they whiche do tary longe in the bealy be not apt for aged men Blacke or depe redde wynes and thicke do bind and congele that which they do fynde in the bodye and although some of them do not longe abyde in the bealy yet they moue not vrine but rather withdraweth but yet they do harme to olde men for as moche as they do stoppe the euÌ„dites of the splene the lyuer the raynes Alsoo grosse wynes be best for them whiche desyre to be fatte but it maketh oppilations olde wyne and clere is better for them that be fleumatike Galene also prohibiteth chyldern to drynke any wyne forasmoch as they be of an hot and moist temperature and soo is wyne and therfore it heateth and moysteth to moch theyr bodyes and fylleth theyr heedes with vapours More ouer he wolde that yonge men shoulde drynke lyttell wyne for it shall make them prone to fury and to lechery and that parte of the soule whych is called rationable it shall make troublous and dullâ— not withstandynge yet it is sommetyme profytable to mitigate or expell ordure made of coler or melancolye Also it profyteth agaynste drythe whiche hapneth in the substance of the bodye eyther by to moche labour or by the propre temperature of age for wyne moysteth and nourysheth that whiche is to drye also mytigateth and dissolueth the sharpenes of cholet and purgeth it also by vrine and sweate Finally as Theognes sayth Moch drynkynge of wyne is yll but moderate drynkyng of wyne is not only not yll but also commodious and profitable whiche sentence is confyrmed by Jesus Syrac in the boke named Ecclesiasticus sayeng wyne moderatly drunke reioyseth bothe the body and soule wherfore to coÌ„clude this chapyter There is neyther meate nor drynke in the vse wherof ought to be a more discrete moderation than in wyne consyderynge that beynge good drunke in due tyme and mesure it not onely conserueth naturall and radicall moysture wherby lyfe inâ—ureth but also it helpeth the pryneypall members whiche belonge to digestyon to do theyâ— office On the other parte beynge yll or corrupt or taken out of order and measure it doth contrarye to all the premysses besydes that it transformeth a man or womaÌ„ makyng them beastly More of the qualities of wyne shall be touched hereafter in the order of dyete ⧠Of Mylke Cap. 20. MIlke is comparte of three substaunces creame whey and cruddes The moste excellent mylke is of a womaÌ„ The milke of a cowe is thyekest the mylke of a cantlle is moste subtyll the mylke of a goote is betwene cowe mylke and camelle mylke Ewes mylke is betwene cowe mylke and asses mylke Alsoo the mylke of beastes fedyng in large pastures and oute of fennes and marsshes is better than of them whiche be fedde in lyttell closes or in watry groundes In springe tyme mylke is mooste subtyll and milke of yong beastes is holsomer than of olde To chylderne olde menne and to them whiche be oppressed with melancolye or haue the fleshe consumed with a feuer ethike mylke is conuenient And generally to all them which do not fele the mylke ryse in theyr stomokes after that they haue eaten it and in those persones it dothe easyly pourge that whiche is in the bealy superfluous And afterwarde it entreth into the vaynes and bryngeth good nouryshement Who so euer hath an appetit to eate or drynke mylke to the entente that it shall not aryse or abrayde in the stomake lette hym put in to a vessel out of the whiche he wyll receyue it a fewe leaues of myntes sugar or pure honye And in to that vessel cause the best to be milked and so drynke it warme from the vdder or els lette hym do as Paulus Aegineta teacheth that is to say boyle fyrst the mylke with an easy fier and sethe it after with a hotter fire and skimme it cleane and with a spunge deaped in cold water take that cleane away whiche wold be burned to the vessell than put to the mylke salt and sugar and stere it often More ouer mylke taken to poÌ„urge melancolye wolde be drunke in the mornyng abundantly newe mylked as is before wrytten And he that drynketh shulde absteyne from meate and exercise vntyll the mylke be digested and haue somwhat pourged the bealy For with labour it becommeth sowre and therfore it requyreth reste and watche or to walke very softely Finally where men and women be vsed from their chyldhode for the more part to mylke and do eate none or lyttell other meat but mylke and butter they appere to be of good complexion and facion of body and not so moche vexed with sickenesse as they whiche drinke wyne or ale not withstandynge moche vse of mylke in men sanguyne or choleryke dothe ingender the stone ⧠Of ale biere cyder and whay I Can neyther here nor rede that ale is made and vsed for a commen drynke in any other couÌ„tray than England Scotland Ireland and Poyle The latine worde Cereuitia is indifferent as well to ale as biere and the onely difference betwene them is that biere hath hoppes sodden in it ale ought to haue none If the corne be good the water holsom and cleane and the ale or biere well and perfytely brewed and clensed and by the space of .vi. dayes or more settled and