are very comfortable and restorative for mans body these three would I wish to bee much used of students for they most need nourishing meats But touching the choise of egges first I say that henne egges as they be most used so are they best Yet egges of Fesants and Partriches be not unwholsome but egges of ducks geese turkeis and other foules should be eschewed And of henne egges the choise standeth in three poâ—nts that they be white long and new as it is in Sch. Sal. Filia presbyteri iubet pro lege teneri Quod bona sunt ova haec candida longa nova Which is approved in the Poet Horace Longa quibus facies ovis erit illa memento Vt succi melioris ut magis alba rotundis Ponere Now concerning the dressing of egs there is great difference For either they be sodden rosted or fryed And they be sodden two wayes either in the shels or else the shels being broken the egges are put into seething water the first is called seething of egges the second poching of egges Both waies are good but egges poched are best and most wholesome Yet egges sodden in their shels are better then rosted because the moystnesse of the water tempereth the heat of the fire which dryeth up the substance of the egges overmuch And fryed egges be worst of all for they engender ill humours annoy the stomacke cause corrupt fumes to rise to the head Wherefore collops and egges which is an usuall dish toward shrovetide can in no wise be wholsome meat yet it is the lesse unwholsome if the egs be not fried hard For in the regiment of health egges should in no wise be eaten hard But being in a meane between rere and hard which Galen calleth Ova tremula yet rere egges named Ova sorbilia that is to say little more than through hot are good to cleare the throte and brest and they do ease the griefs of the bladder and reines made with gravell so that they bee taken before any other meat And if a man would break his fast with a light and nourishing meat then I say there is nothing better then a couple of egges poched or the yolkes of two egges sodden rere and put into one shell seasoned with a little pepper butter and salt and supped off warme drinking after it a good draught of Claret wine This I know to bee very comfortable for weak stomacks and is often used of the wisest men in England And this rule is generally to be observed to drink a good draught of wine ale or beare after we have eaten an egge as it is taught in Schola Sal. Singula post ova pocula sume nova If hens be slack in laying of egges give them hempseed enough and they wil become fruitfull For as Mat. saith Canabis sativae semen in cibis sumptum plane contrarium efficit in gallinis in nobis Siquidem largius com manducatum nobis genituram extinguit gallinas vero oviferaciores reâ—dit There is great difference in the parts of an egge for the yolke is temperately hot the white is cold and clammy and hardly digested and the bloud thereof engendred is not good Yet it is of great use in bruises wounds and sores as skillful surgions doe know The chicken is ingendred of the white and nonrished with the yolke though some bee of a contrary opinion Alexander Aphrodissaeus hath a pretty saying of an egge Orbis vniversi quem inundum vocamus speciem in ovo dixeris dâ—mâ—nstrari nam exquatuor constat elementis in spherae faciâ—m conglobatur vitalem potentiam obtiâ—et The shell hee likeneth in qualities to the earth that is cold and dry the white to the water that is cold and moyste the some or froth of the white to the ayre that is hot and moyst the yolk to the fire that is hot and dry So he maketh the egge as it were 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 a little world CHAP. 194. Of Milke MIlke is made of bloud twise concocted or as Isaak Iudaeus defineth it Lac non est aliud nisi sanguis secundo coctus in uberibus For untill it come to the paps or udder it is plaine bloud but afterward by the proper nature of the paps it is turned into milke Diosco giveth this commendation to milke generally Lac generatim omne boni succi est corpus alit aluum emollit stomachum intestina inflatione vexat But this last inconvenience may bee holpen as he teacheth afterward minus inflat quodcunque semel fervefactum est And I was wont to helpe it by putting in a little pepper Cloves and Mace Milke notwithstanding that it seemeth to be wholly of one substance yet it is compact or made of three severall substances that is to say in effect of Creame Whey and Cruds Oâ— Creame is made Butter and of Cruds Cheese of which I shall entreat afterward But of milke there is great difference not onely concerning the kindes but also touching the time of the yeare For Cow milke is thickest and the milke of a Cammel is thinnest and the milke of a Goate is betweene both Wherefore in the governance of health Goats milke is best and Cow milke is next Yet the goodnesse of the pasture helpeth much to the goodnesse of the milke for ill pastures make ill mylke and good pastures make good milke for such as the food is such is the bloud and such as the bloud is such is the milke as Galen excellently proveth by example of Goats which fed on Spurge and Scammony whose milk was very laxative Also by example of a Nurse who having fed much of wilde herbs after she gave sucke to a childe infected the same with many sores and byles And touching the time of the yeare I say that in the spring time mylke is thinnest and at the fall of the leafe it is thickest and best according to that old saying when ferne waxeth red then is milke good with bread And how naturall and nourishing a meat Mylke is may be perceived not onely by children who live and like better with that than with any other thing but also men and women who being used from their childhood for the most part to Milk and to eat none or little other meat but milk and Butter appeare to be of good complection and fashion of body And no marvaile for where milke is well digested it engendreth good bloud and giveth great nourishment yea it is a restorative for them that bee wasted or in a consumption or be leane as appeareth in Scho. Sal. in these words Lac hecticis sanum caprinum post camelinum Ac nutritivum plus omnibus ast asininum Plus nutritivum vaccinum sic ovinum Ad sit si febris caput doleat fugiendum est Whereby it appeareth that Goats Milke is principall in
and surely this kinde of dyet is good in some diseases and I have knowne many that have driven away sickenesse by fasting That is to say by eating nothing for a time which is named in latine Inedia And for this cause as I thinke that ancient Physitian Thessalus mentioned of Galen first devised this Diatriton that is to say three dayes abstinence for his patients whom notwithstanding Galen refuteth in the same place because hee used it in long diseases and by that meanes brought his patients to utter weakenesse Wherefore hee concludeth that the Physitian in dyeting should regard chiefly two things That is to say the force of the sickenesse and the strength of the party that is sicke and thereafter to prescribe lesse or more to be received More shall bee said touching this point where I shall entreat of custome time and order Now if a man being in health take more than nature may well beare let him follow the counsaile of Iesus Sirach If thou feele that thou hast eaten too much arise goe thy way cast it out of thy stomacke and take thy rest and it shall ease thee so that thou shalt bring no sickenesse unto thy body CHAP. 204. Of Qualitie THe third thing that is to be considered in meats is the quality that is to say the temperature or state thereof As whether it bee hot or cold moyst or dry grosse or fine thicke or thinne which is greatly to be regarded both in health and sickenesse for in health such meates should be used as be like in temperature to the body As to them whose naturall complection is moist as is of children ought to bee given meates that be moist in vertue or power And to them whose naturall complection is dry ought to be given meates drie in vertue or power Contrariwise to bodies untemperate and in sicknesse such meates or drinks are to be given which bee in power contrary to the distemperance As to them which bee very cholericke or sicke of a fever should bee given moyst meates and cooling For true is that saying of Galen Augetur quidque ac nutritur a similibus perimitur aâ— corrâ—mpitur a contrariis Itaque etiam sanitatis tutelaper similia perficitur morborum sublatio per contraria Whereof springeth that common Maxima contraria contrariis curantur But here wee must take heed that the meates doe not much exceed the distemperature of the body As those doe which bee named Cibi medicamentosi as hot wines pepper garlicke onyons and such like For these being hot and dry farre above the meane if they be given to a cholericke person they be very noysome because they exceed the just temperature of mans bodie in that complexion But to them which be flegmaticke they be oftentimes wholesome Contrariwise cold water cold herbes and cold fruits moderately used be wholsome to cholericke bodies by putting away the heate exceeding the naturall temperature But to them which be flegmatike they bee unwholesome and doe bring into them distemperature of cold and moyst but what meates bee hot or cold moyst or dry grosse or fine thicke or thinne may he learned by perusing the treatise before concerning meates of all sorts CHAP. 205. Of Custome THe fourth thing that is to be considered in meates is custome Which is of such force in mans body both in sickenesse and in health that it countervaileth nature it selfe and is therefore called of Galen in sundry places Acquisititia siue altera natura Whereof he giveth anotable example where he sheweth that an old woman of Athens used a long time to eate hemlocke whch is a rancke poyson first a little quantity and afterward more till at length shee could eate so much without hurt as would presently poyson another The like story is told by Albertus magnus where hee declareth that a childe by long use and custome would eate spiders out of the wall without any harme Notwithstanding that spiders as all men doe know are a present poyson So that custome in processe of time may alter nature and make that harmelesse which is otherwise hurtfull And in meate and drinke every man feeleth in himselfe that whereunto hee hath been of long time accustomed though it bee not so good as other yet doth it lesse harme than that whereunto he is not used And this is approved also by Hippocrates Quae longo tempore assuet a sunt etiam si deâ—eriora sunt minuâ—iis quae insueta sunt molestare consueverunt Convenit igitur etiam ad insueta permutari Custome also bringeth liking and liking causeth good concoction For what the stomacke liketh it greedily desireth and having received it closely incloseth it about untill it bee duly concocted Which thing is the cause that meate and drinke wherein wee have great delight though it bee much worse than other yet it doth us more good Which Hip. also teacheth Paulo peior sed suavior cibus ac potus meliori quidem at ingrato preferendus Which is not so to bee taken as many Phisicians doe thinke as if it were lawfull for them to suffer their patients to have whatsoever they desire although it bee contrary to their disease But it is meant conditionally as Hipp. teacheth to wit Si parum noceâ—t noxa quae infertur reparari facile potest And of what force custome is in labour Hip. teacheth Quotidianis laboribus assueti etiamsi invalidi sint aut senes insuetis quamvis robustis iuvenibus facilius consueta ferunt exercitia And this is the cause that Crafâ—smen and Husbandmen although they bee old and weake can doe that which stronger and younger men being not so inured may not doe As a feeble old milner to lift a great weighty sack an old smith to wield and labour with a great hammer than a younger man not thereto accustomed Wherefore whosoever will be strong and endure labour must accustome himselfe to labour Custome likewise is of great force in sleeping and waking and other things called not naturall which I shall intreate of hereafter Good therefore is that counsaile in Sch. Sal. Omnibus assuetam jubeo servare dietam Approbo sic esse ni sit mutare necesse Where it is to be noted that sometime custome is to be changed if necessity so require Neither is it good for any man that is in perfect health to observe any custome in dyet precisely as Arnoldus teacheth upon the same verses in these words Quisque corpus suum sic disponere debet ut caloris frigoris patiens esse possit ad motiones cibaria sibi necessaria aptum reddat ut somni vigiliarum horas atque mansiones domos sine laesione perâ—â—utare possit Fortassiâ—enim ex necessitaâ—e hoc aliquando agere cogetur Quod quidem fieri poterit si consuetudo non observetur ad unguem sed interdum ad inconsueta transeamus which sentence of Arnoldus agreeth
as well of the temperature of the body as of the meats ought to be equall and like as neare as may be For where the meats do much exceed in degree the temperature of the body they anoy the body in causing distemperance as I have shewed before where I have spoken of the quality of meats Wherfore in lusty youth we should eat meats more grosse of substance colder moister Also salads of cold herbs to drink seldome wine except it be allayed with water Old age is naturally cold and dry and therefore requireth a hot and moist diet And because naturall heat strength is decayed restorative meats are then most convenient and such as bee easie to digest often bathing hot wines and much sleepe is good for old men According to that verse wherein the diet of old age is prescribed Vt lavit sumpsitque cibum det membra sopori Aged men should not feed so largely as the younger sort but to eat often and but a little at every time As I have declared in the diet for Summer for the Summers diet is most fit and agreeable for old age For it fareth by them as it doth by a lampe the light whereof is almost extinct which by powring in of oyle by little and little is long kept burning and with much oyle powred in at once it is cleane put out But here I thinke it good to set downe some particular examples of diet of old men in time past which notwithstanding every man may follow as he thinketh good Terence in Andria setteth forth the Supper of old Chremes in this manner Olera pisciculos minutos oholo in caenam senis But such a supper were more meet for Ash-wednesday or good Friday than for Shrouetuesday And I would wish all loytering students to fare no better Antiochus a Physitian as Galen reporteth above 80. yeares of age used three meales a daâ— with frication bathing and exercise accordingly His breakfast commonly was Panis â—um Attico melle plerunque cocto rarius crudo His Dinner was Primum tis sumptis quae alvum dejiciâ—â—t post haec maxime piscibus vel quos saxaâ—iles vâ—cant vel qui in alto mari degunt rursus in caena a piscium esu abstinuit boni succi aliquid ac quod non facile putresceret sumpsit Vtique aut far mulso aut avem ex jure simplici Telephus the Grammarian as it is in the same Chapter who lived almost a hundred yeares used this diet following Is hyeme his mense lavabatur aestate quater mediis harum temporibus ter Quibus vero diebus non lavabatur iis circa tertiam horam unctus est cum exigua frictione mox mel optimum crudum alicae in aqua coctae permistum esitabat eoque solo contentus pro jentaculo fuit Prandebat septima hora paulo citius primum oleribus sumptis deinde piscibus gustatis aut avibus vespere autem tantum panem ex vino misto edebat In these two examples I note that these old men brake their fast commonly with honey And that for good cause for honey is very wholsome for old age and such as bee flegmaticke and unwholsome for youth such as be cholerick as Galen proveth where he telleth a story of an old man and a young man who contended about honey by experience of their owne bodies the one affiâ—ming that he had proved it wholsome in himselfe and the other avouching the contrary Which controversie Galen determineth in this manner Mel calidis sicciâ— est adversissimum frigidis vero ac humidis utilissimum But the benefit of honey in old mens diet may likewise bee perceived by the examples following Pollio Romulâ—s who was above an hundred yeares old as Plinie affirmeth being demanded of Augustus the Emperour by what meanes he lived so long and reteined still the vigour or livelinesse of body and minde hee answered that he did it inwardly with Meade which is a drinke made with honey and water and outwardly with oyle meaning friction and unction which were used in Greece and some other countries in old time as I shewed in my treatise of exercise Democritus also the great Philosopher being demanded how a man might live long in health he answered if hee wet him within with hony and without with oyle The same Philosopher when he was an hundred yeares old and nine prolonged his life certaine dayes with the evaporation of hony as Aristoxeâ—us writeth To these may bee added the example of Galen himselfe whose dyet principally should be followed of students Galen as hee saith of himselfe by meanes of his good order and dyet was never vexed with any sicknesse after he was 28 yeares old untill the time of his death except the grudge of a fever of one day and that happened only by too much labour He lived as Coelius Rhodiginus writeth 140 yeares and dyed only for feeblenesse of nature which as I have shewed before is called mors naturalis when a man dyeth as an apple that falleth from the tree when it is ripe The order of his life was thus He used such abstinence in meat and drink that he left off always before satiety or fulnes of belly which we commonly call to rise with an appetite and is indeed the principall point in preserving of health Againe he never eat any crude or raw thing as fruits herbs roots and such like Which may be a second caution for all men to observe Whereby he had alwayes a sweet breath Moreover as leysure would suffer he used bathing frication and exercise Yea sometimes in the winter season when he was in the country he refused not to cleave wood and to punne barly and to doe other country works only for the exercise of his body as himselfe witnesseth Whereof at length arose this Proverbe Galeni valetudo and is as much to say as a most perfect state of health which I wish to all good Students and the way to attaine it is to keepe Galeus diet And for a conclusion of this point I will here recite the diet for old and weake folks prescribed by master Securis in his Almanacke 1580. They must make saith he in Winter two or three meales a day according to their appetite and custome They should eat either a soft rosted eggs to their breakfast or a peece of a toste and butter or a messe of hot milke with crums of white bread and Sugar or a cawdale or Almond milke or such like thing that may bee soone digested before their dinner I have knowne saith hee some old men would eat in the morning a peece of a tâ—ste dipped in Muskadell in the Winter and in Claret Wine in the Summer drinking after it a draught of the same Wine whiâ—h thing his father a Doctor of Physicke was wont to doe many yeares in his old age who was above 80. yeares when he
