not altered yet it is weker and nothynge so stronge nowe as when they lyued c. ¶ The .xiij. Chapitre treateth of whyt meate as of egges butter chese mylke crayme c. IN England there is no egges vsed to be eaten but hen egges wherfore I wyl fyrst wryte pertract of hen egges The yolkes of hen egges be cordyalles for it is temporatly hote The whyte of an egge is viscus colde and slacke of digestyon and doth not ingender good blode wherfore whosoeuer that wyl eate an egge let the egge be newe and roste hym reare and eate hym or els poche hym for poched egges be best at nyght newe reare rosted egges be good in the mornynge so be it they be tyred with a lytell salte and suger than they be nutryue In Turkey and other hyghe chrystyan landes anexed to it they vse to seth two or thre busshels of egges togither harde and pull of the shels sowse them and kepe them to eate at al tymes but hard egges be slowe and slacke of dygestyon and doth nutryfye the body grosly Rosted egges be better than sodden fryed egges be nought Ducke egges gese egges I do not prayse but fesaunt egges and partreges egges physycke syngulerly doth prayse ¶ Of butter ¶ Butter made of crayme and is moyste of operacion it is good to eate in the mornyng before other meates Frenche men wyll eate it after meate But eaten with other meatê it doth not onely nowrysshe but it is good for the breste and lunges and also it relaxe and mollyfye the bely douche men doth eate it at all tymes in the daye the whiche I dyd not prayse when I dyd dwell amonge them / consyderyng that butter is vnctyous and euery thynge that is vnctyous is noysome to the stomacke for as moche as it maketh lubryfactyon And also euery thyng that is vnctious That is to say butteryshe oyle grese or fat dothe swymme aboue in the brynkes of the stomacke as the fatnes dothe swymme aboue in a boylynge potte the excesse of suche nawtacyon or superfyce wyll ascende to the oryse of the stomacke and doth make eructuasyons / wherfore eatynge of moche butter at one refection is not coÌ„meÌ„dable nor it is nor good for theym the whiche be in any ague or feuer for the ventuosyte of it doth auge and augment the heate of the lyuer a lytell porcyon is good for euery man in the morenynge yf it be newe made ¶ Of Chese ¶ Chese is made of mylke yet there is .iiii. sortes of chese whiche is to saye grene chese softe chese harde chese and spermyse / Grene chese is not called grene by the reason of colour but for the newnes of it / for the whey is not halfe pressed out of it and in operacyon it is colde and moyste Softe chese not to new nor to olde is best for in operacyon it is hote and moyste Harde chese is hote and dry and euyll to dygest Spermyse is a chese the which is made with curdes and with the iuce of herbes to tell the nature of it I can not / consyderynge that euery mylke wyfe maye put many iuces of herbes of sondry operacyon vertue one not agreynge with another But and yf they dyd knowe what they dyd gomble togyther without trewe compoundynge and I knowynge the herbes then I coulde tell the operacyon of spermyse chese yet besyde these .iiii. natures of chese there is a chese called a rewene chese the whiche yf it be well orderyd doth passe all other cheses none excesse taken But take the best chese of all these rehersyd yf a latel do good and pleasur The ouerplus doth ingeÌ„dre grose humours for it is harde of dygestyon it maketh a man costyfe and it is not good for the stone Chese that is good oughte not be to harde nor to softe but betwyxt both it shuld not be towgh nor bruttell it ought not to be swete nor sowre nor tarte nor to salt nor to fresshe it must be of good sauour taledge nor full of iyes nor mytes nor magottes / yet in hyghalmen the chese the whiche is full of magotes is called there the best chese and they wyll eate the great magotê as fast as we do eate comfetê ¶ Of Mylke Mylke of a woman and the mylke of a gote is a good restoratyue wherfore these mylkes be good for them that be in a consumpcyon and for the great temperaunce the whiche is in them it doth nowrysshe moche ¶ Cowes mylke and ewes