of any thing is an enemy to Nature 3. Nature is the Physitian of Diseases but the Physitian is the servant of Nature and ought to imitate her she acting aright 4. Custome is a second Nature and those things which he are accustomed to a long time though worse they are wont to be less troublesome then those things we are not used to Doctrine of the preservation of health DOctrine for health is comprehended in these 2 parts viz. Materials of health or wholesome causes 2. A knowledge necessary for the preservation of health teaching how things called Non-Natural are to be used for the keeping men in health they are comprehended under the notion of things Non-Natural and ought to be ordered into four Ranks as 1. First Those things which are taken in 2. Sâ—condly Those things which are carried 3. Thirdly Those things which are emitted and Retained 4. Fourthly What befalls the body by accident as Of Air Meat and Drink Passion of the mind Motion and exercise of body Rest Sleep and Watching Venery excretions and Retentions CHAP. VI. Of Air. AIr is the most worthy Element for the preservation of Life in every creature nay the other Elements subsist by it as for example fire is extinguished if you keep Air from it and water putrifies and stinks if Air comes not to it and the very Earth brings forth nothing to maturity without it Therefore we may well give precedency to its worth in discourse The Air affects our bodies two wayes viz. Extrinsecally as it insinuates through the pores of the skin and as it is attracted by inspiration so it hath a force upon our bodies and impresseth its quality whether good or bad upon us according to all writers The best air The best Air is temperate as to the primary quallities and is pure and infected with no pollutions but is Serene moved or stirred with the Winds breathing sweetly with pleasant Gales and sometimes moistned with wholesome showers Corrupt air On the contrary that Air is vitious which is infected with exhalations and vitious vapours breaking forth on every side or is compassed with marish or standing waters after what manner soever it be impure and such as cannot be purified by the blowing of Winds that Air which is troubled or too Hot or too Cold too Dry or too moist Constitution of air But the Constitution of Air may be polluted though divers causes first the Constitution of the Air depends on the scituation and nature of places for some Regions are hotter then others others colder for by how much the more any Regions receive the direct beams of the Sun and by how much the longer the Sun remains above their Horizon by so much the Country is more hot the contrary Reasons make it so much the Colder yet this cause only doth not suffice neither is the same Constitution of Air in all the inhabitants under the same Latitude for these ten Reasons First the mold and proper Nature of the Earth conduceth to the Constitution and Temperature of the air wherein is to be observed what the Nature of Ground is whether Fat Dirty Filthy Gravelly Stony Sandy Whether the place be high or low what scituation there is of Mountains and Valleys what Winds it often admits and from what Climates whether the Sea or any Lakes be near it whether it brings forth mettals from whence malignant air may be exhaled 2. Scituation of Mountains The Mountains also change the Constitution of the air according as the blowing of certain winds drive away and admit it and if the Mountains drive away the North wind but admit the South wind it comes to pass that the air is hotter and moister the contrary makes the place colder and dryer 3. Winds The different winds bring forth great Mutations as the Oriental or East winds are more temperate also the Occidental or West but these are moister the Northern are cold and dry and have power to bind bodies and dry them the Southern are hot and moist therefore as the Region or Scituation is more or less disposed to this or that wind so it obtains this or that Constitution of air but generaly Countrys exposed to the Oriental Sun are more wholesome then those which are exposed to the Septentrional or North winds and hot winds are more wholesome then those which are exposed to the West 4. Sea and Lakes The Vicinity to the Sea and Lakes conduce much to the peculiar Nature of the air unless interjected Mountains prohibit for from moist places of this Nature many exhalations are drawn up which mingle themselves with air and moisten it and indeed the humidity will be increased if the Sea or Lake be scituated on the South but if towards the North fridigity 5. Metallick Pits or Mines Mines generally communicate their malignant smell and vapouâ—s to the neighbouring places also Caves exhale venemous air also Woods that are too thick hinder the light of the Sun and Moon as also the motion of the air 6. Times of the Year Indeed the seasons of the Yeer change the air which Astronomers constitute equall according to the motion of the Sun and Zodiack being divided into four parts but Physitians regard these times according to the temper of the air and call that the Spring when the constitution of the air is more temperate when we grow neither stiff with cold nor sweat with heat but the Summer when the same is hot and dry Winter when it is cold and moist neither do they appoint these seasons to be equal in all Countries 7. The Spring The Spring being the most temperate or as Hypocrates calls it hot and moist that is when calidity moderately overcomes frigidity and humidity moderately exceeds driness it is the most wholesome time of the Year and although diseases are generated or rather shews themselves in the spring time yet the spring of its self doth not produce them but the vitious humors which are gathered together in the Winter time are driven out in the spring by the heat oâ— the Sun and Planets 8. The Summer This quarter is hot and dry ergo makes bodies more hot and dry purifies and disolves and renders them weaker by reason of heat it attenuates humours and kindles them from whence Cholorick and Acrimonius humors are accumulated 9. Autmne This Season is mixed with cold and heat that is mornings and evenings are cold the midle part of the day hot its Constitution is hot and cold and by Reason of its inequality in Air it is very obnoxious to Diseases and blood at this time of the Year is diminished by Reason of approach of cold Winter makes it dangerous to Phlebotomise but upon necessity for now Melancholly abound bodyes are thickned by the Retiring of Blood and Spirits which causeth the pores to close 10. Winter Now the Frigidity of the Air with moisture makes Flegm abounds and procures Catarrhs Distillations Rotten Coughs But if the Seasons of the Year are variable and uncertain
