lyke to the great stalkes of ca bage lettyse whiche are in wynter taken vp and eaten And to theym that haue hotte stomakes and drye they be ryght holsome but beynge to moche vsed or in very great quantitie they ingender the humour whiche maketh the cholike â–ª they be colde and moyste in the fyrste degree ☞ Malowes ¶ Are not colde in operacion but rather somewhat warme and haue in them a slyppernesse wherfore beynge boyled and moderatelye eaten with oyle and vyneger they make metely good concoction in the stomake and causeth the superfluous matter therin easily to passe and clen seth the bealye It is hotte and moyste in the fyrste degree ☞ Whyte betis ¶ Are also abstersiue and lowseth the bealy but moche eaten annoveth the stomake but they ar ryght good agaynste obstructions or stoppynge of the lyuer yf they be eaten with vyneger or mustarde lykewyse it helpeth the splene It is colde in the fyrst degre and moyst in the second ☞ Pourselan Doth mitigate the great heate in all the inwarde partes of the body semblably of the hed and eies also it represseth the rage of Venus but yf it be preserued in salte or bryne it heateth and pourgeth the stomacke It is colde in the thirde degre and moyste in the seconde ⧠Cheruyle Is very profytable vnto the stomacke but it maye not susteyne very moche boylynge eaten with vineger it prouoketh appetyte and also vrine The decoction therof drunke with wyne clenseth the bladder ☞ Sorell Beyng sodden it louseth the bealy In a tyme of pestilence yf one beynge fastynge do chewe some of the leaues and sucke downe the iuyce it meruaylousely preserueth from infections as a newe practiser called Guainerius doth wryte And I my selfe haue proued it in my household The sedes therof brayed and drunke with wine and water is very holsome agaynste the cholike and frettynge of the guttes it stoppeth fluxes and helpeth the stomake anoyed with replecion It is colde in the thyrde degree and drye in the seconde ⧠Persely Is very conuenient to the stomake and comforteth appetite and maketh the breath sweete the sedes and roote causeth vrine to passe well and breaketh the stoone dissolueth wyndes the rootes boiled in water and therof oxymel being made it dissolueth fleume and maketh good digestion It is hotte and drye in the thyrd degre ⧠Fenell ¶ Beynge eaten the sede or rote maketh abundance of mylke lykewyse drunke with ptysane or ale The sede sommewhat restrayneth fluxe prouoketh to pysse and mytigateth frettynges of the stomacke and guttes specially the decoction of the rote yf the matter causynge fretting be colds but yf it be of a horte cause the vse therof is daungerouse for inflammation or exulceâ—ation of the raynes or bladder It is hotte in the thyrde degree and drye in the fyrste ⧠Anyse sede Maketh swete breathe prouoketh vrine and dryueth downe thinges cleauyng to the raynes or bladder styrreth vp courage and causeth abundance of mylke It is hotte and drye in the thyrde degree Beanes They make wynde howe so euer they be ordered the substance whiche they doo make is spungye and not firme all be it they be abstersyue or clensynge the bodye they tarye longe or they be digested and make grosse iuyce in the body but yf onyons be sodden with them they be lasse noyfull ☞ Peasyn Are moche of the nature of beanes but they be lasse wyndy and passeth faster out of the body they be also abstersyue or clensyng specially white peason and they also cause merely good nouryshynge the huskes taken awaye And the brothe wherin they be sodden cleuseth ryghte well the raynes and bladder ☞ Rape rotes and Nauews Cap. 9. THe iuyce made by them is very grosse therfore beyng moch eaten if they be not perfytely concocte in the stomake they do make crude or rawe iuyce in the vaynes Also yf they be not well boyled they cause wyndes and annoye the stomake make somtyme frettynges If they be well boyled fyrste in cleane water and that beinge caste away the second tyme with fatte fleshe they nourys she moche and do neyther lowse nor bynde the bely But Nauews do not nouryshe so moche as rapes but they be euen as wyndy ⧠Turnepes Beyng well boyled in water and after with fatte fleshe nourysheth moche augmenteth the sede of man prouoketh carnall lust Eaten raw they styre vp appetite to eate â–ª beynge temperatly vsed and be conuenient vnto them whiche haue putrifyed matter in theyr brestes or lunges causynge theym to spytte easâ—ly but beynge moche and often eaten they make raw iuyce and wyndynesse ⧠Parsneps and carettes They do nouryshe with better iuyce than the other rootes specially carettes whiche are hote drye and erpelleth wynde Not withstandyng moche vsed they ingender yll iuyce but carettes lasse than parsnepes the done and the other expelleth vrine ☞ Radysshe rotes Haue the vertue to extenuate or make thyn and also to warme Also they cause to breake wynde and to pysse beyng eaten afore meales they lette the meate that it may not descend but being eaten laste they make good digestion and louseth the bealy thoughe Galenus write contrary For I amonge dyuers other by experience haue proued it Notwithstandyng they be vnholsome for theym that haue contynually the goute or payne in the ioyntes ⧠Garlyke It doth extenuate and cutte grosse humours and slymy dissolueth grosse wyndes and heateth all the body also openeth the places which are stopped generally where it is well digested in the sâ—omake it is holsom to dyuers purposes specially in the bodye wherein is grosse matter or moche colde inclosed yf it be sodden vntyll it tosâ—th his â—artenesse it somewhat nouryssheth and yet looseth not his propertie to extenuate grosse humours beinge sodden in mylke it profyteth moch agaynst distillations from the heed into the stomake ⧠Onyons Do also extenuate but the longe onions more than the rounde the redde more than the white the drye more than they whiche be greene also rawe more than sodden they styre appetite to meate and put awaye lothsomnesse and lowse the bealy they quycken syght and beynge eaten in great abundance with meate they cause one to sleape soundely ⧠Leekes Be of yll iuyce and do make troublous dreames but they do extenuate and clense the body and also make it soluble and prouoketh vrine Moreouer it causeth one to spette out easily the fleume whiche is in the breaste ⧠Sauge It heateth and somwhat byndeth and therwith prouoketh vrine the decoction of the leaues and braunches beinge druncke Also it stoppeth bleedynge of woundes beinge layde vnto them Moreouer it hath ben proued that women whiche haue ben longe tyme without childerne and haue drunke r. ounces of the iuyce of sauge with a grayne of salte a quarter of an houre before that they haue companyed with theyr husbandes haue conceyued at that tyme. It is hotte and drye in the thyrde degree the vsynge therof is good
saythe olde men may susteyne fastynge easilye nexte vnto them men of myddell age yonge men maye wars beare it chylderne warst of all specially they that be lustye not withandynge here Galene correcteth Hipocrates sayenge that he shuld haue excepted men very olde who as experience declareth muste eate often and lyttell As touchynge tyme it must be remembred that in wynter and sprynge tyme the stomakes be naturally veeye hotte and sleape is longe and therfore in that tyme meates wolde be more abundaunt all though moch be eaten it wyll be sooner digested wherfore abstinence woide not be than so moche as in sommer all be it to absteyne moche in sommer excepte it be after replecion Damascene sayth it dryeth the body it maketh the colour salowe it ingendreth melancoly and hurteth the syghte More ouer custome maye not be forgotten for they whiche are vsed from chyldhode to eate sondry meales in the daye wolde rather be reduced to fewer meales and lyttelle meate than to be compelled to abstaynevtterly to the intent that nature whiche is made by custome be not rebuked and the power digestyue therby debilitate And note well that by to moche abstinence the moysture of the body is withdrawē and consequentely the body dryeth and waxeth leane naturall heate by withdrawynge of moisture is to moche intended and not findyng humour to warke in tourneth his vyolence to the radicall or substantiall moysture of the bodye and exhaustyng that humour bryngeth the body into a consumption wherfore Hipocrates saith that to scarse and exquisite an order in meate and drynke is for the more parte more daungerouse than that which is more abundant Contrarywyse moderation in