curable prescribed by three Dutch Doctors Take of Harmodactills two ounces of Salla perilla four ounces of Senâ— Alerandrina sour ounces of Sasafras two ounces of Liquorice one ounce of Anni-seeds one ounce of long Pepper half an ounce of the leaves of Seabious a great handfull of Egrimony half as much of Bittony half a handfull of Water-cresses and Brock-lime of each one great handfull of Sea-scorvey-grass two great handfuls of good Nutmegs one ounce let all the weeds be slit and cut small and the heaths shred and put into a hag and hang it in a harrell with six gallons of new Ale and let if stand and settle eight days then drink continually of it and no other Drink while it lasseth and eat Bakers mead with Corianders seeds and keep a good Diet vse this lix weeks A Posset-drink to cool the Liver Take milk and put therein a Succory root well bruised and boyl them then make a Posset thereof with two spoonfuls of vinegar and boyl therein Carrants Reasons of the sun and Cinamon To heal a Fellon Take the grounds of Ale and a handfull of groundfell with a piece of tower Leaven boyl them together to a salve and apply it To open the obstructions of the Liver and to preserve from the Dropsie Take every day half a dram of fine Rubarb thin sliced with a spoonfull of Currants sleeped and washed in White-wine two hours then chop them finely with the Ruharb and eat them fasting nine mornings together at the Spring and Fall For an ach in the Bones Takered Fennell Parsley with the roots Rew Wormwood of each in like quantity of Commin-seed half a quarter of a pound feeth these in stale vrine and wash your grief with that liquor and make a plaister with the substance An excellent Electuary to warm and dry a cold and moyst brain Take conserve of Roses two ounces and a half Conserde of Bittony one ounce and a half green Ginger two ounces Cinamon Cloves and Anniseeds of each a half leaf and mix them all together and if it be too dry and some of the syrop of Citrons or any other syrop For the mother and wind about the heart Take Liquorice Fennell-seed Anniseed Alirander seed of each a like quantity and heat them together and then take Cinament and Saffron and beat them to powder and temper it with clarified honey or sugar and make thereof an Clectuary and eat thereof morning and thening For the Wind Chollick Take Sarapâ—rase Parsley Lime and Archangell of each a like quantity boyl them in stale Ale from a quart to a pinte then strain them and let the Pattent drink thereof morning and evening and fast an bour after it To make a bag to lay to the Stomack to comsort it and expell wind Take Ciâ—â—â—mon Ginger Mace Cubebes Gallingall annis-Annis-seeds Commin seeds and parslep-Parslep-seeds with powder of Bayes Camomill-flowers Wormwood Mints and Rew the which being mixt together put them in a cup of Beere drink the same morning and evening and it will give speedy remedy For a pain in the head Take Violet leaves and flowers and bruise them and apply them alone to the head or mingle them with oyle and it will case the head-ach and provoke sleep moysten the Brain and is good against melancholy To make a Water to drink with Wine in Summer Take a Gallon of spring-Spring-water or as much as you will a pinte of Straw berries two ounces of Cinamen three or four cloves one grain of Musk still these with a soft fire and it is very cooling and pleasant For a scal'd head Take a sandle and let it drop vpon if as hot as you can and in so doing it will â—â—â—ls 〈◊〉 then take the stale of a Cow and the furring of o whole chamber pot and boyl it together and wash the place and it will be a present remedy Anapproved Receipt to cure children that are weak and cannot go Take of Sage sweet Marjorum of each a like quantity beat them a long time together stir out the juyce and put it into a double violl glasse filling of it full then stop it with paste very close and cover it with thick paste all over then set it in an Oven and there let it stand so long as a great loaf requires time to be throughly baked then take it out and let it be cold then break the Paste cound about it and if the juyce be grown thick break the glasse and take it in a dish and keep it in a Galley-pot when you will vse it take the quantity of two spoonfuls at a time and as much marrow of an Ore leg melt them together and mingle them well and morning and evening annoint as warme as can he the tender parts of the childes thighs and legs as also thin knees crafing well with your warm hands and so in a short time through Gods blessing he will be able to stand and go For a loosenesse Take a pint of milk of a red or black Cow set it on the fire and when it boyls vp powre in a spoonfull of Spring-water then let the milk boyl vp again and do in the same manner 9. times drink hereof when it is boyled morning afternoon and evening Another approved Receipt for an Ague Take Dragons Sallendine Burredge Buglas Angelica Succory Cudife Sorrill Bittony Pimpernell Scabius Egrimony white honey Suckles that grow among the grass and red honey Suckles of the same sort of each of these one handfull of Cardus Benidict two handfulls dry'd or green 〈◊〉 them and brâ—ise them very small then lay them in sleep in a pottle of white wine overnight and still it the next day in a dry Still the first is the best and the small water is very good though not so strong then give it to the sick party one hour before the fit doth come six or seven spoonfuls warming it first and let the Sick go into a warm bed to sweat presently after it For a Web or Pearl in the Eye Take the white of a new laid egge beaten to an Oyl and the juyce of Deafieâ— roots and leaves and of the inyce of the tooâ—s and leaves of brown founell and of the juyce of the leave and roots of the white honey-suckle with the three leaves take of these juyces two good spoonfull and put to the white of the egge and a litile spoonfull of pure honey and a â—â—â—oonfull of womans milk and one spoonfull of Rose-water and a half peuy worth of Sperma-city and as much white Sugarâ—â—â—â—â—y heat and as much white Coperas as a good Nutâ—â—â—â— made into fine powder labour them all well together with assiver spoon and scum of the fount and put it into a glusse and loose slop'd and lying on your back with a feather drop two or three at a time into your eye vsing it so three times a day till it be well Another precious and approved experiment for health by D.D. an English-man Take of 〈◊〉 two ounces of
the Shels or elle broken in the water They that be sodden in the Shels are worse then the other For the Shels do let the dissolution of fumosityes and grossenes When they bee poched the bent of the Water temperately pierceth in and maketh more pure their grossenesse and taketh away the ill smell and savour Wherefore poched Egges be most wholesome for when they be tryed Rasis opinion indict vnivers they ingender most ill humours and hurt the stomacke and causeth sumosity and corruption and maketh one to loath his ment But good egs sod in some good broth are betweens both roasted and poched Also know that there is a Diversity in one Eggs Gal de mordâ—s curâ—ndis li 12. Rasis 3 almen ca de virtute Oce rum touching his compound parts For the Yolk is temperatelâ— hot The white is cold and clammy and hardly digesteth and the bloud also thereof ingendred is not good And as the foresayd Egges that is to say of Hennes Partridges and of Pheasants be more couvenable in the Regiment of Health so Egges of Duckes Géese Shovelards and such like fowls are vnwholesome in the Regiment of Health and should be eschewed The second thing is red or Cheerefull coloured Wine Gal super 1 〈◊〉 3 part Reg acuterum Red-wine And here ye shall understand that Wines differ in their to lour for some Wines be White some be Claret some bee Citrine and some be black White Wine is séebler then any other colder and lesse no arishing but it doth least hurt the head it doth provoke a man to his vrine better then any other wine That White Wine is weaker then other wines it appeareth by this that Galen sayth Weak wine is it that least heateth or inflameth and lesse grieveth the braine then other And Garen sayeth It is impossible that White Wine should greatly inslame any man And bee sayeth White Wine inflameth or heatech least of all Wines Which thing is true if one will make comparison between White Wine and Red both of one Courtry growing and none otherwise For the Red Wines of France are not so hot nor yet so strong as the White wines of some other Cenutry And therefore the comparison must be made betwóene the Wines of one manuer and Country and White Wine nourisheth lesse then other Wines doe Gal. in Hip aph iih 2. For Galen sayth Waterish slender and White Wine is universally neighbour to Water and as touching nourishment is like Water whereby it provoketh one to Urine Gal. in Hip. Aph. â—ib 2.1 avi 3.1 doc 2 ca. de reg aqua vini Gal. in con 3. part reg acu and nourisheth the body but little And likewise Galen saith Watrish Wine nourisheth the body least whose liquor is as slender as water and colour white And Avicen sayth White slender wine is best for them that be chafed and hot For it doth not fume nor cause the Head to ake but it moistneth the body and easeth the head-ache To this agréeth Galen The reason why White wine least burteth the head is this because it is lesse tumish and lesse vapourous than other That it provoketh or causeth one to his urine more than other appeareth by this saying of Hippocrates The passage or entrance of this White wine into the bladder is easier than of any other drink Hip. 3. par reg acntorum whereby we may perceive that it hath strength to open By this it well appeareth that White Wine is better for them that be hot and chafed than other wines are whether they be hot of nature as Cholerick and Sanguin folks or else by accident as hot chafed by anger and biding in the Sunne And likewise it is better for them that study who ought to vse such wine as will not distemper the braine And likewise it is convenient for them thâ—t have a féeble brain whether it be naturall or accidentall avi 4. don ca. de reg aqua vini For strong wine maketh them soon drunk that have a weak brain as Avicen saith And therefore If such Persons will drinke strong Wines they must allay them well with Water And also it is good for them whose Liver and Stomacké is hote and for them that dwell in a hot Country because hot and strong Wines will together inflame and burne their Bodies Red wine and Claret as of the Country of Bern are hotter then other Red wine and claret Cap super can de hinâ— etenim albo Gal in Hipp 〈◊〉 â—rho lib 2. And Galen saith Wines that are red of colour and Claret are very hot and they nourish much more than other Wines And again he saith That the Wines that be gross and ruddy of colour nourish more then other Wines And they soon fill or replenish or feeble bodyes that are empty or voyde of substance And here it is to be noted that it is sayd Red wines nourish more because for the most part they bee turned into the substance of mans members Yet for all that the Wines black of colour may be called greater nourishers then other for they give more constant nourishment and more slowly be resolved from the members Wherefore Galen sayth That grosse Red wines nourish more then waterish Gal. in Hi. aphe li. 2. Isa in dâ—eris part but yet they nourish lesse then black coloured wines And on his wife the saying of Isaac is understood when he sayth That black coloured wine nourisheth more then red And these red wines hurt the head more then White and lesse provoke one to vrin this is the cause that strong wines be not convenient for feeble brained folks as is aforesaid but it agreeth well with them that have a strong braine For a strong brain resisteth vapours when they smite up thereunto as Avicen saith And here observe that the wit of a man that hath a strong braine is clarified and sharpned more if he drinke good Wine then if he drink none as Avicen sayth avi 3 1 ca. pre al. And the cause why is by reason that of good wine more then of any other drinkes are ingendred and multiplyed subtile spirits clean and pure avi 3. 1 ca. pre al. And this is the cause also why the Divines that imagine and study vpon high and subtile matters love to drink good Wines and after the opinion of Avicen These wines are good for men of cold and flegmaticke complexion avi 3 1 ca. pre al. For such wines redresse and amend the coldnesse of complexion and they open the opilations and stoppings that are wont to be engendred in such persons and they digest phlegme and they help nature to convert and turn them into blood they lightly digest and convert quickly they increase and greatly quicken the spirits But wine Citrine is not so much burning as Redde Claret as Galen sayth Red wines be hotter then white â—al in hâ— aph◠〈◊〉 2. and therefore they grieve the
therefore they be more wholesome for leaâ—e fath then white be and white more wholesome for them that he sat And touching the diversity of Wine in câ—â—â—tâ— we have spoken before of Ova recentia Further in the Text are rehearsed five speciall things by which a man should prove and know good wine The first is the strength which is known by the operation Gal. 3 Reg. a. culo con Culo 1 For as Galen sayth Strong win is that that vehemently milameth a man body and repleaâ—eth or filleth the head This strong wine is a speciall increaser of the spirits and a great nourisher But yet I advise them that have a weak braine to beware how they drink strong wine except it be wel allayed with water For the fumishnesse thereof hurteth the head The second thing is fairnesse of the Wine For the fairnesse or goodlinesse of the Wine causeth one to drinke it desirously which doth cause it better to digest and better to nourish The third thing is fragrant and of good odour For fragrant and redolentwine comforteth most and engendreth subtil spirits as it is aforesaid The fourth thing to Wine ought to be cold touching the taste but hot in effect and operation For Wine made hot by reason of the clearnesse and sinenesse doth overcome a mans braine the sooner and enseebleth the sinews and hurteth the head except it be taken moderately The fifth thing is that wine ought to be strisk and sprinkling and with the spuming to make a little noise and the spume to be then and soon flashed and the spume to remain in the mids of the cup For if it have not these properties it must be called hanging that is suable wine and specially if it make no sound and hath great bubbles and spume that remain long by the sides of the Cup. Sunt nutritiva plus dulcia candida vina The sweetest wines do most of all revive And cheer the spirits being nutritive Here is one doctrine of wine declared the which is that grosse and sweet wines do nourish more then any other of the like sort constant 5. theoric aug 3 1. de reg aquae vini avi 2. tract 1. ica 3. To this agreeth Constantine and so doth Avicen saying on this wise Grosse wine that is dulce is best for him that would be fat The reason is because the dulce Wines through their dulcetnesse are vehemently drawn of the members wherewith Nature rejoyceth For Avicen sayth That the operation of dulce wines do digest mellow and increase nourishment and nature loveth them and the vertue attractive draweth them And although this Text may â—es verified by all dulcet Wines yet the moderate dulce or sweet wine is chosen and not that that exceeding dulce as Muskadell for such wines do corrupt the blood by reason that nature draweth it violently from the stomack to the Liver before it bee well digested and before the superfluity thereof be riped through the great dulcetnesse thereof it filleth the bloud with vndigested watcinesse that maketh the bloud apt to boyle and putrifie And this also should be understood by other meates that are excéeding sweet And further know that by the use of swéet wines and other dulce nourishments three inconveniences are to be feared especiall in them that are inclined thereto The first is Loathing for all sweet foods through their heate and moysture Three inconveniences ingendâ—ed of dulce foods do Supple and fill the mouth of the Stomack and there ingender a disposition contrary to the vacuation and corrugation of that which should cause hunger The second thing is these dulce foods do swiftly enflame and turn into chollerâ— for dulce things are most apt to ingender choller Therefore honey above all other things soonest ingendreth choller because it is of sweet things the most sweetest And next to Honey is sweete Wine as Galen sayth And hereupon riseth thirstinesse Gal. in comen cau 3. par reg acul for it is not wholesome for them that have the Ague nor for chollericke folks The third is Opilation or stopping of the Lyver and Splene For these two members and especially the Liver do draw dulce things with their Dregges unto them by reason of the great delight that they have in them before they bee digested Wherefore in these partes they lightly cause Opilations Through the help operation of the grosse substance wherein the sevourinesse of sweetnesse is grounded as Avicen sayth avi 2 ca. tract 1. ca. 1. And this is the cause that sweet wine doth lesse provoke one to vrin then other Wines Against these three nocâ—nâ—ents eager sharp or savory things are very wholesome for with their Tarinesse they provoke the appetite and with their coldnesse they quench inflamation and with their finenesse of substance they open opilations Further know that although sweet wines and other dulce nourishments do stoppe or shut the Lyver and Splene yet they unstop the Lungs And the reason why they stop not the Lungs as well as the Liver and the Splene Galen declareth Because dulce things in their passage reside notihng thereto but that which is fine and pure Gal. 3. per reg acut and the bloud ingendred of dulce things commeth to the Lungs putrified first in the Liver and fined in the heart Also as Hypocrates sayth Hi. 3 par reg acut ca Mentem levins c Dulce wines do least make one drunk Thus we may conclude that if Wine be drunke for nourishment for a restorative of the Body or to make them fat that be lean whether it be naturally or accidentally then dulce wines and grosse sufficiently coloured are wholesome For such wines as are nourishments and restoratives for such as be low brought wherefore they are most convenient to make lean bodies fat But such as will not nourish restore nor make fat their bodies as they that be corsie and fat already then though they may not use sweet wines but subtile yet they ought to chuse such as be amiable and have a good swoâ— and flavor and are inclined to whitenesse and be sufficiently strong I one drinke wine to quench his thirst then hee must take white wine thinne and feeble For such Wines do mâ—â—sten better and cooleth more and so consquently do better quench thirst then any other And the greater the thirst is the wholesommer such wiâ—â— is But if so be wine is drunk to refresh the Spirits and to comfort the corporall vertue then it should be subtile sweet and of delectable savour of mean colour And of sufficient strength And such Wâ—re ought to be takâ—â— with a little meat and it must be deputed from all suâ—eâ—flâ—ity and also be taken in small quantity But dulce Wines of mean substance and of good flavor should be chosen to scowr the breast and lungs and to cause one to â—ask Si vinum rubâ—um nimium quandeque bâ—batur Ventes stipatur vox lampida
