Selected quad for the lemma: england_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
england_n	degree_n	pole_n	zone_n	32	3	14.3457	5	false

Text snippets containing the quad

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

I say of five parts of the earth those two which lye about the Poles within the circle Articus and Antarticus through extremity of cold are inhabitable as of old time hath beene thought howbeit now certaine Ilands are discovered within the circle Articke and found to be inhabited The third and greatest part which lyeth in the middes betweene the two Tropickes by reason of the continuall course of the Sunne over it and the direct casting of the Sunne beames upon it named Torrida Zona as burned or parched with overmuch heat hath likewise beene thought inhabitable yet now found otherwise considering the greatest part of Africk well inhabited and no small portion of Asia with sundry Ilands adjoyning doe lye within this compasse yet by the judgement of Orontius a man very expert in Cosmography right under the Equinoctiall is most temperate and pleasant habitation for so he sayth Torrida inprimis quanquam assidua Solis irradiatione arescere videatur sub ipso tamen aequatore faelicissima a●ris temperatura c●teras omnes antecellit The other two parts onely of which the one lyeth Northward betweene the circle Articke and the Tropicke of Can●er the other Southward betweene the circle Antartick and the Tropicke of Cap●icorne are counted temperate and habitable regions because they are tempered with heate on the South-side and cold on the Northside Howbeit these parts also about the middest of them are most temperate For toward their utmost bounds they are distempered with heate or cold according to the Zones next adjoyned Now in the temperate Zone Northward lyeth our countrey of Brittaine After Appianus England within the eight Clime called Dia Ripheon and Scotland in the ninth called Dia Darvas or after Orontius whose judgement I rather allow England in the ninth Clyme and Scotland in the eleventh for the old division of the earth according to the latitude into seven Climates Orontius utterly rejecteth and thinketh the famous universitie and City of Paris in France to be placed about the end of the eight Clime because the latitude of the earth or elevation of the pole Articke for both are one in effect is there 48 degrees and 40 minutes The same reason doe I make for England because the pole Articke is exalted at London 51 degrees and 46 minutes and at Oxford 51 degrees and 50 minutes that therefore England should bee the ninth Clime because the distance of parallels from the Equator is after Orontius in the ninth Clinie all one with our elevation England then lyeth in the temperate Zone Northward and the ninth Climate having on the South-East side France on the North-East Norwey on the South-West Spaine on the West Ireland on the North Scotland Now concerning the temperature of the ayre in England whether it bee in a meane or doe exceed the meane in heat cold dryth or moysture shall best bee perceived by comparison of other countries Hippocrates in the end of his third booke of Prenotions setteth downe three Countries for example of temperate or untemperate aire in heate or cold that is Libya Delos and Scythia Libya or Affricke as over hot Scythia or Tartaria as over cold and the Iland Delos of Greece as meane temperate betwixt both The like comparison is made of Aristotle in the 7. booke and 7. Chapter of his Politikes Those nations saith he which inhabite cold countries are couragious but they have little wit and cunning Wherefore they live in more libertie and hardly receive good governance of the weale publike neither can they well rule their borderers And such as dwell in Asia excell in wit and art but they want audacitie for which cause they live in subjection to others But the Graecians as they have a Countrey in a meane betweene both so have they both qualities For they are both valiant and witty Whereby it commeth to passe that they live at liberty and have good government and such a state as may rule all other Hereunto I will adde the judgement of Galen that famous Physitian written in the second booke de San. tu and 7. Chapter which may be as an interpretation of Hippocrates and Aristotle The best temperature of body saith hee is as a rule of Polycletus such as in our situation being very temperate you may see many But in France Scythia Egypt or Arabia a man may not so much as dreame of any like And of our Countrey which hath no small latitude that part which lieth in the middest is most temperate as the Countrey of Hippocrates for that there VVinter Summer hath a meane temperature and at the Spring and fall of the leafe much better So that Greece by the judgment of these men is most temperate and France distempered with cold by the opinion of Galen And if France exceed the meane in cold then is not England in a perfect temperature but more declining to cold because it is three degrees and ten minutes farther North comparing Oxford and Paris together in the elevation of the Pole Artick Howbeit Iulius Caesar in the fift book of his commentaries thinketh the ayre to bee more temperate in Britaine in those places where he was than in France and the cold lesser