of the Beane of Egypt with thrée ciathes of warme water that is about the measure of foure ounces and a half It is also good against the long during paines of the head disinesse of the head and hardnesse of hearing it mendeth the dulnesse of the eye-sight it helpeth the falling sicknesse and them that cast out bloud if a man will giue it with the broth of Comfrey It draweth out the wormes in the guttes it helpeth those that haue diseases of the liuer and milt it helpeth thorowlye the bloudie flixe and the common flixe that commeth of the slipperinesse of the guts and stomacke and the turning torments of the guts especially if the guttes haue no inflammation or great burning heate in them Besides this when as the body wasteth away with to much sweating and his strength is brought to weakenesse the nature of the disease will not suffer the vse of wine this triacle drūken stayeth or stoppeth the sweate and restoreth the strength that was weakened before It doth also prouoke downe to women their sickenesse that hath bene long stopped and it doth now and then open the stopping of the issue of the mother and of the Emrodes for séeing that it is endued with sundrye and mengled qualities or properties therfore it spreading abrode something making them thin draweth them togither that they maye be sifted out It vseth for to staye other things that flowe aboue measure by reason of the weaknesse of the strength of the body or the power retentiue or holding power and therefore restoreth the strength againe and also it helpeth all diseases of the ioyntes when as the time of increasing the disease is past and it is come to the highest for then thou shalte giue to drinke this triacle after thou hast made fometations vpō the aking place the which in déede shall driue awaye the flowing humors that are stuffed in and shall driue backe those that woulde fall in afterwarde This Triacle is good also for them that are of perfite health if they take it oft With the vse of this Triacle I haue oft times helped those that haue the disease called in Greeke Elephantiasis and now commonly called the lepre or leprosie which is not in déede the lepre of the olde Grecians neither it that the scripture maketh mention of It is not onely good for the bodie but also for the minde for if it be oft drunken it healeth melancholyke diseases and wasteth away blacke choler by reason whereof it is also good for the Feuer Quartaine which commeth of blacke choler But it may not be giuen in the beginning of a Quartaine otherwise called melancholy I haue deliuered many verie easily that haue bene sicke of the Quartaine with this remedie For I vse first to purge the sick person by vomiting which is done after meate and the next daye I giue hym to drinke the iuice of wormwood and then two houres before his 〈◊〉 I geue him this Triacle and oft times the pacient is by and by deliuered from his fit This medicine hath accustomably taken away the feare of water which of all diseases is the worst and vseth to come to a man after he is bitten of a mad dog They that haue this disease are afrayde of water and for the great drynesse that they haue within thē they are desirous of moysture but they forbeare or hold themselues from drink bicause that they are departed from their right minde and vnderstanding and consider not what woulde helpe them or doe them good And therefore it commeth to passe that they flying eschuing water wither and are drawen togither with a deadly crampe by the reason of a hote ague that they are inwardly burnt with and so at length die the wretchedst kinde of death that can be I haue vsed somtimes to put some portion of this triacle mengled with rose oyle into the wounde that the madde dog hath made that it might after the maner of a boxing glasse sucke and draw out from the bottome the vennome in so much that the Triacle is not onely good to be taken in but also to be layde outwardly vpon the wound which as soone as the dog hath made with his téeth must be launced and cut rounde about and kept open for the space of foure dayes that the venome may therby breth out that the wounde be not stopped or growen vp againe And for this purpose ye may make a cauterisation in the wound to kepe it long open but bicause the most part of men can better abide the akings than the burnings If the wounde can be kept open with only cutting it shall be better to let it abide so in tender and weake persons but if it wil néedes grow to then must it be kept open with burning or cauterisation A man cannot finde a better remedie than this triacle against the pestilence which being also as it were a wild beast bred of the corruption of the ayre leaping vpon men by the inbreathing of that ill breaths which destroyeth wasteth and maketh hauock not only of one man but of whole tounes and Cities And as Hipocrates draue away the pestilence out of Athens with great fires made of spice woods and swéete floures chaunging the temperature of the aire that men by this meanes might draw in with their breath the purified or clensed aire for a remedye against the common euill that reigned there then Euē so this Triacle like a scouring or purging fire will not suffer them that take it in before they be infected to be infected at al and deliuereth them that are infected already if they take it in afterward chaunging the malicious poyson of the aire which they haue receyued by breath And