qualitie is spent It must neyther looke muddie nor yet carie a taile with it Which is the best drink The most pretious and wholesome ordinarie drink as well for them that be in health as for sicke and impotent persons is made after this maner Take halfe a pound of barley foure measures of water halfe an ounce of Licoras and two drachmes of the seede of Violets two drachmes of parsley seed three ounces of red Roses an ounce a halfe of Hysop Sage three ounces of figges and raisins well pickt Seeth them all together in an earthen vessell so long till they decrease two fingers breadth by seething then put the pot in cold water and straine the ingredients through a cloth Shew mee a speedie drink for trauellers when they want beere or ale at their Inne Let them take a quart of fayre water and put thereto fiue or sixe spoonefulles of good Aqua composita a small quantitie of sugar and a branch of Rosemarie Let them be brued well out of one pot into another and then their drink is ready What shall poore men drink when malt is extreame deare They must gather the toppes of heath whereof the vsuall brushes are made and dry them and keepe them from moulding Then they may at all times brue a cheap drink for themselues therewith Which kinde of drink is very wholesome as well for the liuer as the spleene but much the more pleasaunt if they put a little licoras vnto it There is another sort of drink of water and vineger proportionably mingled together which in summer they may vse How shall I help beere or ale which beginne to be sowre or dead Put a handfull or two of oatemeale or else of ground malt into the barrell of beere or ale stirre the same well together and so make it reuiue a-fresh Or else if you please bury your drink vnder ground in the earth for the space of foure and twentie houres Teach mee a way to make beere or ale to become stale within two or three daies This is performed if you burie your beere or ale being filled into pots in a shadie place somewhat deepe in the ground What is meath Meath is made of honey and water boyled both together This kinde of drink is good for them which enioy their health but very hurtfull for them who are afflicted with the strangurie or colick Braggot doth farre surpasse it in wholesomenesse What is Meatheglin Meatheglin is made of honey water and hearbes If it be stale it is passing good Chap. 2. Of Wine What is the propertie of wine Wine moderatly drunk refresheth the heart and the spirits tempereth the humours ingendreth good bloud breaketh fleagme conserueth nature and maketh it merie What is the vse of white wine White wine drunk in the morning fasting cleanseth the lunges Being taken with red Onions brused it pearceth quickly into the blad der and breaketh the stone But if this kinde of wine be drunk with a ful stomack it doth more hurt then good and causeth the meate to descend before it be fully concocted What is the vse of Rhenish wine Rhenish wine of all other is the most excellent for it scoureth the reines of the back clarifieth the spirits prouoketh vrine and driueth away the headache specially if it doth proceede from the heate of the stomack What is the vse of Muscadell Malmesie and browne Bastard These kindes of wines are only for maried folkes because they strengthen the back What is the vse of Sack Sack doth make men fat and foggie and therefore not to be taken of young men Being drunk before meales it prouoketh appetite and comforteth the spirits maruellously How shall I know whether hony or water be mingled with wine Vintners I confesse in these dayes are wont to iuggle and sophistically to abuse wines namely Alligant Muscadell and browne Bastard but you shall perceiue theyr deceite by this meanes take a few drops of the wine and powre them vpon a hot plate of yron and the wine being resolued the honey will remaine and thicken If you suspect your wine to be mingled with water you shall discerne the same by putting a peare into it for if the peare swimme vpon the face of the wine and sinke not to the bottome then it is perfect and vnmingled but if it sinke to the bottome water without doubt is added vnto it Shew mee a way to keepe Claret wine or any other wine good nine or ten yeeres At euery vintage draw almost the fourth part out of the hogshead and then rowle it vpon his lee after fill it vp with the best new wine of the same kinde that you can get Your caske ought to be bound with yron hoopes and kept alwaies full How might I help wine that reboyleth Put a peece of cheese into the vessell and presently a wonderfull effect will follow Chap. 3. Of Milke What is the vse of milke Milke purgeth superfluous humours in the belly and nourisheth the body but soure things must not in any case be presently taken