And Polidorus Virgilius in his Chronicle of England seemeth to bee of the same minde The countrey saith he is at all times of the yeare most temperate and no extremitie of weather so that diseases be rare and therefore lesse use of Physick than elsewhere And many men all abroad doe live a hundred and ten years and some a hundred and twenty yet he thinketh the aire for the most part to be cloudy and rainy which also is confirmed by Cornelius Tacitus in the life of Iulius Agricola saying The ayre of Brittain is foule with often stormes and clouds without extremitie of cold But to reconcile these sayings of ancient authors I thinke that England may bee called temperate in heate in respect of Spaine and temperate in cold in respect of Norwey yet to be reckoned cold notwithstanding moist because it declineth from the mids of the temperate Zone Northward And this is the cause why Englishmen doe eate more and digest faster than the inhabitants of hotter countries videlicet the coldnesse of aire enclosing our bodies about And therefore wee provide that our tables may be more plentifully furnished oftentimes than theirs of other nations Which provision though it proceed chiefly of that plenty which our country yeeldeth is yet notwithstanding noted by forraine nations as of Hadrianus Barlandus in a dialogue between the Inholder and the traveller saying in this manner Ego curavero ut Anglice hoc est opulentissime pariter ac lautissime discumbant Thus much touching the situation temperature of Englād Now concerning the order of the booke Hippocrates in the sixt booke of his Epidemies setteth downe this sentence Labor Cibus Potio Somnus Venus omnia mediocri● as a short summe or forme of a mans whole life touching diet By the which words

the Preface of Diosc noteth where he saith that the Vine and the Coleworts be so contrary by nature that if you plant Coleworts neare to the roots of the Vine that the Vine of it selfe fleeth from them Ideo nil mirum saith hee si tantum Erassicam contra●e mulentiam pollere credant quodque Germani quotidia●is mensis id ol●● semper appon●●t ut vini noxam effugiant But I trust no Student will prove this experiment whether he may be drunken or not if he eat Colewort leaves before and after a feast CHAP. 37. Of Basill BAsill is hot in the second degree and somewhat moist For the which cause it is not good to receive it inwardly but outwardly applied it doth digest and concoct Yet Galen saith that many doe eat it with oyle and Vinegar With us in England it is not used to bee eaten but yet greatly esteemed for the sweet savour thereof which of some is thought to comfort the braine and to open and purge the head yet to a weake braine it is hurtfull by reason of the strong savour and causeth head-ach as I my selfe have proved And one thing I read in Hollerius of Basill which is wonderfull Cuidam Italo ex frequenti odoratu Basilicae herbae natus Scorpio in cerebro vehementes dolores longos mortem denique attulit CHAP. 38. Of Majoram MAjoram is hot and dry in the third degree an Herb much esteemed of all persons for the pleasant smell thereof I meane that which is called Majoram-gentle The Herbe being made in powder and given with meat or drunke in Wine doth heat the coldnesse of the stomacke and comforteth digestion And the powder of Majoram with a little Ginger drawne up into the Nose or the greene Herbe a little bruised and put into the nostrils doth provoke neesing and gently purgeth the head CHAP. 39. Of Spike and Lavender SPike Lavender be both of one nature both hot and dry in the second degree compleat That which we call Lavender is thought to be the female of this Herbe and Spike the male The chiefe use is of the flowers which being of fragrant savour be dried and laid among linnen or else they are distilled and a very sweet water is drawne from them Which water being sunned for a time is not onely sweet of smell and therefore comfortable to the braine but also is good for the Palsie and all other infirmities of the braine proceeding of cold if the Temples the hollownesse under the eares the nape of the necke bee washed therewith Yea two or three spoonfuls of the water being drunke recovereth the speech being lost and reviveth one from a swoone Wherefore not without cause the Herbe is reckoned of Schola Salerni among those things that cure the Palsie Salvia Castoreumque Lavandula Primula veris Nasturt Athanas haec sanant paralytica membra That is to say Sage Castory that is the stones of the beast Castoreum Lavender Primrose Water Cresse and Tansie cure and heale members infected with the Palsie CHAP. 41. Of Lilly LIlly is hot and dry of quality both the flowers leaves and roots are used in medicine but not in the Kitchin The flowers are commended in the Gospell for beauty and preferred before the royalty of King Salomon Wherefore they are a great ornament to a Garden or house yet the smell of them is discommended and accounted ill for the plague They be of two sorts white and red As for wood Lillies called in Latine Lilium ●●nvallium so much used and esteemed in Germany as Matth. writeth or water Lillies called in Latine Nymphea aquatica I say nothing of them because they are not usuall in Gardens CHAP. 42. Of Flower Deluce FLower Deluce is hot and dry in the third degree