than whyther it be red watrye or blacke Moreouer it may not be forgotten to aduertyse the Phisition of the dyet vsed by the pacient aswell afore the syckenesse as in the tyme of the sychenesse his age the strength of his body his exercyse and place where he lengest abode in his youth whether it were hye or lowe watry or dry hotte or colde This I trust shall be suffycient to instruct a physition he that desyreth to knowe more particularly hereof let hym rede the bokes of Hypocrates Galene Cornelyus Celsus Actuarius Paulus and dyuers other late wrytters for this lytell treatyse may not receyue it ¶ The preceptis of the auncient physition Dyocles vnto kynge Antigonus Cap. 10. VVe will nowe diuide the bodye of man into foure partes the heed boulke called in latin thorax which conteyneth the brest the sydes the stomake and entrayles The bely called in latyn venter conteyneth the panche the bowels Also the bladder called in latin vesica in the whiche name is also conteyned the cundites by the which vryne passeth Whan any disease approcheth to the heed these tokens do commonly precede swymmyng in the hced heed ache heuines of the browes sounding in the eares pryckynges in the temple the eyes in the mornynge do water or waxe dymme the smellynge is dulle the gummes do smelle WhaÌ„ thou felest suche tokens forthwith pourge the heed with somwath not with vehement medecines but takinge I sope or Organum the croppes of them boyle with whyte or claret wyne half a pynte therwith gargarise your mouth fastyng vntil the fleume be purged oute of your heed this is the easyest medicine in discrasies of the heed It is also very holsome to gargaryse the mouth and brest with hony water wherinto mustarde is put myngled but fyrste the heed must be rubbed with a warme clothe that the fleum maye easyly come out of the heed And yf these tokens be neglected these maner of syckenesses do folowe sone after blared eyes and humour lettinge the sight cleftes in the eares swel lynges in the necke full of matter called the kinges euyll corruption of the brayne poses or reumes heuynesse of the heed and tooth ache WhaÌ„ the boulke is like to suffer any sickenes it is perceiued by these tokens all the body is in a sweatte the bulke most specially the tonge wa xeth thicke the spettyll is eyther salt or bitter or cholerycke the sides and shoulders do ake without any occasyon the pacient gapeth often also there dothe happen moche wakynge suffocations or lacke of breth thirst after slepe the mynd is vexed with heuinesse also the brest and armes are verye coulde and the handes do trembele Against these thyges this remedy may be prouided After a moderate soupper assaye to vomite without any medycine vomyte is also profytable whiche meate dothe folowe He that in such wyse wyll vomite let hym eat hastyly small radysshe rootes townkersis rokat synuy or purslane and drynke after it a greate quantitie of warme water and prouoke hym sesfe to vomyte He that setteth lyttell by the sayde tokeÌ„s let hym feare these sycknesses folowing the pleuresie the syckenes of the lunges melancolye or madnes sharpe feuers the fransye the letargie inflamation with yexinge If any syckenesse be towarde the bealy they maye be espied by these tokens the bealye is fyrste wrapped together and in it selfe is troubled all meates and drinkes do seeme bytter in tast he feleth heuynesse in hys knees a styffenes in hys loynes a wearynesse in all hys body without any occasioÌ„ a slepynesse in his legges with a lyttell feuer whan thou feleste these tokens mollyfie the bealy not wyth medicyne but wyth good order of diete for it is best and most sure to vse those thynges wherof lyghtly may ensue none annoyaÌ„ce in the number of them are betes boyled in water of hony garlike sodden malowes sorel mercury and all thynges condite in hony Al these do erpel the ordure of the bely but if any of the sayd signes dothe more and more increase the lyquour wherein the sede of Carthamus callid also Cnicus is boyled is a plesaÌ„t and sure medicine small colewortes boyled in a good quaÌ„titie of water the licour therof in measure â–ª ii pintes sauyng the thirde parte of a pint wyth honâ— and salt beyng drunken shall profite moch Cicer and the pulse called in laâ—â—o ernum in englishe I suppose chittes â–ª in water drunk fasting hath the same essect To them which set littel by the said tokens these diseases do sodeÌ„ly happen Fluxe of the bealy bluddy fluxe slyppernes of the bowels peynes in the guttes ach in huckle bones the feuer terciane the gowte the apoplexie or palsey in the lymmes hemoroides aking of ioyntes Whan the bladder is towarde any sickenes it is perceyued by these tokeÌ„s fulnesse felt after lytel meat brekyng winde downwarde and vpwarde palenesse of colour in al the body heuy or troublous sleapes the vrine pale and passynge forth peynefully swellynges about the coddes priuy members WhaÌ„ these tokens appeare thaÌ„ is it expedient to hauy remedy of odoriferous thinges whyche do expell vrine whyche shall be done without any peryll with the rotes of fenell and persely stieped one or two dayes in good whyte wyne and to drinke therof fastinge euery mornyng thre ounces and two draÌ„mes wyth the water of wylde carettes or clycampane whyche of these is next at hande euery of theÌ„ haue lyke effect Also water wherin the peasyn called in latyne Ciceres are stieped beynge drunke wyth wyne is lyke coÌ„modiouse he that neglecteth the sayde tokeÌ„s let him loke for these syckenesses fo lowynge the dropsy the greatnes of the splene griefe in the lyuer the stone ache of the backe or peynes in the raynes the difficultie of vrine fulnes of the bely In al these thinges that we haue spokeÌ„ of we shal gyue to childâ—eÌ„ most easy medi cines to meÌ„ those which be stroÌ„ger in workyng This diete of Diocles althought at this time it semeth not moste pleasaunt nor accordynge to the practise nowe vsed yet beynge tempred with that which I haue before remeÌ„bred some thyng maye be founde in it which beinge experienced maye be as commodious for the helth of mans body as that diete which is more curyous or pleasaunt ¶ Of them in wose stomakes meat is corrupted Cap. 11. THey in whom customably meat is corrupted let them afore that they eat any meat assaye to vomite drynkynge swete wine absteine from meat that ingender botches inflaÌ„mations fumous ructuations or vapours and take suche as noryshe good iuyce chose them out which do molyfy the bely at sondry tymes take them It is also good to take temperatly that which lowseth the bely as the medicyne called picra and to absteyne from suche thinges wherby yll iuyre is gathered do ingender syckenesses harde to be cured or neuer as goutes boneache peynes of the raynes c. ¶ Of the vertue of meates Cap. 12. HE that
or feelyngâ— Annexed to thynges naturall 〈◊〉 be â—iiâ— Adolescencye to .xxv. yeres hotte and moyste in the whiche tyme the body groweth Juuentute vnto .xl. yeres hot and drye wherin the bodye is in perfyte growth Senectute vnto .lx. yeres colde drye wherin the body begynneth to decreace Age decrepite vntyll the laste tyme of lyfe accidently moyste but naturally colde and drye wherin the pdwers and strength of the body be more and more mynished ☞ Colour Of inwarde causes Of outwarde causes Colour of inward causes Of equalitie of humoures as he that is redde and whyte Of inequalitie of humoures wherof doo procede blacke salowe paale or whyte onely Redde Blacke do betoben dominioÌ„ of heate Salowe Whyte colde of fl 〈…〉 Pale colde of melancholy Redde abundaunce of bloude Salow choleâ— citrine Blarke melancholye or choler aduste Colour of outwarde causes Of cold or heate as englysshe menne be whyte Moriens 〈◊〉 blacke Of thynges accidentalle as of feare of anger of sorowe or other lyke mocionâ— Colour of heare Blacke eyther of aboundaunce of choler inflamed or of moche intendynge or abusâ—yon of bloudde Redde heare of moche heate not aâ—ustâ— Gray heares of abundaunce of melanch 〈…〉 〈…〉 te heares of the lacke of naturall heare by occasyon of fleume pu 〈…〉 fyed ¶ All the resydue concernyng thinges naturall 〈◊〉 in the Introduction of Joanâ—icius and in the lyttell crafte of Galene I purposely 〈◊〉 ouer for this tyme forasmoche as it doth requyâ—â— a râ—der hauyng some knowledge in philoâ—ophye naturall or â—â—s is 〈◊〉 to harde and tâ—dious to be vndâ—â—stande Moreouer this whiche I 〈◊〉 〈◊〉 in this fyrste tables shall be sufficient to the conseruation of heâ—the I meane with that whiche nowe foloweth in the other Tables The seconde Table THynges not naturall be so called bycause they be no porâ—yon of a naturall body as they be wâ—iche be callyd naturall thynges but yet by the temperance of theym the body beynge in helthe so consysteth by the disâ—empâ—tance of them syckenesse is induced the body dessolued ¶ The fyrste of thynges not naturall is ayre whiche is proprely of it selfe or of some materiall cause or occasion good or yll ¶ That which is of it selfe good hath pure va â—ours and is oâ—oriferous ¶ Also it is of it selfe swyft in alteration from hotte to colde wherin the body is not moch prouoked to sweate for heate ne to chylle for vehemency of colde ¶ Ayre among al thynges not natural is chiefly to be obserued forasmoch as it doth both inclose vs also enter into our bodyes specially the most noble member which is the hart we can not be separate one howre frome it for the necessitie of breathyng and fetchyng of wynde ¶ The causes wherby the ayre is corrupted be specyally foure InflueÌ„ces of sondry sterres Great standynge waters neuer râ—freshed â—arayne lyenge longe aboue grounde Moche people in small â—ome lyuynge vnclenly and slutty shely wyndes brynging holsom ayre Northe whiche prolongeth lyfe by expoulsynge ylle vapours East is temperate and lusty wyndes brynging ylle ayre South corrupteth and maketh ylle vapours Weste is very mutable whiche nature doth hate Meate and dryn 〈…〉 e. 