were given thee and above all consider that thou art made in the Image of God and in thee is truly contained the Properties of all Elements therefore thou art obliged to imitate thy Creator and so to conduct thy ways that thou mayst attract the benign Influences of the Coelestials and Terrestrials and the favourable Irradiations of the superior and inferior Worlds and on the other side not to awaken the Dragon that is always lurking about the Golden Fruit in the fairâ— Garden of the internal Hesperides nor irritate the Original Poysons nor raise Combustions within by falling into Disorders without but managing all things in Temperance and Simplicity and hearkening to the Voice of Wisdom and the Dictates of Reason and Nature thou shalt transact the days of thy Pilgrimage here in Peace and Tranquility and be prepared for the fruition of more compleat and undisturbed as well as endless Felicity Observing the tedious methods of some unskilful Chyrurgeons together with their improper Compositions and unnatural Applycations which do not only Ruin and Vndo many poor necessitous People but to the losing of their Limbs and sometimes their Lives too therefore I think it no worthless Service to recommend unto the World especially to the poor the use of the following Remedies which are not only cheap and easily Come-at-able but certain in their Opperation far beyond any things hitherto known or published viz. An Excellent POULTICE WHich does Cure Burns Scalded-Limbs Boyls Fellons Tumers proceeding either from Choller Phlegm or Melancholly Also Cures all Inflaâ—ations Contusions or Bruizes either with or without a Wound Vlcers old Wounds or running Sores also an excellent Remedy against all sorts and kinds of the Gout and Inflamations of the Eyes let them proceed from what cause soever By asswaging the swelled part and easeth the torturing Pains thereof as it were in a moments time also it is admirable against sore Breasts and bites of Dogs or any other hurt of what kind or nature soever it be Take one quart of good Water viz. River Spring or Rain-Water the last being the best and as much small or ground Oatmeale as will make it thick fit for a Poultice unto which add two ounces of good Sugar and a handful of â—andelion cut small then put it over â—he Fire in an open convenient Vessel keep it stirring all the time till it be â—eady to Boyl or boyling hot theâ—â— it is done Another Take one quart of Water and as much good well baked Household-Bread as will make it thick then add three ounces of beaten Raisins of the Sun and one ounce of Sugar and a glass of good new Ale stir all your Ingedients together and make it boyling hot over a clear quick Fire and then it is done Another Take one quart of good Ale three ounces of Raisins of the Sun beaten two ounces of good Sugar with some Mallow Leaves cut them small put them over the fire till boyling hot or ready to boyl then it is done Another Take one quart of Water as much Bread as will make it thick fit for a Poultice five ounces of Raisins of the Sun and one ounce of Coriander-seâ—â— beaten with a glass of Ale make 〈◊〉 boyling hot and then it is done Another Take one quart of Water as much Bread as will make it thick two Ounces of Sugar and a Glass of good Sack or other Wine make it boyling hot and then it is done Apply the forementioned Remedies to the part grieved viz. Spread your Poultice indifferent thick on a Linnen Cloth that will cover the wholâ— part somewhat warmer then Milk from the Cow but not so hot as is usual for all extreams prove prejudicial to Wounds Sores and Bâ—uises except it be on some particular occations These Poultices you must apply every hour or every two hours at least in the day and three or four times in the Night if your Hurt or Wound be dangerous If not twelve or fourteen times in the Day and Night may do viz. When your Poultice has lain on one hour or an hour and a half or two at the most put it away off your Cloth and put fresh on and so keep a constant repetition of it for 2 3 4 5 6 7 8 9 or ten days if occasion be but it will heal and cure most of the forementioned Evils much sooner if you observe this method but remember to wash your Wounds or Sores between whiles with Sugar and Water and sometimes with fresh Butter and Water beaten together to keep it clean and plyaâ—t These are noble Poultices and all the Ingredients do cast a friendly aspect to each other being of a cleansing mild Balsamick Nature and Opperation and therefore they do by their active penetrating Power strengthen and raise up the dismayed Oyl or wounded Spirits by meliorating and asswaging the irritated or awakened fierce poysonous Humors by which this doth as far exceed the common and usual methods and practices of Chyrurgeons and other Practitioners as that light doth darkness But here I shall meet with a swinging objection viz. Why do you leave out of your Poultices the great lâ—gredieâ—t viz. the fulsoâ— Grease of Swine and other Fat 's which all skilled in the Art of curing have for the most part advised and for no other reason