digested they are corrected with the seed of Ameos but yet they are enemies to cold and moist complexions and to old men A. Will you not then taste of them P. Oh it does me good euen to touch them A. Why see then how strawburies are ready to supply their place P. They are cold in the first and dry in the second degree if they be red very ripe of good odor and growing in Gardens they slake the heate and sharpnesse of the bloud they quench the feruour of choler refresh the Lyuer remoue thirst prouoke vrine and excite appetite but that which is the excellentest secret their wine dryes vp the red pimples of the face and being applyed to the eyes cleares the sight washing therewith the filmes of them it scoures the skinne of the countenance and takes away meazels Their fruits stay dissenteries womens fluxes and help the milt the decoction of their leaues and rootes being drunke doth greately ease the inflamation of the Lyuer and mundifies the â—eynes and the bladder The distilled water of Strawburies stayes the fluxe of bloud in all parts but yet they hurt those subiect to tremblings to paralitickes and to the griefe of the nerues their wine will make one drunke and they that eate them in any abundance fall into malignant Feauers because they corrupt in the stomack and also generate corrupt humours But being first well cleansed and washed in white wine and then strowed ouer with sugar in Summer they are good for cholericke men Sanguineans and hot stomackes so they be eaten in small quantitie before other meates A. But you shall not denie me or at least doe such iniury to the Melon as not to taste of it P. If it were of good odour and exquisite sauour very pleasing to the taste new and ripe I would willingly eate of it but me thinkes it hath no sent at all where grew it in England out alas it stinckes I pray you keepe it for some Mare for I will none of it by any meanes the sight of it onely makes me ready to cast A. And yet they say Albinus the Emperour was so delighted with them that one euening he did eate an hundred peaches of Campania and Melons of Ostia the which in those dayes were the most commendable P. If they were of the sweetnesse they are of in many places and in a manner ouer all Italie I could with all my heart follow his example or rather mine owne taste for besides that they refresh they doe cleanse the body prouoke vrine quench thirst excite appetite and they that eate them in any abundance are secured from the stone and grauell but yet they procure ventositie and paine in the belly they easily conuert into those humours that they meete withall in the stomacke and by reason of their frigiditie they hardly digest whereupon they excite vomite cholericall fluxes and easily corrupting they generate malignant Feauers and meazels They may be corrected by being eaten fasting with good old cheese and salted things drinking very good wine after them and then afterwards eating other meates of good substance but they greatly hurt melancholick and flegmaticke men A. So if I be not deceiued you will none of them P. No not of these artificiall ones and besides I did eate so many of them in my youth throughout all the parts of Italie as I now giue them a perpetuall valete A. That which is here before you sir be it what it will remaineth at your seruice no wayes to molest except it may please and content you and therefore doe as you thinke good but doe you marke sir what a sweet ayre this is P. The aire is more necessarie then any thing else for the preseruation of bodily health A. You speake but truth because the life of all creatures hauing neede of continuall refreshment of hart which is obtained by a daily inspiration of the aire and all other things may be auoyded but this cannot for as respiration cannot be seperated from life no more can life be seperated from respiration P. Who knowes not that oftentimes and for some good space we may liue without meates but so can we not any time at all without ayre for it alwayes enters in by the chaps and from the lights flyes to the hart to refresh it A. It being then of so great importance vvee will inioy this serenitie in turning towards the East not corrupted by the fogs nor vapours of lakes stands marrishes caues durt nor dust for by reason of the dustie aire amongst the people Garamantes they hardly liue to fortie yeeres of age P. Neither neede wee to doubt of the cold aire either North or South or that of the night nor of that which proceeds from the vapours of nut trees or vnder the beames of the Moone neither of that turbulent grosse blustring or corrupted aire rising from putrefaction or anything else A. If it were so it would questionles be very hurtfull for it would make heauy the heart offend the animall spirits