〈…〉 and drynke we must consyder syxt thynges Substaunce Quantitie Qualitie Custome Tyme Order 〈◊〉 Substaunce some is good whiche maketh good 〈◊〉 and good bloud some is ylle and â—â—gendiâ—th ylle iuyce and ylle bloudde Meates and drynkes makyng good 〈…〉 ce ¶ Bread of pure floure of good whete somewhat leuened welle baked not to olde nor to stale Egges of fesauntes hennes or patryches newe layd poched meane betwene rere and harde Mylke newe mylked dronke fastynge Wherin is sugar or the leues of mintes Fesauntes Pairiches or chykens Capons or hennes Byrdes of the feldes Fyshe of stony ryuers Veale suckynge Porke yonge Biefe not passynge .iii. yeres Pygeons Venyson of redde dere Pease potage with myntes Fate of swyne or calues Fygges rype before meales Raysons Borage Languedebiefe Persely Myntes Ryce with almonde myshe Letyse Cykorye Grapes rype Wynes good moderatly takeÌ„ wel fined Ale and biere syxe dayes olde cleane brewed and not stronge Myrthe and gladnesse The lyuer and braynes of hennes and chykens and yonge geese Meates and drynkes makynge ylle iuyce Olde biefe Olde mutton Geese olde Swanne olde Duekes of the kanell Inwarde of beastes Blacke puddynges The hart lyuer kydneys of all bestes The braynes mary of the backbone Wodde culâ—ers Shell fyshe excepte creuyse deaudoulce Chese harde Apples and peares moche vsed Fygges and grapes not rype All rawe herbes excepte letyse borage and cykorie Onyons Garlyke immoderatelye vsed specyally in Cholericke stomackes Leekes Wyne in muste or sowre Feare sorowe and pensyfenesst Meates ingendrynge choler Garlyke Onyons Rokat Kersis Lekes Mustarde Pepper Houye Wyne moche Dronken Swete meates Meates ingendrynge fleume All slymy and deauynge meates Chese newe All fysh specially in a flematike stoma 〈…〉 Inwardes of beastes Lambes fleshe The synewe partes of fleshe Skynnes Braynes Lunges Rapes Cucumbers Replecion Lacke of exercis 〈…〉 Meates ingendrynge melancholy Biefe Gotes fleshe Hares fleshe Bores fleshe Salte fleshe Salte fysshe Cole wortes All pulse excepte white peason Browne breadde course Thycke wyne Blacke wyne Olde chese Olde fleshe Greate fyshes of the see Meates makynge thicke iuyce Rye breadde Muste Breade without leuen Cake breadde See fyshe greate Shelle fyshe Biefe The kydneys The lyuer of a swyne The stones of beastes Mylke moche soden Rapes All rounde rootes Cukumbers Swete wyne Deepe redde wyne Garlyke Mustarde Origanum Hysope Basylle Fenell Chese Egges fryed or harde Chesteâ— nuttes Nauâ—wes Fygges grene Appulles not rype Pepper Rokat moche vsed Leekes moche vsed Oynyons moche vsed Meates whiche do hurte the teeth ¶ Very hotte meates Nuttes Swete meates and dryntkes Rodysshe rootes Harde meates Mylke Bytter meates Moche vomyte Leekes Fyshe fatte Lymons Colewortes Meates Whiche do hurte the eyes ¶ 〈…〉 Lechery Muste All poulse Swete wynes and thycke wynes Hempe sede Very salte meates Garlyke Oynyons Colewortes Radyshe Readynge after supper immediately Makynge great oppilations ¶ Thycke mylke All swete thynges Rye breadde Sweete wynes Meates inflatynge or Wyndy ¶ Beanes Lupynes Cicer. Mille. Cucumbers All iuyce of h 〈…〉 Fygges drye Rapes Nauews rawe Mylke Honye not well clarified Swete wyne Muste Thynges good for the heed ¶ Cububes Galyngale Lignum alnes Maioram Baulme myntes Gladen Nutmygges M 〈…〉 e. Rosemarye Roses Pionye Hissope Spyke Camomyll Mellylote â—ewe 〈…〉 aâ—kyn 〈…〉 se Thynges good for the harte ¶ Cyramome Saffron Corall Clâ—ues Lignum aloes Perles Macis Baulme myntes Myrabolanes Muske Nutmigges Rosemarye The bone of the harte of a redde dere Maioram Buglosse Borage Setuall Thynges good for the liuer ¶ worme wode With wynde Agrymonye Saffron Clones Endyue Lyuer worte Cyhorie Plantayne Dragons Raysons greate Saunders Fenâ—lle Violetres Rose water Letyse Thynges good for the lunges ¶ Elycampane Hysope Scabiose Lyko 〈…〉 Raysons Maydenheare Penidies Almondes Dates Pistacis Thynges good for the eies Eyebryght Fenyll Veruyn Roses Celandyne Agrymonye
haue I founde in my self by often experience alway foresene that it be eaten before any other meate without drynkynge immediatly after it ⧠Of fysshe generally Cap. 14. THe best fyshe after the opinion of Galen is that whiche swymmeth in the pure see and is tossed and lyfte vp with windes and sourges The more calme that the water is the warse is the fyshe they which are in muddy waters do make moche fleume and ordure taken in fennes and dyches be warste beinge in freshe ryuers and swyfte be somtyme commendable albeit generally all kyndes of fyshe maketh more thynner bloudde than flesshe so that it doth not moche nouryshe and it doth sooner passe out by vapours to a hotte cholerike stomake or in feuers somtyme they be holsome beynge newe freshe and not very harde in substance or slimy harde fyshe is hard of digestion but the nourishement therof is more fyrme than that whiche is softe those whiche haue muche grosse humours in them are best powdred ⧠Of butter Cap. 15. BVtter is also nourysshynge and profiteth to them whiche haue humours superfluous in the breste or lunge and lacketh rypyng clensynge of them specyally if it be eaten with sugar or hony If it be well salted it heateth and elenseth the more ⧠Of Chese Cap. 16. CHese by the hole sentence of all auncyent wryters letteth digestion and is enemye vnto the stomacke Also it ingendreth yll humours bredeth the stone The chese whiche dothe leste harme is softe chese reasonably salted whiche somme men do suppose nourysheth moche ☞ Of Egges Cap. 17 EGges of fesantes hennes and partriches be of all other meates most agreable vnto nature specially yf they be newe layde yf they be reere they do clense the throte and the breaste If they be harde they be slowe in digestion but beynge ones digested they do nouryshe moche Mean betwene rere and hard they dygeste conueniently and nouryshe quyckely Egges well poched ar better thā rosted If they be fryed harde they be of yll nouryshement do make stynkyng fuines in the stomake do corrupt other meates with whom they be mingled They be moste holsome whan they be poched and most vnholsome whan they be fryed Dioscorides sayth If they be souped warme before any other meate they do heale the griefes of the bladder and raynes made with grauelle alsoo forenesse of the chekes and throte and spytting of bloudde and they be good agaynst eatarres or styllynge out of the heed into the stomake ⧠Of drinkes and fyrste of Water Capit. 18. VNdoubtedly water hath preemynence aboue all other lycours not onely bycause it is an element that is to say a pure matter wherof all other lycours haue theyr original substance but also forasmoch as it was the very naturall and fyrst drynke to all maner of creatures wherfore the fayeng of Pindarus the poete was euer welle allowed which sayth water is beste And one thyng is to be well consydered that from the creation of the world vntyll the vniuersalle deluge or floudde durynge whiche tyme men lyued eyght or nyne hundred yeres there was none other drink vsed nor knowen but water Also the true folowers of Pythagoras doctrine dranke onely water and yet lyued longe as Apollonius and other and in the serchynge out of secrete and misticall thynges their wyttes excelled More ouer we haue sene men and women of great age and stronge of body whiche neuer or very seldome dranke other drynke than pure water As by example in Cornewall although that the countray be in a very colde quarter whiche prouethe that yf menne from their infancye were accustomed to none other drynke but to water onely moderately vsed it shulde be sufficient to kepe naturall moysture and to cause the meate that is eaten to perce and descende vnto the places of digestion which are the purposes that drynke serueth fore But nowe to the qualities of water after the sentence of auncient philosophers and phisitions The rayne water after the opinion of the most men yf it be receyued pure cleane is moste subtyll and penetratyue of any other waters the nexte is that whiche yssueth out of a sprynge in the easte and passeth swyftely amonge great stones or rockes the thyrde is of a cleane ryuer which rennethe on great harde stones or pebles There be dyuers meanes to trye out whiche is the beste water for that which is lyghtest in poyse or weyght is beste Alsoo that wherof commeth leste skymme or frothe whan it doth boyle Also that whiche wyll soonest be hote More ouer deape lynnen clothes into sundrye waters and after laye them to drye that whiche is soonest drye the water wherin it was depid is moste subtylle After a greate surfette colde water drunken is a generall remedy Hippocrates affyrmeth that in sharpe and feruent diseases none other remedy is to be requyred than water And Galene wylle not that chylderne shulde be lette from drynkynge of water but that whan they fele them selues very hotte after meales and do desyre to drynke water specially of a cleane fountayn they shuld be suffred Also Hippocrates sayth In suche syknes where as thou fearest lest the heed shuld be vehemently greued or the minde peryshed there must thou gyue eyther water or whyte wyne alayed with moche water Not withstandynge there be in water causes of dyuers diseases as of swellynge of the splene and the lyuer it also flytteth and swymmeth and it is long or it perceth in as moche as it is colde and slowe in decortion it loseth not the bealy nor prouoketh vrine Also in this it is vicyous that of his proper nature it maketh none ordure Fynally alway respecte muste be hadde to the persone that drynketh it for to yonge men and them that be hot of complexion it doth lasse harme and somtyme it profyteth but to them that are feble olde fleu matyke or melancoly is not conuenient ⧠Of Wyne Cap. 19. PLato the wysest of all phylosophers doth affirme that wyne moderatly drunke norysheth and cōforteth as well all the body as the spirites of man And therfore god dyde ordeyne it for mankynde as a remedy agaynste the incommodities of aege that thereby they shulde seme to retourne vnto youth forgette heuynes Vndoubtedly wyne heateth and moysteth the body which qualities chiefly conserueth nature And Galene of all wynes commendeth that which is yelowe and clere saing That it is the hotest and whyte wyne lest hote And the colour meane betwene bothe of semblable temperature The yelowe wyne whiche is the proper colour of very hotte wynes to olde men doth brynge these cōmodites Fyrste it heateth al theyr membres also it purgeth by vryne the watry substaunce of the bloudde Moreouer the wynes whiche be pale or yelowe and full of substance they do increase bloudde nouryshe the body but for the more parte olde men haue nede of suche wynes whiche do prouoke vrine for as moch as in them do abounde watrye excrementes or superfluities And
