must be taken before the binding that is a precept in the regiment and order of meate for that it is required to the preseruation of health that the meate be measured in qualytie quantytie time order Adding also vnto these conditions that the Meate be good and well dressed Which rule is gathered of the contrarie to wit that one contrarie be brought to a iust temperature by his contrarie as are the qualeties swéet by sower drie by moist cold by warmthe and sutch like aboue recited Chap. 4. Of a conuenient place to feede in ACcording to the aduertisement of Auicen in his Canticles we ought to haue a speciall regard to the place wherin we féede that it be quiet and colde and through blowne with the winde and that it be so at the time and houre when wee intend to feede therin And therfore in this poynt it behooueth a man to be dylygent Auerrois the Commentarie writer saieth that we must looke to this most especially in Summer because then erternall heat wéekeneth naturall heat lyke as the shining of the Sunne putteth out the fire if it come to it and yet when the fire is once come into the shadowe it reuiueth againe And Rhasis in the place aboue recited willeth vs to eate our meate at coole times and if case we cannot get a colde place yet to watch a colde time to féede in and so after that we be refreshed we may sléepe and take our rest Chap. 5. Of Meates and Drinkes wheron wee feede at the Table HEreafter wée haue to intreate of such meats and drinkes as are for the most part vsed at the Table And first of Bread Rhasis writeth vpon the third Booke of Almansor sayinge Breade that is made of Wheat is in many respectes most conuenient fâ—r men especially if it be wel seasoned wel leauened well â—aked fine ground purely clensed although it be then sumwhat hard of concoction And Auicen sheweth the cause why it is so saying that the better it is boulted the easier it is of disgestion and so mâ—tch the harder how mutch the more it is ful of Bran. And the cause is for that the bran hindreth the passedge and the slipperinesse of the voydinge of it And that is the best bread whiche is baked in an Ouen temperatly seasoned and leauened and made light that when it is cut it be hollow like a spunge Moreouer Rhasis in the place before alleadged affirmeth the vnleauened bread is hard to disgest and discendeth slowly out of the stomack causinge griping in the bellie obstruction in the liuer and procureth grief in thâ— kidneis Hée saith also that Barlie bread is colder then Wheaten of small nutriment ingendring windynesse the collick and other colde diseases maketh a man costiffe The bread of other kinds of graine is of qualitie according to the nature of the graine of which it is made Auicen saith let no Man eate Bread while it is hot but when it is one night olde Chap. 6. Of Wine and the qualyties thereof WYne as Isaac sayeth in the thirde booke of dietes causeth good nutriment bringeth health to the body and preserueth the same And there is no drink nor meate to be founde so comfortable vnto naturall heate by reason of a certen famyliaritie with it for naturally it strengthneth disgestion The heate therof is lyke vnto naturall heate and therfore it is soone conuerted into naturall and most pure bloud It claryfieth thick bloud serching the passadges of the whole body but specially of the veines and clenseth them it openeth the Liuer it taketh away darke smokinesse whiche ingendereth heauinesse repelling the same from the hart it comforteth al parts of the body it causeth the minde to forget sorow and griefe it bringeth mirth it maketh hardie it sharpneth the wit. Wherfore it is conuenient for all ages all seasons all cuntreis being receaued according to the custome of him that drinketh the Wine as so much his nature is able to beare Thus is it manifest that Wine is good for all men if they take it moderatly And therefore in ould times Wine was likened vnto the great triacle and to the Nature therof For it heateth colde bodies and cooleth hot it moistneth the drie and drieth the moist And many times it quencheth the thirst more then water Rhasis in the fore alleaged place of his third booke saith thus Wine generally heateth the stomack and liuer making passedge for the nutriment it also increaseth blood and fleash and augmenteth naturall heate helping nature to accomplish her peculiar functions By Wine digestion beecommeth stronger superfluities are expulsed and the passedge made easie for their riddance By wine health is permaneÌ„t and strength abideth oldage kept away Wine also maketh the soule merie but if it bée immoderatly taken it hurteth the Liuer braine and Sinewes it breadeth the Trembling the Palsie and Apoplexie and bringeth suddein death Chap. 7. Of Meade and the properties therof THe drinke which is made of Honie coÌ„monly called Meade by the auctorytie of Rhasis is verie hot ingendring redde Choler It agreeth not with hot complexions but it is verie conuenient for colde temperatures Auerrois also vpon the Canticles of Auicen saith that Mead is better then wine for sutch as haue naturall féeble sinewes Chap. 8. Of strong or double Ale. DOuble Ale saith Rhasis in the place aboue recited chiefly which is made of Barly hurteth the sinewes maketh the head to ake filleth the bodie with winde but it prouoketh vrine and represseth the heate which cummeth of drunkennesse But that Ale which is made of wheate hauinge in it Mintes and Smaledge well burned â–ª is supposed to bée better for all men but especially it is forbidden them that are hot in the Sun and conuersant abroade and of hot disposition and in an hot time of the yéere Chap. 9. Of fleash in generall IT is confirmed by the auctority of Rhasis in the place before alleaged that of all nutriments Fleash nourisheth most soonest fatteth and strengthneth And those that vse it mutch haue full bodies and haue néede to bée let blood often and specially if they drinke wine with it Generally all fleash heateth and is counted vnméete for those that haue an Ague and are troubled with replecion Fleash that is red without fat nourisheth more then that which hath fat for it ingendreth lesse superfluitie and strengthneth the stomack more Course fleash which is of grosse substance is fit for sutch as laboure and fine fleash for those that vse small exercise Chap. 10. Of the fleash of wilde beastes EVerie beast generally according to the diuision of Isaac in his third booke of Dietes is either wilde or tame The Fleash of wilde beasts is drie and hard of digestion and yéeldeth discommendable iuce by reason of their ouermutch motion and exercise which they vse and the heat and drieth of the aire wherin they abide hapning through the vehement