The root is onely used in Medicine the flowers in adorning the house One Medicine I have read to be made with this Herbe which I will set downe for the behoofe of Students Take a new laid egge powring out the white put into the yolke so much of the juyce of the root of Flower Deluce as was of the white after set the same egge a while in hot embers which being sufficiently warmed sup off fasting in the morning and the patient shall after send forth a marvellous abundance of water and so be eased of the dropsie Or else you may take a dram or two of the dry root made in powder and drink in Whey clarified for so it is good also to purge the dropsie water And if you put a little Cinamon to the juyce of Flower Deluce in the egge yolke it is a very good Medicine for the shedding of nature as hath beene often proved CHAP. 43. Of Pionie PIonie is of two sorts male and female the male is of more effect in Medicine and is hot and dry in the second degree The leafe root and flowers are in use The root being made in powder and drunke in Wine doth ease the paines of the reines and bladder And the powder of the seeds of Pionie being ministred in meat and drinke to children doth send forth the stone beginning in them good therefore to be used in youth of such as have the stone by inheritance from their parents by a tenure called ex vitioso semine Or else have gotten it by purchase ex intemperantia By which two wayes the most part of diseases doe grow CHAP. 44. Of Giliflower GIliflower is of sundry sorts and colours the purple flowers are of greatest vertue and are of hot and dry temperature As they are in beauty and sweetnesse so they are in force and wholsomnesse they may be preserved in Sugar as Ros●s and so they are very good against the plague or any kinde or venome Also for the falling sicknesse Palsie giddinesse crampe but for the pestilence Matthiolus saith 〈◊〉 universa planta express●● quatuor 〈◊〉 pondere h●ustus ubi 〈…〉 Moreover the leaves of the flowers put into a glasse of Vinegar and set in the Sun for certaine dayes doe make a pleasant Vinegar and very good to revive one out of a sw●●ne the nostrils and temples being washed therewith And is good also to preserve from the pestilence being daily used in like manner As for Winter Giliflowers of all sorts they are of much like temperature and used in Medicine but not in meats Yet for their sweetnesse they are worthily cherished in Gardens CAP. 45. Of Germander GErmander is hot and dry in the third degree It is much used in Medicine but not in meats Yet if the greene leaves cleane washed be eaten fasting it is a good preservative against the plague as Matthiolus reporteth Because it is somewhat bitter it may best bee eaten with great Raisins cleane washed and the stones first taken out It is called of some Febrifuga saith he Eo quod ●pot● ejus decocto diebus aliquot tertianas faget 〈◊〉 And no

for students The best Apples that wee have in England are Pepins Costards Duseannes Darlings and such other They that will not eat Apples may yet eat Apple tarts which be very wholsome for cholericke stomackes if they be well made Who so will preserve apples long must lay them in honey so that one touch not another CHAP. 103. Of Peares PEares are much of the nature of Apples and of the same temperature that is to say cold and moist in the first degree The difference of Peares must be discerned by the taste even as of Apples For some are sweet some soure some both some drier some more moist c. But they are heavier of digestion than apples And all manner of fruit generally fill the bloud with water which boyleth up in the body as new wine doth in the vessell and so prepareth and causeth the bloud to putrifie and consequently bringeth in sicknesse So Peares eaten raw make waterish and corrupt bloud and beside that they ingender winde and so cause the Cholicke And therefore if any be so greedie of them that needes they will eat raw Peares it shall bee good to drinke after them a draught of old wine of good savour as sacke or Canary wine And this is the reason as I thinke of that saying which is commonly used that peares without wine are poison that is to say hurtfull to mans nature as it is sayd in Scho Sal. Adde py●o potum sine vino sunt pyra virus But if they be rosted baken or stewed they are not unwholesome And eaten after meat being rype and well gathered they doe restraine and knit up the stomacke and fortifie digestion which also is approved by Schola Sal. Cum coquis antidotum pyra sunt sed ●ruda venenum Cruda gravant stomachum relevant pyra cocta gravatum But to avoid all inconvenience that may grow by eating of Pears Apples and other fruits Cordus giveth a very good caveat in this manner Vt pyra non noceant extra mundentur intra Mox immerge sali projice deinde foras The great peares which Virgil nameth Gravia volema in English peare-wardens may be longest preserved and have chiefely the foresaid vertues As for other sorts of peares though they be more pleasant in taste yet they are but 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 as Galen speaketh that is to say Summer fruits CHAP. 104. Of Peaches PEaches be cold in the first degree and moist in the second Dios saith that ripe peaches be wholsome both for the stomacke and belly But they should bee