Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	good_a	night_n	ounce_n	8,004	5	9.8690	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A95920	Regimen sanitatis Salerni: or, The schoole of Salernes regiment of health. Containing, most learned and judicious directions and instructions, for the preservation, guide, and government of mans life. Dedicated, unto the late high and mighty King of England, from that university, and published (by consent of learned physicians) for a generall good. Reviewed, corrected, and inlarged with a commentary, for the more plain and easie understanding thereof. / By P.H. Dr. in Physicke, deceased. Whereunto is annexed, a necessary discourse of all sorts of fish, in use among us, with their effects appertaining to the health of man. As also, now, and never before, is added certain precious and approved experiments for health, by a right honorable, and noble personage.; Regimen sanitatis Salernitatum. English and Latin.	Joannes, de Mediolano.; Holland, Philemon, 1552-1637.; Arnaldus, de Villanova, d. 1311.; Holland, Henry, 1583-1650?; Paynell, Thomas.	1650 (1650)	Wing V384; Thomason E592_9; ESTC R203898	149,028	239

knowledges touching the choise of fish p. 84 85. Two valities of cheese p. 97. Two kinds of Sage p 131. Two kinds of blood p. 161 Two kinds of choler p. 165 Two kinds of melancholy p. 167 Two tokens to know when the stomack is voyd empty p. 18. V W Walk after meat p. 3. Washing of the eys p. 4. Washing of the hands p. 4 69. Washing of the teeth p. 5 Warm not thy self too suddenly p. 6. Walk sofely after meat p. 6. Water destroyeth the appetite p. 74 Water should not be used with meat p. ead Watrish meat doth not nourish p. 75. Walnut p. 100. Water-cresses and when they should be eaten p. 143 Water wholesome for the eyes p. 154. Wethers and hogs of a year old p. 28. Wesill p. 53. Veins Meseraiks p. 3. Veins and when they should be let blood p. 182. Veal p. 27.72 Vinegar mixt with onions p. 46. Vinegar and the properties therof p 109. Vinegar continually used breedeth many inconveniences p. ead Vnclean stomack hurteeh the sight p. 112 Vnwholsom egs p. 30. Violets and three effects of them p. 137. Vtility of flegm p. 177 Vomit every month twice p. 180 What things should be eaten first p. 18. What loathsome meat doth engender p. 34. What time a man should dine and sup in summer and winter p. 126. Wheat of all grain is most wholsom p. 38. Wild pork p. 26. White wine p. 41 42. Why white wine provoketh to vrin p. 43. White wine quencheth thirst p. 43. Why divines love to drink good wine p. 30.33 Whyting p. 86. White peason p. 91 Why Nuts are the last service in Lent p. 100. Willow p 144. Whey and the properties thereof p. 95. Wine Citrine p. 31. Wine allayed with water p. 57. Wine hurteth children many ways p. 38. Wine for old folks is most wholsome p. ead Wine is a marvellous piercer p. 76. Wine sops and their commodity p. 121. Womans milk p. 93. Women with child should not be let blood p. 195. Vomit ere thou eat p. 63. Wormwood p. 129. Worms in the teeth p. 154. Y Yeels p. 87.88 Yeels are of the nature of water p. 155. Ysop the effects thereof p. 139 Here endeth the first Table Here follow certain excellent and approved Receipts abstracted out of the originals of divers learned Doctors and Physitians both of England and Holland To make Meath excellent good to clense ●he stomack preserve the Liver and very good against the Stone TAke fair Spring water and put honey to it so much that when its warm and well strirred together it will bear an egge the breadth of a great above the water let it stand so all night close covered the next day set it on a clear fire and boyl it still scumming it as long as any will rise then put into it thrée handfuls of Egrimony and two of Dellitory of the wall Cinamon thrée ounces Ginger two ounces and four or five Nutmegs grosly bruised put the spice into a little bag with a bullet of lead or a stone to make it slick put it the heaths and spice into the kettle together and let them seeth about half an hour then take out the heath when you take off the Meath from the fire let the bag of spice he put into the barrell with it but it must stand till it be quits cold before you tun it this quantity of heaths and spice will serve ten or twelve Gallons of Meath An excellent Receipt to make one sleep Take one ounce of Conserve of Red-rases and half a dram of Alkermis and a dram of dius cordium mingle them together and eat them when you go to bed as much as a Nutmeg at a time To stay a flux of bloud You must still frogs as you do hearbs or flowers or any thing else but you must put nothing vnto them but the frogs take two or thrée spoonfuls of this water in any thing that you will drink To take out a Burn. Take Lambs bloud if you have it or Chickins bloud if you can warm from the Lamb or Chickin and if not warm it and so bath the place burned therewith For an Ague Take Dragons Sallendine Burredge Buglas Angelica Succory Endife Sortill Bittony Pimpernell Scabius Egrimony white honey Suckles that grow among the grass and red boncy Suckles of the same sort of each of these one handfull of Cardus Benidict two handfull dry'd or green shred them and brnise them very small then lay them in steep in a pottle of white wine over night and still it the next day in a dry Still the first is the best and the small water is very good though not so strong then give it to the sick party one hour before the sit doth came six or seven spoonfuls warming it first and let the Sick go into a warm bed to sweat presently after it This Medicine is to be vsed thr●e severall times when the fit is to come This water is very good also to expell any thing from the heart To make an Issue Take R●e-flower and Mustard-seed heaten to powder and with water make a little paste and lay a ring vpon the place made of a rush and apply it For the heat of the back Take Oyl of Roses six ounces and a half and put to it I little Wor and four drops of Vinegar and annoint the back therewith For the Gowt Take Ivie that grows an a wall two handfuls and put is into raw milk and put thereto Bores grease and Oatmeal and boyl it together to a Plaister For all manner of Swallings Take Smallage and boyl it in milk with crums of bread and apply it A speciall Powder for the Memory Take three ounces of Senae-leavs Sednarij Commin Parsiey and Dill-seed of each an ounce Ginger tell ounces and a half Cloves Nutmegs Galling all Pimpernill roots Sage Rew Walerian Annis seeds of each one quarter of an ounce Sugar three ounces pound all these small and temper them together and take thereof morning and evening 31 at one time For the Redness of the Eyes Annoint the eyes three nights together with thin Cream and then annoint them other thres nights with live honey For heat in the mouth or throat Take a quart of Spring water and put it into a Pipkin and put therto two sticks of liquarish and some violet leavs then hayl it to a plate and strain it then gargle therwith often For an extream head-ach and to cause quiet sleep Take Wormwood and bruise it finely in a Morter and boyl it well in water then put it into a linnen cloth and apply it to the head For a heat in the face Take Camphere and lay it in fair water four or five hours then take a piece of Camphere and some of that water which it lyeth in and a spoonfull of Capons grease and stir them well together half an hour then annoint the face therewith twenty times a day A Diet Drink against any desperate Disease that is

Salfa perilla four ounces of Se●a ●erandrin● four ounces of S●s●s●as two ounces of Liqu●●ice one ounce of Auni-seeds one ounce of long Pepper ●ol● an ounce of the leaves of Seabious a great handfull of Egismony half as much of Bittony half a handfull of Water-eresses and Brook-li●e of eath one great handfull of Sea-scor●●y-grass two greath ●●●fuls of good ●●●●negs ●ne ounce let all the 〈◊〉 be flit and 〈…〉 and the 〈◊〉 shred and put into a bag and 〈◊〉 it in a barrell with six gallows of new Ale and let it stand 〈…〉 eight days then drink continually of it and no other Drink while it lasteth and eat Bakers bread with Corianders seeds and keep a good Diet vse this six weeks A soverain medicine for the pain at the heart Take milk and put therein a Succory root well bruised and boyl them then make a Posset thereof with two spoonfuls of vinegar and boyl therein Currauts Reasons of the su● and Cinamon Another for the same Take Liquorice Fennell-seed Anniseed Alirander seed of each alike quantity and beat them together and then take Cinament and Sassron and beat them to powder and temper it with clarified honey or sugar and make thereof an Electuary and eat thereof morning and evening For those that cannot hold water A slain mouse rosted or made in powder and drank at once doth perfectly help such as cannot hold water especially if it 〈◊〉 vsed three mornings together For those that cannot void water Take Saxaphrase Parsley Time and Archangeli of each a like quantity boyl them in stole Ale from a quart to a p●●te them strain them and let the Pationt drink thereof morning and evening 〈…〉 an hour after it To take away freekles of the face Take the bloud of a white Hen and annoint the sacetherewith and after three or four times dressing it will take a●●y all the spo●● 〈◊〉 freekles An excellent Receipt for the Eyes Take celandine and dastes of each a like quantity stamped and a little sugar and rose water and out thereto a drop with a tether into the eyes it taketh away all manner of inflammation spots webs itch smarting or any grief whatsoever in the eyes yea although the sight be nigh gone it is proved to be the best medicine in the world An excellent medicine for the head Take conserve of Roses two ounces and a half Conserve of Bittony one ounce and a half ●●een Ginger two ounces Cinamon Cloves and Auniseeds of each a half lead and mix