defecate it muste nedes be a necessary and conuenient drynke as well in syckenesse as in helth consyderyng that barley corne wher of it is made is commended and vsed in medicine in all partes of the worlde and accompted to be of a syngular efficacy in reducyng the body into good temper specyally which is in a distemperature of heate For what auncient phisition is there that in his workes commendeth not ptysane which is none other than pure barley brayed in a morter and sodden in water the same thynge is smalle and clene ale or biere sauynge that perchaunce the drienge of the malte is cause of more drythe to be in the ale than in ptysane And the hoppes in biere maketh it colder in operation But to say as I thynke I suppose that neyther ale nor biere is to be coÌ„pared to wyne consyderynge that in theym do lacke the heate and moysture whiche is in wyne For that beynge moderately vsed is most lyke to the naturall heate and moysture of mannes bodye And also the lykour of ale and biere beyng more grosse do ingender more grosse vapours and corrupte humours thanne wyne dothe beynge drunke in lyke excesse of quantitie ¶ And one thynge is to be noted whiche was lately wel marked of a man of excellent lerning beinge vexed with the syknes of the stone That in them which do alway vse to drink ale or bere the stone grauel ingendred in them is white of colour And in them whiche do vse to drynke wyne for the moste parte the stones and grauell whiche be ingendreth in them be redde of colour Not withstandyng commonly the colour of the stone foloweth the humour whiche dothe
and drye or immoderate euacation labour abstinence thyrst goyng in the ayre vntemperately hotte colde or drye all these thynges do anoy them that be greued with any melancoly It is to be dylygentely consydered that where melancolye happeneth of choler adduste there meates whiche be hotte in warkyng wold be wysely tempred and drynkynge of hotte wynes wolde be eschewed semblable cautele wold be in sauours Not withstandynge moderate vse of small wynes clere and well verdured is herein very commendable the humour thereby beynge clarifyed and the spyrytes clensed but the abuse or excesse thereof dothe as moche damage Also it is ryghte expedyente to put into wyne or ale a gadde of syluer or golde glowing hotte oute of the fyre to tempre hotte meates with roses vyolettes saunders rose water bourage buglosse baulme called in latyne Melyssa or the water of all thre drunken with good wyne whyte or clarette or made in a Julep with sugar is wonderfull holsome chewyng of lykoryse or raysons of coraunce is ryght expedyent but mooste of all other thynges myrthe good compauye gladnesse moderate exercyse with moderate feedynge And thus I leaue to speake of dyetes aptely belongyng to the foure complexions Galene and all other do agree in this case Pepper bruysed and eaten with meate is very expedient And where there is moch wynde in the stomake than to eate all tymes of the daye of the medicyne made of the three kyndes of pepper tyme anyse sede and honye clarified whiche is callyd Diatrion piperion or that whiche is callyd DiaspoliticoÌ„ or Diapiganon which is made of cumyne stieped one day and a nyght or lenger in tarte vyneger and after fryed or layde on a bournyng hot stone and made in powlder Also pepper and rewe dried somwhat and made into powder all in equall porcyons and myxte with claryfied hony Galene addeth therto salt peter called in latyn Nitrum The confection made with the iuyce of quynces and is callyd Diacyconiten is very excellent but it is to be dylygently noted that where crudytie is in a choleryke persone there wold the sayd medicynes be temperatly vsed and the sayd DiacytoniteÌ„ to haue lyttell or no spices in it And for my parte beyng the space of foure yeres contynually in this crudytie I neuer founde any thynge to be compared to fyne Râ—ubarbe chewed with raysons of corens which I toke by the couÌ„sayle of the worshypfull well lerned physitioÌ„ mayster doctour Augustyne who in his maners declarethe the auneyent gentylnesse of his blode which medycyne I do not leaue to vse dayly fastynge whan I fele suche crudytie to begyn Also syrope acetose that is to say sugar sodden in pure vyneger and lyttell water vntyl it be thycke as a syrope is somtyme conuenient and that as well to choleryke persones as vnto fleumatyke and yf fleume be abundant than with rootes seedes of fenell and persely sodden with it Also in that case Oxymel that is to say honye water sodden togyther with the sayd rotes and sedes and a quantitie of vyneger put therto in the boyling is very commendable yf the pacient be very costyue than the medycyne of Galene callyd Hierapicra from halfe an ounce to an ounce taken in water of honye or ale or taken in pylles the weight of a grote and a halfe or two grotes yf the stuffe be good wyll pourge the bodye suffycyently without makyng the body weaker Also that medycine by clensyng the stomake body delyuereth a man and woman from many peryllous sycknesses If the humours in the stomacke be not