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water_n	let_v	put_v	sugar_n	8,514	5	10.9277	5	true

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A02048	A direction for the health of magistrates and studentes Namely suche as bee in their consistent age, or neere thereunto: drawen aswell out of sundry good and commendable authours, as also vpon reason and faithfull experience otherwise certaynely grounded. Written in Latin by Guilielmus Gratarolus, and Englished, by T.N.; De literatorum et eorum qui magistratibus funguntur conservanda præservandaque valetudine. English	Gratarolo, Guglielmo, 1516?-1568?; Newton, Thomas, 1542?-1607.	1574 (1574)	STC 12193A; ESTC S105793	61,219	174

many by vsing it became verye fatte and corpulent We in these our Regions thinke it best to eate that which is sower and bytinge in Sōmer swéete in the winter and Spring seasons because the one is colde and the other somewhat hoate Oyle of swéete Almondes is good for them that haue the Stitche and other grief in their breastes For it asswageth lenifieth the Iawes and rough arteries and maketh the humours that are in the Breast apte to be proiected and expelled and of the thicke Creame of Almondes beinge boyled there is made an excellent broath or suppinge good both to nourishe and purge the Reynes and also to scower cleanse the bowelles and bulke of man but it is not so good for the stomacke Honye and the water of it is very good for a cold and moyste stomacke for olde men and them that be of colde complexions and in the winter and Springe seasons But it is not good for them that be Cholerique or in the Sommer time In makinge of honie water that is to witte séethinge water and honie together with a softe fier the fome or froath must be scummed of cleane for if it be not it is prouoked to be windie and inflatiue It hath a vertue abstersiue openeth obstructions resolueth humours and educeth them beinge farre within the bodie and kéepeth the bodie from rottennesse and putrefaction But the best honie must be taken for suche purpose that is to say suche as hath a true and perfect swéetenes a good pleasant smell and a somewhat redde colour not thinne not subtile but clammie and viscious The best honie is gathered in the Springe the second in Sommer but that which is gathered in winter is worste and most hurtfull Also sharpe and sower honie is the worst of al others forasmuche as it is of some thought to be pestilent and venemous Sugar is heater and more subtile then honie for it is thought to be hoate and moyst in the end of the first degrée but by artificiall handlinge that is to witte by further and longer boyling whereby it is made white it becometh not so hoate yet more dry It hath in all poinctes as great vertue and power as honie hath both to lenifie mitigate and open obstructions and also to drye vp and wype away il humours and it is good for the stomacke if no yellow choler be therin for it is easelie conuerted and turned into choler Also it pur geth phlegme that is founde in the fromacke and comforteth the bealie This therfore is very good to be eaten at anye time of the yere but honie is best in winter to be eaten and in the second parte of Autumne Vinegre is said to be good for them that are melancholique but nought for them that be cholerique and therfore it agréeth best to a stomacke that is hoat and moyste it stirreth vp appetite helpeth concoction represseth choler and stoppeth humours from beinge diffused into the inward partes it maketh them subtile cutteth them a sunder and preserueth againste phlegme speciallie if it be mixed with Cinamome and Corraunts to take awaye and alay the ouermuche coldenes and egernesse of it Also beinge in this order and maner tempered it is good for a colde stomacke And this waye do we thinke best to be vsed when you would alay the sharpe and bytinge sowernesse of vinegre boyle it w very good Raisons or Corrantes and if néede be make it swéete with the odorifirous smell of good Cinamome For Cinamome ouer and beside the heate whiche it hath for it is sayde to be hoate toward the third degrée it is also verye good for the stomacke and Lieuer It openeth obstructions and comforteth them both and also it dryeth vp the humiditie or moysture of the stomacke and kepeth it from corruption and putrefaction it confirmeth and corborateth all the vertues and powers of the bodye and restoreth them that be appayred and decayed it cleanseth and mundefieth the head by educinge and fetchinge out the humours that be in it yea it lenifieth and helpeth the Coughe and Breast drawing out all that is naught and hurtfull And thus muche for Condimentes