them all together and if it be too dry add some of the syrop of Citrons or any other syrop A present Remedy for the Itch. Boyl the roots of Elecampane which boyl very soft and mix in a Morter with fresh butter and the powder of ginger maketh all excellent Oyntment against the Itch Scabs and such like For a Bruise Take red Fennell Parsley with the roots Rew Wormwood of each a like quantity of Commin-seed half a quarter of a pound seeth these in stale brine and wash your grief with that liquor and make a plaister with the substance A soveraign Remedy for the Cough Take Brimstone beaten in powder half an ounce and put it in a new-laid egge soft rosted mingle it well together then drink it in the morning at your breakfast make as much again at night when you go to bed and you shall be well at the second or third time but if the cough have holden you long you must take if so much the oftner A Practioner in London who was famous for curing the F●ensie after that he had performed his cure by due observation of Physick accustomed every year in the month of May to diet Patients after this sort Take the leaves and flowers of Primrose boyl them a little in Fountain water and in some Rose and Betony water adding thereto Sugar Pepper Salt and Butter which being strained he gave this to them first and last For the Palsie The distilled water of Daffodils doth cure the Palsie if the Patient be bathed and rubbed with the said liquor by the fire For the Dropsie Take every day half a dram of fine Rubarb thin sliced with a spoonfull of Currants steeped and washed in White wine two hours then chop them finely with the Rubarb and eat them fasting nine mornings together at the Spring and Fall and it will preserve them from the Dropsie For a green wound The coales of a Birch-fire made in powder and put into the wound or sore healeth it perfectly without any other thing in few dayes For the Rheum in the Eyes Annoint the eyes three nights together with thin Cream and then annoint them other three nights with live honey For a Woman that hath great Breasts If a woman annoint often her paps with the juyce of succory it will make them round and hard if they be hanging or bagging it will draw them together whereby they shall seame like the Paps of a Paid For new Swellings Take Smallage and boyl it in milk with cr●●ms of bread and apply it to the grief morning and evening and the rage thereof will seen abate To make a Water to drink in Summer for preverting of the Surfeit Take a ●a●●on of spring-Spring-water or as much as you will a p●●e of Straw b●●ties two ounces of Cinam●● three or four cloves one grain of Musk still these with a soft fire and it is very cooling and pleasant and very s●verain to qualifie heat and prevent surfeit For an ach in the back Take ●yl of Roses ●●x ounces and a half and put to 〈◊〉 little War and four drops of ●●eg●● and a●ndi●t the ba●● therewith For the Cramp The little Bone in the knée-joynt of the hinder leg of a 〈◊〉 ●oth presently help the crump if you touch the grieved pla●● therewith To draw out a thorn A little piece of the tongue of a For being moystned and 〈…〉 it be laid ●po● 〈…〉 For the Hickup Stop both your ears with your ●ng●rs and the ●●ek●p will presently leave you For a pain in the head Take U●olet leaves and flowers and bruise them and apply them alone to the head or mingle them with oyle and it will case the head-ach and provoke ●●eep m●y●●●n the Brain and is good against melancholy For a deafness in the ear Black shéeps-wooll mixt and chased by the fire with fresh butter and the deaf ear stopped therewith at night and thus vsed nine or ten nights together it helpeth the deafnesse perfectly and speedily For the morphew Whosoever doth vse to drink the water of Straw-berries distilled it will certainly kill the Root of any Morphew that is within the Body To take away a Weft from the Eye if it be quite over Take the juyce of Fennell and put it into the eye and it helpeth perfectly An excellent drink Take the roots of Monks-rubarbe and red madder of each half a pound Sena four ounces Annis-feed and Licoriet of each two ounces Scabious and Egrimony of each one handfull slice

curable prescribed by three Dutch Doctors Take of Harmodactills two ounces of Salla perilla four ounces of Sen● Alerandrina sour ounces of Sasafras two ounces of Liquorice one ounce of Anni-seeds one ounce of long Pepper half an ounce of the leaves of Seabious a great handfull of Egrimony half as much of Bittony half a handfull of Water-cresses and Brock-lime of each one great handfull of Sea-scorvey-grass two great handfuls of good Nutmegs one ounce let all the weeds be slit and cut small and the heaths shred and put into a hag and hang it in a harrell with six gallons of new Ale and let if stand and settle eight days then drink continually of it and no other Drink while it lasseth and eat Bakers mead with Corianders seeds and keep a good Diet vse this lix weeks A Posset-drink to cool the Liver Take milk and put therein a Succory root well bruised and boyl them then make a Posset thereof with two spoonfuls of vinegar and boyl therein Carrants Reasons of the sun and Cinamon To heal a Fellon Take the grounds of Ale and a handfull of groundfell with a piece of tower Leaven boyl them together to a salve and apply it To open the obstructions of the Liver and to preserve from the Dropsie Take every day half a dram of fine Rubarb thin sliced with a spoonfull of Currants sleeped and washed in White-wine two hours then chop them finely with the Ruharb and eat them fasting nine mornings together at the Spring and Fall For an ach in the Bones Takered Fennell Parsley with the roots Rew Wormwood of each in like quantity of Commin-seed half a quarter of a pound feeth these in stale vrine and wash your grief with that liquor and make a plaister with the substance An excellent Electuary to warm and dry a cold and moyst brain Take conserve of Roses two ounces and a half Conserde of Bittony one ounce and a half green Ginger two ounces Cinamon Cloves and Anniseeds of each a half leaf and mix them all together and if it be too dry and some of the syrop of Citrons or any other syrop For the mother and wind about the heart Take Liquorice Fennell-seed Anniseed Alirander seed of each a like quantity and heat them together and then take Cinament and Saffron and beat them to powder and temper it with clarified honey or sugar and make thereof an Clectuary and eat thereof morning and thening For the Wind Chollick Take Sarap●rase Parsley Lime and Archangell of each a like quantity boyl them in stale Ale from a quart to a pinte then strain them and let the Pattent drink thereof morning and evening and fast an bour after it To make a bag to lay to the Stomack to comsort it and expell wind Take Ci●●●mon Ginger Mace Cubebes Gallingall Annis-seeds Commin seeds and Parslep-seeds with powder of Bayes Camomill-flowers Wormwood Mints and Rew the which being mixt together put them in a cup of Beere drink the same morning and evening and it will give speedy remedy For a pain in the head Take Violet leaves and flowers and bruise them and apply them alone to the head or mingle them with oyle and it will case the head-ach and provoke sleep moysten the Brain and is good against melancholy To make a Water to drink with Wine in Summer Take a Gallon of spring-Spring-water or as much as you will a pinte of Straw berries two ounces of Cinamen three or four cloves one grain of Musk still these with a soft fire and it is very cooling and pleasant For a scal'd head Take a sandle and let it drop vpon if as hot as you can and in so doing it will ●●●ls 〈◊〉 then take the stale of a Cow and the furring of o whole chamber pot and boyl it together and wash the place and it will be a present remedy Anapproved Receipt to cure children that are weak and cannot go Take of Sage sweet Marjorum of each a like quantity beat them a long time together stir out the juyce and put it into a double violl glasse filling of it full then stop it with paste very close and cover it with thick paste all over then set it in an Oven and there let it stand so long as a great loaf requires time to be throughly baked then take it out and let it be cold then break the Paste cound about it and if the juyce be grown thick break the glasse and take it in a dish and keep it in a Galley-pot when you will vse it take the quantity of two spoonfuls at a time and as much marrow of an Ore leg melt them together and mingle them well and morning and evening annoint as warme as can he the tender parts of the childes thighs and legs as also thin knees crafing well with your warm hands and so in a short time through Gods blessing he will be able to stand and go For a loosenesse Take a pint of milk of a red or black Cow set it on the fire and when it boyls vp powre in a spoonfull of Spring-water then let the milk boyl vp again and do in the same manner 9. times drink hereof when it is boyled morning afternoon and evening Another approved Receipt for an Ague Take Dragons Sallendine Burredge Buglas Angelica Succory Cudife Sorrill Bittony Pimpernell Scabius Egrimony white honey Suckles that grow among the grass and red honey Suckles of the same sort of each of these one handfull of Cardus Benidict two handfulls dry'd or green 〈◊〉 them and br●ise them very small then lay them in sleep in a pottle of white wine overnight and still it the next day in a dry Still the first is the best and the small water is very good though not so strong then give it to the sick party one hour before the fit doth come six or seven spoonfuls warming it first and let the Sick go into a warm bed to sweat presently after it For a Web or Pearl in the Eye Take the white of a new laid egge beaten to an Oyl and the juyce of Deafie● roots and leaves and of the inyce of the too●s and leaves of brown founell and of the juyce of the leave and roots of the white honey-suckle with the three leaves take of these juyces two good spoonfull and put to the white of the egge and a litile spoonfull of pure honey and a ●●●oonfull of womans milk and one spoonfull of rose-Rose-water and a half peuy worth of Sperma-city and as much white Sugar●●●●●y heat and as much white Coperas as a good Nut●●●● made into fine powder labour them all well together with assiver spoon and scum of the fount and put it into a glusse and loose slop'd and lying on your back with a feather drop two or three at a time into your eye vsing it so three times a day till it be well Another precious and approved experiment for health by D.D. an English-man Take of 〈◊〉 two ounces of

