tuen cap. 8. The proper exercises of all parts of the body Tenis play is the best exercise of all other Galen de pravae pilae exercitatione Eglo 2. 〈◊〉 2. Ser. Sa. 1. â—he games of 〈◊〉 〈◊〉 preparatiâ—â— to exercise Frications Three sorts of rubbings A merry tale of rubbing A kinde of rubbing good for all men Exercitatio 〈…〉 praerequirit Washing of the face and bathing of the eyes Caput peâ—tore a frontâ— cervicem versus optimum est Rubbing of the teeth Lib. 1. cap. 2. Cap. 2. The place and time of exercise Aire Foure properties of
Lib. 5. Tus Two notable sayings of Tully touching the quantity of meate Three sorts of diet Lib. 2. Apho. 4. 1 Apho. 5. Diet in sickenesse 1 Apho. 4. Fasting driveth away sickenes Lib. 4. de meth med cap. 4. cap. 31. How surfet may be eased The qualâ—ty of meates De inequâ—inte cap. 6. Lib. de Con. Lâ—b 3. Simp. Two merveilous examples of poyson eaten without hurt Lib. de Secret Custome in meat and drinke 2 Apho. 50. 2 Apho. 38. Epid. 6. Sec. 4. Apho. 7. 2 Apho. 40. Custome in labour cap. 55. A dyet for healthy men Lib. 1. Men in perfect health should keepe no precise order in dyet Cap. 1. How a custome in dyet may bee changed without haâ—me 6 Epi. Sect. 3. Lib 2. â—ict acuâ— cap. 18. Cap. 19. The foure seasons of the yere Lib. 1. de temp cap. 4. 3 Apho. 9. Versaluberrimum minime exiliosum 1 Apho. 15. The dyet of the Spring time Lib. 2. insti Sect. 2. cap. 9. The best dyet in Summer 1 Aph. 17. Aestate saepe paâ—um dandum In Summer drinke much and eate little Sib. 1. de temp cap. 4. Dyet in Autumne 1 Aph. 18. cap. 6. Lib. 1. cap. 4 de locis aff Lib. 1. de Sa. tiâ— cap. 9. Lib. 5. cap. 4. dâ— usu par Hunger is the best token of an empty stomacke What hunger is and how it commeth Insti lib. 1 Sect. 7. cap. 5. English folks may eate three meales a day Whether breakfasts are to be used in England 1 Aphoâ—â— Lib 3. cap. 13. de â—atu fa. 1 Apho. 10. Break fast meats for students 1 Apho. 1â— Who may best abide fasting Lib. 1. Instit Sect. 3. cap 5. How fasting is to be used In Ser de do 4 in ad In Hom· Lib. 2. meth me cap. 22. The definition of a true fast Inedia Lib. 2. meth me cap. 20. cap. 20. Seven things good for a rheume A remedy for surfet 2 Apho. 17. The commodities of Abstinence 2 Apho. 4. Dinner time Diogenes answer touching dinner time Oxford dyet for dâ—nner To eate one onely kinde of meat at a meale prooved to be the best dyet Lib. 11. cap. 52. An houre is a sufficient time for dinner Schol. Sa. cap. 6. Long sitting at meat is hurtfull Three concoctions three preparations of the meat receiued Cap. 1 To sit a while after meat how it is to be taken Cap. 1. Cap. â— Whether dinner or supper should be greater Diff. 121. Institut li. 2. Sect. 4. cap. 3. The question answered touching more meat or lesse to be eaten at dinner or Supper The cause of rheumes in England 2. Apho. 17. Cap. 38. To drinke before supper or dinner used of some 2. Apho. 11. What time the stomacke requireth for concoction In Medi. li. 2. Sect. 4. cap. 3. Where wee should walke after supper One meale a day were better taken at noone than at night What age is and what difference in age Inst lib. â— Sect. 3. cap. 5. Annus Criticus Cap. 1â— Man beginneth to die as soone as he is borne How meat and drinke do preserve life Ga. de mar ca 3. One cause of life and death in man Naturall death what it is A divers diet requisite in youth and age 1. Apho. 14. The naturall diet of all ages Diet of lustie youth Diet of old men Sundry examples of old mens diet Chremes supper in Terence De Sa. â—u lib. 5. cap 4. Antiochus diet A good bâ—eakfast for old men Telephâ—â— diet For whom hony is wholsome â—nd for whom not Lib. 1. de Ali. Fa. cap. 1. Pollio Romulus Lib. 22. Democritus Galen Lib. 5. de Sa. tu cap. 1. Auten Lect. Lib. 30. cap. 12. Galens dyet Lib. 2. de Sa. tu cap. 8. Galeni valetudo Securiâ— Lib. 5. de Sa. tu cap. 8. The benefit of an orderly diet 3.1 doct