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Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
end_n	degree_n	dry_a	hot_a	2,351	5	9.5104	5	true

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14328	Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire.; Via rectam ad vitam longam. Part 1	Venner, Tobias, 1577-1660.	1620 (1620)	STC 24643; ESTC S101771	142,320	216

and the ripe Ribes there is no comparison to bee made at all for whereas the ripe Goose-berries consist of a very grosse and fulsome substance the Ribes are of a most pleasant and profitable iuyce They are cold in the first degree and moyst in the second with a little siccity also concurring they delight the pallate excite the appetite quench thirst coole the inflammations of the stomacke and liuer and wonderfully refresh and strengthen the stomacke that is debilitated with heat they also stay cholericke vomitings helpe the Cardialgicke paines of the stomacke and excellently represse all cholericke excretions and exhalations Wherefore they are very profitable for them that are young and that are of an hot and cholericke temperature but they are greatly hurtfull to the aged to all cold constitutions and to such as are subiect to obstructions of the breast The Rob that is the iuyce of the berries boyled with a third part or somewhat more of sugar added vnto it till it become thicke and so preserued is for all the aforesayd purposes preferred before the raw berries themselues except for such as are of a very cholericke and ardent temperature Barberies are of the same nature and force that the Ribes are and so is also the Conserue or rather the Rob that is made of them which is in very common vse against hot burning and cholericke distemperatures Raspis or Framboise being ripe are cold in the first degree and temperately moyst with a small astriction adioyned especially if they be not ouer-ripe they are of good and laudable iuyce they comfort a weake and queasie stomacke but not so well as the Strawberie doth for they oftentimes corrupt in the stomacke they also quench thirst asswage the inflammations of the throte stomacke and liuer and coole the heat of vrine They may bee eaten by themselues or with White-wine Claret or Sacke or if there be neede of cooling with Rose or Violet-water and Sugar They are good for them that are young and for hot and dry bodies but hurtfull to the phlegmaticke and aged and all such as haue cold and weake stomacks Stawberies are for pleasantnesse of taste acceptablenesse to the stomacke and goodnesse of iuyce to bee preferred before the Framboise being full ripe they are cold and moyst in the first degree with a little siccitie also adioyned The great red garden Strawberies are the best and wholsomest the nourishment which they yeeld is little and thin yet commendable and good They are very delightsome to the taste and acceptable to the stomacke they excite the appetite quench thirst represse the ebullient acrimonie and fluxions of bloud and choler and excellently coole the inflammations of the stomacke and liuer Being eaten before they be full ripe they are by reason of their earthie substance quickly offensiue to the stomacke In case of cooling they may be well eaten with Rose Violet or Borage-water and sugar otherwise with White-wine Claret or Sacke and Sugar as the temperature and disposition of the body shall require The distilled water of them drunk with sugar is very good for such as haue cholericke stomacks or inflamed liuers to be taken when the stomacke is empty it is also good against the cardiacall passions because it reuiueth the spirits and maketh the heart merry and likewise against the obstructions of the kidneyes because it prouoketh vrine tempers the heat of the reines These as also the Framboise are with vs very vsually eaten with the fattest and best part of milke and sugar which way of eating them is very fit and commendable for hot and cholericke bodies but abundantly hurtfull for such as haue cold stomacks and all that are by constitution phlegmaticke There may also be made of Strawberies a Conserue or rather a Rob as I haue aforeshewed of Ribes very profitable to all the purposes aforesayd The wilde or voluntary Srawberies that I may so terme them are not so good as those that are manured in gardens because they consist of a more terrene nature by reason whereof as also of their stipticke asperity they soone offend the stomacke yet vnto such as abound with sharpe choler in their stomacks they are very medicinable and good for they wonderfully asswage and represse the acrimonious heat of choler To conclude Strawberies are in all respects conuenient and good for them that are young that are of a cholericke and sanguine temperature but very hurtfull to the phlegmaticke to them that haue cold stomacks and that are subiect to the palsey and other affects of the sinewes Whorts or Whortle-beries are cold in the latter end of the second degree and dry also with a manifest astriction or binding quality They may with vs very well supply the vse of Myrtils especially if they bee not too ripe or when they are but beginning to be ripe they are conuenient for an hot stomack they quench thirst bind the belly stay vomiting cure the bloudy flix proceeding of choler help the cholericke passion which is a vehement purging of choler vpwards and downewards and in a word they are of admirable force against the great heat and feruent ebullition of choler But they are greatly offensiue to them that haue weake cold and phlegmatick stomacks for in such they are so farre from binding the belly or staying of fluxes as that they rather trouble the same through their colde and crude quality In some places the people vse to eat the Wortles in creame and milke which way of eating them is most hurtfull except for such as are young and that haue hot and cholericke stomacks The iuyce of the berries boyle●… with a third part of sugar added vnto it till it become thicke which the Apothecaries call Rob and so kept is of very good force and efficacie for the purposes aforesayd and is by reason that the cold and raw qualitie therof is in the boyling exhausted to bee preferred in all things before the raw berries themselues except for them that haue very hot and burning stomacks The common Hedge or Hasell nut especially if they be dry are of an earthy and vnprofitable substance they are hard of concoction and because they very slowly passe thorow the belly they are troublesome and hurtfull to the stomacke they also breede the cough and are very pernicious to the lungs they are onely conuenient for rusticall bodies Those that are newly gathered are wholsomer then the dry for by reason that they are of more moyst and softer substance they are more easily concocted do not altogether so much oppresse the stomack But I wish such as haue weak stomacks that are studious of their health seldom or neuer to eat them because they breed phlegme violate the lungs and soone offend the stomack and belly by their windie and cloying substance Filberds are wholsomer then the common Hasell Nuts for they consist of a better substance and although they are also hardly digested yet they are profitable for