putryfyed but that it is greued with abundance of salte fleume I haue founde that mylke newe mylked wherin is put a quantitie of good honye or sugar and thre leaues of good speare myntes and a lyttell boyled so beynge drunke warme fastyng the quantitie of a pynte and restynge on it without eatynge or drynkynge any other thynge the space of three houres after haue abundantly pourged and coÌ„forted the stomak but where there is no fleume but onely choler it is not so holsome but rather hurteth makynge fumosyties in the heed wherof commeth heed ache ☞ Of lassitude Cap. 2. LAssitude is a disposition toward sycknes wherin a man feleth a soorenesse a swellynge or an inflammation Sorenesse hapneth of humours sharpe and gnawyng as after great exercise and labours which lassitude hapneth to them whose bodyes are fulle of ylle iuyce excrementes Also after cruditie in them which ar not exercised or do abyde longe in the heate of the sonne It may also be in the bodye wherin is good wyce yf he be fatigate with immoderate exercise In them whiche do feele this lassitude the skyn appereth thycke and rough there is felte a griefe somtyme in the skyn onely 〈…〉 tyme also in the fleshe as it were of a soore The cure therof is by moch and pleasaunt rubbynge with sweete oyles whiche haue not the vertue to restrayne or close and that with many handes and afterwarde to exercyse moderately and to be bayned in water swete and temperate in heate also thaÌ„ must be gyuen meates of good iuyce potage but seld wyne is not to be forbodden for vnto wyne vneth any thyng may be coÌ„pared that so â—ell dygesteth crude humours It also prouoketh sweate vrine and maketh one to slepe sundly But yf this lassitude do abyde the nyght and day folowyng or waxeth more more than yf the pacyent be of good strengthe and yonge and hath abundauÌ„ce of bloude lette hym be lette bloude or prouoke the hemoroides or piles to blede yf they do appere But yf it procede of the malyce of any humour without abuÌ„dance of bloude than resorte to purgations apte for the humour that greueth The tokens wherof shall appere as well by the colour of the skyn and diete precedyng as by vrine ordure sweate thyrste and appetyte as it is rehersed before in the complexions If the yll bloudde be lyttell in quantitie and the crude humours aboundant than shall he not be lette bloude nor vehemently pourged neyther shal exercyse or moue hymselfe nor be bayned for all exercyse caryeth humours throughout all the body stoppeth the powers Wherfore these maner of persons shuld be kept in reste and such meates drynkes and medicyns shuld be gyuen to them which should attenuate or dissolue the grossenes of the humours without notable heate as oximell barley water and mulse yf the pacyent abhorre not hony And for as moch as in the sayd persons comonly there is abundance of wynde about theyr stomakes therfore pepper specially longe pepper or whyte is very conuenient to be vsed and the medicine before wrytten callyd Diaspoliticum whan the humours are dissolued than it is good to drinke whyte wyne or small clarette wyne moderately Lassitude extensiue Ca. 3. VVan one thynketh that he dothe feele a swellyng or bollynge of the body where in dede there doth not appere in syght or touchynge any swellynge that is callyd Lassitude extensiue yf it
b Fete of beastes 32. b Fylhe ibidem Frytasyes or rubbynges folio 49. a G GEnytours hote folio 7. a Genytors cold ibidem Genitours moist ibid. Genytours drye ibideÌ„ Genytours hotte and moyste 7. b Genytours hotte and drye ibideÌ„ Genytours colde and moyst ibidem Genytoures colde and drye ibidem Gourdes 19. a Grapes 20. b Garlyke 26. b Gynger 28. a Goose 31. a Gysar of byrdes 31. b Gestation 51. b H HArte hot distempered 4. b Harte colde dystempered 5. a Harte moyste dystempered ibidem Harte drye dystempered ibidem Hart hot moyst ibid. Hart hote and dry 5. b Hart cold moist ibid. Hart cold and dry ibi Humours 8. a Herbes vsed in potage or to eate 23. b Hate 29. b Hearon 31. a Hart of beastis 32. a Heed of beastis ibid. Honye 37. b Hemorroides or pyles folio 63. b Heatnes or sorow 66. a I ¶ Icope 27. a Joye 69. b K ¶ kydde 29. b L LJuer in heate distempred 6. a Lyuer colde dystempered ibidem Lyuer moyste dystempered ibidem Lyuer drye dystempered ibidem Letyse 23. b. Lekes 27. a Lambe 29. a Larke 30. b Lyuers of byrdes and beastes 31. b Lunges of beastes ibi Letting of bloud 61. a Leaches or blouds suckers 63. a Lassitude fo 77. a and 78. a M MElancolike bodye fol 3. a MelaÌ„coly 9. a Members instrumentall fol. 9 b Meate and drink 12. b Meates makyng good iuyce ibidem Meates makynge ylle iuyce 13. a Meates makyng choler fol 13. b Meates making fleme ibidem Meates ingendrynge melancoly 14 a Meates makyng thick iuyce ibid. Meates hurtynge the teethe 14. b Meates hurtynge the eyen ibidem Meates makynge oppilations 15. a Meates wyndy ibid. Melons 19. b Medlars 22. a Malowes 24. b Mutton 29. b Moderacyon in Dyete 42. a Meales 42 b Maces 28. b Members of byrdes folio 31. b Melt or splene 32. a Marowe ibid. Mylke 35. b N ¶ Nutmygges 28. b. O OFfycyall members 9 b OperatioÌ„s 10. b Olyues 22. a Orenges ibid. Onyons 26. b Order in eatynge and drynkynge 45. b Opilations what they are fol. 41. a Olde men 41. b Ordure 55. a P PRyncypall members fo 9. b Partes similares ibid. Powers natural 10. a Powers spirituall ibi Powers animall ibid. Peaches 21. a Peares 22. a Pourselan 25. a Persely ibideÌ„ Purgers of coler 59. b Pourgers of flewme folio 60. a Purgers of melancolye fol. 60. b Preceptes of Diocles folio 75. b Pomegranates 21. b Prunes 22. b Peason fo 25. b Parsnepes 26. a Penyryall 27. b Pepper 28. a Partryche 30. b Plouer ibidem Pygeons 31. a Purgations by siege 57. b. and. 58. a Precyse dyete 47. a Q QVantytie of meate 16. a Qualytie of meate fo 17. a and. 18. b Quynce 21. b Quayle 30. b R RAysons 20. b Rapes 26. b Radysshe 26. a Rokat 27. b Rosemary ibid. Repletion 53. b S SAnguine body 2. a Stomak hot 6. b Stomake cold ib. Stomak moyst ibideÌ„ Stomake drye 7. a Spirite naturall 10. b Spirite â—ttali ibidem Spirite animall ibideÌ„ Sorell 25. a Sauge 27. a Stomake in the which mete is corrupted 88. a Slepe watche 47. a Sauerye 26 b Saffron 28. b Swynes fleshe 29. a Sparowes 30. b Shoueler 30. a Supper 43. a Sugar 38. b Scarifieng 62. b Sycknesses appropryed to sondrye seasons and ages 79 a Significations of sickenesses 80. b T THynges Naturall fo 1. a Thinges not naturall ibidem Thinges agaynste nature ibideÌ„ Thinges good for the heed 15. b Thynges good for the harte ibidem Thynges good for the iyuer ibidem Thynges good for the lunges ibid. Thynges good for the tyes 16. a Thynges good for the stomake ibid. Temperature of meates 17. b Turnippes 26. a Tyme 27. b Townesresses ibid. Trypes 31. b Tung of beastis 32. a Tyme 39. a. 〈◊〉 40. a Tymes appropryed to â—uery humour 71. a V VVâ—ildes 12. a walnuttes 22. a Veale 29. b Venyson ibid. woodcockes 31. a Vdder 32. a water 33. b wyne fo 34. b wuaye 36. b Vociferation 52. b Vomyte 56. b Vrines 84. a Vertu of meates 88. a ⧠Thus endeth the Table ⧠THE FYRST BOKE TO THE CONSERVAtion of the body of mankynde within the limitation of helth which as Galene sayth is the state of the body wherin we be neyther greued with peyne nor lette from doyng our necessary busynesse doth belonge the dylygent consyderation of thre sortes of thinges that is to say Thynges Naturall Thynges not naturall and Thynges agaynst nature ¶ Thynges Naturall be .vii. in number Elementes Complexions Humours Membres Powers Operations and Spirites ¶ These be necessary to the beynge of helthe accordyng to the order of theyr kynde and be alwaye in the naturall body ¶ Thynges not naturall be syxe in number Ayre Meate and drynke Slepe and watche Meuyng and rest Emptynesse and repletion and Affections of the mynde ¶ Thynges agaynst Nature be thre Syckenesse Cause of syckenesse Iccident whiche foloweth syckenes ¶ Annered to thynges naturall Age. Colour Fygure and Diuersitie of kyndes ¶ The elementes be those originall thynges vn myrt and vncompounde of whose temperance and myxture all other thynges hauynge corporall substance be compacte Of them be four that is to saye Erthe Water Ayre and Fyre ¶ Erthe is the mooste grosse and pondercuse element and of her proper nature is colde and drye ¶ Water is more subtyll and lyghte thanne erth but in respect of Ayre and Fyre it is grosse and heuy and of hit proper nature is colde and moyste ¶ Ayre is more lyght and subtylle thanne the other two and beynge not altered with any exteriour cause is properly hote and moyste ¶ Fyre is absolutely lyghte and clere and is the clarifier of other elementes yf they be vyciâ—te oâ— out of theyr naturall temperaunce and is properly hotte and drye ¶ This to be remembred that none of the sayd elementes be commonly â—ene or felte of mortall men as they are in theyr originall beynge but they whiche by our sences be perceyued be corrupted with mutuall mixture and be rather erthy watry ayry and fyry than absolutely erth water ayre and fyre Of the complexion of Man Cap. 2. COmplexion is a combynation of two dyuers qualities of the foure elementes in one body as hotte drye of the Fyre hote and moyste of the Ayre colde and moyste of the Water colde and drye of the Erth. But although all these complexions be assembled in euery body of man and woman yet the body taketh his denomination of those qualities which abounde in hym more thanne in the other as hereafter inseweth ¶ The body where heate and moysture haue soueraintie is called Sanguine wherin the aire hath preeminence and it is perceyued and knowen by these sygnes whiche do folowe Sanguine Carnosite or fleshynesse The vaynes and arteries large Heare plentie and redde The visage whyte and ruddy Sleape moche Dreames of blouddy thynges or thynges pleasaunt Pulse great and full Digestyon perfecte Angry shortly Siege vryne
