core taken out and mixte with honye claryfyed or sugar than they cause good appetyte and preserueth the heed from drunkennes taken after meate it closeth and draweth the stomake to gyther and helpeth it to dygeste and mollifieth the bealy yf it be aboundantely taken they be colde in the fyrste degree and drye in the begynnynge of the seconde ⧠Of Pomegranates POmegranates be of good iuyce and profytable to the stomake specially they whiche are sweete but in a hotte feuer they that are sowre be more expedient and holsome for than the swete do intende heate and puffe vp the stomake ⧠Of Peares PEares are moche of the nature of apples but they are heuyer but taken after meate rosted or baken they are not vnholsome and do restrayne and knytte the stomake beyng rypeâ— they be colde and moyste in the fyrst degre ⧠Medlars MEdlars are colde and drye and constrictiue or straynynge the stomake and therfore they may be eaten after meales as a medicine but not vsed as meate for they ingender melancholye they be colde and drye in the seconde degree ☞ Walnuttes VAlnuttes yf they be blaunched are supposed to be good for the stomake somwhat lowsynge the bealy myxte with sugar they do nourysshe temperately Of two drye nuttes as many fygges and .xx. leaues of Rewe with a grayne of salte is wade a medycine wherof yf one do eate fastynge nothynge whiche is venemous may that day hurte hym and it also preserueth against the pestilence and this is the very ryght Mithridate they be hotte and drie in the seconde degree after some oppinions hotte in the thyrde degre drye in the seconde ☞ Fylberdes and hasylnuttes ¶ They are more strong in substance than wall nuttes wherfore they are not so easily or soone digested Also they do inflate the stomacke and cause heed ache but they ingender fatte And yf they be rosted they are good to restrayne rewmes Also eaten with pepper they are good agaynst tourmentes of the bealye and the stoppynge of vryne They be hotte and drye in the fyrste degree ⧠Of Almondes THey do extenuate and clense without any byndynge wherfore they purge the breste and lunges specially bytter almondes Also they do mollifye the bealy prouoke sleape and causeth to pysse well fyue or syx of theym eaten afore meate kepe a manne from beynge drunke they be hot and moyst in the fyrst degre ⧠Of Chestyns ¶ They beinge rosted vnder the ymbers or hot asshes doo nourysshe the bodye strongely and eaten with hony fastynge do helpe a manne of the cowghe ⧠Prunes OF the gardeyne and type doo dispose a man to the stoole but they do brynge noo maner of nouryshement To this fruyte lyke as to fygges this propertie romayneth that being dryed they do profyte The damasâ—e prune rather byndeth than lowseth and is more commodiouse vnto the stomake they be colde and moyste in the seconde degre ⧠Olyues COndyte in salte lycoure taken at the begynnynge of a meale doth corroborate the stomake stireth appetite and louseth the bealy beynge eaten with vyneger They whiche be rype are temperatly hote they which be grene are colde and drye ⧠Of Capers THey nouryshe nothynge after that they be salted but yet they make the bely louse and purgeth fleume whiche is therin conteyned Also styrreth appetite to meate and openeth the obstructions or stoppynge of the lyuer and splene beynge eaten with oximell before any other meate they be hotte and drye in the seconde degree ⧠Orenges ¶ The ryndes taken in a lyttell quantitie doo comforte the stomake where it digesteth specially condite with sugar and taken fastynge in a small quantitie The iuyce of orenges hauynge a toste of bredde put vnto it with a lyttell powder of myntes sugar and a lyttell cynamome maketh a very good sauce to prouoke appetite The iuyce eaten with sugar in a hotte feuer is not to be discommended The rynde is hotte in the fyrst degree and drye in the second the iuyce of them is colde in the seconde degree and drye in the fyrste ☞ Herbes vsed in potage or to eate Capitulo 8. GEnerally al herbes rawe and not sodden do ingender cold and watry iuyce yf they be eaten customably or in abundance all be it some herbes are more comestyble doo lasse harme vnto nature and moderatelye vsed maketh inetely good bloudde ☞ Lettyse AMonge all herbes none hath soo good iuyce as letise for somemen do suppose that it maketh aboundance of bloude al be it not very pure or perfyte It doth set a hote stomake in a very good temper maketh good appetite and eaten in the euennynge it prouoketh slepe albe it it neither doth lowse nor bynd the bealye of his owne propertie It increaseth mylke in a womans breastes but it abateth carnall appetite and moche vsynge therof hurteth the eye syghte It is colde and moyst temperatly ⧠Colewortes and Cabages BEfore that auarice caused marchantes to fetche out of the easte and south partes of the worlde the traffyke of spyce and sondry droughes to contente the vnsaciablenesse of wanton appetites Colewortes for the vertues supposed to be in them were of such estimation that they were iudged to be a sufficient medycyne agaynst all diseases as it maye appere in the booke of