Selected quad for the lemma: death_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
death_n	appear_v	life_n	sin_n	4,010	5	4.7063	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A19070	The haven of health Chiefly gathered for the comfort of students, and consequently of all those that have a care of their health, amplified upon five words of Hippocrates, written Epid. 6. Labour, cibus, potio, somnus, Venus. Hereunto is added a preservation from the pestilence, with a short censure of the late sicknes at Oxford. By Thomas Coghan Master of Arts, and Batcheler of Physicke.	Cogan, Thomas, 1545?-1607.	1636 (1636)	STC 5484; ESTC S108449	215,466	364

wholesome also let him take a gallon or two of good Vineger in some little barell or glasse and put into it for every quart of Vineger one handfull of Rose leaves gathered before they be fully budded forth and withered halfe a day before upon a faire boord put them into the Vineger and stop up the barrell or glasse very close with corke and clay and set it so that the sunne may have power upon it but yet defended from the rayne and let it stand so a moneth or six weekes or longer and at the end of Sommer straine the Vineger from the Roses and keepe it for your use Or if you would have it stronger of the Roses straine forth the old Roses and put in fresh oftentimes or if you suffer the Rose leaves to remaine all the yeare in the vineger it is not amisse for they will not putrifie After the same manner you may make Vineger of Giloflowers which I have spoken of before where I intreated of that flower Likewise of Violets and such like but the Vinegar of Roses and Giloflowers is best and is indeed of great vertue aswell in meats as in medicines specially against the Pestilence And if a man cannot abide to drinke it yet to drench an Handkerchiefe or such like cloth in it and to smell to it is a good preservative or to heate a slate stone or other stone in the fire and to powre vineger upon it and to receive the smoke or fume thereof with open mouth Verjuice which is made of Crabbes pressed and strained is like to Vineger in operation saving that it is not so strong A posset or Selibub made of Verjuice is good to coole a cholerick stomacke and I have knowne some to use them in hot Fevers with good successe With Vineger also is made Oximel which is very good to open obstructions of the inner parts of the body wherby Fevers may bee prevented which commonly proceed of obstructions It is to be made in this manner Take a quart of faire water and a pinte of pure Hony boyle them both together leasurly alwayes scumming as froth ariseth And when they are boyled to the third part that is to a pint then put in of strong white Vineger if you can get it halfe a pinte boyle them againe a little and scumme it cleane with a Fether then take it off and use it at your pleasure This is named Oximel simplex Some put in Rosemary at the first boyling and so they make it more pleasant But if you put in roots of Persely Fenel and their seeds it is then Oximel compositum and is more effectuall in opening obstructions Fernelius prescribeth asmuch Honie as water Weckerus appointeth a pottle of Hony a quart of water and another of Vineger to be made as afore is said so that you may follow whether author you will CHAP. 201. Of Mustarde THe third sauce which is in common use is Mustard which as it procureth appetite and is a good sauce with sundry meates both flesh and fish so is it medicinable to purge the braine as I have shewed in the treatise of herbes which effect may easily be perceived by that if the Mustard bee good if a man licke too deepe it straightway pierceth to the braine and provoketh neesing which extremity maybe soon holpen by holding bread at your nose so that the smell thereof may ascend up to the head for that killeth immediatly the strength of the Mustard The best Mustard that I know in all England is made at Teuksbery in Glocester shire and at Wakefield in Yorkeshire Of the three foresaid sauces Salt and Mustard are hot but Mustard much hotter than Salt and Vineger is cold which difference must bee applyed to seasons of the yeare for in hot seasons we should use cold sauces and in cold seasons contrariwise CHAP. 202. Of a Common sauce IN Scho. Sal. is set forth a common sauce to be made with six things that is to say with Sage Salt Wine Pepper Garlicke Percely as appeareth by these verses Salvia Sal vinum piper Allia Petrocelinum Ex his fac salsa ne sit commixtio falsa But I doe not thinke that all these