with too much humiditie loosing the ioynts and making them ready to take in all superfluities P. Let vs therefore while we may enioy this temperatâ— aire and so I take it to be when it refresheth at the Sunne going downe and heates at Sunne rising and such aire as this is I suppose to be very beneficiall for euery complexion sexe and age A. Questionlesse I reioyce much to enioy this pure cleare and temperate aire it procuring health clarifying the spirits and the blood chearing vp the heart and the minde corroborating all actions causing digestion in all the members preseruing temperature and prolonging life the contrary to all which aboue-named qualities bad ayre effects for it changeth our bodies more then any thing else and corrupts them P. But I pray you tell me onely to passe the time how would you correct such an aire in subtilizing and dissoluing the grosse and slimie humours thereof A. Why with a fire in the roome of sweete wood as of Laurell Rosemarie Cypresse wood Iuniper Oake Pine Furre Larix tree or else I would make a Pomander wherof I would smell both day and night taking halfe a dramme of saffron halfe a scruple of orient Amber of Muske one dramme of Steraxe Calamite and of Laurell and Anna one scruple dissoluing them in Malmesie and as I said before I would make of them a Pomander P. I thinke a man may better preserue himselfe from bad aire with a good breath as keeping Treacle Mithridrate or the confection of Alchermes in his mouth or rubbing his teeth with Zâ—loaria chewing Angelica or by taking it fasting in conserues A. And I haue tryed that in time of the plague it is excellent to 〈◊〉 in ones hand or to swell on a ball of very good Saxiâ—age that grew in a hot countrie and the ball being hollow within may haue a piece of sponge steeped in good rose-water and excellent rose-vinegar defending the stomacke and the breast with a Lambe or an Hares
with nuts almonds peares and honny it is lesse hurtfull A. Will you take three or foure stalkes of Anise P. They mend the stinch of the breath they are good for hydropickes and opilations of the Lyuer they prouoke vrine stay the white fluxes of women the decoction thereof dissolues the ventosities of the body helpes the stomacke Lyuer and Lights as also the Matrixe it hinders the vapours that ascend vp into the braine being taken before you drinke water it rectifies it it helpes all baked meates it stimulates Venus and hurts sanguine and chollericke men A. See here Teazels or Hartichoakes P. The tender ones are better then the hard but yet they are windie procure opilations and encrease lust A. Your Teazels made white by Art please me much better burying them in the Autumne with thinne earth they are eaten in the end of supper with pepper and salt to seale vp and corroborate the stomacke but I thinke that Coriander or Coriandolet hath a greater vertue P. That of Egypt is the best it is very good for the stomacke repressing the venemous exhalation that ascend vp into the head being drunke with sweet wine it kils wormes keepes the flesh vncorrupt Coriander comfits at the end of meate detained in the stomack aide digestion and fortifie the head and braine A. Then I will take a glutting of them P. Their superfluous vse offends the head obfuscates vnderstanding and disburdens the minde the iuyce thereof being drunke is mortall poyson and they which drinke thereof become dumbe or fooles A. But it being otherwise of such vertue how may the vice of it be remoued P. You must keepe it for one night in vineger then couer it with Sugar for so they are good but if any drinke of the iuyce thereof he may be cured with the powder of egge-shels with Salemonia or Treacle and wine A. I like Fennell very well and how doth it please you sir P. I haue euer delighted much in the sweet Fennell which is hot in the second degree and dry in the first but the wilde doth dry and heate more effectually but that which is new gathered and sweet breedes milke in women and menstrues and in all generally vrine it remoues ancient opilations it greatly helps the eyes A. What if it should be dry P. It is good for the Winter but let it be taken soberly for it enflames the Lyuer and hurts the eyes but yet it opens the opilations of the lyuer mylt breast and braine but both one and other hurt sanguine cholericals and it produceth blacke choler so as it is fitter for medicine to the sicke then meate to the sound In this point I commend your English Gentlemen who are not much delighted with such fruits A. In troth the very odour of that Cytron comforts my smell and the colour of it my sight if it were not hurtfull I would faine eate a little of it P. The skinne therof eaten causeth digestion the seed remedies all poysons prouokes menstrues kils wormes