prouokè vrine the smell of them is comfortable to the braine Costmary is also called Alecoast and it doth well answer to the name for if it be ste●…ped a while in Ale or put into a vessell and Ale tunned thereunto as is vfually done in the making of Sage Ale it maketh a pleasant drinke and very comfortable to the stomacke braine and sinewes They are good for the aged and phlegmaticke but hurtfull to such as are young and of an hot and cholericke temperature Tansie is hot and dry in the beginning of the third degree it strengthneth the sinewes and is very profitable to the stomacke for it concocteth and scowreth downwards crude and phlegmaticke humors which adhere and cleaue thereunto From hence may be gathered that Tansies in the spring-time are very wholsome and good for the stomacke for the clean sing away of phlegme bred therein by the vse of fish in the Lent-season And heere many may see their errour detected that for the making of Tansies doe confusedly vse to giue onely vnto them a delightfull greene colour beside the iuyce of Tansie the iuyce of other hearbes perhaps altogether vnwholsome or at leastwise vnfit for the purpose But if any please to adde to the making of Tansies the iuyce of Sorrell they shall willingly haue my assent especially if they make them for such as are of a cholericke temperature The seede of Tansie is of singular force against wormes for in what sort soeuer it bee taken it killeth and expelleth them Tansie is conuenient for the phlegmaticke and the aged but hurtfull to young and cholericke bodies Clarie is hot and dry in the third degree the onely vse thereof is for the imbecility of the reines and for stopping of seminall fluxions for which it is very profitable being boyled in broths or any other way vsed Rocket and Tarragon are neere of one nature and quality hot and dry in the third degree but Tarragon in regard of the aromaticall and cardiacall sauour of it is to bee preferred before Rocket Among all hearbs of an acrimonious sauour and that are vsed insallads they may haue the preheminence especially Tarragon for by reason of its aromaticall and cardiacall quality it is much more comfortable to the stomacke heart and head then Rocket is They cut and extenuate phlegme in the stomacke excite the appetite and helpe the concoction They are good in sallads but not alone but ioyned with Lettuce Purselane and such colde hearbes for the qualifying of their acrimonious heat otherwise being eaten alone they distemper the liuer and cause head-ach Wherefore the best way to makesallads is to mingle hot hearbes and colde together except you will make them of purpose to coole or heat as the nature of the stomacke and temperature of body shall require Rocket and Tarragon are conuenient for the aged and phlegmaticke not not for the cholericke and such as are of hot temperature Towne-Cresses or as the vulgar sott doe pronounce Towne-karse is more biting in taste then Rocket or Tarragon and therefore more hot and drie It is eaten with other sallade hearbes but what way soeuer it be vsed it notably heateth a cold stomacke and liuer cutteth and attenuateth grosse humors mundifieth the lungs helpeth the Asthmaticke openeth and strengthneth the melt and is well neere as good and as effectuall against the Scuruie as Scuruie grasse It may not be eaten in sallads but in small quantitie and that with Lettuce and other cold hearbes for it will quickly offend the stomacke distemper the liuer inflame the bloud and annoy the head Water Cresse or Karsse is altogither of like nature and facultie as Towne-Karsse is and is also very effectuall against the stone They are good for the phlegmaticke aged and such as are subiect to obstructions Auens are hot in the end of the first degree and drie in the end of the second with a kinde of scowring or clensing qualitie they are very wholsome in pottage or physicall broths though they make them looke blacke for they clense away such things as adhere to the entrails and are good against cruditie or rawnesse of the stomacke windinesse of the belly or sides stopping of the liuer and clottered bloud in any inward part of the bodie especially being decocted in wine The roots of Auens are in the Autumne and Winter very profitable in physicall broths or other decoctions for all the purposes aforesaid They are good for euery season age and temperature sauing onely for the cholericke which are free from winde and obstructions of the entrailes Filipendula is hot and drie euen in the third degree of an opening and clensing qualitie and yet with some litle astriction adioyned Although this hearbe be in physicall vses cheifely profitable for the stone and strangurie yet I thought it meete because it is common in gardens not here to omit it Wherefore such as are subiect to the stone and strangurie may to their ease and comfort vse the herbe in their pottage broths or possets Cheruill is of a temperate heat and moderate drinesse it is an hearbe exceeding good and wholsome very pleasant to the taste delightsome to the stomacke and comfortable to the spirits and senses It may be vsed in pottage broths and sallads c. In sallads with other hearbs it is most acceptable by reason that it giueth vnto them a very pleasant and delicate relish but for sallads the seeds while they are greene or the round tufts ór heads which conteine the seede doe farre excell the leaues which for pleasantnes of taste sweetnes of smell and wholsomnes for euery age and temperature do also excell all other sallade hearbes And to be eaten by themselues as a sallade with Oyle omphacine vinegar and pepper they exceede any other sallade for a cold and feeble stomacke The roots of Cheruill boyled and after dressed as the cunning Cooke best knoweth or onely eaten in manner of a sallade with oyle and vinegar are singularly good and wholsome for weake and aged people and for such as are dull and without courage for they delight the stomacke reioyce and comfort the heart increase strength excite Venus and depell old age Wormewood is hot and drie in the end of the second degree it hath a clensing facultie with some astriction adioyned it is marueilous profitable to a weake stomacke that is troubled with choler for it clenseth it through its bitternesse and by reason of the binding qualitie it also strengthneth and comforteth the stomacke Moreouer it is good against windinesse and griping paines of the stomacke and belly it strengthneth the liuer and riddeth it of obstruction and the bloud of putrefaction clensing by vrine naughtie cholericke and superfluous humors It also helpeth the spleene when it is ouer-charged or filled with grosse feculent bloud by causing it to passe downeward by the stoole togither with the excrements Wherefore in regard of the great commoditie that Wormewood bringeth

