for Copulation because it dryes up the Seed disturbs the Understanding offends the little skins of the Brain and hinders Sleep whence 't is to be used for Physick and not for Drink unless you use it very moderately and mixt with much Water 'T is naught for young and cholerick persons but good for old men especially in Winter Of Rough Wine THE Wines which are properly Rough have so small a heat that they scarce arrive to the first degree and are dry in the second They are good for the great Heat in quotidian Fevers Inflammations of the Liver and dryness of the Stomach they refresh take away Thirst cure Fluxes stop Vomiting but let them not be too sharp or sowr but moderately binding subtil and not of too high a colour they are good for young men of an hot Stomach and are naught for flegmatick and old men because they bind the Breast beget Coughs do neither nourish well nor breed good Blood and hinder Sweat Of Red Wine THE Red Wine is hot in the first degree and as to the rest temperate The best is of a subtil substance clear and shining it breeds very good Blood nourishes well takes away the Syncope and makes Sleep pleasant the gross burdens the Stomach hurts the Liver and Milt causing Obstructions and is slowly digested the dark red is more nourishing and more obstructing Of White Wine THE Wine of a Citron or Limmon colour is called White-wine It is odoriferous and strong hot in the beginning of the second degree and dry in the first it must not be kept longer than a year for it will be too hot let this Wine be clear made of ripe Grapes growing on Hills It resists Poyson and all Putrefaction purges the Veins of corrupt Humours gives a â—ood Colour increases the Strength chears the Heart corroborates natural Heat provokes Urine and Sweat causes Sleep is good against the quartan and quotidian Ague it comforts the Stomach and being well tempered with Water is good at all times for all Ages and Complexions provided it be not too old Vinorum Finis CHAP. CLX Of Ale and Beer Name IN Latin Cervisia in English Ale and Beer Choice You must choose the clear thin and pure Ale Quality Ale is hot and moist Beer is cold and moist Commodity Beer and Ale is the common and familiar Drink in England and no doubt but profitable and wholesom it is as Experience shews but the different Preparations or brewing thereof make no small difference in the Drinks The difference of Waters of which it is made is greatly to be considered therefore according to their Natures you must judge of the Drink Also the different Corn or Grain is to be considered As Drinks made of Wheat Malt nourish more some people mix Wheat and Barley together others mix some Oats with Barley for Malt generally in Ale are used no Hops or less Hops than in Beer therefore Ale is more nourishing and loosens the Belly Hurt All new Drink is very unwholesom especially if it be troubled or thick for it obstructs the Bowels and breeds the Stone Remedy If it be not too strong but clear and thin all hurt thereof is remedied whereas the thick and muddy Ale is very unwholesom for if Ale goes in thick and comes out thiâ— Then needs must leave some Dregs within Divers Ways to loosen the Body FRom eating dâ— proceed many Superfluities in our Bodies part whereof are consumed by Exercise and part râ—main behind which are to be expelled by Art The Superfluities are different according to the diversity of places whence they proceed such is Spittle Snot Sweat Urine the Excrements of the Belly and other Filth and Dregs of the Body which if not driven forth â—occasion many Evils as Obstructions Fevers Aches and Imposthumes and therefore with all diligence one ought to evacuate them either by Nature or by Art By Nature using moist and liquid Foods By Art taking some Clyster in Summer made with oyl of Violets and Roses in Winter with common Oyl or of sweet Almonds or else making a Suppository of Butter filling a leaden Pipe with Butter and a little Salt The other way is To take half an ounce of flower of Cassia a little before Meals or else an ounce and a half of honey of Roses loosning or else syrup of Roses three hours before Dinner once or twice a week To this purpose it will not be amiss before Dinner to eat half an ounce of Calabrian Manna or to drink it in a little Broth Or else and it is a soveraign Medicine likewise dissolve Manna in burrage-Burrage-water afterwards distil it iâ— a hot Bath in a great Limbeck whence proceeds a most clear and pure Water whereof take one or two ounces at night before Supper or in the morning six hours before Dinner FINIS
care that none come into the Chambers thâ— strewed for if there be a great many with theâ— Breath they re-heat the Room Besides this lâ— the Chamber be full of odoriferous Fruits as sweâ—â— smelling Apples Pears Quinces Citrons and Liâ—mons But if the Air should be too cold yoâ— must avoid the Wind chiefly the Northern aâ— not go out of the House before Sun-rising aâ— strew your Chamber with hot Herbs as Mint Peniroyal Sage Hysop Laurel Rosemary Marjoraâ—â— or else make a decoction of these Herbs with Cloveâ— Cinamon Mace and such like and sprinkle tâ— Chamber therewith and perfume it also wiâ—â— some aromatical Smells as Incense Mastick â—â—namon Ladanum a Gum made of the fat Dâ—â— that is gathered from the Leaves of Lada Nâ—â—megs rine of Citrons Myrrh Amber Lignum â—loes Musk and the sweet smelling Gum call'd Stâ—rax putting these things on lighted Charcoal 〈◊〉 else mix these Perfumes with liquid Storax settiâ—â— it a little while over the Coals These aromatiâ—â— Odours have the vertue to open the Pores whâ—â— they are stopt attenuate the gross Humours aâ—â— is good against the cold and moist Vapours of tâ—â— Body This Perfume may be made another wâ—â— if you take of all these things to wit Half ounce or six drams of Roses one dram of Aâ—ber of Musk half a scruple of Behen Album Sparling Poppy or red Behen ana two scruplâ— of the