eate Cabages and Colewortes at their meales thereby to auoyde the harme that commeth by excessiue bibbynge of Wyne whiche ought to be dronke not ingluuiously but temperately and sparingly Those that are of colour somewhat enclining to rednesse are best for this purpose And I once saw a certayne learned man beinge a good naturall philosopher when he sate downe at the table in a certaine banquet where he knew would be stoute quaffinge priuilie and vnknowen to the rest of the compaignie eate a leafe of rawe Coleworte whiche partly holpe him and kept him a good while from beinge Cuppeshotte but yet notwithstandinge the much drinking of wine shewed his force vpon him ere he departed Nauewes are verye grosse heauie to digest makinge crude and rawe iuyce in the veines and ingender black humours Perselie aboundantlie and largelye eaten in winter is expedient and healthfull for it is hoate and drye in the thirde degrée it openeth obstructions and maketh the vrine to passe well If thou eate of it in Sommer vse it with suche fruictes and herbes as are colde as the iuyce of bitter grapes sodden or boyled in potage and also with Gourdes Cucumbers But these are seldome to be vsed because Cucumbers make raw iuyce and make the bodie apt to long continuing Agues and are of a very colde and moyst temperature and Gourdes are noysome to the stomacke and almost neuer digested and also are very ill for the gutte called Colō through whom the ordure shoulde passe and generallie for al colde phlegmatique and melancholique persons Being eaten rawe they are meane betwéene Pepons Cucūbers but boyled they are a great deale better and of their proper nature géeue colde and drye nourishement to the bodie Cheruile is verye fitte and profitable for cold stomackes and hath a pleasant and delightful tast Mushromes because they haue a cold and moyste nature and engender grosse crude iuyce agrée best to a hoate and drye complexion But if the Musheroomes be kepte in bryne they wyll be muche the better and nothing so muche hurtefull because therby they loose muche of their toughe clamminesse and glewishe humoure As for sharpe and bytinge herbes as Onyons Garlicke and Léekes we think better to be forborne as not fit for a Studient or magistrate vnlesse peraduenture in winter they that are phlegmatique may vse them beinge boyled or in Sauces to purge phlegme withall Léekes are better and more tollerable thē either Onyons or Garlicke if they be boyled for the boylinge taketh awaye muche of their ill and sharpe iuyce albeit after a sort they be thought hard to digest by reason of the small stringes that are in them but they are verye good to make one to spitte out easely the fleume that is in the breast extenuate and cleanse the bodie and to prouoke vrine competentlie Of Fruites THere be manye sortes of fruictes whereof some are verye nutritiue and amonge them figges and raisons rype Grapes and Dates in those Regions and Cities where they growe and are muche vsed but in my iudgemēt they are seldome to be eaten and then also very temperately for new Figges are windie and as Galen sayeth are ill for the stomacke and the bloude that is engendred of drye fygges is ill and both of them aswell the new as the drye bréede lyce aswell because of the corruption of their humour as also because they driue matter from the internall partes of the bodie to the externall and therfore Auicen is of opinion that they be dangerous for the Falling sicknes and Apoplexsie They are also sayde to make one fatte but althoughe suche fattinesse continueth but a while and differeth much from the nourishemēt that bread maketh yet they géeue greater nourishement and are of more strength then other fruictes And because figges do quicklie descend and are soone distributed into euerye parte of the bodie and mundefie and scower the passage and way whereby the meate goeth downe therefore they are best to be eaten before other meates The best are of a white colour redde are next and blacke are worst as Auicen wryteth And they haue power to cleanse the grauell being in the Reines of the backe Drye fygges sayeth Galen eaten with nuttes are an excellent meate and likewise if they be eaten with Almondes for so they open obstructions but they nourishe not so well neither engender they so good bloude and iuyce when they be mixed with nuttes And therebe some which plainly affirme that drye figges eaten with rue and nuttes are a Soueraigne remedie agaynste all maner of poyson White Grapes are a greate deale better then blacke so that the place of their growyng and ripenesse be like And those that haue béen hanged vp two or three dayes in the Sunne ere they beeaten are best and most wholesome and make nourishment very néere as good as figges whiche ought to be eaten before other meates aswell as figges For they lenifie the bealy but much vsinge of them is ill for the bladder and therefore those that haue the grauell or stone either in their Reynes or Bladder must forbeare them For they leaue much feculent and dreggie matter in the body and sende many fumes to the brayne as it may appéere by the vessel wherein the Wyne that is made of them is put Also Grapes Figges annoy the Bowels and Intrayles drawing them like a purse into harde lumpes or kernels also for them that haue infarced themselues with replecion and surphet they be very harmefull Being olde they loose muche of their excrementall humiditie Raysons of the Sunne clense the body and comfort digestion and be very holesome for the stomacke but specially for the Liuer totally They are also good for the bladder and reynes and for the paine and excoriation of the Bowels and géeue good nourishment to the whole bodie and may bothe at beginninge and latter ending of Meales be boldly eaten Of fruictes which géeue very smal nourishment or rather none at all to the body there be some whiche passe from the stomacke easilie and whiche ought to be eaten before other meates and some there be whiche are best to be eaten after other meates Of them that should be eaten before other meate Auicen amonge other kindes reckeneth these Melons Pompons Mulberies yealow Quinces Peaches Plummes Prunes Sloes Bullasse Chéeries c. For these kindes of fruictes engendre very much humour and suche as is easely corruptible Therefore it is best to driue them out of the bodie as quicklie as may be conueniently whiche by this way and meane may be done if they be eaten alone with out any other meate and after the eating of them to walke and then to eate somethinge to make them slipperie and descendible And he sayeth further that these fruicts being new are good for none but them which are exercised much troubled with redde Choler and in Sommer season and géeueth counsell also that it is best to abstaine from them because they