they whiche do tary longe in the bealy be not apt for aged men Blacke or depe redde wynes and thicke do bind and congele that which they do fynde in the bodye and although some of them do not longe abyde in the bealy yet they moue not vrine but rather withdraweth but yet they do harme to olde men for as moche as they do stoppe the euÌ„dites of the splene the lyuer the raynes Alsoo grosse wynes be best for them whiche desyre to be fatte but it maketh oppilations olde wyne and clere is better for them that be fleumatike Galene also prohibiteth chyldern to drynke any wyne forasmoch as they be of an hot and moist temperature and soo is wyne and therfore it heateth and moysteth to moch theyr bodyes and fylleth theyr heedes with vapours More ouer he wolde that yonge men shoulde drynke lyttell wyne for it shall make them prone to fury and to lechery and that parte of the soule whych is called rationable it shall make troublous and dullâ— not withstandynge yet it is sommetyme profytable to mitigate or expell ordure made of coler or melancolye Also it profyteth agaynste drythe whiche hapneth in the substance of the bodye eyther by to moche labour or by the propre temperature of age for wyne moysteth and nourysheth that whiche is to drye also mytigateth and dissolueth the sharpenes of cholet and purgeth it also by vrine and sweate Finally as Theognes sayth Moch drynkynge of wyne is yll but moderate drynkyng of wyne is not only not yll but also commodious and profitable whiche sentence is confyrmed by Jesus Syrac in the boke named Ecclesiasticus sayeng wyne moderatly drunke reioyseth bothe the body and soule wherfore to coÌ„clude this chapyter There is neyther meate nor drynke in the vse wherof ought to be a more discrete moderation than in wyne consyderynge that beynge good drunke in due tyme and mesure it not onely conserueth naturall and radicall moysture wherby lyfe inâ—ureth but also it helpeth the pryneypall members whiche belonge to digestyon to do theyâ— office On the other parte beynge yll or corrupt or taken out of order and measure it doth contrarye to all the premysses besydes that it transformeth a man or womaÌ„ makyng them beastly More of the qualities of wyne shall be touched hereafter in the order of dyete ⧠Of Mylke Cap. 20. MIlke is comparte of three substaunces creame whey and cruddes The moste excellent mylke is of a womaÌ„ The milke of a cowe is thyekest the mylke of a cantlle is moste subtyll the mylke of a goote is betwene cowe mylke and camelle mylke Ewes mylke is betwene cowe mylke and asses mylke Alsoo the mylke of beastes fedyng in large pastures and oute of fennes and marsshes is better than of them whiche be fedde in lyttell closes or in watry groundes In springe tyme mylke is mooste subtyll and milke of yong beastes is holsomer than of olde To chylderne olde menne and to them whiche be oppressed with melancolye or haue the fleshe consumed with a feuer ethike mylke is conuenient And generally to all them which do not fele the mylke ryse in theyr stomokes after that they haue eaten it and in those persones it dothe easyly pourge that whiche is in the bealy superfluous And afterwarde it entreth into the vaynes and bryngeth good nouryshement Who so euer hath an appetit to eate or drynke mylke to the entente that it shall not aryse or abrayde in the stomake lette hym put in to a vessel out of the whiche he wyll receyue it a fewe leaues of myntes sugar or pure honye And in to that vessel cause the best to be milked and so drynke it warme from the vdder or els lette hym do as Paulus Aegineta teacheth that is to say boyle fyrst the mylke with an easy fier and sethe it after with a hotter fire and skimme it cleane and with a spunge deaped in cold water take that cleane away whiche wold be burned to the vessell than put to the mylke salt and sugar and stere it often More ouer mylke taken to poÌ„urge melancolye wolde be drunke in the mornyng abundantly newe mylked as is before wrytten And he that drynketh shulde absteyne from meate and exercise vntyll the mylke be digested and haue somwhat pourged the bealy For with labour it becommeth sowre and therfore it requyreth reste and watche or to walke very softely Finally where men and women be vsed from their chyldhode for the more part to mylke and do eate none or lyttell other meat but mylke and butter they appere to be of good complexion and facion of body and not so moche vexed with sickenesse as they whiche drinke wyne or ale not withstandynge moche vse of mylke in men sanguyne or choleryke dothe ingender the stone ⧠Of ale biere cyder and whay I Can neyther here nor rede that ale is made and vsed for a commen drynke in any other couÌ„tray than England Scotland Ireland and Poyle The latine worde Cereuitia is indifferent as well to ale as biere and the onely difference betwene them is that biere hath hoppes sodden in it ale ought to haue none If the corne be good the water holsom and cleane and the ale or biere well and perfytely brewed and clensed and by the space of .vi. dayes or more settled and defecate it muste nedes be a necessary and conuenient drynke as well in syckenesse as in helth consyderyng that barley corne wher of it is made is commended and vsed in medicine in all partes of the worlde and accompted to be of a syngular efficacy in reducyng the body into good temper specyally which is in a distemperature of heate For what auncient phisition is there that in his workes commendeth not ptysane which is none other than pure barley brayed in a morter and sodden in water the same thynge is smalle and clene ale or biere sauynge that perchaunce the drienge of the malte is cause of more drythe to be in the ale than in ptysane And the hoppes in biere maketh it colder in operation But to say as I thynke I suppose that neyther ale nor biere is to be coÌ„pared to wyne consyderynge that in theym do lacke the heate and moysture whiche is in wyne For that beynge moderately vsed is most lyke to the naturall heate and moysture of mannes bodye And also the lykour of ale and biere beyng more grosse do ingender more grosse vapours and corrupte humours thanne wyne dothe beynge drunke in lyke excesse of quantitie ¶ And one thynge is to be noted whiche was lately wel marked of a man of excellent lerning beinge vexed with the syknes of the stone That in them which do alway vse to drink ale or bere the stone grauel ingendred in them is white of colour And in them whiche do vse to drynke wyne for the moste parte the stones and grauell whiche be ingendreth in them be redde of colour Not withstandyng commonly the colour of the stone foloweth the humour whiche dothe
begynneth the .viii. daye of February 〈◊〉 coÌ„tinueth vntyll the .viii. day of May. In semmer the inward heat is but lytel the stomake doth not digest so strongely nor quykly as in wynter wherfore in that season eatyng often and a lyttell at ones is moste conuenient And Damascenus saythe that fastynge in sommer drieth the body maketh the colour salowe ingendreth melancoly and hurteth the syght also boyled meate breade steped in whyte brothe with sâ—dden lettyse or cykorie are than good to be vsed also varietie in meates but not at oone meale potages made with colde herbes drynke in more abundance wyne alayde with water to hotte complexions moche to colde natures lasse In this season bloudde increaseth and towarde the ende therof choler And therfore they which be colde of nature and moyste are than beste at case hotte natures and dry waâ—ste More ouer chyldren and very yonge men in the begynnyng of sommer are holest old folke in the latter end and in haruestâ— somer beginneth the .viii. daye of May coÌ„tinueth vntyll the .viii. day of August Autumne beginneth the .viii. day of August endeth the .viii. day of Nouember that seson of the yere is variable the aire changeable by occasyoÌ„ wherof happen sondry siknessis blod decreaseth melancoly abundeth wherfore al suÌ„mer frutes wold thaÌ„ be eschewed forasmoch as they make yll iuyce and windes in the body In this tyme meate wolde be more abundant than in somer but somwhat drier drink must be lasse in quantitie but lasse myxte with water This tyme is daungerous to all ages al natures and all countrays but the natures hote and moyste be leste indamaged ☞ Diete concerning sondry tymes of the yere wrytten by the olde phisition Dâ—ocles to kyng Antigonus FRom the .xii. daye of December at the whiche tyme the day is at the shortest vntyl the nynthe day of Marche which do conteyne lxxxx dayes reumes and moystures do increase than meates and drynkes naturally very hotte wolde be moderately vsed also to drynke abundantly wyne without alaye or with lyttell water and to vse lyberally the companye of a woman is not vnholsome to the body ¶ FRom the nynth daye of Marche at whiche tyme is eaquinoctium vernuÌ„ vnto the. xxv day of Aprill swete fleume and bloudde do increase therfore vse than thynges hauynge moche iuyce and sharpe exercise the bodye dilygently than may ye vse safely the company of a woman ¶ From the xxv day of Apryll to the .xiiii. daye of June Choler increaseth than vse all thynges that are swete and doo make the bealy soluble forbeare carnall company with women ¶ From the .xiiii. day of June at whiche tyme the day is at the leÌ„gest vnto the .xii. day of September dothe melancoly reigne forbeare lechery or vse it moderately ¶ From the .xii. daye of September vnto the xvii daye of October doo abounde fleume and thynne humours than wolde all flures and distillations be prohibited than all sharpe meates and drynkes and of good iuyce are to be vsed and lechery eschewed ¶ Frome the .xvii. daye of October to the .xii. daye of December increaseth grosse fleume vse therfore all bytter meates sweete wynes fatte meate and moche exercise ⧠Of ages Cap. 25. CHyldren wold be nourysheth with meates and drynkes whiche are moderately hote and moyste not withstandynge Galene dothe prohibite them the vse of wyne bycause it moysteth and heateth to moche the bodye and fylleth the heedes of them whiche are hotte and moyste with vapours Also he permitteth them in hotte wether to drynke clere water of the fountayne ¶ A chylde growynge faste in his members towarde a man soo that he semeth