stomack received reteined and digested with a more fervent desire then any other But if the meat be loathsome the stomack will not abide it whereof vomit abborring of meat inflation and belching are engendred this is the reason that we sée some more healthy being fed with course meat then with good because such course meat is more delicious vnto them The tenth thing is Rere Egges Rere-egs which in small quantity do nourish much and whereof we have spoken before at large The eleventh thing is ripe figst which though their swéetness nourish and fatten much As touching Figges though they nourish not so strongly as flesh and graine yet there is no fruit is strong a nourisher as Avicen sayth avi 2. can ca. de sicubus avi in re civs quod comedi That Figges nourish more then any other fruits And beside he sayth That fruits of most nourishment and most like and neare unto flesh in nourishing be Figges very ripe Raysins and Dates As concerning the choice of them know that as Avicen sayeth choice of figs. The white figges bee best for they be lighter and next vnto them be the ruddy or Citrine Figs and then the black for they that be ripe are best Also the moyst and new figs are greater and swifter nourishers then the dry and sooner passe from the stomack to the Liver and they moyst the Liver more and are more mellow then the dry figs. But yet the dry Figs cullats not so much and are more wholesome for the stomack then the moist for Avicen sayth The dry Figges in their operations be laudable but the bloud which of them is engendred is not good because therof lice be ingendred but eat them with nuts and Almonds and their humour made good And he saith also The operation of Figs is maryellous nourishing if they be taken fasting with nuts or Almonds for they open and prepare the way for meat But yet the Fig that is eaten with a Nut nourisheth more then the Fig which is eaten with an Almond And know withall that all figs do enfiate mellow and expulse superfluityes to the skinue and they provoke sweat and avoyd or remotine away sharpuesse of the throat and they cleanse the breast lungs and pipe of the same and open all manner of opilations of the Liver and spleue The twelfth thing is Grapes Grapes that is to say such as are sweet and ripe for ye shall vnderstand that there are three manner of Grapes Some bee greene and sowre whereof verjuyce is made these Grapes bind fore and represse the ruddy colour and Sanguine and are wholesome for a cholle rick lask There is another sort naturally green and new whereof wine is made Those Grapes specially if they be white and the graines and bucks set apart or taken away do cause one to have a Lask and they nourish more then the other fruits avi 2. can ca di vna but not so much as figges as Avicen sayth Yet of truth they engender ventos●ties inflations and ache of the belly But if they remains two or three dayes after then be gathered till the husk be somewhat asswaged they nourish the better and are lesse laxative for then they inflate not And they whose stomack is tull of meat and vncleane with ill humours should in no wise eat Grapes especially if they be new and without graines or kitue●s for in such a stomach they corrupt soone because they are oversoon digested and cannot avoyd out of the stomacks after they be digested by reason of the meat that is not ●et digested Wherefore when they both be corrupted in the stomack then they corrupt the other meat as likewise it is to be understood of other fruits larative And he that will eat Grapes green and new gathered it is good to lay them first in warm water an hour and after in cold water and then eate them Rasis sayth That Grapes sweet and new do soon fat the body Rasis 3 alime● and argment the rising of a mans yard And further he saith That the Grape that hath the thinnest husk descenderh soonest from the stomack and the thickest husk the slowlier There is another called a dry Grape or a Raisin of Lent and though the Grape be numbred amongst his equalis yet it is a little inclined to heat Afterward Rasis in the places before alledged saith It nouriseth wel and comforteth the stomak and liver and avoideth opilations And thus the foresaid Text may be vnderstood of a fresh gathered Grape or Raisin or dry grape called Passula Vina probantur odore supore nitor● cosore Si bona vina cupis haec tunc probantur in illis Fortia formosa fragentia frigida frisca Smell savour colour chearfull fine These are the best proofs of a cup of wine In choice of good wine these are ever speaking Strength Beauty Fragrance Coolnesse Sprightly leaping Here in this Text are declared five manner of proofes of good wine The first The tokens of good wine is the smell for wine of good odour and savour multiplyeth or encreaseth a mans spirits and as Constantine faith It nourisheth well and ingendreth good blood but stincking wine is vnwholesome for mans nature and doth engender grosse and melancholly spirits And after the mind of the said Constantine Constant 5. Theoric Gal. con 3 1. part reg acu It engendreth ill bloud and head ache that of the ill sume ascendeth to the head Galen sayth That wine that hath good smell engendreth good blood but it filleth ones bead full of sumes and vapors by reason of the subtility and and heat thereof but wine of ill smel after the quantity of ill bloud ingendred thereby doth hurt the head very little by reason it is cold and grosse The second thing is favor for like as good savory meat nourisheth best and is better received of the stomack then other as is aforesaid so in likewise doth wine But ye shall vnderstand that Wines differ in savourings for some that be sweet are more nourishing then other and they engender grosse blood and moist the belly and yet they be hard of digestion and make one thirsty There is another sort of wines called Spontica or Stiptica which comfort the stomack and ease the belly but they hurt the breast and purtenance as the lungs and pipe thereof they he wholesome for the entrails and are hard of ot digestion There be other wines that are sharp or sowr the which provoke one to brine they do not engender humours but they dissolve them There be other Wines that are bitter Constant 5. theoric But they be not so hot as Constantine sayth The third thing is clearnesse or brightnesss which she she booth the purenesse of the wine and so consequently of the spirils engendred The fourth thing is the colour An their colour Wines very and differ greatly in their nourishing For the ruddier Wines of the same do nourish more then while And

it is medicinable against ventes●ty and also to the Cough And it maketh one to spit well but it hurteth the sight and breedeth head-ache and yet it is treacle for v●landish me And thus the foresaid things are wholsom for them onely that have in them phlegmatick grosse and clammy humours but chollerick folks ought to abstain from them The second thing is Walnuts The use of nuts 〈◊〉 2 can ca. de●ne nu●e Disease● in●endied by eating of nut whereof Avicen sayth That they with Figg● and Rew are medicinable against all manner of Venome And of Walnuts of Onyons and of Salt is made a ●la●●●ter to lay to the biting of a mad Doyge And this speciall● is vnderstood of a dry nut that is eaten before meat in forme as is aforesaid And know that dry Nuttes are wors● then new and moyst For the dry are more O●●ie by reason whereof they turn to choller and ingender head●ach● they hurt the eyes and cause swimming in the head and specially if they be eaten after meat they cause the Pas●ie in the tongue and provoke one to vomit and make bli●●ers in ones mouth and they that have a ●holletick stomack ought specially to eschew dry Nuttes and the older they be the worse ●hey be The new nuts have less● of ill Oylinesse and therfore they ingender not the ache or swiming in the head and such like diseases as the dry doe and by reason of their slippery humidity they make one to have the lask and if they be a little warmed at the fire and eaten after dinner they presse and drive down the meat And thus it appeareth that new Nuts are more wholesome for folkes in health then dry The third thing is Rew whereof Avicen saith R●● That it resisteth poyson And after he saith If one fear least he should drink poyson or be stung of a venemous Beast let him take 1 of the seed with the leaves thereof and d●nk it with Wine and a Nut stamped and mingled together And Aristotle saith That when the Weafell will sight with the Adder or Toad she eateth Rew first and by reason thereof sleyeth the other For the smell of Rew is a foe to poyson The eating of Rew in the morning with Figs and sweet Almonds Two kinds of rewe● preserveth one from poyson Here is to be noted that there be two kinds of Rew. The one is Garden Rew the other is wild Rew. The Garden Rew is better then the field Rew for the field Rew is exceeding dry It is hot and dry in the fourth degrée wherefore it is hurtfull to make much thereof The Garden Rew is moyst hot and dry in the second and third degree it pierceth and resolveth ventosity and specially if it be dry For Scrapian saith That dry Rew of all Medicines for ventosity is the best and most