and Sauces Of Grayne Pulse Rotes Herbes NOw let vs speake somewhat of such graine and herbes as serue at the table to be eaten Rice is of muche nourishement enclininge to heat and drynesse and maye be best eaten in winter Ryce sodden in mylke causeth a good habite and plight of the body and encreaseth séede of generation Panick and Mill may be eaten in moyst Seasons either hoate or colde But in Autumne because it is a colde and drye time suche graine as is hoate and moyste is more expedient Barley is better to be eaten in Sommer because it is colde These graines must be sodden with fleshe potage or els in water puttinge afterward therinto swéete Almonde mylke or els let them be condite with oyle which done you may put therto some Sugar accordinge to your owne discretion Of small pulse Phisicions most commend Cich-pease and speciallie the potage or broath wherein it is sodden but they must sayeth Auicen be eaten at the middest of Meales and not at the beginninge nor ende They nourishe the bodie stronglie and purelie if they be eaten moderatelie for otherwise they be windy and require a stronge stomacke and a good vertue digestiue but the broath made of them is preferred before anye other because it chaseth away il humours and prouoketh vryne Lintellès are misliked and discōmended because the annoy the stomack fill the Lieuer with obstructions engender melancholique humour cause a dazelinge dimnes of the sight and amonge al kinde of pulse are worste to be eaten for they bréede grosse terrestriall and melancholique bloud Beinge twise or thrise or oftener warmed and eaten the broath being cast away they binde the bealie but the best and surest way is altogether to abstaine from them as moste hurtefull and fitter rather for Laborers and Rurall people then Magistrates and Studentes Beanes are verye windie and tarie longe ere they be digested yea although they be decocted the full space of thrée dayes yet do they still retaine their windines and ventositie They make grosse iuyce in the bodie and send ill vapours to the brain which cause fearfull and strange dreames and they engender thicke grosse bloude Therefore vse them not in diet although otherwise they séeme to haue a certaine abstersiue and nutritiue power But if thou be so be sted that néedes thou must eate of them it were best to make potage or broath with them for so they haue more vertue to cleanse the Reynes of the backe and the bladder and loose much of their windinesse in the boyling And if thou be disposed to put any other grayne or seedes vnto them which haue semblable power to expell and driue away windenesse called of the Gréekes Aphusa put a litle Hony vnto them it shal be a meane to

proper office and vertue is to loose and mollifie the belie If these do not suffice adde the herbe called Mercurie vnto them or else take it alone by itselfe But if there be in the body great plentie and abundance of humours we must assay and trye whether they wil be resolued and wasted by abstinence or diet For abstinence saieth Galen is one maner of euacuation And Damascene sayeth if we may cure any maladie or griefe by dyet we were not best to trye anye other waye for all thinges touchinge bodily health will fall out prosperously But if their be such abundance of ill humoures that diette or abstinence is not hable to purge them then must those humours be educed and drawen foorth by easie and light purgacion speciallye in two quarters of the yere Springe and Autumne In sommer the the fittest purginge are Cassia fistula or a Siruppe of Roses solutiue But in springe and Autumne Rhabarbe Agaricke and Sene and also the communelie knowen Electuaries as Lenitiue Diachatolicon Diasabeste foreséene that the Ingredientes be well concocted sod and prepared with suche thinges as belonge and pertaine to the humour then raigning least otherwise the confection shoulde be ouer raginge or endued with any venenositie And the drynesse and heate of Rubarbe Agaricke and Sene maye be mitigated and taken awaye if they be mixed with suche thinges as be moyste and colde of whiche sorte are Plummes Sebestens and cordiall flowers And vnto them it were not amisse to put a little quantitie of Anyse or Cinamome because of the weakenes and imbecilitie of the stomacke And if great extremitie and néede séeme to require to take some purgation or medicinable potion for healthes sake in a great heate let the confect be dronk with the waters or rather with the decoctions of Sorell Endiue Borage Violettes Succorie Hoppes and Raisons accordingelie as it shall séeme expedient by the aduise and counsell of the skilfull Phisicion Prouided alwayes