well fedde in the bodye is than to be feared of fulnes of humours and if it be perceyued that he is replete than muste be withdrawen and minished some parte of that nutriment and accordynge vnto his age some euacuation wold be deuised other while by exercyse walkynge vp and downe fastynge and before that they eate any meate lette them exercise them selfes with theyr own labors and do theyr own accustomed busynes and eate the meates wherunto they be moste vsed so that it be suche that may not hurte theym And this nede they not to knowe of phisitions but by experience and diligent serche by theyr stoole theyr norices shall perceyue what dygesteth well and what doth not ¶ But yf it appere that by excessiue feedynge the bealy of the chyld is fuller and greater than it was wonte to be and that whiche passeth by the bealy is corrupted or his sweate stynketh these thynges knowen if they eate stronge meates gyue them not one kynde of meate but dyuers that the noueltie of the meate may helpe that they may go more easily to the stole For if any haue an vnreasonable appetite he is sooner recouered yf he be pourged by a boyle or impostume comen forthe and broken before that the meate be corrupted and after that let hym eate fyne meates and beynge ones hole retourne by lyttell and lyttell to his olde custome ¶ Yonge men excedyng the age of .xiiii. yeres shal eate meates more grosse of substance colder and moyster also salades of colde herbes and to drynke seldome wyne except it be alayd with water All be it all these thynges muste be tempred accordyng to their complexions exercyse and quietnesse in lyuynge wherof ye shall reede in theyr proper places hereafter ¶ Dide men in whom natural heate strength semeth to decay shuld vse alway meates which are of qualitie hotte and moyst and ther with all easy to be digested and absteyne vtterly from al meates drinkes whiche wyll ingender thicke iuyce and slymy semblably from wyne whiche is thicke swete and darke redde wynes and rather vse them whiche wyll make thyn humors and wyll purge well the bloudde by vryne therfore whyte or yelowe wynes and perchaunce frenche clarette wynes are for them very com mendable Also wyne prepared with pure hony clarified wherin rootes of persely or fenelle be steped specially yf they suspecte any thynge of the stoone or goute â–ª And yf they more desyre to clense theyr raynes and bladder than is it good to vse small white wine as racked renishe wine or other like to it and sommetyme to stepe ouer nyght therin a persely roote slyt and somwhat bruysed and a lyttell lykorice Fynally let them beware of all meates that wyll stoppe the poores and make obstructions or oppilations that is to saye with clammy matter stoppe the places where the naturall humours are wroughte and digested the whyche meates I haue before sette in a table But if it chaunce theym to eate any suche meate in abundance lette them take shortely suche thynges as do resyste opilations or resolue theym As white pepper bruised and myxte with theyr meates or drynke garlyke also or onyons yf they abhorre them not Alway remembre that aged men shuld eate often and but lyttell at euery tyme
quantitie let it styll downe softly into his stomake as he sytteth and than let hym not moue sodeynly If the thyrste be in the euenyng by eatynge to moche and drynkynge of wyne than after the opinion of the beste lerned phisitions and as I my selfe haue often experienced the best remedy is yf there be no feuer to drinke a good draught of colde water immediatly or els yf it be not peynefull for hym to vomyte to prouoke hym therto with a lyttel warme water and after to washe his mouth with vineger and water and so to sleape longe and soundly yf he can And yf in the mornyng he fele any fumosities rysyng than to drynke iulep of violettes or for lacke therof a good draught of very small ale or biere somewhat warmed without eatyng any thynge after it ⧠Of dyuersitie of meates eaten wherby helthe is appaired Cap. 28. NOw let this be a generall rule that sondry meates beynge dyuers in substance and qualitie eaten at one meale is the greatest ennemy to helth that may be and that whiche ingendreth most siknesses for some meates beyng grosse and harde to dygeste some fine easy to dygest do requyre diuers operations of nature and diuers temperatures of the stomake that is to say moch heate and temperate heate whiche may not be togyther at one tyme. Therfore whan the fyne meate is suffycientlye boyled in the stomake the grosse meate is rawe so both iuyces thone good and petfite the other grosse and crude at one tyme dygested and sent into the veynes and body nedes muste helth decaye and sycknesses be ingendred Lykewyse in diuers meates being diuers qualities as where some are hotte and moyst some cold and moyst some hote and drye some colde and drie accordynge ther vnto shall the iuyce be dyuers which they make in the body And lyke as betwene the sayd qualities is contrarietie so therby shall be in the body an vnequall temperature forasmoch as it is not possible for man to esteme so iuste a proporcyon of the qualities of that whiche he receyueth that the one shall not excede the other in quantitie wherfore of the sayd vnequall mixture nedes must ensue corruption consequeÌ„tly syknesse And theofore to a hole man it were better to fede at one meale competently on very grosse meate only so that it be swete and his nature do not abhorre it than on diuers fyne meates of sondry substance and qualities I haue knowen and sene olde men and olde women whiche eatyng only befe baken chese or curdes haue continued in good helthe whome I haue prouyd that whan they haue eaten sondry fyne meates at one meale haue sone after felte them selfe greued with frettinges and hed ache and after that they haue ben hole agayne there hath ben gyuen to theym one kynde of lyght meate they haue done as well therwith as they were wont to do with grosse meates whan they eate it alone whiche proueth to be true that whiche I haue rehersed And it is good reason for after the generall opinion of philosophers and phisitions the nature of mankynde is beste contente with thynges most symple and vnmixte all thinges tendynge to vnitie wherin is the onely perfection Also it is a generall rule of phisyke that where a syckenes may be cured with symples that is to say with one onely thyng that is medieinable there shulde the phisition gyue no coÌ„pounde medicyne myxte with many thynges These thynges consydered it maye seme to all men that haue reson what abuse is here in this realme in the contynuall gourmandyse dayely fedynge on sondry meates at one meale the spirite of gluttony triumphynge amonge vs is his gloryouse charyot callyd welfare dryuynge vs afore hym as his prysoners into his duÌ„gcon of surfet where we are turâ—edted with catarres feuers goutes pleuresies freitynge of the guttes many other sycknesses and fynally cruelly put to death by them oftentymes in youth or in the moste pleasaunt tyme of our lyfe when we wold most gladly lyue For the remedy wherof howe many tymes haue there ben dyuised ordynaunces and actes of counsayle althoughe perchaunce bodyly helthe was not the chyefe occasyon therof but rather prouision ageynst vayne and sumptuous expenses of the meane people For the nobilitie was exempted and had libertie to abyde styll in the dongeon yf they wolde and to lyue lasse whyle than other men But whan where and howe longe were the sayd good denyses put in due execution for all that thereof shuld succede double profite that is to say helth of body and increse of substance by eschewyng of superfluous expenses in sondry dyshes Alas how longe wyll men fantasye lawes and good ordynaunces and neuer determyne them Fantasy procedeth of wytte dete mination of wisedome wytte is in the deuysyng and speakynge but wysedome is in the performance whiche resteth ouely in execution Here I had almost forgotten that my purpose was to wryte of the order of diete and not of lawes but the feruente loue that I haue to the publyque weale of my countray constrayned me to digresse somewhat from my matter but nowe wyll I procede forth to wryte of order whiche in takynge of meates and drynkes is not the leste parte of diete Of order in receiuynge of meate and drynke Cap. 29. HErbes as welle sodden as vnsodden also fruytes whiche do mollyfye and louse the bealy oughte to be eaten before any other meate excepte that sommetyme for the repressynge of fumosities rysynge in the heed by moch drynkyng of wyne rawe lettyse or a colde appull or the iuyce of orenges or lymons maye be taken after meales in a lyttel quaÌ„titie More ouer all brothes mylke rere egges and meates whiche are purposely taken to make the bealye soluble wolde be fyrste eaten All fruites and other meates that are styptike or byndyng wold be eaten laste after all other Fruites confectionate specially with hony ar not to be eaten with other meates But here is it to be dylygentelye noted that where the stomacke is coleryke and strong grosse meates wold be fyrst eaten where the stomacke is colde or weake there wold fyne meates be fyrste eaten for in a hot stomake fine meates are bourned whyle the grosse meate is digesting Contrary wise in a colde stomake the lyttel heate is suffocate with grosse meate the fyne meate lefte rawe for lacke of concoction where if the fyne meat be fyrst taken moderatly it stereth vp and comforteth naturall heate and maketh it more able to concoct grosse meates yf they be eateÌ„ afterward so that it be but in small quantitie not withstandyng as I late affirmed one maner of meate is moste sure to euery complerion foresene that it be alway most comonly in conformitie of qualities with the person that eateth Moreouer take hede that slipper meates be not first eaten lest it drawe with it to hastily other meates or they be digested nor that stiptik or restraining meatis be taken at the begynning as quynces peares and medlars