in the belly being beaten and giuen with the iuyce of it fasting being eaten whole it preuailes against the plague and the corruption of the ayre as also against poison the water of Cytrons distilled is pleasant to the taste and beneficiall to the heart and braine and being giuen with the conserues of Cydron it is admirable against pestilentiall feauers it extinguisheth thirst and the feauer and it resists putrifaction the water of the flowers therof distilled is very preualent against the plague and such like accidents it is a friend to the heart and effectually prouokes sweating the skinnes thereof seasoned preuailes against the aboue-named things and the oyle that is extracted out of the skinne and seede is very cordiall by annointing the pulses therewith as also it is good for the circumferentiall region of the heart but yet Cytrons being eaten in the euening they cause dizinesse and are troublesome to hot heads but the preserue of Violets being eaten after them corrects their hurtfull qualitie A. Reach me those Mulburies P. They mollifie the harshnesse of the throate remoue thirst moysten the body excite appetite slake choler they are better eaten before meate then after they sodainely corrupt the which they likewise doe when they encounter with other humours but to the end they may not breede ventosities let them be washed in wine and let hot young men eare also the sowrer sort of them with sugar in Sommer and such shall haue in them no bad humours A. Will you please sir to haue any of these Arbutes or Strawburies or Sea-cherries or Africans or Italian Corbezzuole P. Out alas the very thinking of them obstructs bindes and stitches mee corroborating my body but too much notwithstanding the water of them distilled from the leaues or flowers with the powder of the bone in an Harts heart or of the horne of the same beast thinly grated helpes in time of the plague especially before the disease be confirmed and the decoction or powder of their leaues preuaileth against the selfe same disease and their fruites stay fluxes A. Enough enough enough at this time I will no more to tell you a very secret I finde in my selfe daily a great desire to these figges or fat figlins P. They nourish more then any other fruit they quench thirst discharge the breast fatten aide sperme and being very ripe are most secure A. Seeing in our Countrey by reason of the abundant humiditie and defect of heate we cannot haue greene ones wee will eate dride ones P. They help the cough and with Nuts leaues of Rue and salt they are good against the plague besides they are good for all complexions but many of them offend the stomacke they excite collickes cause thirst hurt the Lyuer and the Milt and cause the itch with lice and opilations to come when they are too much vsed and I find in my selfe that they produce great abundance of yealow choler A. But what will you taste of no Apples P. Of what taste are they A. Some are sharpe and tart others are pleasant P. These are hot in the first degree and temperately moist but the others are cold and dry so as the great sweet and wel-coloured are the best the greene apples amongst all others hold the first place the red ones the second and the russet the third they comfort the heart much extend the breast they open the Catarre cause one to spit and being roasted in ashes they comfort a weake stomacke and therefore they are good for them that are in recoueries when they be eaten with Aniseede comfits or sugar and synnamon the syrupe of them is cordiall and most of all against melancholike passions but raw ones being eaten in any quantitie hurt the nerues and a weake stomacke and they must ripen vpon the tree or otherwise they are of very bad nourishment your sowre doe make one loose memorie and generate much flegme and ventositie they are preserued in Wheat straw but so as they
melancholicke infirmities whereunto if you adde Fennell it quickens the sight but so they engender ventositie and aquosities in the veines opilation in the pores digest slowly heale the reynes and oftentimes make the body to swell to correct their vice in the boyling of them you must twice change their water and then let them boyle in fresh broth with Fennell A. Flesh makes bloud and bloud makes flesh take away those sallets and rootes whether they be sod or fryed and reach vp those dishes of flesh the which in conclusion are they that maintaine our life P. To say the truth flesh nourisheth more then any other meat the which because it is hot and moist is easily transmuted into bloud and bringeth great nourishment but yet notwithstanding in eating of it some rule should be obserued A. But how can we hold Hipocrates or the Physitian on the one hand and the dish on the other P. My meaning