wholesome but moyst Rew engendreth ventosity Also Rew doth vehemently quicken the sight and especially the juyce thereof with the juyce of Fen●ll and Hony made in an Oyntment or else ●aten as Avicen saith But yet forasmuch as the juyce of Rew hath a property hurtfull to the eves it were best to ●an wind vpon your eys therewith and in no wise to touch your eyes with the materiall Rew. The fourth thing is Peares whereof Avicen saith Peares That they be wholesome against Diseases that be engendred by Mushromes or Toad-stooles For Pears sodden with Mushromes doe allay their hurtfulnesse Or else this Text may bee vnderstood by Peares Aromatickes which by reason of their sweet smell comfort the spirits and so they avoid poyson The fifth thing is radishes Radish roots avi 2 can ca. de rad whereof Avicen saith That they be wholesome against the byting of a Snake and when they be drunken with wine they are good against the biting of the beast called Corn●te the seed whereof is good against all venome And when the seed of Radish is layd upon a Scorpion it stayeth him and the water thereof hath in that behalf béen proved and it is stronger then the séed and if so be a Scorpian byte one that hath eaten Radish it shall not hurt him It is also very good against the choking of Mushromes Or it may be said it is good against poyson because it proveketh one to vomit and so by reason of vomit the stomack is purged of ill humours And here is to be noted that Radish and Radish-roots are like of complexion which are vnwholesome for chollericke folks for they ingender a sharp pricking bloud and Radish is vnwholesome for the stomack because it maketh one to be●ch much and ingendreth grosse humours and if the digestion be féeble it ingendreth raw humours yet it is subtile and of a p●er●ing nature Some men vse to eat Radish after other meats to comfort digestion whereof Galen marvelleth and yet cunning Phys●tians say that it a Radish be● eaten after other meats it belpeth digestion and vnlooseth the belly But if Radish be eaten before other meats it listeth vpward the meat and causeth one to vomit yet it is wholesome after other meats to eat a little quantity of radish but neverthelesse they hurt the eyes and the head Rasis saith That Radish lying long in the stomack avoideth phl●gm and the leaves thereof do digest meat and help the appetice if they be taken in a small quantity The sixt shiner Treacle is Treacle which of every sort is good against poyson and therefore it is good both for man or beast as well c●l● as hot And vnder the name of Treackle the noble medicine Mitridatum may bee comp●●vended which two be like in operation avi 6 4 ●●a 〈◊〉 ca 1. For Avicen of Treacle 〈◊〉 saith Ye shall understand that the greatest rule in cuting of poyson is to comfort naturall heat and to labour to drive it out as Treacle doth And of Treacle and the medicine Mitridatum together avi 6 4. ●ra ca. de med c●n Avicen sa●yth There be certaine Medicines contrary to purpose which w●ll not suffer po●●on to approach near the heart as Treacle and Mirida●te A●r sit mundus habitabilis ac luminosus Nec sit infecius nec olens soetere cloacae Dwell where the ayr is clear sweet wholesome bright Infected with no fumes that hurt the spright For sweetest Ayrs do nature most delight This text declareth four things touching the choice of whole some ayr Of which the first is that one ought to chuse a clean ayr that is not infected with vapours choice of wholsom ayr For unclean ayr doth alter the heart after the nature of the complexion that it is mingled with as Haly sayth The second thing is one ought to chuse a light ayr for dark ayr maketh a man heavy and dull spirited because such ayr mingleth it self with the humours in mans body and so being troubled it run●eth to the heart of the which and of the humours grosse and troublous spirits are engendred the which doe

is that Must ingendreth the Stone land especially that which is in the Rains which is ruddy and lightly t●ang●ble by reason of opilation that it causeth through the grosse substance thereof And this is very certain it the Must be of very swéet Wines whose Lées be nothing biting or sharp For Must that hath sharp and biting Lées preserveth a man from the Stone because it maketh one to vrine often like as some Renish Must doth that causeth Sand or Gravell to be seen in the vrine the which doth often provoke one to make water This often making water washeth away the small Gravell that cleaveth to the mans Reyns and so be avoydeth it Potus aquae sumptus sit elenti valde nocivus Infrigidat stomachum ●ibum nititur fore crudum He that drinks water when he feeds on meat Doth divers harms unto himself beget It cooles the stomack with a crude infesting And voids the meat again without digesting Hures that ●ome by drinving of water Here are declared two hurts that come by drinking of Water The first is drinking of Water hurteth ones stomack that eateth by reason that Water cooleth and looseneth the stomack and especially it destroyeth the appetite The second hurt is dringking of Water with meat letteth digestion for it maketh the meat that is then eaten to be cawish after the mind of Avicen For as Avicen saith Much Water should not be drunk after meat because it divideth the stomack and the meat and causeth it to swim in the stomack And he saith That when Nature dath digest meat and that a sufficient quantity of water is mingled therewith then it we drink more Water after that it letteth very much the digestion that was begin And again Avicen saith ● Avicen car tract 11 cap. 4. vin● That drinking of water should be eschewed except it be to help the meat down when it slicketh or descendeth slowly but with meat water should never be taken or used Averroes in his Comment sheweth the reason and saith To drink water upon the meat maketh the stomack cold ere it be thorow hote and maketh the meat rawish and also it causeth the meat to swim in the stomack and will not let it stick fast whereas it should conveniently digest The operation of the stomack is to make a good mixtion of things received therein and to digest them well That done there followeth an ordinary and a naturall separation of pure and vnpure things And as agreat quantity of water being put into a Pot slaketh the seething of the meate therein so likewise it chanceth in the stomack by drinking of much water But to drink a little quantity of water without meat before it descend down into the stomack is not forbidden but allowed especially if one be very thirsty for a little quantity of cold water taken after the foresaid manner easeth the stomack and quencheth the thirst The coldnesse of the water enforceth the heat of mans body to descend to the very bottome of the stomack and so fortifieth the digestion thereof Thus saith Avicen But know withall that though water be more convenient to quench thirst then wine yet ●●ine for a mans health is more wholesome then water And though water vniversally quench thirst better then wine because it in cold and moyst yet to make a naturall and good como●xtion of meats and to convey them to the extreame parts of mans Body wine is better then water For wine through his subtile substance and operation mingleth it self better with meat then water doth and nature delighteth more in wine then in water therefore the members draw wine more sooner vnto them mingling it with the meat The miring in this manner is as a boyling or séething of things together which is greatly hope by the heat of the wine but coldnesse of the water letteth it So then it appeareth that wine in mingling with meat and dilating of the same is better then wa●er For wine by reason that it is subtile of substance and of a vertuous heat is a marvellous piercer And so it followeth that wine dilateth or spreadeth more then water wherein is no vertuous heat nor substance of ayre nor fire Furthermore water is not so wholesome drink as wine is for water hindreth the nourishment of the body avi 2 1 ca. de re● aqua vi●i by reason that it nourisheth little or nothing at all so that the more watrish that the meat is the lesse it nourisheth Therefore it is very wholesom to drink wine without meat For wine is a great and a speciall nourishment and are restorative for it nourisheth swiftly as it is aforesaid Further ye shall vnderstand that to drink water with meat is not onely hurtfull but also in many other causes which are declared by Avicen First it is vnwholesome for a man to drink fasting because it pierceth into the body by all the principal members thereof and it destroyeth the naturall heat This is of a truth if one that is truely fasting drink it But it a drunken man drink it fasting it doth not greatly hurt him for a drunkard fasting is not vtterly fasting because his stomack is not vacant but somewhat remaineth of the other days ingu●gin● and the drinking of water in the morning doth both wash the stomack and represseth the vapors and fumes and disposeth it to receive a new sustenance The second hurt is to drinke water after great labour and travell and likewise ater the fleshly act between man and woman for then the pores of the body be very open whereby the water entreth into the bottome of the members and mortifieth the naturall heat which heat also after the fleshly act is weakned The third inconvenience is to drink water after baining specially if one bain himself fasting for then the candites and passages of the body he very open wherefore the water then entring into them hurteth much as is aforesaid And Avicen saith That it is to be feared lest drinking of water Avic 6 quarti suma 2 cap. ultimo fasting after baining and after carnall copulation should corrupt the complexion and breed the Dropsie Fourthly it is hurtfull to drink cold water to quench fained thirst in the night as it chanceth to sur●eytures and drunkards for by drinking cold water the resolution and digestion of the salt humour is prohibited But in case that one be so exceeding thirsty that neither the coldnesse of breathing nor washing of his mouth with cold water can suffi●e then let him drink cold water out of a cup that hath a narrow mouth or supping it that the water may more slowly come vnto the brim of the stomack for so it shall best quench his thirst and lesse thereof shall be drunk and then it shall not vtterly destroy digestion Fifthly it is gen●rall ill for whole folkes to drink much cold water for it quencheth naturall heat it griedeth the breast and marreth the appetite of the stomack and it is very