after it Also for feare it should cōgeale in the stomacke put a litle sugar salt or honey into it and so stirre them together It agreeth well with cholericke persones but not with the flegmatick What is the discommoditie of milk Milk often vsed of them that are not wont to laboure causeth headach and dimnesse of sight it annoyeth the teeth Which discommodities may be corrected by adding rice sugar vnto it Which kinde of milke is best Womans milk is wholesomest and purest because it is a restoratiue medicine for the braine and the consumption Next vnto it goates milk is best What is the vse of Creame Creame with strawberies and sugar taken of hot cholerick persons will not much hurt What is the vse of sower Whay Sower whay is a temperate drink which mundifieth the lunges purgeth bloud and alayeth the heat of the liuer Chap. 4. Of Flesh. What kinde of meate is best That kinde of meat is best which ingendreth good bloud and is easie to be digested as mutton beefe lambe pigges capons chickens partridges woodcockes young pigeons thrushes and such like What meate is of an hard digestion Venison duckes geese together with the kidneyes liuers entrailes of birdes do breed cruditie in the stomack and fluxes Shew mee a way to preserue flesh and foule sound and sweet for one moneth notwithstanding the contagiousnesse of the weather Maister Plat whose authoritie not only in this but in all other matters I greatly allow of counselleth huswiues to make a strong brine so as the water be ouerglutted with salt and being scalding hot to perboyle their mutton veale venison foule or such like and then to hang them vp in a conuenient place With this vsage they wil last a sufficient space without any bad or ouersaltish tast Some haue holpen tainted venison by lapping the same in a course thin cloth couering it first with salt then burying it a yard deepe in
together and let it boile with a smal fire adding to it halfe a pound of honie and taking away the scum of it then put in a little bengwine and when it it hath sodden a quarter of an houre take it frō the fire and keepe it in a cleane bottle wash your teeth therewithall as well before meate as after if you hould some of it in your mouth a little while it doth much good to the head and sweeteneth the breath I take this water to be better worth then a thousand of their dentifrices 7. Wash your face eyes eares handes with fountaine water I haue knowne diuers students which vsed to bathe their eyes only in well water twise a day whereby they preserued their eyesight free from al passions and bloudsheds and sharpened their memories maruaylously You may sometimes bathe your eyes in rosewater fennell water or eyebright water if you please but I know for certaintie that you need them not as long as you vse good fountaine water Moreouer least you by old age or some other meanes doe waxe dimme of sight I will declare vnto you the best and safest remedie which I knowe and this it is take of the distilled waters of verueine bettonie and fennell one ounce and a halfe then take one ounce of white wine one drachme of Tutia if you may easily come by it two drachmes of sugarcandy one drachme of Aloes Epatick two drachmes of womans milke and one scruple of Camphire beat those into pouder which are to be beaten and infuse them together for foure twēty houres space thē straine them and so vse it when you list 8 When you haue finished these say your morning prayers and desire God to blesse you to preserue you from all daungers and to direct you in all your actions For the feare of God as it is written is the beginning of wisedome and without his protection whatsoeuer you take in hand shall fall to ruine Therefore see that you be mindfull of him and remember that to that intent you were borne to weet to set forth his glorie and most holy name 9 Goe about your businesse circumspectly and endeauour to bannish all cares and cogitations which are the only baites of wickednesse Defraud no man of his right for what measure you giue vnto your neighbour that measure shall you receiue And finally imprint this saying deepely in your mind A man is but a steward of his owne goodes whereof God one day will demaund an account 10 Eate three meales a day vntill you come to the age of fourtie yeares as your breakefast dinner and supper yet that betweene breakefast and dinner there be the space of foure houres and betwixt dinner and supper seauē hours the breakfast must be lesse thē the dinner the dinner somwhatlesse thē supper In the beginning of meales eat such meats as will make the belly soluble let grosse meats be the last Content your selfe with one kinde of meate for diuersities hurt the body by reason that meates are not al of one qualitie some are easily