â— c. 7. Desucco boni viâ—â—o cap. 2. The due order of receiving of meats Whether fine meate or grosse should be eaten first The English custome defended to eat grosse meates first and fine after We should not beginne our meale with drinke Cap 38. Drinke is necessary for two causes What thirst iâ— and how it is caused Lib. 1. Simp. cap. 32. Lib. 7. Meth. cap. 6. Lib. 5. cap. 7. The right use of drinke Cap. 18. The discommodities of much drinke used at meaâ— To drinke little and often is better than to drinke much at once Cap. 3â— Drinke betweene meales not good Cap. 32. Drinke dâ—lative Three sorts of drinke What drinke should be used in the beginning of meales and what after cap. 18. Strong drinke or spiced is not good to be used with meat Sack or aqua vitae when they may be drunke after meat Seven sorts of drinke used in England Water is the most antient drinke De Sa. tu c. 11. What water is best after Galen Whether it be good for Englishmen to drinke water cap. 18. Cornish men drinke much water cap. 27. When cold water may be drunke Cold water and Sugar good to coole and cleere the stomacke What drinke is best when one is hot 2 Apho. 51. Simp. li. 1. ca. 31. Water mixt with wine quencheth thirst the better How a man may prove which water is best Lib. 5. meth ca. 5. How water may be drunke without harme Liquorise water Cap. 31. v 28. Gen. 9. ver 20. Wine and drunkennesse be of like antiquity Simp. 8. The temperature of wine Lib. 3. de vict râ— in mor. acu com 6. The diversities of wines and the countries that bring them forth Malmsey killeth wormes in children England bringeth forth no wine and why Cap. 11. v. 13.14 Deâ—t 28.39 cap 31.27.28 The commodidities of wine Life and wine agree in nature 3.1 doct 2. ca. 8. Five vertues of wine used moderately Lib 1. de arâ—â— amandi Cap. â— Why wine moderately taken sharpneth the wit Divines love wine and why Strong wines ill for studentâ— 1 Cor. 10 10.3.1 Doct. 12. Cap. 8. Six inconvenienâ—es of drunkennesse Isocrates against drunkennesse Theognis against drunkennesse Insti li. 1. ca. 10. Why students in these dayes come not to such perfect knowledge as they have done in time past Hessus against drunkennesse 2. de logi Young men should drinke no wine Lib. 1. de Sa. 〈◊〉 cap. 9. Wine is good for old age cap. â—5 To be drunken once in a moneth allowed of some Physitians Lib. 51. de usâ—â— par cap. 4 Cap. 107. How to choose good wine by five properties cap. 10. The choise of wine standeth chiefly in three senses Li. 3 de vict ra in amor acut com 6. White wine least hot White wine procureth urine White wine good for those that would be leane cap. 8. cap. 12. Red wine bindeth A good medicine for a laske cap. 11. Sweet wine for whom it is good Lib. 5 cap. 7. cap 26. New wine unwholsome Whether wine be good fasting Insti li 2. c. â— cap. 54. Tosts dipped in wine wherefore they are good An
meate Sampere is of much like nature and used as a sawce with meats after the same manner It is a weed growing neare to the Sea side and is very plentifull about the I le of Man from whence it is brought to divers parts of England preserved in Brine is no lesse wholesome than Capers CHAP. 57. Of Tansie TAnsie is hot in the second degree and drie in the third It is one of those sixe things which are reckoned in Schola Salerni to be good for the Palsie The reason is as I thinke for that it avoideth flegme and by the heate thereof dry the sinewes Also it killeth wormes and purgeth the matter whereof they be engendred Wherefore it is much used among us in England about Easter with fryed Egges not without good cause to purge away the flegme engendred of fish in the Lent season whereof wormes are soone bred in them that be thereto disposed though the common people understand not the cause why Tansies are more used after Lent than at anie other time of the yeare The hearbe is good also for the Stone and stopping of Vrine as