flesh of the foresaid foules are of a commendable nourishment and of cas●e digestion so likewise the flesh of some Foules is of a discommendable nourishment and hard to digest and of vnequail complexion As the flesh of O●ese Peacocks and ●ame Malards and vniversally of all foules that have long necks long bils and live vpon the Water And so is the flesh of Sparrowes which are exceeding hot and vntemperate and stirreth to bodily lust But touching the election of foules flesh yee shall understand that their naturall nourishing must be considered that is whether they be restorative light of d●gestion light of sustance or of subtile operation and so after their divers properties to prayse them Wherefore Galen beholding the easie alteration and subtilty of Partridges flesh preferreth them But Rasis with Israc considering the subtility and lightnesse of the State prayseth th●e best Isaac also after the divers intentions of Wild Foules flesh prayseth divers Avicen commendeth the Turtles flesh above other either in having respect to the propriety whereby it strengthn●th or comforteth a mans vnderstanding or else by the Country of Arabia where Avicen was born● for their Turtles are better then in other Countries Furthermore know that the flesh of ●oules is more wholesome then of four legged beasts especially for them that forsake labor and give themselves to study and contemplation because it is sooner digested Galen sayth That the flesh of foules is sooner digested then of beasts and especially of Partridges Gal. 3 Alimen 1. which ingendreth clean and pure bloud that is disposed to augment and sharp the operations of the brain the which is mans vnderstanding cogitation and memory Si pisces molles sunt magna corpore tolles Si pisces duri parvi sunt plus valituri The Fish of soft and biggest body take If hard and little do not them forsake This Text teacheth vs two knowledges touching the choice of fish For either Fish is hard or soft if it be soft then the elder is the better The reason is because softnesse commeth of humidity the which is more digested in old fish then in young and so when such Fishes be young they ingender much more ph●egm then when they be old And so it appeareth that an old E●ls is wholsomer then a young as some say But if such Fish be hard it is wholesomer then young that is to say it is sooner digested as P●kes and Perbe because their hardnesse res●sieth digestion For Avicen sayth Of hard Fishes take the smallest and of soft Fishes chuse the greatest Lucius Perca laxaula alblca tinea Gurnus plagicia cum ca●pa galbio truta Pike Pearch and Sole are known for dainty Fish The Whiting also is a Courtly dish Tench Gurnard and a well-grown Plaice in May Carp Rochet Trout these are good meat I say Here are rehearsed ten sorts of Fishes that he very wholesome for mans body The first is a P●ke called the tyrant of fishes because he not only devoureth fishes of other kind but also of his own kind and therefore on him these verses were made Lucius est piscis Rex tyrannus aquarum Aquo non differt Lucius iste parum Among our Fish the Pike is King of all In water none is more tyrannical The fish of Pike is hard and a Pike is swift in smimming The second is a Perch derived of this Verb Parco pardis to forbear or to spare but by a contrary sense for a Perch spareth no fish but woundeth other fishes with his fins on his back nor a Pike dare not adventure vpon a Perch but as Albertus saith There is a naturall amity between the Pearch and the Pike For if the Pike be once hurt of another fish he is healed with great difficulty And when he is hurt he goeth vnto the Pearch the which seeing him hurt toucheth and sucketh his wound and so the Pike is healed again And the Pearch is likewise an hard Fish The third is a Sole or Sea Fish called a Sold which is a special good fish The fourth is a Whiting The fith is a Tench which is a fresh water fish and the skinne thereof is slippery and slimy and somewhat black and the meat thereof is hard Whensoever one will dresse a Pike a Pearch or a Tench hee must take the skinne away The sixt is a Gurnus which is a Sea fish This Fish is as great in quantity as a mans middle finger the which is eaten with the head and fins The seventh is a Playce The eighth is a Carpe a fresh water fish the which is much slimy but great estates have them sod in wine and so the sliminess is away The ninth is a Rochet a Sea-fish and it is a Fish of hard meat and wholsome Some other texts have Govio that is a Go●on which is a very wholsome fish The Tenth is a Trout the which in eating is like a Salmon and yet it is no Salmon It is long and not grosse it is taken in great Rivers and will suffer it self to he rubbed and clawed being in the water and so it is taken and thereof Pasties be made with spices and it is a right dainty fish Now as touching the choice of fish yee shall first vnderstand that fish if it bee compared to Flesh is of lesse nourishment and is lighter of digestion and the nourishment thereof is full of phlegmatick superfluities cold and moyst and they be hardly digested and abide long in the Stomackc And by reason that the Stomack laboureth in digesting them and that otherwhile they bée corrupted in the Stomack they retaine a certain putrified quality and engender thirstinesse And surely the nourishment of wholesome flesh is better then fish Secondly know that Sea-fish is better in the Regiment of Health then any other of the same sort which is taken in fresh water For their nourishment is not so superfluous and yet is more nearer to the nature of flesh But because Sea fish is harder then other of the same sort Conditions of good fish that is taken in fresh Water therefore it is of more difficulty in digestion and of more pure nourishment Yet notwithstanding fresh water fish is more wholsomer for sick ●●lk by reason of their feeble digestion Thirdly fish as well of Salt water as fresh should be discreatly chosen the which when it is dressed is white and not clammy that is brittle and not very grosse it must have a good savour that doth not soon putrifie and of a good colour Nor it may not be bred in Lakes or ponds nor in filthy places nor in water wherein groweth ill weeds And they ought not to bet too old nor too young they should be swift of moving and o● small clammishnes But if it be Sea-fish we must choose such as are taken in rivers a good way from the Sea and such as have the other aforesaid conditions And the more skaly that Fish is the better it is and so it is

likewise vnderstood by the fins for many fins and skales betoken the purenesse of the fishes substance Also among sea fish they be best that that are bred in the déepest water the which ebbeth and floweth And therefore the Fish that it taken in the North Sea that is more surging and more tempestuous and more swift in ebbing and flowing is better then the fish that is taken in the dead or the South Sea And ye shall likewise vnderstand of fresh water fish for fish bred in deep water is better then the other of the same sort being bred in shallow waters and little brooks And hereby may sufficiently be known what kind of fish should be chosen For bestiall fish such as the Sea Swine Dog-fish and Dolphin are vnwholesome in the Regiment of Health because they be hard of digestion and of superfluous humours Nor in the meate of the aforesaid Fishes the above numbred conditions appears not as whitenesse subtility no such other For it those Fishes and such like chance to be eaten they should not be sod so soone as they bée taken but they should be kept a few dayes after till time the meat of them do mollifie and ware tender without corrupting of their substance And also the aforesaid fishes be heifer being a little corned with Salt then fresh or viterly salt Now among all Sea-fish the aforesaid conditions considered the R●chet and Gurnard some to be most wholesome for their meat and substance to most pure and next to them is a Place and a Sole But the m●at of those two is more clammy lesse frangible lesse white more grosse and lesse subtile Nor the savour and smell is not so delicious Some hold that the Whyting is more commendable then the rochet It is not so clammy as a Plaice and a Sole and the meat thereof is frangible enough but the relish smel colour purenesse of substance and mobility considered it is not to good as a rochet and gurnard The like ye shall vnderstand of Herring and the fish called Morua being young enough they draw neare to the foresayd fishes in goodnesse so that they have the above sayd conditions yet they are grosser and more clammy then the foresaid ashes But as for Salmon Tuthut and Makerell they are not so good because they be much grosse more clammy hard of digestion and fuller of superfluity Therefore they bee onely wholesome for Labourers and young folkes of strong complexion and their clamminesse grosseness and coldnesse may be taken away with certaine sauces Among fresh Water Fish the foresaid conditions considered the ●earch and the Pike are the best so that they bée fat and next to them are the Vendosies and then Lobsters And though the Pearch be more shaly then the foresaid fishes yet the meat thereof is as white frangible and