is that the flesh wines and corne of high places so the Sunne haue power vpon them are more healthfull then those of pooles marshes and lakes Moreouer the flesh of such beasts as are too young doe abound in too much humiditie but so they are more easie of digestion that againe which is too old is very bad hard and dry of little nourishment and hard of coacoction and the flesh of males because it is more hot and dry is better then that of females being of a contrary nature and yet the last is best for Febricitantes but the shee-Goate is farre more commendable nourishment then any other female A. You haue so confounded my iudgement with your many rules and obseruations as I know not where to begin to eate P. Let vs eate some Lambe which is hot and moist so it be of a yeere old otherwise it hath much viscisitie and humiditie but yet if it generate good nourishment as I said it doth easily digest it is excellent for humour melancholicke as also for the sanguine and those of a cholericke and adust complexion and it is the better if it haue left sucking feeding and growing with odiriferous hearbes for if it be sucking it begets grosse humours hurts old and flegmaticke men procures viscositie in the stomacke through superfluous humiditie and is preiudiciall to the falling euill and other passions of the braine and nerues A. Taste a little of this Goate P. I would to God that I taste not more then I beleeue if it were such flesh it would helpe those that are too fat by reason of the little nourishment it brings but yet it is exceeding euill for the falling sicknesse it engenders much melancholy A. Hold here this is better P. This varietie of meates annoyes me greatly they procuring diuers infirmities especially when they are of a contrary qualitie for so their concoction being hindred they corrupt and putrifie and therefore though it like my palate yet it preiudiceth my health and heare a wise man being demaunded why he would haue no more but one kinde of meate vpon the table he answered because he would not haue too much need of a Physitian the diuersitie of meates then being hurtfull it will be healthfull to vse but one And therefore many yeeres agoe men liued longer because they were more regular and lesse licourish then wee but now idlenesse and gurmondize is risen to such an height that he is counted foolish miserable and abiect that doth not euen drowne himselfe and his whole familie in this vice and the greater foole gull and woodcocke indeed that one is the greater man he is accounted but why should we affect singularitie let vs eate merrily A. But if this please you not see here is Oxe or Cowes flesh I know not whether and here is also shee or rather not to erre hee-calfe indeed P. If it be of a young Oxe fat and accustomed to the plough it is wonderfull good nourishment for labourers it generates great abundance of bloud stayes the collericall fluxe but so it engenders bad nourishment it concocts slowly it breeds wambling and rising of the stomacke and melancholike infirmities it ought to lye in salt one whole day A. But for your Cowes beefe which is very old P. Why it is very bad as all other old flesh is but yet sucking veale breeds excellent blood it easily digesteth and that of the mountaine is better then the other bred in the champions A. But what if it were Buls flesh P. O God that 's worst of all it is an aguie grosse hard stincking and dry flesh of bad nourishment and is neuer well rosted by the fire nor concocted by the stomake and in a word it is worse then Buffles flesh A. Well to auoid all this danger we will eate of this Kid. P. It is of hot temperature euen to the second month of very commendable temper betweene humidity and drynesse the blacke and red is alwaies best and the sucking males of foure or fiue months are most excellent it nourisheth well digests quickly furthers health wonderfully helps the sicke and sound and such as be students and labour but little neuertheles it hurts men decrepit a cold or watry stomacke to those troubled with the collicke with the Epilepticke and those which labour or take bodily paines But if it be well rosted specially the hinder parts which are the more moist and seasoned with Oranges his qualitie is much corrected A. This Goate or Kid or Doe howsoeuer you please to call it pleaseth me very well P. T is hot and dry the young ones which are fat and much vp and downe the fields by meanes whereof they dissolue the bad humours are more easie to digest they engender blood vvith very little superfluitie but yet bending alittle to melancholie as in a manner all wilde beasts doe all which notwithstanding this doth exceede in nourishment it preuailes against the Paralasie and cholicke and extenuates fat men but so it