Sugar two ounces Muske a grayne use it as before CHAP. 233. Sugredwine for such as be in a consumption TO three pintes of good wine take two pounds of Sugar let it boyle untill it come to the thicknesse of Live Hony the use whereof is with liquid meates or drinkes It may stand in stead of meat and drinke and will refresh nature sufficiently Or else take one pound of the best Sugar to three pintes of wine let them be so sod with a soft fire in manner of a syrupe keepe it and use it with two parts of water or otherwise as need requireth It is good for old persons cold and feeble and in whom naturall moysture and heate are diminished CHAP. 234. Hippocraâ— made with water TAke of chosen Cinamom two ounces of Ginger scraped halfe an ounce long Pepper Greynes Galingale of each a dramme Nutmegs Cloves Mace of each halfe a dramme Spring water three quarts let it boyle to the halfe or to one quart then straine it hard through a cloth and put to it halfe a pound of Sugar boyle it a little againe and skimme it then put it into some close pot and use it To make Hippocras of Aquavitae excellent for one that is very weake Take a quart of Aqua vitae and put it in a glasse then take two ounces of Cinamom one ounce of Ginger two pennyworth of Cloves as much of Greynes a peny worth of Nutmegges beat them all grosse and put them to the Aqua vitae and shake it together every day often for nine daies together then drinke it with wine or ale halfe a spoonefull or a quarter with halfe a pinte of Ale CHAP. 235. Hippocrat to preserve in time of pestilence TAke of the best wine a pottle halfe an ounce of Angelica Nutmegs two drams Galingale â—â—ng Pepper Coriander Ginger Bole Armoniacke of each a dram Cinamom three quarters of an ounce Sugar halfe a pound use them as before is said and drinke thereof alwayes fasting a good draught CHAP. 236. Hipocrat laxative for any fever TAke of Sena an ounce of Rubarb and Agaricke of each two drams Cinamom halfe an ounce Cloves Mace Greynes of each a quarter of an ounce Ginger Aâ—ise Coriander Nigella Romana of each a dram Sugar halfe a pound white wine or claret a pottle make it as before is said CHAP. 237. To make wormewood wine upon the sodaine to comfort a weake stomacke TAke Aqua vitae and Malmsey like much and steep in it some leaves of wormewood dryed Of this you may take a little spoonefull and so mixe it with a draught of wine and so give it to drinke CHAP. 238. To make Bragget TAke three or foure galons of good Ale or more as you please two dayes or three after it is clensed and put it into a pot by it selfe then draw forth a pottle thereof and put to it a quart of good English Hony and set them over the fire in a vessell and let them boyle faire and softly and alwayes as any froth ariseth skumme it away and so clarifie it and when it is well clarified take it off the fire and let it coole and put thereto of Pepper a penny worth Cloves Mace Ginger Nutmegs Cinamom of each two penny-worth beaten to powder stir them well together and set them over the fire to boyle againe a while then being milke warme put it to the rest and stirre all together and let it stand two or three daies and put barme upon it and drink it at your pleasure CHAP. 240. To make Buttered Beere which is good for a cough or shortnesse of winde TAke a quart or more of double Beere and put to it a good peece of fresh Butter Sugar Candie an ounce of Liquerise in powder of Ginger grated of each a dramme and if you would have it strong put in as much long Pepper and Greynes let it boyle in the quart after the manner as you burne wine and who so will drinke it let him drinke it as hot as hee may suffer Some put in the yolke of an egge or two toward the latter end and so they make it more strengthfull CHAP. 241. Of sleepe THe fourth thing to be regarded in preserving of health is Somnus Sleepe which after Aristotle is defined to be Impotentia sensuum Because in sleep the senses be unable to execute their office as the eye to see the eare to heare the nose to smell the mouth to tast and all sinowy parts to feele So that the senses for a time may seeme to be tyed or bound and therefore Sleepe is called of some ligamentum sensuum And for this imbecillity for that Sleepe after a sort maketh a man senselesse and as it were livelesse it is called in Latine Mortis imago as Ovid writeth Stulte quid est somnus gelidae nisi mortis imago Longa quiescendi tempora fata dabunt And in Seneca in Hercule Furente Sleepe is said to be the Son of Astrea that is to say of Iustice and the brother of death as Volucer matris genus Astreae Frater durae languidae mortis And the holy Scripture in sundry places doth call death by the name of sleepe which is meant in respect of the resurrection for as after sleep we hope to wake so after death wee hope to rise againe But that definition which Paulus Aegineta maketh of sleepe in my iudgement is most perfect where hee saith Somnus est animalium facultatum quies ab utili humore cerebrum malefaciente proveniens for here is shewed by what meanes sleepe is caused That is by vapours and fumes rising from the stomacke to the head where through coldnesse of the braine they being congealed do stop the conduits and wayes of the senses and so procure sleepe which thing may plainly be perceived hereby for that immediately after meate wee are most prone to sleepe because then the vapours ascend most abundantly to the braine and such things as bee most vapourous do most dispose us to sleepe as Wine Milke and such like The benefit of sleepe or the necessity rather needeth no proofe for that without it no living creature may long endure according to that saying of the Poet Ovid. Quod caret alterna requie durabile non est For sleepe helpeth digestion and maketh it perfect it recovereth strength it refresheth the body it reviveth the mind it pacifieth anger it driveth away sorrow finally if it be moderate it bringeth the whole man to good state and temperature Wherefore Ovid in another place calleth sleepe a god as Somne quies rerum placidissime somne deorum Paxanimi quem cura fugit tu pectora duris Fessa ministeriis mulces reparasque labori But that I may fully declare the order of sleep how it is to bee used in preserving of health foure things are to be observed therein First the time secondly the place thirdly the lying of the body and fourthly the quantity of sleepe
heavinesse of minde sharpneth the understanding and the wit and increaseth memory other vertues it hath also which bee declared at large by Gesnerus in his Booke of distillations where hee teacheth to draw a water from this Herbe as followeth Take Baulme with the whole substance shred it small and braâ— it and lay it to steepe a whole night in good white Wine in an earthen vessell well covered and stopped on the morrow distill it This water hath the properties aforesaid and may be drunke of it selfe with Sugar or mingled with good Gascoigne Wine And if any liâ—t to make a perfect water and expert against melancholy let them take Buglosse Borage and Baulme and distill them together for this water is highly commended of Marsilius Ficinus in â—trae bilis remediis CHAP. 15. Of Hysop HYsop is hot and dry in the third degree whose vertues are briefly comprehended of Schola Salerni in these verses Hyssopusque herba est purgant è pectore phlegma Ad pulmonis opus cum mâ—lle coquenda jugata Vultibus eximium fertur praestare colorâ—uâ— Of Hysop is made a Wine named Hysop Wine which helpeth by drinking thereof diseases of the breast the sides the Lungs the shortnesse of wind and an old cough all which effects may be wrought by the use of the sirrup When I was much troubled with cough and cold I was wont to make Hysop Ale after the manner prescribed of Sage Ale saving that I put to an ounce or two of good Liquorice thin cut in slices whereby in that case I have beene much eased Also for the same purpose you may distill the Herbe and use the water distilled after the manner aforesaid CHAP. 16. Of Mint MInt is hot and dry in the third degree Whereof bee divers kinds both of the Garden and field but one most fragrant in savour which is called Spere Mint and is used to be put in puddings and is found by experience to comfort the stomacke and helpe digestion beside that it giveth a pleasant verdure in eating and one passing property it hath and that very profitable for Students Quod animum olfactu excitat as Matthiolus writeth Therefore of it may bee made a good posie for Students to smell to oftentimes and if any be troubled with ill savour of the mouth and rottennesse of the gummes they may boyle of these Mints in white Wine with a little Vinegar and when it is cold wash their mouth and gummes therewith and after rub them with powder of dry Mints The same powder also is very sweet and an approved Medicine for the Wormes in children or old folkes Si detur in lacte tepid sorbeâ—dum jejuno Which thing also is confirmed by Schola Salerni Mentitur Menta si sit depellere leâ—ta Ventris lumbrecos stomachi vermesque nocivos CHAP. 17. Of Time TIme is hot and dry in the third degree the use whereof in the Chollicke Stone is well known to the Physitians and the use of it in Kitchin is well knowne to all men Beside that as Aetius reporteth it may bee dried and made in powder and used for sundry good purposes but one way especially it serveth our turne That is three drammes of this powder mixed with a draught of Oximell doth purge melancholy humours and dulnesse of the senses proceeding of melancholy the same potion also giveth clearnesse of sight and helpeth the paine of the eyes if it be taken fasting or before supper The same powder is good also for the Gowt for swelling of the belly and stomacke for paine of the bowels and loynes and for want of Oximell it may be taken in a draught of white Wine CHAP. 18. Of Saverie SAvery after Master Eliot purgeth flegme helpeth digestion maketh quicke sight provoketh urine and stirreth up carnall appetite It is hot and dry in the third degree and one good property it hath whereby it is good for students in that it doth quicken the braine by smelling thereto Et lethargicos olfactu excitat as saith Fernelius Beside that it doth strengthen the stomacke that is prone to vomit it may bee taken as I have said of Time being dried and made in powder and supped off in a reare egge or else boyled in wine CAP. 19. Of Penyroyall PEnyroyall is hot and dry in the third degree and doth extenuate heat and decoct it reformeth the stomacke oppressed with flegme it doth recover the faint spirit and expelleth melancholy by siege it may be taken as I have said of Time and Savery CHAP. 20. Of Towne Cressis TOwne Cressis or Garden Cressis is hot and dry in the third degree It may not be eaten alone but with cooling Herbs as Lettuce Sorrell or Purslane For so is the heat qualified and that is the best way to make Sallets to mingle hot herbs and cold together except a man doe it of purpose to coole or heat The often eating of this Herb in Sallets doth give a sharpnesse and readinesse of wit And one medicine I will write which I have read in an old written Booke of this Herbe that if any have an extreame Laske if he drinke but a dramme of the seeds thereof in powder in a draught of red Wine or cold water six or seven mornings together not receiving any thing in two houres after he shall be holpen if it be curable CHAP. 21. Rue RUe or Herbe Grace is hot and drie in the third degree the vertues whereof are pithily set forth in Schola Salerni Ruta facit castum dat lumen ingerit astum Cocta facit Ruta de pulicibus loca tuta Which verses containe foure properties of Rue The first is that it sharpneth the sight which effect is wrought either by eating of it greene as it is there mentioned Ruta comesta receus oculos caligiâ—e purgat Or else the juyce of Rue together with the juyce of Fennell and Honey being clarified and made up into an ointment and used to be put into the eyes The second propertie is that Rue abateth carnall lust which is also confirmed by Galen where he writeth of Rue Quiâ— teâ—â—ium est partium â—â—atusque extinguit quare ad inflationes competit ac Veneris appetitum cohibet digeritque atque exiceat sane strenue Yet Schola Salerni in this point maketh a difference betweene men and women for they say Ruta viris coitum minuit mulieribus aâ—geâ— Because the nature of women is waterish and cold and Rue heateth and drieth therefore say they it stirreth them more to carnall lust but it diminisheth the nature of men which is of temperature like unto the aire that is hot and moist The third propertie is that Rue maketh a man quicke subtill and inventive by reason that by heating and drying it maketh a mans spirits subtill and so cleareth the wit The fourth is that the water that Rue is sodden in being cast and sprinkled about the
for a Pot-hearbe among others and is sometime eaten being first boiled in water and then fried with Oyle and Butter and after that seasoned with Salt and Vinegar or Verjuice yet the often eating of it is disallowed by Matth. Quia vomitiones movet ventriculi intestinorum tâ—rmina facit alui 〈…〉 excitatabile CHAP. 85. Of Spinage SPinage not mentioned in Galen is colde and moist in the first degree being used in brothes or pottage it maketh the belly soluble and easeth paines of the backe and openeth the breast and strengtheneth the stomack CHAP. 86. Of Orage ORage is moist in the second degree and cold in the first being used in pottage it doth both loose the belly ease the pain of the bladder The seed of Orage is a vehement purger as Matt. writeth Noviego Pharmocopolam quendam saith hee qui ad ructicos purgandos Atriplicis tantum semen exhibebat Quod iis non sine molestia magna abunde aluum ciebat atque etiam simul crebros provocabat vomitus CHAP. 87. Of Beets BEtes are cold in the first degree and moist in the second they be abstersive and looseth the belly But much eaten they annoy the stomacke yet are they right good against obstructions or stopping of the liver and doe greatly helpe the splene CHAP. 88. Of Violets VIolets the flowers are cold in the first degree and moist in the second Of them is made Conserva in this manner Take the flowers of Violets and pick them cleane from the stalke and cut off all that which is greene Punne them small and put to them double the weight of Sugar to the weight of Violet Flowers But to all other Flowers put three parts of Sugar to the weight of the Flowers incorporate well together the Violets and Sugar and keepe it in a glasse or Gallipot it will last one yeare it is very good to bee used of such as have hot Stomacks or hot Livers Also it cooleth the head and procureth sleepe it tempereth the heart all other parts of the body The leaves may be boiled in a broth with other cooling hearbs as Endive Succory Orage Beets Sorrell Strawberry Lettuce For so they make the belly soluble avoid choller and doe bring the parts inflamed to good temper CHAP. 89. Of Sorrell SOrrell is cold in the third degree and drie in the second the leaves being sodden do loose the belly In a time of Pestilence if one being fasting do chew some of the leaves and suck downe some of the juice it marvellously preserveth from infection as a new practiser called Guainerius doth write and I my selfe have proved in my houshold saith Master Eliot in his Castell of health Which practice proveth that greene sawce is not onely good to procure appetite but also wholsome otherwise against contagion The seeds thereof brayed and drunk with wine and water are very wholesome against the Collicke and fretting of the Guts it stoppeth the laske and helpeth the stomack annoyed with repletion If any bee grieved with heate of the stomacke or inflammation of the Liver they may easily make a good Conserva for the purpose in this manner Take the leaves of Sorrell wash them cleane and shake off the water or else tary untill the water be dried cleane then beaâ— them small in a marble Morter if you have it if not in some other and to every ounce of Sorrell put three ounces of Sugar and incorporate