subtile as the Pike and Carp as it is oft found in ponds Now vniversally the best fresh water Fish of the same sort is that which is taken in water that is stony in the bottom running Northward deep and labouring much whereunto runneth no ordures of the Cities and wherein no Weedes grow Crevesces both of the sea and rivers are very nutritive because they do not lightly corrupt the stomack but they be hard of digestion Furthermore note that fresh Fish doth m●yst the body and engendreth milke and séed of generation and is very wholesome for chollerick folkes Also after great travell or much labour we should not eat Fish for then it soon corrupteth in the Stomack And they that have a weak Stomack or full of ill humours ought to beware of eating of fish Moreover grosse fish corned with a little salt is better then fresh fish and fish of any long time salting is vnwholesom Eating of Fish good and bad Also fish and flesh together should not be eaten nor fish and white meats nor fish should not be eaten after other meats Also fish a little salted and a small quantity thereof is wholsome it stirreth up the appetite and fortifieth it if one have an appetite thereto Vocibus anguilla pravae sunt fi comedantur Qui physicam non ignorant hac testificantur Caseus anguill● nimis obsunt fi comedantur Ni saepe bibas rebibendo bibas Who knowes not Physick should be nice and choice In eating Eeles because they hurt the voice Both Eeles and Cheese without good store of wine Well drunk with them oftends at any time The Authour sayth here that the Eele is an vnwholesome Fish and specially it hurteth the voy●e And this he proveth by the saying of Physitians and Students of naturall Philosophy The reason is because an Eele is a slippery fish clammy and specially a stopper and it wanteth much much of the conditions of good fish before spoken Also this that is said by an Eele may be vnderstood of Lampreyes although Lampreys be a little wholsomer then E●les and lesse je●pe rdous because that ther be not so clammy and gross at Eles be And though these Fishes be delicious to taste yet they are very perillous because their generation in the water is like the generation of Serpents on the earth Wherefore it is to be doubted lest they be venemous and therefore the heades and tayles in the which the venome is wont to bee and likewise the String within should in no wise bee eaten Also it is very good to plunge them alive in good wine to take away their clamminesse and to let them lye still therein till they bee dead And then let them bee drest with Galendine made of the best spices as great Estates Cookes are wont to de● but it is good to perboyle them twise before in Wine and Water and that broath being cast away to séeth them throughly and to make Galendine for them or else to bake them or fry them in green Sauce with strong Spices and a little good Wine in Winter but in Sommer to dresse them with a little Wine Verjuyce and Vinegar yet hee that can forbears these two Fishes doth best Further the Text sayth that Chéese and Eeles doe hurt much when they bee eaten but this is to be understood it yee eate any great quantity thereof The cause of Cheese is before shewed at Persica Poma c. and of Eeles here now before At followeth in the Text that if these things hee taken with oft drinking of Wine their hurtfulnesse is amended yet this should not be understood of subtile and piercing wins nor of wine that is given in way of drinke conductive because such wine should not be given vpon'any meat the which meat engendreth ill humours when it is eaten nor yet before nor after is digested as Avicen sayth avi 3 ca. de reg aqua vini For then such wine induceth great hurt for it causeth ill humours which are engendred of that drink to enter into the extream parts of the body which peradventure were not able to enter without help and leading of the wi●e But this

is to be vnderstood of strong wine not greatly pierring oft and in small quantity given or taken to the intent to mix the meat together for such wine doth allay the malice of the meat and comforteth digestion and directeth the phlegmatick cold humors Wherefore it helpeth the digestion of ch●es● and Eeles which are of very ill digestion Inter prandendum sit sope parumque bibendum Si jumas Ovum molle sit arque novum In feeding at our meals some Doctors think Oft-times and yet but little we should drink In eating Egges chuse them are soft and new For otherwise great perils may ensue Here the Authour teacheth two things The first is that one at dinner and supper should eate well and drink oft and yet but a little at once and not to do as a bruit beast doth that eateth hie fill of meat and drinketh afterward for the better the drink to mingled with the meat the sooner the meat is mollified the more capable of digestion Now here is to be noted that there are three manner of drinkings The first is that which mingleth the meat together The second is that which dilateth The third is that which quencheth the thirst The first that wée speake of is to bée vnderstood of drinke mingled with our meate though wee bee not thirsty Thus we ought to drinke even as we have eaten a little For except a better reason I say we may not abide till the meates end nor till we be a thirst And this manner of drinking is specially good for them which féed on meat that is actually dry as appeareth by sick folkes that eat dry bread But such as be in good temper should not drink to quench their thirst till the meals end for then commeth the true thirst by reason the meat is hot and dry It is not very reasonable that thirst and hunger should assayl us both together for they are of contrary appetite And thus one should drink according as the thirst is more or lesse Drinking dilative is most convenient after the first digestion regularly and a little before wee take other meate And this manner of drinking is wholesome when the meates before taken be grosse in substance nor thus to drinke we may not tarry till we be thirsty For this drinking prexareth the stomacke to receive other meate and causeth the meat that is digested to depart from the stomack to the Lider nor this drinking should not be in any great quantity to the end it may be the sooner digested For before it be digested it goeth not to the liver And this is of truth except such drink dilative be water in which we must not tarry till digestion before it come to the Liver But regularly convenient drink dilative or permixtive ought to be wine Ale Béer Perry or such like but wine is best of all Secondly the grosser dryer and colder the meat is the stronger the drinke permixtive and dilative should be And contrariwise the b●tter subtiler and moister the meat is the weaker the drink permixtive and dilative should be And the more subtile hote and digestible the meat is the weaker the drink or wine ought to be Wherfore one ought to drink stronger wine with beef then with Chickens and stronger Wine with fish then with flesh The last doctrine is that if wée will eat an Egge it must be rere roasted and new The cause thereof is before shewed Pisam laudare decrevimus ac reprobare Pellibus ablat is est bona satis pisa Est inflativa cum pellibus atque nociva Pease may be prays'd and discommended too According as their nature is to do The Huskes avoyded then the pulse is good Well nourishing not hurtfull to the blood But in the Husks they are gnawing meat And in the stomack cause inflations great Here the Authour saith that Peason some way may bee vnwholesome They bee very wholsome to eate when the huskes be taken away for if they bee eaten in the huskes they inflate And therefore it is not artificiall to eat them in the husks because the nature of that within and the husks do disagree for the one laboureth to bee loosed and to goe out but the other withstandeth and bindeth as Isaac sayeth Wherefore they cause a rumbling gnawing and inflation in the belly Yet Peason onely do not this but also all Pulse as Beanes Chyches Chestons and such like and specially such as have much huek as beans and black rice Also the husk of them all nourisheth worse then the pith within Now here is to be noted that there is a manner of white round Peason whereof the cod is very small and thin and one may eate these Peason with the husk more surely then other although it were better to hull them And albeit that the reason aforesaid is true touching all pulse yet ye ●ha●l vnderstand that the huls of green Pulse is lesse and lesse of versity is between the husk and the pith within and more easse to digest And therefore some say they be more wholesome for folks in health but yet it is not so because gréen● Pulse is of great superfluity and corruptible substance wherfore they be lesse wholesome for whole folks And note this for a truth that dry pulse if the viter husk be taken away is more wholsome then green but green is better then dry vnhusked Further the substance of all pulse is inflative and hard of digestion and their ill nourishment is vnwholsome in the Regiment of Health but the broth of them is wholesom because the broth maketh the belly laxative and precureth vrine and vnstoppeth the veins Wherefore it is wholsome at such times as folks vse grosse and opilutive meats as on fasting dayes For this broth or postage conveniently made is not so hurtfull as the substance● therein is no inflation nor difficulty of nourishment or digestion This broth is made one this wise The Rice Peason must be layed in warm water and therein to be all rubbed with ones hand a good while then after in the foresaid water they should be tempered all the night and therein the next night following to be boyled twice or thrice and then dreff and so served But when the hour of dinner draweth near you may dresse it with Cinamon and Saffron and a little quantity of wine put thereto which done then boil it once and to eat it at the beginning of dinner or supper and the broth or po●●age of Rice and of round white peason is very wholsom and friendly to mans nature and so likewise is their substance La● Ethicis sanum Caprinum post Camelinum Ac nutritivum plus om●●●bus est Asni●um Plus nutritivum Vaccinum sit Ovinum Si febriat caput doleat non est bene sanum Goats milk nor Camels milk to drink is good When Agues or Consumptions touch the bloud They nourish well But beyond all some say Milk of an Asse doth nourish more then they Yet when as

