Selected quad for the lemma: life_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
life_n	blood_n	flesh_n	meat_n	9,640	5	9.2298	5	true

Text snippets containing the quad

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

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

hard concoction troublesome to the stomacke and vnwholesome for the bodie because they breed an earthie and melancholicke bloud I iudge the flesh of Fallow Deere to be wholesomer then of the Red for it is of a better sauour and not of so grosse and hard a substance and therefore of easier concoction and of wholsomer iuyce Some doe suppose venison of Fallow Deere to be of a middle nature betweeene the flesh of Red Deere and of Wethers for after their iudgement it is by so much moyster softer and easier of concoction then the flesh of Stags as it is drier harder and of more difficult concoction then the flesh of Weathers which opinion because it hath some probabilitie I will not much contradict onely I thinke that there is a neerer paritie of nature betweene the flesh of Fallow Deere and of the Red then there is betweene that of Fallow Deere and of Weathers for in all respects caeter is paribus both for tendernesse of substance easinesse of concoction pleasantnesse and goodnesse of iuyce the flesh of Weathers doth farre excell it although some by reason of the scarsitie of Venison may otherwise deeme To the second question I answer that a little fat Cony is for goodnesse and wholsomnesse of meat better then a great Bucke for although Venison be of some greatly estimated and desired yet notwithstanding the raritie and caritie of it Rabbets are of a farre more excellent nourishment and for goodnesse of meat but little inferiour to the Capon for they giue vnto the bodie a most wholsome cleane firme and temperate nutriture They are very easily concocted and are good for euery age temperature of body especially for the sick and such as lead a studious or delicate course of life Whether Hares are so profitable for meat as they are delightfull for hunting HAres flesh is of a very dry temper of a hard digestion and breedeth melancholy more then any other flesh wherefore it is not for the goodnesse of the flesh that Hares are so often hunted but for recreation and exercising of the bodie for it maketh a very dry thicke and melancholike bloud The younger are better then other by reason that the naturall siccity of the flesh is somwhat attempered by the moysture of the age And by the same reason the fattest are also best They are scarcely commendable for any age or constitution but most offensiue to them that be aged that are of a melancholike temperature or that lead a studious kinde of life Why is Goats flesh accounted unwholsome seeing that Kid is of a very commendable nourishment as hath beene shewed THe wholsomnesse of Kids flesh is in regard of the youngnesse of it for as Kids grow to be Goats their flesh acquireth a stinking sauour and is also of a very tough and clammie substance wherefore it is vnpleasant to the taste hurtfull to the stomack and breedeth a clammie and fleamie nourishment yet in the end of the Spring and the beginning of Summer they are better for meat then at other times for then by reason of the great plenty of young sprigs and shoots which yeeld vnto them fittest nourishment they are fatter and consequently of tenderer substance of easier concoction and of better nourishment There are also diuers other kindes of flesh which poore people in time of scarsitie are oftentimes constrained to make vse of but because they are altogether vnwholsome and alienate from the taste of wholsome meats I will let them passe onely I maruell why frogs and snailes are with some people and in some count●…ies in great account and iudged wholsome food whereas indeed they haue in them nothing else but a cold grosse slimie and excrementall iuyce wherfore I conclude that they are altogether vnwholsome and that the custome of eating such meat is naught and that they haue verie corrupt stomacks that desire such corrupt meats And thus much of the flesh of beasts Now I will entreat of fowles and first of such as are tame Whether doth the Capon for goodnesse and wholsomnesse of flesh excell all other domesticke Fowles THe Capon being fat and not old is generally for all bodies and in all respects for wholsomnesse of meat the best of all Fowles for it is easily digested and acceptable to the stomacke and maketh much good firme and temperate nourishment almost altogether free from excrement Hens if they be young and meanely fat are also of easie concoction and of very good and excellent nourishment euen equall to the Capon but the nourishment which they make is not altogether so strong To conclude Hens and Capons deserue one and the same praise of breeding good and perfect bloud They are very agreeable for euery season age and constitution Chickens both for pleasantnesse of iuyce and easinesse of concoction are verie gratefull to the stomacke for there is not any flesh of lighter digestion or more agreeable with all natures They giue a pure and light nourishment and therefore