mylke so it be the beestes be yonge and do go in good pasture the mylke is nutrytyue and doth humect and moysteth the membres and doth mundyfye and clense the entrayles and doth alleuyat mytygate the payne of the lunges the brest but it is not good for them the whiche haue gurgulacyons in the bely nor it is not al the best for sanguyne meÌ„ / but it is very good for melancoly men for olde men and chyldren specyally yf it be foddyn addynge to it a lytell sugre ¶ Of Crayme ¶ Crayme the whiche dothe not stande longe on the mylke soddyn with a lytell suger is nowrysshynge Clowtyd crayme and rawe crayme put togyther is eaten more for a sensuall apetyde than for any good nowrysshement Rawe crayme vndecocted eaten with strawberyes or hurtes is a rurall mans banket I haue knowen suche bankettes hath put men in ieoperdy of theyr lyues ¶ Almon butter ¶ Almon butter made with fyne suger and good rose water and eaten with the flowers of many vyolettes is a coÌ„mendable dysshe specyally in lent whan the vyoletê be fragraÌ„t it reioyseth the herte it doth comforte the brayne doth qualyfye the heate of the lyuer ¶ Beene butter ¶ Beene butter is vsed moche in lent in dyuers countres it is good for plowmen to fyl the panche it doth ingender grose humours it doth replete a man with ventosyte ¶ The .xiiij. Chapytre treatyth of Fysshe OF all nacyons couÌ„tres Englande is beste seruyd of Fysshe not onely of all maner of see fysshe but also of fresshe water fysshe and of all maner of sortes of salte fysshe ¶ Of See fysshe ¶ Fysshes of the see the which haue skales or many fynnes be more holsomer than the fresshe water fysshe the whiche be in standynge waters The elder a fysshe is so moche he is the better so be it that the fysshe be softe and not solydat yf the fysshe be faste and solydat the yonger the fysshe is the better it is to dygest but this is to vnderstande that yf the fysshe be neuer so solydat it muste haue age / but not ouergrowen except it be a yonge porpesse the which kynde of fisshe is nother praysyd in the olde testament nor in physycke ¶ Fresshe water fysshe ¶ The fysshe the whiche is in ryuers and brokes be more holsomer than they the which be in pooles pondes or mootê or any other staÌ„dynge water for they doth laboure and doth skower them selfe
temperatly hote be good for Melancoly men And so be all herbes the whiche be hote and moyste These thynges folowynge doth purge Melancoly quyckbeme Seene sticados hartystounge mayden heere pulyall mountane borage organum suger and whyte wyne ¶ The .xxvij. Chapiter treatyth of a dyete and of an ordre to be vsed in the Pestyferous tyme of the pestylence swetyng sycknes WHan the Plages of the Pestylence or the swetynge syckenes is in a towne or couÌ„tree with vs at Mountpylour and all other hygh Regyons and countrees that I haue dwelt in the people doth fle from the contagious and infectious ayre preseruatyues with other counceyll of Physycke notwithstandyng In lower and other baase countres howses the which be infectyd in towne or cytie be closyd vp both doores wyndowes the inhabytours shall not come a brode nother to churche nor to market nor to any howse or coÌ„pany for infectyng other the which be clene without infection A man can not be to ware nor can not kepe hym self to well from this syckenes for it is so vehement and so parlouse that the syckenes is taken with the sauour of a mans clothes the whiche hath vysyted the infectious howse for the infection wyl lye and hange longe in clothes And I haue knowen that whan the strawe russhes hath ben cast out of a howse infectyd the hogges the whiche dyd lye in it dyed of the pestylence wherfore in such infectious tyme it is good for euery man that wyl not flye from the contagyous ayre to vse dayly specyally in the mornynge and euenyng to burne Iuneper or Rosemary or Rysshes or Gaye leues or Maierome or FranckeÌ„ce bengauyn Or els make this powder Take of storax calamyte half an vnce of frankenseÌ„ce an vnce of the wodde of Aloes the weyghte of .vi. d. myxe all these togyther Than cast half a sponefull of this in a chaffyngdysshe of