wyse Cato wherein he wryteth of husbandrye But now I wyll no more remember than shall be requyred in that whiche shall be vsed as meate and not pure medicyne The iuyce therof hathe vertue to pourge the holle leaues beynge halfe sodden and the water poured out and they beynge put eftsones into hotte water and sodden vntyll they be tender so eaten they do bynde the bealy Some do suppose yf they be eaten raw with vineger before meat it shall preserue the stomacke from surfettynge and the heed from drunkennesse all be it moche vsynge of them dulleth the syght except the eies be very moyst Fynally the iuyce that it maketh in the body is not so commendable as that whiche is ingendred of lettyse It is hote in the first degree and drye in the seconde ⧠Of Cikorie or suckorie IT is lyke in operation to lettyse tempereth choler wonderfully and therfore in all cholerike feuers the decoctioÌ„ of this herbe or the water therof stylled is ryghte expedient semblably the herbe and rote boiled with fleshe that is freshe beyng eaten kepeth the stomacke and hed in verye good temper I suppose that Southystell and Dentdelyon be of lyke qualities but not so conuenient to be vsed of theym whiche are hole bycause they are wylde of nature and more bytter and therfore causeth fastidiousnesse or lothsomnesse of the stomacke It is colde and drye in the seconde degree ☞ Endyue and Scariole BE moche lyke in theyr operation to Cykorie but they are more conuenient to medicine than to meate All be if Scariole callyd whyte Endyue hauynge the toppes of the leaues tourned in and layde in the erthe at the latter ende of sommer and couered becommeth whyte and crispe
begynneth the .viii. daye of February 〈◊〉 coÌ„tinueth vntyll the .viii. day of May. In semmer the inward heat is but lytel the stomake doth not digest so strongely nor quykly as in wynter wherfore in that season eatyng often and a lyttell at ones is moste conuenient And Damascenus saythe that fastynge in sommer drieth the body maketh the colour salowe ingendreth melancoly and hurteth the syght also boyled meate breade steped in whyte brothe with sâ—dden lettyse or cykorie are than good to be vsed also varietie in meates but not at oone meale potages made with colde herbes drynke in more abundance wyne alayde with water to hotte complexions moche to colde natures lasse In this season bloudde increaseth and towarde the ende therof choler And therfore they which be colde of nature and moyste are than beste at case hotte natures and dry waâ—ste More ouer chyldren and very yonge men in the begynnyng of sommer are holest old folke in the latter end and in haruestâ— somer beginneth the .viii. daye of May coÌ„tinueth vntyll the .viii. day of August Autumne beginneth the .viii. day of August endeth the .viii. day of Nouember that seson of the yere is variable the aire changeable by occasyoÌ„ wherof happen sondry siknessis blod decreaseth melancoly abundeth wherfore al suÌ„mer frutes wold thaÌ„ be eschewed forasmoch as they make yll iuyce and windes in the body In this tyme meate wolde be more abundant than in somer but somwhat drier drink must be lasse in quantitie but lasse myxte with water This tyme is daungerous to all ages al natures and all countrays but the natures hote and moyste be leste indamaged ☞ Diete concerning sondry tymes of the yere wrytten by the olde phisition Dâ—ocles to kyng Antigonus FRom the .xii. daye of December at the whiche tyme the day is at the shortest vntyl the nynthe day of Marche which do conteyne lxxxx dayes reumes and moystures do increase than meates and drynkes naturally very hotte wolde be moderately vsed also to drynke abundantly wyne without alaye or with lyttell water and to vse lyberally the companye of a woman is not vnholsome to the body ¶ FRom the nynth daye of Marche at whiche tyme is eaquinoctium vernuÌ„ vnto the. xxv day of Aprill swete fleume and bloudde do increase therfore vse than thynges hauynge moche iuyce and sharpe exercise the bodye dilygently than may ye vse safely the company of a woman ¶ From the xxv day of Apryll to the .xiiii. daye of June Choler increaseth than vse all thynges that are swete and doo make the bealy soluble forbeare carnall company with women ¶ From the .xiiii. day of June at whiche tyme the day is at the leÌ„gest vnto the .xii. day of September dothe melancoly reigne forbeare lechery or vse it moderately ¶ From the .xii. daye of September vnto the xvii daye of October doo abounde fleume and thynne humours than wolde all flures and distillations be prohibited than all sharpe meates and drynkes and of good iuyce are to be vsed and lechery eschewed ¶ Frome the .xvii. daye of October to the .xii. daye of December increaseth grosse fleume vse therfore all bytter meates sweete wynes fatte meate and moche exercise ⧠Of ages Cap. 25. CHyldren wold be nourysheth with meates and drynkes whiche are moderately hote and moyste not withstandynge Galene dothe prohibite them the vse of wyne bycause it moysteth and heateth to moche the bodye and fylleth the heedes of them whiche are hotte and moyste with vapours