That CHAP. II. The Nature of Milk and the best ways of Preparing and Cooking it MILK in its own Nature is of a brave mild friendly nature and operation for in this sublime Liquor or rather Nectar the Qualities of Nature seems to stand in Equality and therefore it may justly be called Concord or a thing which God and his Hand-Maid Nature hath befriended with all the good Vertues of the Animal Kingdom having no manifest Quality that does too violently predominate but is as well in its inward Nature as its outward Colour the Emblem of Innocence deriving that aimable and pleasant Candor from a Gleaâ—â— of the divine Light and therefore 't is said The Holy Land did flow with Milk and Honey T is certainly an incomparable Food and being joyned or mixt with Bread or the Flower of Wheat hath the first place of all Victuals and is a Foundation to all good Nourishment there being so great an agreement in Nature between the Flower of Wheat and Milk that when they are incorporated together there is hardly any Food of equal Excellency or that will gratifie Nature to that degree for it does not only afford a brave friendly Nourishment but also of a strong firm Substance standing nearest the Centre of VNITY whence is derived all Perfection of any sort of Food except Bread and for this cause it is so much desired by Children and the Young Ones of most other Creatures How Milk ought to be eaten as it is entire The best way for weak sickly Consumptive People to eat Milk Raw as they call it or not altered is after this manner Take a Pint or what quantity you please of New-Milk from the Cow let it stand open to the Air two hours and then skim the thick or creamy my substance off the top thereof and put it by but the rest of the thin Milk that remains eat with well bak'd Bread but remember you neither Toast your Bread nor warm your Milk except the season be cold and then you may warm your Milk as hot as your Blood but do not then toast your Bread for it does it much harm or if you please you may eat Bisquet with your Milk but be sure you do not eat too great aquantity at once and sometimes it will do well to mix a little Water with your Milk and then you may sweeten it with good White Sugar if you make this your whole Food you may eat thereof three times a day for 't is a brave sort of Diet and will gallantly support Nature and recover lost Strength but then you ought to continue it for 6 8 or 12 Months or else you cannot prove it for Diseases that have been several Months or Years a generating and have crept on by degrees cannot be recovered in a Moment as some vainly and ignorantly imagin but will require the like Graduation in the Cure An excellent way of preparing Milk with Wheat-Flower Take two thirds of new-Milk after it has stood six or seven hours from the time 't is milkt and add thâ—reto one third part of River or Spring-Water set it on a quick clear fire then take some good Wheat-Flower and temper it with either Milk or Water into a Batter and when you see your Milk ready to boyl but before it does actually boyl put in your thickning and stir it a litttle while and when it is again just ready to boyl take it off and add Bread and Salt to it as much as you please and remember to let it stand in the Dish or Platter you put it out into a while to cool but do not lade it with your Spoon as the manner is but let it cool of it self without any such Motion which will make it much sweeter than it will do when it is cooled with a Spoon A good Spoonful of Flower is sufficient to thicken a full Pint of Milk and Water and so proportionably but you may make it either thicker or thinner as you like it but it is best about the thickness of ordinary milk-Milk-Pottage and will eat sweetest and be easiest of Concoction This sort of Food affords a Nourishment of a firm Substance does neither bind nor loosen the Body but keeps it in good order and breeds good Blood and fine Spirits whence brisk and lively Dispositions proceed this way of Preparation being much more friendly to Nature than the common way of Boyling and the continual eating thereof will have better success and never tire or cloy the Stomach Another good way of ordering Milk Take two thirds of Milk and one of Water add what quantity of Oaâ—meal you please or as you would have it in thickness but inclining to thin is best set it in your Sawce-pan on a fire that is quick and clear and when it begins to rise or make a shew of boyling take it off and brew it in two Vessels or Juggs for that purpose eight or ten times to and fro which will cause the fine Flower of the Oatmeal to give it self forth and incorporate with the Milk then put it again into your Sawce-pan and set it on the Fire and as soon as it is again ready to boyl up take it off and let it stand a little if you would have it fine for the Husky or Branny part of the Oatmeal will sink to the bottom then add Bread and Salt and let it stand in your Platter or Pottinger till it be Blood-warm without causing any Motion to cool it This is an excellent sort of Pottage very friendly and agreeable to weak Natures affording a good firm Nourishment and easie of Concoction But if you are not satisfied that this will afford sufficient Nourishment then you may between whiles both in this Pottage and also in the before-mentioned Flower'd Milk when you are minded to regale your self with a Rich Dish add one New-laid Egg to a Pint or a Pint and half after this manner viz. when your Milk and Water is ready to boyl have your Thickning ready with the Egg or â—ggs beaten in it and put it in as aforesaid So when you would add Eggs to Milk-Pottage first put your Milk and Water into your Sawce-pan then take one spoonful of good Oatmeal newly make or grown'd and beat it up with your Egg or Eggs with either a little Water or Milk and when it is ready to boyl stir it in as you did in Flower'd-Milk and then you will have no occasion to brew it as aforesaid This is also a brave substantial friendly Food and the Composition agreeable there being no variation made by the Ingredients but they imbrace and incorporate themselves mutually as one entire Body However in all the aforesaid Milk-Meats you ought to add some well baked Bread and a little Salt but do not by any means put Sugar in any of these Pottages for Sugar is apt to obstruct the Stomach hinder Concoction fur the Passages and dull the edge of the Appetite it also heats the Blood and causeth
the Vessel taken off as soon as they begin to boyl till they are quite boyled which will be in a very little time and then Butter melted with Water into a thick substnace being put to them and some Salt and then eaten with Bread or Bread and Flesh makes a brave wholsom Food Touching the Nature of all Green Pulses and that the frequent eating of them does generate crude windy Humours and thick gross Blood and are the occasion of several Diseases see our before-cited Treatise viz. The Way to Health long Life and Happiness c. How to supply the want of Oyl in Sallets where Persons do not love it or cannot have it For seasoning all sorts of green Sallads I have mentioned Oyl as a principal Ingredient and deservedly for nothing is more excellent for that purpose it being called Sallet-Oyl from that very use But whereas some People for want of use or by I know not what secret Antipathy do not love Oyl and others many times cannot procure it especially here in England I shall here acquaint them how they may furnish themselves to supply the want of it You must know then that Butter is our English Oyl the nearest thing we have in affinity to the Nature of Oyl and designed no doubt by Nature to serve our turn instead of it for no Country yields all things and yet such is the gracious Providence of God that every Region affords all things necessary to the Inhabitants if therefore you melt good Butter thick and pour it upon your Sallad it will relish and suit with it excellently well and serve very conveniently instead of Oyl being so like it amongst the Herbs both in shew and Taste that an ordinary lover of Oyl will not doubt but he has it and he that does not love Oâ—l may be sure he has it not and both enjoy upon the matter as much Vertue for Nourishment and Wholsomeness as if they had eat the purest Salad-Oyl that is brought from beyond the Seas A curious Secret not commonly practised and which I am confident many People will have reason to thank me for CHAP. XXIX The best way to make Herb Pottage not only in the Spring but also at all times of the Year TAke Elder-buds Nettle tops Clivers and Watercresses or Smallage and what quantity of Water you please preportionable to your quantity of Herbs add Oatmeal according as you would have it in thickness and when your Water and Oatmeal is just ready to boyl put your Herbs into it cut or uncut as you like best and then when it is again ready to boyl take a Ladle and lade it so that you keep it from boyling and when you have done thus near half a quarter of an hour take it off the Fire and let it stand a little while then you may either eat it with the Herbs or strain it adding a little Butter Salt and Bread the best way will be not to eat it till it is somewhat