coles And set it to fume abrode in the chambers the hall and other howses And you wyll put to this powder a lytell Lapdanum it is so moche the better Or els make a pomemauÌ„der vnder this maner Take of Lapdanum .iii. drames of the wodde of Aloes one drame of amber of grece .ii. drames and a half of nutmegges of storax calamite of eche a drame and a half confect all these togyther with Rose water make a ball And this aforesayd Pomemaunder doth not onely expell contagyous ayre but also it doth comforte the brayne as Barthelmew of Montagnaue sayth other modernall doctors doth afferme the same who so euer that is infectyd with the pestylence / let hym loke in my breuyary of helth for a remedy But let hym vse this dyete let the Chamber be kept close And kepe a contynuall fyre in the Chamber of clere burnynge wodde or chare cole without smoke beware of takynge any colde vse temporat meates and drynke and beware of wyne bere cyder vse to eate stued or baken wardens yf they can begoten yf not eate stued or baken peers with comfettes vse no grose meates but those the whiche be lyght of dygestyon ¶ The .xxviij. Chapitre sheweth of a dyete the whiche be in any Feuer or agew I Do aduertyse euery man that hath a Feuer or an Agewe not to eate no meate .vi. houres before his course doth take hym And in no wyse as longe as the Agew doth induce to put of shertte nor dowblet nor to ryse out of the bedde but whan nede shall requyre and in any wyse not to go nor to take any open ayer For suche prouysyon may be had that at vttermost at the thyrde course he shall be delyuered of the Feuer vsynge the medsynes the whiche be in the Breuyary of helthe And let euery man beware of castynge theyr handes armes at any tyme out of the bed in or out of theyr agony or to spraule with the legges out of the bed good it is for the space of .iii. courses to weare coÌ„tynewelly gloues and not to wasshe the handes And to vse suche a dyete in meate drynke as is rehersyd in the pestylence ¶ The .xxix. Cpapitre treatyth of a dyete for them the whiche haue the Iliacke or the colyck the stone THe Iliacke and the Colycke be ingendered of ventosyte the whiche is intrusyd or inclosed in two guttes the one is called Ilia And the other is called Colon. For these two infyrmytes a man muste beware of colde And good it is not to be longe fastynge And necessary it is to be laxatyue and not in no wyse to be constupat And these thynges folowyng be not good for them the which haue these aforesaid infyrmytê new bred stale bred nor new ale They must abstayne also from drynkyng of beere of cyder and red wyne and cynamom Also refrayne from al meates that hoÌ„ny is in exchew eatyng of cold herbes vse not to eate beanes peson nor potage beware of the vsage of fruytes And of all thynges the whiche doth ingender wynde For the stone abstayn from drynkynge of new ale beware of beere and of red wyne and hote wynes refrayne from eatynge of red herynge matylmas beef and bakon and salte fysshe and salt meates And beware of goynge colde aboute the mydell specyally aboute the raynes of the backe And make no restryctyon of wynde and water nor seege that nature wolde expelle ¶ The .xxx. Chapitre treatyth of a dyete for them the whiche haue any kyndes of the gowte THey the whiche be infectyd with the gowte or any kynde of it I do aduertyse them not to syt long bollynge and bybbynge dysyng and cardyng in forgettyng them selfe to exonerat the blader and the bely whan nede shall requyre and also to beware that the legges hange not without some stay nor that the bootê or shoes be not ouer strayte who soeuer hath the gowte must refrayne from drynkyng of newe ale and let hym abstayne from drynkyng of beere and red wyne Also he must not eate new brede egges fresshe samon eles fresshe heryng pylcherdê oysters and all shell fysshe Also he muste exchew the eatynge of fresshe beef of goose of ducke of pygyons Beware of takyng colde in the legge or rydyng or goynge wetshod Beware of veneryous actê after refection or after or vpon a full stomacke And refrayne from all thinges that doth ingeÌ„der euyll humours and be inflatyue ¶ The xxxi Chapytre treatyth of a dyete for them the whiche haue any of the kyndes of lypored HE that is infectyd with any of the .iiii. kyndes of the lepored must refrayne from all maner of wynes from new drynkes and stroÌ„ge ale than let hym beware of ryot and surfetynge And let hym abstayne from etyng of spyces and daates and from trypes podynges and all inwardes of beestes Fysshe and egges mylke is not good for leperous persons and they must abstayne from eating of fresshe beef and from eatynge of gose ducke and from water fowle and pygions And in no wyse eate no veneson nor hare