to the stomacke and liuer that are weake and oppressed through the redundancie of choler or melancholy I aduise all those in whom those humors exceede their limits to eat oftentimes the young and tender tops or leaues of Wormwood in sallads with other hearbes but specially to drinke mornings fasting and sometimes also before meales a draught of Wormewood wine or Beere or in want of them of white wine or stale beere wherein a few branches of Wormewood haue for certaine houres bin infused and I assure them that they shall finde great commoditie thereby for it will clense the stomàcke liuer gall and spleene discusse windinesse cause them to haue a good appetite to meat to be free from wormes the laundice and other diseases proceeding of choler Hence it may appeare that those who being of a phlegmaticke or moist temperature doe for the weaknesse and windinesse of their stomacks make often vse of Wormewood beere or of the hearbe infused therein as aforesaid are much deceiued except that choler or melancholy shall accidentally happen to abound in their stomacks because Wormewood is first and cheifely good for the cholericke next for the melancholicke and is now and then also conuenient for the sanguine because the sanguine constitution is very apt to grow cholericke but for the phlegmaticke it is nothing at all auaileable vnlesse that choler or melancholy shall happen to offend their stomacks through obstructions of the gall or melt and for such in regard of the weaknesse and windinesse of their stomacks Wormewood wine or the hearbe infused in wine as aforesaid is far more conuenient then any Absinthiarie beere The seedes of Fen●…ell are hot in the end of the second degree and drie in the beginning of the same the greene branches are lesse hot and drie The sweet Fennell doth so far exceede the common in vertue and goodnes as it doth in pleasantnes of taste it comforteth a cold stomacke discusse●…h winde prouoketh vrine and hath a singular propertie of sharpning the sight It is also very good to be vsed of Nurses for it increaseth passing good and wholesome milke The roots are also very good in broths or other decoctions for the same intents especially for the obstructions and paines of the kidneyes But the seeds are of greatest force for breaking of winde for comforting the stomacke and asswaging the paines of it for corroborating the braine and preseruing the sight To conclude the branches seeds and roots of Fennell are very good for the head the lungs the liuer and the kidneyes for they both open and corroborate those parts The young tender branches are very good in sallads and they are likewise being preserued in a pickle of vinegar and salt very wholsome to be eaten as a sauce with meat in the winter season The round tufts or heads of Fennell which containe the seede are exceeding wholsome to be eaten but there are commonly bred in them litle wormes of a greenish colour which are very venemous to the braine and senses wherefore I aduise that the said tufts or heads be opened and the wormes carefully shaken off and afterwards washed cleane and macerated a while in cold water and so eaten in manner of a sallade either by it felfe or with other hearbes they are of an excellent confortatiue nature and doe notably discusse winde and open the obstructions of the liuer breast and braine The greene seeds whilest they be tender and of a yellowish colour are also passing pleasant and wholsome to be eaten in manner of a sallade or otherwise for all the purposes aforesaid Fennell is very wholsome and agreable for euery season age and temperature especially for the phlegmatiake and such as are troubled with the winde Anise seeds and Careway seeds are answerable to Fennell seeds in operation and vertues they discusse winde comfort the stomacke and helpe the concoction They are very wholsom to be eaten any maner of way especially for such as haue weake stomacks and that are much subiect vnto winde But in meats I prefer the Carewaies before either Anise or Fennell seeds because they are more acceptable to the stomacke and more delightsome to the taste Coriander seedes are of many people much vsed for the winde but with very great error I doubt not for the hearbe it selfe which beareth the seede is of a very noysome and venemous qualitie whereof the seede in some measure doth participate For if it be indiscreetly vsed and not well corrected of that filthy and malignant qualitie which it receiueth from the hearbe it hurteth the sight and peruerteth the vnderstanding The best way to prepare the seedes for correcting their hurtfull qualitie and so to make them wholsome and fit both for meat and medicine is to infuse them 24 houres at the least in white wine vinegar then to take them and drie them and so to keepe them for their vse Being thus prepared they discusse winde exiccate crude humors strengthen the mouth of the stomacke and represse the ascending of vapor's to the head They are very conuenient for cold phlegmaticke and rheumaticke bodies OF THE MANNER and Custome of Diet. SECT VIII Whether a precise and exquisite manner of Diet be best for the preseruation of health ALthough it be very certaine that a precise and exquisite manner of Diet be of greatest moment for the preseruation of health in such as are naturally infirme not of a valetudinarie state of bodie yet we see by daily experience that such as are of an healthy and sound constitution if they alwayes obserue a precise and curious manner of liuing doe for the most part liue lesse healthily and the reason is because they wholy addicting themselues to a curious and accurate kinde of Diet do suddenly vpon euery light cause and occasion of change incurre and fall into diuers diseases and distemperatures wherefore a precise and exquisite custome of Diet is not conuenient for any but for weake and sickly bodies But that you may know what manner of Diet is best for healthy men to obserue you must vnderstand that there is a threefold Diet Accurate or precise Vulgar or common and Subvulgar An Accurate Diet is that when a man taketh his meats in a certaine measure order and number and at fixed times and they also such as are agreable to his nature and constitution of bodie nec latum vnguem as the saying is ab ea regula discedit A vulgar Diet is opposite to the Accurate it is plaine and rude of no respect or consideration for they which obserue this kinde of Diet do make no choise of meats no set or fixed time of eating for sometimes they eat liquid meats sometimes hard sometimes grosse sometimes fine sometimes salt sometimes fresh sometimes temperate sometimes intemperate sometimes of euill iuyce and sometimes of good sometimes they fill and glut themselues sometimes they rise with an appetite sometimes they eat twise sometimes thrise somtimes foure times or oftner in

