heavinesse of minde sharpneth the understanding and the wit and increaseth memory other vertues it hath also which bee declared at large by Gesnerus in his Booke of distillations where hee teacheth to draw a water from this Herbe as followeth Take Baulme with the whole substance shred it small and braâ— it and lay it to steepe a whole night in good white Wine in an earthen vessell well covered and stopped on the morrow distill it This water hath the properties aforesaid and may be drunke of it selfe with Sugar or mingled with good Gascoigne Wine And if any liâ—t to make a perfect water and expert against melancholy let them take Buglosse Borage and Baulme and distill them together for this water is highly commended of Marsilius Ficinus in â—trae bilis remediis CHAP. 15. Of Hysop HYsop is hot and dry in the third degree whose vertues are briefly comprehended of Schola Salerni in these verses Hyssopusque herba est purgant è pectore phlegma Ad pulmonis opus cum mâ—lle coquenda jugata Vultibus eximium fertur praestare colorâ—uâ— Of Hysop is made a Wine named Hysop Wine which helpeth by drinking thereof diseases of the breast the sides the Lungs the shortnesse of wind and an old cough all which effects may be wrought by the use of the sirrup When I was much troubled with cough and cold I was wont to make Hysop Ale after the manner prescribed of Sage Ale saving that I put to an ounce or two of good Liquorice thin cut in slices whereby in that case I have beene much eased Also for the same purpose you may distill the Herbe and use the water distilled after the manner aforesaid CHAP. 16. Of Mint MInt is hot and dry in the third degree Whereof bee divers kinds both of the Garden and field but one most fragrant in savour which is called Spere Mint and is used to be put in puddings and is found by experience to comfort the stomacke and helpe digestion beside that it giveth a pleasant verdure in eating and one passing property it hath and that very profitable for Students Quod animum olfactu excitat as Matthiolus writeth Therefore of it may bee made a good posie for Students to smell to oftentimes and if any be troubled with ill savour of the mouth and rottennesse of the gummes they may boyle of these Mints in white Wine with a little Vinegar and when it is cold wash their mouth and gummes therewith and after rub them with powder of dry Mints The same powder also is very sweet and an approved Medicine for the Wormes in children or old folkes Si detur in lacte tepid sorbeâ—dum jejuno Which thing also is confirmed by Schola Salerni Mentitur Menta si sit depellere leâ—ta Ventris lumbrecos stomachi vermesque nocivos CHAP. 17. Of Time TIme is hot and dry in the third degree the use whereof in the Chollicke Stone is well known to the Physitians and the use of it in Kitchin is well knowne to all men Beside that as Aetius reporteth it may bee dried and made in powder and used for sundry good purposes but one way especially it serveth our turne That is three drammes of this powder mixed with a draught of Oximell doth purge melancholy humours and dulnesse of the senses proceeding of melancholy the same potion also giveth clearnesse of sight and helpeth the paine of the eyes if it be taken fasting or before supper The same powder is good also for the Gowt for swelling of the belly and stomacke for paine of the bowels and loynes and for want of Oximell it may be taken in a draught of white Wine CHAP. 18. Of Saverie SAvery after Master Eliot purgeth flegme helpeth digestion maketh quicke sight provoketh urine and stirreth up carnall appetite It is hot and dry in the third degree and one good property it hath whereby it is good for students in that it doth quicken the braine by smelling thereto Et lethargicos olfactu excitat as saith Fernelius Beside that it doth strengthen the stomacke that is prone to vomit it may bee taken as I have said of Time being dried and made in powder and supped off in a reare egge or else boyled in wine CAP. 19. Of Penyroyall PEnyroyall is hot and dry in the third degree and doth extenuate heat and decoct it reformeth the stomacke oppressed with flegme it doth recover the faint spirit and expelleth melancholy by siege it may be taken as I have said of Time and Savery CHAP. 20. Of Towne Cressis TOwne Cressis or Garden Cressis is hot and dry in the third degree It may not be eaten alone but with cooling Herbs as Lettuce Sorrell or Purslane For so is the heat qualified and that is the best way to make Sallets to mingle hot herbs and cold together except a man doe it of purpose to coole or heat The often eating of this Herb in Sallets doth give a sharpnesse and readinesse of wit And one medicine I will write which I have read in an old written Booke of this Herbe that if any have an extreame Laske if he drinke but a dramme of the seeds thereof in powder in a draught of red Wine or cold water six or seven mornings together not receiving any thing in two houres after he shall be holpen if it be curable CHAP. 21. Rue RUe or Herbe Grace is hot and drie in the third degree the vertues whereof are pithily set forth in Schola Salerni Ruta facit castum dat lumen ingerit astum Cocta facit Ruta de pulicibus loca tuta Which verses containe foure properties of Rue The first is that it sharpneth the sight which effect is wrought either by eating of it greene as it is there mentioned Ruta comesta receus oculos caligiâ—e purgat Or else the juyce of Rue together with the juyce of Fennell and Honey being clarified and made up into an ointment and used to be put into the eyes The second propertie is that Rue abateth carnall lust which is also confirmed by Galen where he writeth of Rue Quiâ— teâ—â—ium est partium â—â—atusque extinguit quare ad inflationes competit ac Veneris appetitum cohibet digeritque atque exiceat sane strenue Yet Schola Salerni in this point maketh a difference betweene men and women for they say Ruta viris coitum minuit mulieribus aâ—geâ— Because the nature of women is waterish and cold and Rue heateth and drieth therefore say they it stirreth them more to carnall lust but it diminisheth the nature of men which is of temperature like unto the aire that is hot and moist The third propertie is that Rue maketh a man quicke subtill and inventive by reason that by heating and drying it maketh a mans spirits subtill and so cleareth the wit The fourth is that the water that Rue is sodden in being cast and sprinkled about the
Dixerunt Malvam veteres quod 〈…〉 The rootes of wilde Mallowes or Garden Mallows being made cleane from the earth and washed and at the one end first a little scorched with a knife and then rubbed hard upon the teeth taketh away the sliminesse of them and maketh them very white But of all things that I have prooved to make the teeth white and to preserve the gums from putrefaction Mastick is best which must be beaten to powder and laid upoÌ„ a linnen cloth suppose a corner of the towell that you drie your face withall rubbed hard for a space upon the teeth the mouth after washed with clean water this practice used once in 〈…〉 keepeth the teeth faire and marvellously preserveth the gummes from corruption CHAP. 31. Of Perselie PErsely is hot in the second degree and drie in the third 〈…〉 of piercing and cleansing nature and thereby dissolveth winds provoketh urine and breaketh the stone The chiefe vertue of perselie is in the roote the next in the seed the leaves are of least force yet of most use in the Kitchin and many use to eate them not onely with flesh or fish but also with Butter in a morning and that for good cause for by the judgment of late writers Perselie is very convenient for the stomacke and stirreth up appetite and maketh the breath sweet yet I reade in Fernelius that Perselie should bee ill for the Falling-sicknesse for young children and for women that give suck for so he saith Sed epileptiâ—â—â— ut quorum paroxisâ—â—s irritet faetâ—â— mulieri 〈…〉 CHAP. 32. Of Fenell FEnnell is hot in the third degree and drie as it were in the first Whether it bee greene or red of colâ—r I think there is no difference in operation though the common people judge otherwise as they doe also of Sage for the red fennell or red sage as they thinke is of greater vertue Schola Salerni setteth forth foure properties of fennell in two verses â—is duo dat Marathrum febres fugat atque venenum Et purgat stomachum lumen quoque reddit acutum The seeds of Fennell are of greatest vertue and most in use being eaten they break winde provoke Vrine and open the stopping of the Liver and spleen And in women they bring downe their termes and increase milke in their breasts and therefore good to be used of Nurses Students may use them being made up in Cumfits wherein I my selfe have found great commodities as being often grieved with windinesse of the stomacke CHAP. 33. Of Anise ANise is hot and drie in the third degree The hearb 〈◊〉 little used but the seeds altogether They may bee either eaten or drunke whole or made in powder Schola Salerni compriseth two speciall vertues thereof in one verse Emendat visum stomachum conâ—ortat Aâ—isum Beside that it maketh sweet breath procureth Vrine cleanseth the reines causeth abundance of milke in women encreaseth sperme it is used to bee made in Cumfits and so is it best for students and if any be grieved with the Collick or stone it shall be good to put Anise seeds or Fennel seeds in their bread whole or being made in powder it may be easily wrought up with the Dough. CHAP. 34. Of Cummine CVmmin is hot and drie in the third degree the seed is chieflie used and not the hearbe nor root It is little used in meates but often in medicines to provoke Vrine and breake winde For one that hath a stinking breath if it proceed of corrupt fumes rising from the stomacke it may bee used thus Take two handfuls of Cummin and boyle it in a Pottle of good white wine till halfe bee wasted then streine it and drinke it first in the morning and last at night fifteene dayes together halfe a Pinte at a time hot or colde The same wine also is good for the Collick for the Cough and Cummin seeds sodden in water if the face be washed with the same doe cause the face to be clearer and fairer so that it be used now and then for the often much using of it doth make the face pale good therfore for such as be high coloure In Matthiolus I reade a practise to bee wrought with Cummine seeds and as I thinke hath beene used in time past of Monkes and Friers Cumino saith he frequenter utuntur in â—ibis eo saepe sufficiuntur qui facies suas exterminant ut sanctitatem corporis macerationem admentiantur CHAP. 35. Of Carawaie CAraway the seed which is most used in medicines is hot and drie almost in the third degree The vertues whereof are well set forth by Dioscorides Vrinam concitat stomacho utile os commendat concoctionem adjuvat Wherefore they are much to be used of students who commonly doe need the foresaid helps The Herbe and root be also in use for so saith Matthiolus Herba pro olere comeditur Estur radix cocta perinde ac Pastinaca Moreover he saith that in Germany they use to put Careway seeds whole in their bread and to spice their meats therewith as they doe in Italy with Anise and Fennell Wherefore I advise all students that be troubled with wind in the stomacke or belly to cause Fennell seeds Anise or Careway to bee wrought up in their bread And if they list they may boyle any sort of them in white Wine as I have said of Cummin and use the decoction in like manner and in mine opinion these are the better For the same purpose Careway seeds are used to be made in Comfits and to be eaten with Apples and surely very good for that purpose for all such things as breed Wind would bee eaten with other things that breake wind Quod semel admonâ—isse sat erit And if they bee eaten alone they be very wholsome CHAP. 36. Of Coleworts COleworts are hot and dry in the first degree they are used to bee eaten especially the Cabage Cole Which being boyled are very good with Beefe together with Vinegar and Pepper The vertues of Cole are well described by Schola Salerni Ius caulis solvit cujus substantia stringit Vtraque quando datur venter laxare paratur Arnoldus affirmeth that Coleworts engender melancholy humours and ill dreames and that they hurt the stomacke nourish little dull the sight all which qualities be very noysome to Students Wherefore I counsell them not much to use Coleworts Diosc writeth that if they be eaten last after meat they preserve the stomack from surfetting and the head from drunkennesse Yea some write that if one would drinke much Wine for a wager and not bee drunke but to have also a good stomacke to meat that he should eat before the banquet raw Cabbage leaves with Vinegar so much as hee list and after the banquet to eat againe foure or five raw leaves which practise is much used in Germanie as Matth. upon
for a Pot-hearbe among others and is sometime eaten being first boiled in water and then fried with Oyle and Butter and after that seasoned with Salt and Vinegar or Verjuice yet the often eating of it is disallowed by Matth. Quia vomitiones movet ventriculi intestinorum tâ—rmina facit alui 〈…〉 excitatabile CHAP. 85. Of Spinage SPinage not mentioned in Galen is colde and moist in the first degree being used in brothes or pottage it maketh the belly soluble and easeth paines of the backe and openeth the breast and strengtheneth the stomack CHAP. 86. Of Orage ORage is moist in the second degree and cold in the first being used in pottage it doth both loose the belly ease the pain of the bladder The seed of Orage is a vehement purger as Matt. writeth Noviego Pharmocopolam quendam saith hee qui ad ructicos purgandos Atriplicis tantum semen exhibebat Quod iis non sine molestia magna abunde aluum ciebat atque etiam simul crebros provocabat vomitus CHAP. 87. Of Beets BEtes are cold in the first degree and moist in the second they be abstersive and looseth the belly But much eaten they annoy the stomacke yet are they right good against obstructions or stopping of the liver and doe greatly helpe the splene CHAP. 88. Of Violets VIolets the flowers are cold in the first degree and moist in the second Of them is made Conserva in this manner Take the flowers of Violets and pick them cleane from the stalke and cut off all that which is greene Punne them small and put to them double the weight of Sugar to the weight of Violet Flowers But to all other Flowers put three parts of Sugar to the weight of the Flowers incorporate well together the Violets and Sugar and keepe it in a glasse or Gallipot it will last one yeare it is very good to bee used of such as have hot Stomacks or hot Livers Also it cooleth the head and procureth sleepe it tempereth the heart all other parts of the body The leaves may be boiled in a broth with other cooling hearbs as Endive Succory Orage Beets Sorrell Strawberry Lettuce For so they make the belly soluble avoid choller and doe bring the parts inflamed to good temper CHAP. 89. Of Sorrell SOrrell is cold in the third degree and drie in the second the leaves being sodden do loose the belly In a time of Pestilence if one being fasting do chew some of the leaves and suck downe some of the juice it marvellously preserveth from infection as a new practiser called Guainerius doth write and I my selfe have proved in my houshold saith Master Eliot in his Castell of health Which practice proveth that greene sawce is not onely good to procure appetite but also wholsome otherwise against contagion The seeds thereof brayed and drunk with wine and water are very wholesome against the Collicke and fretting of the Guts it stoppeth the laske and helpeth the stomack annoyed with repletion If any bee grieved with heate of the stomacke or inflammation of the Liver they may easily make a good Conserva for the purpose in this manner Take the leaves of Sorrell wash them cleane and shake off the water or else tary untill the water be dried cleane then beaâ— them small in a marble Morter if you have it if not in some other and to every ounce of Sorrell put three ounces of Sugar and incorporate them well together putting in the Sugar by little and little then put it in a glasse or Gallipot and stop it close and so keepe it for one yeare After the same manner you may make conserva of any hearbe CHAP. 90. Of Rose ROse is cold in the first degree and drie in the second somewhat binding especially the white Rose but the red is lesse cold and more drie and binding as for the damask and musk rose is hot moyst withall Beside the beauty and fragrant savour of Roses which is very comfortable to all the senses of Rose leaves is made a conserva passing good to be used of Students not onely to coole but also to comfort the principall parts of the body namely the head heart stomack liver spleen reynes it may bee made thus Take the buds of red Rose somewhat before they bee ready to spread cut the red part of the leaves from the white then take the red leaves and beate them very small in a stone Morter with a pestell of wood or otherwise as you may conveniently and to every ounce of Roses put three ounces of Sugar in the beating after the leaves be smal and beat all together untill they be perfectly incorporated then put it in a glasse or Gallipot stop it close and set it in the Sunne for a season for so teacheth Iacobus Weckerus in all Conserves It my bee kept for a yeare or two Of Rose leaves likewise may be made a water of like operation to the conserva and may be drunk as other distilled waters either of it selfe with Sugar or mixed with wine The red Rose water pure without any other thing mingled is most commended for wholesomnesse but the damaske Rose water is sweetest of smell And the best way to distill Roses or any other flower or hearbe after Matth. is in a Stillatory of glasse set over a pot of boyling water which they call Balneum Mariae for those waters which be distilled in Lead or Brasse receive some smatch of the mettall and be not so wholesome for mens bodies But our common manner of distilling in England is in Lead or Tynne and so we draw very good waters which keep their strength for a yeare or two and if any list to draw a very sweet washing water he may draw it as followeth Take the buds of red Roses Spike flowers and Carnation Gilophers or others but most of the Roses let them dry a day and a night put to them an ounce of Cloves grosse beaten and so distill them after that Sunne the water certaine dayes close stopped and if you will yet make it more sweet take of Musk and Civet of each a graine or more tie it in a fine linneÌ„ cloth by a thred so that it may soke in the wares so let it stand in the Sun for a time Or else you may make a very sweet water thus Take of Cipresse roots of Calamus aromaticus of Aâ—â—is of Cloves of Storax Calamite of Benjamin of each a quarter of an ounce make them in powder and when you will distill your Roses fill your Still with Rose Leaves and a few Spike Flowers and upon the topp strow some of your Powders and so distill them These Rose-Cakes will bee very sweet to lay among clothes And if you list you may hang Muske and Civet in it and Sunne it as I have said before for twenty or thirty dayes and if you will not be at cost upon Spices
with diseases of the head It may be used in way of meat as in the spring time with bread and butter especially in May as I my selfe have knowne a man of 80. yeares and upward who for his Breakfast in Summer used to eate sixe or seven Sage Leaves minced small with a little salt and in winter as many blades of unset Leekes drinking alwayes a draught of good Ale after it by which meanes he preserved himselfe long in healthfull state Sage is used commonly in sawces as to stuffe Veale Porke roasting Pigges and that for good cause for it drieth up superfluous moysture and stirreth up appetite Also of Sage is made a kinde of wine which they call Sage wine in this manner Put a little bagge full of Sage bruised in a Quart of new Wine and let it stand so a night then wring it out and use it This wine is good to consume fleame and to comfort the braine and sinewes Much after the same manner is made Sage Ale yet some use onely Sage Leaves whole as they grow being first cleane washed they put them in the bottome of a Vessell and tunne up new Ale upon them so letting it stand for three or foure dayes untill they draw it for every gallon of Ale two handfuls of Sage will suffice in operation it is like to Sage wine I my selfe have proved it very good for a rewme Moreover Sage is used otherwise to be put in drinke overnight close covered or two or three houres before wee drinke it for so it is good against infection especially if Rew bee added thereto as witnesseth Schola Salerni Salvia cum Ruta faciunt tibi pocula tuta CHAP. 12. Of Rosemary NExt in vertue to Sage is Rosemary and of much like qualitie For it is both hot and drie Fernelius saith Vna cum cerebro nervis cor sensus omnes memoriam confirmat tremori atque paralysi salutaris and therefore excellent good for students any way used Beside that as saith Matthiolus Visum acuit si toto tempore quo floret quispiam jeiunus flores una cum circumstâ—ntibus foliis cum pane fale quotidie voraverit Praestat etiam ad frigidos ventricâ—li affectus ad coliacaâ— passiones vomitum â—ibi si cum pane devoretur aut bibatur in pulverem contritum ex meraco The use of Rosemary in Kitchin is well knowne to all men I would the hearbe were as plentifull among us in England as it is in that part of France which is named PROVANCE where it groweth of it selfe without setting and is used for a common fuell Such as have not the Herbe may yet have the flowers preserved of the Apothecaries called Conserva Anthos like in operation to the Herb which I wish to be often used of students Such as have the Herbe may use it now and then as Alexis prescribeth to cleanse and comfort the stomacke and to make a sweet breath in this manner Take Rosemary with the flowers or without a handfull or more seeth it in white Wine a good space and put thereto if you may a little Cinamon then drinke it and wash your mouth therewith The same Wine without Cinamon is good to wash the face and hands for it maketh a very cleare skinne I was wont to put a handfull of Rosemary in a quart of white Wine and to suffer it to boyle in the quart untill it were ready to be burned and then to use it or halfe a handfull in a pint of Wine and sometimes a few Cloves withall Which drinke by experience I found greatly to comfort both my stomacke and braine Or if you like not to be at the cost of Wine seeth it in Ale or pound it and straine it with Ale or Wine For being so drunke it is very good to open the obstructions of the Liver and spleene which is a speciall way to preserve health Good therefore to be used at the spring or fall of the leafe for a weeke together And so I was wont to use Agrimony to prevent a dropsie If any man list to make a perfect Electuary of Sage Rosemary to comfort the stomacke and braine and to make a sweet breath hee may compound it after Alexis in this manner Take of Sage two ounces of Rosemary flowers halfe an ounce of Cloves five drammes of Cinamon one dramme and a halfe of Nutmegges one scruple bray every thing and with honey or Sugar make aâ— Electuary and give thereof in the morning halfe a spoonfull then drinke a little red Wine wherein 〈◊〉 boyled a little Sage and this doe every day untill you have your purpose CHAP. 13. Of Borage BOrage which of Galen is named Buglosse is hot and moist in the first degree But in Gardens there is found another Herbe commonly called Buglosse differing from Borage both in leafe and flower And after Dodoneus Buglosse and Lange de Beefe are cold and dry not farre from the meane temperature No Garden Herbe is more convenient for Students than Borage or Buglosse because of those five things which be enemies to studie as Marsilius Ficinus writeth that is to say Pituitâ— Atrabilis â—â—itus Sacietas Matutinus somnus two of them that is Pituita and Atrabilis are well holpen by the use of these herbs For thus writeth Galen of Buglosse which is to be understood likewise of Borage Buglossum humidae calidaeque temperiâ—i est itaque vinis injectum laetitiae ac hilaritatis causa esse creditum est sed iis qui ob supremi gutturis asperitatem â—â—ssiâ—â—t coctum in meliorato conveniâ— Whereby it appeareth that to put Borage leaves in Wine is no late invention and is done for good cause and to bee frequented of Students Such as have not the Herb ready may yet have Consâ—rva of Borage flowers or Buglosse flowers which may be made as followeth Take Borage flowers or Buglosse when they are full ripe and may easily bee pulled from the stalks pound them small then take for one ounce of the flowers three ounces of Sugar put in your Sugar by little and little and incorporate them well together put it up in a Gally pot and Sunne it for twenty or thirty dayes and keepe it for one yeare But hee that will not bee at such cost may yet distill the Herbe with the flowers when it flowreth and use to drinke the water with Wine or of it selfe with a little Sugar if need bee which also is a good way to take any distilled water The water of Borage or Buglosse being drunke with Wine doth comfort the braine and the heart and increaseth memory and wit and engendreth good bloud and putteth away melancholy and madnesse CHAP. 14. Of Baulme BAulme after Avicen is hot and dry in the second degree an herbe greatly to bee esteemed of Students For that by a speciall property it driveth away