them well together putting in the Sugar by little and little then put it in a glasse or Gallipot and stop it close and so keepe it for one yeare After the same manner you may make conserva of any hearbe CHAP. 90. Of Rose ROse is cold in the first degree and drie in the second somewhat binding especially the white Rose but the red is lesse cold and more drie and binding as for the damask and musk rose is hot moyst withall Beside the beauty and fragrant savour of Roses which is very comfortable to all the senses of Rose leaves is made a conserva passing good to be used of Students not onely to coole but also to comfort the principall parts of the body namely the head heart stomack liver spleen reynes it may bee made thus Take the buds of red Rose somewhat before they bee ready to spread cut the red part of the leaves from the white then take the red leaves and beate them very small in a stone Morter with a pestell of wood or otherwise as you may conveniently and to every ounce of Roses put three ounces of Sugar in the beating after the leaves be smal and beat all together untill they be perfectly incorporated then put it in a glasse or Gallipot stop it close and set it in the Sunne for a season for so teacheth Iacobus Weckerus in all Conserves It my bee kept for a yeare or two Of Rose leaves likewise may be made a water of like operation to the conserva and may be drunk as other distilled waters either of it selfe with Sugar or mixed with wine The red Rose water pure without any other thing mingled is most commended for wholesomnesse but the damaske Rose water is sweetest of smell And the best way to distill Roses or any other flower or hearbe after Matth. is in a Stillatory of glasse set over a pot of boyling water which they call Balneum Mariae for those waters which be distilled in Lead or Brasse receive some smatch of the mettall and be not so wholesome for mens bodies But our common manner of distilling in England is in Lead or Tynne and so we draw very good waters which keep their strength for a yeare or two and if any list to draw a very sweet washing water he may draw it as followeth Take the buds of red Roses Spike flowers and Carnation Gilophers or others but most of the Roses let them dry a day and a night put to them an ounce of Cloves grosse beaten and so distill them after that Sunne the water certaine dayes close stopped and if you will yet make it more sweet take of Musk and Civet of each a graine or more tie it in a fine linneÌ„ cloth by a thred so that it may soke in the wares so let it stand in the Sun for a time Or else you may make a very sweet water thus Take of Cipresse roots of Calamus aromaticus of Aâ—â—is of Cloves of Storax Calamite of Benjamin of each a quarter of an ounce make them in powder and when you will distill your Roses fill your Still with Rose Leaves and a few Spike Flowers and upon the topp strow some of your Powders and so distill them These Rose-Cakes will bee very sweet to lay among clothes And if you list you may hang Muske and Civet in it and Sunne it as I have said before for twenty or thirty dayes and if you will not be at cost upon Spices
with vineger pepper They both are very cold and moist and do make ill juice in the body if they be not well digested but the Pepon much worse than the Melon They doe least hurt if they be eaten before meales Albeit if they do finde flegme in the stomacke they bee turned into flegme if they find choler they be turned into choler Notwithstanding there is in them the vertue to clense and provoke urine and if any bee troubled with heat of the stomacke or liver or reines with the Strangury they may take ripe Melons and shred them into small pieces and distill them and sunne the water for a moneth then drinke thereof every morning tempered with a little Sugar the quantitie of three or foure ounces for the space of a moneth for besides that this water cooleth all the inward parts it doth greatly helpe the stone provoketh urine and clenseth the kidnies CHAP. 99. Of Cucumbers CVcumbers bee likewise cold and moist in the second degree they are pared sliced thin and served to the table with vineger and pepper in the Summer season and eaten with Mutton and proved to be cooling and comfortable to such as labour with their bodies or have hoat and strong stomackes But for flegmaticke and delicate persons which do no labour they bee unwholesome and ingender a cold and thick humour in the veines which seldome or never is turned into good bloud and somtime bringeth in fevers They are good to abate carnall lust And the seeds as well of Cucumbers as of Melons and Gourds beeing dried and made cleane from the huskes are very medicinable against sicknesses proceeding of heat and the difficultie or let in pissing as Physitians prove daily in their practise CHAP. 100. Of Nettle AFter all garden herbes commonly used in kitchin I will speake somewhat of the Nettle that Gardeners may understand what wrong they doe in plucking it up for a weed seeing it is so profitable to many purposes Whether it be cold or hot may well be perceived by touching for who so handleth it without some defence for his hand shall feele that it is hot in the third degree and drie in the second according as Avicen affirmeth Cunning cookes at the spring of the yere when Nettles first bud forth can make good potage with them especially with red Nettles very wholesome to cleanse the breast of flegme to breake winde to provoke urine and to loose the belly All which properties with other moe are briefely comprehended in Scho. Sa. Aequis dat somnum vomitum quoque tollit usum Compescit tussim veterem Colicisque medetur Pellit Pulmonis frigus ventrisque tumorem Omnibus morbis sic subvenit articulorum CHAP. 101. Of Fruits NOw that I have spoken sufficiently of garden herbes it followeth that I intreat of fruits which is the second part of my division proposed before touching meats For such is the providence of God toward mankinde that hee hath not onely provided corne and herbes for our sustenance but also fruits flesh and fish Howbeit herbes and fruits were the first food that ever was appointed to man as appeareth by the commandement of God given to Adam And from the time of Adam untill after Noahs floud he use of flesh and wine was altogether unknown for before the floud they neither eat flesh nor dranke wine But now by the change of dyet of our progenitors there is caused in our bodies such alteration from the nature which was in man at the beginning that now al herbs and fruits generally are noyfull to man and doe engender ill humors and be oft-times the cause of putrified Fevers if they be much and continually 〈◊〉 Notwithstanding unto them which have abundance of choler they be sometime convenient to represse the flame which proceedeth of choler And some fruits which be stypticke or binding in taste eaten before meales do binde the belly but eaten after meales they be rather laxative Wherefore it shall be expedient to write particularly of such fruits as bee in common use declaring their noyfull qualities in appeyring of nature and how they may bee used with least hurt CHAP. 102. Of Apples OF all fruits Apples are most used amongst us in England and are cold and moist in the first degree as M. Eliot alleageth Howbeit there is great difference in apples as in forme so in taste for some be sweet some be soure some bitter some harrish or rough tasted Apples some be of a mixt temperature both sweet and soure c. The sweet and bitter Apples are inclining to heat the soure harrish are cooling and therefore good where the stomack is weake by distemperance of heat But all Apples generally are unwholesome in the regiment of health especially if they bee eaten raw or before they bee full ripe or soone after they bee gathered For as Avicen sayth they hurt the sinewes they breed winde in the second digestion they make ill and corrupt bloud Wherefore raw apples and Quodlings are by this rule rejected though unruly people through wanton appetite will not refraine them and chiefely in youth when as it were by a naturall affection they greedily covet them as I have knowne in my daies many a shrewd boy for the desire of apples to have broken into other folkes orchards But apples may be eaten with least detriment if they be gathered full ripe and well kept untill the next Winter or the yere following and be eaten rosted or baken or stewed For so they are right wholesome and do confirme the stomacke and make good digestion most properly in a cholericke stomacke yea raw apples if they bee old being eaten at night going to bed without drinking to them are found very commodious in such as have hot stomackes or bee distempered in heat and dryth by drinking much wine are thought to quench the flame of Venus according to that old English saying Hee that will not a wife wed must eat a cold apple when he goeth to bed though some turne it to a contrary purpose And this experiment I have knowne that a rosted apple suffered untill it were cold and then eaten last at night to bed-ward hath loosed the belly and is therefore good for such as bee commonly costive But what time is best to eat apples Galen declareth Caeterum post cibum statim dare ipsa conveniet nonnunquam autem cum pane ad ventriculum stomachum roborandum iis qui deiecta sunt appetentia tardeque concoquunt quique vomitu diarrhaea ac dysent eria infestantur Which saying is diligently to be noted for this is a confirmation of our use in England for the serving of Apples and other fruits last after meales Howbeit wee are woont to eat Carawayes or Biskets or some other kinde of Comfits or seedes together with Apples thereby to breake winde engendered by them and surely this is a verie good way
with diseases of the head It may be used in way of meat as in the spring time with bread and butter especially in May as I my selfe have knowne a man of 80. yeares and upward who for his Breakfast in Summer used to eate sixe or seven Sage Leaves minced small with a little salt and in winter as many blades of unset Leekes drinking alwayes a draught of good Ale after it by which meanes he preserved himselfe long in healthfull state Sage is used commonly in sawces as to stuffe Veale Porke roasting Pigges and that for good cause for it drieth up superfluous moysture and stirreth up appetite Also of Sage is made a kinde of wine which they call Sage wine in this manner Put a little bagge full of Sage bruised in a Quart of new Wine and let it stand so a night then wring it out and use it This wine is good to consume fleame and to comfort the braine and sinewes Much after the same manner is made Sage Ale yet some use onely Sage Leaves whole as they grow being first cleane washed they put them in the bottome of a Vessell and tunne up new Ale upon them so letting it stand for three or foure dayes untill they draw it for every gallon of Ale two handfuls of Sage will suffice in operation it is like to Sage wine I my selfe have proved it very good for a rewme Moreover Sage is used otherwise to be put in drinke overnight close covered or two or three houres before wee drinke it for so it is good against infection especially if Rew bee added thereto as witnesseth Schola Salerni Salvia cum Ruta faciunt tibi pocula tuta CHAP. 12. Of Rosemary NExt in vertue to Sage is Rosemary and of much like qualitie For it is both hot and drie Fernelius saith Vna cum cerebro nervis cor sensus omnes memoriam confirmat tremori atque paralysi salutaris and therefore excellent good for students any way used Beside that as saith Matthiolus Visum acuit si toto tempore quo floret quispiam jeiunus flores una cum circumstâ—ntibus foliis cum pane fale quotidie voraverit Praestat etiam ad frigidos ventricâ—li affectus ad coliacaâ— passiones vomitum â—ibi si cum pane devoretur aut bibatur in pulverem contritum ex meraco The use of Rosemary in Kitchin is well knowne to all men I would the hearbe were as plentifull among us in England as it is in that part of France which is named PROVANCE where it groweth of it selfe without setting and is used for a common fuell Such as have not the Herbe may yet have the flowers preserved of the Apothecaries called Conserva Anthos like in operation to the Herb which I wish to be often used of students Such as have the Herbe may use it now and then as Alexis prescribeth to cleanse and comfort the stomacke and to make a sweet breath in this manner Take Rosemary with the flowers or without a handfull or more seeth it in white Wine a good space and put thereto if you may a little Cinamon then drinke it and wash your mouth therewith The same Wine without Cinamon is good to wash the face and hands for it maketh a very cleare skinne I was wont to put a handfull of Rosemary in a quart of white Wine and to suffer it to boyle in the quart untill it were ready to be burned and then to use it or halfe a handfull in a pint of Wine and sometimes a few Cloves withall Which drinke by experience I found greatly to comfort both my stomacke and braine Or if you like not to be at the cost of Wine seeth it in Ale or pound it and straine it with Ale or Wine For being so drunke it is very good to open the obstructions of the Liver and spleene which is a speciall way to preserve health Good therefore to be used at the spring or fall of the leafe for a weeke together And so I was wont to use Agrimony to prevent a dropsie If any man list to make a perfect Electuary of Sage Rosemary to comfort the stomacke and braine and to make a sweet breath hee may compound it after Alexis in this manner Take of Sage two ounces of Rosemary flowers halfe an ounce of Cloves five drammes of Cinamon one dramme and a halfe of Nutmegges one scruple bray every thing and with honey or Sugar make aâ— Electuary and give thereof in the morning halfe a spoonfull then drinke a little red Wine wherein 〈◊〉 boyled a little Sage and this doe every day untill you have your purpose CHAP. 13. Of Borage BOrage which of Galen is named Buglosse is hot and moist in the first degree But in Gardens there is found another Herbe commonly called Buglosse differing from Borage both in leafe and flower And after Dodoneus Buglosse and Lange de Beefe are cold and dry not farre from the meane temperature No Garden Herbe is more convenient for Students than Borage or Buglosse because of those five things which be enemies to studie as Marsilius Ficinus writeth that is to say Pituitâ— Atrabilis â—â—itus Sacietas Matutinus somnus two of them that is Pituita and Atrabilis are well holpen by the use of these herbs For thus writeth Galen of Buglosse which is to be understood likewise of Borage Buglossum humidae calidaeque temperiâ—i est itaque vinis injectum laetitiae ac hilaritatis causa esse creditum est sed iis qui ob supremi gutturis asperitatem â—â—ssiâ—â—t coctum in meliorato conveniâ— Whereby it appeareth that to put Borage leaves in Wine is no late invention and is done for good cause and to bee frequented of Students Such as have not the Herb ready may yet have Consâ—rva of Borage flowers or Buglosse flowers which may be made as followeth Take Borage flowers or Buglosse when they are full ripe and may easily bee pulled from the stalks pound them small then take for one ounce of the flowers three ounces of Sugar put in your Sugar by little and little and incorporate them well together put it up in a Gally pot and Sunne it for twenty or thirty dayes and keepe it for one yeare But hee that will not bee at such cost may yet distill the Herbe with the flowers when it flowreth and use to drinke the water with Wine or of it selfe with a little Sugar if need bee which also is a good way to take any distilled water The water of Borage or Buglosse being drunke with Wine doth comfort the braine and the heart and increaseth memory and wit and engendreth good bloud and putteth away melancholy and madnesse CHAP. 14. Of Baulme BAulme after Avicen is hot and dry in the second degree an herbe greatly to bee esteemed of Students For that by a speciall property it driveth away