hurts those already extenuated for it brings detriment to the nerues by drying them vp especially if it be old for then it hardly digests and it is best in winter A. Surely by the smell this should be mutton P. It is temperately hot and moist flesh the young ones of a yeere old especially that feed on hils breeds good bloud because it is sweete in taste of good nourishment and digests quickly the broth thereof is excellent against the melancholicke humour being sod it must be eaten with parsley and the hinder parts roasted and let them first be well beaten with a cudgel if it be old for want of stones and through age it hurts in his drynesse and is hard of digestion A. But what if we should tast of Harts flesh See where it is for your vse doubt not it cannot flye away P. Why it is hot and dry if it be sucking or gelt it is good nourishment for by the aboue said meanes he looseth his vitiousnesse an Harts horne being burnt in the fire driues away all venemous beasts the bone of
your cholericke complexions A. But what is there nothing else to eate this morning while other meates come in giue me here a cup of wine P. Beere pleaseth me as well and besides we are now in England and not in Italie A. Excuse me sir our purses are here as apt to bring forth good wines as are your vallyes and hils in Italie giue him some wine Art thou deafe This fellow stands here onely to fill vp the place like a cypher or else like the signe of a Tauerne or Ale-house or rather like an Easterly winde to heaue and carry away somewhat to gnaw in a corner drinke sir and much good may it doe you P. Me thinkes when I marke it well that wine as diuine hath onely the vertue of making a chearefull and twinckling eye as also inwardly to reuiue the spirit A. Out of question it is a very delicate and sweete liquour by humane nature wine is much desired and imbraced P. Euery thing which nourisheth is meate and this among other things which are drunke nourisheth most cheareth vp the heart restoreth the humour radicall and all the faculties helpeth digestion and generation of bloud cutteth flegme coloureth the members dissolueth ventosities prouoketh sleepe restoreth the extenuated opens opilations heateth a cold heart and cooleth an hot it dries vp humiditie and moistens siccitie and omitting many other vertues it hath in it a most secure sustentation of humane life and hereupon the Ancients called the branch thereof Vitis as it were vita or life and others called it the great Theriacke or treacle A. But among so many sorts as there are of it which commend you most P. That which is cleane pure and cleare which inclines to rednesse and is called in those parts where it growes cerasolo of a mountanous growth and excellent odour the which encreaseth spirit nourishes very wel and begets excellent bloud and being of an acceptable taste it is an excellent remedy for such as are brought downe with the griefe of the heart head or stomacke but then it must neither be too sharp nor too sweet for then it inflames causeth opilations fils the head and the sharpe wine hurts the nerues and the stomack A. Why I pray you as they are all wines haue they not the same Nature P. They are all wines but euen as men are of a sundry and diuers nature so are they likewise of diuers sorts for new wine called muste is hard to digest it offends the Lyuer and intestines puffes vp the belly through his bolition generates ventosities makes vs dreame of terrible things but looseth the belly Old wine the older it is the more mightie it is in heate it hurts a cold complexion but helpes olde and flegmaticke men but hee that vseth it much it will dry vp seede disturbe vnderstanding and hinder sleepe with many other such like inconueniences but sweete new wine is hot and moist temperately in winter it helps yong men and persons collericall and for such as are of a lustie stomacke it comforts the spirits and procures lust which is an enemie to old and flegmaticke men but if it be vnsetled it greatly hurts ripe sweete wine is hot in the second degree and temperately moist the best is that which is most bright and transparent to sight it delights the taste helps the breast and lights and nourisheth much but yet it obstucteth the Lyuer and Milt it fils the head procures thirst generates stones in the reynes and hurts cholericke men very much because it conuerts into choller but it is fit for old men in winter A. But what if it were briske P. Why the briske agresiue sower stipticke and sharp betweene these there is little difference but properly briske wine hardly comes to the first degree of hot and is dry in the second it is good in great heate for the inflamed Lyuer and an Efemera and Diaria Ague it cures fluxes and vomits but it must not be eager