syttynge or standyng vpright the space of an houre or more with some pastyme drynke not moch after dyner At your supper vse light meates of digestyon refrayne from grose meates go not vnto bedde with a ful nor emptye stomacke And after your supper make a pause or you go to bedde and go to bed as I sayde with myrth Furthermore as coÌ„cernyng your apparrell in wynter nexte your sherte vse to were a petycote of skarlet your doubletvse at plesure but I do aduertyse you to lyne your Iacket vnder this fasshyon or maner by you fyne skynÌ„es of whyte lambe blacke lambe and let your skynner cut both the sortê of the skynnes in smale peces tryangle wyse lyke halfe a quarel of a glase wyndow And than sewe togyther a whyte pece and a blacke lyke a hole quarell of a glasse wyndowe so sewe vp togyther quarell wyse as moche as wyll lyne your Iacket this fur for holsomnes is praysed aboue sables or any other furre your exteryall apparell vse accordynge to your honour In soÌ„mer vse to were a skarlet petycote made of stamele or lynsye wolsye In wynter and soÌ„mer kepe nor your hed to hote nor bynde it to strayte kepe euer your necke warme In soÌ„mer kepe your necke and face from the soÌ„ne vse to were gloues made of goote skynnes perfumed with amber degrece And beware in standynge or lying on the grownde in the reflyxyon of the soÌ„ne but be mouable If you shall coÌ„mon or talke with any man stande not styll in one place yf it be on the bare grownde or grasse or stones but be moueable in such places stande nor syt vpon no stone nor stones stand nor syt long bareheed vnder a vawte of stone Also beware that you do not lye in olde chambres whiche be not occupyed specyally such chambres as myse rattes and snayles resorteth vnto lye not in suche chambres the whiche be depryued clene from the soÌ„ne open ayre nor lye in no lowe chamber except it be borded Beware that you take no colde on your feete and legges and of al wether beware that you do not ryde nor go in great and impyteous wyndes ¶ The .ix. Chapytre doth shewe that replecyon or surfetynge doth moche harme to nature / and that abstynence is the chefyst medyson of all medysons GAlen declarying Hypocrates sentence vpon eatynge to moche meate saith More meate than accordeth with nature is named replecyon or a surfete Replecyon or a surfet is taken as well by gurgytacyons or to moche drynkynge as it is taken by epulacyon of eatynge of crude meate or eatynge more meate than doth suffyce or can be truely dygested Or els replecyon or a surfyt is whan the stomacke is farced or stuft or repleted with to moche drynke meate that the lyuer whiche is the fyre vnder the potte is subpressed that he can not naturally nor truely decoct defye ne dygest the superabundauÌ„ce of meate drynke the which is in the potte or stomacke wherfore dyuers tymes these impedymentes doth folowe the touÌ„ge is depryued of his offyce to speke the wyttes or sensys be dull obnebulated froÌ„ reason Slouth and sluggyshnes consequently foloweth the appetyde is withdrawen The heade is lyght and doth ake and full of fantasyes dyuers tymes some be so sopytyd that the malt worme playeth the deuyll so fast in the heade that all the worlde roÌ„neth rownde aboute on wheles then both the pryncepall membres the offycyall membres doth fayle of theyr strength yet the pulsys be full of agylyte Such replecyon specyally suche gurgytacyons doth ingender dyuers infyrmytes thorowe the whiche breuite and shortnes of lyfe doth folowe For the wyse