leste they may let other meates that they descende not into the bottom of the stomake where they shulde be digested not withstāding the cōfection made with the iuyce of quynces callid Dacitonites taken two houres afore dyner or supper is commēded of Galene and other for restoryng appetite and making good concoction Also cōcernyng drynke at meales it wolde not be afore that somwhat were eten And at the begynnyng the drink wold be strongest so toward the end more smal if it be ale or bere if it be wine more more alaide with water And after the better opinion of phisicions the drink wold rather be mixte with the meate by sondry lytle draughtes than with one great draught at thend of the meale for the mixture tempreth wel the meate without anoyance a great draught with moch drink drowneth the meate rebuketh natural hete that than worketh in concoction with his weight driueth downe the meate to hastily Hot wines and swete or cōfectioned with spices or very strong ale or bere ar not conuenient at meales for the meate is by them rather corrupted thā digested they make hot and stinking vapors ascende vp to the braynes All be it yf the stomake be very wyndy or so colde and feble that it can not concoct suche a quantitie of meat as is requyred to the suffycyent nourishement of the body of hym that eateth or hath eaten raw herbes or frutes where by he feleth som anoyance than may he drynke last incontynent after his meale a lyttell quantitie of secke or good aqua vite in smal ale but yf he haue moche choler in his stomake or a heed full of vapours it were moch better that he dyd neyther drynke the one nor the other but rather eate a lyttell colyander sede prepared or a pece of a quince rosted or in marmelade and after reste to amende the lacke of nature with slepe moderate exercise and playsters prouyded for comfortynge of the stomake And here wyll I leaue to wryte any more of the diete in eatyng drinkyng sauynge that I wold that the reders shuld haue in remembraunce these two counsayles Fyrst that to an hole man to precise a rule is not conuenient in diete that the diseases whiche do happen by to moche abstinence are wars to be cured than they whiche come by replecion And as Cornelius Celsus sayth A man that is hole and wel at ease and is at his liberte ought not to bynde hym selfe to rules or nede a phisition but yet where the stomake is feble as is of the more parte of citesyns and wel nigh al they that be studious in lernyng or weighty affayres there ought to be more circumspection that the meate may be such as that eyther in qualitie or quantitie nature beynge but feble but not rebuked or to moche oppressed ☞ Of sleape and watche Cap 30. THe commoditie of moderate slepe appereth by this that naturall heate whiche is occupied about the matter wherof procedeth nouryshement is comforted in the places of dygestion and so digestion is made better or more perfite by slepe the body fatter the mynde more quiete and clere the humours temperate and by moche watche all thynges happen cōtrarye The moderacyon of sleape muste be measured by helthe and syckenesse by age by tyme by emptynesse or fulnesse of the body and by naturall complexions Fyrste to a hole man hauynge no devilitie of nature and digestynge perfytely the meate that eateth a lyttell sleape is sufficient but to them which haue weake stomakes and do digeste slowely it requireth that sleape be moche lengar semblable temperance is required in youth and age wynter and sommer The body beinge full of yll humours very lytel slepe is sufficient except the humors be crude or raw for than is slepe necessary which digesteth them better than labour Semblably where the body is longe empty by longe sycknesse or abstinence slepe comforteth nature as well in the principal membres as in all the other Also regarde muste be hadde to the complexion for they that ar hot and do eate lyttell and digeste quickely a lyttell sleape serueth specyally to choleryke persones for in them moche slepe augmenteth heate more than is necessary whereby hote fumes and inflamations are often ingendred and somtyme the naturall choler is aduste or putryfied as experience teacheth Fleumatike persons at naturallly inclyned to sleape and bycause they ingender moche humours they requyre more sleape than sanguine or cholerike Persons hauyng naturall melancoly not procedynge of choler aduste do requyre very moche sleape whiche in them comforteth the powers animal vitall and naturall which ye may find writē in the tables preceding Sleape wolde be taken not immediatelye after meales and before that the meate is dyscended from the mouthe of the stomake For thereby is ingendred paynes and noyse in the bely and digestion corrupted and the slepe by yll vapours ascendyng made vnquiete and troublous More ouer immoderate slepe maketh the body apt vnto palseys apoplexis fallynge sycknes reumes impostumes Also it maketh the wyttes dull and the body slowe and vnapte to honeste exercise Scmblably immoderate watche drieth to moch the body and doth debilytate the powers animall letteth digestion and maketh the bodye apte to consumptions Wherfore in these two thynges as well as all other a diligent temperance is to be vsed the moderation is best coniected for it is harde perfytely to knowe it by the sensible lyghtnes of all the body specially of the brayne the browes and the eyes the passage downe of the meate from the stomake the wyll to make vrine and to go to the stoole Contrary wise heuines in the body and eyes and sauor of the mete before eaten signifieth that the slepe was not sufficient They that ar hole must slepe first on the right side bycause the meate may approche to the lyuer whiche is to the stomake as fyre vnder the potte and by hym is digested To them whiche haue feble digestion it is good to slepe prostrate on their bealyes or to haue theyr bare hand on theyr stomakes Lyeng vpright on the backe is to be vtterly abhorred The commoditie of exercise and the tyme whan it shulde be vsed Cap. 31. EVery menynge is not an exercise but only that which is vehemēt the end wherof is alteration of the breath or wynd of a man Of exercyse do procede two cōmodities euacuation of excremētes and also good habite of the body for exercyse beyng a vehemēt motion ther of nedes muste ensue hardnesse of the members wherby labour shal the lesse greue and the body be the more stronge to labour also therof commeth augmentation of heate wherby hapneth the more attraction of thynges to be dygested also more quycke alteration and better nourysshynge More ouer that al and syngular partes of the body be therewith somwhat humected wherby it hapneth that thinges harde be mollifyed moyst thynges are extenuate and the pores of the body ar more opened And
lowse moche the bealye To theym that are not wonte to it pourgation is noyfulle He that lyueth in a good order of diete needeth neyther pourgation nor vomyte After that the pourgation hathe wroughte thyrstnes and sounde slepe be sygnes that the bodye is sufficiently pourged By dayly takynge of medicynes nature is corrupted whan ye wyll purge any thynge make fyrste the matter flowynge soluble Medicyne to pourge oughe not to be myngled with meate but to be taken foure houres at the leste before meales or thre houres after meales excepte certayne easy pylles made to clense and comforte the stomake whiche wolde be taken at the begynnynge of supper or after supper a lyttell before that one goeth to bed makynge a lyghte supper or none After purgation taken the pacyent shulde reste not walke vntyll the medicyne hath wrought nor eate or dryncke in the meane space These thynges haue I remembred bycause I haue knowen ryght good phisitions to haue forgotten to instructe therof their pacieÌ„tes Now wyll I sette forthe the table of suche thynges whiche of theyr propertie do digest or pourge superfluous humours particularly whiche I haue gathered out of the bookes of Dioscorides Galene Paulus Egineta Oribasius and Aetius and other late wryters not withstandynge I haue not writen all for as moche as there be diuers thynges whervnto we haue not yet founden any names in englyshe ¶ Digestiues of choler ¶ Endyue Lettyse Cykorye Scabiose Maydenheare Malowes Mercury The iuyce of pomeâ— garnades Pourselane Popy Berberies Roses Violettes the lefe and flowre Sorell Lyuerworte Sorell de boyse Whay clarifyed The great foure colde sedes that is to say of gourdes cucumbers melones and citruls Psilium Vyneger Saunders Barley water Prunes Tamaryndes ¶ Purges of choler Wylde hoppes Wormewode Centorie Fumytorie Whay of butter Violettes Mercury Juycs of Roses Prunes Eupatorye Tamarindes halfe an ounce in a decoction Manna .vi. drammes at the leaste and so to xxv in the brothe of a henne or capon RebarbaruÌ„ by it selfe frome two drammes vnto foure infused or stiped in lycour frome iiii draÌ„mes vnto .viii. ¶ Digestyues of fleume ¶ Fenell Persely the rootes Smallage Capers Lawrell Synuy Puly Maioram Penyroyall Wylde parsnyp sede Mynt Pympepnell Horemynt Gladen Agrymonye Calamynt Nep. Betayne Sauge Radyshe Mugworte Junyper Hysope Pyony Baulme Honye Gynger Squilla Aristolochia Cynamome Pepper Cumyne ¶ Pourges of fleume ¶ Centorie Nettyll Agrimonye Alder. PolypodiuÌ„ of the oke Myrabolani kebuli infused frome halfe an ounce to an ounce and two drammes In substance frome twoo drammes to halfe an ounce Agaricus froÌ„ a draÌ„me to two drammes infused from .ii. draÌ„mes to fyue Yreos Maydenheare Sticados ¶ Pourges of melancoly ¶ The brothe of colewortes lyght boyled Baulme mynte Sticados Tyme Seene boyled in white wine or in the broth of a henne Lased sauery Exthimus Vnwrought sylke Organum Calamynt Borage Hartis tunge Quyckbeme Maydenheare Wythwynde Pulyall mountayne Hony Sugar ¶ Melancoly for the thynnesse and subtylnesse of the humour nedeth no digestiue ¶ They whiche wyll take sharper purgations or compounde with dyuers thynges lette theym take the counsayle of an honest and perfyte phisytion and not aduenture to myxte thynges togyther without knowynge the temperaunce of them in degrees and that he canne proporcion theym to the bodye that shall receyue theym in symples as they be wrytten And so he maye vse theym without peryll agaynste the humours whervnto they serue ☞ Lettynge of bloudde Cap. 6. THe parte of Euacuation by lettynge of bloudde is incisyon or cuttynge of the vayne wherby the bloud whiche is cause of syckenesse or griefe to the hole bodye or any partycular parte therof doth moste aptly passe The commodities wherof beyng in a moderate quantitie and in a due tyme taken be these that folowe it clarifieth the wyt and maketh good memorye it clenseth the bladder