together should be made in one sauce for that were a mingle mangle indeed and a sweet sauce for a sicke Swine but I take it that all these are good to be used in common sauces especially for the Winter season because they be hot Yet I know one sauce which is common and very good for divers sorts of meates and that is Onions sliced very thinne faire water and grosse pepper for this sauce will serve wel for Capon Hen Fesant Partrich Woodcocke The Onions will doe the lesse harme if they be boyled in water untill they be in a manner dry then may you put some of the dripping to them and Pepper grosse beaten for so it will serve also for a Turkye But I will enter no further into the art of Cookery lest some cunning Cooke take me tardy and say unto me as the Tayler said to the Shoomaker Ne sutor ultra crepidam Wherefore of the goodnesse or substance of meates this much It followeth now that I speak of the quantity of meates CHAP. 203. Of the quantity of meates THe second thing that is to be considered in meats as appeareth by my division is the quantity which ought of all men greatly to bee regarded for therein lyeth no small occasion of health or sicknesse of life or death For as want of meat consumeth the very substance of our flesh so doth excesse and surfet extinguish and suffocate naturall heat wherein life consisteth So that the word Mediocre which Hippocrates applyeth to all those five things spoken of in this booke must especially bee applyed to meats that is to say that the quantity of meate be such as may be well digested in the stomacke That it be according to the nature of him that eateth and not alwayes according to appetite For the temperate stomacke only which is rare to bee found desireth so much as it may conveniently digest Contrariwise the hot stomacke doth not desire so much as it may digest The cold stomacke may not digest so much as it desireth Wherefore the surest way in feeding is to leave with an appetite according to the old saying and to keepe a corner for a friend Which also is approved by Hippocrates where hee saith Sanitatis studium est non satiari cibis impigrum esse ad laborem The same also is taught in Ecclesiasticus after this manner How little is sufficient for a man well taught and thereby he belcheth not in his chamber nor feeleth any paine A wholsome sleepe commeth of a temperate belly he riseth up in the morning and is well at ease in himselfe but paine in watching and cholericke diseases and paines of the belly are with an unsatiable man This rule although it be very hard for

that matter Yet my judgement is bee it spoken without offence of the learned Physicians that the disease was Febris ardens a burning fever For as much as the signes of a burning ague did manifestly appeare in this disease which after Hollerius bee these Extreame heate of the body vehement thirst lothing of meate tossing to and fro and unquietnesse drynesse of the tongue rough and blacke griping of the belly cholericke laske cruell ake of the head no sound sleep or none at all raving and phrensie the end wherof to life or death is bleeding at the nose great vomitting sweate or laske And this kinde of sickenesse is one of those rods and the most common rod wherewith it pleaseth God to beate his people for sinne as it appeareth in Leviticus If ye will not doe all my commandements but breake my covenant then will I also doe this unto you I will appoint over you fearefulnesse a consumption and the burning ague to consume the eyes c. And likewise in Deut●ronomy the Lord shall smite thee with a consumption and with the fever and with the burning ague and with fervent heat c. And this disease indeed as it is Gods messenger and sometime Gods poste because it commeth in poste haste and calleth us quickely away so is it commonly the pursivant of the pestilence and goeth before it For so Marsilius Ficinus noteth saying Sunt nonnulla pestilentialis febris signa videlicet febris continua absque ordinata manifesta declinatione cum magna anhelitus pectoris angustia cum repentina pulsus debilitate cum universi corporis gravamin● praecipue capitis phrenesi anxietatibus ardore siti sanguineis v●●culis pluribus in locis cum urina grossa ●urbida qualis est iumentorum And certainely after that sodaine bane at Oxford the same yeare and a yeare or two following the same kinde of agew raged in a manner over all England and tooke away very many of the strongest sort and in their lustiest age and for the most part men and not women nor children culling them out