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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14103	The schoolemaster, or teacher of table philosophie A most pleasant and merie companion, wel worthy to be welcomed (for a dayly gheast) not onely to all mens boorde, to guyde them with moderate [and] holsome dyet: but also into euery mans companie at all tymes, to recreate their mindes, with honest mirth and delectable deuises: to sundrie pleasant purposes of pleasure and pastyme. Gathered out of diuers, the best approued auctours: and deuided into foure pithy and pleasant treatises, as it may appeare by the contentes.	Twyne, Thomas, 1543-1613.; Anguilbertus, Theobaldus. Mensa philosophica.; Turswell, Thomas, 1548-1585, attributed name.	1576 (1576)	STC 24411; ESTC S111450	115,907	158

Fowles Cha. 24 Of egges and the propertyes therof Cha. 25. Of mylke Cha. 26. Of cheese Cha. 27. Of fyshes Chap. 28 Of all kinds of fetches or podware as Rice Beanes Lentiles Chitches Peason Cap. 29. Of Pot hearbes and sallet hearbs as Garlike Sorrell Dyll Smallage Arrage Bancia Beetes Borrage Colewoorts Onions Gourdes Comin Fennell Isope Lettice Mintes Cresses Poppie Perceley Leekes Purcelain Radishe Rapes Rue Sage Spinage Mushrumes Chap. 30. Of fruytes as Figges Dates Raysons Pomegranats Quinces Peares Aples Peaches Medlars Pome citrons Mulberies Plums Cherries Almonds Nuttes Fylberds Chestnuts Akorns Ca. 31. Of Spices as Pepper Ginger Zedoarie Galangall Cloues Cinanamon Saffron Carrowayes Cha. 32. Of Sauces as Mustard Salt Vinege● Honie Oyle Chap. 33. The contents of the second Booke of Table Philosophie which is morall The Preface Of Emperours Chap. 1. Of Kings Chap. 2. Of Princes Chap. 3. Of the gentle Byshops Chap. 4. Of Noble men Chap. 5. Of Knightes Chap. 6. Of Squires Chap. 7. Of VVarriours Chap. 8. Of Philosophers and Oratours Chap. 9. Of Phisitions Chap. 10. Of Yongmen Chap. 11. Of old men Chap. 12. Of Citizins Chap. 13. Of Marchants Chap. 14. Of Husbandmen and Husbandrie Chap. 15. Of Artificers Chap. 16. Of Ritchmen Chap. 17. Of Pooremen Chap. 18. Of Religious persons Chap. 19. Of strangers Pilgrims Chap. 20. Of Hunters Chap. 21. Of Iudges Chap. 22. Of Lawiers Chap. 23. Of Lords baylifes Chap. 24. Of Friends friendship Chap. 25. Of Kinsfolkes Chap. 26. Of good wemen Chap. 27. Of naughtie wemen Chap. 28. Of Married weemen Chap. 29. Of good widowes Chap. 30. Of Virgins Chap. 31. The contents of the third Booke of Table Philosophie which is naturall THe Preface VVhether aire or meate be more necessarie for life VVhether meat or drinke is more necessarie for life VVhether sleepe or meat be more profitable for the bodie VVhether meat or aire nourish more Chap. 1. VVhether can good blood be ingendred of ill meat VVhether simple or compound meat be soonest digested VVhether it be good to walke immediatly after meat VVhether it be good to sleepe immediatly after meat VVhy the appetite faileth when the accustomed time of eating is past VVhether our bodies be warmer before meat or after VVhether fasting hurt more a cholerick or flegmatick complexion Chap. 2. VVhy some desire much and are filled with a litle meat VVhether they that haue a strong heat can more tollerate hūger then they that haue a weake VVhy they that haue narow powers can better abide hūger then they that haue wide VVhether choler nourish VVhether sicke persons can better fast then whole VVhether the strength of a strong stomacke can better tollerat fasting then of a weake VVhether he that vseth to eate much can better abide to fast then he that vseth to eat litle VVhether fasting anoy more in warme or cold seasons VVhy are the greediest feeders soonest filled VVhy we receiue hotter meates into our mouthes then we are able to abide in our handes Chap. 3. VVhy if one that is hungry drink it appeaseth hunger VVhether those that fast are more a hungred then a thirst VVhy it is more pleasure vnto vs when our thirst is quenched with drinke or when our hunger is appeased with meat VVhy one kind of drinke seemeth stronger to one that is fasting then to one that is full VVhether vnto them that are thirstie by a drie stomacke a litle drinke be sufficient VVhether the stomack be burdened with much drinke VVhy a moist stomack can beare much VVhether thirst proceede at any time from the Lungues VVhy thirst of the Lungues be appeased by drawing in of cold aire and of the stomack by cold drinke VVhether thirst be a desire of that which is cold and moist or of that which is hot and drie VVhether water slake thirst more then wine Chap. 4. Of the hurtes which happen after meate with the questions therto belonging Chap. 5. Of Bread and the questions therto apperteining Chap. 6. Of wine and the demandes