make one lumpish and slow Therefore there is nothing maketh a man more â—ocund or merry and lesse heavy then to walke in a faire cleare ayre and to rise early The third thing is that we ought to eâ—chew in fected oyre that is where slaughter of people hath beene for commanly in these places whereas great slaughter of people hath beene and in places neare thereunto followeth great Pestilence for when we draw in the infected â—â—yre it infecteth the spirits in our body The fourth thing is we should eschew Gunges Sinkes Gutters Channels stinking Ditches and all otheâ— particular places that are infected with Carrion and places where as dead carkasses or â—ead folkes bones are cast and placed where Hemp and Flax is watered For the ayre so infected doth insect the spirits of our body and specially hurteth the brain And therefore Avicen saith That so long as the Ayr is temperate and clear and no substance according to mans nature mingled therewith it causeth and conserveth a mans health But when it is changed it doth contrary to the operation thereof And for a more perfect Declaration of the foresaid things know that the Ayr in the Regiment of Health is necessary two wayes First for the refreshing of the heart Secondly for the aboâ—ding out of furnish superfluities that trouble the spirits and naturall heat For likewise as we see by exteriour things as the fire without fanning of the ayre is choaked and quenched so likewise we may imagine that the spirits and naturall heat in man had need to be nourished conserved and attempred The at temperance of the naturall heat is caused by drawing of the ayr and the purging thereof is caused by expulsing of the ayr The first is done by motion of the attraction and the second by motion of exâ—ulsion Therefore if we draw in stinâ—king and unclean ayr it corrupteth in us the naturall heat and spirit Therefore the ayre should be faire and clear without vapours and mists it may not be troublous and cloudy nor mixed with ill vapours For such ayre troubleth the Humours and mâ—keth a man heavy and sad as is aforesaid The open ayre ought to be chosen and not between walls or houses and to speak truly the close ayre should be eschewed Yet neverthelesse in the time of pestilence when the ayre chanceth to be infected the close ayre is to be chosen I herefore at such seasons it is good for us to abide within our houses and to keeâ— our windowes fast shut least the putryfied ayr should enter in but otherwise the open ayr is best Further in the Regiment of health the ayr ought to be eschewed the which is mixed with vapours of Lakes and deepe Pits containing stinking Waters and also of certain Heaths as Coleworts Hemlocks and such like and of trees as Fig-trees and Walnâ—t trees Further that ayr is to be chosen wherein the wind bloweth from high or equall ground And also we ought to take good heed that the ayr exceed nâ—t in any of his first quallites that is to say in heat cold moystâ—â—re or drought which if it chance it must be tempered by craft as much as is possible These things Avicen teacheth Si tibi soritina noceat potatio vini Hora macutina rebibas eâ—â—â— mediciâ—a If overmuch Wine hath thy brain offended Drink early the next morning and its mended This text teacheth one doctrine the which is this if a man be diseased by drinking of Wine over night let him on the morning afresh drink Wine again For either drinking of wine over night causeth drunkenness thirst in the morning or else inflamation of the body If it enflame the body then it is right vnwholesome again in the morning to drink Wine afresh for that were as one should lay fire to fire but if one happen to be drunk and therewith peâ—â—reak a little then it were wholesome for him to drink wine a fresh again in the morning For the drinking of wine then again doth lightly cause one to vomit whereby the stomack is cleansed and by reason of cleansing of the stomack the hurt of drunkenness and parbreaking goeth away lightly And therefore Hypocrates councelleth us to be drunk once a moneth that of the drunkenness come vomit which thing preserveth us from all diseases of long continuance If the drinking of VVine overnight doth hurt one by reason that he is not accustomed to drinke Wine then he may drinke VVine again in the morning to accustome him and so the drinking of VVine shall lesse hurt him For as Hypocrates saith Hip. 1. aph ex multo tempore c Of a customable thing commeth lesse grief But in case that thirstinesse in the morning doth follow on drinking of wine over night to drink water in the morning is best to cool his thirst And for as much as we have spoken of hurt that commeth by drinking of wine understand that he that hath a â—éeble brain of what condition soever it be avi 2. cap de regimine aquae vmi six inconveniences engenâ—ted of drunkennesse he ought to be well ware of drunkennesse For to be oft drunk as Avicen sayth is cause of six inconveniences Of which the first is is corruption of the Livers complerion for Wine excessively taken commeth to the Liver and resolveth the heat thereof whereby the Liver looseth his naturall generation of bloud and instead of bloud it engendreth watrishnesse and causeth the Dropsie or else it â—utteâ—â— the Liver or the humors thereof whereby Lepry or madnesse is engendred The second thing is the corrupting or infecting of the braines complexion by reason that thick and continuall fumes of the wine do ascend up thereto the which dispoâ—e the bore brain to madnesse and â—renzy and the cold to the falling Evill forgetfulnesse and palsie The third thing is weaknesse of the sinewes as we set commonly that dayly drunkards the have palsie in their head and other members as well in youth as in age The fourth thing is Diseases of the Sinewes as the Crampe and Palsie For superfluous drinking of VVine oftentimes thineth to vinegar in the stomack which hurteth the Sinewes Also oftentimes for fault of digestion it turneth into undigested waâ—â—â—shnesse which doth mâ—lliâ—e the Sinewes and oftentimes it induceth or draweth grosse humors to the sinewes whereby they be stretched out or drawn together The fift thing is the Palâ—ey that the humidityes of the braine increased by Wine do ingender so that they stoppe wholly the wayes of the lively spirits which proceed from the braine to the other members The sixt thing is sudden death for while the drunkard sâ—orteâ—h or sleepeth his wind-pipes are closed or stopped either with the abundance of wine or humidities thereof engendred whereby he is so dainly strangled And although the immoderate drinking of Wine causeth the aforesaid inconveniences yet Wine moderately taken is wholesome divers wayes And Avicen rehearseth five benefits ensuing by â—â—ine moderately drunke The first is Five
is as much as is naturall and due appetite desireth For like as old Bootes and Buskins that be dry and wrinckled are made supple and plain with oyling fo likewise old Folkes by drinking of chosen Wine as Wine of Benvoys Ancient folkes are cold and wine heateth their spirit is heavy and they be full of Melancholly and VVine maketh them merry and represseth Melancholliness And commonly old Folkes sleepe ill and Wine maketh them sleepe well Old Folks be disposed to Oyllations and Wine openeth And like as Wine is to children most contrary so for old folk it is most wholesome The third rule is that young folks should drinke Wine temperately which temperately is to be vnderstood in measurable quantity and with convenient allaying with water And although that young folks are as hote as Children yet their Members are more sound and their sinewes and brain farre more stronger whereby they may the stronglyer resist the hurt that commeth by drinking of Wine Much good comes by drinking of Wine soberly thet is to say the voiding of cholier the quickâ—ing of the corporall might and wit and the abounding of the subtile spirits Mon sit acetosa cervisa sed bene clara De validis eotaâ—granis satis ac xeterata For drinking Beer or Ale thus we advise Not to be sharp or sower in any wise Let them be cleer well boyl'd corn found and good Stale and not new All these cause healthfull bloud This Text declareth five things by which one may know good Ale and Beer The first is that if it be not sower for that hurteth the stomack A sower thing as Avicen saith in many places hurteth the sinewes And the stomack is a member full of sinews especially about the brim or mouth The second thing is that Ale must be clear for troubled Ale is a stopper and burteth them over much that have the Stone it fatteth and inâ—â—oteâ—â— it makâ—th one short winded and ingâ—ndreth much flegme The third thing is that Ale should be made of good corn that is not corrupt that is to saâ— of the best Barleâ— Wheat or Dates for the better the Corn is the better are the humours thereof ingenâ—â—ed The fo â—th thâ—â—â— is that Ale ought to be well sod for that causeth it the better to be digested and more amiably to bee recâ—â—ved of Nature for the inconveniences thereby growing are the better to be born For if the Ale be not â—ell sod it ingendreth ventoâ—â—ties in the belly gnawing inflâ—tion and â—ollick The fifth thing is that Ale ought to be stale and well purged For new Ale ingendreth the same hurt that Aledoth the which is not well sod and so doth light bread â—â—â—ains the â—oyâ—ion De qua potetur stomachus â—eninde gravetur Of whatsoâ—re you drink see no offence Unto the stomackâ— be procured thence Here is taught one lesson touching the use of Ale That is one ought is drink it moderately so that the Stomack be not â—urt thereby nor drunkennesse caused For it is worse to be drunk with Ale then with Wine and endureth longer and the tumes and vapours of Ale that ascend to the head are grosse wherefore they be not so soon resolved as they that be mounted up bâ— wine Whereupon it is to be noted that in the beginning o dinner or supper it is wholesome to drink ale before Wine the cause is for at the beginning of out repast or dinner the body is hungry so that the Stomacke before wee began to eats meate was hungry and so drew superfluityes from the members Therefore if we begin with wine by reason that Nature greatly desireth it and for the great nonâ—â—â—hment thereof the superâ—â—uities together with the â—â—ne are drâ—wâ—â—â—e off the Stomack and thence conveyed to the paris of the boâ—â— but Nature doth not so desirously drawâ— Ale And also ale washeth away the humours that hang about the brim of the Stomack And for thiâ— cause Pâ—â—sâ—â—tians counsell that where one is most hungry he should first assay to vomit eâ—e he eat anâ— meate that those superfluities that be drawn together hâ— the hungry Stomack may be voyded out lest they be mingâ—ed with the meat Likewise he that feareth to in â—â—â—â—sty by superfluous drinking of water should drink ale because it quancheth vnuaturall thirst Temporibus veris modicum prandâ—re juberis Sedcalcor estaâ—is dapibus 〈◊〉 ocet immoderatis Autumni fructius caveas ne sint tibâ—â—ctis De mensasume quantum vis tempore Brumae The Spting-time doth command our dinners be But light and little sparing in degree The Summer season being soultry hot Immoderate feeding should be then forgot The fall of Leaf or Autumn doth deny Eating much fruit great harm ensues thereby But in the winter cold doth then requiâ—e Such a full meal as nature can desire Here the Author determineth Dyer after the 4 seasons of the year what quantity of Meatâ— should be eaten according to the diversitâ— of the four season of the year that is to say Ver or Spring time Summer Autumn and winter He sayth that in the time of Ver. or Spring wee must eâ—t little meat To this Avicen agreeth and saith The reason is because in Winter mans body is not greatly given to labour and exercise Red humouâ—s are increased and specially â—legmatick which after the proportion of the season then specially are ingendred which humors by reason of cold are ingendred in the body and when Ver or Spring-time commeth those raw humours so gathered together doe melt and spread through all the body wherefore Nature is then greatly busie in digesting them And therefore in Ver season if one eat much meat it letteth Nature to digest such flegmatick humours and causeth them to divert or turn another way For by those humors and great quantity of meat Nature is oppressed And so thereby such humors shall remain in the body vndigested and run to some member and there breed some disease and therefore we ought to take good heed that we eat not any great quantity of meat in Ver For little meat in this season is a speciall preservative from Diseases that then râ—ign as Avicen saith And this saying is of a truth from the middest to the end of Ver and not in the beginning because the beginning of Ver is likened to Winter wherefore then one may nourish his body as well as in winter And this also may be thus vnderstood If the body be full of humours when Ver cometh then meat is to be given after the naturall heat and resolution that is caused of the Body for then the cause is avoided for which meat should be diminished To this Hypocrates agreeth saying Bellies in Winter and Ver are most hote and sleep most long Therefore in those Seasons by reason that naturall heat is much it needeth much nourishment Secondly he saith that to eat much meat in summer is hurtfull because that then the vertue of digestion is most feeble For the spirits and naturall heat which
are the instruments of corporal operation are then right feeble sparkled and resolute by reason of the outward heatâ— the whâ—ch doth vehemently draw them to the exterior parts and so causeth that much meat cannot as then well digest And here is to be noted that for as mâ—ce as the vehement resolution of humidities as well substantiall as nutrimentall of the body is great and therefore grosser more meat in Summer should be eaten if the digestive might digest it But because nature cannot-digest much at once we must then eat a little and often as Galen sayth In Summer we must eat many times and little because the body hath often need by reason of often dislolution And although little meate should be eaten in Summer yet one may drinke much by reason of the great resolution and drought of the body The reason that one ought to eat little meat in summer and because the naturall heat of the body exceedeth the moysture thereof and man is then more thirsty then at other times But yet then one ought to drink lesse wine specially if it be not pure because such wine doth soon inflame and causeth the naturall heat augmented by the ardent heat of Summer is burn And therefore he that will drink wine in Summer should mingle it well with water and forbear old and strong wine Thirdly â—e saith that in Autumn we ought to beware of fruits especially of the same Season as Grapes Peaches Figges and such like or at least to eat but little of them because such fruits to engender bloud that is apt to putrifie by reason of humors and boyling that they make in the body and specially it they be received into an vnclean stomack or corrupt body which for the most part chanceth in Autumn and so then ill and â—lthy Diseases are ingendred as the Pocks and other pestilent Diseases Know also that in Autumn hunger and thirst should be eschewed or to eat much meat at one meal as Rasis saith The wine also that is drunk in Harvest should be allayed with water that it may moyst the Body and cool the heat but unt so superflously allayed with water as it is in Summer nor to be drunk so superfluously For by reason that nature is then but féeble it is not able to weld and digest it and too much allaying with water destroyeth naturall heat and increaseth ventosities whereby the collick is ingendred Fourthly he saith that in Winter one may eat as much â—o he will that is to say more then in other seasons after the mind of Avicen And Galen sayth In Winter much meat leisurely should be eaten Gal in caâ—aph quthus semel c. The reason is because the heat of our body in Winter is strongest both by reason it is congealed together and fortified by position of his contrary that is to say the coldnes of the ayre environing our bodyes about And this is verified in big bodyes and fleshy and not in bare and féeble for in such bodies coldnesse of winter being inclined doth not comfort them with heat but rather maketh them more féeble For in Winter as Hypocrates sayth Bellyes be hottest of nature and sleep most long Whereby it appeareth that the grosse nourishments and hardest of digestion are more wholesome in winter then in other seasons because the heat is stronger But the Wine that is drunke in Winter should be as red as a rose and not white and allayed with a little water Here is to be noted that although by the strength of heat and vertus of digestion in winter the gross and strong meats are most wholesome yet because the season is disposed to opilations and repleations by reason of much phlegme it were wholesome to use mean meats between heavy and light gross and subtile as kid veal mutton pikes perch and eâ—vesses And they that vse gross meats as beef pork veâ—isoâ— goats-flesh and such like should eat but one meal a day or else to vse Meats larative as parsely cresses mustard and such like and to use great labour Salvia cum ratae faciunt tibi pocula tutae Adde rosa floram minuit potenter amorem If in your drink washt Sage is mixt with Rew It is most wholesome poyson to subdue Adde thereto Rose flowers if you feele the heat Of Venus to wax wanton oâ— grow great Here the author desâ—ibeth two remedies against ill drink The first is Sage-leaves Sage put into the drink hindereth be hurt of it and also it comforteth the sinewes and brain the which being comforted doth the better resist the ill sâ—mes that of the ill drink ascend thereunto The second Râ—medy is Rew whereof it the whole leaves be put into the drink the vertue of it over commeth the malice of the drink And how good and wholesome Rew is against poyson it hath been declared before at Allia nux ruta c. And this Text saith that to the two foresaid Hearbs we may put the Rose flower which ought especially to be understood of a Red-rose because the sweet smell and stipticalnesse thereof amendeth the malice of the drink Nuasea non poterit quemquam vex are marina Aurea cum vino mixtam si sumpserit illum sea-Sea-water drunk with Wine doth well defend thee If on the Sea casting chance to offend thee Here the Author teacheth a remedy how they that are not accustomed to passe the Sea A remedy â—oâ— perbreaking on the sea may avoid perbreaking or casting He that will passe the Sea must a few dayes before he â—ake shipping mingle the Sea water with his wine This is a remedy for them that be rich but if it be a poor man then he must drink sea-Sea-water only that he may the easier eschew casting The reason hereof is because the Sea-water is salt and so with his saltnesse and stipticity that followeth saltnesse it closeth the mouth of the stomack and thereby avoydeth casting And here is to be noted that as Avicen saith A Traveller on the Sea should not much go about to withstand or to forbear perbreaking or casting at the beginning but to vomit untill he think himself well purged because that it preserveth him from many Diseases And yet not onely preserveth but also healeth or alleviateth grievous and great Diseases as Lepry Dropsie Coldnesse and swelling in the stomack Thus Avicen saith But in case that the traveller on the Sea do coast so much that he thereby is right greatly feebled then he must refrain himselfe by eating of stipticall and sowre fruit as vntipe fruit Crabs sowre Pomgranates and such like wherewith the mouth of the stomack is comforted and the humors expelled down as also the stomack is therewith comforted and the humours flowing thereunto by taking of the water are driven away Or else we may take Mustard seed dryed by the fire and drinke it with Wine or Wormwood may be eaten and drunken or a toast wet in redolent Wine is good to eate And generally tart