blood in weight as it selfe is of And Rhasis sayth that egges that are sodden or rosted hard are more hard to digest and descend slowlier out of the stomack But soft egges are more quick to descend being good for those that are troubled with a bloody fluxe whose strength thereby is mutch decaied As for réere egges which are nether hard nor soft are as it were in the middes betwen both the other Moreouer egges are good against roughnes in the throat and by them is ingendred tēperate blood and much strength What shal I say more they are as good as fleash and many times stand in steede therof wherfore those persons that be very fat ought not to vse them Chap. 24. Of Milke OF Milke also it is Isaacks opinion that it is very like vnto blood For in déed it is none other thē the milk the second time cōcocted in the breasts or vdder wherof it receiueth whitnes tast and ability Rhasis likewise saith that new milk commeth néere to the temperment although it decline a litle vnto coldnes and moisture wherby it fatteth and moistneth the body It is medicinable vnto those that haue the feuer Hesticae and the drie cough and the burning of the vrine It ministreth excellent good nourishment vnto drie bodies bringeth them to temperature it also increaseth blood and seede But in that it is soone altered it is noisome for those that bée haunted with sharp feuers or ar troubled with headache by accidēt of sicknes and to them that are subiect to the collick or vnto any other disease comminge of cold Cow milke of all beastes milke is counted the grossest and is good for thē that woulde fain bée fat of body And Asses milke is the subtilest of anye beasts milke is good for all that are diseased in the Lungues Goates milke kéepeth a mediocrity beetweene both but Eewe milke causeth more superfluities then any of them all Isaac writeth of milke in this māner Milke of beasts that be soūd not sicke if it be not eaten often nor mutch but moderatly ingendreth cōmendable blood moisteneth the belly healpeth the breast Lungues bladder especially if the watrishnes therof be sumway corrected as altred with bread flouer oatmeale rice or such like and then eaten Rhasis writeth the Butter milke is good against the Laske proceding of red choler and helpeth thē that are leane and haue weak bodies the rather if there be a piece of hot iron or stéele often quēched in it ▪ whey extinguisheth red choler it cureth the scab whelks blisters the yelow iaundice healpeth thē that are hurt with drinking strong wines He saith also that Butter being raw aswageth the sharpnes of the throat helpeth the Letters and ringworms taketh away the rednes of the face and cleereth the skinne maketh whole pimpels and quiddles that are sharp dry being therwith annointed but it breedeth lothsomnes ascendeth vp to the mouth of the stomack Seddē butter weakneth the stomack softneth hard impostumacions laid vnto them plaister wise it resisteth the most venemous bityng of Vipers Whoso vseth to féede mutch on butter shall continually be troubled with diseases cumming of fleame It nourisheth most of any vnctuous thing an◠is of great facultie Chap. 25. Of Cheese LYkewise hee sayth that gréene Cheese is colde and grosse and thought vnméete for colde natures But ould Chéese is esteemed of according to the age Tange Chéese which tasteth sharp of the rennet is hot burning bréedeth thirst and nourisheth éeuel But if a man eate a litle therof after meat it strengthneth the mouth of the stomack also it taketh away satietie and lothinge of the meat which chaunceth many times in the mouth of the stomack after swéete meates but it must bée neyther to newe Chéese nor to olde Moreouer Isaac saith that all Chéese in generall is naught noisum to the stomak and hard of digestion so that they which commonly eate it fall into the collick and are greued with the stone in the kidneis Howbeit the better the Chéese is the lesse harme it doeth Chap. 26. Of Fisshes THe temperament of Fish generally as saieth Isaac is cold and moist ingendring fleame most agréeable vnto hot and drie complexions in Summer time and in hot regions And vnconuenient vnto colde drie complexions in winter time and in colde Regions Al Fishe is either of the Sea or of the fresh water Those that are of the Sea remaininge in the déepe not neere the shoare in grauely and sandy places are most subtile and commendable and easier of digestion then the other sea fishe and ingender better bloud but they discend slowly out of the stomack and intrailes for lack of moist slimines Fresh water fish are vniuersally more grosse and slimie slow of digestion but they voide out of the stomack with more facilitie then the seafish and nourish more The best of these are they which remaine in dowfalles and swift running streames whose bottome is grauelly or sandie and far of from the filthines of any towne or citie Pond Fish is of all other the worst of éeuell sauour and hard of digestion especially if they be far from the sea or any running streame Rhasis mine aucthour saith all Fishes are hard of concoction and tary longe in the stomacke and make a man thirstie The bloud which younge Fish ingendreth is flegmaticke bréedyng vicious sliminesse in the body wherof spryng sundrie diseases Wherefore wee ought to choose sutch fish whose substance is not clammy nor very grosse nor haue any éeuel smel nor wil quickly putrifie nor that abide in pondes Lakes and Méeres that yeeld foorth a stinkyng sauour For they that are conuersant in filthy places are not fit to bee eaten neither sutch as liue in waters aboundyng with vnholsome weedes wheron the Fish do feede for they bee made therby vnapt to bee eaten Saltfish ought not in any sort be set on the boorde nor to bee fead on vnlesse it were when a man for medicine sake would cause himself to vomit But if any bee desirous to eate therof let him eate but a smal quantitie dressed with some slippery or vnctuous thinge whiche may loth the stomack The Crafish of the riuer is very good for weake persons as saieth Auicen theyr fleash is good for them that haue a consumption so is their broathe and Asses Milke And some say that they will breake great impostumarions if they bee layde therto Chap. 27. Of Pulse COnsequently wee must intreate of Pulse in all sortes and kindes and first of Rice of which Isaac in the first booke of the woorke béefore alleaged sayeth thus Rice is drie in the fourth degree and hot in the first whiche beyng sodden with water is good against the Collick that holdeth but one day But being sodden with Almond milke it léeseth the binding facultie and nourisheth well and ingendreth good blood and augmenteth séede And if with the Rice or with the broth of
Fowles Cha. 24 Of egges and the propertyes therof Cha. 25. Of mylke Cha. 26. Of cheese Cha. 27. Of fyshes Chap. 28 Of all kinds of fetches or podware as Rice Beanes Lentiles Chitches Peason Cap. 29. Of Pot hearbes and sallet hearbs as Garlike Sorrell Dyll Smallage Arrage Bancia Beetes Borrage Colewoorts Onions Gourdes Comin Fennell Isope Lettice Mintes Cresses Poppie Perceley Leekes Purcelain Radishe Rapes Rue Sage Spinage Mushrumes Chap. 30. Of fruytes as Figges Dates Raysons Pomegranats Quinces Peares Aples Peaches Medlars Pome citrons Mulberies Plums Cherries Almonds Nuttes Fylberds Chestnuts Akorns Ca. 31. Of Spices as Pepper Ginger Zedoarie Galangall Cloues Cinanamon Saffron Carrowayes Cha. 32. Of Sauces as Mustard Salt Vinege◠Honie Oyle Chap. 33. The contents of the second Booke of Table Philosophie which is morall The Preface Of Emperours Chap. 1. Of Kings Chap. 2. Of Princes Chap. 3. Of the gentle Byshops Chap. 4. Of Noble men Chap. 5. Of Knightes Chap. 6. Of Squires Chap. 7. Of VVarriours Chap. 8. Of Philosophers and Oratours Chap. 9. Of Phisitions Chap. 10. Of Yongmen Chap. 11. Of old men Chap. 12. Of Citizins Chap. 13. Of Marchants Chap. 14. Of Husbandmen and Husbandrie Chap. 15. Of Artificers Chap. 16. Of Ritchmen Chap. 17. Of Pooremen Chap. 18. Of Religious persons Chap. 19. Of strangers Pilgrims Chap. 20. Of Hunters Chap. 21. Of Iudges Chap. 22. Of Lawiers Chap. 23. Of Lords baylifes Chap. 