it dryeth the brayne it warmeth the marowe beynge in the bones it openeth the hearyng it stoppeth teares or droppynges of the eyen it taketh awaye lothsomnesse and confirmeth the stomake it nourisheth that whiche is proper to nature and the contrarye expelleth It is thought that therby lyfe is prolonged and the matter makyng sycknesse shortely consumed Wherfore lettynge of bloudde is not onely expedient for theym which are fulle of bloudde or haue aboundaunce of strengthe but also for theym in whome withoute plenitude callyd fulnesse inflammations begynne to be in theyr bodyes or by some outewarde strooke the bloudde beynge gathered within by collection therof doo feele griefe or disease Also where there is moche peyne felte or debylitie of some member wherof is supposed to be ingendred some greuous disease More ouer they whiche vse excesse of meates and drynkes may be cured by lettynge of bloudde But those whiche be temperate kepynge good diete be holpen without lettynge of blode as by fricasies vsynge of bathes exercise walkynge and rydynge moderately Alsoo vnctions with oyles and oyntementes called Diaphoretice whiche by euaporation do shortly euacuate the fulnesse All be it yf the fulnesse be of melancoly bloudde than alway nedes muste be lettynge of bloudde Abundaunce of melancoly bloudde is knowen by these sygnes There is felte in the entrayles or within the boulke of a man or woman a weyghtynes with tension or thrustynge outwarde and all that parte whiche is aboue the nauel is more heuy than it was wont to be Also moche vrine and fatty the residence or boâ—ome thycke troublous and fatte sommetyme blacke poushes or boyles with inflamation and moche peyne These muste be shortly let bloude and the melancoly humour also purged by siege They whyche haue crude or rawe humoures muste be warely lette bloudde before that sycknesse ingender but hauyng the feuer in no wise Concernynge lettynge of blonde these thynges folowynge wolde be had in continuall remembrance and be afore thought on In abundance of the bloudde the qualitie and quantitie the greatnesse of the sycknes and yf it be presente or loked for also the diet precedyng the age and strength of the person the naturall fourme of his body the tyme of the yere the region or couÌ„trey the present state of the ayre the disvse of accustomed exercyse the ceassynge of euacuations vsed before In qualitie consyder of what humour the fulnes procedeth In quantitie the abundance of that whiche is to be pourged In syckenesse if it be dangerous or tollerable if the sycknesse be present it requyreth the more dilygence if it be loked for it may be the better proporcioned In diete the custome in earynge and drinkyng must be specially noted In yonge men and women lettynge of bloudde wolde be more lyberall In olde menne and yonge chylderne it wolde be scarser stronge men maye susteyne bledynge they whiche are feble may not endure it Large bodies haue greatter vesselles than they which be litle leane meÌ„ haue more blod corporat men haue more fleshe The time of the yere must be specially marked For in the begynnynge of
that ingratitude which was shewed by the Israelytes whome god chase for his owne people deliuered from seruage shewed for theym wonders preserued them fourty yeres in desert destroied for them kynges gaue to them the countrey which flowed mylke and hony defended them agaynst all outwarde hostylitie sent vnto them suche abundance of ryches that syluer was in Hierusalem as stones in the strete had his tabernacle and afterwarde his moste holye temple amonge them whiche he dyd dayely vysite with his dyuyne maiestie made theyr kynges to reigne gloriousely and spake with their prephetes familyarly and corrected their errours moste gentilly and yet for all this they imbracyng the paynyms ydolatrie they lefte soo gracyous and louynge a lorde and lyuynge god and to his great despite gaue diuine honours to calfes of brasse and other monstruouse ymages and at the laste put to moste cruell deth the onely sonne of god that hadde done so moche for them And yf we chrysten men doo loke well on our selues reuoluynge the incomparable benefite whiche we haue receyued by Christes passyon and consyder the circumstance of his mooste excellent pacience and moste feruent loue toward vs with our forgetfulnes and they dayly breche of our promyse whiche we made at oure baptysme conferryng our mutuall vnkyndnes thervnto there shall appere no ingratitude that shulde offende vs. Fynally for a conclusyon beholde well aboute the and thou shalte all daye fynde the chylderne ingrate to theyr parentes and wyues to theyr husbandes And wylte thou looke that thy benefyte or vayne expectation shuld make the more fre from ingratitude of thy frende whome chaunce hath sente the than nature may the parentes towarde theyr chyldern or the coniunction of bodyes by lefull maryage take vnkyndnesse from the wyues toward their husbandes This vyce therfore of Ingratitude beinge so common a chaunce make no worldlye frendeshyp so preciouse that lyfe or helthe therfore shulde be spent or consumed I haue ben the lenger in this place bycause I haue had in this griefe sufficient experience ¶ If death of chylderne be cause of thy heuynesse call to thy remembrance some chyldern of whome there is no lyttell nomber whose lyues eyther for vncorrigyble vyces or infortunate chaunces haue bene more greuouse vnto theyr parentes thanne the deathe of thy chylderne ought to be vnto the 〈◊〉 consyderynge that death is the discharger of all gryefes and myseries and to theym that dye well the fyrste entrie into lyfe euerlastynge ¶ The losse of goodes or authoritie do greene none but fooles which do not marke dyligently that lyke as neyther the one nor the other dothe alwaye happen to them that are worthye so we haue in dayely experience that they fall frome hym sodeynely who in increasynge or kepynge them semeth moste busy ¶ Oftentymes the repulse frome promotion is cause of discomforte but than consyder whyther in the opinion of good men thou art demed worthy to haue suche aduanÌ„cement or in thyne owne expectatioÌ„ fantasy If good men so inge the thanke thou god of that felicitie and laugh at the blyndnesse of theym that soo haue refused the. If it procede of thyne owne folye abhorre all arrogance and inforce thy self to be ad uanced in mennes estimation before thou canst fynde thy selfe worthy in thy proper opinion ¶ All other chaunces of fortune esteme as noo thynge and that longe before they doo happen The ofte recordynge of myserye prepareth the mynde to fele lesse aduersitie And the contempt of fortune is sure quietnesse and mooste perfyte felycitie ¶ This nowe shall suffyse concernynge remedies of morall phylosophie Nowe wyll I write somewhat touchynge the counsayle of physyke as in relieuynge the bodye whiche eyther by the sayde occasyons or by the humoure of melancolye is brought out of temper ¶ The fyrste counsayle is that durynge the tyme of that passyon eschewe to be angrye studyouse or solitarye and reioyce the with meiâ—dye or els be alwaye in suche company as beste maye contente the. Auoyde all thynges that be noyouse in syght smellynge and herynge and imbrace all thynge that is delectable Flee darkenesse moche watche and busynesse of mynde moche companieng with women the vse of thynges very hotte and drye often purgations immoderate exercyse thyrst moche abstinence drye wyndes and colde Absteyn from dayly eatyng of moch old blefe or old mutton hard chese hare flesh bores flesh venyson saltefyshe coolewortes beanes and peason very course breadde greate fysshes of the see as thurlepole porpyse and sturgeon and other of lyke natures wyne redde and thycke meates beynge very salte or sowre olde burned or fryed garlyke onyons and lekes Vse meates whiche are temperatelye hotte and therwith somewhat moyste boyled rather than rosted lyght of dygestyon and ingendryng bloudde clere and fyne As mylke hotte from the vdder or at the leste newe mylked ruen chese swete almondes the yelkes of rere egges lyttell byrdes of the bushes chyckens and hennes wyne whyte or clarette cleere and feagraunte Swete sauours in wynter hot in sommer colde in the meane tyme temperate ¶ Confortatiues of the hart hot ¶ Bourage the floure or leafe Buglosse Baulmynte Elycampane Cloues Cardamomu 〈…〉 Rosemary Lignum aloes Muske Ambergryse Saffron The bone of the harte of a redde diere Myntes The rynde of Citron Been Cububes Basyle ¶ Cenfortatyues of the harte colde Violettes Perles Corall The vnicornes horne Olde appulles whiche be good Roses Saunders The olyphantes tothe Water lylies Coriander prepared ¶ Comfortatyues temperate Jacinet Saphire Emerauldes Myrabolanes called kebuly Buglosse Golde syluer ⧠Of Ioye I 〈…〉 or gladnesse of harte doth prolonge the lyfe it fatteth the bodye that is leane with troubles bytynge the humours to an equall temperance and drawynge naturall heate outwarde But yf it be sodayne feruent it oftentymes sleeth for as moche as it draweth to sodeynly and excessyuely naturall heate outward And therfore dyuers men and women haue ben sene to falle in a sounde whaÌ„ they haue sodaynlye beholden the persons whom they feruently loued A a woman in Rome herynge fyrste that her sonne was slayne in battayle After whan he came to her she seynge hym alyue imbracynge eche other she dyed in his armes This welle consydered agaynst suche inordinate gladnesse the best prescruatiue is to remember that the extreme partes of mundayne ioye is sorow and heuynesse And that nothynge of this worlde maye so moche reioyce vs but occasyon maye cause it to be displeasaunt vnto vs. ⧠The dominion of sondry complexions Cap. 13. IT semeth to me not inconuenient that I do declare as well the counsayles of ancient approued authors as also myne owne opinion gathered by dilygent markynge in dayely experience concernynge as well the necessarye diet of euery complexion aege and declinatioÌ„ of helthe as also the meane to resyste discrasies of the body before syckenesse be therin confyrmed leauynge the resydue vnto the substancyall lernynge and circumspecte practyse of good physitions whiche shall the more
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