Mustard is much for heat tast and efficacy like the Root of Wild Horse radish Leeks and Garlick Leeks and Garlick are near of Nature but the Garlick is the hotter and more potent they are hot and dry little nourishment and that bad they have a power of attenuating thick Phlegm and viscid humours taking away cold and this is a good Remedy for the pravity of Waters also against the Plague and venemous Air. Onions Onions also afford but little nourishment have a heating attenuating cutting Faculty inflame the blood they leave behind them a thick Juyce provoke Venus they are all hurtful to the Head Eyes Teeth and Gums and cause disturbive sleep and turbulent dreams Cabbage Cabbage is generally accounted to be cold and dry yet the bitterness and acrimony of the Juyce is observed to stir the belly 't is hard of concoction affords little nourishment and that thick and melancholly from whence fulliginous vapours fly into the head and produce turbalent sleep and weakens the sight and are very dangerous for those are incident to a Vertigo or swimming in the head Being boyled in the broath with Fat Meat it is somewhat corrected yet the stinking coction or broath shews its danger and that its only fitting for laborious people Artechoaks Artechoaks heat and dry to the second degree they afford no good Aliment they are hard of concoction and stimulate Venus Windy yet the Meat of the Leaves Stalks and Roots do wonderfully cleanse the Reins sending forth stinking Urine and cures the Running of the Reins if it be decocted in White-wine and the decoction drank Lettice Letttice is esteemed the best of Sallads affords more nourishment then other herbs 't is cold and moist and corrects Choller and good for hot Stomachs it provokes sleep allays the heat of the Reins but too much doth diminish the natural heat Spinnage Spinnage cools and moistens affords little nourishment it generates colâ— and Serous humours in the Stomach unless it be corrected with Oyl Pepper or Butter it is not profitable and begets wind Beets Orach and Mallows They all loosen the belly by humectation they nourish little and yeilds a watry Juyce and unpleasing of tast except the sawce mends them Asparagus Asparagus and like to them are the young branches of Hops they neither heat nor manifestly cool they are grateful to the tast and cause Appetite yet afford little nourishment they have a detergent cleansing faculty provoke Urine they cleanse the Reins open Obstructions of the Liver and other intrails Parsley Parsley is hot and dry provokes Urine and the courses opens Obstructions purges the Reins and Bowels yet it affords but little nourishment Purslain Purslain is an excellent Sallad with Oyl it cools the Reins helps such as have a scalding of Urine and pain by heat also Rectifies the Teeth being set on Edge Mints Mints are pleasing in smell especially Spear mints which are hot and dry and very strengthning to the Stomach they stay Vomiting and are a most excellent Sallad minced in Vinegar and Sugar for any fresh meat Melones Melones are pleasant in tast and send forth an Aromatick smell but are of a cold watry moist substance whereby they quench thirst and cause Urine they cool and cleanse the Reins but are easily corrupted and being corrupted become as it were of a poysonous nature and stir up Choller or generate Feavers whereby many great men are killed therefore they ought to be eaten at the first course or before meat that they may the easier descend through the belly and after the eating of them some good Food ought to be eaten and good Wine to be drank that their corrupting may be hindred Cucumbers Cucumbers are also cold but not so moist and the Juyce not so dangerous nor so easily corrupted in the Stomach they are least offensive to hot Stomachs Strawberries Strawberries are cold and moist they are profitable to those that are troubled with Choller in the Stomach they cool the Liver and restrain the heat of blood and Chollerick humours they allay thirst therefore profitable to hot constitutions they have thin juyce purge the Reins cause Urine but are easie corrupted in the Stomach therefore ought to be eaten before meat Fruits of Trees First of Apples Apples there are divers sorts which discover themselves by their tast the sowre are colder then the sweet and of a thin and less flatulent substance the austere and sharp are yet colder and of a thick substance and descend more slowly through the belly and stay it yet their violence is corrected by boiling and sowre sharp Apples are rather to be used for Medicine then Aliment they afford ill Juyce but those are worst which are watry and have little or no tast the best have a sweet Aromatick tast and smell and such as afford an indifferent quantity of Aliment they strengthen the Heart exhilerate the mind and are very beneficial to those which are troubled with Melancholly Pears Pears there are of divers kinds and faculties the austere and sharp are astringent and cooling and hurtful to the Stomach and Guts sweat are more temperate yet almost all are of a cold moist nature but some are hot and moist if taken before meat they are apt to stop a looseness being taken after meat they loosen the belly and shut the mouth of the Stomach they are better boyled then raw Quinces Quinces are cold and dry and have an astringent quality they afford little nourishment and are hard of concoction they strengthen the Stomach stop vomiting and if they are taken after meat hinder vapours so that they cannot easily ascend to the Head and so loosen the Belly but being taken before meats they stops a looseness if they are eaten raw they hurt the Nerves and often cause Fits of the Chollick and Obstructions Peaches Peaches are cold and moist and are easily corrupted and afford little nourishment and therefore are to be eaten sparinly and warily and not without danger to cold Stomachs and they are to be eaten before meals not after other meats neither is water or any cold drink to be drank after them but generous Wine being dryed they are less hurtful but best boyled in Wine whereby their pravity is taken away and become not dangerous Apricocks Apricocks are far beyond Peaches in goodness and are more pleasing to the Stomach and are not easily corrupted Medlers Medlers are cold and dry and are not eaten till they are Rotten they afford little nourishment and are slowly concocted they stop the belly and all Flux they stay vomiting and agree well with a Chollerick Stomach Cherries All Cherries have a cooling Faculty but the sowre especially they are easily concocted and quickly descend through the belly and cool the Stomach and Liver they quench thirst and raise an Appetite and are not so easily corrupted nor of so hurtful a Juyce as the sweet ones which are much inferiour to the sharp in goodness by reason of the moisture abounding are easily corrupted
and generate Putrid humours and sometimes Worms in Putrid Feavers taken by surfeit and ever-much eating them yet the black are most wholesome and indeed Medicinal against Convulsions Plumbs and Prunes Plumbs in general are cold and moist but there are divers kind of Plumbs the sweet ones are not so cold as the sower in nature they are chiefly profitable to cholorick stomachs they are easily concocted and pass through the belly those that are fresh alter most powerfully they mollify the belly being taken before meat but very dangerous taken after by reason they scatter abroad many excrements and that crude they do not generate good juice those which abound most with a moistcrude juice are the worst also the white or yellowish are the worst but the best are of a black or blew colour like Damsons and Damask Prunes the dry are more fit for nourishment for those that are weak in stomach plumbs are not convenient because they loosen its strength by a cooling moisture Mulburies Mulburies do very powerfully quench thirst from their moisting and cooling quality they mitigate choller but nourish little they easily pass through the belly but if they are retained they are easily corrupted and become putred and acquire an ill Nature wherefore they are to be eaten when the stomach is empty only and not stuffed with peccant humours that they may quickly descend through the belly Figs. Figs are hot and moist by Nature and nourish very much above any other Fruits they easily descend and pass through the belly they have a penetrating and cleansing faculty yet too