Matt. reporteth CHAP. 58. Of Feverfew FEverfew is hot in the third degree and drie in the second it is not used in meats but in medicine It is called of Matthiolus Matricaria and is onely to bee used in womens diseases Yet this experience I have of it that being punned small and tempered with a little salt and laid to the pulses of both wrests it cureth Agues in children and sometime in the elder sort too so that it be renued once in 24 houres and used continually for the space of nine daies CHAP. 59. Of Fumitory FVmitory is hot and dry almost in the second degree though it grow wild yet because it is found in some gardens and is very profitable for Students I have here mentioned it Galen sheweth how a Countrie-man was wont to use it both to strengthen his stomack and to loose his bellie First he made the hearbe into powder Et cum uti volebat subunctionis gratia meliorato inspargebat at roborare volens stomachum vino nimirum diluto But Students may distill the hearbe and use to drinke the water by it selfe with a little Sugar or with white wine fasting for it doth strengthen the stomack open the Liver purifie the blood by purging humours aduâ—t and by that meanes helpeth itching and scabbinesse and Morphew and giveth a lively and fresh color to the face good therefore for such as would be faire and hurtfull to none Some use to boyle Fumitory in clarified Whey and so it is very good also to bee drunke for the purposes aforesaid Syrup of Fumitory is of the same effect and may be drunke being mixed with white Wine three spoonfuls of the Syrup to a quarter of a Pinte of the Wine CHAP. 60. Of Filipendula FIlipendula is hot and drie not fully in the third degree it is highly commended of Physitians for the Stone and Strangurie and stopping of Vrine Wherefore such as be grieved with the like infirmities may use the hearbe in pottage or brothes or otherwise by the wise counsell of the learned Physitian CHAP. 61. Of S. Iohns Woort SAint Iohns Woort is hot and drie in the third degree Beside that it is a very good Pot-hearbe it is used both in Physick and Surgerie In Medicines as Matthiolus writeth Epotum semen ex vino calculos ejicit venenis adversatur Aqua stillatitia florescentis jam herbae maxime quibusdam praefertur comitialibus et resolutis And in Surgerie there is made thereof a Balme which is excellent good for wounds after Alexis in this manner Take of S. Iohns Wort the flowers and of the flowers of Rosemarie of each one a handfull put them together into a glasse fill it with perfect Oile and close well the mouth of the glasse that no Aire goe out then let it stand in the Sunne the space of thirty dayes and in cleare nights also and when the Oyle shall have gotten the colour of the flowers straine it and put to it Ginger one dramme and a little Safron dissolved in good wine then set it in the Sunne againe the space of 18 dayes and annoint the wounds with the said Oyle luke warme twice a day and you shall have your effect CHAP. 64. Of Cinckfoile CInkfoile is drie in the third degree hath very little heate it is much used in Surgerie when need requireth to binde and consolidate and is a very pot hearbe CHAP. 63. Of Avens AVens is hot and drie in the second degree an hearbe sometime used in Medicine but most commonly for the Pot. CHAP. 64. Of Hartes-ease HArts-ease or Panses are dry temperate in cold and heate the flowers are beautifull for varietie of colours but not used in meates yet the hearbe is commended for a rupture And the distilled water the hearbe and flowers is thought good for the falling evill in children if they drinke it oftentimes CHAP. 65. Of Marigolds MArigolds are hot and dry an hearb well knowne and as usuall in the Kitchin as in the hall the nature wherof is to open at the Sun-rising to close up at the Sunne-setting It hath one good property and very profitable for Students that is as Matthiolus writeth Hujusce herbae usu acui indies