they are best for them that liue a daintie kinde of life for weake stomacks for them that be sick or weake and sickly by nature They are the best that are growen somewhat great especially the Pullets because they are somewhat of a firmer nourishment but the male ones which are called Cockrels when they are growen big are not so good and the greater they are by reason of their salacitie the worser they are because they are of harder concoction and not of so pleasant and well sauouring iuyce wherefore their stones are taken from them and afterwards as they grow in good plight of bodie their flesh is of all Fowles the best and wholsomest for Students and such as liue delicately or are by nature weake and sickly for it is verie easily digested and yeeldeth much temperate and excellent nourishment The flesh of Turkies is of a temperate nature of pleasant taste not of hard concoction of much good and firme nourishment agreeable to euerie age and constitution If the legs and hinder parts of them were for easinesse of concoction and goodnesse of meat answerable to the breast and fore part and the fat also proportionable to the flesh in goodnesse they were scarsely inferiour to the Capon but the fat is grosser and of worser concoction then of any other Fowle verie offensiue to the stomacke and hurtfull to such as haue the gout or subiect vnto a defluxion of humors But although the sat bee not commendable yet the flesh of the fat Turkie is best and most wholsome because it is of easier concoction and of more pure and temperate nourishment They are to bee chosen from the age of six moneths vnto a yeere and halfe but they of eight nine or ten moneths old are the best for it they be vnder the age of six moneths then their flesh is too crude and excrementitiall but most of all hurtfull vnto moyst and full bodies and such as are subiect vnto the falling downe of

VIA RECTA AD Vitam longam OR A PLAINE PHILOSOPHICAL DISCOVRSE OF THE Nature faculties and effects of all such things as by way of nourishments and Dieteticall obseruations make for the preseruation of Health with their iust applications vnto euery age constitution of bodie and time of YEARE WHEREIN ALSO BY WAY OF Introduction the Nature and Choise of Habitable Places with the true vse of our famous BATHES of BATHE is perspicuously demonstrated BY To VENNER Doctor of Physicke at Bathe in the Spring and Fall and at other times in the Burrough of North-Petherton neere to the ancient Hauen-Towne of BRIDGEWATER in Somerset-shire LONDON Printed by Edward Griffin for Richard Moore and are to be sold at his shop in St Dunstans Church-yard in Fleet-street 1620. TO THE RIGHT HONORABLE FRANCIS LORD VERVLAM LORD High Chancellour of England c. Right Honorable I Often meditating with my self to whom I should according to the ancient and well approued custome of the best learned of all ages consecrate these my labours I at length resolued in testimonie of my deuoted affections to your Honour as also in regard of the worthines and vtilitie of the subiect which is the Dieteticall part of Physicke that for preseruation of health appertaines to all men but to none as I suppose more then to your Honour who vnder his Maiestie doth cheifly weild the state of our Reipublique to commit them to your Honours protection Whereunto your benigne Nature excellent learning and singular respect towards learned men haue not a litle also encouraged me If the worke shall yeeld any manner of delight or profit to your Honour I haue my ayme and contentment The God of Heauen grant you a long and healthy life with a prosperous fruition of your Place and Dignities to his Glory your owne Comfort and the Good of his Maiesties subiects Thus referring both my self and this worke to your fauourable acceptance I in all obseruance humbly rest At your Honours seruice and command TOBIAS VENNER OF THE NATVRE AND CHOISE OF HABITABLE PLACES Whether a temperate aire be the best and wholsomest for the preseruation of life SEeing that for the continuance of life and health there is so great respect to be had of the ayre for without it we can scarcely liue a moment of time and place of habitation as of the meats we eat I therefore thought it meete to expresse by way of Introduction the knowledge of those things that demonstrate the salubritie of habitable places which is expended cheifely in three things in purnesse of the aire qualitie of the soyle and situation and wholsomnes of the water from which euery man may easily gather and conceiue of the healthfulnes of his habitation And first as concerning the ayre that is the best and wholsomest to preserue life which is subtile bright and cleare not mixt with any grosse moisture or corrupted with filthy or noysome vapors which also with calme pleasant winds for great boisterous winds are to the lungs eyes and eares hurtfull is gently moued for such aire is in substance pure in qualities temperate and therefore most wholsome But the aire that is infected with corrupt filthy vapors euaporating or breathing out of standing pooles channels or other impure places or which is so shut vp with hills or