Selected quad for the lemma: heart_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
heart_n	blood_n	liver_n	vein_n	3,258	5	9.8983	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A95920	Regimen sanitatis Salerni: or, The schoole of Salernes regiment of health. Containing, most learned and judicious directions and instructions, for the preservation, guide, and government of mans life. Dedicated, unto the late high and mighty King of England, from that university, and published (by consent of learned physicians) for a generall good. Reviewed, corrected, and inlarged with a commentary, for the more plain and easie understanding thereof. / By P.H. Dr. in Physicke, deceased. Whereunto is annexed, a necessary discourse of all sorts of fish, in use among us, with their effects appertaining to the health of man. As also, now, and never before, is added certain precious and approved experiments for health, by a right honorable, and noble personage.; Regimen sanitatis Salernitatum. English and Latin.	Joannes, de Mediolano.; Holland, Philemon, 1552-1637.; Arnaldus, de Villanova, d. 1311.; Holland, Henry, 1583-1650?; Paynell, Thomas.	1650 (1650)	Wing V384; Thomason E592_9; ESTC R203898	149,028	239

of blood is wholesome There be two kinds of melancholymatural and vunafural Naturall is the dregs of bloud which when it aboundeth it runneth with blood and in letting of bloud is votded therewith For of the same temperate beat blood and melancholy the dregs thereof is engendred The fourth rule is that when boyling conturbation and calefactions of humors is feared it is wholesome to let blood and those persons as soon as they feel themselves inflamed should be let blood to avoid the foresaid motions caused by the great aboundance of humors Yet otherwhiles some ●e deceived by this rule for forthwith when they feel calefaction and fear boyling of humors they let them blood And when this commeth of beat calefaction and incision the calefaction or boyling ceaseth not by Blood letting but it is rather augmented for bloud-letting moveth the humors and maketh them run thorough the body Therefore letting of Blood is not wholesome except it be for aboundance of humors which is known by much sweat especially in the morning for there be some that sweat not except they need evacuation The fift this is they that be mighty and strong should be let bloud and not they that be cold and dry For Rasis saith That those bodies are apt to be let bloud which have great apparent veins that be h●iry and coloured between brown and red and folks not too young nor too old for children and vnweldy aged persons should not be letblo●d except necessity require ie Many of the said rules be gathered out ●i Avicen Aestas Ver dextras Autumnus Hyemsque sinistras Quatuo haec membra cephe cor pes epar vacuatur Ver Cor Epar Aestas ordo sequens reliqua Spring-time and Summer if we intend to bleed Veins on the right side do require as need Autumn and Winter they the left side crave In arm or soot as they best like to have The Head Heart Foot and Liver all these four Emptying require themselves best to restore The Heart calls for the Spring Summer the Liver Order vnto the rest is a due giver Here the Author reciting certain things concerning the members that be let bloud saith That in War and Summer the veyns of the right hand arm or foot should be let bloud But in winter and Autumn the veyns of the left hand arm or foot must be diminished The cause hereof may be for that Her encreaseth Blood and Summer Choler therfore in Uer and Summer vs should diminish those veins in which bloud Choler abound which be on the right side of the body near to the member that engendreth good bloud that is the Liver and the receptacle of choler the Gall. Autumne engendreth Melancholy which is gathered together and not resolved by Winter therefore in War and Winter these two Ueyns should be let-bloud in which melancholy hath dominion which be the left side voins for the spleneis on the left side of the body which is the receptacle of Melancholy Secondly be saith the Head the Heart the Foot and the Liver according to the four Seasons of the year must be emp●led the Heart in Uer the Liver in Summer the Head in Winter and the Foot in Autumn Dat saluatella tibi plurima dona minuta Purgat Epar splenem pectus praecordia vocem Iunaturalem tollit de corde dolorem Saluatella the opering of that Veyn In any man five benefits doth gain The Liver it doth purge from all offence And from the Splene commands annoyance thence Preserves the stomacks mouth and clears the Brest And keeps the voyce from being by harms opprest Here the Author reciteth five commodityes that come by letting of blood of the vein Saluatella It is the vein on the back of the hand between the midle singer and the King-singer it purgeth the lyder it cleanseth the Splene it mundifieth the brett is pr●serveth the stomacks mouth from hurt it doth away the hurt of the voice The reason of all these commodityes is because the foresaid vein avoideth blood from all these places as after it shall appeat For a more ample declaration you are to understand that in letting of blood other whiles the veynes be opened and sometime the Art●ryes The opening of the Artery is dangerous the cause here of is the overmuch bleeding which is caused two wapes One is through fervent heat of the Artery blood for a hot thing is soon moveable and dilateth and openeth the Artery and therefore t● help●●h much to void the blood in letting blood the Artery The second cause is mobility of the Artery and therefore the wound or gash in it is slowly healed Yet this letting of blood is wholesome thrée mannet of ways First when there is aboundauce of subtile blood in the body Secondly when the blood is vaporous Thirdly when it is hot For subtile blood of which natural blood and spirits be engendred rest each in the artery but gross blood that nourisheth the members resteth in the veins Like wise the vaporous blood is contained in the artery and sanguine blood in the veyn Also the hottest blood the which is of the heart the hottest member engendred and digested is contained in the Artery and the other Blood in the Veyns Secondly note that the veyns are opened in many members sometime in the arm or in the hand great or small sometime in the foot sometime in the nose sometime in the fore-head sometime in the lips sometime vnder the tongue or in the roof of the mouth sometime in the corner of the Eyes toward the fore-head From the Arm-pit to the Elbow are five veyns to be opened as Rasis and Avicen sayth The first is called Cephalica which is the Head-veyn The second is Basilica which is the Liver-veyn The third is called Mediana or Cardiaca or Nigra after Avicen