cooled and not past as hot as Milk from the Cow and you are to remember not to let it boyl at all This is a brave wholsom cleansing sort of Pottege far beyond what is commonly made Another sort of Herb-Pottage Take Water and Oatmeal make it boyling hot on a quick Fire then take Spinnage Corn-sallet Tops of Penny-Royal and Mint cut them and put a good Quantity into it let it stand on the Fire till it be ready to boyl and then lade it to and fro five or six Minuits then take it off and let it stand a while that the Oatmeal may sink to the bottom then strain it adding Butter Salt and Bread and when it is about Blood warm Eat it This is a gallant sublime Pottage pleasant to the Palate and Stomach cleansing the Passages by opening Obstructions it also chears and comforts the Spirits breeds good Blood and makes the whole body lightsom The same method you ought to follow in making all sorts of Gruels and Herb-Pottages be the Herbs of what Nature they will for the boyling of Herbs not only in Pottage but for any other use of Food was not invented by wise Seers into the Arcana of Nature for it does as it were totally destroy the pure volatile Spirits and balsamick Vertues as also the strong warming Properties thereof For this cause Raw Herbs are much better affording a firmer Nourishment better Blood and purer Spirits and feel more warming in the Stomach than boyled nor are they so apt to loosen the Bowels But if any shall make boyled Herbs their Food though they prepare them by dressing them with Butter and the like they will prove phlegmatick cold and windy with other evil Properties and not afford half so good a Nourishment as if they were Raw nor are Raw Herbs more Windy than boyled as some People not for want of Ignorance suppose but rather the contrary for the common eating of Raw Herbs does naturally resist all crude windy matter and gross Juices by assisting the natural Heat and helping Concoction they give Life to the Stomach by opening the Mouth of the Appetite and sharpen it as appears by such as have dull flat Appetites for when such shall come to a good Salleâ— it does as it were create or revive a Stomach and good Taste whereas before they could relish nothing Also they help to digest and carry off all heavy fat or gross Food and make it less hurtful insomuch that some have been thereby cured of windy Phlegmatick Humours that offended the Stomach and consequently sent Fumes up to the Head causing it to ake Therefore this was the way the wise healthy long-lived Antients prepared their Herbs who made them one of their principal Foods but now-aâ— days People do scarce eat them but as Sawce And as boyling of Herbs does destroy the purer Vertues and firmer Substance of them so that they become phlegmy cold and windy The same is to be understood in all sorts of Herb-Pottage whether for Food or Physick for boyling any sorts of Herbs does in a Moments time either suffocate or evaporate the volatile Spirits of them and then all the sweet pleasant opening cleansing Vertues are gone and they become like Beer Ale or Wine that has lost its pure Spirits which is further evidenced by that strong nauseous or fulsom Taste ill Smell and dull Colour all such boyled Pottages have so that very few care for eating them unless they are forced to it as they are to Physick that is against their Stomachs For the pure sweet pleasant Taste and lively briskness of all things resides in the power of the Spirits which all Housewives and Preparers of Food ought to consider and understand as also the degrees of the Fire the quantity of Water and that the Water be in sufficient quantity and that the Air have its free circulation and to give it true time or else none can prepare any kind of Food without prejudice for in the sweet and spirituous Properties stand
ferment separative and digestive Faculties of the Stomach than any of the sharp Juices last mentioned for in this Milk as is said before there is a real ferment and separative Quality arises and proceeds out of its own body and from the Animal Spirits therein contain'd which hath much agreement with the Stomach and above half the Work is done to Natures hand And before People do envigh against this innocent simple Food they should consider that the Stomach and natural Heat cannot make any separation or digestion of any Food before there is a sowring or fermentation This is most manifest in all Chymical Operations and Preparations the spirituous parts will not separate from the gross body until such Menstrums are fermented and become somewhat keen or sower but then it must not be too keen or sharp for the the Spirit will suffer and receive hurt the same in some degree is to be observed in all sowred Food it most not be too keen or sharp for then it will heat the Blood and irritate the original or sleeping Poysons in the Body but when this Sower Quality is moderate in any thing or properly mixed it s a gleam of the life and the true delight of the Spirit it opposeth the fierceness of the Biâ—ter and Aâ—â—ringent Properties and quickens and enlivens the Sweet and is the quickning Power in every thing all things are heavy dull and flat when this Quality is impotent CHAP. III. Of Water-Gruel ANother thing very proper for weak Consumptive Natures is Water-Gruel and that is best which is made after this manner viz. Take a quart of River or Spring-Water add to it one spoonful and an half of good Oatmeal newly made or grown'd being stirred well together set it on a clear Fire when it is rising or just ready to boyl take it off and brew it out of one thing into another and so back again as you do Butter'd Ale then set it on the fire again till it be ready to boyl but before it do so take it off and let it stand a while in the Swacepan that the course Husks of the Oatmeal may sink to the bottom and then putting it out add Bread and Salt or if you please Bread Salt and Butter stirring it about well until your Butter be melted that it may not turn to Oyl and then let it stand without any further stirring till it be but Blood-warm for much stirring or motion to cool it does oft-times offer some violence to the pure Spirits for all Gruels Pottages and Milk-Mâ—ats if they are let stand after they are prepared and put into the Dish or Platter do naturally as it were skin over which does retain and keep in the pure Bâ—lsamick Vâ—rtues but will not confine the fierce furious Fires of Saturn and Mars which being Aliens to the good Vertues of such Food will not continue in it any longer than forced by the continual heat of the Fire wherefore of their own accord they hastily fly away Besides it is to be noted that continual Motion in all Liquid Bodies destroys and causes to evaporate the essential Spirits and good Vertues thereof An Example of this we have in that Milk Women carry about two or three Miles in their Pails shaking and measuring of it out by degrees causing thereby as it were a continual Motion which makes the Volatile Spirits to evaporate and then presently the sweet Body and oyly Quality is thereby wounded and the Milk becomes thin and Wheyish and it will not afford half the quantity of Cream as Milk will do that is set to cream as soon as 't is milk't for that skinny substance that all Milk covers it self with does keep in the pure essential Spirits whereby the sweet Oyly Body is preserved in its full Vertue and Strength for the Volatile Spirit is the true Life of the Balsamick Bâ—dy and the Oyly Body or sweet Quality in all things is the House or Habitation of the Volatile Spirits therefore if one be destroy'd the other cannot subsist but immediately dyeth Likewise all violent Heat and Cold doth the same for which cause in cold frosty Weather the like quantity of Cream will noâ— make above two thirds of the Butter as it will do in warm moderate Seasons and it will be much longer 〈◊〉 coming The like in some degree is to be understood when the Season is extream hot for hot weather too vâ—olently evaporates the volatile Spirits and causes the sweet Body to sower as the cold condenses the spirituous parts whereby they become less volatile which hinders separation so that the oyly fat Quality in the Milk cannot rise to the top in such quantity as in warm moderate Seasons For this cause all Dairy-Women ought to have such Milk-Houses as are Warm in the Winter and Cold in the Summer for in cold Weather most Women are forced to let their Milk stand a long time viz. several days or else they will have a very small quantity of Cream which long standing of Milk to get the more Cream does awaken the original Fires viz. the astringent and bitter Qualities for which reason most of the Butter made in the Winter has a kind of sower bitter Taste which does not proceed from the Hay or Grass as some suppose but from the long standing of the Milk as aforesaid For Butter made in Winter if the Milk stand no longer than in Summer will be very good and sweet And if the Hay had any such nature to cause a sower bitter Taste how comes it to pase that the Flesh of all Beasts fatted in the Stall in the Winter with Hay is not only more firm but also far sweeter and fuller of brisk lively Spirits than in Summer and therefore will take Salt much better and afford a firmer Nourishment and also continue sound and good much longer Note also That Boyl'd Milk is nothing so good as either raw or scalded for the boyling it does not only fix it and thereby render it more stopping and harder of Concoction but also the violent Motion of boyling does as it were totally destroy the volatile spirit so that if boyled never so little it will not afterwards afford any Cream but only a thin skin for the volatile Spirit is so pure and subtle that it will not endure any harsh or violent Motion and so soon as that delicate Spirit is wounded the sweet Quality of faâ— Oyl loosing its Power and Vertue passeth away in an invisible vapour orâ—fume â—nsensible to the Preparers and this is the true cause why boyled Milk will not cream whereas if you take Milk and scald it but it must be done to a point not too hot and then take it off the Fire and let it stand in the same Vessel and there will arise a brave thick clouted Cream which way many use in the West parts of England and therewith make very good Butter but if you let your Milk be too hot it will not cream to such advantage