for it fareth by theym as it dothe by a lampe whiche is almooste extincte whiche by powrynge in of oyle lyttell and lyttell is longe kept bournynge and with moche oyle poured in at ones it is cleane put out Also they must forbeare all thynges whiche doo ingender melancolye wherof ye shall rede in the table before and breadde cleane without leuen is to theym vnholsome Moderation in diet hauyng respecte to the strength or weakenes of the person Cap. 26. NOwe here it must be consydered that all though I haue writen a generall diet for euery age yet netheles it must be remembred that some chyldren and yong men eyther by debilite of nature or by some accydentall cause as syckenes or moch study happen to gather humours fleumatike or melancoly in the places of digestioÌ„ so that coÌ„coction or digestion is as weake in them as in those which are aged Semblably some olde men fynde nature so beneficyall vnto them that theyr stomakes and lyuers are more stronge to digeste than the sayde yonge men some perchaunce haue moche choler remaynynge in theym In these cases the sayde yonge men muste vse the diete of olde menne or nygh vnto it vntyl the discrasy be remoued hauynge alwaye respecte to theyr vniuersall complexions as they whiche are naturally cholerike to vse hotte thynges in a more temperance than they whiche be fleumaticke or melancolye by nature The same obseruation shall be to olde menne sauynge that age of his owne propertye is colde and drye therfore the olde man that is cholerycke shall haue more regarde to moysture in meates than the yonge man beyng of the same complexion Foresene alwaye that where nature is offended or greued she is curyd by that whiche is contrarye to that whiche offendeth or greueth as colde by heate heate by colde drythe by moysture moysture by drythe In that wherby nature shulde be nourished in a hole and temperate bodye thynges muste be taken whiche are lyke to the mans nature in qualitie and degre As where one hath his body in a good temper thynges of the same temperance dothe nourysshe hym But where he is oute of temper in heate cold moysture or dryth temperate meates or drynkes nothyng do profyt hym for beynge out of the meane and perfyte temperature nature requyreth to be therto reduced by contraries remembrynge not only that contraries are remedye vnto theyr contraries but also in euery contrary consideration be hadde of the proporcion in quantitie ⧠Tymes in day concernynge meales Cap. 27. BEsydes the tymes of the yere and ages there be also other tymes of eatynge and drynkynge to be remembred as the sondry tymes in the daye whiche we call meales whiche are in noumber and dystaunce accordynge to the temperature of the countrey and person As where the countrey is colde and the persone lusty and of a strong nature there may â—â—o meales be vsed or the lasse distance of tyme betwene them Contrarywise in contrary countrays and personages the cause is afore rehersed where I haue spoken of the diet of the times of the yere not withstaÌ„dyng here must be also consideratioÌ„ of exercise and reste which do augmente or apeireth the naturall disposition of bodyes as shall be more declared herafter in the chapiter of exercise But concernyng the general vsage of couÌ„treys admittyng the bodies to be in ê‘fit state of helth I suppose that in England yong men vntyll they come to the age of .xl. yeres may wel eate thre meales in one daye as at breakefaste dyner supper so that betwene breakefast and dyner be the space of foure houres at the leaste betwene dyner and supper .vi. houres and the breakefast lasse thaÌ„ the dyner and the dyner moderate that is to say lasse than saciete or fulnes of bealy and the drynke thervnto measurable accordynge to the dryenesse or moystnesse of the meate For moch abundance of drynk at meale drowned the meate eaten and not onely letteth conuenient concoction in the stomake but also causeth it to passe faster than nature requyreth and therfore ingendreth moche fleume and consequently reumes crudenes in the vaynes debilitie and slyppernesse of the stomake contynuall fluxe and many other inconueniences to the body and membres But to retourne to meales I thynke breakefastes necessary in this realme as well for the causes before rehersed as also forasmoche as choler beyng feruent in the stomake sendeth vp fumosities vnto the brayn and causeth heed ache and somtyme becometh aduste and smouldreth in the stomake whereby happeneth peryllous sycknes and sommetyme sodayn deth yf the heate inclosed in the stomake haue nat other conuenient matter to worke on this dayly experience proueth and natural reson confirmeth Therfore men and womeÌ„ not aged hauing their stomakes cleane without putrified matter slepyng moderately and sondely in the nyght and felynge them selfe lyghte in the mornynge and swete breathed lette them on goddes name breake theyr faste Coleryke men with grosse meate men of other complexions with lyghter meate fore sene that they labour somewhat before semblably their dyner and supper as I haue before written so that they sleape not incontinent after theyr meales And here I wyll not recite the sentences of authors whiche had neuer experience of englysshe mens natures or of the iuste temperature of this realme of Englande onely this counsell