Also he permitteth them in hotte wether to drynke clere water of the fountayne ¶ A chylde growynge faste in his members towarde a man soo that he semeth well fedde in the bodye is than to be feared of fulnes of humours and if it be perceyued that he is replete than muste be withdrawen and minished some parte of that nutriment and accordynge vnto his age some euacuation wold be deuised other while by exercyse walkynge vp and downe fastynge and before that they eate any meate lette them exercise them selfes with theyr own labors and do theyr own accustomed busynes and eate the meates wherunto they be moste vsed so that it be suche that may not hurte theym And this nede they not to knowe of phisitions but by experience and diligent serche by theyr stoole theyr norices shall perceyue what dygesteth well and what doth not ¶ But yf it appere that by excessiue feedynge the bealy of the chyld is fuller and greater than it was wonte to be and that whiche passeth by the bealy is corrupted or his sweate stynketh these thynges knowen if they eate stronge meates gyue them not one kynde of meate but dyuers that the noueltie of the meate may helpe that they may go more easily to the stole For if any haue an vnreasonable appetite he is sooner recouered yf he be pourged by a boyle or impostume comen forthe and broken before that the meate be corrupted and after that let hym eate fyne meates and beynge ones hole retourne by lyttell and lyttell to his olde custome ¶ Yonge men excedyng the age of .xiiii. yeres shal eate meates more grosse of substance colder and moyster also salades of colde herbes and to drynke seldome wyne except it be alayd with water All be it all these thynges muste be tempred accordyng to their complexions exercyse and quietnesse in lyuynge wherof ye shall reede in theyr proper places hereafter ¶ Dide men in whom natural heate strength semeth to decay shuld vse alway meates which are of qualitie hotte and moyst and ther with all easy to be digested and absteyne vtterly from al meates drinkes whiche wyll ingender thicke iuyce and slymy semblably from wyne whiche is thicke swete and darke redde wynes and rather vse them whiche wyll make thyn humors and wyll purge well the bloudde by vryne therfore whyte or yelowe wynes and perchaunce frenche clarette wynes are for them very com mendable Also wyne prepared with pure hony clarified wherin rootes of persely or fenelle be steped specially yf they suspecte any thynge of the stoone or goute â–ª And yf they more desyre to clense theyr raynes and bladder than is it good to vse small white wine as racked renishe wine or other like to it and sommetyme to stepe ouer nyght therin a persely roote slyt and somwhat bruysed and a lyttell lykorice Fynally let them beware of all meates that wyll stoppe the poores and make obstructions or oppilations that is to saye with clammy matter stoppe the places where the naturall humours are wroughte and digested the whyche meates I haue before sette in a table But if it chaunce theym to eate any suche meate in abundance lette them take shortely suche thynges as do resyste opilations or resolue theym As white pepper bruised and myxte with theyr meates or drynke garlyke also or onyons yf they abhorre them not Alway remembre that aged men shuld eate often and but lyttell at euery tyme
lyke to the great stalkes of ca bage lettyse whiche are in wynter taken vp and eaten And to theym that haue hotte stomakes and drye they be ryght holsome but beynge to moche vsed or in very great quantitie they ingender the humour whiche maketh the cholike â–ª they be colde and moyste in the fyrste degree ☞ Malowes ¶ Are not colde in operacion but rather somewhat warme and haue in them a slyppernesse wherfore beynge boyled and moderatelye eaten with oyle and vyneger they make metely good concoction in the stomake and causeth the superfluous matter therin easily to passe and clen seth the bealye It is hotte and moyste in the fyrste degree ☞ Whyte betis ¶ Are also abstersiue and lowseth the bealy but moche eaten annoveth the stomake but they ar ryght good agaynste obstructions or stoppynge of the lyuer yf they be eaten with vyneger or mustarde lykewyse it helpeth the splene It is colde in the fyrst degre and moyst in the second ☞ Pourselan Doth mitigate the great heate in all the inwarde partes of the body semblably of the hed and eies also it represseth the rage of Venus but yf it be preserued in salte or bryne it heateth and pourgeth the stomacke It is colde in the thirde degre and moyste in the seconde ⧠Cheruyle Is very profytable vnto the stomacke but it maye not susteyne very moche boylynge eaten with vineger it prouoketh appetyte and also vrine The decoction therof drunke with wyne clenseth the bladder ☞ Sorell Beyng sodden it louseth the bealy In a tyme of pestilence yf one beynge fastynge do chewe some of the leaues and sucke downe the iuyce it meruaylousely preserueth from infections as a newe practiser called Guainerius doth wryte And I my selfe haue proued it in my household The sedes therof brayed and drunke with wine and