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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A33534	Kitchin-physick, or, Advice to the poor by way of dialogue betwixt Philanthropos, physician, Eugenius, apthecary [sic], Lazarus, patient. With rules and directions, how to prevent sickness, and cure diseases by diet ...	Cock, Thomas.	1676 (1676)	Wing C4793_PARTIAL; Wing C792; ESTC R12679	32,867	159

Herbs throwing away the husks as you eat it sweeten it with a very little Sugar Salt Butter and fine Manchet may be added unless the Disease be very acute Or Take a quart of water put to it a spoonful or two of Oatmeal and a little Mace when it is sufficiently boil'd put in it seven or eight spoonfuls of white or Rhenish-wine to make it more nourishing if the Disease will bear it beat up an Egg with a little Sugar and put some of the hot liquour to it and then give it a walm or two Or Take Tamarinds or Pruens wash them in several Waters then stone them and cut them small boil them in a sufficient quantity of Water and Oatmeal and strain the juyce from the flesh as you did the Currants and add to it a little Sugar when you eat it All sorts of Broths Ptisans and Suppings made of Barley clean pick'd hul'd and wash'd in many waters is very pleasing to persons sick of hot Diseases So are all tart sharp and sowre things as Verjuyce Barberries Vinegar Gooseberries Cervices Oranges Lemons dryed Grapes or our common red Cherries dryed quench thirst cool cause appetite and please most sick Pallats Sorrel is a most noble and useful plant Possets made of it are excellent in ardent or malignant Fevers the Green-sauce made of it is the best of all Sauces for Flesh Gooseberries not full ripe sealded and eaten with good Water a little Sugar and Rose-water Marmalade of Gooseberries is also a dainty repast for weak and sickly persons so is their Quideny the Quideny of Currants both white and red do the like so do Barberries either preserved or in the conserve and many such like d●●nties made by ingenuous Gentlewomen Tamarind Possets are also very pleasing and profitable in all hot Diseases 'T is made thus Take three pints or two quarts of Milk boil in it about two peny worth of Tamarinds which you may buy at the Apothecaries until it turn the Milk then strain it from its Curds Thus is made White-wine Rhenish Lemon Orange Sorrel Pippin and all Possets made of sowre things wh ch are excellent in Fevers and all Diseases coming of Choler Vinegar Possets will do as well as any Apples quodled and eaten with Water Sugar and Verjuyce are grateful to a hot and dry constitution So Pru●ns stew'd with Sorrel Verjuyce or Juyce of Lemon Endive Succory Dandelyon Spinage Beets Pur●lain Borrage Bugloss Violet Strawberries Cy●qfoyl Raspeberries Mulberries Burnet Quince Plantain Dampsons Lettice Cucumbers Eggs potch'd into Water Vinegar or Verjuyce and eaten with Sorrel sipits or Vinegar and fine Sugar may be permitted persons whose Disease is not acute or Eggs beaten in a Platter with Butter-milk to a moderate thickness and sugar'd is also excellent Two-Milk Posset that is boil a quart of Milk to this put a pint of Butter-milk take off the Curd and you have a pleasant Posset This Bocheet made of Ivory is also excellent Take spring-Spring-water three pints boil it away to two when it is cold put to it one ounce of shavings of Ivory a few Coriander or Carryway-Seeds you may add also as many bruised Currants as Ivory put them all in a Tin Coffee-pot adding as you think fit a little liquorish and let them stand simpering by the fire four or five hours then strain them and keep the liquor in the pot to drink when you will as Coffee to make it a more pleasant repast you may put a little Rhenish wine to it and dulcifie it with a little powder of white Sugar candy Cullis and Jelly of Ivory and Harts-horn is a good Restorative Diet for hot maciated persons make it thus Take a Chicken or young Cockerel Pheasant Snipe or Wood cock those that have not too much money may take Hogs feet Lambs Calves Pigs-pettitoes or Trotters or take the bones of Veal Mutton Hens Pullets Capons c. which have sinews sticking to them Boil all or any of these in the water wherein French Barley has first been bolled throw away the Barley and add to the Water some shavings of Ivory and a few Currants or estoned Raisins when the broth is throughly boiled strain it and when it is cold it will Jelly take from it when 't is cold all the fat from the top