of Hipocrates shall be sufficient We ought to graunt somewhat to tyme to age and to custome not withstandynge where great werynesse or drythe greued the body there oughte the dyner to be the lesse and the longer distance betwene dyner and supper alsoo moche reste excepte a lyttell softe walkyng that by an vpryght mouyng the meate beyng styred may descende This is alway to be remembred that where one feleth hym selfe full and greued with his dyner or the sauoure of his meate by erurtation asceÌ„deth or that his stomake is weke by late syckenesse or moche study than is it most conuenient to absteyne from supper and rather prouoke hym selfe to sleape moche than to eate or drynke any thynge Also to drynke betweene meales is not laudable excepte very great thirst constrayneth for it interrupteth the office of the stomake in concoction and causeth the meate to passe faster than it shulde do and the drynke beinge colde it rebuketh naturall hete that is workyng and the meate remaynyng rawe it corrupteth dygestyon and makyth crudenesse in the vaynes wherfore he that is thyrsty let hym consyder the occasyoÌ„ If it be of salt fleume let him walke fayre and softely and onely wasshe his mouthe and his throote with barley water or small ale or lye downe and sleape a lyttell and so the thyrste wyll passe away or at the leaste be well asswaged If it happen by extreme heate of the ayre or by pure choler or eatynge of hot spices lette hym drynke a lyttell iulep made with cleane water and sugar or a lyttell small biere or ale so that he drynke not a great glutte but in a lyttell
alredy sycke The brayne sycke Rauynge Forgetfulnesse Fantasye Humours commyng from the roufe of the mouth the eyes the nose or the eares Watche Sleape The harte sycke Difficultie of breathe Tremblynge of the harte Beatynge of the pulse Feuers Colde Diutrsite of colours Griefe about the harte The lyuer sycke Lacke or abuÌ„dauÌ„ce of humours The fourme of the body alteted Palenes Concoction Digestion Alteration of excrementes accustomed Peyne in the place of the lyuer Swellynge Difficultie of breath The stomacke sycke Concoction slowe or quycke Appetite of moyste or drye dull or quycke SeparatioÌ„ of excremeÌ„tes moist or harde with theyr colours Yexynge Belkynge Vometynge with peyne and difficultie of brethe Vryne moche or lyttel with the colour and substaunce to redde or to pale to thicke or to thynne The breaste Difficultie of breathe Cowgh Spyttynge Peyne in the breaste ¶ This haue I writen not to gyue iudgemenâ— thereby but onely for the pacyent to haue in a redynesse to the intent that what so euer he feleth or perceyueth in euery of the sayde thynges thereof to instructe his phisition whervnto he maye adapt his counsayle and remedyes ¶ Of vrynes Cap. viii FOrasmoch as nowe a dayes the most commune iudgement in syckenesse is by vrines whiche being farre caried or moche meued or standyng longe after that it is made the fourme thereof is so altered that the phisytion shall not perfytely perceyue the naturall colour nor contentes although it be neuer so wel chaufed at the fyre as Actuarius and other greatte lerned men do affirme I wyll therfore somwhat speake of vrines not soo moche as a physition knoweth but as moche as is necessarieto euery man for to perceyue the place and cause of his griefe whereby he maye the better instructe the Physition ¶ Fyrste in vrine foure thynges are to be consydered that is to say the substance the colour the regions or partes of the vrine and the contentes or thynges therin conteined Also forasmoch as in the body of man be foure qualities heate colde moysture and dryth two of them heat and cold are causes of the colour dryth and moysture are causes of the substance Moreouer in vryne beinge in a vessell apt ther vnto be sene are thre regioÌ„s The lowest region in the bottome of the vrynall conteynynge the space of two fyngers or lytell more The myddel region from whens the lowest ended vnto the cerkele The hyghest region is the cerkle The hyghnesse of the colour sygnifyeth heate the place blacke or grene sygnifyeth coulde Also the grossenes or thyckenesse of the vryne sygnifieth moysture the clerenes or thynnes sygnifieth drithe ¶ The colours of vrynes ¶ Colour of bryght goulde Colour of gylte Perfyte dygestyon Red as a red apple or chery Base redde lyke to bole arâ—enake or saffron dry Redde glowynge lyke fyre Excesse of dygestion Colour of a beastes lyuer Colour of darke red wyne Grene lyke to colewortes Adustion of humours Leaddy colour Blacke as ynke Blacke as horne Feblenes or mortifycation of nature excepte it be in purginge of melancoly Whyte clere as water Gray as a horne Whyte as whay Colour of a camels heare Lacke of dygestyon Pale lyke to brothe of fleshe sodden The beginnynge of digestyon Citrine Colour or yelowe Subcitrine or paler The myddell of dygestyon Whyte and thinne betokeneth melancolye to haue domynyon Whyte and thycke sygnifieth fleume Redde and thycke betokeneth sangnuine Redde and thinne betokenethe choler to haue the souerayntie The substance