or Matrix after Rasis The fourth is called Assillaris The fift is called Funis brachij In the left hand is Saluatella so that in the arm in that it contayneth the more and the lesse hand are six veyns to be opened Cephalica emptieth the parts abont the neck and therefore to open that veyn it is good for the diseases of the head as the Megrim and other hot griefs caused of hot matter This veyn beginneth at the shoulder and goeth forth soward the left side of the arm Basilica emptieth the parts vnder the neck as from the Bre●● and Liver and therefore the letting blood of this veyn is wholesome for diseases of the Brest and Liver and right good in a Plurisle This veyn beginneth at the arm-hole and goeth along to the bowing of the arm Mediana is betwéen these two said veins and is compact of them beth for it is the branch of each And it is also Median in vacuation for it voydeth from all about vnder from and about the neck Wherefore it is the vniversall veyn to all the body in voyding but not vniuersall as some say because it beginneth at the heart but because it is

therefore they be more wholesome for lea●e fath then white be and white more wholesome for them that he sat And touching the diversity of Wine in c●●●t● we have spoken before of Ova recentia Further in the Text are rehearsed five speciall things by which a man should prove and know good wine The first is the strength which is known by the operation Gal. 3 Reg. a. culo con Culo 1 For as Galen sayth Strong win is that that vehemently milameth a man body and replea●eth or filleth the head This strong wine is a speciall increaser of the spirits and a great nourisher But yet I advise them that have a weak braine to beware how they drink strong wine except it be wel allayed with water For the fumishnesse thereof hurteth the head The second thing is fairnesse of the Wine For the fairnesse or goodlinesse of the Wine causeth one to drinke it desirously which doth cause it better to digest and better to nourish The third thing is fragrant and of good odour For fragrant and redolentwine comforteth most and engendreth subtil spirits as it is aforesaid The fourth thing to Wine ought to be cold touching the taste but hot in effect and operation For Wine made hot by reason of the clearnesse and sinenesse doth overcome a mans braine the sooner and enseebleth the sinews and hurteth the head except it be taken moderately The fifth thing is that wine ought to be strisk and sprinkling and with the spuming to make a little noise and the spume to be then and soon flashed and the spume to remain in the mids of the cup For if it have not these properties it must be called hanging that is suable wine and specially if it make no sound and hath great bubbles and spume that remain long by the sides of the Cup. Sunt nutritiva plus dulcia candida vina The sweetest wines do most of all revive And cheer the spirits being nutritive Here is one doctrine of wine declared the which is that grosse and sweet wines do nourish more then any other of the like sort constant 5. theoric aug 3 1. de reg aquae vini avi 2. tract 1. ica 3. To this agreeth Constantine and so doth Avicen saying on this wise Grosse wine that is dulce is best for him that would be fat The reason is because the dulce Wines through their dulcetnesse are vehemently drawn of the members wherewith Nature rejoyceth For Avicen sayth That the operation of dulce wines do digest mellow and increase nourishment and nature loveth them and the vertue attractive draweth them And although this Text may ●es verified by all dulcet Wines yet the moderate dulce or sweet wine is chosen and not that that exceeding dulce as Muskadell for such wines do corrupt the blood by reason that nature draweth it violently from the stomack to the Liver before it bee well digested and before the superfluity thereof be riped through the great dulcetnesse thereof it filleth the bloud with vndigested watcinesse that maketh the bloud apt to boyle and putrifie And this also should be understood by other meates that are excéeding sweet And further know that by the use of swéet wines and other dulce nourishments three inconveniences are to be feared especiall in them that are inclined thereto The first is Loathing for all sweet foods through their heate and moysture Three inconveniences ingend●ed of dulce foods do Supple and fill the mouth of the Stomack and there ingender a disposition contrary to the vacuation and corrugation of that which should cause hunger The second thing is these dulce foods do swiftly enflame and turn into choller● for dulce things are most apt to ingender choller Therefore honey above all other things soonest ingendreth choller because it is of sweet things the most sweetest And next to Honey is sweete Wine as Galen sayth And hereupon riseth thirstinesse Gal. in comen cau 3. par reg acul for it is not wholesome for them that have the Ague nor for chollericke folks The third is Opilation or stopping of the Lyver and Splene For these two members and especially the Liver do draw dulce things with their Dregges unto them by reason of the great delight that they have in them before they bee digested Wherefore in these partes they lightly cause Opilations Through the help operation of the grosse substance wherein the sevourinesse of sweetnesse is grounded as Avicen sayth avi 2 ca. tract 1. ca. 1. And this is the cause that sweet wine doth lesse provoke one to vrin then other Wines Against these three noc●n●ents eager sharp or savory things are very wholesome for with their Tarinesse they provoke the appetite and with their coldnesse they quench inflamation and with their finenesse of substance they open opilations Further know that although sweet wines and other dulce nourishments do stoppe or shut the Lyver and Splene yet they unstop the Lungs And the reason why they stop not the Lungs as well as the Liver and the Splene Galen declareth Because dulce things in their passage reside notihng thereto but that which is fine and pure Gal. 3. per reg acut and the bloud ingendred of dulce things commeth to the Lungs putrified first in the Liver and fined in the heart Also as Hypocrates sayth Hi. 3 par reg acut ca Mentem levins c Dulce wines do least make one drunk Thus we may conclude that if Wine be drunke for nourishment for a restorative of the Body or to make them fat that be lean whether it be naturally or accidentally then dulce wines and grosse sufficiently coloured are wholesome For such wines as are nourishments and restoratives for such as be low brought wherefore they are most convenient to make lean bodies fat But such as will not nourish restore nor make fat their bodies as they that be corsie and fat already then though they may not use sweet wines but subtile yet they ought to chuse such as be amiable and have a good swo● and flavor and are inclined to whitenesse and be sufficiently strong I one drinke wine to quench his thirst then hee must take white wine thinne and feeble For such Wines do m●●sten better and cooleth more and so consquently do better quench thirst then any other And the greater the thirst is the wholesommer such wi●● is But if so be wine is drunk to refresh the Spirits and to comfort the corporall vertue then it should be subtile sweet and of delectable savour of mean colour And of sufficient strength And such W●re ought to be tak●● with a little meat and it must be deputed from all su●e●fl●ity and also be taken in small quantity But dulce Wines of mean substance and of good flavor should be chosen to scowr the breast and lungs and to cause one to ●ask Si vinum rub●um nimium quandeque b●batur Ventes stipatur vox lampida