marvell if it helpe Tertian Agues for it openeth the Liver Spleene and avoideth choller For which purpose this decoction may greatly helpe Take a quart of white Wine and boile therin an handfull of Germander halfe an ounce of Seane a quarter of an ounce of Fennell seeds and if you put as much Persley seed thereto it doth not onely open the stopping of the Liver and Milt but also helpeth the Strangury Stone Boile it to the halfe straine it and drinke it fasting in two mornings and abstaine two houres after Also one Medicine I have read of this Herb which is very profitable for students The Herbe being made in powder and put in a linnen bagge and applied hot to the head is a speciall remedy against the rheume CHAP. 46. Of Blessed Thistle CArdnus Benedictus or Blessed Thistle so worthily named for the singular vertues that it hath It is hot and dry of temperature and may bee used sundry wayes either in the greene leafe eaten with bread and butter as wee use Sage and Persly in a morning or it may bee boiled in Pottage among other Herbs or it may be used in the juice strained with Wine or Ale or the Herb may be boyled in Wine or Ale and strained and a little Sugar put in to make it sweet or it may bee drunke with Ale or Wine being made in powder or it may be used in the distilled water drunke by it selfe alone or with white Wine before meat or with Sacke after meat or you may use it in a decoction on this wise Take a quart of running water seethe it and scum it then put in a good handfull of the Herb and let it boile untill the better part of the liquour be consumed then drinke it with Wine and if you list with Sugar to make it the more pleasant Howsoever it be used it strengthneth all the principall parts of the body it sharpneth both the wit and memory quickneth all the senses comforteth the stomacke procureth appetite and hath a speciall vertue against poyson and preserveth from the pestilence and is excellent good against any kind of Feaver being used in this manner Take a dram of the powder put it into a good draught of Ale or Wine warme it and drinke it a quarter of an houre before the fit come then goe to bed cover you well with clothes and procure swear which by the force of the Herbe will easily come forth and so continue untill the fit be past Or else you may take the distilled water after the same manner By this meanes you may recover in short time yea if it were a pestilentiall Feaver so that this remedy bee used before twelve houres be past after the disease felt For which notable effects this Herbe may worthily be called Benedictus or Omnimorbia that is a salve for every sore not knowne to Physitians of old time but lately revealed by the speciall providence of Almighty God CHAP. 47. Of Wormwood WOrmwood is hot in the first degree and drie in the third Two sorts of wormwood are well knowne to many that is our common wormwood that which is called Ponticum now sowen in many gardens and commonly called French wormwood And while it is young it is eaten in Sallads with other hearbs to the great commoditie of the stomacke and Liver for it strengtheneth a weake stomack and openeth the liver and spleene which vertues are chiefe for the preservation of health as Galen witnesseth Iecoris â—â—atus per quos fertur alimentum apertos esse non aegrotis modo sed sanis etiam est tutissimum For which purpose there is to bee had in the stillyard at London a kinde of wine named wormwood wine which I would wish to be much used of all such Students as be weake of stomacke they may easily have a Rundlet of three or foure gallons or lesse which they may draw within their owne chambers as need requireth I was wont when appetite failed to steep a branch or two of common wormwood in halfe a pinte of good white wine close covered in some pot all night and in the morning to streine it through a cleane linnen and to put in a little Sugar and warme it and so drinke it or sometime to burn the like quantity of wine with sugar and a branch or two of wormwood put into it wherin I have found many times marvellous commodity and who so shall use it now and then shall be sure of a good stomack to meat be free from worms I read yet another way to make wormwood wine prescribed by Eâ—â—mus as followeth Take of Aqua vitae and Malmsey of each like much put it in a glasse or bottle and put to it a few leaves of wormwood especially when it is dried let it stand certaine dayes and when you list straine out a little spoonfull and mixe it with a draught of Ale or wine it may be long preserved CHAP. 48. Of Sothernwood SOthernwood is hot and drie in the third degree it is not used in meats the smell of it is so strong that it will make some mens heads to Ake yet the hearbe something dried and put in a linnen bagge and laid as a Stomacher next the skinne comforteth a cold Stomack well That which is commonly called Sothernwood after Matthiolus is the male kinde of this hearbe and that which we call Lavendercotten is the female named in Latine Cypressus and Santâ—lina and are both of like temperature yet Lavender Cotten beside the beautie that it beareth in a Garden is commonly given of women to young children for the wormes being first punned and strained with milke and taken fasting warmed which effect it surely worketh as I have prooved by often experience which it doth through the bitternes For this is a generall rule that all bitter things kill wormes as Centory wormwood and such like But the setting of Sothernwood or Lavender Cotten within the house in flower pots must needs bee very wholesome for Dioscorides writeth that Sothernwood Serpentes substraâ—u nidore fugat in vino potum exitialium venenorum 〈◊〉 CHAP. 49. Of Artichokes ARtichokes reckoned of Matth. among the number of Thistles is hot and dry in the second degree It is called of Galen Cinaâ—a and thought to make evill juice especially when the flowers begin to shed they have beene used to be eaten raw but our use is to boyle them and so they are best by the witnesse of Galen in the same place They are now proved to be restorative being well sodden and eaten with Vineger and Pepper they doe not onely strengthen the stomack but also they procure a more earnest desire both of man and woman to the venereal act They that eate them onely for that purpose I would they might eate the innermost part onely and not those leaves which bee 〈◊〉 off round about nor yet the bottome which groweth
meate Sampere is of much like nature and used as a sawce with meats after the same manner It is a weed growing neare to the Sea side and is very plentifull about the I le of Man from whence it is brought to divers parts of England preserved in Brine is no lesse wholesome than Capers CHAP. 57. Of Tansie TAnsie is hot in the second degree and drie in the third It is one of those sixe things which are reckoned in Schola Salerni to be good for the Palsie The reason is as I thinke for that it avoideth flegme and by the heate thereof dry the sinewes Also it killeth wormes and purgeth the matter whereof they be engendred Wherefore it is much used among us in England about Easter with fryed Egges not without good cause to purge away the flegme engendred of fish in the Lent season whereof wormes are soone bred in them that be thereto disposed though the common people understand not the cause why Tansies are more used after Lent than at anie other time of the yeare The hearbe is good also for the Stone and stopping of Vrine as Matt. reporteth CHAP. 58. Of Feverfew FEverfew is hot in the third degree and drie in the second it is not used in meats but in medicine It is called of Matthiolus Matricaria and is onely to bee used in womens diseases Yet this experience I have of it that being punned small and tempered with a little salt and laid to the pulses of both wrests it cureth Agues in children and sometime in the elder sort too so that it be renued once in 24 houres and used continually for the space of nine daies CHAP. 59. Of Fumitory FVmitory is hot and dry almost in the second degree though it grow wild yet because it is found in some gardens and is very profitable for Students I have here mentioned it Galen sheweth how a Countrie-man was wont to use it both to strengthen his stomack and to loose his bellie First he made the hearbe into powder Et cum uti volebat subunctionis gratia meliorato inspargebat at roborare volens stomachum vino nimirum diluto But Students may distill the hearbe and use to drinke the water by it selfe with a little Sugar or with white wine fasting for it doth strengthen the stomack open the Liver purifie the blood by purging humours aduâ—t and by that meanes helpeth itching and scabbinesse and Morphew and giveth a lively and fresh color to the face good therefore for such as would be faire and hurtfull to none Some use to boyle Fumitory in clarified Whey and so it is very good also to bee drunke for the purposes aforesaid Syrup of Fumitory is of the same effect and may be drunke being mixed with white Wine three spoonfuls of the Syrup to a quarter of a Pinte of the Wine CHAP. 60. Of Filipendula FIlipendula is hot and drie not fully in the third degree it is highly commended of Physitians for the Stone and Strangurie and stopping of Vrine Wherefore such as be grieved with the like infirmities may use the hearbe in pottage or brothes or otherwise by the wise counsell of the learned Physitian CHAP. 61. Of S. Iohns Woort SAint Iohns Woort is hot and drie in the third degree Beside that it is a very good Pot-hearbe it is used both in Physick and Surgerie In Medicines as Matthiolus writeth Epotum semen ex vino calculos ejicit venenis adversatur Aqua stillatitia florescentis jam herbae maxime quibusdam praefertur comitialibus et resolutis And in Surgerie there is made thereof a Balme which is excellent good for wounds after Alexis in this manner Take of S. Iohns Wort the flowers and of the flowers of Rosemarie of each one a handfull put them together into a glasse fill it with perfect Oile and close well the mouth of the glasse that no Aire goe out then let it stand in the Sunne the space of thirty dayes and in cleare nights also and when the Oyle shall have gotten the colour of the flowers straine it and put to it Ginger one dramme and a little Safron dissolved in good wine then set it in the Sunne againe the space of 18 dayes and annoint the wounds with the said Oyle luke warme twice a day and you shall have your effect CHAP. 64. Of Cinckfoile CInkfoile is drie in the third degree hath very little heate it is much used in Surgerie when need requireth to binde and consolidate and is a very pot hearbe CHAP. 63. Of Avens AVens is hot and drie in the second degree an hearbe sometime used in Medicine but most commonly for the Pot. CHAP. 64. Of Hartes-ease HArts-ease or Panses are dry temperate in cold and heate the flowers are beautifull for varietie of colours but not used in meates yet the hearbe is commended for a rupture And the distilled water the hearbe and flowers is thought good for the falling evill in children if they drinke it oftentimes CHAP. 65. Of Marigolds MArigolds are hot and dry an hearb well knowne and as usuall in the Kitchin as in the hall the nature wherof is to open at the Sun-rising to close up at the Sunne-setting It hath one good property and very profitable for Students that is as Matthiolus writeth Hujusce herbae usu acui indies oculorum acies And againe Constat stillatitiam floridae plantae aquam oculorum ruborem eâ— inflammationem arcere si in oculis instilletur aut si liâ—eola in ea macerata superponantur Siccatae pulvis cavis dentium immissus dolorem levat But it is of greater force in womens diseases as hee writeth in the same Chapter Constat sexcentis faeminârum factis periculis eandem valere plurimum ad menses ducendos et praesertim epoâ—â— ejus succo aut herba ipsa recente diutius dâ—vorata CAP. 66. Of Larks claw LArks claw or Larks heele is temperately warme and is of small use in meat or Medicine CHAP. 67. Of Columbine COlumbine is temperate in heat and moisture the flowers onely are used to adorne the house Seâ—en ut scribunt quidam rei herbariae authores drachmae pondere potum ex Cretico vino addito â—roâ—i momento icteritiam sanat sed aegros in lecto subinde sudare oportet CHAP. 68. Of Chamaemell CHamaemell is hot and dry in the first degree An Herb in great estimation among the Aegyptians and was thought a remedy for all Agues as Galen reporteth And this Medicine I learned of a Countrey man for an Agew which I have proved true in many though it failed in some Take a handfull of Chamaemell wash it cleane and bruise it a little and seethe it in a pint of Ale till halfe be wasted scum it well and straine it and drinke it an houre before the fit and if you thinke it bitter put in Sugar cover you warme and procure heat so
you may make a very sweet water thus Take Damaske Roses or red-Roses Spike Flowers Rosemary Gilo-Flowers Mynte Majerom Balme Bay-Leaves of each alike and distill them Also Spike Flowers distilled alone doe make a very sweet water These waters I counsell all Students that bee able to have at the least some one of them and to sprinkle themselves therewith sometimes and wash their temples Nostrels and Beards for the savour of sweet waters and perfumes doe greatly comfort the Braine and revive the senses but pure Red Rose water is not onely good to be drunk but it is good also to wash the eyes and if any Student be dimme of sight he may make an excellent water for the eyes in this manner Take three Spoonefuls of Red-Rose water one spoonefull of White Wine of Tutia a dramme of Aloes Epaticke of white Sugar-Candie of each the weight of two pence make all in Powder and mixe them together let them settle in a glasse for two or three dayes whereof drop as need requireth into the eyes for it doth clense dry and strengthen the sight and helpeth all exulceration and rednesse proceeding of heat And for such as have a care to preserve their sight as all good students have for it standeth them upon they may make a water after the prescription of Schol. Sal. as followeth Feniculus Verbena Rosa Chelidonia Ruta Ex istis â—it aqua quae lumina reddit acuta Take of each of these five alike gather them when they are dry cut those herbs short that be long distill them and Sunne the water as before is said and use now and then to wash your eyes therewith CHAP. 91. Of Purslane PUrslane is cold in the third degree and moist in the second The leaves are used to bee eaten in Sallets with Vinegar by themselves or with Lettuce in the Summer season And surely very good for such as have hot stomacks for it doth mitigate the great heat of all the inward parts of the body likewise of the head and eyes Also it represseth the rage of Venus wherefore it is much to bee used of such students as will live honestly unmaried Being eaten it helpeth the teeth that be set on edge with sowre things Some use to preserve it in salt and brine but so it heateth and purgeth the stomacke CHAP. 92. Of Strawberrie STrawberrie is cold in the first degree and dry in the second The leaves and roots are used in Medicines but the fruit is used to be eaten And beside that it is very pleasant in taste it qualifieth the heat of the stomake and Liver In some places where they are plentifull they use to distill them and draw a very cooling water which is good to drinke for such as have cholericke stomacks or inflamed Livers and being dropped into the eyes helpeth the itch rednesse and inflammation of them as I my selfe have proved They may be made in a Conserva in like manner as I shall shew afterward of Berberies CHAP. 93. Of Poppie POppie whereof be three kinds white red and blacke The red is wilde and groweth among corne the white blacke are commonly in Gardens it is cold dry in the first degree The seeds of white Poppie and blacke are used to be eaten as appeareth by Diosc and Matth. yea the Countrey folks about Trident as saith Matth. take the leaves of wilde Poppie at their first budding forth and boile them as they doe other Herbs and eat them with butter and Cheese And one goodly experiment I learne out of Matth. in the same place that the red leaves of Poppy which grow among corne being dried and made in powder and given in drinke should marvellously helpe a Pleurisie and the women of Salerne give their children the powder of white Poppie seeds with milk to cause them to sleep it may also be given otherwise for the same purpose as in Posset-drinke in an Ale-berry or best of all in a Cawdale made of Almonds and Hemp-seed CHAP. 94. Of Orpine ORpine cooleth in the third degree It is proved good to heale a cut being pounded and laid to it It is wonderfull to see how long this herbe wil continue greene being hanged up in the house as I thinke through the abundant and firme moisture that is in it CHAP. 95. Of Burnet BUrnet is dry in the third degree and cold in the second It is very astringent and partly cooling and therefore good to put in Wine to confirme the stomacke And being used in pottage it bindeth the belly And as Matth. reporteth Muliebre profluvium efficacissime sistit dyssenteriam caeteros alvi fluxus cohibet biliosas vomitiones reprimit And as hee saith in the same place by the authority of Matthaeus Curtius it is also very good in the plague For which purpose I have knowne some to distill the Herbe and to keepe the water all the yeare Which thing may easily bee done for the Herbe is very plentifull and is commonly greene Winter and Summer CHAP. 96. Of Deysies DEysies are of nature cold and moist whether they be red or white double or single They be of like vertue they are used to be given in Potions in fractures of the head and deepe wounds of the breast And this experience I have of them that the juyce of the leaves and roots of Deysies being put into the nostrils purgeth the braine they are good to bee used in pottage for Matth. writeth Herba ipsa receâ—s in acetariis devorata alvum adstrictam leuit id quod etiam praestat ex jure pinguium carnium decocta CHAP. 97. Of Gourds Melons and Cucumbers which though they bee fruits yet because they are commonly set in Gardens be here specified GOurds are cold and moist in the second degree Being eaten raw they be unpleasant in taste and ill for the stomacke and almost never digested Therfore hee that will needs eat them must boyle them roast them or fry them Every way they be without savour or taste and of their proper nature they give to the body cold and moist nourishment and that very little but by reason of the slipperinesse of their substance and because all meats which be moist of nature be not binding they lightly passe forth by the belly and being well ordered they will bee meetly concoct if corruption in the stomacke doe not prevent them CHAP. 98. Of Melons and Pepons MElons and Pepons commonly called pompions be cold and moist in the second degree they bee almost of one kinde saving that the Melon is round like an Apple and the innermost part thereof where the seedes are contained is used to be eaten The Pepon is much greater and somewhat long and the inner part thereof is not to be eaten The vulgar people call both by the name of Melons and they use to boyle them and to eat them with fat Beefe or frie them with Butter and to eat them
they procure sleepe And in my judgement it is the best spice for students of all other And I would advise them to grate often of it into their drinke and if they can get nutmegs condite which must be had of the Apothecaries that they would have alwaies by them halfe a pound or more to take at their pleasure CHAP 126. Of Ginger GInger is hot in the second degree and dry in the first It is the root of a certaine herbe as Galen writeth It heateth the stomacke and helpeth digestion and is good for the sight For this experience I have of Ginger that a penny weight thereof together with three penny weight of white sugar both made very small in powder and â—earsed through lawne or a fine boulter cloth and put into the eie hath within short time worne away a flegme growne over the eie also with two ounces of sugar a quarter of an ounce of ginger half a quarter of an ounce of Cinamon al beaten smal into powder you may make a very good blanch powder to strow upon rosted apples Quinces or Wardens or to sauce a hen But that ginger which is called greene Ginger or ginger Condite is better for students for being well made if it be taken in the morning fasting it comforteth much the stomacke and head and quickneth remembrance and is very good for a cough CHAP. 127. Of Cinnamom CInnamom is hot and dry in the third degree that which we have is the barke or rinde of a certaine tree growing in the Indies is the right Cassia as Mathio thinketh The use thereof is great as well in meats as in medicines found to be very comfortable to the stomacke and principall parts of the bodie insomuch that I have read in an old Authour of Physicke this meeter following Cur moriatur homo qui sumit de Cinamomo There is made a water with Cinamom very good for many purposes in this manner Take a pound of good Cinamom and beat it grosse then take a pottle of perfect rose-rose-water and as much of good wine sacke or Canary wine or else take a galon of the wine onely without rose-water steepe all together close covered in some cleane vessell the space of foure and twenty houres then still it in a Limbecke you maâ— keepe that which commeth first if you list by it selfe about a pint for the later will be weaker Some put a pound of Sugar Candie to steepe with the Cinamom and so they make it very pleasant And I have proved the best way to be to take a gallon of Sacke a pound of Cinamom grosse beaten and a pound of sugar candie and to steepe all together and so distill them This water hath innumerable vertues but especially to restore and preserve the debility of nature And as Matthiolus saith in the Chapter aforesaid Ventriculum iecur lienem cerebrum nervosque iuvat roborat Wherefore I reckon it a great treasure for a student to have by him in his closet to take now and then a spoonefull CHAP. 128. Of Graines GRaines are hot and drie in the third degree they are good for a cold stomacke and are much like in operation to Pepper Old folkes use them oft in their drinke either for some speciall propertie or else because they are better cheape than other spices Doctor Boorde in his Dietarie saith it is a good spice for women CHAP. 129. Of Sugar VNto this treatise of spices Sugar may be added because it is commonly ioyned with spices both in meats and medicines It is the juice of certaine Canes or Reeds which grow most plentifully in the Islands of Medera Sicilia Cyprus Rhodus and Candie It is made by art by boyling of the Canes much like as they make their white salt at the wiches in Cheshire Sugar is not so sweet as honie nor so hot and therefore causeth not so great thirst It may be given in agues as Galen affirmeth because it doth not inflame the body as honey doth And this I can say of experience that Sugar agreeth with all ages and all complexions but hony contrariwise anoyeth many especially those that be cholericke or ful of winde in their bodies yet I grant that honey is very wholesome to some especially our English honey if it be pure and unmixt for in my iudgement it is comparable with Mel Atticum which was in Galens time most commended And honie is the more wholesome if it be clarified that is to say a little water being put to it gently boiled and scummed while any froth ariseth For by this meanes as Galen sheweth Melli acrimoniam adimemus ipsumque efficiemus ad distributionem coctionem accommodatius And if you would know briefely for whom honey is wholesome and for whom not wholesome Galen in the end of the foresaid Chapter declareth in these words Senibus quidem ac in universum frigidi temperamenti corporibus est accommodum aetate autem florentibus calidis in bilem vertitur And this is the reason why honey agreeth with some natures and not with others Wherefore sugar is generally more wholesome And although it be not so strong in operation against flegme as honey yet it purgeth flegme well And for that purpose some use to drinke white sugar and water brewed together and thereby have found great ease And if a branch or two of Rosemary bee put to it in brewing it will be much the better Yet white sugar is not so good for flegme as that which is called Sugar Candie whether it bee white or browne for both sorts are exceeding good in this case And the ginger which is named ginger Condite is passing good both to digest flegme and to comfort the stomacke and head and is to bee used of Students that bee much cumbred with flegme CHAP. 130. Of Biefe NOw that I have spoken sufficiently of corne herbes and fruits it remaineth that I prosecute the third and last part of my division before set down which is touching living and sensible creatures and their parts pertaining to diet And because biefe of all flesh is most usuall among English men I will first intreat thereof I neede not to shew how plentifull it is throughout this land before all other countries and how necessary it is both by sea for the vitailing of ships and by land for good house keeping insomuch that no man of honour or worship can be said to have good provision for hospitality unlesse there be good store of biefe in readinesse And how well it doth agree with the nature of Englishmen the common consent of all our nation doth sufficiently prove Yea that it bringeth more strong nourishment than other meats may plainely be perceived by the difference of strength in those that commonly feed of biefe and them that are fed with other fine meats Notwithstanding Galen affirmeth that biefe maketh grosse bloud and engendereth melancholy