the Preface of Diosc noteth where he saith that the Vine and the Coleworts be so contrary by nature that if you plant Coleworts neare to the roots of the Vine that the Vine of it selfe fleeth from them Ideo nil mirum saith hee si tantum Erassicam contraâ—e mulentiam pollere credant quodque Germani quotidiaâ—is mensis id olâ—â— semper apponâ—â—t ut vini noxam effugiant But I trust no Student will prove this experiment whether he may be drunken or not if he eat Colewort leaves before and after a feast CHAP. 37. Of Basill BAsill is hot in the second degree and somewhat moist For the which cause it is not good to receive it inwardly but outwardly applied it doth digest and concoct Yet Galen saith that many doe eat it with oyle and Vinegar With us in England it is not used to bee eaten but yet greatly esteemed for the sweet savour thereof which of some is thought to comfort the braine and to open and purge the head yet to a weake braine it is hurtfull by reason of the strong savour and causeth head-ach as I my selfe have proved And one thing I read in Hollerius of Basill which is wonderfull Cuidam Italo ex frequenti odoratu Basilicae herbae natus Scorpio in cerebro vehementes dolores longos mortem denique attulit CHAP. 38. Of Majoram MAjoram is hot and dry in the third degree an Herb much esteemed of all persons for the pleasant smell thereof I meane that which is called Majoram-gentle The Herbe being made in powder and given with meat or drunke in Wine doth heat the coldnesse of the stomacke and comforteth digestion And the powder of Majoram with a little Ginger drawne up into the Nose or the greene Herbe a little bruised and put into the nostrils doth provoke neesing and gently purgeth the head CHAP. 39. Of Spike and Lavender SPike Lavender be both of one nature both hot and dry in the second degree compleat That which we call Lavender is thought to be the female of this Herbe and Spike the male The chiefe use is of the flowers which being of fragrant savour be dried and laid among linnen or else they are distilled and a very sweet water is drawne from them Which water being sunned for a time is not onely sweet of smell and therefore comfortable to the braine but also is good for the Palsie and all other infirmities of the braine proceeding of cold if the Temples the hollownesse under the eares the nape of the necke bee washed therewith Yea two or three spoonfuls of the water being drunke recovereth the speech being lost and reviveth one from a swoone Wherefore not without cause the Herbe is reckoned of Schola Salerni among those things that cure the Palsie Salvia Castoreumque Lavandula Primula veris Nasturt Athanas haec sanant paralytica membra That is to say Sage Castory that is the stones of the beast Castoreum Lavender Primrose Water Cresse and Tansie cure and heale members infected with the Palsie CHAP. 41. Of Lilly LIlly is hot and dry of quality both the flowers leaves and roots are used in medicine but not in the Kitchin The flowers are commended in the Gospell for beauty and preferred before the royalty of King Salomon Wherefore they are a great ornament to a Garden or house yet the smell of them is discommended and accounted ill for the plague They be of two sorts white and red As for wood Lillies called in Latine Lilium â—â—nvallium so much used and esteemed in Germany as Matth. writeth or water Lillies called in Latine Nymphea aquatica I say nothing of them because they are not usuall in Gardens CHAP. 42. Of Flower Deluce FLower Deluce is hot and dry in the third degree The root is onely used in Medicine the flowers in adorning the house One Medicine I have read to be made with this Herbe which I will set downe for the behoofe of Students Take a new laid egge powring out the white put into the yolke so much of the juyce of the root of Flower Deluce as was of the white after set the same egge a while in hot embers which being sufficiently warmed sup off fasting in the morning and the patient shall after send forth a marvellous abundance of water and so be eased of the dropsie Or else you may take a dram or two of the dry root made in powder and drink in Whey clarified for so it is good also to purge the dropsie water And if you put a little Cinamon to the juyce of Flower Deluce in the egge yolke it is a very good Medicine for the shedding of nature as hath beene often proved CHAP. 43. Of Pionie PIonie is of two sorts male and female the male is of more effect in Medicine and is hot and dry in the second degree The leafe root and flowers are in use The root being made in powder and drunke in Wine doth ease the paines of the reines and bladder And the powder of the seeds of Pionie being ministred in meat and drinke to children doth send forth the stone beginning in them good therefore to be used in youth of such as have the stone by inheritance from their parents by a tenure called ex vitioso semine Or else have gotten it by purchase ex intemperantia By which two wayes the most part of diseases doe grow CHAP. 44. Of Giliflower GIliflower is of sundry sorts and colours the purple flowers are of greatest vertue and are of hot and dry temperature As they are in beauty and sweetnesse so they are in force and wholsomnesse they may be preserved in Sugar as Rosâ—s and so they are very good against the plague or any kinde or venome Also for the falling sicknesse Palsie giddinesse crampe but for the pestilence Matthiolus saith 〈◊〉 universa planta expressâ—â— quatuor 〈◊〉 pondere hâ—ustus ubi 〈…〉 Moreover the leaves of the flowers put into a glasse of Vinegar and set in the Sun for certaine dayes doe make a pleasant Vinegar and very good to revive one out of a swâ—â—ne the nostrils and temples being washed therewith And is good also to preserve from the pestilence being daily used in like manner As for Winter Giliflowers of all sorts they are of much like temperature and used in Medicine but not in meats Yet for their sweetnesse they are worthily cherished in Gardens CAP. 45. Of Germander GErmander is hot and dry in the third degree It is much used in Medicine but not in meats Yet if the greene leaves cleane washed be eaten fasting it is a good preservative against the plague as Matthiolus reporteth Because it is somewhat bitter it may best bee eaten with great Raisins cleane washed and the stones first taken out It is called of some Febrifuga saith he Eo quod â—potâ— ejus decocto diebus aliquot tertianas faget 〈◊〉 And no
marvell if it helpe Tertian Agues for it openeth the Liver Spleene and avoideth choller For which purpose this decoction may greatly helpe Take a quart of white Wine and boile therin an handfull of Germander halfe an ounce of Seane a quarter of an ounce of Fennell seeds and if you put as much Persley seed thereto it doth not onely open the stopping of the Liver and Milt but also helpeth the Strangury Stone Boile it to the halfe straine it and drinke it fasting in two mornings and abstaine two houres after Also one Medicine I have read of this Herb which is very profitable for students The Herbe being made in powder and put in a linnen bagge and applied hot to the head is a speciall remedy against the rheume CHAP. 46. Of Blessed Thistle CArdnus Benedictus or Blessed Thistle so worthily named for the singular vertues that it hath It is hot and dry of temperature and may bee used sundry wayes either in the greene leafe eaten with bread and butter as wee use Sage and Persly in a morning or it may bee boiled in Pottage among other Herbs or it may be used in the juice strained with Wine or Ale or the Herb may be boyled in Wine or Ale and strained and a little Sugar put in to make it sweet or it may bee drunke with Ale or Wine being made in powder or it may be used in the distilled water drunke by it selfe alone or with white Wine before meat or with Sacke after meat or you may use it in a decoction on this wise Take a quart of running water seethe it and scum it then put in a good handfull of the Herb and let it boile untill the better part of the liquour be consumed then drinke it with Wine and if you list with Sugar to make it the more pleasant Howsoever it be used it strengthneth all the principall parts of the body it sharpneth both the wit and memory quickneth all the senses comforteth the stomacke procureth appetite and hath a speciall vertue against poyson and preserveth from the pestilence and is excellent good against any kind of Feaver being used in this manner Take a dram of the powder put it into a good draught of Ale or Wine warme it and drinke it a quarter of an houre before the fit come then goe to bed cover you well with clothes and procure swear which by the force of the Herbe will easily come forth and so continue untill the fit be past Or else you may take the distilled water after the same manner By this meanes you may recover in short time yea if it were a pestilentiall Feaver so that this remedy bee used before twelve houres be past after the disease felt For which notable effects this Herbe may worthily be called Benedictus or Omnimorbia that is a salve for every sore not knowne to Physitians of old time but lately revealed by the speciall providence of Almighty God CHAP. 47. Of Wormwood WOrmwood is hot in the first degree and drie in the third Two sorts of wormwood are well knowne to many that is our common wormwood that which is called Ponticum now sowen in many gardens and commonly called French wormwood And while it is young it is eaten in Sallads with other hearbs to the great commoditie of the stomacke and Liver for it strengtheneth a weake stomack and openeth the liver and spleene which vertues are chiefe for the preservation of health as Galen witnesseth Iecoris â—â—atus per quos fertur alimentum apertos esse non aegrotis modo sed sanis etiam est tutissimum For which purpose there is to bee had in the stillyard at London a kinde of wine named wormwood wine which I would wish to be much used of all such Students as be weake of stomacke they may easily have a Rundlet of three or foure gallons or lesse which they may draw within their owne chambers as need requireth I was wont when appetite failed to steep a branch or two of common wormwood in halfe a pinte of good white wine close covered in some pot all night and in the morning to streine it through a cleane linnen and to put in a little Sugar and warme it and so drinke it or sometime to burn the like quantity of wine with sugar and a branch or two of wormwood put into it wherin I have found many times marvellous commodity and who so shall use it now and then shall be sure of a good stomack to meat be free from worms I read yet another way to make wormwood wine prescribed by Eâ—â—mus as followeth Take of Aqua vitae and Malmsey of each like much put it in a glasse or bottle and put to it a few leaves of wormwood especially when it is dried let it stand certaine dayes and when you list straine out a little spoonfull and mixe it with a draught of Ale or wine it may be long preserved CHAP. 48. Of Sothernwood SOthernwood is hot and drie in the third degree it is not used in meats the smell of it is so strong that it will make some mens heads to Ake yet the hearbe something dried and put in a linnen bagge and laid as a Stomacher next the skinne comforteth a cold Stomack well That which is commonly called Sothernwood after Matthiolus is the male kinde of this hearbe and that which we call Lavendercotten is the female named in Latine Cypressus and Santâ—lina and are both of like temperature yet Lavender Cotten beside the beautie that it beareth in a Garden is commonly given of women to young children for the wormes being first punned and strained with milke and taken fasting warmed which effect it surely worketh as I have prooved by often experience which it doth through the bitternes For this is a generall rule that all bitter things kill wormes as Centory wormwood and such like But the setting of Sothernwood or Lavender Cotten within the house in flower pots must needs bee very wholesome for Dioscorides writeth that Sothernwood Serpentes substraâ—u nidore fugat in vino potum exitialium venenorum 〈◊〉 CHAP. 49. Of Artichokes ARtichokes reckoned of Matth. among the number of Thistles is hot and dry in the second degree It is called of Galen Cinaâ—a and thought to make evill juice especially when the flowers begin to shed they have beene used to be eaten raw but our use is to boyle them and so they are best by the witnesse of Galen in the same place They are now proved to be restorative being well sodden and eaten with Vineger and Pepper they doe not onely strengthen the stomack but also they procure a more earnest desire both of man and woman to the venereal act They that eate them onely for that purpose I would they might eate the innermost part onely and not those leaves which bee 〈◊〉 off round about nor yet the bottome which groweth
meate Sampere is of much like nature and used as a sawce with meats after the same manner It is a weed growing neare to the Sea side and is very plentifull about the I le of Man from whence it is brought to divers parts of England preserved in Brine is no lesse wholesome than Capers CHAP. 57. Of Tansie TAnsie is hot in the second degree and drie in the third It is one of those sixe things which are reckoned in Schola Salerni to be good for the Palsie The reason is as I thinke for that it avoideth flegme and by the heate thereof dry the sinewes Also it killeth wormes and purgeth the matter whereof they be engendred Wherefore it is much used among us in England about Easter with fryed Egges not without good cause to purge away the flegme engendred of fish in the Lent season whereof wormes are soone bred in them that be thereto disposed though the common people understand not the cause why Tansies are more used after Lent than at anie other time of the yeare The hearbe is good also for the Stone and stopping of Vrine as Matt. reporteth CHAP. 58. Of Feverfew FEverfew is hot in the third degree and drie in the second it is not used in meats but in medicine It is called of Matthiolus Matricaria and is onely to bee used in womens diseases Yet this experience I have of it that being punned small and tempered with a little salt and laid to the pulses of both wrests it cureth Agues in children and sometime in the elder sort too so that it be renued once in 24 houres and used continually for the space of nine daies CHAP. 59. Of Fumitory FVmitory is hot and dry almost in the second degree though it grow wild yet because it is found in some gardens and is very profitable for Students I have here mentioned it Galen sheweth how a Countrie-man was wont to use it both to strengthen his stomack and to loose his bellie First he made the hearbe into powder Et cum uti volebat subunctionis gratia meliorato inspargebat at roborare volens stomachum vino nimirum diluto But Students may distill the hearbe and use to drinke the water by it selfe with a little Sugar or with white wine fasting for it doth strengthen the stomack open the Liver purifie the blood by purging humours aduâ—t and by that meanes helpeth itching and scabbinesse and Morphew and giveth a lively and fresh color to the face good therefore for such as would be faire and hurtfull to none Some use to boyle Fumitory in clarified Whey and so it is very good also to bee drunke for the purposes aforesaid Syrup of Fumitory is of the same effect and may be drunke being mixed with white Wine three spoonfuls of the Syrup to a quarter of a Pinte of the Wine CHAP. 60. Of Filipendula FIlipendula is hot and drie not fully in the third degree it is highly commended of Physitians for the Stone and Strangurie and stopping of Vrine Wherefore such as be grieved with the like infirmities may use the hearbe in pottage or brothes or otherwise by the wise counsell of the learned Physitian CHAP. 61. Of S. Iohns Woort SAint Iohns Woort is hot and drie in the third degree Beside that it is a very good Pot-hearbe it is used both in Physick and Surgerie In Medicines as Matthiolus writeth Epotum semen ex vino calculos ejicit venenis adversatur Aqua stillatitia