stomacke by causing a nauseatiue disposition and yeeldeth litle nourishment and the same not good but excrementall for it is quickly conuerted into flegme choler and putrid vapors And flesh that is leane is of a dry substance hard of concoction and of litle and ill nourishment But flesh that is meanely fat is the best and easiest of concoction for it giueth purest nourishment and is most agreable to the stomacke And here by the way obserue that of flesh the whitest is the best for by how much it doth in colour degerate from whitenesse by so much it is of worse iuyce Whether Kids flesh be better then Lambe And whether Lambe then Mutton THe Arabian Physitions preferre Kids flesh before all other flesh because as they say it is of a more temperate nature and breedeth pure bloud which is in a meane betweene hot and cold subtile and grosse Ysaac saith that sucking Kids are for taste nourishment and digestion better then other whose opinion I approue because the milke giueth and maintaineth in them an excellent moisture wherefore their flesh is singularly good for hot dry and extenuated bodies and for them that haue weake stomacks and are from some long sicknes vpon a recouerie to health so they eat it rosted But by reason that it somewhat aboundeth with an excrementall moisture it is hurtfull for the aged and such as are phlegmaticke and that haue cold and moist stomacks For although Kids flesh be deemed to be temperately hot and moist in the first degree yet it is more moist then hot and withall somewhat slimie wherefore to their opinion concerning the goodnes of Kids flesh aboue all other I see no reason why I should yeeld my subscription for I thinke Veale to be for goodnes and wholsomnes of meat rather superiour then ●…ny way inferiour vnto it as shall be hereafter shewed But howsoeuer it be to an Arabian stomacke or whether the Kids of Arabia be in substance lesse moist and slimie then ours as it is very likely I suppose Kids flesh to be somewhat better then Lambe for Lambe by reason of much viscous humiditie in it increaseth crude and phlegmaticke humors Wherefore it is not so wholsome in the winter and former part of the spring as it is from the latter end of the spring vnto the beginning of Autumne in which space by reason that the aire is commonly hot and dry such moist flesh is best agreable vnto mans bodie It is most profitable for them that are by constitution hot and dry and that abound with adust and cholericke humors but it is not conuenient for olde men or for them that are phlegmaticke especially the much vse of it for by reason of the much moisture which it hath it repleteth their stomacks with crude and phlegmatick humors Lambe of two or three moneths old is the best for the younger it is the moreit aboundeth with a crude superfluous moisture and if it be well rosted it giueth the better nourishment because the most part of the crude superfluities in it are by the force and esficacie of the fire well wasted and digested Lambes that are weaned and afterwards fatted are wholsomer for meat then when they were sucking because their flesh doth lesse abound with superfluous moisture and if they haue their feeding in hilly pastures they yeeld the purer nourishment and are a very good meat for those that haue weake stomacks or liue a studious kinde of life The flesh of Hogrells and young Weathers is a right wholsome and temperate meat it breedeth very good bloud and is easily digested it is better then Lambe for it yeeldeth a more pure and substantiall nourishment and is conuenient for euery season age and temperature The flesh of elder sheepe is not so wholesome for it is of a dryer nature of harder concoction and of worser iuyce It is conuenient for labouring men and such as haue good stomacks to digest Of Mutton therefore that is the best which is of an yeare or two olde or thereabout and if it be of a young Weather it is best of all for it is of a very temperate nature of an easie concoction and of pure firme and copious nourishment Whether Veale for goodnes of nourishment be better then Beefe VEale if it be competently fat is pleasant to the taste and easily digested it is very nutritiue and the nourishment thereof is exceeding good For hot and dry bodies for those that are weake and giuen to a studious kinde of life it is farre better then Beefe Moreouer Veale is a more odo●…iferous flesh then any other and in this respect it is far before Kids flesh and not behinde it in any other but rather in my opinion it shall as well for pleasantnesse of taste and goodnesse of iuyce as for sweetnes of sauour haue the precedencie of Kids flesh And I belecue that if those Arabick Physitions had euer tasted of our Veale they would without any scruple haue giuen vnto it the preheminence But you must not vnderstand this my assertion of all Veale indifferently for it must not be too young nor leane for if it be too young then it is ouer moist crude and excrementitiall and if it be leane then it is not so nutritiue nor so acceptable to the taste and stomacke But if it be of the age betweene one and two moneths and competently fat then it is of an excellent temperament and nutriture and for euery season age and temperature exceeding all quadrupedall creatures And although Veale be for all bodies conuenient yet for those that are hot and dry by reason of the pure and pleasant moisture thereof it is most profitable The flesh of Steeres which we commonly call Steere-beefe and so also of Heifers is of a firmer substance then Veale it giueth to the bodie much good and substantiall nourishment and therefore for them that are healthy and of a sound slate of bodie it is not inferiour vnto Veale though it be not altogither of so pure a temperature and nourishment Beefe of Oxen that are of middle age is for goodnes of iuyce and easinesse of concoction next vnto it it is agreable enough for young men that are of perfect health and for any that haue good stomacks and are of a firme habitude of bodie But Beefe of older Oxen is of a very hard and gro●…e substance it is very hardly digested and breedeth a thick grosse and melancholike bloud which by reason of the difficult distribution of it causeth obstructions especially of the spleene and melancholicke diseases and therefore to melancholicke bodies it is most hurtfull But to rusticke men that labour painfully in the fields and for those that inhabit cold countries whose concoctiue facultie is commonly strong it is very agreable for by reason of their great labour and strong internall heat they will too soone resolue the iuyce of lighter meats But to those that liue a delicate or studious kinde of life it is very hurtfull Now by