and salt And the marrow of Biefe is best to bee eaten If it bee of a Deere it is good to annoint any place where ach is This also is one of the twelve things that maketh fat as appeareth in the verses aforesaid The Marrow that commeth downe the backe bone is of like nature to the braine CHAP. 153. Of the Fat. THe fat of flesh alone without leane is unwholesome and cloyeth the stomack and causeth lothsomenes better is leane without fat than fat without leane Yet have I known a countryman that would feed onely of the fat of Bacon Beefe or Pork without leâ—â—e but that is not to bee marvelled at considering that many of them have stomackes like the bird that is called an Ostridge which can digest hard Iron CHAP. 154. Of the Feet THe feet being well boyled and tender in a whole stomacke digest well and doe make good iuice and passe forth easily Galen commendeth the feet of Swine But I have proved saith M. Eliot that the feet of a young Bullocke tenderly sodden and laid in souce two dayes or three eaten cold in the evening have brought a cholericke stomacke into a good digestion and sleep and therwith hath also expulsed salt flegme and choler And this I have found in my selfe by often experience alway foreseene that it be eaten before other meat without drinking immediately after it All this I have taken out of M. Eliot because hee hath written most pithily of this part Yet one thing will I note of mine owne experience that the fat which is left upon the water of the seething of Netes feet called commonly foot seame is passing good for the stiffenesse or starkenesse of the Synewes or joynts for the Crampe and such like And if you mix a little Aqua vitae withall it is a very good oyntment for any ache for the Sciatica or cold goute as I have often proved CHAP. 155. The Preface to Foule HItherto I have spoken of the flesh of Beastes and their parts usually eaten Now I will intreat of Birds and their parts concerning dyet And if comparison bee made between both generally whether is lighter of digestion I say that the flesh of birds is much lighter than the flesh of beasts And again that the flesh of those foules which trust most to their wings and doe breed in high countries is lighter then the flesh of such as seldome or never flye and be bred at home Yet the tame birds as Isaack saith do nourish more than the wylde and be more temperate CHAP. 156. Of Capons Hennes and Chickins THe Capon being fat and young is praised above all other foules because as it is easily digested so it maketh little ordure and much good nourishment The flesh will bee more tender if it be killed a day or two before it bee eaten it is commodious to the brest and stomacke Hens in winter are almost equall to the Capon but they doe not make so strong nourishment The flesh of them is without superfluity as Haly and Mesues write and is soone turned into bloud And they have a marveilous property to temper mans complection and humours and their broth is the best medicine that can bee for Leapers And Avicen affirmeth that the flesh of young Hens augmenteth understanding and cleareth the voice and encreaseth the seed of generation That hen is best which as yet never layed egge And a fat hen ful of egges is not the worst The Poet Horace in the person of the Epicure setteth forth a way to make a hen tender upon the sodaine in this wise Si vespertinus subito te oppresserit hospes Ne gallina minus responset dura palato Doctus eris vivam misto mersare Falerno Hoc teneram faciet If guestes come to thee at unwares In water mixt with wine Souce thou thy henne she will become short tender nesh and fine Chickins in Sommer especially if they be cocktels are very convenient for a weake stomacke and nourish well neither is there any flesh lighter of digestistion than a chicken or more agreeable with all natures as well in sicknesse as in health yet would I wish those that bee in good health not to use themselves much to such fine meats but rather accustome to feed on grosser meates til need require As for chickens upon sops they are no meat for poore schollers unlesse they can get them CHAP. 157. Of Cocke THe flesh of a Cock especially if it be old is hard of digestion but the broth wherein it is boyled looseth the belly and if you boyle therewith Polipodium or Cartamus it purgeth ill humours Galen saith Galliâ—arumius simplex retinendivim possidet vti gallorum veterum subducenilâ— If you list to still a Cocke for a weak body that is in a consumption through long sicknesse or other causes you may doe it well in this manner Take a red cocke that is not old dresse him and cut him in quarters and bruse all the bones then take the rootes of Fennell Darcely and Succory Violet leaves and Borage put the Cocke into an earthen pot which is good to stew meates in and betweene every quarter lay of the rootes and herbes Corans whole Mace Annise seeds liquorise being scraped and slyced and so fill up your pot Then put in halfe a pint of Rose water a quart of white Wine or more two or three Dates made cleane and cut in peices a few prunes and raysons of the Sunne and if you put in certaine peeces of Gold it will be the better and they never the worse and so cover it close and stop it with dough and set the pot in seething water let it seeth gently for the space of twelve houres with a good fire kept still under the brasse pot that it standeth in and the pot kept with liquor so long When it hath stilled so many houres then take out the earthen pot open it streine out the broth into some cleane vessell and give thereof unto the weake person morning and evening warmed and spiced as pleaseth the patient In like manner you may make a coleyse of a capon which some men like better CHAP. 158. Of Fesaunt FEsaunt exceedeth all foules in sweetnes and wholsomenesse and is equall to a Capon in nourishing but is somewhat dryer and is of some men put in a meane betweene a henne and a partrich It is a meate for Princes and great estates and for poore schollers when they can get it CHAP. 159. Of Partrich PArtrich of all foules is most soonest digested and hath in him much nourishment It driveth away the dropsie it comforteth the stomacke it maketh seed of generation and encreaseth carnall lust and it is said that customable eating of this flesh comforteth the memory Wherefore it were a convenient meat for students such as be weak and I would that every good student twise in a weake instead of his commons might have a
as well of the temperature of the body as of the meats ought to be equall and like as neare as may be For where the meats do much exceed in degree the temperature of the body they anoy the body in causing distemperance as I have shewed before where I have spoken of the quality of meats Wherfore in lusty youth we should eat meats more grosse of substance colder moister Also salads of cold herbs to drink seldome wine except it be allayed with water Old age is naturally cold and dry and therefore requireth a hot and moist diet And because naturall heat strength is decayed restorative meats are then most convenient and such as bee easie to digest often bathing hot wines and much sleepe is good for old men According to that verse wherein the diet of old age is prescribed Vt lavit sumpsitque cibum det membra sopori Aged men should not feed so largely as the younger sort but to eat often and but a little at every time As I have declared in the diet for Summer for the Summers diet is most fit and agreeable for old age For it fareth by them as it doth by a lampe the light whereof is almost extinct which by powring in of oyle by little and little is long kept burning and with much oyle powred in at once it is cleane put out But here I thinke it good to set downe some particular examples of diet of old men in time past which notwithstanding every man may follow as he thinketh good Terence in Andria setteth forth the Supper of old Chremes in this manner Olera pisciculos minutos oholo in caenam senis But such a supper were more meet for Ash-wednesday or good Friday than for Shrouetuesday And I would wish all loytering students to fare no better Antiochus a Physitian as Galen reporteth above 80. yeares of age used three meales a daâ— with frication bathing and exercise accordingly His breakfast commonly was Panis â—um Attico melle plerunque cocto rarius crudo His Dinner was Primum tis sumptis quae alvum dejiciâ—â—t post haec maxime piscibus vel quos saxaâ—iles vâ—cant vel qui in alto mari degunt rursus in caena a piscium esu abstinuit boni succi aliquid ac quod non facile putresceret sumpsit Vtique aut far mulso aut avem ex jure simplici Telephus the Grammarian as it is in the same Chapter who lived almost a hundred yeares used this diet following Is hyeme his mense lavabatur aestate quater mediis harum temporibus ter Quibus vero diebus non lavabatur iis circa tertiam horam unctus est cum exigua frictione mox mel optimum crudum alicae in aqua coctae permistum esitabat eoque solo contentus pro jentaculo fuit Prandebat septima hora paulo citius primum oleribus sumptis deinde piscibus gustatis aut avibus vespere autem tantum panem ex vino misto edebat In these two examples I note that these old men brake their fast commonly with honey And that for good cause for honey is very wholsome for old age and such as bee flegmaticke and unwholsome for youth such as be cholerick as Galen proveth where he telleth a story of an old man and a young man who contended about honey by experience of their owne bodies the one affiâ—ming that he had proved it wholsome in himselfe and the other avouching the contrary Which controversie Galen determineth in this manner Mel calidis sicciâ— est adversissimum frigidis vero ac humidis utilissimum But the benefit of honey in old mens diet may likewise bee perceived by the examples following Pollio Romulâ—s who was above an hundred yeares old as Plinie affirmeth being demanded of Augustus the Emperour by what meanes he lived so long and reteined still the vigour or livelinesse of body and minde hee answered that he did it inwardly with Meade which is a drinke made with honey and water and outwardly with oyle meaning friction and unction which were used in Greece and some other countries in old time as I shewed in my treatise of exercise Democritus also the great Philosopher being demanded how a man might live long in health he answered if hee wet him within with hony and without with oyle The same Philosopher when he was an hundred yeares old and nine prolonged his life certaine dayes with the evaporation of hony as Aristoxeâ—us writeth To these may bee added the example of Galen himselfe whose dyet principally should be followed of students Galen as hee saith of himselfe by meanes of his good order and dyet was never vexed with any sicknesse after he was 28 yeares old untill the time of his death except the grudge of a fever of one day and that happened only by too much labour He lived as Coelius Rhodiginus writeth 140 yeares and dyed only for feeblenesse of nature which as I have shewed before is called mors naturalis when a man dyeth as an apple that falleth from the tree when it is ripe The order of his life was thus He used such abstinence in meat and drink that he left off always before satiety or fulnes of belly which we commonly call to rise with an appetite and is indeed the principall point in preserving of health Againe he never eat any crude or raw thing as fruits herbs roots and such like Which may be a second caution for all men to observe Whereby he had alwayes a sweet breath Moreover as leysure would suffer he used bathing frication and exercise Yea sometimes in the winter season when he was in the country he refused not to cleave wood and to punne barly and to doe other country works only for the exercise of his body as himselfe witnesseth Whereof at length arose this Proverbe Galeni valetudo and is as much to say as a most perfect state of health which I wish to all good Students and the way to attaine it is to keepe Galeus diet And for a conclusion of this point I will here recite the diet for old and weake folks prescribed by master Securis in his Almanacke 1580. They must make saith he in Winter two or three meales a day according to their appetite and custome They should eat either a soft rosted eggs to their breakfast or a peece of a toste and butter or a messe of hot milke with crums of white bread and Sugar or a cawdale or Almond milke or such like thing that may bee soone digested before their dinner I have knowne saith hee some old men would eat in the morning a peece of a tâ—ste dipped in Muskadell in the Winter and in Claret Wine in the Summer drinking after it a draught of the same Wine whiâ—h thing his father a Doctor of Physicke was wont to doe many yeares in his old age who was above 80. yeares when he
or a peece of a Quince rosted or baked or in a marmalade and after rest to amend the lacke of nature wiâ—h sleep moderate exercise and playsters provided for comforting of the stomacke This much generally of drinke and the use thereof Now I shall particularly handle all such sorts of drinkes as be commonly used with us in England which be as I Iudge seven in number to wit Water Wine Ale Beere Cyder Metheglin and Whey CHAP. 216. Of Water WAter is the chiefest of all liquors not onely because it is one of the foure Elements but also for that it was the very naturall and first drinke appointed by God to all manner of creatures And as it appeareth by the holy Scriptures in Genesis there was none other drinke used nor knowne but water from the creation of the world untill Noah his floud during which time men lived eight or nine hundred yeares Also after the floud of Noah both Princes and people in all ages dranke water especially in Asia and the East Countries as appeareth by the history of Moses and the children of Israel in Exodus And in Greece likewise it was used for a common drinke as Galen declareth in diverse places of his works but especially in the first booke where he affirmeth Aquam puram omni aetâ—ti utilissimam esse And that water to be best cujus ad orientem solem fons erumpit quaeque permeatu aliquem mundum aut puram colatur terram eademque calefit ac refrigeratur ocyssime But leaving Asia and Grecia aside and returning home to England if any shall demand whether or no it bee as wholsome for English men to drinke water as for them that dwell in other Countries M Eliot in his Castill saith that if men from their infancy were accustomed to none other drink but water onely moderately used it should bee sufficient to keepe naturall moysture and to cause the meat that is eaten to pierce and descend into the places of digestion which are the purposes which drinke serveth for As in Cornewall although that the country be in a very cold quarter yet many of the poorer sort which never or very seldome drinke other drink than pure water be notwithstanding strong of body and live and like well untill they be of great age Adeo a teneris assuescere multum est But otherwise except the custome of drinking of water I thinke as it is in S. Sal. Potuâ— aquae sumptus comedenti incommoda praestat Hinc friget stomachus crudus inde cibus That is to say the drinking of water with meate cooleth the stomacke over much and so letteth digestion and maketh the meat that is eaten to bee raw The like effect it hath if it be drunken after meat except it bee after a great surfet or when thirst happeneth after drinking of much wine For in these cases cold water drunken is a generall remedy and I have knowne many by drinking a good draught of cold water to bedward have thereby had quiet rest all night after and in the morning also it is right wholsome for him that dranke too much overnight to drinke fasting a cup of cold water especially if hee bee thirsty for that will cleanse the stomack and represse the vapours and fumes and dispose it to reteine new sustenance Some also have I knowne that would oftentimes in a morning fasting drinke a draught of cold water with a little white Sugar of purpose to cleare and coole the stomacke and have by that meanes as they thought avoided much flegme But herein alway respect must bee had to him that drinketh it for to young folks and them that bee hot of complection it doth lesse harme and sometime it profiteth But to them that are feeble old flegmaticke or melancholy it is not convenient for it destroyeth naturall heat it grieveth the brest and taketh away the appetite of the stomack and is very hurtfull to all the sinewy members and this caveat I will give to all such as be thirsty through great labour and travaile that they drinke not much cold water in their heat or thirst for thereby I have knowne many fâ—ll into sickenesse and I thinke it better to drinke a draught of Sacke or good wine or as they use in Lankashire a hot posset at such times than small drinke or cold water For though small drink or cold water seeme to quench thirst better than wine because it moystneth and cooleth more yet wine being more agreeable with nature and of more subtile substance operation is sooner drawne off the members and consequently sooner satiffies and fils the veines and so quencheth thirst without any great alteration of the body whereas water or small drinke by the great coldnesse thereof sodainely changeth the body from heat to cold which is a dangerous thing as Hip. testifieth Semel multum repente vel vacuare vel replere vel calefacere vel refrigerare aut alio quovis modo corpus movere periculosum omne si quidem nimium naturae inimicum And as Galen teacheth Si cum vino bibatur aqua sitim efficacius extinguit quam si sola scilicet vino ipsam ad distributionem promovente But whether you drinke water with wine or of it selfe you must alwayes provide that it be of the best sort which may be knowne by Galens description aforesaid and by these notes also First by the lightnesse for the lightest is best Secondly by little skim or froth in boyling Thirdly by drenching of linnen clothes in the water and laying the same to dry for that which is soonest dry sheweth the best water But how water may be drunke without any inconvenience aswell in sickenesse as in health Fâ—rnelius declareth Vt aqua tutius citra viscerum offensionem pro potu ac vice vini sumi possit in ea integrum hordeum coquitur dum crepuerit vel Glycyrrhiza vel pruna Damascena vel Saccharum cum praesertim ulla est pectoris affectio adiecto sub finem Sinamomi momento si ventriculi robur servandum est And in places where I have been the common people have used to cut liquorise very thinne and to lay it in cold water and after it had steeped a time to drink of the water in hot agues or in stuffing of the brest with flegme and this they call liquorise water and account it very wholesome CHAP. 217. Of Wine NExt to water in antiquity and use is wine which liquor as it is in Ecclesiast was made from the beginning to make men glad and not for drunkennesse Howbeit Noah as it appeareth who was the first that ever planted a vineyard soone after he had drunk of the fruit of the grape was drunken So that wine and drunkennesse that is to say the use and abuse began in a manner both together much like as Adam soone after he was placed in Paradise fell through