much use of them begets Wind dry Figs are hotter and dryer then green and are of a very opening and attenuating quality and do also loosen the belly and drive humours to the external parts therefore profitably taken by Women near their time of travel they generate blood also but none of the best Grapes Grapes that are sweet are hot and therefore cause thirst sharp sower austere are colder therefore allay drotwh or thirst the mean between sweat and sowre are best to make Wine of the fresh gathered ate flatulent windy afford little nourishment and if they are detained long in the Stomach are corrupted and dilate the belly and stir up Chollick Fits and cause the Spleen to swell and fill the Stomach and Liver with crude humours the fresh gathered serve rather for pleasure then health but the best are the sweet ones mixt with a little sharp tast those without stones loosen the belly more but with stones strengthen the Stomach Almonds and Nuts Sweet Almonds are the best of Nuts and of them the largest and sweetest are most to be desired they are temperately hot and moist and yeilds store of nourishment and of good juyce and moderate they attenuate and cleanse for which Reason they are the best Food for imatiated bodies and they replenish the intrails and the whole body with convenient nourishment and such as is not apt to corruption they purge the breast open Obstructions of the Urinary passage and cause sleep but are not so useful for a Chollerick Stomach nor good to be given in Feavers proceeding from Choller they are usually given to the Sick dissolved in broaths which are called emulsions Filberds and Hasle-Nuts The best of Hasle Nuts are Filberds and do come nearest to Almonds in vertue but they are hot and dry in quality hardly digested afford a thick juyce if old the young or newly gathered are the best Walnuts Walnuts if new gathered are hot and moist the old are hot and dry in faculty the new are safer eaten then the old for the old generates Choller offend the orifice of the Stomach and hurt the Gullet or Wind-pipe cause a Cough and causeth pain in the head the use of them is commended after eating of Fish because their heating and dryness prevent the corruption of Fish Chestnuts Gallen that learned Physitian believes that Chestnuts have no ill juyce as all other Fruits of Trees have they are hot and dry and if they are well concocted nourish very much and affords durable nourishment they bind the belly and if they are eaten in too great plenty generates Wind. Olives Oyle Olives are temperate and the Oyl drawn from them that are Ripe affords nourishment temperate and agreeable to our Nature and can correct the pravity of other Aliments amends the crudity of Herbs Resists poyson it mollifies and loosens the belly it takes away sharpness it helps Ruptutes and such as are bursten bellied and mittigates pain internally and externally Mushromes and Toad-stools Lastly since the wantonness of some will eat Mushromes yet they are not eaten without danger they are by nature cold they yeild a watry and thick nourishment but oftentimes they are poysonous therefore better let alone then eaten Now we have passed through all eatable things it is necessary we speak next of all sorts of Drink CHAP. XII Of Drink Its Use DRink is of so absolute necessity that without it the moist substance which is daily consumed cannot be restored nor the natural thirst allayed neither can the Fat and thick moisture be carried through the narrow passages and by drink the meat in the Stomach is mingled concocted and poured forth and an inflamation of that Fat which destinated by Nature to nourish our bodies is prohibited Kinds of Drink There are divers kinds of Drink as Water Wine Strong Beer Ale Syder Perry Drinks made of Honey Sugar c. and divers decoctions Waters how to know good There is great variety of Waters all which are cold and moist but the best is that which is pure and clear by the sight taste smell and offers the sale of nothing to the tast nor odour to the smell which upon the fire is soon made hot and taken from the Fire doth soon grow cold which is light and wherein Flesh and Fruit are soon boyled some is Fountain others is River water some Rain water others Lake or Pond water some marish others Snow waters Fountain Water Fountain water is the best which hath these marks of good water that spreads towards the East and Runs Eastward and Riseth through Sand and Gravel that carries no mud with it that is hotter in Winter and colder in Summer River Water River Water for the most part is Fountain water and ariseth from many Fountains flowing together and therefore is of a mixed nature and receives also a mixt Nature from the Earth it passeth through Waters are mixed And sometimes also they are mingled with Snow melted in the Mountains and great showres of water collected together yet its crudity is corrected by the beams of the Sun whilst it runs through divers parts of the Earth before the use of it it should stand and settle in Cisterns and Tubs that what impurities it brought with it may settle to the Bottom Rain Water Rain Waters which falls in the Summer time with Thunder is the thinnest and lightest but since many vapours are lift up by
the heat and mingled with the Showers these Waters are not very pure whence they are obnoxious to putrifaction Well Waters Well Waters since they are not raised up but by the benefit of Art are thick and heavy whence they continue long in the Bowels and obstructs them Lakes and Marish waters These Waters are the worst they easily become putrid they are thick and crude and oftentimes malignant and pestilent from whence the Stomach is offended with them the Bowels obstructed and humors corrupted and oftentimes putred and malignant and Pestilential Feavers do thence arise wherefore their use is wholly to be forborn Waters of Snow and Ice Waters of Snow and Ice are condemned because they are thick and hurt the Stomach and stir up grievous symptomes and Diseases of the Joynts Nerves and Bowels Correcting of VVaters Waters are corrected by boyling and their conditions and Malignancies are abated and the terene and vitious parts are separated which will settle in the bottom when they are cold Of VVine Its Nature All Wine hath a heating and drying quality but some is hotter and more generous others less that it is hot is manifest by the spirit which is drawn out of it yet because it nourisheth much and encreaseth moisture and blood fit to nourish the body 't is said to be moist therefore Wine is a Medicinal Aliment hot and dry some in the first some in the second and some in the third degree for this Reason the use of it is forbidden boyes by reason of its drying faculty many do mix water with their Wine yet there is not a little difference in heating and drying not only according to the Nature of the Wine its selâ— some Wine is called windy wine because it may indure much water to be mixed with it and be still good Difference of wines Wines diffâ—r according to smell tast colour and manner of subsistance as for tast sweet wines properly so called nourish best and are not only most grateful to the pallate but also to the Bowels but because they are thicker easily produce Obstructions in the Liver and Spleen inflame the Hypochondries and are easily turned into Choller they are profitable to the Lungs Chops and Throat neither do they offend the Head nor hurt the Nerves Austere wines Harsh wine have the weaker heat tarry longer in the belly nor do they easily pass through the Veins nor penetrate through the passages of Urine