that non of all these whiche are here rehearced nor yet of any other be taken in anye great quantitie For some sayeth Galen are glad when they often and largelie make great Stooles But the more they be emptied the more is their bealie bounde within few dayes afterward whiche to be true not onlye good reason but also daylie experience perswadeth And therfore in suche case it it were better to prouoke siegez by some gentle suppositories of Glisters or Oyle infused at the foundiment or els some other softeninge substance that may dissolue the matter which stoppeth the passage of the ordure in the straicte gutte Colon. But the nature of our Countrey men is rather thē they would willinglie vse those helpes to take confectionate and medicinable drouges downewarde at the mouth then vpwarde at the foundement feare of dishonestie and a certaine shamefastnes enforcing them therunto Of Sleepe ANd because they which are in helth ought to haue a speciall regarde to Sléepe that it neyther be superfluous nor lesse then nature requireth but vsed in due and conuenient moderation to th ende that the commodities whiche come therby may be felte and taken and the harmes comminge by longe watche auoyded we will here briefely entreate of both And first this must diligently be inculcate that neither the one nor the other passe measure For beinge vsed out of measure as Hippocrates affirmeth they bringe so muche hinderance and annoyance to health as nothing more For immoderate and too muche sléepe filleth the body with many humours and retaineth not onely sweate but also all other superfluities maketh the bodie dull and heauie weakeneth and in a maner boyleth all the senses and maketh thē blunt and vnapte to honest exercises euen as if muche store of ashes shoulde be caste vpon fier they couer and quight quenche it out yea Auicen also doubted not to say that it dampnified and hurte the soule or reasonable part of man Contrarily moderate sléepe after meate doth moysten the whole bodie and is thought to humecte euen the very innermoste partes of the bodie to stirre vp and exuscitate the powers and vertues therof to make the actions of the Senses more fresh and lustie to reuiue and quicken the spirites Naturall Vitall and Animall and as it were to refreshe and repaire the whole bodie new agayne Beinge vsed before meate it dryeth vp the bodye while the naturall heate worketh inwardly extendinge his force and violence againste itselfe For sléepe is nothinge else but a pleasant and delightfull detention of the senses and a reuocacion of heate into the inwarde partes of the body where if it finde nourishment ready to work vpon it digesteth and distributeth it into all the veines Arteries and members of the whole bodie The same effect hath it if it finde crude and rawe humours vnconcocte Thus sléepe before meate is commended But if naturall heat finde no alyment or moysture inwardlie then is it too muche incended and tourneth all his violence against the radicall and substanciall moysture of the bodye and for want of other exhausteth it Semblably immoderate and too muche watchinge is as hurtfull to the powers and hindereth the chiefe functions of life for therby natural heate is cooled as Auerrois sayeth like as fier which with too muche moouinge and stirringe is blowen abroade and dispercled Thereby also the spirites be resolued and the power Animall troubled digestion letted the body made apte to Consumptions the braine debilitate and filled with many noysome vapours and fumosities But moderate Sleepe as before is saide strengtheneth the vitall power and maketh the vertue naturall hable to accomplishe and completelie dispatche all her operations whereof the chiefest is digestion and concoction of the meate Furthermore it maketh the vertue Animall to take rest and remooueth and taketh away the weakenes and debilitie that commeth by studie and labor But some will stande in doubte concerninge the measure and time of sléepe whether it ought to be so great and so longe as Hippocrates appointeth it For he sayeth that that Sleepe is laudable and naturall whiche lacketh no parte of the night neither hindreth anye parte of the daye Whiche séemeth to be the custome and maner of men in the auncient time if we beléeue Homere who hath diligently described the maners rytes and studies of men For assoone as the Sunne is downe he wryteth and describeth that men surceassed from their labours and betooke themselues to rest and when the Sunne was risen and vp he alwayes lightlie séemeth to stirre vp and cal men to their busines and vocatiō Whereby he signified and ment that all the night we ought to sléepe and all the daye to watche Neither is it without good respecte and consideracion that the same Hippocrates in an other place wryteth that ventres in winter and Springe are very hoate and sleepe verye longe As concerninge what howers of the daye time are fittest to sléepe in he in his booke entituled De praesagiis affirmeth the morninge to