abstinence accordyng to the sayde consyderatyons is to helthe a sure bulwarke ⧠Of Vomite Cap. 4. THe meate or drynke superfluous or corrupted in the stomake is best expellyd by vomyte if it be not very greuous to him whiche is diseased Also the moderate vse of it pourgeth fleume lighteth the heed causeth that the excesse of meates or drynkes shall not anoy or brynge syckenesse Moreouer it amēdeth the affectis of the raynes bladder and the fundement It also helpeth agaynst lepries cankers goutes dropsies and also diuers sicknesses procedyng of the stomake For-yf any grefs hapneth of the heade vomyte is than vncommodyous It is better in winter than in sommer Also good for them whiche are replete or very choleryke yf tkey haue not well dygested but it is yll for theym that be leane or haue weake stomakes And therfore where one feleth bytter vapours rysynge out of his stomacke with griefe and weyghtynesse in the ouer partes of his bodye lette hym roome forthwith to this remedye It is also good for him that is hart burned and harh moche spyttell or his stomacke wambleth and for hym that remeueth into sondrye places Yet I coumsaye sayth Celsus hym that wyll be in helthe and wold not be to soone aged that he vse not this dayly And I my selfe haue 〈◊〉 men whiche dayly vsynge it haue brought therby theyr stomakes into such custome that what so euer they dyd eete they coulde not longe retayne it wherby they shorten theyr lyues wherfore it wolde not be vsed but onely where great surfet or abundaunce of fleume do requyre it He that wyll vomyte after meate lette hym drynke sondry drynkes myxte togyther and last of all warme water or yf that be to easy lette hym myxt therwith salte or hony If he wyl vomyte fastynge lette hym drinke water and hony sodden togyther or ysope with it or eate of a radyshe roote and drynke warme water vppon it also water wherin radyshe is boyled and afterward prouoke hym selfe to it Them that wil haue more vyolent pourgations I remytte to phisitions lerned But yet I do eftsones warne them that therin they be circumspecte and doo not moch vse it More ouer in vomites the matter brought forthe wolde be consydered accordynge to the rules of Hipocrates in his seconde boke of pronostications that is to saye yf it be myxt with fleume choler it is most profitable if it be not in very great quantitie nor thycke the lasse myxture it hath the warse is it If it be greene lyke to leeke blaades thynne or blacke it is to be iudged ylle If it haue all coloures it is extreme peryllous If it be leady coloured and sauoureth horribly it signifieth a short abolicion or dissolution of nature For as Galene affirmeth there in his comment suche maner of vomite declareth corruption with extinctinge of nature Also euery putrifyed and stynckynge sauour in vomyte is yll These thynges be ryghte necessary to be loked for where one dothe vomyte without any difficultie but to inforce one to vomite whiche can not is very odious and to be abhorred wels griefe in the raynes of the backe or huckle bone ventosities in the bealy inflamation or exulceration in the guttes or bladder It is a conuenient and sure medicine and lefte hurte dothe ensue of it The makynge and ordrynge therof I wyl omytte to wryte in this place partly that I wolde not that phisitions shuld to moch note in me presumption partely that another place may be more apte to that purpose ☞ The particular commodities of euery purgacion Cap. 6. IN potions electuaries and pylles oughte to be moche more obseruation than in clysters or suppositories forasmoch as these do enter no further than into the gutte where the ordure lyeth and by that place onely bringeth forth the matter whiche causeth disease But the other entrynge in that way that meates and drynkes do cometh into the stomacke and there is boyled and sente into the places of digestyon and afterwarde is myxte with the iuyce wherof the substance of the body is made and expellynge the aduersarye humours sommewhat thereof doubtelesse remayneth in the bodye Wherfore menne haue neede to beware what medicynes they receyue that in them be noo venenosytie malyce or corruption lest for the expellynge of a superfluous humor which perchance good diet or some brothes made of good herbes or the said euacuation with suppositorie or clister mought brynge forthe at leysure by desyrynge of to hastye remedye they receyue in medicine that whiche shal ingender a venemous humour and vneuitable destruction vnto all the body And therfore happye is he whiche in syckenesse fyndeth a dyscrete and welle lerned phisition and soo trewe a potycarye that hath alwaye drowges vncorrupted and whome the physition maye surely truste to dispence his thinges trewely But nowe to retourne to the sayde fourme of pourgation I wylle nowe sette forthe somme counsayles concernynge that mattier whiche I haue collected out of the chiefe authours of phisycke Bodies hotte and moyste maye easyly susteyne pourgation by the stoole They whiche be leane or thynne hauynge the members tender may take harme by purgations To men that are cholerike and theym that eate lyttelle pourgations are greuouse In yonge chylderne and olde menne it is daungerouse to
begynneth the .viii. daye of February 〈◊〉 coÌ„tinueth vntyll the .viii. day of May. In semmer the inward heat is but lytel the stomake doth not digest so strongely nor quykly as in wynter wherfore in that season eatyng often and a lyttell at ones is moste conuenient And Damascenus saythe that fastynge in sommer drieth the body maketh the colour salowe ingendreth melancoly and hurteth the syght also boyled meate breade steped in whyte brothe with sâ—dden lettyse or cykorie are than good to be vsed also varietie in meates but not at oone meale potages made with colde herbes drynke in more abundance wyne alayde with water to hotte complexions moche to colde natures lasse In this season bloudde increaseth and towarde the ende therof choler And therfore they which be colde of nature and moyste are than beste at case hotte natures and dry waâ—ste More ouer chyldren and very yonge men in the begynnyng of sommer are holest old folke in the latter end and in haruestâ— somer beginneth the .viii. daye of May coÌ„tinueth vntyll the .viii. day of August Autumne beginneth the .viii. day of August endeth the .viii. day of Nouember that seson of the yere is variable the aire changeable by occasyoÌ„ wherof happen sondry siknessis blod decreaseth melancoly abundeth wherfore al suÌ„mer frutes wold thaÌ„ be eschewed forasmoch as they make yll iuyce and windes in the body In this tyme meate wolde be more abundant than in somer but somwhat drier drink must be lasse in quantitie but lasse myxte with water This tyme is daungerous to all ages al natures and all countrays but the natures hote and moyste be leste indamaged ☞ Diete concerning sondry tymes of the yere wrytten by the olde phisition Dâ—ocles to kyng Antigonus FRom the .xii. daye of December at the whiche tyme the day is at the shortest vntyl the nynthe day of Marche which do conteyne lxxxx dayes reumes and moystures do increase than meates and drynkes naturally very hotte wolde be moderately vsed also to drynke abundantly wyne without alaye or with lyttell water and to vse lyberally the companye of a woman is not vnholsome to the body ¶ FRom the nynth daye of Marche at whiche tyme is eaquinoctium vernuÌ„ vnto the. xxv day of Aprill swete fleume and bloudde do increase therfore vse than thynges hauynge moche iuyce and sharpe exercise the bodye dilygently than may ye vse safely the company of a woman ¶ From the xxv day of Apryll to the .xiiii. daye of June Choler increaseth than vse all thynges that are swete and doo make the bealy soluble forbeare carnall company with women ¶ From the .xiiii. day of June at whiche tyme the day is at the leÌ„gest vnto the .xii. day of September dothe melancoly reigne forbeare lechery or vse it moderately ¶ From the .xii. daye of September vnto the xvii daye of October doo abounde fleume and thynne humours than wolde all flures and distillations be prohibited than all sharpe meates and drynkes and of good iuyce are to be vsed and lechery eschewed ¶ Frome the .xvii. daye of October to the .xii. daye of December increaseth grosse fleume vse therfore all bytter meates sweete wynes fatte meate and moche exercise ⧠Of ages Cap. 25. CHyldren wold be nourysheth with meates and drynkes whiche are moderately hote and moyste not withstandynge Galene dothe prohibite