mountaines that it cannot be freely perflated and purified with the winds is not fit for preferuing of health like as neither that which is affected with too much heat or cold or suffereth often and suddaine mutations For as a pure cleare and temperate aire is good for euery age and constitution euen so impure grosse cloudie and intemperate aire is to euery age and constitution hurtfull Therefore touching the knowledge of the goodnes of the aire it must be considered that it be not vaporous moi●… or putride not too hot or too cold not ouer-moist or dry for a vaporous cloudy grosse or putride aire doth cause theumes annoy the lungs corrupt the humors infect the heart deiect the spirits and subuert the habit of the whole bodie Aire too hot doth relaxe the ioints resolue the humors and spirits cast downe the strength greatly weaken the concoction with all other functions of the vegetall facultie because it dissolueth and draweth out the naturall heat Moreouer it maketh the colour yellow because it corrupteth the bloud which rubifieth the colour and causeth choler to exceede other humors Last of all it heateth the heart with an vnnaturall heat it dissolueth wasteth and consumeth the humors and causeth them to putrifie and flow to the concauities and weake parts of the bodie and therefore it is not agreeable to healthy bodies Notwithstanding it is auaileable for ouer cold moist hydropicke and paraliticke bodies and such as are affected with the crampe proceeding of too much cold and moistu●…e But aire temperately hot doth maintaine the naturall heat confirme the strength and maketh all the operations of the bodie more liuely it is very comfortable and agreeable to euery constitution Aire too cold is of a congelatiue power and therefore weakneth the sinewes and greatly hurteth the braine breedeth catarrhes and asthmaes and extinguisheth the naturall heat especially in weake bodies by congealing the substantiall moisture thereof and consequently it being not able to actuate as it ought putrifieth It is lesse hurtfull nay sometimes profitable to bodies that are exceeding hot and to sound bodies it is more conuenient and agreable then aire that is ouer hot But aire meanely cold is healthfull because it impelleth the naturall heate into the inner parts and so causeth a strong digestion prouoketh the appetite and maketh all the hidden operations of nature more effectuall For such a coldnesse is proportionably contrary to the naturall heate by reason whereof the naturall and genuine heate is by an Antiperistasis fortified and the digestion which is the roote of life confirmed Aire too moist such as is commonly in marish low places is to all bodies most hurtfull because it too much lenifieth and moistneth the bodie and filleth it with excrementall humors and causeth distillations the very roote almost of all diseases of the braine and sinewes as cramps palsies c. with paines in the ioints and to speake all in a word a generall torpiditie both of minde and bodie But that aire which is meanely moist especially in the summer time is agreable to most complexions for it maketh a good colour softneth the skin and openeth the pores whereby is caused the better difflation and discussion of vaporous superfluities but yet it somewhat maketh the humors prone to putrefaction This aire verily is very agreable to bodies of a dry constitution but vnto other by reason that it soone causeth putrefaction of humors it is far lesse conuenient A dry aire is contrary vnto this and it is most agreable to moist constitutions Now these things which I haue hitherto declared concerning the election of aire being considered

taste agreeable to the name it is of hard concoction and of grosse and excrementall iuyce The Conger is a long round fish in shape like vnto a great Eele and is therefore called the Conger-Eele It yeeldeth a grosse and excrementall nourishment as the common Eele doth It is a meat notwithstanding that it is to most mens pallats well pleasing conuenient only for such as haue strong stomacks and that are of a firme state of bodie To the phlegmaticke to them that haue weake stomacks or subiect to the dropsie gout and stone it is verie hurtfull Lampreyes are of some greatly esteemed but very vnworthily for they are partly of the nature of Eeles yet somewhat wholsomer because they are not of so clammie and so grosse a substance They are pleasant to the taste but not easily concocted They giue much nourishment but the same somewhat clammie and tough wherefore they are not fit for them that haue weake stomackes or are subiect to obstructions They also encrease melancholy and are verie hurtfull to such as are troubled with the gout and that haue weake sinewes The small Lampreyes are better then the great for they are not of so tough substance and therefore of easier concoction and of wholsomer nourishment Thornbacke is a fish of moyst substance of grosse excrementall and putrid iuyce whereby it commeth to passe that it is a meat of ill smell vnpleasant sauour vnwholsome nourishment noysome to the stomacke The vse thereof breedeth cold diseases and the Epilepsie verie