digested others againe are heauie wil lie a long time vpō the stomack also the eating of sundrie sorts of meate require oftē pottes of drinke which hinder concoction like as we see often putting of water into the meat-potte to hinder it frō seething Our stomack is our bodies kitchin which being distepered how cā we liue in tēperat order drink not aboue foure times that moderatly at each meal least the belly-God hale you at length captiue into his prison house of gurmādise where you shal be afflicted with as many diseases as you haue deuoured dishes of sundrie sorts The cups whereof you drinke should be of siluer or siluer and gilt 11. Labour not either your mind or body presently after meales rather sit a while discourse of some pleasant matters when you haue ended your cōfabulations wash your face mouth with cold waters then go to your chāber and make cleāe your teeth with your toothpicker which shuld be either of iuorie siluer or gold Watch not too long after supper but depart within two hours to bed But if necessitie cōpell you to watch longer thē ordinarie thē be sure to augmēt your sleepe the next morning that you may recōpēce nature which otherwise through your watching would not a litle be empaired 12. Put of your clothes in winter by the fire side cause your bed to be heated with a warming pan vnlesse your pretēce be to hardē your mēbers to apply your self vnto militarie discipline This outward heating doth wōderfully cōfort the inward heat it helpeth cōcoctiō cōsumeth moisture 13. Remēber before you rest to chew downe two or three drachmes of mastick for it will preserue your body from bad humours 14. Pray feruently to God before you sleep to inspire you with his grace to defend you from al perilles subtelties of wicked fiends to prosper you in all your affaires then lay aside your cares busines as wel publicke as priuate for that nightin so doing you shal sleep more quietly Make water at least once and cast it out but in the morning make water in an vrinall that by looking on it you may gesse somewhat of the state of your body sleep first on your right side with your mouth open and let your nightcappe haue a hole in the toppe through which the vapour may goe out 15 In the morning remember your affayres and if you be troubled with rheumes as soone as you haue risen vse diatriō piperion or eate white pepper now and then and you shall be holpen FINIS The contentes of the sections and Chapters of this booke The first section of the causes of the preseruation of health Of Aire Chap. 1. Of water Chap. 2. Of fire Chap. 3. The second section of food Of bread and drinke Chap. 1. Of wine Chap. 2. Of milke Chap. 3. Of flesh Chap. 4. Of fish Chap. 5. Of sauce Chap. 6. Of graines spices and pulse Chap. 7. Of herbes Chap. 8. Of fruite Chap. 9. The third section of sleepe early rising mirth and exercise Of sleepe and early rising Chap. 1. Of mirth Chap. 2. Of exercise Chap. 3. The fourth section of euacuations Of Bathes Chap. 1. Of bloud-letting Chap. 2. Of Purgations Chap. 3. Of Vomites Chap. 4. Of Vrines Chap. 5. Of Fasting Chap. 6. Of Venerie Chap. 7. Of the causes of infirmities Chap. 1. Of the wicked motions of the mind Chap. 2. Of the age of man Chap. 3. The fift section of infirmities and death The sixt section of the restauration of health Of the foure parts of the yeare Chap. 1. Of the foure humours Chap. 2. Of medicines to prolong life Chap. 3. Of a generall diet Chap. 4. FINIS
the ground twelue or twentie houres space Others doe couer their foule in wheat What is the vse of mutton Young mutton boyled and eaten with opening and cordiall hearbs is the most nourishing meate of all and hurteth none but only flegmatick persons and those which are troubled with the dropsie What is the vse of beefe Young beefe bredde vp in fruitfull pasture otherwhiles wrought at plow being powdred with salt foure and twentie houres and exquisitely sodden is naturall meat for men of strong constitutions it nourisheth exceedingly and stoppeth the fluxe of yellow choler Howbeit Martlemas beefe so commonly called is not laudable for it ingendreth melancholike diseases and the stone What is the vse of veale Veale young and tender sodden with young pullets or capons and smallage is very nutritiue and wholesome for all seasons ages and constitutions What is the vse of swines fiesh The leane of a young fat hogge eaten moderately with spices and hot things doth surpasse all manner of meate except veale for nourishment it keepeth the paunch slipperie and prouoketh vrine but it hurteth them that bee subiect to the gout and Sciatica and annoyeth old men and idle persons A young Pig is restoratiue if it be flayed and made in a ielly To be short bacon may be eaten with other flesh to