whence they are good for loosenesses of the belly but hurtful in the Disease of the Breast and Lungs for they detain spittle the middle sort betwixt sweet and sowre is the best Smell of wine A fragrant smell is a token of the best wine because it can increase spirits restore decayed strength and recreate and refresh those that are suddenly languishing only by the smell and can exhilerate the mind and strengthen the whole man and all its faculties and principally it is good for old man by filling the head hurt the Nerves but wine that have no smell are base are not received so gratefully by the Stomach nor so easily concocted nor do they afford so fit Aliment to engender good Spirits nor strengthen the Heart so much not refresh the body therefore all such wine as have an unnatural smell whencesoever contracted are all naught and not fit for drinking Colour of wine Colour of wine shews much of the naturâ— of it for white or pale wines heat less then deep and yellow wines and are weaker especially if besides their paleness they are oâ— a thin substance all black wines or deep Red are of thicker substance and for the most part sweet and nourish very much yet they beget thick blood and not so laudable they cause Obstructions and continue longer in the Bowels and fill the Head with many vapours between the white and red their are middle colours viz. Yellow Reddish yellow a pale Red and perfect Red a pale Red is nearest to White and if the substance be thin is the best as such are Rhenish wines the most apt to strengthen the Heart and most beneficial to those that are troubled with Chollick pains and with the Flatus of the Stomach Red wines for the most part heat not so much they generate good blood and do not load the Head but if they are thick in substance they are naught for the Liver and Spleen because they breed Obstructions Wine differ according to Age. Wines also differ according to Age new wine is thick and flatuous begets the Cholick impeads and hinders Urine yet it loosens the belly and unless it doth so 't is the more hurtful new wine and that which is as sweet as wine new prest is not easily distributed into the body and wine too old may work too much upon the Nerves and offend the head therefore a middle age is best for all uses in which thing also there is great difference according to the nature of the wine some will last long others sooner loose their strength and spirits Beer and Ale Beer and Ale is the common familiar drink in England and no doubt but profitable and wholesome it is as experience shews but the different preparations or brewings makes no small difference in drinks the difference of waters is greatly to be considered therefore according to their Natures I have taught you before how to judge Also the different Corn or Grain is very considerable as drink made of VVheat Malt nourish more others mix some VVheat some Barley others mix some Oats with Barley for Malt generally in Ale is used less hops then in Beer therefore Ale is more nourishing and loosens the belly all new drink is more unwholesome especially if it be troubled for it obstructs the Bowels generates the Stone but that which is clear is wholesomer Honey Drinks Various sorts of Drinks there is made with Honey which for the most part heat and dry more then wine and easily turns into Choller especially if Arromaticks are added as spice c. Therefore good â—or the Phlegmatick and bad for the Chollerick Coffee Lastly Since of late Coffee is grown so much into use it will not be amiss if we touch upon the quality of it in its nature it is cold and dry binding it doth very much sympathize in vertue with Pease only it hath this quality above Pease that it will make him that drinks it vigilant for it doth very much hinder sleep and therefore good in a Lethargy but bad to be drank near bed time by those that cannot sleep well it doth potently resist drunkenness which makes many after hard drinking refresh themselves with it and as it is drank actually hot and being in it self potentially cold it is innocent working no wonders but one viz. It hath made many poor people by selling it become very rich Tobacco And how useful And because Drink and Tobacco are seldom at great distance and it being a common query amongst Patients to their Doctors is Tobacco good for me
and health and may safely be given to those that are sick to these other little fish are alike as Dace and Minners c. A Carp For dilicious taste especially if it be fat is inferior to none and if it be throughly decocted or stewed with Wine as the manner is makes a Princely dish and yields good nourishment and firm but is not fit for sick People Pike A Pike especially of the smaller growth hath hard Flesh it is easily concocted and easily distributed and hath not many excrements and may also be given to those that are sick Perch A Perch also hath tender flesh and such as will easily part asunder and no Fat nor glutinosity 't is easie to be digested the Juyce is not evil yet it affords weaker Aliment and such as is easily discussed Bream A Bream hath soft and moist Flesh and yeilds a Juyce very excrementitious and is to be eaten for the most part as all other Fish are not it is not to be mixed with divers kinds of meats Tench Tench is neither of a pleasing tast nor easie to be concocted nor good Aliment but yeilds a filthy slymy juyce and such as is easily corrupted neither is easily distributed and it brings forth obstructions Barbel A Barbel whose Eggs perchance gave an occasion for some to suppose that he hears very bad it causes not only the pain of the belly but also vomiting and disturbs the belly and stirs up Choller from the use thereof we ought to abstain but the flesh thereof is very White easie of concoction and distribution and affords Aliment of good juyce Eells The Flesh of Eells is sweet but glutinous with Fat and abounding with much moisture it generates ill juyce and the use thereof is not safe for sick people nor plentifully taken for those that are well Lamprey A Lamprey is a Fish of a grateful and delicious tast if it be rightly prepared and sauced yet it puts not away its slymyness wholly for which cause Physitians do not number them among Fishes of the best sort Herring A Herring hath white flesh apt to cleave into small peices hath a good taste easie of concoction it affords good juice not thick and glutinous when it s pickled with salt or hardned with smoak which we call red Herrings they are harder of concoction and doth not nourish so much Codfish Codfish and Stockfish while it is fresh hath friable flesh and tender of good juice and easie of concoction yet being dryed it is hard of concoction and affords thick nourishment and is not to be eaten without danger to any save those that have healthy strong stomacks and labor much Sturgeon Sturgeon commonly called Sea-beefe hath hard fat and glutinous flesh which yeilds a thick juice yet safely to be eaten it is hard of concoction but firm nutriment and very lasting to work upon Lobsters and Crabs Lobsters Crabfish Prawns and Craw-fish are frequent in most Countries near the Sea there is no great difference in their efficacy or nature they are all hard of concoction and will not well digest but in a strong stomack yet if they are well concocted they beget good juice nourish much and stimulat Venus Oysters Oysters and Scollops have a soft juce and therefore irritate the belly to dijection and cleanse the Vereters stimulate Venus they easily generate obstructions being hard of concoction and nourish but little CHAP. X. Meats from living Creatures