meate Sampere is of much like nature and used as a sawce with meats after the same manner It is a weed growing neare to the Sea side and is very plentifull about the I le of Man from whence it is brought to divers parts of England preserved in Brine is no lesse wholesome than Capers CHAP. 57. Of Tansie TAnsie is hot in the second degree and drie in the third It is one of those sixe things which are reckoned in Schola Salerni to be good for the Palsie The reason is as I thinke for that it avoideth flegme and by the heate thereof dry the sinewes Also it killeth wormes and purgeth the matter whereof they be engendred Wherefore it is much used among us in England about Easter with fryed Egges not without good cause to purge away the flegme engendred of fish in the Lent season whereof wormes are soone bred in them that be thereto disposed though the common people understand not the cause why Tansies are more used after Lent than at anie other time of the yeare The hearbe is good also for the Stone and stopping of Vrine as Matt. reporteth CHAP. 58. Of Feverfew FEverfew is hot in the third degree and drie in the second it is not used in meats but in medicine It is called of Matthiolus Matricaria and is onely to bee used in womens diseases Yet this experience I have of it that being punned small and tempered with a little salt and laid to the pulses of both wrests it cureth Agues in children and sometime in the elder sort too so that it be renued once in 24 houres and used continually for the space of nine daies CHAP. 59. Of Fumitory FVmitory is hot and dry almost in the second degree though it grow wild yet because it is found in some gardens and is very profitable for Students I have here mentioned it Galen sheweth how a Countrie-man was wont to use it both to strengthen his stomack and to loose his bellie First he made the hearbe into powder Et cum uti volebat subunctionis gratia meliorato inspargebat at roborare volens stomachum vino nimirum diluto But Students may distill the hearbe and use to drinke the water by it selfe with a little Sugar or with white wine fasting for it doth strengthen the stomack open the Liver purifie the blood by purging humours aduâ—t and by that meanes helpeth itching and scabbinesse and Morphew and giveth a lively and fresh color to the face good therefore for such as would be faire and hurtfull to none Some use to boyle Fumitory in clarified Whey and so it is very good also to bee drunke for the purposes aforesaid Syrup of Fumitory is of the same effect and may be drunke being mixed with white Wine three spoonfuls of the Syrup to a quarter of a Pinte of the Wine CHAP. 60. Of Filipendula FIlipendula is hot and drie not fully in the third degree it is highly commended of Physitians for the Stone and Strangurie and stopping of Vrine Wherefore such as be grieved with the like infirmities may use the hearbe in pottage or brothes or otherwise by the wise counsell of the learned Physitian CHAP. 61. Of S. Iohns Woort SAint Iohns Woort is hot and drie in the third degree Beside that it is a very good Pot-hearbe it is used both in Physick and Surgerie In Medicines as Matthiolus writeth Epotum semen ex vino calculos ejicit venenis adversatur Aqua stillatitia florescentis jam herbae maxime quibusdam praefertur comitialibus et resolutis And in Surgerie there is made thereof a Balme which is excellent good for wounds after Alexis in this manner Take of S. Iohns Wort the flowers and of the flowers of Rosemarie of each one a handfull put them together into a glasse fill it with perfect Oile and close well the mouth of the glasse that no Aire goe out then let it stand in the Sunne the space of thirty dayes and in cleare nights also and when the Oyle shall have gotten the colour of the flowers straine it and put to it Ginger one dramme and a little Safron dissolved in good wine then set it in the Sunne againe the space of 18 dayes and annoint the wounds with the said Oyle luke warme twice a day and you shall have your effect CHAP. 64. Of Cinckfoile CInkfoile is drie in the third degree hath very little heate it is much used in Surgerie when need requireth to binde and consolidate and is a very pot hearbe CHAP. 63. Of Avens AVens is hot and drie in the second degree an hearbe sometime used in Medicine but most commonly for the Pot. CHAP. 64. Of Hartes-ease HArts-ease or Panses are dry temperate in cold and heate the flowers are beautifull for varietie of colours but not used in meates yet the hearbe is commended for a rupture And the distilled water the hearbe and flowers is thought good for the falling evill in children if they drinke it oftentimes CHAP. 65. Of Marigolds MArigolds are hot and dry an hearb well knowne and as usuall in the Kitchin as in the hall the nature wherof is to open at the Sun-rising to close up at the Sunne-setting It hath one good property and very profitable for Students that is as Matthiolus writeth Hujusce herbae usu acui indies oculorum acies And againe Constat stillatitiam floridae plantae aquam oculorum ruborem eâ— inflammationem arcere si in oculis instilletur aut si liâ—eola in ea macerata superponantur Siccatae pulvis cavis dentium immissus dolorem levat But it is of greater force in womens diseases as hee writeth in the same Chapter Constat sexcentis faeminârum factis periculis eandem valere plurimum ad menses ducendos et praesertim epoâ—â— ejus succo aut herba ipsa recente diutius dâ—vorata CAP. 66. Of Larks claw LArks claw or Larks heele is temperately warme and is of small use in meat or Medicine CHAP. 67. Of Columbine COlumbine is temperate in heat and moisture the flowers onely are used to adorne the house Seâ—en ut scribunt quidam rei herbariae authores drachmae pondere potum ex Cretico vino addito â—roâ—i momento icteritiam sanat sed aegros in lecto subinde sudare oportet CHAP. 68. Of Chamaemell CHamaemell is hot and dry in the first degree An Herb in great estimation among the Aegyptians and was thought a remedy for all Agues as Galen reporteth And this Medicine I learned of a Countrey man for an Agew which I have proved true in many though it failed in some Take a handfull of Chamaemell wash it cleane and bruise it a little and seethe it in a pint of Ale till halfe be wasted scum it well and straine it and drinke it an houre before the fit and if you thinke it bitter put in Sugar cover you warme and procure heat so
iuice and nourisheth excellently CHAP. 176. The Preface to Fish THus much of flesh Now concerning fish which is no small part of our sustenance in this Realme of England And that flesh might be more plentifull and better cheap two dayes in the weeke that is Friday and Saturday are specially appointed to fish and now of late yeares by the providence of our prudent princesse Elizabeth the Wednesday also is in a manner restrained to the same order not for any religion or holinesse supposed to be in the eating of fish rather then of flesh but only for a civill policy as I have said That as God hath created both for mans use so both being used or refrained at certaine seasons might by that entercourse be more abundant And no doubt if all daies appointed for that purpose were duely observed but that flesh and fish would be much more plentifull and beare lesse price then they doe For accounting the Lent season and all fasting dayes in the yeare together with Wednesday Friday and Saturday you shal see that one halfe of the yeare is ordeyned to eat fish in But here I must crave a pardon of the divines that they will give mee leave to utter mine opinion touching abstinence from meates I confesse that meat maketh us not acceptable to God and that there is nothing uncleane of it selfe and that every creature of God is good and nothing ought to be refused if it bee received with thanksgiving yet this much I will say that if a man would refraine from such meats as do most nourish and cherish his body which indeed is the exercise of fasting he should rather forgoe the eating of flesh than fish because as Cornelius Celsus saith Plus alimenti est in carne quam in ullo alio cibo which thing peradventure was the occasion why people were prohibited in time past to eat flesh or any thing els having affinity with flesh upon the fasting daies Which order as it is thought being first established by Gregory the great bishop of Rome was afterwâ—â—d superstitiously abused But now that superstition is abandoned among us and all men doe know that whatsoever goeth into the mouth defileth not the man but that which commeth forth me thinke for orders sake all people should be obedient to good lawes and bee aswell contented to forbeare flesh upon the dayes appointed as to use it at their pleasure at other seasons But such is the selfewill of some and voluptuousnesse of many in this our owne licentious time that without any reasonable cause or sufficient authority onely to satisfie their fleshly lust they will eat flesh at all times and seasons yea some in contempt of all good order and as it were despising all kinds of fish as though God had not created fish for our food as well as flesh wilfully misorder themselves in this behalfe But this kind of people had need to saile to the Island Antycyra according to the old proverbe to have their melancholy strongly purged least in processe of time they become starke mad But the reformation hereof I referre to the godly magistrates and returne to my purpose And this generally I say of fish that if it bee compared to flesh it is of lesse nourishment than flesh and the nourishment thereof is full of flegmatike superfluities cold and moyst And of fish generally I say that sea fish is of better nourishment then fresh water fish of the same sort because it is not so superfluously moist by reason of the saltwater which dryeth and purifieth Yet I grant that fresh water fish is sooner digested than sea fish and therfore better for sicke folks because of their feeble digestion And again of sea fish that is best which swimmeth in a pure sea and is tossed and hoysed with windes and surges And therfore the fish that is taken in the North sea which is more surging and tempestuous and swift in ebbing and flowing is better than the fish that is taken in the dead or south sea Wherefore the fish that is taken about this our country of Britaine must needes bee very wholesome And true it is as Doctor Boord witnesseth in his Dietary who was a great traveller that no nation under the sunne is better served with all manner of fish both of the sea and the fresh water than Britaine And as I have said of sea fish so I say of fresh water fish that to bee best which is bred in the deepe waters running swiftly toward the north stonie in the bottome cleane from weeds whereunto runneth no filth nor ordure comming from townes or cities For that which is taken in muddy waters in standing pooles in fennes motes and ditches maketh much flegme and ordure And here occasion is offered to speake somewhat of the old English proverbe touching the choise of fish which is That yong flesh and old fish doth men best feed How it is verified in flesh I have declared before Now concerning fish I say that old fish is not alwayes the best for if fish be of a firme and hard substance then it is better yong than old as a young Pike or a young Perch is better than an old But if it be of a soft and open substance theâ— the elder is the better as an old Eele is wholsomer than a young as some say which my interpretation is approved in Sco Sal. Si pisces molles sunt magno corpore tâ—lles Si pisces duri pâ—rvi sunt plus valitâ—ri But now what sorts of fishes bee most wholesome for mans body may well appeare by the verses following where are reckoned ten sorts as principall in the preservation of health Lucius perca saxanlis albiâ—a â—encha Sonus plagitia cum carpa galbio truta CHAP. 177. Of the Pike OF which tenne sorts the first is a Pyke which is called the king and Tyrant of other fishes because he not only devoureth fishes of other kinds but also of his owne kinde as it is in the verse following Lucius est piscis rex atque tyrannus aquarum The Pickerell or Pyke is of firme and hard substance yet giveth cleane and pure nourishment The dressing as well of this fish as of all others I referre to the art of Cookery The second is a Perch so called by the figure Antiphrasis quia nulli piscium parcit but woundeth other fishes with his sharpe sinnes The Perch is likewise of hard and fast substance and therefore is of more pure nourishment The third is a sea fish called a Sole whose commendation Arnoldus uttereth in these words Est inter pisceâ— marinos saluberrimus The fourth is a Whiting which for wholesomenesse is well entertained in the court of England and is now become an old Courtier The fifth is a Tench which is commonly called the Physitian of other fishes because when they are hurt they are healed by touching of the Tench and as he is medicinable to
parts as nature hath appointed thereunto That is when you are risen from sleepe to walke a little up and downe that so the superfluitie of the stomacke guts and liver may the more speedily descend and the more easily bee expelled That done to wash your face and hands with cleane cold water and especially to bath and plunge the eyes therein For that not onely cleanseth away the filth but also comforteth and greatly preserveth the sight as Aviceâ— writeth whereof Students should have a speciall care Moreover to extend and stretch out your hands and feet and other limbes that the vitall spirits may come to the utter parts of the bodie Also to combe your head that the pores may bee opened to avoid such vapours as yet by sleepe are not consumed Then to rubbe and cleanse the teeth For the filthinesse of the teeth is noisome to the Braine to the breath and to the stomacke They may bee clensed as Cornelius Celsus teacheth by washing the mouth with cold water putting thereto a little Vineger And with the same if you list you may gargarize or guddle in your throate and after rubbe them hard with a drie cloth Some use to rubbe their teeth and gummes when they wash with a Sage Leafe or two which is good to preserve them from corruption and abateth the rank savour of the mouth All these things which are sixe in number are briefely comprehended in Schola Salerni as followeth Lumina mane manus surgens gelida lavetunda Hac illac modicum pergat modicum sua membra Extendat â—rines pectat dentes fricet ista Confortant cerebrum confortant caetera membra After this preparation as occasion shall serve you may fall to exercise yet first you must diligently consider where and when that is to say the place and time The place where exercise is to bee used doth chiefly concerne the aire which among all things not naturall as in habitation so in exercise is greatly to bee regarded for as much as it doth both enclose us about and also enter into our bodies especially the most noble member which is the heart and wee cannot be separate one houre from it for the necessity of breathing Wherefore exercise must bee used in a good and wholesome aire which consisteth in foure points first that it be faire and cleare without vapours and mists Secondly that it bee lightsome and open not darke 〈◊〉 and close Thirdly that it be not infected with darraine lying long above ground Fourthly that it be not stinking or corrupted with ill vapours as being neare to draughts Sinks Dunghils Gutters Channels Kiâ—chings Churchyards or 〈◊〉 waters For the aire so corrupted being drawne into our bodies must of necessitie corrupt our bodies also These foure properties are briefly contained in two verses in Schola Salerâ—i Lucidâ—◠〈…〉 habitabilis der Infectus neque sit nec deus faetore cloaâ—â— Now for the time when you should exercise that Divine Physitian Hippocrates teacheth us plainly saying 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Whose authority Galen following saith Sanitatis tutelam â— labore est auspicandum quem excipere debeâ—t cibus potio deinde somnus mox venus in iis videlicet quibus venere est utendum We must beginne the preservation of health with labour after that take meat drinke and so forth The time then most convenient for exercise is when both the first and second digestion is compleat as well in the stomacke as in the veines and that the time approacheth to eat againe For if you doe exercise sooner or later you shall either fill the body with raw humours or else augment yellow choller The knowledge of this time is perceived by the colour of the urine for that which resembleth unto cleare water betokeneth that the juice which commeth from the stomacke i◠〈◊〉 in the veins that which is well colored not too high or base betokeneth that the second digestion is now perfect Where the colour is very high or red it signifieth that the concoction is more than sufficient wherefore when the urine appeareth in a temperate colour not red nor pale but as it were gilt then should exercise have his beginning By this meanes doth Galen trie out the time most fit for exercise But because every man hath not skill to judge of urine or hath not leasure or opportunity to view his water in a glasse as often as he would or should exercise for the time most convenient it shall be sufficient to remember that golden sentence of Hippocrates Labores cibos antecedant Let exercise be used before meat Which rule as that famous Physitian Fuchsius noteth is unadvisedly neglected in the Schooles of Germany For there the Schollers never exercise but forthwith after meat either leaping or running or playing at the ball or coyting or such like And the same abuse is ripe among us here in England both in Universities and in the Grammer Schooles Wherefore it is no marvell if Schollers oftentimes bee troubled with scabs and other infirmities growing of corrupt humours because by that meanes great store of raw humours are ingendred and brought forth to the skinne according to the saying of Hippocrates Si impurgatus laboraverit ulcera crumpent Wherefore I counsell all Students not to exercise immediately after meat for by that meanes the meat is conveyed into all the members before it be concocted or boyled sufficiently Yet to rise up after meat and to stand upright for a while or to walke softly a little is very wholsome that so the meat may descend to the bottome of the stomack where as Avicenna writeth resteth the vertue of concoction and is one of the first lessons in Schola Salerni Surgere post epulas But hasty moving driveth the naturall heat from the inward parts and causeth ill digestion As for craftsmen and labourers if any demand the question how they can have their health and fall to work straight after they have eaten I answer with Virgil Labor omnia vincit improbus And as Galen writeth Nos neque Germanis neque aliis agrestibus aut Barbaris hominibus haec prodimus non magis equidem quà m Vrsis Apris aut Leonibus aut aliis id genus sed Graecis iis qui tametsi genere sunt Barbari Graecorum tamen aemulantur studia So I write not these precepts for laboring men but for students and such as though they be no students doe yet follow the order and diet of students Antoninus the Roman Emperour who lived in Galens time and had a speciall care of his health was wont to come to the wrestling place about Sunne-setting when dayes were at the shortest and about nine or ten of the clocke when they were at the longest Whose example if any list to follow as Georgius Pictorius doth interpret hee should exercise in Summer six houres before noone and in the Winter in the after-noone at Sunne going