man sayth that surfetes do kyll many men and temporaunce doth prolonge the lyfe And also it is wrytten Eccle. xx xvii That there doth dye many mo by surfette than there doth by the sworde for as I sayde surfetyng ingendreth many infyrmytes as the Idropyses the gowtê lepored sausfleme pymples in the face vehemeÌ„t impressyons â—ndygest humours opylacyons feuers and putryfaccyons And also it doth perturbate the heade the eyes the tounge and the stomacke with many other infyrmyties For as Galen sayth ouer moche replecyon or surfeing causeth strangulacion and soden death for as I sayde the stomacke is so inferced and the lyuer is so sore obpressed that naturall heate and the poores be extyncted wherfore abstynence for this matter is the moste best and the parfytest medysone that can be And in no wyse eate no meate vnto the tyme the stomacke be euacuated of all yll humours by vomet or other conuenyent wayes for els crude and rawe humours vndygested wyll multiply in the body to the detryment of man Two meales a daye is suffycyent for a rest man and a labourer maye eate thre tymes a day he that doth eate ofter lyueth a beestly lyfe And he that doth eate more than ones in a day I aduertyse hym that the fyrste refeccyon or meale be dygested or that he do eate the seconde refeccyon or meale For there is nothynge more hurtfull for mans body than to eate meate vpon meate vndygested For the last refeccyon or meale wyll let the dygestyon of the fyrste refeccyon or meale Also sondry meates of dyuers operacyons eaten at one refeccion or meale is not laudable nor it is not good to syt longe at dyner and supper An houre is suffycyent to syt at dyner and not so longe at supper Englande hath an euyll vse in syttynge longe at dyner and at supper And Englysshe men hath an euyll vse for at the begynnynge at dyner and supper he wyll fede on grose meates And the best meates which be holsome and nutratyue and lyeth of digestion is kept for seruauntes for whan the good meate doth come to the table thorowe fedyng vpon grose meate the appetyde is extynct whan the good meet doth come to the table but maÌ„nes mynde is so auydous althoughe he haue eate ynoughe whan he seth better meate come before hym agaynst his appetyde he wyll eate wherupon doth come replecyon and surfetes ¶ The .x. Chapytre treateth of all maner of drynkes as of water of wyne of ale of bere of cyder of meade of metheglyn and of whay WAter is one of the foure Elementê of the whiche dyuerse lycours or drynkes for maÌ„nes sustynaunce be made of takyng theyr orygynall and substaunce of it as ale bere meade and metheglyn â–ª water is not holsome sole by it selfe for an englysshe man consyderynge the contrarye vsage whiche is not concurraunt with nature water is colde slowe and slacke of dygestyon The best water is rayne water so be it that it be clene and purely taken Next to it is roÌ„nyng water the whithe doth swyftly roÌ„ne from the Eest in to the west vpon stones or pybles The thyrde water to be praysed is ryuer or broke water the which is clere roÌ„nyng on pibles and grauayl Standynge waters the whiche be refresshed with a fresshe spryng is coÌ„mendable but standyng waters and
Fysshe the whiche lyueth doth feede on the moude or els do feede in the fen or morysshe groūde doth sauer of the moude whiche is not so good as the fysshe that fedyth and doth skowre them self on the stones or grauell or sande ¶ Of Salte fysshe ¶ Salte fysshe the whiche be powderyd and salted with salte be not greatly to be praysed specyally yf a man do make his hoole refectyon with it the qualyte doth not hurte but the quantyte specyally such salte fysshes as wyll cleue to the fyngers whan a man doth eate it And the skyn of fysshes be vtterly to be abhorryd for it doth ingender vyseus fleume and color adust Al maner of fysshe is colde of nature and doth ingender fleume it doth lytell nowrysshe / Fysshe and flesshe oughte not to be eaten togyther at one meale ¶ The .xv. Chapitre treateth of wylde fowle and tame fowle byrdes OF al wylde foule the Fesaunt is most beste Althoughe that a partreche of all fowles