and dregs at bottom and to a Porenger of this melted put the yolk of a new laid Egg beaten up with the Juyce of an Orange and a little Sugar and let it stew gently a little while and so drink it Note That all salt and bitter and very sweet things and all hot and dry things are to be avoided while you use this diet and are advised so to do by your Physician as Pepper Ginger Cynamon much Salt Tobacco Brandy and wine unless mix'd with Water strong Beer and Ale and meat especially much rosted and very fat But cooling Odours as Vinegar or Water wherein Rose leaves Violets or any sweet temperate Herbs have been steep'd or a turf of fresh earth often smelt to or to receive much the sent of Cow-dung is good and necessary for hot blooded people CHAP. II. Treats of a Hot Diet for Cold Diseases and Constitutions THe intent of hot Aliments is to heat and dry a cold and moise Constitution to cherish and restore our Native heat when it is deficient by any cold accident or disease If Food vertually hot exceed the second degree of heat as Garlick Onyons Mustard Radish Brandy c. It may not then improperly be called Physick and more fit to be used so than as food and though our bodies are best preserved by things con-natural or moderately hot yet when we do accustom them to things immoderate as much Wine Brandy Tobacco c. We seldom long escape death or some great disease But away with these distinctions of qualities says Mempsis All that concerns this Chapter is to mind you of such things as are contrary to a cold disease a faint weak vapid and watery blood and 't is endless to assert all that may be said on this subject I shall therefore only single out such as are sufficient This Cullis is counted excellent Take a large Cock Capon Sparrows Partridge Snipes or Wood-cocks boil all or any of them in a gallon of spring-Spring-water till they fall in pieces or come to a Pottle then take off all the fat when 't is cold and put to it two quarts of White-wine and then boil it again to a Pottle then clarifie it with two or three Whites of Eggs then dulcisie and Aromatize it with about a quarter of an ounce of Cinamon grosly beaten and about four ounces more or less of fine Sugar colour it with Saffron and perfume it with a grain or two of Musk or Amber-greese and to make it more cordial and costly add to it confect of Alchermes and Hyacynth q. v. strain it through a gelly bag two or three times and eat it alone or mix it with other broths Or Take Calves-feet Cow-heel fresh

Sugar Sack Claret Sider or Oat-Ale though it seems worst that sort of Flumory is best which looks cleer and sheer and tastes sharp and sowre Thus also may be made Flumory of Wheat Rice French barley c. Frogs and Snailes are counted good food in France so may Toads Spiders or any Vermine if they come from thence Our English Hens Cocks Veal Lamb Chickens Kid and Capons are I think every whit as good for saline hot and dry bodies If your Lamb and Veal be very young you ought to stick it with Cloves or Rosemary as you do Beef and it eats more pleasant and is more wholesome The brains of most Animals are over moist and Phlegmatick But the Rumps Tails and Tongues of all Beasts but one are temperate and restorative The Lungs also of Flesh and Fowl are good for hot and dry constitutions So are the Eyes Gizards Sweet-breads and feet of most creatures especially boil'd Cassia or Currants boil'd in Chicken or Veal-broth cools moistens and loosneth the belly This is also a good cool moist cheap and nourishing potage boil any Mutton or Veal in water with or without Oatmeal when the Meat is a little more than half boil'd put in it a bundle of sweet Herbs and the green leaves of Marygolds Sorrel Spinage Lettice purslain Violet and Strawberry leaves add to these a sufficient quantity of the tender part of Asparagus or a good quantity of green Pease will do as well especially if you bruise some of them before you put them in Or boil Damask Pruens in two quarts of water after they have boil'd a quarter of an hour put to them a saucer full of wheaten bran let your bran only steep in the hot water till 't is cold then strain it and sweeten it with Sugar and drink it frequently Or steep a pound of Pruens and a very little Liquorish in three or four pints of cold water thirty or forty hours and drink it for common drink Or this Emulsion Take Raisins of the Sun ston'd and Currants of each a small handful Lettice and Purslain seed of each bruised two or three drachms