gardeyne rewe is moyst hotte and drie in the .ij. and .iij. degree It perceth and resolueth ventosite and specially if it be drie For Serapion in the chap. of rewe saith that drie rewe of al medicins for ventosites is the best and most holsome but moyst it engendreth ventosite Also rewe vehemently quickeneth the syght and specially the ieuse therof with the ieuse of fenell and honye made in an oyntement orels eaten as Auicen saythe in the .ij. canon and chap. of rewe But yet for as moche as the ieuce of rewe hath a proprete hurtfull to the eies it were beste to fanne wynde vpon your eies ther with in no wyse to tuche your eies with the materiall rewe The .iiij. is peres Peres wherof Auicen .ii. can cap. de piris saith that they be holsome agaynst mortall diseases engeÌ„dred by mushroms or toode stooles For peres sodde with mushroms do alaye theyr hurtefulnes Orels this text may be vnderstaÌ„de by peres aromatike whiche by reason of their swete smell comforte the spiritis and so repel poyson The .v. is radishes Radyshe coolis wherof Auicen in his seconde canon and chap. of them sayth that they be holsome agaynst bytynge of a snake and droÌ„ke with wyne it is good agaynst the bytynge of the beest cornute and the sede therof is good agaynst all venomes And the sede of radishe layde vpon a scorpion hit sleeth hym and the water therof hath in that behalfe ben proued and it is stronger than the sede and if a scorpion bite one that hath eaten radishe hit shall nat hurte hym Hit is also verye good agaynst chokynke of mushroms Or hit maye be saide hit is good agaynst venome bicause hit prouoketh one to vomite and so by reasoÌ„ of vomite the stomake is purged of yll humours And here is to be noted that radishe and radishe rootis are like of coÌ„plectioÌ„ whiche are vnholsom for colerike folke for they engendre sharpe prickynge bludde and radishe is vnholsome for the stomake for hit makethe one to belche and engendreth grosse humours And if the digestioÌ„ be feble hit engeÌ„dreth rawe humours yet it is of a subtile and percyng nature But some men eate radyshe after other meatis to comfort digestion wherat Galen maruayleth And counnynge phisitions say that if it be eaten after other meates it helpeth digestion and vnlosethe the bealye But if radishe be eaten before other meates hit lygftethe vpwarde the meate and causethe one to vomite But it is good to eate a smal quaÌ„tite with vineger and salt after other meate Yet neuer the lesse they hurt the eies and the heed Rasis .iij. AlmÌ„ sayth that radishe lyenge loÌ„ge in the stomake voide fleume the leaues wherof digesteth meate and helpeth the appetite takeÌ„ in a smal quaÌ„tite The .vj. is triacle whiche of euerye sorte is good agaynst venome Triacle and therfore hit is good both for man and beaste agaynst venome as well colde as hotte And vnder the name of triacle the noble medicine Metridatis maye be coÌ„prehended whiche .ij. be lyke in operation For Auicen of triacle saythe AuiceÌ„ vi.iiii cract iii. cap. i. Ye shall vnderstande that the greattest rule in curynge of venome is to comforte naturall heate and to labour to dryue hit out as triacle doth And of triacle and the medicine Metridate to gether AuiceÌ„ vi.iiii tract i. ca. de med coÌ„mun Auicen saythe There be certeyne medicines contrarie to venome whiche will nat suffre venome to approche nere the harte as triacle and Metridate Aer sit mundus habitabilis ac luminosus Nec sit infectus nec olens fetore cloace This texte declareth .iiij. thinges touchynge the choyce of holsome ayer Of whiche the fyrste is Choyce of holsome ayer that one oughte to chose a clene ayer nat enfected with vapours For vncleane aier altereth the hart after the nature of the coÌ„plection that it is myngled with Haly. iii. 〈◊〉 in coÌ„meÌ„to illius 〈…〉 as Haly sayth The .ij. is one shulde chose lyght ayer For darke aier makethe a man heuye and dulle spirited for suche aier myngleth it selfe with the humours in mans body and so trubled runneth to the harte wherby of it and of the humours grosse and troublous spiritis ben engendred whiche make one lumpyshe slowe Therfore there is nothinge maketh a maÌ„ more iocunde and lesse heuye than to walke in a clere aier or to ryse yerly The .iij. is that we ought to eschewe infected aier that is where slaughter of people hath bene For coÌ„monly in those places where as great slaughter of people hath bene and in places nere to foloweth great pestilence for whan we drawe in the infecte aier hit enfecteth the spiritis in our bodye The .iiij. is we shulde eschewe gunges synkes gutters chanels stinkynge ditches and all other perticuler places infected with carreine placis where deed carkeses or deed folkes bones are caste and places where hempe and flacce is wattered For aier so enfected enfecteth the spiritis of our body AuiceÌ„ ii.i â—octriâ—â— cap â–ª ii and specially hurteth the brayne And therfore Auicen saythe that as longe as the aier is temperate and clere and no substance contrarye to mans nature myngled there with hit causeth and conserueth mans helthe And whan hit is changed it dothe contrarie to the operation therof And for a more declaration of the forsaide thingis witteth well that aier in the regiment of helthe is necessarie .ij. wayes Fyrst for the refreshynge of the harte Secondly for the auoidyng out of fumishe suê‘fluites that trouble the spirite and naturall heate For lyke as we se by exterior thynges the fier without fannynge of the aier is schoked quenched so lyke wyse we may imagin that the spiritis and naturall heate in man haue nede to norishe conserue and attempre them The atteÌ„peraÌ„ce of natural heate is caused by drawyng of the aier and his purgynge is caused by expulsynge of the aier The fyrste is done by motion of the attraction the secoÌ„de by motion of expulsioÌ„ Therfore if we drawe in aier stynkyÌ„ge vnclene it corrupteth the natural heate and spirite Therfore the aier shulde be of good substance without vapours and mistis The aier shulde nat be troublous cloudy nor myxed with yll vapours For suche aier troubleth the humours and maketh a man heuy and sadde as is afore sayde The open aier wolde be chosen and nat betwene walles or houses and truly to speake the shutte aier shulde de eschewed Yet neuer the lesse in tyme of pestylence whan the aier chancethe to be enfected the shutte aier is to be chosen Therfore at suche seasons hit is good for vs to abyde within our houses and to kepe our wyndowes fast shutte lest the putrified aier enter in But elles the open aier is beste Farther in the regiment of helthe the aier shulde be eschewed whiche is myxed with vapours of lakes and depe pittis conteinynge stynkynge waters and of certeyne herbes as
coÌ„plexioÌ„ of mustarde sede of mustard sede sayeng that mustarde sede is a lyttell grayne hotte and drye whiche is true for it is hotte and drie vnto the .iiij. degree after Auicen .ii. canone cap. de sinapi Secondly he putteth .iij. propretes or effectes of mustarde sede The fyrste is it maketh ones eies to water For with hit greatte heate hit maketh subtile and leusethe the humidites of the brayne wherof than by theyr flowynge to the eies the teares come The .ij. effecte is hit purgethe the brayne mundifienge and clensynge away the flematike humidites of the heed Also hit purgethe the heed put in to the nose thyrllis by hit mordication prouokyng one to nese And therfore hit is put in their nostrils that haue apoplexie for by reason of nesynge the brayne is pourged And lyke wyse mustarde sede through it great heate doth dissolue and leuse suche flemes as stoppe the cundites of the brayne of whiche foloweth apoplexie And thus hit apperethe that mustarde sede is a great leuser consumer and clenser of flematike humidites The .iij. effecte is hit withstandethe poyson AuiceÌ„ loco prealleg For Auicen saythe that venomous wormes can nat abyde the smoke of mustarde sede Crapula discutitur capitis dolor atque grauedo Purpuream dicunt violam curare caducos The prophetes of 〈◊〉 Here are put .iij. ê“pretes or effectis of violettis Fyrst violettis delay dronkennes by reason that violettis haue a temperate swete sauour whiche greatly coÌ„forteth the brayne For a stroÌ„ge brayne is nat lightly ouer come with drinke but a weake is Also a violet is colde wherfore hit colethe the brayne and so maketh hit vnable to receyue any fume The .ij. is violettis slaketh heed ache and grefe that is caused of heate as Auicen Rasis Alma and Mesue say by reason that violettis be colde they withstande hotte causes The .iij. is violettis helpe them that haue the fallyng syckenes Though some say thus yet this effecte is nat coÌ„monly ascribed vnto violettis And therfore if violettis haue this proprete hit is but by reason of theyr swete smell that coÌ„forteth the brayne whiche strengthed is nat hurte by small geefes and consequently falleth nat in to epilencie whiche is called the lyttell apoplexie chaunsynge by stoppynge of the sensible senowes Egris dat somnum vomitum quoque tollit ad vsum Compescit tussim veterem colicisque medetur Pellit pulmonis frigus ventrisque tumorem Omnibus morbis subueniet articulorum This texte openethe .vij. propretes of nettyls Fyrste nettyls cause a sicke bodye to slepe For hit is subtiliatiue cuttynge and scourynge of fleme and grosse humours greuynge nature lettynge slepe Secondly it doth away vomite custome therof by reason that vomite and parbrakyng is caused of a claÌ„my humour whiche the nettel cutteth Thyrdly the nettell fordothe olde coughe and specially hony wherin nettell sede is tempered For the nettell auoydethe claÌ„mye fleme out of the breast as Rasis sayth Auic ii caÌ„ cap. de vt And Auicen saythe of the nettell that whan hit is dronke with water is is therâ—yll dronke with wyne healethe the bealy ache For hit asswageth inflasion caused of grosse ventosite wherof the ache cometh for hit leuseth ventosite of the stomake and all other guttis and openeth stoppynge and there vnto the wyne helpeth Thyrdely cherfyil cessethe vometynge and the laske by reason hit is hotte in the .iij. degree and dry in the .ij. it digesteth and drieth that mattier wherof vomite commeth And this is verye trouthe whan vomite or the laske come of colde flematike mattier And besides these effectis hit prouoketh vrine and the menstruosite and swageth ache of the sydes and raynes and speciallye taken with mellicratum Enula campana reddit precordia sana Cum succo rute si succus sumitur huius Asfirmat ruptis nil esse salubrius istis Here the text openeth .ij. effectis of enula caÌ„pana Elfe docâ—e â—worte or horse â—ele Fyrste hit comforteth the harte strynge that is the brymme of the stomake is proprely called the harte stringis orels the vitall membres that is the wyndye membres whiche be nere the harte and specially the harte rote That hit comforteth the brymme of the stomake appereth in that the swete smellyng rote of enula coÌ„forteth the senowy meÌ„bres The bryÌ„me of the stomake is a senowye membre That hit comforteth breathy membres appereth For wyne made of enula called vinum enulatum Auicen .ii. can ca. de enula clenseth the breaste and lyghtis or longes as AuiceÌ„ sayth Also enula swalowed downe with hony helpeth a man to spytte and it is one of those herbes that reioyce and coÌ„forte the hart The .ij. effecte is the ieuse of this herbe with the ieuse of rue is very holsome for them that be burste and that is specially whaÌ„ the burstennes cometh by ventosite for these .ij. ieuses dissolue that And besidis these effectis enula is good for a stomake filled with yl humours and it openeth opilatioÌ„s of the lyuer and splene as Rasis saythe And hit comforteth all hurtis colde grefes and motions of ventosites and inflasions as Auicen sayth Cum vino coleram nigram potata repellit Sic dicunt veterem sumptum curare podagram Here are put .ij. effectis of hyll worte A remedye for coler Fyrst hyll worte principally the water therof taken with wyne purgeth blacke coler Secondly hilwort heleth an olde goute For the ê“prete of this herbe is to melte and dissolue fleme wherof very ofteÌ„ the goute is wonte to be engeÌ„dred And note that after Platearius hil worte is hotte and dry in the thyrde degree The substaunce therof is subtile the vertue comfortable through the swete smell of hit substance hit openethe and of hit qualites draweth of hit fyrie substance or nature hit consumeth by burnynge and drienge Illius succo crines retinere fluentes Alitus asseritur dentisque curare dolorem Et squamas succus sanat cum melle peruncâ—us Here he puttethe .iij. effectis of water cresses water cresses Fyrste watercresses reteyne heares fallynge awaye if the heed be annoynted with the iewse therof orels if the ieuse or water therof be dronke This effecte Auicen toucheth sayeng Aui ii caÌ„ cap. de 〈◊〉 The drynkyÌ„ke or annoyntyng with watercressis cure tothe ache specially if the ache come by colde for it persethe resoluethe and heatethe as apperethe at Cur moriatur homo Thyrdly the ieuse of water cresse takeÌ„ with hony or the place annoynted therwith doth away skales that cleaue to ones skynne by reason that suche skales be engeÌ„dred of salte fleme Watercresse as is sayde purgeth all fleme therfore if hit be dronke hit resisteth the cause of skales and the place annoynted therwith auoydeth the skales and specially myngled with hony for that is a cleÌ„ser and so helpeth the cressis to purge Beside these effectis cressis drie vp the corruptioÌ„ of the bealy clenseth the lyghtis