oculorum acies And againe Constat stillatitiam floridae plantae aquam oculorum ruborem eâ— inflammationem arcere si in oculis instilletur aut si liâ—eola in ea macerata superponantur Siccatae pulvis cavis dentium immissus dolorem levat But it is of greater force in womens diseases as hee writeth in the same Chapter Constat sexcentis faeminârum factis periculis eandem valere plurimum ad menses ducendos et praesertim epoâ—â— ejus succo aut herba ipsa recente diutius dâ—vorata CAP. 66. Of Larks claw LArks claw or Larks heele is temperately warme and is of small use in meat or Medicine CHAP. 67. Of Columbine COlumbine is temperate in heat and moisture the flowers onely are used to adorne the house Seâ—en ut scribunt quidam rei herbariae authores drachmae pondere potum ex Cretico vino addito â—roâ—i momento icteritiam sanat sed aegros in lecto subinde sudare oportet CHAP. 68. Of Chamaemell CHamaemell is hot and dry in the first degree An Herb in great estimation among the Aegyptians and was thought a remedy for all Agues as Galen reporteth And this Medicine I learned of a Countrey man for an Agew which I have proved true in many though it failed in some Take a handfull of Chamaemell wash it cleane and bruise it a little and seethe it in a pint of Ale till halfe be wasted scum it well and straine it and drinke it an houre before the fit and if you thinke it bitter put in Sugar cover you warme and procure heat so
doing three dayes together fasting The smell of the Herbe is comfortable to the braine and therefore to be frequented of Students CHAP. 69. Of Saffron SAffron is hot in the second degree and dry in the first though it be reckoned among spices yet because it groweth in many Gardens and is so usuall in meats I thought good to mention it in this place Fernelius writeth that Saffron â—or imprimis deinde alias partes roborat emendaâ—que earum putredines sed extra modum sumptus lethalem vim inferre perhibetur Which thing is proved true by experience for if a man use much Saffron it will make him very fainty but being moderately used Stomacho â—â—iâ—is est ciborumque concoctionem juvat CHAP. 70. Of Oke of Hierusalem OKe of Hierusalem is hot and dry in the second degree The chiefe use of it is in Physicke for shortnesse of wind and avoiding of bloud and flegme by spitting as in Plurisies and Impostumes It may be boyled with Liquorise thinne cut or else by it selfe in pure water and after sweetned with a little honey or Sugar and so drunke But Students may cut the Herbe when it is full growne and dry it a time in the Sunne and after lay it among their cloaths for so it will keepe them from Moths and give them a good savour which Wormwood will not doe though Wormwood being used in the like manner preserve garments from Moths CHAP. 71. Of Alecoast ALecoast is hot and dry in the second degree If you list to make a pleasant drinke and comfortable to the stomacke put certaine handfuls of this Herbe in the bottome of a vessell and tunne up new Ale upon it after the manner of Sage Ale before prescribed The Herbe Maudlin is of the same nature and much like of smell CHAP. 72. Of Clary CLary is hot and dry almost in the third degree It is found by experience very good for the back and restorative in a waste For which purpose they use not onely to boile the leaves whole in broths tied together in one bunch or handfull but also they frie the leaves with the yolks of egges and so serve them up to the table And thus much I can say by proofe that who so shall use this Herb often shall finde greatness for the griefes aforesaid CHAP. 73. Of Betayne BEtaine though it grow wilde yet it is set in many Gardens and is hot and dry in the second degree The vertues of it are innumerable as Antonius Musa who hath written a peculiar booke of this Herb doth testifie but especially it is good for the braine so that as Fernelius writeth Cerebrum vel odore solo recreat hinc Comitialibus