it is soone conuertible into Choler The thicke and curdie Milke whiche first commeth into the Dugges incontinently after the Cowe hath calued commonly called Biestings is very daungerous for it is slow of digestion and descendeth slowlye from the stomacke and is also grosse of substance causing grosse humours and consequently is thought to engender the stone Fresh and new Cheese sayth Dioscorides is beneficiall to the stomacke but Auicen doubteth therof But I thinke that in hoate seasons and aboute the beginnynge of Autumne it may without daunger be eaten But being olde and yet not rotten nor hard with age conueniently salted I iudge better to be eaten in colde seasons and at the latter ende of meales yet herein as in all other things Nature and Custome is of greate force and muche to be considered For there are some whiche do abhorre Chéese and cannot in any wise brooke it as some others do lothe Wyne and so forthe of others Auicen sayth that such indiuiduall proprieties as these are without the cōpasse of reason and that experience and triall herein is aboue reason The thinnest part of the mylke called whaye beinge vsed by way of medicine rather thē for meate and speciallye in Maye wyth Sugar is very good to scower clense and purefie the bloude and also to quenche choler and purge melancholie without any paine or greeuance For it washeth the breast prouoketh vrine maketh cleane the bladder and without any pain or excoriation draweth out ill humours and as Auicen sayeth rectifieth nourishment and openeth the partes of the bodie that are with obstructions stopped All which vertues and operatious make Auicen to thinke that it maketh men fat Into it may be put a conuenient quantitie of Roses or Sene accordinge as the pacient shal be opplete with humoures the space of a night with a little Anyse séede or Cinamome to make it woorke more strongelie But then were it good that the humours shoulde be concoct and prepared For the approued wise Hippocrates commaundeth vs to minister Phisicke to those thinges that be concoct and to mooue the vncrude Finally all those meates are discommended that are compounded and made of Milke Egges and Chéese or suche other like thinges For although they be all of easie digestiō being seuerally taken yet beyng mingled together they are hardly concocted muche endamage the stomack For sundrie meates of diuers substance and qualitie is a great enemie to health and by reason of the grossenes of some and the finenesse of other some there is required to be diuerse operations of nature and diuerse temperatures of the stomacke for it is greatly busied in the decoction of them all And because some tarie longer in the stomacke then some other doth it causeth fumes and vapours to ascende and strike vp into the head whereby health is much appayred Of Fishe FYshes for the moste parte are not holesome or they are of smale and illnourishement and leaue manye sufluities in the body and also are easlie corrupted And therefore Auicen counsaileth vs not to eate them after vehement and stronge exercise because they will soone be turned into corruption and do also corrupt the humours And in an other place which is also auouched by Galen he sayeth that fishe beinge new and fresh engendreth phlegme and mollifieth the ventricle and is not to be eaten but of them which haue very hoate stomackes because they be verye colde and moyste Beynge salted they are hoate and drye and therfore for them that be phlegmaticke it is better to eate them salted and in winter or at the beginninge of spring but for cholerique persons and in hoate seasons they are best when they be new and moyste but the surest and best way is altogether to abstaine from them The Gréeke poet Homer for his manifolde knoweledge in al faculties worthie to be called the perelesse Phenix of learninge most learnedly bringeth in that Vlisses when he had trauailed longe vpon the Seas and all his victualles were spent was by necessitie enforced and driuen to fishe Meaninge therby that so longe as we may liue without fishe we shoulde refraine it But for asmuche as euerie man may not alwayes eate egges nor fleshe nor at all seasons without any respect and difference and also appetite many times beareth swaye aboue reason Therefore I will declare describe