is soonest dygested ▪ wherfore it is a restoratyue meate and dothe comforte the brayne and the stomacke doth augment carnall lust A wood cocke is a meate of good temperaunce Quayles plouers and lapwynges doth nowrysshe but lytel for they doth ingender melācoly humours yonge turtyll doues dothe ingender good blode A crane is harde of dygestyon and doth ingēder euyll blode A yonge herensew is lyghter of dygestyon than a crane A bustarde well kylled and orderyd is a nutrytyue meate A byttoure is not so harde of dygestyon as is an herensew A shoueler is lyghter of dygestyon than a byttoure all these be noyfull except they be well orderyd and dressyd A fesaunt henne A more cocke and a more henne except they be sutt abrode they be nutrytyue All maner of wylde fowle the whiche lyueth by the water they be of dyscōmendable nowrysshement ¶ Of tame or domestycall fowle ¶ Of all tame fowle a capon is moste beste For it is nutrytyue and is soone dygestyd A henne in wynter is good and nutrytyue And so is a chyken in somer specyallye cockrellys and polettes the whiche be vntroden The flesshe of a cocke is harde of dygestyon but the broth or gely made of a cocke is restoratyue pygyons be good for coloryke melancoly men gose flesshe and ducke flesshe is not praysed except it be a yonge grene goose yōge peechyken of halfe a yere of age be praysed olde pecockes be harde of dygestyon ¶ Of Byrdes ¶ All maner of smale Byrdes be good and lyght of dygestyon except sparowes whiche be harde of dygestyon Tytmoses colmoses and wrens the whiche doth eate spyders and poyson be not cōmēdable of all smale byrdes the larke is beste than is praysed the blacke byrde the thrusshe Rasis and Isaac prayseth yonge staares but I do thynke bycause they be bytter in etyng they shuld ingēder colour ¶ The .xvi. Chapytre treatyth of flesshe of wylde and tame beestes BEefe is a good meate for an Englysshe man so be it the beest be yonge that it be not kowe flesshe For olde beef and kowe flesshe doth ingender melancolye and leporouse humoures yf it be moderatly powderyd that the groose blode by salte may be exhaustyd it doth make an Englysshe man strōge the educacion of hym with it cōsyderyd Martylmas beef whiche is called hanged beef in the rofe of the smoky howse is not laudable it maye fyll the bely and cause a man to drynke but it is euyll for the stone and euyll of dygestyon and maketh no good iuce If a man haue a peace hangynge by his syde and another in his bely that the whiche doth hange by the syde shall do hym more good yf a showre of rayne do chaunse than that the which is in his bely the appetyde of mans sensualyte notwithstandynge ¶ Of Veale ¶ Veale is nutrytyue meate and doth nowrysshe moche a man for it is soone dygestyd wherupon many men doth holde oppynyon that it is the beste flesse and the moste nutrytyue meate that can be for mans sustenaūce ¶ Of Mutton and lambe ¶ Mutton of Rasis and Aueroyes is praysed for a good meate but Galen dothe not laude it and sewrely I do not loue it consyderyng that there is no beest that is so soone infectyd nor there doth happen so great murren and syckenes to any quadrypedyd beeste as doth fall to the sheepe This notwithstandynge yf the sheepe be brought vp in a good pasture and fatte and do not flauoure of the wolle it is good for sycke persons for it doth ingender good blode ¶ Lambes flesshe is moyste and flumatycke wherfore it is not all the best for olde men excepte they be melancolye of complexyon it is not good for flumatyke men to feade to moche of it doth hurte ¶ Of Porke browne bakon pygge ¶ where as Galen with other auncyent and approbat doctours doth prayse porke I dare not say the contrarye agaynst them but this I am sure of I dyd neuer loue it And in holy scrypture it is not praysed for a swyne is an vnclene beest and dothe lye vpon fylthy stynkynge soyles and with stercorus matter dyuers tymes doth fede in Englande yet in Hyghalmen and other hygh countres except spayne other countres anexed to spayne doth kepe theyr swyne clene and dothe cause them ones or twyse a day to swym̄e in great ryuers lyke