the brayne of chekyns and capons is good for the memorie and comforte the wytte Choyce of braynes Yet touchynge the choyce of braynes hit is to be knoweÌ„ that the best braynes be of foules that flee and proprely aboute montaynes And of .iiij. foted bestis the best is of a raÌ„me and nexte of a caulfe as Auicen saythe .ii. can cap. de cerebro The .vij. is marie whiche well digested nourysheth moche Mary as Auicen saith in the forsayd canon and chap. of marie And hit is lyghtly tourned in to bludde yet neuer the lesse it distroyeth the appetite and makethe one to lothe his meate And therfore Auicen teachethe vs to eate them with peper And touchynge the choyce Auicen saythe the mary of veale of a hart of a bulle of gootis and of shepe is moste holsome And some say the marye of yonge fatte bulles is very holsome and good The .viij. is swete wynes wherof we shall entreate after there Sunt nutratiua Delicious meates ii particula aphorismorum The .ix. is delicious meates for suche most specially nouryshe as Hippocrates sayth And Galen sayth that all souorie meate wherin one deliteth whaÌ„ he eateth hit the stomake receyueth and reteyneth and digesteth that with a farre greatter delectation thaÌ„ other But if the meate be lothsome the stomake wyll nat abyde hit wherof vomite abhorrynge of meate inflation and belchynge are engeÌ„dred And that is the cause we se some more helthye with cours meate thaÌ„ with good bicause the course is more delicious vnto them The .x. is rere egges rere egges whiche in small quantite nourishe moche wherof we haue spoken before at oua recentia c. The .xj. is ripe fygges whiche through their swetnes nourysshe and fatte moche And touchynge fygges Rype fygges thoughe they nouryshe nat as stronglye as fleshe and grayne yet there is no frute so stronge a nourysher as Auicen sayth .ii. can cap. de ficubus And there he saythe that fygges nouryshe more than any other frutis And he saith in regimine eius quod comeditur that frutis of moste nourishement and most lyke and nere vnto fleshe in nourishynge be fygges very rype resyns and dates As concernynge the choyce of them witteth well Choyce of fygges that after Auicen in the place aboue allegate de ficubus The white is best for hit is lighter nexte the ruddy or citrine Rasis in the place before allegate hit nourishethe well and comforteth the stomake and lyuer and auoydethe opilations And hit is sayde that the lyuer is fatted with them and specially if they be clensed from the graynes or kyrnels And thus the forsaid text may be vnderstaÌ„de of a freshe gethred grape or a resyn or of a drie grape called passula Vina probantur odore sapore nitore colore Si bona cupis vina hec tunc probantur in illis Fortia formosa fragrantia frigida frisca Here in this texte be declared .v. maner of proues of good wyne The tokeÌ„s of good wyne The fyrst is the smell for wyne of good odour and flauour multiplieth mans spiritis and as Constantine .v. theorice saith it nourishethe well and engendrethe good bludde But stynkynge wyne is vnholsome for mans nature engendrynge grosse and melancolye spiritis And after the mynde of the sayde Constantine hit engendreth yll bludde and heed ache of the yll fume ascendynge to the heed Galen .iii. reg acut coÌ„mento i. speakynge of the diuersite of wynes of the odour saith that wyne that hath good smell engeÌ„dreth good bludde but it fylleth ones heed full of fumes vapours bicause of the subtilte heate therof But yll smellynge wyne after the quantite of yll bludde engendred therby hurteth the heed verye lyttell bycause hit is colde and grosse The .ij. is sauour for lyke as good sauorye meate norysheth better and is better receiued of the stomake as is aforsayde in lyke wyse so doth wyne But ye shall vnderstaÌ„de the wynes differ in sauour for some be swete more nourishynge thaÌ„ other engendrynge grosse bludde and moystynge the bealye yet they be harde of digestion and engendre thyrst There is a nother sorte of wynes called pontica or styptica whiche coÌ„forte the stomake and easeth the bealy but hit hurthe the breast and purtenance as the longes and the pype therof holsome for the entrayles harde of digestion There be other wynes that be sharpe or sower that ê“uoke ones vrine they engendre nat but they dissolue grosse humours There be other bytter wynes lesse hotte as saythe Constantine .v. theorice The .iij. is clerenes or brightnes whiche sheweth the purenes of the wyne and so consequentlye of the spiritis therof engendred The .iiij. is the colour In colour wynes vary and differ greatlye in theyr nouryshynge For the ruddier wynes of the same parell are more noryshyng than white And therfore they be more holsome for leane folke than white yet the white be more holsome for them that be fatte And of this diuersite of wyne in colour we haue spoken before at oua recentia Farther in the texte are put .v. speciall thyÌ„ges howe a maÌ„ shulde ê“ue knowe good wyne Fyrst is by the strengthe whiche is knowen by the operation Gal. commeÌ„to i.iii pari reg acutorum For as Gal. saith stronge wyne is hit that vehementlye enflameth a mans body repleteth the heed This stronge wyne is special encreacer of the spiritis a great norysher But yet I aduise them that haue a weake brayne to be ware howe they drinke stroÌ„ge wyne outcept hit be well alayed with water For the fumishenes therof hurteth the heed The .ij. is fairenes of the wyne For the fairenes or goodlynes of the wyne causeth one to drinke it desirously whiche causeth hit better to digest better to norishe The .iij. is fragrant and of good odour For fragrant and redolent wyne coÌ„forteth moste and engendreth subtile spiritis as it is sayde The .iiij. is that wyne muste be colde touchynge the taste but hotte in effecte and operatioÌ„ For wyne made hotte by reason of the clerenes and fynes ouer cometh a mans brayne the soner febleth the senowes and hurteth the heed but if hit be taken moderately The .v. is that wyne muste be friske sprynkelynge and with the spumynge to make a littell noyse and the spume to be thynne and soone flashed and the spume to tarye in the myddes For if it haue nat these ê“pretes it must be called hangynge that is feble wyne and specially if hit make no sowne hath great bubbuls spume that tarieth longe by the sydes of the cuppe Sunt nutratiua plus dulcia candida vina Here is one doctrine of wyne declared whiche is that grosse and swete wynes be more nourishynge than any other of the parell To this agreethe Constantine in the aboue allegate place so doth Auicen iii.i cap. de reg aque et vini where he sayth Grosse wyne that is doulce is
cole wortes homlockes and suche lyke and of trees as fygge trees walnutte trees Farther the aier is to be chosen wherin the wynde blowethe from highe or egall gronde And also we ought to take good heed that the aier excede nat in any of his fyrste qualitees that is in heate colde moystute and droughte whiche if hit chance hit muste be tempered by craft as moche as is possible These thynges Auicen teacheth .ii. primi doct ii de diuersis St tibi serotina noceat potatio vina Hora matutina rebibas et erit medicina This texte teacheth one doctrine whiche is if a maÌ„ be diseased by dryÌ„kynge of wyne ouer nyght He muste on the morowe a freshe drynke wyne agayne For either drynkynge of wyne ouer nyght causeth dronkeÌ„nes thyrst in the mornynge or inflaÌ„mation of the body If hit inflaÌ„me the bodye than hit is ryghte vnholsome agayne in the mornynge to drinke wyne a freshe for that were to lay fyre to fire But if one happe to be dronke there with parbrake a lyttell than hit were holsome to drynke wyne agayne a freshe in the mornynge For the drynkynge of wyne agayne than dothe lyghtly cause one to vomite wherby the stomake is clensed For by that clensynge the hurt of droÌ„kennes and parbrakynge gothe lyghtly awaye And therfore Hippocrates counsayleth to be dronken ones a moneth that of the dronkennes may come vomite whiche thynge preserueth vs from yll diseases of longe continuance If drynkynge of wyne ouer eue hurte one and that by reason he is nat accustomed to drynke wyne than he maye drinke wyne in the mornynge to accustome hym and so the drinkynge of wyne shal lesse hurt hym For as Hippocrates sayth Hipp. ii aphorismo Ex multo teÌ„pore c. of a customable thyng cometh lesse grefe But in case that thyrstynes in the mornynge foloweth on drynkynge of wyne ouer eue than to drynke water in the mornynge shulde coole his thirst better For as moche as we haue spoken of hurte commynge by drynkynke of wyne witteth well that a ê‘sone hauynge a feble brayne and eke of what so euer other condicion he be he oughte moste circumspectly to beware of dronkennes For ofte dronkeÌ„nes as Auicen saith Auic iii. i ca. de regi de aque vini Sixe incoÌ„ueniences engendred of dronkennes causeth .vj. inconueniences Of whom the fyrste is corruption of the lyuers coÌ„plection For wyne excessiuely taken comynge to the lyuer resolueth the heate therof wherby the lyuer loseth his naturall generation of bludde and in stede of blud engendreth wattrishenes causynge the dropsye or hit cuttethe the lyuer or the humours therof wherby lepre or wodnes is engendred The .ij. is corruption of the braynes complection throughe thycke and continuall assendynge of fumes of the wyne therto disposynge the hotte brayne to wodnes and frenesye the colde to the fallynge yuel forgetfulnes and palsey The .iij. is weakes of the senowes For we se that these dronkerdes as well in youth as in age haue the palsey in the heed other theyr meÌ„bres The .iiij. is diseases of the senowes as the crampe palsey For suê‘fluous drynkynge of wyne oftymes tourneth to vineger in the stomake whiche hourtethe the senowes Also often tymes for faute of digestion hit tourneth in to vndigested wattrishenes whiche mollifieth the senowes And often tymes it enduceth grosse humours to the senowes wherby they be stretched out or drawen to gether The .v. is the palsey through humidites of the brayne encreased by the wyne so that they stoppe holly the wayes of the lyfely spiritis procedynge from the brayne to the other membres The .vj. is sodeyne dethe for whyle the dronkerde snortethe or slepethe his wynde pipes through abundaÌ„ce of wyne or humidites therof engendred are closed wherby he is sodaynly strangled And though the immoderate drynkynge of wyne causeth the forsaid incoÌ„uenieÌ„ses Yet wyne moderatly taken is holsome diuers wayes And AuiceÌ„ in the afore allegate chap. reherseth .v. bonties of wyne moderatly dronke The fyrste is â— bonties of wyne moderatly dronke that hit easely conueyeth the meate that hit is myngled with to al the meÌ„bres of the body through the heate subtillite and hyd conuenient proprete therof The .ij. is hit digestethe fleume and resolueth hit throughe the heate and subtilite of his substance makynge hit apte to auoyde out openynge the wayes and coÌ„fortynge nature to driue hit out The .iij. is hit auoydeth redde colour by vrine and by other insensible vacuations as swette and suche lyke And this is to be vnderstande of claret wyne or whyte that is feble of his nature or alayde with water or elles hit wolde encreace coler by tournynge it selfe in to coler and inflaÌ„mation of the lyuer The .iiij. is hit makethe melancoly whiche is grosse and moueth slowely easelye to slyde by hit propre pypes from the liuer to the splene and from the splene to the brymme of the stomake and at last with the dregges to auoyde out of the body And hit declineth or represseth the hurte of melaÌ„coly through contrariousnes of complection and maner of substance in the effectis therof For melancoly engeÌ„dreth heuynes feintnes of harte couetousnes Propreties of melancoly and of wyne But wyne engendreth ioye boldnes stoutnes of stomake and liberalite The .v. is hit resoluethe all causes of werynes outcepte it be myxt with some other heate For wyne reuiueth the resolute spiritis agayne abundantly and comfortethe naturall vertue and taketh awaye or diminishethe humidites lefte in the musculs senowes of the harte or in the ioyntes And if the body dryed by werynes nedeth moystynge wyne moystethe hit quickely so it be alaide with water Farther more besides these wyne hath many other good propretees For aboue all other thyÌ„ges wyne is a swefte and a sodaine nourisher hit comforteth the heate and naturall spirite and heteth all the bodye hit clereth the wytte appeseth anger putteth away heuynes and stereth to bodily lust And no dryÌ„ke digesteth rawe humours so well And wyne maketh one manlye bothe in stomake and body And they that drynke no wyne are nothyng in regarde of theyr equals that drynke wyne neyther in stomake nor corage Gignit et humores melius vinum meliores Si fuerit nigrum corpus reddit tibi pigrum Vinum sit clarumque vetus subtile maturum Ac bene limphatum saliens moderamine sumptum This texte declarethe one doctrine of wyne and that is the better wyne is the better humours it engeÌ„dreth The cause is for blacke wyne is more grosse and erthie than other therfore the spiritis therof engendred be grosse Like as hit is proued by Gal. sayenge before Grosse spiritis make the body heuy or slowe vii doctrines to choâ— wyne And farther ther are put .vij. doctrines touchynge election of wyne The firste is the wyne ought to be clere For suche wyne by reason that hit is subtile engendreth subtile and clere spiritis The .ij. is hit ought to
be olde and nat newe For newe wyne or must doth soner ouer come ones brayne and make one haue the laske than other of the parell hit engeÌ„dreth the colike and other accidentis that shall be declared after whan we come to Impedit vrinam Nor ye shulde nat vnderstande that wyne ought to be to olde For suche wyne Auic iii. i ca. de regimine aque â— vini as AuiceÌ„ saith is as a medicine and nat as drynke For suche wyne dothe rather alter a temperate body to heate and drought thaÌ„ nourishe it hit is of small norishemeÌ„t For whan hit is so very olde hit receyueth agayne hit fyrste naturall verdure and sharpenes and is than all firye wherfore the aggregatour in the chap. de vite by authorite of Galen writethe that hit is hotte and drye in the .iij. degree The .iij. is that wyne oughte to be subtile For subtile wyne maketh the spiritis of maÌ„ subtile and grosse wynes grosse spiritis The .iiij. is wyne shulde be rype and nat vert or eger orels hit wyll depriue man of all his naturall vacuations and good helthe as Galen sayth in the coÌ„meÌ„t of the canon .iii. part reg acut And therfore hit is hurtefull for them that wante euacuation by vrine and all other their vpper meÌ„bres Yet as Gal. in the same place saythe suche wyne stypticall is holsome for diseases that chance in the guttes Yet as Galen saythe there the stypticalnes of the wyne wolde be put awaye by moche mynglynge of water The .v. is that wyne shuld be alayde with water For therby the fumosite of the wyne is put away and so ouercoÌ„meth the brayne lesse This is treuth if the wyne be subtile but if hit be grosse hit ouercometh the brayne the sooner for therby it is subtiled made more fumyshe And of this wyne Auicen vnderstode whan he saide Auic â—ii i ca. de regimine aque et vini that wyne alaide with water doth soner ouer come the brayne than pure wyne The .vj. is wyne shulde be sprinkelynge whaÌ„ one tastethe hit and this is one of the condicions of good wyne before saide The .vij. is taken of the drynkers condicion and nat of the wyne that is we must drynke wyne teÌ„perately For wyne temperatly taken sharpeth the wytte and engeÌ„dreth all the holsome thynges before declared By all these thynges here expressed we maye conclude that wyne moste to be chosen and best in the regiment of helth is meane wyne egall betwene olde and newe clere some what redde of good odour and flauour of egall sauour that is neither eger sharpe nor swete whiche is nat grosse nor to moche subtile and eke that hit be nat to stronge nor to weake and that hit growe nat on stony hylly grounde nor on simble plaine earable grounde but on highe grounde lyenge open towarde the southe in a countrey nat to hotte nor to colde And these thyÌ„ges are partly gathered out of Gal. iij.j. the place afore allegate Touchynge the regimeÌ„t of wyne coÌ„cernyng the ages the rules that Auicen putteth in the aboue allegate place are to be noted The first is to gyue children wyne to dryÌ„ke is as one layde fire to fire of drie wodde For chyldren be tender and soone enflamed throughe thabundaÌ„ce of theyr naturall heate their senowes and brayne be weake feble Wherfore wyne hurteth them many wayes First by quicke inflaÌ„mation by strykynge of the brayne by lyghtly percynge of the senowes and abundant fumosite Therfore whan one gyuethe wyne to chyldren to drynke the flamynge heate of the wyne is added to the flamynge heate of chyldreÌ„ bodies whiche is of small resistence as drie styckes reedes or towe is agaynst the fire The .ij. rule is that one gyue an olde man as moche wyne to drynke as he can beare without hurt that is as moche as his naturall and due appetite desireth For lyke as olde bootis and buskyns that be drye and wrynkeled are made soupull and playne with oyle lyke wyse ben the bodies of olde folkes by drinkynge of chosen wyne as wyne of Beuuois Auncient folkes are colde and wyne heateth their spirite is heuy and they be fulle of melancolye but wynes maketh them mery and represseth melaÌ„colyes and coÌ„monly olde folkes slepe yll but wyne makethe them to slepe well They be prone to opilations but wyne openeth and letteth them And so lyke as wyne to children is moste contrarie so for olde folkes hit is most holsome The .iii. is that yoÌ„ge folkes drynke wyne temperatly temperately is touchynge measurable quantite and conuenient alayenge with water And al though yoÌ„ge folkes are as hotte as chyldren yet they haue theyr meÌ„bres more sounde the senowes and brayne more stronge wherby they may the stronglyer resiste the hurte of wyne drynkynge There folowe many good thinges of drynkynge wyne sobrely that is to saye the voidynge of coler the quickenynge of the corporall myght and wytte and the abundance of subtile spiritis Non sit acetosa ceruisia sed bene clara De validis cocta granis satis ac veterata This texte declareth .v. thyÌ„ges to chose good ale by Fyrste that hit be nat sower for that hurteth the stomake A sower thynge as Auicen sayth in many places hurteth the senowes for the stomake is a meÌ„bre full of senowes and that is touchynge the brynke The .ij. is that ale muste be clere for troubled ale is a stopper and hurtethe them ouer moche that haue the stone hit fattethe and enflatethe and maketh one shorte wynded and engendreth moche fleme The .iij. is ale shuld be made of good corne nat corrupte that is to saye of the best barly wheate or â—otis for the better the corne is the better is the humour therof engendred The .iiij. is that ale oughte to be well sodde for it is the better digested and more amiably receiued of nature and the incoÌ„uenieÌ„tis therof growyng are the better borne For ale nat well sodde engendreth veÌ„tosites in the bealy gnawynge inflasioÌ„ and colike The .v. is ale oughte to be stale well purged and nat ouer newe For newe ale engendreth the same hurte that ale doth that is nat wel sodde and there with mooste easilye causeth the strayne coilion De qua potatur stomacus non inde grauetur Here is taught one lesson touchynge the vse of ale That we must drinke it moderatly so that the stomake be nat hurte therby nor droÌ„kennes caused For hit is worse to be dronke of ale than of wyne and loÌ„ger dureth the fumes and vapours of ale that ascende to the heed are grosse wherfore they be nat so resoluable as they that be moÌ„ted vp by wyne Where vpon it is to be noted that in the begynnynge of dyner or soupper hit is holsomer to drynke ale before wyne the cause is for at the begynnyng of our repast or dyner the body is hungrye so the stomake before we began to eate meate was hungrye and so drewe superfluites from