here and there even as you would chuse the best sheepe out of a flocke And certaine remedy was none to bee found Nay it was with men as the Poet Virgil describeth in a murraine of beasts Quaesitaeque nocent artes cessere magistri Phyllirides Chiron Ami●thoniusque Melampus Saevit in lucem stygiis emissa tenebris Pallida Tisiphone morbos agit ante metumque Inque dies avidum surgens caput altius effert Yet some Physicians attempted the common manner of curing used in hot agewes that is to say by purging of choler and letting of bloud and ministring oftentimes cooling conserves syrups potions broths with cooling herbes and such like Which meanes notwithstanding tooke small effect in many Nay at length it came to passe that such as were purged or let bloud rather dyed And they that tooke a moderate sweat at the beginning of their sickenesse and did rid their stomacke well by vomit sped much better Yet thankes bee to God hitherto no great plague hath ensued upon it But if it doe as I doubt it will unlesse we speedily repent either the pestilence or famine or warre or all three I say if it doe then must we doe as the Prophet David did offer a sacrifice unto the Lord a contrite and humble heart and say with the holy Prophet Let us fall now into the hand of the Lord for his mercies are great and let us not fall into the hand of man And I beseech God that whensoever it shall please him to visit our offences with his rod and our sinnes with scourges that we may likewise escape the hand of man and fall into the hand of the Lord to whom be all glory praise and honour for ever and ever Amen FINIS THE TABLE CONTAINING the principall points of the whole booke in Alphabet order having relation to the page A AIre and the properties thereof pag. 7. Anise and the nature thereof Anise seed comfitis and bread made with Anise 51 Artichokes and the vertues of them 63 Avens and their nature 75 Alecoast and how to make Ale therewith 79 Angelica and how it is good for the pestilence for shortnesse of winde and for an Impostume 80 Also for biting of a madde dogge and for the Tooth-ake 81 Apples and the difference of apples raw apples and quod●ins 100 How apples may be eaten with least hu●t cold apples for whom they are good a cold rosted apple what it worketh 101 The English use of eating apples the best way to e●t apples apple tarts how to preserve apples a long time 101.102 Almonds almond milke how to be made candles of almonds and almond butter 112 Abstinence and the commodities thereof 212 What age is and what difference in age 220 Of ale and beere 249 The difference betweene ale and beere 250 How to know where the best Ale is ead Whether ale or beere be better 251 A kinde of small Ale called at Oxford Sixteenes ead Eight properties of Ale and beere 251 Aqua vitae and Aqua composita 257 The common cure of hot Agues 283 B The smell of new Bread very wholesome 26 What bread is ●est ead Vnlevened bread is very unwholsome ead Browne bread looseth the belly 27 Barly and that barly bread is good for the gout 29 Beanes and their nature 31 Beanes are windy and hard of digestion greene beanes ead Borage and the temperature thereof that it is good for students 38 Borage leaves why they are used in wine conserva of Borage how to be made borage water or any other how to be drunke 38.39 Balme and the temperature thereof Balme water and the properties thereof 39 Balme water excellent for students ead Basill and the nature thereof and a strange tale of basill 54 Blessed thistle and the nature thereof and the perfect use of Card●us Benedictus 59 The vertues of blessed thistle and a medicine for any kinde of fever 60 Beteine and how it is good for the braine and to purge the head 79.80 Bleete 87 Beetes 88 Burnet and that it is good for any flux of man or woman and good also for the plague 95 Barberies and how to make conserva Barberies the vertues thereof also a medicine for the yellow jaundise of Barbery barke 116 Biefe and the commodities therof that it is a melancholy meate 129 Great difference of biefe ead Salt biefe 130 The difference of beasts as concerning age 119 The braines of beasts 140 Blackbirds or Ousills 155 Bu●tard 157 Barbill a delicate fish for the which was payed xl l 164. Butter and how it may make one soluble the vertues thereof that it is good for the chollicke 180 May butter and how it may heale the wildefire 181 Almond butter 182 A full belly is unfit for study 195 Breakefast for a weake stomacke good for students 209 The vertues of beere 252 Beere more cold