make watrishe bublinge bloude whiche will soone putrefie Notwithstanding by reason that they be great coolers they are good for them that be hoate euen the verye same houre that they be eatē because they be colde and moyste Yet this their moysture engendreth putrefaction and corruption and likewise maketh the bloude full of rawe and crude humiditie as the gréene Melon which is commonly called Auguria which also must be foreborne for an other speciall consideration and that is because it is tourned into any humoure that it findeth in the stomacke For if it finde phlegme it is tourned into phlegme and if it finde choler it is turned into choler c. And because some peraduenture are desirous to know these aforesaid fruictes which be best or rather which be lest hurtfull I will brieflie run ouer them And among these fruictes the Melon maketh better iuyce and more nourishement then any of the other and is not so soone conuerted into that humoure which it findeth in the stomacke as the gréene Melon called Auguria is it is abstersiue and prouoketh vryne but it must be eaten in suche sorte as before is declared for els it putrefieth and of his putrefaction causeth feruent and sharpe diseases Mulberies although they haue a certayne stipticke vertue yet dothe Auicen thinke that they annoy the stomack and in him that is weake are soone turned into corruption and rottennesse They whiche are sweete are hoate and moyst but they which be tart sower are colde Muche like vnto them in nature are Cheries for they are soone corrupted and putrefied and those Cheries vndoubtedly are most wholesome whiche are bothe sharpe and bitter and also swéete and rype whiche are commonlie named Maraschae For they are not so easelie corrupted as the other and do refrigerate and coole a great deale better Al Cherics are cold and moyst in the first degree and of them some are softe and swéete some harde and harrishe and whiche do binde more The first sorte are better because they be sooner digested and descend from the stomacke quicklier The second sorte agrée better to the stomacke encombred with choler because they are vneth at all corrupted and confirme the Stomacke with a certaine binding or astrictiue power but much vsinge of them if they be not tourned into corruption by the inward humours engender watrishe humoure Peaches and Abrecockes are endued with a colde and moyste temperature beinge well concocted they make thinne and moyste bloude But their propertie is vnlesse they be eaten before other meates and goe easclie downe the bealy to be turned to corruption and altered into suche humours as they find in the stomacke Therfore those that can not easelie digest them but haue them longe abydinge in their stomacke I would aduise and counsaile not at all to eate of them For Abrecockes being moyst and new are muche subiecte to corruption and therfore engender Agues and Feuers Auicen sayeth that Masticke and Amse minged with Wyne made of drie and withered grapes or els with hony ought to be drunke when wée eate Abrecocks Peaches saieth Dioscorides are profitable to the stomacke and if they be ripe they mollefie and comfort the bealy beyng eaten before other meates but eaten after other meates they are bothe corrupted themselues and also corrupt the other meates that are neere vnto them Drie Peaches and Abrecockes must be eaten not before but after other sustenance because they are not onely heauy to the stomacke but also géeue very litle nourishement Notwithstanding Auenzoar sayeth that peaches are good for them that haue stinkinge breathes procéeding of distemperaunce of the stomacke and as for anye other vertue he sayeth they haue none Plummes and Damesons are better then they if they be well digested and sent downe into the mawe for in some persons these also are many times corrupted by reason that they abide longe in the stomack ere they be expelled Plummes that are swéete make the stomack weake with to much moysture but those that haue a meane taste betwéene swéete and sower are of more force to quenche and represse choler And as for the coldenes of them sayeth Auicen it may be qualefied by drinkinge honie water and wine of grapes withered in the Sunne But now it is time for vs to entreate of some suche fruictes as maye be eaten after other meates For there are manie whiche let vapours from ascendinge and molestinge the braine and whiche do strengthen the mouth of the stomacke of whiche sorte are Pomegranardes Quinces Peares and suche like But firste let vs confuselie speake of them that maye be eaten either before or after meate indifferentlye Of Pomegranardes there be thrée kindes swéete sower and mean betwéene both Swéete Pomegranards beinge colde and moyste in the firste degree be very profitable for the stomacke and Lieuer and merueilouslie helpe and comforte the naturall spirites and are reckened among those things that make a man fatte They also directe and prepare the waies and passages of the vrine much better then the sower do And therfore they are highlie to be praised and may without any harme be eaten at any time of the yere but speciallie in Autūne at anye time of meales They of meane taste betwéene swéete and sower are colder then the swéete are and therfore they best agree to them that haue hoate Stomackes and they are of an indifferent good abstertion with stipticitie and refrigeration Auenzoar telleth a wonderfull vertue that they haue and Auerrois confirmeth the same that they do not suffer anye corruption of the meate in the stomacke if it be fumous or like to the sauoure of Egges But if the corruption be eigre or sower he warneth vs to be ware how we eate them but swéete Pōgranardes in that case he sayeth do no harme Sower are of more coldnes then the other and are good for non but them which are verye cholerique because thorough their sower tartnes they annoye the Entrailes and Sinewes But yet their tartnes may be alayed and taken away by eating a litle Sugar or Hony or some suche swéete thinge They haue a great vertue to quenche hoate burninge choler and to represse the euaporation of fumes in the head To conclude al Pomgranardes generallie are of a light nourishement and euer make thinne bloud and are very amicable and holesome for the stomacke and do abolishe and driue awaye all frettinge iuyce and byting humours And therfore thou mayest verye conuenientlie and well vse them at all times when thou feelest in thy bodie muche heate to abounde or els when the time and season of the yeare shall seeme to require For it were but a vaine and superfluous thinge to vse suche thinges as be taken and reputed for medicinable none otherwise but as other commōmeates vsuallie and daylie taken Quinces among Autumnall fruictes are reckened in the number of those that are bindinge and suppresse the bealie Being taken before meales they are wont rather to