Flowers of Nymphea or River-Lillies thrâ— drams of Ladanum one dram of Mastick Incenâ—â— ana two Drams pound these not too small and set them over tâ—â— Coals Besides this to correct the bad quality of the Air and to attenuate and dissolve the gross and slimy Humours of the Body let there be always burning in the Chamber a good Fire of some Odoriferous Wood as Lawrel Rosemary Cypress Juniper Oak Pine Firr the Latrix or Larch-Tree Turpentine and Tamarisk Moreover Night and Day smell to a Ball of Pomander composed of these following several Ingredients Take of Saffron one Dram and a half of the Oriental Amber half a Scruple of Musk half a Dram of Storax Calamita the Gum which proceeds from a sweet Cane in the Indies and of Lawrel ana one Scruple these are altogether dissolved in Malmsey and thereof is made a round Ball. One thing is worthy your Observation and Remembrance that is that the Air in hot and moist Countries as for Example in Rome c. is very destructive to the Health the Air of the Vineyards is also little wholesom unless when the Northern or Western Wind blows Of Seasons those are the best which keeping their proper temperature are equally either cold or hot but the changeable and incertain Weather is the worst of all I must not likewise omit to tell you that in the Summer when the South Wind blows as in those places which stand towards the North are the least wholsome as in the Winter the Northern Wind blowing those which look towards the South If you desire to know the quality of the Air and disposition of the Weather at Night in the open Air put a dry Sponge and if in the Morning you find it dry you may assure your self the Air is dry if wet then conclude the Air is moist and damp The like Experiment may be tryed â—ith new Bread which being exposed to the Nocturnal Air as the former if in the Morning you find it mouldy the Air is corrupted and putrefied but if the Air be hot and dry the Bread will remain withouâ— any change The malignity of the Cold may bâ— corrected by artificially causing a good and sweeâ— Breath viz. by keeping in your Mouth Treacle Mithridate also the Confection called Alcarmes a term of the Arabian Physicians whereby they meant a Cordial made of certain little Scarleâ— Worms of which also is Crimson made rubbing the Teeth with this Antidote which yet becomes better by the addition of Zedoary a Rooâ— like Ginger growing in the East-Indies anâ— chewing therewith Angelica and this Dentifrice or Medicine to cleanse the Teeth may be made if you take of Rosemary one Dram of Myrrh Mastick Bole-armoniack Dragons-Blood Burnt-Allom ana half a Dram of Cinnamon one Dram and a half Rose Vinegar mastick-Mastick-water ana three Ounces half a pound of rain-Rain-water of Honey three Ounces boyl these together over a gentle fire to the end that they may be well scummed afterwards add thereto Bezoar a kind of Precious Stone very Cordial being an excellent Antidote to expel Poyson by the Arabick Doctors it is called Badzahar i. e. Alexipharmacon a Remedy for Poison and as aâ— Unguent keep it in a glass Bottle Of this take a spoonful every Morning fasting holding it in your Mouth and rubbing your Gums therewith the which must bâ— afterwards wâ—ll washed and cleansed with Waâ—â—â— distilled in a hot Bath of white Salt and Roch-Allom ana three Ounces and thereto may be added a little â—â—stick-â—â—stick-water With this wash the Teeth for these things cleanse the Mouth cause good Breath fâ—sten loose Teeth flesh the Gums heal the putrefied Flesh and make the Teeth white Besides all this there is great heed to be taken in the choice of a House see whether the Place and the Air be good or bad wholesom or unwholsom to dwell in The House therefore which you take let it be seated in the highest place of the City therein chuse your Apartment at least one pair of stairs high and let it be very light and so placed that it may always receive the Wind in the Summer and the Sun in the Winter and have Windows on all sides that is East West North and South if it may be to the end that no one Air may remain there long which otherwise would putrefie and corrupt and furthermore you ought to avoid not only lying in a Ground-Chamber but also tarrying there long for the highest are the most wholsom where you breath the thinnest and purest Air then you receive this benefit that dwelling in the highest and most open place of the House preserves and repairs the radical Moisture of the Body and hinders Old Age but to be in a dark lower Room or under the Ground is very naught for Life is maintained by the open Air and by Light but in the shade a Man grows mouldy and corrupted I must furthermore advertise you that of Animals Herbs Fruit Corn and Wine those are to be chosen that grow in high Ground free from ill smells putrefied by the Wind and receive a temperate and sufficient warmâ—h of the Sun where there be no stinking Lakes and Dung-hills to molest them for there the Fruits remain a long while uncorrupted and this is â—he only place whereon a man may securely fix to dwell in 'T is also commodious to have a Country House whereto you may sometimes repair for as the Country provides Food and Victuals for the City and the City consumes it so humane Life by sometimes dwelling in the Country is prolonged but by the Idleness of the