water is very holsome agaynste the cholike and frettynge of the guttes it stoppeth fluxes and helpeth the stomake anoyed with replecion It is colde in the thyrde degree and drye in the seconde ⧠Persely Is very conuenient to the stomake and comforteth appetite and maketh the breath sweete the sedes and roote causeth vrine to passe well and breaketh the stoone dissolueth wyndes the rootes boiled in water and therof oxymel being made it dissolueth fleume and maketh good digestion It is hotte and drye in the thyrd degre ⧠Fenell ¶ Beynge eaten the sede or rote maketh abundance of mylke lykewyse drunke with ptysane or ale The sede sommewhat restrayneth fluxe prouoketh to pysse and mytigateth frettynges of the stomacke and guttes specially the decoction of the rote yf the matter causynge fretting be colds but yf it be of a horte cause the vse therof is daungerouse for inflammation or exulceâ—ation of the raynes or bladder It is hotte in the thyrde degree and drye in the fyrste ⧠Anyse sede Maketh swete breathe prouoketh vrine and dryueth downe thinges cleauyng to the raynes or bladder styrreth vp courage and causeth abundance of mylke It is hotte and drye in the thyrde degree Beanes They make wynde howe so euer they be ordered the substance whiche they doo make is spungye and not firme all be it they be abstersyue or clensynge the bodye they tarye longe or they be digested and make grosse iuyce in the body but yf onyons be sodden with them they be lasse noyfull ☞ Peasyn Are moche of the nature of beanes but they be lasse wyndy and passeth faster out of the body they be also abstersyue or clensyng specially white peason and they also cause merely good nouryshynge the huskes taken awaye And the brothe wherin they be sodden cleuseth ryghte well the raynes and bladder ☞ Rape rotes and Nauews Cap. 9. THe iuyce made by them is very grosse therfore beyng moch eaten if they be not perfytely concocte in the stomake they do make crude or rawe iuyce in the vaynes Also yf they be not well boyled they cause wyndes and annoye the stomake make somtyme frettynges If they be well boyled fyrste in cleane water and that beinge caste away the second tyme with fatte fleshe they nourys she moche and do neyther lowse nor bynde the bely But Nauews do not nouryshe so moche as rapes but they be euen as wyndy ⧠Turnepes Beyng well boyled in water and after with fatte fleshe nourysheth moche augmenteth the sede of man prouoketh carnall lust Eaten raw they styre vp appetite to eate â–ª beynge temperatly vsed and be conuenient vnto them whiche haue putrifyed matter in theyr brestes or lunges causynge theym to spytte easâ—ly but beynge moche and often eaten they make raw iuyce and wyndynesse ⧠Parsneps and carettes They do nouryshe with better iuyce than the other rootes specially carettes whiche are hote drye and erpelleth wynde Not withstandyng moche vsed they ingender yll iuyce but carettes lasse than parsnepes the done and the other expelleth vrine ☞ Radysshe rotes Haue the vertue to extenuate or make thyn and also to warme Also they cause to breake wynde and to pysse beyng eaten afore meales they lette the meate that it may not descend but being eaten laste they make good digestion and louseth the bealy thoughe Galenus write contrary For I amonge dyuers other by experience haue proued it Notwithstandyng they be vnholsome for theym that haue contynually the goute or payne in the ioyntes ⧠Garlyke It doth extenuate and cutte grosse humours and slymy dissolueth grosse wyndes and heateth all the body also openeth the places which are stopped generally where it is well digested in the sâ—omake it is holsom to dyuers purposes specially in the bodye wherein is grosse matter or moche colde inclosed yf it be sodden vntyll it tosâ—th his â—artenesse it somewhat nouryssheth and yet looseth not his propertie to extenuate grosse humours beinge sodden in mylke it profyteth moch agaynst distillations from the heed into the stomake ⧠Onyons Do also extenuate but the longe onions more than the rounde the redde more than the white the drye more than they whiche be greene also rawe more than sodden they styre appetite to meate and put awaye lothsomnesse and lowse the bealy they quycken syght and beynge eaten in great abundance with meate they cause one to sleape soundely ⧠Leekes Be of yll iuyce and do make troublous dreames but they do extenuate and clense the body and also make it soluble and prouoketh vrine Moreouer it causeth one to spette out easily the fleume whiche is in the breaste ⧠Sauge It heateth and somwhat byndeth and therwith prouoketh vrine the decoction of the leaues and braunches beinge druncke Also it stoppeth bleedynge of woundes beinge layde vnto them Moreouer it hath ben proued that women whiche haue ben longe tyme without childerne and haue drunke r. ounces of the iuyce of sauge with a grayne of salte a quarter of an houre before that they haue companyed with theyr husbandes haue conceyued at that tyme. It is hotte and drye in the thyrde degree the vsynge therof is good