them the vse of wyne bycause it moysteth and heateth to moche the bodye and fylleth the heedes of them whiche are hotte and moyste with vapours Also he permitteth them in hotte wether to drynke clere water of the fountayne ¶ A chylde growynge faste in his members towarde a man soo that he semeth well fedde in the bodye is than to be feared of fulnes of humours and if it be perceyued that he is replete than muste be withdrawen and minished some parte of that nutriment and accordynge vnto his age some euacuation wold be deuised other while by exercyse walkynge vp and downe fastynge and before that they eate any meate lette them exercise them selfes with theyr own labors and do theyr own accustomed busynes and eate the meates wherunto they be moste vsed so that it be suche that may not hurte theym And this nede they not to knowe of phisitions but by experience and diligent serche by theyr stoole theyr norices shall perceyue what dygesteth well and what doth not ¶ But yf it appere that by excessiue feedynge the bealy of the chyld is fuller and greater than it was wonte to be and that whiche passeth by the bealy is corrupted or his sweate stynketh these thynges knowen if they eate stronge meates gyue them not one kynde of meate but dyuers that the noueltie of the meate may helpe that they may go more easily to the stole For if any haue an vnreasonable appetite he is sooner recouered yf he be pourged by a boyle or impostume comen forthe and broken before that the meate be corrupted and after that let hym eate fyne meates and beynge ones hole retourne by lyttell and lyttell to his olde custome ¶ Yonge men excedyng the age of .xiiii. yeres shal eate meates more grosse of substance colder and moyster also salades of colde herbes and to drynke seldome wyne except it be alayd with water All be it all these thynges muste be tempred accordyng to their complexions exercyse and quietnesse in lyuynge wherof ye shall reede in theyr proper places hereafter ¶ Dide men in whom natural heate strength semeth to decay shuld vse alway meates which are of qualitie hotte and moyst and ther with all easy to be digested and absteyne vtterly from al meates drinkes whiche wyll ingender thicke iuyce and slymy semblably from wyne whiche is thicke swete and darke redde wynes and rather vse them whiche wyll make thyn humors and wyll purge well the bloudde by vryne therfore whyte or yelowe wynes and perchaunce frenche clarette wynes are for them very com mendable Also wyne prepared with pure hony clarified wherin rootes of persely or fenelle be steped specially yf they suspecte any thynge of the stoone or goute â–ª And yf they more desyre to clense theyr raynes and bladder than is it good to vse small white wine as racked renishe wine or other like to it and sommetyme to stepe ouer nyght therin a persely roote slyt and somwhat bruysed and a lyttell lykorice Fynally let them beware of all meates that wyll stoppe the poores and make obstructions or oppilations that is to saye with clammy matter stoppe the places where the naturall humours are wroughte and digested the whyche meates I haue before sette in a table But if it chaunce theym to eate any suche meate in abundance lette them take shortely suche thynges as do resyste opilations or resolue theym As white pepper bruised and myxte with theyr meates or drynke garlyke also or onyons yf they abhorre them not Alway remembre that aged men shuld eate often and but lyttell at euery tyme
for it fareth by theym as it dothe by a lampe whiche is almooste extincte whiche by powrynge in of oyle lyttell and lyttell is longe kept bournynge and with moche oyle poured in at ones it is cleane put out Also they must forbeare all thynges whiche doo ingender melancolye wherof ye shall rede in the table before and breadde cleane without leuen is to theym vnholsome Moderation in diet hauyng respecte to the strength or weakenes of the person Cap. 26. NOwe here it must be consydered that all though I haue writen a generall diet for euery age yet netheles it must be remembred that some chyldren and yong men eyther by debilite of nature or by some accydentall cause as syckenes or moch study happen to gather humours fleumatike or melancoly in the places of digestioÌ„ so that coÌ„coction or digestion is as weake in them as in those which are aged Semblably some olde men fynde nature so beneficyall vnto them that theyr stomakes and lyuers are more stronge to digeste than the sayde yonge men some perchaunce haue moche choler remaynynge in theym In these cases the sayde yonge men muste vse the diete of olde menne or nygh vnto it vntyl the discrasy be remoued hauynge alwaye respecte to theyr vniuersall complexions as they whiche are naturally cholerike to vse hotte thynges in a more temperance than they whiche be fleumaticke or melancolye by nature The same obseruation shall be to olde menne sauynge that age of his owne propertye is colde and drye therfore the olde man that is cholerycke shall haue more regarde to moysture in meates than the yonge man beyng of the same complexion Foresene alwaye that where nature is offended or greued she is curyd by that whiche is contrarye to that whiche offendeth or greueth as colde by heate heate by colde drythe by moysture moysture by drythe In that wherby nature shulde be nourished in a hole and temperate bodye thynges muste be taken whiche are lyke to the mans nature in qualitie and degre As where one hath his body in a good temper thynges of the same temperance dothe nourysshe hym But where he is oute of temper in heate cold moysture or dryth temperate meates or drynkes nothyng do profyt hym for beynge out of the meane and perfyte temperature nature requyreth to be therto reduced by contraries remembrynge not only that contraries are remedye vnto theyr contraries but also in euery contrary consideration be hadde of the proporcion in quantitie ⧠Tymes in day concernynge meales Cap. 27. BEsydes the tymes of the yere and ages there be also other tymes of eatynge and drynkynge to be remembred as the sondry tymes in the daye whiche we call meales whiche are in noumber and dystaunce accordynge to the temperature of the countrey and person As where the countrey is colde and the persone lusty and of a strong nature there may â—â—o meales be vsed or the lasse distance of tyme betwene them Contrarywise in contrary countrays and personages the cause is afore rehersed where I haue spoken of the diet of the times of the yere not withstaÌ„dyng here must be also consideratioÌ„ of exercise and reste which do augmente or apeireth the naturall disposition of bodyes as shall be more declared herafter in the chapiter of exercise But concernyng the general vsage of couÌ„treys admittyng the bodies to be in ê‘fit state of helth I suppose that in England yong men vntyll they come to the age of .xl. yeres may wel eate thre meales in one daye as at breakefaste dyner supper so that betwene breakefast and dyner be the space of foure houres at the leaste betwene dyner and supper .vi. houres and the breakefast lasse thaÌ„ the dyner and the dyner moderate that is to say lasse than saciete or fulnes of bealy and the drynke thervnto measurable accordynge to the dryenesse or moystnesse of the meate For moch abundance of drynk at meale drowned the meate eaten and not onely letteth conuenient concoction in the stomake but also causeth it to passe faster than nature requyreth and therfore ingendreth moche fleume and consequently reumes crudenes in the vaynes debilitie and slyppernesse of the stomake contynuall fluxe and many other inconueniences to the body and membres But to retourne to meales I thynke breakefastes necessary in this realme as well for the causes before rehersed as also forasmoche as choler beyng feruent in the stomake sendeth vp fumosities vnto the brayn and causeth heed ache and somtyme becometh aduste and smouldreth in the stomake whereby happeneth peryllous sycknes and sommetyme sodayn deth yf the heate inclosed in the stomake haue nat other conuenient matter to worke on this dayly experience proueth and natural reson confirmeth Therfore men and womeÌ„ not aged hauing their stomakes cleane without putrified matter slepyng moderately and sondely in the nyght and felynge them selfe lyghte in the mornynge and swete breathed lette them on goddes name breake theyr faste Coleryke men with grosse meate men of other complexions with lyghter meate fore sene that they labour somewhat before semblably