the chapter of Milke And thus much more I will adde that if it bee clarified it is passing good for such as have hot stomackes or hot Livers specially in May and for them that be costive And if you would use it to coole the Liver then boyle it in Endive Succory Violet leaves Harts tongue Sorrell Dandelion And if you would use it for an itch or breaking out then boyle in it Fumitory Scabious Liverwort Hop leaves Also Fumitory and Agrimony boyled in clarified Whey and often used do not onely kill an itch but also preserve the Liver from corruption You must boyle it to the halfe and then straine it and drinke it fasting and fast two houres after it CHAP. 221. Of Metheglin THe seventh kinde of drinke is Metheglin which is most used in Wales and in the Marches of Wales It is made of hot herbs Hony and Water And if any list to make it he may take of all sorts of garden herbs a handfull or two and let them boyle in twise so much water as hee would make Metheglin and when it is boyled to the halfe and cooled and strayned from the herbs then take to every two galons of the water one galon of Hony Let it boyle well and sâ—um it cleane then put it up into some vessel and put Barme upon it and let it stand three or foure dayes then clense it up as you doe Beere or Ale and put it into some barrell and so let it stand three or foure moneths then draw it and drinke it at your pleasure If it be perfectly made and not new it is a very good drinke for Winter season chiefely for old folks and such as be flegmaticke or have cold stomacks or be troubled with the cough It is best in a morning well spiced with ginger Mervaile it is to see how the Welchmen will lye sucking at this drinke sometime untill they bee as Chrâ—meâ— was in Terence Vt neque pes neque mens satis suum â—fficium faciat It is as naturall a drinke for them as Nectar for the gods And I haue heard some of that nation defend that it is the very Nectar which Iupiter and Iuno drank There is also another kinde of drinke like to Metheglin which is called Meade or Meath and is made of one part of Hony and fouretimes so much of pure water and boyled untill no skum doe remaine and is much commended of Galen drunke in Summer for preserving of health For if it bee well made it clenseth the brest and lungs causeth a man to spit easily pisse abundantly and purgeth the belly moderately This much concerning those seven sorts of drinkes which be in common use among us which may well bee called simple drinkes for of these sundry others are as it were compounded or made for our necessities but yet rather used as medicines than with meates such is Aqua viâ—ae Aqua composita Rosa Solis Doctor Stevens water Cinamom water Hippocras Bragger Butterd Beere and such like of which I shall speake particularly for the behalfe of students who need now and then such comfortable drinkes CHAP. 222. To make Aqua vitae TAke of strong Ale or strong Wine or the Lees of strong Wine and Ale together a gallon or two as you please and take halfe a pound or more of good Liquorise and as much Anis seeds scrape off â—he barke from the Liquorise and cut it into thinne slyces and Punne the Annis grosse and steepe al together close covered twelve houres then distill it with a Limbecke or Serpentine And of every galon of the liquour you may draw a quart of reasonable good Aqua vitae that is of two galons two quarts But see that your fire be temperate and that the head of your Limbecke be kept cold continually with fresh water and that the bottome of your Limbecke be fast luted with Rye dough that no aire issue out The best Ale to make Aqua vitae of is to be made of Wheat malt and the next of cleane Barly malt and the best Wine for that purpose is Sacke CHAP. 223. To make Aqua composita TAke of Sage Hisope Rosemary Mint Spike or Lavander leaves Maierom Bay leaves of each like much of all foure good handfulls to one galon of liquor Take also of Cloves Mace Nutmegs Ginger Cinamome Pepper Graynes of each a quarter of an ounce Liquorise and Anise of each halfe a pound beate the spices grosse and first wash the herbs then breake them gently betweene your hands Vse the Liquorise and Anise as is said in Aqua vitae then put all together into a Galon or more of good Ale or Wine and let them steep all night close covered in some vessell of Earth or Wood and the next morning after distill them as you doe Aqua vitae CHAP. 224. To make Rosa Solis FIrst because this drinke beareth the name of a certaine herbe called Rosa Solis which is not every where nor at all times to be found it shall be necessary to speake somewhat concerning the gathering of the same I finde by experience that it groweth most plentifully in marish grounds and fennes and is most flourishing in Iune Iuly and August In Lankashire in their mosse grounds where they dig their turnes there is great store of it and there the common people doe call it youth grasse they think that it rotteth sheep howsoever it preserveth men If it be gathered about noone you shall finde upon it like as it were an oyle or dew and if you touch it with your fingers they will be slymy When you would occupy it gather it in dry weather and about the mid time of the day and picke it cleane from dyrt and pelfe and cut off the rootes or if it be rancke you may cut it hard by the roots in gathering Now when you have prepared it in this order and would compound Rosa Solis take a pot of good Aqua vitae or Aqua composita and put into it two good handfulls or more of the herbe called Rosa Solis and halfe a pound of fine Sugar halfe an ounce of whole Mace of Ginger pared of Nutmegs of Cinamome of Anise seeds all grosse beaten in a morter of each halfe an ounce Liquorise an ounce first made cleane from the barke then cut in small peeces and a little punned Dates foure ounces cut small and the stones and the white skinne that is within taken out put all together into a large pot or bottle and stop it close and so let it stand for three moneths shaking it or stirring it together now and then afterward if you list you may straine away the stuffe or let it remaine in all the yeare and when you would occupy some of it cast a cloth over the mouth of the bottle to keep in the spices Some doe put in red rose leaves also in the making Another way to make Rosa Solis I Learned also another way to
make Rosa Solis of an honest Gentlewoman in this manner Take of strong Ale or wine two galons of Annis seeds and Liquorise of each halfe a pound beat them grosse Take also of Rosemary Sage Time Camamel Majerom Mint Avens Fenel Dyll Pelitory Lavander or Spike Hysope Roses of each a handfull of Rosa Solis three or foure handfull and put all into the Ale or wine then take of Cinamom Cloves Mace Nutmegs Ginger Graynes Long pepper Galingale of each a quarter of an ounce beat them grosse and put them to the other and let all steepe together twelve houres in some vessell of wood or earth close covered then distill them and of the two gallons you may well draw two quarts and it will be as Aqua composita which after you may colour in this wise put it into one glasse or two and put to it for either quart two ounces of browne Sugar Candy and as much of Dates dressed as I have shewed before and put in every weeke fresh Rosa Solis as much as may goe into the glasse untill it have the colour of the herbe and if they will have it quickely to receive colour you may set the glasse warily within a stillitory upon such things as you distill and still neverthelesse neither will the glasse lightly breake especially if it be full CHAP. 225. To make Cinamom water HOw Cinamom water should bee made I have partly declared before in the Treatise of Spices Notwithstanding I will here set forth other wayes to make it drawne out of Gesner Take of Cinamom one pound grossely beaten on the which poure a wine quart of pure water which being close covered let stand to steepe eighteene houres after distill it as ye doe Aqua vitae Another way TAke of the best Cinamom finely brought to powder in a morter but not searsed halfe a pound this so charily powre into the distillitory body that none cleave to the sides falling in on which powre three quarts of cleare conduit water then set on the head close to the body after distill it in the beginning with a very soft fire and encrease the fire by little and little as you see the drops come either quicke or slowly But the best way to make Cinamom water is that which I have shewed where I spake of Cinamom it selfe CHAP. 226. To make Doctor Stevens water TAke a galon of good Gascoyne wine then take Ginger Galingale Canel Cinamom Nutmegs greyns cloves mace annis seeds fenel seeds caraway-seeds of every of them a dram Then take Sage Mint red Roses Time Pellitory of the wall wilde Maierom Rosemary wild Time Camamel Lavander Avens of every of them one handfull beat the spices small and bruse the herbs and put all into the wine and let it stand 12. houres stirring it divers times then still it in a Limbecke and keepe the first pinte of the water for it is the best then will come a second water which is not so good as the first The sundry vertues and operations of the same many times proved THe vertues of this water be these It comforteth the spirits and preserveth greatly the youth of man helpeth inward diseases comming of cold against shaking of the palsey it cureth the contraction of sinewes and helpeth the conception of women that be barren it killeth wormes in the belly it helpeth the cold gout it helpeth the tooth ach it comforteth the stomacke very much it cureth the cold dropsie it helpeth the stone in the bladder and reynes of the backe it cureth the canker it helpeth shortly a stinking breath and who so useth this water now then but not too often it preserveth him in good liking shal make one seeme young very long You must take but one spoonfull of this water fasting but once in seven dayes for it is very hot in operation It preserved Doctor Stevens that he lived 98 yeare whereof twenty he lived bed-ridde CHAP. 227. A Censure upon Doctor Stevens water THis much I finde written both touching the making and touching the vertues of D. Stevens water But how true it is I referre to every mans owne experience I for my part having made it right according to the prescription found the water so weake of the wine so strong of the herbs so unpleasant in taste that I was faine to distill it againe and to make it after an other manner So taking double the spices aforesaid that is of every sort a quarter of an ounce and of every kinde of herbe but halfe a handfull and not Cascoyne wine but Sack or very strong Ale I made a water very strong in taste and as I suppose of great vertue in all the properties aforesaid This who so list to trie shall finde true and let no man condemne me untill he have proved CHAP. 228. To make Hipocras TAke of Cinamon two ounces of Ginger halfe an ounce of Graines a quarter of an ounce punne them grosse and put them into a pottle of good Claret or white wine with halfe a pound of Sugar let all steep together a night at the least close covered in some bottle of glasse peuter or stone and when you would occupy it cast a thinne linnen cloath or a piece of a boulter over the mouth of the bottle and let so much runne through as you will drinke at that time keeping the rest close for so it will keepe both the spirit odor and vertue of the wine and spices and if you would make but a quart then take but halfe the spices aforesaid CHAP. 229. Another way TAke a galon of wine an ounce of Cinamom two ounces of Ginger a pound of Sugar twenty cloves bruised a little in a morter twenty cornes of Pepper grosse beaten let all these steepe together a night or more in a bottle or pot close stopped as before To halfe the wine take halfe the stuffe CHAP. 230. Another way excellent for a weake stomacke TAke Cinamom halfe an ounce Ginger a quarter of an ounce Cloves long Pepper Nutmegs of each halfe a quarter of an ounce beate them all grosse and with halfe a pound of Sugar mix them together in a pottle of pure white wine or Claret Let all soke twelve houres or all night in a close pot or bottle and when you would occupy of it cast a cloth over the mouth of the pot and streine it and use it at your pleasure and if you list to make but halfe the quantity then take but halfe the spices and Sugar and use it as before CHAP. 231. Another TAke an ounce of Cinamom halfe an ounce of Ginger Galingale and Greynes of each a quarter of an ounce Cloves halfe a quarter beat them grosse White Sugar halfe a pound of the best wine a pottle use it as before CHAP. 232. To make Nectar after Arnold which is a notable restorative TO a pint of Malmsey or Muskadell take of Ginger pared Cloves Cinamom of each a quarter of an ounce of Greynes halfe a quarter
271 How long we should wake after Supper 272. What place is most fit to sleep in ead How we should lie when wee sleepe 273. How long we should sleepe 275 Epimenides and Endimion how they slept and what is ment by it 276 Man sleepeth halfe his time 276 How to know when sleepe is sufficient 277 Socrates wife 299 The Stocks argument against Physicke 304 The sweating sicknesse 279 The sweating sicknesse three times in England ead The cure of the sweating sicknesse 280 The sicknesse at Oxford the like sicknesse at Cambridge as was at Oxford 281 T TEnis play is the best exercise of all other 3 Processe of time doth alter mens stomackes 26 Time and the temperature thereof 41 Powder of Time good for students ead Turneps and the nature of them 70 Tansie and the nature thereof 72 Why Tansies are good to be used about Easter ead The Tongues of beasts and the kirnels of the tongue 141 Tench 163 Trowt ead Time in dyet 203 Times of the day to eat and drinke 207 Long sitting at meals is hurtfull 214 To sit awhile after meat how it is to be taken 215 What time the stomacke requireth for concoction 219 One meale a day better taken at norne than at night 220. Tullies Physicke 294 The vertues of Treacle 312 How Treacle should be used against the plague ead How much drinke and how much treacle should be taken at a time 277 Two sorts of Mithridatum 278 How to try Treacle whether it be good or not ead V THe colour of the urine sheweth when we should exercise 8 Violets and how to make conserva of them also the vertues of the conserva that they are good in broths with other cooling herbes 89 Veale and the goodnesse therof 136 Venison and why it should be drowned in wine 137 Red Deere and the age of the Stagge 172 Vineger and sive properties thereof 188 How to make one leane and low coloured with vineger 189 Rose-vineger ead Vineger of Giliflowers and that it preserveth from the pestilence 190 Verjuice ead Variety of meates â—reedeth excesse and surfeit 194 Venus how it should be used and in what age 278 Whether Venus be requisit for all men ead Whereof it riseth in mankind 279 The benefits of Venus 280 The discommodities of immoderate Venus ead The difference of men concerning chastity 282 What complexion is most given to Venus 283 Three principall meanes to abate lust ead Ordinary meanes to subdue the flesh 285 Idlenesse a great occasion of Lechery 285 Divers practises to abate concupiscence 286 The practises of Arnoldus to abate lust ead Divers odde practises of old time to subdue the flesh 286 Varro his counsell how to deale with a shrewde wife 292 The right use of Venus standeth in three poynts 293 W. Washing of the face and bathing of the eye 6 Wheate 24 What wheat is best ead Wheate bread ought to have five properties ead Wheat bread of Yorke ead Wheat buttered 27 Wormewood and the nature thereof 61 Wormewood-wine and how it may easily be made 61 267 A good water for dimnesse of sight or any other impediment of the eyes also an other good water for eyes 293 Walnuts and of them with other things King Mithridates medicine against poyson 120 Woodcocke and the nature of thereof 137 Wings of Birds foule 158 Whiting 163 White meales 172 Whey and the nature thereof 178 A â—â—oling decoction of whey good for many purposes 179 Whey for a hoat liver or for an itch 255 Of water and that water is is the most ancient drinke 235 What water is best after Galen 235 Whether it bee good for English men to drinke water eadem Cornishmen drinke much water eadem When cold water may bee drunke 236 Cold water and Sugar good to coole and cleare the stomake 236 Water mixt with Wine quencheth thirst the better 237 How a man may proove what water is best eadem How water may bee drunke without harme ead Liquorice water ead Wine and drunkenesse bee of like antiquity 238 The temperature of wine ead The diversitie of Wines and the Countries that bring them foorth 239 The commodities of wine 240 Life and wine agree in nature eadem Five vertues of wine used moderately 240 Why wine moderately taken sharpeneth the witt 241 Divines love wine and why eadem Strong Wines ill for students 241 Young men should drinke no Wine 244 Wine is good for old age eadem How to chuse good wine by five properties 246 The choice of Wine standeth chiefly in three sences 246 White Wine least hoat ead White Wine procureth urine 247 White Wine good for those that would be leane 247 Red Wine bindeth 247 Red Wine maketh a good medicine for the laske ead Sweet wine for whom it is good 248 New wine unwholsome 248. Whether wine be good fasting ead Tosts dippped in wine wherfore they are good 249 Wine and women great occasions of the gowt 253 Doctor Stevens water and how it is to be made and the vertues thereof 261 A correction of the same 263 Women compared to a Panther â—69 Women compared to the Mermaidens 271. Y Yeeles and how they are engendred 165 FINIS Two principall parts of Physicke preservative and curative The end of Physick is to maintaine health Cor. Cel. li. 5 Ca. 15. ver 16. ca. 27.17 Daniel 1.12 Eccle. ca. 31 1â— Eccle. ca. 37. ver 28.19.30 Whether diet may prolong life Eccle. ca. 38 to the 13 verse The force of Phisicke To keepe a good diet is great happines Cap. 30.15.16 Lib. 1. cap. 4. Reason ought to rule appetite Ethic. Lib. 3. c. 13 Ethic. Lib. 3. ca. ult Eras in apo Socrates a singular example of abstinence and continence Vera voluptas quid Ethi Lib. 3. Cap. 12. Philoxenus the Epicure Whether or no keeping of a dyet doe easâ— our maladie Surfet and ease great causes of the Gowt 〈◊〉 5. cap. 1. de 〈…〉 good 〈…〉 of diet 〈…〉 Galens dyet stood chiefly in three points Intemperancy corrupteth the originall complexion Cice. 3. Tus Theophrastus complaint of nature Lib· 2. sph ca. 8. Epid. â— Epid. 6. com 6. What labor is The benefit of Exercise Li. 1. de Sa. tuen Milo Crotoniates Lib. de ponto Cor. Câ—l lib. 1. Lib. de Suc. â—on vitio cap. 3. Difference of exercise 1. Aphoris com 3. Labourers more healthfull than learned men Lib. 2. de Sa. Tuen cap. 8. The proper exercises of all parts of the body Tenis play is the best exercise of all other Galen de pravae pilae exercitatione Eglo 2. 〈◊〉 2. Ser. Sa. 1. â—he games of 〈◊〉 〈◊〉 preparatiâ—â— to exercise Frications Three sorts of rubbings A merry tale of rubbing A kinde of rubbing good for all men Exercitatio 〈…〉 praerequirit Washing of the face and bathing of the eyes Caput peâ—tore a frontâ— cervicem versus optimum est Rubbing of the teeth Lib. 1. cap. 2. Cap. 2. The place and time of exercise Aire Foure properties of
Lib. 5. Tus Two notable sayings of Tully touching the quantity of meate Three sorts of diet Lib. 2. Apho. 4. 1 Apho. 5. Diet in sickenesse 1 Apho. 4. Fasting driveth away sickenes Lib. 4. de meth med cap. 4. cap. 31. How surfet may be eased The qualâ—ty of meates De inequâ—inte cap. 6. Lib. de Con. Lâ—b 3. Simp. Two merveilous examples of poyson eaten without hurt Lib. de Secret Custome in meat and drinke 2 Apho. 50. 2 Apho. 38. Epid. 6. Sec. 4. Apho. 7. 2 Apho. 40. Custome in labour cap. 55. A dyet for healthy men Lib. 1. Men in perfect health should keepe no precise order in dyet Cap. 1. How a custome in dyet may bee changed without haâ—me 6 Epi. Sect. 3. Lib 2. â—ict acuâ— cap. 18. Cap. 19. The foure seasons of the yere Lib. 1. de temp cap. 4. 3 Apho. 9. Versaluberrimum minime exiliosum 1 Apho. 15. The dyet of the Spring time Lib. 2. insti Sect. 2. cap. 9. The best dyet in Summer 1 Aph. 17. Aestate saepe paâ—um dandum In Summer drinke much and eate little Sib. 1. de temp cap. 4. Dyet in Autumne 1 Aph. 18. cap. 6. Lib. 1. cap. 4 de locis aff Lib. 1. de Sa. tiâ— cap. 9. Lib. 5. cap. 4. dâ— usu par Hunger is the best token of an empty stomacke What hunger is and how it commeth Insti lib. 1 Sect. 7. cap. 5. English folks may eate three meales a day Whether breakfasts are to be used in England 1 Aphoâ—â— Lib 3. cap. 13. de â—atu fa. 1 Apho. 10. Break fast meats for students 1 Apho. 1â— Who may best abide fasting Lib. 1. Instit Sect. 3. cap 5. How fasting is to be used In Ser de do 4 in ad In Hom· Lib. 2. meth me cap. 22. The definition of a true fast Inedia Lib. 2. meth me cap. 20. cap. 20. Seven things good for a rheume A remedy for surfet 2 Apho. 17. The commodities of Abstinence 2 Apho. 4. Dinner time Diogenes answer touching dinner time Oxford dyet for dâ—nner To eate one onely kinde of meat at a meale prooved to be the best dyet Lib. 11. cap. 52. An houre is a sufficient time for dinner Schol. Sa. cap. 6. Long sitting at meat is hurtfull Three concoctions three preparations of the meat receiued Cap. 1 To sit a while after meat how it is to be taken Cap. 1. Cap. â— Whether dinner or supper should be greater Diff. 121. Institut li. 2. Sect. 4. cap. 3. The question answered touching more meat or lesse to be eaten at dinner or Supper The cause of rheumes in England 2. Apho. 17. Cap. 38. To drinke before supper or dinner used of some 2. Apho. 11. What time the stomacke requireth for concoction In Medi. li. 2. Sect. 4. cap. 3. Where wee should walke after supper One meale a day were better taken at noone than at night What age is and what difference in age Inst lib. â— Sect. 3. cap. 5. Annus Criticus Cap. 1â— Man beginneth to die as soone as he is borne How meat and drinke do preserve life Ga. de mar ca 3. One cause of life and death in man Naturall death what it is A divers diet requisite in youth and age 1. Apho. 14. The naturall diet of all ages Diet of lustie youth Diet of old men Sundry examples of old mens diet Chremes supper in Terence De Sa. â—u lib. 5. cap 4. Antiochus diet A good bâ—eakfast for old men Telephâ—â— diet For whom hony is wholsome â—nd for whom not Lib. 1. de Ali. Fa. cap. 1. Pollio Romulus Lib. 22. Democritus Galen Lib. 5. de Sa. tu cap. 1. Auten Lect. Lib. 30. cap. 12. Galens dyet Lib. 2. de Sa. tu cap. 8. Galeni valetudo Securiâ— Lib. 5. de Sa. tu cap. 8. The benefit of an orderly diet 3.1 doct â— c. 7. Desucco boni viâ—â—o cap. 2. The due order of receiving of meats Whether fine meate or grosse should be eaten first The English custome defended to eat grosse meates first and fine after We should not beginne our meale with drinke Cap 38. Drinke is necessary for two causes What thirst iâ— and how it is caused Lib. 1. Simp. cap. 32. Lib. 7. Meth. cap. 6. Lib. 5. cap. 7. The right use of drinke Cap. 18. The discommodities of much drinke used at meaâ— To drinke little and often is better than to drinke much at once Cap. 3â— Drinke betweene meales not good Cap. 32. Drinke dâ—lative Three sorts of drinke What drinke should be used in the beginning of meales and what after cap. 18. Strong drinke or spiced is not good to be used with meat Sack or aqua vitae when they may be drunke after meat Seven sorts of drinke used in England Water is the most antient drinke De Sa. tu c. 11. What water is best after Galen Whether it be good for Englishmen to drinke water cap. 18. Cornish men drinke much water cap. 27. When cold water may be drunke Cold water and Sugar good to coole and cleere the stomacke What drinke is best when one is hot 2 Apho. 51. Simp. li. 1. ca. 31. Water mixt with wine quencheth thirst the better How a man may prove which water is best Lib. 5. meth ca. 5. How water may be drunke without harme Liquorise water Cap. 31. v 28. Gen. 9. ver 20. Wine and drunkennesse be of like antiquity Simp. 8. The temperature of wine Lib. 3. de vict râ— in mor. acu com 6. The diversities of wines and the countries that bring them forth Malmsey killeth wormes in children England bringeth forth no wine and why Cap. 11. v. 13.14 Deâ—t 28.39 cap 31.27.28 The commodidities of wine Life and wine agree in nature 3.1 doct 2. ca. 8. Five vertues of wine used moderately Lib 1. de arâ—â— amandi Cap. â— Why wine moderately taken sharpneth the wit Divines love wine and why Strong wines ill for studentâ— 1 Cor. 10 10.3.1 Doct. 12. Cap. 8. Six inconvenienâ—es of drunkennesse Isocrates against drunkennesse Theognis against drunkennesse Insti li. 1. ca. 10. Why students in these dayes come not to such perfect knowledge as they have done in time past Hessus against drunkennesse 2. de logi Young men should drinke no wine Lib. 1. de Sa. 〈◊〉 cap. 9. Wine is good for old age cap. â—5 To be drunken once in a moneth allowed of some Physitians Lib. 51. de usâ—â— par cap. 4 Cap. 107. How to choose good wine by five properties cap. 10. The choise of wine standeth chiefly in three senses Li. 3 de vict ra in amor acut com 6. White wine least hot White wine procureth urine White wine good for those that would be leane cap. 8. cap. 12. Red wine bindeth A good medicine for a laske cap. 11. Sweet wine for whom it is good Lib. 5 cap. 7. cap 26. New wine unwholsome Whether wine be good fasting Insti li 2. c. â— cap. 54. Tosts dipped in wine wherefore they are good An