Christ hath but very few Imitatours and folowers wheras notwithstandinge there be many whiche haue still this saying in there mouthes how that euery action of Christe is our instruction But let vs draw towarde an ende of our purpose When nature is desirous of carnall coniunction and is neither prouoked therevnto by imagination and thought nor any other outwarde cause but with multitude and abundance of Sperme it must be vsed in a fit and conuenient time And that is when the meat is throughlie concocted and yet no hunger nor desire to eate approcheth that Sleepe or rest immediatlie after it may take away the lasitude gotten and caused through the action there of or at the least mitigate and lenifie the same But if we should erre in either parte it were much better as Galene sayth to offend being replete and armed with a full Stomack then when it is emptie and pynched with ouermuch defect and want of foode For it is better that is to say it doth lesse harme to vse when the bodie is warme and calefied then when it is cold and infrigidate and full infarced rather then when it is emptie and when it is humected rather then when it is drye But he the same Galene taught before that measure and temperatenesse therein ought to be chosen and obserued that the bodie neither should be too hoate nor too cold too moyst nor too drie too much replete nor to much emptied Neither do I heere allow the Law and ordinance of Solon whereby the enacted that a man shoulde carnally know his wyfe at least thrise in a moneth For often vse thereof to many men is harmefull yea to some once is to muche Againe this acte is not a thinge necessarie to conserue the partie that vseth it but onely to repaire and encrease the Spece or kinde whiche otherwise in short time woulde decaye Therfore let Solon beinge an heathen Eathnique take his lawe to himselfe Studientes many tymes are troubled with a phlegmaticke humour descending from their heades into their stomackes being of them selues colde whiche inconuenience may easely be remedied if they take in the morning a dragme or twaine of the confection named Diatrion Piperion Or else they may drinke Pepper alone specially that whiche is white beinge brayed and put into water or let them take betime in the morning a litle Ginger condite or else a Chebule condite which is a kinde of mirobolanes Of Ayre Holsome and vnholsome AYre althoughe we describe it last in order and what qualitie therof is best for bodily health yet is it a principall poinct and no lesse to be regarded then the other preceding For néedes must it inspiâ—â—â—â—d breath into vs continuallye that the heart and lunges may therby be competentlye and conuenablie cooled This among all other is so néedefull and necessarie vnto man that he is vneth able to liue one moment of an houre vnlesse new fresh Ayre comming in and out coole and refrigerate his hart Therfore vnto all men without any exception it is hole some and expedient to drawe into lunges the best that is to wit the purest Ayre For corrupte and vnpure Ayre is vnto all age a great backefriende and enemie Now the diuersitie of Ayres procedinge of heate colde drought or moystnes accordeth not to euerie mans nature alike For vnto those bodies that are of the best temperature the most temperate Ayre is holesomest But in whom anye excellinge qualitie beareth domination vnto such that Ayre is moste holesome whiche in like degrée resisteth and oppugneth that qualitie For temperature is altered with contrarious diete and order and is conserued with his like Thou shalt therefore as farreforth as may be 〈…〉 thy selfe to liue neither in a troubled and contagions ayre nor in that which is very cold or too hoate or too moyst or whiche is open to vaporous blastes and pestilent windes such as blowe out of the South In winter it is best to liue in a warme and open Sunnye place lyinge open to the Cast but we must alwayes tourne our heads from the Rayes and Beames of the Sunne speciallye about noone because beside calefaction and heate whiche they bring to the head they do also draw vnto it humours and matters wherfore manye times they cause headache and bléedinge at the nose But the Rayes or Beames of the Moone are a great deale more to be eschewed and taken héede vnto that they shine not vpon vs speciallye when we sléepe for they cause ill diseases For asmuche as the Moone is Ladie of moysture and mooueth humours Also the night aire is not holesome because the Sunne géeuer of life is gone out of our Hemisphere In winter if the Ayre be troubled and darke which as Auicen saieth maketh the soule sorrowful it must in part if it may not in all be qualified and by some artificiall meanes bettered Whiche is done either by remaining in a house or in some couert place shrowded from the sturdie stormes of dismall Boreas certaine houres of the daye and also by purifinge the Ayre with a good fyer in our Chamber made with good woodde or else by makinge in it a perfume with Iuniper or Lignum Aloes In Somer it is best to dwell in suche a temperate place that the windowes of our house may open towarde the North or if we will we may sprincle our ChaÌ„ber with Rose water and vineigre specially when the Ayre is corrupt with anye stinkinge fauour or anye other fulsome exhalacion Auicen praiseth the Aire of Mountaines and Downes for the Somer time and thinketh it best for a man in the night to lye in the vpper parte or Garettes of his house but in the daye time he sayeth the lower roomes are fittest and holesomest Aristotle choose him a dwellinge place that stoode highe and laye open with prospectes towarde the South and the East in a subtile Ayre neither moyst nor colde Plato found verye olde and aged persons dwelinge in high and temperate regions And this is to be noted and knowen that the Ayre in highe places which by repercussion and reflection of the Sunne Beames are not warmed be cold and the higher the place is the colder is the Ayre Therfore the middle loftes of the house are fittest for winter and the highest for Somer You muste also beware that when yow be hoate yow stand not longe in the winde or colde Ayre because euerye sodaine alteration and chaunge hurteth nature very muche and colde stoppinge the pores and passages of the humours hindereth conuenient refrigeration and difflation of vapours and also is a great Enemie to naturall heate but chieflie to the brain and sinewes To be shorte the sentence and opinion of Hippocrates is alwayes to be sette before our eyes whose woords I haue here recited For he sayeth that to euacuate muche and sodainelie or to be filled with repletion to warme to coole or by anye other meanes to mooue the bodie more then naturall course tolerateth