suffereth not the disease to spread any further Wherfore I counsel thée euen whē as thou art in thy best helth to vse oft this Triacle But especially when thou makest thy iorney in the winter And this Triacle strengthneth also the wittes or senses It quickeneth the minde or vnderstanding and so defendeth the body by reason of the mixture that it suffereth not the bodye to be ouercome by anye poyson or venemous drink or potion As it is reported of king Mithridates who defended himselfe so not with the great triacle which at that time was not but with a preseruatiue of his owne making which after his owne name was called Mithridatium that he could not be ouercommed with any poyson a man must vse this Triacle after he hath perfitely digested Somtime in the quantity of a beane of Egypt with thrée ounces a halfe of water And somtime when he hath more time to digest the medicine he may take the quantitie of a Hasel nut with four ounces a halfe of water But I would counsell no body to take this triacle in the heate of Sommer Neyther ought it to be taken oft and much of them that are of flourishing or lusty age neither of thē that are of hote natures or complexions
seauen yeare olde and Plinie writeth not without an error of the scribe as I gesse that Falerno media aetas incipit ab anno decimo quinto But Valeriola a man otherwise wel learned Valeriola leaueth the authoritie of Galen leauing the authoritie of Galen calleth it newe Wine that kéepeth still his Mustish and sweete taste and as yet hath gotten no sharpenesse and he calleth that Wine of middle age that is no more swéete but is cleare and sayth that he and his countrimen take the most notable Wines of Fraunce for olde Wines before they bée fullye one yeare olde And this doth he holde enarrationum medicinalium lib. sexto enarratione septima In the same place he reproueth Aloisius Mundella for saying that wine sixe yeares olde was newe wine after Galen who although fayled in excéeding one yeare beyond Galens numbring of the yeares of new wine yet he went a great deale farther from Galens minde than Mundella did Must only hote in the first degree Must when it is made euen of ripe grapes is but hote in the first degrée for Galen in his boke of the powers of simple medicines hath these wordes following Vinum est ex fecundo ordine excalfacientrum Sed quod admodum vetus est ex tertio sicut quod mustum vocant ex primo caliditatis eius proportioni respondet siccitas that is Very olde wine hote in the third degree wine that is to say of midle age is hote in the seconde degrée but it that is verie olde is hote in the third degree as it that is called Must is hote in the first degrée By these words their errour is openly confuted Non omne vinum esse calidum in secundo gradu that holde that euery wine is hote in the second degrée Galen writeth truly that the Grapes that grow in verie colde places neuer come to ripenesse neither to swéetenesse but when other wines are made they are swéete pleasant but such Wines made of such grapes are very soure and therfore colde the words of Galen are these written in the second booke de alimentorū facultatibus In regionibus frigidis ne vuae quidem ipsae exquisite maturari queunt nedum passarū quaepiam ob id quòd resinam vinis immittant ne acescant celeriter That is In colde countries neither rasins come to anye perfite ripenesse neither the grapes Rosin preserueth small wine from souring and therefore men put rosin into the wines that they shoulde not shortly waxe soure And in the booke of good and ill iuice he sayth thus The Wines that are to olde or to newe are to be eschued For the olde doe heate to much and the new Wines as long as they are greene Verie grene and new wines heate nothing at all or very new heat nothing at all so farre are they frō helping of men to digest their meates that they are very hardly digested themselues and oft times they hang and abide still in a mans stomacke euen as water Dioscorides also who wrote before Galen sayth lib. 5. The sinewes are hurte with olde wine and other instruments of the senses yet for all that it is swéeter in taste than the other wines are Wherfore a man ought to beware of it that feeleth the weakenesse of anye inwarde part Yet when a man is in good helth a little being delayed with water it maye be taken without harme Newe Wine putteth a man vp New wine and filleth him with winde and is hard of digestion and bréedeth heauie dreames and maketh a man to make water It that is of a meane age betwéene both is free from the harmes that maye come of both wherefore it is commonlye vsed both of hole and sicke men with their meate Aristotel in his fourth booke Meteorologicorum the .x. Newe wine hath much earthlynesse in it and therfore ill for them that are disposed to the stone Chapter writeth That new Wine hath more earth or earthlynesse in it than olde hath wherevpon a man maye gather plainlye that new Wine is verye ill for them that are disposed to the stone for it hauing so much thicke earthlinesse in it giueth matter whereof the stone may be made to hote kidneys that the heate of kidneis may so bake it into stones as the heate of the Bricke kill turneth the claye into Bricke or tile stones Wherefore I must néedes dispraise the maner of our delicate Englishmen and women that drinke the Rhennish wine only for pleasure whilst it is as yet as thicke as puddle or horsepisse For beside that it giueth