prouoke appetite and to breake flegme coagulated and thickned in the stomacke What is the vse of Kid The hinder part of a young Kid roasted is a meate soone digested and therefore very wholesome for sick and weake folkes It is more fit for young and hot constitutions theÌ„ for old men or flegmatick persons What is the vse of Venison Young fallow deere very well chafed hangd vp vntill it be tender and in rosting being throughly basted with oyle or well larded is very good for them that be troubled with the rheume or palsie Yet notwithstanding it hurteth leane folkes and old men it disposeth the body to agues and causeth fearefull dreames Some say that venison being eaten in the morning prolongeth life but eaten at night it bringeth sodaine death The hornes of deere being long and slender are remedies against poysoned potions so are the bones that grow in their hearts What think you of Hare and Conies flesh Hare and Conies flesh perboyled and then rosted with sweet hearbes cloues and other spices consumeth all corrupt humours and fleagme in the stomack and maketh a man to looke amiably according to the prouerb He hath deuoured a Hare But it is vnwholesome for lazie and melancholick men What is your opinion of Capons Hennes and Chickens A fat Capon is more nutritiue then any other kinde of foule It increaseth venerie and healpeth the weaknesse of the braine But vnlesse a man after the eating of it vse extraordinarie exercise it will do him more hurt theÌ„ good As for chickens they are fitter to be eaten of sick men then of them that be in health Shew me a way to fallen capons in most short time You must follow Maister Plats aduise namely to take the blond of beastes whereof the butchers make no great reconing boyle it with some store of branne amongst it perhaps graines wil suffice but branne is best vntill it come to the shape of a bloud pudding and therewith feede your foule so fat as you please You may feede turkies with brused acornes and they will prosper exceedingly What is the vse of Pigeons Pigeons plump and fat boyled in sweet flesh broth with coriander vineger or with sower cheries plummes do purge the reines heale the palsey proceeding of a cold cause and are very good in cold weather for old persons stomackes full of fleagme What is the vse of goese A young fat goose farsed with sweet hearbs and spices doth competently nourish Notwithstanding teÌ„der folkes must not eate therof for it filleth the body with superfluous humours and causeth the feauer to follow What is the vse of Duckes Young duckes stifled with borage smoke being eaten in cold weather strengthen the voyce and increase naturall seede What is the vse of Partridges Young henne Partridges eaten with vineger doe heale all manner of fluxes and dry vp bad humours in the belly What is the vse of quailes Quailes eaten with coriander seede and vineger doe help melancholick men VVhat is the vse of woodcockes and snites Woodcockes and Snites are somewhat lightly digested Yet hurtfull for cholerick and melancholick men What is the vse of swannes turkies perockes hernes and craâ—es These birdes if they be hanged by the neckes fiue daies with waightes at their feete afterwards eaten with good sauce doe greatly nourish and profit them which haue hot bellies What think you of larkes and sparrowes Larkes and sparrowes are maruellous good for them that be diseased of the colick What is the vse of egges New henne egges poched doe ingender good bloud extend the winde pipes and stoppe bloud spitting If the white of them being rosted be strayned there will proceede a kinde of oyle which being applyed to the eyes will heale their griefes Chap. 5. Of Fish What is the vse of Carpe A fresh Carpe salted for the space of sixe houres and then fried in oyle and besprinkled with vineger in which spices haue boyled in all mens censure is thought to be the wholesomest kinde of fish It may not be kept long except it bee wel couered with bay mirtle or cedar leaues What are salmon and trouts Salmon and trouts well sodden in water and vineger and eaten with sowre sauce doe help hot liuers and burning agues What is the vse of Barbles Barbles rosted vpon a gridiron or boyled in vineger are very wholesome If any man drink the wine wherein one of them hath beene strangled to death hee shall euer after despise all manner of wines Which conclu sion were fit to bee put in tryall by some of our notorious swil-bowles What is the vse of sturgeons Riuer sturgeons sodden in water and vineger eaten with fennell do coole the bloud and prouoke lecherie What is the vse of Cuttles Cuttles seasoned with oyle and pepper doe prouoke appetite and nourish much What is the vse of Lampreyes Riuer Lampreyes choked with nutmegs and cloues and fryed