City it is shortned Likewise change of Air is sometimes very requisite and necessary though that change should not be made suddenly but deliberately and by little and little And because to the rectifying the Air the Clothes do in some measure contribute defending the Body from it for this purpose wear those Clothes that be warm and dry in the Winter get a Suit of Lamb-skin Fox-skin of a Marten or Ermin and for a good warm pair of Shoes take the skin of an Hare which is very good against the weakness and infirmness of the Hams or else that of a Fox which strengthens all the Members Some make their Clothes of Wool Cotton or Silk for those that are made of Linnen are least of all warm Cover well the Body by Night especially the Head which is the Cell or Domicile of the rational Soul from which are derived many indispositions wherefore one must take great care that the Head be neither too hot nor too cold and there be many that in the Night-time cover their Head close with warm Clothes for whilest a Man sleeps the natural heat retires to the inward parts and the outward parts are deprived of their heat whence they are easily offended by the external Cold aâ—d likewise whilest a Man is awake much heat and many Spirits by the Operation of the interiour and exteriour Faculties ascend into thâ— Head and by that means render it more hot Therefore there is most need in the Day to keep it cool but in the Night warm One must also beware of being too much in the Sun or near the Fire and not to wash the Head too often for these hot things open dilate and rarifie the parts of the Head and more readily dispose it to receive a superfluous humidity In the Winter 't will not be unuseful to sprinkle your Clothes with this sort of Water Take of Iris Florentina or Flower-de-luce Zedoary Spikenard ana one Ounce Storax Mastick Cinnamon Nutmegs Cloves ana half an Ounce Juniper-berries three Drams Behen Amber Musk ana one Scruple Distill all these things with Wine In the Summer take of rose-Rose-water four pounds of the best Vinegar one pound of Red Roses one handful and a half Camphire half a Dram Musk seven Grains Spice of Diambra Flower-de-luce ana one Ounce pound all these except the Spice the Musk and the Camphire and dissolve them all in rose-Rose-water which being put into a Limbeck cover it nine days under Horse-dung You may also make use of this Powder to sprinkle on your Clothes adding rose-Rose-water Take Red Roses Violets ana one Ounce Peel or Rind of Citron Solanum or Night-shade of Myrtle Lignum-Aloes ana one Ounce Camphire Amber ana half a Scruple Musk Behen ana five Grains and make of this a thin Powder 'T is also good to carry Odoriferous things in your Hand in the Summer-time a Sponge dipt in rose-Rose-water or Rose-vinegar and smell to it often or carry with you this Odoriferous Ball Take of Roses one Dram Red Coral four Scruples Water-Lillies one Dram and a half Bole-armoniack one Dram â—â—orax Calamita one Dram and a half Lignum-Aloes two Scruples Mastick one Dram Lâ—danum two Drams Amber Musk ana two Grains these are pounded and so made into a Ball. In the Winter carry a Sponge infusâ—d into Vinegar wherâ—in steep Cloves and Zedoary Or else carry in your Hand this Ball of Amber Take of Ladanum half an Ounce Storax Calamita two Drams Bezoar Mastick ana one Dram Cloves Nutmegs Crocus Dyers-Grains white Wax Lignum-Aloes ana one Scruple Amber half a Scruple Musk dissolved in Malmsey five Grains make it into a Ball. Besides this there is need of defending the Breast and Stomâ—â—k with Lamb-skin or Hares or with a Pillow of Feathers seeing that the Stomack indisposed is the Mother of the Distemper Besides the Clothes which are used for the Head and Stomack make an Odour of Saffron Lignum-Aloes anâ— Amber for these things strengthen the Brain buâ— the Musk is to be left out by reason of its toâ— great Evaporation the hands are to be often covered with Gloves in the Winter made of Fox-skin in the Summer of Hares-skin Kids oâ— Lambs The last thing though not the least to bâ— observed is That with the greatest diligence anâ— care you avoid coldness of Hands or Feet since that infinite Distempers are wont to proceed and flow from thence CHAP. II. Of Motion BEcause Motion is not only requisite to the preservation of the Health but also very needful towards a good habit of the Body therefore after the Air it remains to treat of Exercise the which is a most powerful and prevalent thing to keep us in health being that which purges and drives away the superfluous Humours of the Body which are in such sort dissipated and dissolved that there is no longer need of Physick where this is not wanting There be many sorts of Motion and that is the best which is not violent as Walking but is a regular motion of the Body as being most kindly and most agreeable to the Members but that Motion which is caused in a Coach in a Ship on Horse-back or the like is the least wholsom Some Exercises are strong and wearisom and others moderate light and weak The temperate Exercise is that which contributes much to the Health for it corroborates the natural Health wasts the Superfluities enlivens Youth chears old Age and hinders Fulness fortifies the Senses renders the Body light and agile strengthens the Nerves and all the Joynts for the exercised Parts become more robust This also consolidates the Members aids Digestion keeps the Passages of the Body clear and open so that the smoaky Vapours of the Spirits may find a better and more free issue the which are the chiefest instruments in the conservation of humâ—ne Life being the reason that the Food finds an eaâ—â—â— concoction digestion and assimulation of Parts and finally a cause of the evacuation and expurgation of all the Superfluities The light Exercises are Fishing Fowling and such like Divertisements which chear the Mind and as moderate and temperate Exercise does wonderfully contribute to the Health so overmuch Idleness is very pernicious Rubbings are also exceeding useful for they hinder the Humours from falling into the Joynts and doing it in the right time that is when the Superfluities shall be evaporated from the inward Parts it helps Digestion recreates the Body and opens the Pores whereby the moist Humours and Vapours of the Body obtain an easier passage It also swiftly draws the Blood to the outward Parts it thickens the subtil Bodies and attenuates the gross hardens the soft and mollifies the hard and fiâ—ally confirms the natural heat The quantity of the Exercise reaches so far as the Body can bear without growing too weary that is till you wax hot having a fresh colour and begin to sweat which so soon as you perceive change your Cloaths and dry well all the Members and put on other Cloaths