matter to make the stone of I haue knowen thrée within the space of one yere in high Germany that toke the falling sicknesse by drinking much newe Rhenishe wine and they died all thrée and coulde not be holpen with phisicke one of them sodenly lost his spech and died within an houre after that he sickened and the other two liued but a day or two after and died miserably with great paine and had grieuous fittes of the falling sicknesse at sundry times I haue marked that within these dosen yeares there haue bene more sicke in the falling sicknesse than had wont to be before The cause wherof I iudge to be that mens wiues nurses The causes of the rifenesse of the falling sicknesse nowe in England and children drinke more Rhennishe Must and other swéete wines vnfined brought out also of other coūtries as wel as out of Germany thā they were wont to drinke before in times past Aetius a diligent follower of Galen and a faithfull gatherer of the writinges of olde Greke writers of phisick saith that wine meaning thereby wine of middle age that is neither verie new neither verye olde is hote in the second degrée The degrees of wines by their ages and that verye olde is hote in the thirde degrée as very new Must is hote in the first degrée Ye maye sée here once againe that they are more bolde than learned and wise Whether al kindes of newe wines ought to bee refused or no that holde that all Wines are hote in the second degrée Some peraduenture will aske whether there is any kinde of newe Wine that may serue for anye vses and may be dronken at any time or no ▪ To whom I make this aunswere by the authoritie of Galen in his booke of good and euill iuice Si vina tenuia alba aquosae tutò bibi possint errat Plinius qui vina tenuia austera magis caput tentare asseuerat lib. 23. cap. ◠that ex recentibus vinis genus illud dūtaxat tutò bibitur quod tenuis substantiae est sicuti ex Italicis Cauchanum Albanū c. quae sanc tenuia candida aquosa existunt c That is Amongst new wines only that kinde maye be safelye drunken that is of a thin substaunce as amongst Italian wines are Cauchanum Albanum c. which wines in dede are thin white and waterish
as Galen alloweth it for them that haue the falling sicknesse and sayth that it doth not hurt the stomach neyther trouble the head as hote wines do of which sortes they alow some for their patients for common table wine as diuerse kinds of Clared wine whereof euery one of them is hotter and more headie and fumish than the common Rhennishe and French wines are of the which matter we will talke hereafter more largelye if God will That the thin small and waterish wines do not hurt the head so that they haue a littell astriction Galen declareth plainly in his booke de euchymia cacochymia in these words And euē as firish red wines seeing that they are hote of nature by and by fill the head Fierish red wines fill the head by and by bicause they be hote euen so those wines that are thin and waterish and gently binding are not onlye vnhurtfull vnto the head but also sometime they take away those small head aches which come of humors gathered togither in the stomach Out of Aetius OF all wines Which wines hurte least the head and sinewes white wines are least hurt waterish wines neyther bréedeth the head ache neyther hurt the sinewes Wines that are white in color nourish least of all other Wines if they be thin in substaunce and after a maner like vnto water Aetius alloweth white wine for a preseruatiue against the stone Aetius also prescribing a diet for thē that are deliuered of the stone how that they maye be preserued from falling into the disease of the stone againe alloweth a small wine that prouoketh water and is not verie olde And the author of the booke of healing of the stone which is ascribed vnto Galen and iudged of manye to be his in expresse wordes fayth as followeth here Vinum sit tenue admodum album non ita vetus dulcia verò nigra vina calculosis sunt inepta That is let your wines be verye small and white Red that is Clared wine is not good for the stone and not so olde but swéete wines and blackish red wines are verye vnméete for them that haue the stone And the author sayeth in the same booke a littell after Vinum tibi conuenit tenue album quod misturam non ita patitur 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 nam eiusmodi facile descendit succos qui sunt in nobis attenuat secernit per vrinas virtutemque roborat That is white and small wine is good and méete for you which being small cannot abide to be menged with much water for such wine doth easilye go downe and maketh subtill or fine the iuices or humors that are in vs and sifteth them out by the water and strengthneth the power of man Of the natures of white and diuers other wynes taken out of Actuarius the last of the noble Greeke writers of phisicke GRosse and thicke wines nourysh much Grosse or thick wines Thin or subtill wines and are cause of grosse bloud and of the stopping of inward partes but thin or subtill wines which driue out water are of a contrarye nature Redish yellow wines are hotest of all Wines in color red are next in heat to readish yellow Least hote of all are waterish and small wines and they trouble the head least A small white wine is best for a common table wine for they engender fine or thin bloud Some wines that haue a little astriction are better for the stomach but nourish lesse but swéete wines