affects to the sinewes ioynts and bowels But snow water is of some in these daies greatly esteemed of to coole and extinguish thirst Perhaps in hot countries and in hot seasons it may bee for some bodies agreeable but in our northerne countries it is at no hand to be allowed except to such as are impensiuely hot for it is onely profitable to a stomacke that estuateth with heat Whether in waters that are naturally warme which wee call hot Bathes it be healthfull for healthy men to bathe WAters naturally hot and of a medicinable faculty such as are our famous bathes of Bathe are of singular force not onely against diseases gotten by cold or proceeding from a cold and moyst cause but also bring in time of health exceeding comfort and profit to all cold moyst and corpulent bodies for they open the pores resolue attenuate digest consume and draw forth superfluities and withall strongly heat and dry the whole habit of the body They are of excellent efficacie against all diseases of the head and sinewes proceeding of a cold and moyst cause or of a cold only or moyst only as rheumes palsies epilepsies lethargies apoplexies cramps deafnesse forgetfulnesse trembling or weaknesse of any member aches and swellings of the ioynts c. They also greatly profit windie and hydropicke bodies the paine and swelling of any part of the bodie so that it proceede not from an hot cause the sluggish lumpish heauinesse of the bodie numnesse of any member paine in the loynes the gout especially the Sciatica cold tumors of the milt and liuer the yellow Iaundice in a bodie plethoricke or phleg●…aticke They are also very profitable for them that haue their lungs annoyed with much moisture because they consume and drie vp that moisture and to make slender such bodies as are too grosse there is nothing more effectuall then the often vse of these waters Wherefore let those that feare obesitie that is would not waxe grosse be carefull to come often to our Bathes for by the often vse of them according as the learned Physition shall direct they may not onely preserue their health but also keepe their bodies from being vnseemingly corpulent They are also singularly profitable to women for they helpe them of barrennesse and of all diseases and imperfections of the matrice proceeding of a cold and moyst cause They also cure all diseases of the skin as scabs itch old sores c. All which to be true we daily finde with admiration to the exceeding great comfort of many who with deplored diseases and most miserable bodies resort to our baths in Bathe and are there by the helpe of wholsome physicke and vertue of the Baths through the blessing of Almighty God recouered to their former health But hot bathes to bodies naturally hot and dry are generally hurtfull and so much the more as the bodie is drier and the bathe hotter because it distempereth and consumeth the very habit of the bodie and maketh it carraine-like leane Wherefore seeing that naturall bathes are not indifferently agreable to euery constitution I doe aduise that not any one goe into them rashly or vpon an approperous iudgement but that he be first aduised by some faithfull iudicious and expert Physition and to him expose the state of his bodie whereby he may vnderstand whether or no it may be expedient for him to attempt the same And whereas in Bathe there are diuers bathes and they differing in their heate he must also from the learned Physition be directed in which to bathe neither must he onely vnderstand which Bathe to vse as most conuenient for his present state of bodie but also when and how often to vse the same Besides this he must according as his state of bodie shall require be purged before he enter into the bathe and be also directed in other things how to order himselfe before he goe into the bathe while he is in the bathe and after that he is come out of the bathe and when he leaueth the bathe And must also in the intermitting times of bathing and sweating take such physicke as his disease and present state of bodie shall require The neglect of all these or of some of them either through ignorance or voluntarie wilfulnes may be the cause that some that take great paines to come to the bathes are not by them healed of their infirmities but oftentimes neuer returne to their homes againe or if they doe it is most commonly with new diseases and the olde worse then euer they were Whereas many of a generous and religious vnderstanding vsing the true helpes of physicke with the bathes are of their diseases perfectly cured And here I exhort the Physitions in regard that the Bathes which proceed from Sulphur or from it take their chiefest vertue and strength as our Bathes in Bathe doe doe weaken and subuert the stomacke especially of some bodies that they haue an honest care to corroborate the same by such meanes as shall be best fitting for the present estate of the bodie Here also I aduertise such as in the declining or fall of the yeare which we call the Autumne shall for the health of their bodies repaire to our Bathes that they deferre not their comming till the middle of September or after as many ignorantly doe but that they rather be there by the end of August that they may haue the commoditie of the Bathes before the aire grow to be too cold for bathing in hot Bathes as commonly it is in October especially toward the end thereof for if they shall make vse of the Bathes when the aire is cold and moist or very inclinable thereunto they shall receiue the pores of the bodie being open by reason of the efficacie of the Bathe farre greater hurt then commoditie But perhaps some out of an ignorant timorousnes will obiect that to come to the Bathes at the end of August is too soone vpon the Dogge-dayes Herein they are more scrupulous then iudicious but to yeeld them satisfaction I answer besides the alteration of seasons from their ancient temperature in this decrepit age of the world that though the middle part of the day about the beginning of September shall be hot yet the mornings and euenings which are the times for bathing are rather cold or declining to a temperature and the heat of the day following vpon bathing is that which we specially respect for the health of our Patients for whom we approue the vse of the Bathes And verily whosoeuer shall but consider the great variablenes and inconstant disposition of the Spring from its ancient temperature especially of later yeares must in my opinion confesse that the moneth of September is most commonly in regard of the disposition of the aire so fit for bathing in hot Bathes as any in the Spring Wherefore such as for the health of their bodies repaire to our Bathes shall if they be there by the end of August receiue a double commoditie For