floweth to the stomack which biting the stomack paineth the heart and stomack so that it causeth one to sound The twelfth is loathing for if in this loathing one be let bloud when the veyns be empty they draw to them ill matter that causeth loathsomnesse And besides the foresaid accidents th●●● be yet other that hinder bloud-letting First voyding of menstruous stire or the Emrauts for one diseased with either of these should not be let bloud yet it may be done to divert the flix or matter another tray The second is rarenesse of composition for in rare bodies is much dissolution And therefore this dissolution sufficeth them without evacuation as Galen saith Gal. 9. Res. The third is rawnesse and clamminesse of humours for then beware of leting of bloud because it encreaseth rawnes of humors therefore in long sicknesse ye should not be let bloud for of rawnesse humors encrease strength séebleth and the sicknesse prolongeth And therefore Avicen saith That in long sicknesse before one is let bloud he should take a laxative although he need both Rawnesse of humors is caused two ways One is through aboundance of humors that choke natural heat which choking breedeth raw humors and then bloud-letting is wholesome Wherefore Alexander saith Letting of bloud in the beginning of dropsie is wholesome Alex 2. l. cap. hydropic when it commeth by aboundance of menstruous bloud that through some cause is prohibited to issue or by aboundance of the Enmauds For like as a little fire is quenched under a great heap of wood so likewise naturall heat is suffocated with aboundance of humours The second cause of raw humors is féeblenesse of naturall heat as in folks of feeble complexion or such as have him long sick or be very aged for then the said bloud-letting is vnwholsome because it augmenteth rawnesse for the bloud that conserveth heat is drawn out and so the body is made cold and the humors more raw Therefore the bloud must be left to digest raw humors The fourth is vndue disposition of the ayr either too hote or too cold for much heat causeth strong resolution and great cold maketh the bloud thick and vnapt to issue or avoyd Quid debes facere quando vis stsbothomari Vel quando minuis fuer is vel quands minutus Vnctio siv potus lavacrum vel fascia motus Debent non fragili tibi singula mente teneri What should we do when we to bleeding go These faw instructions following will show Before and after unction will do well Lest the incision or the veyn should swell Yet unction without wine is not so good It prevents sowning and begets new bloud Bathing is wholesome in divers times observed And linnen cloths ought well to be reserved After bloud-letting be discreet in walking And trouble not the brain with too much talking This Text declareth five things that ought to be done about Bloud-letting Five things in letting bloud some before some at the time and some after The first is annointing which otherwhile is vsed in the Bloud-letting as to annoint the place or veyn that is opened to asswage the veyn Sometime it is vsed after Bloud-letting to keep the gash that it close not vp too soon that the humors that be lest in the veyns may have some respiration and some ill fumes voyd out The second is to drink and specially wine which is good in Bloud-letting if one happen to sown add also it is very whol●some after Bloud-letting to revive the spirits and engender new Bloud which thing in practise all Physicians observe The third is bayning which is wholesome thrée days before and thrée days after and not the same day It is good before if one think he have grosse humors within him for bayning looseth and moveth the humors and for the same cause it is wholesome to take a sharp strupe before to move dissolve and make subtile the humors And therefore when ye will let one bloud ye must rub the arm that the humors in the veyn be made subtile and prepared to issue out more eastly It is wholesome after bloud-letting that the residue of humors and vayors that be left behind may be loosed It is not wholesome the same day for bayning maketh the skin linnow or supple which made linnow will not abide the stroke that is given in bloud-letting and that is dangerous The fourth is binding with linnen cloaths which is very wholesome to stop the bloud after often evacuation thereof and before bleeding to draw the humors in the veyns and to cause them to swell and better to appear The fift is moderate walking after bloud-letting to dissolve and make subtile the humors and afterward to loose the residue of the humors that be left behind Some vse to let bloud fasting vut some other say it were better to eat a rere rafted Egge first and thereto drinke a draught of wine about the hour of nine or ten before dinner and forthwith to let bloud because when the stomack is empty nature retaineth still the bloud more strongly lest she should lack nourishment But when they have eat a little nourishing meat as wine and egges is then nature suffereth the bloud better to issue Exhilar at tristes iratos placat amantes Ne sint amentes flebothomia sacit Bleeding removes sad motions from the heart Asswageth anger being too mallepart And those distempered fits procur'd by love Bloud-letting gently doth them all remove Three effects of bloud letting First it maketh a sad person merry Secondly it pleaseth angry folks and the reason is this because much melancholy mingled with blood causeth heavinesse and much choler causeth anger which two humors as they be mingled with blood are drawn our by blood ●etting Thirdly it keepeth Lovers from furious raving for i● removeth the blood from the head and avoideth is by other exteterior parts Furthermore there be five cause of blood-letting The first is that the aboundance whether it be in quality or quantity or both should be voided For as Avicen sayth Two manner of folks must be let blood One are such as be disposed to be sick that have aboundance of bloud in quantity The other are they that are sick already through the malice of humours or blood But there is a difference in these bloud-lettings For bloud-letting for the aboundance of bloud ought to be much but when it is done to avoid ill bloud it must be moderate as Galen saith And therefore they do very ill that let themselves blood till they perceive the good blood issue for peradventure all their blood shall run out ere they see any good bloud appear Therefore they should void a little at once and after the mind of Galen in this case Before they let one bloud they should give him good meats to engerder good blood to fulfill the place of the ill blood that is avoided and after within a little space to let bloud a little and a little This