boil them in a Gallon of Spring water to a Pottle then blanch two or three ounces of Almonds and bray them in a stone Morter strain the liquor and put into it the Almonds then strain it again and with sine Sugar make an Almond Milk and drink it blood warm as often as you will In short nothing moistens the body more than much sleep ease and rest and living in such a moist Air as Lambeth-marsh Hackney or Dengy hundreds And though that Air is simply best which is most serene clear sharp and dry Nay our Native Air though by its simpathy with our first matter often times most repairs and mends our decayed Natures yet sometimes a gross thick and moist Air or indeed any Air opposite to the Disease we labour under must by us always be reputed best it being a sure rule that all things cure best by contraries be it Air Aliments Food Physick or any of the non-naturals Note That while you are directed this Diet all things are to be avoided which are forbidden in the first Chapter CHAP. IV. Treats of a drying diet for moist Diseases and Constitutions BRead is so inseparable a companion of life that neither sound nor sick can subsist without it and did I not stand in awe of time and feared prolixity I would write its Paragraph and make man kind sensible how with this Milk or Water and very little else we might contemn the curiosities of a Court and encounter with death it self Epicurus that Cormorant and Monster of men only with his 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 could entertain himself so well that he could dispute felicity with Kings and in his morals tells us that when he would entertain himself more splendidly he mended his chear with a little Milk and found so much satisfaction by it that he bids defiance to the pleasures which the ignorant and sensual world so much like and cry up in magnificent feasts great entertainments rich Wines costly Meats and Junkets and certainly says our wise man most that have addicted themselves to variety extravagancy and excess have thereby either loaded themselves with new cares or contracted new vices and so become obnoxious to various and great troubles and frequently commit Rapines Cheats violating Justice Faith and Friendship and many times precipitate themselves into grievous Diseases losses and disparagements which by Frugality Temperance and Sobriety they might have avoided Nature requires little opinion much and he that has not this faculty of abdicating from his desires his mind is like a Vessel full of holes ever filling but never full and to him that is not satisfied with a little nothing will ever be enough and whosoever covets no more than that little he enjoys however the world deceived by vain opinion may account him poor yet he really is the richest man alive and the way to make ones self truly great and rich is not by adding to ones riches but by detracting from our desires and what reason is there then says our brave Philosopher that any man should stand in fear of Fortune or court it's favour since few or none are so poor as to want long these things or ever was reduced to a lower ebb than Sallets Bread and Water nor know I whether more than this with a quiet mind and good appetite without which none need eat is worth contending for How many by high drinks and dyet riot and luxurious compotations have dyed on their Close-stools expired in privies and took their leaves of this base world over a Chamber-pot or at least only out-liv'd the conflict with Gouts Palsies Catarrhs Surfeits and many other ignominious Diseases and what great matter can be expected in Church or State from that man whose joynts are infeebled his sinews relaxed his head clowded eyes bleered and mouth full of curses and clamours and all by reason of debauchery excess and luxury which chokes rather than cherisheth Nature and clogs the Veins and Vessels with such superfluous moisture that no Meats nor Medicines can command those unmanly Diseases that are the effects of it and though Bread will do as much as any thing yet unless temperance abstinence or a spare diet be joyned with it all that Physick or Food can do is in vain No persons are more offended with Crudities Worms Fluxes and Defluxions than those that eat none or too little Bread No Flesh Fish or Fruits that we can feed on but putrifie and convert to slime and water for want of it No country no place no people in some sort or other are without it Some bake it some broil it others fry tost and boil it some make it of dry'd Fish some with roots of Plants and Barks of Trees some with Seeds Nuts Acorns Among our selves 't is made of Barley Rye Oats Misceline Wheat of all which Barley Bread is worst and Wheaten