24. Of Friends friendship Chap. 25. Of Kinsfolkes Chap. 26. Of good wemen Chap. 27. Of naughtie wemen Chap. 28. Of Married weemen Chap. 29. Of good widowes Chap. 30. Of Virgins Chap. 31. The contents of the third Booke of Table Philosophie which is naturall THe Preface VVhether aire or meate be more necessarie for life VVhether meat or drinke is more necessarie for life VVhether sleepe or meat be more profitable for the bodie VVhether meat or aire nourish more Chap. 1. VVhether can good blood be ingendred of ill meat VVhether simple or compound meat be soonest digested VVhether it be good to walke immediatly after meat VVhether it be good to sleepe immediatly after meat VVhy the appetite faileth when the accustomed time of eating is past VVhether our bodies be warmer before meat or after VVhether fasting hurt more a cholerick or flegmatick complexion Chap. 2. VVhy some desire much and are filled with a litle meat VVhether they that haue a strong heat can more tollerate hūger then they that haue a weake VVhy they that haue narow powers can better abide hūger then they that haue wide VVhether choler nourish VVhether sicke persons can better fast then whole VVhether the strength of a strong stomacke can better tollerat fasting then of a weake VVhether he that vseth to eate much can better abide to fast then he that vseth to eat litle VVhether fasting anoy more in warme or cold seasons VVhy are the greediest feeders soonest filled VVhy we receiue hotter meates into our mouthes then we are able to abide in our handes Chap. 3. VVhy if one that is hungry drink it appeaseth hunger VVhether those that fast are more a hungred then a thirst VVhy it is more pleasure vnto vs when our thirst is quenched with drinke or when our hunger is appeased with meat VVhy one kind of drinke seemeth stronger to one that is fasting then to one that is full VVhether vnto them that are thirstie by a drie stomacke a litle drinke be sufficient VVhether the stomack be burdened with much drinke VVhy a moist stomack can beare much VVhether thirst proceede at any time from the Lungues VVhy thirst of the Lungues be appeased by drawing in of cold aire and of the stomack by cold drinke VVhether thirst be a desire of that which is cold and moist or of that which is hot and drie VVhether water slake thirst more then wine Chap. 4. Of the hurtes which happen after meate with the questions therto belonging Chap. 5. Of Bread and the questions therto apperteining Chap. 6. Of wine and the demandes therunto incident Chap. 7. Of fleshe with the proper questions thereof Chap. 8. Of Egges and the demaundes touching the same Chap. 9. Of Fyshes and their questions Chap. 10. Of Pulse and Podware with their probleames Chap. 11. Of Pothearbes and Sallet hearbes and their questions Chap. 12. Of Fruites and certaine demaundes concerning the same Chap. 13. Of Salt and the proper questions thereof Chap. 14. Of hony and oyle and motions touching their natures Cha. 15. ⧠The contentes of the fowrth booke of Table Philosophie which morally treateth of honest myrth and pleasaunt pastimes He Preface Of honest myrth and pastimes Chap. 1. Of pleasaunt inuectiues Cha. 2. Of speaches conuenient to euerye person Chap. 3. Of apt pleasaunt wordes Cha. 4. Of Emperours Chap. 5. Of Kinges Chap. 6. Of Princes Chap. 7. Of Earles Cha. 8. Of Knights and souldiors Cha. 9. Of Squiers Cha. 10 Of Phisitions Cha. 11. Of Lawiers aduocates Cha 12. Of Marchaunts Chap. 13. Of Vserers Chap 14 Of Husbandmen Chap. 15. Of Iewes Chap. 16 Of Theeues Chap. 17. Of Iesters Chap. 18 Of weemen Cha. 19. Of yong weemen mayds Ca. 20 Of Children Cha 21. Of Blindfolke Cha. 22 Of Fooles Cha. 23. Of persons possessed Cha. 24 Of Popes Cha 25. Of Cardinalles Chap. 26 Of Archbishops Cha. 27 Of Byshoppes Chap. 28 Of Archdeacons Chap. 29 Of Cannons Chap. 30. Of the halt and lame Chap. 31. Of Priestes Chap. 32. Of Abbottes Chap. 33. Of Priours Chap. 34. Of Munkes Chap. 35. Of Preaching Friers Chap. 36. Of Minour Friers Chap. 37 Of Nouices Chap. 38. Of Connertites Chap. 39. Of Nunnes Chap. 40. Of Systers Chap. 41. Of Dreames Chap. 42. Of sundric Artificers Chap. 43. Thus endeth the Table
it you wash freckles it taketh them away and clenseth the skin Auicen writeth that the huske of Rice is thought to bee poison for if it bée geuen in drinke to any man immediatlye hée féeleth paine in his mouth and his tongue wilbée blistred Beanes after Isaac that bee gréene are cold and moist in the third degree and nourish but litle they ingender grosse and rawe humours and bréede winde in the vppermost part of the belly Dry beanes are colde and dry in the first degrée ingendring thick windes in the vppermost part of the belly from whence there arise hurtfull fumes into the brain They cause sundrye grosse and corrupt dreames and are hard of concoction The great white beane not béeing old is the best and if it bée sodden in water there is mutch of the windines taken away therby and of the grossenes likewise specially if the first water be throwne away â—nd they be boyled again in another Béeing sodden with Mintes Organ Cumin and sutch like and so eaten theyr windines is mutch amended Whoso is desierous to clense the skin of his body let him vse to wash himself with the meale of Beanes and he shall haue his will. Rhasis sayth that gréene beanes ingender grosse and raw humours augmentyng fleame in the stomacke and intrayles whiche breedeth mutch windinesse Lentles also sayth hee are colde and drie ingendring melancholick bloud and dryinge the body they darken the eyesight and nourish Melancholicke diseases if a man vse them mutch Isaac saith they fill the Brayn with grosse fumes and Melancholie smokes causing payn and fearful dreames Isaac deuideth Chitch Peasen into white and blacke The white is hot in the first degrée and moyst in the middle of the same hard of coÌ„coction ingendryng wynde and fumositie in sutch quantitie that it puffeth vp the fleash and driueth the skin abroad so that they which vse it haue a fayre white skin for when the skinne is borne vp and stretched abroad it sheweth white and cléere The blacke Chitch is hotter then the white but not so moyst and is good agaynst oppilation of the Liuer if it bee boyled with Smaledge and Radish and the iuce therof drunken it also increaseth Milke and seede and prouoketh Vryne Peason according to the famous Arnoldus de villa noua in his gouernment of health are of this nature if they or Chitcheâ— bée laide a stéepe all night in fresh water and bee boyled next day in the same a two or three wallops and then bée strayned and kept and when yée goo to meat there be put vnto the liquor a litle white wine and a small quantity of Spikenard in pouder and saffron and a litle salt Indie and then once boyled togither one wallop and ministred at the beginning of the meale to bée drunken or eaten crummed like potage It clenseth the small veines and the passedge of the vryne especially if the Peasen and Chitches be layd in soke and boiled with Persley in the same water The vnskilfull sort say that they should bee layd a soke in Lie but that soking taketh away all the openyng facultie and the finest part of the substance of them Chap. 28. Of Pothearbes NOw let vs say sumwhat of Pothearbes accordinge as order and doctrine requireth and first of Garlike whiche as saith Rhasis is hot and drie and taketh awaye thirstines and increaseth fleashly lust breaketh