their dyner and supper as I haue before written so that they sleape not incontinent after theyr meales And here I wyll not recite the sentences of authors whiche had neuer experience of englysshe mens natures or of the iuste temperature of this realme of Englande onely this counsell of Hipocrates shall be sufficient We ought to graunt somewhat to tyme to age and to custome not withstandynge where great werynesse or drythe greued the body there oughte the dyner to be the lesse and the longer distance betwene dyner and supper alsoo moche reste excepte a lyttell softe walkyng that by an vpryght mouyng the meate beyng styred may descende This is alway to be remembred that where one feleth hym selfe full and greued with his dyner or the sauoure of his meate by erurtation asceÌ„deth or that his stomake is weke by late syckenesse or moche study than is it most conuenient to absteyne from supper and rather prouoke hym selfe to sleape moche than to eate or drynke any thynge Also to drynke betweene meales is not laudable excepte very great thirst constrayneth for it interrupteth the office of the stomake in concoction and causeth the meate to passe faster than it shulde do and the drynke beinge colde it rebuketh naturall hete that is workyng and the meate remaynyng rawe it corrupteth dygestyon and makyth crudenesse in the vaynes wherfore he that is thyrsty let hym consyder the occasyoÌ„ If it be of salt fleume let him walke fayre and softely and onely wasshe his mouthe and his throote with barley water or small ale or lye downe and sleape a lyttell and so the thyrste wyll passe away or at the leaste be well asswaged If it happen by extreme heate of the ayre or by pure choler or eatynge of hot spices lette hym drynke a lyttell iulep made with cleane water and sugar or a lyttell small biere or ale so that he drynke not a great glutte but in a lyttell
and drye or immoderate euacation labour abstinence thyrst goyng in the ayre vntemperately hotte colde or drye all these thynges do anoy them that be greued with any melancoly It is to be dylygentely consydered that where melancolye happeneth of choler adduste there meates whiche be hotte in warkyng wold be wysely tempred and drynkynge of hotte wynes wolde be eschewed semblable cautele wold be in sauours Not withstandynge moderate vse of small wynes clere and well verdured is herein very commendable the humour thereby beynge clarifyed and the spyrytes clensed but the abuse or excesse thereof dothe as moche damage Also it is ryghte expedyente to put into wyne or ale a gadde of syluer or golde glowing hotte oute of the fyre to tempre hotte meates with roses vyolettes saunders rose water bourage buglosse baulme called in latyne Melyssa or the water of all thre drunken with good wyne whyte or clarette or made in a Julep with sugar is wonderfull holsome chewyng of lykoryse or raysons of coraunce is ryght expedyent but mooste of all other thynges myrthe good compauye gladnesse moderate exercyse with moderate feedynge And thus I leaue to speake of dyetes aptely belongyng to the foure complexions Galene and all other do agree in this case Pepper bruysed and eaten with meate is very expedient And where there is moch wynde in the stomake than to eate all tymes of the daye of the medicyne made of the three kyndes of pepper tyme anyse sede and honye clarified whiche is callyd Diatrion piperion or that whiche is callyd DiaspoliticoÌ„ or Diapiganon which is made of cumyne stieped one day and a nyght or lenger in tarte vyneger and after fryed or layde on a bournyng hot stone and made in powlder Also pepper and rewe dried somwhat and made into powder all in equall porcyons and myxte with claryfied hony Galene addeth therto salt peter called in latyn Nitrum The confection made with the iuyce of quynces and is callyd Diacyconiten is very excellent but it is to be dylygently noted that where crudytie is in a choleryke persone there wold the sayd medicynes be temperatly vsed and the sayd DiacytoniteÌ„ to haue lyttell or no spices in it And for my parte beyng the space of foure yeres contynually in this crudytie I neuer founde any thynge to be compared to fyne Râ—ubarbe chewed with raysons of corens which I toke by the couÌ„sayle of the worshypfull well lerned physitioÌ„ mayster doctour Augustyne who in his maners declarethe the auneyent gentylnesse of his blode which medycyne I do not leaue to vse dayly fastynge whan I fele suche crudytie to begyn Also syrope acetose that is to say sugar sodden in pure vyneger and lyttell water vntyl it be thycke as a syrope is somtyme conuenient and that as well to choleryke persones as vnto fleumatyke and yf fleume be abundant than with rootes seedes of fenell and persely sodden with it Also in that case Oxymel that is to say honye water sodden togyther with the sayd rotes and sedes and a quantitie of vyneger put therto in the boyling is very commendable yf the pacient be very costyue than the medycyne of Galene callyd Hierapicra from halfe an ounce to an ounce taken in water of honye or ale or taken in pylles the weight of a grote and a halfe or two grotes yf the stuffe be good wyll pourge the bodye suffycyently without makyng the body weaker Also that medycine by clensyng the stomake body delyuereth a man and woman from many peryllous sycknesses If the humours in the stomacke be not putryfyed but that it is greued with abundance of salte fleume I haue founde that mylke newe mylked wherin is put a quantitie of good honye or sugar and thre leaues of good speare myntes and a lyttell boyled so beynge drunke warme fastyng the quantitie of a pynte and restynge on it without eatynge or drynkynge any other thynge the space of three houres after haue abundantly pourged and coÌ„forted the stomak but where there is no fleume but onely choler it is not so holsome but rather hurteth makynge fumosyties in the heed wherof commeth heed ache ☞ Of lassitude Cap. 2. LAssitude is a disposition toward sycknes wherin a man feleth a soorenesse a swellynge or an inflammation Sorenesse hapneth of humours sharpe and gnawyng as after great exercise and labours which lassitude hapneth to them whose bodyes are fulle of ylle iuyce excrementes Also after cruditie in them which ar not exercised or do abyde longe in the heate of the sonne It may also be in the bodye wherin is good wyce yf he be fatigate with immoderate exercise In them whiche do feele this lassitude the skyn appereth thycke and rough there is felte a griefe somtyme in the skyn onely 〈…〉 tyme also in the fleshe as it were of a soore The cure therof is by moch and pleasaunt rubbynge with sweete oyles whiche haue not the vertue to restrayne or close and that with many handes and afterwarde to exercyse moderately and to be bayned in water swete and temperate in heate also thaÌ„ must be gyuen meates of good iuyce potage but seld wyne is not to be forbodden for vnto wyne vneth any thyng may be coÌ„pared that so â—ell dygesteth crude humours It also prouoketh sweate vrine and maketh one to slepe sundly But yf this lassitude do abyde the nyght and day folowyng or waxeth more more than yf the pacyent be of good strengthe and yonge and hath abundauÌ„ce of bloude lette hym be lette bloude or prouoke the hemoroides or piles to blede yf they do appere But yf it procede of the malyce of any humour without abuÌ„dance of bloude than resorte to purgations apte for the humour that greueth The tokens wherof shall appere as well by the colour of the skyn and diete precedyng as by vrine ordure sweate thyrste and appetyte as it is rehersed before in the complexions If the yll bloudde be lyttell in quantitie and the crude humours aboundant than shall he not be lette bloude nor vehemently pourged neyther shal exercyse or moue hymselfe nor be bayned for all exercyse caryeth humours throughout all the body stoppeth the powers Wherfore these maner of persons shuld be kept in reste and such meates drynkes and medicyns shuld be gyuen to them which should attenuate or dissolue the grossenes of the humours without notable heate as oximell barley water and mulse yf the pacyent abhorre not hony And for as moch as in the sayd persons comonly there is abundance of wynde about theyr stomakes therfore pepper specially longe pepper or whyte is very conuenient to be vsed and the medicine before wrytten callyd Diaspoliticum whan the humours are dissolued than it is good to drinke whyte wyne or small clarette wyne moderately Lassitude extensiue Ca. 3. VVan one thynketh that he dothe feele a swellyng or bollynge of the body where in dede there doth not appere in syght or touchynge any swellynge that is callyd Lassitude extensiue yf it