good that commeth out of a niggārds hands The sixt thing Salt meat Gal de locis affect li. 3. avi 3 do 2. ca 15. is Saltmeat dryed with salt or smoke or of what kind of beast soever it be it engendreth grosse blood and melancholy and so per consequens It is not wholesome for sick folks nor is it not wholsome for them that he whole For as Avicen saith Salt flesh nourisheth but little and it is gross and ingendreth ill blood The seventh thing is Haris-flesh which likewise engendreth melancholy blood Harts-flesh as witnesseth Rasis Alaman 3. Chapter de animalibus silus stribus domesticis The eight thing is Hare flesh Hares Gal. de locis affect l 3 which likewise engenbreth melancholy blood as Rasis sayth in the place before alledged This flesh engendreth more melancholy then any other as Galen sayth And of this Jsaac in dietit vniversalibus saith the Hares-flesh should not be eaten as meat but only used in medicines And know beside that Hares flesh and Harts flesh when they be old ought vtterly to be eschewed yet neverthelesss they may be eaten and they be best before calving time that their drinesse may be tempered with the age And yet they ought to be eschewed except they be sat for their drinesse is tempred with their fatnesse The ninth thing is Goats flesh The tenth is Oxe flesh Goats flesh Oxe-flesh for both these be melancholy fleshes For Isaac in de univers saith Goates flesh and Oxe flesh bee worst hardest and slowest of digestion and when they bee digested they ingender grosse blood and melancholly And Avicen in his second Canon of Goates flesh saith Goates flesh is not very good and perchance the humour is very ill And likewise yee shall understand of Goats flesh and Cowes flesh Goats flesh Oxe flesh avi 2. can ca de Cor. the which are worse than the foresaid fleshes Goats and Oxe flesh For of them Avicen saith Cow flesh Harts flesh wild Goats flesh and great Fowles do engender Fever Quartains And yet further be saith of Cow flesh That Cow flesh nourisheth much and engendreth grosse melancholy and mel●choly diseases And he saith further Cow flesh engendreth Lepry And of Goats flesh he saith That it is absolurely ill And forasmuch as it is touched in the Text what Fleshes should be eschewed especially of four-footed Beasts me thinketh it were convenient to shew what flesh of soure footed Beasts are to be chosen Yet in the choise of fleshes Physitians agrce not For Galen and certain other say choise of flesh that Pork is best Some other as Avicen Rasis and Averrois say that kids flesh is best Yet notwithstanding Averrois in the first Col. blameth Avicen because he saith that Pork was best yet he said it not as though he held therewith but after the Christian opinian Some other praise Weale above all oth●r A man may know the best flesh of four-footed Beasts and the goodnesse thereof by many manner of wayes First by great nourishing which thing be tokeneth hard digestion and by the likenesse of mans flesh and in this trise Pork is better than any other flesh First for the likenesse vnto mans flesh as witnesseth Galen 3. Alimentor where he saith That Pork is like mans flesh and may be knowne by that many have eaten mans flesh in stead of Pork and could not perceive it neither by the savor nor by the taste but that it had been Pork avi 2. can ca de san And Aviced saith Mans bloud and Hogs bloud be like in every thing So that there have been that have sold mans flesh in s●ead of Pork which thing was not spyed till a mans singer was sound among the flesh Averrois writeth the same Secondly Porke nourisheth greatly For Galen saith 3 Alimoncor aver 5● col cap de cor● That Porke above other flesh nourisheth most whereof those that be called Athlete have best experience And after in the same book he saith One can cat no meat that nourishtch more then Pork Thirdly Porke engendreth a stedfast and a strong nourishment that resisteth resolution This is Galens opinion in the places afore rehearsed where he preferreth Porke above all other flesh and in his 8. book Dei●genio he sayth Pork of all Flesh is most laudable so that it be wild brought up on Mountaines and next unto Pork is Kid flesh And like wise in 5. te●a hee sayeth Of all flesh of four footed Beasts Porke is most laudable which is temperate in heat and moysture and ing●ndreth better bloud then any other flesh so that it be of young Swiae that is of a year or two old whether it be will or tame Nor young Suckets are not so good for their flesh is most moist And of a more likelyhood wild Pork brought vp in the Woods is better then tame brought up at home for same Pork is more clammy then it ought to be And of Wild H●g● Flesh or Bo●●e Avicen ●a●th Christian men and their Followers say avi 2 can de cap. The best Hog-flesh that the best Wild Flesh that is is of Wind Swine For besides that it is more light then the tame Swines Flesh so it is of more strength and much more nourishing and more sooner digesteth and in winter there can be no better flesh So then it followeth that Hogs flesh is right good and wholesome for their bodies that be young whole strong occupied in labour and not disposed to opilations and for them that desire to be fat ●●man ca vi●●n t● carnium avi 3 〈◊〉 capi● d●●●gim eius quod comdoijur for such have need of much nourishment and are hard of digestion And therefore Rasis sayth Grosse flesh is convenable for them that labour much clean flesh is best for them that do contrariwise Avicen willeth the tame saying They that labour much may better away with grosse meats then other The choice of good Flesh standeth in three things in temperance of complexion in lightnesse of digestion and ingendring of good bloud that is to say the better flesh is of temperate complexion it is lightest of digestion and temperate eat in ingendring bloud between hot and cold slendernesse and grosseness And for this cause Kids flesh is better and more laudable then any other flesh after the mind of Rasis Rasis 3 a●●●● ca de adima silvestrious 〈◊〉 ●omes● Avicen and Averrois For Rasis sayth Kid flesh is temperate without any ill mixtion the which though it engen dreth temperate blood yet it is not convenient for Labourers but yet for all that there is none other flesh should be preferred before it It is not so weak that a mans strength is diminished thereby nor the nourishing thereof is not so much gross that repleation should come of it or gross bloud be ingendred The bloud also that is ingendred thereof is between subtile and grosse hot and cold nor this flesh