heavinesse of minde sharpneth the understanding and the wit and increaseth memory other vertues it hath also which bee declared at large by Gesnerus in his Booke of distillations where hee teacheth to draw a water from this Herbe as followeth Take Baulme with the whole substance shred it small and braâ— it and lay it to steepe a whole night in good white Wine in an earthen vessell well covered and stopped on the morrow distill it This water hath the properties aforesaid and may be drunke of it selfe with Sugar or mingled with good Gascoigne Wine And if any liâ—t to make a perfect water and expert against melancholy let them take Buglosse Borage and Baulme and distill them together for this water is highly commended of Marsilius Ficinus in â—trae bilis remediis CHAP. 15. Of Hysop HYsop is hot and dry in the third degree whose vertues are briefly comprehended of Schola Salerni in these verses Hyssopusque herba est purgant è pectore phlegma Ad pulmonis opus cum mâ—lle coquenda jugata Vultibus eximium fertur praestare colorâ—uâ— Of Hysop is made a Wine named Hysop Wine which helpeth by drinking thereof diseases of the breast the sides the Lungs the shortnesse of wind and an old cough all which effects may be wrought by the use of the sirrup When I was much troubled with cough and cold I was wont to make Hysop Ale after the manner prescribed of Sage Ale saving that I put to an ounce or two of good Liquorice thin cut in slices whereby in that case I have beene much eased Also for the same purpose you may distill the Herbe and use the water distilled after the manner aforesaid CHAP. 16. Of Mint MInt is hot and dry in the third degree Whereof bee divers kinds both of the Garden and field but one most fragrant in savour which is called Spere Mint and is used to be put in puddings and is found by experience to comfort the stomacke and helpe digestion beside that it giveth a pleasant verdure in eating and one passing property it hath and that very profitable for Students Quod animum olfactu excitat as Matthiolus writeth Therefore of it may bee made a good posie for Students to smell to oftentimes and if any be troubled with ill savour of the mouth and rottennesse of the gummes they may boyle of these Mints in white Wine with a little Vinegar and when it is cold wash their mouth and gummes therewith and after rub them with powder of dry Mints The same powder also is very sweet and an approved Medicine for the Wormes in children or old folkes Si detur in lacte tepid sorbeâ—dum jejuno Which thing also is confirmed by Schola Salerni Mentitur Menta si sit depellere leâ—ta Ventris lumbrecos stomachi vermesque nocivos CHAP. 17. Of Time TIme is hot and dry in the third degree the use whereof in the Chollicke Stone is well known to the Physitians and the use of it in Kitchin is well knowne to all men Beside that as Aetius reporteth it may bee dried and made in powder and used for sundry good purposes but one way especially it serveth our turne That is three drammes of this powder mixed with a draught of Oximell doth purge melancholy humours and dulnesse of the senses proceeding of melancholy the same potion also giveth clearnesse of sight and helpeth the paine of the eyes if it be taken fasting or before supper The same powder is good also for the Gowt for swelling of the belly and stomacke for paine of the bowels and loynes and for want of Oximell it may be taken in a draught of white Wine CHAP. 18. Of Saverie SAvery after Master Eliot purgeth flegme helpeth digestion maketh quicke sight provoketh urine and stirreth up carnall appetite It is hot and dry in the third degree and one good property it hath whereby it is good for students in that it doth quicken the braine by smelling thereto Et lethargicos olfactu excitat as saith Fernelius Beside that it doth strengthen the stomacke that is prone to vomit it may bee taken as I have said of Time being dried and made in powder and supped off in a reare egge or else boyled in wine CAP. 19. Of Penyroyall PEnyroyall is hot and dry in the third degree and doth extenuate heat and decoct it reformeth the stomacke oppressed with flegme it doth recover the faint spirit and expelleth melancholy by siege it may be taken as I have said of Time and Savery CHAP. 20. Of Towne Cressis TOwne Cressis or Garden Cressis is hot and dry in the third degree It may not be eaten alone but with cooling Herbs as Lettuce Sorrell or Purslane For so is the heat qualified and that is the best way to make Sallets to mingle hot herbs and cold together except a man doe it of purpose to coole or heat The often eating of this Herb in Sallets doth give a sharpnesse and readinesse of wit And one medicine I will write which I have read in an old written Booke of this Herbe that if any have an extreame Laske if he drinke but a dramme of the seeds thereof in powder in a draught of red Wine or cold water six or seven mornings together not receiving any thing in two houres after he shall be holpen if it be curable CHAP. 21. Rue RUe or Herbe Grace is hot and drie in the third degree the vertues whereof are pithily set forth in Schola Salerni Ruta facit castum dat lumen ingerit astum Cocta facit Ruta de pulicibus loca tuta Which verses containe foure properties of Rue The first is that it sharpneth the sight which effect is wrought either by eating of it greene as it is there mentioned Ruta comesta receus oculos caligiâ—e purgat Or else the juyce of Rue together with the juyce of Fennell and Honey being clarified and made up into an ointment and used to be put into the eyes The second propertie is that Rue abateth carnall lust which is also confirmed by Galen where he writeth of Rue Quiâ— teâ—â—ium est partium â—â—atusque extinguit quare ad inflationes competit ac Veneris appetitum cohibet digeritque atque exiceat sane strenue Yet Schola Salerni in this point maketh a difference betweene men and women for they say Ruta viris coitum minuit mulieribus aâ—geâ— Because the nature of women is waterish and cold and Rue heateth and drieth therefore say they it stirreth them more to carnall lust but it diminisheth the nature of men which is of temperature like unto the aire that is hot and moist The third propertie is that Rue maketh a man quicke subtill and inventive by reason that by heating and drying it maketh a mans spirits subtill and so cleareth the wit The fourth is that the water that Rue is sodden in being cast and sprinkled about the
Dixerunt Malvam veteres quod 〈…〉 The rootes of wilde Mallowes or Garden Mallows being made cleane from the earth and washed and at the one end first a little scorched with a knife and then rubbed hard upon the teeth taketh away the sliminesse of them and maketh them very white But of all things that I have prooved to make the teeth white and to preserve the gums from putrefaction Mastick is best which must be beaten to powder and laid upoÌ„ a linnen cloth suppose a corner of the towell that you drie your face withall rubbed hard for a space upon the teeth the mouth after washed with clean water this practice used once in 〈…〉 keepeth the teeth faire and marvellously preserveth the gummes from corruption CHAP. 31. Of Perselie PErsely is hot in the second degree and drie in the third 〈…〉 of piercing and cleansing nature and thereby dissolveth winds provoketh urine and breaketh the stone The chiefe vertue of perselie is in the roote the next in the seed the leaves are of least force yet of most use in the Kitchin and many use to eate them not onely with flesh or fish but also with Butter in a morning and that for good cause for by the judgment of late writers Perselie is very convenient for the stomacke and stirreth up appetite and maketh the breath sweet yet I reade in Fernelius that Perselie should bee ill for the Falling-sicknesse for young children and for women that give suck for so he saith Sed epileptiâ—â—â— ut quorum paroxisâ—â—s irritet faetâ—â— mulieri 〈…〉 CHAP. 32. Of Fenell FEnnell is hot in the third degree and drie as it were in the first Whether it bee greene or red of colâ—r I think there is no difference in operation though the common people judge otherwise as they doe also of Sage for the red fennell or red sage as they thinke is of greater vertue Schola Salerni setteth forth foure properties of fennell in two verses â—is duo dat Marathrum febres fugat atque venenum Et purgat stomachum lumen quoque reddit acutum The seeds of Fennell are of greatest vertue and most in use being eaten they break winde provoke Vrine and open the stopping of the Liver and spleen And in women they bring downe their termes and increase milke in their breasts and therefore good to be used of Nurses Students may use them being made up in Cumfits wherein I my selfe have found great commodities as being often grieved with windinesse of the stomacke CHAP. 33. Of Anise ANise is hot and drie in the third degree The hearb 〈◊〉 little used but the seeds altogether They may bee either eaten or drunke whole or made in powder Schola Salerni compriseth two speciall vertues thereof in one verse Emendat visum stomachum conâ—ortat Aâ—isum Beside that it maketh sweet breath procureth Vrine cleanseth the reines causeth abundance of milke in women encreaseth sperme it is used to bee made in Cumfits and so is it best for students and if any be grieved with the Collick or stone it shall be good to put Anise seeds or Fennel seeds in their bread whole or being made in powder it may be easily wrought up with the Dough. CHAP. 34. Of Cummine CVmmin is hot and drie in the third degree the seed is chieflie used and not the hearbe nor root It is little used in meates but often in medicines to provoke Vrine and breake winde For one that hath a stinking breath if it proceed of corrupt fumes rising from the stomacke it may bee used thus Take two handfuls of Cummin and boyle it in a Pottle of good white wine till halfe bee wasted then streine it and drinke it first in the morning and last at night fifteene dayes together halfe a Pinte at a time hot or colde The same wine also is good for the Collick for the Cough and Cummin seeds sodden in water if the face be washed with the same doe cause the face to be clearer and fairer so that it be used now and then for the often much using of it doth make the face pale good therfore for such as be high coloure In Matthiolus I reade a practise to bee wrought with Cummine seeds and as I thinke hath beene used in time past of Monkes and Friers Cumino saith he frequenter utuntur in â—ibis eo saepe sufficiuntur qui facies suas exterminant ut sanctitatem corporis macerationem admentiantur CHAP. 35. Of Carawaie CAraway the seed which is most used in medicines is hot and drie almost in the third degree The vertues whereof are well set forth by Dioscorides Vrinam concitat stomacho utile os commendat concoctionem adjuvat Wherefore they are much to be used of students who commonly doe need the foresaid helps The Herbe and root be also in use for so saith Matthiolus Herba pro olere comeditur Estur radix cocta perinde ac Pastinaca Moreover he saith that in Germany they use to put Careway seeds whole in their bread and to spice their meats therewith as they doe in Italy with Anise and Fennell Wherefore I advise all students that be troubled with wind in the stomacke or belly to cause Fennell seeds Anise or Careway to bee wrought up in their bread And if they list they may boyle any sort of them in white Wine as I have said of Cummin and use the decoction in like manner and in mine opinion these are the better For the same purpose Careway seeds are used to be made in Comfits and to be eaten with Apples and surely very good for that purpose for all such things as breed Wind would bee eaten with other things that breake wind Quod semel admonâ—isse sat erit And if they bee eaten alone they be very wholsome CHAP. 36. Of Coleworts COleworts are hot and dry in the first degree they are used to bee eaten especially the Cabage Cole Which being boyled are very good with Beefe together with Vinegar and Pepper The vertues of Cole are well described by Schola Salerni Ius caulis solvit cujus substantia stringit Vtraque quando datur venter laxare paratur Arnoldus affirmeth that Coleworts engender melancholy humours and ill dreames and that they hurt the stomacke nourish little dull the sight all which qualities be very noysome to Students Wherefore I counsell them not much to use Coleworts Diosc writeth that if they be eaten last after meat they preserve the stomack from surfetting and the head from drunkennesse Yea some write that if one would drinke much Wine for a wager and not bee drunke but to have also a good stomacke to meat that he should eat before the banquet raw Cabbage leaves with Vinegar so much as hee list and after the banquet to eat againe foure or five raw leaves which practise is much used in Germanie as Matth. upon
the Preface of Diosc noteth where he saith that the Vine and the Coleworts be so contrary by nature that if you plant Coleworts neare to the roots of the Vine that the Vine of it selfe fleeth from them Ideo nil mirum saith hee si tantum Erassicam contraâ—e mulentiam pollere credant quodque Germani quotidiaâ—is mensis id olâ—â— semper apponâ—â—t ut vini noxam effugiant But I trust no Student will prove this experiment whether he may be drunken or not if he eat Colewort leaves before and after a feast CHAP. 37. Of Basill BAsill is hot in the second degree and somewhat moist For the which cause it is not good to receive it inwardly but outwardly applied it doth digest and concoct Yet Galen saith that many doe eat it with oyle and Vinegar With us in England it is not used to bee eaten but yet greatly esteemed for the sweet savour thereof which of some is thought to comfort the braine and to open and purge the head yet to a weake braine it is hurtfull by reason of the strong savour and causeth head-ach as I my selfe have proved And one thing I read in Hollerius of Basill which is wonderfull Cuidam Italo ex frequenti odoratu Basilicae herbae natus Scorpio in cerebro vehementes dolores longos mortem denique attulit CHAP. 38. Of Majoram MAjoram is hot and dry in the third degree an Herb much esteemed of all persons for the pleasant smell thereof I meane that which is called Majoram-gentle The Herbe being made in powder and given with meat or drunke in Wine doth heat the coldnesse of the stomacke and comforteth digestion And the powder of Majoram with a little Ginger drawne up into the Nose or the greene Herbe a little bruised and put into the nostrils doth provoke neesing and gently purgeth the head CHAP. 39. Of Spike and Lavender SPike Lavender be both of one nature both hot and dry in the second degree compleat That which we call Lavender is thought to be the female of this Herbe and Spike the male The chiefe use is of the flowers which being of fragrant savour be dried and laid among linnen or else they are distilled and a very sweet water is drawne from them Which water being sunned for a time is not onely sweet of smell and therefore comfortable to the braine but also is good for the Palsie and all other infirmities of the braine proceeding of cold if the Temples the hollownesse under the eares the nape of the necke bee washed therewith Yea two or three spoonfuls of the water being drunke recovereth the speech being lost and reviveth one from a swoone Wherefore not without cause the Herbe is reckoned of Schola Salerni among those things that cure the Palsie Salvia Castoreumque Lavandula Primula veris Nasturt Athanas haec sanant paralytica membra That is to say Sage Castory that is the stones of the beast Castoreum Lavender Primrose Water Cresse and Tansie cure and heale members infected with the Palsie CHAP. 41. Of Lilly LIlly is hot and dry of quality both the flowers leaves and roots are used in medicine but not in the Kitchin The flowers are commended in the Gospell for beauty and preferred before the royalty of King Salomon Wherefore they are a great ornament to a Garden or house yet the smell of them is discommended and accounted ill for the plague They be of two sorts white and red As for wood Lillies called in Latine Lilium â—â—nvallium so much used and esteemed in Germany as Matth. writeth or water Lillies called in Latine Nymphea aquatica I say nothing of them because they are not usuall in Gardens CHAP. 42. Of Flower Deluce FLower Deluce is hot and dry in the third degree The root is onely used in Medicine the flowers in adorning the house One Medicine I have read to be made with this Herbe which I will set downe for the behoofe of Students Take a new laid egge powring out the white put into the yolke so much of the juyce of the root of Flower Deluce as was of the white after set the same egge a while in hot embers which being sufficiently warmed sup off fasting in the morning and the patient shall after send forth a marvellous abundance of water and so be eased of the dropsie Or else you may take a dram or two of the dry root made in powder and drink in Whey clarified for so it is good also to purge the dropsie water And if you put a little Cinamon to the juyce of Flower Deluce in the egge yolke it is a very good Medicine for the shedding of nature as hath beene often proved CHAP. 43. Of Pionie PIonie is of two sorts male and female the male is of more effect in Medicine and is hot and dry in the second degree The leafe root and flowers are in use The root being made in powder and drunke in Wine doth ease the paines of the reines and bladder And the powder of the seeds of Pionie being ministred in meat and drinke to children doth send forth the stone beginning in them good therefore to be used in youth of such as have the stone by inheritance from their parents by a tenure called ex vitioso semine Or else have gotten it by purchase ex intemperantia By which two wayes the most part of diseases doe grow CHAP. 44. Of Giliflower GIliflower is of sundry sorts and colours the purple flowers are of greatest vertue and are of hot and dry temperature As they are in beauty and sweetnesse so they are in force and wholsomnesse they may be preserved in Sugar as Rosâ—s and so they are very good against the plague or any kinde or venome Also for the falling sicknesse Palsie giddinesse crampe but for the pestilence Matthiolus saith 〈◊〉 universa planta expressâ—â— quatuor 〈◊〉 pondere hâ—ustus ubi 〈…〉 Moreover the leaves of the flowers put into a glasse of Vinegar and set in the Sun for certaine dayes doe make a pleasant Vinegar and very good to revive one out of a swâ—â—ne the nostrils and temples being washed therewith And is good also to preserve from the pestilence being daily used in like manner As for Winter Giliflowers of all sorts they are of much like temperature and used in Medicine but not in meats Yet for their sweetnesse they are worthily cherished in Gardens CAP. 45. Of Germander GErmander is hot and dry in the third degree It is much used in Medicine but not in meats Yet if the greene leaves cleane washed be eaten fasting it is a good preservative against the plague as Matthiolus reporteth Because it is somewhat bitter it may best bee eaten with great Raisins cleane washed and the stones first taken out It is called of some Febrifuga saith he Eo quod â—potâ— ejus decocto diebus aliquot tertianas faget 〈◊〉 And no