ci Morem Provocat vrinam ventrem quoque mollit et inflat Infrigid●t modicum sed plus desiccat acetum Infrigidat macorat melan● dat sperma minorat Siccos infest at nervos pinguia siccat By drinking Ale or Beer grosse humors grow Strength is augmented bloud and flesh also Encreaseth dayly vrine they do procure Enflate the belly as the learn'd assure And furthermore of vinegar they say Although it drieth yet it cools his way In passage and ir makes one lean Being received fasting so I mean It causeth melancholy harms the seed Of generation and doth shaking breed Lean folk it hurteth drying up their bloud And unto fat folks greatly doth no good Here the Authour rehearsing two things declareth eight properties of Ale or Beer First he saith that Ale ingendreth grosse humours in mans body which is of truth in regard of Wine And after the diversity of corn or grosse substance that the Ale is made of the grosser humors it engendreth Secondly Ale augmenteth mans strength and this doth Ale that is made of the best grain and well sod for by reason that it nourisheth much it increaseth strength Thirdly is encreaseth flesh by reason that it nourisheth much and for the same cause it encreaseth the bloud And these thrée last properties be in stale Ale that is well sod and made of the best Grain Fifthly it stirreth one to vrine Sixthly it maketh one to lask And these two properties be in clear Beer that hath much of the Hag as Beer of Hamburgh which by reason of the Hops it bringeth one in a lask But it is not good for then that have a weak brain For this Beer by reason of Hops doth lightly overcome the Brain Seventhly it inflateth the belly this is of truth if it be ill sod as Holland Beer doth which inflateth most and stoppeth and therefore it fatteth right much The eighth is that a little curtisie of ale cooleth So doth Béer of Holland Braband Heynault and Flanders and this is that we vse daily and this property is for certain in respect of Wine Here is to be noted that Ale may be made of Oats Barley and Wheat and as the Grain is altered so is the comple●ion of the Ale Yet that which is made of Barley inclineth more to cold for Barley is cold Yet that which is made of Barley and Oats stoppeth lesse and lesse engendreth ventos●●ies and nourisheth lesse But Ale made of Wheaten malt enclineth more to heat it nourisheth more and stoppeth more And the grosser the Ale is the worse it is the subtiler the better Further Ale that is made of things that maketh one drunk is worst as of Darnell For this Grain specially engendreth head ach ●●●d hurteth the sinews Further in the ●ext are five properties of Vinegar The first is Avi 2. ca ea de aceto Avi 3 1 a in ca. unico doc v. it dryeth For Avicen saith It is a strong dryer And therefore Physitians ●id in the time of Pestilence to vse it with meat and drink For Avicen saith He that useth Vinegar in his meat and drink in Pestilence time needeth not to dread the sicknesse The second is that vinegar of his own property cooleth Thirdly it maketh one lean by reason that it dryeth and and this is for a very truth If one take it fasting avi 3 8 dec 4 ca. v. as Avicen sayth Yet neverthelesse the continuall vse of Vinegar specially fasting breedeth many inconveniences it féebleth the sight it hurteth the breast and causeth the Cough it hurteth the stomack and Liver and vehemently oppresseth the sinews and joints vering them with arthreticall griefs with trembling and shaking Fourthly Vinegar ingendreth Melancholy humours by reason that it cooleth and drieth Fifthly Vinegar diminisheth the seed of generation for as much as it cooleth dryeth and maketh one leane These sayd properties Rasis putteth saying Vinegar is cold and drie which maketh one lean it destroyeth the strength it diminisheth the seed of generation it enforceth black choller it maketh ●uddy sanguine colour and maketh meat subtile that is mingled with In the last verse the Author putteth three things The first is that Vinegar hurteth lean folks by reason that it dryeth and the tartnesse maketh it to dry the more For like joynd to like maketh one the more surious And also every decayed complexion is holp by the contrary and by the like it is brought into worse case Secondly Vinegar hurteth the sinewes and thirdly it maketh one lean as is before said Rapa juvat stomachum novi producere ventum Provocat vrinam faciet quoque dente ruinam Si male cocta datur hinc tortio tunc generatur Turneps do hurt the stomack breaeth wind Provoketh vrine as by proof we find They comfort sight but yet the teeth offend And gripes into the belly they do ●end Here the Authour declareth three vtilities of Rapes temperately sed and one inconuenience of the same First Rapes comfort the stomack for the stomack digesteth them well and is not grieved therewith Secondly Rapes breake wind as appeareth by experience Thirdly Rapes provoke the vrine Yet besides these properties Averroes saith That Rapes greatly comfort the sight The ill of Rapes is that the continual eating of them hurteth the teeth In the last verse be saith that Rapes cause throwes or gnawing in the belly by reason that they multiply ventos●cies as saith this verse Ventum saepe ramia si tu vis vivere rapis Rapes are the best to nourish so some say And for our Urine they do clense the way The tayls of Rapes loose the belly Furthermore note that of all roots Rapes do best nourish mans body as appeareth by the sweetnesse that is found in their savour for all sweet meats nourish more the body then sowre bitter or tart Therefore because Rapes be the sweetest of all roots and lesse sharp they be most wholesom in the way of meat but yet they ingender grosse melancholy bloud if they be not well digested And it is good to purifie them from the first water and in no wise to eat them raw They stir one to bodily lust 〈◊〉 cleanse the ways that the vrine runneth Eg●ritur tarde cor digeritur quoque dure Similit●r stomachun metior sit in extremitate Reddit liagua bonum nutrimentu●u medicinae Digeritur facile pulme cito labitur ●pse 〈◊〉 ●us ●●r ●brum gallinarum reliquorum Prescriptions for the inwards of a Beast The heart is held but hardly to digest The Maw is of like nature slow in descent And therefore is no wholesom nutriment The Tongue is said to be of good digestion And therefore is allow'd in our refection The like opinion of the Lights we hold Though Nature is sometime by them control'd Of Brains a Hen's is best of all to eat And those of Chickens are most wholesom meat Here the Author reciteth five things The first is that the heart of Beasts is slowly digested avi

88 Cheese engendreth grosse humors p. 96. Cheese with bread doth digest p. ead Change of dyet p. 123. Cheries with their commodities p. 103 Cheristous p. ead Cheries are of two sorts p. ead Children should drink no wine p 58.162 Children and old folkes should be let bloud but little p. 179. Claret wine p. 33 Clisters p. 195 Cockstones p. 39.33 Constrain not the Fundament p. 3 Close ayr p. 52 Combing the head in the morning p. 5. Coriza a Rheum p. 8. Collick and the inconveniences thereof p. 12.195 Condition of good fish p. 85 Coleworts p. 127. Cold of the head p. 130. Clean and a corrupt stomack p. 18 Cow flesh p. 22.25 Cow milk p. 94. Cramp and the diversity of cramps p. 11. Crevices p. 87. Crysis p. 194. Crusts must be eaten after dinner p. 71 Custom is another nature p. 122 Customes ought to be kept p. ead Customs in eating and drinking p. ead D Dayes forbidden to let blood p. 181 Darnell p. 95. Damask-prunes p. 13. Delicate meats and drink p. 34. Delicious meats p. 34 Decoction of Peaches p. 20. Decoction of rape seed p. 136 Definition whether a man should eat more at dinner then at supper p. 13. Dissenteria p. 66. Divers fauces for divers meats p. 6.67 Digestion by day is but feeble p. 8 Diseases engendred of the afternoons sleep p. 8 Dressing of brains p. 39 Dyet and the diversity of dyets p. 122. 123. 124. Dry figs p. 38. Dry. grapes p ead Dry Nuts and hurts that they engender p. 46 Drink so that once in a month thou mayst vomit p. 53 Drink a little at once p. 89 Drink little and oft at meat p. 98 Drink not between your meales p. ead Drink after a new layd Egg. p 100 Drink wine after pears p. 20. Drunkennes is cause of sixe inconveniences p. 73 Drunkards are infected with the palsey p. ead Dropsie and three spices thereof p 45 Dulce and sweet things engender choler p 42. E Eat and drink soberly p 2 Eate not till thou have a lust p 18 Eat not much of sundry meats ead Eat little Cheese p 23 Eat no great quantity of meat in Ver. p 61 Eat little in summer and much in winter p 67 1●8 Eat no crusts p 64 Eating of fi●h good and bad p 85 Eat nuts after fish p 102 Eating of E●les p 87 Egs roasted p 29 Egs are roasted two wayes ead Egs sod in water two wayes p 30 Egs rere roasted engender bloud p 59 Eyes and 21 things hurtfull unto them p 151 English men do first eat or ever they drink p 99 Ennula campana and the effects thereof p 144 Excessive eating and drinking p 2 Exceeding sweet wine is not to be chosen p 73 Emptinesse p 61. 