and if there be any need lye a little in Bed and rest your self till you shall be refreshed and recover new strength Now the time for Exercise is before Meals having first evacuated the Excrements of the Belly and of the Bladder for it is usually very bad and destructive to those who being but just risen from Table with their Stomach charged venture on any Exercise And as Motion and Exercise performed before Meals is a great preserver of Health so if presently after Meals 't is the source and original 〈◊〉 divers Infirmities Therefore let all Exercise be afore Meat to which there ought at least for some small time to succeed a profound and quiet rest and remisness of the Body though from this Rule are excepted the Rusticks and Husbandmen who by a continual custom go to their Exercise and that without any hurt as soon as the meat is out of their mouths and herein is verified the saying That it is better to exercise the Body full than empty After a violent Exercise one ought to beware of catching cold for the Motion and Exercise having opened the Pores of the Body the cold easily enters therein bringing along with it Catarrhs and divers other Infirmities Then in the morning having first gone to stool the Friction or Rubbing is to follow which must be performed on the extreamest or farthest Parts of the Body beginning at the Knees and proceed down to the ends of the Feet then from the Thighs bending at the Knees then from the upper Ribs to the lower then from the Shoulders down the Back and lastly from the Arms to the Hands And this to be done with a Napkin or Towel lightly rubbing your Body till the skin wax something red In old Men the motion of their superiour Members as the Arms and the Shoulders is most necessary because it diverts and prohibits the Humours from falling into the lower Parts And on the contrary the rubbing Exercise of the Feet or the washing them with Water alone does accelerate and hasten the Gout in old Men When it being requisite that they should sometimes wash their Feet let them take weak Lye wherein let there be boyled red Roses and a little Salt in this let them wash their Feet at such time as the Fits of the Gâ—â—t be not upon them Likewise it would be good for them to pull off their Shoos and Stockings themselves without the help of their Servants which things moderately exercise the Body and stir up the Heat and Spirits And by the way I cannot but disapprove of the binding the Stockings with the Garters 't is rather far more commodious and wholsom to wear Drawers and Stockings of one entire piece for binding the Legs hard causes several pains and hinders the Heat Blood and Spirits from circulating and descending into the Joynts whence they are weakned and apt to receive divers Distempers Furthermore it is very profitable in Coughing to spit and cast out the Excrements of the Body Besides this before any Exercise in the Morning as soon as you are up rub well your Head and comb it with an ivory Comb from the Forehead upwards to the Crown giving it at least forty Combs then with a rough Cloath or a Sponge rubbing your Head it dispels all the Superfluities which are there lodged for thereby the Spirits are rarified and the passages of the Head opened and the smoaky Vapours are more freely evacuated Which thing corroborates all the interior Faculties that is the thinking the imaginative Vertues and the Memory and the use of a Comb does wonderfully restore the Sight especially in the mean time looking in a Glass the which excites all the animal Vertues chiefly the Sight and the combing the Head oftentimes a day draws the Vapours to the upper Parts and easily removes them from the Eyes but in combing do not keep the Head too open Then with another Comb comb the Beard the which cut often because 〈◊〉 chears and causes a readiness of Mind It is expedient likewise to sneeze after this universal Evacuation snuffing up into the Nose a little powder of Pepper or other Snuff Lastly 't is a necessary thing to wash the Face and Hands according to this rhiming or Leonine Verse Si fore vis sanus ablue saepe manus The washing the Face refreshes a Man and makes the Heat to retire by Antiparistasin and then uniting it self it becomes more strong In the Winter wash with the decoction of Sage or Rosemary sometime steeped in Wine in the Summer fresh Water is most agreeable whereto add a little Rose water with a little Soap or rather a perfumed Wash-ball The Hands ought to be often washed for they are the Instruments which keep clean the Organs whereby the Superfluities of the Brain issue forth as are the Ears the Eyes and the Nostrils and therefore is said Lotio post mensam tibi confert munera bina Mundificat palmas lumina reddit acuta But after Meals you should not wash the Hands with hot Water for it breeds Worms in the Belly and the reason is this because the hot Water does extract and draw forth the natural Heat whence it happens that digestion and concoction of the Food becomes imperfect the which is a powerful occasion of the Worms The Eyes also are to be washed with fresh Water which cleanses them from all Gum and Filth and putting the Eyes into cool fresh Water open does wonderfully clear and purifie the Eye-â—â—â—ht afterwards drying them with a very clean and perfum'd Towel Take care also that your Teeth be very clean which for want of well rubbing and cleansing cause a naughty and stinking Breath and the superfluities of the Teeth being mixed with the Food does breed corruption and renders it putrified Besides which the rotten Teeth do send to the Brain an infectious Vapour and nothing is better to keep the Teeth white and clean than to wash them twice a Month with Wine wherein let