the meÌ„bres Therfore if we begynne with wyne for that nature greatly desirethe hit for the great norishemeÌ„t therof the suê‘fluites to gether with the wyne drawen of the stomake are drawen to the parties of the bodye but nature so desirously draweth nat ale Lyke wyse ale washeth the humours haÌ„gynge about the brymme of the stomake And for this cause phisitions counsaile that whan one is moste hungrye he shulde fyrste assay to vomite or he eate any meate that those suê‘fluites draweÌ„ to gether of the hungrye stomake may be voided out leste they be myngled with the meate Lyke wyse he that feareth to be thyrsty by superfluous drinkynge of water shulde drinke ale For it queÌ„cheth vnnaturall thyrste Temporibus veris modicum prandere iuvÌ„eris Sed calor estatis dapibus nocet immoderatis Autumni fructus caueas ne sint tibi luctus De mensa sume quantum vis tempore Brume Here is determined what quaÌ„tite of meate shuld be eaten Diete after the .iiii. seasons of the yere after the diuersite of the .iiij. seasons of the yere whiche are ver or springe tyme sommer autumne and wynter He saythe that in the tyme of ver we must eate littell meate The same wylleth Auicen sheweth the reason why bicause AuiceÌ„ ii.i. doct ii ca. vi iii.i doct v. de reg tpÌ„m cum recti auris saithe he in wynter mans body is nat greatly gyuen to labour and exercise through prohibution of resolutioÌ„ rawe humours are encreased and specially fleumatike whiche after the ê“portion of the season thaÌ„ specially be engendred whiche humours by reason of colde are enclosed in the bodye But whaÌ„ ver or spryngetyme cometh it causeth these rawe humours gethered to gether to melte and sprede throughe all the body wherfore nature is than greatelye occupied in digestynge of them Therfore in ver season if one eate moche meate hit letteth nature to digeste suche fleumatike humours and shulde be diuerted an other way for by these humours and great quaÌ„tite of meate nature shuld be ouer pressed And so suche humours shulde remayne in the body vndigested and runnynge to some membre shulde cause some disease there And therfore we oughte to take good hede that we eate no greatte quantite of meate in ver For diminishion of meate in this season is a speciall preseruation from diseases reynynge in ver as Auicen saythe ij.j the place before allegate And this sayenge is of a trouthe from the myddes to the ende of ver and nat in the begynnyng for the begynnynge of ver is lykened to wynter wherfore than one maye norishe the body as well as in wynter And this also may be vnderstande whan vere fynde the body full of humours than meate is to be gyuen after the naturall heate and resolution that is caused of the body for than the cause is auoided for whiche meate shuld be diminished And the same willeth Hipp. j. aphorismoruÌ„ where he saithe Bealies in wynter and vere are mooste hotte and slepe most longe Therfore in those seasons for the naturall heate is moche therfore hit nedeth larger norishement Secondly he saythe that to eate to moche meate in somer is hurtefull bycause than the vertue of digestion is feble For the spiritis and naturall heate whiche are the instumentes of corporall operation are than ryght feble sparcled and resolute throughe outwarde heate vehemently drawyng them to the exterior partis and contrary wyse moche meate can nat be digested And here is to be noted that for the vehemeÌ„t resolution of humidites as well substaÌ„ciall as mutrymentall of the bodye grosser and more meate in soÌ„mer shulde be eaten if the night digestiue coulde digeste so moche meate but bycause nature can nat digeste moche at ones we muste eate a lyttell and ofte The reasoÌ„ that one oughte to eate lytel meate in sommer as Galen saythe in the coÌ„meÌ„t of this Canon Et quibus semel aut bis c. In soÌ„mer we must eate many tymes and lyttell many tymes bicause the body hath nede through ofte dissolution a lyttell for defaute of digestion And al though littell meate shulde be eaten in the sommer yet one maye drynke moche for than is greatter resolution and drought of the body and the naturall heate of the bodye excedeth the moysture therof and man is more thyrsty than than other tymes But yet than one oughte to drynke lesse wyne specially if hit be pure for suche wyne soone enflameth and causeth the naturall heate hatte by the ardent heate of soÌ„mer to burne and therfore if we drynke wyne we muste myngle hit with moche water and we muste forbeare olde stronge wyne Thyrdly he sayth To auoide eatynge of frutes in AutuÌ„ne that in AutuÌ„ne we ought to beware of frutes specially of the same season as grapis peches figgis and suche like or at leaste to eate but littell of them for suche frutis engendre bludde apte to putrifie through the boyllyng that they make in the body humours specially if they be receyued in to an vnclene stomake or a corrupt body whiche for the most part chanceth in autumne And so than yll and fylthy diseases are engendred as the pockes and other pestilent sickenesses Yet for a farther knowlege of the regiment of meate and drynke in Autumne wytteth well that in haruest hunger and thyrste shulde be eschewed to eate moche meate at one meale as Rasis .iij. AlmÌ„ sayth cap. de reg corporis secundum tpÌ„s The wyne also that is dronke in haruest shulde be alayde with moche water that hit may moyst the bodye and cole the heate but nat so superfluously alayde with water than as in soÌ„mer nor to be than dronke so superfluouslye for thaÌ„ nature febled is nat able to welde and digeste it and to moche alayenge with water wolde distroye naturall heate encreace veÌ„tosites wherby the colike may be engeÌ„dred Fourthly he saithe that in wynter we maye eate as moche as we wyll that is to say more thaÌ„ in other seasons after the mynde of Auicen in iij.j the place afore allegate And Galen sayth in the canon of the aphoris Eâ— quibus semel aut c. In wynter moche meate leiserly shulde be eaten The reason is bycause the heate of our body in wynter is strongest both by reason hit is conieled to gether and fortified by position of his contrarie that is to say the coldnes of the aier enuironynge our bodies about And this is verified in bygge bodies fleshie and nat in bare and feble for on suche bodies coldenes of wynter enclined doth nat coÌ„forte with heate but feblethe them more For in wynter as Hippocrates saith bealies be hottest of nature and slepe moste longe Hit foloweth that the grosser norishementis and harder of digestion are holsomer in wynter than in other seasons by cause the heate is stronger But the wyne that we muste drynke than oughte to be ruddye as a rose and nat white and alayde with a
lyttell water Here is to be noted that all though through the streÌ„gth of heate and vertue of digestion in wynter the grosse and stroÌ„ge meatis are holsomer yet bicause the seasons than are disposed to opilations and repletions throughe verye moche fleme hit were holsome than to vse meane meates betwene heuy and lyghte grosse subtile as kydde veale mutton pikes perche and creuesses And they that vse grosser meates as befe porke venson gottis fleshe suche lyke shulde eate but one meale a day orels to vse meatis laxatiue as persly cressis mustert and suche lyke and to vse great labour Saluia cum ruta faciunt tibi pocula â—uta Adde rose florem minuit potenter amorem Here are put .ij. remedies agaynst yll drynke Herbes holsome to put in drynke The fyrst is sage the leaues wherof put in to the drynke fordothe the hurte of hit with it proprete and also hit comforteth the senowes and brayne whiche comforted resiste the better the yl fumes that of the yll drynke ascende there vnto The .ij. is rue whose leaues holle without any brusynge shulde be put in to the drynke for with hit heate proprete it fordoth the malice of the drynke And howe good rue is agaynst poyson hit hath bene declared before at Allea nux tuta c. And this text saythe to the .ij. forsayde herbes we may put the rose flower And this speciallye shulde be vnderstande of a red rose for the swete smell stipticalnes therof amendeth the malice of the drynke Nausea non poterit quemquam vexare marina Aurea cum vino mixtam si sumpserit illam A remedye for parbrakynge on the see Here is put a remedye to auoide parbrakynge or spuynge for suche as are nat accustomed to passe the see He that wyll passe the see muste a fewe dayes before he take shyppynge myngle the see water with his wyne This is a remedye for the ryche but if hit be a poore man than he muste drynke see water that he maye easelyer eschewe spuynge The reason herof is bicause the see water is salte and so with his saltnes and stipticite that foloweth saltnes it closeth the mouthe of the stomake and therby fordothe spuynge And here is to be noted that as Auicen saythe a trauayler on the see Auic iii. i de reg iter agentis in mari shulde nat moche go about to withstaÌ„de or to forbeare parbrakynge or spuynge at the begynnynge but to vomite vntyll he thynke hym selfe well purged for that preserueth from many diseases and nat only preserueth but also healeth or alleuiateth greuous great diseases as lepre dropsye palsey coldnes and swellynge of the stomake Thus saythe Auicen iii.i doct ii ca. ii But in case that the trauailer on the see spue so moche that he therby is ryght greatlye febled he mustâ— than restrayne hit by eatynge frute stypticall and sower as ben vnrype frute crabbes sower pomegarnades and suche lyke wherwith the mouthe of the stomake is comforted humours expelled downe and also the stomake therby comforted driuethe away humours flowynge there vnto by tossinge of the water Orels we may take musterte sede dryed by the fier and drynke hit with wyne or wormewode may be eaten or dronken or a toste wette in redolent wyne is good to eate And generallye tarte meates be good for trauaylers on the see for they comforte the stomake and prohibite vapours fumes to asceÌ„de to the heed as herbes sodde in vineger or in the ieuse of sower grapes Saluia sal vinum piper allea petrocilium Ex his fit salsa nisi sit coÌ„mixio falsa This texte teacheth vs to make a coÌ„mon sauce if we lacke a better To make a common sauce And .v. thyÌ„ges goth to the makynge of this sauce The fyrst is sage Wherwith we maye make sauce for a goose roste or sodde For coÌ„monly a goose rosted or a pygge is stopped with sage to drawe vp the humidites and claÌ„mynes of them and also bicause the fleshe shulde smell some what therof yet after it is rosted the sage shulde be cast away and nat eaten Like wise of sage vplandyshe folke make a sauce to eate with a goose for they stampe sage and garlyke to gether that the sage maye abate some what of the garlykes sauour The .ij. is salte with wyne this sauce is for ryche and noble men For whan they wante mustert or ver ieuse they put wyne in a saucer myngle hit with a lyttell salte The .iij. is peper vplandyshe folkes sauce For they myngle peper with beanes and peasen Lyke wyse of breadde tosted with ale or wyne with peper they make a blacke sauce as it were pappe that is called peper and that they caste vpon theyr meate fleshe and fysshe The fourth is garlyke where of the vplandishe people make a sauce for they myngle softe chese and mylke and stampe garlyke to gether and so eate hit with their meate whether it be roste or sodde salte or fresshe and with harde egges The .v. is perslye the leaues wherof staÌ„ped with ver ieuse or white wine is made a grene sauce to eate with roste meate And here is to be noted that sauce or sauces vary after the seasons For in hotte seasons hit muste be made of colde thynges or of stuffe of lyttell heate and in colde seasons contrarye wyse Therfore sommer sauce shulde be ver ieuse or eysell or vineger the ieuse of leÌ„mons or of pome garnades with rose water and suche lyke And other whyle in sauces made in soÌ„mer one may put a lyttell pellitorie persly to attempre the coldenes of the forsayde thynges But the mattier of coÌ„petent sauces in wynter are musterte carloke gynger peper cynomum gelofers garlyke sage myntes pelitorie perslye wyne water of fleshe vineger nat to stronge but verye nere to the nature of wyne And in meane seasons they shulde be mean neither to hotte nor to colde Secondlye sauces differ by reason of the meates for whiche they be made for one meate wil haue one sauce an other meate a nother sauce as lordis cokes knowe Sauce for mutton veale and kydde is grene sauce made in soÌ„mer with vineger or ver ieuse with a fewe spices without garlyke with persly white gynger ver ieuse and tosted breadde with vineger In wynter the same sauces be made with many spices a littell quaÌ„tite of garlyke and of the beste wyne and with a littell ver ieuse or with mustert Sauce for rosted befe is made with peper tosted breadde brothe of fleshe and grapes And the same sauce is good in wynter to eate with porke Also porke in sommer maye be eaten with vineger and perslye in the begynnynge of our repast But in case the forsayde meates be baked specially befe porke in wynter than serue in a white oynion and a small quaÌ„tite of swete spice beaten in pouder But in soÌ„mer without oynions and with ver ieuse