than whyther it be red watrye or blacke Moreouer it may not be forgotten to aduertyse the Phisition of the dyet vsed by the pacient aswell afore the syckenesse as in the tyme of the sychenesse his age the strength of his body his exercyse and place where he lengest abode in his youth whether it were hye or lowe watry or dry hotte or colde This I trust shall be suffycient to instruct a physition he that desyreth to knowe more particularly hereof let hym rede the bokes of Hypocrates Galene Cornelyus Celsus Actuarius Paulus and dyuers other late wrytters for this lytell treatyse may not receyue it ¶ The preceptis of the auncient physition Dyocles vnto kynge Antigonus Cap. 10. VVe will nowe diuide the bodye of man into foure partes the heed boulke called in latin thorax which conteyneth the brest the sydes the stomake and entrayles The bely called in latyn venter conteyneth the panche the bowels Also the bladder called in latin vesica in the whiche name is also conteyned the cundites by the which vryne passeth Whan any disease approcheth to the heed these tokens do commonly precede swymmyng in the hced heed ache heuines of the browes sounding in the eares pryckynges in the temple the eyes in the mornynge do water or waxe dymme the smellynge is dulle the gummes do smelle WhaÌ„ thou felest suche tokens forthwith pourge the heed with somwath not with vehement medecines but takinge I sope or Organum the croppes of them boyle with whyte or claret wyne half a pynte therwith gargarise your mouth fastyng vntil the fleume be purged oute of your heed this is the easyest medicine in discrasies of the heed It is also very holsome to gargaryse the mouth and brest with hony water wherinto mustarde is put myngled but fyrste the heed must be rubbed with a warme clothe that the fleum maye easyly come out of the heed And yf these tokens be neglected these maner of syckenesses do folowe sone after blared eyes and humour lettinge the sight cleftes in the eares swel lynges in the necke full of matter called the kinges euyll corruption of the brayne poses or reumes heuynesse of the heed and tooth ache WhaÌ„ the boulke is like to suffer any sickenes it is perceiued by these tokens all the body is in a sweatte the bulke most specially the tonge wa xeth thicke the spettyll is eyther salt or bitter or cholerycke the sides and shoulders do ake without any occasyon the pacient gapeth often also there dothe happen moche wakynge suffocations or lacke of breth thirst after slepe the mynd is vexed with heuinesse also the brest and armes are verye coulde and the handes do trembele Against these thyges this remedy may be prouided After a moderate soupper assaye to vomite without any medycine vomyte is also profytable whiche meate dothe folowe He that in such wyse wyll vomite let hym eat hastyly small radysshe rootes townkersis rokat synuy or purslane and drynke after it a greate quantitie of warme water and prouoke hym sesfe to vomyte He that setteth lyttell by the sayde tokeÌ„s let hym feare these sycknesses folowing the pleuresie the syckenes of the lunges melancolye or madnes sharpe feuers the fransye the letargie inflamation with yexinge If any syckenesse be towarde the bealy they maye be espied by these tokens the bealye is fyrste wrapped together and in it selfe is troubled all meates and drinkes do seeme bytter in tast he feleth heuynesse in hys knees a styffenes in hys loynes a wearynesse in all hys body without any occasioÌ„ a slepynesse in his legges with a lyttell feuer whan thou feleste these tokens mollyfie the bealy not wyth medicyne but wyth good order of diete for it is best and most sure to vse those thynges wherof lyghtly may ensue none annoyaÌ„ce in the number of them are betes boyled in water of hony garlike sodden malowes sorel mercury and all thynges condite in hony Al these do erpel the ordure of the bely but if any of the sayd signes dothe more and more increase the lyquour wherein the sede of Carthamus callid also Cnicus is boyled is a plesaÌ„t and sure medicine small colewortes boyled in a good quaÌ„titie of water the licour therof in measure â–ª ii pintes sauyng the thirde parte of a pint wyth honâ— and salt beyng drunken shall profite moch Cicer and the pulse called in laâ—â—o ernum in englishe I suppose chittes â–ª in water drunk fasting hath the same essect To them which set littel by the said tokens these diseases do sodeÌ„ly happen Fluxe of the bealy bluddy fluxe slyppernes of the bowels peynes in the guttes ach in huckle bones the feuer terciane the gowte the apoplexie or palsey in the lymmes hemoroides aking of ioyntes Whan the bladder is towarde any sickenes it is perceyued by these tokeÌ„s fulnesse felt after lytel meat brekyng winde downwarde and vpwarde palenesse of colour in al the body heuy or troublous sleapes the vrine pale and passynge forth peynefully swellynges about the coddes priuy members WhaÌ„ these tokens appeare thaÌ„ is it expedient to hauy remedy of odoriferous thinges whyche do expell vrine whyche shall be done without any peryll with the rotes of fenell and persely stieped one or two dayes in good whyte wyne and to drinke therof fastinge euery mornyng thre ounces and two draÌ„mes wyth the water of wylde carettes or clycampane whyche of these is next at hande euery of theÌ„ haue lyke effect Also water wherin the peasyn called in latyne Ciceres are stieped beynge drunke wyth wyne is lyke coÌ„modiouse he that neglecteth the sayde tokeÌ„s let him loke for these syckenesses fo lowynge the dropsy the greatnes of the splene griefe in the lyuer the stone ache of the backe or peynes in the raynes the difficultie of vrine fulnes of the bely In al these thinges that we haue spokeÌ„ of we shal gyue to childâ—eÌ„ most easy medi cines to meÌ„ those which be stroÌ„ger in workyng This diete of Diocles althought at this time it semeth not moste pleasaunt nor accordynge to the practise nowe vsed yet beynge tempred with that which I haue before remeÌ„bred some thyng maye be founde in it which beinge experienced maye be as commodious for the helth of mans body as that diete which is more curyous or pleasaunt ¶ Of them in wose stomakes meat is corrupted Cap. 11. THey in whom customably meat is corrupted let them afore that they eat any meat assaye to vomite drynkynge swete wine absteine from meat that ingender botches inflaÌ„mations fumous ructuations or vapours and take suche as noryshe good iuyce chose them out which do molyfy the bely at sondry tymes take them It is also good to take temperatly that which lowseth the bely as the medicyne called picra and to absteyne from suche thinges wherby yll iuyre is gathered do ingender syckenesses harde to be cured or neuer as goutes boneache peynes of the raynes c. ¶ Of the vertue of meates Cap. 12. HE that
haue I founde in my self by often experience alway foresene that it be eaten before any other meate without drynkynge immediatly after it ⧠Of fysshe generally Cap. 14. THe best fyshe after the opinion of Galen is that whiche swymmeth in the pure see and is tossed and lyfte vp with windes and sourges The more calme that the water is the warse is the fyshe they which are in muddy waters do make moche fleume and ordure taken in fennes and dyches be warste beinge in freshe ryuers and swyfte be somtyme commendable albeit generally all kyndes of fyshe maketh more thynner bloudde than flesshe so that it doth not moche nouryshe and it doth sooner passe out by vapours to a hotte cholerike stomake or in feuers somtyme they be holsome beynge newe freshe and not very harde in substance or slimy harde fyshe is hard of digestion but the nourishement therof is more fyrme than that whiche is softe those whiche haue muche grosse humours in them are best powdred ⧠Of butter Cap. 15. BVtter is also nourysshynge and profiteth to them whiche haue humours superfluous in the breste or lunge and lacketh rypyng clensynge of them specyally if it be eaten with sugar or hony If it be well salted it heateth and elenseth the more ⧠Of Chese Cap. 16. CHese by the hole sentence of all auncyent wryters letteth digestion and is enemye vnto the stomacke Also it ingendreth yll humours bredeth the stone The chese whiche dothe leste harme is softe chese reasonably salted whiche somme men do suppose nourysheth moche ☞ Of Egges Cap. 17 EGges of fesantes hennes and partriches be of all other meates most agreable vnto nature specially yf they be newe layde yf they be reere they do clense the throte and the breaste If they be harde they be slowe in digestion but beynge ones digested they do nouryshe moche Mean betwene rere and hard they dygeste conueniently and nouryshe quyckely Egges well poched ar better thā rosted If they be fryed harde they be of yll nouryshement do make stynkyng fuines in the stomake do corrupt other meates with whom they be mingled They be moste holsome whan they be poched and most vnholsome whan they be fryed Dioscorides sayth If they be souped warme before any other meate they do heale the griefes of the bladder and raynes made with grauelle alsoo forenesse of the chekes and throte and spytting of bloudde and they be good agaynst eatarres or styllynge out of the heed into the stomake ⧠Of drinkes and fyrste of Water Capit. 