Cloues Colde water Thynges good for the stomake ¶ Myrabolanes Nutmygges Organum Pystaces Ouynces Olybanum Wormewode Saffron Corall Agrymonye Funitorye Galyngale Cloues Lignum aloes Mastix Mynt Spodium The innermooste skyn of a hennes gysar Coriander prepared THE SECOND BOKE Of quantitie Cap. 1. THE QVANTITIE of meate must be proporcioned after the substaunce and qualitie thereof and accordyng to the complexion of hym that eateth Fyrst it ought to be remeÌ„bred that meates hotte and moyste whiche are qualities of the bloudde are soone tourned into bloudde and therfore moche nourysheth the body Some meates do nourish but lyttell hauynge lyttell conformitie with bloude in theyr qualities Of them whiche do neryshe some are more grosse some lyghter in digession The grosse meate ingendreth grosse bloude but where it is wel concoct in the slomake and well digested it maketh the flesshe more firme and the officiall membres more stronge thanne fyne metes wherfore of men which vse moch labour or exercise also of them which haue very cholerike stomakes hore in England grosse meates may be eaten in a great quantitie and in a cholerike stomake biefe is better digested than a chykens legge forasmoche as in a hoâ—fe stomacke fyne meates be shortely aduste and corrupted Contrarywyse in a colde or fleumatike stomake grosse meate abydeth longe vndigested and maketh putrifyed matter lyght meates therfore be to suche a stomacke more apte and conuenient The temperate bodye is best nourysshed with a lyttell quantitie of grosse meates but of tempecate meates in substance and qualitie they may safely eate a good quantitie Foresene alwaye that they eate without gourmandyse or leaue with some appetite And here it wold be remembred that the cholerike stomake doth not desyre so moch as he may digeste the melancholye stomake may not digeste so moche as he desyreth for colde maketh appetyte but naturall heate concocteth or boyleth Not withstandynge vnnaturall or supernaturall heate distroyeth appetyte and corrupteth digestion as it appereth in feuers Moreouer fruytes and herbes specially rawe wolde be eaten in a smalle quantitie all though the persone be very cholerike forasmoch as they do ingender thynne watry bloudde apt to receyue putrifaction whiche althoughe it be not shortely perceyued of hym that vseth it at length they fele it by sondry diseases which are longe in comynge and shortly sleeth or be hardly escaped Fynallye excesse of meates is to be abhorred For as it is sayde in the booke called Ecclesiasticus In moch meate shall be sycknes and inordinate appetite shall approche vnto choler Semblably the quantitie of drynk wold be moderated that it excede not nor be equalle vnto the quantitie of meate specially wine whiche moderately taken aydeth nature and comforteth her and as the sayde author of Ecclesiasticus sayth wyne is a reioycynge to the soule and body And Theognes saythe in Galenes warke A large draught of wyne is ylle A moderate draught is not onely not ylle but also coÌ„modious or profitable ☞ Of qualitie of meates Cap. 2. QValitie is in the complexion that is to saye it is the state thereof as Hotte or cold moyste or drye Also some meates be in wynter colde in acte and in vertue hotte And it wolde be consydered that euery coÌ„plexion temperate vntemperate is coÌ„serued in his state by that which is lyke therto in fourme and degree But that whiche excedeth moche in dystemperaunce must be reduced to his temperaunce by that whiche is contrarye to hym in fourme or qualitie but lyke in degre moderatly vsed By fourme is vnderstande grossenes fynenesse thyckenesse or thyckenesse by degree as the fyrste the seconde the thyrde the fourth in heate câ—â—de moysture or drythe ☞ Of Custome Cap. 3. CVstome in feedynge is not to be contemned or lyttell regarded for those meates to the whiche a maâ—â—e hath ben of longe tyme accustomed though they be not of substaÌ„ce commendable yet do they somtyme lasse harme than better metes whervnto a man is not vsed Also the meates and drynkes whiche do moche delâ—te hym that eateth or to be preferred before that whiche is better but more vnsauery But if the custome be soo perniciouse that it nedes must be lefte than wolde it be withdrawen by lyttell and lyttell in tyme of helthe and not of lyckenesse For yf it shoulde be withdrawen in tyme of syckenesse Nature shulde susteyne treble deâ—runent fyrst by the grefe induced by sycknesse seconde by receyuynge of medicines thirdly by forbearyng the thyng wherin she delyteth ☞ Of the temperature of meates to be receyued Cap 4. TO kere the body in good temper to them whose naturall coÌ„plexion is moyste ought to be gyuen meates that be moste in vertue or power Contrarywise to them whose naturalle complexion is drye oughte to be gyuen meates drye in vertue or power To bodyes vntemperate suche meates or drinkes are to be gyuen whiche be in power contrary to the distemperance but the degrees are alway to be consydered as well of the temperance of the body as of the meates For where the meates do moche excede in degree the temperature of the bodye they anoye the body in causyng distemperance As hotte wynes pepper garlyke onyons salt be noyfull to them which be cholerike bycause they be in the hyghest degre of heate and drieth aboue the iuste temperance of mannes bodye in that coÌ„plexion And yet be they oftentymes holsome to them whiche be fleumatike Contrary wyse colde water colde herbes and cold fruites moderately vsed be holsom to choleryke bodies by puttyng awaye the heate excedyng the naturall temperature and to theym whiche be fleumatyke they be vnholsome and do brynge into them distemperance of colde and moyste ⧠What distemperance hapneth by the excesse of sondry qualities in meates and drynkes Cap. 5. Meates Colde do congele and mortifye Moyste do putrifie and hasten age Drye sucketh vp naturall moysture ClaÌ„my stoppeth the issue of vapors and vrine and ingendreth toughe fleume and grauell Fatte and oyly swymmeth longe in the stomake and bryngeth in lothsomnesse Bytter doth not nouryshe Salte do frette moche the stomake Harrys she lyke the taste of wylde fruytes do constipaâ—e and restrayn Swete chauffeth the bloudde and causeth opilations or stoppynges of the pores and cundytes of the body Sower cooleth nature and hasteneth age ⧠What commoditie happeneth by the moderate vse of the sayd qualities of meates and drynkes Cap. 6. Meates Colde asswageth the bournynge of choler Moyste humecteth that whiche is dryed Drye consumeth superfluouse moysture Clammye thycketh that whiche is subtyll and percynge Bytter clenseth and wypeth of also mollifieth and expelleth fleume Salt relenteth fleume clammy and dryeth it Fatte and vnctuouse nourysheth and maketh soluble Stiptike or roughe on the toungue vyndeth and comforteth appetite Sweete dothe clense dissolue and nouryshe ☞ Of fruites Cap. 7. FOrasmoche as before that tyllage of corne was inuented and that deuouryng of flesh and fyshe was of mankynde vsed men vndoubtedly lyued by fruites Nature was
lyke to the great stalkes of ca bage lettyse whiche are in wynter taken vp and eaten And to theym that haue hotte stomakes and drye they be ryght holsome but beynge to moche vsed or in very great quantitie they ingender the humour whiche maketh the cholike â–ª they be colde and moyste in the fyrste degree ☞ Malowes ¶ Are not colde in operacion but rather somewhat warme and haue in them a slyppernesse wherfore beynge boyled and moderatelye eaten with oyle and vyneger they make metely good concoction in the stomake and causeth the superfluous matter therin easily to passe and clen seth the bealye It is hotte and moyste in the fyrste degree ☞ Whyte betis ¶ Are also abstersiue and lowseth the bealy but moche eaten annoveth the stomake but they ar ryght good agaynste obstructions or stoppynge of the lyuer yf they be eaten with vyneger or mustarde lykewyse it helpeth the splene It is colde in the fyrst degre and moyst in the second ☞ Pourselan Doth mitigate the great heate in all the inwarde partes of the body semblably of the hed and eies also it represseth the rage of Venus but yf it be preserued in salte or bryne it heateth and pourgeth the stomacke It is colde in the thirde degre and moyste in the seconde ⧠Cheruyle Is very profytable vnto the stomacke but it maye not susteyne very moche boylynge eaten with vineger it prouoketh appetyte and also vrine The decoction therof drunke with wyne clenseth the bladder ☞ Sorell Beyng sodden it louseth the bealy In a tyme of pestilence yf one beynge fastynge do chewe some of the leaues and sucke downe the iuyce it meruaylousely preserueth from infections as a newe practiser called Guainerius doth wryte And I my selfe haue proued it in my household The sedes therof brayed and drunke with wine and water is very holsome agaynste the cholike and frettynge of the guttes it stoppeth fluxes and helpeth the stomake anoyed with replecion It is colde in the thyrde degree and drye in the seconde ⧠Persely Is very conuenient to the stomake and comforteth appetite and maketh the breath sweete the sedes and roote causeth vrine to passe well and breaketh the stoone dissolueth wyndes the rootes boiled in water and therof oxymel being made it dissolueth fleume and maketh good digestion It is hotte and drye in the thyrd degre ⧠Fenell ¶ Beynge eaten the sede or rote maketh abundance of mylke lykewyse drunke with ptysane or ale The sede sommewhat restrayneth fluxe prouoketh to pysse and mytigateth frettynges of the stomacke and guttes specially the decoction of the rote yf the matter causynge fretting be colds but yf it be of a horte cause the vse therof is daungerouse for inflammation or exulceâ—ation of the raynes or bladder It is hotte in the thyrde degree and drye in the fyrste ⧠Anyse sede Maketh swete breathe prouoketh vrine and dryueth downe thinges cleauyng to the raynes or bladder styrreth vp courage and causeth abundance of mylke It is hotte and drye in the thyrde degree Beanes They make wynde howe so euer they be ordered the substance whiche they doo make is spungye and not firme all be it they be abstersyue or clensynge the bodye they tarye longe or they be digested and make grosse iuyce in the body but yf onyons be sodden with them they be lasse noyfull ☞ Peasyn Are moche of the nature of beanes but they be lasse wyndy and passeth faster out of the body they be also