moste abounde in the pacyent As coler maketh the grauell more redde fleume maketh it more whyte Also some men do suppose that red grauell is ingendred in the raynes white grauell in the bladder More ouer who so euer vseth ingurgitation of ale or bicre his breathe shall be more lothesome than the breathes of them whiche do take the excesse of wyne for the wyne by the reason of his heate is soner digesteth and doth leue behynde hym fewer dregges As for Cyder may not be good in any condicion consyderynge as I say that all fruytes do ingenderyll humours do coole to moch naturall heate but to them whiche haue abundaunce of reddecholer moderately vsed it somewhat profiteth in mytigation of excessiue heate But who that wyll dyly gently marke in the countrays where syder is vsed for a comon drynke the men and women haue the colour of their vysage palled the skynne of theyr vysage ryueled although that they be yong Whay yf it be lefte of the butter brynge well ordred and not drunke vntylle it haue a thycke curde of mylke ouer it lyke to a hatte is a ryght temperate drinke forasmoch as by the vnâ—tuositie of the butter wherof the whay retayneth some portion it is bothe mayste and nouryshynge and clenseth the breste and by the subtylnesse of it selfe it desceÌ„deth sone from the stomacke and is shortly digested Also by reson of the affinitie which it hath with mylke it is conuertible into bloudde and fleshe specially in those persones whiche do inhabite the northe partes in whom natural heate is conglutinate and therfore is of more puissaunce and vertue in the office of concoction Also custome frome chylhoode dothe eleuate the power of meates and drynkes in theyr disposition not withstandynge that the foure humours sangume choler fleume and melancoly must also be consydered as it shall apperâ— in dyuers places hereafter ⧠Of Hony Cap. 22. HOnye as well in meate as in drinke 〈◊〉 of incomparable efficacy for it not only clenseth altereth and nourysheth but also it longe tyme preserueth that vncorrupted whiche is put into it In so moch as Pliniâ— sayth Suche is the nature of hony that it suffred not the bodyes to putrifie And he affirmeth that he did see an Hippocentaure whiche is a beaste halfe man halfe horse brought in honye to Claudius the emperour out of Egypte to Rome And he telleth also of one Pollio Romulus who was aboue a hundred yeres olde of whome Augustus the emperour demaunded by what meanes he lyued so longe and retayned styl the vygoure or lyuelynesse of body and mynd Pollio answered that he dyd it inward with meade whiche is drynke made with hony and water outward with oyle Which sayeng agreeth with the sentence of Democritus the greatte philosopher who beynge demaunded howe a man moughte lyue longe in helthe he aunswered If he wette hym within with hony without with oyle The same philosopher whan he was a huÌ„dred yeres olde and nyne prolonged his lyfe certayne daies with the euaporation of hony as Aristoxenus writeth Of this excellent matter moste wonderfully wrought and gathered by the lytel bee as wel of the pure dewe of heuen as of the most subtyl humour of swete and vertuous herbes floures be made likors coÌ„modious to mankind as meade metheglyn oxymel Meade whiche is made with one parte of hony and foure tymes so moche of pure water and boyled vntyll no skymme do remayne is moch commended of Galene drunke in sommer for preseruynge of â—elthe The same author alwaye commendeth the vsynge of hony eyther rawe eaten with fine breade somwhat leuened or sodden and receyued as drinke Also meade perfectly made clenseth the breste and lunges causeth a man to spyt easily and to pysse abundantly and purgeth the bealy moderately Metheglyn whiche is moste vsed in wales by reason of hotte herbes boyled with hony is hotter than meade and more comforteth a colde stomake if it be perfectely made and not newe or very stale Oximell is where to one parte of vineger is put double so moche of hony foure tymes as moche of water and that beynge boyled vnto the thyrde parte and cleane skymmed with a fether is vsed to be taken where in the stomacke is moche fleume or matter vndygested so that it be not redde choler Loke the vse therof in Alexandro Tralliano Many other good qualities of honye I omytte to wryte of vntyll some other occasyon shal happen to remember them particularly where they shall sâ—me to be profytable ⧠Sugar Cap. 23. OF sugar I do fynde none ancient author of grekes or latynes to wryte by name but onely Paulus Aegineta who saythe in this wyse after that he hath treated of hony Moreouer sugar whiche they calle hony that is brought to vs from Arabia callid felix is not so swete as our hony but is equalle in vertue and doth not anoy the stomake nor causeth thyrste These be the wordes of Paulus It is nowe in dayely experience that sugar is a thynge verye temperate and nouryshynge and where there is choler in the stomake or that the stomake abhorreth hony it may be vsed for hony in al thynges wherin hony is requyred to be ⧠Of tyme. Cap. 24. IN the consyderation of tyme for takynge of meates and drynkes it is to be remembred that in wynter