there be boyled a Root of Tithymalus or Spurge And now to wash the Head sometimes we ought not to take that old Italian Proverb or Sentence for our Guide viz. Si lavano spesso le mani raro i piedi et non mai il capo That is we must often wash our Hands seldom our Feet and never our Head But that Maxim is not good for washing the Head sometimes does greatly strengthen the Brain especially if in the Winter-time you wash it with sweet Lye wherein let there be boyled some Sage Bettony Staechas or French-Lavender Camomil Myrrh and a little odoriferous Wine and use also Wash-balls made of the Soap of Venice or Damascus about two ounces of the Larch-tree or Agaricon a kind of Mushroom growing upon high Teees of a white colour very good for the Head one ounce of Ladanum three drams of Cloves and Spikenard ana two scruples with oyl of Myrtles and with these Ingredients make a little Ball for your use In the Summer boyl with your
for the Stomach The China-Oranges are good at all times for Old Men and the sour in hot Weather for Young Cholerick and Sanguine Men and especially in Pestilential Fevers CHAP. LXXVII Of Chestnuts Name IN Latine Castaneae in English Chestnuts and Marroons Choice The best Chestnuts are the biggest and therefore the Marroons are the best and after they are gathered they are to be kept a long while whereby they become more savoury and wholsom Qualities Garden-Chestnuts as well as wild are hot in the first degree and dry in the second they are also very astringent Commodity Being windy they provoke Copulation they afford large and wholsom Nourishment they cure the Flux and mingled with Honey and Salt they heal the bitings of Mad Dogs when they are roasted under the Ashes they stop Vomiting In places where there is but little Corn they dry them and smoak them in the Chimney afterwards they cleanse them which thus prepared serve instead of Bread Chestnuts lightly roasted under the Ashes afterwards boyled in a little Skillet with Oyl and Salt adding thereto Pepper and the Juice of Oranges And they are used for Tartufoli or Testiculi Terrae much eaten in Italy and Spain Hurt Being eaten over-much in Food they cause the Head-ach bind the Body are hard of Digestion cause windiness especially if eaten raw Remedy They are less hurtful if roasted on the Coals and cover'd a little while under hot Ashes and afterwards eaten with Pepper and Salt or Sugar which is good for cholerick as with Honey for flegmatick men The boyl'd are better than the roasted for they acquire a suffocant quality from the smoak they are good in cold weather for all Ages and Complexions provided they be well boyled and taken in a small quantity drinking good Wine after them CHAP. LXXVIII Of Lemmons Name IN Latin Mala Limonia in English Limons Choice The best are such as have the smell of a Citron that are very ripe and of a good colour having been Stazati of the Trees Qualities The little as well as the great are cold and dry in the second degree but the biggest excel the rest both in Juyce Peel and Substance Commodity They have the same vertue as the Citrons but more weak Their juyce excites the Appetite stops Vomiting cuts the gross Humours and resists malignant Fevers and kills the Worms the juyce of the sowr Lemmons taken to the quantity of an ounce and mixt with Malmsey sends out the Gravel of the Kidneys the little ones have the same effects but more strongly If they be cut in pieces and eaten with rose-Rose-water and Sugar they cause a good Stomach and give a pleasant relish to the Drink and also break the Stone in the Bladder They are also eaten instead of a Sallad cut in pieces with Water Honey and Vinegar having the same Effects as is said before Hurt They are a great cooler of the Stomach beget cholick Pains and cause Leanness breed melancholick Humours for with their sharpness they bite the Stomach nourish little and strongly bind the Body Remedy They are to be used in a small quantity without the Peel steept a little while in Water then eaten with Sugar and Cinamon they are not good for cold Stomachs they are good in hot weather for young and cholerick and are naught for old and flegmatick men CHAP. LXXIX Of Pomegranats Name IN Latin Punica mala in English Pomegranats from the many Grains which are therein contained Choice The best are such as are large ripe and easie to be peeled and the sowr for they have juyce enough Qualities The sweet are hot and moist temperately and pleasant to the Stomach the strong and sowr are cold in the second degree and those of a middling taste and indifferent nature are very dry Commodity The sweet are good for the Stomach the Breast and the Cough and increase venereal Desires the sharp and sowr are good for the Liver and burning Fever refresh and cool the dryness of the Mouth extinguish the Thirst and moderate the iâ—â—at of the Stomach Their Wine and Syrup is good for the same purpose strongly quenches the Choler and hinders the Superfluities from dispersing themselves through the Bowels keeps down the Vapours from the Head and provokes Urine The Peel of Pomegranats dryed is very good to be put in a Trunk amongst Linnen and Cloaths for it gives them a sweet smell and preserves them from Moths Hurt The sweet Pomegranats cause Heat and Windiness and therefore their use is forbidden in Fevers the sowr are enemies to the Breast and offend the Teeth and the Gums Remedy The one sort of Pomegranats qualifie the malignity of the other and therefore the grains of the one and of the other are to be mixed together whereby of two such Contrarieties is made one excellent Temperament or else eating a little Sugar with the sowr but after you have well suckt all the grains you must spit them forth The sweet are good in Winter for every one but the sowr only in Summer and then too for young cholerick men but they are naught for old men because they contract their Breasts Their juyce is not to be eaten alone