speedily if it bee eaten hot which noysome quality doth as I thinke in cooling somewhat euaporate and sooner arise being eaten hot for that it is so moyst a fish and full of superfluitie It is a meat onely fit for hard labouring men The Tuine Porpuise and such like great and bestiall fishes are of verie hard digestion noysome to the stomack and of a verie grosse excrementall and naughty iuyce Herrings are somewhat pleasant to the taste yet not very wholsome at it is often prooued by them who through eating offresh Herring quickly surfet and fall into feuers The salt or pickled Herring is of harder concoction and giueth a saltish and vnprofitable nourishment They are good for them that want better meat The Pilchard is of like nature to the Herring but as it is of pleasanter taste so it also sooner cloyeth the stomacke with a nauseatiue fulnesse Red Herrings and Sprats giue a very bad and adusted nourishment they are onely good to excite thirst and to make the drinke very acceptable to the pallat and throat They are hurtfull to them that are by constitution cholericke and melancholike Anchoua's the famous meat of Drunkards and of them that desire to haue their drinke oblectate the pallate doe nourish nothing at all but a naughtie cholericke bloud they excite the appetite and by reason of their saltish acrimonie are also thought to cleanse phlegme from the stomacke and intestines Wherefore they may be conuenient for the phlegmaticke but in my opinion the speciall good propertie that they haue if it be good is to commend a cup of wine to the pallat and are therefore chiefly profitable for Vintners In shell-fish it is to be obserued that some are of soft substance and are easily digested some of hard substance and with more difficulty concocted but are of firmer and better nourishment Of all shell-fish Oysters are of a very moyst and soft substance and therefore easily digested and least offend the stomacke except they be taken as wee commonly say against stomacke and by reason of the saltnesse of their iuyce they also make the belly soluble but they giue a light salt phlegmatick nourishment and therfore they are not only very hurtfull vnto them that be phlegmatick also vnto all such as haue cold and weak stomacks because in them they abundantly encrease fleame Vnto cholerick bodies and such as haue strong stomacks they are agreeable They must be eaten with pepper and vinegar and a cup of good Claret or Sacke drunke presently after them for then they will bee the better digested in the stomacke and not so soone conuerted into fleame Onions also sliced in the vinegar and eaten with them is an excellent correctorie for the same purpose if they shall not be offensiue vnto the head of him that eateth them But why are Oysters vsually eaten a little before meale and that with one way bread For two respects as I coniecture the first is by reason of their subductorie qualitie concerning the belly which also is holpen with one-way-bread The second is because that through their saltnesse they excite the appetite Among shell-fish Muskels are of grossest iuyce and of worst nourishment and most noysome to the stomacke They aboundantly breede fleame and grosse humors and dispose the bodie vnto feuers wherefore I aduise all such as are respectiue of their health vtterly to abandon the vse of them Cockles are not so noysome as Muskels for they are of lighter concoction and of better nourishment yet no laudable meat for such as lead a studious or easie kinde of life or haue weake stomacks The Crab is not easily digested it giueth much grosse and phlegmaticke nourishment it is a meat best agreeing with tho●…e that are of a cholericke temperature and that haue hot stomacks But to old men to them that be phlegmaticke and all such as haue weake stomacks are subiect to oppilations of the breast distillations from the head or are otherwise wont to bee affected in the head it is verie hurtfull The fresh water Crab is wholsomer then the Sea-C●…ab and that also of the sea is the wholsomer if it bee but taken out of the fresh waters The Lobster is not also easily digested and therefore i●… quickly offendeth a weake stomacke But being well digested it giueth much good and firme nourishment but the same is of an hot and ebullient nature and therfore it maketh a great propensitie vnto venereall embracements I aduise young men and such especially as are cholerick and that are of hot temperature to refraine the often vse of them for vnto hot natures they are hurtfull and greatly offend the head Pranes and Shrimps are of one and the same nature for goodnesse of meat they excell all other shell-fish they are of a very good temperature and substance of a most sweet and pleasant taste not of hard concoction and of excellent nourishment By reason of their moyst and calorificall nature they proritate Venus they are conuenient for euery age and constitution of bodie with this proviso that the stomacke be not weake Of fresh water fish the Trout is most commended it is somewhat of a cold and moyst temper of an indifferent soft and friable substance of pleasant taste of easie concoction and of good and wholsome iuyce It yeeldeth somewhat a cold nutriment very profitable for them that haue their liuer and