meat for them that haue weake stomacks and such as liue at rest or are subiect to obstructions either of the bowels or reins But for those that vse great labours and that haue strong stomacks it is very profitable And being strained and spiced with cynamon it is a very good medicinable meat for such as are too laxatiue and subiect to fluxes and mordications of the bellie proceeding of choller for it represseth the acrimonie of the cholericke humour and through the slow descension of it abateth the flux There is also the like kinde of pottage and much like-likewise of the same nature made of Rice accurately depilated and boyled in milk but it is of easier concoction lesse obstructiue and of better nourishment Being well made and spiced with sugar and cynamon it is a temperate meat very pleasant easie of digestion and restoratiue There are also other kindes of food made with Rice all which are somewhat of hard concoction and of an astringent facultie They are conuenient for them that haue good stomacks and that vse to labour and exercise their bodies but to the aged and such as are molested with phlegme and obstructions very hurtfull There are also certaine I●…nckets vsually made of milke especially in the summer season as of the best of the milke coagulated there is made a kinde of Iuncket called in most places a Fresh-Cheese which is very pleasant to the pallate and of easie concoction it asswageth thirst mitigateth the ouer-much heat of the stomack and moy stneth the body and is therefore in the hot seasons of the yeere very profitable for such as are young and that are of an hot and dry temperature But in them that are past their constant age except they shall be impensiuely cholericke and that haue cold stomacks it breedeth winde phlegme rheumes and obstructions especially of the breast and therefore in no wise to be allowed to the aged or phlegmaticke This or other iunckets or white-meats of like nature must be alwayes at meales first eaten or at banquets betweene meales when the stomacke is emptie for being eaten after other meats or in the middle of meales they doe the sooner corrupt in the stomacke and breed more plenty of phlegmaticke and excrementall humours How great therefore is the error of eating Custards in the middle or at the end of meales To conclude Iunckets and all sorts of white-meats are more or lesse as I haue already sayd of a crude grosse and obstructiue faculty breeding plenty of phlegme they are onely agreeable for them that haue good stomacks and that are of an hot and cholericke temperature Of Sauces and Spices SECT VI. Whether in the regiment of health the vse of sauces is to bee allowed as necessarie and wholsome ALthough that hunger be the best sauce for meat and thirst for drinke and that the best meanes to get them is exercise and abstinence for a time yet besides these naturall sauces there be other which be artificiall and some of them very profitable such as are those that are of a delightsome sharp taste of a cutting penetrating attenuating and digesting faculty because they comfort and strengthen the stomack disperse the crude superfluities of the same excite the appetite make the meat pleasant to the pallate and acceptable to the stomacke whereupon ensueth the better concoction and more profitable nutriment The best and most common of all sauces is salt which is so necessarie for seasoning and preseruing of meats that we cannot well liue without it and therefore it hath beene a good obserued custome to set it first on the table with bread and with the same to take it last away Salt is hot in the second degree and dry in the third it is of a clensing digesting attenuating drying consuming and somewhat also of an astringent faculty Well therefore may salt haue the first and cheefest place among sauces for beside that it maketh the meat sauoury and acceptable to the stomacke and exciteth the appetite by corrugating the mouth of the stomacke and titillating the pallate it also cutteth and attenuateth grosse and clammy humours preuenteteth and correcteth putrefaction by drying and consuming all crude and moyst superfluities confirmeth weake and loose parts and helpeth the concoction especially in a cold and moyst stomacke But the too much vse of salt by reason that it is hot and dry of a sharp biting taste and drieth vp and consumeth all the humours of the bodie is very hurtfull especially vnto dry and leane bodies for it annoyeth the stomacke exiccateth the liuer adureth the bloud dimmeth the sight diminisheth the geniture and spirits causeth itch and scabbinesse and in a word corrupteth and spoyleth the habit of the whole bodie making it soone old riueled and deformed Vinegar is the second sort of sauce which is in common vse it is iudged with a generall consent to bee dry in the second degree but concerning the other qualities there is great variance for some attribute vnto it a cold quality because it cooleth and represseth heat and some an hot which may also be easily prooued but in my iudgement it is more cold then hot and so much the colder as it is made of the smaller wine It prouoketh appetite as salt doth it vehemently penetrateth cutteth and attenuateth grosse humours by reason of the sharp tenuitie of it it strongly preserueth the humours from putrefaction by reason of the cooling and drying qualitie of it and therefore the vse of it in time of pestilence is very profitable It also helpeth the soft and rheumaticke swellings of the gums It agreeth best with the cholericke because it represseth their choler and worst with the melancholike because it encreaseth their distemperature The much vse thereofis by reason of the cooling drying and also mordicant qualitie of it which it hath by reason of some heat which it still reserueth of the wine very hurtfull to the stomacke liuer lungs intestines matrice and sinewes wherfore I aduise women and them that are leane that haue cold stomacks weake lungs and feeble sinewes carefully to eschew the much and often vse of it And aboue all I with Maydens to forbeare the drinking of vinegar or eating of sops or tosts dipped therein to make them leane and low-coloured lest that by ouer-pearcing cooling and drying their liuer they acquire a big belly I meane a dropsie with a leane ill-fauoured face Vinegar that is made of White wine is more opening and that which is made of Claret more binding wherefore White wine Vinegar is generally to be preferred and it is also much the better for the stomacke and spirits if it bee rubefied by maccrating the leaues of red roses in it but for them that haue loose stomacks Claret-wine-vinegar is most accommodate The often or much vse of vinegar is greatly hurtfull to them that are of a melancholike temperature and to all such as are subiect to the Gout the Palsie or