is dangerous For too much of any thing is hurtfull and a great Enemie to nature But beinge orderly and by litle and litle done there is no perill at anyé time Finallye when the Ayre is hoate the best dwellinge is in a colde Climate and Ayre and to eate suche meates as do humecte and coole In fine to vse a colde and moyste diete therby to qualitie and countreuaile the heate and drynesse of the Ayre As when the winter is very colde and moyst a somewhat hoate and drye dietarie is most profitable Nowe in the beginninge of the Springe suche an order of diete is commended as is exsiccatiue or drye and in Autumne a humectinge or moyste regiment is most allowable But in Somer all drynesse and exsiccation must be eschewed In Somer and towarde the end of the Springe and beginninge of Autumne a reasonable and conuenient order must be vsed But in the beginninge of the Springe and later ende of Autumne suche diette to be vsed as was in winter The whole Summe of holesome diette IN stéede of a finall Peroration I woulde wishe thée Gentle Reader to beare well in memorie howe that to refrain Repletion and excesse of meat to be precise and actiue in exercise and to conserue the Séede of Generation are thrée thinges for healthinesse of the body most holesome and profitable and forget not howe that Aristotle in his Problemes imitatinge Hippocrates referreth all the cause of prosperous health vnto temperate moderature of meate and drinke and an expedient Mediocriture of seasonable exercise But sithen for our sinnes and offences aduersitie sicknes is layde vpon vs let vs not be stiffe necked neither forgetfull so shewe our selues thankefull to Almightie God for whatsoeuer he shall send vnto vs for our better amendement and in our vocation and trade of life wherunto we be called verteouslie soberly and Iustlie to liue to the honour of Almightie God renouncing all vngodly wayes and worldlye concupiscences expecting and looking for that blessed hope and illustration of the glorie of God and Iesus Christ our Sauiour who offered vp and gaue himselfe a Sacrifice to redeeme vs from all iniquitie and from the tirranie of the deuill and to puriefie and make vs a peculiar people to himselfe to walke in the pathe of good woorkes and godly conuersacion of life to his Glory FINIS Lib. 5. detuend sa The commoditie of Exercise labour Purgations dangerous hurtfull 3. De tuen sanit When exercise is to be vsed Ill humours 6. Epid. par 4. Aph. 28. Gal. 5. de tuen sanita Walking Tenise and ball play Riding Hanging by the handes Fricasie Rowing Exercise for diuers partes of the bodie How the head must be vsed Washing of the hed The exercise of the sight Hearing Bathes or Baines 3. De Tu sanit ca. 3 Meates most commendable Sundrie sortes of meates at one time eaten are not holesoÌ„ Meates most commendable What maketh good bloode Ordre Raw mear The hurt of too much meat The hurt of too litle Breade Breade corne must be well clensed picked before it be grinded Wyne Com. Dios lib. 5. ca. 7. The profits that come by moderate drinking of wyne The harme that commeth by the contrarie White wyne Ablutum or the wine of Auicen How to alaye wine What wines are to be eschued wine must not be droÌ„ken with a fasting stomacke Much drinking after meate is to be forborn To queÌ„che thirst How to know whe ther wyne be made sweet with Hony. How to know whether wine be mingled with water Flesh Lambes flesh Beeife Cowes flesh Hare Quaile Phesant Partriche Sparowes Dooues Pigeons Wood culuers or Stockdoues Turtles Auerr 5. Coll. Water Fowles Ducke Winges Fleshe neere the bone Marow Braines Patte meates Kindes of fleshe Salt meats Gal. de atten vic ratione Whether hoate or cold fleshe be better When to roste and when to boyle flesh Spittes or broches Egges Harde Egges Mylke The commodities of mylke What milke is best Womans mylke Goates mylke Camelles mylke and Asses milk When to drinke milke Creame Butter Biesting Freshe Cheese Whaye 1. Aph. 22. Fishes Salted Fishes Best fishes Mugles or Lompes Gilthead Rochet Pearche of the Sea Riuer Pearch Troute Gogeon 3. de Re. Rust 3. de aliment virt Eeles A way to make common drunkardes to loth and abhorre wine An other waye Crabbes Shrimpes Periwincles Oysters Cockles Limpettes Muscles Salt and the nature of it Oyle Oyle of ripe oliues Oyle of Almondes Creame of Almondes Honie Best honie Sugar Vineiger Cinamon Rice Panike Mill. Cich pease Potage of Cichpease Lintles Beanes Phaselles Rapes Caret rootes Smalladge Persely Succorie Radishe Endiue Lettise Mint very holesome for many purposes Sorell Purselan Borage Lang debeefe Hoppes Sperdge White Beetes Black Beetes Coleworts Cabages Coleworts resist dronkennesse Rapes Nauewes Perselye Gourdes Cucumbers Cheruyle Mushroms Onions Garlike Leekes Figges Against poyson Grapes Raysons Melon Mulberies Cheries Peaches A brecocks Peaches Plummes Damesons Pomegranardes Sweete Meane Sower Quinces Seruice bearies Cornel beries Medlars Apples Lib. 1. Cap. 81 Peares Lib. 1 Cap. 131 Oliues Capers Chestnuts Hasil nuts Eilberdes Almonds Almond mylke Pyne apples Pistacia 2. De alimont Cytron ryndes A nyse seede Fenell Coriandre Meate Drinke Dronkenes The harms of muche hunger or abstinence Diner and supper Going to the stoole Howe to make the bealie so suble Beete Mallowes Mercurie Diete 2. Aph. 3 Much Sleepe Sleepe before meat Watch 1. Aph. 16 2. Prae. 11. The time space of Sleepe Sleepe at noone Sleepe very ill immediatelie after supper The maner of lying in bedde What is to be done in the mor ninge at our vprisinge De Caâ—â— Mirth Prouer. 17. 25. How the senses are properly refreshed and delighted Sight Hearing Smelling Tastinge Touchinge 2. Aph. 51 Custome Art. med cap. 86 The hurt of muche vsing carnall act Sperme Venerie whom it hurteth whom not De tuend Sanit 6. How to eschue venerie The time of carnall copulation Solons Lawe What dwelling is best for winter Dwelling for Somer Choise of ayre 1. Aph. 51. Probl. 47 6. Epid. Par. 4. Aph. 20