as otherwise And this I hope may be a sufficient demonstration to the good Dame and provident Housewife that the boyling of Milk entire or by it self is not proper espâ—â—ially for weak Consumptive Persons or Children but that it is much better for Health and to prevent Windy Diseases and breed good Blood and Nourishment to eat it raw or altered with Flower as above directed And if Women were so wise and kind to themselves and their Children as to eat such Foods as are proper both in Quality and Quantity properly mixt and duely prepared and to give their Children no other we should quickly have a healthier Generation and not be so strangely afflicted with such variety of torturing Diseases nor have such great Numbers snatcht away with immature Deaths And for their benefit herein if they are not too follish to learn and too froward to be taught I will here add A very excellent healthy Food for all sorts of Ages but more especially for Children and sickly People Take a quart of good Water two full Spoonfuls of Wheat Flower and two or three Eggs beat the Eggs and Flower together with some Water and when the Water is ready to boyl but before it quite boyl stir in your batter or thickning and keep stirring it till it be ready to boyl by which time it will be sufficiently thick then take it off and add to it only Salt and Bread and let it stand and cool without your help till it become about as warm as Milk from the Cow and so eat it If you wnat Eggs you may instead thereof add Butâ—er after the Water and Flower is so prepared with Bread and Salt but Eggs are best This is a curious clean sweet Food affords a brave sound Nourishment opens all the Passages breeds good Blood and pure brisk Spirits is pleasant unto the Palate grateful to the Stomach and easie of Concoction the common use thereof sweetens the Blood and all the Humours prevents Windy Distempers and griping pains both of the Stomach and Bowels having no manifest Quality that does too violently predominate all the Ingredients bearing a simile with each other so that it may justly challenge the first place of all Spoon-Meats or Pap and is the next Food to Breast-Milk for Children and indeed often-times much better by reason of the many Diseases and improper Foods many Women are subject to or use 'T is also a special Diet for Consumpâ—ive â—eople if they will keep constant to it for one half year or a twelve Month eating nothing else and drinking every day two or three glasses of clear well brew'd Ale with gentle Exercise and sweet clean hard Beds and moderate Clothing But remember that you do not add any other Ingredients to this sort of Food as Sugar Spices Fruits or the like for then it will become of another nature and operation and that for the worse as I have demonstrated in the Chapter of Mixtures of Foods in my Book intituled The way to Health long Life and Happiness c. It is further to be noted that this sort of Spoon-meat and also all others ought to be made rather thin than thick for in such Foods the Liquid Element ought to predominate whether it be Milk or Water else the pure spirituous parts being in a degree suffocated they will become dull on the Palate and heavy on the Stomach therefore all Pottages and Spoon-meats that are made thin and quick prepared are sweeter and brisker on the Palate and easier of Digestion as being more spirituous than those that are thick and long a doing And as all Foods that are properly mixt and a due order observed in the Preparation will have no manifest Taste or strong Hugo as all others have but on the contrary will yield a pleasant friendly Taste and Smell most grateful so you may observe of all Meats and Drinks whose Taste and Smell are innocent and fine they never cause any loathing in Nature because there is no manifest Quality that does too violently predominate but all the Properties or Tastes seem to be united or stand in equal weight and measure for where any doth bear sway it will quickly awaken its Likeness whence Discord and an unequal motion ariseth and thence a loathing follows for in Sickness all such Meats and Drinks as were the original of the Disease the very sight and smell thereof is offensive and for that reason English People eating much Flesh and strong Drink in Health do for the most part perfectly loath and abominate such things in Sickness desiring Water and more simple Foods wherein wise Nature indicates and points out the proper Diet in such cases if Men would but hearken unto her CHAP. IV. Of Flesh Broths IF sick languishing People must eat Flesh which in my opinion is nothing so proper to recover lost Health and Strength as more simple innocent Foods for several Reasons As 1st Because it is that which most both Young and Old at all other times make their chief Food and consequently from thence their Distempers mostly proceed 2dly 'T is of a gross Phlegmatick nature and operation of a moist oily Quality therefore harder of Concoction than many other sorts of Food whereby it generates gross Humours and thick Blood 3dly The Beasts are often distempered sometimes for want of care and skill in their Keepers at other times by hot Weather and much driving they are surfeited and yet killed before they have recovered those Disorders 4thly By being killed in improper Seasons viz. in the declining part of the year as August September and October at which time the central heat in all things decays and the Flesh of all Beasts becomes more gross their fat soft greasy and full of Phlegm and corrupt Juices and therefore Flesh will not take Salt nor keep so well then as at other times and also 't is then their time of Generation and Uncleanness which renders it still more dangerous and pernicious However the common eating of almost all sorts of Flesh both clean and unclean hath gotten such a dominion in Man that all that I can say is little likely to abate those furious Inclinations therefore if the Sick will still follow Custom aud gratifie his Humour and must needs have his Flesh-Pots and Flesh-Broths we shall give some directions for the best ordering thereof which is done after this manner VIZ. Let your Flesh be fresh killed and otherways good whether Fowls Beef or Mutton First make your Water boyl then have your Flesh ready to put in and encrease your Fire that it may not lie long in the Water before it boyls again and let your Pot or Vessel be large that it may hold a sufficient quantity of Water that the flesh may swim freely and when it boyls take your Pot-lid off that the sulpherous fiery Fumes may pass freely away and the Air have its free Influences upon it for that Element is the true Life of the Spirit and by having plenty of