eaten before meales as Galen sheweth and not after meat as our manner is in England for beeing eaten after meat they swim above and both corrupt themselves and also the other meats But eaten before they mollifie the belly and provoke appetite and qualifie the distemperature of choler in the stomacke And after Peaches we should drink wine to helpe the coldnesse of them as it is in Scho. Sal. Persica cum musto vobis datur ordine iusto But for such as can rule themselves and refrain their appetite according to reason it is best of all to forgoe both apples peares and peaches together with other things which ingender melancholy and are unwholesome for sicke folkes and are briefely contained in these verses following taken out of Scho. Sal. Persica poma pyra lac caseus caro salsa Et caro cervina leporina bovina caprina Atra haec bile nocent suntque infirmis inimica CHAP 10. Of Plummes PLummes are cold and moist in the second degree Though there be diverse sorts of Plummes both of the garden and field and of sundry colours yet the Damasins are counted most wholesome and beeing eaten before meats they coole a hot stomacke and soften the belly as it is in Schola Sal. Frigida sunt laxant multum prosunt tibi pruna The Damasin Plummes are woont to be dried and preserved as figges and are called in English Prunes Howbeit the Latine word Prunum signifieth any kind of plumme yea Sloes and Bullase which grow wild Our Damasins in England be so small and so soure that they will make no good Prunes But our Prunes are brought from beyond the sea The best are called Damaske Prunes because they grow in a citie of Syria called Damascus as Galen noteth and are brought out of Syria to Venice and from thence to other parts of Europe The next in vertue to Damaske prunes be Spanish prunes They are used divers waies in Physicke as in Syrrups electuaries Conserves to loose the belly and to avoid choler But for meats though they nourish little they be chiefely used in Tarts or stewed in water or in wine and so if they be eaten before meales they dispose a man to the stoole I say before meals because we are wont to eat them after meales And some as I have knowne being costive and using them after meales purposely to make them soluble have missed of their purpose Which errour may bee holpen by eating them before meat For so saith Math. speaking of Prunes stewed Primis mensis devorata praeter id quod esui placent commodissimè aluum citant Whose judgement I my self following having a cholerick stomacke and a costive belly was woont sometime to breake my fast with a dish of prunes stewed contrary to the use of other men who commonly eat them last I have written the more of Prunes because it is so cōmon a dish at Oxford As for Sloes and Bullase they are more meet for swine than men CHAP. 106. Of Cherries CHeries be cold and moist in the first degree they be divers in tast and commonly of two colors either blacke or red The red Cheries if they be soure or sharp be more wholesome And if they be eaten fresh and newly gathered fasting or at the beginning of dinner their nature is to scoure the stomacke and to provoke appetite as saith Arnoldus upon Sch. Sal. whose authority I alledge because peradventure it may seem strange to some that I prescribe them to be eaten before dinner whereas our common use is to eat them after dinner The vertues of Cheries are briefely set downe in the same Chapter as followeth Si Cerasum comedas tibi confert grandia dona Expurgat stomachum nucleus lapidem tibi tollit Hinc melior toto corpore sanguis inest That is to say Cheries purge the stomacke and the kernels of the cherry stones eaten drie or made milk breaketh the stone in the reines or bladder and that which no fruit in a manner else doth the substance or meat of Cherries engendereth very good bloud and comforteth and fitteth the body But yet let no student be too bold hereupon to take any surfet of Cheries as I have knowne some do but alwaies to remember that golden lesson of Pythagoras 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 And if you would eat Cherries or plummes

without all danger then may you preserve them after this manner Take a pynt of faire running water halfe a pinte of Rose-water halfe a pound of Sugar seeth all together upon a soft fire of coles till the one halfe be consumed then take it from the fire and when it leaveth boiling put therein your cherries or plummes if they be cherries cut off halfe the stalks and let your fruit bee the like weight as of the Sugar Set it againe on the fire and keepe it in the like heate till they be soft the space of an houre if need be Then put into it some Cloves bruised and when it is cold keepe it in a glasse or gallipot the stronger the syrrup is with sugar the better it will continue Some put to the syrrup Cinamon Sanders Nutmegs Cloves and a little Ginger Seeth them not hastily for feare of much breaking CHAP. 107. Of Quinces QVinces be cold in the first degree and dry in the beginning of the second They are not used to be eaten raw for so they are both unpleasant and unwholesome And in my judgement no better for a students stomacke than raw beefe but beeing rosted stewed or baked and eaten after meales they close and draw the stomacke together and helpe digestion and mollifie the