if so much as such meats as moisten the guts and stomach Sc. Pruens Pears Apples Butter Oyl Watergruel Flumory French barly Spinage and many such like moist and anodine Aliments of which hereafter and when the bowels and stomach are over moist relax'd and slippery as in your present Patient what can Physick do more than gradually as Rice does both heal alter bind dry and strengthen especially as it may be cook'd And you would find it Eugenius a hard task to tell me of any one Disease that I cannot hope to relieve or cure by a proper Diet and very little else as safely and surely though not perhaps so suddenly as the proudest Medicine the Chymist can produce What Disease is there that proceeds not from some of the simple or compound qualities and though no man is so compleatly wise as to explicate them in all their causes and effects which makes Mempsis absolutely deny their is any such thing as qualities which is no less absur'd than to affirm there 's no such thing as Summer and Winter or Fire and Water because in all things we know not their causes and effects and yet 't is certain they really exist and are by the Suns absence or more immediate presence made up of such qualities as we call hot dry cold and moist and as certain 't is that all essential Diseases are caused and all Medicines cure those essential Diseases by some or all of those four qualities hot cold dry or moist And what meats are there not as well as Medicines that are not in one degree or other opposite to those causes And if so as so it is what hinders then as strange as the Chymist makes it that food may not perform those cures and if you please not improperly be call'd Physick there being this only difference betwixt Food and Physick that in health Nature i. e. his Archeus requires things Homogeneal or of like qualities and temper to its self but in sickness things Heterogeneal or of contrary qualities to the Disease the neglect of which absolute and necessary distinction makes the Chymist so sceptical as he is Of such force and power is food for the preventing and curing Diseases that I could name you no meaner a Master of Physick than Avicen himself who cured to use his own words innumerable Diseases by Diet and esteemed it so honest as indeed it is safe easie pleasant and useful a science that no good nor wise men but the Chymist would neglect or undervalue it However if Diet should as in some sudden and great Diseases it sometimes does prove ineffectual you are hereby no more prohibited the judicious use of greater Medicines in such great and violent Diseases than the blowing up houses to prevent and put out fires when such natural and rational helps as water will not do it And that I may no longer detain you from what at first I most intended I shall without any more ado in several distinct Chapters propose you a proper Diet for Diseases by the help of which our Cordial Spirits c. I can with the satisfaction of a good conscience assure the Reader that he may safely and with good success especially where the Physician cannot visit the Patient practise on himself and avoid the danger of putting themselves into the hands of Pseudo-Chymists silly Women Mountebanks Mechanicks Fortune tellers and such like cheats And to do this there needs not much more than to be directed or have the opinion of some honest and able Physician whether your Disease be mixt or comes immediately from a hot a cold a dry or moist cause and then as you are directed by these ensuing Chapters to use a mixt or simple Diet contrary unto that cause CHAP. I. Treats of a Cold or cooling Diet for Hot Diseases and Constitutions THere is nothing that we can think on that belongs to Aliments so absolutely necessary so good cheap and easie to be attain'd as w●ter without which the whole Universe must stand still or run into immediate confusion It 's peculiar prerogative is to moisten cool relax relieve ease pain evacuate thicken thin and contributes something to all the active and passive five Qualities Dryness only excepted By its cold and moist Qualities it quenches Choler and Lenifies sharp acid salt and adust humours and relieves all inflamations inward and outward and is the only potent refuge for all volatil saline thin and sharp