195 F Fat corsie f●lks p 2 Fatness is a token of a cold complexion p 168 Easting in Summer p 179 Fesants p 80 Fenell-seed and the properties thereof p 114 Fenel sharpneth the sight of Serpents p 115 Fevers p 7 Figs and the choise of them p 38 Figs with nuts and almonds p. ead Figs must be ●aten fasting p ead Fistula and remedy for it p 158 Filth of the teeth p 5 Fish is lighter of digestion then flesh p 84 Fish taken in the North Sea p 8. Fish should not be eaten after travell p 87 Fish corned with salt ead Five conditions of day sleep p 11 Five things by which good wine is proved p 40 Five bounties of wine moderately daunk p 67 Five things to know good ale p. 59 Five properties of good bread p. 70 Five inconveniences that breed of drinking of new wine p. 73 Five things that ought to be done about bloud-letting p. 178 Five causes of bloud-letting p. 180. Five things that must be ●●chewed of him that is let blood p. ead Five commodities that come by letting of blood of the vein Satuatella p 161. Fleshes that endender the Fever Quartain p. 22. Fleshes that should be sod and rosted p. 26 Fleshes of fouls is more wholesom then of four legged beasts p 79 Flegm of two kinds p. 160. Fresh water fish p 85 Fish is lighter of digestion then flesh p ead Flower of wheat p. 35. Fryed egs p 30. Four properties of Cheese p. 96. Four things that mo Ili●ie p. 121. Fruits should be eschewed p. 19 Fruits hurt them that have an Ague p. ead Funis Brachij p. 199 G Garäck p. 46.47 48. Gash made in blood-letting p. 199. Gall the receptacle of Choler p. 172 Good wine is proved five manner of ways p 40 41. Good wine sharpneth the wit p. ead Good medicines for the Palsie p. 144. Goats milk p 23.24 Goats flesh p. 25. Grey goose p. 80 Gross flesh is best for labourers p. 26 Grosse nourishment is best in Winter p. 64 Gross meats p. eod Green cheese p. 32 86 Grapes p. 35 Gurnard p. 64 Gowte p. 9.138 H Heart of Beasts p. 113 Heart is the engenderer of bloud p. 178 Harts flesh p. 25 Hare flesh p. eod Hard Eggs. p. 29 Head ach p. 8 164 Head●ach called Vertigo p. 12 Hen. p. 78 Heat is cause of augmentation p. 144 Herbs wholsom put in drink p. 64 Herbs whose water is wholsom for the sight p. 154 Herbs sod in vinegar p 67 Hearing p. 76 Holding of wind p. 11 Hogs fed with pears p. 11 Hogs flesh p 25 Hot bread p. 70 How Grapes should be eaten p. 38 How to be let blood for a Pluresie p. 178 Hony p. 39 Hill wort p. 142 Hunger p. 168 Hunger is after two sorrs p. 17 Hunger long endured ead Horse-dung p. 128 Hogs stones p. 39. Hurts of red wine p. 64 Hurts that come by drinking of water p. 74 Hurts of Salt meats p. 117 Hurts of Coleworts p. 127 Hurts of vomiting p. 140 I Iuyce of Peaches p. 19 Iuyce of new gathered fruit p. 21 Iuyce of coleworts p. 128 Iuyce of Water-cresses p. 143 Inaca p 12 Incision of the veins p. 167 Ioyfull life p. 3 K Kernels p. 106 Kernel of cherystones p. 103 Kid flesh p. 25 Know ledge of the best flesh of four footed beasts p. ead L Lampreys and dressing of them p. 88 Lavender p 132 Lask p. 63 Laxative meats p ead Leeks raw and sodden p. 7 Light supper p. 2 Lights p. 113 Lights of a tup p. 114 Let not bloud in long sicknesse p. 193 Letting of bloud is wholesome in the beginning of the Dropsie p. 194 Letting of bloud keepeth Lovers from surious raving p. 195 Letting of bloud may not be done in the ague fit p. ead Letting of blood should not bee much used p. 196 M Making of water p 2 Marow and the choise thereof p. 37. Many good things come by drinking of wine toberly p. 55 Man may live by the smel of hot bread p 70 Malard p. 80 Ma●owes and three properties of them p. 129 Maw of beasts p. 113 Meat a little powdered p 118 Meat and why it is taken p. 13 Meat upon meat is hurtfull p. 15 16 Meats that

engender melancholy p. 17 Meat that conserveth health p. 27 Meats vnwholsome p. ead Mean and thin milk p. 32 Mean meats p. 6● Medlars and their utilities p. 108 Mediana the veyn p. 199 Megrym p. 165.167 Medicine to stanch blood p. 18 Medicine against the pestilence p. 73 Medicines to comfort divers members p. 114 Medicine for the ventosity of air p. 21 Medicines to kill sleas p. 133.134 Medicine to restore hayr again p. 135 Medicine for Warts p. 135 Medicines for the tooth-ach p. 143 Medicine for the Fistula p. 154 Medicine to avoid the tooth ach p. 6 Melancholy p. 173 Milk and for whom it is good and no● good p. 20 Milk must be drunk fasting p. 21 Milk of it self is very corruptible p. 124 Mint p. 129 Milk daily used engendreth the stone p. 32 Moderate joy p. 3 Moderate dyer ead Moderate eatings encreaseth the body p. 14 Morning rest p. 9 Must that is very red causeth the flixe p. 44 Must lettech the vrin p. 35 Must engendreth the stone and preserveth a man from the stone p. 49 Must and his three properties p. 53 Mustard-seed and three properties thereof p. 136. Mutton p. 27. Mushromes p. 49. N Naturall rest is most meetest for noble men p. 3. Naturall heat is in many things fortified in the night p. 15. Naturall heat is suffocated with aboundance of humors p. 164. Nature cannot suffer food in immutation p. ead Nature is the worker of all things p. 168. Ne its tongue p. 113. Nettles and eight properties of them 138 Night is the very season of perfect digestion p. 6 Noble men are dry and chollerick p. 2. Nourishing meats p. 15. Nuts p. 105. Nutmegs p. 109. Number of bones teeth and veins p. 19. O Oft angry p. 159. Oleander p. 125. Old wine is all fiery p. 71. Onions p. 46.47 Oyl of Castory p. 132. Operations of tallages p. 146. Opilations engender fevers page 6 Oxe flesh p. 24. P Parbreaking healeth great discases p. 25. Pensivenesle is expedient for fat men p. 1. Peaches and when they should be eaten p. 19. Peaches are hurtful to sick folks p. 20. Percely p. 46 Peares p. 19.101 Peares make folk fat p. 19. Peares fod with Mushromes p. 50. Pears without wine are hurtfull p. 101 Pigeons baked are better then tosted p. 80. Perch p. 83. Peasen and how they be wholesome p. 91 Pike p. 64. Partridges p. 60.61 Pepper white and black p. 147. pig p. 26. playster made of Garlick p. 48. plaister made of an onion p. 48. plaister made of Walnuts 49. plaister made of figs. p. 100. plaister made of figs and Poppy feed p. 107. Physick maketh a man sure of two things p. 128. Plurisie p. 185.186 Pork p. 25.26 Poched egs p. 29.30 Pork with wine nourisheth p. 27. Poppy-seed p. 115. Powder of Peaches p. 20. Prolonging of time in eating moderately p. 17. Properties of melancholy and wine p. 59. Properties of butter p. 95. Properties of phlegmatick folk p. 170 Properties of cholerick men p. 172. Profits of blood-letting p. 149 Profit of vomiting p. 172. Putrified fevers p. 7. Pulse p. 61. Primrose p. 131. Pruncs and their utilities p. 164. Purslain p. 132. Q Quails are not to be praised p. 79. Qualities of all favourinesse p. 119. Quietnes of mind p. 3. R Radish roots p. 46.47 Raw pears p. 101. Raw Apples p. 155. Rawnesse of humors is caused two ways p 176. Rapes with their utilities p. 112. Red wine p. 42 43. Renish must p. 74. Remove a little after meat p. 5. Remedy for the tooth-ach p. 5 154. Remedies against venom p. 46. Remedies against ill drink p. 67. Remedies for casting on the sea p. 65. Remedy for Choler p. 166. Remedies against the Rheum p. 156. Reums and pose p. 7. Repletion of the Supper hurteth p. 14. Resolution of the humors is the chief cause of the appetite p. 9. Rest of the day and night p. 9. Rere rosted egs p. 29.30 Rew. p. 46. Rew and four properties thereof p. 133. Rochet p 86. Raisins and currans p. 105. Rice p. 91. Rose-flowers p. 55 Rose-water p 154. Ruddock p. 78. Rules concerning letting of blood p 178. Rules declaring who be meet to be let bloud p. 179. S Salt meat p. 24.118 Sage p. 64.130 Sances vary after the seasons of fthe year p. 66 Salmon p. 84 Salt p. 116. Sage wine p. 131. Sastron p. 145 Sanguine persons and their properties p. 168 169. Seven doctrines to choose wine p. 32. Sea-fish p. 85. Seed of Coleworts p. 127 Sleep not after meat p. 2. Sleep is unwholsom in the ague fit p. 187 Sleep not by day p. 6 Sharp wines p. 47. Saluatella the vein p. 198 199. Sodain change of custome p. 114.122 Sodden Eggs. p. 30. Soles p. 83. Sower miik p. 84 Stand after meat p. 5 Stretch thy self after sleep p. ead Strong things corrupt the body p. 6 Stones of aged beasts p. 39 Stones of young beasts p. ead Stale bread p. 70 Starling p 79 Sparrows p. 80 Spoditan p. 116 Splene the receptacle of melancholy p. 163. Suppings of chickens p. 81 Subtile and grosse blood p. 164 Swimming of the head p. 11 Sweet wines p. 47.48 Swines evill p. 106 Swallows dung p. 144 Swounding p. 177. T Tart meats p. 63 Tart cheese p. 98 Tansey and why it is eaten after Easter p. 132 The best hog flesh p. 26 The yolk and white of an Egg. p. 29 The inconveniences of too much meat p. 11 The properties of sigs p. 38 The tokens of good wine p. 40.41 The wholesomnesse of eager and sharp things p. 49. The seed and water of radish p. 50 The best fouls to eat p. 79 The best time and age of letting of bloud p. 178 The smell of new bread p. 71 The broth of a hen and a cock p. 78 The operations of figs. p. 107 The things that a Physitian should consider in ministring of dyers p. 126 The four humors p. 160 The cause why old mens legs are swoln p. 160 The months of the moon p. 181. The cause why many swound when they be let blood p. 184. The profits of vomiting 168.169 Things hurtfull to the hearing p. 148.149 Things causing a humming in ones ear p. 151. Things hurtfull to the eys p. 151.152 Things after which blood is not to be let p. 161. Three inconveniences engendred by dulce and sweet foods p. 42. Three manner of drinkings p. 89 Three kinds of poppy-seeds p. 97 Three manner of dyets p. 224 Three things that draw unto them p. 195.196 Three indirect causes of letting-bloud p. 179. Three things are considered when one is let blood p. ead Thought and care dryeth up a mans body p. 1. To walk in a fair ayr p. 51. To rise early p. ead To kill worms p. 129. Tokens of a holyminded person p. 173. Tench p. 84. Tranquillity of mind p. 3. Treacle p. 46. Tympany p. 12. Tongue p. 113.114 Tripes p. 73. Trout p. 84. Two kinds of Rew. p. 49 Two