Selected quad for the lemma: mind_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
mind_n	person_n	spirit_n	substance_n	2,515	5	9.5993	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A02048	A direction for the health of magistrates and studentes Namely suche as bee in their consistent age, or neere thereunto: drawen aswell out of sundry good and commendable authours, as also vpon reason and faithfull experience otherwise certaynely grounded. Written in Latin by Guilielmus Gratarolus, and Englished, by T.N.; De literatorum et eorum qui magistratibus funguntur conservanda præservandaque valetudine. English	Gratarolo, Guglielmo, 1516?-1568?; Newton, Thomas, 1542?-1607.	1574 (1574)	STC 12193A; ESTC S105793	61,219	174

and couragious to know and practize vertuous operations Of Bread. NOw let vs particularlie declare the seueral kindes of meate and drink and first let vs begin with bread whiche as Nouius affirmeth is called in latine Panis a Pascendo of feedinge The best Breade is made of fine wheate flower cleane boulted from all branne and other baggage which grew on holesome groūd sufficiētly leauened moderately seasoned with Salte well moulded and throughlie baked but not burned in the ouen Auenzoar would that bread shoulde be eatē the same day that it is made whē it is colde which then as he thinketh greatlie conserueth health and after it be a day olde he saieth it should not be eaten because it hath lost his tymperatenes of complexion and the more it is hardened the heauier is it to be concocted Auicen his opinion is that bread ought not to be eaten before it haue stoode one night and as for hoate bread he vtterlie discommēdeth it saying that it ought to be eschewed because it is not as he there affirmeth receptible of nature and also by reason of his warmenes causeth thirste and by reason of his vaporous moysture swymmeth in the Stomacke and is longe ere it passe and descend into the entrailes It doth also send an vnnaturall heate into the stomacke or ventricle whereby it is checked maistered and damnified Therefore hoate bread must be eschewed and also in sommer when it is aboue two dayes olde and in winter after three daies age it ought to be forborne And we must be very circumspect in the fanning and making cleane of such graine and séedes as wée shall afterward eate For of this let vs be well assured that although we do not presentlie féele the dailie harme that by little and little encreaseth vnperceaued of vs for a while because of the smalenes thereof yet notwithstandinge in continuance of time it bringeth much inconueniences and disquietnes And at length bursteth out to our great paine Hauing spoken of bread which Homer termeth the pithe and marow of man and the sacred Scriptures affirme to corborate mans hart and nature let vs now likewise make the like discourse of wine which of the same Authour is called the Strength of man and in holie writte is sayed to cheere vp the minde and make the hart mery Of VVine WYne hath great vertue and sundrie singuler effectes come by drinking thereof as not onelie Aristotle Galen but other phisicions of later daies haue noted and namelie the absolute and learned man Andrew Matheolus Senensis out of whose worke I do not excerpe and alledge any thing least I should vainely séeme to make a Commentarie out of Commentaries and like a vaine glorious person séeke to trimme vp my self with other birdes feathers speacially sith his Bokes are to all persons and in all places to be had And brieflie to declare my opinion I say that wine moderately dronken clarifieth the Spirit maketh it lustie and lightsome and of competent substance it nourisheth and comforteth it and greatlie refresheth the minde wherfore not without good reason it is endued with great power and singuler vertue to letifie and conserue nature But being immoderatelie dronken and ingluuiouslie swilled as now adaies many vse to do it is most hurtfull and the special cause of many gréeuous diseases For it endamageth and hurteth the braine and all the sinewes senses and doth too much humect and moysture the whole bodie Therfore it must be temperately dronken and good regarde had that it be of the best kinde growinge in the best soyle here I will reken vp some kinds of the best for all I neither can declare neyther will the breuitie of this small compendie permitte That wine is best whiche is neither to olde nor to new but meane betwéen bothe well fined and cleare reddish or of a citron couler pleasant in tast and of a swéete smell of suche relish I say as in tast séemeth neither to be very tarte and sharpe nor yet very doulcet swéet For thynges sharpe and pontique yea and swéete also do quickly cause obstructions the one because they bynde the other because they passe into the veines and members vnconcocted of which sort swéete wine is one of the chiefest In so muche that Auerrois althoughe he be a man not of the greatest aucthoritie in phisicke affirmeth wine to be drawen of the Liuer vndigested euen assoone as it is dronken But the drinkinge of white wine being subtile and cleare and speciallie in sommer time as it doth vnto other famous and expert doctours in phisicke so also vnto me doth it seeme verie good and commendable For this is it that Galen the prince of phisicions by actuall trial and experiment yea Auerrois saieth the same also affirmeth that he found in diuerse places of Italie wherin was to be found neither sowernes ponticitie stipticitie bitternes nor Swéetenes which also engendred no inflacions and fumosities and this wine onelie is without all such daungers and inconueniences as commonlie happen chaunce after the drinkinge of other wines or of water And therfore this wine is moste agréeable and fitte for stronge and mature age or the age of consistencie and for hoate complexions and namelye in Sommer for many causes but chieflie because it causeth no headache but rather driueth it and taketh it awaye if it come throughe heate of the stomacke Néere vnto it in goodnes is an other wine which in the olde time was named Ablutum and in Italie speciallie in Lumbardie it is commonlye termed by the name of Auicen his wine And in this maner is it made Take three partes of Muste and one parte of water boyle thē together till the fowerth part be wasted Other some vse when the Grapes be trodèn and the iuyce wringed out to put water to it in proporciō according to the strength and power of the wine and thē after a fewe dayes to put it in vesselles But when the season of the yere is somwhat colde or when the temperature of the bodie by reson of age or otherwise is faint and weake Claret and Citron couloured wine if no impediment and cause to the contrarie is best and to be preferred before any other Whiche if it be endued with any fumositie the same may be qualefied and alayed with water least it stuffe the head and cause thirst Yet may it not be to much alayed and made thinne for then doth it debilitate and weaken the stomacke causing many fumosities in the same but beyng moderately alayed and tempered it is muche praysed of Galen because it qualefieth humours exciteth and stirreth vp naturall heate and without harme pearceth the membres Certes euery one of these kinds of wine are greatly avayleable to them that therwith be acquainted and accustonied For it strengthneth vertue expelleth Choler and Melancholy by prouokynge of vrine quickly ripeth the good iuice and humours wherewith the body is humected and maketh the ill