but as sawce with Food the middling sort are eaten after Meals with Sugar or Salt whereby are represt the Vapours which would ascend into the Head CHAP. LXXX Of Filberds Name IN Latin Nux Avellana ab Avello a Town in Campania in English Filberd Choice The Garden-Filberds are better than the wild also the red big and not much covered full of moisture which are not rotten nor worm-eaten the long ones are more pleasant to the taste than the round Filberds Qualities The fresh are temperate in the first degree but the dry are hot and dry almost in the beginning of the second degree Commodity They are more nourishing than Nuts increase the Brain and two or three of them eaten at the beginning of the Dinner are good against the Pains and Gravel of the Kidneys being eaten with Rue and dry Figs to Breakfast they preserve the Body from the Plague The round are covered as the Corianders are most pleasant and grateful to the Stomach Hurt They are very hardly digested yet are not at all disagreeing with the Liver they cause Windiness beget much Choler and Pains in the Head especially if you eat too great a quantity of them and too often Remedy You must eat such as are very fresh and in the Summer steept in Water with a little Sugar on them and the dry only in Winter young men and such as labour or have a strong Stomach may eat them often The sugred Filberds are least hurtful CHAP. LXXXI Of Walnuts Name IN Latin Nux Juglans in English Nuts or Walnuts Choice The best Nuts are the big long ripe and which are fresh not old nor corrupted within Qualities The fresh and green are hot and dry in the first degree the dry are hot in the third degree and dry in the second but
contrary Operations arise in our Body that the sleep retracts the heat to the inward parts and the heat of the Air to the outward parts and at such time the Brain is filled with many Vapours which afterwards being united and condensed into Water descend to the inferiour parts and increase the Rheum and falling into divers parts of the Body they are distinguished by several names as is demonstrated by these Verses Ad pectus si Rheuma fiuit tunc dico Catarrhum Ad fauces Bronchos ad nares dico Corizam And other evil Accidents do attend such an irregularity therefore the Divine Providence has seâ— apart the Day for Business and Labour and thâ— Night for Rest and Sleep so that to sleep in thâ— Day-time is to invert the Order of Nature anâ— disposes the Body to receive innumerable Infirmities it begets Catarrhs ill colour in the Face renders the Milt heavy offends the Nerves causes Laziness Imposthumes and Fevers Anâ— besides who would deprive themselves by 〈◊〉 kind of a voluntary Death of the glorious lighâ— of the Sun and Day which was created for Maâ— to enjoy to do whatsoever is requisite to folloâ— his Affairs c. whereas the Night being dark obscure and silent is only fit for Sleep both for the coolness 〈◊〉 the Air and also for the quiet and tranquility of the Body and Soul for then no noise or rumours interrupt and disturb our Sleep and therefore it is said Si vis incolumem si vis te reddere sanum Curas tolle graves somnum fuge meridianum Parce mero coenato parum nec sit tibi vanum Surgere post epulas irasci crede profanum Nec mictum retine nec comprime fortiter anum But if any necessity as is said compels a man to sleep in the day time either by reason of night-watching or to restore decayed strength he may venture to sleep a little in the day-time for the heat being withdrawn to the inward Parts causes a better Concoction But one may sleep in the long days sitting on a leather Chair with the Head lifted up but not bowed backwards or forward but on one side which thing causes less Evaporation to the Brain but ft is not good to sleep in a soft and delicious Bed nor perfumed with Musk or Amber or Lignum Aloes because there is too much ado especially when no good but rather hurt proceeds from thence for it offends the Brain and makes the Head heavy One ought also to avoid the contrary extream and not to sleep upon Boards or other hard things which will break some Vein in the Breast Note That you ought not to sleep a-nights with the Head Arms or Feet uncovered for the coldness of extream Parts of the Body are very hurtful and destructive to the Brain You must also take this Caveat along with you that is not to sleep in a Room whereto the Râ—â—s of the Moon have a free access for there is scâ—â—ce any thing more pernicious to the Head and are a greater cause of Catarrhs than if you should sleep in the open Air. Besides this 't is not good to sleep presently after Food but to tarry at least two hours â—fter and the longer the better for thereby the Victuals will be the better concocted 'T is yet more pernicious to sleep immediately after Dinner than after Supper for then a man is wakened out of his Sleep before that his Head can concoct or dispose of the Vapours which arise from his Food 'T is furthermore noxious to sleep with an empty Stomach because it weakens the force of the Body and in sleeping you should not make too many turns for it causes the corruption of the Victuals in the Stomach increases the Superfluities and lastly hinders the digestion of those matters and the sending of them to their natural Places So likewise sleeping with the Face upwards is greatly to be avoided for it offends the Back and the Reins hinders the Breathing and is a Preparative to the noxious distempers of the Nerves or Sinews for the Superfluities go to the nape of the Neck and Back-bone and to the back-Parts so that they cannot be purged out by the Nose nor the Mouth nor by the other usual means though it is true that when we be troubled with any pain or infirmity of the Reins 't is best to sleep on the Back The manner of Sleeping to the end that Victuals may better descend to the bottom of the Stomach is to begin your Sleep on the right side continuing so the space of two hours