meates ought to be taken in great abundance and of a more grosse substance than in sommer forasmoch as the exterior aire whiche compasseth the body beynge colde causeth the heate to withdrawe into the inner partes where being inclosed and contracte togither in the stomake entrayles it is of more force to boyle digest that which is receiued into it Also meates rosted ar thaÌ„ better than sodden and fleshe fishe powdred is thaÌ„ better than in sommer Herbes be not than commendable specially raw neither fruites except quynces rosted or baked drynk shuld be than taken in lyttel quaÌ„titie Moreouer wines shall nede no water or very litell and that to coleryke persons redde wynes and they whiche be thicke swete may be than moste surely taken of theym whiche haue none oppilations or the stone Alway remember that in wynter fleume increaseth by reason of rayne and moystnesse of that season also the length of nyghtes and moche reste And therfore in that tyme cholerike persons are best at ease semblably are yonge men but to olde men wynter is ennemye It begynneth the .viii. day of Nouember endureth vntyll the .viii. day of February The spryng tyme doth participate the fyrste parte with wynter the latter parte with sommer Wherfore yf the fyrste parte be colde than shall the diete be accordynge to wynter If the ende be hotte than shall the diete be of sommer If â—otâ—e partes be temperate than shulde there be also a temperannce in diete alwaye consyderyng that fleume yet remayneth bloud than 〈…〉 râ—aseth meate wold be lasse in quantitie than 〈…〉 ynter and drynke somwhat more Sprynge tyme
leste they may let other meates that they descende not into the bottom of the stomake where they shulde be digested not withstāding the cōfection made with the iuyce of quynces callid Dacitonites taken two houres afore dyner or supper is commēded of Galene and other for restoryng appetite and making good concoction Also cōcernyng drynke at meales it wolde not be afore that somwhat were eten And at the begynnyng the drink wold be strongest so toward the end more smal if it be ale or bere if it be wine more more alaide with water And after the better opinion of phisicions the drink wold rather be mixte with the meate by sondry lytle draughtes than with one great draught at thend of the meale for the mixture tempreth wel the meate without anoyance a great draught with moch drink drowneth the meate rebuketh natural hete that than worketh in concoction with his weight driueth downe the meate to hastily Hot wines and swete or cōfectioned with spices or very strong ale or bere ar not conuenient at meales for the meate is by them rather corrupted thā digested they make hot and stinking vapors ascende vp to the braynes All be it yf the stomake be very wyndy or so colde and feble that it can not concoct suche a quantitie of meat as is requyred to the suffycyent nourishement of the body of hym that eateth or hath eaten raw herbes or frutes where by he feleth som anoyance than may he drynke last incontynent after his meale a lyttell quantitie of secke or good aqua vite in smal ale but yf he haue moche choler in his stomake or a heed full of vapours it were moch better that he dyd neyther drynke the one nor the other but rather eate a lyttell colyander sede prepared or a pece of a quince rosted or in marmelade and after reste to amende the lacke of nature with slepe moderate exercise and playsters prouyded for comfortynge of the stomake And here wyll I leaue to wryte any more of the diete in eatyng drinkyng sauynge that I wold that the reders shuld haue in remembraunce these two counsayles Fyrst that to an hole man to precise a rule is not conuenient in diete that the diseases whiche do happen by to moche abstinence are wars to be cured than they whiche come by replecion And as Cornelius Celsus sayth A man that is hole and wel at ease and is at his liberte ought not to bynde hym selfe to rules or nede a phisition but yet where the stomake is feble as is of the more parte of citesyns and wel nigh al they that be studious in lernyng or weighty affayres there ought to be more circumspection that the meate may be such as that eyther in qualitie or quantitie nature beynge but feble but not rebuked or to moche oppressed ☞ Of sleape and watche Cap 30. THe commoditie of moderate slepe appereth by this that naturall heate whiche is occupied about the matter wherof procedeth nouryshement is comforted in the places of dygestion and so digestion is made better or more perfite by slepe the body fatter the mynde more quiete and clere the humours temperate and by moche watche all thynges happen cōtrarye The moderacyon of sleape muste be measured by helthe and syckenesse by age by tyme by emptynesse or fulnesse of the body and by naturall complexions Fyrste to a hole man hauynge no devilitie of nature and digestynge perfytely the meate that eateth a lyttell sleape is sufficient but to them which haue weake stomakes and do digeste slowely it requireth that sleape be moche lengar semblable temperance is required in youth and age wynter and sommer