care that none come into the Chambers thâ— strewed for if there be a great many with theâ— Breath they re-heat the Room Besides this lâ— the Chamber be full of odoriferous Fruits as sweâ—â— smelling Apples Pears Quinces Citrons and Liâ—mons But if the Air should be too cold yoâ— must avoid the Wind chiefly the Northern aâ— not go out of the House before Sun-rising aâ— strew your Chamber with hot Herbs as Mint Peniroyal Sage Hysop Laurel Rosemary Marjoraâ—â— or else make a decoction of these Herbs with Cloveâ— Cinamon Mace and such like and sprinkle tâ— Chamber therewith and perfume it also wiâ—â— some aromatical Smells as Incense Mastick â—â—namon Ladanum a Gum made of the fat Dâ—â— that is gathered from the Leaves of Lada Nâ—â—megs rine of Citrons Myrrh Amber Lignum â—loes Musk and the sweet smelling Gum call'd Stâ—rax putting these things on lighted Charcoal 〈◊〉 else mix these Perfumes with liquid Storax settiâ—â— it a little while over the Coals These aromatiâ—â— Odours have the vertue to open the Pores whâ—â— they are stopt attenuate the gross Humours aâ—â— is good against the cold and moist Vapours of tâ—â— Body This Perfume may be made another wâ—â— if you take of all these things to wit Half ounce or six drams of Roses one dram of Aâ—ber of Musk half a scruple of Behen Album Sparling Poppy or red Behen ana two scruplâ— of the Flowers of Nymphea or River-Lillies thrâ— drams of Ladanum one dram of Mastick Incenâ—â— ana two Drams pound these not too small and set them over tâ—â— Coals Besides this to correct the bad quality of the Air and to attenuate and dissolve the gross and slimy Humours of the Body let there be always burning in the Chamber a good Fire of some Odoriferous Wood as Lawrel Rosemary Cypress Juniper Oak Pine Firr the Latrix or Larch-Tree Turpentine and Tamarisk Moreover Night and Day smell to a Ball of Pomander composed of these following several Ingredients Take of Saffron one Dram and a half of the Oriental Amber half a Scruple of Musk half a Dram of Storax Calamita the Gum which proceeds from a sweet Cane in the Indies and of Lawrel ana one Scruple these are altogether dissolved in Malmsey and thereof is made a round Ball. One thing is worthy your Observation and Remembrance that is that the Air in hot and moist Countries as for Example in Rome c. is very destructive to the Health the Air of the Vineyards is also little wholesom unless when the Northern or Western Wind blows Of Seasons those are the best which keeping their proper temperature are equally either cold or hot but the changeable and incertain Weather is the worst of all I must not likewise omit to tell you that in the Summer when the South Wind blows as in those places which stand towards the North are the least wholsome as in the Winter the Northern Wind blowing those which look towards the South If you desire to know the quality of the Air and disposition of the Weather at Night in the open Air put a dry Sponge and if in the Morning you find it dry you may assure your self the Air is dry if wet then conclude the Air is moist and damp The like Experiment may be tryed â—ith new Bread which being exposed to the Nocturnal Air as the former if in the Morning you find it mouldy the Air is corrupted and putrefied but if the Air be hot and dry the Bread will remain withouâ— any change The malignity of the Cold may bâ— corrected by artificially causing a good and sweeâ— Breath viz. by keeping in your Mouth Treacle Mithridate also the Confection called Alcarmes a term of the Arabian Physicians whereby they meant a Cordial made of certain little Scarleâ— Worms of which also is Crimson made rubbing the Teeth with this Antidote which yet becomes better by the addition of Zedoary a Rooâ— like Ginger growing in the East-Indies anâ— chewing therewith Angelica and this Dentifrice or Medicine to cleanse the Teeth may be made if you take of Rosemary one Dram of Myrrh Mastick Bole-armoniack Dragons-Blood Burnt-Allom ana half a Dram of Cinnamon one Dram and a half Rose Vinegar mastick-Mastick-water ana three Ounces half a pound of rain-Rain-water of Honey three Ounces boyl these together over a gentle fire to the end that they may be well scummed afterwards add thereto Bezoar a kind of Precious Stone very Cordial being an excellent Antidote to expel Poyson by the Arabick Doctors it is called Badzahar i. e. Alexipharmacon a Remedy for Poison and as aâ— Unguent keep it in a glass Bottle Of this take a spoonful every Morning fasting holding it in your Mouth and rubbing your Gums therewith the which must bâ— afterwards wâ—ll washed and cleansed with Waâ—â—â— distilled in a hot Bath of white Salt and Roch-Allom ana three Ounces and thereto may be added a little â—â—stick-water With this wash the Teeth for these things cleanse the Mouth cause good Breath fâ—sten loose Teeth flesh the Gums heal the putrefied Flesh and make the Teeth white Besides all this there is great heed to be taken in the choice of a House see whether the Place and the Air be good or bad wholesom or unwholsom to dwell in The House therefore which you take let it be seated in the highest place of the City therein chuse your Apartment at least one pair of stairs high and let it be very light and so placed that it may always receive the Wind in the Summer and the Sun in the Winter and have Windows on all sides that is East West North and South if it may be to the end that no one Air may remain there long which otherwise would putrefie and corrupt and furthermore you ought to avoid not only lying in a Ground-Chamber but also tarrying there long for the highest are the most wholsom where you breath the thinnest and purest Air then you receive this benefit that dwelling in the highest and most open place of the House preserves and repairs the radical Moisture of the Body and hinders Old Age but to be in a dark lower Room or under the Ground is very naught for Life is maintained by the open Air and by Light but in the shade a Man grows mouldy and corrupted I must furthermore advertise you that of Animals Herbs Fruit Corn and Wine those are to be chosen that grow in high Ground free from ill smells putrefied by the Wind and receive a temperate and sufficient warmâ—h of the Sun where there be no stinking Lakes and Dung-hills to molest them for there the Fruits remain a long while uncorrupted and this is â—he only place whereon a man may securely fix to dwell in 'T is also commodious to have a Country House whereto you may sometimes repair for as the Country provides Food and Victuals for the City and the City consumes it so humane Life by sometimes dwelling in the Country is prolonged but by the Idleness of the
City it is shortned Likewise change of Air is sometimes very requisite and necessary though that change should not be made suddenly but deliberately and by little and little And because to the rectifying the Air the Clothes do in some measure contribute defending the Body from it for this purpose wear those Clothes that be warm and dry in the Winter get a Suit of Lamb-skin Fox-skin of a Marten or Ermin and for a good warm pair of Shoes take the skin of an Hare which is very good against the weakness and infirmness of the Hams or else that of a Fox which strengthens all the Members Some make their Clothes of Wool Cotton or Silk for those that are made of Linnen are least of all warm Cover well the Body by Night especially the Head which is the Cell or Domicile of the rational Soul from which are derived many indispositions wherefore one must take great care that the Head be neither too hot nor too cold and there be many that in the Night-time cover their Head close with warm Clothes for whilest a Man sleeps the natural heat retires to the inward parts and the outward parts are deprived of their heat whence they are easily offended by the external Cold aâ—d likewise whilest a Man is awake much heat and many Spirits by the Operation of the interiour and exteriour Faculties ascend into thâ— Head and by that means render it more hot Therefore there is most need in the Day to keep it cool but in the Night warm One must also beware of being too much in the Sun or near the Fire and not to wash the Head too often for these hot things open dilate and rarifie the parts of the Head and more readily dispose it to receive a superfluous humidity In the Winter 't will not be unuseful to sprinkle your Clothes with this sort of Water Take of Iris Florentina or Flower-de-luce Zedoary Spikenard ana one Ounce Storax Mastick Cinnamon Nutmegs Cloves ana half an Ounce Juniper-berries three Drams Behen Amber Musk ana one Scruple Distill all these things with Wine In the Summer take of rose-Rose-water four pounds of the best Vinegar one pound of Red Roses one handful and a half Camphire half a Dram Musk seven Grains Spice of Diambra Flower-de-luce ana one Ounce pound all these except the Spice the Musk and the Camphire and dissolve them all in rose-Rose-water which being put into a Limbeck cover it nine days under Horse-dung You may also make use of this Powder to sprinkle on your Clothes adding rose-Rose-water Take Red Roses Violets ana one Ounce Peel or Rind of Citron Solanum or Night-shade of Myrtle Lignum-Aloes