are of the contrarie nature but white wines are lesse hote thā other wines Of wines are hotest of all redish yellow and next vnto them are hotest Wines of red color they are least hote that are waterish which are called in Greke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 bicause they wil not suffer to be delayed which much water such wines as these do trouble the head least But strong and wel colored wine are more fit for them that labor for to be of a good plite and to looke well But for thée that carest only for thy simple health and for thy liuely spirite it maye séeme that a weake wine which is white and thin should he sufficient for thee and thou ought therewith to be content except thou be compelled to flie for néedes sake to vse hoter wines when as thou art to much cooled in thy body Of the nature of red wine which here in England is commonly called Clared wyne and of the nature of blacke wine which is called commonlye in England red wine out of Galen in his thirde booke de alimentis Red wine and thicke wine IF that whatsoeuer doth norish be meat thē is wine to be placed among the number of meates that is of things that doe féede and encrease the bodie No color of any wine is liker to bloud than it that we call Clared wine for the blacke wine that we call red wine is blacker thā it may be compared vnto bloud Rufa atque crassa vina Deinceps nigra Rufa aut nigra crassa adstringentia Of all wines red and thicke wines are most méete to make bloud as such as néede little chaunging to be turned into bloud after these folow in order blacke wines grosse and swéete and also those which in color is red and blacke and in substance or composition are thick ioyned with a binding quality The same sentence hath Aetius in these words following Rufa itaque crassa ex omnibus ad sanguinem generandum commodissima sunt vt quae parua egeant in sanguinem transmutatione Deinceps nigra simul dulcia ac crassa Deinde colore quidem rufa aut nigra compage vero crassa habentia simul adstringentem qualitatem Out of the fourth booke of Galen de sauitate tuenda REfuse and flie thicke and blacke wines bicause they make an euill iuice and enter thorow and go very slowly down and in the fift booke he sayth Such wines as tarie long in the bellie are none of them fit for an olde man and that blacke wines that are grosse and thicke and are binding tarie and abide long in the bellie and stir vp flowinges in it But they that are blacke and thick and haue no astriction in déede they tarie shorter while in the bellie But yet they stirre not a man to make water some take them before meat but they are not good for olde men neyther any other which make a thick iuice for these stop the liuer milt and kidneys whereby it commeth to passe that some olde men vsing these more largelye fall into the dropsey and other fall into the stone Of the nature of wynes of diuers and sundry colors out of Galen de methodo medendi sexto .12 IN the sixt booke Whatsoeuer Wines be swéete and also of a readish yelow color all such are sharpe or biting and hote aboue measure Wines good for them that swounde In the .xij. booke To them that swoune
by the reason of yellow gall that vexeth the mouth of the stomache a colde drinke is to be giuen vnto them yet for all that wine that is hote of nature and doth further the conneyance of iuices into the bodie ought to be offred to al them that are vexed with swounding for it is plainly our will that the nourishment that is taken in should be delt and conueyed into the bodye and that it shoulde not tarie in the stomach but it is openly knowen that of wines they ought to be chosen that are yelow in color Wines yellow in color and fine in substance are best for fainting or swouning of a fine substance and olde and such must néedes be of a good smell To them that fall in a swounding by to much plentie of rawe humors grosse thicke wines are noysome and waterye wines as vnprofitable are to be eschued Therefore we must choose out those that are midle wines which as is before sayd are yellowe and white But so manye wines as are the hotest of all are bright yelow in color as is the wine called Cecubum in Italie Of other kindes of wine they that are soure with astriction Austera alba and méetelye white and thicke are not fit for the conueyance or leading of iuices into the bodie Vina austera alba antiqua But if they be olde inough if ye haue no other ye maye vse them for all such when they are old are good for the stomach Redish yellow wine trouble the head Furthermore all wines that smell well and are redish yellow so much as is of their nature altogither they trouble the heade when a man is vexed with both kindes of swounding that is of it that commeth of yellow gall and also it that commeth of great plentie of rawe humors falling into the mouth of the stomach and there is no conuenient wine as is required and thou art néedes compelled to vse some wine thou must flie as I haue said before all soure astringent wines and new wines Old thin or waterish wines are lightly caried into the body and thicke wines and chose waterish wines and of them such as are olde for such wines although they do not mightily heat yet they are led or caried lightly into the body wherefore these doe all alike conuey and deale the norishing iuices into the body Both red yellowish and olde small wine conuey and deale the iuices into the bodie alike as red yellow