before sayde Ilia porcorum bona sunt mala sunt reliquorum This texte saythe that hogge tripes be better than of other beastis The reason is by cause we eate fewe entrayles outcepte they be full of blud and of verye fatte beastis as hogges be Nowe only hoggis bludde through the complexion and similitude of complexion with mans nature is bludde of whiche the bowels be fylled And lyke wyse hoggis be soner fatte than any other bestis Therfore we eate rather the tripes chitterlȳges of an hogge than of other bestis Impedit vrinam mustum soluit cito ventrem Epatis infraxim splenis generat lapidemque This texte openeth .v. incōueniēces that growe by drynkynge of newe wyne or muste The firste is that muste letteth the vrine and this may be vnderstande .ij. wayes Fyrste for grosse muste throughe his grosnes myxed with the dregges stoppethe the lyuer and the raynes so that the vrine can nat easely haue hit course Secondly hit lettethe the vrine of hit due course as some reinnyshe muste doth and certeyne other subtile wynes lyke wyse For there is some reynnyshe must that whose lyes are mordicāt or bytynge while hit runneth in to the bladder the erthye lyes byte and pricke the bladder and cōstrayne one to pisse contrarie to the due order and maner that he was wonte to do The .ij. is hit losethe the bealye by reason that hit scoureth the entrayles through the sharpnes of hit lyes hit pricketh the guttis to voide out the ordeurs fyrste through mordicatenes of the lyes Secondly through vētosite whiche suche wyne causethe Thyrdlye by reason hit maketh the guttis slyppry by way of vndigestiblenes and grefe of the stomake wherfore the stomake leuseth and openethe the wayes that were shutte The .iij. is that muste hurtethe the good cōplection of the lyuer For hit stoppeth the lyuer through moche mynglynge of hit lyes and causeth disease in the lyuer called dissenteria through swellynge wherby the lyuer is febled Thus sayth Auicen iii.i ca. de reg aque vini And thus it engēdrethe an yll colour and yll diseases of the lyuer that is to say spices of the dropsy The .iiij. is that muste hurtethe the splene and disposition therof throughe the same cause that hit dothe the lyuer for hit stoppeth the splene and so causethe it to be harde The .v. is that must engēdreth the stone and specially that is in the reines whiche is ruddy and lyghtly frangyble by reason of opilation that hit causeth by hit grosse substance And this is certeyne if the muste be of very swete wynes whose lyes be nothynge bytynge or sharpe For muste that hath sharpe bytynge lyes preserueth a man from the stone for hit makethe one to pysse often as some reinyshe must that causethe sande or grauel to be sene in the vrine ofte prouokynge one to make water whiche ofte makynge of water wassheth away the small grauell that cleueth to a mans raynes and so auoydeth hit Potus aque sumptus sit edenti valoe nociuus Infrigidat stomachum cibum nititur fore crudum Here are declared .ij. hurtes hurtis that comme by drynkynge of water that come by drynkynge of water The fyrste is that drynkynge of water hurteth ones stomake that eateth by reason that water cooleth and leusethe the stomake and specially hit distroyeth the appetite The .ij. is that drynkynge of water with meate lettethe digestiō for it maketh the meate receiued rawyshe After the mynde of Auicen Auic iii. i ca. de reg eiu◠quod comeditur Auic ca. de regi aque et vini sayenge Nor after meate moche water shulde nat be dronken For hit deuideth the stomake and the meate and causeth hit to swymme in the stomake And he saith And whan nature dothe digeste meate and that sufficient quātite of water be myngled therwith than after that if we drynke more water hit letteth very moche the digestion that was begonne And agayne Auicen saythe Auicen ii can tract i. cap. iiii that drynkynge of water shulde be eschewed outcepte hit be to helpe the meate downe whan hit stycketh or discendeth slowelye But with meate water shulde neuer be takē or vsed Auerrois in his cōment sheweth the reason whan we receyue water vpon meate hit maketh the stomake colde or it be through hotte and maketh the meate rawyshe and eke causeth the meate to swym in the stomake and hit is the cause that the meate stycketh nat fast there as it shulde digest as hit cōueniently shulde The operation of the stomake is to make a good myxion of thynges receyued there in and to digest them well That done there foloweth an ordinarie and a naturall seperation of pure vnpure thynges And as a greatte quantite of water put in a potte slakethe the sythynge of the meate therin so lyke wyse hit chanceth in the stomake by drynkynge of moche water But to drynke a lyttell quantite of colde water with our meate before it descende downe in to the stomake is nat forbydden but allowable specially if we be very thyrsty for a littel quātite of colde wat takē after the forsayde maner easethe the stomake and quenchethe thyrste The coldnes of the water enforcethe the heate of man to descēde to the very bottum of the stomake and so fortifieth the digestion therof Thus saith Auicē in the aboue allegate placis But witteth well that though water be more cōuenient to quenche thyrste than wyne yet wyne for a mans helthe is more holsome than water And though water vniuersally quenche thyrste better than wyne bycause hit is colde and moyst yet to make naturall and good cōmixion of meates and to cōueie them to the extreme partis of mans body wyne is better thā water For wyne through his subtile substāce and operation myngleth it selfe better with the meate than water doth and nature delyteth more in wyne than in water therfore the mēbres drawe wyne more sooner vnto them mynglynge hit with the meate This mixynge in this maner is as a boylynge or sethyng of thynges to gether whiche is greatly holpe by the heate of the wyne but warer with hit coldnes letteth hit So than it appereth that wyne in mynglynge with meate and delatynge of the same is better than water For wyne by reason of hit subtilite of substance and vertuous heate is a marueylous percer And so by consequens wine delateth or spreadeth more thā water wherin is no vertuous heate nor substance of ayre nor fire the water letteth the passage therof Farther water is nat so holsome drynke as wyne for water hyndrethe the norishement of the bodye by reason hit nouryshethe verye lyttell or nothynge at all So that the more wattrysshe that meate is the lesse hit norisheth Therfore hit is very holsome to drynke wyne with our meate for hit doth nat hynder norishement but greatlye fordreth hit for wyne is a speciall norishemēt and restoratiue and norisheth sweftely as hit is afore sayd Farther ye shall
vnderstande that to dryÌ„ke water with meate is nat only hurtfull but also in many other cases Auic iii. i ca. de regimine aque â— vini whiche are declared of Auicen Fyrste hit is vnholsome for a maÌ„ to dryÌ„ke fastyng for hit perceth in to the bodye by all the principall membres therof mortifienge hit naturall heate This is of trouthe if one that is truely fastynge drinke hit Yet for a dronken man it is some tyme holsome nor it hurteth hym nat though he dryÌ„ke hit fastynge For a dronkerde fastynge is nat vtterlye fastynge his stomake is nat vacande but some what remayneth of the other dayes ingurgynge But in whose nitrosite water dronke in the mornynge doth mitigate and the stomake there with washed the vapours fumes repressed is disposed to receyue newe sustinance The .ij. hurt is to drynke water after great labour trauaile and lyke wyse after the fleshely acte betwene maÌ„ and woman For than the poris of the bodye be verye open wherby the water entrethe in to the bottum of the membres mortifienge the natural heate Whiche heate also after the fleshely acte is weaked The .iij. incoÌ„uenience is after baynyng specially if one bayne hym fastynge for than the cundites and wayes of the bodye be verye open wherfore the water entrynge in hurteth as is afore sayde AuiceÌ„ vâ— quarti sâ—ma .ii. ca. vltimo Of this drynkynge of water Auicen sayth That of water dronke tastynge after baynynge and after carnall copulation corruptynge of coÌ„plection dropsy is to be feared Fourthly it is hurtfull to drynke colde water to queÌ„che feyned thyrst in the nyght as hit chanceth to surfetters and droÌ„kerdes For by drinkynge of colde water the resolution and digestion of salte humours are prohibited whether it be of wyne or other sharpe thynges causynge thyrste so sone after drynke thyrste commeth agayne as stronglye as before But in case the thyrste be so vehement vexynge vnquietynge ouer moche that neither coldenes of brethynge nor washynge of the mouthe with colde water can suffice than let the thyrstie dryÌ„ke colde water out of a narowe mouthed vesselle or cuppe or syppynge that the water more slowlye maye come vnto the brymme of the stomake for so hit shall beste quenche thyrste and lesse therof shal be dronke and than it shall nat vtterly distroy digestion Fyftelye generallye hit is yll for holle folkes to drynke moche colde water for hit quencheth naturall heate greueth the breast marreth the appetite of the stomake and is verye hurtfull to all the senowye meÌ„bres Yet neuer the lesse water temperatly colde some tyme per accidence stereth one to haue an appetite and maketh the stomake stronge helpynge hit openynge and clensynge the wayes therof Sunt nutratiue multum arnes vituline Here the author saith that veale nourisheth very moche And this Auicen affirmeth sayenge that meate that conserueth helth must be suche as the fleshe is For they are of lyke nature very apte to be conuerted in to bludde and specially kydde yonge suckynge calues and yerelynge lammes And this veale Galen .iii. alimentorum The beste veale preysethe highlye sayenge that veale of .vj. or .viij. wekes olde rosted is more holsome than mutton hit is soone digested and norisheth very moche And of these fleshes we haue spoken before Sunt bona gallina capo turtur sturna columba Quiscula vel merula phasianus ethigoneta Perdix frigellus orex tremulus amarellus The beste foules to eate This texte sheweth what wylde foule are moste holsome to eate to nouryshe mans nature The nombre of them is .xiiij. The fyrste is an henne the whiche is verye holsome to eate For Haly Auenzoart and Mesue say that the beste fleshe of pultry is an henne that neuer layed of a cocke that neuer trad henne For they without superfluite are soone turned in to bludde theyr proprete is to tempre mans complexion and theyr broth is the beste medicine that can be for lepers And Galen sayth Galen ii can ca. de gâ—inis â— gallo that fleshe of yonge pullettes augmeÌ„teth intellection hit clereth the voyce and encreaceth the sede of generation The .ij. is a capon whose fleshe consiliator in his .lxviij. question nombreth amonge the mooste holsome fleshes And these fleshes and lyke wyse the other afore sayde the stomake of hit proprete doth digest The .iij. is a turtyll whiche also nourisheth well and engendreth good blud Auicen .ii. can ca. dâ— cane The fleshe wherof Auicen highlye preysethe sayenge There is no foules fleshe better thaÌ„ a turtyls or a hennes nor subtiler But yet they are nat so nouryshynge as the pertriche The .iiij. after the opinioÌ„ of some is a stare This byrde shulde be eateÌ„ yonge Some other call this foule Starna whiche Rasis .iij. AlmÌ„ preisethe aboue al other foules sayenge A sterlyngis fleshe is lyghtest of all other foules holsome for them that wyll kepe a sklender diete and by this maye be vnderstande a greatter foule as a grey goose the fleshe wherof is ryght coÌ„mendable specially yonge And on this wise Almans vnderstandeth preferrynge this fleshe before other Orels by a stare may be vnderstaÌ„de certeine small ê‘triches wherof Moyses semeth to vnderstande sayenge to the Iewes Lyke wyse stares are vnholsome for our kynge for they coÌ„streyne and indurate the bealye And this proprete some ascribe vnto pertriches For theyr fleshe bynde the bealy as witnessethe Rasis .iij. AlmÌ„ The .v. is a doue whose fleshe is colerike Whiche as Rasis sayth is excedynge hotte the whiche engeÌ„dreth blud ferueÌ„tly hotte and lyghtly engeÌ„dreth the ague And therfore pigions be better baked with sower grapis than rosted For by the sower grapes the heate engendred in the bludde is alayde And the best to eate be yonge pigions redye to flie for suche be of lyght digestion and of better humour For yoÌ„ge pigions nat able to flee are superfluously hotte moyst wherby they engeÌ„dre grosse humours as Auicen sayth the .ij. canon chap. of pigions But olde pigions and theyr fleshe for theyr ouer great heate drought and difficulte of digestion are to be eschewed And lyke wyse olde turtyls The .vj. is a quayle Some doctours saye that a quayle is of light substance and engendreth good bludde and is very holsome for holle folkes But after the mynde of Isaac quayles are worse than any other wylde foule nor they for nourishement nor digestion oughte to be preysed For throughe eatynge of their fleshe the crampe is to be feared As Auicen sayth .ii. can cap. de cotur And he saythe the reason is in the substance of theyr fleshe that they engendre the crampe And for this reason frenche meÌ„ bake eate quayles with softe buttry chese Yet by the quayle maye be vnderstaÌ„de an other byrde a lyttell more than the forsayd ê‘triche of the same colour with redde feete and bylle of a delicious sauour And on this wise Rasis .iij. AlmÌ„ taketh a quayle whaÌ„ he
hereof witteth well that there is ij maner of hungers very hunger and feyned hunger Very hunger is discriued by Galen in the coÌ„ment of the canon of the aphorisme Indigentia non oportet c. Very hunger saythe he is whan a man nedeth meate But fayned hunger is an appetite to haue meate thoughe the bodye hath no nede therof And as verye hunger cometh by contraction and corrugation of the veynes procedyÌ„ge from the mouthe of the stomake by sugillation of the membres nedynge meate so in lyke wyse feyned hunger is wonte to be caused of them that coÌ„strayne that they shulde ê“uoke the mouthe of the stomake the membres hauyng no nede of foode as by colde thynges harde or sharpe And of this signe .ij. precept precedent Auicen iij.j doct .ij. cap. de eo quod c. saythe No man ought to eate but after he hath a luste Nor he shulde nat tarye longe therin whan lust pricketh onles it be a feyned luste as the luste of kronkers or suche whose stomake aborrethe meate For to endure hunger longe fylleth the stomake with putrified humours And after in the same chap. he saythe That who so euer loue their helth shulde neuer eate tyll they haue a sure luste nor tylle theyr stomake and vppermoste entrayles be voided of the fyrste foode For the dangerust thinge that may chance mans body is to receiue meate vpon dndigested meate The .ij. that signifieth true luste or very hunger is sklendre diete precedeÌ„t that is small sustinaÌ„ce before taken for whaÌ„ hunger foloweth there vpoÌ„ it is verye true hunger Farther more knowe ye that to eate moche and of sondry meates mixed to gether at one repaste or refection is worste of all as fleshe and fishe chekyns and porke and after to ê“longe the tyme in eatyng For the first meate begynnethe nowe to digest whan the other are brought to the table and so the partis of the meate are vnlyke in digestion So that the fyrste taken are digested or the last taken come to the myddes of theyr digestynge And this causethe that some partis corrupt other some And this thyng AuiceÌ„ iij.j. doct cap. ij de eo c. warneth sayeng There is nothynge more dangerous than to myngle diuers sustinances to gether and after to prolonge the tyme in eatynge For whan the laste meate is receyued the fyrste is welnere digested Therfore the said meates in diuers of theyr partis as touchyÌ„g digestion be nat lyke But yet witteth well that prolongynge of tyme in eatynge moderately as an houre space to chawe and swolowe our meate well â—loÌ„ginge â—ne at â—ynet is allowable helpeth moche to the conseruation of helthe For good chawynge and swalowynge downe is as halfe a digestion And ill chawyng of the meate doth either let digestioÌ„ orels doth greatly hyndre it But prolongynge of tyme in eatynge with talkynge and tellynge of tales .ij. or .iij. houres is ryght hurtfull therof are ingendred the diseases before rehersed Persica poma pira lac caseus et caro salsa Et caro