The body beinge full of yll humours very lytel slepe is sufficient except the humors be crude or raw for than is slepe necessary which digesteth them better than labour Semblably where the body is longe empty by longe sycknesse or abstinence slepe comforteth nature as well in the principal membres as in all the other Also regarde muste be hadde to the complexion for they that ar hot and do eate lyttell and digeste quickely a lyttell sleape serueth specyally to choleryke persones for in them moche slepe augmenteth heate more than is necessary whereby hote fumes and inflamations are often ingendred and somtyme the naturall choler is aduste or putryfied as experience teacheth Fleumatike persons at naturallly inclyned to sleape and bycause they ingender moche humours they requyre more sleape than sanguine or cholerike Persons hauyng naturall melancoly not procedynge of choler aduste do requyre very moche sleape whiche in them comforteth the powers animal vitall and naturall which ye may find writē in the tables preceding Sleape wolde be taken not immediatelye after meales and before that the meate is dyscended from the mouthe of the stomake For thereby is ingendred paynes and noyse in the bely and digestion corrupted and the slepe by yll vapours ascendyng made vnquiete and troublous More ouer immoderate slepe maketh the body apt vnto palseys apoplexis fallynge sycknes reumes impostumes Also it maketh the wyttes dull and the body slowe and vnapte to honeste exercise Scmblably immoderate watche drieth to moch the body and doth debilytate the powers animall letteth digestion and maketh the bodye apte to consumptions Wherfore in these two thynges as well as all other a diligent temperance is to be vsed the moderation is best coniected for it is harde perfytely to knowe it by the sensible lyghtnes of all the body specially of the brayne the browes and the eyes the passage downe of the meate from the stomake the wyll to make vrine and to go to the stoole Contrary wise heuines in the body and eyes and sauor of the mete before eaten signifieth that the slepe was not sufficient They that ar hole must slepe first on the right side bycause the meate may approche to the lyuer whiche is to the stomake as fyre vnder the potte and by hym is digested To them whiche haue feble digestion it is good to slepe prostrate on their bealyes or to haue theyr bare hand on theyr stomakes Lyeng vpright on the backe is to be vtterly abhorred The commoditie of exercise and the tyme whan it shulde be vsed Cap. 31. EVery menynge is not an exercise but only that which is vehemēt the end wherof is alteration of the breath or wynd of a man Of exercyse do procede two cōmodities euacuation of excremētes and also good habite of the body for exercyse beyng a vehemēt motion ther of nedes muste ensue hardnesse of the members wherby labour shal the lesse greue and the body be the more stronge to labour also therof commeth augmentation of heate wherby hapneth the more attraction of thynges to be dygested also more quycke alteration and better nourysshynge More ouer that al and syngular partes of the body be therewith somwhat humected wherby it hapneth that thinges harde be mollifyed moyst thynges are extenuate and the pores of the body ar more opened And
and playenge with weapons serueth most for the armes and shulders stoupynge and rysynge oftentyme or lyftynge great weightes takynge vp plummettes or other lyke poyses on the endes of staues and in lyke wyse lyftyng vp in euery hande a speare or mortspyke by the endes specyallye crossynge the handes and to laye theym downe agayne in theyr places these do exercyse the backe and loines Of the bulke and lunges the proper exercyse is meuynge of the breathe in syngynge or cryenge The entrayles whiche be vndernethe the myddreffe be exercysed by blowynge eyther by constraynte or playenge on Shaulmes or Sackbottes or other lyke instrumentes whyche doo requyre moche wynde The Muscâ—les are best exercysed with holdynge the breath in a longe tyme soo that he whiche dothe exercyse hath welle dygested his meate and is not troubled with moche wynde in his bodye Fynally lowde redynge counterfayte battayle tenyse or throwynge the balle runnynge walkynge adde to shotyng whiche in myn opinion excede all the other do exercyse the body commodiousely Alwaye remember that the ende of violent exercyse is difficultye in fetchynge of the brethe Of moderate exercyse alteratioÌ„ of breth onely or the begynnynge of sweate More ouer in wynter runnynge and wrastlynge is conuenient In sommer wrastlynge a lyttell but not runnynge In very cold wether moche walking in hotte wether reste is more expedyent They whiche seme to haue moyste bodyes and lyue in ydelnesse they haue nede of vyolent exercyse 〈…〉 They which at leane and choleryke must walk softly and exercise them selfes very temperatly The plummettes callyd of Galen Alteres whiche are nowe moche vsed with great men being of equall weight and accordyng to the strength of hym that exerciseth are very good to be vsed fastynge a lyttell before brekefaste or dyner