sayinge common almost in euery mans mouthe neuerthelesse for that moste parte vntrue which is this Wash thy hands often thy feete seldome but thy head neuer Vnto whom I do bréeifly make this aunswere that such persons ought namely to wash their heds which haue a moyst brayne or suche as loue to haue their heare grow longe because the inwarde superfluities whiche nature would expell cannot haue passage to euaporate and vente out but be retayned still by reason that the pores be stopped with filthe that lieth at the rootes of the heare next the head which filthe by conuenient and orderly wasshyng is taken away and clensed And for this cause Auicen affyrmeth that it is not good to suffre the heare of the bead and beard to grow longe because they gather and retayne muche grosse filthe and baggage stoppyng the pores about the rootes if they be not wasshed away To these namely and to all others generally that vse wasshynge Auenzoar géeueth in charge to be wasshed with warme water or Lie and if you put into the same water or Lie so it be not to stronge a small handfull of drie Roses and Lignū Aloes and a litle Camomile or Betony for such as he somwhat of a colde nature it is very wholesome He that hath a weake head colde and moyste and his memorie thereby empayred shall in my litle booke of the Arte of Memorie finde moste souerayne singuler and easie remedies to satisfie his desire As soone as the head is wasshed it muste diligently and spéedely be wiped and dried with warme drie linnen clothes and well looked vnto that it catche no harme through colde or wynde But better it is not to be wasshed at all especially in winter or often and namely for suche as vse to be shauen and notted but the Fricasies and combynges aforesayde must duely be vsed because beside the aforenamed helps that they bryng they merueilously preserue the sight The proper and peculier exercise of the sight is to beholde and looke vpon small letters and lightsome thinges foreséene that a measure therin be adhibited notwithstandynge Auicen supposeth that small and confuse figures subtile or litle letters are hurtfull to the sight and not to be looked on The exercise of the Hearyng is to heare pleasant sowndes yea and sometimes great clappes and hideous noyse but in any wise aswell in this as in all others too vehement and stronge obiects must be warely and circumspectly eschued Of Bathes BAynyng sometimes supplieth the office of Labour and standeth in stéede of exercise beyng either ayrie or watrie in swéete water for of Mineral waters whiche wée terme Bathes I will say nothing sithens they rather serue for curyng of diseases They must vse the ayrie Bayne fastyng that are corpulent and grosse or haue abundance of concocte superfluous humours and excrements but the watrie better accordeth with them that are slendre whose vse is diuers and manifolde accordynge as the degrée of heate is more or lesse whereof Galen writeth thus Swéete warme waters if they be temperate their vertu is hoate and moyste if they be well and hoate their vertue and force is moyst and cold but if they be hoater then they ought to be theyr strength is in déede hoate but not accordyngly moyst For they cause the body to shiuer and quake and purseth together the subtile pores thereof in so much that it can neither be humected outwardly with accesse of humour neither sende out any of the excrementall matter that is within Furthermore he saieth that Bayninge orderlye vsed mollifieth and soupleth harde and indurate fleshe and fetcheth out all the excrementes and liquide matter that cleaneth and adhereth after digestion to the exteriour parte of the bodie They that haue fat and corpulent bodies or else bée replete with aboundance of humours may soone take harme by vsing disorderlie and vnduelie this bayning but if they be first purged and ridde from them they may vse the benefit thereof because it doth humect and moisten the pores and passages and maketh the fumosities too bée dispelled and sent out But as in all other thinges moderate vse is alwaies to be preferred before immoderate euen so fareth it by bayning For a man may not be ouer hastie in aduenturinge to vse it especiallie if the partie that is minded to be bained be troubled with many humours gathered throughe continuall cruditie and vndigestion or haue not longe afore enfarced himselfe with plentie of meate vnboyled and vncocted in the stomake whiche crude humours being within the bodie by reason of the vehement force of heate cause obstructions In very colde seasons and in Sommer time they shoulde also be forborne For in winter the humours beinge stirred and disquieted and a cold sodeinlie succeding they are driuen to som necessarie part of the body there bréede diseases and great annoyaunce And aboute midsomer when heate chieflie raigneth and of itselfe resorteth to the exteriour partes Bayninge doth disperse so much of the same heate as is yet remaininng by that meanes much weakeneth the inward powers And vnlesse the age and place of man séeme otherwise to require they are at this time a great deale more to be eschewed In déede no man doubteth but baines vsed at due and seasonable times help the bodie verie much for nothinge doth so well concocte and driue away il humours corrupt iuyce as sleepe after bayning but I say that the vse therof is very hurtfull if they be vsed at inconuenient times and when they ought chieflie to be refrained Now as concerninge washing in colde water I do say that it is vtterly to be forborne of all such as are not therto accustomed as being more hurtfull then profitable vnlesse vrgent occasion of great heate and lustie youth do otherwise seeme to craue it But he that would vse it must be slender of bodie and somwhat of a colde constitucion for it is apter to pearce into suche colde within the bodie and inner partes It bringeth al the humours in a maner to one place of the bodie and maketh the sinewes and muscles stiffe and numme and not nimble or readie to mooue yea and sometimes it bringeth a man into distemperaunce and passions much worse then these if it be not verie aduisedly vsed And amonge all others a healthy and sound bodie so long as it is in growing and waxinge must not be washed in cold water least his groweth and waxing be thereby rebuked and hindered But when he is come to his full growthe then may he acquainte himself with colde bathes because the bodie is therby cooled and strengthened and the skinne made harder and thicker And the fittest time thereto is the beginninge of Sommer that ere winter come by frequent custome it may not turne to any hurtfull distemperaunce of the bodie and let it beginne in a verye hoate daye the place where it is vsed beinge likewise hoate Of Meates NOw let vs say somwhat of meate and drinke