THere be many living Creatures which supply us with necessary food agreeable to our Natures as being nearer and more familiar with our Natures and lâ—ss exceed in the qualities and afford better juice as in the first place we will begin with milk Milk Milk is of a cold and moist or rather of a temperate and moist Nature and yields nourishment very good the best by much if it be rightly concocted in the stomack and the milk be good in its self Parts of Milk There be three parts of Milk viz. The Butrious the Caseus and the Serous the Butrious is of an oyly and hot substance the Caseus is of a cold and dry substance the Serous is of a watry and indeed Cows milk is the fattest and thickest and contains more milk then the milk of other Animals and therefore nourisheth more and is most agreeable to us and hath more of the Caseous part then Ews milk Goats milk is of a middle Nature between these two sound Animals only generate good milk but sick diseased Animals generate vitious and corrupt dry meat as Hay c. cause the milk to be thick but green and such as are full of juice make much better wherefore the milk at the latter end of the Spring is best by how much the thiner it be and more Serous by so much it is the easier concocted and sooner passeth through the belly and obstructs least but nourisheth less to know the best milk it is of a good smel and sweet to the taste of a middle consistence neâ—ther too thick nor too thin neither Serous nor Caseous too much of a white colour which yields good Aliment and that plentifully and constantly enough Milk is nourishing enough especially for lean bodies as being that which is elaboured by so many concoctions and is thereby made Familiar to our natures that 't is easily and truly concocted in unwholesome bodies it is easily corrupted as in a cold Stomach it soon grows sowre in a hot it is turned to an adust smell and choller and causeth pain in the Head wherefore it is hurtful to those that are sick of Putrid Feavers and to those that have pains in the head and sore Eyes or are obnoxious to breed Gravel and to those that are obstructed in the Liver and are inflamed in the Hypochondries according to the Apho. 64. But the worst corruption thereof is when it is coagulated which may be prevented if any Salt Sugar or Honey be added to it it is most conveniently taken on an empty Stomach nor are other Meats to be eaten presently after especially the use of wine after milk is very unwholesome As for the parts of Milk Butter is used in England and other Countries instead of Food and sawce Butter is hot and moist almost of the same Nature with Oyl yet it nourisheth more and is sawce for most Meat 't is pleasant to the taste 't is easily concocted and nourisheth much yet it agreeth not with those that have a moist and slippery Stomach yet 't is far better to be taken before other Meats then after nor is it so agreeable to hot Natures 't is conveniently eaten with bread Sowre Milk is colder and agreeth not with colder Stomachs but with hotter especially in the Summer and very hot weather it is refreshing and concocts well Although in Consumptions sometimes is prescribed womans Milk Asses Milk or Goats Milk yet for Food none is so good as Cows milk and of that sort the Red Cow is best and in a Consumption I should prefer it before
I thought it necessary to say something of it therefore take notice that some that have writ of it do muâ—ter up as many vertues pertaining to it as can be mentioned which is a common Fault in Herbalists to ascribe more praise by much then is due to every Herb but this is certain Tobacco is a good vulnary Herb as may be used to wounds whether made into Oyntment from the green Herb or the leaf it self applyed it is in Nature hot and dry very Balsamaical now as used by smoaking in a pipe it is very attractive of moist and crude humours as Water and Phlegm cut of the Head and Stomach and so it makes a pump of the mouth for the benefit of some and detriment to the health of others And that I may make some discovery for whom it is good and for what I say it is chiefly proper for those that are of a Phlegmatick constitution and those that abound with humidity as Rhumes Catarrhs Distillations and Hydropick persons my Reasons are it is good for the Phlegmatick because it is hot and dry and so resists the generation of Phlegm as well exhausts it next it is good against Rheums Catarrhs Distillations because it draws sorth by the mouth and so prevents the distilling upon the Lungs for the acrimony of Salt Phlegm falling from the head upon the Lungs is the worst and dangerous symptome in a Catarrh which ulcerates the Lungs and brings the whole body into a Consâ—mption and death therefore whatsoever leads forth the distilling humour prevents the great mischief it brings For whom Tobacco is not good First it is not good for those that are hot and dry Chollerick constitutioned yet if such have long accustomed themselves to the taking it it is not safe leaving it of too hastily but by degrees neither is it proper for Sanguine pâ—ople that are not troubled with Rheums because it attracts humours by heat and brings an influx where would be none without it and it doth certainly decay the Teeth for two causes from its own heat which comes with a burning Oyl with the smoak into the mouth and likewise it destroys the Teeth from the frequent Flux of Rheum from the Head to the Teeth which may well be avoided by them for whom it is not agreeable Order in taking Tobacco Some Directions ought to be given as to the manner of using this drug as well as others as first for the Phlegmatick For Phlegmatick persons it is best for them to take it ordinarly after Meats especially after drinking and before going to bed and not to drink after it but rather before they smoak that the crudities of the drink and Stomach may be emited but for hot constitutioned persons as the Chollerick it is best for them to drink both before and after except to bed ward least their natural heat with the heat of Tobacco may be inflamed and cause a burning at the Heart and in the Stomach CHAP. XIII Of the Passions of the Mind and exercise and rest of the body THe next thing conducible to health having now sufficiently spoken of wholesome Air Meat and Drink c. Is passions of the mind and exercise of body the perturbations of the mind do much hurt to the body as no Physitian will deny and an Euthumy or well setled mind and such as is at quiet doth very much tend to the preservation of health for although every man that is diseased in body is troubled also in mind by the peccant humours which makes men angry and peevish so that it makes true the saying there can hardly be found mens sana but in corpore sano yet there are some men in perfect health that wilfully take upon them such a habit or custome of anger that not only disturbs their own house and Relations but thereby bring into their own bodies Sickness and Death but contrarywise moderate joy and a chearful spirit doth preserve the body in health and sound constitution for it recreates and refreshes the heart and spirits and whole body but if joy be excessive it dissipates and consumes the spirits Exercise of Body Motion and Exercise is of it self sufficient to keep the body from Diseases because it brings a solidity and hardness to the parts of the body that they that use exercise moderately need little other Physick this makes the labouring mans sleep sweet and pleasant this shews the Justice of divine providence distributing the happiness of this matrocosm in proportion to all Ranks of