is that Must ingendreth the Stone land especially that which is in the Rains which is ruddy and lightly tâ—angâ—ble by reason of opilation that it causeth through the grosse substance thereof And this is very certain it the Must be of very swéet Wines whose Lées be nothing biting or sharp For Must that hath sharp and biting Lées preserveth a man from the Stone because it maketh one to vrine often like as some Renish Must doth that causeth Sand or Gravell to be seen in the vrine the which doth often provoke one to make water This often making water washeth away the small Gravell that cleaveth to the mans Reyns and so be avoydeth it Potus aquae sumptus sit elenti valde nocivus Infrigidat stomachum â—ibum nititur fore crudum He that drinks water when he feeds on meat Doth divers harms unto himself beget It cooles the stomack with a crude infesting And voids the meat again without digesting Hures that â—ome by drinving of water Here are declared two hurts that come by drinking of Water The first is drinking of Water hurteth ones stomack that eateth by reason that Water cooleth and looseneth the stomack and especially it destroyeth the appetite The second hurt is dringking of Water with meat letteth digestion for it maketh the meat that is then eaten to be cawish after the mind of Avicen For as Avicen saith Much Water should not be drunk after meat because it divideth the stomack and the meat and causeth it to swim in the stomack And he saith That when Nature dath digest meat and that a sufficient quantity of water is mingled therewith then it we drink more Water after that it letteth very much the digestion that was begin And again Avicen saith â— Avicen car tract 11 cap. 4. vinâ— That drinking of water should be eschewed except it be to help the meat down when it slicketh or descendeth slowly but with meat water should never be taken or used Averroes in his Comment sheweth the reason and saith To drink water upon the meat maketh the stomack cold ere it be thorow hote and maketh the meat rawish and also it causeth the meat to swim in the stomack and will not let it stick fast whereas it should conveniently digest The operation of the stomack is to make a good mixtion of things received therein and to digest them well That done there followeth an ordinary and a naturall separation of pure and vnpure things And as agreat quantity of water being put into a Pot slaketh the seething of the meate therein so likewise it chanceth in the stomack by drinking of much water But to drink a little quantity of water without meat before it descend down into the stomack is not forbidden but allowed especially if one be very thirsty for a little quantity of cold water taken after the foresaid manner easeth the stomack and quencheth the thirst The coldnesse of the water enforceth the heat of mans body to descend to the very bottome of the stomack and so fortifieth the digestion thereof Thus saith Avicen But know withall that though water be more convenient to quench thirst then wine yet â—â—ine for a mans health is more wholesome then water And though water vniversally quench thirst better then wine because it in cold and moyst yet to make a naturall and good comoâ—xtion of meats and to convey them to the extreame parts of mans Body wine is better then water For wine through his subtile substance and operation mingleth it self better with meat then water doth and nature delighteth more in wine then in water therefore the members draw wine more sooner vnto them mingling it with the meat The miring in this manner is as a boyling or séething of things together which is greatly hope by the heat of the wine but coldnesse of the water letteth it So then it appeareth that wine in mingling with meat and dilating of the same is better then waâ—er For wine by reason that it is subtile of substance and of a vertuous heat is a marvellous piercer And so it followeth that wine dilateth or spreadeth more then water wherein is no vertuous heat nor substance of ayre nor fire Furthermore water is not so wholesome drink as wine is for water hindreth the nourishment of the body avi 2 1 ca. de reâ— aqua viâ—i by reason that it nourisheth little or nothing at all so that the more watrish that the meat is the lesse it nourisheth Therefore it is very wholesom to drink wine without meat For wine is a great and a speciall nourishment and are restorative for it nourisheth swiftly as it is aforesaid Further ye shall vnderstand that to drink water with meat is not onely hurtfull but also in many other causes which are declared by Avicen First it is vnwholesome for a man to drink fasting because it pierceth into the body by all the principal members thereof and it destroyeth the naturall heat This is of a truth if one that is truely fasting drink it But it a drunken man drink it fasting it doth not greatly hurt him for a drunkard fasting is not vtterly fasting because his stomack is not vacant but somewhat remaineth of the other days inguâ—ginâ— and the drinking of water in the morning doth both wash the stomack and represseth the vapors and fumes and disposeth it to receive a new sustenance The second hurt is to drinke water after great labour and travell and likewise ater the fleshly act between man and woman for then the pores of the body be very open whereby the water entreth into the bottome of the members and mortifieth the naturall heat which heat also after the fleshly act is weakned The third inconvenience is to drink water after baining specially if one bain himself fasting for then the candites and passages of the body he very open wherefore the water then entring into them hurteth much as is aforesaid And Avicen saith That it is to be feared lest drinking of water Avic 6 quarti suma 2 cap. ultimo fasting after baining and after carnall copulation should corrupt the complexion and breed the Dropsie Fourthly it is hurtfull to drink cold water to quench fained thirst in the night as it chanceth to surâ—eytures and drunkards for by drinking cold water the resolution and digestion of the salt humour is prohibited But in case that one be so exceeding thirsty that neither the coldnesse of breathing nor washing of his mouth with cold water can suffiâ—e then let him drink cold water out of a cup that hath a narrow mouth or supping it that the water may more slowly come vnto the brim of the stomack for so it shall best quench his thirst and lesse thereof shall be drunk and then it shall not vtterly destroy digestion Fifthly it is genâ—rall ill for whole folkes to drink much cold water for it quencheth naturall heat it griedeth the breast and marreth the appetite of the stomack and it is very
Eyes the tears come The second effect is it purgeth the brain and cleanseth away the phlegmatick humidities of the head And also is it be put into the Nosethrils it purgeth the head by reason that it provoketh one to neese And therefore it is put into their nosthrils that have the Apoplexie for the neesing purgeth the brain And likewise Mustard-séed by reason that it is hotte doth dissolve and loose such phlegmes as stop the conduits of the brain of which followeth Apoplexie And thus it appeareth that Mustard-séed is a great looser consumer and cleanser of fleginatick humidities The third effect is it withstandeth poyson Ay. loco prâ—al For Avicen saith Thar the venemous Worms cannot abide the smoke of Mustard-seed Crapulad scutitur capitis dolor at que gravedo Purpuream dicunt violam curare câ—ducos The heavy head-ach and that iâ—ksome pain Which drunken surfciting doth much constrain The sinell of Violets doth soon allay And cures the Falling-sicknesse as some say Here the Author reciteth thrée properties or effects of violets Three properties of violets First Violets delay drunkenness by reason that violets have a temperate swéet savour which greatly comforteth the Brain For a strong brain is not lightly overcome with drink but a weak is Also Violets be cold wherefore they cool the brain and so make it vnable to receive any fume The second is Violets slake the head-ach and grief that is caused of heat as Avicen Rasis Alman and Mesuus say For by reason that Violets be cold they withstand hot causes The third is that Violets help them that have the fallingâ—sicknesse Though some say thus yet this effect is not commonly ascribed vnto Violets And therefere if Violets have this property it is but by reason of their swéet smell that comforteth the brain which being strengthend is not hurt by small griefs and consequently falâ—eth not into Epilepsie which is called the little Apoplexie chancing by stopping of the sensible sinews Vrtica dat somnumque aegris vomitumquoque tollit Compescit tussim veterem colicisque medetur Pellit pulmonis frigus ventrisque tumorem Omnibus morbis subveniet arâ—iculorum The Nettle Soveraign is in his degree It causeth sleep in bodies sick that be Casting or vomiting it clears away And flegme that hurteth Nature day by day An ancient Cough it quickly doth prevent For flegme thereby is soon dispatcht and spent It cures the Chollick a most cruell pain Diseases in the Joynts it doth restrain Cold in the Lights the Bellies tumors too And other hanns the Nettle doth undo Some say beside that it doth cure the Gout Though divers Doctors thereof make some doubt Here the Author reciteth eight properties of Nettles First Nettles cause a sick body to sleep For a Neâ—tle is subtiliative and cutteth and scoureth flegme and grosseh mors that grieve nature and let sleep Secondly it doth away Vomite and custome thereof by reason that Vomite and parbreaking is caused of a clammy humor which the Nettle cutteth Thirdly the Nettle preventeth an old cough and specially with honey wherein nettle-Nettle-seed is to be tempered For the Nettle avoydeth clammy flegme out of the breast as Rasis saith And. Avicen saith avis can ca. de urtica That the Nettle when it is drunk with water that Barley is sod in doth mundifie the breast And when the leavs thereof are fod in Barley-water they draw out grosse humors that are in the breast but the seed thereof is stronger Fourthly it is wholesome for them that have the Collick For a Nettle is a Cutter a subâ—iser a resolver and a scourer of flegmatick humidity or grosse ventosity which engender the Collick The Collick is a painfull grief in a Gut called Colon as the grievous disease Iliaca is named of the Gut Ilion Fifthly the Nettle with his heat driveth cold out of the Lights Sixthly a Nettle asswageth the swelling of the belly for it resolveth wind whereof for the most part of the swelling of the belly cometh The seventh effect is the Nettle helpeth the diseases in the joynts as the Gout This is of truth when it cometh through matter that is cold flegmatick and grosse by reason that Nettles heat cut and make subtile such matter And besides these effects after Avicen The Nettle stirreth one to carnall Lust and properly the seed thereof drunk with wine openeth the close of the Matrice and in loosing draweth out flegm and raw humours by his vertue abstersive and not resolutive avi 2 can ca. de 3. urtica Yet least taking of the Nettle or the séed should hurt the throat it is good to drink after it a little Oyl Rosate A Nettle is hot in the beginning of the third degree and dry in the second Avicen Hisopus est herba purgansa pectore Flegma Adpulmonis opus cum melle coquatur hisopus Vultibus eximium fertur reparare colorem Hysop a purging herb is hold to be And flegme from forth the breast it sendeth free Being sod with honey then it comfort sends The stomack and the lungs it much befriends Purgeth the lights from flegme and addes a grace By a most clear complexion to the face Here the Author reciting the effects of Isope saith First Of Isope It purgeth the breast of flegme by reason that Isope is an herb hot and dry in the third degree it is a great wiper loo ' ser and consumer of flegmatick humidity and hath a singular respect to the parts of the breast and therefore Hysope most properly is said to purge the breast of flegme Secondly it is also good to purge the breast from flegme for the same cause and properly if it be sod with Honey for Honey is a scourer and the Hysopes scouring is augmented with the honey The same willeth Avicen saying Hysop comforteth the Brest and Lights diseased with the Cough and Thisick of old continuance and likewise doth the decoction thereof made with Hony and Figs. Thirdly avi 2 can cap de Hysopo Hysop maketh one well coloured in the face for Avicen saith That the drink thereof causeth good colour And besides these effects Hysop avoideth flegme and worms as Avicen saith And after Platearius Hysop sod in wine cleanseth the Matrice from all superfluities Appositum canc is tritum cum melle medetur Cum vinum poto poterit sedare dolorem Saepe solet vomitum ventremque juvare solutum Chervill or Cinquefoyl call it which you will Being steept with Honey doth a Canker kill Drink it with Wine the belly-ach it healeâ—h And doth asswage inflation where it swelleth Lastly when lask or vomit shall oppresse she power thereof doth heat and makes to cease This Text declareth thrée operations of Cherfill or Cher vill or Cinquesoyl First Cherfill stamped with honey Of cherfill and laid plaisterwise to a Canker healeth it Thus saith Platearius in the Chapter thereof A Canker is a melancholy impostume A canker that eateth the parts of