florescentis jam herbae maxime quibusdam praefertur comitialibus et resolutis And in Surgerie there is made thereof a Balme which is excellent good for wounds after Alexis in this manner Take of S. Iohns Wort the flowers and of the flowers of Rosemarie of each one a handfull put them together into a glasse fill it with perfect Oile and close well the mouth of the glasse that no Aire goe out then let it stand in the Sunne the space of thirty dayes and in cleare nights also and when the Oyle shall have gotten the colour of the flowers straine it and put to it Ginger one dramme and a little Safron dissolved in good wine then set it in the Sunne againe the space of 18 dayes and annoint the wounds with the said Oyle luke warme twice a day and you shall have your effect CHAP. 64. Of Cinckfoile CInkfoile is drie in the third degree hath very little heate it is much used in Surgerie when need requireth to binde and consolidate and is a very pot hearbe CHAP. 63. Of Avens AVens is hot and drie in the second degree an hearbe sometime used in Medicine but most commonly for the Pot. CHAP. 64. Of Hartes-ease HArts-ease or Panses are dry temperate in cold and heate the flowers are beautifull for varietie of colours but not used in meates yet the hearbe is commended for a rupture And the distilled water the hearbe and flowers is thought good for the falling evill in children if they drinke it oftentimes CHAP. 65. Of Marigolds MArigolds are hot and dry an hearb well knowne and as usuall in the Kitchin as in the hall the nature wherof is to open at the Sun-rising to close up at the Sunne-setting It hath one good property and very profitable for Students that is as Matthiolus writeth Hujusce herbae usu acui indies oculorum acies And againe Constat stillatitiam floridae plantae aquam oculorum ruborem eâ— inflammationem arcere si in oculis instilletur aut si liâ—eola in ea macerata superponantur Siccatae pulvis cavis dentium immissus dolorem levat But it is of greater force in womens diseases as hee writeth in the same Chapter Constat sexcentis faeminârum factis periculis eandem valere plurimum ad menses ducendos et praesertim epoâ—â— ejus succo aut herba ipsa recente diutius dâ—vorata CAP. 66. Of Larks claw LArks claw or Larks heele is temperately warme and is of small use in meat or Medicine CHAP. 67. Of Columbine COlumbine is temperate in heat and moisture the flowers onely are used to adorne the house Seâ—en ut scribunt quidam rei herbariae authores drachmae pondere potum ex Cretico vino addito â—roâ—i momento icteritiam sanat sed aegros in lecto subinde sudare oportet CHAP. 68. Of Chamaemell CHamaemell is hot and dry in the first degree An Herb in great estimation among the Aegyptians and was thought a remedy for all Agues as Galen reporteth And this Medicine I learned of a Countrey man for an Agew which I have proved true in many though it failed in some Take a handfull of Chamaemell wash it cleane and bruise it a little and seethe it in a pint of Ale till halfe be wasted scum it well and straine it and drinke it an houre before the fit and if you thinke it bitter put in Sugar cover you warme and procure heat so
doing three dayes together fasting The smell of the Herbe is comfortable to the braine and therefore to be frequented of Students CHAP. 69. Of Saffron SAffron is hot in the second degree and dry in the first though it be reckoned among spices yet because it groweth in many Gardens and is so usuall in meats I thought good to mention it in this place Fernelius writeth that Saffron â—or imprimis deinde alias partes roborat emendaâ—que earum putredines sed extra modum sumptus lethalem vim inferre perhibetur Which thing is proved true by experience for if a man use much Saffron it will make him very fainty but being moderately used Stomacho â—â—iâ—is est ciborumque concoctionem juvat CHAP. 70. Of Oke of Hierusalem OKe of Hierusalem is hot and dry in the second degree The chiefe use of it is in Physicke for shortnesse of wind and avoiding of bloud and flegme by spitting as in Plurisies and Impostumes It may be boyled with Liquorise thinne cut or else by it selfe in pure water and after sweetned with a little honey or Sugar and so drunke But Students may cut the Herbe when it is full growne and dry it a time in the Sunne and after lay it among their cloaths for so it will keepe them from Moths and give them a good savour which Wormwood will not doe though Wormwood being used in the like manner preserve garments from Moths CHAP. 71. Of Alecoast ALecoast is hot and dry in the second degree If you list to make a pleasant drinke and comfortable to the stomacke put certaine handfuls of this Herbe in the bottome of a vessell and tunne up new Ale upon it after the manner of Sage Ale before prescribed The Herbe Maudlin is of the same nature and much like of smell CHAP. 72. Of Clary CLary is hot and dry almost in the third degree It is found by experience very good for the back and restorative in a waste For which purpose they use not onely to boile the leaves whole in broths tied together in one bunch or handfull but also they frie the leaves with the yolks of egges and so serve them up to the table And thus much I can say by proofe that who so shall use this Herb often shall finde greatness for the griefes aforesaid CHAP. 73. Of Betayne BEtaine though it grow wilde yet it is set in many Gardens and is hot and dry in the second degree The vertues of it are innumerable as Antonius Musa who hath written a peculiar booke of this Herb doth testifie but especially it is good for the braine so that as Fernelius writeth Cerebrum vel odore solo recreat hinc Comitialibus furiosisque medetur Paralysiâ— torpentiaque membra persanat For which vertues it is greatly to be esteemed of Students And one thing I have often proved when I was a Student my selfe that if you put a leafe of it up into the nostrils it will provoke neesing and purge the head of flegme CHAP. 74. Of Angelica ANgelica is hot and dry almost in the third degree It is a rare herbe and of singular vertue but chiefly commended against the Pestilence as well to preserve a man from it as to helpe him when he is infected After Matâ—hiolus Pestilentiam arcet hausta aut frequenter commansa And so was I wont to use it at Oxford in time of Plague to grate of the dry root into drinke and to carry a little peece of the root in my mouth when I went abroad And for such as be infected Datur radicis semidrachma unà cum Theriacae drachma è sua ipsius aqua iis qui peste laborant deinde sudâ—â—e coguntur repetiturque eodem modo post septem horas aliqui enim hoc tantum antidoto sanati sunt Beside the vertues aforesaid the decoction of the root in water or wine is excellent good for those that be short winded through abundance of cold flegme stopping the Lungs And the same decoction is wonderfull good to dissolue and avoid any inward impostume or congealed bloud and greatly strengthneth the stomacke yea the powder of the root being taken in drinke comforteth the heart and strengthneth such as bee subject to swooning and for the biting of a mad dog or stinging of any venomous worme pound the leaves of this Herbe and Rue together and apply them to the place and give the Patient to drinke inwardly the decoction of the leaves or roots Moreover the root chewed or a little peece thereof put into the hollownesse of the tooth helpeth the tooth-ach and amendeth the ill savour of the breath in so much that it will in a manner take away the smell of Garlicke Wherefore every Student that hath a Garden should provide to have this Herbe CHAP. 75. Of Pellitory of Spaine PEllitory of Spaine is hot in the third degree fully and dry in the second The chiefe use thereof is in Medicines to purge the head Which effect it worketh if a man cut but a little peece of the root dried and chew it betweene his teeth for a time For so it draweth abundance of flegmaticke and waterish humours which must be avoided by spitting holding downe the head It may best bee done fasting or at night a little before we goe to bed And this practise I have proved good nor onely to ease the tooth-ach which is a paine most intollerable but also for a rheume griefe of the head proceeding of a rheume which is a common calamity of Students Also Matthiolus saith that this roote Oris halitum commendat omnes roborat sensus and that in pulverem contrita vinoque subinde pota frigidis occurrit morbis Quamobrem resolutis comitialibus convulsis auxilio est CHAP. 76. Of Dragons DRagons is hot and dry in the third degree The chiefe use whereof is against the plague For which purpose we use to distill the Herb and preserve the water which may be used as need requireth A little fine Treacle being mixed withall Non solum valet ad praeservandum verum etiam ad liberandum infectos CHAP. 77. Of Elecampane ELecampane is hot in the third degree and drie in the second The chiefe vertue thereof is to open the brest and to helpe shortnesse of wind caused by tough flâ—gme stopping the Lungs Also it openeth opilations of the Liver and Spleene and comforteth the stomacke as saith Schola Salerni Enula Campana haec reddit praecordia sana And for this purpose who so listeth may make Conserva of Elecampane roots in this manner First wash the roots cleane slice them in peeces as bigge as your thumbe seeth them in faire water untill they be tender take them up and pound them and draw them thorow a haire Sieve or strainer then set them againe over the fire and put to them the double or treble weight of Sugar And when it is perfectly incorporated
take it off and keep it in a glasse or gally-pot Also of the roots of Elecampane is made a kind of Wine called Vinum Enulatum much used in Germany as Matthiolus writeth Quod vinum in potu sumptum mirifice visum acuit Beside that it hath like vertue as the conserve The best time to gather the roots is when the leaves fall Which time also is best to take all other roots that are to be used in Physicke except it be for present necessitie CHAP. 78. Of Setwall SEtwall or Capons-taile is hot and dry in the second degree Thereof bee two sorts commonly knowne and set in Gardens The one small which is called Valerian and is a good pot-herbe and beside that is very good to heale a cut as every Kitchin maid knoweth The other is named of some great Valerian whose vertues are very great and very many after Matthiolus where he saith Praestat Phu ad venenosorum ictus ex vinopotum adversus pestilentiam non modo haustum sed etiam olfactum valet ad stranguriam ejus decoctum potum Datur quoque utiliter anhelosis tussientibus praesertim si coquatur cum dulci radice uvis passis semine anisi Devorata radix flatus pellit Tota planta virens una cum radicibus conâ—usa capiti dolenti illita dolores punctiones mulcet Facit ad oculorum vitia ubi albo vino decoquatur deinde vinum in oculum instilletur Additur in potionibus vulnerum intrinsecâ—rum magno juvamento And one thing I will note of this Herbe for the pleasure of Students that the roots thereof being dried and laid among cloths they give a sweet smell to them CHAP. 79. Of Galingale GAlingale or rather Cipresse roots though it bee rare yet is it found in some Gardens and is hot and drie in the third degree Beside that the roots are good in Medicines if they be laid among cloths they make them to savour well Matth. setteth downe an easie Medicine to bee made of this root for the Dropsie in this manner Ciperi radicum farina addita â—accharum lauri eadem mensura urina impubis pueri excepta illita hydropicos mirifice juvat CHAP. 80. Of Skirwort SKirwort is hot and dry in the second degree The roots thereof are used of skilfull Cooks for Salads as Burre roots when they are young CHAP. 81. Of Prickmadem PRickmadem is one kinde of Sedum Another is Housleeke and the third is Stone crop All three doe grow commonly upon the slates of houses but Prickmadem is planted in Gardens and is used for a Pot herbe and is cold in the third degree CHAP. 82. Of Lettuse LEttuse is cold and temperately moist in the second degree The hearbe is much used in Sallads in the Summer time with vineger oyle and sugar or salt and is found both to procure appetite to meate and to temper the heate of the stomack and Liver But in one point we differ from the use of old time For wee eate Lettuse in the beginning of our meales whereas they were woont to be eaten last as the Poet Martial writeth Claudere quae coenas lactuca solebat avorum Dic mihi cur nostras inchoet illa dapes Galen giveth Lettuse this commendation that of all hearbs it breedeth lest evill juice it may bee eaten raw as I have said in Sallets yet because of it selfe it is waterish and cold as Galen writeth Non modo suavior sed utilior etiam redditur si acrium olerum quoddam assumpserit ob eam certe causam nonnulli Erucae ac porri follia alii Ocimi lactucae admiscent It may be also eaten being first boiled as we use in Broths or as Gal. used in clean water for so he saith Aetate juvenili cum mihi ventriculus bile assidue infestaretur lactuca quo ipsâ—m refrigerarem utebar cum vero ad aetatem declinantem perveni hoc olus fuit mihi adversus vigilias remedio tunc enim contra ac in Iuventute somnum mihi dedita opera conciliabam grave enim mihi erat praeter voluntatem vigilare quod mihi accidebat paâ—tim quod juventute meapte sponte vigiliis assueveram partim quod declinantium aetas ad insomnium est propâ—nsa Itaque lactuca vespere commansa unicum erat mihi insomniae 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Whose example I wish all Students to follow because they are commonly in youth and age even as Galen was Yet one thing I warne all men of out of Matth. Cavendus est lactucarum usus suspiriosis sanguinem excreantibus piâ—uitosisque sed iis maxime qui procreandis liberis dant operam And if any Student list to live honestly unmarried let him use oftentimes this medicine set forth by Dios Epotum semen lactucae libidinum imaginationes in somno compescit venerirefragatur And as Galen saith Geniturae profluvium cohibet sumi potest in Cervitia prius contritum mane vespere CHAP. 83. Of Endive and Succorie ENdive and Succory are cold drie in the second degree because they are much like in operation I joyne them both together The leaves especially of white Endive are not onely used in medicines but also in meates either raw in Sallads or boyled in Brothes Both Endive and Succorie any way used doe coole the heate of the liver and by a speciall property doe strengthen it and open the obstructions thereof For which vertues they are worthy to bee greatly esteemed For it is a great preservation of health to have the liver temperate and unstopped considering that it is the place where all the humours of the body are first wrought and therefore called Officina sanguinis Students that have hoate stomack or hoate livers may cause their Cookes to boile them in a broth with a chicken Or they may distill them in the Summer season and keepe the water and when they are disposed drink a good draught fasting with a little Sugar or else by the advise of some learned Physitian they may use the syrup of Endive or Succorie I was wont to lay certaine handfuls of the greene hearbs cleane washed in the bottome of a vessell and to tunne up new Ale to them not over strong and so to make Endive Ale after the manner of Sago Ale shewed before wherein I found great commodity being troubled with inflammation of the Liver Dandelion and Sowthistill are of much like effect to Endive and Succory for they are both cooling and very good to bee used in pottage or boyled whole in Broths or eaten in Sallads They have one good property very profitable for Students who for the more part have ill stomacks for of Sowthistill Matth. saith In vino decoctus stomachi fluxioribus medetur and of Dandelion he saith Cocta herba stomachum dissolutum adstringit CHAP. 84. Of Bleet BLeet is cold and moist in the second degree It is used