men for they that are poor and forced to labour are recompensed with the rich Jewel of health better then which nothing can here be found Exercise doth increase health and strength also it moves and agitates the spirits from whence the heart is made strong and can resist external injuries and is fit to undergo all actions and good nourishment is made and vitious excrementitious vapours are discussed on the contrary those bodies that live idly are soft and tender and unfit to perform labors of every kind as Dancing Running Playing at Ball Gesture of Body Riding Swimming Walking and all others but divers exercise have different force and some exercise some parts more then others in walking the Legs are most exercised in handling of Weapons the Arms in singing speaking loud and clear Reading with a loud voice the Lungs Breast and Face but the playing with a Ball Gallen that great Physitian hath writ a peculiar book in commendations of that exercise above any other by reason it exercises the whole body also there is a great difference according to strength used or magnitude in motion for example swift motions attenuates the body thickens it slow motions Ratifies and increaseth Flesh vehement motions extenuates the body and makes it lean but with hard flourishing and firm flesh too much exercise exhausteth and dissipates the spirits and the substance of the solid parts and cools the whole body and dissolves the strength of the Nerves and Ligaments and sometimes breaks the lesser Veins and distendeth the membrances Of Sleep and Watching Watchings that are moderate is a help to distribute Aliment and promotes the emission of excrements it stirs up the spirits and renders them more flourishing but if watchings are immoderate they consume and dissipate the animal Spirits and dry the whole body especially the brain they increase Choller they inflame and the heat being dissipated they stir up cold Diseases Sleep being moderate doth refresh and kindle again the decayed strength and spirits that are wasted by diurnal labours are by it restored the heat is called back to the internal parts from whence a concoction of Aliment and crude humours is happily performed in the whole body especially the Bowels are sweetly moistned the heat increased and the whole body become stronger cares are taken away Anger is allayed and the mind enjoys more tranquillity in moderate evacuations besides sweat are hindred as the Diarhea or Flux of the Belly Sleep is especially beneficial to old men
jelley Hearts All hearts of Animals are of a hard and dry Nature and fibrous neither is it easily concocted but if it be well concocted it yields neither ill juice nor a little and that very stable and firm chiefly corroberating the heart by sympathy Liver The Liver is very binding and yields thick nourishment but is hard to be concocted which is slowly distributed All Animals varyin their Liver according to their age and feeding the youngest and best fed are most delicate and have the greatest Livers and fullest of juice Spleen The Spleen as it is the receptacle of gross Melancholly blood affords little nourishment and is hardly concocted therefore not fiâ— for food Lungs The Lungs in substance are light and airy therefore properly called the bellows of the body they nourish but little yet easie of concoction and afford good nourishment Bowels The intestines afford not very good but thick Aliment and the Powels of younger Quadrapeds as Calves are of better Juyce and easier concocted then of old Tongue The Tongue excells the other parts in pleasant taste and goodness of alinent and is also easily concocted Brain The Brain yields petuitous and thick juice and is not easily concocted nor distributed and causeth loathing except it be well sharpned with Vinegar Venison Although Venison be in high esteem both by Gentry and Peasant yet it is hard of concoction and generates Melancholly juice especially if the Venison be grown to ripeness of years it doth obstruct the bowels the usual way of seasoning it doth much meliorat and make tender the flesh and by drinking a glass of Wine therewith it becomes good nourishment Hare Hares flesh is accounted by Physitians for Melancholly meat therefore not so good for those that have dry bodies yet they are thought to generate a good colour in the face they are best boyled Goates Goates flesh afford good nourishment and may well be offered before other sylvestrous Animals for goodness of Aliment facility of concoction pleasantness of taste pancity of excrements yet they are something dryer Conies Conies if they be not old yeild a good juice are easie of concoction and if throughly roasted very drying for the Phlegmetick young are safe food for sick people Of Fowle first Turkies Amongst tame Fowl the Turkie is of the uper ranck both for the largeness of his body goodness of food having good juice and laudable nourishment it is most fit for those that are in health Capons and Pullets and Chicken Hens and Capons are accounted the chief among Birds they are temperate easie of concoction of good juice and contain few excrements if young and yield most profitable food to those who are not used to labour they procreate good blood yet there is great difference amongst this kind of Fowl the best is the flesh of cram'd Capons next is that of fat Chickens the next are Pullets as for old Cocks and Hens their flesh is harder and dryer and not to be eaten but by laborious people Geese The flesh of tame Geese doth abound more with excâ—â—ments then that of wild yet the flâ—sh of them both are hard of concâ—ction and yield no good juice but vitious and excrementious and such as is easily putrified and in weak stomacks often cause surfeits but in strong stomacks and if it be well concocted Geese affords plenty of nourishment but the delacacy of a Geese is the Liver which if it be well fatted especially with sweet food as boyled carrots c. The Liver will grow large and is delicious and temperate meat easie of concoction of good juice and much nourishment and indeed of more valew then the Carcass Duck and Mallard Tame Ducks if not young are very hard of concoction of ill juyce and little nourishment but the young ones are wholesome Food and yeild good juyce for the wild Duck and Mallard are much better then the tame more tender of concoction and yeilds good nourishment and do not easily putrifie in the Stomack Pheasants Pheasants are most excellent Food and are the best nourishment for those that are in health most easie of concoction therefore safe and good for those that do not labor Partridge and Quails The Flesh of Partridges are temperate and drying easie of concoction affords excellent juyce and much nourishment and few excrements for those that are in health good and for those that have Consumptions or the French Pox admirable nourishment Quails are excellent Food for all in health it is hot and moist but the sick must not eat of them because they are apt to generate Feavers Pigeons There are divers sorts of Pigeons those of the Mountains and Woods are best the flesh of all of them are of a melancholly Juyce not easily concocted but most dangerous in a Putrid Feaver Plovers The Gray Plovers exceed the Green both are very good Food easie of concoction afford good nourishment save that they are something melancholly Cocks Snites Thrushes These Winter Birds are easily concocted yeilds good Juyce not excrementitious and affords nourishent firm enough Black birds Black birds are something harder of concoction then Thrushes but are firm nourishment Larks The Lark