the branch of Cephalica and Basilica Therefore when you will let Cephalica bloud and it appeareth not ye should rather take Mediana then Basilica And likewise when ye will let Basilica bloud and it appeareth not ye should rather minish Mediana then Cephalica For it agreeth better to both then one of them with the other Saluatella is the veyn between the middle finger and the ring-finger more declining to the middle finger It beginneth of Basilica This veyn is opened in the right hand for opilation of the Liver and in the left hand for opilation of the Splene There is no reason why it should be so as Avicen saith but only Experience which Galen sound by a Dream as he saith He had one in cure whose Liver and Splene were stopt and he dreamed that he did let him bloud of this veyn and so he did and cured the Patient When this veyn is let bloud the hand must be put in warm water to engrosse and dilate it because it is suvtile and that the gash should not close too soon and to make the gross bloud thin Assillaris is vnder Basilica and appeareth in binding the arm and the like judgment is of it as of Basilica Punis brachiâ— is over Cephalica or else the bindermost bone and is of one judgment with Cephalica Therefore as Avicen and Galen say Though in opening of veyns be universall vacuation of all the body yet not from all the veyns equally nor like jeopardy is not in all For Rasis saith That Cophalica is the surer and Basilica more to be seared and Cardiaca is to be feard but not so much as Basilica Cephalica is surest for there is neither sinew nor Artery above nor under it but vnder Cardiaca there is a sinew and vyper above it is a subtil sinew therefore it is to fear least it should be cut Basilica is very jeopardous for vnder it is an Artery and near it a sinew and a muscle Saluatella is not jeopardous and therefore the better to open it it would be put in warme water In the feet he three veins Scyatica Saphena and the Ham-veyn These veynes be opened to draw the bloud to the lawer paris as in provoking menstruosity and the Hamme veyn is better then Saphena or Scyatica because it is nearer the matrice Saphena draweth blood from the yard cordes and matrice and Scyatica from the ancles reynes and other members towards mans left side Saphena from the Matrice and members there about they be branches of one veyn In the midst of the forehead is a veyn which is opened for old diseases of the face as Morphew dry scutse and Scab and for diseases of the eyes but first Cephalica must be minished There is likewise a veyn in the nose when any of them is opened the neck must be bound one opened after another and by binding of the neck they will better appear There be veyns in the lips which be opened for impostums in the month or gâ—â—ns but Cephalica is first minished To open the four veins in the rooffe of the mouth is wholsom against the rheums that flow to the téeth and cause them to akâ— These veins appear plainly and must be opened when the matter is digested There be veins in the corners of the eyes towards the forehead and they be opened for diseases of ths eyes but first Cephalica must be minished The veins in the Temples be let blood for the Megrim and for great and long Head-ache And those bee she veyns that Hypocrates and Galen call Iuveniles the incision of these veynes maketh a man vnapt to get Children Also in the neck be veins called Guides which must be opened in the beginning of â—epry and specially for stopping of the wind-pipes and in the Squinancie which letteth one to draw his breath Si dolor est capitis ex potu limpha bibatur Epotu nimio nam Febris acuta creatur Si vertex capit is vel frons aestu tribulentur Tempora fromsque simul moderate saepe fricentur Mirtella cocta nec non calidaque laventuo If head-ach come by drinking too much wine Or any other drink that may resign The bodies danger to an Ague fit Ingrossing fumes that much perplex the wit To drink cold water let him not refrain Because it hinders all that hurts the brain Crown of the head or fore-head being vext And with extremity of heat perplext Chafe then the temples with mild moderation And wash them with warm water in good fashion But seething Motherwort therein is best Because it gently cools and causes rest Here the Author noting two things saith That if the head-ach come by too much drinking Head-ach caused by drinking and remedy therefore and specially of wine or of any other drink that maketh folke drunken one must drink cold water upon it the which with the coldnesse thereof ingrosseth the fumes that are lifted up letteth them to hurt the brain The second thing is that if the top of the head or forehead be grieved with too much hear then the Temples should be moderately chafed and after washed with warm water in the which Mother-wort is sod for Mother-wort is cold and â—ooleth Temporis Aestivi jâ—ixnia coâ—pora siceant Quolibet in mense confert vomitus queque purgat Humores nocnos stomachâ— lavat ambitus omnes Ver Autumnus Hyems Aestas dominatur in anno Tempore vernali calidus sit aer humidusque Et nullum tempus meltits sit slebethomiâ— Vsus tunc homim veneris confâ—rt moderatus Corporis motus ventrisque sâ—â—â—ni sudor Balnea purgentur turc corpora cum Medicinis AEstas morocalet siccat nascatur in illa Tunc quoquam praecipue coleram rubeam dominari Humida frigisla fercula dentur sit Venus extra Balnea non prosunt sit râ—ra Flchothomia Veilis est requies sit cum modoramine potus In summer season fasting is not good Because it dries the body and the bloud To vomit once a month wholsom some hold For hurtfull humors thereby are controld And voided quite away The stomack clear Beware what next annoyance commech there Spring Autumn Winter Summer rule the year And all their severall hours in them appear The Vernall season is both moyst and hot And for bloud-letting no time better got Let men with Venus meddle moderately For then they best any spare such company Then temperate motion lask nor sweat offends To purge by bathing Phisick then commends Summer is hot and dry red Choler then Encreaseth and dries all that 's moist in men Meates moist and cool do best become that season And wantoning with women shews small reason Bath not at all and seldome open a vein Vse little motion labouring much refrain And drink but little least it prove to pain Here the Author noting divers things saith That much falling in Summer dryeth the body for in that that Summer is of nature hot and dry it resolveth the humors the
88 Cheese engendreth grosse humors p. 96. Cheese with bread doth digest p. ead Change of dyet p. 123. Cheries with their commodities p. 103 Cheristous p. ead Cheries are of two sorts p. ead Children should drink no wine p 58.162 Children and old folkes should be let bloud but little p. 179. Claret wine p. 33 Clisters p. 195 Cockstones p. 39.33 Constrain not the Fundament p. 3 Close ayr p. 52 Combing the head in the morning p. 5. Coriza a Rheum p. 8. Collick and the inconveniences thereof p. 12.195 Condition of good fish p. 85 Coleworts p. 127. Cold of the head p. 130. Clean and a corrupt stomack p. 18 Cow flesh p. 22.25 Cow milk p. 94. Cramp and the diversity of cramps p. 11. Crevices p. 87. Crysis p. 194. Crusts must be eaten after dinner p. 71 Custom is another nature p. 122 Customes ought to be kept p. ead Customs in eating and drinking p. ead D Dayes forbidden to let blood p. 181 Darnell p. 95. Damask-prunes p. 13. Delicate meats and drink p. 34. Delicious meats p. 34 Decoction of Peaches p. 20. Decoction of rape seed p. 136 Definition whether a man should eat more at dinner then at supper p. 13. Dissenteria p. 66. Divers fauces for divers meats p. 6.67 Digestion by day is but feeble p. 8 Diseases engendred of the afternoons sleep p. 8 Dressing of brains p. 39 Dyet and the diversity of dyets p. 122. 123. 124. Dry figs p. 38. Dry. grapes p ead Dry Nuts and hurts that they engender p. 46 Drink so that once in a month thou mayst vomit p. 53 Drink a little at once p. 89 Drink little and oft at meat p. 98 Drink not between your meales p. ead Drink after a new layd Egg. p 100 Drink wine after pears p. 20. Drunkennes is cause of sixe inconveniences p. 73 Drunkards are infected with the palsey p. ead Dropsie and three spices thereof p 45 Dulce and sweet things engender choler p 42. E Eat and drink soberly p 2 Eate not till thou have a lust p 18 Eat not much of sundry meats ead Eat little Cheese p 23 Eat no great quantity of meat in Ver. p 61 Eat little in summer and much in winter p 67 1â—8 Eat no crusts p 64 Eating of fiâ—h good and bad p 85 Eat nuts after fish p 102 Eating of Eâ—les p 87 Egs roasted p 29 Egs are roasted two wayes ead Egs sod in water two wayes p 30 Egs rere roasted engender bloud p 59 Eyes and 21 things hurtfull unto them p 151 English men do first eat or ever they drink p 99 Ennula campana and the effects thereof p 144 Excessive eating and drinking p 2 Exceeding sweet wine is not to be chosen p 73 Emptinesse p 61. 195 F Fat corsie fâ—lks p 2 Fatness is a token of a cold complexion p 168 Easting in Summer p 179 Fesants p 80 Fenell-seed and the properties thereof p 114 Fenel sharpneth the sight of Serpents p 115 Fevers p 7 Figs and the choise of them p 38 Figs with nuts and almonds p. ead Figs must be â—aten fasting p ead Fistula and remedy for it p 158 Filth of the teeth p 5 Fish is lighter of digestion then flesh p 84 Fish taken in the North Sea p 8. Fish should not be eaten after travell p 87 Fish corned with salt ead Five conditions of day sleep p 11 Five things by which good wine is proved p 40 Five bounties of wine moderately daunk p 67 Five things to know good ale p. 59 Five properties of good bread p. 70 Five inconveniences that breed of drinking of new wine p. 73 Five things that ought to be done about bloud-letting p. 178 Five causes of bloud-letting p. 180. Five things that must be â—â—chewed of him that is let blood p. ead Five commodities that come by letting of blood of the vein Satuatella p 161. Fleshes that endender the Fever Quartain p. 22. Fleshes that should be sod and rosted p. 26 Fleshes of fouls is more wholesom then of four legged beasts p 79 Flegm of two kinds p. 160. Fresh water fish p 85 Fish is lighter of digestion then flesh p ead Flower of wheat p. 35. Fryed egs p 30. Four properties of Cheese p. 96. Four things that mo Iliâ—ie p. 121. Fruits should be eschewed p. 19 Fruits hurt them that have an Ague p. ead Funis Brachij p. 199 G Garäck p. 46.47 48. Gash made in blood-letting p. 199. Gall the receptacle of Choler p. 172 Good wine is proved five manner of ways p 40 41. Good wine sharpneth the wit p. ead Good medicines for the Palsie p. 144. Goats milk p 23.24 Goats flesh p. 25. Grey goose p. 80 Gross flesh is best for labourers p. 26 Grosse nourishment is best in Winter p. 64 Gross meats p. eod Green cheese p. 32 86 Grapes p. 35 Gurnard p. 64 Gowte p. 9.138 H Heart of Beasts p. 113 Heart is the engenderer of bloud p. 178 Harts flesh p. 25 Hare flesh p. eod Hard Eggs. p. 29 Head ach p. 8 164 Headâ—ach called Vertigo p. 12 Hen. p. 78 Heat is cause of augmentation p. 144 Herbs wholsom put in drink p. 64 Herbs whose water is wholsom for the sight p. 154 Herbs sod in vinegar p 67 Hearing p. 76 Holding of wind p. 11 Hogs fed with pears p. 11 Hogs flesh p 25 Hot bread p. 70 How Grapes should be eaten p. 38 How to be let blood for a Pluresie p. 178 Hony p. 39 Hill wort p. 142 Hunger p. 168 Hunger is after two sorrs p. 17 Hunger long endured ead Horse-dung p. 128 Hogs stones p. 39. Hurts of red wine p. 64 Hurts that come by drinking of water p. 74 Hurts of Salt meats p. 117 Hurts of Coleworts p. 127 Hurts of vomiting p. 140 I Iuyce of Peaches p. 19 Iuyce of new gathered fruit p. 21 Iuyce of coleworts p. 128 Iuyce of Water-cresses p. 143 Inaca p 12 Incision of the veins p. 167 Ioyfull life p. 3 K Kernels p. 106 Kernel of cherystones p. 103 Kid flesh p. 25 Know ledge of the best flesh of four footed beasts p. ead L Lampreys and dressing of them p. 88 Lavender p 132 Lask p. 63 Laxative meats p ead Leeks raw and sodden p. 7 Light supper p. 2 Lights p. 113 Lights of a tup p. 114 Let not bloud in long sicknesse p. 193 Letting of bloud is wholesome in the beginning of the Dropsie p. 194 Letting of bloud keepeth Lovers from surious raving p. 195 Letting of bloud may not be done in the ague fit p. ead Letting of blood should not bee much used p. 196 M Making of water p 2 Marow and the choise thereof p. 37. Many good things come by drinking of wine toberly p. 55 Man may live by the smel of hot bread p 70 Malard p. 80 Maâ—owes and three properties of them p. 129 Maw of beasts p. 113 Meat a little powdered p 118 Meat and why it is taken p. 13 Meat upon meat is hurtfull p. 15 16 Meats that
knowledges touching the choise of fish p. 84 85. Two valities of cheese p. 97. Two kinds of Sage p 131. Two kinds of blood p. 161 Two kinds of choler p. 165 Two kinds of melancholy p. 167 Two tokens to know when the stomack is voyd empty p. 18. V W Walk after meat p. 3. Washing of the eys p. 4. Washing of the hands p. 4 69. Washing of the teeth p. 5 Warm not thy self too suddenly p. 6. Walk sofely after meat p. 6. Water destroyeth the appetite p. 74 Water should not be used with meat p. ead Watrish meat doth not nourish p. 75. Walnut p. 100. Water-cresses and when they should be eaten p. 143 Water wholesome for the eyes p. 154. Wethers and hogs of a year old p. 28. Wesill p. 53. Veins Meseraiks p. 3. Veins and when they should be let blood p. 182. Veal p. 27.72 Vinegar mixt with onions p. 46. Vinegar and the properties therof p 109. Vinegar continually used breedeth many inconveniences p. ead Vnclean stomack hurteeh the sight p. 112 Vnwholsom egs p. 30. Violets and three effects of them p. 137. Vtility of flegm p. 177 Vomit every month twice p. 180 What things should be eaten first p. 18. What loathsome meat doth engender p. 34. What time a man should dine and sup in summer and winter p. 126. Wheat of all grain is most wholsom p. 38. Wild pork p. 26. White wine p. 41 42. Why white wine provoketh to vrin p. 43. White wine quencheth thirst p. 43. Why divines love to drink good wine p. 30.33 Whyting p. 86. White peason p. 91 Why Nuts are the last service in Lent p. 100. Willow p 144. Whey and the properties thereof p. 95. Wine Citrine p. 31. Wine allayed with water p. 57. Wine hurteth children many ways p. 38. Wine for old folks is most wholsome p. ead Wine is a marvellous piercer p. 76. Wine sops and their commodity p. 121. Womans milk p. 93. Women with child should not be let blood p. 195. Vomit ere thou eat p. 63. Wormwood p. 129. Worms in the teeth p. 154. Y Yeels p. 87.88 Yeels are of the nature of water p. 155. Ysop the effects thereof p. 139 Here endeth the first Table Here follow certain excellent and approved Receipts abstracted out of the originals of divers learned Doctors and Physitians both of England and Holland To make Meath excellent good to clense â—he stomack preserve the Liver and very good against the Stone TAke fair Spring water and put honey to it so much that when its warm and well strirred together it will bear an egge the breadth of a great above the water let it stand so all night close covered the next day set it on a clear fire and boyl it still scumming it as long as any will rise then put into it thrée handfuls of Egrimony and two of Dellitory of the wall Cinamon thrée ounces Ginger two ounces and four or five Nutmegs grosly bruised put the spice into a little bag with a bullet of lead or a stone to make it slick put it the heaths and spice into the kettle together and let them seeth about half an hour then take out the heath when you take off the Meath from the fire let the bag of spice he put into the barrell with it but it must stand till it be quits cold before you tun it this quantity of heaths and spice will serve ten or twelve Gallons of Meath An excellent Receipt to make one sleep Take one ounce of Conserve of Red-rases and half a dram of Alkermis and a dram of dius cordium mingle them together and eat them when you go to bed as much as a Nutmeg at a time To stay a flux of bloud You must still frogs as you do hearbs or flowers or any thing else but you must put nothing vnto them but the frogs take two or thrée spoonfuls of this water in any thing that you will drink To take out a Burn. Take Lambs bloud if you have it or Chickins bloud if you can warm from the Lamb or Chickin and if not warm it and so bath the place burned therewith For an Ague Take Dragons Sallendine Burredge Buglas Angelica Succory Endife Sortill Bittony Pimpernell Scabius Egrimony white honey Suckles that grow among the grass and red boncy Suckles of the same sort of each of these one handfull of Cardus Benidict two handfull dry'd or green shred them and brnise them very small then lay them in steep in a pottle of white wine over night and still it the next day in a dry Still the first is the best and the small water is very good though not so strong then give it to the sick party one hour before the sit doth came six or seven spoonfuls warming it first and let the Sick go into a warm bed to sweat presently after it This Medicine is to be vsed thrâ—e severall times when the fit is to come This water is very good also to expell any thing from the heart To make an Issue Take Râ—e-flower and Mustard-seed heaten to powder and with water make a little paste and lay a ring vpon the place made of a rush and apply it For the heat of the back Take Oyl of Roses six ounces and a half and put to it I little Wor and four drops of Vinegar and annoint the back therewith For the Gowt Take Ivie that grows an a wall two handfuls and put is into raw milk and put thereto Bores grease and Oatmeal and boyl it together to a Plaister For all manner of Swallings Take Smallage and boyl it in milk with crums of bread and apply it A speciall Powder for the Memory Take three ounces of Senae-leavs Sednarij Commin Parsiey and Dill-seed of each an ounce Ginger tell ounces and a half Cloves Nutmegs Galling all Pimpernill roots Sage Rew Walerian Annis seeds of each one quarter of an ounce Sugar three ounces pound all these small and temper them together and take thereof morning and evening 31 at one time For the Redness of the Eyes Annoint the eyes three nights together with thin Cream and then annoint them other thres nights with live honey For heat in the mouth or throat Take a quart of Spring water and put it into a Pipkin and put therto two sticks of liquarish and some violet leavs then hayl it to a plate and strain it then gargle therwith often For an extream head-ach and to cause quiet sleep Take Wormwood and bruise it finely in a Morter and boyl it well in water then put it into a linnen cloth and apply it to the head For a heat in the face Take Camphere and lay it in fair water four or five hours then take a piece of Camphere and some of that water which it lyeth in and a spoonfull of Capons grease and stir them well together half an hour then annoint the face therewith twenty times a day A Diet Drink against any desperate Disease that is