furiosisque medetur Paralysiâ— torpentiaque membra persanat For which vertues it is greatly to be esteemed of Students And one thing I have often proved when I was a Student my selfe that if you put a leafe of it up into the nostrils it will provoke neesing and purge the head of flegme CHAP. 74. Of Angelica ANgelica is hot and dry almost in the third degree It is a rare herbe and of singular vertue but chiefly commended against the Pestilence as well to preserve a man from it as to helpe him when he is infected After Matâ—hiolus Pestilentiam arcet hausta aut frequenter commansa And so was I wont to use it at Oxford in time of Plague to grate of the dry root into drinke and to carry a little peece of the root in my mouth when I went abroad And for such as be infected Datur radicis semidrachma unà cum Theriacae drachma è sua ipsius aqua iis qui peste laborant deinde sudâ—â—e coguntur repetiturque eodem modo post septem horas aliqui enim hoc tantum antidoto sanati sunt Beside the vertues aforesaid the decoction of the root in water or wine is excellent good for those that be short winded through abundance of cold flegme stopping the Lungs And the same decoction is wonderfull good to dissolue and avoid any inward impostume or congealed bloud and greatly strengthneth the stomacke yea the powder of the root being taken in drinke comforteth the heart and strengthneth such as bee subject to swooning and for the biting of a mad dog or stinging of any venomous worme pound the leaves of this Herbe and Rue together and apply them to the place and give the Patient to drinke inwardly the decoction of the leaves or roots Moreover the root chewed or a little peece thereof put into the hollownesse of the tooth helpeth the tooth-ach and amendeth the ill savour of the breath in so much that it will in a manner take away the smell of Garlicke Wherefore every Student that hath a Garden should provide to have this Herbe CHAP. 75. Of Pellitory of Spaine PEllitory of Spaine is hot in the third degree fully and dry in the second The chiefe use thereof is in Medicines to purge the head Which effect it worketh if a man cut but a little peece of the root dried and chew it betweene his teeth for a time For so it draweth abundance of flegmaticke and waterish humours which must be avoided by spitting holding downe the head It may best bee done fasting or at night a little before we goe to bed And this practise I have proved good nor onely to ease the tooth-ach which is a paine most intollerable but also for a rheume griefe of the head proceeding of a rheume which is a common calamity of Students Also Matthiolus saith that this roote Oris halitum commendat omnes roborat sensus and that in pulverem contrita vinoque subinde pota frigidis occurrit morbis Quamobrem resolutis comitialibus convulsis auxilio est CHAP. 76. Of Dragons DRagons is hot and dry in the third degree The chiefe use whereof is against the plague For which purpose we use to distill the Herb and preserve the water which may be used as need requireth A little fine Treacle being mixed withall Non solum valet ad praeservandum verum etiam ad liberandum infectos CHAP. 77. Of Elecampane ELecampane is hot in the third degree and drie in the second The chiefe vertue thereof is to open the brest and to helpe shortnesse of wind caused by tough flâ—gme stopping the Lungs Also it openeth opilations of the Liver and Spleene and comforteth the stomacke as saith Schola Salerni Enula Campana haec reddit praecordia sana And for this purpose who so listeth may make Conserva of Elecampane roots in this manner First wash the roots cleane slice them in peeces as bigge as your thumbe seeth them in faire water untill they be tender take them up and pound them and draw them thorow a haire Sieve or strainer then set them againe over the fire and put to them the double or treble weight of Sugar And when it is perfectly incorporated