neâ—t the stalke CHAP. 50. Of Leekes LEeâ—kes are hoat and drie in the third degree and as Arnoldus affirmeth in Schola Salerni their nourishment is nought they hurt the eyes and ingender blacke melancholy blood and cause terrible dreames they hurt the sinewes through their sharpnesse they hurt the teeth and gummes and cholerick and melancholy folkes should not use to eate them and especially raw yet if they be boyled and eaten with Hony they cause one to spit out easily the fleame which is in the breast and open and ease the Lungs In some Shires of England they use in Lent to eate raw Leeks and Honey with Beanes or Pease sodden but what Rusticks doe or may doe without hinderance of their health is nothing to Students Crassa enim ut aiunt crassis conveniunt If any student be desirous to eate Leâ—ks let them be first boyled or else made in pottage for Leek potage be very wholsome not only for such as be cumbred with flegme but also for those that have the collick or stone Vnset Leekes are best And one notable experiment I will set downe for the comfort of those that be troubled with the said diseases how by this hearbe which is so common in use they may bee greatly eased For the Collicke take unset Leekes blades and all chop them small boyle them in good white wine with May Butter or fresh Butter untill the wine be in a manner wasted away then lay them abroad betweene a cleane linnen cloth plaister-wise on the belly so hot as the patient may well abide it and at the cooling of that apply another hot plaister and thus doe the third or fourth time together if need shall so require And for the stone take unset Leekes in the moneth of Iune shread them small and distill them sunne the water for a moneth or two and drinke morning and evening a good draught for this helpeth the costive belly helpeth the paine of the Hypps purgeth the Kidnies and Bladder causeth Vrine and sendeth forth the stone For which purpose also I have knowne some to cut Leeks in small peeces and to drie them in an Oven or against the fire and to make them in powder which powder they would use in their drinke oftentimes Beside the qualities aforesaid Leekes have two effects mentioned in Schola Salerni Reddit faecundas maâ—sum persaepe puellas Maâ—antemque potest nariâ— retinere cruorem And againe they say that Leekes seed Henbane seed burned together the smoak received through a funnell into the mouth on that side which aketh helpeth the tooth-ache CHAP. 51. Of Onyons ONyons are hoate and drie almost in the fourth degree Being eaten raw as Arnoldus saith they engender ill humours and corruptible putrifactions in the stomack and cause fearfull dreames and headache and if they bee much used they marre the memory and trouble the understanding Yet we see that husbandmen and labourers are nothing hurt by eating of Onyons but rather holpen both in appetite digestion The reason whereof as I thinke is that which the Poet Virgill writeth Labor improbus vincit omnia Yet experience teacheth that Onyons sliced served to the Table with sufficient water with a little salt is a good sawce to stirre up appetite to meat and to put away lothsomenesse of the stomacke and cause good digestion and their hurtfulnesse is thereby something diminished and the water or broth of them may be well used of Students with Mutton roasted or Capon or Woodcock and the Onyons themselves may be eaten also of such as be flegmatick But Onyons if they be sodden especially in the broth of good flesh and so eaten they comfort a cold stomack and cause good digestion and are not hurtfull wherefore being used in pottage or otherwise boyled for sawces as cooks best know or baked in a pie as I have seene in some places they be not hurtfull but wholsome especially for flegmatick persons or at such times as flegmatick meats be used as in Lent or upoÌ„ fish dayes And if any be troubled with the cough bee over-laid with abundance of flegme in the breast so that they cannot easily draw their winde let them roast Onyons under hott imbers and eate them with Honey and Pepper and Butter morning evening and within few dayes they shall feele their breasts loosed and the flegme easily to bee avoided as I my selfe have often proved And for any burning or scalding Fernelius writeth Porri illita folia praesenti sunt ambustis remedio Câ—pae cum sale contusae ambustae pâ—rti impositae miraculo persaâ—ant And for one infected with the Pestilence take a great Onyon and cut him overthwart then make a little hole in each peece the which you shal fill with fine Triacle and set the pieces together againe as they were before after this wrap them in a wet linnen cloth or wet paper putting it so to roast covered in the hot imbers and when it is roasted enough presse out all the juyce of it and put to it a little vineger and Sugar and give the Patient Hereby it appeareth that Leekes and Onyons are not only good in meats but also in medicines As for Scallions they are much of the Nature of Onions CHAP. 52. Of Garlicke GArlick is hot and drie in the fourth degree if it be eaten raw it hurteth the sight and breedeth Headache yet is it good for them that have flegmatick grosse and clammy humours being moderately taken and in the cold time of the yeare but chollerick folkes should abstaine from it especially in hot seasons for it doth inflame and drie much and engendreth red choller and adust humours but in the body wherein there is grosse matter or much cold enclosed it heateth all the body and openeth the places which are stopped it cutteth grosse humours and slimie and dissolveth grosse winds wherefore it is good for the Cough and maketh one to spit well it may be sliced thinne as Onyons are and put in water with a little salte or as commonly they use to punne it and put to it a little water or the broth of flesh but if it be sodden it hath somewhat lesse force and yet loseth not his propertie The like is said of Onyons and Leekes of Galen where hee giveth a generall judgement of eating of Garlicke Leekes Onyons and such like sharpe things for whom they be wholesome and for whom not as followeth Abstinendum ab assiduo usu omnium acrium potissimum cum is qui ipsis vescitur natura fuerit biliosus Solis enim qui vel succum pituitosum vel crudum crassum ac lentum acervarint cibi ejusmodi sunt accommodati Moreover Garlick hath a speciall property against poyson as appeareth in Schola Salerni Allia Ruta c. and is thought of some a good preservative against the Pestilence But especially it is good for them
you may make a very sweet water thus Take Damaske Roses or red-Roses Spike Flowers Rosemary Gilo-Flowers Mynte Majerom Balme Bay-Leaves of each alike and distill them Also Spike Flowers distilled alone doe make a very sweet water These waters I counsell all Students that bee able to have at the least some one of them and to sprinkle themselves therewith sometimes and wash their temples Nostrels and Beards for the savour of sweet waters and perfumes doe greatly comfort the Braine and revive the senses but pure Red Rose water is not onely good to be drunk but it is good also to wash the eyes and if any Student be dimme of sight he may make an excellent water for the eyes in this manner Take three Spoonefuls of Red-Rose water one spoonefull of White Wine of Tutia a dramme of Aloes Epaticke of white Sugar-Candie of each the weight of two pence make all in Powder and mixe them together let them settle in a glasse for two or three dayes whereof drop as need requireth into the eyes for it doth clense dry and strengthen the sight and helpeth all exulceration and rednesse proceeding of heat And for such as have a care to preserve their sight as all good students have for it standeth them upon they may make a water after the prescription of Schol. Sal. as followeth Feniculus Verbena Rosa Chelidonia Ruta Ex istis â—it aqua quae lumina reddit acuta Take of each of these five alike gather them when they are dry cut those herbs short that be long distill them and Sunne the water as before is said and use now and then to wash your eyes therewith CHAP. 91. Of Purslane PUrslane is cold in the third degree and moist in the second The leaves are used to bee eaten in Sallets with Vinegar by themselves or with Lettuce in the Summer season And surely very good for such as have hot stomacks for it doth mitigate the great heat of all the inward parts of the body likewise of the head and eyes Also it represseth the rage of Venus wherefore it is much to bee used of such students as will live honestly unmaried Being eaten it helpeth the teeth that be set on edge with sowre things Some use to preserve it in salt and brine but so it heateth and purgeth the stomacke CHAP. 92. Of Strawberrie STrawberrie is cold in the first degree and dry in the second The leaves and roots are used in Medicines but the fruit is used to be eaten And beside that it is very pleasant in taste it qualifieth the heat of the stomake and Liver In some places where they are plentifull they use to distill them and draw a very cooling water which is good to drinke for such as have cholericke stomacks or inflamed Livers and being dropped into the eyes helpeth the itch rednesse and inflammation of them as I my selfe have proved They may be made in a Conserva in like manner as I shall shew afterward of Berberies CHAP. 93. Of Poppie POppie whereof be three kinds white red and blacke The red is wilde and groweth among corne the white blacke are commonly in Gardens it is cold dry in the first degree The seeds of white Poppie and blacke are used to be eaten as appeareth by Diosc and Matth. yea the Countrey folks about Trident as saith Matth. take the leaves of wilde Poppie at their first budding forth and boile them as they doe other Herbs and eat them with butter and Cheese And one goodly experiment I learne out of Matth. in the same place that the red leaves of Poppy which grow among corne being dried and made in powder and given in drinke should marvellously helpe a Pleurisie and the women of Salerne give their children the powder of white Poppie seeds with milk to cause them to sleep it may also be given otherwise for the same purpose as in Posset-drinke in an Ale-berry or best of all in a Cawdale made of Almonds and Hemp-seed CHAP. 94. Of Orpine ORpine cooleth in the third degree It is proved good to heale a cut being pounded and laid to it It is wonderfull to see how long this herbe wil continue greene being hanged up in the house as I thinke through the abundant and firme moisture that is in it CHAP. 95. Of Burnet BUrnet is dry in the third degree and cold in the second It is very astringent and partly cooling and therefore good to put in Wine to confirme the stomacke And being used in pottage it bindeth the belly And as Matth. reporteth Muliebre profluvium efficacissime sistit dyssenteriam caeteros alvi fluxus cohibet biliosas vomitiones reprimit And as hee saith in the same place by the authority of Matthaeus Curtius it is also very good in the plague For which purpose I have knowne some to distill the Herbe and to keepe the water all the yeare Which thing may easily bee done for the Herbe is very plentifull and is commonly greene Winter and Summer CHAP. 96. Of Deysies DEysies are of nature cold and moist whether they be red or white double or single They be of like vertue they are used to be given in Potions in fractures of the head and deepe wounds of the breast And this experience I have of them that the juyce of the leaves and roots of Deysies being put into the nostrils purgeth the braine they are good to bee used in pottage for Matth. writeth Herba ipsa receâ—s in acetariis devorata alvum adstrictam leuit id quod etiam praestat ex jure pinguium carnium decocta CHAP. 97. Of Gourds Melons and Cucumbers which though they bee fruits yet because they are commonly set in Gardens be here specified GOurds are cold and moist in the second degree Being eaten raw they be unpleasant in taste and ill for the stomacke and almost never digested Therfore hee that will needs eat them must boyle them roast them or fry them Every way they be without savour or taste and of their proper nature they give to the body cold and moist nourishment and that very little but by reason of the slipperinesse of their substance and because all meats which be moist of nature be not binding they lightly passe forth by the belly and being well ordered they will bee meetly concoct if corruption in the stomacke doe not prevent them CHAP. 98. Of Melons and Pepons MElons and Pepons commonly called pompions be cold and moist in the second degree they bee almost of one kinde saving that the Melon is round like an Apple and the innermost part thereof where the seedes are contained is used to be eaten The Pepon is much greater and somewhat long and the inner part thereof is not to be eaten The vulgar people call both by the name of Melons and they use to boyle them and to eat them with fat Beefe or frie them with Butter and to eat them
with vineger pepper They both are very cold and moist and do make ill juice in the body if they be not well digested but the Pepon much worse than the Melon They doe least hurt if they be eaten before meales Albeit if they do finde flegme in the stomacke they bee turned into flegme if they find choler they be turned into choler Notwithstanding there is in them the vertue to clense and provoke urine and if any bee troubled with heat of the stomacke or liver or reines with the Strangury they may take ripe Melons and shred them into small pieces and distill them and sunne the water for a moneth then drinke thereof every morning tempered with a little Sugar the quantitie of three or foure ounces for the space of a moneth for besides that this water cooleth all the inward parts it doth greatly helpe the stone provoketh urine and clenseth the kidnies CHAP. 99. Of Cucumbers CVcumbers bee likewise cold and moist in the second degree they are pared sliced thin and served to the table with vineger and pepper in the Summer season and eaten with Mutton and proved to be cooling and comfortable to such as labour with their bodies or have hoat and strong stomackes But for flegmaticke and delicate persons which do no labour they bee unwholesome and ingender a cold and thick humour in the veines which seldome or never is turned into good bloud and somtime bringeth in fevers They are good to abate carnall lust And the seeds as well of Cucumbers as of Melons and Gourds beeing dried and made cleane from the huskes are very medicinable against sicknesses proceeding of heat and the difficultie or let in pissing as Physitians prove daily in their practise CHAP. 100. Of Nettle AFter all garden herbes commonly used in kitchin I will speake somewhat of the Nettle that Gardeners may understand what wrong they doe in plucking it up for a weed seeing it is so profitable to many purposes Whether it be cold or hot may well be perceived by touching for who so handleth it without some defence for his hand shall feele that it is hot in the third degree and drie in the second according as Avicen affirmeth Cunning cookes at the spring of the yere when Nettles first bud forth can make good potage with them especially with red Nettles very wholesome to cleanse the breast of flegme to breake winde to provoke urine and to loose the belly All which properties with other moe are briefely comprehended in Scho. Sa. Aequis dat somnum vomitum quoque tollit usum Compescit tussim veterem Colicisque medetur Pellit Pulmonis frigus ventrisque tumorem Omnibus morbis sic subvenit articulorum CHAP. 101. Of Fruits NOw that I have spoken sufficiently of garden herbes it followeth that I intreat of fruits which is the second part of my division proposed before touching meats For such is the providence of God toward mankinde that hee hath not onely provided corne and herbes for our sustenance but also fruits flesh and fish Howbeit herbes and fruits were the first food that