winde and heateth the body In hot regions hot times and vnto hot complexions it doth harme and Galen calleth it the husbandmens triacle Beanes or Lentles sod eaten take away the stinking smell of it and so doth Rue béeing chawed and a litle therof eaten downe So lkewise doth Setwall or Mintes of the garden or wilde if it be broken betwéene the teeth and after it a litle quantity of vinegre bee receiued To the same purpose serueth the roote of Beetes saith Plinie beeing rosted and eaten after it Sorrell in Rhasis iudgment is cold and dry it bindeth the belly and sharpneth the stomack extinguishing red choler and thirst Auicen saith that it taketh away toothach if they be washed with the iuce therof Dill according to Isaac in the second booke is hot and dry and being drunken in wine resolueth windines puffines and swelling in the stomack and belly The branches therof boiled in Oile dissolue swellings beeinge outward anoynted aswage payne and bring sleepe The séede drunken prouoketh vrine increaseth milke clenseth the stomack from putrified humours it healpeth the hicket procéeding of the long abiding of meat in the stomack and the often eating therof weakneth the eie sight Garden Smalledge by the aucthoritie of Isaac being eaten openeth oppilations prouoketh vrine bindeth the bellie is éeuell for the falling sicknes and hurteth wéemen with child and sutch as are with childe frequent the eating of it it ingendreth in the childes body biles and rotten impostumacions Neither may we commeÌ„d the vse of Smalledge for it draweth humours togither from all partes of the body vnto the stomack wherof insueth vomiting The séede prouoketh vrine aboue the branches and as saith Rhasis Smalledge openeth oppilacions and puffeth vp there withall it mooueth to venery and taketh away the eeuel sauour of the mouth Arredge also sayth hee is colde and moist loosing the belly nourishinge well and is good for them that haue an hot liuer Plinie in his second booke writeth that it ingendreth sundry sicknesses and therfore the liquor wherein it is boyled ought many times to bee chaunged or els it ingendreth pusshes and foule spots in the skin Persnep as saith Rhasis is hot and windy slowly digested it maketh the séede of man hot and expelleth vrine and farther saieth Isaac it helpeth fleshly lust prouoketh the termes and ingendreth discoÌ„mendable bloud After Plinie in the second booke Beetes are of two sortes white red The roote of the red sod in water killeth the itch the iuce appeaseth the auncient paine in the head the daseling and the singing in the eares it driueth foorth vrine it appeaseth the toothach it prouoketh to venerie and is good against poison Borage as saith Constantinus is hot moist in y first degrée it purgeth red choler it helpeth that hart burning and being stéepedin wine and drunken it maketh them mery that are sad by reason of Melancholie and the hea rbe it selfe eaten raw as some say ingendreth good bloud Colewortes according vnto Rhasis opinion bréedeth black choler troubleth the sleepe with éeuell dreames but it lenifieth the throate and breast it maketh the belly soluble and taketh away drunkennes Isaac writeth of Colewortes that the iuce therof drunken looseth the bellie but eaten without broath they doo bind and therfore to amend their faute the first iuce wherein they were sodden must be cast away theÌ„ they must be sodden with good fat meate Onions seasoned with oyle do neither heaten nor coole nor prouoke thirst but
which is tendre light it burneth sooner into ashes then turneth it into iuice For like as sound wood being hewen in to pieces is soone conuerted into coales if chaf fal into the fier there scarce remaineth any ashes therof to be found so fareth it in the digestion of strong and light meates So likewise an heauy milstone breaketh the greatest cornes and letteth the smale depart whole The strong windes also throw downe hie Firtrees mighty Oakes to the ground letteth the low shrubs bushes to stand Euen so naturall heat digesteth the hard fleash and ouerpasseth the fine and tendre nutriment Secondly Why be Cullices which are made of Fleash harder of digestion then the fleash it self The lightnes which it getteth by pounding causeth it to swim vpon the top of all kynde of moysture which it findeth in the stomacke so that it cannot cleaue vnto the sides of the stomack the truth wherof is perceiued if some portion of the cullice be thrown into water for it will alwaies fléete vpon the toppe and for that cause is the slowlier concocted in the stomacke Thirdly which is moister of rosted or sodden fleash Wée must answer hereunto with Aristotle in the. 4. booke of the Meteors that the rosted is moistest for in rost fleash by reason of the fire the outward parts are hardened and consequently the the pores are stopped so that the inmost moisture cannot issue foorth But in sodden fleash the outward pores are resolued through the heate and moysture of the water and so opened that al the moisture departeth Thus it hapneth that rosted fleash semeth drie without and is moist within and sodden fleash contrarywise Fourthly why do the beames of the Moone cause fleash sooner to putrify then of the Sunne There can bée no putrifaction vnlesse heat and moysture do méete And the putrifaction of fleash is nothing els but a certain secret dissolutiō conuerting the sodility of the flesh into moisture And heat if it bée temperate nourisheth humours but being immoderate drieth thē vp doth extenuate So that the Sun beeing hot draweth all the moisture out of the flesh and drieth it But the beames of the Moone in whom ther is no manifest heat but an hidden warmth increasing the moisture ingendreth quickly therin great putrifactiō For ther abideth in the beames of the Moone a certen natural propriety to moisten bodies to imbrue thē as it were with a misty dew wherunto the heat which she hath being ioyned corrupteth the flesh which lieth any time in it The. 10. chap. Of Egges conteining 9. quest THis Chapter requireth now some speciall treatice of Egges wherin the first question which offreth it self most fitly to be demaunded is this which is the hoater of the yolke or the white Amonge all humours blood is warmest in temperate warmth so that the yolke as cūming neerest vnto the blood is surely the warmer Moreouer the Liuer is hoater then the breastes and the blood warmer then the milke and the yolke in the egge is in temperature vnto the white as is the blood in the Liuer Secondly why doth the yolke beeing cast into water sinke downe to the bottom and the white fleete on top The white is very slimy and cleaueth vnto that which is next vnto it and by reason of the slimines swimmeth aboue the water and the yolke bicause of the soundnes and want of pores sinketh downe Thirdly why haue birdes fewer egges and bigger then the fishes and they haue moe and smaller then birdes The greatnesse in a thinge which is continuall is procured by a strong heate but a multitude in that which is diuided is long of the matter bicause the matter is the beginning of diuision And bicause birdes haue more heat then fishes haue therfore haue they great egges in continuall and but few in diuision and contrariwise it fareth in fishes Fourthly why haue birdes egges an hard shell and fishes egges a soft Fishes lay their egges in a moist place and therfore they néede no hard shell But birdes lay their egges