then to turn your self on the left side for a longer space which mightily aids Digestion for then the Liver embraces the Victuals as a Hen her Chickens and lyes directly â—â—der the Stomach like a Fire under a Cauldron and so is caused a more ready and better Digestion Afterwards in the end of your Sleep you must turn on the right side again to the end that the Food may more easily descend from the Stomach to the Liver and that the superfluity of the first Digestion may find a more free passage to the Entrails But when the Stomach is weak the which you may know by the coldness which is perceived in its region by all the sharp and sowr Humours and by the Spittle after the Food which is insipid and without taste then it is better to begin your Sleep lying on your Belly for such Sleep corroborates the Face the Breast and the Digestion though it is naught for them who are troubled with Rheums in the Eyes because it adds more Matter and Humours thereto But at such time 't will be better to apply to the Stomach a Pillow of soft Feathers and little such as those of a Vulture or instead of Feathers you may fill the Pillow with the clippings of Scarlet And amongst the things which do mostly contribute to the expulsion of that coldness of the Stomach is to hold embraced a fleshy Child or a little fat Dog which heating the Stomach do greatly aid Digestion The quantity of Sleep ought to be taken till the Concoction in the Stomach is perfected which may be known by the Urine which when it looks clear as Water dâ—es demonstrate that there remains some Crudity or raw Juyce in the Veins and therefore requires a longer Sleep but when the Urine is of a Limmor or bright yellow colour it shews that the Juyce is fully concocted and then that Sleep is sufficient But this time of Sleep is varied according to the diversity of the Complexions of â—â—e Age and of the Time For those that are of a hot Complexion digest their Victuals quickly and for such six hours Sleep is sufficient but those of a cold Constitution the digestive faculty being but weak in them stand in need of a longer Sleep Whence six hours Sleep is enough for any young Man but for old Men eight or nine hours at least and it is always better that the Sleep should rather be too long
and in the continuation of Infirmities But here you ought to take notice that if such a Custom be naught you ought by little and little to change it into a good one but a sudden change is altogether to be avoided as very dangerous therefore it is good to accustom ones self to every thing to the end that a sudden change may not in any wise be hurtful The Order also is to be observed in our Diet whence Meats easie to digest easie to go down and the most tender if they are taken after Meals swim on top and corrupt The things of an easie Digestion are known by the faâ—ility of eating them and you may conclude them such which are quickly roasted Such there ought always to precede Food of a contrary quality that is of difficult Concoction And if you have roast and boyled Meat together begin with the boyled as being the most easie to be digested and the same is to be understood of soft Eggs and Milk The things therefore of an easie digestion are to be taken before hard moist before dry liquid before solid and Laxatives before Astringents All this is meant of a Stomach which is in no wise indisposed The Delectation likewise is to be considered for by how much the more pleasing the Meat is so much the more easily 't is digested and by the Stomach more willingly is received But you must take notice that you ought not at any time yield that unwholsom Meat should be given to sick persons but you may sometimes permit them to have a little of such Food as will hurt but little and such whereof the badness may easily be corrected The time and season to take any Food is when the Stomach is empty having quite concocted the precedent Victual and in the Morning before the Air grows too hot and in the Evening when the Air begins to be less hot but with limitation that eight hours intervene betwixt one Meal and t'other And in the Summer you must eat in cool Places and be thinly cloathed and free from Sweating but in the Winter the contrary is best Besides when you perceive a good Appetite it is not good long to defer eating for the abstaining from Food when you are hungry fills the Stomach with putrid Humours because the Stomach at such time as it has an appetite not receiving any nourishment wherewithal to sustain it does attract the circumjacent Superfluities filling it self with naughty Humours The Sick in the time of their Fits ought not to eat any thing 'T is also necessary to take notice of the time of the Year for in the Winter which is cold and moist you ought to eat liberaâ—â—y and drink but little but let the Wine be strong In the Summer which is hot and dry little Food is sufficient and very temperate In the Spring you must eat a little less than in Winter but drink a little more So in Autumn eat a little more than in Summer but drink less and less Water with your Wine And therefore to this purpose is said Temporibus Veris modicè prandere juberis Sed calor Aestatis dapibus nocet immoderatis Autumni fructus caveas ne sint tibi luctus De mensâ sume quantumvis tempore Brumae In Summer the Food is to be considered To young Children moist Victuals best agree but to young men being hot and dry the contrary Food is most convenient For old men such Food as heats is best and moistens their solid Parts Moreover Children should eat often to render their natural Heat more strong but old men seldom their Heat being weak Infants and Children require more Nourishment but a lesser quantity is sufficient for middle-aged and old Men who can very easily undergo Fasting but young Men hardly and Children not at all especially if they be lively and vigorous The Climate likewise or Place of their Growth is to be considered