ever was appointed to man as appeareth by the commandement of God given to Adam And from the time of Adam untill after Noahs floud he use of flesh and wine was altogether unknown for before the floud they neither eat flesh nor dranke wine But now by the change of dyet of our progenitors there is caused in our bodies such alteration from the nature which was in man at the beginning that now al herbs and fruits generally are noyfull to man and doe engender ill humors and be oft-times the cause of putrified Fevers if they be much and continually 〈◊〉 Notwithstanding unto them which have abundance of choler they be sometime convenient to represse the flame which proceedeth of choler And some fruits which be stypticke or binding in taste eaten before meales do binde the belly but eaten after meales they be rather laxative Wherefore it shall be expedient to write particularly of such fruits as bee in common use declaring their noyfull qualities in appeyring of nature and how they may bee used with least hurt CHAP. 102. Of Apples OF all fruits Apples are most used amongst us in England and are cold and moist in the first degree as M. Eliot alleageth Howbeit there is great difference in apples as in forme so in taste for some be sweet some be soure some bitter some harrish or rough tasted Apples some be of a mixt temperature both sweet and soure c. The sweet and bitter Apples are inclining to heat the soure harrish are cooling and therefore good where the stomack is weake by distemperance of heat But all Apples generally are unwholesome in the regiment of health especially if they bee eaten raw or before they bee full ripe or soone after they bee gathered For as Avicen sayth they hurt the sinewes they breed winde in the second digestion they make ill and corrupt bloud Wherefore raw apples and Quodlings are by this rule rejected though unruly people through wanton appetite will not refraine them and chiefely in youth when as it were by a naturall affection they greedily covet them as I have knowne in my daies many a shrewd boy for the desire of apples to have broken into other folkes orchards But apples may be eaten with least detriment if they be gathered full ripe and well kept untill the next Winter or the yere following and be eaten rosted or baken or stewed For so they are right wholesome and do confirme the stomacke and make good digestion most properly in a cholericke stomacke yea raw apples if they bee old being eaten at night going to bed without drinking to them are found very commodious in such as have hot stomackes or bee distempered in heat and dryth by drinking much wine are thought to quench the flame of Venus according to that old English saying Hee that will not a wife wed must eat a cold apple when he goeth to bed though some turne it to a contrary purpose And this experiment I have knowne that a rosted apple suffered untill it were cold and then eaten last at night to bed-ward hath loosed the belly and is therefore good for such as bee commonly costive But what time is best to eat apples Galen declareth Caeterum post cibum statim dare ipsa conveniet nonnunquam autem cum pane ad ventriculum stomachum roborandum iis qui deiecta sunt appetentia tardeque concoquunt quique vomitu diarrhaea ac dysent eria infestantur Which saying is diligently to be noted for this is a confirmation of our use in England for the serving of Apples and other fruits last after meales Howbeit wee are woont to eat Carawayes or Biskets or some other kinde of Comfits or seedes together with Apples thereby to breake winde engendered by them and surely this is a verie good way
without all danger then may you preserve them after this manner Take a pynt of faire running water halfe a pinte of Rose-water halfe a pound of Sugar seeth all together upon a soft fire of coles till the one halfe be consumed then take it from the fire and when it leaveth boiling put therein your cherries or plummes if they be cherries cut off halfe the stalks and let your fruit bee the like weight as of the Sugar Set it againe on the fire and keepe it in the like heate till they be soft the space of an houre if need be Then put into it some Cloves bruised and when it is cold keepe it in a glasse or gallipot the stronger the syrrup is with sugar the better it will continue Some put to the syrrup Cinamon Sanders Nutmegs Cloves and a little Ginger Seeth them not hastily for feare of much breaking CHAP. 107. Of Quinces QVinces be cold in the first degree and dry in the beginning of the second They are not used to be eaten raw for so they are both unpleasant and unwholesome And in my judgement no better for a students stomacke than raw beefe but beeing rosted stewed or baked and eaten after meales they close and draw the stomacke together and helpe digestion and mollifie the belly if they be abundantly taken for this is Galen his rule Qui stomachum habent imbecillum ventrem iis dejici cum postrem is epulis astringentium quippiam sumpserint Wherefore students having commonly weake stomackes may if they be costive ease themselves by eating after meat something which doth binde and restraine the stomacke as Galen telleth of one Protas a Rhetoritian on whom the like practise was proved But Quinces may be otherwise used very wholesomly as being made in conserva or preserved in syrrup condite or made in Marmalade And because the making of Marmalade is a pretty conceit and may perhaps delight some painefull student that will bee his owne Apothecarie partly to spare cost and partly to be sure that it be rightly made I will here set it downe as plainly as I can Your Quinces beeing full ripe and very yellow as in Lent season or thereabout first pare them and take out the cores then seeth them untill they be tender and soft That done beat them small in a woodden mortar or marble with a pestill of wood then with some of the liquour wherein they were sodden draw them through a strainer as you would doe a tart then set it over the fire to seeth softly and in seething strew in by little little white Sugar made in powder the weight of the Quinces or more as your taste shall tell you stirre it continually and put therto some pure Rose-water or Damask-water let it seeth on height untill it bee wall standing Which thing ye may know by taking some of it upon a knife and letting it coole For if it be stiffe then take it off and box it while it is warm and set it in a warm and drie ayre And if you will not have your Marmalade so binding you may put some ripe Apples of good verdure among your Quinces when you boile them with Sugar The Apples must first be sodden or rosted and then drawne through a course boulter as a tart After the same manner you may make Marmalade of Wardens Peares Apples Medlars Cheries Strawberries yea of Prunes or Damasins or other plummes First to boyle them upon a soft fixe with a little faire water till they be soft then to draw them as yee doe a tart after to boyle them againe with sufficient sugar to dash them with sweet water and box them CHAP. 108. Of Grapes GRapes be divers in taste and so are they in qualitie for soure grapes are cold and moist and sweet grapes are hot and moist The like is to be said of other sorts All grapes if they be eaten newly gathered doe trouble the belly and fill the stomacke with winde But if they be kept two or three dayes after they bee gathered till the huske be somewhat asswaged they nourish the better and are lesse laxative neither doe they inflate so much as saith Arnoldus Ripe Grapes and sweet doe nourish much and make one fat as Galen proveth by experience of those which keepe vineyards who feeding two or three moneths upon grapes and figges onely become very grosse But the flesh so gotten soone weareth away againe because it is not firme and fast but loose and over-moist And Schola Salerni reckoneth grapes that be sweet for one of the twelve things that nourish and make fat And well I wote that who so eateth many of them they will make him fat with an R. you know what I mean Grapes are used to be eaten after meat as other fruits but Arnoldus saith upon the same chapter That if they be eaten upon a full stomacke they both bee corrupted in the stomacke and they corrupt other meat CHAP. 109. Of Raysons OF Grapes dried through the heat of the Sunne are made Raysons which bee therefore named in Latine uvae passae and they be hot in the first degree and moist in the second Among us in England they bee of two sorts that is to say great raysons and small raysons otherwise called Corans The greatest sort are called raysons of the Sunne the other are commonly to be had and be much used in meats and that for good cause for beside their pleasantnesse in taste they doe make the stomacke firme and strong and do provoke appetite and do comfort weak bodies being eaten before meales But some question is made of raisons whether they be binding or loosing which Galen himselfe doth answer where he saith that Raysons without kernels doe open the brest and liver but eaten with the stones they binde Whose opinion Matthiolus confirmeth in these words Vvae passae quae vinaciis carent vel quod ita natura producantur vel quod ii arte fuerint exempti si dulces sint adstringente facultate adeo privantur ut etiam mirifice leniant Quamobrem pectoris angustiae tussi exasperatis faucibus renum vesicaeque vitiis maxime conveniunt Beside this Raysons are Secundum totam substantiam visceri ipsi hoc est iocinori familiares ac propriae And they concoct raw humors and withstand putrifaction as Galen writeth and for this purpose they may well be eaten fasting the stones being first taken out And for cruditie or rawnesse of the stomacke master Eliot by his owne report never found any thing better than fine rubarbe chewed with raysons of Corans yet raysons of Corans by the judgement of Arnoldus doâ— cause opâ—ilations of the spleene though they be good for the brest and reins and so saith Schola Sal. Passula non spleni tussi valet bona reni But Rubarbe may be better eaten as I thinke with great raysons CHAP. 110. Of Figges FIgges if they be new are hot and moist
if they be old they be hot in the first degree and drie in the second if they bee ripe they doe least harme of any fruits or almost none Yet beeing much eaten they make ill bloud whereof lice are ingendred By reason of their sweetnesse they anoy the liver and spleen inflamed and they fill the belly with winde but by their quicke passage the winde is soone dissolved In Sch. Sal. are set forth two operations of figges as followeth Vermiculos veneremque facit sed culibet obstat After Avicen figges are best eaten fasting with nuts or almonds for so they breed better juice in the body and open and prepare the way for meat And he more commendeth the eating of them with nuts than with almonds But our use is to eat figges and almonds together which in my judgement is better For so they may better clense the brest and lungs which is a speciall vertue that figges have And though wee eat them commonly after other meats or upon fasting daies for want of other meats yet as it appeareth by Galen Physitians were wont to give them longe ante cibum with ginger or pepper or powder of Time or peniroyall to such as had oppilations of the liver or spleene or had any hard congealed matter in the inward parts of the body or any distillations or rheums falling into the breast and stomacke for in all these cases figges doe profit much beside that they make the belly soluble and do clense the reins of the back And one easie medicine I wil set downe for the comfort of such students as be short winded taken out of Math. Caricas du â— aut tres nocte una in aqua vitae maceratas asth maticos juvare qui mane eas devoraverint Also in Sch. Sal. it is shewed that a plaster made of figges first sodden in water and a little vineger and after beaten smal in a morâ—ar are good for the swines evill for kernels for swellings as appeareth in the verses following Scrofa tumor glandes ficus cataplasmate cedunt CHAP. 111. Of Almonds ALmonds be hot and moist in the first degree they doe extenuat and clense without binding Wherfore they purge the brest and lungs and bee good to be eaten with figges of such as be short winded As for bitter Almonds I omit because they are not used to be eaten though in medicines they be of great vertue Of sweet Almonds is made by skill of Cookes Almond milke a very temperate meat in hot diseases Also cawdales of Almonds both comfortable to the principall parts of the body and procuring sleepe also almond Butter very delicate and good for a stuffed breast The making of which things I referre to cunning cookes or to the learned Physitian who is oâ— ought to be a perfect cooke in many points Yet because all students be not of habilitie to have a cooke or a Physitian at their pleasure I will set downe an easie way which I was wont to use my selfe in making of almond milke Take a pottle of faire water boile in it two handfuls of violet leaves or if you list one handfull of violet and another of strawberrie leaves or the like quantitie of Endive and Succorie or other cooling herbes take also an ounce of good Liquorice cut in thin slices if you would make it for flegme let the herbs and Liquorice boyle in the water leasurely untill halfe be wasted then straine it and let the liquor coole Then take a quarter of a pound of almonds and blanch them that is to say put them into water boyling hot and let them steepe therein a while then get off the huskes as you shale nuts that done punne them small in a morter of Marble if you have it until they waxe moist then put the Almonds into the liquor and stir and blend both together with a spoone after that draw the liquor and all through a streiner pressing the Almonds well with the back of a spoone And of that which is strained when you will occupie more or lesse you may put in sugar and set it over the fire untill it boyle then take it off and use it as please you Some draw their almonds after they be blanched and strained with faire water onely making it neither too thick nor too thinne which way also is good or to draw them with any distilled water as rose-water Endive or Succory water As for Almond Cawdales are made with ale strained with almonds blanched and brayed as before then lightly boiled and spiced with Nutmeg Sugar as before is said or otherwise as pleaseth the party CHAP. 112. Of Dates DAtes new gathered are hot and moist in the first degree but if they be old they be hot and drie in the first degree Dates being much eaten and not well digested annoy the head and cause gnawing in the stomack and make grosse iuice and somtime cause obstructions or stoppings in the liver and spleene wherefore they are not wholesome for students Yet they are commonly used at delicate feasts to set forth other meats and are counted restorative But their chiefe vertue is that if they be well digested and temperatly used they nourish and make the flesh firme and binde the belly And for this last property they are much used in medicines when it is requisite to binde or restraine and so saith Diosc Decoctum Palmarum per se potu gargarizatione magnopere astringâ—t cohibet Good therefore in any laske or waste in man or woman And for that purpose they may be used sodden in milke or in Muskadine Yea the very stones of Dates beeing beaten to powder and used together with sanguis Draconis in Raspis or red wine is passing good in the sayd cases as by experience I have often proved CHAP. 113. Of Pomegranates POmegranates be of good juice and profitable to the stomack especially they which are sweet But in hot fevers they that are soure bee more expedient and wholesome for then the sweet doe incend heat and puffe up the stomacke They are found by experience to be very comfortable and restorative in long sicknesse and specially they are good in any consumption or flixe Because as Galen saith Malum granatum omâ—e adstringentem qualitatem obtinet Insomuch that the very pill of a Pomegranate being made into powder and druâ—ke in red wine or Raspis together with a little Cinnamom is a singular remedie for any laske or flixe as I have often proved Yet Matthiolus prescribeth the whole Pomegranate to be used as followeth Punicum malum â—ictili vase inclusum cooperculo argilla circumlito in fuâ—no combustum dysentericos â—orminosos praesentaneâ— remedio juvat ubi ipsius sesquidrachmamâ— in pulverem contritâ— ex vino potandum propinabis And as for the kernels of soure pomegranates hee writeth in the same place that Ossiculi punicorum malorum acidorum uncia una cum thuâ—is drâ—chmâ—