without all danger then may you preserve them after this manner Take a pynt of faire running water halfe a pinte of rose-Rose-water halfe a pound of Sugar seeth all together upon a soft fire of coles till the one halfe be consumed then take it from the fire and when it leaveth boiling put therein your cherries or plummes if they be cherries cut off halfe the stalks and let your fruit bee the like weight as of the Sugar Set it againe on the fire and keepe it in the like heate till they be soft the space of an houre if need be Then put into it some Cloves bruised and when it is cold keepe it in a glasse or gallipot the stronger the syrrup is with sugar the better it will continue Some put to the syrrup Cinamon Sanders Nutmegs Cloves and a little Ginger Seeth them not hastily for feare of much breaking CHAP. 107. Of Quinces QVinces be cold in the first degree and dry in the beginning of the second They are not used to be eaten raw for so they are both unpleasant and unwholesome And in my judgement no better for a students stomacke than raw beefe but beeing rosted stewed or baked and eaten after meales they close and draw the stomacke together and helpe digestion and mollifie the belly if they be abundantly taken for this is Galen his rule Qui stomachum habent imbecillum ventrem iis dejici cum postrem is epulis astringentium quippiam sumpserint Wherefore students having commonly weake stomackes may if they be costive ease themselves by eating after meat something which doth binde and restraine the stomacke as Galen telleth of one Protas a Rhetoritian on whom the like practise was proved But Quinces may be otherwise used very wholesomly as being made in conserva or preserved in syrrup condite or made in Marmalade And because the making of Marmalade is a pretty conceit and may perhaps delight some painefull student that will bee his owne Apothecarie partly to spare cost and partly to be sure that it be rightly made I will here set it downe as plainly as I can Your Quinces beeing full ripe and very yellow as in Lent season or thereabout first pare them and take out the cores then seeth them untill they be tender and soft That done beat them small in a woodden mortar or marble with a pestill of wood then with some of the liquour wherein they were sodden draw them through a strainer as you would doe a tart then set it over the fire to seeth softly and in seething strew in by little little white Sugar made in powder the weight of the Quinces or more as your taste shall tell you stirre it continually and put therto some pure Rose-water or Damask-water let it seeth on height untill it bee wall standing Which thing ye may know by taking some of it upon a knife and letting it coole For if it be stiffe then take it off and box it while it is warm and set it in a warm and drie ayre And if you will not have your Marmalade so binding you may put some ripe Apples of good verdure among your Quinces when you boile them with Sugar The Apples must first be sodden or rosted and then drawne through a course boulter as a tart After the same manner you may make Marmalade of Wardens Peares Apples Medlars Cheries Strawberries yea of Prunes or Damasins or other plummes First to boyle them upon a soft fixe with a little faire water till they be soft then to draw them as yee doe a tart after to boyle them againe with sufficient sugar to dash them with sweet water and box them CHAP. 108. Of Grapes GRapes be divers in taste and so are they in qualitie for soure grapes are cold and moist and sweet grapes are hot and moist The like is to be said of other sorts All grapes if they be eaten newly gathered doe trouble the belly and fill the stomacke with winde But if they be kept two or three dayes after they bee gathered till the huske be somewhat asswaged they nourish the better and are lesse laxative neither doe they inflate so much as saith Arnoldus Ripe Grapes and sweet doe nourish much and make one fat as Galen proveth by experience of those which keepe vineyards who feeding two or three moneths upon grapes and figges onely become very grosse But the flesh so gotten soone weareth away againe because it is not firme and fast but loose and over-moist And Schola Salerni reckoneth grapes that be sweet for one of the twelve things that nourish and make fat And well I wote that who so eateth many of them they will make him fat with an R. you know what I mean Grapes are used to be eaten after meat as other fruits but Arnoldus saith upon the same chapter That if they be eaten upon a full stomacke they both bee corrupted in the stomacke and they corrupt other meat CHAP. 109. Of Raysons OF Grapes dried through the heat of the Sunne are made Raysons which bee therefore named in Latine uvae passae and they be hot in the first degree and moist in the second Among us in England they bee of two sorts that is to say great raysons and small raysons otherwise called Corans The greatest sort are called raysons of the Sunne the other are commonly to be had and be much used in meats and that for good cause for beside their pleasantnesse in taste they doe make the stomacke firme and strong and do provoke appetite and do comfort weak bodies being eaten before meales But some question is made of raisons whether they be binding or loosing which Galen himselfe doth answer where he saith that Raysons without kernels doe open the brest and liver but eaten with the stones they binde Whose opinion Matthiolus confirmeth in these words Vvae passae quae vinaciis carent vel quod ita natura producantur vel quod ii arte fuerint exempti si dulces sint adstringente facultate adeo privantur ut etiam mirifice leniant Quamobrem pectoris angustiae tussi exasperatis faucibus renum vesicaeque vitiis maxime conveniunt Beside this Raysons are Secundum totam substantiam visceri ipsi hoc est iocinori familiares ac propriae And they concoct raw humors and withstand putrifaction as Galen writeth and for this purpose they may well be eaten fasting the stones being first taken out And for cruditie or rawnesse of the stomacke master Eliot by his owne report never found any thing better than fine rubarbe chewed with raysons of Corans yet raysons of Corans by the judgement of Arnoldus doâ— cause opâ—ilations of the spleene though they be good for the brest and reins and so saith Schola Sal. Passula non spleni tussi valet bona reni But Rubarbe may be better eaten as I thinke with great raysons CHAP. 110. Of Figges FIgges if they be new are hot and moist
if they be old they be hot in the first degree and drie in the second if they bee ripe they doe least harme of any fruits or almost none Yet beeing much eaten they make ill bloud whereof lice are ingendred By reason of their sweetnesse they anoy the liver and spleen inflamed and they fill the belly with winde but by their quicke passage the winde is soone dissolved In Sch. Sal. are set forth two operations of figges as followeth Vermiculos veneremque facit sed culibet obstat After Avicen figges are best eaten fasting with nuts or almonds for so they breed better juice in the body and open and prepare the way for meat And he more commendeth the eating of them with nuts than with almonds But our use is to eat figges and almonds together which in my judgement is better For so they may better clense the brest and lungs which is a speciall vertue that figges have And though wee eat them commonly after other meats or upon fasting daies for want of other meats yet as it appeareth by Galen Physitians were wont to give them longe ante cibum with ginger or pepper or powder of Time or peniroyall to such as had oppilations of the liver or spleene or had any hard congealed matter in the inward parts of the body or any distillations or rheums falling into the breast and stomacke for in all these cases figges doe profit much beside that they make the belly soluble and do clense the reins of the back And one easie medicine I wil set downe for the comfort of such students as be short winded taken out of Math. Caricas du â— aut tres nocte una in aqua vitae maceratas asth maticos juvare qui mane eas devoraverint Also in Sch. Sal. it is shewed that a plaster made of figges first sodden in water and a little vineger and after beaten smal in a morâ—ar are good for the swines evill for kernels for swellings as appeareth in the verses following Scrofa tumor glandes ficus cataplasmate cedunt CHAP. 111. Of Almonds ALmonds be hot and moist in the first degree they doe extenuat and clense without binding Wherfore they purge the brest and lungs and bee good to be eaten with figges of such as be short winded As for bitter Almonds I omit because they are not used to be eaten though in medicines they be of great vertue Of sweet Almonds is made by skill of Cookes Almond milke a very temperate meat in hot diseases Also cawdales of Almonds both comfortable to the principall parts of the body and procuring sleepe also almond Butter very delicate and good for a stuffed breast The making of which things I referre to cunning cookes or to the learned Physitian who is oâ— ought to be a perfect cooke in many points Yet because all students be not of habilitie to have a cooke or a Physitian at their pleasure I will set downe an easie way which I was wont to use my selfe in making of almond milke Take a pottle of faire water boile in it two handfuls of violet leaves or if you list one handfull of violet and another of strawberrie leaves or the like quantitie of Endive and Succorie or other cooling herbes take also an ounce of good Liquorice cut in thin slices if you would make it for flegme let the herbs and Liquorice boyle in the water leasurely untill halfe be wasted then straine it and let the liquor coole Then take a quarter of a pound of almonds and blanch them that is to say put them into water boyling hot and let them steepe therein a while then get off the huskes as you shale nuts that done punne them small in a morter of Marble if you have it until they waxe moist then put the Almonds into the liquor and stir and blend both together with a spoone after that draw the liquor and all through a streiner pressing the Almonds well with the back of a spoone And of that which is strained when you will occupie more or lesse you may put in sugar and set it over the fire untill it boyle then take it off and use it as please you Some draw their almonds after they be blanched and strained with faire water onely making it neither too thick nor too thinne which way also is good or to draw them with any distilled water as rose-rose-water Endive or Succory water As for Almond Cawdales are made with ale strained with almonds blanched and brayed as before then lightly boiled and spiced with Nutmeg Sugar as before is said or otherwise as pleaseth the party CHAP. 112. Of Dates DAtes new gathered are hot and moist in the first degree but if they be old they be hot and drie in the first degree Dates being much eaten and not well digested annoy the head and cause gnawing in the stomack and make grosse iuice and somtime cause obstructions or stoppings in the liver and spleene wherefore they are not wholesome for students Yet they are commonly used at delicate feasts to set forth other meats and are counted restorative But their chiefe vertue is that if they be well digested and temperatly used they nourish and make the flesh firme and binde the belly And for this last property they are much used in medicines when it is requisite to binde or restraine and so saith Diosc Decoctum Palmarum per se potu gargarizatione magnopere astringâ—t cohibet Good therefore in any laske or waste in man or woman And for that purpose they may be used sodden in milke or in Muskadine Yea the very stones of Dates beeing beaten to powder and used together with sanguis Draconis in Raspis or red wine is passing good in the sayd cases as by experience I have often proved CHAP. 113. Of Pomegranates POmegranates be of good juice and profitable to the stomack especially they which are sweet But in hot fevers they that are soure bee more expedient and wholesome for then the sweet doe incend heat and puffe up the stomacke They are found by experience to be very comfortable and restorative in long sicknesse and specially they are good in any consumption or flixe Because as Galen saith Malum granatum omâ—e adstringentem qualitatem obtinet Insomuch that the very pill of a Pomegranate being made into powder and druâ—ke in red wine or Raspis together with a little Cinnamom is a singular remedie for any laske or flixe as I have often proved Yet Matthiolus prescribeth the whole Pomegranate to be used as followeth Punicum malum â—ictili vase inclusum cooperculo argilla circumlito in fuâ—no combustum dysentericos â—orminosos praesentaneâ— remedio juvat ubi ipsius sesquidrachmamâ— in pulverem contritâ— ex vino potandum propinabis And as for the kernels of soure pomegranates hee writeth in the same place that Ossiculi punicorum malorum acidorum uncia una cum thuâ—is drâ—chmâ—
in tenuissimum pulverem contrita auxiliantur faeminis albis uteri profluviis laborantibus si quotidierosarum stillatitia aqua huiusce pulveris binâ—â— hauserint drachmas CHAP. 113. Of Medlars MEdlars are cold and dry in the second degree they straine or binde the stomacke and therfore they are good after meales especially for such as bee over laxative being much eaten they ingender melancholie and be rather medicamentum than alimentum as Galen saith Yet of the stones or kernels of Medlars may be made a verie good medicine for the stone as Matth. writeth Mespilorum ossiculâ— in pulverâ—m contrita calculos â—â—renibus pellunt ubi cochlearis meâ—sura ex vino iâ— quo vulgaris petrâ—selini radices decoctae fuerint ebibantur CHAP. 114. Of Services SErvices are much of the nature of Medlars saving that they are not so binding Yet they are more pleasant in eating They are likewise to be eaten after meat to constraine and close up the stomacke They are plentifull about Oxford Manduâ—tur â—t â—lvum sistâ—nt as saith Dios CHAP. 115. Of Berberies BErberies are cold and moist in the second degree Because of their sourenesse they are not used to be eaten alone but made in conserva or else put in other meats Conserva of Berberies is very good for a hot stomacke or hot liver to provoke appetite to restrain vomit as I have often proved in hot diseases It may be made in this maner Take of Berberies a pint full cleane washed and picked from the stalkes let them seeth leasurely in a quart of water or more untill they be soft then poure out the water and draw them through a strainer as you doe prunes then take all that is strayned and put to it three times so much sugar and let them seeth together untill the sugar be incorporate with the Berberries then take it off and put it in a glasse or gallipot Also this experiment I will disclose for the behalfe of students That the inner rinde or Barke of the Berberry tree being laied in ale or white wine close covered and drunk the next morning after is a sufficient medicine to cure the yellow jaundise if it be used foure or five times fasting in a morning abstaining two houres after it and if any list to preserve Berberries whole for a banquetting dish they must bee used as I have declared before of Cheries And if you would keepe them all the were for saucing of other meats then take them and picke the leaves cleane from them and put them in a pot of earth and fill the pot full of verjuice or cover them over with salt and take them out as you occupie them CHAP. 116. Of Olives OLives if they be ripe are temperately hot they which be greene are cold and drie They are brought into England from Spaine being preserved in salt liquor and are used as a sauce and so they doe not onely stir up appetite but also strengthen the stomacke and being eaten with vineger they loose the belly Of Olives is made our salot oyle and that which is coÌ„monly called oile Olive the mother or ground of many other oils is most properly called by the name of oyle as Galen writeth wherwith as Matth. reporteth may be made a very good medicine to ease the paine of the cholicke and stone Which I will recite for the behalfe of students Oleum si cum pari pondere