with bread oyle and spices is a princely dish and doth very much good What is the vse of tenches Femall tenches baked with garlick or boyled with onions oyle and raisins may be eaten of youth and cholerick men What is the vse of Pikes Pikes boyled with water oyle and sweet hearbes will firmely nourish What is the vse of Eeles Eeles taken in spring time and rosted in a leafe of paper with oyle coriander seede and parsley doe breake fleagme in the stomack What is the vse of Perches Riuer Perches will prouoke appetite to them that be sick of the hot ague What is the vse of Oisters Oisters rosted on the imbers and then taken with oyle pepper and the iuice of Orenges prouoke appetite and lecherie They must not
the doubled coldnesse of Saturne And the threescore and third yeare is very perilous to them that be borne in the day time by reason of the drinesse of Mercurie and Venus Finally whensoeuer any man entreth into these climactericall yeares if certaine tokens of imminent sicknesse doe appeare as wearisomenesse of the members griefe of the knees dimnesse of sight buzzing of the eares loathsomnesse of meate sweating in sleepe yawning or such like then let him incessantly pray and beseeth God to protect and guide his heart let him be circumspect and curious to preserue his health and lyfe by art nature policie and experiments Which be the Criticall daies The Criticall daies are the first and seauenth of Ianuarie The third and fourth of February The first and fourth of March The eighth and tenth of Aprill The third and seuenth of May. The tenth and fifteenth of Iune The tenth and thirteenth of Iuly The first and second of August The third and tenth of September The third and tenth of October The third and fift of Nouember The seuenth and tenth of December Which humours are predominant in the night season and which in the day time Euery one humour reigneth sixe houres Bloud is predominant from nine a clock in the night vntill three a clock in the morning Choler from three a clock in the morning till nyne Melancholye ruleth from nine a clock in the morning till three in the euening Lykewyse fleagme gouerneth from three in the euening vntill nine a clock at night So that fleagme and melancholie doe raigne at night and bloud and cholér in the daie time Also bloud hath his dominion in the spring time choler in the summer melancholy in Autumne fleagme in winter For which respectes I aduise you if perchaunce you fall into a disease to mark well in the beginning of your sicknesse the houre and humour then raigning that thereby you may the sooner finde out remedie In conclusion you must consider of the criticall daies in which great alteratiōs either towards your recouerie or towards your further sicknesse will ensue Most commonly the criticall daie happneth the seauenth the fourteenth the one and twentieth or the eight and twentieth daie frō the beginnnig of your sicknesse Notwithstanding according to the course of the Moone the fourth daie the eleauenth the seauenteenth and the foure and twentieth daie from the beginning of your sicknesse will foretell you whether you shall amende or waxe worse The sixt Section Of the restauration of health Chap. 1. Of the foure partes of the yeare What is the nature of the spring time THe Spring time beginneth when the sunne entreth into the signe of Aries which is the tenth daie of March. At this time the daies and nights are of equall length the cold weather is diminished the pores of the earth being closed and congealed with cold are opened the fields waxe greene hearbes and flowers doe bud beastes rut the birds chirp and to be briefe all liuing creatures doe recouer their former vigour in the beginning of the spring Now a man must eate lesse and drink somewhat the more The best meats to be eatē are veale kid yong mutton chickens drie fowle potched egges figges raisins and other sweet meates and because the spring is a temperate season it requires temperature in all things Vse competent phlebotomie purgation or such like Venerie will doe no great harme What is the nature of summer Summer begins when the sun entreth the signe of Cancer which is the twelfth daie of Iune In this time choler is predommant heat increaseth the winds are silent the sea calme fruites doe ripen and Bees doe make honey Now a man must drink largely eate litle and that sodden for rost meat is drie It is daungerous taking of Physick and speciallie in the dog dayes To heale wounds is verie difficult and perilous What is the nature of Autumne Autumne beginneth when the sunne entreth the first degree of Libra which is the thirteenth day of September Then it is Aequinoctiall meteors are seene the times do alter the aire waxeth cold the leaues do fall come is reaped