very well to that of Cornelius Celsus Sanus homo qui bâ—ne valet suae spontis est nullis obligare se legibus debet ac neque medico neque alipta egere Hunc oportet varium habere vitae genus modo ruri esse modo in urbe saepiusque in agro navigare venari quiescere interdum sed frequentiuâ— se exercere But some man may demand of me how this may agree with that saying of Scho. Salerni Si tibi deficiant medici medici tibi siant Haec tria mens hilaris requies moderata dieta Whereunto I answer that a moderate dyet is alwayes good but not a precise dyet for a moderate diet is as Terence speaketh in Andria Vt ne quid nimis which alwayes is to be observed But if a man accustome himselfe to such meates or drinkes as at length will breed some inconvenience in his body or to sleep or to watch or any other thing concerning the order of his life such custome must needs bee amended and changed yet with good discretion and not upon the sodaine quia repentinae mutationes noxam imbecillitatemque pariunt as Hip. teacheth He therefore that will alter any custome in dyet rightly must doe it with three conditions which are expressed by Hip. Mutatio ipsa quidem non parum conducit si eius recta fit translatio hoc est st fiat sanitatis tempore per otium neâ— fit repentina and this much of custome CHAP. 206. Of Time THe fifth thing that is to be considered in meates is the time which standeth chiefely in three points that is to say Time of the yeare Time of the day Age of the party Concerning times of the yeare no better counsaile can be given than that of Schola Salerni Temporibus veris modicum prandere juberis Sed calor aestatis dapibus nocet immoderatis Autumni fructus caveas ne sint tibi luctus De mensa sume quantum vis tempore brumae For the better understanding whereof it is necessary that we know the foure seasons of the yeare and their temperature That is to say the Spring time Summer Autumne or fall of the leafe and Winter The spring time beginneth in March when the Sunne entereth into Aries and is in temperature not hot and moyst after the old opinion but in a meane without all excesse as Galen proveth and the equall mixture of the foure qualities in it to wit of heate and cold moyst and drith is the cause both of the meane temperature and also of the wholesomenesse thereof for of all seasons of the yeare the spring time is most wholesome as Hip. teacheth Yet it cannot bee denyed but that the beginning thereof doth participate with Winter and the end with Summer Wherefore in the beginning of the Spring the dyet should bee according to Winter And in that sense Hip. ioyneth Winter and the spring together in like dyet Ventres hyeme ac vere natura calidissimi somni longissimi per ea igitur tempora plus cibi dare oportet si quidem plus nativi caloris habent Quo fit ut copiosiore alimento egeant But Scho. Sal. in the first verse aforesaid meaneth the latter part of the Spring wherein wee should eate but a little meate much like as in Summer yet not so much as in Winter nor so little as in Summer But as the time is temperate so then to use a temperate dyet And that which we doe eate at that time especially should bee of good nourishment because then bloud chiefely encreaseth and such meates such bloud and such bloud such state of body Now what meats be of best nourishment I have declared before and here againe I say that generally flesh is of greater and better nourishment than fish Quia piscium alimentum est frigidum humidum as Fuchsius teacheth CHAP. 207. Of Summer SVmmer beginneth in Iune when the Sunne entreth into Cancer This season is naturally hot and dry because therein heat exceedeth cold and drynesse moysture In this time of the yeare by reason of the heat of the ayre without the pores of the body are more open whereby the spirits and naturall heat are the more resolved and wasted and by that meanes the vertue digestive is infeebled so that the stomacke and inner parts then are not so well able to digest as at other times Wherefore to eate much meat in Summer is hurtfull according to the second verse Sed calor aestatis c. But wee must eate a little at once and often as Galen teacheth Quia accessione alimenti majore indigent vt pote per id temporis cute perspirabili exhausti quia vires exolutae sunt ac dejectae And that which wee eate should bee rather boyled than rosted Pottage or brothes made of cold herbes as Lettuse Endive Succory Violets are then good to bee used Drinke in more abundance Wine allayed with water to hot complexions much to cold natures lesse CHAP. 208. Of Autumne AVtume or the fall of the leafe beginneth in September when the Sun-entreth into Libra This season of the yeare is variable and the ayre changeable in heat or cold Wherefore it is not cold and dry after the old opinion but of unequall temperature as Galen proveth And the distemperature thereof is the very cause Quae maxime Autumnâ—â— morbiferum facit as hee avoucheth in the same place The dyet most convenient for this season is to eat somewhat more in quantity than in Sommer and more often rosted meates and to drinke some deale lesse and a little stronger And especially wee must beware of Sommer fruites which are most plentifull at this time of the yeare for as much as they make ill juice and winde in the body But how they may bee eaten with lest hurt I have shewed before in the treatise of fruits CHAP. 209. Of Winter WInter beginneth in December when as the Sunne entereth into Capricorne This season by nature is cold and moyst for therein cold doth surmount heat and moysture drought by reason wherof the heat of our bodies within is greater and the vertue digestive stronger for the coldnesse of the aire without environing our bodies about must needs keepe in and unite and fortifie the inward heate ex antipe ristasi as the Philosopher speaketh that is to say by position of the contrary Wherefore digestion being stronger one may eate as much as he will that is to say more than in other seasons and not onely more but also meats of grosser substance as Biefe Pork and such like Quia vires validae sunt And this also is approved by Hip. Ventres hâ—eme â—ere natura calidissimi c. alledged before in the spring And meates rosted are more convenient for this time than sodden and flesh and fish powdred is now better than in Summer As for herbs and fruits especially raw at all times are to
or a peece of a Quince rosted or baked or in a marmalade and after rest to amend the lacke of nature wiâ—h sleep moderate exercise and playsters provided for comforting of the stomacke This much generally of drinke and the use thereof Now I shall particularly handle all such sorts of drinkes as be commonly used with us in England which be as I Iudge seven in number to wit Water Wine Ale Beere Cyder Metheglin and Whey CHAP. 216. Of Water WAter is the chiefest of all liquors not onely because it is one of the foure Elements but also for that it was the very naturall and first drinke appointed by God to all manner of creatures And as it appeareth by the holy Scriptures in Genesis there was none other drinke used nor knowne but water from the creation of the world untill Noah his floud during which time men lived eight or nine hundred yeares Also after the floud of Noah both Princes and people in all ages dranke water especially in Asia and the East Countries as appeareth by the history of Moses and the children of Israel in Exodus And in Greece likewise it was used for a common drinke as Galen declareth in diverse places of his works but especially in the first booke where he affirmeth Aquam puram omni aetâ—ti utilissimam esse And that water to be best cujus ad orientem solem fons erumpit quaeque permeatu aliquem mundum aut puram colatur terram eademque calefit ac refrigeratur ocyssime But leaving Asia and Grecia aside and returning home to England if any shall demand whether or no it bee as wholsome for English men to drinke water as for them that dwell in other Countries M Eliot in his Castill saith that if men from their infancy were accustomed to none other drink but water onely moderately used it should bee sufficient to keepe naturall moysture and to cause the meat that is eaten to pierce and descend into the places of digestion which are the purposes which drinke serveth for As in Cornewall although that the country be in a very cold quarter yet many of the poorer sort which never or very seldome drinke other drink than pure water be notwithstanding strong of body and live and like well untill they be of great age Adeo a teneris assuescere multum est But otherwise except the custome of drinking of water I thinke as it is in S. Sal. Potuâ— aquae sumptus comedenti incommoda praestat Hinc friget stomachus crudus inde cibus That is to say the drinking of water with meate cooleth the stomacke over much and so letteth digestion and maketh the meat that is eaten to bee raw The like effect it hath if it be drunken after meat except it bee after a great surfet or when thirst happeneth after drinking of much wine For in these cases cold water drunken is a generall remedy and I have knowne many by drinking a good draught of cold water to bedward have thereby had quiet rest all night after and in the morning also it is right wholsome for him that dranke too much overnight to drinke fasting a cup of cold water especially if hee bee thirsty for that will cleanse the stomack and represse the vapours and fumes and dispose it to reteine new sustenance Some also have I knowne that would oftentimes in a morning fasting drinke a draught of cold water with a little white Sugar of purpose to cleare and coole the stomacke and have by that meanes as they thought avoided much flegme But herein alway respect must bee had to him that drinketh it for to young folks and them that bee hot of complection it doth lesse harme and sometime it profiteth But to them that are feeble old flegmaticke or melancholy it is not convenient for it destroyeth naturall heat it grieveth the brest and taketh away the appetite of the stomack and is very hurtfull to all the sinewy members and this caveat I will give to all such as be thirsty through great labour and travaile that they drinke not much cold water in their heat or thirst for thereby I have knowne many fâ—ll into sickenesse and I thinke it better to drinke a draught of Sacke or good wine or as they use in Lankashire a hot posset at such times than small drinke or cold water For though small drink or cold water seeme to quench thirst better than wine because it moystneth and cooleth more yet wine being more agreeable with nature and of more subtile substance operation is sooner drawne off the members and consequently sooner satiffies and fils the veines and so quencheth thirst without any great alteration of the body whereas water or small drinke by the great coldnesse thereof sodainely changeth the body from heat to cold which is a dangerous thing as Hip. testifieth Semel multum repente vel vacuare vel replere vel calefacere vel refrigerare aut alio quovis modo corpus movere periculosum omne si quidem nimium naturae inimicum And as Galen teacheth Si cum vino bibatur aqua sitim efficacius extinguit quam si sola scilicet vino ipsam ad distributionem promovente But whether you drinke water with wine or of it selfe you must alwayes provide that it be of the best sort which may be knowne by Galens description aforesaid and by these notes also First by the lightnesse for the lightest is best Secondly by little skim or froth in boyling Thirdly by drenching of linnen clothes in the water and laying the same to dry for that which is soonest dry sheweth the best water But how water may be drunke without any inconvenience aswell in sickenesse as in health Fâ—rnelius declareth Vt aqua tutius citra viscerum offensionem pro potu ac vice vini sumi possit in ea integrum hordeum coquitur dum crepuerit vel Glycyrrhiza vel pruna Damascena vel Saccharum cum praesertim ulla est pectoris affectio adiecto sub finem Sinamomi momento si ventriculi robur servandum est And in places where I have been the common people have used to cut liquorise very thinne and to lay it in cold water and after it had steeped a time to drink of the water in hot agues or in stuffing of the brest with flegme and this they call liquorise water and account it very wholesome CHAP. 217. Of Wine NExt to water in antiquity and use is wine which liquor as it is in Ecclesiast was made from the beginning to make men glad and not for drunkennesse Howbeit Noah as it appeareth who was the first that ever planted a vineyard soone after he had drunk of the fruit of the grape was drunken So that wine and drunkennesse that is to say the use and abuse began in a manner both together much like as Adam soone after he was placed in Paradise fell through
the chapter of Milke And thus much more I will adde that if it bee clarified it is passing good for such as have hot stomackes or hot Livers specially in May and for them that be costive And if you would use it to coole the Liver then boyle it in Endive Succory Violet leaves Harts tongue Sorrell Dandelion And if you would use it for an itch or breaking out then boyle in it Fumitory Scabious Liverwort Hop leaves Also Fumitory and Agrimony boyled in clarified Whey and often used do not onely kill an itch but also preserve the Liver from corruption You must boyle it to the halfe and then straine it and drinke it fasting and fast two houres after it CHAP. 221. Of Metheglin THe seventh kinde of drinke is Metheglin which is most used in Wales and in the Marches of Wales It is made of hot herbs Hony and Water And if any list to make it he may take of all sorts of garden herbs a handfull or two and let them boyle in twise so much water as hee would make Metheglin and when it is boyled to the halfe and cooled and strayned from the herbs then take to every two galons of the water one galon of Hony Let it boyle well and sâ—um it cleane then put it up into some vessel and put Barme upon it and let it stand three or foure dayes then clense it up as you doe Beere or Ale and put it into some barrell and so let it stand three or foure moneths then draw it and drinke it at your pleasure If it be perfectly made and not new it is a very good drinke for Winter season chiefely for old folks and such as be flegmaticke or have cold stomacks or be troubled with the cough It is best in a morning well spiced with ginger Mervaile it is to see how the Welchmen will lye sucking at this drinke sometime untill they bee as Chrâ—meâ— was in Terence Vt neque pes neque mens satis suum â—fficium faciat It is as naturall a drinke for them as Nectar for the gods And I haue heard some of that nation defend that it is the very Nectar which Iupiter and Iuno drank There is also another kinde of drinke like to Metheglin which is called Meade or Meath and is made of one part of Hony and fouretimes so much of pure water and boyled untill no skum doe remaine and is much commended of Galen drunke in Summer for preserving of health For if it bee well made it clenseth the brest and lungs causeth a man to spit easily pisse abundantly and purgeth the belly moderately This much concerning those seven sorts of drinkes which be in common use among us which may well bee called simple drinkes for of these sundry others are as it were compounded or made for our necessities but yet rather used as medicines than with meates such is Aqua viâ—ae Aqua composita Rosa Solis Doctor Stevens water Cinamom water Hippocras Bragger Butterd Beere and such like of which I shall speake particularly for the behalfe of students who need now and then such comfortable drinkes CHAP. 222. To make Aqua vitae TAke of strong Ale or strong Wine or the Lees of strong Wine and Ale together a gallon or two as you please and take halfe a pound or more of good Liquorise and as much Anis seeds scrape off â—he barke from the Liquorise and cut it into thinne slyces and Punne the Annis grosse and steepe al together close covered twelve houres then distill it with a Limbecke or Serpentine And of every galon of the liquour you may draw a quart of reasonable good Aqua vitae that is of two galons two quarts But see that your fire be temperate and that the head of your Limbecke be kept cold continually with fresh water and that the bottome of your Limbecke be fast luted with Rye dough that no aire issue out The best Ale to make Aqua vitae of is to be made of Wheat malt and the next of cleane Barly malt and the best Wine for that purpose is Sacke CHAP. 223. To make Aqua composita TAke of Sage Hisope Rosemary Mint Spike or Lavander leaves Maierom Bay leaves of each like much of all foure good handfulls to one galon of liquor Take also of Cloves Mace Nutmegs Ginger Cinamome Pepper Graynes of each a quarter of an ounce Liquorise and Anise of each halfe a pound beate the spices grosse and first wash the herbs then breake them gently betweene your hands Vse the Liquorise and Anise as is said in Aqua vitae then put all together into a Galon or more of good Ale or Wine and let them steep all night close covered in some vessell of Earth or Wood and the next morning after distill them as you doe Aqua vitae CHAP. 224. To make Rosa Solis FIrst because this drinke beareth the name of a certaine herbe called Rosa Solis which is not every where nor at all times to be found it shall be necessary to speake somewhat concerning the gathering of the same I finde by experience that it groweth most plentifully in marish grounds and fennes and is most flourishing in Iune Iuly and August In Lankashire in their mosse grounds where they dig their turnes there is great store of it and there the common people doe call it youth grasse they think that it rotteth sheep howsoever it preserveth men If it be gathered about noone you shall finde upon it like as it were an oyle or dew and if you touch it with your fingers they will be slymy When you would occupy it gather it in dry weather and about the mid time of the day and picke it cleane from dyrt and pelfe and cut off the rootes or if it be rancke you may cut it hard by the roots in gathering Now when you have prepared it in this order and would compound Rosa Solis take a pot of good Aqua vitae or Aqua composita and put into it two good handfulls or more of the herbe called Rosa Solis and halfe a pound of fine Sugar halfe an ounce of whole Mace of Ginger pared of Nutmegs of Cinamome of Anise seeds all grosse beaten in a morter of each halfe an ounce Liquorise an ounce first made cleane from the barke then cut in small peeces and a little punned Dates foure ounces cut small and the stones and the white skinne that is within taken out put all together into a large pot or bottle and stop it close and so let it stand for three moneths shaking it or stirring it together now and then afterward if you list you may straine away the stuffe or let it remaine in all the yeare and when you would occupy some of it cast a cloth over the mouth of the bottle to keep in the spices Some doe put in red rose leaves also in the making Another way to make Rosa Solis I Learned also another way to