Salfa perilla four ounces of Seâ—a â—erandrinâ— four ounces of Sâ—sâ—sâ—as two ounces of Liquâ—â—ice one ounce of Auni-seeds one ounce of long Pepper â—olâ— an ounce of the leaves of Seabious a great handfull of Egismony half as much of Bittony half a handfull of Water-eresses and Brook-liâ—e of eath one great handfull of Sea-scorâ—â—y-grass two greath â—â—â—fuls of good â—â—â—â—negs â—ne ounce let all the 〈◊〉 be flit and 〈…〉 and the 〈◊〉 shred and put into a bag and 〈◊〉 it in a barrell with six gallows of new Ale and let it stand 〈…〉 eight days then drink continually of it and no other Drink while it lasteth and eat Bakers bread with Corianders seeds and keep a good Diet vse this six weeks A soverain medicine for the pain at the heart Take milk and put therein a Succory root well bruised and boyl them then make a Posset thereof with two spoonfuls of vinegar and boyl therein Currauts Reasons of the suâ— and Cinamon Another for the same Take Liquorice Fennell-seed Anniseed Alirander seed of each alike quantity and beat them together and then take Cinament and Sassron and beat them to powder and temper it with clarified honey or sugar and make thereof an Electuary and eat thereof morning and evening For those that cannot hold water A slain mouse rosted or made in powder and drank at once doth perfectly help such as cannot hold water especially if it 〈◊〉 vsed three mornings together For those that cannot void water Take Saxaphrase Parsley Time and Archangeli of each a like quantity boyl them in stole Ale from a quart to a pâ—â—te them strain them and let the Pationt drink thereof morning and evening 〈…〉 an hour after it To take away freekles of the face Take the bloud of a white Hen and annoint the sacetherewith and after three or four times dressing it will take aâ—â—y all the spoâ—◠〈◊〉 freekles An excellent Receipt for the Eyes Take celandine and dastes of each a like quantity stamped and a little sugar and rose water and out thereto a drop with a tether into the eyes it taketh away all manner of inflammation spots webs itch smarting or any grief whatsoever in the eyes yea although the sight be nigh gone it is proved to be the best medicine in the world An excellent medicine for the head Take conserve of Roses two ounces and a half Conserve of Bittony one ounce and a half â—â—een Ginger two ounces Cinamon Cloves and Auniseeds of each a half lead and mix them all together and if it be too dry add some of the syrop of Citrons or any other syrop A present Remedy for the Itch. Boyl the roots of Elecampane which boyl very soft and mix in a Morter with fresh butter and the powder of ginger maketh all excellent Oyntment against the Itch Scabs and such like For a Bruise Take red Fennell Parsley with the roots Rew Wormwood of each a like quantity of Commin-seed half a quarter of a pound seeth these in stale brine and wash your grief with that liquor and make a plaister with the substance A soveraign Remedy for the Cough Take Brimstone beaten in powder half an ounce and put it in a new-laid egge soft rosted mingle it well together then drink it in the morning at your breakfast make as much again at night when you go to bed and you shall be well at the second or third time but if the cough have holden you long you must take if so much the oftner A Practioner in London who was famous for curing the Fâ—ensie after that he had performed his cure by due observation of Physick accustomed every year in the month of May to diet Patients after this sort Take the leaves and flowers of Primrose boyl them a little in Fountain water and in some Rose and Betony water adding thereto Sugar Pepper Salt and Butter which being strained he gave this to them first and last For the Palsie The distilled water of Daffodils doth cure the Palsie if the Patient be bathed and rubbed with the said liquor by the fire For the Dropsie Take every day half a dram of fine Rubarb thin sliced with a spoonfull of Currants steeped and washed in White wine two hours then chop them finely with the Rubarb and eat them fasting nine mornings together at the Spring and Fall and it will preserve them from the Dropsie For a green wound The coales of a Birch-fire made in powder and put into the wound or sore healeth it perfectly without any other thing in few dayes For the Rheum in the Eyes Annoint the eyes three nights together with thin Cream and then annoint them other three nights with live honey For a Woman that hath great Breasts If a woman annoint often her paps with the juyce of succory it will make them round and hard if they be hanging or bagging it will draw them together whereby they shall seame like the Paps of a Paid For new Swellings Take Smallage and boyl it in milk with crâ—â—ms of bread and apply it to the grief morning and evening and the rage thereof will seen abate To make a Water to drink in Summer for preverting of the Surfeit Take a â—aâ—â—on of spring-Spring-water or as much as you will a pâ—â—e of Straw bâ—â—ties two ounces of Cinamâ—â— three or four cloves one grain of Musk still these with a soft fire and it is very cooling and pleasant and very sâ—verain to qualifie heat and prevent surfeit For an ach in the back Take â—yl of Roses â—â—x ounces and a half and put to 〈◊〉 little War and four drops of â—â—egâ—â— and aâ—ndiâ—t the baâ—â— therewith For the Cramp The little Bone in the knée-joynt of the hinder leg of a 〈◊〉 â—oth presently help the crump if you touch the grieved plaâ—â— therewith To draw out a thorn A little piece of the tongue of a For being moystned and 〈…〉 it be laid â—po◠〈…〉 For the Hickup Stop both your ears with your â—ngâ—rs and the â—â—ekâ—p will presently leave you For a pain in the head Take Uâ—olet leaves and flowers and bruise them and apply them alone to the head or mingle them with oyle and it will case the head-ach and provoke â—â—eep mâ—yâ—â—â—n the Brain and is good against melancholy For a deafness in the ear Black shéeps-wooll mixt and chased by the fire with fresh butter and the deaf ear stopped therewith at night and thus vsed nine or ten nights together it helpeth the deafnesse perfectly and speedily For the morphew Whosoever doth vse to drink the water of Straw-berries distilled it will certainly kill the Root of any Morphew that is within the Body To take away a Weft from the Eye if it be quite over Take the juyce of Fennell and put it into the eye and it helpeth perfectly An excellent drink Take the roots of Monks-rubarbe and red madder of each half a pound Sena four ounces Annis-feed and Licoriet of each two ounces Scabious and Egrimony of each one handfull slice
also sodden Peares be better then raw and they may be sodden with Anis seed Fennel séed and Sugar Dios li. 1 de medic Plini in de nat hâ—st li. 23. ca 7. avi 2 can co prim Dioscorides saith That it is hurtfull to eat Peares fasting Plinie saith Peares is an heavy meat of all other though they be in health that eat them The third thing is eating of Apples of which as Avicen saith To eat often and much causeth ache of the sinewes And also Apples have an ill property for they engender ventosities in the second digestion wherefore they be unwholsome for sick folks and also for the like cause as it is before rehearsed of Peares And these sayings touching the vnwholsomenesse of Peares and Apples ought especially to be understood when they be raw and not when they be sodden or tosted and not only these fruits should be eschewed of those that be sick but also all other fruits that fill the bloud with boyling water as new fruit of which the juyce boyleth in a mans body as if it were Must or new wine for you may seeby experience that the juyce of new gathered fruit boyleth when it is put into a vessell by reason of the heat of the Sun that remaineth in them after their riping These new fruits through boyling of their juyce doe cause the bloud to putrify although they comfort a mans body with their moysture when they be eaten And for this cause most especially Avicen forbiddeth them the eating of fruit which have the Ague for he saith That all fruits hurt them that have the Auge avi di 4 ca de vnivers curaâ— through their boyling and corrupting in the stomack The fourth thing is eating of Milk the cause why eating of milk is not good is because it is lightly corrupted and turneth unto fume or sharpenesse in the stomack as in their stomacks especially that are diseased with putrified Fevers and therefore they that have a putrified Fever are forbidden eating of milk And as Hipocrates saith Hip ophe lac dare It is hurtfull for them to eat Milk that have the Head-ache for them whose Gutts suspensed to rumble and for them that be very thirsty Yet notwithstanding in some diseases Hippocrates saith Milke is agreeable for them that have the Tysick caput dolenti c. the Fever Ethick and for them that be in a Consumption And also hereafter following something more shall be said when we come to Lac Ethicis c. And although milk in the foresaid diseases is blamed yet in them that be whole it is allowable and that if it be well digested in the stomack and liver And Galen saith That milk well sod doth both nourish and ingonder good humors Gal. in ap hip lib. 〈◊〉 Also milk by reason that it is waterish it washeth the intrâ—â—â— by reason it is bâ—ttry it mundifieth strivâ—th against venemous humours and moystneth the members and allienateth the greifes of the breast and it doth mittigate the shooting or pricking of the Lungs Guts Reins Entrails and the bladder and it is good against pricking humours in the Entrails Furthermore milk is good for temperate bories whose stomark is clean from cholerick and flematick humours For unto such folkes Milk well digested is great nourishing it ingendreâ—â— good blood it nourisheth the body and conveniently moystneth and maketh fair the exteriour parts as Isiac saith in the universall dyets And there also he sayth by authority of Ruffus That they that will drink milk must drink it fasting and it must be drunk hot from the Cow and to eat nothing 〈◊〉 that be digestedâ—nor one should not then labour noâ—sur about much Yet seldome or at any time one would forbear walking but then one must walk aneasiâ— pace till be perceive it be descended to the bottome of the stomack But milk is vnwholesome for those bodies that be distempered for in hot bodies it is soone turned into chollericke sumostly In such as be cold it turneth to sharpenesse and putrâ—â—action Also milk is vnwholesome for an vnclean stomack for therein it corrupteth Galen saith That he knew a man Gal. de sanitâ—â—â—e 〈◊〉 in lib. that by the dayly use of milk had a stone bred in the reines of his back and another that lost all his teeth And some he knew that used to eate milke continually without hurt Yet to some it was very wholsom as to an husbandman that lived above an hundred yeare and his mast food was milke and another that thought to do so likewise sound it alway hurtfull to him Touching the choise of milk choise of milk it is to be noted that meane milk is to be chosen for nourishment and not thin milk as milk of a Camell or of an Asse neither the most fat and grosse is to be chosen as milk of kine and sheep but rather Goats milk should be chosen For it is not so waterish as Camels milk the which is not apt to nourish by reason of humidity and it maketh a man to lask Nor it is not so fat nor so grosse nor so full of cruddes and butter as Cow milke and Sheepes milke is which by reason of their fatnesse stoppe the veines and engender ventosities and is stoppe the veines and engender ventosâ—ties and is more harder of digestion then is requisted in the governance of health Therefore milke of a Goat not too near kidding time nor too farre from it and that goeth in a good pasture and when pastures be at the best should be chosen Gal. de sanitatâ— li. 5. The pastures as Galen saith where the beasts go do help much the goodness of the milk The fift thing is eating of Chéese Eating of cheese and it may be vnderstood of all sort of Cheese but especially of old cheese The reason is because new Cheese is cold moyst and of grosse substance and hard of digestion and ingendreth epilations of the stone and helpeth or conserveth mans health â—y way of nourishment but very little or nothing And old Chéese is hot and dry and by reason of the salt therein it causeth degestion but yet of it self it is hard of digestion and of small nourishment and hurteth the stomacke Wâ—at cheese iâ—â—est and dryeth over sore and agreeth worse then new Cheese But Cheese bâ—twetne both neither new nor olde nor too tough nor for bâ—ittle too hard nor too soft too swéet nor too sower not too salt nor too full of eyes of good tallage and of good savour when it is cut which tarryeth not long in the stomack made conveniently of good milke sufficiently oylie is good and should bee chosen before all other whereof after meat we should eat a little quantity for much in quantity in way of nourishment is vniversally ill and hurteth the stomack and will not digest but engendreth epilations the stone in the reines grosse humours in the body and venta stâ—ies Therefore that Chéese'is only
turpisicatua When too much Red wine carelesly we drink It bindes the belly makes the voice to shrink This Teâ—â— sheweth to vs two hurts that come by overmuch drinking of Red wine The first is that over much drinking of Red wine maketh one costive The â—eason as some say is because such Red wine heateth â—â—re â—hen other of that sort and is more nutritive For in thâ—â— thaâ—â—â— is better it dryeth more and in that thâ—â— it is more neâ—â—â—â—â—tive it is more desirously receiued of nature But â—eâ— this Text may be best vnderstood by overmuch drinking of binding Red wine which is somewhat eager sharp and costive And coneâ—ning this know that if the stomack or the guts be feeble in their naturall operation that then red or black wine called Stiptick which is somewhat tart ought to be used and drunken as they vse to do that by debility of stomack are laxative and can hold nothing Thus saith Hypocrates in the Canon Palm us quidem c. And also Galen in the comment of the same But he that wil comfort the vertue of digestion the cleaneâ—â— Wine or meanest in substance and colour of a good and convenient savour and of sufficient strength and somewhat stiptick is most wholsome The second thing is hearsenesse of the throat the which hoarsenesse some red Wines do cruse and â—nduce onely thorough their drinesse and earthinesse And this hurt commeth also by drinkink red wines that grow in the parts of Brâ—baâ—â— through their stâ—pticity and earthinesse and especially this griefe chanceth when the said Wines be not well fined But yet they make not a man costive because Must that is very red is wont to cause the Flixe by reason of his earthy dregs mingled there withall the which byteth and gnaweth the guts of which gnawing commeth the Flixe and such Wine should not be drunk till it be fined For so long as it gnaweth through the earthy dregs thereof a byting time is raised to the brain which gnaweth and biteth the eyes and maketh them red Such inconveniences are ingendred by new vnflued Wines of Brabant Whether they be white or red through their earthinesse The cause why this fume is mordicative is by reason that the Wine that it commeth of is mordicative For Galen sayth Ga. in commâ—nâ—o iâ—â—i is pha qui câ—escuut c. Whatsoever is dissolved from a thing must needs be like the thing from which it is dissolved Allia nux ruta pira raphanus theriaca Haec sunt Antidotum contra mortolevâ—nenum I reade from Garlick Nuts Hearb-grace or Rew Pears Radish-roots and Treacle do ensue Such vertuous qualities that they all serve As Antidotes against poyson to preserve In this Text are comprised six Remedies against Venom The first is Garlick which is very medicinable against such inconveniencies as are wont to be sugendred of water Garlick and especially it is wholesome Sâ—â—ap 〈◊〉 segre câ—p de alleo Avi 2 can ca. de alâ—â—o c. if one hap to drink naughty corrupt water wherefore Serapion saith That if one eate Garlick first and drink corrupt water after it shall not hurt him Whereunto Avicen agreeth The same operation is also in Onyons as Avicen saith and so Oayons may be comprehended under Garlick And Avicen saith That an Onyon is subtile piercing and scowring with stipticity and openeth strongly Also it is hot in the third degree wherefore it heateth ill waters and letteth that they with their coldness hurt not the stomack and it maketh gross humours pure and causeth them lightly to issue for Vinegar being mixt with an Onyon doth greatly sortiâ—â—s his subtill piercing or entring vertue and keepeth one from thirstinesse the which eating of Onyons is wont to cause The very same is veriffed of Garlick And Avicen saith That after one hath drunken grosse and troublous waters he should eat Garlicke because it fineth them and maketh them lightly to descend and letteth that they hurt not the Stomack and Entrayl in regard that they stop not the Veines Also Garlike is good to eats before one take his Iourney and it is one of the best and most wholesomest things for them that come out of a cold ayr Avi 1 1 cap. de regendo inter or go into it as Avicen saith And by this it appeareth that Garlik is specially good for them that journey and wander over divers Countries and vse divers Drinkes according to these Verses Allia que jejunio sumpserit ore Hunc ignotarum non laedit potus aquarum Neediversorum mutatio facto locorum He that takes Garlick early in the morn Needs let no drink by him to be forborn Diversity of countries he may see And well enabled if his mind so bee Moreover Garlik drunke with Wine is good against the stinging of venomous worms and bytings of Serpents which thing Avicen sayth that he proved avi 2 can ca. de allic also it is good against the biting of madde Dogges and a platster made of Garlick Fig-leaves and Comine is good to lay to the place that is bitten with a venemous beast called Mugall Also an Onyon as Avicen sayth is wholesome to annoynt the place that is bitten with a mad dog either with the juyce thereof or a Plaister thereof made with Salt and Rew. And an Onnyon eaten expelleth the hurt of venemous things And some say that they ingender in a mans Stomack a moyst humour very wholesome against the hurt of venemous things Now here is to be noted that Garlicke Onyons and also Leeks are not wholesome for temperate bodyes nor hot and specially when they be eaten raw For then they nourish very little and ill and they ingender sharp pricking bloud yet they make grosse humors subtile and break or cut clammy humours And when they be sodden they lose the pricking and yet then their vertue inciâ—ive cutting and subtilative remaineth Therefore when they be sodden they be wholesommer then raw Leeks he hot and dry and their nourishment is naught they hurt the eyes Eating of leeks and ingender black melancholly bloud and cause terrible dreames they hurt the â—news with their pricking and they hurt the Tâ—â—th and â—ummes and chollerick and melancholly folkes should not use to eat them and specially raw Onyons be hote Fating of onyons and they have an earthy superfluous heat and a waterish moustnesse subtile and vndigestd If they he eaten raw they ingender ill humours and corruptible putrifaction in the stomack and they cause ill dreams and dreadfull and also head-ache And if they be too much used they marre the memory and trouble the understanding and make one beside himself But when they be sod with the broath of good flesh and so â—aten they cause good digestion and theâ—r hurtfullnesse is diminished and they moderate the coldness of meats wherewith they be sod but the best is not to use them Garlick is hot Eating of Garlick declining somewhat to humidity but lesse then Onyons