it is soone conuertible into Choler The thicke and curdie Milke whiche first commeth into the Dugges incontinently after the Cowe hath calued commonly called Biestings is very daungerous for it is slow of digestion and descendeth slowlye from the stomacke and is also grosse of substance causing grosse humours and consequently is thought to engender the stone Fresh and new Cheese sayth Dioscorides is beneficiall to the stomacke but Auicen doubteth therof But I thinke that in hoate seasons and aboute the beginnynge of Autumne it may without daunger be eaten But being olde and yet not rotten nor hard with age conueniently salted I iudge better to be eaten in colde seasons and at the latter ende of meales yet herein as in all other things Nature and Custome is of greate force and muche to be considered For there are some whiche do abhorre Chéese and cannot in any wise brooke it as some others do lothe Wyne and so forthe of others Auicen sayth that such indiuiduall proprieties as these are without the cōpasse of reason and that experience and triall herein is aboue reason The thinnest part of the mylke called whaye beinge vsed by way of medicine rather thē for meate and speciallye in Maye wyth Sugar is very good to scower clense and purefie the bloude and also to quenche choler and purge melancholie without any paine or greeuance For it washeth the breast prouoketh vrine maketh cleane the bladder and without any pain or excoriation draweth out ill humours and as Auicen sayeth rectifieth nourishment and openeth the partes of the bodie that are with obstructions stopped All which vertues and operatious make Auicen to thinke that it maketh men fat Into it may be put a conuenient quantitie of Roses or Sene accordinge as the pacient shal be opplete with humoures the space of a night with a little Anyse séede or Cinamome to make it woorke more strongelie But then were it good that the humours shoulde be concoct and prepared For the approued wise Hippocrates commaundeth vs to minister Phisicke to those thinges that be concoct and to mooue the vncrude Finally all those meates are discommended that are compounded and made of Milke Egges and Chéese or suche other like thinges For although they be all of easie digestiō being seuerally taken yet beyng mingled together they are hardly concocted muche endamage the stomack For sundrie meates of diuers substance and qualitie is a great enemie to health and by reason of the grossenes of some and the finenesse of other some there is required to be diuerse operations of nature and diuerse temperatures of the stomacke for it is greatly busied in the decoction of them all And because some tarie longer in the stomacke then some other doth it causeth fumes and vapours to ascende and strike vp into the head whereby health is much appayred Of Fishe FYshes for the moste parte are not holesome or they are of smale and illnourishement and leaue manye sufluities in the body and also are easlie corrupted And therefore Auicen counsaileth vs not to eate them after vehement and stronge exercise because they will soone be turned into corruption and do also corrupt the humours And in an other place which is also auouched by Galen he sayeth that fishe beinge new and fresh engendreth phlegme and mollifieth the ventricle and is not to be eaten but of them which haue very hoate stomackes because they be verye colde and moyste Beynge salted they are hoate and drye and therfore for them that be phlegmaticke it is better to eate them salted and in winter or at the beginninge of spring but for cholerique persons and in hoate seasons they are best when they be new and moyste but the surest and best way is altogether to abstaine from them The Gréeke poet Homer for his manifolde knoweledge in al faculties worthie to be called the perelesse Phenix of learninge most learnedly bringeth in that Vlisses when he had trauailed longe vpon the Seas and all his victualles were spent was by necessitie enforced and driuen to fishe Meaninge therby that so longe as we may liue without fishe we shoulde refraine it But for asmuche as euerie man may not alwayes eate egges nor fleshe nor at all seasons without any respect and difference and also appetite many times beareth swaye aboue reason Therefore I will declare describe such fishes as are lest hurtfull And first this is to be knowen that those fishes are best which be neither verye harde and drye neyther yet full of stimie and clammie toughnes nether opplete with much fattinesse for all fatte is ill but of fishes the fattenesse is worse then anye other neyther of ill sauoure and relice but pleasant swéete and toothsome in taste and which will not soone stinke after they be taken out of the water It is further also to be noted that of those which are soft and tender the greatest are best but of hard fishe take the smalest For that which among moyst thinges is found drye must be taken as moderate as that is whiche amonge drye thinges is founde moyste Yet let a conuenient measure aswell in the bignesse as in the smalenesse be obserued Also the fishes that liue about cleare Rockes and in stony places are as Galen sayeth better then any other And it is not without good cause that suche fishes be preferred and winne the commendaciō from others For they exercise and mooue themselues muche and often and lye in suche places where they are often tossed and beaten with the continuall surges and waues of the tempestuous Sea and neuer are embroyned with anye filth or diertie slimishnes Those fishes also are greatly commended that come swymminge out of the Sea into Riuers sith they come agaynst the streame and the farther of that they be from the Sea the holesomer and better they are Next vnto them are those that liue in sandie places and those that breede in cleare and freshe runninge water that is without much mudde Furthermore those fishes that féede vpon swéete herbes rootes and wéedes aboute the banke sides are better then those that liue by mudde and slime amonge which ill sorte are those fishes that are called Mugles or Lompes which are not holesome although they séeme to haue a pleasant taste and sauoure Therefore al such fishes as liue in filthye puddles fennes marshes dyches and standinge waters whiche mooue not are to be eschewed This generall warninge now premised briefly and namelye let vs touche suche sortes of fyshes as are best and most sufferable supposed to be of good nourishement and of lightest concoction Good and holesome is the Gilthead called Aurata and of the Gréeques Chrysophris because it hath in his forehead a thinge congelate which in the water shineth like golde as in the olde ones it is to be séene they géeue muche nourishement and therefore are difficultie digested So is the Rochet and Seapearches But Riuer pearches whiche are like in maner to the