ceruina leporina caprina bouina Hec melancolica sunt infitmis inimica Here are declared .x. maner of meates or foodes that ingendre melancolye and are vnholsome for sicke folkes Of whiche the fyrst is eatynge of peches Eatyng of peches Wherof Galen .ij. alimentorÌ„ cap. ix sayth the ieuce of peches and their materiall substance is soone corrupted and vtterly yll Wherfore they ought nat as some say to be eateÌ„ aft other meate For they swymmynge aboue are corrupted But this oughte to be mynded whiche is a commune thynge that all that is moyst slyppery lightly gothe vnder shulde be eaten fyrste and so shulde peches whiche swyftely go to the bottum of the stomake and make way for the meates that come after But whan they be eaten last they corrupte them selfe and the other meates And thus it appereth that this sayenge ought to be vnderstaÌ„de of peches eaten after other meate For whan they be eaten before meate they be good for the stomake mollifie the bealye and prouoke the appetite as Auicen in the .ij. Canon chap. of peches saythe Ripe peches be good for the stomake gyueth an appetite to meate And farther he saithe They ouhgte nat to be eaten after other meate for they corrupt after but they must be eaten before Like wyse Serapion in the chaptre of peches by auctorite of Dioscorides saithe Rype peches are good for the stomake and they mollifie the bealy But whan they be nat rype they make a man costiue and whan they be drie they bynde sorer And decoction made of drie peches and dronken doth let the flowynge of humidites to the stomake bealy And the pouder of peches cast vpoÌ„ the place where one bledeth stancheth the bludde And al though peches haue these medicinable vertues aforsaid yet bicause they ingeÌ„dre putrified humours they be hurtfull to sicke folkes and specially whaÌ„ they be nat taken dewly Peches be colde in the fyrste degree and moyst in the seconde The seconde is peres or eatyng of peres The cause is Eatyng of peres for peres and generally al maner of newe and rawe frute fylle the bludde with water boylynge vp in the body And so prepareth the bludde to putrifie and by consequens hurtfull for sicke folkes Peres as Auicen in .ij. canonÌ„ and chap. of them sayth engendre the colicke But yet peres aboue all frute make folke fatte And therfore hogges fedde with peres are made fatter thaÌ„ with any other frute And bicause peres ingeÌ„dre ventosites and so cause the colicke therfore they be vsed to be eateÌ„ with suche frute that breake or auoide ventosites or elles to withstaÌ„de the ill operation of these frutes drynke after them a draughte of olde wyne of good sauour And the sweter sauour that peres haue the more doulce the better they be And also sodde peres be better thaÌ„ rawe and they may be sodde with anys sede fenell sede suger The thirde is eatynge of apples Eatyng of apples whiche as Auicen saythe .ij. canÌ„ cap. j. to eate often and moche cause ache of the senowes And also apples haue an yll ê“prete in engeÌ„dryng ventosites in the seconde digestion wherfore they be vnholsome for sicke folkes And also for lyke cause as hit is before sayde of peres And these sayenges of peres and apples oughte speciallye to be vnderstande whan they be rawe and nat whan they be sodde or roste And nat only these frutes shulde be eschewed of them that be sycke but also all other frutes that fyll the bludde with boylynge water as newe frute whose ieuce boylethe in mans bodye as hit were must or newe wyne And ieuce of frute boyle without in a vessell and that is through the hete of the sonne that remayneth in them whan they ryped These newe frutes through boylynge of their ieuce cause the bludde to putrifie All though whaÌ„ they be eaten they comfort a mans bodye with theyr moysture And
comeditur It behoueth that the meate that conserueth helth shulde be suche as the fleshe of kydde or a suckyng caulfe is or laÌ„mes of a yere olde By these reasons it apperethe than that the fleshe of goottis male and female of olde mutton of befe of olde porke and specially of brawne of pygges and of suckynge lammes is nat verye holsome for the conseruation of mans helthe but the fleshe of yonge caulues of yerelynge wethers and porke of a yere or .ij. olde is conuenient inoughe to eate to preserue mans helth Fleshe And it is to be well noted that fleshe enclyned to drynes muste be sodde and inclynynge to humidite muste be rosted to attempre theyr humidite And therfore the fleshe of conys haaris hartes calues and kyddis shulde be sodde and porke and laÌ„me rosted for sethynge attemprethe the drynes And herby appereth that in moyste seasons and for moyst complections fleshe disposed to drynes shulde be rosted and in drie seasoÌ„s and for complections drie and olde moyst meates be more conuenient Qua recentia vina rubentia pinguia iura Cum simila pura nature sunt valitura Here in this texte bene expressed dyuers nouryshynge meates Of egges The fyrst are newe layde egges whiche be of that sorte that in littell quaÌ„tite nourishe moche as saythe Auicen .ii. canonÌ„ cap. de ouis and lyke wyse he saythe in iiij.j cap. j. Thynges sayth he of smalle quantite and great nourishement are egges and cockes stones And the selfe same he repetethe in manye other places Touchynge the choyce of egges witteth well that the egges of hennes pertriches and fesances yonge and fatte are very good in regiment of helth and simply better thaÌ„ any other egges For the prest daughter sayde that loÌ„ge egges and smalle were the best of all as in these verses Filia presbiteri iubet pro lege teneri Quod bona sunt oua candida longa noua Farther poched egges are better than egges rosted hard or rere and they be of great nourishement and of good and lyght digestion and engeÌ„dre bludde speciallye proportionable to the harte Wherfore they be excedynge good for suche as be recouered from sickenes for aged folke and for weake ê‘sons and specially the yolke For Auicen in the treatise de viribus cordis saith that the yolke of egges of foules whose fleshe is good to be eateÌ„ as of hennes pertriches and fesantis thoughe they be nat medicinable for the harte yet they coÌ„forte ryghte moche And he addethe folowynge That they be lyghtly turned in to bludde after they be turned they haue small superfluite And therfore they comforte mooste specially the harte And farther he saythe that they be excellent good to restore the spiritis bludde of the harte Rere rosted egges are lyghtly digested and they ease the longes and the breste and mollifie the bealy teÌ„perately but they nourishe nat so moche as poched egges Harde egges sodde are harde of digestioÌ„ and they nourishe the body grossely descendynge slowly to the stomake slowly they entre therin Farther witteth well that egges by the dressinge of them are made better and worse Dressynge of egges For eyther they be rosted sodde or fried or sodde with some brothe Rosted egges be more grosse than sodde and more harde of digestion for the herthe or fire driethe vp theyr substanciall humidite And they be rosted .ij. wayes For either in the shelles they be raked in the hotte imbers orels they be broken in the shelles They that be broken be worse than the other but they that in the shelles be raked in the hotte imbers are done .ij. maner of wayes either they be all raked in the imbers orels sette vpon imbers coles with parte vncouered They that be al couered be worse for by reason that the heate of the fire goth about them the fumosites are kepte styll in they that be sette vpon the ymbers parte vncouered auoyde out the fumosites and be mundified They be better soddeÌ„ in water thaÌ„ rosted for the humidite of the water striueth with the heate of the fire drienge their humidite And so they be dressed .ij. wayes For eyther they be sodde in the shelles orels broken in the water Sodden in the shelles are worse than the other For the shelles lette dissolution of fumositees and grossenes Whan they be poched the heate of the water temperately perceth in and maketh more pure theyr grossenes and takethe awaye the yll smell and sauour Wherfore poched they be most holsome and worst fried For fried they ingendre most yll humours Rasis opinioÌ„ in dict vniuersa and hurte the stomake causethe fumosite and corruption and maketh one to lothe his meate But sodde in some good brothe are betwene bothe rosted and poched Also wytteth well that there is a diuersite in an egge touchynge his coÌ„ponde partis For the yolke is temperately hotte The white is colde and clammye and hardlye digesteth and the bludde also therof engendred Rasis .iii. Alm. ca. de vir ouoruÌ„ is nat good And as the forsayde egges that is to say of hennes pertriches and of fesantis be more coÌ„uenable in the regimeÌ„t of helth so egges of duckes gees shouelardis suche like foules are vnholsome in the regiment of helthe and shulde be eschewed The .ij. is redde wyne Red wyne Where vpon ye shall vnderstande that wynes differ in colours For some wynes be whyte some claret some citrine and some blacke White wyne is febler thaÌ„ any other colder and lesse nourishyng but they leest hurte the heed and they make one to pysse better than other That they be weaker than other wynes appereth for after Galen suê‘ .i. canone .iii. ê‘ticule regiminis acutorum Weake wyne is hit that leest heteth or enflameth lesse greueth the brayne than other That white wynes be colder than other apperethe by Galen in the coÌ„ment of the canon .iii. partic reg acutoruÌ„ where he saythe of white wyne thus It is impossible that white wyne shulde greatly enflame any man And after he saith White wyne enflameth or heteth leest of all wynes Whiche thynge is trewe if one wyll make coÌ„parison betwene white wyne and redde of one countre growynge and none other wyse For the redde wynes of FraÌ„ce are nat so hotte nor yet so stronge as the whyte wynes of some other couÌ„tre And therfore the coÌ„parison muste be made betwene the wynes of one maner and countre and that they nourishe lesse than other wynes appereth by Galen in the coÌ„ment of this aphorisme .ii. particule aphoris It is easyer to fyll one with drinke than with meate where he saythe Watterysshe sklender white wyne is vniuersally neighbour to water and as touchynge nourishement is like water wherby it prouoketh one to pisse and nourisheth one to pysse And this is the cause that stronge wynes be nat coÌ„uenient for feble brayned folkes as it is saide But it agreeth well with them that haue a stronge
thynge from whiche hit is dissolued Allea nux ruta pira raphanus et tyriaca Hec sunt antidotum contra mortale venenum In this texte are coÌ„prised .vj. remedies agaynst venome The fyrste is garlyke whiche is verye medicinable agaynst suche incoÌ„ueniences Garlyke as are wonte to engendre of water and speciallye hit is holsome if one drynke yll corrupt water Wherof Serapâ—on in the segregatis and chap. of garlyke saythe That if one eate garlyke fyrst and drinke corrupt water after hit shall nat hurte hym In lyke wyse saith Auicen .ii. can cap. de alleo et iii.i ca. de conser a nocu diuer aquarum The same operacion is also in oynions as Auicen saith .ij. can chap. of oynions and so oynions may be comprehended vnder garlyke And AuiceÌ„ in the fore allegate place sayth That an oynion is subtile percynge and scourynge with stipticite and openeth strongly and is hotte in the thirde degree wherfore it heateth yll waters ê“hibitynge that they with their coldnes hurte nat the stomake and hit makethe pure grosse humours causynge them lyghtely to penytrate And vineger myxte with an oynion dothe greatly fortifie his vertue subtile and penitratiue and kepeth one from thyrstynes whiche oynions eaten are wonte to enduce This same is verifiedde of garlyke And Auicen sayth in the aboue allegate place that one shulde eate garlyke after drinkyng of grosse and troblous waters for hit fyneth them and maketh them lyghtly to discende lettethe that they hurte nat the stomake and entrayles and that they stoppe nat the veynes And garlykeis good eateÌ„ before one take his iourney and after that hit is one of the beste and most holsomest thyÌ„ges that can be for them that come out of a colde aier or go in to hit as Auicen saith iii.i cap. de regendo iter And by this appereth that garlyke is specially good for them that iourney and wander ouer dyuers countres vse dyuers drynkes accordynge to these verses Allea qui mane ieiuno sumpserit ore Hunc ignoratum non ludit potus aquarum Nec diuersorum mutatio facta locorum More ouer garlyke is good agaynst the styngynge of venomous wormes bytynges of serpentis whan hit is dronken with wyne whiche thynge Auicen in the .ij. can and chap. of garlyke sayth he hath proued And also hit is good agaynst the bytynge of a madde dogge And a playster made of garlyke fygge leaues coÌ„myn is good layde to the place bytten with a venomous beest called mugall An oynion as Auicen sayth the .ij. can and chap. therof is eke holsome for bytynge of a madde dogge whaÌ„ the place bytten is annoynted with the ieuse therof or a playster therof made with falte and rewe And an oynioÌ„ eaten expelleth the hurte of venomous thynges And some saye they engeÌ„dre in a mans stomake a moyst humour very holsome agayÌ„st the hurt of venomous thyÌ„gis And here is to be noted that garlike oynions and also lykes are nat holsome for temperate bodyes nor hotte and speciallye rawe For they nourishe verye lyttell and they nourishe yll and engendre sharpe prickynge bludde yet they make subtile grosse humours and breake or cutte the claÌ„mye And after they be sodde they lose the prickynge and yet than theyr vertue incisiue and subtilatiue remayneth Therfore they be holsomer sodde thaÌ„ rawe Lykes be hotte and drie Eatyng of lykes and their norishement is naughte they hurte the eies and engendre blacke melancoly bludde terrable dreames they hourte the senowes with theyr prickynges they hurte the tethe and gommes and colerike melancoly folkes shulde nat vse to eate them and specially rawe OynioÌ„s be hotte Eatyng of oynions they haue an erthy superfluous heate with a wattrishe moystnes subtile vndigested If they be eaten rawe they engendre yll humours and corruptable putrifactions in the stomake and they cause yl dreames and dredful and heed ache And if they be to moche vsed they marre the memorie and trouble the vnderstandynge and make one besyde hym selfe But in case they be sodde with the brothe of good fleshe eaten thaÌ„ they cause good digestioÌ„ and their hurtfulnes is diminished and they moderate the coldnes of meates where with they be sodde Eatyng of garlyke but the beste is nat to vse them Garlyke is hotte declynynge some what to humidite but lesse than oynions hit is medicinable agaynst veÌ„tositees and the cough and maketh one to spytte well but hit hurteth the syghte and causeth heed ache and hit is tryacle for vplandyshe men And thus the forsayde thynges are holsome for them onely that haue fleumatike grosse and claÌ„my humours but colerike folkes ought to absteyn from them The vse of nuttes The .ij. thinge is walnuttis wherof Auicen .ii. can cap. de nuce sayth That it with fygges and rewe are medicinable agaynst all maner of venome and therof of oynions salte is made a playster to laye to the bytynge of a madde dogge And this specially is vnderstande of a drie nutte taken before meate in forme afore sayd And witteth well that drye nuttes are worse than newe and moyst Diseses eÌ„gendred by eatynge of nuttes For the drie are more oylye by reason wherof they tourne to coler and cause heed ache they trouble the eies and engendre swymmynge in the heed and specially taken after meate they cause the paulsye in the tonge and prouoke one to vomite and make blisters in ones mouthe and they that haue a colerike stomake ought specially to eschewe drie nuttis and the older they be the worse they be The newe nuttis haue lesse of yll oylynes and therfore they engendre nat the ache or swymmynge in the heed suche lyke diseases as the drie do and by reason of their slippery humidite they make one haue the laske And if they be a littell warmed at the fyre and eaten after dyner they presse downe the meate And thus it appereth the newe nuttis are more holsome for folkes in helth than drie Of rue called herbe grace The .iij. is rewe Wherof Auicen .ii. can cap. de ruta saith that it resisteth poyson And after he saythe If one feare leste he drynke poyson or to be stoÌ„ge of a venomous best let hym take 3.j of the sede with the leaues therof dryÌ„ke it with wyne and a nutte stamped and myngled to gether And Aristotell in his boke de animalibus saythe that whan the wesill wyll feyght with the edder or the toode she eateth rewe fyrst and sleeth the other For the smelle of rewe is foo to poyson The eatynge of rewe in the mornynge with fygges swete almondes preserueth from venome Here is to be noted that there be .ij. kyndes of rewe ii kyedes of rue The one is gardeine rewe the other is wylde rewe The gardeine rewe is better than the felde rewe For the felde rewe is excedynge drie Hit is hotte drie in the .iiij. degree wherfore it is hurtfull to take moche therof The