therunto incident Chap. 7. Of fleshe with the proper questions thereof Chap. 8. Of Egges and the demaundes touching the same Chap. 9. Of Fyshes and their questions Chap. 10. Of Pulse and Podware with their probleames Chap. 11. Of Pothearbes and Sallet hearbes and their questions Chap. 12. Of Fruites and certaine demaundes concerning the same Chap. 13. Of Salt and the proper questions thereof Chap. 14. Of hony and oyle and motions touching their natures Cha. 15. ❧ The contentes of the fowrth booke of Table Philosophie which morally treateth of honest myrth and pleasaunt pastimes He Preface Of honest myrth and pastimes Chap. 1. Of pleasaunt inuectiues Cha. 2. Of speaches conuenient to euerye person Chap. 3. Of apt pleasaunt wordes Cha. 4. Of Emperours Chap. 5. Of Kinges Chap. 6. Of Princes Chap. 7. Of Earles Cha. 8. Of Knights and souldiors Cha. 9. Of Squiers Cha. 10 Of Phisitions Cha. 11. Of Lawiers aduocates Cha 12. Of Marchaunts Chap. 13. Of Vserers Chap 14 Of Husbandmen Chap. 15. Of Iewes Chap. 16 Of Theeues Chap. 17. Of Iesters Chap. 18 Of weemen Cha. 19. Of yong weemen mayds Ca. 20 Of Children Cha 21. Of Blindfolke Cha. 22 Of Fooles Cha. 23. Of persons possessed Cha. 24 Of Popes Cha 25. Of Cardinalles Chap. 26 Of Archbishops Cha. 27 Of Byshoppes Chap. 28 Of Archdeacons Chap. 29 Of Cannons Chap. 30. Of the halt and lame Chap. 31. Of Priestes Chap. 32. Of Abbottes Chap. 33. Of Priours Chap. 34. Of Munkes Chap. 35. Of Preaching Friers Chap. 36. Of Minour Friers Chap. 37 Of Nouices Chap. 38. Of Connertites Chap. 39. Of Nunnes Chap. 40. Of Systers Chap. 41. Of Dreames Chap. 42. Of sundric Artificers Chap. 43. Thus endeth the Table

the rest of the body and at one time make●h a great sensible delectation of the body to arise in eueri part therof wheras meat by smal and small recomforteth the want and weaknes of the same wherby the delight therof is much diminished Fourthly why doth the self same drinke seeme strōger to one tha● is fasting thē to one that is full Hūger emptieth the veines fulnes stoppeth thē and therfore whē as the drink passeth through the empty partes it is farre more euident perceiued and causeth more strong sense of delectation vnto the tastinge Fiftly If a man be thirstie and haue a drie stomack whether may a litle drinke suffice him or not It is hereunto to be answered according vnto Galen those which haue drie stomackes are soone a thirst and a litle drinke sufficeth them The reason wherof may be this for that euery member which is dry shrinketh togither and waxeth to be of lesse capasitie then it was before whiche hapneth vnto the stomack which is drye and therfore is soone filled and with a litle drink And in the stomack there is ingendred great thirstines when the mouth therof waxeth drie and desireth to bee moistned with drinke and then a litle drink sufficeth it For when that which was drie and hard is shrunken togither the capacitie thereof is soone filled with drink and a litle extinguisheth the thirst insomutch as it féeleth not it owne emptynes and this thirste soone returneth againe Sixtly May the stomack be ouer charged and troubled with to mutch drink Surely Galen affirmeth the same and the reson may appeare out of the premisses For if a dry stomack by reason of the narrownes therof be full with a litle drinke if then the drink be more then the capacitie of the stomacke be able to conteine néedes as Galen saith must much drink ouer flow and runouer in it Seuenthly why can a moist stomack beare mutch A moist stomack is in all points contrary to a drye for it is very soft like vnto a soft bottle or bladder for that cause is able to cōteine more for it yéeldeth euery way as the meate which is receiued chanceth to fall or sway in it also apparent it is to sence that a moyst bladder will receiue more then wyll a dry one and so likwise wil a moyst stomack And moreouer forsomutch as it is moist without any drienesse which may procure thirste therfore it mutch desireth not drinke howbeit it receiueth much and is nothinge gréeued therewith as is the drie stomack And for this cause the Danes Polonians Flemmynges yea and the Englishmen can beare mutch drink bicause their stomackes are wide procured by the softnesse of moysture But in hoat Regions as are Spayne Barbarie and sutch like the inhabitants do thirst mutch and drinke but litle bicause of the drinesse of the mouth of the stomacke and in sutch their stomackes can receiue but litle bicause of the drinesse therof The. 5. Chap. of Thirstinesse conteining 4 questions NOw are wée occasioned to moue this question concerning Thirstines Whether the cause therof proceede sumtime from the Lungues or no Which Galen affirmeth for that whē the Lungues are hoat and drie they longe