generates excellent Juice and is easily concocted and it hath a peculiar qualitiy not only to preserve one from the Chollick but also to cure it Having now run through most of our English Flesh meat we will now proceed to the Fish CHAP. IX Fish FIshes are colder and moister Food then the Flesh of Terrestial animals and scarce afford so good juyce as Corn and Fruits and other Vegitables they do easily putrifie and if they are corrupted they acquire a quality most dangerously averse to our natures but there are great variety of Fish A Salmon A Salmon in the first place is tender of Flâ—sh grateful to the Pallate easie of concoction affords good juyce and is not inferior to any nay 't is the best of Fish but when they are pickled with salt and hardned with smoak they are much worse and difficulty concocted Trout Trouts amongst Fishes which are bred in Fresh Waters are the best and are next in goodness to a Salmon easie of concoction full of much good and thin juyce but the greater of them of flesh not a little excrementitious Fat and Full of viscidity those are commended above others which have Red flâ—sh and many Red spots and have hard flesh and participates not of vilcidity and Fat those are easier concocted descend sooner and not so excrementitious in juyce Soles plaice and Turbet These Fish is highly commended amongst Sea-fishes which hath delicate flesh and is easie of concoction being white fleshed yeilds good juyce plentiful nourishment and such as is not easily corrupted but being dryed in the smoak they are much worse and harder of concoction Gudgeons Smelts Gudgeons and Smelts are the best amongst the small sort of fish and very wholesome Aliment easie to be concocted and such as remain not long in the stomack and are profitable both for pleasure
the former being taken warm while the spirit of the animal is in it Cheese Cheese is good and is agreeable to most and very desireable to whom it is Friendly is hardly concocted and yeilds thick nourishment and therefore stops the belly opens the pores and affords matter fit for the generation of Stones but that which is old affords ill nourishment and if taken in quantity obstructs much it is very useful to close the mouth of the Stomach after a full meal being eaten to the quantity of a dram or two New Cheese may be eaten more plentifully because it affords better nourishment and while new it is cold and moist and of a flatulent Nature middle Age Cheese which is neither hard nor soft and is moderately sweet and Fat is the best but of what kind soever it be it is always to be eaten sparingly and after other meats now there is great differences of Cheese according to the nature of living Creatures and diversity of pastures and Countries that of the Ewe is the best because it is easier concocted then the rest and nourisheth more next in goodness is Cows Cheese the Goats is the worst of all But no Cheese is good without the Butrious part be also included with the Caseous Whey The thinnest part of Milk which is called Serum or Whey is more fit for medicine then Food and is most fitly used for the evacuation of serous and adust humours it consisteth of two parts the one is Salt and participating of acrimony and is altogether hot which is the lesser part the other is Watry and is the greater part therefore it is called cold and moist Eggs. Eggs and chiefly those of Hens are a Food much used and esteemed amongst us an Egg consists of two parts the yolk and the white the yolk is moderately hot and moist and very corroborating the white is cold and dry and affords also much nourishment and that lasting enough but hard of concoction The newest Eggs are the best and nourish most and soonest and yeild good Aliment but the stalest are the worst and the corruption of Eggs is most dangerous for we say optimae fiunt pessimae the best food corrupted becomes the worst and most perillous they do not well agree with those whose Liver and Stomachs are filled with vitious humours and in Chollerick hot Stomachs they are easily corrupted turned into Choller as for the cooking of them they are best when the yolk is soft the Rear hardned to a white colour and so supt up being boyled in water they may easily be given to a weak Stomach they are stronger in tast boyled in the shell then potched especially if Roasted but the worst way of dressing them is to fry them in a pan Honey Honey is of a hot and dry Nature in the second degree but that which is white is not so hot and is the best and most commodious for those that be sound but all Honey is a medicinal Aliment convenient for old men and those of cold constitutitions but it is not fit for Chollerick persons because it turns into Choller therefore not good for the Liver but very good for the Lungs because it hath an abstersive cleansing faculty and resists putrifaction Sugar Although it comes not from Animals but is made of Canes for its agreement with Honey may well be put together yet it is not so hot as Honey therefore properly mingled with many sorts of Food and Medicine and doth preserve medicines better then Honey and hath the same cleansing quality in the body of man though not so griping in the belly CHAP. XI Meats from Plants or Vegetables Wheat AS for Grains or Fruits being the most ordinary kind of Food amongst which in the first Rank are all sorts of Wheat and Grain which the Greeks call by the name of Siâ—â—â— and in the first place Wheat is hot and moist and above all Vegitables affords much nourishment and that firm and most wholesome out of Wheat divers kind of Foods are made yet the best among them is bread and that leavened or fermented which agrees to every Age and is to be taken with all meats Barley The bread which is made of Barley is colder and yeilds not so good nourishment as Wheat there is a sort of Barley cal'd Spelt is next in nature to Wheat and is the middle betwixt Wheat and Barley and nourisheth more then Barley but is weaker then Wheat Barley is also made into ptisan or broath which is a good nourishment for sick people and those that are well also and is not viscid or clammy but easily passeth through and cleanseth the passages and Reins of which all Physitians are well acquainted being generally prescribed to the sick Rye Rye of which bread is made in some parts of this Kingdom and for its delicious sweetness and moisture is frequently mixed with Wheat by nature it is hot and dry it is hotter then Barley yet not so hot as Wheat but the bread which is made of it is harder of concoction then that of Wheat and Windy causing in some griping pains Rice Rice is hot and dry or rather temperate it nourisheth much especially boyled with Milk it increaseth seed Rice doth not easily putrifie it stops lasks or looseness of the belly it is hardly concocted and yeilds nourishment somewhat thick the frequent use of it may easily occasion Obstructions Oats Are almost of the same Nature and are cold and dry Oatmeal stops Fluxes of the Belly they afford not much nourishment yet are very useful in Pottages and broaths which may be given to sick or well it stops the looseness of the belly Beans Beans are cold and dry flatulent hard of concoction and yeild excrementitious nourishment yet not viscid and have some cleansing power they make the senses dull and noises become troublesome Pease Pease are cold and dry flatulent especially the green yet they yeild better nourishment then beans but not so plentiful yet easier of concoction and very pleasing to Stomachs surfeited with overfulness of stronger Food Parsnips Parsnips are hot and dry not very good nourishment have a great Force of cleansing provoke Lust they are more usâ—ful in Physick then Food they provoke Urine and bring down the Menses Turnips Turnips afford strong nourishment stimulate Venus the long Turnips commonly are the better they are safely eaten with Meat or alone buttered being baked their Juyce makes a very good Surrup for a Consumption Carrots Carrots are hot and dry flatulent these as well as the former are very wholesome and provoke to Venery and are opening easie of Concoction and yeilds good Aliment Radish and Mustard Radishes which we commonly use for sawce afford little nourishment they heat beyond the second degree and have a sharp taste they cut Phlegm attenuate and provoke Urine break the Stone and expels Gravel from the Veins yet cause a ructation or belching of wind from the Stomach the wild are hotter and more Forcible