vini Cretici calidum bibatuâ— aut clystere infundatur Colicos Iliâ—cos Calâ—ulosos dolores mirifiâ—e mulcet And this commodity I note in this medicine that it may be received at both ends or tone or tother as best shall like my brother The salet oyle which is indeed the purest oile olive is wholesom to be eaten with sops of white bread is like in operation to butter yet some deale stronger in loosing And this proofe I have of it that if you would procure an easie vomit and without all danger to clense the stomacke and inward parts take but foure spoonefuls of Sacke or white wine and as many of salet oyle and mix both together and warm it and drinke it and you shall have the effect CHAP 115. Of Orenges ORenges are not wholly of one temperature for the rinde is hot in the first degree and drie in the second the juice of them is cold in the second degree and dry in the first They are colder and hotter as they are in sourenesse or sweetnesse For the sourer the juice iâ— the colder it is and the sweeter the more hot With the juice of Orenges is made a syrrup and a conserva very good and comfortable in hot fevers and for one that hath a hot stomackes Also with the juice putting to a little pouder of Mints Sugar and Cinomon may be made a very good sawce for a weake stomacke to provoke appetite The rindes are preserved condite in sugar and so are the flowers of the Orenge tree Either of them being taken in a little quantity doe greatly comfort a feeble stomacke The substance of the Orenge is used to be eaten raw with rosted flesh as a sawce yet Matth. doth not commend it Quia cruda non facilè coctioni obediunt crassum generant succum But Lady Gula hath not onely commended them to be eaten with meats but also devised a banquetting dish to be made with sliced Orenges and sugar cast upon them CHAP. 118. Of Limons Limons are like in nature to Orenges saving that as they are sourer so are they colder Neither is the pil of them bitter as the pil of an Orenge but may be eaten together with the substance though it bee of harder digestion Of the juice is made both syrrup and conserva and the whole Limon is preserved condite with sugar Yea the juice of a Limon is very good against the stone for so saith Matth. Limoniorum succus ex vino Cretico potus mirifice calculos pellit Wherefore a cup of Rhenish or white wine with a Limon sliced and sugar is a pleasant medicine next a mans heart in a morning And I would every good student might be hurt so thrife in a weeke CHAP. 119. Of Hasill Nuts and Filberts HAsill Nuts be hot drie in the first degree they be hard of digestion they fill the stomacke and belly with winde they incline one to vomit and as experience proveth they stuffe the brest full of flegme and cause a cough Wherefore I advise all students not to use them much especially after they be drie for the dry nuts are worse than the new and moist because they are more drie and oilie by reason whereof they turne soone to choler and ingender headache Yet if any be come of a Squirrels kinde and loveth well to eat old nuts let him eat raysons together with them For raisons through their moisture will qualifie the drinesse of the nuts as Schoâ— Sal. teacheth Sumere sic est
they procure sleepe And in my judgement it is the best spice for students of all other And I would advise them to grate often of it into their drinke and if they can get nutmegs condite which must be had of the Apothecaries that they would have alwaies by them halfe a pound or more to take at their pleasure CHAP 126. Of Ginger GInger is hot in the second degree and dry in the first It is the root of a certaine herbe as Galen writeth It heateth the stomacke and helpeth digestion and is good for the sight For this experience I have of Ginger that a penny weight thereof together with three penny weight of white sugar both made very small in powder and â—earsed through lawne or a fine boulter cloth and put into the eie hath within short time worne away a flegme growne over the eie also with two ounces of sugar a quarter of an ounce of ginger half a quarter of an ounce of Cinamon al beaten smal into powder you may make a very good blanch powder to strow upon rosted apples Quinces or Wardens or to sauce a hen But that ginger which is called greene Ginger or ginger Condite is better for students for being well made if it be taken in the morning fasting it comforteth much the stomacke and head and quickneth remembrance and is very good for a cough CHAP. 127. Of Cinnamom CInnamom is hot and dry in the third degree that which we have is the barke or rinde of a certaine tree growing in the Indies is the right Cassia as Mathio thinketh The use thereof is great as well in meats as in medicines found to be very comfortable to the stomacke and principall parts of the bodie insomuch that I have read in an old Authour of Physicke this meeter following Cur moriatur homo qui sumit de Cinamomo There is made a water with Cinamom very good for many purposes in this manner Take a pound of good Cinamom and beat it grosse then take a pottle of perfect rose-water and as much of good wine sacke or Canary wine or else take a galon of the wine onely without rose-rose-water steepe all together close covered in some cleane vessell the space of foure and twenty houres then still it in a Limbecke you maâ— keepe that which commeth first if you list by it selfe about a pint for the later will be weaker Some put a pound of Sugar Candie to steepe with the Cinamom and so they make it very pleasant And I have proved the best way to be to take a gallon of Sacke a pound of Cinamom grosse beaten and a pound of sugar candie and to steepe all together and so distill them This water hath innumerable vertues but especially to restore and preserve the debility of nature And as Matthiolus saith in the Chapter aforesaid Ventriculum iecur lienem cerebrum nervosque iuvat roborat Wherefore I reckon it a great treasure for a student to have by him in his closet to take now and then a spoonefull CHAP. 128. Of Graines GRaines are hot and drie in the third degree they are good for a cold stomacke and are much like in operation to Pepper Old folkes use them oft in their drinke either for some speciall propertie or else because they are better cheape than other spices Doctor Boorde in his Dietarie saith it is a good spice for women CHAP. 129. Of Sugar VNto this treatise of spices Sugar may be added because it is commonly ioyned with spices both in meats and medicines It is the juice of certaine Canes or Reeds which grow most plentifully in the Islands of Medera Sicilia Cyprus Rhodus and Candie It is made by art by boyling of the Canes much like as they make their white salt at the wiches in Cheshire Sugar is not so sweet as honie nor so hot and therefore causeth not so great thirst It may be given in agues as Galen affirmeth because it doth not inflame the body as honey doth And this I can say of experience that Sugar agreeth with all ages and all complexions but hony contrariwise anoyeth many especially those that be cholericke or ful of winde in their bodies yet I grant that honey is very wholesome to some especially our English honey if it be pure and unmixt for in my iudgement it is comparable with Mel Atticum which was in Galens time most commended And honie is the more wholesome if it be clarified that is to say a little water being put to it gently boiled and scummed while any froth ariseth For by this meanes as Galen sheweth Melli acrimoniam adimemus ipsumque efficiemus ad distributionem coctionem accommodatius And if you would know briefely for whom honey is wholesome and for whom not wholesome Galen in the end of the foresaid Chapter declareth in these words Senibus quidem ac in universum frigidi temperamenti corporibus est accommodum aetate autem florentibus calidis in bilem vertitur And this is the reason why honey agreeth with some natures and not with others Wherefore sugar is generally more wholesome And although it be not so strong in operation against flegme as honey yet it purgeth flegme well And for that purpose some use to drinke white sugar and water brewed together and thereby have found great ease And if a branch or two of Rosemary bee put to it in brewing it will be much the better Yet white sugar is not so good for flegme as that which is called Sugar Candie whether it bee white or browne for both sorts are exceeding good in this case And the ginger which is named ginger Condite is passing good both to digest flegme and to comfort the stomacke and head and is to bee used of Students that bee much cumbred with flegme CHAP. 130. Of Biefe NOw that I have spoken sufficiently of corne herbes and fruits it remaineth that I prosecute the third and last part of my division before set down which is touching living and sensible creatures and their parts pertaining to diet And because biefe of all flesh is most usuall among English men I will first intreat thereof I neede not to shew how plentifull it is throughout this land before all other countries and how necessary it is both by sea for the vitailing of ships and by land for good house keeping insomuch that no man of honour or worship can be said to have good provision for hospitality unlesse there be good store of biefe in readinesse And how well it doth agree with the nature of Englishmen the common consent of all our nation doth sufficiently prove Yea that it bringeth more strong nourishment than other meats may plainely be perceived by the difference of strength in those that commonly feed of biefe and them that are fed with other fine meats Notwithstanding Galen affirmeth that biefe maketh grosse bloud and engendereth melancholy
or a peece of a Quince rosted or baked or in a marmalade and after rest to amend the lacke of nature wiâ—h sleep moderate exercise and playsters provided for comforting of the stomacke This much generally of drinke and the use thereof Now I shall particularly handle all such sorts of drinkes as be commonly used with us in England which be as I Iudge seven in number to wit Water Wine Ale Beere Cyder Metheglin and Whey CHAP. 216. Of Water WAter is the chiefest of all liquors not onely because it is one of the foure Elements but also for that it was the very naturall and first drinke appointed by God to all manner of creatures And as it appeareth by the holy Scriptures in Genesis there was none other drinke used nor knowne but water from the creation of the world untill Noah his floud during which time men lived eight or nine hundred yeares Also after the floud of Noah both Princes and people in all ages dranke water especially in Asia and the East Countries as appeareth by the history of Moses and the children of Israel in Exodus And in Greece likewise it was used for a common drinke as Galen declareth in diverse places of his works but especially in the first booke where he affirmeth Aquam puram omni aetâ—ti utilissimam esse And that water to be best cujus ad orientem solem fons erumpit quaeque permeatu aliquem mundum aut puram colatur terram eademque calefit ac refrigeratur ocyssime But leaving Asia and Grecia aside and returning home to England if any shall demand whether or no it bee as wholsome for English men to drinke water as for them that dwell in other Countries M Eliot in his Castill saith that if men from their infancy were accustomed to none other drink but water onely moderately used it should bee sufficient to keepe naturall moysture and to cause the meat that is eaten to pierce and descend into the places of digestion which are the purposes which drinke serveth for As in Cornewall although that the country be in a very cold quarter yet many of the poorer sort which never or very seldome drinke other drink than pure water be notwithstanding strong of body and live and like well untill they be of great age Adeo a teneris assuescere multum est But otherwise except the custome of drinking of water I thinke as it is in S. Sal. Potuâ— aquae sumptus comedenti incommoda praestat Hinc friget stomachus crudus inde cibus That is to say the drinking of water with meate cooleth the stomacke over much and so letteth digestion and maketh the meat that is eaten to bee raw The like effect it hath if it be drunken after meat except it bee after a great surfet or when thirst happeneth after drinking of much wine For in these cases cold water drunken is a generall remedy and I have knowne many by drinking a good draught of cold water to bedward have thereby had quiet rest all night after and in the morning also it is right wholsome for him that dranke too much overnight to drinke fasting a cup of cold water especially if hee bee thirsty for that will cleanse the stomack and represse the vapours and fumes and dispose it to reteine new sustenance Some also have I knowne that would oftentimes in a morning fasting drinke a draught of cold water with a little white Sugar of purpose to cleare and coole the stomacke and have by that meanes as they thought avoided much flegme But herein alway respect must bee had to him that drinketh it for to young folks and them that bee hot of complection it doth lesse harme and sometime it profiteth But to them that are feeble old flegmaticke or melancholy it is not convenient for it destroyeth naturall heat it grieveth the brest and taketh away the appetite of the stomack and is very hurtfull to all the sinewy members and this caveat I will give to all such as be thirsty through great labour and travaile that they drinke not much cold water in their heat or thirst for thereby I have knowne many fâ—ll into sickenesse and I thinke it better to drinke a draught of Sacke or good wine or as they use in Lankashire a hot posset at such times than small drinke or cold water For though small drink or cold water seeme to quench thirst better than wine because it moystneth and cooleth more yet wine being more agreeable with nature and of more subtile substance operation is sooner drawne off the members and consequently sooner satiffies and fils the veines and so quencheth thirst without any great alteration of the body whereas water or small drinke by the great coldnesse thereof sodainely changeth the body from heat to cold which is a dangerous thing as Hip. testifieth Semel multum repente vel vacuare vel replere vel calefacere vel refrigerare aut alio quovis modo corpus movere periculosum omne si quidem nimium naturae inimicum And as Galen teacheth Si cum vino bibatur aqua sitim efficacius extinguit quam si sola scilicet vino ipsam ad distributionem promovente But whether you drinke water with wine or of it selfe you must alwayes provide that it be of the best sort which may be knowne by Galens description aforesaid and by these notes also First by the lightnesse for the lightest is best Secondly by little skim or froth in boyling Thirdly by drenching of linnen clothes in the water and laying the same to dry for that which is soonest dry sheweth the best water But how water may be drunke without any inconvenience aswell in sickenesse as in health Fâ—rnelius declareth Vt aqua tutius citra viscerum offensionem pro potu ac vice vini sumi possit in ea integrum hordeum coquitur dum crepuerit vel Glycyrrhiza vel pruna Damascena vel Saccharum cum praesertim ulla est pectoris affectio adiecto sub finem Sinamomi momento si ventriculi robur servandum est And in places where I have been the common people have used to cut liquorise very thinne and to lay it in cold water and after it had steeped a time to drink of the water in hot agues or in stuffing of the brest with flegme and this they call liquorise water and account it very wholesome CHAP. 217. Of Wine NExt to water in antiquity and use is wine which liquor as it is in Ecclesiast was made from the beginning to make men glad and not for drunkennesse Howbeit Noah as it appeareth who was the first that ever planted a vineyard soone after he had drunk of the fruit of the grape was drunken So that wine and drunkennesse that is to say the use and abuse began in a manner both together much like as Adam soone after he was placed in Paradise fell through