ana one Ounce Camphire Amber ana half a Scruple Musk Behen ana five Grains and make of this a thin Powder 'T is also good to carry Odoriferous things in your Hand in the Summer-time a Sponge dipt in rose-Rose-water or rose-Rose-vinegar and smell to it often or carry with you this Odoriferous Ball Take of Roses one Dram Red Coral four Scruples Water-Lillies one Dram and a half Bole-armoniack one Dram â—â—orax Calamita one Dram and a half Lignum-Aloes two Scruples Mastick one Dram Lâ—danum two Drams Amber Musk ana two Grains these are pounded and so made into a Ball. In the Winter carry a Sponge infusâ—d into Vinegar wherâ—in steep Cloves and Zedoary Or else carry in your Hand this Ball of Amber Take of Ladanum half an Ounce Storax Calamita two Drams Bezoar Mastick ana one Dram Cloves Nutmegs Crocus Dyers-Grains white Wax Lignum-Aloes ana one Scruple Amber half a Scruple Musk dissolved in Malmsey five Grains make it into a Ball. Besides this there is need of defending the Breast and Stomâ—â—k with Lamb-skin or Hares or with a Pillow of Feathers seeing that the Stomack indisposed is the Mother of the Distemper Besides the Clothes which are used for the Head and Stomack make an Odour of Saffron Lignum-Aloes anâ— Amber for these things strengthen the Brain buâ— the Musk is to be left out by reason of its toâ— great Evaporation the hands are to be often covered with Gloves in the Winter made of Fox-skin in the Summer of Hares-skin Kids oâ— Lambs The last thing though not the least to bâ— observed is That with the greatest diligence anâ— care you avoid coldness of Hands or Feet since that infinite Distempers are wont to proceed and flow from thence CHAP. II. Of Motion BEcause Motion is not only requisite to the preservation of the Health but also very needful towards a good habit of the Body therefore after the Air it remains to treat of Exercise the which is a most powerful and prevalent thing to keep us in health being that which purges and drives away the superfluous Humours of the Body which are in such sort dissipated and dissolved that there is no longer need of Physick where this is not wanting There be many sorts of Motion and that is the best which is not violent as Walking but is a regular motion of the Body as being most kindly and most agreeable to the Members but that Motion which is caused in a Coach in a Ship on Horse-back or the like is the least wholsom Some Exercises are strong and wearisom and others moderate light and weak The temperate Exercise is that which contributes much to the Health for it corroborates the natural Health wasts the Superfluities enlivens Youth chears old Age and hinders Fulness fortifies the Senses renders the Body light and agile strengthens the Nerves and all the Joynts for the exercised Parts become more robust This also consolidates the Members aids Digestion keeps the Passages of the Body clear and open so that the smoaky Vapours of the Spirits may find a better and more free issue the which are the chiefest instruments in the conservation of humâ—ne Life being the reason that the Food finds an eaâ—â—â— concoction digestion and assimulation of Parts and finally a cause of the evacuation and expurgation of all the Superfluities The light Exercises are Fishing Fowling and such like Divertisements which chear the Mind and as moderate and temperate Exercise does wonderfully contribute to the Health so overmuch Idleness is very pernicious Rubbings are also exceeding useful for they hinder the Humours from falling into the Joynts and doing it in the right time that is when the Superfluities shall be evaporated from the inward Parts it helps Digestion recreates the Body and opens the Pores whereby the moist Humours and Vapours of the Body obtain an easier passage It also swiftly draws the Blood to the outward Parts it thickens the subtil Bodies and attenuates the gross hardens the soft and mollifies the hard and fiâ—ally confirms the natural heat The quantity of the Exercise reaches so far as the Body can bear without growing too weary that is till you wax hot having a fresh colour and begin to sweat which so soon as you perceive change your Cloaths and dry well all the Members and put on other Cloaths
and exceeds in goodness all the other Herbs because it breeds Milk and quenches the burning Heat of the Stomach provokes Sleep and stagnates the Flux of the Seed It allays the acrimony or sharpness of the Choler it excites the Appetite and takes away the loathing of the Stomach and strengthens it and in short 't is very good for many Distempers of the Body Hurt The continual and superfluous use of Lettice obscures the Eye-sight corrupts the Seed weakens the natural Heat and makes Women barren or at least if they bear Chiâ—dâ—en it makes them stupid and foolish It makes a man slow and lazy and is hurtful to a cold Stomach and therefore is bad for old men Remedy It is less hurtful boyled than raw and is to be eaten with Mint Tarragon Rocket Garlick Onions c. and drink some good White-wine after it but you must not eat it too often It must not be washed for thereby is taken away one of its best Qualities being upon the surface thereof and causes that the Lettice weakens the Sight CHAP. XLIII Of Hops Name IN Latin they are call'd Lupulus in English Hops and Hop-tops Choice Those are best which spring from the Plant without having any Leaves round about them and whereof the Stalk is rough and tender Quality They are hot and dry in the second degree that is the Hops but the Hop-tops which are in form like Sparagus are very moist they heat little and dry less therefore where we say they are cool we mean the Hop-tops only Commodity They beget perfect Nourishment and render the Humours equal comfort and cleanse the Bowels and more particularly the Blood and make it clear and pure separating it from the dregs bringing them down and purging Choler Hops also do no less cleanse the Liver not only remove the Obstructions thereof but also those of the Milt The tops being eaten boyled mollifie the Body and the decoction of the Flowers is an Antidote for those that are poysoned and cures the Itch. The Syrup thereof is excellent good for cholerick and pestilential Feavers Hurt When it is gathered with the Leaves and hard Stalks it is not easie to be digested but is more windy than the tender and of a worse juyce Remedy Let them be eaten boyled and seasoned with Garlick and Vinegar or with the juyce of Oranges and Pepper They are good at all times for all Ages and Complexions especially boyled in good Broth. CHAP. XLIV Of Balm Name IN Latin it is call'd Citrago Melissa Melissophyllum in English Balm and Balm-gentle Choice The most tender is the best and that grows on pleasant Hills and has the good smell of a Limmon Quality Balm is hot and dry in the second degree Commodity It comforts the Heart and takes away the trembling thereof It mollifies the Breast and removes the obstructions of the Brain it helps Digestion and cures the Hiccoughs heals the biting of venomous Creatures and all flegmatick and melancholy persons Hurt It excites venereal Pleasures it is windy and of little nourishment Remedy Being eaten in Sallads it is to be mixt with cool Herbs as Lettice and the like CHAP. XLV Of Mint Name IN Latin Mentha in English Mint Quality Mint is hot in the third degree and dry in the second Choice That which is sowed in the Garden is â—he best and thereof only the tender tops Commodity It is very pleasant to the Stomach and comforts it especially if it be cold it strongly excites the Appetite and hinders the Milk from staying in the Stomach or in the Dugs and therefore those that love Milk ought often to use Mint Being used in Food it kills the Worms and for that effect Mint may be given to Children that is one dram of its juyce with half an ounce of citron-Citron-water or the syrup of Limmon-peel It takes away the Hiccoughs loathing and vomiting and fortifies the Stomach whence is said Nunquam lenta fuit stomacho succurrere menta Hurt 'T is of small Nourishment inflames the Liver and Stomach attenuates the Blood and because it is a sharp Food it stimulates Lust whereby the Body becomes lean feeble and less lusty Remedy If you eat but a little and with other cool Herbs it is less hurtful 'T is to be used in Winter by old flegmatick and melancholy men but in Summer 't is naught especially for young cholerick men CHAP. XLVI Of Parsley Name IN Latin Petroselinum in English 't is called Parsley Choice The tender is the best which is not yet seeded or in Flowers whereby the Leaves smell the sweeter and more pleasant to the taste Quality Parsley is hot in the second degree and dry in the third Commodity It is very much used almost in all Food it is put into salt Meats and in short it is used about most things of the Kitchin Eaten raw or boyled it provokes Urine Sweat brings down womens Flowers cleanses the Reins the Liver and the Matrice and removes their Obstructions dissolves Windiness is pleasant to the Stomach and the Liver and its concoction is good against the Coughs and Poysons It has the same Qualities of the Coriander and is most acceptable and grateful to the mouth of the Stomach and mitigates its Heat breaks