c. in the first degree that alter a temperate bodie yet if they be hot or cold c. but in the beginning of the degree for euery degree hath so ample a latitude that in euery one we constitute three stations and therefore of those things that are in the first degree some are sayd to be in the beginning of the degree some in the middle and some in the end they doe not so euidently alter but that some consideratiue examination is needfull for discerning of the alteration In the second degree are those that doe so manifestly alter as that there is no more neede of examination or coniecture for vnderstanding of the alteration of this sort are hony figs for heat and lettuce for coldnesse and moystnesse c. Of the third degree are those that doe strongly alter as Hyssop Time Cloues Sacke if it bee not new and in the same degree you shall finde Time to exceede Hyssop in heat Of the fourth degree are those that doe very greatly and vehemently alter such as in heating are of a burning force and in cooling of a stupefying Wherefore that may bee sayd to be hot or cold c. in the first degree which is but slenderly perceiued of the gustatiue sense that in the second which is very manifestly perceiued that in the third which is so strongly perceiued as that it somewhat offendeth the sense and that in the fourth which very greatly affecteth and annoyeth both the sence and bodie And thus much concerning the vnderstanding of the foure degrees in the primary qualities of Simples And now because that all fruits roots and hearbes haue for the most part some medicinable facultie and are also oftentimes offensiue vnto man because they engender crude grosse and flatulent humours I will particularly write of such as be in vse among vs in England declaring their hurtfull qualities with their good and how they may be rightly vsed and of whom with most profit and least hurt And first of all of Apples because of all fruits they are most plentifull among vs. Apples are of a cold and moyst temperature abounding with a superfluous crude and windie moysture yet more or lesse according to the different kindes of them for there are many and sundry sorts of Apples whose diuers natures and faculties may by the difference of their substance and taste bee best knowne and described For those apples that are of a solid substance giue a more plentifull and durable nourishment but they are more hardly digested and more slowly distributed Those that are of a soft substance are easily digested and distributed but they giue a thin waterish and excrementall nourishment But those that are of a mixt substance that is neither too hard nor too soft are both for concoction and also for nutriment the best Now as concerning the taste some apples are sweet some soure some of a middle taste both sweet and soure The sweet apples are not so cold as the other be but are rather hot in the first degree wherfore they yeeld more nourishment then other apples doe and the same not so moyst but they are not so pleasant to the taste nor so acceptable to the stomacke The soure apples are cooling and therefore they yeeld little nourishment and the same cold and crude but the raw iuyce of them by reason that it is of a cooling cutting and penetrating faculty with some small astriction also adioyning is good for an hot cholericke stomacke because it mightily represseth the feruent acrimonie of choler But those apples that bee of a middle taste that is such as are both sweet and soure are for pleasantnesse of taste acceptablenesse to the stomacke goodnesse of iuyce and wholsomnesse of nourishment beside their medicinable quality against melancholie and melancholike affects the best and wholsomest for they attemper the siccity of that humour and corroborate the heart by their comfortable sauour and the stomacke by their light astrictory faculty Such are our Queene-apples and Russelings as the principallest and next our Rosiars Pearemaines and Pippins Deusans c. There are also some Apples that are insipid or without taste they are of a waterish substance altogether vnpleasant to the stomack and vnprofitable for meat All apples generally are vnwholsome in the regiment of health to bee eaten raw or before they be full ripe or soone after they be gathered except of them that haue hot cholericke stomacks because they engender crude waterish and flatulent humors but if they bee baked or rosted by reason that their flatuous cruditie is by the heat consumed they become more digestible more wholsome more pleasant to the taste and more acceptable to the stomacke Apples may bee eaten raw with least detriment in the winter and all the yeere following according to the durablenesse of them for they doe soonest rot that are of soft substance by reason that they haue greatest store of moysture and those are longer kept which are of harder substance because there is in them lesse store of moysture for the aboundance of excrementall moysture is the cause why they putrifie because by that time they lose much of their waterish and excrementall moysture And they are best to bee eaten last after meat because they confirme the stomacke make good digestion especially in a cholericke stomacke And they are also good to bee eaten at going to bed of them that haue hot and cholericke stomacks or that are distempered by drinking much wine or other strong drinke because they coole the stomacke and represse the vapours that ascend to the head Wherefore I conclude that apples are most conuenient for young men for them that be cholericke and that haue hot strong stomacks but to old men to them that be phlegmaticke that haue cold and weake stomacks and that are subiect to aches of the sinewes and ioynts they are very hurtfull especially if they be eaten raw Peares are much of the nature of Apples and of the same temperature but they are somewhat of a binding qualitv especially those that be of an harsh and soure taste The difference of them must be discerned by their taste and substance euen as of Apples Those are the best which are of a pleasánt soure sweet taste for they comfort the heart the stomacke and asswage thirst Peares make a waterish and corrupt bloud and engender the windie collick wherefore they are very hurtfull to the aged to them that be phlegmatick that haue colst stomacks and that are subiect to the windie collick but they are wholsome enough or at leastwise lesse hurtfull for hot dry and cholericke bodies especially if they eat them not immoderately They are most hurtfull to bee eaten before meat because they binde the belly especially those that bee somewhat soure and fill the stomacke with crude and flatulent humours They are best to bee eaten after meat because they fortifie the digestion represse the ascending of superfluous vapors to the head by strengthning