lap them in a linnen cloth and to carry them about with them smelling to them oftentimes Others before they goe forth in a morning eate Garlike and drinke a draught of new Ale after it or good Wine But Garlike is thought of many to bee rather hurtfull than wholesome in the Plague because it openeth the pores of the body too much and so maketh it more apt to receive infection But I reade in the Secrets of Alexis of a marvellous secret to preserve a man from the plague which hath been proved in England of all the phisitians in a great vehement plague in the year 1348. which crept throughout all the world and there was never man that used this secret but he was preserved from the plague videlicet Take Aloe Epaticum or Cicotrine fine Cinamome and Myrrhe of each of them three drams Cloves Mace Lignum Aloe Masticke Bole Armenicke of each of them halfe a dram let all these things be well stamped in a cleane morter then mingle them together and after keepe it in some close vessell and take of it every morning two penny weight in halfe a glasse full of White Wine with a little Water and drinke it in the morning at the dawning of the day And so may you by the grace of God go hardly into all infection of the ayr plague Hitherto Alexis But the prescriptions of preservatives for the plague I leave to the skill and experience of the learned physitians whose advise in this case is chiefely to be sought for and followed Yet this much I dare say by the authority of Galen in his booke de usu Theriacae ad Pamphilianum and by the judgement of Marsilius Ficinus that no one medicine is better either to preserve from the plague or to expell the venome from the principall parts in such as be infected than Triacle and is not onely good in the plague but also in all other poysons and noysome drinks yea and in the most part of other diseases as the Cough the Cholicke the Stone the Palsie the Iaundise the Ague the Dropsie the Leprosie the Head-ach for dull hearing for dimnesse of sight to provoke appetite to appease greedy desire for Melancholy sadnesse and heavinesse of the minde Non enim corporis modo sed animi morbos persanat as Galen writeth in the same booke So that it may worthily be called Delphicus gladius because it is profitable in an infinite number of infirmities And Galen in his booke de Theriaca ad Pisonem confirmeth the same And concerning the Plague as well for the cure as for the preservation hee declareth upon the credit of Aelianus Meccius a famous Physitian and sometime his teacher that in a great Plague in Italy when all other medicines prevailed not after that by his advise they fell to the use of Triacle very few of them which were infected Non modo periculum non evasisse sed ne in morbum quidem incidisse Atque mirum hoc alicui videri non debet saith Galen quando si haustum venenum superat pestilentiam quoque vincere possit But it is not sufficient to know that Triacle is good for the Plague but we must also know how it is to be used Wherefore Galen in the same place setteth downe the order how it is to bee taken in this manner It is given saith hee in three Cyathes that is as I take it about foure ounces that is halfe a gill or the fourth part of a pint it is given I say in a draught of wine the bignesse of an Hasill nut aswell after poyson or after the stinging of venemons wormes as before if a man suspect any such matter and after the same manner it is given to them who for an outward cause or an inward pine away as if they were poysoned So the quantity of Triacle is the bignesse of an Hasill nut and sometime the bignesse of an Egyptian beane and the quantity of drinke to receive it in is Ex aquae vel diluti vini cyathis neque pluribus tribus neque paâ—cioribus duobus And the best time to take it in is Primo mane except it be after poyson for then it is to be taken as occasion requireth But Marsilius Ficinus sheweth more particularly the use of Triacle saying Necessaria nobis est bis in hebdomada ipsa omnium compositionum regina caelitus que tradita Theriaca Accipiatur post cibum horis novem ante cibum horis sex vel septem Qui eam sumere non potest saltem cordi apponat stomacho nasoque pulsibus frequentius detur drachma una provectis aliis vero drachma dimidia seu scrupulus unus Qui calidae sunt temperaturae bibant aestivo tempore sumpta Theriaâ—a tertiam partem cyphi aquae rosarum cum modico acetirosati alii scilicet alterius complectionis alio tempore sumant cum vino albo permisto cum aqua Scabiosae aut Melissae Quod si Theriaca non affuerit vel non competens fuerit tuae naturae sume Mithridatum Hitherto Ficinus But here some doubt may arise whether or no our Triacle which now we have in use among us commonly called Triacle of Gean hath the vertues aforesaid against Plague Poyson c. Herein to speake what I thinke I thinke verily that it hath not except othermen can come by better than I have seene for they make it not now as it was made in Galens time the composition whereof is set forth even in the same order that Galen himselfe made it for the Emperour Aurelius Antoninus For as it appeareth by Galen in that place that Emperour as others also before time used every day to take Triacle the bignesse of a beane sometime without water or wine and sometime mixing it with some liquour thereby to preserve himselfe from poyson Like as king Mithridates did his composition bearing his owne name by the daily use whereof his nature was so fortified against poyson that when he would have poysoned himselfe rather than to fall into the power of the Romans hee could by no meanes bring it to passe But the receit which so strengthened Mithridates was not the same which Pompeius after he had vanquished him found in his Sanctuary having this title A nullo veneno laedetur qui hac antidotoutetur which Serenus writeth in this manner Bis denum rutae folium salis breve granum Iuglandesque duaâ— totidem cum corporeficus Haec oriente die pâ—uco conspersa lyaeo Sumebat metuens dederat quae pocula mater But it was that noble confection which as yet is called Mithridatium in Latine in English Mithridate which because it draweth neerest to the ancient Triacle by mine advise shall be used insteed of Triacle against the Plague and other diseases before rehearsed And if any man have Triacle which he thinketh perfect and would faine prove whether or no it be so indeed then let
18 Plantus painefulnesse 19 Better to bee pale with study than with love ead How play should bee used ead Play at the dice. 20 Play at the Chesse 21 Pease three sorts of pease how pease or beanes should be eaten 32 Pease pottage good 33 What time pease pottage are best ead Preface to herbes 34 Peniroyal and the temperature thereof 42 Parsely and the nature thereof and why it is sometime evill 50 Pionie and the nature thereof that it is good for the stone both in youth and age 57.58 Parseneps and Carrets and their nature 71 Parseneps and Carrets good for the Cholike and stone ead Parsneps and Carrets provoke lust they be restorative ead Parsneps not so good as Carrets 72 Pellitory of Spaine and how it is good to purge the head 81 The same is good also for a rheume and for the tooth-ach ead Prickmadem 84 Purslane and how it is good against Venus 93 Poppie and what kinde thereof is good for a stitch or pleurisie and to procure sleepe 94 Peares and how they may be eaten raw without hurt 102 103 Peaches and when they should he eaten and Wine to bee drunke with them 103 Plummes and Damasines Prunes 104 Stewed Prunes should bee eaten before meat 105 Pomegranates and how they are good for a laske or any wast in man or woman 114 Pepper and thereof three sorts and the common opinion of pepper disproved 122 The vertue of Pepper and Diatrion pipereon 123 Puddings 146 Partridge 152 Pigeons and when they are best 153 Plover and Peacocke 156 Pike and pickerell 162 Pearch ead Place and Flowkes ead Porpos and Sturgion 167 Puffin 170 Possets of two milkes a very cooling drinke 181 Possets used at breakfast 182 Perie that is Cyder of Peares 255 Such Physicke as the authour used for his health sake 294 What the Pestilence is 297 Foure causes of the Pestilence 297 Three preservatives to bee used against the plague 298 The electuary of three adverbs for the plague 299 The signes of the Plague to come ead What is to bee observed in changing of the aire where the plague is 300 How long the infection remaineth in the body houses and clothes 301 The plague brought to Oxford and dispersed there by wollen clothes ead Whether it bee lawfull to flie from the plague 302 How the plague doth infect our body 309 What complection is soâ—nest infected with the plague ead What is to be done when wee goe forth to avoyd infection 310 An excellent lotion against the pestilence ead An excellent preservative for the plague 311 Q Quinces and how they loose the belly 107 How to make marmalade of Quinces or any other fruits 108 Quailes and their nature 154 The Quantity of meats 193 The Qualities of meats 109. R Rubbing or fricasie three sorts thereof 4 A merry tale of Rubbing 5 A kinde of Rubbing very good for all men 6 Rubbing of the teeth 7 Rise vp after meat 9 Rye and Rye bread and the temperature of Rie 28 Rise Rise pottage and their propertie 33 34. How Rise pottage should bee made for a flix 34 Rosemarie and the nature theâ—eof 36 Rosemary good for students 36 Plentie of Rosemary in one part of France 36 Conserva of Rose-mary floures 37 A good decoction of Rosemary for the stomack which maketh sweet breath 37 An electuary of Rosemary and Sage 37 Rue and the temperature thereof 43 Foure properties of Rue ead Rue is good against poison the pestilence 44 King Mithridaâ—es medicine made of Rhue 45 Radish and their nature 69 Gallen defended against master Eliot touching the use of Raddish 69 Raddish neither good before meate nor after meate ead How Radish may best be taken 70 Radish corrupt the bâ—eath and wherefore ead Roses and how to make conserve thereof and the vertues of the same 90 Rose-water and how to make very sweet water of divers sorts 91 Sweet-water good cheape how sweet-water should be used of Students ead Raysons and whether they be binding or loosing that they are good for the liver 109 Ray and Thornebacke 166 Seven things good for a rhewme 212 Why rhewmes doe abound in England 217 The very cause of Rhumes 253 Two chiefe causes of Rhumes ead Rosa Solis and the growing thereof how to be made 258 S What Study is 14 Scipio his saying to be followed of Students 14 How to beginne our study 15 The best time for study ead A good counsell for Students 16 An example of a slothfull Scholer 16 How long wee should studie without intermission ead After-noones study not very good 17 Study is better by day than by night 18 Socrates answer to Alcibiades 20 Sage and the nature thereof 35 Sage is good for Students ead Why Sage is used in sawces ead Sage-wine ead Sage-ale 36. Sage and Rue put in drinke are good against infection ead Savery and how it may be taken 42 Sperage and the nature therof 45 A medicine of Sperage for the Stone ead Senvy and the nature thereof 48 Spike and Lavender their nature 55 Spike-water good for the Palsie and to recover the speech lost 56 Sothernwood and the nature thereof 62 Samper and the nature therof 72 Saffron and the nature therof 78 Setwall or Capons-tayle and the vertues thereof 83 Skirwort 84 Spinage 88 Sorrell and how it is good for the pestilence how to make conserve of Sorrell or any other herbe 89 90 Strawbery and strawbury-Strawbury-water wherefore it is good 94 Services their nature 115 Sugar and the nature thereof 127 Sugar and Honey compared together ead Sugar-candy 128 Sugar and Water good for flewme ead Swines-flesh how it is in nourishing 132 That it is like to mans flesh in many poynts ead Wild swine better than tame 133 Of Braune rosted pigges and Bacon 134 The Scottes were sometime Anthropophagi 139 The Stomacke or Mawe of beasts 143 The Spleene or milte 145 Sparrowes and their properties 155 Sole 163 Salmon 166 Saltfish 171 Stock-fish 172 Of sawces and which are the best sawces 185 Stones and Vdders 147 Salt and the vertues of salt 187 Two kindes of Salt used in meates ead A common sawce 192 Three differences of Stomacks 193 Surfet how it may be eased 198 A remedy for surfet 212 Supper and whether supper or dinner should bee greater 216 Where we should walke after Supper 219 Chremes supper in Terence 296 Why students in these daies come not to such perfect knowledge as they have done in time past 244 An easie practice to cleanse the Stomacke 249 An easie medicine for the stone ead Sleepe and how it is the brother of death the image of death and in the scripture death called by the name of sleepe 268 269 What sleepe is how sleepe is caused the commodity of sleepe 269 Foure things to be observed in sleepe 270 The night is better for sleepe than the day 270 Afternoone sleepe is unwholsome ead How sleepe in the day may bee used with lesse harm
271 How long we should wake after Supper 272. What place is most fit to sleep in ead How we should lie when wee sleepe 273. How long we should sleepe 275 Epimenides and Endimion how they slept and what is ment by it 276 Man sleepeth halfe his time 276 How to know when sleepe is sufficient 277 Socrates wife 299 The Stocks argument against Physicke 304 The sweating sicknesse 279 The sweating sicknesse three times in England ead The cure of the sweating sicknesse 280 The sicknesse at Oxford the like sicknesse at Cambridge as was at Oxford 281 T TEnis play is the best exercise of all other 3 Processe of time doth alter mens stomackes 26 Time and the temperature thereof 41 Powder of Time good for students ead Turneps and the nature of them 70 Tansie and the nature thereof 72 Why Tansies are good to be used about Easter ead The Tongues of beasts and the kirnels of the tongue 141 Tench 163 Trowt ead Time in dyet 203 Times of the day to eat and drinke 207 Long sitting at meals is hurtfull 214 To sit awhile after meat how it is to be taken 215 What time the stomacke requireth for concoction 219 One meale a day better taken at norne than at night 220. Tullies Physicke 294 The vertues of Treacle 312 How Treacle should be used against the plague ead How much drinke and how much treacle should be taken at a time 277 Two sorts of Mithridatum 278 How to try Treacle whether it be good or not ead V THe colour of the urine sheweth when we should exercise 8 Violets and how to make conserva of them also the vertues of the conserva that they are good in broths with other cooling herbes 89 Veale and the goodnesse therof 136 Venison and why it should be drowned in wine 137 Red Deere and the age of the Stagge 172 Vineger and sive properties thereof 188 How to make one leane and low coloured with vineger 189 Rose-vineger ead Vineger of Giliflowers and that it preserveth from the pestilence 190 Verjuice ead Variety of meates â—reedeth excesse and surfeit 194 Venus how it should be used and in what age 278 Whether Venus be requisit for all men ead Whereof it riseth in mankind 279 The benefits of Venus 280 The discommodities of immoderate Venus ead The difference of men concerning chastity 282 What complexion is most given to Venus 283 Three principall meanes to abate lust ead Ordinary meanes to subdue the flesh 285 Idlenesse a great occasion of Lechery 285 Divers practises to abate concupiscence 286 The practises of Arnoldus to abate lust ead Divers odde practises of old time to subdue the flesh 286 Varro his counsell how to deale with a shrewde wife 292 The right use of Venus standeth in three poynts 293 W. Washing of the face and bathing of the eye 6 Wheate 24 What wheat is best ead Wheate bread ought to have five properties ead Wheat bread of Yorke ead Wheat buttered 27 Wormewood and the nature thereof 61 Wormewood-wine and how it may easily be made 61 267 A good water for dimnesse of sight or any other impediment of the eyes also an other good water for eyes 293 Walnuts and of them with other things King Mithridates medicine against poyson 120 