the Stone in the Kidneys and Bladder removes the Obstructions and helps the Coughs and all distempers of the Breast The Rooâ—â—eing roasieâ— under the Ashes are eaten with Vinegar Oyl anâ— Salt in a Sallad Hurt It is of a difficult Digestion and does not beget very good Humours obfuscates the Eye-sight and is oftentimes hurtful to the Head but this is not that Parsley which hurts Epilepticks but the ordinary Parsley Remedy It is to be eaten raw with other cool Herbs as Lettice Sorrel and the like it is not very bad if eaten in a small quantity and boyled in Broth. The Roots ought to be well boyled first taking out of the middle their pithy substance CHAP. XLVII Of Burnet Name IN Latine Pimpinella and Sanguisorba in English Burnet Choice The Garden-Burnet is better than the Wild. Quality This Herb is hot and dry in the second degree Commodity It is used to be eat in Sallads wherein it is very pleasant by reason of the sweet smell it has resembling a Melon and this is that which is sowed in the Garden the wild has the noysom and rank smell of a Goat whence it is call'd Pimpinella hircina and this is reduced under the sorts of Sassafras for the great vertue and power which it has to cleanse the Reins and the Bladder and to break and drive forth the Stone and Gravel of the Kidneys it also provokes Urine and removes the Obstructions of the Liver The Garden-Burnet is a singular Remedy against the Plague as likewise the Wild and I remember that my Father who besides his other Sciences had no mean skill in Simples told me often-times that in the last great Plague which so infested all Italy that with the Decoction of Burnet only
therefore in the choice of them observe well these following Rules I. That you eat but a small quantity of them and that they may better nourish use them boyled in Broth. II. That none but Lettice be eaten raw and that also with Vinegar to allay the boyling of the Blood the heat of the Liver and Stomach III. In Winter use hot Herbs in Summer cool in Spring and Autumn temperate IV. That you do not eat Herbs which begin to put forth their Seed V. That Herbs be eaten at the beginning of Dinner since that almost all are laxative CHAP. XXIV Of Sorrel Name IN Latin 't is call'd Oxalis and Acidula in English Sorrel Kinds There be several sorts thereof but Garden-Sorrel and wild are the chief Choice The Garden-Sorrel is the best and of the wild that which is not red but all over green Qualities It is cold and dry in the second degree Commodity It is very pleasant in raw Sallads mixt with other Herbs for its smart and sharp taste which it has it is very agreeable to the taste it is very good in pestilential and burning Fevers for it stifles the heat of the Choler extinguishes Thirst resists Putrefaction excites the Appetite and stops Defluxions In Summer Flesh and Fish are to be sawced with the juyce of Sorrel instead of Vinegar or Verjuice or juyce of Oranges and so Eggs which renders them very pleasant and excites the Appetite Many eat Sorrel raw with Bread others use the decoction thereof either in Water or in Broth or Water of it distilled or else the Syrup of its juyce Sorrel takes away the nauseating and squeamishness of the Stomach it is good for the Kidneys breaking and expelling thence the Stone and Gravel The seeds of Sorrel drank in Wine are an Antidote against Poyson stops Rheums and Fluxes frees and preserves one from the Plague Hurt It nourishes little binds the Body of those that use it too often hurts melancholy persons and sowrs the Stomach Remedy Let it be eaten in a Sallad mixt with other Herbs among which let there be Lettice which is moist Rue or Mint which is hot it ought to be used only in hot Seasons and by young cholerick and sanguine men and also in hot Distempers CHAP. XXV Of Marjoram Name IN Latin Amaracus and Sampsuchus in English Marjoram Qualities 'T is hot and dry in the third degree its Faculties are to digest to attenuate to open and to strengthen Commodity The use of Marjoram is very good and necessary in Food for it corroborates and cleans the Stomach and mundifie it expelling thence the Choler and Flegm the smell thereof comforts the Brain and it is very useful and effectual given to Dropsical Persons and it is good to bring down Womens Monthly Courses Hurt It is too sharp whence it causes the boyling and inflammation of the Blood Remedy It is to be used in a small quantity and never in hot Food but rather in such Meats as are of a cold quality and windy and which beget gross and slimy Humours CHAP. XXVI Of Dill. Name IN Latine Anetham in English the Herb Anise or Dill. Choice The best is that which is fresh and is not seeded Commodity It is used for sawce with Meats in Coleworts in Fish and other sort of Victuals it has a pleasant taste helps the Stomach to concoct the Food lessens the Hickets and sneezing and mitigates the pains of the Body increases Nurses Milk dissolves the windiness is good for the Nerves and binds the Belly Hurt The too frequent use thereof hurts the Eye-sight dries up the Sperma or Seed offends the Stomach because it is a sharp Food moves belching begets gross Humours is hard of Digestion provokes nauseating and offends the Reins Remedy It must not be too much nor too frequently uâ—ed with hot Food but with Fish it may be securely used Their bad Qualities may be allayed by mixing therewith Parsley Bete and Burrage or Lettice CHAP. XXVII Of Anise-seed Name IN Latine Anisum in English Anise-seed Choice The first in goodness is that of Aegypt which is the fresh and black Quality It is hot and dry in the third degree and of a subtil substance sour bitter sharp digestive and dissolving windiness Commodity This Seed cures a stinking Breath renders the Mouth sweet is good for Dropsical Persons removes the Obstructions of the Liver provokes Urine and stops the white Fluxes of Women mitigates Thirst and the decoction thereof drunk dissolves the windiness of the Body is good for the Liver Lungs and Stomach because it aids and strengthens digestion it cures the pains of the Head provokes Milk breaks the Stone helps the Nerves and comforts the Brain hindring the Vapours from rising up toward the Head a little of this made into Comfits is good after Dinner and taken before Water it rectifies it it is very useful in Pies and Pasties Hurt It excites Lusts and is unprofitable to the Stomach unless when windy Remedy It must be used moderately Young Cholerick and Sanguine Men must abstain from it especially in Summer CHAP. XXVIII Of Asparagus Name LAtine Asparagus English Sparagus Choice The Garden-Sparagus is better than the Wild the fresh are to be eaten and those which with their tops do not bend down Quality Sparagus is abstersive and temperately hot and moist Commodity It is quickly boyled whence the Proverb Citius quam Asparagus coquitur It nourishes more than all other Herbs is is good for the Stomach purges the Breast mollifies the Body provokes Urine increases the Sperma genitale cleanses the Kidneys from the gravel mitigates their pains and likewise the Loyns Hurt Being used in too great a quantity iâ— offends the Stomach induces nauseating especially when it is eaten fresh and by its bitterness it increases Choler and makes the Urine stink though it hath passed through all the Body And lastly if much used by Women it makes them Barren Remedy Let it be boyled and let the firâ— Water wherein it was boyled be thrown away afterwards season it with Oyl Salt and Peppeâ— adding thereto Juice of Oranges or Vinegar boyleâ— in Wine it is very good It does not agree witâ— Cholerick but Old Men eaten in moderate quantity and hot and well seasoned it is more wholsom boyled in fat Broth. CHAP. XXIX Of Betony Name IN Latine Betonica in English Betony Choice The best is that which grows on Sunny Hills and is tender being eaten boyled in Broths Qualities It is hot and dry in the first degree and cutting Commodity The Betony is full of infinite vertues whence comes the Italian Proverb You have more goodness in you than the Betony It is good for all the internal Passions of the Mind in whatsoever manner it be took It is good for those who have took any poisonous thing and it is very credible that being used in Food it preserves one from all those Evils and Distempers which it has the faculty to heal and it is good for the Jaundice