the earth loseth hir beautie and melancholy is ingendred For which cause such things as breede melancholy are to bee auoyded as feare care beanes old cheese salt beefe broath of colewoorts such like You may safely eate mutton lambe pigges and young pullets Take heede of the morning euening cold What is the nature of Winter Winter beginneth when the funne entreth the signe of Capricorne which is commonlie the twelfth day of December Now the daies are shortened the nights prolonged winds are sharp snow and suddaine inundations of waters arise the earth is congealed with frost and ice all liuing creatures do quiuer with cold Therefore a man must vse warme and drie meates for the cheerefull vertues of the bodie are now weakened by the cold aire and the naturall heate is driuen into the inward partes of the bodie to comfort and maintaine the vitall spirites All rost baked or fryed meates be good and so are boyled beefe and porke Veale agreeth not except it be well rosted Also wardens apples and peares may be vsed with wine or with salt for swelling or with comfits for windinesse Beware least the cold annoy your bodie And aboue all things haue a regard to keepe your head neck and feete warme To vse carnall copulation is expedient Chap. 2. Of the foure humours What is an humour An humour is a moist and running bodie into which the meate in the liuer is conuerted to the end that our bodies might be nourished by them What is the nature of the sanguine humour The sanguine humour is hot moist fattie sweet and seated in the liuer because it watereth all the bodie and giueth nourishment vnto it out of which likewise issue the vitall spirites like vnto smal and gentle windes that arise out of riuers and welles What is the sleagmatick humour The fleagmatick humour is of colour white brackish like vnto sweat and properlie placed in the kidneyes which draw to themselues the water from the bloud thereby filling the veines in stead of good and pure bloud What is the cholerick The cholerick humour is hot and fierie bitter and like vnto the flowre of wine It serueth not onely to cleanse the guttes of filth but also to make the liuer hot and to hinder the bloud from putrefaction VVhat is the melancholicke humour The melancholicke humor is black earthly resembling the lees of bloud and hath the spleene for a seat assigned vnto it Howbeit Physitions say that there be three kindes of melancholy The first proceedeth from the annoyed braine the second commeth when as the whole constitution of the body is melancholicke The third springeth from the bowelles but chiefly from the spleene and liuer Shew me a diet for melancholike men First they must haue lightsome chambers and them often perfumed Secondly they must eate young and good meat and beware of beefe porke hare
wilde beastes Thirdly let them vse Borage and Buglosse in their drink Fourthly musick is meete for thē Fiftly they must alwayes keepe their bellies loose soluble Chap. 3. Of medicines to-prolong life Shew me certaine remedies to preserue health and to prolong life To liue for euer and to become immortall here in earth is a thing impossible but to prolong a mans life voyde and free from all sicknesse to cause the humours in the bodie by no meanes to predominate one ouer an other to preserue a man in a temperate state I verely beleeue it may be done first by Gods permission and then by vsing weekely either the weight of one scruple of the spirite of the herbe called Rosa solis or the essence of Celandine or the quintessence of potable gold wherein pearles are dissolued Also who someuer hath any of these well prepared may helpe all the diseases of mans body whether they be curable or vncurable Reasons I neede not alledge for that which is openly seene with eyes need no proofes It is an absurd thing to be ignorant in that which euerie man knoweth Is not the falling sicknesse onely cured by the spirit of vitrioll doth not mercurie heale the French poxe and the filthie scabbe doeth not oile of antimonie plucke vp at once the impurities of the feuer They doe none can denie the same Mineralls are of most efficacie if they be rightly prepared and purged from their poyson and superfluities Truely it is a wonderful thing in this life that mans vnderstāding can bring these inferiour works to so great perfectiō without doubt it is the prouidēce of god that learning in this latter rotten age should wax lightsom therby to defēd life which otherwise through the cōtagion of the world would soone decay frō these new strange maladies which are in all places very rife cōmon so that the saying of that great prophet is now verified come to passe my age shal renew it selfe like an Eagle O rare gift of the mighty God! who made Moses liue 