of the vrine Cap. ix AT the first pissyng all vrines well nigh do appere thyn as longe as they abide warme for naturall heate duryng the tyme that it preuaileth suffreth not that the lycour which is the substance of the vrine to conâ—â—le or be thycke for any occasion but after that heate is gone some vrines shortly some a loÌ„ger time after waxe thyck lyke wise somtime some a 〈…〉 pissed thicker after waxe clere some remain stylle as they were made some be metely thycke as they were troubled some very thick grosse Thoi that waxe clere sone do gather that which is thick into the bottome of the vrinal some remayn troubled the grossenes not withstandynge gathered in the bottome SeÌ„blably the diuersitie of thyn or subtyl vrines must be perceiued that is to saye that some are very subtyll as water some lasse subtyll some in a meane betwene thycke and thynne ¶ Of thynges conteyned in the vrine some doo discende downe to the bottome be callyd in a greke worde Hypostasis in englysshe some calle it the grouÌ„des some the resydeÌ„ce which yf it be whyte lyght risynge vp froÌ„ the bottome of the vrinall lyke a peare it signifieth helth if it be of any other fygure or colour it betokeneth some a noyance If lyke thynges be sene in the myddell of the vrynall they be called sublations if they approche vnto the hyghest region of the vrine they be named cloudes in latin Nebule The grouÌ„des or resideÌ„ces not perfite some is lyke lit â—eâ—le redde vetches is callyd in latyn Orobea some is like to braÌ„ne of wheat gronÌ„de seuered from the meale and is callyd branny resideÌ„ce in latin Furfurea some be like vnto plates hauing bredth and length wythout thycknes may be named platy resideÌ„ce in latine Laminea some is lyke to meale wheate or barley and may be named mealy residence in latyn Sunilacea ¶ There is also seene in the vrine like to white heares some lengar some shorter soÌ„tune lyke to ragges somwhat red there is also sene in the vp permoste parte of the vrine sometime a fome or froth somtyme belles or bobles sometyme there swymmeth in the vrine a thing like a copwebbe otherwhile ther is about the cerkle as it were the reÌ„tyng of clothe soÌ„tyme there is in the vrine lyke motes of the sonne soÌ„tyme lyke the matter of a sore otherwhyle lyke the sede of a man also grauelle or sande And in these thynges maye be dyuers colours some whyte some red some betwene bothe some yelow some graye and some blacke All this muste be diligently marked and therof separatly to aduertise the PhisitioÌ„ vnto whome I referre the iudgement of the syckenes for the cause afore rehersed and for as moche as the iudgement of them is very subtyll SeÌ„blably of ordure whyther it be very thyn or very thicke what other matter yssueth out with it what colour it is of the sauour very great litell or none yf it were easyly expulsed or peynefully how oft or how seldom Moreouer of sweat what colour it is of of what sauour yf in tasting it be salt sowre bitter or vnsauery Also the vomite yf it be of one colour or many yf it do smell horrybly of what humour it had most habundaunce yf it were fastynge or after meales yf it were peynefull or easy Likewise spettil whether it be thicke or thin or mixt with bloude or matter corrupt accordingly of the humour issuinge out at the nose yf that be bloude
is studious about the coÌ„seruation of healthe he nedeth to knowe the vertue of meates The meat whiche hath vertue to extenuate or make humours subtylle it openeth the poores and bryngeth forthe that whych is faste in the fleshe it maketh that whiche is clammye subtylle doeth extenuate or relent that which is fatte it bringeth forthe that which abideth long in the bealy but that which is eaten is a superfluitie watry coleryke and at length maketh melancolike bloud Wherfore moche vsinge of them is prohibited specially to them that are colerike only serueth for them that ar replete with fleume crude or vndigested humours clammi or fatte The diete of fattinge thinges dothe nourish aboundantly so that the stomake lyuer do digest well meate of good iuice maketh good bloud but yet it stoppeth the lyuer splene These do they whiche make fat humours onely as the poulse callid Lenticula they that are slimy like malowes some do make fat humors be also slimy as fishes with hard shelles Finally the diete whiche doth extenuate make leane is more sure for kepyng of helth than that whiche fatteth moch Norishing meates wold be therfor moderateli vsed whan a maÌ„ perceyueth hym selfe to haue nede therof it may be most sureli vsed of them that be exercised temporately can slepe whan they lust They that can not slepe by reasoÌ„ of exercise lette theim eschewe fattinge meates lette none ydelle persone attempte to vse theim In the preseruation of helth sluggardy is the greattest mischiefe Lyke as the temperate mouing is good so is the meat which betwene thycke thynne is to mannes helth most coÌ„uenient which ingendreth bloude according to the competent coÌ„stitution of mans body therfore is it to be chifly vsed Meate of yll iuyce