as I know then that their Poultices should not offend the Patient by sticking to the Sore or wounded part for their long lying on the grieved part if there were not some Fat 's or Oyles the Poultices would occasion them to become haâ—d and stiff and so stick to the Sore which we prevent by our often repetition for the Spirituous Vertues and Qualities of Fat 's are so hid and lockt up in the oyly Body that Nature cannot separate nor draw forth their fine sweet Spâ—rituous Vertues to that degree as she can from Vegetations as all Men skilled in Nature and Chymistry do know they being of a heavy dull flat Nature and Operation very offensive to the tender Spirits and Blood by which they impede and hinder the Cure therefore those Poultices wherein Fat 's are mixed the fine Spirits and Vertues thereof do not so easily nor powerfully penetrate the Wound as rich Vegetations whose Spirits and lively Vertues are as it were on the Wing and therefore Poultices aptly compounded thereof their Vertues do in a moments time peâ—etrate to the Center and incorporate with their similes by which they strengthen and raise up the wounded Spirits and at the same time do qualify the fierce raging Poysons more especially if our method be observed and â—o effect the Cure not only in a shorter time but much safer and with greater ease to the Patient For by this Phylosophiâ—al Operation of repeating 〈…〉 doth migâ—tily advance and forward the Cure Anâ— Note that every fresh Application of this Homogenial-â—oultice to the grieved part do add nâ—w and fresh Supplies of Vertue for in all Operations of this Naturâ— the fine healing spirituous Qualities thereof
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-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
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
making them is thus Take Wheat-Flower Eggs Milk and Water of each a convenient quantity mix there-with a little Salt and beat them well together put this Batter into a Bag boyl it sufficiently in a good quantity of Water with your Pot-lid off and a quick clear Fire and let it boyl without intermission till 't is enough and then sâ—ice it and butter it with good Butter This is a good sort of Puddens for such as admire theâ— which 〈…〉 〈…〉 baked before the hot furious Fumes are evaporated and dispersed it will the most of any Food generate Windy Diseases which you may prevent by letting it lie in the Dish or on your Trensher a while and these sulpherous Vapours will separate and fly away in a Rapid Motion And in truth a little use and custom will render this sort of Pudden or any others more friendly to the Stomach and in all respects wholsomer and freer from Windiness if eaten quite Cold which is for certain more commendable than any other way I cannot perhaps by words make People either belive it or be sensible of it Cuâ—tom and the false Prophet â—râ—dition hath so blinded the Eye of Mankind so that nothing but Experience will be able to convince them And if none will try nor follow the Rules of Râ—asen I shall yet be well satisfied in that I have done my Duty therefore let none be offended at or despiâ—e the simplicity of what I recommend For all the Wayes of God and his Hand-Maid Nature are plain and familiar and all needful Furniture both for the Body and Mind are every where ready at hand cheap and obvious But the Evil one hath taught subtil Devices and men have found out many Inventions equally chargeable and pernicious CHAP. X. Of Eggs their Nature and the best way of dressing and eating of them EGgs are an excellent sort of Food each of them compleatly containing all the true Properties and seminal Vertues of that Creature whence they proceeded therefore are one of the best sorts of things that is eaten being of a fat oyly quality but very friendly and innocent in operation if well prepared affording a strong substantial clean Nourishment easie of Concoction and such as breed good Blood but then they must not be eaten after the common way of dressing that is to say 〈◊〉 and after eaten with Butter for Eggs I told you before are of an oyly fâ—t Nature especially the Yolks and being eaten with Butter whilst the sulpherous heat of the Fire remains in them that turns the Butter to a kind of a gross Oyl which does not only tye or hold captive the sierce Atomes of the Fire so that they cannnot seperate and fly away but the melted Butter does dull and flatten the brisk spirituous part of the Egg and makes it gross and heavy of Concoction as also cloys the Stomach and for this cause many cannot eat hot buttered Eggs without having their Stomachâ— much offended and so many do not love nor eat Eggs on this very score but are insensible of the true cause thereof But these very Persons shall love them and find them very agreeable when prepared properly as I have often known Therefore I shall here briefly set down several Methods of preparing of Eggs both proper and natural and very agreeable to most Stomachs both of strong and of weakly or consâ—mptive People 1. Boil Eggs rere or soft then break