make Rosa Solis of an honest Gentlewoman in this manner Take of strong Ale or wine two galons of Annis seeds and Liquorise of each halfe a pound beat them grosse Take also of Rosemary Sage Time Camamel Majerom Mint Avens Fenel Dyll Pelitory Lavander or Spike Hysope Roses of each a handfull of Rosa Solis three or foure handfull and put all into the Ale or wine then take of Cinamom Cloves Mace Nutmegs Ginger Graynes Long pepper Galingale of each a quarter of an ounce beat them grosse and put them to the other and let all steepe together twelve houres in some vessell of wood or earth close covered then distill them and of the two gallons you may well draw two quarts and it will be as Aqua composita which after you may colour in this wise put it into one glasse or two and put to it for either quart two ounces of browne Sugar Candy and as much of Dates dressed as I have shewed before and put in every weeke fresh Rosa Solis as much as may goe into the glasse untill it have the colour of the herbe and if they will have it quickely to receive colour you may set the glasse warily within a stillitory upon such things as you distill and still neverthelesse neither will the glasse lightly breake especially if it be full CHAP. 225. To make Cinamom water HOw Cinamom water should bee made I have partly declared before in the Treatise of Spices Notwithstanding I will here set forth other wayes to make it drawne out of Gesner Take of Cinamom one pound grossely beaten on the which poure a wine quart of pure water which being close covered let stand to steepe eighteene houres after distill it as ye doe Aqua vitae Another way TAke of the best Cinamom finely brought to powder in a morter but not searsed halfe a pound this so charily powre into the distillitory body that none cleave to the sides falling in on which powre three quarts of cleare conduit water then set on the head close to the body after distill it in the beginning with a very soft fire and encrease the fire by little and little as you see the drops come either quicke or slowly But the best way to make Cinamom water is that which I have shewed where I spake of Cinamom it selfe CHAP. 226. To make Doctor Stevens water TAke a galon of good Gascoyne wine then take Ginger Galingale Canel Cinamom Nutmegs greyns cloves mace annis seeds fenel seeds caraway-seeds of every of them a dram Then take Sage Mint red Roses Time Pellitory of the wall wilde Maierom Rosemary wild Time Camamel Lavander Avens of every of them one handfull beat the spices small and bruse the herbs and put all into the wine and let it stand 12. houres stirring it divers times then still it in a Limbecke and keepe the first pinte of the water for it is the best then will come a second water which is not so good as the first The sundry vertues and operations of the same many times proved THe vertues of this water be these It comforteth the spirits and preserveth greatly the youth of man helpeth inward diseases comming of cold against shaking of the palsey it cureth the contraction of sinewes and helpeth the conception of women that be barren it killeth wormes in the belly it helpeth the cold gout it helpeth the tooth ach it comforteth the stomacke very much it cureth the cold dropsie it helpeth the stone in the bladder and reynes of the backe it cureth the canker it helpeth shortly a stinking breath and who so useth this water now then but not too often it preserveth him in good liking shal make one seeme young very long You must take but one spoonfull of this water fasting but once in seven dayes for it is very hot in operation It preserved Doctor Stevens that he lived 98 yeare whereof twenty he lived bed-ridde CHAP. 227. A Censure upon Doctor Stevens water THis much I finde written both touching the making and touching the vertues of D. Stevens water But how true it is I referre to every mans owne experience I for my part having made it right according to the prescription found the water so weake of the wine so strong of the herbs so unpleasant in taste that I was faine to distill it againe and to make it after an other manner So taking double the spices aforesaid that is of every sort a quarter of an ounce and of every kinde of herbe but halfe a handfull and not Cascoyne wine but Sack or very strong Ale I made a water very strong in taste and as I suppose of great vertue in all the properties aforesaid This who so list to trie shall finde true and let no man condemne me untill he have proved CHAP. 228. To make Hipocras TAke of Cinamon two ounces of Ginger halfe an ounce of Graines a quarter of an ounce punne them grosse and put them into a pottle of good Claret or white wine with halfe a pound of Sugar let all steep together a night at the least close covered in some bottle of glasse peuter or stone and when you would occupy it cast a thinne linnen cloath or a piece of a boulter over the mouth of the bottle and let so much runne through as you will drinke at that time keeping the rest close for so it will keepe both the spirit odor and vertue of the wine and spices and if you would make but a quart then take but halfe the spices aforesaid CHAP. 229. Another way TAke a galon of wine an ounce of Cinamom two ounces of Ginger a pound of Sugar twenty cloves bruised a little in a morter twenty cornes of Pepper grosse beaten let all these steepe together a night or more in a bottle or pot close stopped as before To halfe the wine take halfe the stuffe CHAP. 230. Another way excellent for a weake stomacke TAke Cinamom halfe an ounce Ginger a quarter of an ounce Cloves long Pepper Nutmegs of each halfe a quarter of an ounce beate them all grosse and with halfe a pound of Sugar mix them together in a pottle of pure white wine or Claret Let all soke twelve houres or all night in a close pot or bottle and when you would occupy of it cast a cloth over the mouth of the pot and streine it and use it at your pleasure and if you list to make but halfe the quantity then take but halfe the spices and Sugar and use it as before CHAP. 231. Another TAke an ounce of Cinamom halfe an ounce of Ginger Galingale and Greynes of each a quarter of an ounce Cloves halfe a quarter beat them grosse White Sugar halfe a pound of the best wine a pottle use it as before CHAP. 232. To make Nectar after Arnold which is a notable restorative TO a pint of Malmsey or Muskadell take of Ginger pared Cloves Cinamom of each a quarter of an ounce of Greynes halfe a quarter
Sugar two ounces Muske a grayne use it as before CHAP. 233. Sugredwine for such as be in a consumption TO three pintes of good wine take two pounds of Sugar let it boyle untill it come to the thicknesse of Live Hony the use whereof is with liquid meates or drinkes It may stand in stead of meat and drinke and will refresh nature sufficiently Or else take one pound of the best Sugar to three pintes of wine let them be so sod with a soft fire in manner of a syrupe keepe it and use it with two parts of water or otherwise as need requireth It is good for old persons cold and feeble and in whom naturall moysture and heate are diminished CHAP. 234. Hippocraâ— made with water TAke of chosen Cinamom two ounces of Ginger scraped halfe an ounce long Pepper Greynes Galingale of each a dramme Nutmegs Cloves Mace of each halfe a dramme Spring water three quarts let it boyle to the halfe or to one quart then straine it hard through a cloth and put to it halfe a pound of Sugar boyle it a little againe and skimme it then put it into some close pot and use it To make Hippocras of Aquavitae excellent for one that is very weake Take a quart of Aqua vitae and put it in a glasse then take two ounces of Cinamom one ounce of Ginger two pennyworth of Cloves as much of Greynes a peny worth of Nutmegges beat them all grosse and put them to the Aqua vitae and shake it together every day often for nine daies together then drinke it with wine or ale halfe a spoonefull or a quarter with halfe a pinte of Ale CHAP. 235. Hippocrat to preserve in time of pestilence TAke of the best wine a pottle halfe an ounce of Angelica Nutmegs two drams Galingale â—â—ng Pepper Coriander Ginger Bole Armoniacke of each a dram Cinamom three quarters of an ounce Sugar halfe a pound use them as before is said and drinke thereof alwayes fasting a good draught CHAP. 236. Hipocrat laxative for any fever TAke of Sena an ounce of Rubarb and Agaricke of each two drams Cinamom halfe an ounce Cloves Mace Greynes of each a quarter of an ounce Ginger Aâ—ise Coriander Nigella Romana of each a dram Sugar halfe a pound white wine or claret a pottle make it as before is said CHAP. 237. To make wormewood wine upon the sodaine to comfort a weake stomacke TAke Aqua vitae and Malmsey like much and steep in it some leaves of wormewood dryed Of this you may take a little spoonefull and so mixe it with a draught of wine and so give it to drinke CHAP. 238. To make Bragget TAke three or foure galons of good Ale or more as you please two dayes or three after it is clensed and put it into a pot by it selfe then draw forth a pottle thereof and put to it a quart of good English Hony and set them over the fire in a vessell and let them boyle faire and softly and alwayes as any froth ariseth skumme it away and so clarifie it and when it is well clarified take it off the fire and let it coole and put thereto of Pepper a penny worth Cloves Mace Ginger Nutmegs Cinamom of each two penny-worth beaten to powder stir them well together and set them over the fire to boyle againe a while then being milke warme put it to the rest and stirre all together and let it stand two or three daies and put barme upon it and drink it at your pleasure CHAP. 240. To make Buttered Beere which is good for a cough or shortnesse of winde TAke a quart or more of double Beere and put to it a good peece of fresh Butter Sugar Candie an ounce of Liquerise in powder of Ginger grated of each a dramme and if you would have it strong put in as much long Pepper and Greynes let it boyle in the quart after the manner as you burne wine and who so will drinke it let him drinke it as hot as hee may suffer Some put in the yolke of an egge or two toward the latter end and so they make it more strengthfull CHAP. 241. Of sleepe THe fourth thing to be regarded in preserving of health is Somnus Sleepe which after Aristotle is defined to be Impotentia sensuum Because in sleep the senses be unable to execute their office as the eye to see the eare to heare the nose to smell the mouth to tast and all sinowy parts to feele So that the senses for a time may seeme to be tyed or bound and therefore Sleepe is called of some ligamentum sensuum And for this imbecillity for that Sleepe after a sort maketh a man senselesse and as it were livelesse it is called in Latine Mortis imago as Ovid writeth Stulte quid est somnus gelidae nisi mortis imago Longa quiescendi tempora fata dabunt And in Seneca in Hercule Furente Sleepe is said to be the Son of Astrea that is to say of Iustice and the brother of death as Volucer matris genus Astreae Frater durae languidae mortis And the holy Scripture in sundry places doth call death by the name of sleepe which is meant in respect of the resurrection for as after sleep we hope to wake so after death wee hope to rise againe But that definition which Paulus Aegineta maketh of sleepe in my iudgement is most perfect where hee saith Somnus est animalium facultatum quies ab utili humore cerebrum malefaciente proveniens for here is shewed by what meanes sleepe is caused That is by vapours and fumes rising from the stomacke to the head where through coldnesse of the braine they being congealed do stop the conduits and wayes of the senses and so procure sleepe which thing may plainly be perceived hereby for that immediately after meate wee are most prone to sleepe because then the vapours ascend most abundantly to the braine and such things as bee most vapourous do most dispose us to sleepe as Wine Milke and such like The benefit of sleepe or the necessity rather needeth no proofe for that without it no living creature may long endure according to that saying of the Poet Ovid. Quod caret alterna requie durabile non est For sleepe helpeth digestion and maketh it perfect it recovereth strength it refresheth the body it reviveth the mind it pacifieth anger it driveth away sorrow finally if it be moderate it bringeth the whole man to good state and temperature Wherefore Ovid in another place calleth sleepe a god as Somne quies rerum placidissime somne deorum Paxanimi quem cura fugit tu pectora duris Fessa ministeriis mulces reparasque labori But that I may fully declare the order of sleep how it is to bee used in preserving of health foure things are to be observed therein First the time secondly the place thirdly the lying of the body and fourthly the quantity of sleepe
271 How long we should wake after Supper 272. What place is most fit to sleep in ead How we should lie when wee sleepe 273. How long we should sleepe 275 Epimenides and Endimion how they slept and what is ment by it 276 Man sleepeth halfe his time 276 How to know when sleepe is sufficient 277 Socrates wife 299 The Stocks argument against Physicke 304 The sweating sicknesse 279 The sweating sicknesse three times in England ead The cure of the sweating sicknesse 280 The sicknesse at Oxford the like sicknesse at Cambridge as was at Oxford 281 T TEnis play is the best exercise of all other 3 Processe of time doth alter mens stomackes 26 Time and the temperature thereof 41 Powder of Time good for students ead Turneps and the nature of them 70 Tansie and the nature thereof 72 Why Tansies are good to be used about Easter ead The Tongues of beasts and the kirnels of the tongue 141 Tench 163 Trowt ead Time in dyet 203 Times of the day to eat and drinke 207 Long sitting at meals is hurtfull 214 To sit awhile after meat how it is to be taken 215 What time the stomacke requireth for concoction 219 One meale a day better taken at norne than at night 220. Tullies Physicke 294 The vertues of Treacle 312 How Treacle should be used against the plague ead How much drinke and how much treacle should be taken at a time 277 Two sorts of Mithridatum 278 How to try Treacle whether it be good or not ead V THe colour of the urine sheweth when we should exercise 8 Violets and how to make conserva of them also the vertues of the conserva that they are good in broths with other cooling herbes 89 Veale and the goodnesse therof 136 Venison and why it should be drowned in wine 137 Red Deere and the age of the Stagge 172 Vineger and sive properties thereof 188 How to make one leane and low coloured with vineger 189 Rose-vineger ead Vineger of Giliflowers and that it preserveth from the pestilence 190 Verjuice ead Variety of meates â—reedeth excesse and surfeit 194 Venus how it should be used and in what age 278 Whether Venus be requisit for all men ead Whereof it riseth in mankind 279 The benefits of Venus 280 The discommodities of immoderate Venus ead The difference of men concerning chastity 282 What complexion is most given to Venus 283 Three principall meanes to abate lust ead Ordinary meanes to subdue the flesh 285 Idlenesse a great occasion of Lechery 285 Divers practises to abate concupiscence 286 The practises of Arnoldus to abate lust ead Divers odde practises of old time to subdue the flesh 286 Varro his counsell how to deale with a shrewde wife 292 The right use of Venus standeth in three poynts 293 W. Washing of the face and bathing of the eye 6 Wheate 24 What wheat is best ead Wheate bread ought to have five properties ead Wheat bread of Yorke ead Wheat buttered 27 Wormewood and the nature thereof 61 Wormewood-wine and how it may easily be made 61 267 A good water for dimnesse of sight or any other impediment of the eyes also an other good water for eyes 293 Walnuts and of them with other things King Mithridates medicine against poyson 120 Woodcocke and the nature of thereof 137 Wings of Birds foule 158 Whiting 163 White meales 172 Whey and the nature thereof 178 A â—â—oling decoction of whey good for many purposes 179 Whey for a hoat liver or for an itch 255 Of water and that water is is the most ancient drinke 235 What water is best after Galen 235 Whether it bee good for English men to drinke water eadem Cornishmen drinke much water eadem When cold water may bee drunke 236 Cold water and Sugar good to coole and cleare the stomake 236 Water mixt with Wine quencheth thirst the better 237 How a man may proove what water is best eadem How water may bee drunke without harme ead Liquorice water ead Wine and drunkenesse bee of like antiquity 238 The temperature of wine ead The diversitie of Wines and the Countries that bring them foorth 239 The commodities of wine 240 Life and wine agree in nature eadem Five vertues of wine used moderately 240 Why wine moderately taken sharpeneth the witt 241 Divines love wine and why eadem Strong Wines ill for students 241 Young men should drinke no Wine 244 Wine is good for old age eadem How to chuse good wine by five properties 246 The choice of Wine standeth chiefly in three sences 246 White Wine least hoat ead White Wine procureth urine 247 White Wine good for those that would be leane 247 Red Wine bindeth 247 Red Wine maketh a good medicine for the laske ead Sweet wine for whom it is good 248 New wine unwholsome 248. Whether wine be good fasting ead Tosts dippped in wine wherfore they are good 249 Wine and women great occasions of the gowt 253 Doctor Stevens water and how it is to be made and the vertues thereof 261 A correction of the same 263 Women compared to a Panther â—69 Women compared to the Mermaidens 271. Y Yeeles and how they are engendred 165 FINIS Two principall parts of Physicke preservative and curative The end of Physick is to maintaine health Cor. Cel. li. 5 Ca. 15. ver 16. ca. 27.17 Daniel 1.12 Eccle. ca. 31 1â— Eccle. ca. 37. ver 28.19.30 Whether diet may prolong life Eccle. ca. 38 to the 13 verse The force of Phisicke To keepe a good diet is great happines Cap. 30.15.16 Lib. 1. cap. 4. Reason ought to rule appetite Ethic. Lib. 3. c. 13 Ethic. Lib. 3. ca. ult Eras in apo Socrates a singular example of abstinence and continence Vera voluptas quid Ethi Lib. 3. Cap. 12. Philoxenus the Epicure Whether or no keeping of a dyet doe easâ— our maladie Surfet and ease great causes of the Gowt 〈◊〉 5. cap. 1. de 〈…〉 good 〈…〉 of diet 〈…〉 Galens dyet stood chiefly in three points Intemperancy corrupteth the originall complexion Cice. 3. Tus Theophrastus complaint of nature Lib· 2. sph ca. 8. Epid. â— Epid. 6. com 6. What labor is The benefit of Exercise Li. 1. de Sa. tuen Milo Crotoniates Lib. de ponto Cor. Câ—l lib. 1. Lib. de Suc. â—on vitio cap. 3. Difference of exercise 1. Aphoris com 3. Labourers more healthfull than learned men Lib. 2. de Sa. Tuen cap. 8. The proper exercises of all parts of the body Tenis play is the best exercise of all other Galen de pravae pilae exercitatione Eglo 2. 〈◊〉 2. Ser. Sa. 1. â—he games of 〈◊〉 〈◊〉 preparatiâ—â— to exercise Frications Three sorts of rubbings A merry tale of rubbing A kinde of rubbing good for all men Exercitatio 〈…〉 praerequirit Washing of the face and bathing of the eyes Caput peâ—tore a frontâ— cervicem versus optimum est Rubbing of the teeth Lib. 1. cap. 2. Cap. 2. The place and time of exercise Aire Foure properties of