to bée moystned which drines is specially aswaged by drawing in of cold aier and cold and moyst Secondly what is the cause why thirstines which cummeth frō the Lungues is appeased by drawyng in cold and moist aier And the drinesse of the stomack by drink It is thus to be answered that there be two passages the one for ayer which is directed vnto the Lungues the other for meate and drinke that passeth into the stomacke And for this cause the thirstinesse which cummeth of the Lungues is abated by drawyng in of colde aier and that which riseth of the stomack is slaked with drinke Thirdly Is thirst a desire of that which is colde and moiste or of that which is hoat and moist There are in the body two appetites or desires the one in respect of meat to restore that which is lost which appetite is satisfied with that whiche is hoate and moyst accordyng to the nature of the partes to bée nourished The other looketh for that which is cold and moist to represse the flame and firines of naturall heate whiche is accomplished by drinke only and sutch drinke as men seldom vse but in the way of medicine or when they bée sicke Fourthly Which quencheth the thirst best of wyne or water Thirst as saith Galen de simplici medicina is caused two maner of wayes the one by emptinesse the other by heate drought of the heart That which cōmeth by emptinesse of the partes is cheifly aswaged by Wine which is both meat and drinke for it requireth sutch drinke as is able to restore that substāce which is lost which qualitie since it is in Wine that is the only drinke then wherby that thirst is appeased But as for the other thirst which is caused by heat drought of the heart that is again double the one cummyng of heat only whiche is quenched with colde only as with Vineger and sutch like And likewise some is caused by drienesse is slaked by moysture Againe thirst which is ingendred by heate is of thrée sortes The one riseth forth of the stomack the other foorth of the Lungues and the third from the parts which are farther of So that whiche cummeth from the Lungues is slaked by drawing in of colde Aier and that which procéedeth from the stomack and other partes neare therevnto is quenched with colde water but that which springeth of some éeuil disposition of the parts and members which are far distant as are the Liuer and sutch like is delayed with water wherwith sum pearsing and subtile thinge is mingled to cause it the sooner to go vnto the place as is vineger or sutch like for water of it self is but slow and dull in operation wherfore it is needefull that some sharper thing bée ioyned with it The 6. Chap. of Hurtes which come after meate conteing 15 questions HEreafter wée meane to intreate concernynge certen accidents which chance after meate and drink And first to begin with the sower belching it may be demaunded wherof it cōmeth And vnto this point wée answere with Galen that the Sower belching procéedeth of a fainting heat which fayleth decayeth by meanes of colde For heat is the beginning of the sowernes which beginneth to digest but is not able to accomplish it which defaut cūmeth especially by hinderāce through cold Secondly why is not this sowernes felt in the stomack ▪ immediatly vpon the receiuing of meat At the first falling of the meat into the stomak it remaineth a while in the same nature Which it had before it was eaten and cānot so soone be sower but when once the heate beginneth to work vpon it there insueth indigestion and after that the sowrnes Thirdly Why hapneth this sowernes rather and in more aboundance to

blood in weight as it selfe is of And Rhasis sayth that egges that are sodden or rosted hard are more hard to digest and descend slowlier out of the stomack But soft egges are more quick to descend being good for those that are troubled with a bloody fluxe whose strength thereby is mutch decaied As for réere egges which are nether hard nor soft are as it were in the middes betwen both the other Moreouer egges are good against roughnes in the throat and by them is ingendred tēperate blood and much strength What shal I say more they are as good as fleash and many times stand in steede therof wherfore those persons that be very fat ought not to vse them Chap. 24. Of Milke OF Milke also it is Isaacks opinion that it is very like vnto blood For in déed it is none other thē the milk the second time cōcocted in the breasts or vdder wherof it receiueth whitnes tast and ability Rhasis likewise saith that new milk commeth néere to the temperment although it decline a litle vnto coldnes and moisture wherby it fatteth and moistneth the body It is medicinable vnto those that haue the feuer Hesticae and the drie cough and the burning of the vrine It ministreth