benefits by wine moderately drunk that it easily conveyeth the meat that is minglad with it to all the members of the body through the hot subtilty and hid convenient property therof The second thing is it digesteth and resolveth Phlegme through the heat and subtilty of his substance and maketh it apt to avoid oâ— openeth the wayes and comforteth nature to drive it out Tho third is it avoydeth red choller by vrine and by other insensible evacuations as sweat and such like And this is to be under shood of Claret or VVhite wine the which are feeble of nature or else allayed with water for otherwise it will increase choller by turning it selfe into choller and inflamation of the Lyver The fourth thing is it causeth melancholinesse the which is grosse and moveth slowly eastly to passe through the pipes or conduits thereof from the Lyver to the Spleene and from the Spleene to the brimine or mouth of the stomacke and at last with the dregs to avoâ—d out of the body Properties of mâ—lanchely and of Wiâ—e And if decâ—neth or repâ—esseth the hurt of melancholinesse through contrariousnesse of complexion and manner of substance in the effects thereof For melancholy engendreth heavinesse faintnesse of heart and covetousnesse but Wine engendreth joy boldnesse stoutnesse of stomack and liberality The fifth thing is it resolveth all causes of wearinesse except it be mixt with some other meat For Wine reviveth the resolute spirits again abundantly and doth comfort naturall vertue and taketh away or diminisheth humidities that be left or remain in the muskles in the sinewes of the hearts or in the joynts And if the body be dryed by weariness and needeth moystning Wine moystneth quickly so it be allayed with water Furthermore besides these things Wine hath many other good properties For above all other things Wine is a swift and a sudden nourishet it comforteth the heat and naturall spirits and heateth all the body it cleareth the wit it appeaseth anger it driveth away headinesse and provoketh bodily lust And no drink digestâ—th raw humors so well as Wine because Wine maketh one manly both in stomack and body And they that drink no Wine are nothing in regard of their equals that drink Wine neither in stomack valour and courage Gignit humores melius vinum melior es Si fuerit nigrum corpus redait tibi pigrum Vinum sit clarumque vetus subtile maâ—urum Ac bene limpatum saliens midera mine sumptum The better that the Wines in goodnesse be The better humours they beget in thee If Wine look black it makes thy body dull If it be cleer old subtile ripe and full Well qualified leaping drunk discreetly Then with thy body it agrees most sweetly This Text declareth one speciall Doctrine of Wine and that is this The better that Wine is the better humours it engendreth The reason is because black Wine is more grosse and earthy then any other and therefore the Spirits thereof ingendred must needs be grosse And Galen sayth Grosse Spirits make the Body heavy or flow And further there be seven doctrines rehearsed touching the election of wine The first is Wine ought to be clear because wine VII doctâ—â—â—es to chuse wine by reason that it is subtile ingendreth subtile and clear Spirits The second is it ought to be old and not new For new Wine or Must doth sooner overcome ones brain and make one have the task then any other of the like It ingendreth the collick and other accidents that shal he declared after when we came to Impedit vrinam Here yoe should not vnderstand that wine ought to be over-ald avi 3.1 ac rey aquae câ—â—vini For such Wine as Avicen sayth is a medicine and not as a drink And such wine doth rather alter a temperate body to beat and drought then any way nourish it For when it is so very old it receiveth again his first naturall verdure and sharpenesse and is then all fiery Wherefore the Aggregator writeth Aggregator cap de vito That it is hot and dry in the third degree The third lesson is that Wine ought to be subtile For subtile wine maketh the spirits of man subtile and gross wines ingender grosse spirits The fourth doctrine is Wine should be ripe and not vert or eager or else it will deprive man of his naturall vacuations and good health as Galen saâ—th And therefore it is hurifull for them that want evacuation by vrine and all other their vpper Members Yet as Galen sayth Gal. in commenâ—o 2. ca. 3. paâ— reg acuterum Such supticall Wines is wholesome for diseases that chance in the Guts And the stipticalness of Wine may be put away with much mingling of Water The fifth doctrine is that wine should be allayed with Water for thereby the sumosity of the Wine is put away and so it doth lesse over-come the brain This is 〈◊〉 truth if the Wine be subtile but if it be grosse it â—â—er commeth the brainâ— the sooner for thereby it is made subtile and more fumish And of this Wine Avicen vnderstood when he said That Wine allayed with Water doth sooner overcome the Brain then clean Wine The sixth Doctrine is Wine should be sprinkling when one tasteth it aad this is one of the conditions of good wine before said The seventh Doctrine is considered in the Drinkers condition and not of the Wine that is one ought to drink wine temperately For Wine temperately taken sharpeneth the wit and ingendreth all the wholesome things before declared By all these things here expressed we may conclude that wine that ought to be chosen and is best in the Regiment of Health if it be meane Wine equall betweens old and new cleere somewhat red of good odour and flavour of equall savour that is neither eager sharp nor sweet which is not grosse nor too much subtill and beside that it be not too strong nor too weak and that it grow not on stony and hilly ground nor on simple plain and arable grounds but on high ground lying open towards the South in a Country not too hot nor too cold Touching the Regiment of Wine concerning the ages the Rules that Avicen giveth are to be well noted The first is to give Children to drink Wine is as it one would lay fire to fire made of dry Wood. For Children be tender and soon enflamed through the abundance of their naturall heat and their sinewes and braines be weake and feeble Wherefore Wine hurteth them many wayes but specially by quick inflamation by hurting of the Brain by lightly piercing of the sinewes and abundant sumosity Therefore when giving children wine to drink the enflaming heat of the wine is added to the flaming heat of their bodies which are of as small resistance as dry Sticks Reed or Tow is against the fire The second Rule is that one may give an old man as much Wine to drinke as he can heare without hurt that
meats are good for travellers on the Sea for they comfort the stomack and prohibit vapours and fumes that would ascend up into the head as Hearbs sod in Vineger or in the juyce of sowre Grapes Saâ—via sal vinum piper allia petroselinum Ex his fit falsa nisi fit commixio â—alsae Sage Salt and Wine Pepper therewith applyed Garlick and Parsley these have well bin tryed To make good sauce for any kind of meat Procuring appetite when men would eat Here the Author teacheth us how to make a common sauce it we lack a better and five thinge goeth to the making of this sauce The first is Sage To make a common sauce wherewith we may make sauce for a Goose rost or sod For commonly a Goosâ— or Pig roasted is stopped with Sage to dry vp the humidities and clamminess of them and also because the flesh should smell somewhat thereof but yet after it is roasted the Sage would be cast away and not eaten Likewise of Sage vplandish folke make a sauce to eat with a Moose for they stamp Sage and Garlike together that the Sage may abate somewhat of the Garlickes favour The second thing is salt mixt with wine and this Sauce is for rich and Noblemen For when they want Mustard or verâ—uycâ— they put Wine in a Saucer and mingle it with a little Salt The third thing is Pepper a Sauce for vplandish folks for they mingle Pepper with Beanes and Pease Likewise of toasted bread with Ale or Wine and with Pepper they make a black sauce as if it were Pay that is called Pepper and that they cast vpon their meat flesh and fish The fourth is Garlick whereof the vplandish People make a Sauce for they mingle soft cheese and milk and stamp Garlike together and so they eat it with their meat whether it be rosted or sod salt or fresh and with hard Egges The fift thing is Persley of Peâ—sly leaves stamped with Merjuyce or white wine is made a gréen Sauce to eate with roasted meat And here is to be noted that Sauce or Sauces do vary according to the Seasons of the Year For to hoâ—e Seasons Sauce must be made of cold things or of stuffe of little heat and in cold seasons contrariwise Therefore Summer Sauce should be Verjuyce Eyzell or Vinegar the juyce of Lemons or of Pomgranates with rose-Rose-water and such like And other while in Sauces made in Summer one may put a little Pellitory and Parsley to attemper the coldnesse of the foresaid things But the matter of comperent Sauces in Winter is Mustard Carloke Ginger-Pepper Cinamon Gellâ—flowres Garlick Sage Mints Pellitory and Parssey Wine Water of flesh Vinegar not so strong but very â—eet to the nature of Wine And in mean seasons the Sauces should be mean neither too hot nor too cold Secondly Sauces differ by reason of the meats for which they be made for one meate will haue one Sauce an other meate an other Sauce as Lords Cookes know Sauce for Mutton Meals and Kid is gréene Sauce madâ— in Suâ—mer with Vinegar or Verjuyce with a few spices and without Garlick Otherwise with Parsley white Ginger and toasted bread with vinegar In winter the same sauces are made with many spices and little quantity of Garlick and of the best Wine and with a little Verjuyce or with Mustard Sauce for roasted bref is made with pepper toasted bread broath of flesh and Grapes and the same sauce is good in Winter to once with Pork Also Pork in summer may be eaten with vinegar and parsley at the beginning of dinner But in case that the foresaid meats be baked and specially beef and pork and in winter then serve in a white onion and a small quantity of swéet spice beaten in powder But in summer serve it in without onions and with verjoyce or else with a few smal onions And if the pasties be made of more tender fresh and lighter of digestion then serve no onions therewith but in summer Almond milk with verjuice and a little blanch powder and at the last you may put thereto an Eggs broken with verjuâ—ce But in winter instead of verjuyce take wine and more spice with roasted rabbets and chickens sauce made with Cinamon crums of bread and with verjuce in summer season is wholesome and in winter with wine For roasted Pork in winter take of the dropping tempered with good-wine and onions Divers good Pâ—â—ces for â—â—â—dry meats and in summer take the greene sauce above named For roasted seasants pigeous and turtles take none other sauce but salt For boyled Capons and Cockes take of the same broath with a little blâ—nch powder And namely in Winter if they be botled with Sage Isope and Parsley this is good sauce and in summer the broath of the Capon and a little verjuice mingled together is a wholsome sauce For fat Capons and bens baked serve in none other sauce but a small quantity of blanch powder and at the end the above named green sauce in summer and in Winter good wine But fish the grosser it is the harder of digestion on the more superfluous and moyster of nature the more it needeth hose sauces and sharp And the same came rule is likewise true in all manner of fâ—eâ—h Si fore vis sanus ablue sapemanus Lotiâ— pose mensam tibi confert munera bina Mundificat palmus lumina reddit acuta If thou wilt walk in health let me advise Oft washthy hands chiefly when thou doest rise From feeding at the Table for thereby Thou gain'st two benefits It clears the eye Gives comfort to the palmes both which well tended Our health thereby the better is be-friended Here the author teacheth two wholesome things that commeth by washing of out hands and feet The first is the palmes of our hands are thereby greatly cheared and comforted The second is out sight is sharpened thereby and that is specially by accidents because the hands be the instruments to cleanse the eyes and it is right wholesome for them to be kept very clean whereof we have spoken before at Lumine mane manus Panis non callidus nec sit nimis inveteratus Sed fermentatus oculatus sit coctus Modice saâ—itus frugibus validis sit electus Non comedas crustum coloram quigignit adustam Panis salsatus formentatus bene coctus Parus sit sanus quia nun it a sit tibs vanus Not over cold nor hot let be thy bread Hollow and light but easily leavened Sparingly falted and of the purest wheat And see that Crusts thou do forbear to eat Because that angry choller they beget Thy bread well bak't light salted sound of grain All these observ'd thou dost not eat in vain In this Text two things are touched or remembred concerning the choice of bread The first is heat Five propertles of good bread because Bread ought not to be eaten hot Hot bread as Avicen saith is not convenient for mans nature and bread that commeth hote
flesh of the foresaid foules are of a commendable nourishment and of casâ—e digestion so likewise the flesh of some Foules is of a discommendable nourishment and hard to digest and of vnequail complexion As the flesh of Oâ—ese Peacocks and â—ame Malards and vniversally of all foules that have long necks long bils and live vpon the Water And so is the flesh of Sparrowes which are exceeding hot and vntemperate and stirreth to bodily lust But touching the election of foules flesh yee shall understand that their naturall nourishing must be considered that is whether they be restorative light of dâ—gestion light of sustance or of subtile operation and so after their divers properties to prayse them Wherefore Galen beholding the easie alteration and subtilty of Partridges flesh preferreth them But Rasis with Israc considering the subtility and lightnesse of the State prayseth thâ—e best Isaac also after the divers intentions of Wild Foules flesh prayseth divers Avicen commendeth the Turtles flesh above other either in having respect to the propriety whereby it strengthnâ—th or comforteth a mans vnderstanding or else by the Country of Arabia where Avicen was bornâ— for their Turtles are better then in other Countries Furthermore know that the flesh of â—oules is more wholesome then of four legged beasts especially for them that forsake labor and give themselves to study and contemplation because it is sooner digested Galen sayth That the flesh of foules is sooner digested then of beasts and especially of Partridges Gal. 3 Alimen 1. which ingendreth clean and pure bloud that is disposed to augment and sharp the operations of the brain the which is mans vnderstanding cogitation and memory Si pisces molles sunt magna corpore tolles Si pisces duri parvi sunt plus valituri The Fish of soft and biggest body take If hard and little do not them forsake This Text teacheth vs two knowledges touching the choice of fish For either Fish is hard or soft if it be soft then the elder is the better The reason is because softnesse commeth of humidity the which is more digested in old fish then in young and so when such Fishes be young they ingender much more phâ—egm then when they be old And so it appeareth that an old Eâ—ls is wholsomer then a young as some say But if such Fish be hard it is wholesomer then young that is to say it is sooner digested as Pâ—kes and Perbe because their hardnesse resâ—sieth digestion For Avicen sayth Of hard Fishes take the smallest and of soft Fishes chuse the greatest Lucius Perca laxaula alblca tinea Gurnus plagicia cum caâ—pa galbio truta Pike Pearch and Sole are known for dainty Fish The Whiting also is a Courtly dish Tench Gurnard and a well-grown Plaice in May Carp Rochet Trout these are good meat I say Here are rehearsed ten sorts of Fishes that he very wholesome for mans body The first is a Pâ—ke called the tyrant of fishes because he not only devoureth fishes of other kind but also of his own kind and therefore on him these verses were made Lucius est piscis Rex tyrannus aquarum Aquo non differt Lucius iste parum Among our Fish the Pike is King of all In water none is more tyrannical The fish of Pike is hard and a Pike is swift in smimming The second is a Perch derived of this Verb Parco pardis to forbear or to spare but by a contrary sense for a Perch spareth no fish but woundeth other fishes with his fins on his back nor a Pike dare not adventure vpon a Perch but as Albertus saith There is a naturall amity between the Pearch and the Pike For if the Pike be once hurt of another fish he is healed with great difficulty And when he is hurt he goeth vnto the Pearch the which seeing him hurt toucheth and sucketh his wound and so the Pike is healed again And the Pearch is likewise an hard Fish The third is a Sole or Sea Fish called a Sold which is a special good fish The fourth is a Whiting The fith is a Tench which is a fresh water fish and the skinne thereof is slippery and slimy and somewhat black and the meat thereof is hard Whensoever one will dresse a Pike a Pearch or a Tench hee must take the skinne away The sixt is a Gurnus which is a Sea fish This Fish is as great in quantity as a mans middle finger the which is eaten with the head and fins The seventh is a Playce The eighth is a Carpe a fresh water fish the which is much slimy but great estates have them sod in wine and so the sliminess is away The ninth is a Rochet a Sea-fish and it is a Fish of hard meat and wholsome Some other texts have Govio that is a Goâ—on which is a very wholsome fish The Tenth is a Trout the which in eating is like a Salmon and yet it is no Salmon It is long and not grosse it is taken in great Rivers and will suffer it self to he rubbed and clawed being in the water and so it is taken and thereof Pasties be made with spices and it is a right dainty fish Now as touching the choice of fish yee shall first vnderstand that fish if it bee compared to Flesh is of lesse nourishment and is lighter of digestion and the nourishment thereof is full of phlegmatick superfluities cold and moyst and they be hardly digested and abide long in the Stomackc And by reason that the Stomack laboureth in digesting them and that otherwhile they bée corrupted in the Stomack they retaine a certain putrified quality and engender thirstinesse And surely the nourishment of wholesome flesh is better then fish Secondly know that Sea-fish is better in the Regiment of Health then any other of the same sort which is taken in fresh water For their nourishment is not so superfluous and yet is more nearer to the nature of flesh But because Sea fish is harder then other of the same sort Conditions of good fish that is taken in fresh Water therefore it is of more difficulty in digestion and of more pure nourishment Yet notwithstanding fresh water fish is more wholsomer for sick â—â—lk by reason of their feeble digestion Thirdly fish as well of Salt water as fresh should be discreatly chosen the which when it is dressed is white and not clammy that is brittle and not very grosse it must have a good savour that doth not soon putrifie and of a good colour Nor it may not be bred in Lakes or ponds nor in filthy places nor in water wherein groweth ill weeds And they ought not to bet too old nor too young they should be swift of moving and oâ— small clammishnes But if it be Sea-fish we must choose such as are taken in rivers a good way from the Sea and such as have the other aforesaid conditions And the more skaly that Fish is the better it is and so it is