preferreth the fleshe therof aboue the fleshe of a stare and all other foules The .vij. is an osell whiche lyke wyse shulde be eaten yonge The .viij. is a phesande whiche of all phisitians is noÌ„bred for one of the best fleshes For the fleshe of that foule is mooste holsome for mans nature and it is meate for princis great estates Consiliator sayth that the wylde fesante is beste both for helth and strength And also perauenture vniuersally seinge that they are nere like vnto heÌ„nes and welnere of the same shappe And they be drier of ayer and of fedynge and larger of exercise The .ix. is a wodcocke the fleshe of this byrde is specially holsome The .x. is a pertriche whose fleshe as Auicen sayth is subtile Auicen .ii. can ca. de cubigine GaleÌ„ .iii. alimeÌ„toruÌ„ cap. xvii et .xviii. de iugenio cap. ii a great fatter hit scoureth away the dropsye comforteth the stomake and augmenteth carnal lust Yet neuer the lesse it is a bynder And this fleshe Galen preferreth aboue all other And hit is sayde that customable eatynge of this fleshe comforteth the memorie The .xj. is a ruddocke called robyn red brest she eatethe grapis and fleethe sweftly as a stare doth but hit nourishethe better than a stare doth and they hauÌ„te moche aboute the vines they be dronke by eatynge of grapes and they be best in season to eate about al Halomas The .xij. is orex whiche as some say is a fesant henne and as some saye a more henne whether hit be a phesant henne or a more henne the fleshe is of good norishemeÌ„t The .xiij. is a byrde called tremulus whiche byrde coÌ„monly abydeth nere the see coste lesse in quantite than a henne in colour russet hit criethe loude and fleethe sweftelye and whan his plumeth vpon the erthe the tayle waggeth styll and therfore hit is called tremulus and vpon the heed therof groweth loÌ„ge fethers Hit is nat that byrde the phesitions call a wagge tayle The .xiiij. last is amarellus whiche also is a water foule lyke vnto a ducke but hit is lesse And to speake generally amoÌ„ge foules to eate they be best preysed that be swyfter in flight And as the fleshe of the forsaide foules are of a coÌ„meÌ„dable norishemeÌ„t and of easye digestion so lyke wyse the fleshe of some foules is of a discoÌ„mendable nourishement harde to digest and of vnegall coÌ„plection as the fleshe of geese pecockes and malardes and vniuersally of al foules that haue longe neckes loÌ„ge bylles and lyue vpoÌ„ water And the fleshe of sparowes whiche are excedinge hotte vnteÌ„perate sterynge to bodily lust But touchynge election of foules fleshe ye shall vnderstande that theyr naturall norishynge must be coÌ„sidered that is whether they be restoratiue lyght of digestion lyght of substance or of subtile operation and so after theyr diuers propretes to preyse them Wherfore Galen beholdynge the easye alteration subtilte of pertriches fleshe preferreth them But Rasis with Isaac coÌ„siderynge the subtilte and lightnes of the stare preysethe that beste Isaac also after the diuers inteÌ„tions of wylde foules fleshe preyseth diuers Auicen commendethe turtyls fleshe aboue other either hauynge respecte to the proprete wherby it strengtheth and comforteth maÌ„s vnderstandynge orels that in the countre of Araby where Auicen was borne turtyls are better than in other countreys Farther wittethe well that fleshe of foules is more holsome than of .iiij. legged beastis for them that forsake labour gyue them to studie and coÌ„templation for hit is sooner digested as Galen .iij. alimentoruÌ„ saith yet this fleshe of foules is soner digested than of beastis specially of ê‘triches whiche engendreth cleane and pure bludde disposed to augmeÌ„t to sharpe the operations of the brayne that is maÌ„s vnderstandynge cogitation and memorie Si pisces molles sunt magno corpore tolle Si pisces duri parui sunt plus valituri This texte openethe .ij. knowleges in choyce of fyshe For either fysshe is harde or softe if hit be softe the elder the better The reason is for softenes comethe of humidite whiche in yonge fyshe is vndigested and in olde is more digested and so whan suche fyshes be yoÌ„ge they engendre fleme but whan they be olde they do nothyng so moche And so appereth that an olde yele is holsomer thaÌ„ a yonge as some say But if suche fishe be harde than it is holsomer yonge that is soner digested as pikes perches be For the hardnes resistethe digestion This is the opinion of Auicen .ii. ca. de piscibus sayenge Of harde fyshes take the smallest and of softe fyshes chose the greattest Lucius et parca saxaulus albica teuca Gurnus plagicia cum carpa galbio truca Here are rehersed .x. sortis of fishes very holsome for mans body The firste is a pike called the tyranne of fishes For he nat only deuoureth fishes of other kynde but also of his owne On whom these verses were made Lucius est piscis rex tyrannus aquarum A quo non differt Lucius iste parum The fishe of a pike is harde and swyfte in swymmyÌ„ge The .ij. is a perche diriuied of this verbe parco parcis to forbeare or spare by a clene coÌ„trary sence for a perche spareth no fyshe but wondethe other fyshes with his fynnes on his backe nor a pike dare nat venture vpon a perche but as Albertus sayth in his boke of beastis nature there is a natural amite betwene the perche the pike For the pike hurt of an other fishe is healed with great difficulte But whan he is hurte he gothe vnto the perche whiche seynge hym hurte touchethe and sokethe the wounde and so the pike is healed And the perche is like wise an harde fishe The .iij. is a see fyshe called a sole whiche is a speciall good fyshe The .iiij. is a whytyng The .v. is a tenche Whiche is a freshe water fyshe whose skynne is slyppery slymely some what blacke the meate therof is harde Whan so euer we wyll dresse a pike a perche or a tenche we muste take the skyn away The .vj. is gurnus whiche is a see fyshe This fyshe is as greatte in quantite as halfe a mans myddel fynger the whiche is eaten with the heed and fynnes The .vij. is a playce The .viij. is a carpe a freshe water fyshe whiche is moche slyme but greatte estates haue them soddde in wyne so the slymynes is done away The .ix. is a rochette a see fishe and is a fishe of harde meate holsome Some other textis haue gouio that is a goien whiche is very holsome fyshe The .x. is a troute whiche in eatyng is like samoÌ„ and yet it is no samon it is longe and nat grosse it is taken in great ryuers and wyll suffre it selfe to be rubbed and clawed beynge in the water so it is taken therof pastis be made with spicis and hit is a ryghte deynte fyshe Touchynge the
is good to parboyle them twyse before in wyne and water and that brothe done awaye to sythe them through and to make galantyne for them or elles to bake them or frye them in grene sauce with stronge spicis a lyttell good wyne in wynter in sommer to dresse them with a lytell wyne vergis vineger but he that can foreare these .ij. fyshes dothe beste Farther the texte saythe that chese and yeles hurte moche if they be eaten and this is to be vnderstande if ye eate great quantite therof The cause of chese is before shewed at Persica poma c. And of yeles here nowe before Hit folowtth in the texte that if those thynges be taken with ofte drinkynge of wyne their hurtfulnes is amended this shulde nat be vnderstaÌ„de of subtile and percyng wyne nor of wyne that is gyuen in way of drinke coÌ„ductiue for suche wine shulde nat be gyuen vpon meate that engeÌ„drethe yll humours whan hit is eaten nor before nor after hit is digested Auic iii. i ca. de regiâ—ne aque â— viiii as Auicen saithe For suche wyne enduceth great hurte for hit causeth yl humours engeÌ„dred of that drynke to entre in to the extreme partis of the body whiche perauenture were nat able to entre without helpe leadyÌ„ge of the wyne But this is to be vnderstande of stroÌ„ge wyne nat greatly percynge ofte and in smal quaÌ„tite gyuen to th enteÌ„t to myxe the meate to gether For suche wyne doth alay the malice of the meate coÌ„forteth digestion and directeth the fleumatike colde humours wherfore hit helpeth the digestioÌ„ of chese and yeles that are of yll digestion Inter prandendum sit sepe parumque bibendum Si sumas ouum molle sit atque nouum Here the auctor toucheth .ij. thinges The firste is that one at dyner and soupper shulde eate well and drinke ofte and a littell at ones And nat to do as a brute beast doth that eateth his fyl of meate and drinketh after warde For the better the drinke is myngled with the meate the sooner the meate is mollified and the more capace of digestion And here is to be noted that there is .iij. maner of drynkynges The fyrste is that mynglethe the meate to gether the .ij. that delateth hit the .iij. that quencheth thyrst The fyrst that we spake of is to be vnderstande of drynke myngled with our meate thoughe we be nat thyrstye Thus we oughte to drynke euen as we haue eaten a lyttell For outcepte a better reason I say we may nat abyde tyll the meales ende nor tyll we be a thyrste And this maner drynkyng is specially good for them that fede on meate actuallye drye as apperethe by sicke folkes that eate drye breadde But drynkynge to quenche thyrste for suche as be in good tempre shulde be forborne tyll the meales ende for than comethe the true thyrste throughe the heate of the meate hotte and drye Hit is nat verye reasonable that thyrste and hunger shulde assayle vs bothe to gether for they are of coÌ„trary appetite and this drynke shulde be gyuen after as the thyrst is more or lesse Drinkynge delatiue is moste conuenient after the fyrst digestion regularlye and a lyttell before we take other meate And this maner of drynkynge is holsome whan the meates before taken were grosse in substance nor thus to drynke we maye nat tarye tyll we be thyrsty For this drinkynge prepareth the stomake to receiue other meate and causeth the meate digested to descende from the stomake to the lyuer nor this drinkynge shulde nat be in great quaÌ„tite to th ende hit may sone be digested For before hit be digested hit goth nat to the lyuer And this is of trouthe outcepte suche drynke delatiue were water in whiche one muste nat tary tyll digestion before hit come to the lyuer But regularly conuenient drynke delatiue or ê‘mixtiue oughte nat to be water but wyne orels ale bere syder ê‘tey or suche lyke than all whiche wyne is better Secondly wittethe well that the grosser dryer and colder that meate is the bygger the drynke parmyxtiue and delatiue shulde be And contrarye wyse the hotter subtiler and moyster that meate is the weake the dryÌ„ke ê‘mixtiue delatiue shuld be And the more subtile hotte and digestible the meate is the weaker the drynke or wyne ought to be Wherfore stroÌ„ger wyne shulde be dronke with befe than with chekyns we shulde drynke stroÌ„ger wyne with fyshe than with flesshe The .ij. doctrine is that if we will eate an egge hit must be rere rostedde and newe the cause therof is before shewed Pisaque laudare decreuimus ac reprobare Pellibus ablatis sunt bona pisa satis Sunt inflatiua cum pellibus atque nociua Of peaseÌ„ This texte reherseth a notable thyng of peasen That is that they some way are preised some way dispreysed They be lauded whan they be eaten the huskes taken away and discoÌ„mended whan they be eaten with the huskes for than they enstate And therfore it is nat artificial to eate them in the huskes for the nature of that within the huskes disagree The one labourethe to be losed and to go out the other withstaÌ„deth byndeth as Isaac saythe in dictis vniuersalibus Wherfore a hurlynge mouynge is caused in the bodye inducynge gnawynge and inflasion in the bealye And peasen do nat this all onely but also all pulce as beanes chiches chestons and suche lyke And speciallye suche as haue moche huske as beanes and blacke ryce Also the huske of them all norysheth worse than the pithe within And here is to be noted that there is a maner of whyte rounde peasen wherof the codde is very small thynne one may eate these peasen with the huske more surelye than other all thoughe hit were better to hulle them And albe it that the reason afore sayd is true touchyÌ„ge al pulce yet ye shall vnderstaÌ„de that the hulles of grene pulce is lesse and lesse diuersite is betwene the huskes the pithe within and more easye to digeste And therfore some saye they be more holsome for folkes in helthe but hit is nat so For grene pulce is of ryght great superfluite and corruptible substance wherfore they be lesse holsomer for holle folkes And note this for a treuthe that drye pulce the vtter huske taken away are more holsome than grene but grene are better than drie vnhulled Farther ye shall vnderstance that the substance of all pulce is inflatiue and harde of digestion and their yll nourishemeÌ„t is vnholsome in the regiment of helthe but the broth of them is holsome For the brothe of them maketh the bealy laxatiue and maketh one pisse and vnstoppeth the veynes Wherfore hit is holsome at suche tymes as folkes vse grosse and opilatiue meatis as on fastynge dayes For in this brothe or pottage conueniently made are nat the hurtes that be in the substaÌ„ce therin is no inflasion nor difficulte of nourishement and digestion nor