the Preface of Diosc noteth where he saith that the Vine and the Coleworts be so contrary by nature that if you plant Coleworts neare to the roots of the Vine that the Vine of it selfe fleeth from them Ideo nil mirum saith hee si tantum Erassicam contraâ—e mulentiam pollere credant quodque Germani quotidiaâ—is mensis id olâ—â— semper apponâ—â—t ut vini noxam effugiant But I trust no Student will prove this experiment whether he may be drunken or not if he eat Colewort leaves before and after a feast CHAP. 37. Of Basill BAsill is hot in the second degree and somewhat moist For the which cause it is not good to receive it inwardly but outwardly applied it doth digest and concoct Yet Galen saith that many doe eat it with oyle and Vinegar With us in England it is not used to bee eaten but yet greatly esteemed for the sweet savour thereof which of some is thought to comfort the braine and to open and purge the head yet to a weake braine it is hurtfull by reason of the strong savour and causeth head-ach as I my selfe have proved And one thing I read in Hollerius of Basill which is wonderfull Cuidam Italo ex frequenti odoratu Basilicae herbae natus Scorpio in cerebro vehementes dolores longos mortem denique attulit CHAP. 38. Of Majoram MAjoram is hot and dry in the third degree an Herb much esteemed of all persons for the pleasant smell thereof I meane that which is called Majoram-gentle The Herbe being made in powder and given with meat or drunke in Wine doth heat the coldnesse of the stomacke and comforteth digestion And the powder of Majoram with a little Ginger drawne up into the Nose or the greene Herbe a little bruised and put into the nostrils doth provoke neesing and gently purgeth the head CHAP. 39. Of Spike and Lavender SPike Lavender be both of one nature both hot and dry in the second degree compleat That which we call Lavender is thought to be the female of this Herbe and Spike the male The chiefe use is of the flowers which being of fragrant savour be dried and laid among linnen or else they are distilled and a very sweet water is drawne from them Which water being sunned for a time is not onely sweet of smell and therefore comfortable to the braine but also is good for the Palsie and all other infirmities of the braine proceeding of cold if the Temples the hollownesse under the eares the nape of the necke bee washed therewith Yea two or three spoonfuls of the water being drunke recovereth the speech being lost and reviveth one from a swoone Wherefore not without cause the Herbe is reckoned of Schola Salerni among those things that cure the Palsie Salvia Castoreumque Lavandula Primula veris Nasturt Athanas haec sanant paralytica membra That is to say Sage Castory that is the stones of the beast Castoreum Lavender Primrose Water Cresse and Tansie cure and heale members infected with the Palsie CHAP. 41. Of Lilly LIlly is hot and dry of quality both the flowers leaves and roots are used in medicine but not in the Kitchin The flowers are commended in the Gospell for beauty and preferred before the royalty of King Salomon Wherefore they are a great ornament to a Garden or house yet the smell of them is discommended and accounted ill for the plague They be of two sorts white and red As for wood Lillies called in Latine Lilium â—â—nvallium so much used and esteemed in Germany as Matth. writeth or water Lillies called in Latine Nymphea aquatica I say nothing of them because they are not usuall in Gardens CHAP. 42. Of Flower Deluce FLower Deluce is hot and dry in the third degree The root is onely used in Medicine the flowers in adorning the house One Medicine I have read to be made with this Herbe which I will set downe for the behoofe of Students Take a new laid egge powring out the white put into the yolke so much of the juyce of the root of Flower Deluce as was of the white after set the same egge a while in hot embers which being sufficiently warmed sup off fasting in the morning and the patient shall after send forth a marvellous abundance of water and so be eased of the dropsie Or else you may take a dram or two of the dry root made in powder and drink in Whey clarified for so it is good also to purge the dropsie water And if you put a little Cinamon to the juyce of Flower Deluce in the egge yolke it is a very good Medicine for the shedding of nature as hath beene often proved CHAP. 43. Of Pionie PIonie is of two sorts male and female the male is of more effect in Medicine and is hot and dry in the second degree The leafe root and flowers are in use The root being made in powder and drunke in Wine doth ease the paines of the reines and bladder And the powder of the seeds of Pionie being ministred in meat and drinke to children doth send forth the stone beginning in them good therefore to be used in youth of such as have the stone by inheritance from their parents by a tenure called ex vitioso semine Or else have gotten it by purchase ex intemperantia By which two wayes the most part of diseases doe grow CHAP. 44. Of Giliflower GIliflower is of sundry sorts and colours the purple flowers are of greatest vertue and are of hot and dry temperature As they are in beauty and sweetnesse so they are in force and wholsomnesse they may be preserved in Sugar as Rosâ—s and so they are very good against the plague or any kinde or venome Also for the falling sicknesse Palsie giddinesse crampe but for the pestilence Matthiolus saith 〈◊〉 universa planta expressâ—â— quatuor 〈◊〉 pondere hâ—ustus ubi 〈…〉 Moreover the leaves of the flowers put into a glasse of Vinegar and set in the Sun for certaine dayes doe make a pleasant Vinegar and very good to revive one out of a swâ—â—ne the nostrils and temples being washed therewith And is good also to preserve from the pestilence being daily used in like manner As for Winter Giliflowers of all sorts they are of much like temperature and used in Medicine but not in meats Yet for their sweetnesse they are worthily cherished in Gardens CAP. 45. Of Germander GErmander is hot and dry in the third degree It is much used in Medicine but not in meats Yet if the greene leaves cleane washed be eaten fasting it is a good preservative against the plague as Matthiolus reporteth Because it is somewhat bitter it may best bee eaten with great Raisins cleane washed and the stones first taken out It is called of some Febrifuga saith he Eo quod â—potâ— ejus decocto diebus aliquot tertianas faget 〈◊〉 And no
that travaile over divers countries and use divers drinkes or if they happen to drinke naughty corrupt water as it is alleaged in the same place out of â—acer Allia qui mane jejuno sumpserit ore Hunc ignotarum non laedet potus aquarum Nec diversorum mutatio facta locorum Also Garlicke is named of Galen Theriaca rusticorum where he saith Est allium ex eorum ciborum genere qui flatum discutiant minime sitim inferant Ac si quis vel Thracâ—s vel Gallos vel denique qui frigidam regionem incolunt vesci alliis votuerit non leviter iis hominibus noeuerit and if Frenchmen may eate Garlicke because of the coldnesse of the Countrey then may English men much more eate it because they dwell in a colder Region as I have shewed in my description of Britaine Also in the same place Galen saith that to eate Garlicke and drinke Triacle as I gesse in Ale or wine is good for the Collick if it come without an Ague Quia omnium eduliorum maxime flatum discutit And one thing I reade in master Eliot very profitable for such as be troubled with a rhume falling down to the stomacke whereby their stomacks be over-moist as mine was many yeares together The medicine is thus to boile certaine Cloves of Garlick in Milke and to straine it and drinke it fasting for that dryeth up the moysture of the stomack The same medicine is also very good to kill Wormes as I have often proved CHAP. 53. Of Radish RAdish is hot in the third degree and drie in the second The rootes are much used to bee eaten with Mutton roasted at supper those are best that bee whitest as they crie in London white Radish white and the sweetest Radish say they doe grow in the sowrest places videlicet in Sterquiliâ—iis Master Eliot by his owne experience would disprove Galen touching the use of these roots for Galen findeth fault with those Physicians that eate Radish rootes raw after other meats to comfort digestion whereas all others following their example have beene by that meanes grieved So saith Galen though Master Eliot write the contrary whose opinion though it be ancient and grounded upon Dioscorides where hee saith Summo cibo sumi debet quo magis ejus distributionem adjuvet cum autem praesumitur cibum suspendit yet this proofe I have had in my selfe and I dare say not one among an hundred is otherwise but if they eate Radish rootes last they shall belch much by reason that they breake winde or rather breed it and they shall feele their stomacks oftentimes turned up And as before meales if they bee eaten first they let the meat that it may not descend so eaten after other meates they will not suffer the meate to rest in the stomack but as the Countryman said that had eaten fish fried with Lampe Oyle they will make the meat eftsoones to rejolt but our common manner in England is not to eate them before meate or after meate but together with meate as sawce And for that purpose they are not onely served whole but also sliced thinne and with salt strowed upon them beaten betweene two dishes untill they be somewhat soft and the salt hath pierced through them which indeed is the best way to use them but they are unwholesome any way especially for such as have weake stomacks and feeble digestion for they engender raw humours and cause lothsomenesse and breed such corruption in the stomacke that by much using them they make a stinking breath which qualitie is well declared by Alexander Aphrodissaeus where hee saith that they are deceived that thinke Radish by a naturall propertie to make the breath â—â—savorie for then saith hee Omnes qui eam edisseâ—t faetiâ—â—â—â—ructarent But this is the reason why it worketh it in some and not in others Quorum ventriculus non vitiosis excrementis maximeque pituitâ—sis redundat eorum eructus purior est quorum autem illis redundat impurus male olenâ— Radix enim vim calefaciendi incidendi extenuandiÌ„que materiaâ— obtinet Flatusque ex humoribus movet quos per ructum retruditaâ— rejicit The like reason is to bee given of Turneps and roasted Cheese why they should corrupt the breath CHAP. 54. Of Turneps TVrneps are of hot and moist temperature if they bee first well boiled in water and after in the fat broth of flesh and eaten with Porke or Beefe they nourish much they augment the seed of man and provoke carnall lust They bee windy wherefore they should be eaten with Pepper They breake flegme in the brest and cause one to spit easily but being much and often eaten they make raw juyce in the stomack and corrupt the breath the seed of it is put in Triacle as good against poyson CHAP. 55. Of Parseneps and Carets PArsenips and Carets are hot and drie but Carets are hot and drie almost in the third degree they both have vertue to breake winde and expell Vrine which properties be very profitable for such as be subject to the Cholick and stone The rootes are used to be eaten of both first sodden then buttered but especially Parsenips for they are common meat among the common people all the time of Autumne and chiefly upon fish dayes But they that abstaine from flesh and eate Parsenips or Carets meaning thereby partly to subdue their lust are deceived by the judgment of Matthiolus where he saith Pro â—ejunantium instituâ—o essent potius eorum cibis abdicandae venerem enim non obscure stimulant wherein hee agreeth with Diosc in the same Chapter for so Dios writeth of Parsenips Radix urinam pellit venerem stimulat And of Carets Galen writeth Radix flatuosum quiddam obtinet ac venereum Wherefore they are both good for such as bee weake and in a consumption And if students doe eate them I meane those that bee Students indeed which follow the lesson of Plinie Omne perire tempus quod studio non impertiaâ— except they use other provocation they need not greatly to feare Cupids force for Pythias said to Chremes in Terence Sine Cerere Baccho friget Venus But of Parsenips and Carets Galen writeth Vrinam ciâ—â—t si quis ipsis copiosius utatur vitiosum succum mediocriter gigneâ—t Câ—ritamen Radix melioris est succi quam Pastiâ—acâ— CHAP. 56. Of Capers and Sampere CApers be hot and dry in the second degree they are brought to us from beyond the Sea and as Galen writeth they nourish nothing after that they be salted but yet they make the belly loose and purge flegme which is therein contained Also stirreth appetite to meate and openeth the obstructions or stopping of the Liver and Spleene which is a speciall vertue in the preservation of health They should bee eaten with Oximell before other meate but our custome is to eate them with
doing three dayes together fasting The smell of the Herbe is comfortable to the braine and therefore to be frequented of Students CHAP. 69. Of Saffron SAffron is hot in the second degree and dry in the first though it be reckoned among spices yet because it groweth in many Gardens and is so usuall in meats I thought good to mention it in this place Fernelius writeth that Saffron â—or imprimis deinde alias partes roborat emendaâ—que earum putredines sed extra modum sumptus lethalem vim inferre perhibetur Which thing is proved true by experience for if a man use much Saffron it will make him very fainty but being moderately used Stomacho â—â—iâ—is est ciborumque concoctionem juvat CHAP. 70. Of Oke of Hierusalem OKe of Hierusalem is hot and dry in the second degree The chiefe use of it is in Physicke for shortnesse of wind and avoiding of bloud and flegme by spitting as in Plurisies and Impostumes It may be boyled with Liquorise thinne cut or else by it selfe in pure water and after sweetned with a little honey or Sugar and so drunke But Students may cut the Herbe when it is full growne and dry it a time in the Sunne and after lay it among their cloaths for so it will keepe them from Moths and give them a good savour which Wormwood will not doe though Wormwood being used in the like manner preserve garments from Moths CHAP. 71. Of Alecoast ALecoast is hot and dry in the second degree If you list to make a pleasant drinke and comfortable to the stomacke put certaine handfuls of this Herbe in the bottome of a vessell and tunne up new Ale upon it after the manner of Sage Ale before prescribed The Herbe Maudlin is of the same nature and much like of smell CHAP. 72. Of Clary CLary is hot and dry almost in the third degree It is found by experience very good for the back and restorative in a waste For which purpose they use not onely to boile the leaves whole in broths tied together in one bunch or handfull but also they frie the leaves with the yolks of egges and so serve them up to the table And thus much I can say by proofe that who so shall use this Herb often shall finde greatness for the griefes aforesaid CHAP. 73. Of Betayne BEtaine though it grow wilde yet it is set in many Gardens and is hot and dry in the second degree The vertues of it are innumerable as Antonius Musa who hath written a peculiar booke of this Herb doth testifie but especially it is good for the braine so that as Fernelius writeth Cerebrum vel odore solo recreat hinc Comitialibus furiosisque medetur Paralysiâ— torpentiaque membra persanat For which vertues it is greatly to be esteemed of Students And one thing I have often proved when I was a Student my selfe that if you put a leafe of it up into the nostrils it will provoke neesing and purge the head of flegme CHAP. 74. Of Angelica ANgelica is hot and dry almost in the third degree It is a rare herbe and of singular vertue but chiefly commended against the Pestilence as well to preserve a man from it as to helpe him when he is infected After Matâ—hiolus Pestilentiam arcet hausta aut frequenter commansa And so was I wont to use it at Oxford in time of Plague to grate of the dry root into drinke and to carry a little peece of the root in my mouth when I went abroad And for such as be infected Datur radicis semidrachma unà cum Theriacae drachma è sua ipsius aqua iis qui peste laborant deinde sudâ—â—e coguntur repetiturque eodem modo post septem horas aliqui enim hoc tantum antidoto sanati sunt Beside the vertues aforesaid the decoction of the root in water or wine is excellent good for those that be short winded through abundance of cold flegme stopping the Lungs And the same decoction is wonderfull good to dissolue and avoid any inward impostume or congealed bloud and greatly strengthneth the stomacke yea the powder of the root being taken in drinke comforteth the heart and strengthneth such as bee subject to swooning and for the biting of a mad dog or stinging of any venomous worme pound the leaves of this Herbe and Rue together and apply them to the place and give the Patient to drinke inwardly the decoction of the leaves or roots Moreover the root chewed or a little peece thereof put into the hollownesse of the tooth helpeth the tooth-ach and amendeth the ill savour of the breath in so much that it will in a manner take away the smell of Garlicke Wherefore every Student that hath a Garden should provide to have this Herbe CHAP. 75. Of Pellitory of Spaine PEllitory of Spaine is hot in the third degree fully and dry in the second The chiefe use thereof is in Medicines to purge the head Which effect it worketh if a man cut but a little peece of the root dried and chew it betweene his teeth for a time For so it draweth abundance of flegmaticke and waterish humours which must be avoided by spitting holding downe the head It may best bee done fasting or at night a little before we goe to bed And this practise I have proved good nor onely to ease the tooth-ach which is a paine most intollerable but also for a rheume griefe of the head proceeding of a rheume which is a common calamity of Students Also Matthiolus saith that this roote Oris halitum commendat omnes roborat sensus and that in pulverem contrita vinoque subinde pota frigidis occurrit morbis Quamobrem resolutis comitialibus convulsis auxilio est CHAP. 76. Of Dragons DRagons is hot and dry in the third degree The chiefe use whereof is against the plague For which purpose we use to distill the Herb and preserve the water which may be used as need requireth A little fine Treacle being mixed withall Non solum valet ad praeservandum verum etiam ad liberandum infectos CHAP. 77. Of Elecampane ELecampane is hot in the third degree and drie in the second The chiefe vertue thereof is to open the brest and to helpe shortnesse of wind caused by tough flâ—gme stopping the Lungs Also it openeth opilations of the Liver and Spleene and comforteth the stomacke as saith Schola Salerni Enula Campana haec reddit praecordia sana And for this purpose who so listeth may make Conserva of Elecampane roots in this manner First wash the roots cleane slice them in peeces as bigge as your thumbe seeth them in faire water untill they be tender take them up and pound them and draw them thorow a haire Sieve or strainer then set them againe over the fire and put to them the double or treble weight of Sugar And when it is perfectly incorporated
with vineger pepper They both are very cold and moist and do make ill juice in the body if they be not well digested but the Pepon much worse than the Melon They doe least hurt if they be eaten before meales Albeit if they do finde flegme in the stomacke they bee turned into flegme if they find choler they be turned into choler Notwithstanding there is in them the vertue to clense and provoke urine and if any bee troubled with heat of the stomacke or liver or reines with the Strangury they may take ripe Melons and shred them into small pieces and distill them and sunne the water for a moneth then drinke thereof every morning tempered with a little Sugar the quantitie of three or foure ounces for the space of a moneth for besides that this water cooleth all the inward parts it doth greatly helpe the stone provoketh urine and clenseth the kidnies CHAP. 99. Of Cucumbers CVcumbers bee likewise cold and moist in the second degree they are pared sliced thin and served to the table with vineger and pepper in the Summer season and eaten with Mutton and proved to be cooling and comfortable to such as labour with their bodies or have hoat and strong stomackes But for flegmaticke and delicate persons which do no labour they bee unwholesome and ingender a cold and thick humour in the veines which seldome or never is turned into good bloud and somtime bringeth in fevers They are good to abate carnall lust And the seeds as well of Cucumbers as of Melons and Gourds beeing dried and made cleane from the huskes are very medicinable against sicknesses proceeding of heat and the difficultie or let in pissing as Physitians prove daily in their practise CHAP. 100. Of Nettle AFter all garden herbes commonly used in kitchin I will speake somewhat of the Nettle that Gardeners may understand what wrong they doe in plucking it up for a weed seeing it is so profitable to many purposes Whether it be cold or hot may well be perceived by touching for who so handleth it without some defence for his hand shall feele that it is hot in the third degree and drie in the second according as Avicen affirmeth Cunning cookes at the spring of the yere when Nettles first bud forth can make good potage with them especially with red Nettles very wholesome to cleanse the breast of flegme to breake winde to provoke urine and to loose the belly All which properties with other moe are briefely comprehended in Scho. Sa. Aequis dat somnum vomitum quoque tollit usum Compescit tussim veterem Colicisque medetur Pellit Pulmonis frigus ventrisque tumorem Omnibus morbis sic subvenit articulorum CHAP. 101. Of Fruits NOw that I have spoken sufficiently of garden herbes it followeth that I intreat of fruits which is the second part of my division proposed before touching meats For such is the providence of God toward mankinde that hee hath not onely provided corne and herbes for our sustenance but also fruits flesh and fish Howbeit herbes and fruits were the first food that ever was appointed to man as appeareth by the commandement of God given to Adam And from the time of Adam untill after Noahs floud he use of flesh and wine was altogether unknown for before the floud they neither eat flesh nor dranke wine But now by the change of dyet of our progenitors there is caused in our bodies such alteration from the nature which was in man at the beginning that now al herbs and fruits generally are noyfull to man and doe engender ill humors and be oft-times the cause of putrified Fevers if they be much and continually 〈◊〉 Notwithstanding unto them which have abundance of choler they be sometime convenient to represse the flame which proceedeth of choler And some fruits which be stypticke or binding in taste eaten before meales do binde the belly but eaten after meales they be rather laxative Wherefore it shall be expedient to write particularly of such fruits as bee in common use declaring their noyfull qualities in appeyring of nature and how they may bee used with least hurt CHAP. 102. Of Apples OF all fruits Apples are most used amongst us in England and are cold and moist in the first degree as M. Eliot alleageth Howbeit there is great difference in apples as in forme so in taste for some be sweet some be soure some bitter some harrish or rough tasted Apples some be of a mixt temperature both sweet and soure c. The sweet and bitter Apples are inclining to heat the soure harrish are cooling and therefore good where the stomack is weake by distemperance of heat But all Apples generally are unwholesome in the regiment of health especially if they bee eaten raw or before they bee full ripe or soone after they bee gathered For as Avicen sayth they hurt the sinewes they breed winde in the second digestion they make ill and corrupt bloud Wherefore raw apples and Quodlings are by this rule rejected though unruly people through wanton appetite will not refraine them and chiefely in youth when as it were by a naturall affection they greedily covet them as I have knowne in my daies many a shrewd boy for the desire of apples to have broken into other folkes orchards But apples may be eaten with least detriment if they be gathered full ripe and well kept untill the next Winter or the yere following and be eaten rosted or baken or stewed For so they are right wholesome and do confirme the stomacke and make good digestion most properly in a cholericke stomacke yea raw apples if they bee old being eaten at night going to bed without drinking to them are found very commodious in such as have hot stomackes or bee distempered in heat and dryth by drinking much wine are thought to quench the flame of Venus according to that old English saying Hee that will not a wife wed must eat a cold apple when he goeth to bed though some turne it to a contrary purpose And this experiment I have knowne that a rosted apple suffered untill it were cold and then eaten last at night to bed-ward hath loosed the belly and is therefore good for such as bee commonly costive But what time is best to eat apples Galen declareth Caeterum post cibum statim dare ipsa conveniet nonnunquam autem cum pane ad ventriculum stomachum roborandum iis qui deiecta sunt appetentia tardeque concoquunt quique vomitu diarrhaea ac dysent eria infestantur Which saying is diligently to be noted for this is a confirmation of our use in England for the serving of Apples and other fruits last after meales Howbeit wee are woont to eat Carawayes or Biskets or some other kinde of Comfits or seedes together with Apples thereby to breake winde engendered by them and surely this is a verie good way