is not meat for great Laborers but yet for temperate young folites the which vse mean exercise For this flesh ingendreth bloud that by mighty exercise or labour is soon resolved but not with mean travail And Galen sayth Gal de samiate tuendali 5 That Kids flesh is not wholesome for an old man And touching the intention as Kid flesh is better then any other Houshold Flesh so Goates flesh is better then any other bred in the Woods And next to Kids flesh many Physteians as Rasis and Averrois put Mutton And Averrois sayth that most part of Physirians are of this opinion averrois 5. c●l ca decarae Gal de samiate tuendali ● save Galen who commends not P●tton For be sayth That Mutton is notill for young folkes but it is unwholesome for old folke And he thinketh that Veale nourisheth more then Mutton And peradventure Galen vnderstandeth here the bitterness of nourishment of that that is to nourish much and to give nourishment more hard of Resolution which more agreeth unto Veal then Mutton since Mutton is of more humidity Thirdly the goodness and choice of Flesh may be taken by reason of their small clamminess and by their good savour And herein Veale is better then any other flesh And Averrois to this agreeth saying Veale is good Fl●sh for as much as it is not clammy cold nor dry as Beef is averrois 5 e● cap de carne And Veal hath sweeter savour then any other flesh and in these points it is better then Ridde flesh for in Hid flesh one ●ay perceive a clamminesse before it is sodden and because Veale ingendreth better humours it is betier then Ridde Flesh And thus it appeareth plainly what thing causeth controversie among the Ph●sitians touching the c●oice ●●●eshes The controversie in choise of flesh Further know that the flesh of a dry complexion is better hear calving time then far from it And there fore kids and Calves be better then Goats and Oxen because their driness is ahated with the humidity of their youngnesse But flesh of beasts of moist complexion is better and more wholesome in age then in youth for great part of their over much humidity is dried away as they do increase in age and therefore Weathers of a year old are lesse clammy and more wholesome then tucking Lambs And likewise Porks of a year or two old are better then young P●gges And therefore Avicen sayth It behooveth that the Meat that conserveth health should be such as the flesh of Kid avi 3.1 ca de re erus quod comeditur or a sucking Cals is or Lambs of a year old Then by these rea sons it appeareth that the flesh of Goats Male and Female of old Mution of Beef of old Pork and especially of Brawn of Pigges no of sucking Lambes is not very wholesome for the conservation of mans health but the flesh of young Calves of pearling Weathers and Porke of a peare or two old is conveniene enough to eate to prolong mans health And it is to be well noted that the flesh that is inclined to drynesse must be sod and the flesh that inclined to humidity must be roasted thereby to temper their drinesse and humidity And therefore the flesh of Conies and Hares Harts Calves Kids should be sod and perk and lamb roasted And by this reason it appeareth that in moyst seasons for moist complexions flesh disposed to drinesse should be roasted and in dry seasons and for complexions flesh dry and old moist meats be more convenient Ovarecertia vina rubentia pingnia jura Cum ijs simtlia pura natura sunt nalitura Your new layd Egs brisk cheerfully coloured wine And good fat broth in Phisick we define To be so wholesome that rheir purity Doth nourish nature very soveraignly Here in this Text divers nourishing meates are expressed The first is new layd Egges which be of that sort of foods that in a little quantity nourisheth much For Avicen saith That things small in quantity and great of nourishment Avi 2. caned dc ovis 〈◊〉 ca. 1 are Egs and Cock stones Touching the choise of Egs know that the Egs of Hens Partridges and of Pheasants young and fat are very good in the Regiment of Health and simply better then any other egs for the Priests daughter said That long Egs and small were the best of all as in Verses Filia presbyteri jubet pro lege toneri Quod bona sunt ov● candida long a nova The Priests fair Daughter held it a Law most true That Egs be best when they are long white new Further potched Egs are better then Egges roasted bard or ters and they be of great nourishment and of good light digestion and they ingender bloud specially proportionable to the heart wherefore they be exceeding good for such as be recovered from sicknesse for aged folk and for weak persons and specially the yolk For Avicen sayth av in tract de virihus cord●● That the yolke of Egges and of Fowles whose Flesh is good to be eaten as of Hens Partridges and Pheasants though they be not medicinable for the heart yet they comfort it very much And has addeth following That they be lightly turned into bloud and after they qe turned there remaineth of them but small superfluity And therefore they comfort most especially the heart And further be saith That they be excellent good to restore the spirits and bloud of the heart Rere roasted Egges are lightly digested and they ease the Lungs and the breast and mollifie the Belly temperately but they nourish not so much as poched Egges do Hard Egges sodden are hard of digestion and they nourish the body grossely descending slowly to the Stomack and slowly they enter therein Further know that the Egges by the dressing of them are made better or morse Dressing of ●g● For either they be roasted sodde alone or fryed or sodde with some broath Roasted Egges bee more grosse then todde and more bard of digestion for the Harth or fire dry●th vp the Substance of their humidity And they be roasted two wayes One is in the Shelles taken in the hote Imbers Another way is they be roasted standing on Imbers with their shels a little broken But they that be broken be worse then the other and they that in the shels be raked in bot Imbers are done two manner of wayes either they be all raked in the Imbers or set vpon Imbers and Coales with part uncovered They that be all covered are worse for by reason that the heat of the fire goeth about them the fumosities are kept still in and they that be set upon the Imbers and part vncovered aboyd out the sumosities whereby they bée purified They be better sodden in water then roasted for the humidity of the water striveth with the heat of the fire that drieth by their humidity And thus they be dressed two wayes for either they be sod in