18. VNdoubtedly water hath preemynence aboue all other lycours not onely bycause it is an element that is to say a pure matter wherof all other lycours haue theyr original substance but also forasmoch as it was the very naturall and fyrst drynke to all maner of creatures wherfore the fayeng of Pindarus the poete was euer welle allowed which sayth water is beste And one thyng is to be well consydered that from the creation of the world vntyll the vniuersalle deluge or floudde durynge whiche tyme men lyued eyght or nyne hundred yeres there was none other drink vsed nor knowen but water Also the true folowers of Pythagoras doctrine dranke onely water and yet lyued longe as Apollonius and other and in the serchynge out of secrete and misticall thynges their wyttes excelled More ouer we haue sene men and women of great age and stronge of body whiche neuer or very seldome dranke other drynke than pure water As by example in Cornewall although that the countray be in a very colde quarter whiche prouethe that yf menne from their infancye were accustomed to none other drynke but to water onely moderately vsed it shulde be sufficient to kepe naturall moysture and to cause the meate that is eaten to perce and descende vnto the places of digestion which are the purposes that drynke serueth fore But nowe to the qualities of water after the sentence of auncient philosophers and phisitions The rayne water after the opinion of the most men yf it be receyued pure cleane is moste subtyll and penetratyue of any other waters the nexte is that whiche yssueth out of a sprynge in the easte and passeth swyftely amonge great stones or rockes the thyrde is of a cleane ryuer which rennethe on great harde stones or pebles There be dyuers meanes to trye out whiche is the beste water for that which is lyghtest in poyse or weyght is beste Alsoo that wherof commeth leste skymme or frothe whan it doth boyle Also that whiche wyll soonest be hote More ouer deape lynnen clothes into sundrye waters and after laye them to drye that whiche is soonest drye the water wherin it was depid is moste subtylle After a greate surfette colde water drunken is a generall remedy Hippocrates affyrmeth that in sharpe and feruent diseases none other remedy is to be requyred than water And Galene wylle not that chylderne shulde be lette from drynkynge of water but that whan they fele them selues very hotte after meales and do desyre to drynke water specially of a cleane fountayn they shuld be suffred Also Hippocrates sayth In suche syknes where as thou fearest lest the heed shuld be vehemently greued or the minde peryshed there must thou gyue eyther water or whyte wyne alayed with moche water Not withstandynge there be in water causes of dyuers diseases as of swellynge of the splene and the lyuer it also flytteth and swymmeth and it is long or it perceth in as moche as it is colde and slowe in decortion it loseth not the bealy nor prouoketh vrine Also in this it is vicyous that of his proper nature it maketh none ordure Fynally alway respecte muste be hadde to the persone that drynketh it for to yonge men and them that be hot of complexion it doth lasse harme and somtyme it profyteth but to them that are feble olde fleu matyke or melancoly is not conuenient ⧠Of Wyne Cap. 19. PLato the wysest of all phylosophers doth affirme that wyne moderatly drunke norysheth and cōforteth as well all the body as the spirites of man And therfore god dyde ordeyne it for mankynde as a remedy agaynste the incommodities of aege that thereby they shulde seme to retourne vnto youth forgette heuynes Vndoubtedly wyne heateth and moysteth the body which qualities chiefly conserueth nature And Galene of all wynes commendeth that which is yelowe and clere saing That it is the hotest and whyte wyne lest hote And the colour meane betwene bothe of semblable temperature The yelowe wyne whiche is the proper colour of very hotte wynes to olde men doth brynge these cōmodites Fyrste it heateth al theyr membres also it purgeth by vryne the watry substaunce of the bloudde Moreouer the wynes whiche be pale or yelowe and full of substance they do increase bloudde nouryshe the body but for the more parte olde men haue nede of suche wynes whiche do prouoke vrine for as moch as in them do abounde watrye excrementes or superfluities And
they whiche do tary longe in the bealy be not apt for aged men Blacke or depe redde wynes and thicke do bind and congele that which they do fynde in the bodye and although some of them do not longe abyde in the bealy yet they moue not vrine but rather withdraweth but yet they do harme to olde men for as moche as they do stoppe the euÌ„dites of the splene the lyuer the raynes Alsoo grosse wynes be best for them whiche desyre to be fatte but it maketh oppilations olde wyne and clere is better for them that be fleumatike Galene also prohibiteth chyldern to drynke any wyne forasmoch as they be of an hot and moist temperature and soo is wyne and therfore it heateth and moysteth to moch theyr bodyes and fylleth theyr heedes with vapours More ouer he wolde that yonge men shoulde drynke lyttell wyne for it shall make them prone to fury and to lechery and that parte of the soule whych is called rationable it shall make troublous and dullâ— not withstandynge yet it is sommetyme profytable to mitigate or expell ordure made of coler or melancolye Also it profyteth agaynste drythe whiche hapneth in the substance of the bodye eyther by to moche labour or by the propre temperature of age for wyne moysteth and nourysheth that whiche is to drye also mytigateth and dissolueth the sharpenes of cholet and purgeth it also by vrine and sweate Finally as Theognes sayth Moch drynkynge of wyne is yll but moderate drynkyng of wyne is not only not yll but also commodious and profitable whiche sentence is confyrmed by Jesus Syrac in the boke named Ecclesiasticus sayeng wyne moderatly drunke reioyseth bothe the body and soule wherfore to coÌ„clude this chapyter There is neyther meate nor drynke in the vse wherof ought to be a more discrete moderation than in wyne consyderynge that beynge good drunke in due tyme and mesure it not onely conserueth naturall and radicall moysture wherby lyfe inâ—ureth but also it helpeth the pryneypall members whiche belonge to digestyon to do theyâ— office On the other parte beynge yll or corrupt or taken out of order and measure it doth contrarye to all the premysses besydes that it transformeth a man or womaÌ„ makyng them beastly More of the qualities of wyne shall be touched hereafter in the order of dyete ⧠Of Mylke Cap. 20. MIlke is comparte of three substaunces creame whey and cruddes The moste excellent mylke is of a womaÌ„ The milke of a cowe is thyekest the mylke of a cantlle is moste subtyll the mylke of a goote is betwene cowe mylke and camelle mylke Ewes mylke is betwene cowe mylke and asses mylke Alsoo the mylke of beastes fedyng in large pastures and oute of fennes and marsshes is better than of them whiche be fedde in lyttell closes or in watry groundes In springe tyme mylke is mooste subtyll and milke of yong beastes is holsomer than of olde To chylderne olde menne and to them whiche be oppressed with melancolye or haue the fleshe consumed with a feuer ethike mylke is conuenient And generally to all them which do not fele the mylke ryse in theyr stomokes after that they haue eaten it and in those persones it dothe easyly pourge that whiche is in the bealy superfluous And afterwarde it entreth into the vaynes and bryngeth good