the water of Ryne whiche is aboue Coleyne but spaynyerdes with the other regions anexed to them kepe the swyne more fylthyer than englysse persons doth Further more the Ieue the Sarason the Turkes cōsernynge theyr polytycke wyt and lerenyng in physycke hath as moche wyt wysdom reason and knowlege for the sauyte of theyr body as any chrysten man hath and noble physycyons I haue knowen amonges them yet they all lacked grace for as moche as they do not knowe or knowledge Iesu chryste as the holy scrypture tellyth vs and them They louyth not porke nor swynes flesse but doth vituperat abhorre it yet for all this they wyll rate adders whiche is a kynde of serpentes as well as any other crysten man dwellynge in Rome other hyghe countres for adders flesshe there is called fysshe of the mountayn This notwithstandynge physycke dothe approbat adders flesshe good to be eaten sayinge it dothe make an olde man yonge as it apperyth by a harte eatyng an adder makyth hym yonge agayne But porke doth not so for yf it be of an olde hogge not clene kepte it doth ingender grose blode doth humect to moche the stomacke yet yf the porke be yonge it is nutrytyue ¶ Bacon is good for carters and plowmen the whiche be euer labourynge in the earth or dunge but yf they haue the stone and vse to eate it they shall synge wo be the pye wherfore I do say that coloppes and egges is as holsome for them as a talowe candell is good for a horse mouth or a peese of powdred beef is good for a blereyed mare
And immoderatly taken or eaten doth ingender corrupcyons as byles blaynes suche putryfaction ¶ Of Peason and Beanes ¶ Peason the whiche be yonge be nutrytyue Howbeit they doth replete a man with ventosyte Beanes be not so moche to be praysed as peason for they be full of ventosyte althoughe the skynnes or huskes be ablatyd or cast away yet they be a stronge meate and dothe prouoke veneryous actes ¶ Of Peares and Appulles ¶ Peares the whiche be melow and doulce not stony doth increase fatnes ingenderyng waterysshe blod And they be ful of ventosyte But wardens rosted stued or baken be nutrytyne and doth comforte the stomacke specyally yf they be eaten with comfettes Apples be good after a frost haue taken them or whan they be olde specyally red apples and they the which be of good odor melow they shuld be eaten with suger or coÌ„fettes or with fenell sede or anye sede bycause of theyr ventosyte they doth comforte than the stomacke and doth make good dygestyon specyally yf they be rostyd or baken ¶ Of Pomegranates Quynces ¶ Pomegranates be nutrytyue and good for the stomacke Quinces baken the core pulled out doth mollyfy the bely and doth helpe dygestyon and dothe preserue a man from dronkenshyppe ¶ Of Daates and Mylons ¶ Daates moderatly eaten be nutrityue but they doth cause opylacyons of the lyuer and of the splene Mylons doth ingender euyl humoures ¶ Of gourdes of Cucubres pepones ¶ Gourdes be euyll of nowrysshement CucuÌ„bers restrayneth veneryousnes or lassyuyousnes or luxuryousnes Pepones be in maner of lyke operacion but the pepones ingenderyng euyll humours ¶ Of Almondes and Chefteyns ¶ Almondes causeth a man to pysse they do mollyfy the bely and doth purge the lunges And .vi. or .vii. eate before meate preserueth a man from droÌ„kenshyp Chesteynes doth nowrysshe the body strongly doth make a man fat yf they be thorowe rosted and the huskes abiected yet they doth replete a man with veÌ„tosyte or wynde ¶ Of Prunes and Damysens ¶ Prunes be nat greatly praysed but in the way of medysyne for they be cold moyste And Damysens be of the sayd nature for the one is olde and dryed and the other be taken from the tre .vi. or .vii. damysens eaten before dyner be good to prouoke a mans appetyde they doth mollyfy the bely and be abstersyues the skyn and the stones muste be ablatyd and caste awaye and not vsed ¶ Of Olyues and Capers ¶ Olyues condyted and eaten at the begynnynge of refectyon doth corroborate the stomacke and prouoketh appetyde Capers doth purge fleume and doth make a man to haue an appetyde ¶ Of Orenges ¶ Orenges doth make a man to haue a good appetyde