Lib. 5. Tus Two notable sayings of Tully touching the quantity of meate Three sorts of diet Lib. 2. Apho. 4. 1 Apho. 5. Diet in sickenesse 1 Apho. 4. Fasting driveth away sickenes Lib. 4. de meth med cap. 4. cap. 31. How surfet may be eased The qualâ—ty of meates De inequâ—inte cap. 6. Lib. de Con. Lâ—b 3. Simp. Two merveilous examples of poyson eaten without hurt Lib. de Secret Custome in meat and drinke 2 Apho. 50. 2 Apho. 38. Epid. 6. Sec. 4. Apho. 7. 2 Apho. 40. Custome in labour cap. 55. A dyet for healthy men Lib. 1. Men in perfect health should keepe no precise order in dyet Cap. 1. How a custome in dyet may bee changed without haâ—me 6 Epi. Sect. 3. Lib 2. â—ict acuâ— cap. 18. Cap. 19. The foure seasons of the yere Lib. 1. de temp cap. 4. 3 Apho. 9. Versaluberrimum minime exiliosum 1 Apho. 15. The dyet of the Spring time Lib. 2. insti Sect. 2. cap. 9. The best dyet in Summer 1 Aph. 17. Aestate saepe paâ—um dandum In Summer drinke much and eate little Sib. 1. de temp cap. 4. Dyet in Autumne 1 Aph. 18. cap. 6. Lib. 1. cap. 4 de locis aff Lib. 1. de Sa. tiâ— cap. 9. Lib. 5. cap. 4. dâ— usu par Hunger is the best token of an empty stomacke What hunger is and how it commeth Insti lib. 1 Sect. 7. cap. 5. English folks may eate three meales a day Whether breakfasts are to be used in England 1 Aphoâ—â— Lib 3. cap. 13. de â—atu fa. 1 Apho. 10. Break fast meats for students 1 Apho. 1â— Who may best abide fasting Lib. 1. Instit Sect. 3. cap 5. How fasting is to be used In Ser de do 4 in ad In Hom· Lib. 2. meth me cap. 22. The definition of a true fast Inedia Lib. 2. meth me cap. 20. cap. 20. Seven things good for a rheume A remedy for surfet 2 Apho. 17. The commodities of Abstinence 2 Apho. 4. Dinner time Diogenes answer touching dinner time Oxford dyet for dâ—nner To eate one onely kinde of meat at a meale prooved to be the best dyet Lib. 11. cap. 52. An houre is a sufficient time for dinner Schol. Sa. cap. 6. Long sitting at meat is hurtfull Three concoctions three preparations of the meat receiued Cap. 1 To sit a while after meat how it is to be taken Cap. 1. Cap. â— Whether dinner or supper should be greater Diff. 121. Institut li. 2. Sect. 4. cap. 3. The question answered touching more meat or lesse to be eaten at dinner or Supper The cause of rheumes in England 2. Apho. 17. Cap. 38. To drinke before supper or dinner used of some 2. Apho. 11. What time the stomacke requireth for concoction In Medi. li. 2. Sect. 4. cap. 3. Where wee should walke after supper One meale a day were better taken at noone than at night What age is and what difference in age Inst lib. â— Sect. 3. cap. 5. Annus Criticus Cap. 1â— Man beginneth to die as soone as he is borne How meat and drinke do preserve life Ga. de mar ca 3. One cause of life and death in man Naturall death what it is A divers diet requisite in youth and age 1. Apho. 14. The naturall diet of all ages Diet of lustie youth Diet of old men Sundry examples of old mens diet Chremes supper in Terence De Sa. â—u lib. 5. cap 4. Antiochus diet A good bâ—eakfast for old men Telephâ—â— diet For whom hony is wholsome â—nd for whom not Lib. 1. de Ali. Fa. cap. 1. Pollio Romulus Lib. 22. Democritus Galen Lib. 5. de Sa. tu cap. 1. Auten Lect. Lib. 30. cap. 12. Galens dyet Lib. 2. de Sa. tu cap. 8. Galeni valetudo Securiâ— Lib. 5. de Sa. tu cap. 8. The benefit of an orderly diet 3.1 doct â— c. 7. Desucco boni viâ—â—o cap. 2. The due order of receiving of meats Whether fine meate or grosse should be eaten first The English custome defended to eat grosse meates first and fine after We should not beginne our meale with drinke Cap 38. Drinke is necessary for two causes What thirst iâ— and how it is caused Lib. 1. Simp. cap. 32. Lib. 7. Meth. cap. 6. Lib. 5. cap. 7. The right use of drinke Cap. 18. The discommodities of much drinke used at meaâ— To drinke little and often is better than to drinke much at once Cap. 3â— Drinke betweene meales not good Cap. 32. Drinke dâ—lative Three sorts of drinke What drinke should be used in the beginning of meales and what after cap. 18. Strong drinke or spiced is not good to be used with meat Sack or aqua vitae when they may be drunke after meat Seven sorts of drinke used in England Water is the most antient drinke De Sa. tu c. 11. What water is best after Galen Whether it be good for Englishmen to drinke water cap. 18. Cornish men drinke much water cap. 27. When cold water may be drunke Cold water and Sugar good to coole and cleere the stomacke What drinke is best when one is hot 2 Apho. 51. Simp. li. 1. ca. 31. Water mixt with wine quencheth thirst the better How a man may prove which water is best Lib. 5. meth ca. 5. How water may be drunke without harme Liquorise water Cap. 31. v 28. Gen. 9. ver 20. Wine and drunkennesse be of like antiquity Simp. 8. The temperature of wine Lib. 3. de vict râ— in mor. acu com 6. The diversities of wines and the countries that bring them forth Malmsey killeth wormes in children England bringeth forth no wine and why Cap. 11. v. 13.14 Deâ—t 28.39 cap 31.27.28 The commodidities of wine Life and wine agree in nature 3.1 doct 2. ca. 8. Five vertues of wine used moderately Lib 1. de arâ—â— amandi Cap. â— Why wine moderately taken sharpneth the wit Divines love wine and why Strong wines ill for studentâ— 1 Cor. 10 10.3.1 Doct. 12. Cap. 8. Six inconvenienâ—es of drunkennesse Isocrates against drunkennesse Theognis against drunkennesse Insti li. 1. ca. 10. Why students in these dayes come not to such perfect knowledge as they have done in time past Hessus against drunkennesse 2. de logi Young men should drinke no wine Lib. 1. de Sa. 〈◊〉 cap. 9. Wine is good for old age cap. â—5 To be drunken once in a moneth allowed of some Physitians Lib. 51. de usâ—â— par cap. 4 Cap. 107. How to choose good wine by five properties cap. 10. The choise of wine standeth chiefly in three senses Li. 3 de vict ra in amor acut com 6. White wine least hot White wine procureth urine White wine good for those that would be leane cap. 8. cap. 12. Red wine bindeth A good medicine for a laske cap. 11. Sweet wine for whom it is good Lib. 5 cap. 7. cap 26. New wine unwholsome Whether wine be good fasting Insti li 2. c. â— cap. 54. Tosts dipped in wine wherefore they are good An
take it off and keep it in a glasse or gally-pot Also of the roots of Elecampane is made a kind of Wine called Vinum Enulatum much used in Germany as Matthiolus writeth Quod vinum in potu sumptum mirifice visum acuit Beside that it hath like vertue as the conserve The best time to gather the roots is when the leaves fall Which time also is best to take all other roots that are to be used in Physicke except it be for present necessitie CHAP. 78. Of Setwall SEtwall or Capons-taile is hot and dry in the second degree Thereof bee two sorts commonly knowne and set in Gardens The one small which is called Valerian and is a good pot-herbe and beside that is very good to heale a cut as every Kitchin maid knoweth The other is named of some great Valerian whose vertues are very great and very many after Matthiolus where he saith Praestat Phu ad venenosorum ictus ex vinopotum adversus pestilentiam non modo haustum sed etiam olfactum valet ad stranguriam ejus decoctum potum Datur quoque utiliter anhelosis tussientibus praesertim si coquatur cum dulci radice uvis passis semine anisi Devorata radix flatus pellit Tota planta virens una cum radicibus conâ—usa capiti dolenti illita dolores punctiones mulcet Facit ad oculorum vitia ubi albo vino decoquatur deinde vinum in oculum instilletur Additur in potionibus vulnerum intrinsecâ—rum magno juvamento And one thing I will note of this Herbe for the pleasure of Students that the roots thereof being dried and laid among cloths they give a sweet smell to them CHAP. 79. Of Galingale GAlingale or rather Cipresse roots though it bee rare yet is it found in some Gardens and is hot and drie in the third degree Beside that the roots are good in Medicines if they be laid among cloths they make them to savour well Matth. setteth downe an easie Medicine to bee made of this root for the Dropsie in this manner Ciperi radicum farina addita â—accharum lauri eadem mensura urina impubis pueri excepta illita hydropicos mirifice juvat CHAP. 80. Of Skirwort SKirwort is hot and dry in the second degree The roots thereof are used of skilfull Cooks for Salads as Burre roots when they are young CHAP. 81. Of Prickmadem PRickmadem is one kinde of Sedum Another is Housleeke and the third is Stone crop All three doe grow commonly upon the slates of houses but Prickmadem is planted in Gardens and is used for a Pot herbe and is cold in the third degree CHAP. 82. Of Lettuse LEttuse is cold and temperately moist in the second degree The hearbe is much used in Sallads in the Summer time with vineger oyle and sugar or salt and is found both to procure appetite to meate and to temper the heate of the stomack and Liver But in one point we differ from the use of old time For wee eate Lettuse in the beginning of our meales whereas they were woont to be eaten last as the Poet Martial writeth Claudere quae coenas lactuca solebat avorum Dic mihi cur nostras inchoet illa dapes Galen giveth Lettuse this commendation that of all hearbs it breedeth lest evill juice it may bee eaten raw as I have said in Sallets yet because of it selfe it is waterish and cold as Galen writeth Non modo suavior sed utilior etiam redditur si acrium olerum quoddam assumpserit ob eam certe causam nonnulli Erucae ac porri follia alii Ocimi lactucae admiscent It may be also eaten being first boiled as we use in Broths or as Gal. used in clean water for so he saith Aetate juvenili cum mihi ventriculus bile assidue infestaretur lactuca quo ipsâ—m refrigerarem utebar cum vero ad aetatem declinantem perveni hoc olus fuit mihi adversus vigilias remedio tunc enim contra ac in Iuventute somnum mihi dedita opera conciliabam grave enim mihi erat praeter voluntatem vigilare quod mihi accidebat paâ—tim quod juventute meapte sponte vigiliis assueveram partim quod declinantium aetas ad insomnium est propâ—nsa Itaque lactuca vespere commansa unicum erat mihi insomniae 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Whose example I wish all Students to follow because they are commonly in youth and age even as Galen was Yet one thing I warne all men of out of Matth. Cavendus est lactucarum usus suspiriosis sanguinem excreantibus piâ—uitosisque sed iis maxime qui procreandis liberis dant operam And if any Student list to live honestly unmarried let him use oftentimes this medicine set forth by Dios Epotum semen lactucae libidinum imaginationes in somno compescit venerirefragatur And as Galen saith Geniturae profluvium cohibet sumi potest in Cervitia prius contritum mane vespere CHAP. 83. Of Endive and Succorie ENdive and Succory are cold drie in the second degree because they are much like in operation I joyne them both together The leaves especially of white Endive are not onely used in medicines but also in meates either raw in Sallads or boyled in Brothes Both Endive and Succorie any way used doe coole the heate of the liver and by a speciall property doe strengthen it and open the obstructions thereof For which vertues they are worthy to bee greatly esteemed For it is a great preservation of health to have the liver temperate and unstopped considering that it is the place where all the humours of the body are first wrought and therefore called Officina sanguinis Students that have hoate stomack or hoate livers may cause their Cookes to boile them in a broth with a chicken Or they may distill them in the Summer season and keepe the water and when they are disposed drink a good draught fasting with a little Sugar or else by the advise of some learned Physitian they may use the syrup of Endive or Succorie I was wont to lay certaine handfuls of the greene hearbs cleane washed in the bottome of a vessell and to tunne up new Ale to them not over strong and so to make Endive Ale after the manner of Sago Ale shewed before wherein I found great commodity being troubled with inflammation of the Liver Dandelion and Sowthistill are of much like effect to Endive and Succory for they are both cooling and very good to bee used in pottage or boyled whole in Broths or eaten in Sallads They have one good property very profitable for Students who for the more part have ill stomacks for of Sowthistill Matth. saith In vino decoctus stomachi fluxioribus medetur and of Dandelion he saith Cocta herba stomachum dissolutum adstringit CHAP. 84. Of Bleet BLeet is cold and moist in the second degree It is used
for a Pot-hearbe among others and is sometime eaten being first boiled in water and then fried with Oyle and Butter and after that seasoned with Salt and Vinegar or Verjuice yet the often eating of it is disallowed by Matth. Quia vomitiones movet ventriculi intestinorum tâ—rmina facit alui 〈…〉 excitatabile CHAP. 85. Of Spinage SPinage not mentioned in Galen is colde and moist in the first degree being used in brothes or pottage it maketh the belly soluble and easeth paines of the backe and openeth the breast and strengtheneth the stomack CHAP. 86. Of Orage ORage is moist in the second degree and cold in the first being used in pottage it doth both loose the belly ease the pain of the bladder The seed of Orage is a vehement purger as Matt. writeth Noviego Pharmocopolam quendam saith hee qui ad ructicos purgandos Atriplicis tantum semen exhibebat Quod iis non sine molestia magna abunde aluum ciebat atque etiam simul crebros provocabat vomitus CHAP. 87. Of Beets BEtes are cold in the first degree and moist in the second they be abstersive and looseth the belly But much eaten they annoy the stomacke yet are they right good against obstructions or stopping of the liver and doe greatly helpe the splene CHAP. 88. Of Violets VIolets the flowers are cold in the first degree and moist in the second Of them is made Conserva in this manner Take the flowers of Violets and pick them cleane from the stalke and cut off all that which is greene Punne them small and put to them double the weight of Sugar to the weight of Violet Flowers But to all other Flowers put three parts of Sugar to the weight of the Flowers incorporate well together the Violets and Sugar and keepe it in a glasse or Gallipot it will last one yeare it is very good to bee used of such as have hot Stomacks or hot Livers Also it cooleth the head and procureth sleepe it tempereth the heart all other parts of the body The leaves may be boiled in a broth with other cooling hearbs as Endive Succory Orage Beets Sorrell Strawberry Lettuce For so they make the belly soluble avoid choller and doe bring the parts inflamed to good temper CHAP. 89. Of Sorrell SOrrell is cold in the third degree and drie in the second the leaves being sodden do loose the belly In a time of Pestilence if one being fasting do chew some of the leaves and suck downe some of the juice it marvellously preserveth from infection as a new practiser called Guainerius doth write and I my selfe have proved in my houshold saith Master Eliot in his Castell of health Which practice proveth that greene sawce is not onely good to procure appetite but also wholsome otherwise against contagion The seeds thereof brayed and drunk with wine and water are very wholesome against the Collicke and fretting of the Guts it stoppeth the laske and helpeth the stomack annoyed with repletion If any bee grieved with heate of the stomacke or inflammation of the Liver they may easily make a good Conserva for the purpose in this manner Take the leaves of Sorrell wash them cleane and shake off the water or else tary untill the water be dried cleane then beaâ— them small in a marble Morter if you have it if not in some other and to every ounce of Sorrell put three ounces of Sugar and incorporate them well together putting in the Sugar by little and little then put it in a glasse or Gallipot and stop it close and so keepe it for one yeare After the same manner you may make conserva of any hearbe CHAP. 90. Of Rose ROse is cold in the first degree and drie in the second somewhat binding especially the white Rose but the red is lesse cold and more drie and binding as for the damask and musk rose is hot moyst withall Beside the beauty and fragrant savour of Roses which is very comfortable to all the senses of Rose leaves is made a conserva passing good to be used of Students not onely to coole but also to comfort the principall parts of the body namely the head heart stomack liver spleen reynes it may bee made thus Take the buds of red Rose somewhat before they bee ready to spread cut the red part of the leaves from the white then take the red leaves and beate them very small in a stone Morter with a pestell of wood or otherwise as you may conveniently and to every ounce of Roses put three ounces of Sugar in the beating after the leaves be smal and beat all together untill they be perfectly incorporated then put it in a glasse or Gallipot stop it close and set it in the Sunne for a season for so teacheth Iacobus Weckerus in all Conserves It my bee kept for a yeare or two Of Rose leaves likewise may be made a water of like operation to the conserva and may be drunk as other distilled waters either of it selfe with Sugar or mixed with wine The red Rose water pure without any other thing mingled is most commended for wholesomnesse but the damaske Rose water is sweetest of smell And the best way to distill Roses or any other flower or hearbe after Matth. is in a Stillatory of glasse set over a pot of boyling water which they call Balneum Mariae for those waters which be distilled in Lead or Brasse receive some smatch of the mettall and be not so wholesome for mens bodies But our common manner of distilling in England is in Lead or Tynne and so we draw very good waters which keep their strength for a yeare or two and if any list to draw a very sweet washing water he may draw it as followeth Take the buds of red Roses Spike flowers and Carnation Gilophers or others but most of the Roses let them dry a day and a night put to them an ounce of Cloves grosse beaten and so distill them after that Sunne the water certaine dayes close stopped and if you will yet make it more sweet take of Musk and Civet of each a graine or more tie it in a fine linneÌ„ cloth by a thred so that it may soke in the wares so let it stand in the Sun for a time Or else you may make a very sweet water thus Take of Cipresse roots of Calamus aromaticus of Aâ—â—is of Cloves of Storax Calamite of Benjamin of each a quarter of an ounce make them in powder and when you will distill your Roses fill your Still with Rose Leaves and a few Spike Flowers and upon the topp strow some of your Powders and so distill them These Rose-Cakes will bee very sweet to lay among clothes And if you list you may hang Muske and Civet in it and Sunne it as I have said before for twenty or thirty dayes and if you will not be at cost upon Spices