likewise vnderstood by the fins for many fins and skales betoken the purenesse of the fishes substance Also among sea fish they be best that that are bred in the déepest water the which ebbeth and floweth And therefore the Fish that it taken in the North Sea that is more surging and more tempestuous and more swift in ebbing and flowing is better then the fish that is taken in the dead or the South Sea And ye shall likewise vnderstand of fresh water fish for fish bred in deep water is better then the other of the same sort being bred in shallow waters and little brooks And hereby may sufficiently be known what kind of fish should be chosen For bestiall fish such as the Sea Swine Dog-fish and Dolphin are vnwholesome in the Regiment of Health because they be hard of digestion and of superfluous humours Nor in the meate of the aforesaid Fishes the above numbred conditions appears not as whitenesse subtility no such other For it those Fishes and such like chance to be eaten they should not be sod so soone as they bée taken but they should be kept a few dayes after till time the meat of them do mollifie and ware tender without corrupting of their substance And also the aforesaid fishes be heifer being a little corned with Salt then fresh or viterly salt Now among all Sea-fish the aforesaid conditions considered the Râ—chet and Gurnard some to be most wholesome for their meat and substance to most pure and next to them is a Place and a Sole But the mâ—at of those two is more clammy lesse frangible lesse white more grosse and lesse subtile Nor the savour and smell is not so delicious Some hold that the Whyting is more commendable then the rochet It is not so clammy as a Plaice and a Sole and the meat thereof is frangible enough but the relish smel colour purenesse of substance and mobility considered it is not to good as a rochet and gurnard The like ye shall vnderstand of Herring and the fish called Morua being young enough they draw neare to the foresayd fishes in goodnesse so that they have the above sayd conditions yet they are grosser and more clammy then the foresaid ashes But as for Salmon Tuthut and Makerell they are not so good because they be much grosse more clammy hard of digestion and fuller of superfluity Therefore they bee onely wholesome for Labourers and young folkes of strong complexion and their clamminesse grosseness and coldnesse may be taken away with certaine sauces Among fresh Water Fish the foresaid conditions considered the â—earch and the Pike are the best so that they bée fat and next to them are the Vendosies and then Lobsters And though the Pearch be more shaly then the foresaid fishes yet the meat thereof is as white frangible and subtile as the Pike and Carp as it is oft found in ponds Now vniversally the best fresh water Fish of the same sort is that which is taken in water that is stony in the bottom running Northward deep and labouring much whereunto runneth no ordures of the Cities and wherein no Weedes grow Crevesces both of the sea and rivers are very nutritive because they do not lightly corrupt the stomack but they be hard of digestion Furthermore note that fresh Fish doth mâ—yst the body and engendreth milke and séed of generation and is very wholesome for chollerick folkes Also after great travell or much labour we should not eat Fish for then it soon corrupteth in the Stomack And they that have a weak Stomack or full of ill humours ought to beware of eating of fish Moreover grosse fish corned with a little salt is better then fresh fish and fish of any long time salting is vnwholesom Eating of Fish good and bad Also fish and flesh together should not be eaten nor fish and white meats nor fish should not be eaten after other meats Also fish a little salted and a small quantity thereof is wholsome it stirreth up the appetite and fortifieth it if one have an appetite thereto Vocibus anguilla pravae sunt fi comedantur Qui physicam non ignorant hac testificantur Caseus anguillâ— nimis obsunt fi comedantur Ni saepe bibas rebibendo bibas Who knowes not Physick should be nice and choice In eating Eeles because they hurt the voice Both Eeles and Cheese without good store of wine Well drunk with them oftends at any time The Authour sayth here that the Eele is an vnwholesome Fish and specially it hurteth the voyâ—e And this he proveth by the saying of Physitians and Students of naturall Philosophy The reason is because an Eele is a slippery fish clammy and specially a stopper and it wanteth much much of the conditions of good fish before spoken Also this that is said by an Eele may be vnderstood of Lampreyes although Lampreys be a little wholsomer then Eâ—les and lesse jeâ—pe rdous because that ther be not so clammy and gross at Eles be And though these Fishes be delicious to taste yet they are very perillous because their generation in the water is like the generation of Serpents on the earth Wherefore it is to be doubted lest they be venemous and therefore the heades and tayles in the which the venome is wont to bee and likewise the String within should in no wise bee eaten Also it is very good to plunge them alive in good wine to take away their clamminesse and to let them lye still therein till they bee dead And then let them bee drest with Galendine made of the best spices as great Estates Cookes are wont to deâ— but it is good to perboyle them twise before in Wine and Water and that broath being cast away to séeth them throughly and to make Galendine for them or else to bake them or fry them in green Sauce with strong Spices and a little good Wine in Winter but in Sommer to dresse them with a little Wine Verjuyce and Vinegar yet hee that can forbears these two Fishes doth best Further the Text sayth that Chéese and Eeles doe hurt much when they bee eaten but this is to be understood it yee eate any great quantity thereof The cause of Cheese is before shewed at Persica Poma c. and of Eeles here now before At followeth in the Text that if these things hee taken with oft drinking of Wine their hurtfulnesse is amended yet this should not be understood of subtile and piercing wins nor of wine that is given in way of drinke conductive because such wine should not be given vpon'any meat the which meat engendreth ill humours when it is eaten nor yet before nor after is digested as Avicen sayth avi 3 ca. de reg aqua vini For then such wine induceth great hurt for it causeth ill humours which are engendred of that drink to enter into the extream parts of the body which peradventure were not able to enter without help and leading of the wiâ—e But this
is to be vnderstood of strong wine not greatly pierring oft and in small quantity given or taken to the intent to mix the meat together for such wine doth allay the malice of the meat and comforteth digestion and directeth the phlegmatick cold humors Wherefore it helpeth the digestion of châ—esâ— and Eeles which are of very ill digestion Inter prandendum sit sope parumque bibendum Si jumas Ovum molle sit arque novum In feeding at our meals some Doctors think Oft-times and yet but little we should drink In eating Egges chuse them are soft and new For otherwise great perils may ensue Here the Authour teacheth two things The first is that one at dinner and supper should eate well and drink oft and yet but a little at once and not to do as a bruit beast doth that eateth hie fill of meat and drinketh afterward for the better the drink to mingled with the meat the sooner the meat is mollified the more capable of digestion Now here is to be noted that there are three manner of drinkings The first is that which mingleth the meat together The second is that which dilateth The third is that which quencheth the thirst The first that wée speake of is to bée vnderstood of drinke mingled with our meate though wee bee not thirsty Thus we ought to drinke even as we have eaten a little For except a better reason I say we may not abide till the meates end nor till we be a thirst And this manner of drinking is specially good for them which féed on meat that is actually dry as appeareth by sick folkes that eat dry bread But such as be in good temper should not drink to quench their thirst till the meals end for then commeth the true thirst by reason the meat is hot and dry It is not very reasonable that thirst and hunger should assayl us both together for they are of contrary appetite And thus one should drink according as the thirst is more or lesse Drinking dilative is most convenient after the first digestion regularly and a little before wee take other meate And this manner of drinking is wholesome when the meates before taken be grosse in substance nor thus to drinke we may not tarry till we be thirsty For this drinking prexareth the stomacke to receive other meate and causeth the meat that is digested to depart from the stomack to the Lider nor this drinking should not be in any great quantity to the end it may be the sooner digested For before it be digested it goeth not to the liver And this is of truth except such drink dilative be water in which we must not tarry till digestion before it come to the Liver But regularly convenient drink dilative or permixtive ought to be wine Ale Béer Perry or such like but wine is best of all Secondly the grosser dryer and colder the meat is the stronger the drinke permixtive and dilative should be And contrariwise the bâ—tter subtiler and moister the meat is the weaker the drink permixtive and dilative should be And the more subtile hote and digestible the meat is the weaker the drink or wine ought to be Wherfore one ought to drink stronger wine with beef then with Chickens and stronger Wine with fish then with flesh The last doctrine is that if wée will eat an Egge it must be rere roasted and new The cause thereof is before shewed Pisam laudare decrevimus ac reprobare Pellibus ablat is est bona satis pisa Est inflativa cum pellibus atque nociva Pease may be prays'd and discommended too According as their nature is to do The Huskes avoyded then the pulse is good Well nourishing not hurtfull to the blood But in the Husks they are gnawing meat And in the stomack cause inflations great Here the Authour saith that Peason some way may bee vnwholesome They bee very wholsome to eate when the huskes be taken away for if they bee eaten in the huskes they inflate And therefore it is not artificiall to eat them in the husks because the nature of that within and the husks do disagree for the one laboureth to bee loosed and to goe out but the other withstandeth and bindeth as Isaac sayeth Wherefore they cause a rumbling gnawing and inflation in the belly Yet Peason onely do not this but also all Pulse as Beanes Chyches Chestons and such like and specially such as have much huek as beans and black rice Also the husk of them all nourisheth worse then the pith within Now here is to be noted that there is a manner of white round Peason whereof the cod is very small and thin and one may eate these Peason with the husk more surely then other although it were better to hull them And albeit that the reason aforesaid is true touching all pulse yet ye â—haâ—l vnderstand that the huls of green Pulse is lesse and lesse of versity is between the husk and the pith within and more easse to digest And therefore some say they be more wholesome for folks in health but yet it is not so because gréenâ— Pulse is of great superfluity and corruptible substance wherfore they be lesse wholesome for whole folks And note this for a truth that dry pulse if the viter husk be taken away is more wholsome then green but green is better then dry vnhusked Further the substance of all pulse is inflative and hard of digestion and their ill nourishment is vnwholsome in the Regiment of Health but the broth of them is wholesom because the broth maketh the belly laxative and precureth vrine and vnstoppeth the veins Wherefore it is wholsome at such times as folks vse grosse and opilutive meats as on fasting dayes For this broth or postage conveniently made is not so hurtfull as the substanceâ— therein is no inflation nor difficulty of nourishment or digestion This broth is made one this wise The Rice Peason must be layed in warm water and therein to be all rubbed with ones hand a good while then after in the foresaid water they should be tempered all the night and therein the next night following to be boyled twice or thrice and then dreff and so served But when the hour of dinner draweth near you may dresse it with Cinamon and Saffron and a little quantity of wine put thereto which done then boil it once and to eat it at the beginning of dinner or supper and the broth or poâ—â—age of Rice and of round white peason is very wholsom and friendly to mans nature and so likewise is their substance Laâ— Ethicis sanum Caprinum post Camelinum Ac nutritivum plus omâ—â—â—bus est Asniâ—um Plus nutritivum Vaccinum sit Ovinum Si febriat caput doleat non est bene sanum Goats milk nor Camels milk to drink is good When Agues or Consumptions touch the bloud They nourish well But beyond all some say Milk of an Asse doth nourish more then they Yet when as
the body as well fleshy as sinewy And it is called Canker because it goeth forth like a Câ—ab The second effect is if Cherfill be drunken with Wine if healeth the ach of the belly For it asswageth inflation that is caused of grosse ventosity whereof ach cometh and loseth the ventosity of the stomack and all other guts and openeth stopping and thereunto the wine helpeth Thirdly Cherfill ceaseth vomiting and the lask and by reason that it is hot in the third degree and dry in the second it digesteth and dryeth that matter whereof vomit commeth And this is very truth when Vomite or the Lask come of cold flegmatick matter And besides these effects it provoketh Vrine and Menstruosity and asswageth ach of the sides and reines and especially taken with Mellicratum Enula campana redâ—iâ— praecordia sana Cum succo Rutae si succus sumitur hujus Affirmat ruptis â—il esse salubriuâ— iâ—tis Of Enula campana thus we say It cheers the heart expelling grief away The juyce of Rew and this so well agree That they are good for such as bursten be Wine made thereof doth clearly clense the brest Expelleth wind and helps well to digest Here the Author declaring two effects of Enula campana Elâ—â—â—â—â—â—e seab-wort or Flâ—â—â—e-heel saith First it comforteth the heart-strings that is the brim of the stomack which is properly called the Heart strings or else the vitall members that is the windy members which be néer the heart and especially the heart-root That it comforteth the brim of the stomack it appeareth in that the sweet smelling root of Enula comforteth the sinewy members For the brim of the stomack is a sinewy member That iâ— comforteth windy members appeareth For Wine made of Enula called Vinâ—in Enulatum cleanseâ—h the Breast and Lights or Lungs as Avicen saith Also Enula swallowed down with Honey helpeth a man to spit and it is one of those hearbs that rejoyce and comfort the heart The second effect is that the juyce of this hearb with the juyce of Rew is very wholesome for them that be burst and that is specially avi 2. can â—i de enula when the burstnesse cometh by ventosity for these two juyces dissolve that And besides these effects Aenula is good for a stomack filled with ill humours and it openeth opilations of the liver and splone as Rasis saith And it comforteth all hurts cold griefs and motions of ventosities and inflations as Avicen saith De Pulegiâ— Cum vino choleram nigram potata repellit Sic dicunt veterem semptum curare podagram Hill-wort or Peneriall steept in wine Purgeth black choller as the learn'd divine Beside our Elders say and make no doubt That it melts flegme and cleerly cures the Gowt Here the Author rehearsing two effects of Hill-wort saith That principally the water thereof or Penyriall taken with wine purgeth black choller A remedy for chollor Secondly Hill-wort healeth an old Gout for the property of this heath is to melt and dissolve flegme where of very often the Gowt is wont to be engendred And note that after Platearius Hill-Wort is hot and dry in the third degree The substance thereof is subtile the vertue comfortable through the sweet smell the substance thereof openeth and the qualities do draw the fiery substance or nature thereof consumeth by burning and drying De Nasturtio aequatico I â—â—ius succo crines retinere fluentes Alitus asseritur dentisque curare dolorem Et squamas succus sanat cum melle perunctus Of Water-cresses most opinions say Hair they retain when it doth fall away The tooth-ach that tormenteth grievously They give thereto a present remedy They cleanse all skales that cleave unto the skin If Honey to the Oyntment you put in Here the Author rehearsing thrée effects of Water-cressies water-cressies saith First they retain hairs falling away if the head be annointed with the juyce thereof or else if the juyce or water thereof be drunk This effect Avicen toucheth saying Avi 2.2 can ca. de Nastuâ— cio The drinking or annoincing with Water-cressâ—es retaineth hairs falling away The second effect is Water-cressies doth cure the tooth-ach specially if the ach come by cold for it pierceth resolveth and heateth as appeareth at Cur morâ—â—ur homo Thirdly the juyce of Water-cressies taken with honey or the place annointed therewith doth away skales that cleave to ones skin by reason that such skales be engendred of falt flegme Water-cressies as is said purgeth all flegme therefore if it be drunke it resisteth the cause of skales and honey which is a cleanser helpeth much thereto Beside these effects Water-cressies dry vp the corruption of the belly and cleanseth the lights it heateth the stomack and liver and is whole ' some against the grossenesse of the splene Namely When a plaister is made of that and of honey it causeth one to cast up choller it augmenteth carnal lust and by dissolving avoideth out worms and provokdth menstruosity as Avicen saith De Chelidonio majore Caecatis pullis hoc lumina mater hirundo Plinius vt scribit quamvis sint eruta reddit Young Swallows that are blind and lack their sight The Damme by Celendine doth give them light Therefore with Plinie we may boldly say Celendine for the sight is good alway Here the Author saith when young Swallows be blind the Damun bringeth Celendine Of celendine and rubbeth their eyes and maketh them to see whereby the Author sheweth that it is wholesom for the sight And this appeareth to be true for commonly it is a medicine against feeblenesse of sight Celendine hath juâ—ce which is well known And why Swallowes know it better then other Birds may be because their young be oftner blind then any other Swallows dung doth make them blind and so the Dam dungeth sometime in the youngs eyes and maketh them blind And after Pratearius Celendine is hot and dry in the third degree And the qualities and substance thereof hath vertue to dissolve consume and draw And the roots thereof stamped and sod in wine are good to purge the head and a womans privity from broken mayst humours if the Patient receive the smoke thereof at the mouth and after gargarise Wine into the throat Auribus insusus vermes succus necat ejus Cortex verrucas in aceto coctaresolvit Pomorum succus flos partus destrui ejus The juyce of Willow put into the Ear Doth kill the Worms which are engendred there The rind of Willow sod in Vinegar For taking Wares away the most prefer Let teeming-Women cast Willow-flowrs away Because they hinder Child-birth with delay Here the Author rehearsing three things of Willow saith First To kil worms the juyce thereof powred into ones Ear killeth Worms by reason of the stipticity and drying thereof and after Avicen Nothing is better to heal all mattering at the Ears then the juyce of Willow leaves Av. 2 can cap. de salites Secondly the â—inde of Willowes sod