Paralitick Phlegmatick Epileptick and Gouty Men. In short its Decoction being eaten or drank provokes Urine breaks the Stone and cures most Distempers Hurt It is hard to be digested Remedy It must be eaten together with the Flowers in good Broth or the Decoction thereof being boyled in Wine CHAP. XXX Of Beets Name LAtine Beta English Beets Choice The black is the best Qualities Beets are hot and dry in the first degree Commodity This eaten is good against the Obstructions of the Liver and of the Milt The Roots eaten take away the stinkingness of Garlick and Onions The white boyled and eaten with raw Garlick is good against the Worms in the Body and is abstersive the Roots pickled serve instead of Sallade Hurt It nourishes little and is biting it hurts the Stomach by reason of the Sulphurous quality it has Remedy Eaten with Burrage or with Mustard and Vinegar 't is less hurtful CHAP. XXXI Of Burrage Name IN Latine 'tis called Buglossum Borrago Corrago in English Borrage Choice That is to be eaten which is took with its Flower Qualities Burrage or Eugloss is hot and moist in the first degree Commodity This Plant was called first Corrago quasi cor agens quia cordis affectibus opituletur because it has a predominant quality over the Passions of the Heart Whence being infused into Wine it causes chearfulness of Mind and wonderfully comforts the Heart taking thence all Melancholy Thoughts instead thereof introducing Joy and Gladness it is of good Nourishment and begets the best Humours it is likewise very pleasant in Food It is good for those that are in Health and contributes very much to the recovery of those that are troubled with faintness and swoonding Fits It s Flowers are used in Sallads the Leaves are infused in Wine and likewise the Flowers to make a Cordial Burrage is good for Melancholy Persons clears the Blood and the Spirits strengthens the Bowels and mollifies the ruggedness of the Breast Hurt The Flowers are not easily digested but the Leaves very readily It hurts those that are troubled with Ulcers in the Mouth because of its prickliness otherwise it is good for all Ages all Complexions and all times Remedy 'T is to be boyled in Broth of good Flesh or in Water adding thereto an Egg. The Leaves are eaten in Sallads first takiâ—g away their strings whereby they are easier digested It s â—oughness is corrected by mixing therewith Beers or Spinage CHAP. XXXII Of Capers Name IN Latine they are called Capparis in English Capers Choice Those that are pickled in Vinegar are better than such as are salted because these latter are more hot Qualities The salted are hot and dry in the second degree They are astringent attenuating cutting abstersive and opening Commodity Those that are kept in Brine or Pickle well seasoned and eaten excite the Appetite and remove the Obstructions of the Liver and Milt provoke Urine kill the Worms heal the Hemorrhoids and increase Copulation being eaten with Salt Vinegar and Oyl Those that are seasoned with Salt are good for the Gout Sciatica Splenatick and Phlegmatick Persons Those that make use of Capers are seldom troubled with the Convulsion of the Nerves or pains in the Milt Hurt They cause Thirst and are naught for the Stomach although they stir up the Appetite they trouble and swell the Belly are of small Nourishment and are more for Physick than Food Remedy The raw are boyled in Water afterwards eaten with Oyl and Vinegar The salted ones are steept a little while in Water and afterwards eaten with Oyl and Vinegar CHAP. XXXIII Of Artichoke Name IN Latine 't is Cinara and Carduus Sativus in English Artichoke Qualities They are hot and dry in the second degree and opening Choice The Garden Artichokes are better than the Wild and the tender are more wholesom than the hard Commodity They are pleasant to the taste and provoke Urine but make it stink they cause windiness and remove Obstructions and increase Copulation by drinking the decoction of the Roots in Wine as likewise by eating the Artichokes the breath is purified and made sweet and all evil smells and vapours of the Body are thereby taken away The Artichokes are made white Artificially by putting them under soft Mould in the ground at Autumn They are eaten at the end of the Meals with Pepper and Salt to seal up and corroborate the Stomach Hurt Artichokes beget Melancholy Humours are very windy hurt the Head make the Stomach heavy and hinder digestion Remedy Being boyled in Broth and eaten with Pepper and Salt at the end of Dinner are less hurtful and more pleasant to the Stomach CHAP. XXXIV Of Cabbage Name IN Latine Brassica in English Cabbage Coleworts or Cole-flowers Choice The best are those which are long and tender and growing in the top of the Plant which has the Leaves open and not close and with the Dew on the top The Cole-flowers are the best as on the contrary the Cabbages are the worst and the frizled least hurtful Qualities They are hot and dry in the first degree Commodity Being eaten little boyled they make the Body laxative and slippery if they be much boyled they bind the Body they have a purgative Faculty Being eaten raw before Supper with Vinegar they prevent Drunkenness being eaten after they take away the noysomness of too much Drink and the hurt of Wine The Decoction thereof drunk but not over-much boyled are good for those that are grieved with a stoppage of the Urine Coleworts are so much commended by some as sufficient to cure all Distempers they are good for pains in the Head for dimness of the Eyes contributes to Melancholy Persons removes Obstructions of the Milt Liver Lungs and all the rest of the Bowels Hurt They hurt the Teeth the Gums the Eye-sight they are of little Nourishment but swell the Stomach and cause stinking Breath and beget Melancholy Humours chiefly in Summer Remedy They are less hurtful when they 〈◊〉 boyled throwing away the first Water and pâ—â—sently putting them in some other hot wateâ— Or else let them be put into the Broth of hoâ— Meat with Fennel Pepper Coriander-seed or Cinnamon CHAP. XXXV Of Cumin Name IN Latine 'tis call'd Cuminum in English Cumin Choice The Garden Cumin is much better than the Wild. Qualities The Seed like Anise-seed is hot in the third degree and drying Commodity It heats binds and dries 't is pleasant to the Mouth and gives a good relish to the Victuals it is good against windiness and pains of the Body it cures the over-flowing of the Gall the Vertigo the Asthma the biting of Serpents the heat of the Urine and the trembling of the Body Hurt 'T is a sharp Food and if used too often makes the face pale Remedy It must be used sparingly and only in Winter and by those that are Phlegmatick and of a cold Complexion CHAP. XXXVI Of Coriander Name LAtine Coriandrum English Coriander Choice The dry and ripe are to be
chosen first and those of Aegypt are the best Qualities The green is cold and ought not to be used in the Body or eaten but the ripe has a pleasant Odour The dry is hot Commodity It is very useful for the Stomach because it represses and keeps down the venomous exhalations which would ascend into the Head Being drunk wiâ—h sweet Wine it kills the Worms It preserves tâ—e â—lesh incorrupted The Comfits of Coriander seed eaten at the end of a Meal does help the digestion of the Meat without keeping it in the Stomach and fortifies the Head and the Brâ—in Hurt The over-much use thereof offends the Head obfuscates the Understaâ—ding and disturbs the Mind Its Jâ—ice drank is deadly Poyson and those that drinâ— thereof bâ—come either dumb or foolish for it quite bereaves them of their Senses Remedy Iâ—s pâ—rnicious â—ualities may be remedied by stâ—â—ping it one Night in Water afterwards Canâ—yiâ—g these Coâ—iander-seeds with Sugar whereby thâ—â— become not only not offeâ—sive but they do verâ— much contribute to the Health Let thâ—se that â—ave drunk the Juice thereof take the â— wder of Egg-shells with â—rine or Treacle with Wine CHAP. XXXVII Of Tarragon Name IN Latin Dracunculus hortensis in English Tarragon Choice The best is that which is fresh tender and that which grows in fruitful Gardens and is sufficiently watered and the Leaves that hang on the ground are not to be chosen but the top and the most tender Qualities 'T is hot in the beginning of the third degree and dry in the first Commodity 'T is the best Herb that is to make Sallads and Sawces and it is used in cool Sallads instead of Rocket it is cordial causing a good Appetite and increases Copulation and wonderfully comforts the Stomach and the Head cutting the Flegm 'T is a very aromatick Herb and being eaten is an Antidote against the Plague and other Corruptions it cures the cold Pains of the Teeth and Gums by washing them with its decoction made in White-wine Hurt It heats the Liver and attenuates the Blood Remedy It is eaten with cold Herbs as Endive Lettice and Borrage-flowers but not by young sanguine and cholerick men especially in Summer 't is good for old men at all times CHAP. XXXVIII Of Cichory Name IN Latin Cichoreum in English Cichory or Succhory Choice The most tender is the best and the tops and that which has a blue Flower always turning to the Sun Qualities Cichory is cold and dry in the second degree and the wild is more bitter abstersive and bindiâ—g Commodity It contributes wonderfully to the Stomach opens the obstructions of the Liver and is the most powerful and effectual Remedy that can be to keep the Liver clean and opens the passages thereof very much It is good for the Reins Hâ—rt It hurts those that are grieved with a weak Stomach and cold and the juyce which it begets is of little and not good Nourishment so that it is more commendaâ—le in Physick than in Food It is â—urtfâ—l to rheumatick men Reâ—edy Bâ—ing boyled in Water and afterwarâ—s eaten with Oyl and Vinegar and Grapes in a Salâ—ad or â—lse raw with Mint-vinegar and mixt with Garlick and other hot Herbs it is less hurtful ' Ti good in Summer for young men and thâ—s that are of an hot Complexion may use it at all tiâ—â—â— â—ut it is â—ad for those that have a