such fishes as are lest hurtfull And first this is to be knowen that those fishes are best which be neither verye harde and drye neyther yet full of stimie and clammie toughnes nether opplete with much fattinesse for all fatte is ill but of fishes the fattenesse is worse then anye other neyther of ill sauoure and relice but pleasant swéete and toothsome in taste and which will not soone stinke after they be taken out of the water It is further also to be noted that of those which are soft and tender the greatest are best but of hard fishe take the smalest For that which among moyst thinges is found drye must be taken as moderate as that is whiche amonge drye thinges is founde moyste Yet let a conuenient measure aswell in the bignesse as in the smalenesse be obserued Also the fishes that liue about cleare Rockes and in stony places are as Galen sayeth better then any other And it is not without good cause that suche fishes be preferred and winne the commendaciō from others For they exercise and mooue themselues muche and often and lye in suche places where they are often tossed and beaten with the continuall surges and waues of the tempestuous Sea and neuer are embroyned with anye filth or diertie slimishnes Those fishes also are greatly commended that come swymminge out of the Sea into Riuers sith they come agaynst the streame and the farther of that they be from the Sea the holesomer and better they are Next vnto them are those that liue in sandie places and those that breede in cleare and freshe runninge water that is without much mudde Furthermore those fishes that féede vpon swéete herbes rootes and wéedes aboute the banke sides are better then those that liue by mudde and slime amonge which ill sorte are those fishes that are called Mugles or Lompes which are not holesome although they séeme to haue a pleasant taste and sauoure Therefore al such fishes as liue in filthye puddles fennes marshes dyches and standinge waters whiche mooue not are to be eschewed This generall warninge now premised briefly and namelye let vs touche suche sortes of fyshes as are best and most sufferable supposed to be of good nourishement and of lightest concoction Good and holesome is the Gilthead called Aurata and of the Gréeques Chrysophris because it hath in his forehead a thinge congelate which in the water shineth like golde as in the olde ones it is to be séene they géeue muche nourishement and therefore are difficultie digested So is the Rochet and Seapearches But Riuer pearches whiche are like in maner to the

other are of pleasaunt taste and good to be géeuen nowe and then to them that haue a feruent Ague when their appetite is quight gone through vehemencie of heat Carpes are pleasaunt and toothesome so are also Troutes and Gogions but those are best that are white and little for they be softe mollefiynge of good iuyce and concoction but those that are gréene and blackishe are worste Of good iuyce also are Mullets and Barbilles beinge meane betwéene harde and tender as Cornelius Celsus wryteth and Galen affirmeth the same They binde the bellie speciallie beinge broyled on the Coales but fried they are heauie and hard to digest Athenaeus writeth that if a liuinge Mullet be put into wine and choked or strangled therin whatsoeuer man drinketh of the same wyne shall not be able to do the acte of generatiō Dioscorides saieth that much and oft●n eatinge thereof dymmeth the eyesight Plinie writeth that the pouldre made of the head of a freshe Mullet hath great vertue against al venime and poyson speciallie if it happen throughe the stinging of any liuinge Creature And they be called Mullettes and Barbilles because they haue two barbes or wartes on their neither iawes Eeles are not holesome because they be moyste and slymie of whom I will here geeue a note or twaine not hitherto of anye almoste marked All alonge the backebone of an éele there goeth a blacke stringe like a small veine as it is in the tayle of a Crabbe in which blacke veine a certaine poyson is included whiche ought to be drawen out before the Eele be boyled and he requireth longer time of séething then any other fishe Beynge broyled it nourisheth better then when it is boyled because the fier taketh away his vicious and naughtie humours Phisicions do altogether reiecte the eatinge of them about Midsomer They that are moste firme solide and fatte are best and speciallie the femalles there snoute or nose is tourned vpwarde more then the males but if my counsell may be followed it were best for suche persons as in this treatise are ment to forbeare them altogether at all seasons in the yere for they be of