He covers to excell all other men 〈◊〉 His mind outsteps beyond a Kingdomes ken Lightly he learns eats much and soon grows tall Magnanimous and somewhat prodigall Soon mov'd to anger though upon no cause His own will is his reasons largest laws Subtile and crafty seldome speaking fair A wasting unthrift overgrown with hair Bold-spirited and yet but lean and dry His skin most usual of a Saffron die Here the Author teacheth us to know a person of a●holerick complexion First he is hasty by reason of super●●uous heat that moveth him to hastinesse Avi 2. doc 4 ca. 4 and therefore Avicen saith That deeds of excessive motion do signifie heat Secondly the Cholerick person is desirous of honor and cove●eth to be vppermost and to excel all others by reason that superfluous heat maketh mans mind prone to arroganey and fool-hardinesse Thirdly they learn lightly by reason of the cholerick humor and therefore Avicen saith That the understanding promptnesse and quick ag●lity to intelligence Avi 2.1 lo● 3 ca. betokeneth heat of complexion Fourthly they eat much for in them the heat digestive is strong and more resolutive th●n in other bodies Fiftly they encrease soon through strength of naturall heat in them which is cause of augmentation The sixt is they be stout stomacked that is they can suffer no injurits by reason of the heat in them And therefore Avicen saith That to take every thing impatiently signifieth heat The seventh is they be liberall to those that honour them The eight is they desire high dignities and offices The ninth is a cholerick person is hairy by reason of the heat that openeth the pores and modeth the matter of hairs to the skin And therefore it is a common saying The cholerick man is as hairy as a Goat The tenth is he is deceivable The eleventh is he is soon angry through his hot nature And therefore Avicen saith Often angry and for a small cause betoken●th heat through ea●ie motion of Choler and boyling of the bloud about the heart The twelfth is he is a waster in spending largely to obtain hou●●●s The thirtienth is he is bold for boldnesse commeth of great heat specially about the heart The fourtienth is he is wily The fiftien●● his 〈◊〉 is slender membred and not fleshy The sixtienth is he is lean and dry The seventienth is ●e to Saffron coloured And the●efore Avicen saith That choler signifieth dominion Resta● adhuctristis cholerae substantia nigrae Quae reddit pravos pertristes pa●ca loquen●es Hi vigilant ●tudi●s nec mens est dedita somno Servant propositum sibi nil reputant fore tutum Invidus tristis cup●a●s dextraeque tenacis Non expers ●raudis timidus lutei●que coloris Where melancholly bears the powerfull sway To desperation it inclines alway The melancholy spirit is dark and sad Sullen talks little and his sleeps are bad For dreadfull dreams do very much affright them Start out of sleep and nothing can delight them Their memory is good and purpose sure All solitary walks they best endure Because to study they are still inclin'd And being alone it fitteth best their mind Simple and yet deceitfull not bounteous But very sparing doubtfull suspitious Earthly and heavy looks By all opinion Here melancholly holds his sole dominion Here the Authour declareth some tokens of a Melancholy person First melancholy maketh men shrewd and ill mannered as they that kill themselves Secondly melancholy folks are most part sad through their melancholy spirts troublous and dark like as clear spirits make folks glad Thirdly they talk little by reason of their coldnesse Fourthly they be studious for they covet always to be alone Fiftly they steep not well by reason of the over much drynesse of the brain and through melancholy fenmes they have horrible dreams that wake them out of their sléep Sixtly they be stedfast in their purpose and of good memory and hard to please Seventhly they think nothing sure they always dread through darknesse of the spirits In the two last verses he reciteth some of the foresaid signs and other First the melancholy person is envious he is sad he is covetous he holdeth fast and is an ill payer he is simple and yet deceitfull and therefore melancholy ●olks are devout great readers fasters and keepers of abstinence Sixtly he is tearfull Seventhly he hath an earthy brown colour Which colour if it be any thing green signifieth the Dominion of Melancholy as Rasis saith Hi sunt hum●res qui praestant cuique colores Omnibus in rebus ex slegmate fit coloralbus Sanguine sit rube●s colera rubea quoque rusus Sipecc●t sanguis facies rubet extat ocell● Inflantur genae corpus nimi●mque gravatur E●puls quam frequens plenus mollis dol●r ingens Maxime fit frontis constipatio ventris Siccaque lingua s●●isque somnia plenarubore Dulcor adest sputi sunt acria dulcia quaeque The humours that complexion do extend And colour in our bodies thus they lend To him is Phlegmatick a colour white Brownish and tawnie under Cholers might The melancholy man is pale as earth The sanguine ruddy cuer full of mirth Yet where the Sanguine doth too much exceed These inconveniences thereby do breed The bloud ascends too proudly to the face Shoots forth the eyes beyond their wonted place And makes them swell The body lumpish growes The pulse beats thick by vapours them inclose The head will ake and costivenesse ensues The tongue is dry and rough can tell no news Extremity of thirst caus'd through great heat And bloody coloured dreams which make men sweat Here the Author reciteth the colours that follow the complexion A phlegmatick person is white coloured the cholerick is brown and taw●y the Sanguine is ruddy the melancholy is pale coloured like earth Afterward the text declareth twelve colours signifying superfluity of blood The first is when the face is red by the ascending of blood to the head and face The second is when the eyes bolle out further then they were wont The third is when the eyes are swolen The fourth is when the body is all heavy for nature cannot sustain nor govern so great a quantity of blood The fift is when the Pulse beateth thick The sixt is when the Pulse is full by reason of the hot and moyst vapors The seventh is when the Pulse is soft through too much humidity that mo●●ifieth the matter The eight is ach of the head The ninth is when the belly is costive through great heat that dryeth vp the stichy matter The tenth is when the tongue is dry and rough for the like cause The eleventh is great thirst through drinesse of the stomacks mouth engendred of great heat The twelfth is when one dreameth of red things This Avicen affirmeth saying Sleep that signifieth aboundance of bloud avi 2.1 c. 7. is when a man dreameth he seeth red things or else that he sheddeth much of his bloud on else that he swimmeth in