wines do yet there is a difference betwéene thē that is that the redish yellow wines are more profitable for the digestion that is in the stomach and in the veynes bicause they doe heate more Moreouer they are easie to be tempered or else as Linaker translateth it to be mixed therfore are profitable to make good iuice But there is none of all these things in waterishe wines for verie little of the substance of these is turned into the kinde of bloud Redish yellow wines smite the head But when as redish yellowe wine smite the head they that are waterishe doe neuer trouble it and they beyonde all other driue out water Next vnto the which are redish yellowe wines that are most thin and subtill Small waterish wines driue out pisse most of all other wines which also ought to be chosen most chieflly against swounding Yelow wines that are grossest in substance are conueyed into the bodie more slowlie thā these be howbeit they are more piercing then all soure and binding wines but these redish yellowe wines againe doe nourish more than thin wines and correct fautie iuices of all other wines most speedily engendring a good bloud Thus farre Galen Nowe after that it is often inough proued by the best authors that euer wrote of Phisick that all red wines as are our Clared wines and all blacke wines which we call red wines are hoter and grosser in substaunce than small white wines be of and both driue out water lesse than small white wines doe It followeth that Clared and red wines are more both the materiall and efficient causes of the stone than small white wines are Where as some argue that such wines as driue most bring humors most of all other to the kidneys The argument of them that holde that Rhennish and white wines breede the stone more than other wines doe water vessels and bladder whereof the stone is ingendered there But small Rhennish wine and other small white wines driue humors most to the places before named therefore they breede the stone more than other wines that driue not so much as they do I answere vnto the maior that not euery wine that driueth most humors vnto the kidneys water vessels bladder is the greatest bréeder engendrer of the stone For although small and waterish whyte wines driue more than Clared yet it followeth not that they bréede the stone more than red and Clared wines doe For although they driue some kinde of humors vnto the places aboue rehearsed yet doe they not leaue them sticking fast in those places but they driue them quite thorow all the water vesselles into the chamber pot or vrinall for the which cause they are called in Gréeke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 that is driuers forth of water and vrine and such things as are in the vrine Which name they haue not bicause as some men doe dreame they bring many humors wherof the stone is made to the kidneys and bladder and let them lie there as it were rotting in a dunghill but as a faire and thin water casten into a canel of a stréete if it haue one to driue it forwarde not onelye carieth it selfe awaye forth of the towne into the common sinke that is without the towne but also the filthines that hath bene in the canell long before euen so that small white wine that hath a nature to driue forth it selfe and with it other things that are necessarie to be driuen out by the vrine bréedeth not humors in the water vesselles but driueth them quite away and suffereth them not to tarie there how then can white wine that after this manner scoureth the water vessels be an ingendrer of the matter of the stone when as it driueth the same matter away and will not suffer it to tarie in those places where as the stone vseth to be ingendred When I was a scholer in Cambridge there was there a stinking butcherie and very noysome to thē that went by it or through it what if a man should haue bene hired for xl.s in the yeare to keepe the butcherie the rest of the towne swéete by carying out of the puddings guts and stinking bloud if this fellow should carie out all the filthinesse out of the butcherie once in the wéeke vnto the market hill and let it lie there should this man iustly be called a scourer or clenser of the towne that carieth the filth therof from one place onlye to another not
I counsell also that they whose yeres turne towards age doe take it oft and much not with water but with wine Children in no case ought to receiue this medicine bicause it will dissolue or lose in pieces their bodies For I remember that I saw once a little boy who by the vnseasonable vsing of thys Triacle fell into a palsey Of the Triacle Salt THe Triacle Salt is a medicinall Salt made of diuers excellent herbes and of burnt Salt and burnt Vipers or else of the trochiskes of Vipers being burnt And the composition of this Salt is found both in Galen and also in Aëtius Galen writeth thus of the triacle Salt not word for word but in sentence as I am ready for to proue if any man holde the contrarye The triacle Salt saith Galen is good for the same diseases poisons bitings and other things that the great Triacle is good for but it worketh not so effectuously nor in so short a time Some peraduenture will thinke that the vertue of Triacle Salt shall soone vanishe awaye bicause the Vipers which are the principall grounde of the medicine are burned and thereby léefe their strength but that is not true for manye things by reason of the fire are made better