And herein I do firste géeue the to vnderstand that it is best and holsomest to vse meates that be simple For simple meate by good reason is most profitable but many and sundry dishes and diuers sortes of Viande and Cates is most hurtfull and a great enemie to health Our predecessors whiche liued very long without Sicknes were wont as Galen Auicen affirme to eate at one meale fleshe and at another bread onely Yet would I not wishe thée to accustome thyself to one onely meate specially if thou be in youth for Galen expounding one of the Aphorismes of Hippocrates saieth Such thinges as we haue long times beene vsed vnto yea although they be not of the best nourishing meates are not so daungerous and hurtfull as other thinges are which in deede be far better wherunto we haue not be accustomed We must therefore saieth he now and then altre our diet and vse to eate suche meates as before we vsed not Neither ought we to bind ourselues to any one kinde least if we should perchaunce be driuen at any time to change that custome we should straightwaies therupon fall sicke And Cornelius Celsus counsaileth suche as be in health to vse their ordinarie fare and plaine vsuall diet But to eschue forbeare much varietie of meates is vndoubtedly bothe better and wholesomer because the stomacke is to muche set a woorke and laboureth greatly in the digestyng concoctyng of sundrie meates at once It is thought good and so it is in déede to mingle moyst with drie colde with hoat and hoat with colde swéete and toothe some with sower and eigre But those meates whiche be in the meane or mediocritie of all excesse are most commendable Of whiche sorte is Breade made of cleane corne sufficiently leauened well moulded and moderately baked also the flesh of Hennes and Capons Phesants Partriches Woodcockes yonge Pigeons Blackbirdes Thrushes Turtles and suche like small byrdes Semblably suche fishes as bréede amonge Rockes and stones or aboute the Sea side and suche as in taste are neither vnpleasant and vnsauerie nor yet clammy and vnctuous of whom heareafter we will particulerly speake Notwithstandynge meates must be vsed accordyng to the diuersitie that is in bodies for they that haue very melancholique bloud muste vse moyste and hoate meates they that be Cholerique must vse colde and moist But phlegmatique persons must eate such meates as haue vertue to drie and calefie Furthermore the bloud is made most perfit and pure by vsing moderate exercise and suche meates as engendre good iuice beyng eaten at due and seasonable howers and in such quantitie as is required and by moderate and tempestiuious drinkyng And in meates nothyng so wel encreaseth and maketh good bloud as for them to be throughly concocted and perfitly boiled in the stomake For thereby is more easely finished the second concoction whiche is in the veines and Liuer and also admitteth the thyrde digestion which is in the particuler membres and partes which be nourisshed A due ordre therefore is to be kepte in meates as for example that whiche is slippery and moyst before that whiche is stipticke and harde agayne that whiche is more easely concocted before that which is of slow digestion as potched Egges before fleshe and suche like Likewise suche as are of theyr owne nature soone corrupted as Mylke and moyst fruites as wee shall hereafter more largely declare For when meate of easie digestion is eaten after that whiche is slowly concocted it is holden backe and stopped by the meate of slow digestion before taken that it cannot passe into the entrayles therfore the meate of easie digestion beyng perfitly concocted remayneth and is forcibly kept in the stomacke longer then it ought to be whereby it is made very apt to corruption whiche to health is very hurtfull and a great hindrance But there be some meates betwéene whem there is but small difference of digestion as between a henne and a sucking Calfe a Chicken and a Kidde the flesh of a big olde Calfe and a younge Bullocke or Steere in such respectes as these where the difference is so small it skilleth not greatly if they whiche be somwhat hard to digest be eaten before other of sōwhat lighter digestion This vnlesse I be much deecaued was the opion of Galen and not without good consideracion For heauie meates and such as be of slow digestion require a stronger and greater power digestiue And all men without exception doo confesse and know that the lower part of the Stomacke or Maw in the act of concoction is stronger then the vpper and middle parte is Therefore meates of easie digestion ought to be taken before those which doo differ so farre from them in easinesse of concoction as the power of the lowest parte of the ventricle differeth from the first and middle which difference ought to be referred to the discretion and iudgement of the skilfull Phisicion Thus may the flesh of a Bullocke be eaten before the flesh of a bigge calfe and the flesh of a suckinge kid or yonge tender calfe after veale of a calf of bigger growthe thus also may yonge Pigeons Hennes and Capons be well eaten before Partriches and Chickens Neither néedeth a man to feare least thei should be corrupted in his stomacke because they are not easely corruptible and also because there séemeth to be such proporcion of digestion in a maner betwéen these meates for facilitie or difficultie of concoction as is betwéen the vpper and the lowest part of the ventricle and therfore they may at one and the same time be concocted in the stomack because meates of hard digestion are sent to the lower and stronger parte and they of lighter digestion to the weaker And also this must not be omitted that we must altogether abstaine from crude and rawe meates and take beede that al our Cates be cleanlie dressed well seasoned and throughlie boyled or els rosted But in any wise we must beware that we do not infarce pamper our selues with to muche and that we do not irrit◠our Stomack and prouoke an appetite with fine Iunkets and delicious Sauees For meate excessiuelie ingurgitate and eaten althoughe it be of good iuyce and nourishemtnt commonly engendreth and breedeth cruditie laskes and vomit Againe lesse then necessitie and nature requireth is the cause why the bodie is not nourished but weakened and enfeebled and made vnhable to do his busines as it did befeore because the bodie is emptie and not able to distribute sufficient and conuenable nourishement to the spirite For euen as Repletion hindereth nourishment and rebuketh nature and the poore Animall so all maner of abstinence causeth vomites hurteth the ventricle resolueth the powers of the bodie and encreaseth ill humours And euen as an ill diet bringeth heauines and drowsie lumpishenes to the bodie and a dulnes to the wit and senses so a conuenient and orderlie diet quickeneth the spirites and reuiueth the minde making it more actiue