want of the free Egress and Regress of the Air and therefore a less quantity of baked Flesh espeâ—cially hot will cloy and dull the edgeâ— the Appetite than either Roasted oâ— Boyl'd which is a sure demonstration that the Preparation is not so proper or natural Likewise here by the way I cannot but advertise all that regard their Health That they ought to for bear the eating of Hot Bread for the same does plentifully contain the fierce fulpherous Vapours and windy Fumes which are very injurious to the Health of the Body as also that Bread ought not to be eaten till 't is at least two days old for before it is stopping and apt to fur and obstruct the Stomach being harder of Concoction than that which is two three or four days old because in such new Bread not only the fore mentioned sulpherous Atomes of the Fire lie lurking but there is also a phlegmy humid part which a little time does dissipate and dry away and then the Bread becomes much wholsomer and also easier of Concoction 'T is true new Bread is much desired and eaten in Towns and Cities but it is not for its Vertues but meerly for Wantonness and Custom and want of Understanding CHAP. XII Of Raisins of the Sun THis is a Forreign Fruit but of late years become of general use and by some admired and esteemed especially in Diet for sick and weak People as if it were as necessary as Wâ—eat which is much to be pitied except People did know how to use them to better advantage than commonly they do The truth is Raisins are a brave noble Fruit endued with an excellent Vertue the aimable and friendly sweet Quality is predominate in them and therefore they afford a good strong lusty Spirit and are hot in operation if not allayed by the mixture of some proper Ingredients but they being unequal in their parts the frequent eating them does naturally hâ—at and sharpen the Blood generate Phlegâ—y Humours obstruct the Passages clog the Stomach dull the Appetite and consequently indispose the whole Body and they are far more injurious to Children than to mature Age though bad to both 'T is a sort of Fruit that ought not by any means to be mixed with our common Food nor to be boyled or baked as the usual Custom of the English is for that destroys most of their pure Vertues and renders them unhealthy as most people may find by Experience Besides our Women who are the chief promoters of such things ought to consider that the Fruits that grow in hot Climates are nothing so agreeable to our Natures and Constitutions as those of our own Growth especially such things in which any Quality of Nature is extream as it is in this Fruit which the Sun and Elements have already prepared to the highest degree and therefore they will not endure any other Preparation without violence done to the good Vertues whâ—ch renders them next door to Putrifaction and whatsoever Food they shall be either boyled or baked in or with such Food will stink and putrifie so much the sooner and as they will keep good a year if they remain intire so being any wayes altered then they will not keep three dayes good Therefore all that are wise will forbear using them in such manner and Mixtures Yet it must be acknowledged that Raisins have their Uses though we might well be without them and many others of the like Nature For 1st They are very good and wholsom being eaten with Bread for a Breakfast or a Supper for the Bread moderateth the Inequality of the Raisins and makes them easie of Digestion cleansing the Stomach and gently loosening the Belly and indeed this is the oâ—ly proper way of eating them as Food 2 dly They are better in Physical Operations then any other sweet thing especially than Sugar because they are not altered from their first intire state therefore their Juices are far more cleansing than Sugar or any other Sweets that have been prepared by the Fire CHAP. XIII Of Currants their Nature c. CVRRANTS are much more injurious to the Health of English Constitutions than Raisins for the latter may be properly used by eating them with Bread but do what you will with Currants they will be no better than Doctor Butler's curiously prepared Dish of Cowâ—umbers only most excellently fit to be thrown away to the Dunghil And indeed the Inconveniences of eating or mixing Currants amongst common Food the Natives of those Countries whence they come teach us if Custom and the common Cry of the Ignorant Multitude did not blind People with strange Prejudices against all the Râ—monâ—rances of Reason or Expeâ—ience for they will rarely ever eat them either alone or mixed amongst their Food for they do not esteem them wholesome nor hardly so proper as our Hawthorn or Elder-Berries nay these by a little custom would be much more proper for our Healths to be eaten by themselves or mixed with other things than Currants which are of such an untoward Nature that those Natives that work amongst them and strew and pack them into the Casks have their Feet Legs and Hands made Leporous and Sâ—abby thereby which proceeds from their hot vâ—nâ—mous Qualities and with these loatâ—som Lepoâ—ous Feet and Legs they tread them into the Casks and then you caâ— them for Dainties And though when eaten here these evil Qualities are mittigated by being mixed with our moderate and more friendly Grains and Fruits yet still whatever they are put into does thereby become the worse and the more unwholsom Amongst other Extravagances it is a great fashion to boyl them in Water-Gruel and after they are so boyled this Water-Gruel cannot with any delight or pleasure be eaten with Buâ—ter and Salt as plain Water-Gruel can the Currants give it such an unpleasant flat nauseous Relish having no true natural Sweetness or lively Briskness in it the very same is to be understood of Raisins when boyled therefore the good Housewife is forced to add another Ingredient viz Sugar to raise it to a more full and perfect Taste and Relish Now by these improper forreign Ingredients the true genuine Nature and Operation of that friendly Grain Oatmeal is destroyed as though there had been no such thing nor is the hurt less to many other sorts of Food that are of greater Consequence which are daily spoiled by these improper Mixtures which render them hot and subject to sâ—op and fur the Passages generating evil Juices gross Blood and impure Spirits For which cause all People that eat frequently of such Foods more especially young Children are nothing so strong brisk or lively as those who are constrained by pure Necessity to feed and live on the most simple and meanest of our own Country Fruits Grains and Herbs This all will confess yet most that have wherewithall are so bewitch'd to Foreign Novelâ—ies that they had rather be afflicted with an hundred Diseases and Miseries and have their Children
the middle or meaner sort of People I shall forbear to speak any thing more of its Vertues only I advise the Physitians and Apothecaries to use and prefer Wine especially right Rich Racy Canaâ—y as their best and general Cordial in times of Disorder and Sickness and do commend all People in general to that brave mild friendly Drink viz. Ale made and brew'd according to our Directions in the Book entituled The Way to Health Long Life and Happiness c. there also you will find an account of the Vertues and Vices of Beer and common Ale and which is most agreeable to Nature and best to preserve Health CHAP. XX. Of Sherry SHERRY by many here in England call'd Bristol-Milk is a fine Cordial Wine as good for common drinking as Canaâ—y but nothing so Rich being mixt with Waâ—er it begets Appetite helps concoction cleanseth the Passages and purges more by Vrine than Canary neither is it so apt to weaken the Natural Heat nor lead the Lovers thereof into Consumptions but as it is a strong Wine and heady discretion and Temperance ought to regulate the use of it for being too frequently drank or in too great Quantity it may prove of ill consequence To which purpose most of those Observations we have made upon Canary may also conveniently be referr'd unto this sort of Wine And though I am forced to use Repetitions sometimes for the Readers sake I take no delight therein for my Own CHAP. XXI Of White-Wine WHite-Wine is a brave clean brisk Drink if moderately taken it begets Appetite and purgeth by Vrine yet it contains two Qualities that are not friendly to nature especially if frequently drank viz. Heat and a keen Sharpness whereby if Temperance be wanting in the Drinkers thereof it will quickly kindle and irritate the central Fires of Mars and Saturn which will not only indispose the Body and Spirits by putting them into an unnatural flame but in some Complexions generates an hard gritty matter or substance both in the Reins and Bladder Therefore this as well as the other Wines ought to be well allay'd with Water which will bravely moderate cool and sweeten the hot sharp Properties thereof and bring them near the Equality and then viz. 〈◊〉 thâ—s sort of Wine is thus allay'd Two thirds of Water to one of Wine it is one of the best Stomach-drinks that I know for it powerfully helps Concoction washes and cleanses all the Passages and Vessels and â—egets Appettite and gallantly purges by Vrine But if too frequently drank alone as the custom of most is then it heats the Blood and fumes into the Head and after a little custom of drinking is so far from being a Whet as our Tavern-haunters to excuse their Morning-Debauches call it that it dulls the edge of Appetite and hinders Concoction and breeds the Stone or Gravel by its sharpness and heat and yet at the same time purges powerfully by Urine by reason of its pure thin spirituous and Balsamick Vertues but notwithstanding that Torrent of Urine it leaves behind it an hot harsh or gretty Substance which in some Natures or Complexions doth generate an hard stoney substance and indeed all sorts of Drinks or Foods in which either hear or sharpness doth predominate are not proper nor Healthy to be frequently drank or eaten for all such things do by degrees awaken and strengthen their like Properties in the Body stealing on them as it were insensibly till such matter hath gotten strength then presently they put Nature into an unequal Motion for which cause all Old Wines which some so much love and commend are injurious for the longer any Wines are kept after they are fit to drink the clearer sharper brisker and hotter they become for length of time does as it were digest or waste the sweet Balsamick Vertues by which they become more sharp harder