nouryshement Who so euer hath an appetit to eate or drynke mylke to the entente that it shall not aryse or abrayde in the stomake lette hym put in to a vessel out of the whiche he wyll receyue it a fewe leaues of myntes sugar or pure honye And in to that vessel cause the best to be milked and so drynke it warme from the vdder or els lette hym do as Paulus Aegineta teacheth that is to say boyle fyrst the mylke with an easy fier and sethe it after with a hotter fire and skimme it cleane and with a spunge deaped in cold water take that cleane away whiche wold be burned to the vessell than put to the mylke salt and sugar and stere it often More ouer mylke taken to poÌ„urge melancolye wolde be drunke in the mornyng abundantly newe mylked as is before wrytten And he that drynketh shulde absteyne from meate and exercise vntyll the mylke be digested and haue somwhat pourged the bealy For with labour it becommeth sowre and therfore it requyreth reste and watche or to walke very softely Finally where men and women be vsed from their chyldhode for the more part to mylke and do eate none or lyttell other meat but mylke and butter they appere to be of good complexion and facion of body and not so moche vexed with sickenesse as they whiche drinke wyne or ale not withstandynge moche vse of mylke in men sanguyne or choleryke dothe ingender the stone ⧠Of ale biere cyder and whay I Can neyther here nor rede that ale is made and vsed for a commen drynke in any other couÌ„tray than England Scotland Ireland and Poyle The latine worde Cereuitia is indifferent as well to ale as biere and the onely difference betwene them is that biere hath hoppes sodden in it ale ought to haue none If the corne be good the water holsom and cleane and the ale or biere well and perfytely brewed and clensed and by the space of .vi. dayes or more settled and defecate it muste nedes be a necessary and conuenient drynke as well in syckenesse as in helth consyderyng that barley corne wher of it is made is commended and vsed in medicine in all partes of the worlde and accompted to be of a syngular efficacy in reducyng the body into good temper specyally which is in a distemperature of heate For what auncient phisition is there that in his workes commendeth not ptysane which is none other than pure barley brayed in a morter and sodden in water the same thynge is smalle and clene ale or biere sauynge that perchaunce the drienge of the malte is cause of more drythe to be in the ale than in ptysane And the hoppes in biere maketh it colder in operation But to say as I thynke I suppose that neyther ale nor biere is to be coÌ„pared to wyne consyderynge that in theym do lacke the heate and moysture whiche is in wyne For that beynge moderately vsed is most lyke to the naturall heate and moysture of mannes bodye And also the lykour of ale and biere beyng more grosse do ingender more grosse vapours and corrupte humours thanne wyne dothe beynge drunke in lyke excesse of quantitie ¶ And one thynge is to be noted whiche was lately wel marked of a man of excellent lerning beinge vexed with the syknes of the stone That in them which do alway vse to drink ale or bere the stone grauel ingendred in them is white of colour And in them whiche do vse to drynke wyne for the moste parte the stones and grauell whiche be ingendreth in them be redde of colour Not withstandyng commonly the colour of the stone foloweth the humour whiche dothe
moste abounde in the pacyent As coler maketh the grauell more redde fleume maketh it more whyte Also some men do suppose that red grauell is ingendred in the raynes white grauell in the bladder More ouer who so euer vseth ingurgitation of ale or bicre his breathe shall be more lothesome than the breathes of them whiche do take the excesse of wyne for the wyne by the reason of his heate is soner digesteth and doth leue behynde hym fewer dregges As for Cyder may not be good in any condicion consyderynge as I say that all fruytes do ingenderyll humours do coole to moch naturall heate but to them whiche haue abundaunce of reddecholer moderately vsed it somewhat profiteth in mytigation of excessiue heate But who that wyll dyly gently marke in the countrays where syder is vsed for a comon drynke the men and women haue the colour of their vysage palled the skynne of theyr vysage ryueled although that they be yong Whay yf it be lefte of the butter brynge well ordred and not drunke vntylle it haue a thycke curde of mylke ouer it lyke to a hatte is a ryght temperate drinke forasmoch as by the vnâ—tuositie of the butter wherof the whay retayneth some portion it is bothe mayste and nouryshynge and clenseth the breste and by the subtylnesse of it selfe it desceÌ„deth sone from the stomacke and is shortly digested Also by reson of the affinitie which it hath with mylke it is conuertible into bloudde and fleshe specially in those persones whiche do inhabite the northe partes in whom natural heate is conglutinate and therfore is of more puissaunce and vertue in the office of concoction Also custome frome chylhoode dothe eleuate the power of meates and drynkes in theyr disposition not withstandynge that the foure humours sangume choler fleume and melancoly must also be consydered as it shall apperâ— in dyuers places hereafter ⧠Of Hony Cap. 22. HOnye as well in meate as in drinke 〈◊〉 of incomparable efficacy for it not only clenseth altereth and nourysheth but also it longe tyme preserueth that vncorrupted whiche is put into it In so moch as Pliniâ— sayth Suche is the nature of hony that it suffred not the bodyes to putrifie And he affirmeth that he did see an Hippocentaure whiche is a beaste halfe man halfe horse brought in honye to Claudius the emperour out of Egypte to Rome And he telleth also of one Pollio Romulus who was aboue a hundred yeres olde of whome Augustus the emperour demaunded by what meanes he lyued so longe and retayned styl the vygoure or lyuelynesse of body and mynd Pollio answered that he dyd it inward with meade whiche is drynke made with hony and water outward with oyle Which sayeng agreeth with the sentence of Democritus the greatte philosopher who beynge demaunded howe a man moughte lyue longe in helthe he aunswered If he wette hym within with hony without with oyle The same philosopher whan he was a huÌ„dred yeres olde and nyne prolonged his lyfe certayne daies with the euaporation of hony as Aristoxenus writeth Of this excellent matter moste wonderfully wrought and gathered by the lytel bee as wel of the pure dewe of heuen as of the most subtyl humour of swete and vertuous herbes floures be made likors coÌ„modious to mankind as meade metheglyn oxymel Meade whiche is made with one parte of hony and foure tymes so moche of pure water and boyled vntyll no skymme do remayne is moch commended of Galene drunke in sommer for preseruynge of â—elthe The same author alwaye commendeth the vsynge of hony eyther rawe eaten with fine breade somwhat leuened or sodden and receyued as drinke Also meade perfectly made clenseth the breste and lunges causeth a man to spyt easily and to pysse abundantly and purgeth the bealy moderately Metheglyn whiche is moste vsed in wales by reason of hotte herbes boyled with hony is hotter than meade and more comforteth a colde stomake if it be perfectely made and not newe or very stale Oximell is where to one parte of vineger is put double so moche of hony foure tymes as moche of water and that beynge boyled vnto the thyrde parte and cleane skymmed with a fether is vsed to be taken where in the stomacke is moche fleume or matter vndygested so that it be not redde choler Loke the vse therof in Alexandro Tralliano Many other good qualities of honye I omytte to wryte of vntyll some other occasyon shal happen to remember them particularly where they shall sâ—me to be profytable ⧠Sugar Cap. 23. OF sugar I do fynde none ancient author of grekes or latynes to wryte by name but onely Paulus Aegineta who saythe in this wyse after that he hath treated of hony Moreouer sugar whiche they calle hony that is brought to vs from Arabia callid felix is not so swete as our hony but is equalle in vertue and doth not anoy the stomake nor causeth thyrste These be the wordes of Paulus It is nowe in dayely experience that sugar is a thynge verye temperate and nouryshynge and where there is choler in the stomake or that the stomake abhorreth hony it may be vsed for hony in al thynges wherin hony is requyred to be ⧠Of tyme. Cap. 24. IN