for students The best Apples that wee have in England are Pepins Costards Duseannes Darlings and such other They that will not eat Apples may yet eat Apple tarts which be very wholsome for cholericke stomackes if they be well made Who so will preserve apples long must lay them in honey so that one touch not another CHAP. 103. Of Peares PEares are much of the nature of Apples and of the same temperature that is to say cold and moist in the first degree The difference of Peares must be discerned by the taste even as of Apples For some are sweet some soure some both some drier some more moist c. But they are heavier of digestion than apples And all manner of fruit generally fill the bloud with water which boyleth up in the body as new wine doth in the vessell and so prepareth and causeth the bloud to putrifie and consequently bringeth in sicknesse So Peares eaten raw make waterish and corrupt bloud and beside that they ingender winde and so cause the Cholicke And therefore if any be so greedie of them that needes they will eat raw Peares it shall bee good to drinke after them a draught of old wine of good savour as sacke or Canary wine And this is the reason as I thinke of that saying which is commonly used that peares without wine are poison that is to say hurtfull to mans nature as it is sayd in Scho Sal. Adde pyâ—o potum sine vino sunt pyra virus But if they be rosted baken or stewed they are not unwholesome And eaten after meat being rype and well gathered they doe restraine and knit up the stomacke and fortifie digestion which also is approved by Schola Sal. Cum coquis antidotum pyra sunt sed â—ruda venenum Cruda gravant stomachum relevant pyra cocta gravatum But to avoid all inconvenience that may grow by eating of Pears Apples and other fruits Cordus giveth a very good caveat in this manner Vt pyra non noceant extra mundentur intra Mox immerge sali projice deinde foras The great peares which Virgil nameth Gravia volema in English peare-wardens may be longest preserved and have chiefely the foresaid vertues As for other sorts of peares though they be more pleasant in taste yet they are but 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 as Galen speaketh that is to say Summer fruits CHAP. 104. Of Peaches PEaches be cold in the first degree and moist in the second Dios saith that ripe peaches be wholsome both for the stomacke and belly But they should bee eaten before meales as Galen sheweth and not after meat as our manner is in England for beeing eaten after meat they swim above and both corrupt themselves and also the other meats But eaten before they mollifie the belly and provoke appetite and qualifie the distemperature of choler in the stomacke And after Peaches we should drink wine to helpe the coldnesse of them as it is in Scho. Sal. Persica cum musto vobis datur ordine iusto But for such as can rule themselves and refrain their appetite according to reason it is best of all to forgoe both apples peares and peaches together with other things which ingender melancholy and are unwholesome for sicke folkes and are briefely contained in these verses following taken out of Scho. Sal. Persica poma pyra lac caseus caro salsa Et caro cervina leporina bovina caprina Atra haec bile nocent suntque infirmis inimica CHAP 10. Of Plummes PLummes are cold and moist in the second degree Though there be diverse sorts of Plummes both of the garden and field and of sundry colours yet the Damasins are counted most wholesome and beeing eaten before meats they coole a hot stomacke and soften the belly as it is in Schola Sal. Frigida sunt laxant multum prosunt tibi pruna The Damasin Plummes are woont to be dried and preserved as figges and are called in English Prunes Howbeit the Latine word Prunum signifieth any kind of plumme yea Sloes and Bullase which grow wild Our Damasins in England be so small and so soure that they will make no good Prunes But our Prunes are brought from beyond the sea The best are called Damaske Prunes because they grow in a citie of Syria called Damascus as Galen noteth and are brought out of Syria to Venice and from thence to other parts of Europe The next in vertue to Damaske prunes be Spanish prunes They are used divers waies in Physicke as in Syrrups electuaries Conserves to loose the belly and to avoid choler But for meats though they nourish little they be chiefely used in Tarts or stewed in water or in wine and so if they be eaten before meales they dispose a man to the stoole I say before meals because we are wont to eat them after meales And some as I have knowne being costive and using them after meales purposely to make them soluble have missed of their purpose Which errour may bee holpen by eating them before meat For so saith Math. speaking of Prunes stewed Primis mensis devorata praeter id quod esui placent commodissimè aluum citant Whose judgement I my self following having a cholerick stomacke and a costive belly was woont sometime to breake my fast with a dish of prunes stewed contrary to the use of other men who commonly eat them last I have written the more of Prunes because it is so coÌ„mon a dish at Oxford As for Sloes and Bullase they are more meet for swine than men CHAP. 106. Of Cherries CHeries be cold and moist in the first degree they be divers in tast and commonly of two colors either blacke or red The red Cheries if they be soure or sharp be more wholesome And if they be eaten fresh and newly gathered fasting or at the beginning of dinner their nature is to scoure the stomacke and to provoke appetite as saith Arnoldus upon Sch. Sal. whose authority I alledge because peradventure it may seem strange to some that I prescribe them to be eaten before dinner whereas our common use is to eat them after dinner The vertues of Cheries are briefely set downe in the same Chapter as followeth Si Cerasum comedas tibi confert grandia dona Expurgat stomachum nucleus lapidem tibi tollit Hinc melior toto corpore sanguis inest That is to say Cheries purge the stomacke and the kernels of the cherry stones eaten drie or made milk breaketh the stone in the reines or bladder and that which no fruit in a manner else doth the substance or meat of Cherries engendereth very good bloud and comforteth and fitteth the body But yet let no student be too bold hereupon to take any surfet of Cheries as I have knowne some do but alwaies to remember that golden lesson of Pythagoras 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 And if you would eat Cherries or plummes
mos nuâ—ibus sociando rucemos Yet in another place drie nuts are commended to be eaten after fish in stead of cheese saying Post pisces nuces post carnes caseus adsit Because nuts by reason of their drinesse let the ingendring of flegme that is woont to come of fish But otherwise nuts are discommended as in the verse following Vnica nux prodest nocei altera tertia mors est Meaning that the Nutmeg is wholesome the Hafill nut hurtfull and the Nut which the Arabians call Nux Metel is venomous Filbers are of much like nature saving that they are more pleasant in eating longer in forme thinner in shale and sooner ripe Matth. setteth downe a medicine to bee made of nut shales in this manner Putamina ipsa cruda in tennem pulverem contrita ex vino austero hausta drachmarum duarum pondere diarrhaeam cohibent alba faeminarum profluvia CHAP. 120. Of Walnuts WAlnuts be hot and dry in the second degree If the pills be taken off they are thought to be good for the stomacke and somewhat loosing the belly and mixt with sugar they doe nourish temperately They are reckoned in Scho. Sal. for one of those six things which are good against poison Alliâ— Ruta Pyra Raphanus cum Theriaca Nux Haec sunt antidotum contra mortale venenum And true it is that dry Walnuts and Rue and Figs and salt were king Mithridates medicine against venome which after he had long used when hee sought to dispatch himselfe with poyson hee could not And no marvell for the water of greene VValnuts taken about Mid-summer beeing drunke two or three ounces cooleth and resisteth the Pestilence And the water of the outer huskes of VValnuts being not rotten distilled in September is given to drinke against the pestilence with a little vineger as a certaine experiment CHAP. 121. Of Chestnuts CHestnuts are commended of Galen of all wilde fruits to yeeld best nourishment Yet elsewhere he saith that whether they be rosted fryed or boiled they be hurtfull but much more if they be eaten raw But if any man desire to eat them let him first pricke them through the huske with a knife and then roste them under the embers or hot ashes And if they bee eaten with hony fasting they will helpe a man of the cough But their chiefe force is in binding the belly For so saith Matthi Castaneae vehementer sistunt tum alâ—i tum ventriculifluâ—ciones idque maxime siccae quin sanguinem excreantibus prosunt Acornes of the Oke-tree are like in operation which being likewise rosted under ashes and eaten will soone stay a laske as I learned of an old woman which therewith did great cures in the flix Of Spices which because they are for the most part fruits of certaine trees growing out of this Realme yet much used in meat and drinke among us I have here annexed to the Treatise of fruits CHAP. 122. Of Pepper PEpper after Arnoldus upon Schol. Sal. is hot and dry in the fourth degree There be three sorts of pepper that is black white and long pepper al growing upon one tree as Galen reporteth And that is white pepper which is gathered very green moist And that long Pepper which is a little dried but not perfectly ripe And that blacke pepper which is gathered full ripe But the Spaniards and Portingales which have travelled the East and West Indies report the blacke Pepper to grow upon long bushes and the long pepper to bee the blowings of a certaine tree much like those blossoms which the Hasill trees bring forth at the fall of their leaves But in operation all sorts of pepper differ little though the white Pepper be best for the stomack as Galen writeth for all kinds of Pepper generally do heat the body contrary to the vulgar opinion which is that pepper is cold in operation But who so receiveth it into the body shal feele it hot in operation for through the heat and drinesse that it hath it dissolveth flegme and winde it helpeth digestion expulseth urine and availeth against diseases of the breast proceeding of cold All which properties are briefely and pythily set forth in Schola Sal. Quod piper est nigrum non est dissolvere pigrum Phlegma purgaâ—it digestivamque iuvabit Leucopiper stomacho prodest tussique dolorique Vâ—ile praeveniet motum febriâ—ue rigorem In which verses the chiefe commendation is given to white pepper and that it hath five vertues first to comfort the stomacke secondly to help the cough thirdly to helpe the colicke or any paine comming of winde fourthly to withstand the causes of a cold fever being given before the fit fiftly to ease the shaking of fevers All which properties notwithstanding may be ascribed to the other kindes of pepper For which causes there is an excellent confection made of all three peppers and is thereof called Diatrion piperion passing good for a cold and windie stomacke and may be taken at any time of the day And such as have not that confection may take a few cornes of blacke pepper grosse beaten in a draught of ale fasting or take a little of the pouder of any of the three sorts together with meat for nothing is better for winde and flegme CHAP. 123. Of Cloves CLoves are hot and dry almost in the third degree They have vertue to comfort the sinewes also to consume and dissolve superfluous humours they are good for the stomacke liver and heart they helpe digestion and stay a laske And beeing sodden whole in milke or made in powder and so taken in milke they comfort the debilitie of nature and stir up Venus Beside this they are sundry waies used both in meats and medicines and to give a sweet savour to distilled waters and powders no spice is of more force they are the fruit of a certaine tree growing in the East Indies CHAP. 124. Of Maces MAces are hot in the second degree and dry in the third They are found growing close about the Nutmeg covering it as it were an huske they are to the stomacke very commodious and restorative beeing used in meats And for this purpose they are boiled whole in broths or coleyses or milke Beside that they bee very good to bee drunke against spitting of bloud and bloudy fluxes and excessive laxes and the cholicke CHAP. 125. Of Nutmegs NVtmegs bee hot and dry in the second degree They are the fruit of a tree in India like unto a peach tree they strengthen the stomacke and liver they abate the spleene they provoke urine they stay a laske they breake winde And that which is best for students they make the mouth to savor wel they comfort the braine the sight the liver the spleene specially the mouth of the stomack Yea as I have proved in many that had weake heads beeing taken last at night in a cawdell of Almonds or hempseed
naturall propertie of the stomacke by reason of the temperature therof for that reason Galen yeeldeth Cuilibet corpori proprietas quaedam temperamenti est quae huic naturae consentit ab hac vero dissentit And againe Omnibus animalis partibus inest desiderium quoddam c. Hitherto of white meates CHAP. 198. Of Sauces NExt after meates I have thought good to speake somewhat of Sauces because weake stomacks as commonly of students doe need oftentimes to be provoked Yet I will not say much thereof because the making of Sawces doth belong to the Cooke and not to the Physician and divers meates require divers sawces and divers men have divers appetites so that it were an infinite matter to discourse fully therein But I will briefly set downe some things very profitable in this behalfe which if students shall follow they shall finde thereby great commodity touching their health Of all Sawces those two are the best which were commended by Socrates as Tully reporteth That is Cibi condimentumest fames potionis sitis And thereof Tully giveth two notable examples in the same booke which I will recite in Latine because my English is in no wise able to countervaile Tullies Latine First of hunger that it is the best sauce for meate hee proveth by Ptolomaeus king of Aegypt in this manner Ptolomaeo peragranti Aegyptum comitibus non consequutis â—uum cibarius in casa panis datus esset nihil visum est illâ— pane iucundius And that thirst is the best sauce for drinke he proveth by the example of Darius the great king of Persia as followeth Darius in 〈◊〉 cum aquam turbidam cadaveribus inquinatam bibisset negavit unquam se bibisse iucundius nunquam videlicet siticus biberat To these may be added that worthy apophthegme of Dionysius King of Sicilie mentioned by Tully in the said booke Cum Tyrannus coenavisset Dionysius negavit se iure illo quod cenae caput erat delectatum is qui illud coxerat minime mirum condimenta enim defuerunt Quae tandem in quit ille laboriâ— venatâ— sudor cursus ab Eurota fames sitis His enim rebus Lacedâ—moniorum epulae condiâ—â—tur So that hunger and thirst are the best sawces for meat and drinke and the meanes to get hunger and thirst are exercise and abstinence for a time This did Socrates well perceive the author of this golden sentence for as Tully writeth in the foresaid booke Quum usque ad vesperum contentius ambularet quaesitumque esset ex eo quare ita faceret respondisse quo melius caenaret obsonare ambulando famem But this kind of sauce is naturall and every man doth bring it with him to the table but there bee other sauces that be artificiall of which I will set down those that be most usuall CHAP. 199. Of Salt THe sauce most common of all other is Salt which is so necessary that we cannot well live without it and therefore it is the first thing that is to set on the Table should be last taken away according to those old verses mentioned by Arnoldus upon Schola Sal. Sal primo poni debet primoquerepoâ—â— Omnis mensa male ponitur absque sale The necessity of salt in seasoning of meates and preserving of meates is such that almost it is used with every kinde of meate The vertues thereof be chiefly two in the Chapter aforesaid The first is that salt resisteth venome by reason that it is a dryer The second is that salt maketh a mans meate savourie which needeth no proofe These two properties are thus expressed in meeter in the said Chapter Sal virus refugat recte insipidumque saporat Nam sapit esca male quae datur absque sale There bee two kindes of Salt in use among us in England that is Bay salt and whitesalt which is chiefely made in Cheshire at the townes called the Wiches where there be certaine pits or Wells of salt water whereof by boyling they make the white salt And the same water is as good to powder any kind of flesh as brine for as I have heard them say that dwell about the wiches within 24. houres it wil powder Biefe sufficiently A great blessing of God to raise up such Springs for our use so farre within the land There be also other sorts of salt used in Physicke but not used in meats wherefore I let them passe and although salt doe make the meat more savourie yet I advise all students not to eat much salt nor salt meats for much salt eaten as it is said of old will make one to looke old soone and salt meats breed the discommodities aforesaid in the Chapter of salt-fish and this experiment I have of my selfe which peradventure may doe others good that beeing troubled with an itch divers yeares at Oxford by forbearing salt altogether and salt meats I was cured thereof throughly within one yeare and I was so precise in that point that I would eat no salt with an egge which at the first I thought unsavoury but afterward by use it waxed pleasant enough CHAP. 200. Of Vineger THe second sort of sauce which is in common use is Vineger whose nature is to coole and binde as Dioscorides writeth It is good for the stomacke provoketh appetite and is very wholesome to bee used in time of pestilence For as Avicen saith to use Vineger with meat in time of pestilence is a good preservative In Scho. Sal. there bee five properties ascribed to vineger First that it dryeth Secondly that it cooleth Thirdly that it maketh leane Fourthly that it engendreth melancholy Fiftly that it diminisheth seed of generation all which properties are contained in the verses following Frigidat modicum Sed plus desiccat aceâ—um Frigidat emaceratque Melanch dat sperma minorat Siccos infestat nervos pinguia siccat The last verse sheweth that Vineger hurteth the sinewes and maketh one leane which is to be understood if it be taken fasting as I have knowne some maidens to drinke Vineger next their heart to abate their colour and to make them faire and sometime to eat â—ostes dipped in Vineger but if it be often used it will breed many inconveniences One spoonefull of Vineger mingled with three spoonefulls of Rose water or for want of Rose water with well water is a good lotion to cleanse the mouth and gummes from filth which corrupts the breath There bee two sorts of Vineger in common use that is to say white and red For the colour it maketh no matter so that it bee rightly made for some use to mingle Ale and Wine together and so to make Vineger and some make it of Ale onely giving it a colour afterward with Turnsall or such like but that is rather Aliger than Vinegar for right Vineger is made of Wine onely And if any list to make a perfect kind of Vineger that is not onely toothsome but
very well to that of Cornelius Celsus Sanus homo qui bâ—ne valet suae spontis est nullis obligare se legibus debet ac neque medico neque alipta egere Hunc oportet varium habere vitae genus modo ruri esse modo in urbe saepiusque in agro navigare venari quiescere interdum sed frequentiuâ— se exercere But some man may demand of me how this may agree with that saying of Scho. Salerni Si tibi deficiant medici medici tibi siant Haec tria mens hilaris requies moderata dieta Whereunto I answer that a moderate dyet is alwayes good but not a precise dyet for a moderate diet is as Terence speaketh in Andria Vt ne quid nimis which alwayes is to be observed But if a man accustome himselfe to such meates or drinkes as at length will breed some inconvenience in his body or to sleep or to watch or any other thing concerning the order of his life such custome must needs bee amended and changed yet with good discretion and not upon the sodaine quia repentinae mutationes noxam imbecillitatemque pariunt as Hip. teacheth He therefore that will alter any custome in dyet rightly must doe it with three conditions which are expressed by Hip. Mutatio ipsa quidem non parum conducit si eius recta fit translatio hoc est st fiat sanitatis tempore per otium neâ— fit repentina and this much of custome CHAP. 206. Of Time THe fifth thing that is to be considered in meates is the time which standeth chiefely in three points that is to say Time of the yeare Time of the day Age of the party Concerning times of the yeare no better counsaile can be given than that of Schola Salerni Temporibus veris modicum prandere juberis Sed calor aestatis dapibus nocet immoderatis Autumni fructus caveas ne sint tibi luctus De mensa sume quantum vis tempore brumae For the better understanding whereof it is necessary that we know the foure seasons of the yeare and their temperature That is to say the Spring time Summer Autumne or fall of the leafe and Winter The spring time beginneth in March when the Sunne entereth into Aries and is in temperature not hot and moyst after the old opinion but in a meane without all excesse as Galen proveth and the equall mixture of the foure qualities in it to wit of heate and cold moyst and drith is the cause both of the meane temperature and also of the wholesomenesse thereof for of all seasons of the yeare the spring time is most wholesome as Hip. teacheth Yet it cannot bee denyed but that the beginning thereof doth participate with Winter and the end with Summer Wherefore in the beginning of the Spring the dyet should bee according to Winter And in that sense Hip. ioyneth Winter and the spring together in like dyet Ventres hyeme ac vere natura calidissimi somni longissimi per ea igitur tempora plus cibi dare oportet si quidem plus nativi caloris habent Quo fit ut copiosiore alimento egeant But Scho. Sal. in the first verse aforesaid meaneth the latter part of the Spring wherein wee should eate but a little meate much like as in Summer yet not so much as in Winter nor so little as in Summer But as the time is temperate so then to use a temperate dyet And that which we doe eate at that time especially should bee of good nourishment because then bloud chiefely encreaseth and such meates such bloud and such bloud such state of body Now what meats be of best nourishment I have declared before and here againe I say that generally flesh is of greater and better nourishment than fish Quia piscium alimentum est frigidum humidum as Fuchsius teacheth CHAP. 207. Of Summer SVmmer beginneth in Iune when the Sunne entreth into Cancer This season is naturally hot and dry because therein heat exceedeth cold and drynesse moysture In this time of the yeare by reason of the heat of the ayre without the pores of the body are more open whereby the spirits and naturall heat are the more resolved and wasted and by that meanes the vertue digestive is infeebled so that the stomacke and inner parts then are not so well able to digest as at other times Wherefore to eate much meat in Summer is hurtfull according to the second verse Sed calor aestatis c. But wee must eate a little at once and often as Galen teacheth Quia accessione alimenti majore indigent vt pote per id temporis cute perspirabili exhausti quia vires exolutae sunt ac dejectae And that which wee eate should bee rather boyled than rosted Pottage or brothes made of cold herbes as Lettuse Endive Succory Violets are then good to bee used Drinke in more abundance Wine allayed with water to hot complexions much to cold natures lesse CHAP. 208. Of Autumne AVtume or the fall of the leafe beginneth in September when the Sun-entreth into Libra This season of the yeare is variable and the ayre changeable in heat or cold Wherefore it is not cold and dry after the old opinion but of unequall temperature as Galen proveth And the distemperature thereof is the very cause Quae maxime Autumnâ—â— morbiferum facit as hee avoucheth in the same place The dyet most convenient for this season is to eat somewhat more in quantity than in Sommer and more often rosted meates and to drinke some deale lesse and a little stronger And especially wee must beware of Sommer fruites which are most plentifull at this time of the yeare for as much as they make ill juice and winde in the body But how they may bee eaten with lest hurt I have shewed before in the treatise of fruits CHAP. 209. Of Winter WInter beginneth in December when as the Sunne entereth into Capricorne This season by nature is cold and moyst for therein cold doth surmount heat and moysture drought by reason wherof the heat of our bodies within is greater and the vertue digestive stronger for the coldnesse of the aire without environing our bodies about must needs keepe in and unite and fortifie the inward heate ex antipe ristasi as the Philosopher speaketh that is to say by position of the contrary Wherefore digestion being stronger one may eate as much as he will that is to say more than in other seasons and not onely more but also meats of grosser substance as Biefe Pork and such like Quia vires validae sunt And this also is approved by Hip. Ventres hâ—eme â—ere natura calidissimi c. alledged before in the spring And meates rosted are more convenient for this time than sodden and flesh and fish powdred is now better than in Summer As for herbs and fruits especially raw at all times are to