harde concoctiō and engendre very grosse and flimie humour albeit to cormerauntes and Epicures they séeme to go down their throfe pleasauntlie I once read this of an Eele in a woorke of a certaine naturall Philosopher and haue taught the same to manye albeit I knowe no man that as yet hath put it in proofe neyther yet my self Now whether his conclusion be true or no let the Authoure himselfe shifte and aunswer it If you woulde make some notorious drunkard and common swil-bowle to loth and abhorre his beastlie vice and for euer after to hate the drinking of wine put an Eele alyue into some wyde mouthed potte with a couer hauing in it suche a quantitie of wine as maye suffice of itselfe to suffocate and strangle the Eele to death Which doone take out the dead Eele and let the partie whom you would haue reclaymed from his bibacitie not knowing hereof drinke of that wine onely euen as muche as he listeth The same vertue as som write hath the water that distilleth out of a vine when it is cutte and pruned if it be mixed with wine and geeuen to drinke twise or thrise to one that knoweth not of it But let vs againe retourn to fishes Crabbes for the most parte are to be eschewed for they be ill for the head and vnder Crabbes we also meane all Periwincles and Shrimpes All kindes of Shelfishes as Oysters Cockles Limpettes Muscles c. are seldome and sparingelie to be eaten The dressinge of thē must be such as the nature of the fishes themselues time season and custome requireth but those that be moyste and soft speciallie in moyste seasons are best rosted that is to say dressed onely with fyer without any water or any other licoure Notwithstandinge we maye vse Oyle and Vinegre to sauce and relice the same the better But harde and toughe fishes were better to be boyled 〈◊〉 wel sodden then either rosted or broyled Finallie this I say for a generall rule that al cold or moyst meates are holpen and qualified by drinkinge good wine and eatinge good Spices withall Of Sauces But now let vs say a litle of those thīgs that serue for seasonyng and powderyng of meate and first of Salt and afwardes of others And as for salt there is no man that doubteth but it is moste necessarie and conuenient almoste in all kindes of meates because it maketh them more concoctible and pleasant in taste Also it hath a vertue abstersiue and resolutiue and by reason of a siccatiue or drying power whiche it hath it kéepeth them from putrefaction and corruption and comforteth the body with a bynding or stipticke power Further more it maketh the meate to descende from the ventricle easily and expediently expelleth superfluities subtileth phlegme and helpeth digestion in them that haue colde stomackes But it must with measure and moderation be vsed for with his sharpenesse it hurteth the Ventricle and Bowels causeth vomite induceth lothsomenes and fretteth the guttes greatly yea if the weight of one dramme therof bée eaten in the morninge with a fasting stomacke it maketh the bealie soluble and disposed too the stoole Now followeth Oyle verie good also and requisite to sauce manie sundrie meates but in the perticular recital of al sorts of Oyles I wil not now stand sithens I only studie for breuitie Al Oyles saith Auicen do louse the vētricles vnlesse it bee the Oyle of nuts of y kinde that are called Pistacea and the oyle of Oliues The oyle of Pistacea is better then any other but wee haue neuer seene it made in any place the oyle of Nuttes is not good for the breast and tongue and therefore it remayneth for vs to entreate of the oyle of Oliues The sharpe and sower licoure that is made of vnripe Oliues for those that are healthfull and haue hoate bodies Auicen doth greatly commende as very fit and congruent for them and not with out cause For it is not greatly vnctuous nor hoate and by it the ventricle obteyneth a conuenient bindyng and oportune stipticitie And therefore if you make oyle of these Oliues before they come to their full ripenesse truely in hoate seasons you shall finde the eatynge thereof very wholesom For it greatly helpeth the bodie without anye harme and stoppeth ouer much thinnessé and fluxibilitie of bloude in cholericke and sanguine persons Auerroys giueth much praise to the oyle of rype Oliues beinge newe and swéete because the nature of it is in a maner temperate hauing in it but small heate And also he thinketh it to be verye agréeable to mans temperature accordinge to the whole nature of substance of it and to fatten the Lieuer and augment the substance therof and therefore he reporteth howe that in his Countrey they vsed to season and sauce their fleshe therewith and that