the consyderation of tyme for takynge of meates and drynkes it is to be remembred that in wynter meates ought to be taken in great abundance and of a more grosse substance than in sommer forasmoch as the exterior aire whiche compasseth the body beynge colde causeth the heate to withdrawe into the inner partes where being inclosed and contracte togither in the stomake entrayles it is of more force to boyle digest that which is receiued into it Also meates rosted ar thaÌ„ better than sodden and fleshe fishe powdred is thaÌ„ better than in sommer Herbes be not than commendable specially raw neither fruites except quynces rosted or baked drynk shuld be than taken in lyttel quaÌ„titie Moreouer wines shall nede no water or very litell and that to coleryke persons redde wynes and they whiche be thicke swete may be than moste surely taken of theym whiche haue none oppilations or the stone Alway remember that in wynter fleume increaseth by reason of rayne and moystnesse of that season also the length of nyghtes and moche reste And therfore in that tyme cholerike persons are best at ease semblably are yonge men but to olde men wynter is ennemye It begynneth the .viii. day of Nouember endureth vntyll the .viii. day of February The spryng tyme doth participate the fyrste parte with wynter the latter parte with sommer Wherfore yf the fyrste parte be colde than shall the diete be accordynge to wynter If the ende be hotte than shall the diete be of sommer If â—otâ—e partes be temperate than shulde there be also a temperannce in diete alwaye consyderyng that fleume yet remayneth bloud than 〈…〉 râ—aseth meate wold be lasse in quantitie than 〈…〉 ynter and drynke somwhat more Sprynge tyme
quantitie let it styll downe softly into his stomake as he sytteth and than let hym not moue sodeynly If the thyrste be in the euenyng by eatynge to moche and drynkynge of wyne than after the opinion of the beste lerned phisitions and as I my selfe haue often experienced the best remedy is yf there be no feuer to drinke a good draught of colde water immediatly or els yf it be not peynefull for hym to vomyte to prouoke hym therto with a lyttel warme water and after to washe his mouth with vineger and water and so to sleape longe and soundly yf he can And yf in the mornyng he fele any fumosities rysyng than to drynke iulep of violettes or for lacke therof a good draught of very small ale or biere somewhat warmed without eatyng any thynge after it ⧠Of dyuersitie of meates eaten wherby helthe is appaired Cap. 28. NOw let this be a generall rule that sondry meates beynge dyuers in substance and qualitie eaten at one meale is the greatest ennemy to helth that may be and that whiche ingendreth most siknesses for some meates beyng grosse and harde to dygeste some fine easy to dygest do requyre diuers operations of nature and diuers temperatures of the stomake that is to say moch heate and temperate heate whiche may not be togyther at one tyme. Therfore whan the fyne meate is suffycientlye boyled in the stomake the grosse meate is rawe so both iuyces thone good and petfite the other grosse and crude at one tyme dygested and sent into the veynes and body nedes muste helth decaye and sycknesses be ingendred Lykewyse in diuers meates being diuers qualities as where some are hotte and moyst some cold and moyst some hote and drye some colde and drie accordynge ther vnto shall the iuyce be dyuers which they make in the body And lyke as betwene the sayd qualities is contrarietie so therby shall be in the body an vnequall temperature forasmoch as it is not possible for man to esteme so iuste a proporcyon of the qualities of that whiche he receyueth that the one shall not excede the other in quantitie wherfore of the sayd vnequall mixture nedes must ensue corruption consequeÌ„tly syknesse And theofore to a hole man it were better to fede at one meale competently on very grosse meate only so that it be swete and his nature do not abhorre it than on diuers fyne meates of sondry substance and qualities I haue knowen and sene olde men and olde women whiche eatyng only befe baken chese or curdes haue continued in good helthe whome I haue prouyd that whan they haue eaten sondry fyne meates at one meale haue sone after felte them selfe greued with frettinges and hed ache and after that they haue ben hole agayne there hath ben gyuen to theym one kynde of lyght meate they haue done as well therwith as they were wont to do with grosse meates whan they eate it alone whiche proueth to be true that whiche I haue rehersed And it is good reason for after the generall opinion of philosophers and phisitions the nature of mankynde is beste contente with thynges most symple and vnmixte all thinges tendynge to vnitie wherin is the onely perfection Also it is a generall rule of phisyke that where a syckenes may be cured with symples that is to say with one onely thyng that is medieinable there shulde the phisition gyue no coÌ„pounde medicyne myxte with many thynges These thynges consydered it maye seme to all men that haue reson what abuse is here in this realme in the contynuall gourmandyse dayely fedynge on sondry meates at one meale the spirite of gluttony triumphynge amonge vs is his gloryouse charyot callyd welfare dryuynge vs afore hym as his prysoners into his duÌ„gcon of surfet where we are turâ—edted with catarres feuers goutes pleuresies freitynge of the guttes many other sycknesses and fynally cruelly put to death by them oftentymes in youth or in the moste pleasaunt tyme of our lyfe when we wold most gladly lyue For the remedy wherof howe many tymes haue there ben dyuised ordynaunces and actes of counsayle althoughe perchaunce bodyly helthe was not the chyefe occasyon therof but rather prouision ageynst vayne and sumptuous expenses of the meane people For the nobilitie was exempted and had libertie to abyde styll in the dongeon yf they wolde and to lyue lasse whyle than other men But whan where and howe longe were the sayd good denyses put in due execution for all that thereof shuld succede double profite that is to say helth of body and increse of substance by eschewyng of superfluous expenses in sondry dyshes Alas how longe wyll men fantasye lawes and good ordynaunces and neuer determyne them Fantasy procedeth of wytte dete mination of wisedome wytte is in the deuysyng and speakynge but wysedome is in the performance whiche resteth ouely in execution Here I had almost forgotten that my purpose was to wryte of the order of diete and not of lawes but the feruente loue that I haue to the publyque weale of my countray constrayned me to digresse somewhat from my matter but nowe wyll I procede forth to wryte of order whiche in takynge of meates and drynkes is not the leste parte of diete Of order in receiuynge of meate and drynke Cap. 29. HErbes as welle sodden as vnsodden also fruytes whiche do mollyfye and louse the bealy oughte to be eaten before any other meate excepte that sommetyme for the repressynge of fumosities rysynge in the heed by moch drynkyng of wyne rawe lettyse or a colde appull or the iuyce of orenges or lymons maye be taken after meales in a lyttel quaÌ„titie More ouer all brothes mylke rere egges and meates whiche are purposely taken to make the bealye soluble wolde be fyrste eaten All fruites and other meates that are styptike or byndyng wold be eaten laste after all other Fruites confectionate specially with hony ar not to be eaten with other meates But here is it to be dylygentelye noted that where the stomacke is coleryke and strong grosse meates wold be fyrst eaten where the stomacke is colde or weake there wold fyne meates be fyrste eaten for in a hot stomake fine meates are bourned whyle the grosse meate is digesting Contrary wise in a colde stomake the lyttel heate is suffocate with grosse meate the fyne meate lefte rawe for lacke of concoction where if the fyne meat be fyrst taken moderatly it stereth vp and comforteth naturall heate and maketh it more able to concoct grosse meates yf they be eateÌ„ afterward so that it be but in small quantitie not withstandyng as I late affirmed one maner of meate is moste sure to euery complerion foresene that it be alway most comonly in conformitie of qualities with the person that eateth Moreouer take hede that slipper meates be not first eaten lest it drawe with it to hastily other meates or they be digested nor that stiptik or restraining meatis be taken at the begynning as quynces peares and medlars