120. years without dimnesse of sight without griefs not loosing any of his teeth who prolonged Hezechias life by 15. yeares hath inspired into mens hearts such excellent knowledge These quintessences which you speake of may not be gotten without great difficultie wherefore reueale those preseruatiues which I may easily get Doctor Steuens water is an excellēt preseruatiue to prolong life is made after this māner take a gallō of gascoigne wine thē take gin ger gallingal cāmomill cinnamon nutmegs grains cloues mace aniseed carrawayseed of each of thē a drachme thē take sage mints red roses time pellitorie of the wal wild mariorā pennymountayne otherwise wilde time cammomille lauender of euerie of them one handfull then bruse the spices small bruse the herbes put all into the wine and let it stand twelue houres stirring it diuers times then distill it in a limbeck and keepe the first pinte of the water for that is the best and then will come a second water which is not so good as the first The vertues of this water are these it comforteth the spirites it preserueth the youth of man it helpeth old goutes the tooth-ache the palfie and all diseases proceeding of cold it causeth barren women to cōceiue it cureth the cold dropsie the stone in the bladder in the reines of the backe it healeth the canker comforteth the stomacke prolongeth a mans life Take but a spoonefull of it once in seauen dayes for it is very hot in operatiō Doctor Steuens that vsed this water liued one hundred yeares wanting two The sublimated wine of M. Gallus physition to the Emperour Charles the fift of that name is most admirable For the vse thereof caused him to liue sixescore and nine yeares without any disease which I thinke to be better then Doctor Steuens water it is made in this sort take of Cubebs cinnamon cloues mace ginger nutmegges and galingall three ounces of rheubarbe halfe anounce of Angelica two drachmes of masticke foure drachmes and of Sage one pound and two ounces steepe these in two poundes and sixe ounces of Aqua vitae which was sixe times distilled then distill them altogither This wine comforteth the braine and memorie expelleth melancholy breaketh the stone prouoketh appetite reuiueth weake spirites and causeth a man to wax younge and lustie It may be taken twise euery weeke and not aboue one spoonefull at each time To conclude there is a iuleppe made only of white wine and sugar which comforteth and refresheth the body much causing the spirites to waxe liuely it is made thus put two pound of sugar in three pound of wine and one pound of rosewater seeth it till it come almost to a syrupe This iuleppe is so acceptable to nature that it supplies the vse of meat and drinke Declare vnto me a dayly dyet whereby I may liue in health not trouble my selfe in Physicke I will first of all in the morning when you are about to rise vp stretch your self strongly for thereby the animall heate is somewhat forced into the outward partes the memorie is quickned and the bodie strengthned 2. Secondarily rub and chafe your body with the palmes of your handes or with a course linnen clothe the breast backe and bellie gently but the armes thighes and legges roughly till they seeme ruddy and warme 3. Euacuate your selfe 4. Put on your apparel which in the summer time must be for the most part silke or buffe made of buckes skinne for it resisteth venime and contagions ayres in winter your vpper garment must be of cottō or friezeadow 5. Whē you haue apparelled your selfe handsomely combe your head softly and easilie with an Iuorie combe for nothing recreateth the memorie more 6. Picke and rub your teeth and because I would not haue you to bestow much cost in making dentifrices for thē I will aduertise you by foure rules of importāce how to keep your teeth white and vncorrupt and also to haue a sweete breath First wash well your mouth when you haue eaten your meate secondly sleepe with your mouth somewhat open Thirdlie spit out in the morning tha◠which is gathered together that night in the throate then take a linnen cloth and rub your teeth well within without to take away the fumositie of the meat and the yellownesse of the teeth For it is that which putrifieth them and infecteth the breath But least peraduenture your teeth become loose filthy I will shew you a water farre better then pouders which shall fasten them scoure the mouth make sound the gums and cause the flesh to growe againe if it were fallen away Take halfe a glassefull of vineger as much of the water of the masticke tree if it may easilie be gotten of rosemarie mirrhe masticke bole Armoniake Dragons herbe roche allome of each of them an ounce of fine cinnamon halfe an ounce and of fountaine water three glassefulles mingle all well