cold Stâ—â—ach and are subject to Catarrhs and these therefore ought not to eaâ— it raw but boyled in Broth of good wholesom Flâ—sh CHAP. XXXIX Of Endive Name IN Latin Endivia and Intybus in English Endive Choice The Garden-Endive is the best and most tender but you must not tarry till it has a Stalk or Milk in it that which is put under ground and made white is the best Quality It is cold and dry in the second degree but the Garden-Endive is more cold and moist than the wild Commodity It refreshes the Liver and all the inflamed Members quenches Thirst provokes Urine and in the Summer causes a good Appetite removes the Obstructions purges the Blood cures the Itch allays the burning of the Stomach being eaten boyled in Flesh-broth in the Summer-time it refreshes all the Bowels Hurt The use of Endive is not to be approved of in those that have the Stomach cold it hinders Digestion aâ— little and offends paralitick and trembling persons Remedy The white is to be eaten in Winter by those whose Stomachs are weak and cold adding thereto Pepper and Raisins of the Sun or a little boyled Wine the boyled is less hurtful than the raw 't is good for young cholerick and sanguine men 'T is eaten with Mint Rocket Tarragon and other hot Herbs CHAP. XL. Of Fennel Name IN Latin Faeniculum and Marathrum in English Fennel Choice The sweet and Garden-Fennel is the best but let it be fresh and tender Quality The sweet is hot in the second degree and dry in the first and the wild heats and dryes more strongly Commodity It very much provokes Urine and Milk and brings down the Flowers It removes old Obstructions purges the Reins and wonderfully contributes to the Eye-sight but the dry must be used in a little quantity for otherwise it will inflame the Liver and hurt the Eyes it purges the Breast and the Brain Hurt It is a sharp Food hard of Digestion and of a very bad Nourishment It attenuates and inflames the Blood of such as be cholerick it weakens and consumes the Body and by the use thereof is begot Melancholy so that it is more convenient and wholesom in Physick than Food Remedy The tender is the best and it is to be eaten in a small quantity The young Fennel which is boyled is to be open and put a little while in fresh Water to take away its naughty and poysonous quality which the Serpents leave in it It is good to rub the Eyes withal but you must eat but little thereof for in time it will breed the Stone which as being opening carries gross matters into the straight passages of the Urine where they afterwards condense and become Stones and Gravels CHAP. XLI Of Sampier Name IN Latin Crithmum and Faeniculum marinum in English Sampier Choice The green and sweet smelling is best for Pickle Quality 'T is hot and dry in the third degree salt to the Taste and something bitter because of its drying and abstersive faculty Commodity Pickled it preserves the Stomach Liver and Reins Hurt It inflames the Blood Remedy 'T is not good for young men in Summer but for old in Winter and then but a small quantity thereof CHAP. XLII Of Lettice Name LAtin Lactuca English Lettice Choice The Monks and French Lettice is the best and withal tender especially if it grows in fruitful Gardens Those that begin to have Milk are to be rejected they must not be washed but gently and tenderly cropped Quality 'T is cold and moist in the second degree Commodity It is easie to be digested
eaten boyled or in a Sallad mixed with Lettice Sorrel and such like Herbs Advertisements concerning the Roots of Herbs WE have said enough concerning all the Herbs which are used with Meats it remains now to treat of the Roots where by the way you must take notice that in the Spring and Summer their virtue disperses it self into the Leaves Flowers and Seeds but at Autumn and Winter they are more strong and vigorous Though it be true that their use is more frequent in Physick than in Food for they have almost all a naughty Juice and are hard to be digested Those Roots may be securely eaten which grow in the Garden and are of a young fresh and tender Plant. The Roots have two parts the skin and the wooden parts and in some the peel is best The outward part is more hot than the inward so that in cold Roots the out-side is the best as in the hot Roots the in-side especially if they be not woody Now as to the length of them the middle part is the best except in those Plants which have a sweet Marrow near their buds as we see in Gardens CHAP. LV. Of Garlick Name IN Latine Allium in English Garlick Choice The fresh Garlick is the best which is that which in Lent is eaten in Sallads and the dry which is laid up having many buds Qualities It is hot and dry in the fourth degree and sharp it is of a biting digestive opening and cutting Faculty Commodity Being eaten in Food it is an Antidote against all Poison and therefore is called the Country-mans Treacle It kills and drives the Worms out of the Body provokes Urine is good for the biting of Serpents very useful for Dropsical and Tisical Men and makes the voice good It corrects the hurt which the change of Air or Water may cause and temperates the coldness and moistness of Sallads Garlick is exceeding good for Sea-men for it purifies the Air corrupted with the stink of Tar and Pitch and helps Sea-sick Persons The Agliata a sort of Food amongst the Italians is made of Garlick Nuts Salt and Bread with two leaves of Sage which is very pleasant to the Palat and Stomach and excites the Appetite Hurt It hurts the expulsive faculties the Head the Brain and the Eye-sight it causes thirst is naught for big-bellied Women renews old pains dries up and burns the Blood hurts the Emrods or Piles and Women that give suck it causes a noysom and stinking Breath 'T is a sharp Food and offends the Liver which is the principal Foundation of the Health and when the Garlick sprouts it is more hurtful for that is a sign of putrefaction Remedy By boyling it loses its malign qualities but the vertues become more weak The raw hurts less if eat with Oyl and Vinegar It is good for Old Men in Winter but naught at all times for Young The stinkingness thereof is corrected by eating after it raw Beans Parsley or a little Rue CHAP. LVI Of Carrets Name LAtine Carota English Carret Choice The red are the best the great sweet ones and those of Winter Quality They are hot in the second degree and moist in the first Commodity The red and the white are well tasted both pickled and out of pickle they provoke Milk Womens Courses and Urine and open Obstructions Hurt They nourish less than Turnips neither are they so eaâ—â—ly digested they cause windiness c. Remedy They are to be well boyled and seasoned with Vinegar Oyl and Mustard or Coriander or Pepper and boyled in good Broth of Meat they lose all their naughtiness CHAP. LVII Of Onyon Name LAtine Caepe in English Onyon Choice The biggest are the best and such as grow in Marshy Ground of much Juice of a round shape Quality It is hot in the third degree and dry in the second Commodity It corrects that hurt which the change of Water induces causes a good Appetite attenuates the Humours makes a good colour and increases the Seed Hurt Being eaten raw in a great quantity it causes the Head-ach inflames the Blood dims the Sight and hurts the Understanding it increases Lust opens the Emrods and causes over-much sleep Remedy If you boyl it it loses the malign and naughty qualities and becomes very good especially with Parsley To eat it raw it must be cut in pieces and steept in fresh Water whereby it becomes sweet It agrees with cold Constitutions and cold Seasons but is hurtful to the contrary CHAP. LVIII Of Mushromes Name LAtine Fungus English Mushromes Choice Those that grow in the Fields called Spungy and Meadow-Mushromes that look like the Yolks of Eggs are the least hurtful Qualities They are cold almost in the fourth degree and moist in the second Commodity They are pleasant to the Stomach they stir up the Appetite and drink up all the Sauce The Mushromes then that grow upon the Rocks in the shade being dryed and powder'd and thereof taken the weight of a Scruple with Wine and Broth mitigate the Cholick pains and Gravel provoking Urine and driving forth the Stone but it is to be taken four hours before Meat Hurt They cause stupidness and the Apoplexy and suffocate Remedy The pickled Mushromes are good enough being cleansed and well boyled with sour Pears Basil Bread Oyl Salt and Pepper 'T is good to eat but a little thereof and to drink good Wine after it CHAP. LIX Of Parsnips Name IN Latine Pastinaca English Parsnip Choice The most tender and such as grow in fruitful Grounds are the best Qualities They are very hot and abstersive Commâ—dity They are eaten boyled and prepared divers ways and they have the same vertue as Carrots for they provoke the Courses and Urine and remove Obstructions Hurt They give but little and that too ill Nourishment they are slowly digested cause much windiness stimulate Lust excite the Itch breeding bad Blood and full of Superfluities Remedy They lose their ill Qualities if they be soundly boyled first taking away their wooden Marrow from within and afterwards season them with Oyl Vinegar and Mustard or else first boyl them and afterwards fry them with Butter and salt them They are good in cold weather for young men and for all Complexions except old and flegmatick men This following way is also good Steep them first in two Waters then in a third Water with Lettice Coriander and Onions adding after Oyl Vinegar Pepper and Honey or boyled new Wine CHAP. LX. Of Leeks Name IN Latin Porrum English Leeks Choice The best sort is that which grows in marshy places and small Quality They are hot in the third degree and dry in the second Commodity They provoke Urine and the Courses dissolve Windiness incite Copulation and boyled with Honey purge and cleanse the Lungs and eaten with Salt clear the Stomach of Flegm the Leaves boyled and thereof a Plaister made cure the Emrods roasted under the ashes and eaten they qualifie the poysonous faculty of the Mushrooms they are good against