that are with long sicknes extenuated or are in a consumption womans milke is best because it is most familiar vnto mans bodie and euen of like nature And next vnto it is Goates milke because it is of meane consistence for it is not so fat and thicke as Cowes milke and therefore breedeth not obstructions in the entrals as that doth nor so thin as Asses milke which also in consumptions is much commended wherefore the nourishment which it maketh is of a middle nature betweene them both But Asses milke appertaineth rather vnto physicke then vnto meat for it is of a thin and watrish substance of a penetrating cooling and detersiue facultie by reason whereof it is of singular efficacie in consumptions of the lungs Milke notwithstanding that it seemeth to be wholy of one substance yet it is compact of three seuerall parts of Creame Curds and Whey The first is the very head or flower of the milke it is of a temperate qualitie hot and moyst in the first degree it is pleasant to the pallate and very good for the asperitie and siccitie of the stomacke but it is somewhat of a grosse nourishment and by reason of the vnctuositie of it quickly cloyeth the stomacke relaxeth and weakneth the retentiue facultie thereof and is easily conuerteted into phlegme and vaporous fumes Wherefore it is hurtfull to them that be phlegmaticke that haue weake stomacks to olde men and such as are subiect vnto rheumes especially in the cold and moyst seasons of the yeare but vnto hot cholericke bodies and young men that haue strong stomacks it is especially in the hot seasons of the yeare no lesse conuenient then delightsome and verily with strawberries and sugar it is for them for whom it is conuenient a very delicate and wholesome dish And whosoeuer he be that delighteth to eat a dish of creame let him not be parsimonious of sugar for that is the best correctorie for it Butter that is made thereof is of like temperature it is of a moystning mollifying maturatiue and resolutiue facultie if it be fresh and new and well tasted it is very wholesome especially in the mornings fasting for hot and dry bodies it giueth a light and dissipable nourishment it is good for the asperitie and siccitie of the throat and for a dry cough But the too much vse thereof weakneth the stomacke and causeth the same to abound with a crude phlegmaticall humor Wherefore the much vse of it is not good for them that be phlegmaticke but for such salt butter is more conuenient because it is lesse phlegmaticke The cruddie part of the milke is of an heauy grosse and phlegmaticke substance and of the like nature is Cheese for it is of hard digestion and ingendreth ill humors and oppilations And although it be the propertie of all Cheese to breed grosse and oppilating humors yet it altereth much according to the newnes or oldnes of it For that which is new is of a cold moyst grosse and flateous substance wherefore for an hot and cholericke stomacke it is somewhat profitable but for them that be phlegmatick or haue cold stomacks it is greatly hurtfull Olde hard Cheese is altogither vnwholesome for it is of very hard digestion troublesome to the stomacke breedeth choler adult maketh the belly costiue and is infinitely hurtfull vnto hot and dry bodies Both sorts doe very greatly breed the collicke yliacke and nephriticke passions But that which is a meane betwixt both so that it haue also all the other properties of good Cheese and especially that it be not tart of the rennet is far wholsomer for it is more pleasant to the pallate more acceptable to the stomack and maketh a durable and meetly good nourishment yet the frequent and too much vse of it breedeth obstructions and is offensiue to a weake stomacke Wherefore it behooueth him that loueth Cheese and his health too to be mindfull of that prouerbiall versicle Caseus est sanus quem dat auara manus Cheese is best for them that lead a studious or generous course of life to be eaten after other meat and that in litle quantitie for being thus vsed it bringeth two commodities First it taketh away satietie strengthneth the stomacke by shutting vp the orifice thereof Secondly it preuenteth the floting of the meat which greatly hindereth and disturbeth the concoction by depressing it into the bottome of the stomacke which is the cheife place of digestion Rosted cheese is more meete to entise a mouse or rat into a trap then to be receiued into the bodie for it corrupteth the meats in the stomack breedeth adust cholericke humors and sendeth vp from the stomacke putrid vapors and noysome fumes which greatly offend the head and corrupt the breath To conclude the much eating of Cheese is onely conuenient for rustick people and such as haue very strong stomacks and that also vse great exercise Whey is cold moyst of an abstersiue lax●…tiue facultie wherfore it is of excellent efficacie against adustion of humors obstructions of the entrals it quencheth thirst and euacuateth choler melancholie by stoole therfore the liberall vse of it especially