belly if they be abundantly taken for this is Galen his rule Qui stomachum habent imbecillum ventrem iis dejici cum postrem is epulis astringentium quippiam sumpserint Wherefore students having commonly weake stomackes may if they be costive ease themselves by eating after meat something which doth binde and restraine the stomacke as Galen telleth of one Protas a Rhetoritian on whom the like practise was proved But Quinces may be otherwise used very wholesomly as being made in conserva or preserved in syrrup condite or made in Marmalade And because the making of Marmalade is a pretty conceit and may perhaps delight some painefull student that will bee his owne Apothecarie partly to spare cost and partly to be sure that it be rightly made I will here set it downe as plainly as I can Your Quinces beeing full ripe and very yellow as in Lent season or thereabout first pare them and take out the cores then seeth them untill they be tender and soft That done beat them small in a woodden mortar or marble with a pestill of wood then with some of the liquour wherein they were sodden draw them through a strainer as you would doe a tart then set it over the fire to seeth softly and in seething strew in by little little white Sugar made in powder the weight of the Quinces or more as your taste shall tell you stirre it continually and put therto some pure Rose-water or Damask-water let it seeth on height untill it bee wall standing Which thing ye may know by taking some of it upon a knife and letting it coole For if it be stiffe then take it off and box it while it is warm and set it in a warm and drie ayre And if you will not have your Marmalade so binding you may put some ripe Apples of good verdure among your Quinces when you boile them with Sugar The Apples must first be sodden or rosted and then drawne through a course boulter as a tart After the same manner you may make Marmalade of Wardens Peares Apples Medlars Cheries Strawberries yea of Prunes or Damasins or other plummes First to boyle them upon a soft fixe with a little faire water till they be soft then to draw them as yee doe a tart after to boyle them againe with sufficient sugar to dash them with sweet water and box them CHAP. 108. Of Grapes GRapes be divers in taste and so are they in qualitie for soure grapes are cold and moist and sweet grapes are hot and moist The like is to be said of other sorts All grapes if they be eaten newly gathered doe trouble the belly and fill the stomacke with winde But if they be kept two or three dayes after they bee gathered till the huske be somewhat asswaged they nourish the better and are lesse laxative neither doe they inflate so much as saith Arnoldus Ripe Grapes and sweet doe nourish much and make one fat as Galen proveth by experience of those which keepe vineyards who feeding two or three moneths upon grapes and figges onely become very grosse But the flesh so gotten soone weareth away againe because it is not firme and fast but loose and over-moist And Schola Salerni reckoneth grapes that be sweet for one of the twelve things that nourish and make fat And well I wote that who so eateth many of them they will make him fat with an R. you know what I mean Grapes are used to be eaten after meat as other fruits but Arnoldus saith upon the same chapter That if they be eaten upon a full stomacke they both bee corrupted in the stomacke and they corrupt other meat CHAP. 109. Of Raysons OF Grapes dried through the heat of the Sunne are made Raysons which bee therefore named in Latine uvae passae and they be hot in the first degree and moist in the second Among us in England they bee of two sorts that is to say great raysons and small raysons otherwise called Corans The greatest sort are called raysons of the Sunne the other are commonly to be had and be much used in meats and that for good cause for beside their pleasantnesse in taste they doe make the stomacke firme and strong and do provoke appetite and do comfort weak bodies being eaten before meales But some question is made of raisons whether they be binding or loosing which Galen himselfe doth answer where he saith that Raysons without kernels doe open the brest and liver but eaten with the stones they binde Whose opinion Matthiolus confirmeth in these words Vvae passae quae vinaciis carent vel quod ita natura producantur vel quod ii arte fuerint exempti si dulces sint adstringente facultate adeo privantur ut etiam mirifice leniant Quamobrem pectoris angustiae tussi exasperatis faucibus renum vesicaeque vitiis maxime conveniunt Beside this Raysons are Secundum totam substantiam visceri ipsi hoc est iocinori familiares ac propriae And they concoct raw humors and withstand putrifaction as Galen writeth and for this purpose they may well be eaten fasting the stones being first taken out And for cruditie or rawnesse of the stomacke master Eliot by his owne report never found any thing better than fine rubarbe chewed with raysons of Corans yet raysons of Corans by the judgement of Arnoldus do● cause op●ilations of the spleene though they be good for the brest and reins and so saith Schola Sal. Passula non spleni tussi valet bona reni But Rubarbe may be better eaten as I thinke with great raysons CHAP. 110. Of Figges FIgges if they be new are hot and moist