Drunkenness and mitigate the cholick Pains they cure the Asthma or shortness of Breath drank with Water of Barley or Honey they expel the Cough cause a good Voice and make Women fruitful The Heads boyled in two Waters bind the Belly and are good against the Tenesmus Hurt Being eaten raw they beget Windiness offend the Head cause frightful Dreamâ— dim the Sight burden the Stomach and hurt the Ulcers of the Reins and Bladder They cause the Head-ach beget naughty Humours and corrupt the Gums and the Teeth Remedy By boyling them twice and putting them in fresh Water their Hurt is taken away You must eat with them Lettices Endive and Purslain they are the â—ood of Plow-men and of those which labour much They are to be eaten after all other Meat CHAP. LXI Of Radishes Name IN Latin Raphanus and Radix in English Radish Choice The best Radishes are the tender and sharp which have been first nipt by the Frost and those which have a black skin are the sweetest Quality The Radishes are hot in the third degree and dry in the second they are digestive cutting abstersive and rarifying Commodity Eaten they provoke the Urine mollifie the Belly expel the Stone and Gravel from the Kidneys and Bladder Radishes are pleasant to â—he Stomach cutting them to pieces and putting them in Water with Salt they increase the Milk and make the Drink relish They are good against the poyson of Mushrooms boyled they are good against old Coâ—ghs and eaten after other Food they move the Body Hurt They make the Body lean they cause Windiness and move stinking Belches They are of a slow Digestion offend the Head breed Lice hurt the Teeth and the Eye-sight increase the pains of the Sinews and Arteries and do cause Hoarsness Remedy Being well washed in Water and afterwards eaten with Salâ— they become less hurtful Eaten after Supper they do not help Digestion as many have thought but the party that eats them remains thereby prejudiced though it is true that Radishes agree best with them whose Stomach is hot and not apt to beget Windiness after Suppeâ—â— They are good in cold weather for young men and those that labour much but very unwholesom for others CHAP. LXII Of Scallions Name IN Latin Ascalonia in English they are called Scallions Choice The red hard little and sweet are the best Quality They are hot almost in the fourth degree and dry in the second Commodity They are very good to waken and excite the Appetite which is weakned by a superfluous Heat they are good to make the Drink relish more savoury they increase the Seed and stimulate carnal Copulation Hurt They cause Windiness multiply the gross Humours make the Head-ach they procure Thirst and raise a desire to sleep offend the Eye-sight and make the Tongue rugged And you must have a care of using them too often for they hurt the Nerves whence they are very hurtful to old and Epileptick men Remedy They are first to be squeez'd well and afterwards steept a little in Water then season them with Vinegar Oyl and Salt adding thereto a little Sage and Parsley hereby they become more sweet and nourishing less windy and easier digested but they require little boyling They agree with hot Complexions CHAP. LXIII Of Tartufoli Name IN Latin Tubera in English or rather Italian Tartufoli which because they are but lately known in England it will not be amiss to give a short description thereof It is then a certain Excrescence within the ground without any Root or Stalk but always hid under ground therefore to find it the Italians lead a Hog in a string who as soon as he smells them for the Tartufoli are of a strong smell will stop and dig with his Snout and then he that leads the Hog digs out the Tartufoli Choice The male that is the black are bettâ—r than the wâ—iâ—e which are the female as likewise the thickest and biggest with a hard skin let them be also fresh not putrid but of a good odour Quality They are hot and dry in the second degree and suck up all the sawce whereunto they are put Commodity Being eaten both boyl'd and raw they are pleasant to the taste for they have the smell of Flesh They excite venereal Desires and multiply the Seed they are of a gross Nourishment though not bad Chesnuts roasted under the ashes afterwards cleansed and boyled in a Skillet with Pepper Oyl the juyce of Oranges with a little Salt are very good eaten after to qualifie the Tartufoli The Tartufoli dryed and put into a Chest or Trunk where Cloaths are do impart to them no unpleasant odour Hurt They are windy melancholick destructive to the Nerves Head and Stomach They cause bad Breath and being used too often beget Apoplexies and Palsies and are hard to be digested those that are sandy are naught for the Teeth Besides there be some of them which suffocate as the Mushrooms do they cause pains of the Stone stoppage of the Urine and bring the Gout Remedy They are to be washed with Wine and afterwards boyled in fat Broth with Cinamon and let pure good Wine send them down but they must be eaten at the end of the Meal Advertisements concerning Fruits ALthough Fruits are not to be reckoned amongst nourishing Food seeing that their nourishment is but little and that they are apt to breed putrified Blood and are full of many Superfluities nevertheless they being used for other Commodiâ—ies and Benefits in a manner physically we conclude that they must not be used too often nor too much at once for that which is taken physically and not for nourishment ought to be used in a small quantity and seldom Now the first benefit which we receive from Fruit is That they mitigate the Choler extinguish the heat of Blood refresh and moisten the Body Therefore they are to be eaten before other Food and you must drink after them Wine mixt with Water to the end that they may pass the more readily to the Veins and refresh and therefore in Summer they best agree with cholerick and sanguine Complexions The second good is That theâ— loosen the Belly and therefore they are to be eaten in the beginning of the Meal and you must presently eat other Food after them But betwixt these Fruits and your Food some small time ought to intervene such are Grapes Figs Plumbs Mulberries Peaches and Cherries The third good is That they bind the Belly and to do that they are to be eaten before Dinner such as are Cornels Quinces Service-berries Medlars c. But they must not be eaten in a great quantity because they are very difficult to be digested and are of naughty nourishment But in short for the use of Fruits take these following Rules I. That all Fruits are to be avoided by gouty folks especially moist watery and viscuous Fruits for they are full of Vapours II. That all fresh and moist Fruits are worse than the dry III. That the
for the Stomach The China-Oranges are good at all times for Old Men and the sour in hot Weather for Young Cholerick and Sanguine Men and especially in Pestilential Fevers CHAP. LXXVII Of Chestnuts Name IN Latine Castaneae in English Chestnuts and Marroons Choice The best Chestnuts are the biggest and therefore the Marroons are the best and after they are gathered they are to be kept a long while whereby they become more savoury and wholsom Qualities Garden-Chestnuts as well as wild are hot in the first degree and dry in the second they are also very astringent Commodity Being windy they provoke Copulation they afford large and wholsom Nourishment they cure the Flux and mingled with Honey and Salt they heal the bitings of Mad Dogs when they are roasted under the Ashes they stop Vomiting In places where there is but little Corn they dry them and smoak them in the Chimney afterwards they cleanse them which thus prepared serve instead of Bread Chestnuts lightly roasted under the Ashes afterwards boyled in a little Skillet with Oyl and Salt adding thereto Pepper and the Juice of Oranges And they are used for Tartufoli or Testiculi Terrae much eaten in Italy and Spain Hurt Being eaten over-much in Food they cause the Head-ach bind the Body are hard of Digestion cause windiness especially if eaten raw Remedy They are less hurtful if roasted on the Coals and cover'd a little while under hot Ashes and afterwards eaten with Pepper and Salt or Sugar which is good for cholerick as with Honey for flegmatick men The boyl'd are better than the roasted for they acquire a suffocant quality from the smoak they