and so doth the ryndes yf they be in succade they doth coÌ„forte the stomacke the Iuce is a good sauce and dothe prouoke an appetyde ¶ The .xxij. Chapitre treateth of spyces and fyrste of Gynger Gynger doth hete the stomacke and helpyth dygestyon grenegynger eaten in the moreniÌ„ge fastynge doth acuat and quycken the remembraunce ¶ Of Peper ¶ There be .iii. sondry kyndê of peper which be to say whyte Peper blacke Peper long Peper All kyndes of pepers to heate the body and doth desolue fleume wynde dothe helpe dygestyon and maketh a man to make water Blacke peper doth make a man leane ¶ Of Cloues and Mace ¶ Cloues doth comforte the senewes doth dysolue and doth consume superfluous humours restoryth nature Maces is a cordyall and doth helpe the colycke is good agaynst the blody flyxe and laxes ¶ Of Graynes and Safferon ¶ Graynes be good for the stomake and the hed And be good for women to drynke Safferon doth comforte the herte the stomacke but he is to hote for the lyuer ¶ Of Nutmeges Cynomome ¶ Nutmeges be good for them the whiche haue colde in theyr hed and dothe comforte the syght and the brayne the mouthe of the stomacke is good for the splene Cynomome is a cordyall wherfore the Hebrecyon doth say why doth a man dye can gette Cynomome to eate yet it doth stop is good to restrayne fluxes or laxes ¶ Of Lyqueryce ¶ Lyqueryce is good to clense and to open the lunges the brest doth loose fleume ¶ The .xxiij. Chapytre sheweth a dyete for Sanguyne men SAnguyne men behoote and moyste of complexion wherfor they must be cyrcumspect in eatynge of theyr meate coÌ„syderynge that the purer the complexon is the soner it may be coruptyd the blode maye be the sooner infectyd / wherfore they must abstayne to eate inordynatly fruytes and herbes and rotes as garlyke onyons and leekes they must refrayne from eatyng of olde flesshe and exchew the vsage of etynge of the braynes of beestes from etynge the vdders of keyn They muste vse moderat slepe and moderat dyet or els they wyl be to fat and grose Fysshe of muddy waters be not good for them And yf blode do abouÌ„de clense it with stufes or by fleubothomye ¶ The .xxiiij. Chapyter sheweth a dyete for Fleumatyke men FLeumaticke men be colde and moyste wherfore they must abstayne from meates the whiche is colde And also they must refrayne from eatyng viscus meate specially from all meates the whiche doth ingender fleumatycke humours as fysshe fruyte and whyte meate Also to exchewe the vsage of eatynge of crude herbes specyall to refrayne from me ate the whiche is harde and slowe of dygestyon as it appereth in the propertes of meates aboue rehersyd And to beware not to dwell nyghe to waterysshe and morysshe grounde These thynges be good for fleumatycke persons moderatly taken onyons garlycke peper gynger And all meates the whiche be hote and drye And sauces the whiche be sowre These thyngê folowyng doth purge fleume polypody netyll elder agarycke yreos mayden heere and stycados ¶ The .xxv. Chapitre sheweth a dyete for Colorycke men COlor is hote and dry wherfore Coloryke men muste abstayne from eatyng hote spyces and to refrayne from drynkynge of wyne and eatynge of Colorycke meate howbeit Colorycke men may eate groser meate than any other of complexions except theyr educacion haue ben to the coÌ„trary Colorycke meÌ„ shulde not be longe fastynge These thyngê folowyng do purge color Fumytory Centory wormewod wylde hoppes vyoletes Mercury Manna Reuberbe Eupatory Tamarindes the whay of butter ¶ The .xxvi. Chapitre treateth of a dyetarye for Melancoly men MElancoly is colde drye wherfore Melancoly meÌ„ must refrayne from fryed me ate and meate the whiche is ouer salte And from meate that is sowre harde of dygestyon and from all meate the whiche is burnet and drye They must abstayne from immoderat thurste and from drinkyng of hote wynes and grose wyne as red wyne And vse these thynges Cowe mylke Almon mylke yolkes of rere egges Boyled meate is better for Melancoly men than rosted meate All meate the which wylbe soone dygestyd all meates the which doth ingender good blode And meates the whiche be