Woodcocke and the nature of thereof 137 Wings of Birds foule 158 Whiting 163 White meales 172 Whey and the nature thereof 178 A â—â—oling decoction of whey good for many purposes 179 Whey for a hoat liver or for an itch 255 Of water and that water is is the most ancient drinke 235 What water is best after Galen 235 Whether it bee good for English men to drinke water eadem Cornishmen drinke much water eadem When cold water may bee drunke 236 Cold water and Sugar good to coole and cleare the stomake 236 Water mixt with Wine quencheth thirst the better 237 How a man may proove what water is best eadem How water may bee drunke without harme ead Liquorice water ead Wine and drunkenesse bee of like antiquity 238 The temperature of wine ead The diversitie of Wines and the Countries that bring them foorth 239 The commodities of wine 240 Life and wine agree in nature eadem Five vertues of wine used moderately 240 Why wine moderately taken sharpeneth the witt 241 Divines love wine and why eadem Strong Wines ill for students 241 Young men should drinke no Wine 244 Wine is good for old age eadem How to chuse good wine by five properties 246 The choice of Wine standeth chiefly in three sences 246 White Wine least hoat ead White Wine procureth urine 247 White Wine good for those that would be leane 247 Red Wine bindeth 247 Red Wine maketh a good medicine for the laske ead Sweet wine for whom it is good 248 New wine unwholsome 248. Whether wine be good fasting ead Tosts dippped in wine wherfore they are good 249 Wine and women great occasions of the gowt 253 Doctor Stevens water and how it is to be made and the vertues thereof 261 A correction of the same 263 Women compared to a Panther â—69 Women compared to the Mermaidens 271. Y Yeeles and how they are engendred 165 FINIS Two principall parts of Physicke preservative and curative The end of Physick is to maintaine health Cor. Cel. li. 5 Ca. 15. ver 16. ca. 27.17 Daniel 1.12 Eccle. ca. 31 1â— Eccle. ca. 37. ver 28.19.30 Whether diet may prolong life Eccle. ca. 38 to the 13 verse The force of Phisicke To keepe a good diet is great happines Cap. 30.15.16 Lib. 1. cap. 4. Reason ought to rule appetite Ethic. Lib. 3. c. 13 Ethic. Lib. 3. ca. ult Eras in apo Socrates a singular example of abstinence and continence Vera voluptas quid Ethi Lib. 3. Cap. 12. Philoxenus the Epicure Whether or no keeping of a dyet doe easâ— our maladie Surfet and ease great causes of the Gowt 〈◊〉 5. cap. 1. de 〈…〉 good 〈…〉 of diet 〈…〉 Galens dyet stood chiefly in three points Intemperancy corrupteth the originall complexion Cice. 3. Tus Theophrastus complaint of nature Lib· 2. sph ca. 8. Epid. â— Epid. 6. com 6. What labor is The benefit of Exercise Li. 1. de Sa. tuen Milo Crotoniates Lib. de ponto Cor. Câ—l lib. 1. Lib. de Suc. â—on vitio cap. 3. Difference of exercise 1. Aphoris com 3. Labourers more healthfull than learned men Lib. 2. de Sa. Tuen cap. 8. The proper exercises of all parts of the body Tenis play is the best exercise of all other Galen de pravae pilae exercitatione Eglo 2. 〈◊〉 2. Ser. Sa. 1. â—he games of 〈◊〉 〈◊〉 preparatiâ—â— to exercise Frications Three sorts of rubbings A merry tale of rubbing A kinde of rubbing good for all men Exercitatio 〈…〉 praerequirit Washing of the face and bathing of the eyes Caput peâ—tore a frontâ— cervicem versus optimum est Rubbing of the teeth Lib. 1. cap. 2. Cap. 2. The place and time of exercise Aire Foure properties of
and salet oile to procure a voâ— it L. 1. Dios c. 131. Lib 1. Dios c. 131 An easie medicine for the stone Hasill nuts very unwholesom cap. 4â— cap 38. Filbers Li. 1. Dios c. 142. A medicine of Nut shales for a laske cap. 13. King Mithridates medicine agaynst poyson Asure medicine against the pestilence taken out of Euonyâ—â—us Lib. 2. de ali fa. cap. 38. Li. 1. Dios c. 122. For a laske or flix cap 75. Three sorts of pepper Lib. 8 Siâ—p L. 4 de Sa. Tuen The vulgar opinion of pepper disproved cap. 75â— Diatrion piperion Nutmegs is the best spice for students Li. 4· de Sa. Tuen· A certaine experiment to take away a flegme or perle from the eye Blanch powder Greene ginger Li. 1. Dios ca. 13. An excellent cinamom water Lib. 8. cap. 4. Meth. Meden Sugar hony compared together in wholesomnesse How to clarifie hony Lib 3. de Ali. fa cap. 39. For whom hony is wholsome and for whom not wholesome Sugar and water good to cleare the brest and stomacke of flegme Sugar candy Ginger condite Biefe and the commoditie thereof Lib. 3. de Ali fa. cap. 1 Bieâ—e is a melancholy meat Par. 4 de diâ—â—â—is universalibus c. 7 Great difference of biefe Veale cap. 28. Lib. 3. de al. fa. cap. 7. Rosted meat is dryer than boâ—led â—ib 3. de ali fa. cap. 2. Salt biefe Lib de Ali· â—a cap. 1 Galen disproved coÌ„cerning muttâ—n The best Mutton Lambe flesh Li. 3. de ali fa. c. 1. Swines flesh in many points like to mans flesh Lib. 3. c. 9 ad Alman Lib. 3 de ali fa. cap. 13. Wilde swine better than tame Brawne Aphoris 1. cap. 15. Rosting pigs What flesh should be boyled and what rosted Potage to make one soluble Bacon A gamond oâ—â—aâ—on Levit 1â— cap 7. vers Maâ— 2.7 chap. Act 10 15 Rom 14 2 3.14 Li. 3. de ali sâ— cap. 1. Kydde par 4. de animalibus The difference of beasts concerning age The manifold commodities of the hare Lib. 2. Dios c. 1â— Lib. de 60. anim Lib. 3. de Ali. fa. cap. 1 A digression touching hospitality â—i 3. de ali fa. cap. 1. Whâ— Venison should be drowned in wine Redde deere Dâ—â—tatibus animalium The age of a Stagge Li. 3. de ali fa. â— 1 The Scots were sometime Anthropophagi Rookes. cap. 9. Twelve things that breed fatnesse Kernels of the tongue Lib. 3. de ali fa. cap. 6. Par. 5. The lungs of a Fox good for the lungs of a man cap. 48. Par. 5. Broyled meat and fryed meat unwholsome cap. 25. Sâ—r. lib. 2. Sa. 2. Par. 5. Lib. 3. de ali fa. cap. 7. How Marrow â— may best be eaten For stifnesse of the Sinewes and for the Crampe Par. 5. Consiliator dissert 68. Canon 2. c. 296. Ser. li. â— â—a 4. How to make a Henne tender upon the sodaine Chickens A caveat not to use much fine meats Lib. 11. Simp. To make a Coleise of a cocke or capon Partrich most light of digestion A good wish for students Hawking commended The Woodcocke compared with the Swaâ—low cap. 29. Canon 2. ca. 146 Num. 11.7.31 Cap. 29. Lib. 2. cap. 48. Swanne Lapwing and Teale Corint 1. cap. 8. Rom. 14. Ti. 1. cap. 4. Lib. 2. Math. 15. A comparison betweene flesh and fish betweene sea fish and river fish The felicity of Britaine for fish What fresh water fish is better The English proverbe expâ—undâ—d touching the choise of fish cap. 30. Lib. 2. cap. 29. Lib. 3. de ali fa. cap. 29. The nature of a Trout A strange nature of a fish Forty pound given for one fish Of Eeles cap. 31. The French proverbe of wine to be used with fish Lib. de Ali. fa. cap. 31. A generall rule touching choise of fish A goâ—od medicine for the stone Optimus succuâ— Lib. 3. de 〈…〉 cap. 26. The best flesh the best fish cap. 28. Ser. li. 2. Sa. 2. Li. 3. de ali fa. cap. 33. Oysters Pearles Lib. 2. Dios ca. 4. Good pearles gotten about Britaine When shell fish is at the best Lib. 2. Ser. Sa. 4. Cap. 30. A feast royall Flesh and fish should not be eaten together at one meale Whether fresh fish or salt fish be more wholsome Cap. 30. Fresh fish good for chollâ—â—icke folkes Cap. 52. Egges Ca. 4. cap. 1. Cap. 8. Hen Egges are best How to chuse an egge Ser. lib 2. Sat. 2. The difference of eggs in dressing Sodden egges Poched egges Rosted egges Fryed egges Collops and egges Hard egges Soft egges Rere egges A fine breakfast for a weak stomacke Cap. 38. Lib. 3. Capâ—48 â—48 Hempseed hath contrary effects in men and in hen Lib. 2. proble 84 An egge resembleth the whole world Par 5. What milke is Lib. 2. c. 6 4. How the windinesse of mâ—lk may be holpen Three substances in milke Three sorts of milke Goats mylke is best Lib. 3. de Ali fa. cap. 15. What time of the yeare milk is best Cap 34. The degrees of milke in goodnesse Lib. 3. de ali fa. cap. 15. The Earle of Comberland cured of a consumption by womans milke Why milke is unwholsome in Agâ—es or Head ache Milke is ill for the Collick or stone and causeth obstructions Milke good against melancholy Whether milke be loosing or binding A medicine for a laâ—ke Whey Lib. 3 de ali fa. cap. 15. Cap. 36. A cooling decoction of whey good for many purposes Lib. 2. ca. 66. Cap. 35. An experiment of butter to make one soluble The vertues of butter The Flemmings little troubled with the collicke May Butter To heale the wilde fiâ—e To bring forth teeth in children Lib. 10. Simp. A posset of two milkes Possets used at breakfast in Lankashire Almond Butter Cap 37. Lib. 3· de Ali. fa· cap. 17. cap. 9. What cheese is best Cheese should be eaten after meat Cap 37. Cap. 7. Lib. 10. Simp. A good playster for the gout made of an old cheese cap. 37. Apho 3 com 1. Rosted Cheese Why some by nature abhor cheese Lib. 1. de temp Lib. 1. de Consu Two principall Sauces Lib. 5. Tus Two notable examples in two Kings of hunger and thirst These Lacedemonian sauces are good for such as feed at full How Socrates procured hunger cap. 52. Two vertues of Salt Two kindes of salt used in meates Lib. 5. cap. 17 cap. 46. cap 46 Fâ—ve properties of vineger A practise to make one leane and low coloured A goâ—d water to cleanse the mouth Rose vinegâ—r Vineger of Giloflowers Preservatives from the Pestilence Veriuice Oximel Lib. 7. de Meth. Anti. lib. 2. How neesing proceeding of Mustard may be holpen Cap. 22. Cap. 1. Three differences of stomackes Epid. Sect. 4. Apho. 20. Two chiefe points of preserving health Cap. 31. Two verses to be followed of all that would live in healâ—h Variety of meates breedeth excesse and surfet Seâ— li. 2. Sa. 2. An experiment to 〈◊〉 one slender Lib 1. Apho. 3. Dialo 3. A full belly is unfiâ— for study
Lib. 5. Tus Two notable sayings of Tully touching the quantity of meate Three sorts of diet Lib. 2. Apho. 4. 1 Apho. 5. Diet in sickenesse 1 Apho. 4. Fasting driveth away sickenes Lib. 4. de meth med cap. 4. cap. 31. How surfet may be eased The qualâ—ty of meates De inequâ—inte cap. 6. Lib. de Con. Lâ—b 3. Simp. Two merveilous examples of poyson eaten without hurt Lib. de Secret Custome in meat and drinke 2 Apho. 50. 2 Apho. 38. Epid. 6. Sec. 4. Apho. 7. 2 Apho. 40. Custome in labour cap. 55. A dyet for healthy men Lib. 1. Men in perfect health should keepe no precise order in dyet Cap. 1. How a custome in dyet may bee changed without haâ—me 6 Epi. Sect. 3. Lib 2. â—ict acuâ— cap. 18. Cap. 19. The foure seasons of the yere Lib. 1. de temp cap. 4. 3 Apho. 9. Versaluberrimum minime exiliosum 1 Apho. 15. The dyet of the Spring time Lib. 2. insti Sect. 2. cap. 9. The best dyet in Summer 1 Aph. 17. Aestate saepe paâ—um dandum In Summer drinke much and eate little Sib. 1. de temp cap. 4. Dyet in Autumne 1 Aph. 18. cap. 6. Lib. 1. cap. 4 de locis aff Lib. 1. de Sa. tiâ— cap. 9. Lib. 5. cap. 4. dâ— usu par Hunger is the best token of an empty stomacke What hunger is and how it commeth Insti lib. 1 Sect. 7. cap. 5. English folks may eate three meales a day Whether breakfasts are to be used in England 1 Aphoâ—â— Lib 3. cap. 13. de â—atu fa. 1 Apho. 10. Break fast meats for students 1 Apho. 1â— Who may best abide fasting Lib. 1. Instit Sect. 3. cap 5. How fasting is to be used In Ser de do 4 in ad In Hom· Lib. 2. meth me cap. 22. The definition of a true fast Inedia Lib. 2. meth me cap. 20. cap. 20. Seven things good for a rheume A remedy for surfet 2 Apho. 17. The commodities of Abstinence 2 Apho. 4. Dinner time Diogenes answer touching dinner time Oxford dyet for dâ—nner To eate one onely kinde of meat at a meale prooved to be the best dyet Lib. 11. cap. 52. An houre is a sufficient time for dinner Schol. Sa. cap. 6. Long sitting at meat is hurtfull Three concoctions three preparations of the meat receiued Cap. 1 To sit a while after meat how it is to be taken Cap. 1. Cap. â— Whether dinner or supper should be greater Diff. 121. Institut li. 2. Sect. 4. cap. 3. The question answered touching more meat or lesse to be eaten at dinner or Supper The cause of rheumes in England 2. Apho. 17. Cap. 38. To drinke before supper or dinner used of some 2. Apho. 11. What time the stomacke requireth for concoction In Medi. li. 2. Sect. 4. cap. 3. Where wee should walke after supper One meale a day were better taken at noone than at night What age is and what difference in age Inst lib. â— Sect. 3. cap. 5. Annus Criticus Cap. 1â— Man beginneth to die as soone as he is borne How meat and drinke do preserve life Ga. de mar ca 3. One cause of life and death in man Naturall death what it is A divers diet requisite in youth and age 1. Apho. 14. The naturall diet of all ages Diet of lustie youth Diet of old men Sundry examples of old mens diet Chremes supper in Terence De Sa. â—u lib. 5. cap 4. Antiochus diet A good bâ—eakfast for old men Telephâ—â— diet For whom hony is wholsome â—nd for whom not Lib. 1. de Ali. Fa. cap. 1. Pollio Romulus Lib. 22. Democritus Galen Lib. 5. de Sa. tu cap. 1. Auten Lect. Lib. 30. cap. 12. Galens dyet Lib. 2. de Sa. tu cap. 8. Galeni valetudo Securiâ— Lib. 5. de Sa. tu cap. 8. The benefit of an orderly diet 3.1 doct â— c. 7. Desucco boni viâ—â—o cap. 2. The due order of receiving of meats Whether fine meate or grosse should be eaten first The English custome defended to eat grosse meates first and fine after We should not beginne our meale with drinke Cap 38. Drinke is necessary for two causes What thirst iâ— and how it is caused Lib. 1. Simp. cap. 32. Lib. 7. Meth. cap. 6. Lib. 5. cap. 7. The right use of drinke Cap. 18. The discommodities of much drinke used at meaâ— To drinke little and often is better than to drinke much at once Cap. 3â— Drinke betweene meales not good Cap. 32. Drinke dâ—lative Three sorts of drinke What drinke should be used in the beginning of meales and what after cap. 18. Strong drinke or spiced is not good to be used with meat Sack or aqua vitae when they may be drunke after meat Seven sorts of drinke used in England Water is the most antient drinke De Sa. tu c. 11. What water is best after Galen Whether it be good for Englishmen to drinke water cap. 18. Cornish men drinke much water cap. 27. When cold water may be drunke Cold water and Sugar good to coole and cleere the stomacke What drinke is best when one is hot 2 Apho. 51. Simp. li. 1. ca. 31. Water mixt with wine quencheth thirst the better How a man may prove which water is best Lib. 5. meth ca. 5. How water may be drunke without harme Liquorise water Cap. 31. v 28. Gen. 9. ver 20. Wine and drunkennesse be of like antiquity Simp. 8. The temperature of wine Lib. 3. de vict râ— in mor. acu com 6. The diversities of wines and the countries that bring them forth Malmsey killeth wormes in children England bringeth forth no wine and why Cap. 11. v. 13.14 Deâ—t 28.39 cap 31.27.28 The commodidities of wine Life and wine agree in nature 3.1 doct 2. ca. 8. Five vertues of wine used moderately Lib 1. de arâ—â— amandi Cap. â— Why wine moderately taken sharpneth the wit Divines love wine and why Strong wines ill for studentâ— 1 Cor. 10 10.3.1 Doct. 12. Cap. 8. Six inconvenienâ—es of drunkennesse Isocrates against drunkennesse Theognis against drunkennesse Insti li. 1. ca. 10. Why students in these dayes come not to such perfect knowledge as they have done in time past Hessus against drunkennesse 2. de logi Young men should drinke no wine Lib. 1. de Sa. 〈◊〉 cap. 9. Wine is good for old age cap. â—5 To be drunken once in a moneth allowed of some Physitians Lib. 51. de usâ—â— par cap. 4 Cap. 107. How to choose good wine by five properties cap. 10. The choise of wine standeth chiefly in three senses Li. 3 de vict ra in amor acut com 6. White wine least hot White wine procureth urine White wine good for those that would be leane cap. 8. cap. 12. Red wine bindeth A good medicine for a laske cap. 11. Sweet wine for whom it is good Lib. 5 cap. 7. cap 26. New wine unwholsome Whether wine be good fasting Insti li 2. c. â— cap. 54. Tosts dipped in wine wherefore they are good An