88 Cheese engendreth grosse humors p. 96. Cheese with bread doth digest p. ead Change of dyet p. 123. Cheries with their commodities p. 103 Cheristous p. ead Cheries are of two sorts p. ead Children should drink no wine p 58.162 Children and old folkes should be let bloud but little p. 179. Claret wine p. 33 Clisters p. 195 Cockstones p. 39.33 Constrain not the Fundament p. 3 Close ayr p. 52 Combing the head in the morning p. 5. Coriza a Rheum p. 8. Collick and the inconveniences thereof p. 12.195 Condition of good fish p. 85 Coleworts p. 127. Cold of the head p. 130. Clean and a corrupt stomack p. 18 Cow flesh p. 22.25 Cow milk p. 94. Cramp and the diversity of cramps p. 11. Crevices p. 87. Crysis p. 194. Crusts must be eaten after dinner p. 71 Custom is another nature p. 122 Customes ought to be kept p. ead Customs in eating and drinking p. ead D Dayes forbidden to let blood p. 181 Darnell p. 95. Damask-prunes p. 13. Delicate meats and drink p. 34. Delicious meats p. 34 Decoction of Peaches p. 20. Decoction of rape seed p. 136 Definition whether a man should eat more at dinner then at supper p. 13. Dissenteria p. 66. Divers fauces for divers meats p. 6.67 Digestion by day is but feeble p. 8 Diseases engendred of the afternoons sleep p. 8 Dressing of brains p. 39 Dyet and the diversity of dyets p. 122. 123. 124. Dry figs p. 38. Dry. grapes p ead Dry Nuts and hurts that they engender p. 46 Drink so that once in a month thou mayst vomit p. 53 Drink a little at once p. 89 Drink little and oft at meat p. 98 Drink not between your meales p. ead Drink after a new layd Egg. p 100 Drink wine after pears p. 20. Drunkennes is cause of sixe inconveniences p. 73 Drunkards are infected with the palsey p. ead Dropsie and three spices thereof p 45 Dulce and sweet things engender choler p 42. E Eat and drink soberly p 2 Eate not till thou have a lust p 18 Eat not much of sundry meats ead Eat little Cheese p 23 Eat no great quantity of meat in Ver. p 61 Eat little in summer and much in winter p 67 1●8 Eat no crusts p 64 Eating of fi●h good and bad p 85 Eat nuts after fish p 102 Eating of E●les p 87 Egs roasted p 29 Egs are roasted two wayes ead Egs sod in water two wayes p 30 Egs rere roasted engender bloud p 59 Eyes and 21 things hurtfull unto them p 151 English men do first eat or ever they drink p 99 Ennula campana and the effects thereof p 144 Excessive eating and drinking p 2 Exceeding sweet wine is not to be chosen p 73 Emptinesse p 61. 195 F Fat corsie f●lks p 2 Fatness is a token of a cold complexion p 168 Easting in Summer p 179 Fesants p 80 Fenell-seed and the properties thereof p 114 Fenel sharpneth the sight of Serpents p 115 Fevers p 7 Figs and the choise of them p 38 Figs with nuts and almonds p. ead Figs must be ●aten fasting p ead Fistula and remedy for it p 158 Filth of the teeth p 5 Fish is lighter of digestion then flesh p 84 Fish taken in the North Sea p 8. Fish should not be eaten after travell p 87 Fish corned with salt ead Five conditions of day sleep p 11 Five things by which good wine is proved p 40 Five bounties of wine moderately daunk p 67 Five things to know good ale p. 59 Five properties of good bread p. 70 Five inconveniences that breed of drinking of new wine p. 73 Five things that ought to be done about bloud-letting p. 178 Five causes of bloud-letting p. 180. Five things that must be ●●chewed of him that is let blood p. ead Five commodities that come by letting of blood of the vein Satuatella p 161. Fleshes that endender the Fever Quartain p. 22. Fleshes that should be sod and rosted p. 26 Fleshes of fouls is more wholesom then of four legged beasts p 79 Flegm of two kinds p. 160. Fresh water fish p 85 Fish is lighter of digestion then flesh p ead Flower of wheat p. 35. Fryed egs p 30. Four properties of Cheese p. 96. Four things that mo Ili●ie p. 121. Fruits should be eschewed p. 19 Fruits hurt them that have an Ague p. ead Funis Brachij p. 199 G Garäck p. 46.47 48. Gash made in blood-letting p. 199. Gall the receptacle of Choler p. 172 Good wine is proved five manner of ways p 40 41. Good wine sharpneth the wit p. ead Good medicines for the Palsie p. 144. Goats milk p 23.24 Goats flesh p. 25. Grey goose p. 80 Gross flesh is best for labourers p. 26 Grosse nourishment is best in Winter p. 64 Gross meats p. eod Green cheese p. 32 86 Grapes p. 35 Gurnard p. 64 Gowte p. 9.138 H Heart of Beasts p. 113 Heart is the engenderer of bloud p. 178 Harts flesh p. 25 Hare flesh p. eod Hard Eggs. p. 29 Head ach p. 8 164 Head●ach called Vertigo p. 12 Hen. p. 78 Heat is cause of augmentation p. 144 Herbs wholsom put in drink p. 64 Herbs whose water is wholsom for the sight p. 154 Herbs sod in vinegar p 67 Hearing p. 76 Holding of wind p. 11 Hogs fed with pears p. 11 Hogs flesh p 25 Hot bread p. 70 How Grapes should be eaten p. 38 How to be let blood for a Pluresie p. 178 Hony p. 39 Hill wort p. 142 Hunger p. 168 Hunger is after two sorrs p. 17 Hunger long endured ead Horse-dung p. 128 Hogs stones p. 39. Hurts of red wine p. 64 Hurts that come by drinking of water p. 74 Hurts of Salt meats p. 117 Hurts of Coleworts p. 127 Hurts of vomiting p. 140 I Iuyce of Peaches p. 19 Iuyce of new gathered fruit p. 21 Iuyce of coleworts p. 128 Iuyce of Water-cresses p. 143 Inaca p 12 Incision of the veins p. 167 Ioyfull life p. 3 K Kernels p. 106 Kernel of cherystones p. 103 Kid flesh p. 25 Know ledge of the best flesh of four footed beasts p. ead L Lampreys and dressing of them p. 88 Lavender p 132 Lask p. 63 Laxative meats p ead Leeks raw and sodden p. 7 Light supper p. 2 Lights p. 113 Lights of a tup p. 114 Let not bloud in long sicknesse p. 193 Letting of bloud is wholesome in the beginning of the Dropsie p. 194 Letting of bloud keepeth Lovers from surious raving p. 195 Letting of bloud may not be done in the ague fit p. ead Letting of blood should not bee much used p. 196 M Making of water p 2 Marow and the choise thereof p. 37. Many good things come by drinking of wine toberly p. 55 Man may live by the smel of hot bread p 70 Malard p. 80 Ma●owes and three properties of them p. 129 Maw of beasts p. 113 Meat a little powdered p 118 Meat and why it is taken p. 13 Meat upon meat is hurtfull p. 15 16 Meats that