and nearer to the strong original Spirit Therefore all Old Wines and Stale Drinks do more heat the Body and sooner irritate and awake the natural Heat than New it being a grand Error for any to imagine that New Wine or Ale is not so good or wholsome or does not afford so proper a Nourishment as Old Wine and Stale Beer for indeed the former is far to be preferr'd before the latter for the milder sweet and friendly any Drink is the more true Nourishment it affords both to the Body and the Spirit and the Reason why such Liquors do not so soon and so much heat the Body and irritate the Spirits is because New Mild or Sweet Liquor contains more of the balsamick Body which does qualifie and as it were captivate the fierce original Spirit so that it can hardly be tasted or perceived Not but that in all New or Balsamick Drinks whether Wine or Ale there is contained a far greater quantity of Spirits than in Old Wine or stale Beer for the more gentle and the sweeter any Liquor is the more Spirits it contains as all that are versed in Distillations well know for such as make Spirits of Mault-Drink do always distil Ale not stale Beer And so in boyling strong sweet Wort it shall waste more in quantity in one hour than small Wort will in three And wherefore is this Only because the strong sweet Wort has a greater Body mild friendly and Balsamick containing a larger quantity of pure Spirits that will not endure the Violence of Boyling without Evaporation Likewise the older any sort of Drink is the leaner it becomes for as the sweetness digests by length of time so the original hot fierce Spirits seem not only to be more in quantity but stronger too but it is not so only the sweet pure Body or friendly Quality is weakned or digested by long keeping which was the Allayer or Moderator of this hot Spirit for a quart of New Ale contains more Spirit than a quart of stale Beer that was originally of like strength and sweetness the same is to be understood of New and Old Wine and other Drinks For which Reasons we conclude New Wine is far more wholsome healthy and agreeable to Nature than Old And Ale when well-brew'd and according to the Rules set down in our Way to Hâ—alth c. is to be preferred before much boyled or stale Beer and so of other Drinks especially by all such People as are subject to the Stone or Gravel who must observe to drink mild gentle friendly Liquors that are neither sharp keen nor hot in operation as middle Ale Water and Wine and Water The same Rule they ought to follow in their Food for some sort of Victuals are altogether as apt to generate the Stone and Gravel as any sorts of Drinks if not more Therefore all such Foods and Drinks as are of a middle Nature and nearest the Simpâ—icity are always safest as to Health and for preventing all kinds of Diseases CHAP. XXII Of Rhenish-Wine its Nature and Operation THis sort of Wine is a kin to White-Wine but more
Water the flesh is cleansed from its gross Impurities which the best of Flesh is subject to likewise you ought to keep a brisk clear Fire that there be no intermission in the boyling which would deaden or flatten the spirituous parts so that the Meat will become dull and of an heavy operation and grosser nourishment nor ought you to let it boyl too long for Flesh over-prepared is of an heavy dull nature and ungrateful to the Palate and Stomach All Broths made of Flesh ought to be thin brisk and full of Spirits which render them easie of Concoction and breed thin pure Blood Many People imagine Flesh not only the most Nourishing but also the Substantialst Food but this must be numbered amongst Vulgar Errors it is indeed endued with abundance of gross Phlegmaticâ— and corrupt Juices and therefore those that make it their chief Victuals are most obnoxious to gross Scorbutiâ— Humours in their Blood whence proceed very impure Spirits and bur-thensome unactive Dispositions whicâ— by degrees occasion and increase man Diseases for all Flesh is of a moiâ— Phlegmy Nature subject to Putrifactiâ—on and therefore such as make iâ— their common Food are forc'd to driâ—â— much either with or after it or 〈◊〉 least they accustom themselves so 〈◊〉 do which much increases the aforesaid Inconveniences and Distempers But on the contrary many sorts oâ— Fruits Grains Herbs and Seeds are for the most part endued with a far morâ— firm dry and cleaner Nourishment free from Corruption and yieldiâ—â— more sublime Spirits And there as much difference between Them aâ—â— Flesh as there is between Grass and Corâ— for true it is Grass generates morâ— Humours viz. flesh and fat and in shorter time in all Cattel but then sucâ— flesh is more soft greasie phlegmaticâ— and subject to Putrifaction than that which is fed with Hay and Corn. For this cause the Flesh of all Beasts is much better in Winter than in Summer and also all Grains and Fruits when the Sun and Elements have dryed up and exhaled the gross cold phlegmy parts are thereby made substantial warming and full of brisk lively Spirits and will keep good several years without the help of Art for the gross Humidity being purged away their own innate Salt and spirituous Vertues preserve them but Flesh cannot be kept without Salt nor with it but for a little season So that most Men as well the ignorant as the learned are deceived when they fancy Fâ—esh to be a more substantial warming Food than Fruits Grains Milk Herbs c. for Experience will tell us that Bread Buâ—ter Cheese Flower'd Milk and Water Raw Herbs in their Seasons made into Salads mixt with Oyl Salt and Vinegar and the like are not only cleaner Foods but more substantial affording a more chearing and warming Nourishment and all that have ever lived on them for any competent time do find themselves not so subject to Coldness and Qualms at their Stomachs as those that frequertly eat Flesh for all sorts of Foods that are in their own Nature clean dry and free from gross phlegmatick Juices will not only keep longer from Purifaction without the Body but they afford a cleaner and more solid Nourishment in the Body warming chearing exhilirating and encreasing the Spirits whence proceeds an healthy vigorous Constitution of Body strong and active Limbs good Stomach and free Digestion for always the more you imitate Nature in the Choice and Preparation of Food the more useful it will be to you For many Distempers especially that general one The Wind which few that out-live Youth are free from are chefly caused through bad Preparations and improper Mixtures or excess in Quantity or Quality of Food which Defects are not to be remedied without great Wisdom and Temperance But those that have not the knowledge and measure of their own Natures and Complexions nor have seriously considered the intrinsick Qualities of what they eat oâ— drink 't is no wonder if their Thoughts or Imaginations are wrong for blind men will stumble so that what they think is best and most profitable for the Health of their Bodies and Minds Proves the contrary An Example we have in Peoples eating of Food hot from the Fire or out of the Pot or Oven they cry out The Meat will grow cold and be spoil'd and there is little or no vertue in it if the fiery heat be gâ—ne Others are for Boyling their Food and Pottages very much untill they become unpleasant for Sight Taste and Smell and grow thick gross and dull Others there be that think themselves brave Doctors or Cooks when they mix ten or twenty rich things together crying The more and the Richer the better as if they were to make Mithridate in their Bellies All which and many other the like preposterous Conceits and unnatural Ways serve only to wound their Healths still more and more as first to Contract and afterwards to Continue and Encrease great numbers of Diseases CHHP. V. Of Flumery its nature and operation FLumery is the ancient Gruel the Brittains used to eat and the use of it is still continued amongst the Welch it is made after this manner Take two or three spoonfuls of Oatmeal more of less and put into it a convenient quantity of Water and let it stand until it begin to be sowrish thâ—â— taâ—e this Water and Oatmeal and put it into a Vessel stirring it and make it boyling hot with a quick Fire and when it begins to rise brew it to and fro with your Ladle to keep it from boyling this do about five or six Minutâ—s and thâ—n take it off the Fire for it is prepared to the highest degree The Brâ—â—â—ains and those that now eat this 〈◊〉 of Gruel had and have various â—â—ys of eating it viz. to mix Alâ— amâ—â—gst it and so eat it with Bread oâ—hers Milk Cream and the like which Mixtures are not much amiss but in my judgment those that have regard to their Healths Strength and brisk lively Dispositions or such as eat it to open cleanse and help the digestive Faculty and to remove offensive Matter from the Stomach ought to eat this sort of sower Gruel only with Bread for thereby it more powerfully removes the Obstructions of the Breast helps the natural Heat strengthens the Stomach cools thâ— whole Body openeth the Passages and makes the Body lightsome and airy This is a most commendable Gruel to be eaten for a Breakfast in all hot Seasons and Clymates for the sowerness or the fermentation doth so aptly fit it to the Stomach and has as it were digested all tough or slimy matter so that it becomes easily separated and so passes away more quick and free leaving no Dregs behing it that doth either fur or obstruct 〈◊〉 Passages which most sweet foods are 〈◊〉 to especially when any shall exceed in Quantity I commend this sort of Gruel to all weak Stomach't People and to such whose Breast and Passages are fur'd and obstructed by sweet tough