excellent good nourishment vnto drie bodies bringeth them to temperature it also increaseth blood and seede But in that it is soone altered it is noisome for those that bée haunted with sharp feuers or ar troubled with headache by accidēt of sicknes and to them that are subiect to the collick or vnto any other disease comminge of cold Cow milke of all beastes milke is counted the grossest and is good for thē that woulde fain bée fat of body And Asses milke is the subtilest of anye beasts milke is good for all that are diseased in the Lungues Goates milke kéepeth a mediocrity beetweene both but Eewe milke causeth more superfluities then any of them all Isaac writeth of milke in this māner Milke of beasts that be soūd not sicke if it be not eaten often nor mutch but moderatly ingendreth cōmendable blood moisteneth the belly healpeth the breast Lungues bladder especially if the watrishnes therof be sumway corrected as altred with bread flouer oatmeale rice or such like and then eaten Rhasis writeth the Butter milke is good against the Laske proceding of red choler and helpeth thē that are leane and haue weak bodies the rather if there be a piece of hot iron or stéele often quēched in it ▪ whey extinguisheth red choler it cureth the scab whelks blisters the yelow iaundice healpeth thē that are hurt with drinking strong wines He saith also that Butter being raw aswageth the sharpnes of the throat helpeth the Letters and ringworms taketh away the rednes of the face and cleereth the skinne maketh whole pimpels and quiddles that are sharp dry being therwith annointed but it breedeth lothsomnes ascendeth vp to the mouth of the stomack Seddē butter weakneth the stomack softneth hard impostumacions laid vnto them plaister wise it resisteth the most venemous bityng of Vipers Whoso vseth to féede mutch on butter shall continually be troubled with diseases cumming of fleame It nourisheth most of any vnctuous thing an● is of great facultie Chap. 25. Of Cheese LYkewise hee sayth that gréene Cheese is colde and grosse and thought vnméete for colde natures But ould Chéese is esteemed of according to the age Tange Chéese which tasteth sharp of the rennet is hot burning bréedeth thirst and nourisheth éeuel But if a man eate a litle therof after meat it strengthneth the mouth of the stomack also it taketh away satietie and lothinge of the meat which chaunceth many times in the mouth of the stomack after swéete meates but it must bée neyther to newe Chéese nor to olde Moreouer Isaac saith that all Chéese in generall is naught noisum to the stomak and hard of digestion so that they which commonly eate it fall into the collick and are greued with the stone in the kidneis Howbeit the better the Chéese is the lesse harme it doeth Chap. 26. Of Fisshes THe temperament of Fish generally as saieth Isaac is cold and moist ingendring fleame most agréeable vnto hot and drie complexions in Summer time and in hot regions And vnconuenient vnto colde drie complexions in winter time and in colde Regions Al Fishe is either of the Sea or of the fresh water Those that are of the Sea remaininge in the déepe not neere the shoare in grauely and sandy places are most subtile and commendable and easier of digestion then the other sea fishe and ingender better bloud but they discend slowly out of the stomack and intrailes for lack of moist slimines Fresh water fish are vniuersally more grosse and slimie slow of digestion but they voide out of the stomack with more facilitie then the seafish and nourish more The best of these are they which remaine in dowfalles and swift running streames whose bottome is grauelly or sandie and far of from the filthines of any towne or citie Pond Fish is of all other the worst of éeuell sauour and hard of digestion especially if they be far from the sea or any running streame Rhasis mine aucthour saith all Fishes are hard of concoction and tary longe in the stomacke and make a man thirstie The bloud which younge Fish ingendreth is flegmaticke bréedyng vicious sliminesse in the body wherof spryng sundrie diseases Wherefore wee ought to choose sutch fish whose substance is not clammy nor very grosse nor haue any éeuel smel nor wil quickly putrifie nor that abide in pondes Lakes and Méeres that yeeld foorth a stinkyng sauour For they that are conuersant in filthy places are not fit to bee eaten neither sutch as liue in waters aboundyng with vnholsome weedes wheron the Fish do feede for they bee made therby vnapt to bee eaten Saltfish ought not in any sort be set on the boorde nor to bee fead on vnlesse it were when a man for medicine sake would cause himself to vomit But if any bee desirous to eate therof let him eate but a smal quantitie dressed with some