pipe of the Eights and let the doyce are diminished The eleventh is it angmenteth the strength for thereby the body is discharged of grief wherefore the vertue is angmented Tres insun i●tis Majus September Aprilis Et sunt Lunares sunt velut Hydriades Prima dies prim● postremaque posteriorum Nee sarguis mi●u● nec●arnibus Anseris vti In senevel juvene si venae sanguine plenae Omni mense bene confort incisio Venae Hi sunt treimenses Majus Septembris Aprilis In quibus eminuas vt longo tempore vivas Three speciall Moneths our text doth here remember For letting-bloud Aprill May and September The Moon rules most these Moneths yet certain days Some do deny and other some dispraise The first of May and the last of Aprill As also of September they hold ill Days of these Moneths they do forbid to bleed And think it dangerous on a Goose to feed But this is idle for these Moneths are good And for our health in these to let our bloud For old or young if bloud abounding be All Moneths it may be done advisedly If length of days and health you do desire These are the Moneths that bleeding best require Here the Author saith that these thrée May September and Aprill are the moneths of the Moon and in them are days forbidden to let bloud that is the first of May and the last of September and April Though this be a common rule yet it is false For the foresaid days may be as good and as worthy to be chosen as the other after the diversity of the Coustellation in them Farther he saith that in those days one should not eate flesh which is also false and erroueous and very withchcraft I think the Author had this saying of the Jews which observe such manner Secondly he saith That men of middle Age and young solkes whose Veyns be full of bloud may be let bloud every moneth for those may well re●● resolution and in them is great quantity of good bloud Thirdly he saith that bloud-letting for mans health must be done in one of these three moneths May September and April But yet with difference for in April and May the Liver-veyn must be let bloud because then in Spring the bloud encreaseth And in September in the splene-veyn because of Melancholy which then in Autumn encreaseth Frigida natura frigens regio dolor ingens Poit lavacrum cottuns minor aetas atque senilit Morbus prolixus reple●i● potus escae Si fragilis vel subtilis sensius stomachi sit Et fast●diti tibi non sit slebothomandium A cold complexion and a chilly ayr Aches or ingreams that to inslame prepare Bathing and wanting dallying in that sport Where Venus most delighteth to resort Too young or else too old A long disease Eating or drinking nature to displease Sea-sick feeling when the stomacks weak And empty Veyns that loathingly do speak All these forbid bloud-letting and advise Not then to deal therewith in any wise Here the Author setteth dawn twelve things that do hinder bloud letting The first is coldnesse of complexion For as Galen saith Bloud letting cooleth and augmenteth coldnesse Because as Isaac saith bloud is the foundation of naturall heat and in regard that bloud-letting voydeth the bloud it voydeth heat and so consequently cooleth The second is a fervent cold Countrey vnder which a cold season should be comprehended which also letteth bloud-letting for in a Country and Season very cold the bloud is closed in the deepest parts of the body and the bloud that carrieth in the vpper parts the cold maketh thick which to avoid is no wisdome The third is fervent ach vnder which also may be comprehended great inclamation of the body for if one in such accidents be let bloud there followeth great motion agitative contrary to nature and greater inflamation which weakneth nature more The cause of this motion agitative is attraction to divers parts for by bloud-letting attraction is caused to the place that is let bloud and by great ach attraction is cause to the place of ach The cause of greater inflamation is that by bloud-letting the humors be moved whereby they be the more inflamed And this is truth when blou●-letting is little and artificiall yet if it be done till one swound it is wholesome in the foresaid cases For this bloud-letting when it overcommeth the attraction of the ach it causeth not motion agitative and like wise it taketh away inflamation when there be no humours that should move heat and cause more inflamation This is Galens mind saying Gal. comments illius apli qua geruntur There is no no better medicine for an impostume of fervent inflammation Fevers and a great Ach than bloud-letting The fourth is bayning specially resolutive for that denyeth Bloud-letting because that were vacuation vpon vacuation which Nature cannot easily bear The fifth is carnall copulation for immediatly after that one should not be letten bloud because of double weakning of Nature The sixth is too old or too young as it is before touched Of this Avicen sayth Take heed how thou lettest one bloud in any of the foresaid cases except thou trust in the figure insolidite of the muscles largnesse of the veyns the fulnesse of them and ruddy colour The seventh is long sicknesse for by such letting of bloud Nature is doubly feebled both by long sicknesse and diminishing This is truth sayth Avicen except there be corrupt bloud for then bloud-letting is wholesome The eight is great repletion of drink The ninth is to eat too much meat and vnder this is comprised meat vndigested The cause whereof as Avicen sayth is this There be three things that draw to them that is emptinesse heat and secret vertue or property Then if the veyns be empty through voyding of bloud they draw to them from the stomack or liver undigested or supersluous meat or drink which undigested meat when it commeth to the members cannot be amended that is digested for the third digestion cannot amend the fault of the second nor the second of the first if the fault be so great that it cannot convert into the members and it there remaining may cause some disease The tenth is feeblenesse for bloud-letting is a strong voyder as Galen saith therefore a feeble person may not endure great diminishing of bloud The eleventh is subtile sensiblenes of the stomacks mouth which is called the heart-string for of such bloud letting sowning followeth lightly And vnder this wesknesse of the stomack is comprised an easte flowing of choler to the mouth thereof inducing vomiting wherefore they that have the foresaid accidents should not be let bloud for by bloud-letting the humors moved be endured to the stomacks mouth as to a place accustomed And because it is a weak and an impotent member to resist that flixe therefore by such letting of bloud many inconveniences chance This is one cause why so many sound when they he let bloud by reason that Choler