in hard and sound places as vpon the ground stones trees and such like and therfore haue néede of an harde shell to keepe them frō hurt vntil such time as the chick or bird be hatched Fiftly why are birdes egges speckled and of diuerse coulers and it is not so in fishes In birdes ther is a strong naturall heat which is able to seperate thinges of diuerse natures asunder as the yolke from the white and in fishes this heate is so weake that it is not able to worke the like effect Sixtly why are birdes egges long and fishes egges round Heat moueth from the centre and especiall causeth a forme like a piller broad beneath and sharpe aboue as appeareth in flame of a fire which riseth vp into a sharp poinct Wherfore heat béeing more abundant in birdes then in fishes the birds Egges are long and fishes round for the weake heat carieth the matier equally round Seuenthly what breaketh the eggeshell when the chicke is hatched There bée two causes hereof alledged the one is for that by long and continuall lyinge the shell waxeth softe and thin as it is if an egge bée stieped nine daies in vineger the second is for that when the young bird lacketh nutrimente hée breaketh the shell to séeke meat Eightly why doth the yolke of an egge which is layd in the full of the moone and in the light therof scoure spottes out of cloth The fatty drop in the middes of the egge béeinge the meanes of the generation conceiueth a pearcinge and a diuiding heat both by the great light and the moisture which the Moone moueth which it can not do at another time Ninethly why do some egges crack when they bee laid into the fire and some not Such crack as haue within them windines which is perceiued when the shell reueth to issue forth with great noise and force And this hapneth when the fire is great For if a birds egge were cast into the middes of the fire the shell would soone breake the windines would start forth with great noise and force which it would not do if the fire were small But proportionably there is mutch more windines in the egges of fishes and therfore they make a great noyse when they bee cast into the fire as appeare for example in the rowe of an hearring The. 11. chap. Of Fishes conteining 4. Questions NOw let vs a litle come to demaund a few questions concerning the nature of Fishes and first whether Fishes do feed vpon their owne frie or not wherto it is to bée answered affirmatiuely both bycause they bee rauenous by reason of their cold stomackes and also bicause they haue blunt sences and cannot discerne their owne frie from other deuouring vp all a like Secondly do Fishes chawe their meat No for if they did superfluous water would enter into them with their meate and suffocate them Againe they bee rauenous and feede gréedely
rathe frutes and in al their life time were neuer sicke This mutch of frutes in generall Figges according to Rhasis clense the kidneis froÌ„ grauell béeing gréene they bréed winde in the belly and they loose the same and make indifferent good iuce If they bée drye they nourish mutch and do heaten the often vse whereof ingendreth the itch and lyse and loose the belly béeinge eaten béefore meate Of whom moreouer myne aucthour Isaac sayth in his second booke that if they méet with a stomacke well clensed from humours they are then good of digestion they ingender good blood clense the stomack lungues kidneis and bladder if they be eaten fasting Dates saith hée are hot and make grosse nutriment and if they be eaten oftentimes they ingender grosse blood in the inner partes they corrupt the teeth and make steame and blood to abound And in the secoÌ„d booke Isaac saith that Dates being hot and dry in the second degree are better of digistion then Figs more prouoking vrine But whoso accustometh himself vnto them shall feele an hard swelling in his Liuer Spleene Raisens as witnesseth Rhasis whiche are very sweete are hot but not so hot as Dates neither so stopping as they are they be windy and hurt mutch they franke vp the body suddeinly they also increase motion vnto venery and woorke to the erection of the yeard Those which haue the thinnest skin do soonest descend and bréede lesse windines and the contrary do contrariwise Those that are sower do not heaten but béeing washed in cold water and eaten before meate do as it were extinguish heat Sower grapes are colde they binde the belly and they represse blood and red choler Raisens are temperate in heat which causing good nutryment do bréed no oppilacion as Dates do although they nourishe stronger and in greater quantity Pomegranates whiche are swéete according to Rhasis doo not coole but puffe vp and cause thirstinesse but they lenifie the throat The sower ones make the breast and throat rough also they puffe vp the stomacke and Liuer but alwayes they moderate the heat of blood and red choler they quench Feuers and represse vomites And Isaac saith that Pomegranates are fitter for medicine then for meat for they yéelde but smal nourishment but it is good It is the property of tart Pomegranates to extinguish the rage of humours and to comforte the stomacke The iuce dropped into their eies that haue the yelow Jandies taketh away the yellow couler Quinces saith Rhasis bée they swéet or sower they strenghthen the stomack but principally the sower they prouoke also a good appetite and binde the bellye Béeinge eaten after meate they make the ordure to discende quickely and expell it out of the belly And béeinge eaten before meate they woorke the contrary effect The sower ones are strongest in bindinge the belly Peares after Galen béeyng eaten béefore meate do bynde but after meate they loose the belly Peares that are very swéet do not puffe vp but they all binde the belly vnlesse they bee eaten after meat For béeing eaten after meat they driue the ordure foorth and then they strengthen the stomacke Isaac also saith the sweet Peares are temperate and if they bee boyled with Musshroms they take away all theyr clensinge especially if they be wilde Peares by reason of theyr tartnes Appels after the iudgement of Isaac are colde and bicause of their sowernesse do binde the more And although they agrée well with the mouth of the stomacke yet they fill it full of slimy humoures Auicen saith that Apples do comfort especially those that smell sweete Baked in a Pie they help the appetite but the dayly eating of them causeth ouermutch heating of the sinewes Peaches accordynge to Auicen if they bée ripe are good for the stomacke causinge good concoction vnto meate but they may not bee eaten after other meate for they corrupte it but rather béefore meate If the Appels bee drye they bée harde of digestion and although they nourish mutch yet are they not good And Isaac saieth that the greater Peaches if they bee ripe they loose the belly but otherwise they binde it The lesse whiche are called in Latin Praecocia and in English as I thinke Africoes are holsome for the stomacke and take away lothsomnesse Medlers saith hée are cold and dry in the first degrée they comforte the stomacke and take away the fluxe of choler and represse vomitinge they prouoke vrine and beeinge taken beefore meate they comfort the stomack the more and hurt not the sinewnesse therof And Dioscorides writeth that some saye they helpe mutch the toothach if they bée eaten while the teeth ake The Pome Citron after the opinion of Auicen beeing pared and the rine eaten or