the malice of norishemeÌ„t This broth is made on this wyse The ryce or peasen muste be layde in sythynge water and therin a good whyle to be all to robbed with ones handes and after in the forsayde water shulde be tempered all the nyght and therin the nexte nyghte folowynge to be boyled twyse or thryse and than dyghte and so reserued And whan the houre of dyner drawethe nere to dresse it with cynomum and saffron and a lyttell curtsy wyne put therto and than boyle hit ones and so eate hit at begynnyng of our refectioÌ„ And the brothe or pottage of ryce and of rounde white peason is better and more holsome freÌ„dly to mans nature and lyke wyse theyr substance Lac ethicis sanum caprinum post cametinum Ac nutritiuum plus omnibus est asininum Plus nutritiuum vaccinum sit et ouinum Si febriat caput et doleat non est bene sanum To chose mylke Here the auctor teachethe vs certeyne lessons to chose mylke The fyrste is that goottis mylke is holsome for them that be in a consumption or be leane Auicenna ii can ca. de lacie et i. iiii tract iii. ca. de remor medic humect echicos or that haue a consumyng ague And Auicen sayth that goottis mylke and assis mylke are good for them that be in a coÌ„sumption The reason is for that gootis mylke is temperate and of moche nourishemeÌ„t And nexte to this is camels mylke For that is subtile and of moche aquosite humidite wherby hit may moyst them Yet for trouthe this mylke throughe hit ouer moche humidite nourishethe lyttell wherfore hit is nat so holsome for them as goottis mylke yet this camels mylke newlye after folynge is holsome for them that haue the dropsye and for them that haue disease in the lyuer for it reuiueth the liuer as Auicen saythe Secondly he saythe Auicen ii can ca. de lacte that assis mylke is holsomer than other for drie folkes in a consumption This is of trouthe comparynge assis mylke with mylke of other brute beastis for hit enclinethe to coldnes and humidite and is subtile and soner entreth and more slowelye conieyleth than the mylke of any other brute beast as Galen sayth The same saith Auicen GaleÌ„ vi de ingenio cap. vii Auicen de lacte and that after womaÌ„s mylke there is none to assis mylke And he sayth if any helpe the feuer ethicke hit is assis mylke Yet to compare assis mylke with womans mylke hit is nat so holsome For womans mylke taken by suckynge is mooste holsome as Auicen sayth The reason is Auicen .i. quarti loco preallex for womans mylke is colde moyste more lyke to mans nature swiftlier entred quickelier digested more norishyng And this mylke to be gyuen to them that be in a coÌ„sumptioÌ„ shulde be mylked as nere the pacieÌ„tis beddis syde as is possible forth with to ministre hit vnto hym lest the ayer corrupte hit And here is to be noted that in some cases sower or butter mylke is better for folkes in a consumption than womans mylke or assis Fyrste is whan by this feuer ethike they be caste in a laske The .ij. is whan they suspecte coagulation of the mylke in the stomake either by vehement heate of the feuer orels by cause the stomake of hit selfe is colerike the mylke shulde turne to coler The .iij. is whan the ethike is coupled with a putrified feuer speciallye whan there be nat many opilations in the interiour partis For sower mylke restreineth the bealy and turneth nat lyghtly in to coler for the buttrines of it is gone wherby the mylke lightly enflaÌ„meth nor in a putrified feuer it is nat sone putrified The .iiij. is if the stomake be foule for thaÌ„ the mylke corrupteth lyghtly therin The .v. case is whan he that hath the ethike disease abhorrethe doulce cleane mylke but nat the sower or butter mylke The .iij. lessoÌ„ is that cowe milke and shyppe mylke are more nutratiue for they be fatter and grosser than other Aui ii ca. ca. de lacte for so sayth Auicen And that all beastis mylke that in bryngynge forth yonge continueth longer than a woman is vnholsome but the mylke of those that beare egallye with woman is mooste holsome as cowe mylke Rasis .iii. AlmÌ„ cap. de lacte But Rasis sayth that cowe mylke is the moste grosest mylke that any beast gyuethe and therfore hit is holsomer than other for them that desyre to be fatte The .iiij. lesson is that mylke hurteth them that haue the ague or the heed ache The cause why is before shewed at Persica poma c. Lenit et humectat soluit sine febre butirum Thre propretes of butter Here the auctor sheweth .iiij. ê“pretes of butter The fyrste is butter mollifieth the bealy and maketh it slyppery throughe it oylyues The .ij. is that butter is moyste for hit is made of the beast partis of the mylke wherfore hit muste nedes be moyste seynge that the mylke is moyst wherof it is made The .iij. is that hit leuseth the bealye and that is by the slypperynes that hit causeth in the guttis These .iij. propretes Auicen reherseth ii can cap. de butyro And these .iij. propretes butter induceth in a body nat sycke of a feuer for it hurteth them that haue an ague for butter with hit vnctuosite augmentethe the heate of the feuer Here is to be noted that though butter cause the forsaide propretes Yet by reason of it ouer moche humidite and vnctuosite it is vnholsome in waye of meate speciallye to eate moche therof For if one vse to eate moche therof hit engendreth lothsomnes and maketh the meate to swyÌ„me aboute the brymme of the stomake and laxeth the bealy out of measure causeth vomite Therfore butter shulde in no wyse be eaten as meate in greatte quantite and speciallye hit shulde nat be eaten after other meate but to vse hit with other meate hit is very holsome Incidit atque lauat penetrat mundat quoque serum This texte openeth .iiij. ê“pretes of whey The propretes of whey The fyrste is hit is incisiue or subtile The .ij. hit is washynge or scourynge The .iij. hit is persynge whiche proprete procedeth of the fyrste The .iiij. is hit clenseth or purgeth Auicen resitynge these propretes saythe that whey is subtiliatiue Auicen .ii. can cap. de lacte Rasis .iii. AlmaÌ„soris wasshyng leusynge and therin is no mordication Rasis saythe that whey dothe expelle ruddye coler skabbes and pushes and also pympuls in the face and also it is holsome for them that haue the ianders and for them that be distempered by to moche drynkynge of wyne Caseus est frigidus stipans grossus quoque durus Caseus et panis bonus est cibus hic bene sanis Si non sunt sani tunc hunc non â—ungito pani Two thynges are here touched
duste or walkyng in dusty places in whiche duste fleeth light lyin to the eies duskethe the syghte The .xxj. and aboue other hurtfull to the eies and syght is to moche watche For to moche watche inducethe to moche drynes in the eies And generally all repletions hurt the eies and all that driethe vp nature and all that trouble the bludde by reason of saltnes or sharpenes All dronkennes hurteth the eies but vometynge coÌ„forteth the syght in that hit purgeth the stomake and hurteth hit in that hit moueth the mattiers of the brayne dryuynge them to the eies And therfore if hit be nedefull to spue hit muste be done after meate without constraynynge Also to moche slepe incontinent after meate and moche bludde lettynge and proprelye with ventosites hurtethe the syghte as Auicen sayth .iii. tract iiii ca. iiii where he expresseth many of the forsayde causes Feniculus verbena rosa celidonia ruta Ex istis fit aqua que lumina reddit acuta This texte recitethe .v. herbes whose water is verye holsome for the syghte To clarifie the eies The fyrste is fenell whose ieuse put in to the eie sharpeth the syghte after Rasis .iij. AlmÌ„ The .ij. is verueyn wherof the water is of many phisitians put in resceytes holsome agaynst feblenes of syghte The thyrde is a rose whose water dothe comforte the lyuelye spirite and syghte The .iiij. is celendine whose ieuse is citrine hit is called celidonia that is gyuynge celestiall gyftes The .v. is rewe the water of those .ij. herbes is holsome for the syghte as phisitians coÌ„monly say Sic dentes serua porrorum collige grana Ne careas iure cum iusquiamo simul vre Sicque per embotum fumumque cape dente remotum Here the auctour reciteth certeyne medicines for tothe ache For tothe ache He saythe Lykes sede henbane burned to gether is good for the tothe ache They must be ministred on this wyse The ieuse of heÌ„bane with the lyke sede must be burned to gether and the smoke must be resceiued through a fonell on the side that the ache is The vertue of the heÌ„bane taketh away the felynge of the payne And the vertue of the lyke sedes fume kylleth wormes whiche other whyle lyenge in the concauites of the tethe cause intollerable payne as Auicen saythe ii canone cap. de porro Nux oleum frigus capitis anguillaque potus Ac pomum crudum faciunt hominem fore raucum This text declareth .vj. causes of horsenes The fyrste is eatynge of nuttis for nuttis drie moche and therfore they asperate the voice and make it like a cranes voyce The .ij. is oyle the vse wherof may engendre horsenes for some claÌ„my partis therof cleue fast to the pipe of the lyghtis causyÌ„g horsnes Secondly hit may make colerike folkes hoorse for that in them the oyle is lightly enflamed and so that inflamation causeth exasperation and horesnes but the fyrste cause semeth better The thyrde is colde of the heed For colde of the heed doth presse to gether the brayne wherby the humours discende towarde the throte and the pype of the lyghtis enducynge horsenes throughe to moche moystnes of the pipe The .iiij. is eatynge of yeles for the eatynge of them multiplieth claÌ„my fleme whiche comynge to the lyghtis stycke there styll and cause horsnes The .v. is ouer moche drynkynge speciallye towarde bedde Nowe the vehement wetynge of the pipe of the lightis dothe chieflye cause horesnes of the voyce as all phisitians say The .vj. is rawe apuls for in that they be rawe they encreace fleme and if they be nat rype but sharpe and sower they make the throte roughe Ieiuna vigila caleas dape valde labora Inspira calidum modicum â—ibe comprime flatum Hec bene tu serna si vis de pellere reuma Si fâ—nat ad pectus dicatur reuma catarrus Ad fauces branchus ad nares esto corisa Here are touched .vij. thyÌ„ges that cure the reume The fyrste is abstinence from meate â—or the 〈…〉 or fastynge for therby the mattier of reume is dimynyshed for abstinence drieth and the mattier is better ryped and consumed For whan nature fyndethe no matter of foode wheron she may worke she worketh vpon reumatike mattier and consumeth hit and so the heed is lesse fylled therwith Wherfore Auicen saythe that a man hauynge the catar or the pose shulde take hede he fylle nat hym selfe with meates The .ij. is watche for watche dryeth the brayne and withstandeth that the vapours ascende nat to the heed The .iij. is hotte meatis and drynkes for throughe theyr heate the colde mattier of the reume is digested The .iiij. is to labour moche for therby the mattier reumatike is consumed by reason that moche labour drieth vp the suê‘fluites of the bodye And in stede of valâ—e some textis haue veste and than the sentence is that warme garmeÌ„tis is holsome for the reume specially whan hit cometh by colde mattier The v. is inspirynge of hotte aier and speciallye if the catarre procede of colde matter for by breathyng of warme aier the mattier is warmed and riped The .vj. is to drynke lyttell and endure thyrst for therby the reumatike mattier is consumed And eke by lyttell drynkynge the heed is nat fylled as with moche drinkynge The .vij. is to holde ones breath for that is specially good in a catarre caused of a colde mattier by reason that this holdyÌ„g of the breathe heatethe the partis of the breast and so the colde fleumatike mattier causynge the catarre is better digested These thynges and many other Auicen toucheth sayenge AuiceÌ„ locâ— prealleg Hit behouethe to kepe the heed warme continuallye And also hit must be kepte from the northe wynde and proprely after the southe For the southe wynde repleteth and makethe rare The northe wynde constrayneth Also he must drinke no colde water nor slepe on the day tyme He must endure thyrst huÌ„ger and watche as moche as he can for these thynges in this sickenes are the begynnynge of helth Rasis .ix. Almausoâ— Farther more Rasis biddeth hym that hath the reume to beware of lyenge vp ryghte For by lyenge vp ryghte the reumatike matter floweth to the hynder partis of man where as be no manifeste issues wherby the mattier maye voyde out Therfore hit is to be feared lest hit flowe to the senowes and cause the crampe or palsey And lyke wyse he ought vtterly to forbeare wyne for wyne is vaporous and in that hit is verye hotte it dissolueth the mattier and augmenteth the reume And lyke wyse he must nat stande in the sonne nor by the fire for the sonne and fire leuse the mattier and augmenteth the reume In the last .ij. verses thauctour puttethe difference betwene these .iij. names catarrus branchus and corisa And the difference standeth in the mattier flowyng to one part or an other of the body WhaÌ„ the mattier roÌ„nethe to the breaste partis hit is called catarrus whan
whan the blud is vaporous Thirdly whan it is hotte For subtile blud of whiche natural blud spiritis be engeÌ„dred resteth in the arterie but grosse blud that norisheth the meÌ„bres resteth in the veynes Lyke wyse vaporous blud is coÌ„teyned in the arterie sanguine blud in the veynes Also the hottest blud whiche of the harte the hottest meÌ„bre is engeÌ„dred digested is coÌ„teyned in the arterie the other bâ—d iÌ„ the veynes SecoÌ„dly note the veynes are opend in many meÌ„bres somtyme in the arme or in the great haÌ„de or small somtyme iÌ„ the fote somtym◠〈…〉 nose in the forheed in the lyppes somtyme vnder the tonge or iÌ„ the ruffe of the mouthe somtyme in the corners of the eies toward the forheed FroÌ„ the arme pyt to the elbowe are .v. veynes to be opend as Rasis Auicen say One is called cephalica whiche is the heed veyne the .ii. is called basilica whiche is the liuer veyne The .iii. is mediana or cardiana or nigra after Auicen or matrix after Rasis The .iiii. is assellaris The .v. is funis brachii In the lesse haÌ„de is saluatella so that in the arme in that it coÌ„teyneth the more and lesse haÌ„de are .vi. veynes to be opeÌ„d Cephalica empteth the partis aboue the necke and therfore to open hit is good for diseasis of the heed the megrym other hotte grefes or caused of hotte mattier This veyne begynneth at the shulder goth forth toward the lyft syde of the arme Basilica empteth the partes vnder the necke as froÌ„ the breaste lyuer and therfore lettyng blud of this veyne is holsome for diseases of the breast lyuer and right good in a pluresy This veyne begynneth at the arme hole and goth aloÌ„ge to the bowyng of the arme Mediana is betwene these .ii. said veines is coÌ„pact of them both for it is the braÌ„che of eche And it is eke median in vacuation for it voydeth froÌ„ al about vnder froÌ„ aboue the necke Wherfore it is the vniuersall veyne to all the body in voydyng nat vniuersall as some say bicause it begynneth at the 〈◊〉 â–ª but bicause it is the braÌ„che of cephalica and basilica Therfore if ye wold let cephalica blud and it appereth nat ye shuld rather take mediana thaâ— â—ica And like wise if ye wold let basilica blud it appereth nat ye shulde rather minishe mediana than cephalica for it agreeth better to bothe than one of them with the other Saluatella is the veyne betwene the myddell and rynge fynger more declynyng to the myddell fynger Hit begynneth of basilica This veyne is opend in the right haÌ„de for opilacion of the lyuer and in the lyft haÌ„de for opilacioÌ„ of the splene There is no reason why it shuld be so as Auicen sayth but experieÌ„ce whiche Galen fouÌ„de by a dreame as he sayth He had one in cure whose lyuer splene were stopte and he dreamed to let hym blud of this veyne so he dyd and cured the pacient This veyne is let blud puttyng the haÌ„de in warme water to engros and dilate it bicause it is subtile and that the gashe shulde nat close to soone and to make the grosse blud thynne Assellaris is vnder basilica and appereth iÌ„ byndyng the arme and like iugemeÌ„t is of it as of basilica Funis brachii is ouer cephalica orels the hyndermost bone and is of one iugemeÌ„t with cephalica Therfore as AuiceÌ„ Galen say though in openyng of veynes be vniuersal vacuacion of all the body yet nat froÌ„ al veynes egally nor like ieoê‘dy is nat in all For Rasis sayth cephalica is the surer basilica more to be feared and cardiaca is to feare but nat so moche as basilica Cephalica is surest for there is neyther senow 〈…〉 aboue nor dnder hit but vnder cardiaca is a â—owe and vpper aboue it is a subtile senowe therfore hit is to feare lest it shuld be cutte Basilica is 〈◊〉 ieoê‘dous for vnder it is an artery nere 〈◊〉 â—now a muscul Saluatella is nat ieoê‘dous and therfore the bett to open it it wold be put in warme water In the fote be .iii. veynes sciatica sophena the haÌ„me veyne These be opend whan we