is alway noiful wherfor it ought to be eschewed Likewise the varietie of meates is to be obserued diligently for it is a great thinge to couple wel togither thinges of coÌ„trarie vertues for yf they be not well digested that whiche is receyued may brynge displeasure ¶ A diete preseruatiue in the tyme of pestilenee Capitulo xiii THe bodies most apte to be infected are specially sanguine next colerike than fleumatike laste melancolyke for in them the humour beyng colde and drie is moste vnapt to receyue putrifaction hauynge also strayte passages by the whyche venim must passe The diete coÌ„uenient for that tyme is to abstein from meres inflaming and opening the pores also froÌ„ the heat of the soÌ„ne from to moch heate of fire or garmenus from very hot herbes and moche vse of tart thinges except onions and cikory or radishe with vineger for they do resist agaynste venim from wine very furnishe exercise incontinent after meales froÌ„ swetting from all thing is that wyll cause oppilations and putrifaction froÌ„ thinges hot and moist where moisture hath the dominion in degree specially being not sufficiently boiled also from milke except it be in a littel quaÌ„tite and that with a litel sugar Frutis and herbes cold and dry and ther wyth soure or somwhat bitter are not prohibited If ye eate figges grapes or swete cheries eate after them of an orenge wyth salt If ye eate thinges colde and moyst as cucuÌ„bers melones fyshe soft and freshe or damsyns eate by and by after some fenell and orenge wyth salt drinkinge therwyth a draughte of good wyne Beware of musherons moch purslane gourdis and all other thynges whych wyll sone putrifie not wythstandynge I wyll not forbyd eatynge of lettyse wyth a fewe myntes or myxt wyth cynamom All thynges sowre ar coÌ„mended as wel in diete coÌ„seruatiue as in that whyche is curatiue or healeth excepte where there is straytnesse of the breste or weakenes of the stomack than oughte they to be tem pred wyth sugar salt almond milke cynamom pepper fenell saffron egges and some thynge that is fatte or vnctuous Capers ar good to be vsed wyth vineger Chese very fatte and salt is not commended no more is colewortes or any kynde of pulse excepte chittes greate peason rapes nor spynache is good Also there be forboden rokat and mustard moche wyne and egges excepte they be eaten wyth sorell sauce vyneger or iuyce of orenges persely and also parsnepes be good newe wynes be noyfull let the meate be somewhat more than drinke but yet susteyn not to moche hunger nor thyrst beware of lechery of a clowdy wether and close eschew moche resorte or thronge of people wyndes com mynge from feÌ„nes or mores from slepe at none vse with your meate this poulder saÌ„ders redde halfe an ounce cynamom thre drammes and a halfe saffron halfe a dramme After your meate eate a lyttell of coriander sede welle prepared In the mornynge at a temperate fyre kembe your herd backwarde clense your body and heed of all superfluities vse also moderate fricasies wyth swete perfumes and odours washe oftentimes your face and handes with pure vyneger mixt with rose-rosewater In cold wether mixt it with myntes baulme rue or myrtes and some tyme cloues In hotte sommer wyth roses or vio lettes Aboue all thynges vse to take white wine good white vyneger rosette water of roses in equal porcioÌ„s put ther vnto a littell seruale or of the rynde of a citron and drynke therof a lyttell and oftentymes washe therwith your handes and visage Medicynes preseruatyue agaynste the pestilence whiche be alwaye most ready are these a fygge with rue and a wall nutte eaten fastyng also triakle or mithridate to old men a dramme weyghte to yonge men halfe a dramme or a scruple dissolued in vineger and rose water or in water of tormentyll seabiose or balme yf the plage be in sommer yf it be in wynter put to the waters some whyte wyne Also the pylles called comonly Pillule Rasis but in dede they were inuented by Rufus are very excellent specially yf the alâ—â— whiche iâ— it be washed and thervnto added a lyttell Bolus armenus terra sigillata And yf the person be of hotte completion a quantitie of sorell sede and red corall this confectioned with syrope of citrons in colde complexions or to old men with wine vse them euery thyrde daye one pille at a tyme thre houres or foure afore dyner or supper If ye take triakle or Mithridate absteyne from meate at the leaste syx houres after A pece of the 〈◊〉 of setuall borne in the mouth preserueth from infection In lykewyse doth sorell chewed fastyng and the iuyce sucked downe To poore men Marsilius was wont to grue a toste of bread steped in vineger with a piece of an onyon or rewe Al thynges whiche be cordiall that is to saye which do in any wyse comforte the barte do resyste pestilence vehement anger or heuinesse be very perniciouse Other more exquisite and costly preseruatyues I purposely passe ouer whiche Marsilius and othre phisitions do wryte of abundantly for as moche as I desyre to be in this warke compendiouse One thynge I hadde almoste forgotten that there is