chawed maketh the mouth smell pleasantly The sower iuce beeinge anointed killeth ringe-wormes the decoction drunken maketh a good couler and fatteth the body Mulberies which are ripe and swéete as saith Isaac loose the bâ—lly are soone cast forth out of the stomack and prouoke vrine Being eaten fastinge out of coulde water they are very cooling they quench thirst and vnnaturall heat Plummes likewise saith hée are of two sortes Some white which are harde of digestion and noisome to the stomake The blacke of the gardein béeinge ripe moisten the stomacke and make soft the bellye and pourge red choler But if they be eaten ouermutch they hurt the stomacke but they do lesse hurt eaten before meat Cheries also as the same aucthour writeth are soone conuerted they engender grosse fleam and slimy with in the hollownes of the Liuer and Splene And therfore ingender longe agues and are very éeuell euery way The best time to eate them is béefore meat for when they be eaten vpon a ful stomacke they flit aboue and turne to putrifaction Almondes accordinge to Rhasis are temperate in heate which although they make the throat smooth yet are they heauy in the stomack and tary long there they open oppylacions and aswage the burning of the vrine and béeing eaten with sugar augment seede of generacion The bitter Almondes according to Isaacks iudgment are hot and dry in the end of the second degrée they clense scoure and comfort they mooue vrine and dissolue grosse and clammye humours by meanes wherof they clense the breast and Lungues from fleagmatick humours and release the oppilacions of the Liuer and Splene Nuts likewise saieth the same aucthour in a cholericke person and one that hath a hot stomacke are soone turned into cholerick vapours ascending into the head causinge the payne and giddinesse thereof But if a man would correcte them and make them good hée must crack them and blanche them and lay them a stiepe a whole night in water that they may get some moysture Dioscorides sayeth that two Nuttes and two dry Figges and twentie leaues of Rue or Hearbe Grace and one grayne of Salt pounded together and beyng eaten fastyng keepeth a man from infection of
Table I wyll say sumwhat out of the auntient Records of our Elders beginning with the most woorthy Personagies Chap. 1. ¶ Of Emperours ANd first to speake of Emperours how that some of that excellent calling haue bin very frugale sparing at their Boord as Suetonius in the third Booke of the liues of the. 12. Emperours writeth of Iulius Caesar saying that he dranke verie litle Wine whiche thinge his enemies could not deney and was indifferent about the residue of his diet Vpon a time when at the Table the good man of the house where hee supped had set before him olde preserued Oyle that was ranke stale in the steede of new and swéete when other in company refused it he only eate it greedely for that he would not séeme to reproue him that had inuited him to supper either of litle good manner or couetousnes The same Aucthour also saith of Augustus that hée was a man of small feeding and drunke but very litle wine for hee vsed not to drink therof aboue thrise at a meale Neither vsed hee commonly to drink Wine but when he was drie hee woulde dip a sop of bread in faire colde water or eate the slices of a Cucumber or of a gréene mellow Apple whose tast were tart or sumwhat like vnto wine In the Ieastes of the Romanes it is written that the Emperour Augustus was a very small féeder For he would eate common bread and litle fishes or cruddes made of Cowmilke which he would wringe in his hand or gréene Figges which he lyked well and these thinges would he eate in euery place and when so euer his Appetite serued Helinandus in his Booke of the institutions of Princes saith that Iulius Caeser committed his Baker to prison because hee gaue him better bread at his Table then he gaue to the residew of his Souldiours Suetonius also in his worke beefore alledged writeth of the Emperour Tiberius that at his first comming to the Empire he was very frugall and moderate but afterward hee grue so glouttenous and geuen to the bellie that in stéede of Tiberius hee was called Biberius for Claudius Caldius for Nero Mero that is to say one ouer much giuen to wine And vpoÌ„ a time spending two whole daies and nightes with Pomponius Flacchus Piso for a rewarde he gaue vnto the one the gouerment of the Prouince of Syria and to the other the Lieuetenantship of the same He lyked better of one that presented him with a Musshrom and a kinde of Birde called Ficedula then if it had bin a greater matter It is also written of the Emperour Vitellius by Egesippus in his fourth Booke of the destruction of Iherusalem When hee knew there was secret wait layd for him in the meane time he gaue himself to feasting and garmandize bicause he would not lose the famous ignominie of the shame that hung ouer him Hee was drawne from the banket hee was contemptuously insulted vpon and slaine in the midst of the Citie at one time together both sheading his bloud and vomyting his surfeat who if hée had liued any longer would haue deuoured the treasure of the Romane Empire in riot and banketinge To conclude hée had reigned but eight Moneths and fiue daies and yet Rome was able no longer to serue his bellye Ghap. 2. Of Kinges FRrontinus in his fourth booke and third chapter of warlike Pollicies reporteth how that Alexander king of Macedonia was vsed to eate of sutch bread as hée founde while hée traueiled vpon the waye Also in the fourth booke and vii chapter hee writeth in this manner Alexander kinge of Macedonia traueilinge by great iourneies through the desertes of Affrica both hée and all his armye beinge greatly athirst a souldiour offred him a draught of water in a Sallet which in presence of them all hee powred on the ground deseruing more prayse by that example then if hee had drunke it Helinandus in the place beefore recited telleth how that Piso desiering Romulus to supper and perceiuing how litle wine he had drunke at that meale O Romulus if euery man woulde do as thou doost wine would be better cheape Nay quod hée it would bee dearer if euerye man might drinke what hee would Valerius Max. in his fift booke and sixte chapter writeth that kinge Alexander vpon a time beeing repulsed from some purpose by a tempest in the winter beeholding an ould Macedonian souldiour quaking and béenummed with could and himselfe sitting in his regall seate by a good fier euen with those handes wherewith hee was woont to bestowe liberall rewardes hee tooke the ould man that was crooked and doubled with colde and set him in his owne place What merueill was it then if it were pleasant vnto them to serue so many yeeres vnder that captaine which esteemed more of the goodhealth of a common souldiour then hee did of his own dignitye In the same place it is also writen that Pyrrhus the king sayd that certen Tarentines had talked of him very broade and vndutifull language at a banket Then demaunded hee of one of the companye whether they had any sutch talke or not yea truly said hée wée had so indéede and vnles our wine had fayled vs these had bin but trifles in respect of that we would haue spoken So pleasant an excuse of their rioting so frank confession of the truthe turned the Kinges wrath into laughter By vsing of which clemency he obtayned this mutch that his Subiectes the Tarentines thanked him when