holdynge in euery hand one plummet and lyftynge theym on hyghe and bryngynge theym downe with moche vyolence and so he maye make the exercise vyolent or moderate after the poyse of the plummettes heuyer or lyghter and with moche or lyttell labourynge with theym ☞ Of Gestation that is to say where one is caried and is of an other thynge meued and not of hym selfe Cap. 34. THere is also an other kynde of exercyse which is called Gestation and is myxte with mouynge and rest For as moch as the body syttyng or lyeng semeth to rest and not withstandyng it is meued by that whiche beareth it as lyenge in a bedde hauynge by cordes or chaynes or in a cradell syttinge in a chaire which is caried on mens shulders with staues as was the vse of the auÌ„cient Romayns or syttynge in a boote or barge which is rowed rydynge on a horse whiche aumbleth very easilye or goth a very softe pace The bedde cradel and chayre caried serueth for theym that are in longe and continuall syckenesse or be lately recouered of a feuer Also them whiche haue the frenesye or letarge or haue a lyghte terciane feuer or a cotidiane This exercise swetely asswageth troubles of the mynd and prouoketh slepe as it appereth in chylderne whiche are rocked Also it is conuenient for them whiche haue the palsey the stoone or the goute Gestation in a charyotte or wagon hath in it a shakynge of the body but some vehement and some more softe the softe serueth in dyseases of the heade and where any matter runneth downe into the stomake and entrayles But the vehement shaking is to be vsed in the griefes of the breste and stomacke Also in swellyng of the body and legges in dropsies palseys mygrimes and scotomies whiche is an imagination of darkenesse beynge retoÌ„utned at the ende of his iourneye he muste sytte vp and be easily moued I haue knowen sayth Aetius many persons in suche wyse cured without any other helpe Nauigation or rowynge nigh to the lande in a clame water is expedieÌ„t for them that haue dropsies lepries palsepes called of the vulgar people takynges and fransies To be caried on a rough water it is a vyolent exercise induceth sondry affections of the mynde somtyme feare somtyme hope nowe coward harte nowe hardinesse one whyle pleasure an nother whyle dyspleasure These exercises yf they be well tempered they maye put out of the body all longe durynge syckenesses For that whiche is myxte with reste and menynge yf any thynge elles maye it moste excellently causeth the body to be well nourysshed Celsus doth prohybite gestation where the body feleth peyne in the begynnyng of feuers but whan they ceasse he aloweth it Rydynge moderately and without gryefe it dothe corroborate the spyrite and bodye aboue other exercyses specyally the stomake it clenseth the sences and maketh theym more quycke all be it to the breste it is very noyfull It oughte to be remembred that as well this as all other kyndes of exercyse wold be vsed in a hole countreye and where the ayre is pure and vncorrupted Foresene that he that woll exercyse do go fyrste to the stoole for the causes rehersed in the laste chapiter ⧠Of vociferation Cap. 35. THe chiefe exercyse of the brest and instrumentes of the voyce is vociferacion whiche is synging redyng or crienge wherof is the propertie that it purgeth naturall heate and maketh it also subtyll and stable and maketh the membres of the body substancyall and stronge resystynge diseases This exercyse wold be vsed of persones shorte wynded and theym whiche can not fetche theyr brethe but holdyng their necke streight vpright Also of them whose fleshe is consumed speciallye about the breaste and shoulders also which haue had apostumeâ— broken in theyr breastes moreouer of them that are hoorse by the moche moysture and to them whiche haue quartene feuers it is conuenient it louseth the humour that stycketh in the brest and dryeth vp the moystenesse of the stomacke whiche properly the course of the quartayne is wont to brynge with hym it also profiteth them whiche haue feble stomakes or do vomyte contynually or do breake vp sowrenesse out of the stomake It is good also for grefes of the heed He that intendeth to attempt this exercise after that he hath ben at the stoole and softly rubbed the lower partes and washed his handes Lette hym speake with as base a voyce as he can and walkynge begynne to synge lowder lowder but styll in a base voyce and to take no hede of sweete tunes or armonye For that nothynge dothe profyte vnto helthe of the body but to inforce hym selfe to synge greatte for therby moche ayre drawen in by fetchyng of breath thrustyth forth the breast and stomacke and openeth and inlargeth the poores By hygh crienge and lowde readynge are expellyd superfluouse humours Therfore meâ—â—e and women hauynge theyr bodyes feeble and theyr flesshe lowse and not fyrme muste reade oftentymes lowde and in a baase voyce extendynde oute the wynde pype and other passages of the breathe But notwithstandyng this exercyse is not vsed alway and of all persons For they in whome is abundance of humours corrupted or be moche diseased