superfluityes of the body But in stead of Valde some texis have Vâ—ste And then the sentence is that warm Garments is wholesome for the Rheum specially when it commeth by cold matter The fift is inspyring of hot ayr and specially if the Catarre proceed of cold matter for by breathing of warm ayr the matter is warmed and riped The sixt is to drink little and to endure thirst for thereby the Rheumatick matter is consumed For little drinking filleth not the head as much as drinking doth The seventh is to hold ones breath for that is specially good in a Catarre caused of a cold matter By reason that this holding of the breath heateth the parts of the brest so the cold phâ—â—gmatick matter causing the Catharre is better digested Avicen rehearsing these things saith avi loco preal It behooveth to keep the head warm continually And also it must be kept from the wind and namely that of the South For the South wind repleteth and maketh rare but the North wind constraineth And he must drink no cold water nor sleep in the day time He must endure thirst hunger and watch as he can for these things in this sicknesse are the beginning of health Furthermore Rasis biddeth him that hath the Rheum Rasis 3. al. To beware of lying upright For by lying upright the Rheumatick matter sloweth to the hinder parts of man where be no manifest issues whereby the matter may avoyd out Therefore it is to be feared least it flow to the sinews and cause the cramp or palsey And likewise he ought vtterly to forbear wine for wine is vaporous and in that it is very hot it dissolveth the matter and augmenteth the Rheum And likewise he must not stand in thâ— sun or by the fire for the sun and the fire loose the matter and augment the Rheum In the last two verses the Author putteth difference between these 3. names Catarrus Branchus and Corisa And the difference standeth in the matter flowing to one part or another of the body When the matter runneth to the brest-parts it is called Catarrus when it tunneth by the nose it is called Corisa when it runneth by the neck it is called Branchus But this word Rheum doth note and figâ—ifie generally all manner of matter flowing from one member to another Auripigmentum sulphur mescore memento His decet apponi calcem comâ—â—scâ— saponi Quatuor haec misce commixtis qua noristis Fistula curatur quater ex his sireplea ur Auâ—ipigmentum which some Arsenick call Remember to mixe Brimstone therewithall White lime and Sope these four by way of plaister Are able any Fistula to maister Observe these sour then if thou wouldst be cur'd Many thereby of help have been assur'd Here the Author rehearsing a curable medicine for the Fistula For the Fistula saith That a plaister made of Aurpigmentum Brimstone while Lime Sope mingled together healeth the Fistula Because these things have vertue to dry and mundifie which intentions are requisite in healing a Fistula Platearius saith Auripigmentum is hot and dry in the â—ourth degree it dissolveth and draweth consumeth and mundifieth Brimstone and Sope as he saith are hot and dry but Brimston is more vehement because it is hot and dry in the fourth degree but Sope is not Avicen saith That Lime washed dryeth without mordication and maketh more steddy The Fistula is a running fore which avoydeth matter more or less after the diversity coâ—rse of the moon Auripigmentum is that which gravers fasten brass mettals withal in stoue Ossibus ex denis bis certenisque novenis Constat homo denis bis deâ—tibus duodexis Ex â—recenâ—â—nis decies sâ—x quinqueque venis The bones the Teeth and veyns that are in man The Author here doth number as he can Two hundred nineteen benes agree some men Two hundred forty eight saith Auicen Numbring the teeth some two and thirty hold Yet four of them by others are controld Because some lack those teeth stand last behind In child-hood Others till their greatest age they find The Gâ—inders and Duales Quadruph And them above beneath called Caniâ—â— That grind that cut and hardest things do break And those cal'd Sensus Nature these bespeak To grind mans food The veyns in man we count Three hundred sixty five which few surmount Here the Author numbreth the bones teeth The number of bones and veines in mans body First be saith there be CCâ—iâ—-bones yet after the Doctâ—rs of Phâ—â—iâ—ck Hypocrates Galen Rasis Averroes and Avicen the bones in man be CCxiviii And though herein be variance yet there is a master of Phisick that saith Ossa ducent a sunt aique quater duodena Secondly The number of Teeth the Author saith that a man most commonly should have xxxii Teeth But yet it chanceth that some lack those sour last Teeth which be behind them that we cal the Grinders and those have but xxviii Teeth Some lack four of the last teeth in child-hood only some other lack them till they be very old and some all their life Here is to be noted that after Avicen The two foremost teeth bee called Duales and two on either side of these twain bee called Quadrupli There bee two in the upper jawe and two in the nether all these teeth be ordained to cut and therefore some call them Cutâ—ers and specially the Duaâ—es Next vnto these Quaâ—ruples are two Teeth above and two beneath called Canini whose office is to break hard things After these be four other on either side called Grinders four above and four beneath After these same have a Tooth called Sensus on either side and as wel above as beneath These also are ordained tâ—griâ—d mans meats And so the whole number of the Teeth is xxxii or else xxviii in them that have not the teeth called Senâ—u There is then fourâ— Duales and four Quadruples fours Dog-teeth sixteen Grinders and four Sensius Thirdly the Text saith that there is in man CCClxv veyns as appeareth in the Anathomy Quatnor humores in humane corpore constant Sanguis cum cholera flegma melancholia Terra melan aqua fleg aer sanguis choler ignis Four humours in mans body always are Bloud Choler Flegme Melancholy And compare These unto those four severall Elements Whereof they are continuall presidents To Earth Melancholy to Water Flegme The Ayr to Bloud Choler to fire extream Here the Author declareth the four humors in man as Bloud Choler Flegme and Melancholy And shewing the Nature and complexion of them he compareth each to one of the four Elements Melancholy is cold and dry and so compared to the Earth which is of like nature Flegme is cold and moyst and so compared to water Bloud is hot and moyst and so compared to the ayr Choler is hot and dry and so compared to the fire These things are declared in these verses Humidus est sanguis calet est et vis acris illi Alget
which also be resolved by oft sweating in Summer and so falling thereupon dryeth the body much more for when the humidity of meates is gone the heat of the body worketh upon his own humidities and dryeth them clean away Wherefore Hypocrates saith Hunger is expedient for those that be very moyst for hunger dryeth the body The second thing is that vomiting once a moneth is wholesome for thereby hurtfull humors that be contained in all the circuit of the stomack are voyded To this agreeth Avicen saying Hypocrates biddeth one to vomit every month twice two days one after another that the second day may avoid it that which the first could not this conserveth health and scoureth the stomack from flegm and choler The stomack hath nothing to purge it like as the guts have red choler Avicen putteth other prests of vomiting that it is well done First it is good for head-ach caused of moyst vapurous matters that ascend from the stomack to the head but if head-ach come of his own hurt of the brain then vomiting doth rather hurt then proffe Secondly it cleareth the sight darkned with vaporous matter of the stomack or else not The third is it doth away wambling of the stomack in that it avoideth the hum is that cause it The fourth is it comforteth the stomack into which choler is descended the which corrupteth the meat The fift is it doth away loathing or abborting of meat The sixt is it doth away the cause that maketh one have a â—â—st to sharp pantike and sower things the which cause by these dispositions being removed putteth or doth away the effects thereof The seventh is vomiting is wholesome for the lask that commeth before the Dropsie for it avoydeth the matter of the said lask and purgeth the stomack The eight is it is wholesome for the grief of the reins and bladder for it diverieth the matter that sloweth of those parts another way The ninth is if vomiting be done by constraint of Elchory it avoydeth the matter whereof Lepry groweth it amendeth the first digestion that the other digestions may the better be done The tenth is it maketh one to have a good colour The eleventh is it purgeth the stomack of a humor that causeth Epilepcy The twelfth is by strong constraint it removetth stopping matter the which causeth Ictericy And likewise it avoydeth a slegmatick matter the which commonly is cause of stopping The thirtéenth is it avoydeth the matter that causeth Asma a disease that causeth one to draw his breath painfully and also it comforteth the spirituall members by whose heat the superfluities that cause Asma are consumed The fourtéenth is it is wholesome against shaking and palste for it avoydeth the matter that is cause thereof The fifteenth is it is whelesome for one that hath great black sores on his lower parts for it turneth the humours from thence Now although vomiting duly and well done because of these commodities yet when it is vuduly done It induceth many hurts for it feebleth the stomack and maketh it apt for matters to slow into it hurteth the brest the sight the teeth causeth head-ach as Avicen saith The third thing that is noted in the text is that there bée foate Seasons of the yeare Spring Summer Autumn and Winter Spring time in respect of the other Seasons is vote and moyst though it be temperate in it selfe as Galen saith in his book of Complexions wherefore it followeth that this Season is more apt to let bloud then the other for it doth more enerease humours And therefore in this Season moderate vse of carnall copulation temperate motion lask stire and sweat is convenient and likewise temperate bathing to diminish repletion This Season is good to take purgations in The fourth is Summer heateth and dryeth and therefore it encreaseth red Choler hot and dry And for this cause is Summer we must seed on cold and moyst meats to diminish the ferventnesse of the heat and drought and then too ought to abstain from carnall copulation the which also dryeth and from oft hayning and be let blaud seldome nor like cause We must vse quietuesse and littie motion for quietnesse doth moyst and much motion dryeth In this season especially we must vse moderally to drink cold brink for superfluous drinking of cold drink by reason that the pores be open doth make the body suddenly to take cold or causeth the Palsle or laraty of the members or else sudden death From the which He defend Vs that liveth and raigneth eternally A MEN. FINIS THE TABLE A A Light supper pa. 2.13 Ale not well sod pa 60. Ale moderately drunk pa. cadem Anger pa. 12. Anger for certain folks is necessary pa. cadem Avoid water as often as needeth pa. 13 Apples pa. 21. A strong brain p. 45. Ayr is necessary two wayes p. 51. Ayr temperate and sweet p. cad 52.159 Amity between a Pike and a Perch p. 83. Asses milk p. 93. Amarillis a Bird. p. 81. Auripigmentum p. 158. Anise-seed with the vtilities thereof p. 115. Aboundance of blood is known by the thicknesse of the Urin. p. 76. Artery bloud p 181. Assellaris the vein p. 164 B Bacon p. 72. Bayning p. 182. Basilica the vein p. 199. Best hog-flesh p. 26. Begin thy dinner and thy supper with Ale p. â—â— Begin thy meal with moist meat p. 99. Bean. p. 91. Beware of fruits in Autumn p. 63. Birds that she most swiftly are most praised p. 82. Bestiall fish p. 85. Be not too neer in observing custem p. 123. Bloud the treasure of Nature p. 179. Bloud provoketh to larghing p. eadom Bloud-letting p. 181. Black rice p 91. Black wine p. 39. Bodies wax more stronger by night then by day p. 14. Brawn p. 39. Brain of hens chickens hogs sheep hares and conies p 113. Brains p. 36. Braines well digested and for whom they be wholesom p. eadem Brains are medicinable and for whom p. 156. Branchus p. 8. Brimstone p. 134. Broth of Coleworts p. 127. Bread p. 35. Bread made with pure flower and some bran p. 71. Riting fume p. 35. Butterâ— milk p. 35.95 Butter p. 94. Bulls hom p. 144. Bloud letting restraineth vomiting and the lask p. 180. Bloud-letting may augment the lask two ways p. ead Bloud letting cooleth and augmenteth coldnes p. ead Bloud-letting is good for fevers and great aches p. ead Bodies that are apt to bee let bloud p. 168. C Care of mind p. 4. Catarri p. 9. Camels milk p. 93. Castorum p. 131. Canker p. 140 Causes of hear senes p. 155. Carnall copulation p. 149.183.151 Celendine p. 146. Cephalica the vein p. 199. Certain commandements to ob serve health p. 15. Chawing and swallowing of meat p. 19 Choise of milk p. 23.93 Choise of good flesh standeth in three things p. 25 Choise of egs p. 29 Choise of wheat p. 35 Choise of brains p. 39. Choise of wholsome ayr p. 51 Choise of fowles flesh p. 78 Charvill and his three operations p 140. Cheese p.
the Roots of the Rubarb bruise the Anniseâ—ds and Licorice break the heaths with your hand and put then into a Stone-yet called a Stean. with four gallons of stronâ—â—le to stéep or infuse the space of thrée dayes and then drit this Liquor as your ordinary drink for three weeks togeth at the least and the longer you take it it is the better provâ—ded you have alwayes one Stean vnder another being always carefull to keep a good diet It cureth the Dropsse the yellow Iaunders all manner of Itch Seabs of breaking out and mainginesse It purifieth the blond from all corruption prevaileth against the Green-sicknesse very greatly and all oppilations or stoppings maketh yong Wenches to look fair and cherris-like and bringeth down their tearms the stopping thereof hath caused the same THE TABLE OF The Additionall Receipts and approved Experiments annexed unto the Regiment of Health TO make Meath excellent good to clense the Stomack preserve the Liver and very good against the Stone pag. 207. An excellent Receipt to make one sleep p. 208. To stay a flux of bloud p. ead To take out a Burn. p. ead For an Ague p. ead To make an Issue p. ead For the heat of the back p. 209. For the Gowt p. ead For all manner of Swellings p. ead A speciall Powder for the Memory p. ead For the redness of the Eyes p. ead For heat in the mouth or throat p ead For an extream head-ach and to cause quiet sleep p. 211. For a heat in the face p. ead A Diet Drink against any desperate Disease that is curable prescribed by three Dutch Doctors p. ead A Pollet-drink to cool the Liver p. ead To heal a Fellon p. 211. To open the obstructions of the Liver and to preserve from the Dropsie p. ead Eor an ach in the Bones p. ead An excellent Electuary towarm and dry a cold and moyst brain p. ead For the Mother and wind about the heart p. ead For the Wind Chollick p. 212. To make a bag to lay to the Stomack to comfort it and expell wind p. ead For a pain in the head p. ead To make a water to drink with Wine in Summer p. ead An approved Receipt to cure children that are weak and cannot go p. 213 For a loosenesse p. ead For a Web or Pearl in the Eye p. 214 Another precious and approved experiment for health by D. D. an English-man p. ead A soverain medicine for the pain at the heart p. 215. For those that cannot hold water p. ead To take away freckles of the face p. ead An excellent Receipt for the Eys p. 216. An excellent medicine for the head p. ead A present Remedy for the Itch. p. ead For a Bruise p. ead A soveraign Remedy for the Cough p. ead A Practioner in London who was famous for curing the Frensie after that he had performed his cure by due observation of Physick accustomed every year in the month of May to diet Patients after this sort p. 217. For the Palsie p. ead For the Dropsie p. ead For a green wound p. ead For the Rheum in the Eyes p. ead For a Woman that hath great Breasts p. 218. For new Swellings p. ead To make a Water to drink in Summer for preventing of the Surfeit p. ead For an ach in the back p. ead For the Cramp p. ead To draw out a thorn p. ead For the Hickup p. 219. For a pain in the head p. ead For the morphew and other impediments p. ead For a deafness in the ear p. ead To take away a Weft from the Eye if it be quite over p. ead An excellent drink to cure the Dropsie the yellow Jaunders all manner of Scabs and mainginesse p. ead FINIS