weakly Ricketty and Leprous thaâ— not to gratifie a wanton Desire It is the common Opinion that Currants are Cooling therefore both the Learned and your common Nurses advise that they should be boyled in Water-Gruel for sick People and then Bsâ—ter'd and Sugar'd which makes it not only very hot but strong enough for an Healthy â—low-man whereby it overcomes weak Stomachs they always forgeting what ought always to be remembred viz. Tha weak Hâ—ats must have proportionable Foods or else Nature will come by the worst of it And as for Currants being to â—ing 't is absolutely false like most of the rest of the grounds they go upon for all Fruits in which the Sweet Quality does carry the upper Dominion are hot iâ— operation and if it were not so such things would not affoâ—d the greatest Spirits and also the most in qâ—antity when the Distiller takes them in hand Also their Heat will hereby appear if you put such things into Beer Ale Wine nay Water it self it will make such Liquor to ferment and render it much stronger than before for if you put Sugar into Strâ—ng Beer a less quantity will make a Man drunk than that which hath none in it Let a person eat a Pint of 〈…〉 that is only â—ater and 〈◊〉 with a little Selt Buâ—ter and Bread in it and at another time a Pint made with Cuâ—rarts Sugar Butter and Bâ—â—ad as the â—sâ—al way is and let him observe whiâ—h is hardest of Concoction and hottest of Operation and also which he is lightsomest after he shall certainly fiâ—d by Expeâ—ience that the Plain Gruel is not only coolest but easiest of Digestion and he most Airy and pleasant after it The truth is it Men would but give themselâ—es the leisure to try and observe things they could not be such strangers to the Method of Well-living and to the knowledg of Nature who is the Hand-maid of God For the Reasons afoâ—esaid you may undoubtedly â—onclude Currants are not only hot but may also learn that they are of a Nausâ—ous Quality and if much eaten or frequently mixed with Food they breed thick gross Juices in the Body and infect the Blood with a sharp salt itching Quality or scorbutick Humour whence proceed general Weaknesses in the Joynts and Limbs and unnatural Heats in the external parts causing a lumpish Indisposition both of Body and Mind Therefore we advise all that have any regard to their Healths to refrain all such hurtful things and content themselves as their innocent lusty Fore Fathers did with the Growth of our own Country which will abundantly furnish our Tables and contribute whatsoever is needfull for the maintenance of Health and Strength but especially we caution Children Young People and such as are Sickly from the use of them they being most hurtful to weak Natures CHAP. XIV Of Spices their Nature and Operation ALL sorts of Spices that come from the East or West-Indies are in nature and operation hot and dry and therefore not agreeable to our Northren Conâ—â—itutions nor by any means fit to be mixed with our common Food for they too violently heat the Blood and destroy the pure thin refreshing Vapours and Spirits and awaken the central Heat which ought by no means to be stirred up for it presently sets Nature into an unequal Motion making all the external parts in a flame There is a vast difference between the Regions and Climates both in respect of Câ—elestial Influences and by the Nature of Soil and Constitution of Air whence those Spices come and ours that it amounts to almost a perfect Opposition and what is Poyson but a violent Antipathy or Contrariety in Nature And if the Natives of those Countries will so cautiously mix or use them how sparingly ought we to meddle with them But our English have such an itching desire after Novelties and every Ioan is so proud to be of my Lady Fiddâ—e-Faddles Humour and long for things Far-fetcht and Dear-bought that if we had ten times as many more brought over as we have there be those amongst us would cry up the excellent Vertues of them tho' there is scarce any one thing so much destroys and hurts our Health both of Body and Mind as the eating and drinking Foreign Ingredients with and amongst our common Food and how absurdly are those things mixt together whose Vertues and Vices are as contrary to each other as the Climates are different What agreement or affinity is there between our Fruits Grains Herbs and Seeds and those that come from the East and Wâ—st-Indies not so much as between the Complexion of a Fat-nosed Lubber-lip'd Blackamore or swarthy Bantameâ— with a Head like a Sugar loaf and our most Florid Beauties In particular what likeness or correspondence is there between Cloves Mace Nutmegs Cinamon Ginger or Pomento and the Flower of Wheat or any other Grain or with Apples Milk Buâ—ter Herbs or Flesh Verily there is no simile between them and the foolish Painter that to a Mans Head added a Stags Neek and a Fishes Body did not Limn a more deformed Monster than those prepare a monstrous unwholsom Diet for either the well or sick who jumble together Ingredients so heterogenious and as it were diametrically opposite The compounding of these Forreign Ingrediâ—â—ts with our Domestick Prâ—ductions that chiefly destroys the Health of our People and not so much the Compositionâ— of our own Growth though there are too often very improper Mixtâ—res of them also but those however are not pernicious to that degree as the others are For Example Is not Sâ—gar the occasion of such great Quantities of Gâ—osâ—râ—ies and many other Fruits are gathered and eaten whilst they are immature and have no more goodness nor vertue in them than the Leaves or Sticks of the same Trees Also what abundance of the like unripe Fruits are Presâ—rv'd as the call it though more properly they might say Destâ—â—y'd and when yov have been at all that pains and charge pray tell me what they are really good for unless to please Children and Fools and indulge wanton Liquorish Palates who yet for the most part pay dear enough for those Vanities by losing all Appetite to wholsom Food and bringing upon themselves variety of Diseases and then the Wizard of a Doctor must be sent for to Redress those Mischiefs which the Mother's Fondness occasionâ—d but then he goes so awkwardly to work that instead of Remidying he Encreases the Distempers and at last the puling Young Heir or the most beloved Girl dyes and then Father and Mother weep and wring their handâ— and are ready to be distracted And indeed they have more cause of Grief than they commonly think of for Thousands of Parents by their foolish Indulgence in giving their Children rich costly improper Food become accessary to the shortning of their Lives Many of our Gentlewomen who look upon themselves to be Saints do yet make no Conscience of spoiling those good Creatures and hopeful Fruits which the Providence of
and Herbs harmonive and a man may eat of them every day but mixt Spanish Fruits Spices and the like with fat Flesh and Butter and prepare them as well as you can you shall not eat them every day for one Month without loathing and weariness the very same is to be understood of all other Foods and Drinks and if People would not prefer Custom and what is cried up by the Multitude before the simple innocent ways of Nature it would be casie for every one to chuse and understand what is most proper and agreeable to the Stomach For if they would set Gustom aside then most would be led to Meats and Drinks that are natural and proper by meer instinct as most of the inferiour Creatures are except some unclean Savages as Swine Bears Lyons and the like And in truth the greater part of Beasts have more understanding in Meats and Drinks than many Men for Man crys What were those things made for As if God intended that all right or wrong must be cram'd into his Paunch and that there could be no other use for them but for him to devour them as if to be Ornaments to the Universe to set forth the Power and the Wisdom of God in the making and feeding and preserving so many innumerable Creatures and invite Man thereby to praise magnifie and adore his Maker were not more Noble ends than to eat them to his own Prejudice But so greatly precipitated is he into Wrath Violâ—nce and Oppression that he is not willing any thing should escape his luxurious Throat though the use of it be to the destruction both of his Body and Mind For the source of all Evils to Man hath been his suffering his Imaginations and unclean Desires to wander after those things that are neither needful nor any way benificial for faslly imagining that all things were made meerly for his use he entred with the power of his free depraved Will with a rapid Motion into all Beastiality and so deprived himself of the