the Shells and put them into a Plate or Pottinger and let them stand till they are but Blood-worm then eat them only with Bread and Salt or such whose Stomachs are strong and 〈◊〉 are great lovers of Eggs may eat them with Bread and Butter but the Butter not melted but spread upon Bread 2. You may boyl them pretty hard peel the Shells off and when cold eat them with Bread Vineger and Salt 3. Poaching or boiling them unshelled in Water is a commendable way being eaten with Salt and Bread or Bread Salt and Vineger 4. Take a Pint of Water and one large spoonful of Wheat Flâ—wer made into Batter with Water when your Water is boiling hot break one Egg into this Batter and beat it together and just as the Water is ready to boil stir in your Batter a little while until it be again ready to boil then take it off and it will be of a sufficient thickness put thereunto a little Bread and Salt and a small quantity of good Butter stirring of it about that the Butter may not turn to an Oyl then â—â—t it stand till Blood-warm and eat it This is a brave clean Food easie of Digestion breeds good Blood and a firm Nourishment with brisk Spiâ—â—ts Lastly Eggs are very wholsom raw supp'd off in a Morning and Bread eaten after them for they clear the Stomach and free the Passages from Obstructions and make the Eaters thereof lively and long breath'd if frequently eaten But let all People remember that they do never eat Eggs boyled in the Shells whilst they are hot for they often then prove pernicious to Health CHAP. XI Of Pyes how they ought to be made APple and Pear-Pyes are a good wholsom healthy Food provided such Fruit be thorow ripe and no improper Ingredients added as too frequently People of late do both amongst the Apples and in the Crâ—sâ— for most put a great deal of Butter into the Crust and such Dough or Crust having no Ferâ—ent viz. Leaven or Yeast to make iâ—lâ—ght thereby becomes of a close â—eaâ—y â—â—bâ—tance and the Butter makes it still more heavy close and ponderous and being baked in the close strong sulpherous heats of Ovens they yet become more unwholsom hence â—ye-crust does load the Stomach and disagrees with many and those that find it best are more beholding to use which has familiariz'd it to their Bodies Besides most that have wherewithal do put too great quantities of Sugar amongst their Apples and Pears whereby it becomes more like a Medicine than Food therefore such Pyes if a man makes a Meal of them will not give his Stomach that satisfaction as all proper Foods will and also the eating of much Sugar in our Food does extraordinarily foul the Stomach and fur the Passages is injurious to the natural Heat and breeds bad Blood and fills the Body full of the Scurvey taking off the edge of Appetite and generates evil Nourishment for this cause most People and especially Children and Women who eat much Sugar and Spices in their Victuals are so â—uling and affâ—icted with a number of Diseases for much sweetness in Food is as dangerous and proves as great an evil to Health as the bitter â—our or astringnt Qualities do when they shall â—â—ceed in any Food and far more because sweetness is more inticing to most sorts of People especially to Children and Youth whereas the other Quality is not so but the contrary and no Person need so strongly to arm himself against those Intemperances that his natural Inclinations do not lead to
and boyled all to pieces for you must boyl your Flesh till it fall off the Bones that all the goodness and virtue may diffuse it self into the Broth and be sure you boyl it in but little Water that it may be the Heartier and keep your Vessel or Pot close cover'd that the Virtue may not evaporate but your Broth may be thick and good and strong for you want Strength poor Creature and Nourishment and this will cherish you bravely together with a Rich Cordial of Alchermes that I 'll send you But forget not to keep your self warm with a Flannel Shirt and a Wastcoat Doublet Coat and Campaign a Gown over all lin'd and a quilted Stomacher for your Breast and have a care of Cold a Nights but bathe your tender Nerves in a Down or soft Feather-Bed and get a quilted Cap and a Napkin over it for your Head and draw your Curtains before your Windows and round your Bed and there lie as long as you can so Sleep is a great Refresher and Nourisher And against you rise let there be a Rouzing Fire in your Chamber and a Quart of New-Milk boyl'd above half away with Snails in it and well sweetned with Sugar and then three or four hours after take a Mess as much as you can get down of the aforesaid Cock or Jelly-Broth with good Spice in it and after that you may eat a good Chicken or some other nourishing Flesh tenderly boyled and when you have done take a good piece of fat toasted Cheese for Concoction and wash all down with three or four Glasses of Racy Canary or stout Old Malago wherein there is steeâ—ed a Quantity of Raisons of the Son stoned and a lettle Saffron to cheer the Heart but if you do not so well like Snails then take only Milk hot from the Cow or Strokings