other are of pleasaunt taste and good to be géeuen nowe and then to them that haue a feruent Ague when their appetite is quight gone through vehemencie of heat Carpes are pleasaunt and toothesome so are also Troutes and Gogions but those are best that are white and little for they be softe mollefiynge of good iuyce and concoction but those that are gréene and blackishe are worste Of good iuyce also are Mullets and Barbilles beinge meane betwéene harde and tender as Cornelius Celsus wryteth and Galen affirmeth the same They binde the bellie speciallie beinge broyled on the Coales but fried they are heauie and hard to digest Athenaeus writeth that if a liuinge Mullet be put into wine and choked or strangled therin whatsoeuer man drinketh of the same wyne shall not be able to do the acte of generatioÌ„ Dioscorides saieth that much and oftâ—n eatinge thereof dymmeth the eyesight Plinie writeth that the pouldre made of the head of a freshe Mullet hath great vertue against al venime and poyson speciallie if it happen throughe the stinging of any liuinge Creature And they be called Mullettes and Barbilles because they haue two barbes or wartes on their neither iawes Eeles are not holesome because they be moyste and slymie of whom I will here geeue a note or twaine not hitherto of anye almoste marked All alonge the backebone of an éele there goeth a blacke stringe like a small veine as it is in the tayle of a Crabbe in which blacke veine a certaine poyson is included whiche ought to be drawen out before the Eele be boyled and he requireth longer time of séething then any other fishe Beynge broyled it nourisheth better then when it is boyled because the fier taketh away his vicious and naughtie humours Phisicions do altogether reiecte the eatinge of them about Midsomer They that are moste firme solide and fatte are best and speciallie the femalles there snoute or nose is tourned vpwarde more then the males but if my counsell may be followed it were best for suche persons as in this treatise are ment to forbeare them altogether at all seasons in the yere for they be of harde concoctioÌ„ and engendre very grosse and flimie humour albeit to cormerauntes and Epicures they séeme to go down their throfe pleasauntlie I once read this of an Eele in a woorke of a certaine naturall Philosopher and haue taught the same to manye albeit I knowe no man that as yet hath put it in proofe neyther yet my self Now whether his conclusion be true or no let the Authoure himselfe shifte and aunswer it If you woulde make some notorious drunkard and common swil-bowle to loth and abhorre his beastlie vice and for euer after to hate the drinking of wine put an Eele alyue into some wyde mouthed potte with a couer hauing in it suche a quantitie of wine as maye suffice of itselfe to suffocate and strangle the Eele to death Which doone take out the dead Eele and let the partie whom you would haue reclaymed from his bibacitie not knowing hereof drinke of that wine onely euen as muche as he listeth The same vertue as som write hath the water that distilleth out of a vine when it is cutte and pruned if it be mixed with wine and geeuen to drinke twise or thrise to one that knoweth not of it But let vs againe retourn to fishes Crabbes for the most parte are to be eschewed for they be ill for the head and vnder Crabbes we also meane all Periwincles and Shrimpes All kindes of Shelfishes as Oysters Cockles Limpettes Muscles c. are seldome and sparingelie to be eaten The dressinge of theÌ„ must be such as the nature of the fishes themselues time season and custome requireth but those that be moyste and soft speciallie in moyste seasons are best rosted that is to say dressed onely with fyer without any water or any other licoure Notwithstandinge we maye vse Oyle and Vinegre to sauce and relice the same the better But harde and toughe fishes were better to be boyled 〈◊〉 wel sodden then either rosted or broyled Finallie this I say for a generall rule that al cold or moyst meates are holpen and qualified by drinkinge good wine and eatinge good Spices withall Of Sauces But now let vs say a litle of those thiÌ„gs that serue for seasonyng and powderyng of meate and first of Salt and afwardes of others And as for salt there is no man that doubteth but it is moste necessarie and conuenient almoste in all kindes of meates because it maketh them more concoctible and pleasant in taste Also it hath a vertue abstersiue and resolutiue and by reason of a siccatiue or drying power whiche it hath it kéepeth them from putrefaction and corruption and comforteth the body with a bynding or stipticke power Further more it maketh the meate to descende from the ventricle easily and expediently expelleth superfluities subtileth phlegme and helpeth digestion in them that haue colde stomackes But it must with measure and moderation be vsed for with his sharpenesse it hurteth the Ventricle and Bowels causeth vomite induceth lothsomenes and fretteth the guttes greatly yea if the weight of one dramme therof bée eaten in the morninge with a fasting stomacke it maketh the bealie soluble and disposed too the stoole Now followeth Oyle verie good also and requisite to sauce manie sundrie meates but in the perticular recital of al sorts of Oyles I wil not now stand sithens I only studie for breuitie Al Oyles saith Auicen do louse the veÌ„tricles vnlesse it bee the Oyle of nuts of y kinde that are called Pistacea and the oyle of Oliues The oyle of Pistacea is better then any other but wee haue neuer seene it made in any place the oyle of Nuttes is not good for the breast and tongue and therefore it remayneth for vs to entreate of the oyle of Oliues The sharpe and sower licoure that is made of vnripe Oliues for those that are healthfull and haue hoate bodies Auicen doth greatly commende as very fit and congruent for them and not with out cause For it is not greatly vnctuous nor hoate and by it the ventricle obteyneth a conuenient bindyng and oportune stipticitie And therefore if you make oyle of these Oliues before they come to their full ripenesse truely in hoate seasons you shall finde the eatynge thereof very wholesom For it greatly helpeth the bodie without anye harme and stoppeth ouer much thinnessé and fluxibilitie of bloude in cholericke and sanguine persons Auerroys giueth much praise to the oyle of rype Oliues beinge newe and swéete because the nature of it is in a maner temperate hauing in it but small heate And also he thinketh it to be verye agréeable to mans temperature accordinge to the whole nature of substance of it and to fatten the Lieuer and augment the substance therof and therefore he reporteth howe that in his Countrey they vsed to season and sauce their fleshe therewith and that