woll draw the blud to the lower ê‘tis as in prouokyng meÌ„struosite and the haÌ„me veyne is better than sophena or sciatica for it is nerer the matrice Sophena draweth blud froÌ„ the yard coddis matrice and sciatica froÌ„ the ancles raynes and other meÌ„bres toward mans lyft side sophena froÌ„ the matrice meÌ„bres there about tho they be branches of one veyne In the myddis of the forheed is a veyne whiche is opend for old diseasis of the face as morpheu drie scurfe scabbe for disesis of the eies but fyrst cephalica must be minished There is like wise a veyne in the nose in openyng of eche the necke must be bouÌ„de one opend after an other by byndyng the necke they wyl better appere There be veynes in the lippes whiche be opend for iÌ„postumes iÌ„ the mouthe or goÌ„mes but cephalica is first minished The .4 veines iÌ„ the ruffe of the mouth opeÌ„d auayle agaynst reumes flowyng to the tethe causyng them to ake These veynes apere playnly must be opeÌ„d whaÌ„ the mattier is digested There be veynes iÌ„ the corners of the eies toward the forhed they be opeÌ„d for disesis of the eies cephalica fyrst minished Also there be veynes vnder â—he tonge whiche are let blud for the swynalâ— â—ephalica fyrst minished The veynes in the timpuâ—s be let blud for the megrym and for great 〈◊〉 heed ache And those be the veynes that Hippoâ— Galen call iuueniles the incision of whiche maketh a maÌ„ vnable to get children Also iÌ„ the necke be veynes called guides whiche must be opend in the begynnyng of lepre and specially for stoppyng of the wynd pipes in the swynacy whiche letteth one to drawe his breath Si dolor est capitis ex potu limpha bibatur Ex potu nimio nam febris acuta creatur Si vertex capitis vel frons estu tribulentur Timpora fronsque simul moderate sepe fricentur Morella cocta necnon calidaque lauentur Here thauctor noteth .ii. thynges Fyrst A medicine for the heedach caused by driÌ„kyng if heedache come by to moche dryÌ„kyng specially of wyne or of any other dryÌ„ke that maketh folkes droÌ„ke one must drynke cold wat vpoÌ„ it whiche with it coldnes ingrosseth the fumes lifted vp letteth them to hurt the brayne The .ii. is that if the toppe of the heed or forheed be greued with to moche hete than the tympuls shulde be moderately chafed after washed with warme water that moderwort is sodde in for motherworte is colde and cooleth Temporis estiui ieiunia corpora siceant Quolibet in mense confert vomitus quoque purgat Humores nocuos stomachi lauant ambitus omnis Ver autumnus hyems estas dominatur
best ways that egges be dressed iii. Of redde wyne howe wynes vary in colour v. The operacion of wynes and for whom whiche wyne is beste for coolyng of thyrste hete and for norishynge and fattyng of the body vi vii.viii In the queyre of G. Of suppynges or brothes made of good fleshe i. Of bread choyce of wheate of butt mylke ii Of gottis mylke grene chese cockes stones porke and eatynge of braynes iii. What braynes are beste and what marie iiii Why delicious meates be good of rere egges ripe fygges and whiche figges be best to eate v. Of thoperacioÌ„ of grapes whiche be the best vi By what tokens we may knowe good wyne viii In the queyre of H. What hurtes be engendred by swete meates iii. What hurtes are engendredde by the ouer moche drynkynge of redde wyne v. Remedies agaynst poyson fyrst of garlyke vii In the queyre of I. Wherfore eatyng of lykes and oynions is good i. Wherfore eatyng of garlyke and nuttis is good and what diseases eatyng of nuttis bredeth ii Wherfore rue is holsom and .ii. kyndes therof iii. Of peares and of radishe rootes iiii Of triacle and choyce of holsome ayre v. What is to be done whan one is diseased or sicke by drynkyng of wyne ouer nyght viii In the queyre of K. What hurtes are engendred of dronkennes i. Fyue bonties of wyne moderately dronke ii The propretes of melancoly and of wyne iii. vii doctrines to chose wyne iiii Howe we shulde chose good ale or bere vii In the queyre of L. Diete after the .iiii. seasons of the yere i. Why we shuld eate lyttell meate iÌ„ somer and why we ought to eschew eatyng of frute in autuÌ„ne iii. What herbes be holsome to put in our drynke v. A remedy for parbrakynge on the see vi Howe we may make a coÌ„mon sauce viii In the queyre of M. Of dyuers good sauces for sondry meates i. Wherfore we ought to washe after meate ii To chose breadde eatynge of hotte bread and of fyue propretes of good breadde iii. The comparasion betwene porke and mutton v. What hurtes muste or newe wynes bredeth vi What hurtis are engeÌ„dred by dryÌ„king of wat vii In the queyre of N. What veale and what foules are best to eate iiii In the queyre of O. To chose fishe and of .x. sortes most holsome i. What condicions good fishe ought to haue iii. What tyme and who shulde nat eate fishe vi Howe we shuld eate drynke at dyner souê‘ viii In the queyre of P. What tyme and howe peasen be holsome i. To chose mylke .iiii. The propretes of butter vi Propretes of whey .vii. The ê“pretes of chese viii In the queyre of Q. The absolute reprofe of the vse of chese i. To drynke lyttell and ofte at meate and howe we shulde begynne our souper with drynke ii Why we shuld drynke after eatyng of an egge iii. Of a nut megge And wherfore we shulde drynke wyne after eatyng of peares iiii Eatynge of cheries .vi. What prunes are best vii For what cause we drynke wyne with peches viii In the queyre of R. Wherfore playsters made of figges are good i. A playster made of figges and popie sede i. What eatynge of figes engendreth ii For what cause eatyng of medlars is good ii The propretes of muste or newe wyne iii. The .viii. propretes of good ale or bere iiii What vtilite cometh by eatyng of rapes vi Of the hart and mawe of beastes vii Of the tonge and lyghtes of beastes and for what the brayne of an henne is good viii In the queyre of S. Wherfore eatyng of fenell sede is good i. Wherfore anise sede is good in the place wherof dylle is wrytten for the whiche dylle ye muste rede anise ii The vertue of Spodium and what thyng it is ii Of salt and the holsomenes therof iii. The hurtes that very salt meates engeÌ„dreth iiii The qualites of all talages salte swete bytter sharpe tert sower tough and suche lyke v. For what cause wyne soppes ben holsome viii In the queyre of T. Why we ought to kepe diete or custome i. Thre maner of dietes and whiche they be iii. What and howe many thynges the phisiciaÌ„ shuld consydre whan he ministreth diete iiii Wherfore colewortes and theyr brothe is good vi The propretes and effectis of mallowes viii Of a mynte and why it shulde be so called viii In the queyre of U. The bontie and vtilite of sage i. Of the vertue of sage and of sage wyne ii Two kyndes of sage and whiche is the best iii. What are the effectes or propretes of rewe v. Howe to kylle and rydde the house of fleas v. Of oynions and of theyr sondry operacions vi The complexion of mustarde sede viii What are the propretes or effectes of violettes viii Regimen sanitatis Anglorum regi scripsit schola tota salerni Si vis incolumem si vis te reddere sanum Curas tolle graues Irasci crede prophanum Parce mero cenato parum non sit tibi vanum Surgere post epulas somnum fuge meridianum Non mictum retine non comprime fortiter anum Hec bene si serues tu longo tempore viues THis littell boke was compiled at the instance for the vse of the moste noble and victorious kynge of Englande and of FraÌ„ce by the doctours and phisitians of the vniuersite of Salerne to conserue and kepe mans body in good helthe and prosperite The auctor in the begynnynge of this boke teacheth .viij. generall doctrines whiche here after be specified and also declared The firste doctrine is to eschewe auoide if we desyre corporall helthe greatte charges thought and care For thoughte drieth vp mans boby hurtynge and leauynge the spiritis in desolation and comfortles whiche so lefte and full of of heuines drieth vp the bones In this doctrine be coÌ„prehended melancolynes and heuines whiche greatly hurte the body for by their operation the body waxeth lene and colde the hatte shrynkethe vp the wytte and vnderstandynge cometh dulle the reason troubled the memorie vtterly marred Yet neuerthelesse it is very expedient for fatte and corsye folke to be some tyme pensyue and heuy that there by they may moderate the ranke heate of their spiritis and make their bodies leaner and more sklender The seconde doctrine is to eschewe anger For anger in lyke maner drieth vp the body and excessiuely chaffeth inflameth the membres And to greatte heate as writethe Auicen in the firste dist and fyrste chap. of the .iij. doctrine drieth vp mans body Secondly anger hurtethe by the heate and inflaÌ„mation of mans harte and lettethe also the operations of reason Some there be that naturally or by sickenes or chance of poyson are colde for suche folke to be angrye is verye necessary for their bodily helthe that their naturall hete by suche meanes may be stered vp gotten and kepte The thirde doctrine is to eate and drynke sobrely for eatynge
drynkyÌ„ge excessiuely causeth vs to be vnlusty drousy slouthfull hurtynge infeblynge the stomake Many other inconuenientises as saith Auicen in the chap. of wyne and water groweth and chanceth throughe excesse of meates and drynkes as here after shall be declared The .iiij. doctrine is to make a lyght souper For to moche meate takeÌ„ at nyght causeth and ingendreth gnawynge and payne in the bealye vnquietnes let of naturall rest and other grefes whiche we fele and se by experieÌ„ce the whiche here after shal be more playnlye declaredde The .v. doctrine is to walke after meate For therby the meate disceÌ„deth to the bottum of the stomake where as Auicen sayth restethe the vertue of digestion For the mouthe of the stomake desireth foode and maketh digestioÌ„ The .vj. doctrine is to eschewe slepe incoÌ„tinent after meate whiche causeth helthe and auoideth diuers infirmities as hit is after shewed in these verses Febris pigrities c. The .vij. doctrine is to make water as ofte as nedethe For who that kepeth or holdethe his water longer than nature requirethe shall auoide it with great peyne and so hit may chance that dethe shall folowe as Auicen saith in his .xix. dist li. iij and chaptre of the difficulte of makynge of water Also to kepe the dregges and superfluite of mans foode longer thaÌ„ nature requireth ingendreth many incoÌ„uenientises in the body For the liuer and veynes called meseraikes drie vp for the moste parte the humors of the forsayd superfluite and so made hard can nat be auoided and thus causethe opilations in the guttis and ventosites and so it may chance impostumes as after shall be shewed The .viij. doctrine is that one doynge his easement and auoydyng ordeurs and filth of the body shuld nat moche inforce and constrayne his fundement for so doinge the emerardes fistule shal greue hym and the fundemeÌ„t many tymes is mysordred and thrust out of his propre naturall place Finally thauctor saythe that who so wyll obserue the forsayde doctrines shall lyue longe in good helthe and prosperite Si tibi defitiunt medici medici tibi fiant Hec tria mens leta requies moderata dieta Here thauctor gyuethe .iij. generall remedies to conserue in helth al creatures and specially noble men The firste is to lyue ioyfullye for ioye and myrthe causeth man to be yonge and lustye By moderate ioy and myrthe youth is conserued naturall vertue coÌ„forted the witte sharped therby man is more prompt quicke and of abilite to do all good and honest operation Nor it is nat sayde without a cause that our ioy and myrthe muste be moderate For whan it is without measure it ingendreth dethe bothe bodilye and goostlye This moderate ioy is mooste conuenient for them that haue moche care and trouble Whiche ioy may begotte by the vse of delicate meates and drynkes by auoidynge of suche thynges as ingendre melancoly And also as Auicen sayth in his .xj. boke chap. of faylynge of mans harte by dwellynge and accompanyng amonge our frendes The .ij. remedy is traÌ„quillite of mynde of vnderstaÌ„dyng and of thoughte For noble men throughe theyr great busynes and charges are moche more greued troubled thaÌ„ other meane persones Great care of mynde and vnderstandyng distroyeth the natural rest of man most expedient for noble meÌ„ whiche moste coÌ„monly are naturally drye and colerike for whom rest is ryght profitable and conuenient The .iij. remedy is moderate diete that is to eate and drynke moderately And after shall be declared what inconueniences growe through excesse of meates and drynkes Lumina mane manus surgens gelida lauet vnda Hac illac modicum pergat modicum sua membra Extendat crinem pectat dentes fricet ista Confortant cetebrum confortant cetera membra Lote cale sta pasce vel infrigisce minute Here are declared .vj. doctrines whiche conforte mans brayne the other membres of the bodye The fyrst is whan we ryse in the mornynge yarly to wasshe our eies with clere colde water The eies wolde be wasshed to cleÌ„se away the ordure and fylthynes that hange in the bries of them And Auicen saythe in the .xiij. dist of his .iij. boke and chap. of conseruacion of the eies that the soueraÌ„st thyng to mundifie and clense and to make sharpe of syght the eies is to open them for the eies and so to put plunge them in clere water And agayne he sayth in the .iij. dist and chaptre of feble syghte that to bathe and plunge the eies in clere water therin to open them coÌ„forteth and concerueth the sight and specially of yonge folke The reason why the eies muste be clensed with colde water is bycause euerye thynge muste be conserued by that that is lyke hit For Galen in his .iij. boke de reg saythe that hotte bodies haue nede of hotte medicins colde bodies colde medicins Considerynge than that mans eies be colde of nature hit standethe with reasoÌ„ they shulde be washed with colde water nat with hotte The .ij. doctrine is to washe our handes whan we be vp in the mornynge for they be intrumentes ordeyned to kepe to mundifie the membres by the whiche the suê‘fluites of the brayne be expulsed and auoided as by the nostrils the eies the eares and other naturall conditis And therfore the haÌ„des specially oughte to be washed with colde water for the washynge of the handes with hotte water engendreth wormes in the bealy and specially to washe them in hotte water incontinent after meate as Auicen saythe in the .xvj. dist of his .iij. boke the .v. treatice the chap. of wormes For the wasshynge of handes in hotte water incontinent after meate draweth the inwarde and naturall heate of man to the exterior partis and so the digestion is vnê‘fet the whiche vnê‘fet digestion is the principall cause that wormes be engendred The thirde doctrine is to rome a lytell hither and thyther whan we are rysen from reste that so the superfluites of the stomake guttes lyuer as the grosse matter of the vrine may the spediler be thruste vnder The .iiij. doctrine is competently after reste to extende and stretche out our handes fete and other lymmes that the lyfely spiritis may come to the exterior partis of the bodye and so cause the spiritis of the brayne to be more quicke and subtile The .v. doctrine is to combe our heed in the mornynge to open the pores of the heed to auoide suche vapours as yet by slepe were nat consumed and also to quickeÌ„ the spiritis of the brayne Farther more to combe the heed is very holsome and specially for aged meÌ„ And Auicen saith in the .iij. dist of his .iiij. boke and chap. of feble sight that to coÌ„be the heed is holsome specially for olde men Therfore one shulde dayly ofte combe his heed For ofte combyng draweth vp the vapours to the superior partis and so seperateth them from the eies The .vj. doctrine is to washe and purge the