quacunque diei hora bibere voluerint Angli bolum sive morsum panis praesumunt And the very order of service doth confirme the same for commonly we use to set bread meats upon the table before drinke Yet many good Malt-wormes setting all order aside beginne strait to cut their meat with the spigot I deny not but occasion in some may so serve that they must needs drinke before they eat But I speake of the common order which is commonly to be observed The chiefe causes why drinke is necessary be two First to preserve naturall moisture Secondly to make the meat that is eaten to pierce and descend the better into the places of digestion The desire of drinke and the best sawce to season it and to make us to like it whether it bee better or worse is Sitis which after Aristotle iâ— Appetitio frigidi humili and is caused à calore sâ—â—citate as Galen sheweth for hear working upon moisture for the nourishment of the body causeth the drinesse whereof commeth thirst the remedy whereof is drinke which is to be used as Galen prescribeth Foâ—ionisis modus erit ut nec in ventriculo inâ—atet nec stuctuatiâ—nis ullius sensum invehat And Dioscorides much after the same manner sheweth the use of drinke saying Non sitire modâ—â—e â—ibes pâ—olui optimum est praecâ—ptum So that to quâ—â—ch thirst and moderately as it were to water the meat whereby it may be the more easily conveighed to the places of digestion is the right use of drinke and whatsoever is more than this is superfluous The same lesson is taught in Schola Sâ—leâ—ni Dequa pâ—tetur stomachus non indâ— graventur That is to say we ought to drinke moderately so that the stomacke be not hurt thereby nor drunkennesse caused for much abundance of drinke at meales drowneth the meat eaten and not onely letteth convenient concoction in the stomacke but also causeth it to passe faster than nature requireth and therefore engendreth much flegme and consequently rheumes and crudenesse in the veines debility and slipperinesse of the stomacke continuall flux and many other inconveniences to the body and members And after the better opinion of Physitians the drinke would rather be mixt with the meat by sundry little draughts than by one great draught at the end of the meale For the mixture well tempereth the meat without annoyance and a great draught with much drink drowneth the meat rebuketh naturall heat which then worketh in concoction and with his waight driveth downe the meate too hastily Yet some I know count it a jolly matter and princelike to forbeare drink unto the end of their meales and then to carouse lustily a whole pinte or a quart of Wine Ale or Beere But this custome is beastlike rather then princelike for what doth a bruit beast other than eate his fill of meat and drinke abundantly afterward Better therefore is that counsaile of Scho. Sal. Inter praâ—dendum sit saepe parumque bibendum Vt minus aegrotes non inter fercula potes That is to say at meate whether it bee breakefast dinner or supper wee should drinke little and often And betweene meales we should forbeare drinke except very great thirst doe require it especially if the meate that we have eaten bee yet undigested in the stomacke and not past the first concoction For then to drinke interrupteth the office of the stomacke in concoction and causeth the meat to passe faster than it should doe and the drinke being cold it rebuketh naturall heat that is working and the meate remaining raw it corrupteth digestion and maketh crudenesse in the veynes But after the first concoction is ended a little before we take other meat we may drinke a little Wine Beere or Ale yea though we be not thirsty as Arnoldus teacheth upon Sho. Sal. for this drinking saith he prepareth the stomack to receive other meate and causeth the meate that is once concocted to depart more easily from the stomacke to the liver where it must be the second time concocted yet always foreseene that the drink be in a little quantity and if thirst procure it let it also be smal And this kinde of drinking he calleth Potum dilatinum for so he distinguisheth of drinke Notandum triplicem esse potum permixtivum scilicet delativum sitis sedativum The first is to be taken at meales though we be not thirsty The second betweene meales The third at the meals end of such as be in good temper And if any of these three uses of drinke be omitted the drinke delative may be best spared for it is most wholsome either not to drinke betweene meales or else to drinke but little and that small But some I doubt will abuse this distinction and drinke more often then they need and will alleadge that they doe it for one purpose or other and so will all day bee occupied in permiscendo deferendo or sitim sedando But I advise them rather to follow the counsaile of Cato Quod satis est bibe And concerning drinke at meales at the beginning the drinke would bee strongest and so toward the end more small if it bee Ale or Beere and if it bee wine more and more allayed with water and if wee have both Ale and Wine it is better saith Arnold upon Schola Sal. to drinke Ale or Beere in the beginning of dinner or Supper than wine For if wee begin with wine by reason nature greatly desireth it the superfluities gathered together already in the stomacke together with the wine shall be drawne off the stomack and conveyed into all the parts of the body but nature doth not so desirously draw Ale And againe the grosser dryer and colder meat is the stronger should the drinke bee and the more subtile hot and digestible the meat is the weaker the drinke ought to bee Wherefore wee ought to drinke stronger wine with Beefe than with Chickens and stronger wine with fish than with flesh yet very strong Ale or Beere or hot wines and sweet as Muskadell or Malmesey or made with spices as Hippocras are not commended at meales except it be for a draught or two at the beginning of grosse meats for the meat by them is rather corrupted than digested and they make hot and stinking vapours to ascend up to the braine yet if the stomacke be very windy or so cold and feeble that it cannot concoct such a quantity of meat as is required to the sufficient nourishment of the body of him that eateth or hath eaten raw herbs or fruits whereby hee feeleth some annoyance then may he drinke last incontinent after his meale a little quantity of Sacke or good Aqua vitae in small Ale But if he have much choller in his stomacke or a headfull of vapours it were much better that he did neither drink the one nor the other but rather eat some coriander comfits
disobedience So ready is Sathan to turne Gods blessing into a curse But of the abuse afterward when I shall have declared the use Wine after Galen is hot in the second degree and if it bee very old it is hot in the third and must or new wine is hot in the first and it is dry according to the proportion of heat But this limitation of the temperature in my judgement cannot be generally applyed to all wines for who doth not know that sacke is hoter than white Wine or Claret and Malmsay or Muskadell hotter than Sacke and Wine of Madera or Canary to bee hottest of all Wherfore I thinke rather that Galen meaneth of some one sort of Wine and of one country for so he speaketh saying that white wine inflameth or heateth least of all wines Which saying is true if comparison be made betweene whiâ—e wine and wine of other colours of one Country and not otherwise as to say the white wine of France is not so hot as the Claret or Red of the same Country For otherwise the red wines of France are not so hot nor so strong as the white wines of some other countries France yeeldeth those wines that be most temperate as White Claret and Red Spaine bringeth forth wines of white colour but much hotter and stronger as Sacke Rumney and Bastard Italy giveth wines most sweet and pleasant as Muskadel and such like And in Galens time the chiefe praise was given to the wine of Italy as now it is by Mathiolus but especially to that wine which was named Vinum Falernum most commended among all Nations Yet the wine of the Iland of Creta now called Candy which I suppose to be Malmsey is of greatest force in Phisicke for by a certaine naturall property it killeth wormes in children if they drinke it fasting As for wine of Madera and Canary they beare the name of the Ilands from whence they are brought likewise as Rhenish wine beareth the name of that famous river Rheine of Germany because the Vines whereof it is made grow thereabout But this our Country of England for the coldnesse of the Clime wherein it is situate bringeth no vines to make wine of though in other things more necessary it farre surmounteth all other Countries So God hath divided his blessings that one Nation might have need of another one Country might have entercourse with an other But although wine bee no necessary thing that is to say such as Englishmen cannot live without for there is and hath beene many a one in this our Realme that never tasted wine yet is it without doubt a speciall gift of God for as it is in Deuteronomy God giveth wine unto those that love him And those that obey not the commandements of God shall not drinke wine of their vineyards And as it is in Ecclesiast Wine soberly drunken is profitable for the life of man Wine measurably drunken and in time bringeth gladnesse and cheerefulnesse of the minde Of it selfe it is the most pleasant liquor of all other and a speciall benefit and comfort of mans life a great encreaser of the vitall spirits and a restorer of all powers and actions of the body and so cheereth and comforteth the heart So that vitis may seeme as it were vita quia vitam maxime tuetur And no marvaile considering that vita as Aristotle affirmeth standeth chiefly in calido humido Which two qualities are the very nature of wine So that life and wine for the likenesse of nature are most agreeable And this is the cause as I thinke why men by nature so greedily covet wine except some od Abstemius one among a thousand perchance degenerate and is of a doggish nature for dogges of nature doe abhorre wine Whereof hath growne that Latine proverb Caninum prandium a dogs dinner where is no wine at dinner or supper But the commodities of wine are briefly and pithily gathered by Avicen where hee reckoneth five benefits of wine moderately drunken First that it easily conveyeth the meat that it is mingled with to all the members of the body Secondly that it digesteth and resolveth flegme openeth the wayes and stirreth up nature to expell it Thirdly that it avoids red choler by urine and other insensible evacuations which is to bee understood of white wine or Claret and such like weaâ—e wines and not of strong wines for they inflame the liver and breed choler Fourthly it expelleth melancholy and through contrariety of nature amendeth the noysomenesse of that humour For wheras melancholy engendreth heavinesse faintnesse of heart and covetousnesse Wine ingendreth ioy boldnesse stoutnesse of stomacke and liberality Fiftly it resolveth and caseth all sorts of lassitude and wearinesse for it reviveth the resolute spirits againe abundantly and comforteth naturall vertue and taketh away or diminsheth such superfluous moysture as remaineth in the muskles finewes and joynts Also the commodities of wine are well set forth by the Poet Ovid as followeth Vina parant animos faciuntque caloribus aptos Cura fugit multo diluiturque â—â—ro Tunc veniunt risus tunc pauper corâ—â—a sumit Tunc dolor curae rugaqueâ—rontis abit Tunc aperit mentes aevo rarissima nostro Simplicitas artes excutiente Deo And now to turne my talke to students I think as it hath beene said of old that vinum moderate sumptum acuit ingenium The reason is alleadged by Arnâ—ldus upon Sch. Sal. Because of good Wine more than of any other drink are engendred and multiplied subtile spirits cleane and pure And this is the cause saith hee why the divines that imagine and study upon high and subtile matters love to drinke good wine wherein he erred not much in mine opinion from the custome of the old Clergie for they loved a good cup of wine as well as any men â—live But I advise all students such as bee students nomine re because they have commonly feeble braines if not by nature yet through study to refraine from strong wines because they distemper the braine and cause drunkennesse ere a man bee ware Besides that strong wines are hurtfull to them whose Liver and stomacke is hot because they inflame and burne their bodies inwardly wherfore they are utterly to be eschewed or not to be used except they be well allayed with water But such as have strong braines that is to say not lightly overcome by the vapours and fumes which ascend from the stomacke may boldly drinke any kinde of wine that they like so they keepe a measure for otherwise they fall into drunkennesse as well as they that have weake braines which vice as it is odious to God and without repentance disheriteth us from his heavenly kingdome so it is most hurtfull to our bodies and if it bee often used causeth chiefely six inconveniences as Avicen teacheth First it weakneth and corrupteth the Liver making it unable to change the
then would they bee at no cost but let nature worke And if the patient were like to dye then would they bee at no cost because it were but vaine So Parcatur sumptui made no Doctor to live in that country But let them goe with their desperate destiny and let me returne to the second way of preservation from the pestilence which consisteth in correcting and purifying of the ayre wherein we continue if there be no remedy but needes you must or will abide where the plague is then first of all humble your selfe before God and desire of him mercy and forgivenesse of your sinnes And if it bee his will that hee will vouchsafe to preserve and defend you from all infection And if his will bee otherwise yet that you are willing to abide his visitation patiently and readily if his good pleasure bee so to depart out of this wicked world That done have alwayes in minde and practise in your life this short lesson following Aer esca quies repletio gaudia somnus Haec moderata iuvant immoderata noceut Ayre labour food repletion Sleepe and passions of the minde Both much and little hurt a like Best is the meane to finde For in these six points as it were in so many lute strings resteth the whole harmony of mans life Wherein moderation beareth the burthen of the song Which if it be not kept but that excesse be taken in any one of them there must needs follow great disturbance in our bodies Nam omne nimium naturae inimicum Wherefore you must avoid all excesse and superfluity specially in eating and drinking sleeping and waking in travaile and women and seek by all meanes to maintaine and keepe your naturall and accustomed evacuation and to be merry and pleasant following herein the example of Socrates who by his continency and good order of dyet escaped the plague at Athens never avoyding the City nor the company of the infected when as the greatest part of the City was consumed And touching the ayre first looke that the house wherein you dwell bee kept cleane and sweet and all things in it as neate as may be Open not your windowes toward the West or South but toward the East or North. And come not forth of your house untill an houre or two after the Sunne rising and take your house againe as long before the sunne setting And it shall bee good specially at night and in the morning to perfume your house or chamber with frankinscense or Iuniper or storax Calamita or Ladanum or if you will not be at cost with dryed Rosemary or as poore folkes use to doe in great townes with rushes or broome or hey layed upon a chafing dish and coales and the windowes and dores being close shut up for the time Or to heate a bricke or slate stone in the fire and when it is hot to take it out and poure vineger upon it and to receive the fume with open mouth But among all things that purifie the ayre either within the house or without none is better than fire for fire by nature doth consume corruption and as Holerius saith Inspiratus halitus ignis est antidotus contra pestem et putredinâ—â— And it is well knowne how that Hippocrates delivered the City of Athens from a great Plague onely by causing many great fires to be made in sundry places within the City and round about it Wherefore it shall be good to make fires oftentimes in your chambers hals courts or streets And if you list you may cast into the fires Iuniper Bayes Rosemary Spike Firre or Cypresse wood and such like The third and last point of preservation from the Plague is to use such things as doe resist poyson and doe fortifie the heart and vitall spirits For this venomous vapour which breedeth the Pestilence in mens bodies is conveyed together with the ayre or breath first to the Lungs or Lights and from thence by the Arteriavenosa to the heart which is the fountaine of life from whence it is derived and dispersed by the veines and arteries into all parts of the body And first it assaulteth the spirits next the humours and lastly the very firme substance of the whole body And after it hath once possessed the body the force of it is such that commonly within three or foure dayes it groweth to extremity and sometime sooner if the body abound with superfluous humours chiefely with choler and bloud For the Sanguine sort are soonest taken with this infection next to them the Cholericke thirdly the flegmaticke and last of all the Melancholike because the cold dry humour is the least apt to inflammation putrefaction for that the conduits be strait by which the poyson should passe And this is the reason why youth which representeth the Sanguine complection and middle age which representeth the cholericke and women which represent the flegmaticke complection are sooner infected than the aged sort which represent the Melancholike complection Howbeit sometime if the pestilence bee outragious it spareth no complection nor no age as it came to passe in my time in Oxford when as divers old folkes men and women above 70. yeares old dyed of the plague But now to arme the heart against this infection when you have occasion to goe forth of the house having first eaten or drunken some what for it is not good to goe forth with empty veines or else having received a fume as is before said you shall put into your mouth a Clove or two or a little Cinamome or a peece of Setwall or of an Orenge pill or best of all a peece of the roote of Angelica or Elecampane and take in your hand an Orenge or a posie of Rew or Mynt or Balme Or else carry with you a handkerchiefe or spunge drenched in white Vineger of Roses if you can get it if not in common Vineger especially white But if you would make a perfect mixture and passing for this purpose you shall take Rose water white Rosevineger strong white Wine or Maluasie of each like much and spice it well with Saffron or Setwall made in powder or the powder of Orenge pills drench a linnen cloth or spunge therein and carry it about with you And if you wash your face and hands in the same and drinke a little thereof it will doe the better And for the better strengthening of the inward parts against all infection you may easily compound this mixture following which is highly commended by Marsilius Ficinus Take of red Sanders halfe an ounce of chosen Cinamon three drams and halfe of Saffron halfe a dram all made in fine powder which powder you may spice your meates withall at all times And after meate it shall bee very good to use Coriander seeds prepared and fasting also after Avicen who highly commendeth them in this case The common people saith Hollerius use to steepe Elicampane rootes in Vineger and to