well clarified is very profitable in feuers proceeding of choler The drinking of a large draught of whey mornings fasting from the beginning of May vnto the end of August is for all cholericke and melancholike bodies most wholsome for it qualifieth the heat of the stomacke and liuer bringeth the bodie to a good temperature abstergeth obstructiue humours in the stomacke and mesaraicke veines mundisieth the bowels and maketh the belly soluble white whey which commeth by pressing of the curds together is not so thin and waterish as the former and therefore not so laxatiue it giueth a cold and moyst nourishment very profitable vnto cholericke and dry bodies but hurtfull to the phlegmaticke The like may be sayd of the whey that commeth in the making of butter commonly called butter-milke which if it bee vsed when itis growen a little sowre excellently represseth the sharpnesse of choler and is very good for cholericke fluxes Of milke there are also diuers sorts of meats made which in a common appellation are termed white-meats they are all more or lesse of a crude grosse and obstructiue faculty breeding winde fleame and obstructions especially of the breast they are conuenient for young men for them that are by constitution cholericke and that haue hot and strong stomacks but to old men to them that be phlegmaticke and subiect vnto rheumes they are very hurtfull they are more wholsome and lesse offensiue if they bee well seasoned with sugar and spice c. But of all the sorts of white-meats that which is made of wheat decorticaced and boyled in milke commonly called Frumentie giueth the most and strongest nourishment but it is somewhat hard of concoction and of very slow distribution by reason whereof it causeth windinesse and obstructions Wherefore it is not a conuenient

a day A Subvulgar Diet is as it were a meane betweene the Accurate and Vulgar for it is not so rude and plaine as the Vulgar nor so precise and exact as the Accurate for they which obserue this Diet doe commonly eat at set and appointed times and that also with some respect and choise had of the meats From this distinction of Diet I answer that a Subvulgar Diet is fittest for healthy men to obserue for they accustoming themselues to a meane and an indifferent kinde of Diet do far more safely and with much lesse perill sustaine the varietie and change of aire meats drinks c which even by an inevitable necessitie are incident vnto vs in this life then they which obserue a precise and Accurate Diet. Neither doe they with such contrary meats and peruerse manner of liuing ouer-charge and oppugne Nature as those doe that vse a Vulgar Diet which is only fit for agresticke bodies for whom I write not these things Whether it be good for the preseruation of health neuer to eat without acertaine appetite and desire SEeing that there is nothing that doth so greatly obtunde and weaken the natiue heat and extirpate health as a fastidious fulnes of the stomacke and that nothing doth so soone cause the same as when meats are taken without appetite and desire I therefore aduise all such as are in health and that are desirous of the continuance of the same that they eat not vnlesse the appetite be certaine and the superiour intestines empty of the meats formerly receiued for it is most hurtfull to the bodie to ingest nourishment vpon nourishment not digested for by such meanes the oeconomie of the stomacke is confounded and the coucoction which is the root of life consequently marred It is a physicall axiome of perpetuall veritie that the imperfection or fault of a former concoction cannot be amended in the next wherefore if the stomacke performe not his office there can neuer of crude chyle be made good bloud in the liuer neither of impure bloud any good assimilation in the parts And therefore intemperate men which doe not giue time for the first concoction doe fill their bodies with vitious humors and waxe turgide and discoloured destroying first by their intemperancle the force and faculties of the stomacke next of the liuer and at length of the whole bodie Wherefore it shall nothing profit a man to vse meats of good and wholsome iuyce except they be digested in the stomacke for euen as ill humors are bred of these as of contrarie meats if they obteine not a good concoction in the stomacke To conclude therefore seeing that a good concoction of the meats is a matter of so great moment for the preseruation of health I counsell all such as are truely respectiue of the same that they oppressenot their stomacks with vntimely or immoderate eating and before all things that they eschew and abhor a fastidious saturitie as a thing most iniurious to Nature and pernicious to the health of the bodie Whether it be good to prouoke with Sauces an appetite to meats the stomacke being well and naturally affected IAnswer that it is better to fast and expect that hunger may excite an appetite then to irritate the same with sauces for to a man liuing wisely and soberly salt with hunger is the best and wholsomest sauce But when hunger in gluttonous persons excite not the appetite then the Cooke is put to his