they were sober and praied for him when they were drunken Chap. 3. Of Princes PLutrach of the institutions of Princes citeth the aucthoritie of Plato which saith thus when Potentates oppresse their subiects it is like as if the head of a body should swell to sutch hugines that the other parts were able scarcely or not at all to beare it but with great paine Likewise when the hier powers do hate and persecute the subiectes it is lyke as if the tutor should pursue his pupil to slay him with the sword which he gaue him to defend him against others Helâ—nandus in his booke of the institution of Princes saith that a Prince should do as the Phisition doth which neuer geueth extreme medicines but when he séeth that gentle pocions will neuer recouer the Pacients health Vnto which purpose said Lucius very well that it behoued a Prince to be an old man in manners to follow ripe and wise counsell and to imitate the order of good Phisitions which sumtime cure by filllnge that which is emptie in spare bodies sumtime by emptyinge that which aboundeth to much in full bodies aswaging the greife many times with hot burning irons often with fomentacions and sumtime otherwise vnto which intent hee setteth downe these verses To punish let a Prince be slow and quick to giue reward And let it greeue him when he is constrained to be hard Aristotle in the
the rest of the body and at one time makeâ—h a great sensible delectation of the body to arise in eueri part therof wheras meat by smal and small recomforteth the want and weaknes of the same wherby the delight therof is much diminished Fourthly why doth the self same drinke seeme stroÌ„ger to one thaâ— is fasting theÌ„ to one that is full HuÌ„ger emptieth the veines fulnes stoppeth theÌ„ and therfore wheÌ„ as the drink passeth through the empty partes it is farre more euident perceiued and causeth more strong sense of delectation vnto the tastinge Fiftly If a man be thirstie and haue a drie stomack whether may a litle drinke suffice him or not It is hereunto to be answered according vnto Galen those which haue drie stomackes are soone a thirst and a litle drinke sufficeth them The reason wherof may be this for that euery member which is dry shrinketh togither and waxeth to be of lesse capasitie then it was before whiche hapneth vnto the stomack which is drye and therfore is soone filled and with a litle drink And in the stomack there is ingendred great thirstines when the mouth therof waxeth drie and desireth to bee moistned with drinke and then a litle drink sufficeth it For when that which was drie and hard is shrunken togither the capacitie thereof is soone filled with drink and a litle extinguisheth the thirst insomutch as it féeleth not it owne emptynes and this thirste soone returneth againe Sixtly May the stomack be ouer charged and troubled with to mutch drink Surely Galen affirmeth the same and the reson may appeare out of the premisses For if a dry stomack by reason of the narrownes therof be full with a litle drinke if then the drink be more then the capacitie of the stomacke be able to conteine néedes as Galen saith must much drink ouer flow and runouer in it Seuenthly why can a moist stomack beare mutch A moist stomack is in all points contrary to a drye for it is very soft like vnto a soft bottle or bladder for that cause is able to coÌ„teine more for it yéeldeth euery way as the meate which is receiued chanceth to fall or sway in it also apparent it is to sence that a moyst bladder will receiue more then wyll a dry one and so likwise wil a moyst stomack And moreouer forsomutch as it is moist without any drienesse which may procure thirste therfore it mutch desireth not drinke howbeit it receiueth much and is nothinge gréeued therewith as is the drie stomack And for this cause the Danes Polonians Flemmynges yea and the Englishmen can beare mutch drink bicause their stomackes are wide procured by the softnesse of moysture But in hoat Regions as are Spayne Barbarie and sutch like the inhabitants do thirst mutch and drinke but litle bicause of the drinesse of the mouth of the stomacke and in sutch their stomackes can receiue but litle bicause of the drinesse therof The. 5. Chap. of Thirstinesse conteining 4 questions NOw are wée occasioned to moue this question concerning Thirstines Whether the cause therof proceede sumtime from the Lungues or no Which Galen affirmeth for that wheÌ„ the Lungues are hoat and drie they longe to bée moystned which drines is specially aswaged by drawing in of cold aier and cold and moyst Secondly what is the cause why thirstines which cummeth froÌ„ the Lungues is appeased by drawyng in cold and moist aier And the drinesse of the stomack by drink It is thus to be answered that there be two passages the one for ayer which is directed vnto the Lungues the other for meate and drinke that passeth into the stomacke And for this cause the thirstinesse which cummeth of the Lungues is abated by drawyng in of colde aier and that which riseth of the stomack is slaked with drinke Thirdly Is thirst a desire of that which is colde and moiste or of that which is hoat and moist There are in the body two appetites or desires the one in respect of meat to restore that which is lost which appetite is satisfied with that whiche is hoate and moyst accordyng to the nature of the partes to bée nourished The other looketh for that which is cold and moist to represse the flame and firines of naturall heate whiche is accomplished by drinke only and sutch drinke as men seldom vse but in the way of medicine or when they bée sicke Fourthly Which quencheth the thirst best of wyne or water Thirst as saith Galen de simplici medicina is caused two maner of wayes the one by emptinesse the other by heate drought of the heart That which coÌ„meth by emptinesse of the partes is cheifly aswaged by Wine which is both meat and drinke for it requireth sutch drinke as is able to restore that substaÌ„ce which is lost which qualitie since it is in Wine that is the only drinke then wherby that thirst is appeased But as for the other thirst which is caused by heat drought of the heart that is again double the one cummyng of heat only whiche is quenched with colde only as with Vineger and sutch like And likewise some is caused by drienesse is slaked by moysture Againe thirst which is ingendred by heate is of thrée sortes The one riseth forth of the stomack the other foorth of the Lungues and the third from the parts which are farther of So that whiche cummeth from the Lungues is slaked by drawing in of colde Aier and that which procéedeth from the stomack and other partes neare therevnto is quenched with colde water but that which springeth of some éeuil disposition of the parts and members which are far distant as are the Liuer and sutch like is delayed with water wherwith sum pearsing and subtile thinge is mingled to cause it the sooner to go vnto the place as is vineger or sutch like for water of it self is but slow and dull in operation wherfore it is needefull that some sharper thing bée ioyned with it The 6. Chap. of Hurtes which come after meate conteing 15 questions HEreafter wée meane to intreate concernynge certen accidents which chance after meate and drink And first to begin with the sower belching it may be demaunded wherof it coÌ„meth And vnto this point wée answere with Galen that the Sower belching procéedeth of a fainting heat which fayleth decayeth by meanes of colde For heat is the beginning of the sowernes which beginneth to digest but is not able to accomplish it which defaut cuÌ„meth especially by hinderaÌ„ce through cold Secondly why is not this sowernes felt in the stomack â–ª immediatly vpon the receiuing of meat At the first falling of the meat into the stomak it remaineth a while in the same nature Which it had before it was eaten and caÌ„not so soone be sower but when once the heate beginneth to work vpon it there insueth indigestion and after that the sowrnes Thirdly Why hapneth this sowernes rather and in more aboundance to