is moderately hot and drie and of an abstersiue facultie it maketh the belly soluble euacuateth choler phlegme and waterish humors It is very good to be vsed in broths or pottage for such as are costiue and subiect to obstructions Mallowes are are also numbred among the pot-herbes the best and wholsomest of them is the curled Mallow called of the vulgar sort French Mallowes and next to them the common Mallow they are a litle hot and of a moist and slimie substance they are not good to be eaten boyled as Lettuce and some other herbes are because they engender a grosse and slimie iuyce which is very offensiue to the stomacke inducing loathsomnes by weakning and relaxing the same but being vsed in broths or pottage they make the belly soluble and are lesse hurtfull to the stomacke They are profitable for such as are wont to be costiue and affected with too much astriction of the stomacke They are for physicke vses of singular efficacie in all obstructions and inflammations of the reines and bladder Sorell is cold and drie in the second degree and because it is soure it cutteth and extenuateth tough grosse humors it exciteth the appetite quencheth thirst cooleth an hot stomacke mitigateth the inflammations of the liuer openeth the obstructions thereof and is very profitable in all hot and pestilentiall feuers for it strongly represseth choler and marueilously preserueth the humors from putrefaction Wherefore in the time of pestilence or any euill constitution of the aire to preuent infection it is good oftentimes especially mornings fasting to chew the leaues of Sorell and sucke downe the iuyce And this proueth that Greene-sauce is not onely good to procure appetite to coole an hot stomacke and to temper the heat of the liuer but also wholsome against contagion The like may be said of the iuyce hereof which maketh a very profitable and pleasant sauce for many meats especially in hot seasons A posset made of the iuyce hereof with some midling Ale or Beere is very good for such as are troubled with any hot ague or inward inflammation for it exceedingly cooleth the bodie and quencheth thirst A syrupe made of the iuyce hereof is of excellent efficacie in all hot and pestilentiall feuers and a present remedie in all fluxes especially of bloud The leaues sodden and eaten in manner of a spinnach tart or otherwise loosneth the belly and doth attemper and coole the bloud exceedingly The young and tender leaues are good in sallads with other herbes especially with Lettuce and Mints the mixture of which three doe make a very wholsome and delicate sallade Sorell is good in hot seasons for such as are young for the cholericke and the sanguine but hurtfull to the melancholicke Endiue and Succorie because they are much like in operation I ioyne them togither Succor●…e is completely cold in the first degree and drie in the second Endiue is cold in the first degree and whilest it is young it is rather moist then drie and is much like to Lettuce in taste and efficacie They are somewhat astringent to the stomacke but by reason that they be something bitter they doe also clense and open especially the obstructions of the liuer and gall they represse choler and are excellent aswell in meat as medicine for an hot stomacke and liuer The young and tender leaues and stems which are best for meat because they are in taste more pleasant and lesse offensiue to a weake stomacke are eaten either raw in sallads with Mints and other like herbes which way they are wholsome for an hat stomacke or boyled and afterwards eaten with oyle and vinegar in manner of a sallade and so they are lesse offensiue to a cold and weake stomacke for to be eaten raw they are very hurtfull to them that haue cold and weake stomacks and that are subiect to distillations They are also uery wholsome to be boyled in broths but what way soeuer they be vsed they temper the heat of the stomacke and liuer clense the bloud singularly open the obstructions of the liuer and strengthen the same especially Succorie for among medicinable nourishments there is none that doth so greatly delight the liuer and profit it being inflamed and by reason of siccitie obstructed as Succorie doth They are not good for the aged but very profitable for such as are young for the cholericke sanguine and them that haue hot stomacks Dandelion is like in temperature and effect to Succorie it is good to be vsed in pottage or boyled whole in broths or eaten in sallads and is effectuall for those things for which Succorie is Borage and Buglosse are hot and moist in the first degree they purifie the bloud expell melancholy and haue a speciall propertie of comforting and exhilarating the heart Whereby it appeareth that the custome of putting or macerating them especially the flowers and freshest leaues In wine is very good and cheifely to be frequented of students and such as are subiect to melancholy they are also good in broths for such as are weake sad and melancholicke The flowers are very good in sallads and the conserue made of them doth performe all the aforesaid things with greater force and efficacie The leaues boyled and eaten in manner of a Spinnach tart or otherwise are very wholsome for they engender good humors and make the bodie soluble They are good for euery season age and temperature Lang de beuf is in all things of like operation with Borage and Buglosse Burnet is drie in the end of the second degree if not in the beginning of the third and hot in the first it is very astringent and therefore effectuall to stop the laske and all fluxes of bloud and to represse cholericke vomitings being boyled in broths for the purpose or vsed any other way It is also very effectuall against the plague and other affects of the heart as sowning and the trembling thereof especially being macerated in wine and the same drunken for the leaues being put into wine especially Claret yeeld vnto it not onely an excellent relish in drinking but also maketh it much more comfortable to the heart and spirits it notably strengthneth the stomacke expelleth melancholy and maketh the heart merry Burnet is good for euery age season and temperature especially for the aged and such as are subiect to melancholie Cinquefoyle is dry in the second degree and hot in the beginning of the first it hath an astringent and consolidating facultie and therefore very profitable to be vsed when there is neede of binding as in fluxes c. It is a very good pot-herbe for such as are too laxatiue of what age or constitution soeuer they are of but if there be no neede of binding it is not conuenient for the aged nor for such as are of a melancholicke temperature Strawberrie leaues are in temperature and facultie much like vnto Cinquefoyle Violets are temperately cold and moist