nor very tart it helpes colericke men and hot natures but yet it hurts old men and flegmaticks because of the little nourishment it yeelds by reason it restraines the breast excites coughes and in that it causeth neyther good nourishment nor makes good bloud A. But what thinke you of the red wine P. It is hot in the last and first degree for the rest it is temperate when it is thinne cleare and like to a Ruby it nourisheth well makes good bloud takes away the Sincopie and makes pleasing sleepes but the grosser sort of it burdeneth the stomacke hurts the Liuer and Milt causeth opilations it digests slowly the blacke and sweet is more nutritiue and opilatiue and engendreth melancholicke humours the red and pleasant are pectorall the red cleare and quick fretting and cause vrine A. But as for vs who so often vse the white wine what say you thereto P. That which is of Cedar colour odoriferous and strong is hot in the beginning of the second degree and dry in the first it must be aboue a yeare old because it would then be too hot it must be bright and of ripe grapes growing on hill tops It resisteth poysons and putrefactions purgeth the reynes of corrupt humours makes a good colour encreaseth force cheares vp the hart comforts naturall heate prouokes vrine sweate and sleepe helps quartane agues and quotidians comforts the stomacke and being discreetly vsed it is good at all times ages and complexions but so drinking too much thereof it hurts a weake head and members A. I am much delighted with what you haue hitherto related and thus much I gather there-from that wine sometimes doeth good and sometimes hurt but to the end it may not hurt what caution should we vse therein P. The stronger sorr should alwaies be allayed somewhat with vvater and that either with simple water or else with the decoction of Annises or Corianders prepared and the vvater must onely be of such a quantitie as it may allay the heate and euaporation thereof and to the end the commixtion may be the perfecter let the water be mixed an houre before it be druncke but weake wine must by no meanes be watred because it debilitates moystens and generates ventosities one should not drincke wine after dinner or supper before concoction be made for being drunke before it hinders it greatly neither must it be druncke mingled with Snow or Ice because so it hurts the braine nerues lights stomacke intestines milt liuer reynes bladder and teeth but on the contrary it being heated after the manner of the ancient Greekes it wonderfully helpes many infirmities of the breast A. But what doth it to him that drinkes thereof fasting P. It disturbes vnderstanding induceth astonishment much hurts the braine the nerues and the ioynts and fils the head from whence come catarrs but it specially hurts the catarrous and those that are weake of braine and yet hauing druncke too much thereof take sixe or eight graines of mirtle tree and if the griefe for
sanguinous and cholericke complexions A. But what thinke you of this Pike oh God how I like it P. There is little in it to be laughed at and yet you make mee laugh to heare you say you loue it notwithstanding to confirme you it yeelds much nourishment but not very commendable Follow my counsell leaue it but take the iaw therof and burne them till they be brought to meere dust then being drunke in wine to the waight of a dramme they breake the stone A. What say you that in Italie they eate Snayles and Frogs P. God and Nature many times in small things enclose great secrets The Snaile easeth the stomacke and being will prepared is acceptable to the stomacke it nourisheth much it is excellent for Tissickes it slakes the heate of choler and thirst it prouokes sleepe and is excellent for Hicticke Febricitants but yet it is hurtful for flegmaticks and for the stone A. Though it pleaseth not my sight because it is horned nor likes me not as meate yet neuerthelesse the vertues thereof please me well P. Great Frogs being fleaed their heads cut off and afterwards stewed with oyle and salt and then eaten are as a Treacle against the poyson of all Serpents their decoction made with water and vineger helps the paine of the teeth the Leprosie and Spasuraes they are very good for Tissickes and their decoction cures an old cough especially if they be boyled in pullets broth they procure sleepe but that which is more and what by experience I haue seene is that the ashes of their gall drunke with wine to the waight of one dramme cures the quartane Ague and Frogges pestled in the plaister of excellent Vigo is excellent for the French-poxe I will speake nothing of the flesh thereof because it generates putrifying nourishment c. A. Now I remember what I had almost forgotten which is that I often vse