or else declare their nature that lurketh We melt or trie golde by the fire and it that is counterfeit golde is bewrayed thereby and it that is good golde is declared to be good by the triall of the fire And iron also is made soft by the fire and bowable and so is made fit for many things necessary for mans life Are not also manye things that we receyue inwardly for the norishment of our bodies made better by the help of the fire Galen rehearseth examples of diuerse other things which are made better by burning of them in the fire And so hée sayth that al Vipers burnt whole do put away their poyson that they had before are made holsome by the fire Although the triacle Salt be good for manye other things yet properly and especially it helpeth those diseases that rise in the vttermost part of the skin as the scuruye euill that goeth through the skin into the flesh and maketh it of a white colour the common lepre of the Grecians and scripture and the Wild scabby or scuruy euil And it driueth awaye lice that bréede of corruption and besides these it scoureth the téeth verye well and suffereth them not to be eaten thorow and it strengthneth the gummes that are lose and holdeth downe or stoppeth the flowing and the rotting of them Of the Triacle Salt out of Aëtius THe Triacle Salt is good for all things that the great Triacle is after a moderate maner and sheweth his profite by continuall vsing of it howbeit there are some that denie vtterly that it hath any power to helpe or doe any good alledging that the propertie of the Vipers is destroyed by the burning but I dare affirme that although the Triacle Salt hath not so great vertues as the great Triacle hath Yet neuerthelesse that it léeseth not his strength by the comming into the fier For there are manye things which are found and perceyued to be better for that they haue bene in the fier as golde lime and such like For Vipers burnt whole in the fier put awaye by the reason of the fier their more strong and hurfull propertie and take of the fire their holesome temperature and right propertie The Triacle Salt is chieflye commended in helping the diseases of the skin as the white Morphew that Lepre of the Grecians and Scripture the wilde scurfe and the sickensse nowe commonlye called the Lepre which in déede is not the Lepre but Elephantiasis the blacke morphew wilde scabbes thinnesse and falling of the heare for it doth awaye by and by such euilles or griefes of the skin and driueth awaye verye well sharp excrements being in plenty vnder the skin The vse of this Salt driueth out sweate of many and so by the sweating the rotten substance is emptied out in so much that certaine drawe out lice in the beginning within .14 dayes after the vse of this medicine at the most afterwardes there appeared no more anye lice but some in stede of lice cast out flemmy spitting beginning first with the casting out of the Salt and then within a little while after when the spittell is purged out it is stopped Ye maye vse it as well at dinner as at supper with what soeuer kinde of meate ye list to take it neither shall ye néede to prouoke anye man further to the receiuing of it For there is such pleasauntnesse in it that a man might saye it were rather made for pleasure than for other intentes A man may take the quantitie of three spoonefuls in one daye especially if the meate be well digested in the stomach before They that eate it haue a better digestion and a greater appetite to their meate and they haue a more florishing or lustie body and all their wittes or senses lustier and fresher It dissolues suffusions that are yet beginning and not fully growen togither Neyther shall any man be in daunger of suffusiō that vseth them dayly The same prouoketh the monethlye disease of women that are stopped by reason of a clustering or stopping cōgeling of the bloud the same stayeth and stoppeth the outragious and large flowing of the same Whosoeuer will take it afore hand shall ouercome all the lying in waite of beasts that cast out poyson neither when a man is hurt with the venome alreadye take the Salt by and by after shall run into any daunger thereby especially if he haue prepared or as it were seasoned the complexion of his body a long time before by the vsing of this Salt It is good to flie for succour vnto this helping medicine which driueth away the euill in the beginning of the Pestilence especiallye if thou menge withall some part of Tamariske Furthermore the triacle Salt is good phisicke for the most part of all diseases and especially for such as are in the kidneyes for it breaketh the stones that are in them Suffusion is the running of a noisome humor in the eye which if it be not stopped engendreth haw and pearle in the eye and some name this disease Cataracta and when they are sore weakened restoreth and maketh them freshe againe There can no like medicine be giuen to helpe the disinesse of the head headaches and to the falling sickenesse vnto this if a man will take it plenteouslye for the space of a yeare I haue knowen olde iaundises and those that haue hadde yll miltes and men diseased with the Colike which fell oft into that disease to haue bene holpen by this Salt And I haue dried vp the dropsey with it especially it that goeth betwene the fell and the fleshe And I haue driuen away the disease of vnsatiable hunger which is called in greke Bulimos with this salt also if it be