it makes the Air corrupt by which means divers Diseases are Reigning according to the various Constitution of the different seasons The most healthful air and place From what we have said it is evident that those places dwellings Countries and Region are most wholesome where the Air is temperate the Spring temperate the heat of Summer sufficient to ripen Corn and Fruit Autumn Colder Winter Cold yet not offending our bodies with extreams also a Fruitful Soil men comely of Body well coloured in the Face Laudable in their manners and joyful in their prosperous health c. Ingenious in invention to all which may be added valour which not only is seen in Men in England but as well in other Creatures here as the Mastiff Dog and cock for which no part of the world can parallel being no small argument of the excellent Temperature of the Air of England for by experience their valour declines in a few years being transported to other Countries CHAP. VII Of Meat or Food HAving now finished our discourse of Air and though we choose to live in the best it is not sufficient without good Food therefore having already shewed how all may know their own Constitutions and Complections and goodness of Air it will be necessary in the next place to shew the nature temper and vertue of most Food is now used in this Kingdom whereby every man may easily see and know by comparing it with his Constitution what is Friendly and healthful to him and wherein in it is inimical and therefore know that all Aliment as Meat and Drink wherewith the substance of our bodies is renewed and strengthned is of vertue to encrease the substance of our bodies for it is a true saying in a sense that we our selves have had our selves upon our trenchers Food properly so called is to nourish our bodies if Medicinal to alter our bodies But Food is taken from two things viz. From the animal Kingdom or Vegitable all those things that proceed from living creatures are either parts of animals or those things which proceed from them as Eggs Milk Honey Butter Cheese c. Difference of Food Many things there are for the Aliment and Food of man and great is the difference of them in Nourishment for some are very good and some of ill nourishment and Juice some are of easie concoction others hard to be concocted again some will corrupt easily in the Stomack other some not The best Food The best mâ—at yeild plenty of nourishmâ—nt is easie of concoction not quickly corrupted nor hath an ill quality and there remains after it but few excrements But the contrary are unwholesome and all that leaves an ill Juice and are easily corrupted is the worst Firm Food That Aliment which brings forth much nourishment is accounted firm but it requires much strength of heat for concoction But that is in firm which is easily concocted and nourisheth but affords but little nourishment and such that is soon dispersed and after it the Stomack soon calleth for more CHAP. IV. Of the Nature of every Food we Eat ANd because I know that people of all qualities do commonly Feed upon what comes to Table be it what it will without considering the Nature or qualities of any thing or agreement or disagreement to their Constitutions so it do but please the pallat by which means divers have and do dig their Graves with their Teeth to prevent which I think very necessary that every one should understand the Nature and property of his daily Food as well as his own Constitution and so by doing himself right he is truly become his own Doctor which is the thing I aim at for the benefit of all good people for without doubt daily experience upon a Man 's own body by help of sensation may soon make him if observant to these small Rules the wisest Doctor living in a Diatetical way to himself and so by preventing of Diseases he may not need so frequent use of Physick which many are forced to But to detair you no longer I will first begin with Flesh Meat and after to Vegetables c. And for your first dish and generally approved Beef Beef the best of which is English bred and fed but there is great difference in this sort of meat as well as others it is hard of concoction thick flesh it doth not easily pass through the Veins it doth not participate of viscidity of slymyness the frequent use thereof causeth dry and melancholly humours without exercise and labour of body especially if it be old Cow Beef or Oxe Beef that with labour and much working hath contracted dryness and hardness of Flesh or is hardned with Salt and Smoak But above all meats it is most profitable for laborious people being not easily passed away and gives much strength where it is concocted by labor Veal Veel is temperate and tender though something Waterish if throughly Roasted affords good Juyce of a pleasant taste and yeilds a thicker Juyce then Lamb or Mutton Mutton The beff Mutton is Weather the younger is the best meat and is easily concocted and generates good blood and agrees both with those that are well and also with those that are sick But Ewe mutton is evil both by default of the temperature and by frequenting of Copulation and bringing forth young therefore the Flesh of Ewes is evil and dull and viscid juice is bred thereof Lamb A Lamb before it be a yeer old hath moist flesh slimy and viscid but when it is a year old it is very good nourishment consisting of good and plentifull juice and indifferent lasting and easie of concoction but with those that are exercised with strong labor it is easie discussed and not very solid Aliment is made thereby Bacon or Pork Swines flesh nourisheth very plentilully and yields firm nutriment and therefore is most profitable for those that are in their flourishing age sound and strong which are exercised with much labour but in weak and corrupt stomacks not labouring very dangerous for we say optimae corumputur siunt pessimae the best nourishment corrupted proves most dangerous Sucking Pigs Sucking Pigs are very nourishing but they agree not with all constitutions because too much humidity abounds in it the fumous vapors ascends up to the head in many causing pain and swimings Brawn Of the flesh of tame Boars we usually make Brawn being long corn-fed and young makes a delicate meat having not so much excrementitious moisture as Bacon or Pork but the hard and horny part is difficultly concocted Food taken from the parts of Animals Aliment taken from the parts of Animals are many which both according to the kinds of living Creatures and accordding to their diversity of parts do vary the feet of Animals of what kind soever are cold and dry they have little flesh and scarce any blood they yield a cold juice dull and glutinous by reason whereof the broth wherein feet are boyled is turned to a