lap them in a linnen cloth and to carry them about with them smelling to them oftentimes Others before they goe forth in a morning eate Garlike and drinke a draught of new Ale after it or good Wine But Garlike is thought of many to bee rather hurtfull than wholesome in the Plague because it openeth the pores of the body too much and so maketh it more apt to receive infection But I reade in the Secrets of Alexis of a marvellous secret to preserve a man from the plague which hath been proved in England of all the phisitians in a great vehement plague in the year 1348. which crept throughout all the world and there was never man that used this secret but he was preserved from the plague videlicet Take Aloe Epaticum or Cicotrine fine Cinamome and Myrrhe of each of them three drams Cloves Mace Lignum Aloe Masticke Bole Armenicke of each of them halfe a dram let all these things be well stamped in a cleane morter then mingle them together and after keepe it in some close vessell and take of it every morning two penny weight in halfe a glasse full of White Wine with a little Water and drinke it in the morning at the dawning of the day And so may you by the grace of God go hardly into all infection of the ayr plague Hitherto Alexis But the prescriptions of preservatives for the plague I leave to the skill and experience of the learned physitians whose advise in this case is chiefely to be sought for and followed Yet this much I dare say by the authority of Galen in his booke de usu Theriacae ad Pamphilianum and by the judgement of Marsilius Ficinus that no one medicine is better either to preserve from the plague or to expell the venome from the principall parts in such as be infected than Triacle and is not onely good in the plague but also in all other poysons and noysome drinks yea and in the most part of other diseases as the Cough the Cholicke the Stone the Palsie the Iaundise the Ague the Dropsie the Leprosie the Head-ach for dull hearing for dimnesse of sight to provoke appetite to appease greedy desire for Melancholy sadnesse and heavinesse of the minde Non enim corporis modo sed animi morbos persanat as Galen writeth in the same booke So that it may worthily be called Delphicus gladius because it is profitable in an infinite number of infirmities And Galen in his booke de Theriaca ad Pisonem confirmeth the same And concerning the Plague as well for the cure as for the preservation hee declareth upon the credit of Aelianus Meccius a famous Physitian and sometime his teacher that in a great Plague in Italy when all other medicines prevailed not after that by his advise they fell to the use of Triacle very few of them which were infected Non modo periculum non evasisse sed ne in morbum quidem incidisse Atque mirum hoc alicui videri non debet saith Galen quando si haustum venenum superat pestilentiam quoque vincere possit But it is not sufficient to know that Triacle is good for the Plague but we must also know how it is to be used Wherefore Galen in the same place setteth downe the order how it is to bee taken in this manner It is given saith hee in three Cyathes that is as I take it about foure ounces that is halfe a gill or the fourth part of a pint it is given I say in a draught of wine the bignesse of an Hasill nut aswell after poyson or after the stinging of venemons wormes as before if a man suspect any such matter and after the same manner it is given to them who for an outward cause or an inward pine away as if they were poysoned So the quantity of Triacle is the bignesse of an Hasill nut and sometime the bignesse of an Egyptian beane and the quantity of drinke to receive it in is Ex aquae vel diluti vini cyathis neque pluribus tribus neque paâ—cioribus duobus And the best time to take it in is Primo mane except it be after poyson for then it is to be taken as occasion requireth But Marsilius Ficinus sheweth more particularly the use of Triacle saying Necessaria nobis est bis in hebdomada ipsa omnium compositionum regina caelitus que tradita Theriaca Accipiatur post cibum horis novem ante cibum horis sex vel septem Qui eam sumere non potest saltem cordi apponat stomacho nasoque pulsibus frequentius detur drachma una provectis aliis vero drachma dimidia seu scrupulus unus Qui calidae sunt temperaturae bibant aestivo tempore sumpta Theriaâ—a tertiam partem cyphi aquae rosarum cum modico acetirosati alii scilicet alterius complectionis alio tempore sumant cum vino albo permisto cum aqua Scabiosae aut Melissae Quod si Theriaca non affuerit vel non competens fuerit tuae naturae sume Mithridatum Hitherto Ficinus But here some doubt may arise whether or no our Triacle which now we have in use among us commonly called Triacle of Gean hath the vertues aforesaid against Plague Poyson c. Herein to speake what I thinke I thinke verily that it hath not except othermen can come by better than I have seene for they make it not now as it was made in Galens time the composition whereof is set forth even in the same order that Galen himselfe made it for the Emperour Aurelius Antoninus For as it appeareth by Galen in that place that Emperour as others also before time used every day to take Triacle the bignesse of a beane sometime without water or wine and sometime mixing it with some liquour thereby to preserve himselfe from poyson Like as king Mithridates did his composition bearing his owne name by the daily use whereof his nature was so fortified against poyson that when he would have poysoned himselfe rather than to fall into the power of the Romans hee could by no meanes bring it to passe But the receit which so strengthened Mithridates was not the same which Pompeius after he had vanquished him found in his Sanctuary having this title A nullo veneno laedetur qui hac antidotoutetur which Serenus writeth in this manner Bis denum rutae folium salis breve granum Iuglandesque duaâ— totidem cum corporeficus Haec oriente die pâ—uco conspersa lyaeo Sumebat metuens dederat quae pocula mater But it was that noble confection which as yet is called Mithridatium in Latine in English Mithridate which because it draweth neerest to the ancient Triacle by mine advise shall be used insteed of Triacle against the Plague and other diseases before rehearsed And if any man have Triacle which he thinketh perfect and would faine prove whether or no it be so indeed then let
that matter Yet my judgement is bee it spoken without offence of the learned Physicians that the disease was Febris ardens a burning fever For as much as the signes of a burning ague did manifestly appeare in this disease which after Hollerius bee these Extreame heate of the body vehement thirst lothing of meate tossing to and fro and unquietnesse drynesse of the tongue rough and blacke griping of the belly cholericke laske cruell ake of the head no sound sleep or none at all raving and phrensie the end wherof to life or death is bleeding at the nose great vomitting sweate or laske And this kinde of sickenesse is one of those rods and the most common rod wherewith it pleaseth God to beate his people for sinne as it appeareth in Leviticus If ye will not doe all my commandements but breake my covenant then will I also doe this unto you I will appoint over you fearefulnesse a consumption and the burning ague to consume the eyes c. And likewise in Deutâ—ronomy the Lord shall smite thee with a consumption and with the fever and with the burning ague and with fervent heat c. And this disease indeed as it is Gods messenger and sometime Gods poste because it commeth in poste haste and calleth us quickely away so is it commonly the pursivant of the pestilence and goeth before it For so Marsilius Ficinus noteth saying Sunt nonnulla pestilentialis febris signa videlicet febris continua absque ordinata manifesta declinatione cum magna anhelitus pectoris angustia cum repentina pulsus debilitate cum universi corporis gravaminâ— praecipue capitis phrenesi anxietatibus ardore siti sanguineis vâ—â—culis pluribus in locis cum urina grossa â—urbida qualis est iumentorum And certainely after that sodaine bane at Oxford the same yeare and a yeare or two following the same kinde of agew raged in a manner over all England and tooke away very many of the strongest sort and in their lustiest age and for the most part men and not women nor children culling them out here and there even as you would chuse the best sheepe out of a flocke And certaine remedy was none to bee found Nay it was with men as the Poet Virgil describeth in a murraine of beasts Quaesitaeque nocent artes cessere magistri Phyllirides Chiron Amiâ—thoniusque Melampus Saevit in lucem stygiis emissa tenebris Pallida Tisiphone morbos agit ante metumque Inque dies avidum surgens caput altius effert Yet some Physicians attempted the common manner of curing used in hot agewes that is to say by purging of choler and letting of bloud and ministring oftentimes cooling conserves syrups potions broths with cooling herbes and such like Which meanes notwithstanding tooke small effect in many Nay at length it came to passe that such as were purged or let bloud rather dyed And they that tooke a moderate sweat at the beginning of their sickenesse and did rid their stomacke well by vomit sped much better Yet thankes bee to God hitherto no great plague hath ensued upon it But if it doe as I doubt it will unlesse we speedily repent either the pestilence or famine or warre or all three I say if it doe then must we doe as the Prophet David did offer a sacrifice unto the Lord a contrite and humble heart and say with the holy Prophet Let us fall now into the hand of the Lord for his mercies are great and let us not fall into the hand of man And I beseech God that whensoever it shall please him to visit our offences with his rod and our sinnes with scourges that we may likewise escape the hand of man and fall into the hand of the Lord to whom be all glory praise and honour for ever and ever Amen FINIS THE TABLE CONTAINING the principall points of the whole booke in Alphabet order having relation to the page A AIre and the properties thereof pag. 7. Anise and the nature thereof Anise seed comfitis and bread made with Anise 51 Artichokes and the vertues of them 63 Avens and their nature 75 Alecoast and how to make Ale therewith 79 Angelica and how it is good for the pestilence for shortnesse of winde and for an Impostume 80 Also for biting of a madde dogge and for the Tooth-ake 81 Apples and the difference of apples raw apples and quodâ—ins 100 How apples may be eaten with least huâ—t cold apples for whom they are good a cold rosted apple what it worketh 101 The English use of eating apples the best way to eâ—t apples apple tarts how to preserve apples a long time 101.102 Almonds almond milke how to be made candles of almonds and almond butter 112 Abstinence and the commodities thereof 212 What age is and what difference in age 220 Of ale and beere 249 The difference betweene ale and beere 250 How to know where the best Ale is ead Whether ale or beere be better 251 A kinde of small Ale called at Oxford Sixteenes ead Eight properties of Ale and beere 251 Aqua vitae and Aqua composita 257 The common cure of hot Agues 283 B The smell of new Bread very wholesome 26 What bread is â—est ead Vnlevened bread is very unwholsome ead Browne bread looseth the belly 27 Barly and that barly bread is good for the gout 29 Beanes and their nature 31 Beanes are windy and hard of digestion greene beanes ead Borage and the temperature thereof that it is good for students 38 Borage leaves why they are used in wine conserva of Borage how to be made borage water or any other how to be drunke 38.39 Balme and the temperature thereof Balme water and the properties thereof 39 Balme water excellent for students ead Basill and the nature thereof and a strange tale of basill 54 Blessed thistle and the nature thereof and the perfect use of Cardâ—us Benedictus 59 The vertues of blessed thistle and a medicine for any kinde of fever 60 Beteine and how it is good for the braine and to purge the head 79.80 Bleete 87 Beetes 88 Burnet and that it is good for any flux of man or woman and good also for the plague 95 Barberies and how to make conserva Barberies the vertues thereof also a medicine for the yellow jaundise of Barbery barke 116 Biefe and the commodities therof that it is a melancholy meate 129 Great difference of biefe ead Salt biefe 130 The difference of beasts as concerning age 119 The braines of beasts 140 Blackbirds or Ousills 155 Buâ—tard 157 Barbill a delicate fish for the which was payed xl l 164. Butter and how it may make one soluble the vertues thereof that it is good for the chollicke 180 May butter and how it may heale the wildefire 181 Almond butter 182 A full belly is unfit for study 195 Breakefast for a weake stomacke good for students 209 The vertues of beere 252 Beere more cold
in operation then ale and better for cholericke folkes ead Whether Bâ—ere breed rheumes 252 Who first invented beere and when 254 Bragget and how to be made 267 Butterd Beere and how to bee made 268 Bed chamber bed and the making thereof 273 A merry tale of making a bed ead A merry battaile betweene Munkes and Nunnes 290 C Crustes burned are ill 27. Crustes are good for some ead Cressis and how they may bee used for a laske 43 Coriander and the nature thereof 46 Coriander comfits good for students 47 Cold herbes 84 Coriander comfits good for a rhume ead Charvaile 47 Cummin and the nature therof 52 A medicine of Cummine seeds for an ill breath and to beauâ—ifie the face eadem Caraway and the nature therof 52 Bread made with carowaies and caroway comfits 53 Coleworts and their nature and how they preserve a man from drunkennesse and the contrariety between the vine and the colewort 53 54 Capers and their nature capers very wholesome for the preservation of health 72 Cinckefâ—ile and the nature thereof 75 Columbine and thereof an easie medicine for the jaundise 77 Camâ—mell and thereof a good medicine for a fever ead Clariâ— and thereof a good medicine for the backe in man or woman 79 Cucumbers and for whom they are good or evill 98 Cherries and when they should be eaten the vertues of cheries 105 How to preserue Cherries 106 Chestnuts and how they are good for a laske 121 Cloves and their nature 123 Cinamom and how to make Cinamom water 125 Cony and rabbets 136 Capon henne and chickens 150 Cocke and to make a coleise of a cocke 151 Craâ—e 157 Carpe 163 Conger 166 Cockles and shellfish when they are best 169 Crevis and shrimps 169 Creame and the nature thereof 179 Cheese and what Cheese is best 182 Cheese should bee eaten after meat 184 An old cheese will make a good playster for the gowt eadem Cheese rosted 185 Why some by nature doe abhor cheese ead Custome in diet what it is and two strange examples therof 200 Custome in Labour 201 How custome may be changed without harme 202 The English custome defended to eat fine meats after grosse meats 229 Cider that it is most plentifull in Worcestershire and Glocestershire 254 Cinamome water of divers sorts 261 Consumption a wine 265 D An old mans Dyet 33 Diâ—l and the nature thereof 45 Dragons how they are good for the plague 82 Dandelion and Sowthistell 87 Damask powder to make sweet water or to strow among clothes 92 Deisie and how they purge the head 96 The alteration of mankinde touching Diet. 98 Dates and how they are good for a laske or waste 113 Ducke and mallard 156 Three sorts of Dyet 196 Dyet in sickenesse 197 Dyet for healthy men 202 Dyet for the spring time 204 Dyet for the summer season 205 Dyet for Autumne 205 Dyet for winter 206 Dinner time and Diogenes answer touching that 213 Oxford dinners ead The best diet is to eat one kind of meat at a meale ead An houre is a sufficient time for dinner 214 Drinke before dinner or supper used of some 218 Naturall death what it is 221 A divers dyet requisite both in youth and age 222 The naturall dyet of all ages ead Dyet of lusty youth dyet of old age ead Sundry examples of old mens diet 223 Antiochus dyet ead Telephus diet 224 Pollio Romulus Dyet 224. Democritus Diet. 225 Galens Dyet eadem Securis fathers diet 226 Of Drinke 230 Wee should not beginne our meale with drinke ead Drinke is necessary for two causes 230 What thirst is and how it is caused 231 The right use of Drinke ead The discommodities of much drinke used at meat ead To drinke little and often is better than to drinke much at once 231 Drinke betweene meales not good 232 Drinke delative ead Three sorts of drinke 233 What drinke should be used in the beginning of meales and what after ead Strong drinke or spiced is not good to be used with meate 234 Sacke and Aqua vitae when they may be drunke after meate ead Seven sorts of drinke used in England 234 What drinke is best when one is hot 236 Six inconveniences of drunkennesse 242 Theognis against drunkennes 243 Hessus against drunkennesse 244 To bee drunken once in a moneth is allowed of some Physicians 245 Destiny what it is after the opinion of the Stoickes 304 E. Exercise what it is the benefit of exercise 1 The difference of exercise 2. The proper exercises of all parts of the body 3 The preparation to exercise 4 The place and time of exercise 7 The fittest time of exercise 8 An abuse of exercise touching the time 9 The exercise of the Emperour Antonine 10 Three things to bee observed touching the time of exercise ead The measure of exercise 11. The remedy of immoderate exercise 12 Elecampaine and how to make conserva thereof good for a cough and stuffing in the brest 82 Endiue and Succory their vertues 86 How they are good for heat of the liver 86 The eares of beasts 142 The eyes of beasts ead Egges and that henne egges be best 173 How to chuse an egge ead The difference of egges in dressing ead Collops and egges 174 English folks may eat three meales a day 208 Whether breakefasts are to be used in England 209 England bringeth forth no wine and why 239 F Frumentie 28 French wheat ead Fenell and the nature thereof 51 Fenell seeds and fenell Comsits wherefore they are good ead Floure Deluce and the nature thereof 57 A medicine for the dropsie and for running of the reynes ead Feverfew and the nature thereof that it driveth away a fever 73 Fumitory and the nature thereof how a countrey man used Fumitory great vertues of Fumitory to make a faire colour in the face ead Filipendula and the nature thereof 74 Fruits and how herbes and fruits were the first meat of mankinde 99 Figges and their properties 110 That they should bee eaten before meales that they bee good for a cough for swelling in the necke 111 Of twelve things that breed fatnesse 140 The fat of beasts 148 The feet of beasts ead Flesh of birds lighter than of beasts 149 Fesant 152 Of fish and fish dayes 159 A comparison betweene flesh and fish betweene Seafish and river fish 161 What fresh water fish is best 161 The English proverbe expounded touching the choice of fish 162 The best flesh and the best fish 167 Fasting driveth away sicknes 198 Who may best abide fasting 210 How fasting is to bee vsed ead The definition of a true fast 211 Fire is a speciall preservative against the plague 309 Filberts 120 G The games of Olympus games vnlawfull 20 Grummell and thereof aneasie medicine for the stone 46 Gilifloure the nature therof that it is good for sundry diseases 58 An easie medicine for the plague of Giliflowres and vineger made thereof excellent for divers purposes ead Germander and the nature thereof
wholesome aire The fittest time of exercise Epid. 6. Sect. 4. Lib. 2. de Sa. Tuen cap. 2. The colour of the Vrine sheweth when we should exercise Inst lib. 2. cap. â— An abuse of exercise touching the time Epid. 6. Sect. 5. Apho. 33. Rise up after meat Gâ—â—r 1. De San. Tu. lib. 1. The exercise of the Emperour Antoniâ—â— Palestra Three things to be observed touching the time of exercise Offic. 1. Lib. 1. de San. Tuen cap. 12. The measure of exercise Epi 6. Sect. 3 Aphoris 4. The remedy of immoderate exercise Lib. 2. Apho. 42. Lib. 2. Epist â— Lib. de morb cau ca. 3. Li. 1. de pont De Suc. bo vi ca. 3. What study iâ— Acad. 4. Offi. 1. Idlenesse is against nature Lib. 5. de Trist Offic. 3. Scipio his saying to be followed of students How to begin our study The morning most fit for prayer The best time for study is the morning A good counsell for students Tuscu 4. An example of a slothfull Scholler How long we should studie without intermission Afternoone study not very good Lucubratio nocturna studiâ—sis inimica Why study is better by day than night Plinie his diligence to be followed of Students Lib. 2. alâ—saâ— cap. 40. De. Succo â—on vi cap. 1. Plautus painfulnesse Better to be pale with study than love Mediocritas sâ—mper optima satietas enim omnium rerum Offic. 1. How play is to bee used Lib. 8. cap. 8. Scevol optime 〈◊〉 lusisse tradunt Cic. 1. de Orat. A wittie answer of Socrates made to Alcibiadâ—s Vnlawfull games Troco ludâ— alias â—age â—â—b 6. Apoph The dice play of the Emperor Caligula Play at the Chesse Probl. Sect. 30. quest 1. Omnes homines qui ingeniâ— claruerâ—nt melancholici fuerunt Politi 8. cap. 3. The commodities of Musicke The Harpe the most ancient instrument Sam. 1. Cap. 16. Lib. 1. de Sâ—u. Sa. tuend Tâ—scu 1. â—ras 3. Apoph The necessity of meats Six things to be considered in meats Lib. 1. de Ali. fa. Triticum Ga. li. 1. de Ali. â—a ca. 2. Lib. 18. cap. 7. Maine bread of Yorke Ga. li. 1. de Ali. â—a ca. 9. Lib. 2. Dios 1. cap 78. What Wheat is best Lib. 1. de Ali. fa. cap 2. Wheat bread ought to have five properties Gal. li. 1. de Ali. â—a ca. 2. The smell of new bread very wholsome What bread is best Lib. 1. de Ali. â—a ca. 2. Lib. 1. de Ali. fa. cap. 4 Vnleavened bread is very unwholsome Ga. li. 1. de Ali. â—a ca. 7. Processe of time doth alter mens stomacks The greatest loaves do nourish most Burned crusts ill Crusts good for some Browne bread Browne bread looseth the belly Buttered Wheat Lib. 1. de Ali. â—a Ca. 7. Frumentie French Wheat Rie bread What Misseling or Masseling is The temperature of Rie In li. 2. Dios ca. 79. Barlie bread good for gowty folkes Ga. li 7. de simp li 1. de Ali. â—a cap. 9. Malâ—â— What Malt is made of Lib. 6. Simp. Lib. 1. de ali â—a cap. 14. Malt made of Oats Oate bread Ianock bread Oats are bread drinke and meate Sundry sorts of meats made of Oates Ga. lib. 7. Simp. The nature of Beanes Lib. 1. de Ali. Fa. cap. 19. Lib. 7. Simp. Beanes are windy and hard of digestion Greene Beans Lib. 1. de Ali. fa. cap. 19. Lib. 1. de Ali. fa. cap. 21. Pease are better than Beanes Three sorts of Pease How Pease or beanes should be eaten The seasoning of windy meats Pease pottage Pease pottage good At what time pease pottage is most wholesome Lib. 8. Simp. Ga. li. 1. de Ali. â—a ca. 17. Rise pottage and their property Lib. 2. Dios c. 88. 〈◊〉 pottage good for a flix how they 〈…〉 The Preface to the hearbs Hot hearbs The nature of Sage Sage is good for students An old mans dyet Why Sage is used in sawces Sage wine Sage Ale Sage and Rue put in drinke are good against infection Lib. 5. cap. 18. Meth. 〈◊〉 Rosemary good for students Lib. 3. Dâ—os c. 73. Plenty of Rosemary in one part of France Conserva of Rosemary flowers Lib. 1. p. 80. A good decoction of Rosemary for the stomacke Another This maketh sweet breath and killeth Wormes An excellent Electuary of Sage and Rosemary The temperature of Borage Borage is good for students Lib. 1. cap. 7. de Stud. saâ—i 〈◊〉 Five great enemies of students Lib. 6. Simp. Why Borage leaves are used in wine Conserva of Borage and how it is to be made Borage water How to drinke a distilled water The temperature of Baulme Baulme water and the properties thereof An excellent water for students Lib. 1. cap. 10. de Stud. sani tu Gal. lib. 8. Simp. Sirrup of Hysop Hysop Ale Gal. lib. 6. Simp. Lib. 3. Dios ca. 35 A good Lotion for the teeth and mouth Powder of Mint good to kill wormes Gal. lib. â— Simp. Powder of Time good for Students How Savory may be taken For a Laske Gal. lib. 8. â—imp cap. 61. Foure properties of Rue Rue is good against poyson and the pestilence Lib. 3 cap. â—5 King Mithridates medicine Ga. lib. 6. Symp. Lib. 1. de ali â—a Fen. ult lib. 4. Medicine for the stone Lib. 3. cap. 141. An easie medicine for the stone Lib. 3. cap. 62. Lib 6. Coriander Confits good for students Coriander Confits good for a Rume Cap. â—â— Lib. 8. Simp. Mustard for whom it is good A medicine to cleare the breast good for fingers For a tettar or Ringworme Pottage of Mercurie good to loose the belly To make white teeth The vertues of Perselie Lib. 5. Meth. 〈◊〉 cap. 7. Perselie why it is evill Foure properties of Fennell The vertues of fennell seeds Fennell Cumfits Anise seeds Cumfits Bread for such as have the Collicke For an unsavory breath To beautifie the face Lib. 3 Dios c. 60. Gal. lâ—b 7. Simp. Lib. 3. cap. 57. Good bread for such as be troubled with wind Careway Comfits Lib. 2. cap. 113. A practise to preserve a man from drunkennesse The contrariety betweene the Vine and the Colewort Gal. lib. 8. Simp. Lib. 2. de Ali. Fa. Lib. 1. cap. 1. A strange tale of Basill Ga. lib. 8. Simp. To provoke neesing and purge the head Matth. lib. 1. Diosc cap. 6. A Lotian for the Palsie To recover the speech being lost Lib. 3. Diosc cap. 120. A Medicine for the Dropsie Ad 〈◊〉 Fâ—r lib. 5. 〈◊〉 cap. 18. For the stone in old folks or children Two generall wayes that diseases doe grow by Gilliflowers good for sundry diseases Lib. 2. Dios cap. 153. An easie Medicine and excellent for the plague Vinegar of Gilliflowers excellent for divers purposes Gal. lib. 8. 〈◊〉 A preservative for the plague Lib 3. Dios c. 96. A good Medicino for a Tertian Fevâ—r An excellent Medicine for any kinde of Fever A passing good Medicine for a rheume The perfect use of Cardnus Benedictus The vertues of Cardnus Benedictus An excellent Medicine for