divine Vision which he was made in and for and not to live in the Power of the dark Magick and Brutality to domineer and rend and tear each other to pieces far worse than the Savages of the Desart For Man was created in the Image of God and ordained to live under the Government of the divine Principle and if he had continu'd under its dominion then every sort of innocent Food would have satisfied him according to that Commission Every green Herb and Tree bringing forth Fruit shall be to thee for Meat Nor was he clothed with the Skins of Beasts before his Transgression and they are still the Spoils and Reliques of Violence for he was made Naked that is in Innocency and his Clothing himself with the Excrements of Beasts does truly intimate his depraved state especially when he becomes proud thereof than which there cannot be a greater Vanity in the World CHAP. XV. Of Oyl and its Nature AMongst all Fruits or other things eatable brought from beyond Seas OYL is one of the best being of a brave nourishing clean Nature mild and friendly to most Constitutions far exceeding Butter or the Fat of â—lesh and that it agrees not with some is for want of use when they are Young 't is endued with Equality and Concord as being distilled by Nature's choicest Limbeck and It would be much for the Health of our English People if they did eat more of it and less Fruits and Spices though we have no necessity for either but since our Desires do so itch after Novelties it were much more commendable for us to chuse those things that have the nearest affinity with our Natures and of all sorts of fat things Oyl is the most innocent as proceeding from the cleanest Radix and being the product of Vegetation and therefore is very proper and agreeable to humane Nature being joyn'd unto and eaten with Hâ—rbs and Fruits they having the nearest aâ—finity in their Basis or Original and therefore Gyl being eaten with Bread or Herbs is to an undepraved Palate not only more delightful and to the Stomach easier of Concoction affording a finer and cleaner Nourishment better Blood and purer Spirits than either fat of Flesh or Butter though the last of them is very wholsom Cream and Butter being our Oyl and eaten with proper or cleaner things as Bread Herbs and the like does make a proper Mixture and consequently good Food The Reason why Oyl is with greatest commendation eaten with Herbs and Bread is because all Mixtures of Food are most agreeable to the Human Nature that bear the nearest affinity in their Basis and as Oyl is the true fat of Vegetables so it suits and agrees better with them than with any sort of Flesh or other Food proceeding from Flesh but with Fish it is very good and wholsom especially Salâ—-fish for by its Balsamick Quality it allayes the â—ierce keen Property of the Salt and sweetens the lean Body of the Fish And for these Purposes it is far better than Butter But it is to be noted That Oyl ought not to come near the heat of the Fire for that will presently destroy the purer parts and vertues thereof and then it will become strong and fulsom the same is to be understood if it be mixed with any Foods whilst hot which ought always to be pretty cool before you mix your Oyl Therefore To sted Brend and Oyl though frequently used is not so good as cold bâ—ked Brâ—ad and Oyl than which there is scarce a better Breakfast or Supper for it cleanseth the Passages is easie of Concoction breeds good Blood and fine Spirits whence proceeds any airy lightsom Disposition and good habit both of Body and Mind However those that accustom themselves to the frequent eating thereof ought to remember their best Friend Tem erance that is to eat it sparingly and not in too great Quantities Olives or the Fruit whence Oyl proceeds are nothing so good as the Oyl it self for being gathered unripe oâ— immature and put into a Pickle made for that purpose to keep them sound they are apt especially if frequently eaten to obstruct the Stomach and Passages The best way is to eat them with store of good Bread now and then between whiles but most that are eaten in England are taken on full Stomachs in Superfluity and Wantonness so that it would be no loss to is to be without them CHAP. XVI Of Honey its Nature and Operation with some Notes on the Practice of Chymistry THe Antients have attributed some hundreds of Medicinal Vertues to Honey but in my opinion it will hardly perform half that which is said of it yet to give it its due it must be acknowledged to be a brave Noble and friendly thing to Nature of which some is better some worse according to the Nature of the Herbs and Flowers out of which this King of Flies extracts it for cause some Honey is of a more unpleasing Taste
than other as being harsh and with a kind of bitterish farewell apt to gripe the Stomach and Bowels when it is tinged with Martiaâ— and Saturnine Herbs as when the Bees gather it from the Blossoms of Furz Centaury or other Vegetables of like Nature that grow upon harsh sower poor Commons and Heaths yet for Women and Maids who are afflicted with Stoppages and the Disease call'd the Green-Sickness Medicines made with this sort of Honey are very powerful to remove those Evils But for general use that Honey is best which is extracted or drawn from the most pleasant fragrant Flowers that grow in Meadows and sweet Downs where Coâ—slips and the like delight to grow as also from the Blossoms of Corn Peaches and Honey-Suckles for the Honey thereof made is smoother finer and pleasanter than the other and more agreeable to Nature But there is yet a more subtle and almost nnknown difference in Honey which ought to be noted for as Honey being drawn from a vast variety of innocent delicate Herbs and most beautiful sweet smelling Flowers the bright Stars of Earth as the Planets and Constellations are the Flowers of Heaven may justly in its own Nature be stil'd The most Transparent and Richest Iuice or Liquor in the World and the finest and most pleasant Sweet of all others so the same is to be understood not so much of our vulgar Honey as in its original Preparation and Perfection viz. if it could be procured whilst it remains intire as it is extracted out of the Herbs and Flowers into a little Bag or thin Skin which lies in the very center of the Bee as may be manifest to sense if you can be so cruel when you catch one of them to sever it in two for then if you are quick you may take out the bag intire but if you are too long about it then the Bee will suck it up or destroy it This Bag contains a most curious thin transparent Liquor of an excellent fine Colour and fine innocent and perfect Taste leaving behind in the Mouth no Hugo or strong Taste as our vulgar Honey does when eaten alone Now this is the Bees true Elixir the proper Paradisical Honey but when the Bees haâ—e dâ—gested it which cannot be done without some violation to the pure volatile Spirits then they spue or vomit it up Aâ—ter which it becomes of another colour smell and taste and also of a diffâ—rent nature and operation for whilst it remains intire and undigested its Colour is clear and white its Taste an innocent sweet with a grateful come-off on the Palate its Small pure aiâ—y and delightful but after the Bee hath digested or separated it and spued it up with her Winters Provision or store then i loseth its white Colour and its pure Taâ—â—e and its airy Smell and becomes more strong dull and unplâ—asant and in no particular so gratefully as whilst it remaiâ—'d in the Bag intire It is further to bâ—understood that this Spagyrical or Câ—ymical Art of the Bees do scâ—iâ—fl consiâ—â— in the Poysâ—â— us Root or Sting in Nature for the Attractive Faculty stands in the wrathful Poysons of Saturn which powerfully attracts all things unto it self and the Sâ—paratire Properâ—y consists in the bitter Sâ—ing of Mars and Mercuâ—y therefore the Chymical Furnace the Bees Laboâ—â—tory or that Tool whereby they and some other Flies perform these wonderful things and separate the pure Essential Spirit and Balsamick Body of what they gather from the grose phlegmy Qualities is their Sting which is of a poysonous Nature as it appâ—ars when they in Anger leave it behind them in any Animal for presently the part rages and swells but when they have thus lost or dispoiled themselves of this Sting or Poyson then they cannot be Labourers in this Spagyrical Art any longer nor draw more Honey out of the Flowers but pure necessity compels them to become Thieves and Robbers and live on the spoil of others and thenceforth are called Drones Now so it is that most sort of Flies do love Honey and all sweet things as Sugâ—r and the like to feed on but only those that are naturally endued with a Venom or Sting are able to extract it for 't is by that sting that they separate the Vertue from the Vice which is a wonderful Arcanum and may afford a most curious Philosophical Speculation for indeed it surpasses all the Spagyrical skill of men for they make a present separation and are not obliged to serment or sower their Liquor before they put it into their Limbeck for if they should they could obtain only the fierce fiery wrathful Spirit as happens in all Distillations