them that sleepe then do wake In sléeping the meate discendeth not downe foorthwith vnto the bottome of the stomack where the digestion is wrought but remaineth in the mouth of the stomack fléeting there about ingendring windynes But for the more part while men be awake they be stirringe about or walkinge whereby the meat is driuen downe and enforced into the bottome of the stomack whiche is the most effectuall place of digestion and repugnant to the cause of sowernes Fourthly Why saith Auicen do swete things soonest wax sower in the stomack as milk and sutch like Milke and sweete blood are soone altered and when the stomack assaieth to digest them and cannot then turne they to be sower Fiftly Why will wine wax sower quickly in the stomack Wine and Milke of their owne nature are very soone conuerted into sowernesse the stomack vseth to bring thinges from power into acte and so maketh them sower Sixtly since all Wines be hote How chanceth it that they ingender colde diseases and not hoat Wine of it selfe bréedeth no disease but by filling the sinewes and braine and sutch repletions insue indigestion and indigestion nourisheth colde sicknesses and by this meanes Wine bréedeth none but colde infirmities Seuenthly Wherof commeth wringing and griping in the bellie Wringing and gripinge chanceth in all partes of the body and it is of diuers sorts One cummeth of grosse windinesse and this happeneth in the bottome of the stomack anoof grosse tough humours and another of cholerick superfluities And this last kinde of gripinge in whatsoeuer it beginneth for the most part it endeth in the stomack the bottom therof being a place of great sensibilitie notwithstandinge that this griping also may paine any other place of the guts whersoeuer Eightly May a sick Man eate as much meat as he was won◠to do when he was in good health Custome is a second nature and hée that is accustomed to eate mutch when hée is whole cannot fast when hee is sicke and therfore must bée more often refreshed with meat euen as often as hee vsed to bée béeing in good health and more abundantly then hée that eateth litle Ninthly whether doth bread or fleash more hurt vnto sutch as are recouering out of sicknes Rhasis saith that fleash is lesse hurtful then bread vnto them and among all fleash Swines fleash nourisheth most and béeing light of digestion it is most agréeable vnto them Tenthly whether is bread or fleash most meetest for thē that haue an Ague Concerning fleash ther bée two poincts to bée considered in the dieting of Agues The one is light digestiō and herein fleash excelleth the other is easie conuersion into nutriment and herein bread is better then fleash for that fleash by reason of the oylines therof is soone inflamed Eleuenthly whether is it good to permit sutch as recouer out of sicknes to drinke wine immediatly after their fleash or afore In this poinct the common people is deceiued for the fleash should first bée eaten and afterward the wine drunken bicause aboue all things wine is soonest conuerted into blood and spirits augmenteth natural heat and therefore ought to bee giuen later then fleash Tweluethly whether ought one that is recouering out of sicknes to be dieted gouerned two daies like as when he was sicke verely hée ought so and that for thrée causes First for the debility of naturall power Secondly bicause of custome Thirdly bicause of some distemperature remaining yet with in the body since the sicknes This also may be a reason that it is not good to change suddenly from that whereto a man is accustomed but by litle and litle and therfore the recouerer ought for a while to reteine the same diet Thirtenthly Is grosse meat good for such as recouer out of sicknes According vnto the iudgment of Hyppocrates it is not for saith hée it is conuenient that they bée nourished two or thrée daies with the same diet which they vsed béefore For otherwise they would soone bee altered by feeding on grosse meates which were not good for them to do Fourtéenthly which of these two alterations hurteth a man most from emptines to repletiō or from repletion to emptines The sudden change from emptines to fulnes is more hurtfull then from fulnes to emptines according to the opinions of Hyppocrates and Auicen The reason is for that through the emptines which went before the strength of the body is ouerthrowen the naturall heat and spirites beeing resolued so that hee cannot beare a great quantity of meat nor a sudden change vnto fulnes Fiftenthly how chanceth it that some meates of euell iuce as Eeles fresh Beefe and sutch like do many times free many men of the Ague It fortuneth the sundry many times are deliuered by such contraries in their féeding both by the prouocation of nature who after the receiuing of sutch meates is much lightned and therby assaying to disburden her self doth often cast herself headlong sumtime to better sumtime to worse and also for the comforting of nature as taking greate strength by the receiuing of customable meats so the powers beeing strong the pacient is eased and freed by such meates but béeing weake are ouerthrowen and quite extinguished The. 7. Chap. of Bread conteining 8. quest BRead is in diuerse places made of diuers sundrie sortes of corne and therfore it may bée demaunded why bread which is made of wheat nourish more then that which is made of Barly vnto which Aristotle answereth in his problemes bicause it hath more moderate clammines which it béehooueth all good nutriment to haue whereby it may be ioyned and cleaue vnto the body also it sticketh fast togither in the moulding and is therfore the more commendable Secondly why doth stale bread seeme whiter and fairer thē new Moisture is the cause of the blacknes which is more abounding in new bread then in stale for in the new bread it yet remaineth but in the stale it is exalted away and departed togither with the heat Thirdly why is vnsalted bread heauier then salted Salt drieth by it things are preserued from putrifaction so that by salt the moisture is consumed is expelled away by exhalatiō which maketh stale bread to be lighter then new and again in new bread the moisture yet remaineth and maketh it heauy Fourthly why is not bread made of wheat hard whē it is cold wheat naturally cōteineth in it a swéet slimy humour which is as it were the soule therof will not permit it to bee hard Fiftly why doth wheaten past rise and barly past fall both in woorking and baking Barly meale when the water cummeth vnto it shrinketh down bicause it lieth houer and thin and is full of huskes And wheaten meale riseth vp bicause beefore it lay very neere togither but when once it cummeth to heat thē dooth it puffe vp and rise vp into a greater heap Sixtly Why looketh the dough which is of wheat white when it is