slippery or vnctuous thinge whiche may loth the stomack The Crafish of the riuer is very good for weake persons as saieth Auicen theyr fleash is good for them that haue a consumption so is their broathe and Asses Milke And some say that they will breake great impostumarions if they bee layde therto Chap. 27. Of Pulse COnsequently wee must intreate of Pulse in all sortes and kindes and first of Rice of which Isaac in the first booke of the woorke béefore alleaged sayeth thus Rice is drie in the fourth degree and hot in the first whiche beyng sodden with water is good against the Collick that holdeth but one day But being sodden with Almond milke it léeseth the binding facultie and nourisheth well and ingendreth good blood and augmenteth séede And if with the Rice or with the broth of

it you wash freckles it taketh them away and clenseth the skin Auicen writeth that the huske of Rice is thought to bee poison for if it bée geuen in drinke to any man immediatlye hée féeleth paine in his mouth and his tongue wilbée blistred Beanes after Isaac that bee gréene are cold and moist in the third degree and nourish but litle they ingender grosse and rawe humours and bréede winde in the vppermost part of the belly Dry beanes are colde and dry in the first degrée ingendring thick windes in the vppermost part of the belly from whence there arise hurtfull fumes into the brain They cause sundrye grosse and corrupt dreames and are hard of concoction The great white beane not béeing old is the best and if it bée sodden in water there is mutch of the windines taken away therby and of the grossenes likewise specially if the first water be throwne away ●nd they be boyled again in another Béeing sodden with Mintes Organ Cumin and sutch like and so eaten theyr windines is mutch amended Whoso is desierous to clense the skin of his body let him vse to wash himself with the meale of Beanes and he shall haue his will. Rhasis sayth that gréene beanes ingender grosse and raw humours augmentyng fleame in the stomacke and intrayles whiche breedeth mutch windinesse Lentles also sayth hee are colde and drie ingendring melancholick bloud and dryinge the body they darken the eyesight and nourish Melancholicke diseases if a man vse them mutch Isaac saith they fill the Brayn with grosse fumes and Melancholie smokes causing payn and fearful dreames Isaac deuideth Chitch Peasen into white and blacke The white is hot in the first degrée and moyst in the middle of the same hard of cōcoction ingendryng wynde and fumositie in sutch quantitie that it puffeth vp the fleash and driueth the skin abroad so that they which vse it haue a fayre white skin for when the skinne is borne vp and stretched abroad it sheweth white and cléere The blacke Chitch is hotter then the white but not so moyst and is good agaynst oppilation of the Liuer if it bee boyled with Smaledge and Radish and the iuce therof drunken it also increaseth Milke and seede and prouoketh Vryne Peason according to the famous Arnoldus de villa noua in his gouernment of health are of this nature if they or Chitche● bée laide a stéepe all night in fresh water and bee boyled next day in the same a two or three wallops and then bée strayned and kept and when yée goo to meat there be put vnto the liquor a litle white wine and a small quantity of Spikenard in pouder and saffron and a litle salt Indie and then once boyled togither one wallop and ministred at the beginning of the meale to bée drunken or eaten crummed like potage It clenseth the small veines and the passedge of the vryne especially if the Peasen and Chitches be layd in soke and boiled with Persley in the same water The vnskilfull sort say that they should bee layd a soke in Lie but that soking taketh away all the openyng facultie and the finest part of the substance of them Chap. 28. Of Pothearbes NOw let vs say sumwhat of Pothearbes accordinge as order and doctrine requireth and first of Garlike whiche as saith Rhasis is hot and drie and taketh awaye thirstines and increaseth fleashly lust breaketh winde and heateth the body In hot regions hot times and vnto hot complexions it doth harme and Galen calleth it the husbandmens triacle Beanes or Lentles sod eaten take away the stinking smell of it and so doth Rue béeing chawed and a litle therof eaten downe So lkewise doth Setwall or Mintes of the garden or wilde if it be broken betwéene the teeth and after it a litle quantity of vinegre bee receiued To the same purpose serueth the roote of Beetes saith Plinie beeing rosted and eaten after it Sorrell in Rhasis iudgment is cold and dry it bindeth the belly and sharpneth the stomack extinguishing red choler and thirst Auicen saith that it taketh away toothach if they be washed with