of Balsamick Liquors as Wine and the like but the Bees extract the more pure substance viz. the Volatile Spirits Tinctures and sweet Balsamick Body which in all Distillations is destroy'd and only the firce original fiery Spirit preserv'd which when it loseth its friendly Companion iâ—s amiable Sun of true Light and sweet pleasant Vertue then presently it becomes a high lofty untameable Power of a fierce fiery Nature and Operation as is manifest in all such Spirits as Brandy Rum c. which all prey upon the Natures of such as accustom themselves to those fiery Liquors of which if poor Mortals were sâ—nsible they would hate themselves for their Labours in that â—iâ—d and Kings and other Goverâ—ouâ—s would make Laws not only against the I â—inkers but against the Invenâ—ion too of such perniciâ—us Arts. Wherefore thâ—n do our earned Spagyriâ—â— men spread their â—â—ums so large and loâ—tily and keep such a clutter and boasting of their Art and Chymical Medicines which in their highest Preparations are not to be compared to the skill and product of a poor silly Flâ—e◠〈◊〉 Bee Let us survey the Method taken by these fiery Philosâ—phers and let Reas â—nâ—judge what Vertues are to be extracted from such Preparations First when they tâ—ke any Herb Flower Seed Crain or 〈◊〉 to make a Mâ—dicine of they put it into some Mersâ—ruâ—m as they call it or Liquor wherein it may lie and ferment or sour which does presently â—urn and suffocate the odoâ—iferous Smells pure Vâ—laâ—ile Spiriâ—s and sweet Body in which consists the true Vertue and healing Qâ—â—lity of all things both in the Animal Vegerâ—ble and Mineral Kiâ—gdoms After this they put it into the Furnâ—er or Lambeck and through the fierce heat of the Fire there will run off a Brandy or hot sulpherous Spirit which does contain only the fierce original Sâ—irits void of the middle Quality and all the Seminal and Balsamick Vertuâ—s therefore such their Spirits are at the end of Nature and you may add what Balsamick Bodies or Sweets you please thâ—y cannot be made to work or ferment and although such fiery Spirits are good in some Medicines being properly mixed with things of a Balsamick Nature yet alone they are not because they have lost the Medicinal Vertues in their Preparation for the healing Vertue in all things
dignified with this Quality then have they strong Attractive Faculties and great Heats and consequently eat much and are subject to Wraâ—h and Fierceness especially if the Male Aspects and Configurations of the Stars and Elements be awakened for then presently this bitter harsh furious Fire breaks forth whence follows Thunder Lightnings and terrible fierce Storms of Hail Rain Wind and the like and if it gets dominion in the Hearts of Men then follows War Dâ—solation of Countries Burning of Cities Devastation of Towns c. Also this Quality being incorporated with the pure spirituous parts or vapours of the Air Clothes all Vegetables with a pleasant lovely Green but it does differ some deeper some more light all according to the strength of the Salnitral Vertue in each Herb or Tree If this Bitter Quality be temperate and dwell meekly in either Men Beasts or other thing then it is a most friendly chearing Life thereunto for by its central and pleasant Heat it dissipateth all Malignity and Evil Influences is the cause of all Ioy and the Root of Motion Therefore Men and all other Creatures in whom this Bitter Quality is strong are brisk lively active and nimble so Vegetatives wherein the same doth bear sway are powerful Openers of all Obstructions in the Body of which the Antients seems to have been sensible by their attributing opening cleansing Vertues and Qualities to Bitter Martial Herbs Sâ—eds Fruits and Grains It is most true that this is a powerful Quality and when it is temperate in any Creature causeth a pleasant Noise or Emotion which in Men we call Laughter in other things an Elevation of Spirits and when the Astringent Sour and Sweet Qualities do equally incorporate gives the brisk lively Taste to all Food which renders it not only pleasant and delightful to the Palate and Stomach but affords a profitable Nourishmennt that will never tire the Eaters thereof being soberly used For Equality and Concord maintain their like Properties both in the Body and Mind But this Bitter Spirit or Quality hath likewise in it another Species viz. a Fierceness and Wrath which is a terrible furious Spirit and the House of Death a Corruption of all good and Destruction of the Life in Body for if it be too much elevated in Man or Beast then it presently enflames the central Fires whence proceed cruel Burning Feavers and other accute Mortal Diseases for this Quality is the principal Mother and kindler of the hot poysonous Fire in all Elements and when it too violently predominates in any Herb Fruit Grain or Seed they are strong fulsom hot and bitter not fit for Food nor indeed for Physick without skilful Correction but if a wise Artist takes them in hand that knows how to ally their fierce Martial Poysons and hot bitter Fires then they prove excellent Medicines and if any shall mix such Herbs with their Drinks or Foods as some do unadvisedly by infusing of Wormwood or the like in Beer or Ale letting it lie too long till it becomes almost Rotten by which means the volatile Spirits become suffocated then such Liquours will be apt to awaken the bitter hot fulsom Qualities and prove hot and unpleasant and send dulling Fumes and Vapours into the Head prejudicing both the Eyes and Brain Nor can the wisest Cook make proper and agreeable Foods or Drinks of any thing in which either of the four Qualities are extream indeed they may by various mixtures palliate and hide the Excess and for the present render them pleasant to the Palate but when the natural Heat of the Stomach comes to separate them there still remains a Touch of the old Relish and they afford neither a firm nor good Nourishment and should any Person be confined but a Month to live only on them he would perfectly loath them which is a demonstration that they are not natural and wholsom The SAITISH or ASTRINGENT Quality is the very original matter of every Creature in the four Worlds it attracteth or naileth all things together 't is the Vestment of the Spirit and the true Cloathing of Life in all things whether Animal Vegetable or Mineral an harsh drawing Property which encompasseth and encloseth the Life Spirit and Power of every material Being whence proceeds the Shell or Body which serves to preserve the more essential parts from being evaporated suffocated or otherwise violated Thus if the Skin Shell or Body of any thing be any ways hurt then presently the most essential parts are disturbed and the Spirit of Life suffers and becomes wounded it being the first and the last in all things and when this coagulating or saltish Quality is temperate in any Creature or Vegetation being equally incorporated or mixed with the Bitter Sour and Sweet Properties it renders it benign and pleasant and operates in number weight and measure for 't is this sharp Quality that gives that delightful pleasurable Taste in all Meats and Drinks But if this Astringent Quality be too highly exalted if it be in humane Nature It becomes a terrible Fiercess and inflames the bitter Root or Fire whence are engendred in the Body Diseases of a tearing stoney Wrathful Nature as the Gravel Stone Gout Palsies Agues c. or if it happen to be inflamed in the Water then it engenders Scabs tedious Sores Small Pox Leprosies Dropsies and the like but if it be violently enkindled in the 〈◊〉 Quality then follows Consumpâ—ions general Wâ—stings of the Radical Moisture Plague Sores and great Pox or if enflamed in the Sour Property then the Palate forfeits its Taste and good Relish thence arises Loss of Appetite Stoppages sour Belchings and Vapours Windy Diseases and cruel Obstructions of the Stomach and Passages And when this Inequality happens in any sorts of Foods or Drinks then they are astringent harsh sour sharp and unpleasant both to the Palate and Stomach binding the Body and generating the Gravel and Stone and various other Diseases according as it finds matter in each Constitution And though Cooks and others do by their divers Ingredients and improper Compositions hide or captivate this harsh Saturnine Fire so that it cannot be felt or very little tasted on the Palate nevertheless when the natural Heat of the Stomach has made separation then the aforesaid ill Juices become manifested and exert their harmful Operations and Effects as all may know if they will but give themselves the leisure and heed to observe it For Example Take any kind of harsh astringent Fruits and allay them with Sugar Spicies Spanish Fruits Flower Butter Milk or any other Balsamick pleasant things and make it up together for Food as in Pyes Tarts and the like then make your whole Meals thereof for several days together and you shall certainly find an unpleasant sour keeking or qualmish gnawing or griping at your Stomach as if it were always unsatisfied The SOVR Quality when it is moderate opposeth in any Creature or other thing then it opposeth all Extreams both of the Bitter