Tench P. They nourish much but difficulty digest and their nourishment is very bad because they themselues are nourished in marshes but this is one singular point that they haue that being cut along the backe and applyed to the soales of the feete and pulses they mitigate the heat of the Feauer and abbreuiate it A. There is a toy come into my head to tast of this Tortoise P. It is of great nourishment and very good for all extenuated and Tissicall persons their bloud being drunke easeth the falling euill of the flesh thereof there is made pounces for sicke men to refresh and restore them but yet it generateth grosse bloud and makes one to sleepe much A. The Trout pleaseth my taste very well wherefore not to forget old amitie I will taste of the backe of this reach me that platter there you side Simme This fellow the higher hee is in stature the more foole he growes What looke you after Dost not heare me and where is Mamaluc By how much the moe seruants a man keepes by so much the lesse they doe M. He is gone forth A. It is too great licentiousnesse for a seruant to goe out without leaue if he follow his owne affaires let his owne affaires keepe him Let him not come into the house but after supper and if he lye not this night within to morrow he shall vp with his bed and be gone Sir this Trout very heartily salutes you P. It nourisheth much digests quickly but generateth cold humours and therefore the Lyuer and bloud thereof refresheth wherefore it is good in burning feauers and hot seasons for young men and cholericke persons but it is very bad for old men and flegmatikes A. Take away from me this Fish for the sight of it annoyes me Set fruit on the table P. I doe not stir and yet I am weary In the regiment of health fruits are not very conuenient for nourishment for they nourish little generate putrified bloud and are full of superfluities A. But men vse them for many other benefits P. So I see but that being true which I tell you it followes that we must vse them as little and as seldome as possible for whatsoeuer is taken for Physicke and not for meate must be taken in small quantitie A. But how for medicine P. Because they mitigate choler extinguish the feruencie of bloud refresh and moisten the body and for this effect are to be eaten fasting and after them drinke wine and water to the end the iuyce may sodainely passe into the veynes and so let them worke in Sommer also let them be soberly permitted to sanguine and cholericke complexions A. Haue they no other effect P. As I told you they moisten the body and therefore must be eaten before meales with the interposition of some time before you eate any thing else and these be grapes figges damsins mulburies peaches and cherryes At other times they binde the belly and for this effect you must eate them in the beginning of your meat and such are Cornell Quinces and Trigonion but they are of bad nourishment A. Is it possible that all of them should hurt all men P. Remember what I tolde you before whereunto I adde that they are very bad for the podagrous especially fruits that be humide slimy and watâ—ish in that they are very vaporous your new is worse then your old fruit the roasted taken after meate are better then the raw Let your mollefieng fruits being taken first and the constringent after meales tart fruits being taken afore meales doe binde but taken after they dissolue A. But what if one should haue a colde and moist stomacke P. Why then he must eate them hot and dry but the stomack being hot and dry hee must eate them cold and moist and the ripe are best least hurtfull for euery one except Mulberies which it is best to eate before they be perfectly ripe and blacke A. Will diuersitie of these hurt P. They must not be vsed at one and the selfe same meale A. Amongst others which take you to be the worst P. The most putrifying and others wherein wormes are which beget continuall feauers and this is your pale fruit A. Reach me hither the Cheese P. That which is new is cold and moist and the old is hot and dry the best is the new cheese made of good milke and good pasturage for so it mollifies and fattens is acceptable to the mouth and hurts not the stomacke and is more digestible then the other if it be eaten the same day t is made but that made of sheepes milke is better then all the other All old cheese must be eaten in the end to seale vp the stomacke calling to minde that Casus est sanus quem dat auara manus for it being old and hard of digestion it procures thirst enflames the blood engenders the stone obstructeth the liuer passeth away slowly offends the raynes and hurts those that be weake of stomacke old men those that liue idlely and the Catarrous in conclusion cheese is the peasants meate but being chewed