are good in cold weather for all Ages and Complexions provided they be well boyled and taken in a small quantity drinking good Wine after them CHAP. LXXVIII Of Lemmons Name IN Latin Mala Limonia in English Limons Choice The best are such as have the smell of a Citron that are very ripe and of a good colour having been Stazati of the Trees Qualities The little as well as the great are cold and dry in the second degree but the biggest excel the rest both in Juyce Peel and Substance Commodity They have the same vertue as the Citrons but more weak Their juyce excites the Appetite stops Vomiting cuts the gross Humours and resists malignant Fevers and kills the Worms the juyce of the sowr Lemmons taken to the quantity of an ounce and mixt with Malmsey sends out the Gravel of the Kidneys the little ones have the same effects but more strongly If they be cut in pieces and eaten with rose-Rose-water and Sugar they cause a good Stomach and give a pleasant relish to the Drink and also break the Stone in the Bladder They are also eaten instead of a Sallad cut in pieces with Water Honey and Vinegar having the same Effects as is said before Hurt They are a great cooler of the Stomach beget cholick Pains and cause Leanness breed melancholick Humours for with their sharpness they bite the Stomach nourish little and strongly bind the Body Remedy They are to be used in a small quantity without the Peel steept a little while in Water then eaten with Sugar and Cinamon they are not good for cold Stomachs they are good in hot weather for young and cholerick and are naught for old and flegmatick men CHAP. LXXIX Of Pomegranats Name IN Latin Punica mala in English Pomegranats from the many Grains which are therein contained Choice The best are such as are large ripe and easie to be peeled and the sowr for they have juyce enough Qualities The sweet are hot and moist temperately and pleasant to the Stomach the strong and sowr are cold in the second degree and those of a middling taste and indifferent nature are very dry Commodity The sweet are good for the Stomach the Breast and the Cough and increase venereal Desires the sharp and sowr are good for the Liver and burning Fever refresh and cool the dryness of the Mouth extinguish the Thirst and moderate the iâ—â—at of the Stomach Their Wine and Syrup is good for the same purpose strongly quenches the Choler and hinders the Superfluities from dispersing themselves through the Bowels keeps down the Vapours from the Head and provokes Urine The Peel of Pomegranats dryed is very good to be put in a Trunk amongst Linnen and Cloaths for it gives them a sweet smell and preserves them from Moths Hurt The sweet Pomegranats cause Heat and Windiness and therefore their use is forbidden in Fevers the sowr are enemies to the Breast and offend the Teeth and the Gums Remedy The one sort of Pomegranats qualifie the malignity of the other and therefore the grains of the one and of the other are to be mixed together whereby of two such Contrarieties is made one excellent Temperament or else eating a little Sugar with the sowr but after you have well suckt all the grains you must spit them forth The sweet are good in Winter for every one but the sowr only in Summer and then too for young cholerick men but they are naught for old men because they contract their Breasts Their juyce is not to be eaten alone but as sawce with Food the middling sort are eaten after Meals with Sugar or Salt whereby are represt the Vapours which would ascend into the Head CHAP. LXXX Of Filberds Name IN Latin Nux Avellana ab Avello a Town in Campania in English Filberd Choice The Garden-Filberds are better than the wild also the red big and not much covered full of moisture which are not rotten nor worm-eaten the long ones are more pleasant to the taste than the round Filberds Qualities The fresh are temperate in the first degree but the dry are hot and dry almost in the beginning of the second degree Commodity They are more nourishing than Nuts increase the Brain and two or three of them eaten at the beginning of the Dinner are good against the Pains and Gravel of the Kidneys being eaten with Rue and dry Figs to Breakfast they preserve the Body from the Plague The round are covered as the Corianders are most pleasant and grateful to the Stomach Hurt They are very hardly digested yet are not at all disagreeing with the Liver they cause Windiness beget much Choler and Pains in the Head especially if you eat too great a quantity of them and too often Remedy You must eat such as are very fresh and in the Summer steept in Water with a little Sugar on them and the dry only in Winter young men and such as labour or have a strong Stomach may eat them often The sugred Filberds are least hurtful CHAP. LXXXI Of Walnuts Name IN Latin Nux Juglans in English Nuts or Walnuts Choice The best Nuts are the big long ripe and which are fresh not old nor corrupted within Qualities The fresh and green are hot and dry in the first degree the dry are hot in the third degree and dry in the second but
days but you ought to cauterize the wounded place with Iron And to take of the powder in Rosa canina with Water or Milk fattens much and therefore is good for Consumptive persons and by its tenacity it hinders the colliquation of the Members and cures the Ulcer in the Lungs Hurt It s Flesh is something hard of digestion whence it breeds gross and flegmatick Humours in such as eat too much thereof Remedy It must be well roasted under live Coals and afterwards eaten with Pepper and with strong Vinegar 't is good in Summer for young and cholerick men of an hot Complexion CHAP. CXXXII Of Lampreys Name IN Latin Lampetra qu. Lambens petras in English a Lamprey Choice Those that are taken in Rivers at the Spring are the best for then they are more hot and the spinal Marrow is tender Quality They are temperately hot and moist in the first degree Commodity They are of an excellent Nourishment increases the Seed is of a most delicious taste and a very dainty Dish for the Table Hurt It is not of an easie digestion especially if not boyled and seasoned well is very bad and pernicious for the Gout also for such as are grieved with Convulsions of the Nerves Remedy Let them be steept or insused in Malmsey or strong Wine stopping the mouth with Nutmegs and the holes with Cloves boyling them in a little Pipkin with Small nuts Bread Oyl Spices and Malmsey 't is good at all times for all Ages and Complexions except decrepit persons CHAP. CXXXIII Of Pikes Name IN Latin Lucius in English a Jack or a Pike Choice The best sort are they that live in Rivers or else in Ponds not muddy but let them be large fresh and fat Quality They are cold and moist in the second degree Commodity This Fish is very nourishing its Jaws burnt and reduced to a Powder and the weight of one dram drank in a good glass of Wine break the Stone Hurt 'T is of an hard Digestion bad Nourishment burdens the Stomach and increases Flegm Remedy Being boyled together with sweet Herbs and with Oyl or else broyled on the Grid-iron with Orice-roots and Vinegar 't is good in Winter for young and cholerick men CHAP. CXXXIV Of Oysters Name IN Latin Ostrea in English Oysters Choice The best are those of the Lucrine Lake or those of England but let them be fresh and taken in a Month which has an R in it and they must be eaten quickly Quality They are hot in the first degree and moist in the second Commodity They waken and stir up the Appetite increase the Seed and move the Body Hurt They increase the Flegm and cause Obstructions Remedy They are to be eaten with Pepper Oyl and Vinegar they are then best roasted over the Coals they are good in cool weather for young and cholerick men of a strong Stomach CHAP. CXXXV Of Sturgeon Name IN Latin Accipenser in English Sturgeon Choice Those that are taken in Rivers are the best for they become more fat and savoury than in the Sea Quality Sturgeon is hot in the beginning of the first degree and moist in the second Commodity It nourishes sufficiently increases the Seed and refreshes the Blood and is counted a dainty Dish and holds the chiefest place Of the Spawn or Row of this Fish salted is made Caviare which is eaten boyled or raw to excite the Appetite and to make the Drink relish Hurt The Fat of this Fish breeds viscuous Humours and the fresher it is the harder of digestion it becomes Remedy It is less hurtful if you eat thereof the Joul and the Belly only and let it be boyled in Water and Vinegar and so eaten CHAP. CXXXVI Of Lobsters Name IN Latine Langusta in English Lobsters Choice Those of the River are better than the Sea-Lobsters Qualities They are like Crabs cold in the second degree and moist in the first Commodity They are good against Hectick Fevers and Consumptions they fatten and with their tenacious moistness resist the dissolution of the solid Members and with their coolness expel the heat of the Body they are very nourishing and their Broth cures shortness of Breath Hurt Lobsters breed cold and flegmatick Humours and are of a hard digestion Remedy Broyling them like Crabs on the live Coals and afterwards eating them with Pepper and Vinegar they are more easily digested They are