bloods A glass of good spring Water with a little toast and a little loaf-suger mix'd is a very good mornings draught for all hot lean sanguine cholerick and hectick persons So is Water Caudle made thus Take three pints of Water boil in it a little Rosemary or Mace till it comes to a quart then beat up an Egg and put some of the scalding hot water to it then give it a wame or two aad with a little Sugar drink it hot or cold three pints of Spring Water put to one pint of Milk with Sugar-candy or double refin'd Sugar is a drink that Princes may and do often refresh themselves with So also is running Water with a Lemon and some part of the Rine slit into it thin and a little Sugar and Wine put to it or Syrup of Rasberries Baum Violets Mint or Clove gilly-flowers you cannot take too much of it in ardent Fevers out of a bottle cork'd close and a quill run through the cork to drink out of Note that raw cold Water in Fevers Inflamations and Cholerick Thirst being drank at once in great quantity may cause obstructions and many dangerous Diseases as Dropsies c. But if you first boil well the water and use it after it is again perfectly cold instead of obstructing it will deobstruate or open obstructions and may thus be given at any time in all sorts of Fevers either malignant or ardent especially if a little White-wine Vinegar be mix'd with it That Water is best which is insipid or without taste clean light and bright but to make bad water good and good water better boil it well and then let it cool again before you use it Of Water is made Water-gruel the sick man's Food and Physick when the Archeus abhors all Cordials and high Diet this is ever very acceptable and pleasing and consequently not to be neglected by Mempsis himself there are these several ways of making it Take two pints of River or Spring Water boil it first and then let it cool again then put to it a due proportion of Oatmeal a handful of Sorrel and a good quantity of pick'd and well wash'd Currants eston'd Raisins of the Sun and other ingredients as the Disease will permit may also be added ●ye up these ingredients loosely in a fine thin linnen cloth or bag boil them all well together with or without a little Mace Nutmeg Rosemary c. as occasion offers when 't is sufficiently boil'd strain the Oat-meal and press out all the juyce or moisture of the Currants and

Pig-pork Veal or Trotters let them simper ten or twelve hours by a soft fire in a sufficient quantity of spring-Spring-water with Mary-golds Rosemary Time Savory Sweet-marjoram Mace or Cinamon when 't is almost boil'd enough add to it a crust of bread then strain it To make it more nourishing put to it as you eat it the yolk of an Egg and Sugar Or Take a quart of Sack burn it with Rosemary Nutmegs or Mace then temper two or three new laid Eggs with four or five spoonfuls of it Give it a walm or two with the Eggs and add to it Sugar to your content Thus also for cheapness it may be made with Ale stale-beer or Sider Or Take two or three spoonfuls of Brandy put to it a pint of Ale boil the Ale and scum it then put to it Sugar and drink it Or Take three or four leaves of Sage twelve leaves of Garden or Sea-scurvy-grass shavings of Horse-radish root as much as will lye on a shilling Raisins of the Sun eston'd Num. 20. put them into a quart bottle of Ale or Beer after two or three days you may drink it constantly for your ordinary drink against the Scurvy Dropsie Green-sickness or any cold Disease Egg-caudle and all sorts of broths Bocheets Caudles Cullices Jellies and liquid Aliments made with Flesh Eggs Sugar Sweet-fruit Wine or Aromatick Spices nourish more and sooner than things that are solid and in the substance and on this account no diet can exceed Eggs eaten any ways Take any flesh reer-rosted or boil'd Mutton is best press from it the Juyce or Gravy let it simper over a soft fire with so much white or Rhenish Wine as there is Gravy to which add the yolk of Eggs as you see occasion Sugar and a lirtle Cinamon Nutmeg or Mace drink often four or five spoonfuls of it or eat it with crums of sine Manchet or Naples Bisket The bottom of any well-seasin'd Venison Pasty or meat 〈◊〉 stew'd in a sufficient quantity of Wine and Water or Ale and Water or Water only makes a good stomach Potage All Aromatick Plants all exalted Sauces with Anchovacs Saffron Shalots Pepper Ginger Cloves Cinamon Nutmeg Mace Mustard or Horse-radish roots Chervil Cresses Mint Peny royal Taragon c. Steept