shifts by strange mixtures of things to consect a sauce which may repaire the pallate please the throat and excite the appetite And from hence not simple diseases doe spring vp but inexplicable and multiforme exceeding oftentimes the Art of Physitions For I would haue them to know that dolorous Gouts grauedinie of the head caliginousnes of the eyes tortures and dissolutions of the limmes trembling of the hands and many worse miseries then these are not apt to be bred by parsimonie and a phylosophicall diet but by an abundant plenitude occasioned by luxurious excesse Wherefore my counsell is that meat expect an appetite and that the stomacke be by no meanes vntimely alliciated vnto meate for as I haue said in the former question it is the hurtfullest thing to the bodie to ingest meat vpon meat vndigested But if the stomacke be ill affected as when it is by any distemperature or debilitie derected I then aucrre that it is lawfull yea very expedient to excite an appetite with conuenient sauces so as it be done with this caution that the stomacke be not by them stirred vp to the taking of more meate then it can well digest And here I would haue such also as are healthy to know that I doe not so straitly restraine them from the vse of sauces neither that I am against sauces so morose for although they allure vs to inordinate and immoderate eating yet the fault is rather to be attributed to our imprudencie and intemperancie then to the sauce as that I doe altogither denie them to such as haue sound stomacks and appetites naturally good but affirme rather that some simple sauces abandoning all strange and disordered mixtures according as the temperature or state of the stomacke nature of the meate and time of yeare shall require so that they be soberly and not vntimely or gluttonously vsed may sometimes be allowed and that profitably not onely to such as haue weake and foeble stomacks but also to them that haue both stomacke and appetite healthfull and firme enough for they cause the meats to be taken with greater delight and such as are eaten with delight are commonly best concocted Of which sort are first as most common Vinegar Verjuce and Mustard next Orenges and Limmons and then Capers and Sampier for these two last because they haue greater force to excite the appetite then to nourish are also ranked among the sauces And all these are not only good for exciting the appetite but oftentimes also very profitable for the stomacke it selfe and other parts for vinegar attenuateth and cutteth grosse humours in the stomacke and represseth choler Mustard by reason of the heating extenuating and resoluing faculty that it hath is very good for a cold stomacke and bteast which commonly are stuft with crude and phlegmaticke humours Verjuce and the iuyce of Orenges and Limmons are exceeding profitable for an hot stomacke and liuer and therefore very wholsome for hot and cholericke bodies Capers are very beneficiall to the spleene and Sampire to the kidneyes At what time therefore it shall please any one or that it shall seeme good to helpe his appetite let him then according as the condition and constitution of his body shall require make choyce of one or another of the aforesayd sauces As if the stomacke shall bee affected with grosse and tough humours then Vinegar is a good and profitable sauce If the stomacke be stuft with cold crude and slimie humors Mustard If the liuer or stomacke be of hot temperature or disposed

to inflammations Verjuce the iuyce of Limmons Citrons or soure Orenges If the spleene be subiect to obstructions Capers If the kidneyes Sampire c. But all strange and confused sauces especially such as are not of a comfortable pleasant sharpe relish which are made to oblectate the pallate abandon as hurtfull to the body and acceptable onely to lurching and deuouring Belly-gods And heere I cannot but againe admonish all such as are studious of their health that they doe not by sauces or delicate and dainty meats prouoke their stomacks to excesse for meat by copious quantity oppressing the stomacke doth greatly weaken the naturall heat and subuert the digestiue faculty and therefore though it be of good iuyce because it cannot be concocted and euinced of nature filleth the body with crude and flatulent humours Eat yee therefore without saciety and vse those meats with great sobriety that besides the satisfying of hunger doe induce appetite and delight Whether meats much desired albeit not laudable are to be preferred and eaten before such as are better being not desired I Answer that the meats which are most desired though lesse good are to be preferred and rather eaten the reason is because the meat which is desired and taken with delectation is more welcome to the stomacke more firmly detained and consequently better digested whereas the meat that is not desired nor taken with delectation but rather against stomacke is though it be of good and wholsome substance seldome well digested But this is not so generally to be receiued as that euery kinde of meat desired ought to be preferred before better meat not desired for if the meat desired