and sweeâ—ten it with Sugar or Sugar of Roses And be sure continue this course constantly and though you are now weak as Water and have no more Spirits than a Dishâ—â— clout you shall shortly be as strong as Sampson and as lusty as Hercules who they say got fifty Children in one Night Probatum est This is the sum and substance of many a learned Lerry and passes with the Crowd for most Orthodox Doctor Croft though in truth the whole is altogether Ignorant Tattle contrary to Nature Reason and Experience But lest I should seem like those I oppose to assert things without Proof or Demonstration I desire the Reader would with me impartially consider the unproperness and contrariety of these Prescriptions to the end intended First In their Naturâ— and Composition and Next in respect of the undue Preparaâ—iâ—ns 1. When Nature languishes and is already weak and decayâ—d then they cry You must tak Nâ—urishâ—ng things when â—tis probable most times that the first occasion of the Disease was 〈◊〉 and upâ—rstâ—â—ty in Meats and Drinks that did over charge Nature with two much Nouâ—ishâ—â—â—nt But howâ—ver 〈…〉 be what it will Natuâ—e is noâ— weâ—k and indisposed the 〈◊〉 dull'd the Stomachâ—s Natural 〈◊〉 and digestive Faculty decay'd so that they cannot bear either with great Quantity nor Foods that are of a strong Quality which ought in the first place to be considered for Overchaâ—ging either in Quantity or Quality is generally very prejudicial to those that are in Competent Health but much more to such as are Sick This being a most certain Aphorism That Nature ought at all times to be stronger than the Food and not the Food too strong for Nature as in these cases is general but very absurdly practised for if there be not a proportionable agreement between the Food and the Stomach in vain do you expect Relief but rather thereby Nature is yet further oppressed and her whole Concord and Tranquility disordered and destroyed For when-ever the Natural Heat is weak and impotent the Food ought to be suitable And to do otherwise is just as if in very cold Weather when your Fire is almost quite out and not above a Spark or two left upon the Hearth you should cry out Throw 〈◊〉 an huge â—imber-Log or bring a Bâ—shâ—â— or two of largâ— round Coles for 〈◊〉 is 〈◊〉 best Fewel â—hat can be to make 〈…〉 Fire which is very true but yet in this case instead of encreasing your Fire it will by its weight and unsuitableness quite put it out whereas if you had fed it at first with a little Small-Cole Shavings or Chips you might have nursed it up into a competent Flame and then and not before it would be able to deal with your Coles and your Timber and turn them into Aliments for its self The Application is easie Nothing does more hurt the Health than Disproportion and to heap together Superfâ—uity of Meats and Drinks beyond the Power of the Digestive Faculty especially when they are made strong and fulsom by bad Preparations and this respect the usual Prescriptions to Consumptive Persons are very much to be blamed For 2. Broths and Pottages made with any kind of Flesh be it what it will where 't is boyled in small Quantities of Water and the Vessel or â—ot kept close cover'd and boyled so long till it becomes soft and a meer Mash so that it falls from the Bones such Broths I say will become thick and of a blackish colour or a stronâ— unpleasing scent or smell and of a fulsom nauseating taste hard of Concoction and apt to cloy the Stomach for the much or over-boyling of any sort of Food especially Flâ—sh which is of its own Nature thâ— grossest of all Food and most subject to Putrifaction does destroy all the good Virtues and so much the more speedily and certainly when it shall be boyled in small Quantities of Water and the Vessel kept cover'd for thereby the pure volatile Spirit is suffocated and then presently the sweet Oyl of such Food turns strong and â—our for want of the egress and regress of the Air which is the true Life and Preserver of the essential Spirit as the Spirit is the Life and Preserver of the sweet Body in every thing and in whatsoever the Spirit suffers violence the Balsaâ—ick Body and Oyl is turned into a strong fulsom substance as is manifested by all fermented Liquors which if exposed to the open Air the Spirits will evaporate and then the sweetness thereof turns sower and becomes of an heavy dull Nature and Operation But in the preparation oâ— aâ— gross phlegmy Bodies especially Flesh the Vessel being open and having good Water with the free Influences of the Air keeps the Spirits living till such Bodies be digested and the Spirits set at liberty and then such thing is said to be enough or rightly prepared For if such Preparations or Digestions be afterwards continued the spirituous parts and brisk lively Tinctures become either suffocated or evaporated let the thing be of what Nature it will as is manifest in all Preparations especially in making of Hay for there when once the
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
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