the iuce therof Dill according to Isaac in the second booke is hot and dry and being drunken in wine resolueth windines puffines and swelling in the stomack and belly The branches therof boiled in Oile dissolue swellings beeinge outward anoynted aswage payne and bring sleepe The séede drunken prouoketh vrine increaseth milke clenseth the stomack from putrified humours it healpeth the hicket procéeding of the long abiding of meat in the stomack and the often eating therof weakneth the eie sight Garden Smalledge by the aucthoritie of Isaac being eaten openeth oppilations prouoketh vrine bindeth the bellie is éeuell for the falling sicknes and hurteth wéemen with child and sutch as are with childe frequent the eating of it it ingendreth in the childes body biles and rotten impostumacions Neither may we commēd the vse of Smalledge for it draweth humours togither from all partes of the body vnto the stomack wherof insueth vomiting The séede prouoketh vrine aboue the branches and as saith Rhasis Smalledge openeth oppilacions and puffeth vp there withall it mooueth to venery and taketh away the eeuel sauour of the mouth Arredge also sayth hee is colde and moist loosing the belly nourishinge well and is good for them that haue an hot liuer Plinie in his second booke writeth that it ingendreth sundry sicknesses and therfore the liquor wherein it is boyled ought many times to bee chaunged or els it ingendreth pusshes and foule spots in the skin Persnep as saith Rhasis is hot and windy slowly digested it maketh the séede of man hot and expelleth vrine and farther saieth Isaac it helpeth fleshly lust prouoketh the termes and ingendreth discōmendable bloud After Plinie in the second booke Beetes are of two sortes white red The roote of the red sod in water killeth the itch the iuce appeaseth the auncient paine in the head the daseling and the singing in the eares it driueth foorth vrine it appeaseth the toothach it prouoketh to venerie and is good against poison Borage as saith Constantinus is hot moist in y first degrée it purgeth red choler it helpeth that hart burning and being stéepedin wine and drunken it maketh them mery that are sad by reason of Melancholie and the hea rbe it selfe eaten raw as some say ingendreth good bloud Colewortes according vnto Rhasis opinion bréedeth black choler troubleth the sleepe with éeuell dreames but it lenifieth the throate and breast it maketh the belly soluble and taketh away drunkennes Isaac writeth of Colewortes that the iuce therof drunken looseth the bellie but eaten without broath they doo bind and therfore to amend their faute the first iuce wherein they were sodden must be cast away thē they must be sodden with good fat meate Onions seasoned with oyle do neither heaten nor coole nor prouoke thirst but

which is tendre light it burneth sooner into ashes then turneth it into iuice For like as sound wood being hewen in to pieces is soone conuerted into coales if chaf fal into the fier there scarce remaineth any ashes therof to be found so fareth it in the digestion of strong and light meates So likewise an heauy milstone breaketh the greatest cornes and letteth the smale depart whole The strong windes also throw downe hie Firtrees mighty Oakes to the ground letteth the low shrubs bushes to stand Euen so naturall heat digesteth the hard fleash and ouerpasseth the fine and tendre nutriment Secondly Why be Cullices which are made of Fleash harder of digestion then the fleash it self The lightnes which it getteth by pounding causeth it to swim vpon the top of all kynde of moysture which it findeth in the stomacke so that it cannot cleaue vnto the sides of the stomack the truth wherof is perceiued if some portion of the cullice be thrown into water for it will alwaies fléete vpon the toppe and for that cause is the slowlier concocted in the stomacke Thirdly which is moister of rosted or sodden fleash Wée must answer hereunto with Aristotle in the. 4. booke of the Meteors that the rosted is moistest for in rost fleash by reason of the fire the outward parts are hardened and consequently the the pores are stopped so that the inmost moisture cannot issue foorth But in sodden fleash the outward pores are resolued through the heate and moysture of the water and so opened that al the moisture departeth Thus it hapneth that rosted fleash semeth drie without and is moist within and sodden fleash contrarywise Fourthly why do the beames of the Moone cause fleash sooner to putrify then of the Sunne There can bée no putrifaction vnlesse heat and moysture do méete And the putrifaction of fleash is nothing els but a certain secret dissolutiō conuerting the sodility of the flesh into moisture And heat if it bée temperate nourisheth