be of very ill nature then it is rather to be eschewed For example sake if any of a sound and healthy body shall more desire Beefe Porke or Mutton then Capon Veale or other meats of like goodnesse Beefe Porke or Mutton are to be granted vnto him But if there be very much difference betweene the meat which is desired and a better that is not desired that is if the meat desired be of a very naughty and ill property then it is not to be exhibited because it may bring much hurt to the body especially if in such case the appetite bee often yeelded vnto and the body not rustickly strong Wherefore it must be regarded whether the appetite be enormous or too too irregular as it is when it desireth meats very hurtfull and to be rather abhorred then eaten for then it is not to bee satisfied except sometimes in women with childe for feare of abortion They therefore that liue licentiously and doenot onely satisfie their appetite without any respect had of the meats or drinkes that they desire but also doe much delight in their dissolute manner of liuing and doe deride others that obserue better order are heere to be admonished that they cease to take pleasure in an euill custome for although they bee lusty and strong for the present and can for a time well digest suffer surfet and beare immoderate diet either by reason of their age or by reason of a firme constitution or by reason of custome and are not annoyed with any manifest malady yet let them be sure that time will hasten their punishment and that a riotous youth breedeth a miserable age full of paines and ●…oathsome maladies But it seldom commeth to passe that those which lead a dissolute and disordered life all the time of their youth liue vntill they bee olde for vnlesse they relinquish their euill manners and change the course of their life they are oftentimes vnawares afflicted with some violent disease and so end their dayes with miserable torture perhaps in the flower of their age when they would most gladly liue Wherefore let all lewd and licentious persons know that it is farre better for them to relinquish their euill manners and change the course of their life while they bee young and by sober and temperate liuing to preserue their health then by surfet and all manner of disorder to make their bodies weake sickly deformed and odious both to God and man How manythings ought such as are studious of their health specially to respect in electing meats conuenient for their nature and constitution THree the complexion of the body the quality or temperature of the meat and the substance of it The complexion or temperature of the body is either temperate or intemperate if it be temperate then meats of like temperate quality are conuenient for conseruation of the temperature If it be lapsed or distempered then meats of a contrary quality agreeable to the lapse that it may bee reduced to a temperature are to be assumed If therefore the lapse bee in heat meats and drinkes of cold quality agreeable to the lapse if in colde other in like manner of hot quality are to bee vsed The like also is to bee done in lapses of drought and moysture And if the lapse shall bee of diuers qualities composed a compound manner of reduction must also be obserued But in making this reduction it is to be obserued that a colde constitution lapsed requireth a stronger quality reducing it then an hot because it is more remote from the beginnings of life The like respect also in reducing a constitution lapsed is to bee had of the age And heere it is also to bee noted that as some bodies are subiect to obstructions and some to immoderate fluxions so are there also some meats that are of an attenuating and soluble faculty which are good for the former and some of an incrassating and an astringent conuenient for the latter so they bee moderately at times conuenient assumed But if any shall eat meats that are not conuenient for his constitution and state of body by reason of a great desire that hee hath vnto such hee ought to take them with their correctories as vnto moyst and phlegmatick meats to adde things of contrary quality and substance for by this means they will be made more agreeable to the body and so taken with lesse offence Thirdly the substance of the meats ought to be considered for some meats are grosse and of hard substance some thin and of tender substance these are conuenient for a weake stomacke those for a strong for meats that consist of thin parts are in a strong stomacke by reason of the great heat of the same soone corrupted adusted and conuerted into choler as for grosse and hard meats they doe greatly oppresse a weake stomacke and infringe the naturall heat Wherefore the meat as touching the substance of it ought to bee correspondent to the concocting heat of the stomacke and therefore to such as haue strong stomacks meats of strong nourishment and of slow digestion are most agreeable but to them that haue weake stomacks that liue at rest and are subiect to obstructions meats of lighter substance and of easier concoction are more accommodate Besides the complexion of the body the temperature of the