abstersyue or clensyng specially white peason and they also cause merely good nouryshynge the huskes taken awaye And the brothe wherin they be sodden cleuseth ryghte well the raynes and bladder ☞ Rape rotes and Nauews Cap. 9. THe iuyce made by them is very grosse therfore beyng moch eaten if they be not perfytely concocte in the stomake they do make crude or rawe iuyce in the vaynes Also yf they be not well boyled they cause wyndes and annoye the stomake make somtyme frettynges If they be well boyled fyrste in cleane water and that beinge caste away the second tyme with fatte fleshe they nourys she moche and do neyther lowse nor bynde the bely But Nauews do not nouryshe so moche as rapes but they be euen as wyndy ⧠Turnepes Beyng well boyled in water and after with fatte fleshe nourysheth moche augmenteth the sede of man prouoketh carnall lust Eaten raw they styre vp appetite to eate â–ª beynge temperatly vsed and be conuenient vnto them whiche haue putrifyed matter in theyr brestes or lunges causynge theym to spytte easâ—ly but beynge moche and often eaten they make raw iuyce and wyndynesse ⧠Parsneps and carettes They do nouryshe with better iuyce than the other rootes specially carettes whiche are hote drye and erpelleth wynde Not withstandyng moche vsed they ingender yll iuyce but carettes lasse than parsnepes the done and the other expelleth vrine ☞ Radysshe rotes Haue the vertue to extenuate or make thyn and also to warme Also they cause to breake wynde and to pysse beyng eaten afore meales they lette the meate that it may not descend but being eaten laste they make good digestion and louseth the bealy thoughe Galenus write contrary For I amonge dyuers other by experience haue proued it Notwithstandyng they be vnholsome for theym that haue contynually the goute or payne in the ioyntes ⧠Garlyke It doth extenuate and cutte grosse humours and slymy dissolueth grosse wyndes and heateth all the body also openeth the places which are stopped generally where it is well digested in the sâ—omake it is holsom to dyuers purposes specially in the bodye wherein is grosse matter or moche colde inclosed yf it be sodden vntyll it tosâ—th his â—artenesse it somewhat nouryssheth and yet looseth not his propertie to extenuate grosse humours beinge sodden in mylke it profyteth moch agaynst distillations from the heed into the stomake ⧠Onyons Do also extenuate but the longe onions more than the rounde the redde more than the white the drye more than they whiche be greene also rawe more than sodden they styre appetite to meate and put awaye lothsomnesse and lowse the bealy they quycken syght and beynge eaten in great abundance with meate they cause one to sleape soundely ⧠Leekes Be of yll iuyce and do make troublous dreames but they do extenuate and clense the body and also make it soluble and prouoketh vrine Moreouer it causeth one to spette out easily the fleume whiche is in the breaste ⧠Sauge It heateth and somwhat byndeth and therwith prouoketh vrine the decoction of the leaues and braunches beinge druncke Also it stoppeth bleedynge of woundes beinge layde vnto them Moreouer it hath ben proued that women whiche haue ben longe tyme without childerne and haue drunke r. ounces of the iuyce of sauge with a grayne of salte a quarter of an houre before that they haue companyed with theyr husbandes haue conceyued at that tyme. It is hotte and drye in the thyrde degree the vsynge therof is good
agaynst palseyes ⧠Isope Doth heate and extenuate wherby it dygesteth slymye fleume beynge prepared with fygges it pourged fleume downewarde with honye and water vpwarde boyled in vyneger it helpeth the toth ake yf the te the be washed ther with it is hotte and drye in the thyrde degre ☞ Bourage Comforteth the harte and maketh one mery eaten rawe before meales or layde in wyne that is drunke Also mollyfieth the bealye and prepareth to the stoole It is hotte and moyst in the myddell of the fyrst degree ⧠Sauery Purgeth fleume helpeth dygestyon maketh quycke syghte prouoketh vryne and styreth carnal apetite It is hot and dry in the thyrd degre ☞ Rokat Heateth moche and increaseth seede of man â—ouoketh courage helpeth digâ—stion and somewhat louseth It is hotte and moyste in the seconde degree ⧠Tyme Dissolueth wyndes breaketh the stone expelleth vrine and ceasseth freattynges It is hote and drye in the thyrde degree ⧠Penyryall Dothe ertenuate heate and decocte it reformeth the stomake oppressed with fleume it doth recomforte the faynte spirire it expelleth melancholy by siege and is medicinable agaynste many diseases it is hotte drye in the thyrd degre ⧠Townecresses ¶ Paulus dyscommendeth sayeng that it resisteth concoction and hurteth the stomacke and maketh yll iuyce in the body taken as medicine it helpeth many diseases It is hotte and drye in the thyrde degree ⧠Rosemary Hath the veriue to heate and therfore it dissolueth humour congeled with colde It helpeth agaynst palseys fallyng syckenes olde diseases of the breaste â–ª tourmentes or frettyng it prouoketh vrine and sweat it helpeth the cough taken with pepper and hony it putteth away to the ake the roote beyng chewed or the iuyce therof put into the to the beinge bourned the fume therof resysteth the pestplence the rynde therof sodden or burned the fume receyueth at the mouth stop peth the reume which falleth out of the heed into the chekes or throote whiche I my selfe haue proued the grene leaues bruysed do stoppe the hemorroides yf they be layde vnto them this herbe is hotte and drye in the thyrde degree ☞ Spices growyng out of this realme vsed in meate or drynke Cap. 10 ⧠Pepper BLacke pepper is hottest and mooste drye whyte pepper is next longe pepper is most temperate The generall propertye of all kyndes of pepper is to heate the bodye but as Galene sayth it perceth downeward and dothe not spreade into the vaynes yf it be grosse beaten It dissolueth fleume and wynde it helpethe digestion expulseth vrine and it helpeth agaynst the diseases of the breaste procedynge of colde It is hot in the fyrste degre dry in the second ☞ Gynger Heateth the stomake and helpeth dygestyon but it heateth not so soone as pepper but afterwarde the heate remayneth longer and causeth the mouth to be moysre Beynge grene or well confectioned in syrope it comforteth moche the stomake and heed and quyckneth remembrance if it be taken in the morowe fastynge It is hote in the seconde degree and drye in the fyrste ⧠Saffron Somwhat byndeth heateth and comforteth the stomake and the harte specially and maketh good digestion being eaten or drunken in a smal quantitie It is hotte in the seconde degree and drye in the fyrste ⧠Cloues Hath vertue to comforte the synewes also to consume and dissolue superfluouse humoures They be hotte and drye in the thyrde degre soddeÌ„ with mylk it coÌ„forteth the debilite of nature ⧠Mases Dioscorides commendeth to be drunke against spyttynge of bloudde and blouddy fluxes and excessiue laxes Paulus Jegineta addeth to it that it helpeth the cholyke they be hotte in the seconde degree and drye in the thyrde degre It is to the stomake very commodiouse taken in a lyttell quantitie ☞ Nutmigges With theyr swete odour comfote and dissolue and somtyme comforteth the power of the sight and also the brayn in cold discrasies and is hote and drye in the second degre ⧠Of breade Cap. 11. Breade of fyne floure of wheate hauynge no â—â—uyn is slewe of digestion and maketh 〈◊〉 〈…〉 nours but it nouryssheth moche yf it be lâ—â—yned it dygesteth sooner breade 〈…〉 ynge moche branne fylleth the bealye with excrementes and nouryssheth lyttell or nothyng but shortely descendeth from the stomacke The meane betwene bothe suffyciently leuyned well moulded and moderately baken is the most hol some to euery age The greatest loues do norishe moste faste for as moch as the fyre hath not exhausted the moysture of theym Hotte breadde moche eaten maketh fulnesse and thyrste and slowely passeth Barley bread clenseth the body and doth not nouryshe so moche as wheate and maketh colde iuyce in the body ☞ Of flesshe Capi. 12. BEfe of Englande to Englyshemen whiche are in helthe bryngeth stronge nourysshynge but it maketh grosse bloudde and ingendreth melancoly but being of yonge oxen not excedynge the age of foure yeares to them which haue cholerike stomakes it is more conuenient thanne chykens and other lyke fine meates Swynes flesshe ¶ Aboue all kyndes of fleshe in nouryshyng the body Galene most coÌ„mendeth porke not beinge of an olde swyne and that it be well digested of hym that eateth it For it maketh beste iuyce it is moste conuenient for yong persons and them whiche haue susteyned moche labour and therwith are fatigate and become weake Yong pig ges are not commended before that they be one moneth olde for they do brede moche superfluous humours Lambe Is very moyste and fleumatyke wherfore it is not conueniente for aged men excepte that it be very drye rosted nor yet for theym whiche haue in theyr stomake moche fleume ☞ Mutton ¶ Galene doth not commende it not withstanding experience proueth here in this realme that if it be yonge it is a ryght temperate meate and maketh good iuyce and therfore it is vsed more than any other meate in all diseases And yet it is not lyke good in all places nor the shepe whiche beareth fynest wolle is not the swetest in eatynge nor the moste tender But I haue founde in some countrays mutton which in whitenes tendernesse and swetenesse of the fleshe mought be well nygh compared to kydde and in digestion haue proued as holsome Kydde and veale Of Galene is coÌ„mended next vnto porke but some men do suppose that in helth and sicknesse they be moche better thanne porke the iuyce of them both beyng more pure And here it is to be noted that of all beastes whiche be dry of theyr nature the yongest be most holsom of them that are moyste the eldest are lest hurtfull Hare Conye Maketh grosse bloude it dryeth and stoppeth but yet it prouoketh a man to pysse Conye maketh better and more pure nouryshement and is soner digested than hare It is well proued that there is nâ—o meate more holsome or that more cleane firmely and temperatelye nourysshethe than rabettes ⧠Dere redde and falowe Hippocrates affyrmeth the fleshe of hartes and hyndes to be of yll iuyce harde of digestion and drye