good in hot Weather for Sanguine and Cholerick Complexions CHAP. CXXXVII Of Sprats Name IN Latine Sardina et Sarda in English Sprats Choice The best are such as are caught in Spring in Sandy Seas Qualities Sprats are cold in the beginning of the first degree and moist in the end of the same Commodity Being boyled as soon as ever they are took and eaten they give good nourishment and a pleasant taste The salted and pickled Sprats or Anchoves excite the Appetite cleanse the Breast from all its superfluities and therefore such as are in good Health may eat them moderately in the first Course Hurt They are moist and cause windiness especially eating the back-bone of them Remedy Boyling them in a little Pot or laying them over the Coals in a sheet of Paper with Oyl and Parsley or preserving them some few days with Salt and Orice-Roots their hurt is thereby removed They are good for all Ages and Complexions in Spring provided you eat not too much of them CHAP. CXXXVIII Of Tench Name IN Latine Tinca in English a Tench Choice You must choose the Female caught in Rivers or in Ponds which are not muddy at Autumn and Winter Qualities This Fish is cold and moist in the second degree Commodity It is very nourishing but excrementitious The Tenches cut in pieces along the back and applyed to the Pulse and soles of the Feet mitigate and diminish the heat of the burning Fever Hurt It is of an hard digestion nourishes badly burdens the Stomach especially such as live in Ponds if eaten in the Dog-days Remedy Baking them with Garlick Sweet-herbs and Spices they become less hurtful The Tench is a Food to be used in cold Weather by Young and Cholerick Men and of such as labour much CHAP. CXXXIX Of Tortoises Name IN Latine Testudo à testâ quâ tegitur in English a Tortoise Choice The Land-Tortoises are better than those of the Water big full of Eggs and fed with good food before they be eaten Qualities They are cold in the second degree and temperately moist Commodity They are very nourishing and therefore are to be given last to Tisical and lean Persons Their Blood drank is good for those that are troubled with the Falling-Sickness Of the flesh of Tortoises baked is made a Food for Sick Men to refresh and restore them Hurt They breed a gross and flegmatick Blood make Men dull and sleepy and are slowly digested Remedy Let them be well boyled throwing away the first and second Water and well prepared with hot Herbs Pepper and Saffron or Yolks of Eggs. They are good for young
and Cholerick Men. CHAP. CXL Of the Tunny-Fish Name IN Latine Tucos in English the Tunny-Fish Choice The young ones are the best caught in the Month of September and you ought to choose the lean ones rather than the fat Qualities 'T is cold and moist in the second degree Commodity It s flesh heals the bitings of Mad Doggs The Eggs are salted and thereof is made Botarghe which does very much excite the Appetite Hurt It breeds much Excrements is hardly digested burdens the Stomach and increases Flegm Remedy It must be broyled fresh on the Grid-iron with Salt and Coriander sprinkling it continually with Oyl and Vinegar with a little Fennel or a sprig of Rosemary CHAP. CXLI Of Salmons Name IN Latine Salmo in English a Salmon Choice Choose that which is young sweet and tender Qualities Salmon is cold and moist in the first degree Commodity This Fish is very pleasant to the Palate being of a tender flesh and very easily digested it affords a good Juice and is inferiour to none nay by some is accounted the best of Fish Hurt When it is pickled in Salt and hardned with Smoak 't is of an hard digestion Remedy Let it be boyled and afterwards pickled in Vinegar Some broyl it fresh on the Grid-iron CHAP. CXLII Of Soles Plaice and Turbet Name IN Latine Solea Passer Rhombus in English Soles Plaice and Turbets Choice The fresh are best eaten as soon as taken Qualities They are hotter than others as being Sea-fishes Commodity These Fishes are highly commended amongst Sea-fish for they have a delicate flesh and are of an easie concoction being white fleshed they yield good Juice plentiful Nourishment and are not easily corrupted Hurt Being dryed in the smoak they are naught and harder of concoction Remedy You must eat good sawce with them which will qualifie all their malignity CHAP. CXLIII Of Gudgeons Name IN Latine Gobius and in English Gudgeons Choice They must be chosen out of clear Brooks and boyled or rather fryed alive Qualities They are an harmless Food and temperate in all Qualities Commodity Gudgeons are the best amongst the small sort of Fish and are a very wholsom Aliment easie to be concocted and remain not long in the Stomach and are profitable both for Pleasure and Health and may safely be given to sick Persons Minnows Dace and other little Fish are like these Hurt They are soon corrupted if eaten after things of an hard digestion Remedy They must be eaten first CHAP. CXLIV Of Perches Name IN Latine Perca in English Perch Choice The biggest are the best Qualities They are cold and moist of a glutinous and slimy substance Commodity They have a soft moist and tender flesh Hurt They have a very excrementitious Juice and nourish smally Remedy They must not be mixed with several Meats CHAP. CXLV Of Cod-Fish Name IN Latine Asellus in English Cod-fish Choice Eat it whilest fresh and tender Qualities 'T is hot and dry Commodity If fresh 't is of good Juice and easie Concoction Hurt When dry it is not easily digested and is of a gross nourishment Remedy Such as labour much may eat it CHAP. CXLVI Of Barbels Name IN Latine Mullus Barbatus in English a Mullet or Barbel Choice The little ones are better than the great and such as are caught in stony places and not in muddy Ponds or still Seas Qualities They are hot in the first degree and dry in the beginning of the second Commodity They are very pleasant to the Palate drowned or suffocated in Wine and eaten they extinguish the Venereal Appetites and drinking the Wine induces an odium or averseness to all sorts of Wine after that This Fish being applyed to the biting of Venomous Creatures heals it Hurt Their flesh is hard not easily digested the Wine wherein they were suffocated makes Men impotent and Women steril and eaten too oft it hurts the Eye-sight Remedy It must be broyled and eaten with Oyl and the Juice of Oranges or Vinegar whereby it will keep many days and become better 'T is good in hot Weather for Cholerick Men for those that use much Exercise and have a strong Stomach CHAP. CXLVII Of Trouts Name IN Latine Trutta in English a Trout Choice Let it be big and bred in swift Waters Qualities 'T is cold in the beginning and moist in the end of the first degree Commodity The River-Trout nourishes well breeding a cold Humour which refreshes the Liver and Blood and therefore good in burning Fevers They increase the Seed and are good in Summer for Young and Cholerick but naught for Decrepid and Flegmatick Men. Hurt They are easily corrupted and therefore are to be eaten presently Remedy Let them be boyled with half Water and half Vinegar and eaten with some sharp sawce And so we have done with the Fishes next we will treat of Sawces and Spices and first of Vinegar CHAP. CXLVIII Of Vinegar Name IN Latine Acetum in English Vinegar from the French words Vin aigre sharp Wine Choice The best is that which is made of the most excellent Wine wherein let there be infused some Roses or Elder-flowers and let it be old Quality The Vinegar is cold in the second degree in respect to the heat of the Wine and so much the more by how much the Wine is older and more strong but it has a certain heat which it has acquired from putrefaction though the coldness does overcome that heat in it The Vinegar that is made of weak Wine is cold but that which is made of old is hotter but its piercing acuteness does not proceed from the heat but from the cold sharp and subtil parts thereof as is the North Wind. It is moreover dry in the third degree Commodity 'T is cutting digestive and opening 't is very good to extinguish the heat of Choler and Thirst strengthens the Gums excites the Appetite removes Obstructions aids Digestion and is good for hot and moist Stomachs weakens the Blood the Choler and resists Putrefaction therefore in the time of the Plague many used it to preserve themselves Hurt It breeds melancholick Humours offends the Nerves and Sinews hurts the Stomach and the Joynts and is very bad for Women that are troubled with Fits of the Mother is inconvenient for lean folks pricks the Stomach and the Intestines spoils the Eye-sight diminishes the Senses and lessens the Seed weakens the Strength offends the Breast begets Coughs and those that use it too much grow old and withered immediately therefore is not good for Ladies for it causes wrinkles c. Remedy You must not use it at Breakfast and always moderately and let it not be too sharp And boyl therewith Raisins or else Anise-seed or Parsley-seed and Fennel which things remove all hurt from it and lastly add thereto a little Sugar CHAP. CXLIX Of Verjuice Name IN Latine Vva immatura and the Liquor Omphacion in English Verjuice Choice You must choose such as is not too sharp but of a pleasant taste Qualities