slic'd or shred into Sack are good Sauces for cold and crude stomachs Note That Ambrosiopaea's or our Cordial Spirits much Flesh and good Wine moderately taken may be used while you are under this diet Rich aromatick scents odours and perfumes are also excellent Galen counted them the solace and support of his life The sauce and food of his Spirits and that Reverend Divine the learned Hooker found them so to fortifie rature that he could not live with●ut them And certainly most distempers incident to a cold and moist brain the original and prime cause of most diseases are prevented relieved or cured by Aromatick Odours these and good Air are says 't is Hippocrates I think the 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 charms against all evil CHAP. III. Treats of a moist diet for dry diseases and constitutions MOst of those things mentioned in the first Chapter against hot diseases may be useful also against dry because such diseases as are hot are generally also dry and therefore it is that moisture and dryness are counted passive qualities But besides what are already mentioned in that Chapter there 's nothing can come in competition with Milk and had Gods providence confined us only to this Aliment and bread we had no cause to complain of his bounty 'T is generally suppos'd to be of a cold and moist temper but being nothing else but white blood I rather think it as blood is temperately hot and moist and so like the blood of our bodies that nothing can exceed it for nourishment and therefore 't is that Milk in acute distempers is accounted offensive unless alaid with water Asses Milk for Medicinal use is in greatest repute because 't is not so thick to obstruct nor so thin as not to nourish both which may be performed by Cow-milk either by taking from it the Cream call'd Fleetmilk or putting to it a due proportion of Whey especially if the Whey be first well boil'd and put to it cold and then it will answer all the intents of Asses milk But such as are sound and under no manifest distemper stand in no need of these cautions and directions nor can err in eating it only observing 1. That they do not eat it raw and cold when they are hot 2. Not to eat it on a full stomach or mingled with other meats this makes children so subject to Worms 3. Use no violent motion immediately after it A draught of warm Milk from any Cow 't is but conceit and opinion to count on a red-Cow more than a red-Woman the brown and black of both Kine are best so that they are young well fed and well flesh'd their Milk I say taken in bed about an hour before you rise is an absolute refection for a hot lean and dry constitution if you put a little Sugar or Salt in it you need not fear its curdling or corrupting This trifle made of Milk is pleasant Take a quart of Milk boil in it a blade of Mace then take it from the fire and dissolve in it two or three spoonfuls of fine Sugar then when 't is blood-warm put to it about a spoonful of Runnet stir it and dish it out for a wholesome repast some do it with Cream instead of Milk they are both good There are many of the like nature which this short Essay will not permit of Fish of all sorts is also cold and moist especially those that live in fresh waters but Fish that dwell in salt waters and among Rocks and gravel Rivers are best Fresh-cod Whiting Shads Place Flounder Sole Bream Barbel Smelts Carps Gudgeon Pearch Pikes Roche Mullets Jacks or broths made with these and Oysters Cockles crums of bread and yolks of Eggs are sine feeding for sick maciated people Fruit of all sorts Pears Apples Prunes c. Stew'd rosted boil'd or bak'd are good also against dry Diseases Carrots Cowslips Purslain Letice Asparagus ripe Mulberries Spinache Strawberries Dates Violet leaves Sweet-almonds Mallows Beets Endive Succory Borage Burnet Liquorish Scorzonera Raisins Currants Whey Wheat French barley Oatmeal Puddings Frumety but above all things Flumory the worth of which is known to few 't is made thus Take half a peck of Oatmeal take from it the supersine flowre put it to soke three or four days in a stand or any earthen Vessel with so much water as will more than cover it shift the water every day to take away the bitterness of the Oatmeal let it stand in the last water till it sowre and when you would use it stir it well together and strain so much as you would use at once then boil it up to the consistence of a gelly and eat it at any time cold or hot with a little White-wine or