humours but being immoderate drieth thē vp doth extenuate So that the Sun beeing hot draweth all the moisture out of the flesh and drieth it But the beames of the Moone in whom ther is no manifest heat but an hidden warmth increasing the moisture ingendreth quickly therin great putrifactiō For ther abideth in the beames of the Moone a certen natural propriety to moisten bodies to imbrue thē as it were with a misty dew wherunto the heat which she hath being ioyned corrupteth the flesh which lieth any time in it The. 10. chap. Of Egges conteining 9. quest THis Chapter requireth now some speciall treatice of Egges wherin the first question which offreth it self most fitly to be demaunded is this which is the hoater of the yolke or the white Amonge all humours blood is warmest in temperate warmth so that the yolke as cūming neerest vnto the blood is surely the warmer Moreouer the Liuer is hoater then the breastes and the blood warmer then the milke and the yolke in the egge is in temperature vnto the white as is the blood in the Liuer Secondly why doth the yolke beeing cast into water sinke downe to the bottom and the white fleete on top The white is very slimy and cleaueth vnto that which is next vnto it and by reason of the slimines swimmeth aboue the water and the yolke bicause of the soundnes and want of pores sinketh downe Thirdly why haue birdes fewer egges and bigger then the fishes and they haue moe and smaller then birdes The greatnesse in a thinge which is continuall is procured by a strong heate but a multitude in that which is diuided is long of the matter bicause the matter is the beginning of diuision And bicause birdes haue more heat then fishes haue therfore haue they great egges in continuall and but few in diuision and contrariwise it fareth in fishes Fourthly why haue birdes egges an hard shell and fishes egges a soft Fishes lay their egges in a moist place and therfore they néede no hard shell But birdes lay their egges in hard and sound places as vpon the ground stones trees and such like and therfore haue néede of an harde shell to keepe them frō hurt vntil such time as the chick or bird be hatched Fiftly why are birdes egges speckled and of diuerse coulers and it is not so in fishes In birdes ther is a strong naturall heat which is able to seperate thinges of diuerse natures asunder as the yolke from the white and in fishes this heate is so weake that it is not able to worke the like effect Sixtly why are birdes egges long and fishes egges round Heat moueth from the centre and especiall causeth a forme like a piller broad beneath and sharpe aboue as appeareth in flame of a fire which riseth vp into a sharp poinct Wherfore heat béeing more abundant in birdes then in fishes the birds Egges are long and fishes round for the weake heat carieth the matier equally round Seuenthly what breaketh the eggeshell when the chicke is hatched There bée two causes hereof alledged the one is for that by long and continuall lyinge the shell waxeth softe and thin as it is if an egge bée stieped nine daies in vineger the second is for that when the young bird lacketh nutrimente hée breaketh the shell to séeke meat Eightly why doth the yolke of an egge which is layd in the full of the moone and in the light therof scoure spottes out of cloth The fatty drop in the middes of the egge béeinge the meanes of the generation conceiueth a pearcinge and a diuiding heat both by the great light and the moisture which the Moone moueth which it can not do at another time Ninethly why do some egges crack when they bee laid into the fire and some not Such crack as haue within them windines which is perceiued when the shell reueth to issue forth with great noise and force And this hapneth when the fire is great For if a birds egge were cast into the middes of the fire the shell would soone breake the windines would start forth with great noise and force which it would not do if the fire were small But proportionably there is mutch more windines in the egges of fishes and therfore they make a great noyse when they bee cast into the fire as appeare for example in the rowe of an hearring The. 11. chap. Of Fishes conteining 4. Questions NOw let vs a litle come to demaund a few questions concerning the nature of Fishes and first whether Fishes do feed vpon their owne frie or not wherto it is to bée answered affirmatiuely both bycause they bee rauenous by reason of their cold stomackes and also bicause they haue blunt sences and cannot discerne their owne frie from other deuouring vp all a like Secondly do Fishes chawe their meat No for if they did superfluous water would enter into them with their meate and suffocate them Againe they bee rauenous and feede gréedely