in Foods viz. of Herbs Fruits and Flesh For Muttons in Italy and Greece are not very good but in France and Spain are more sweet and more wholsom On the contrary the flesh of Veal and of Pidgeons are in Italy better than in France or Spain and this proceeds either from a purer Air or sweeter Soyl in those Countreys And lastly the Nature of each â—ne and the particular Propriety is to be considered and therefore it is necessary that the best Physician be a Philosopher for some have loathed and abhorred Cheese others Wine others Garlick c. Some that are lean and of an hot and dry Complexion desire to eat two or three times a day others that are fat and moist are content with one Meal a day for to those that have a fat and big Body two Meals a day is very hurtful Besides all these things it will not be amiss to observe in your Diet these following Instructions 1. Eat not to Satiety for if you should eat more Food than the Stomach is well able to bear thence proceed infinite Crudities and therefore it is better to abstain a little than to cram your self too full for as it is written Gluttony kills more than the Sword for the superfluous abundance of Victuals suffocates the natural Heat as too great a plenty of Oyl puts out the flame of a Candle and therefore it is good to rise from the Table with an Appetite as it is bad to eat without an Appetite 2. The great variety and diversity of Foods is to be avoided because they beget many Distempers especially if those Foods be of contrary qualities for their Concoction is weakned and corrupted and as the variety of Meats delights the Palate so it hurts the Health whence a wise man being asked Why he contented himself with one only dish of Meat at Meals replied Because he would not make work for the Physician So that one single Food at one time is sufficient and most wholesom whereas the diversity of Tasts is hurtful and the multitude of Viands most pernicious And therefore our Ancestors lived much longer than we because they never used but one simple sort of Food that is Bread and Flesh whereas we using so great an abundance of all things our Life is shortned and exposed to so many Infirmities Do not we see the Horses the Cows and other irrational Creatures how they are troubled but with few Diseases only by a constant use of one and the same sort of Food And therefore a great Philosopher coming into Italy wondred at two things That the Men eat twice a day and that they never slept alone 3. That being at the Table you ought not to discourse much to the end that the time may not be prolonged at the Table and that the first Food may not disgest before the last and so the parts of the Food become unequal whence proceeds Corruption and Putrefaction 4. That you do remain a little while not adding Victuals to Victuals before the first be digested 5. That the Food be well chewed for
that is caâ—led the first Concoction and is as it were an half Digestion whereas an imperfect Chewing hinders and retards Digestion One ought not therefore to swallow it down whole as the Gluttons do but first chew it sufficiently till it become very small and then swallow it down 6. That all hot Meat is better than cold especially in Winter for the actual heat of the Food temperates and allays the coldness of the Drink but you must not therefore eat the most hot Hot Meats indeed do most please the Palate for Hunger being a desire of hot and dry we always covet hot Food whereas Thirst being a desire of cold and moist it requires cool things 7. That in the Winter we use gross Meats for at that time the natural Heat is more united in the inner Parts but in the Summer the contrary happens and therefore at such time a light and slender Food is most convenient the natural Heat being then but weak 8. That the quantity of the Meat be double to that of the Drink the Bread twice as much as Eggs thrice as much as Flesh and four times as much as Fish Herbs and Fruits 9. That you do not use Broths too much at Meals for it causes the Food to swim in the Stomach loosning and taking away the Appetite begets too much moisture whence afterwards proceed divers Infirmities whereas those which eat dry Meats live much longer 10. And lastly Because in Meats and Drinks it is hard to perform every thing exactly and never to mistake Therefore let this be your general Rule That if at any time you eat naughty Meat it ought to be tempered and allayed by its contrary What is to be done after Meals AFter eating always take some astringent thing without drinking any thing or at least but a little after it as Pears Medlars Quinces Cheese or a glass of fresh Water which things do as it were seal up the mouth of the Stomach whereby the natural Heat becomes more strong and hinders the Vapours from mounting up into the Head Many take half a score Coriander-seeds sugred others a piece of Marmalade of Quinces which helps Digâ—stion and the weakness of the Stomach And after Meat it is good to walk a little and moderately and then to sit down whence is said Post pransum stabis aut gradu lento meabis Which ought to be biggest Dinner or Supper MAny affirm that the Supper ought to be larger than the Dinner especially in Winter since that the Natural heat strengthens it self in the Night but the contrary ought to be practised in Summer or if a Man be indisposed and infirm then the Dinner is to be the largest unless he be troubled with fits and accessions of the Ague For that a large Supper is more wholsom the reason they say is this because the coldness of the Night recalls the Natural heat to the inward parts whereby the Digestion and Concoction of the Food is much bettered besides that sleep does best of all concoct the Food not only in the Stomach but also through all the parts of the Body but in waking we see the contrary happen For the Natural heat extending it self to the exteriour parts leaves the interiour quite destitute or at least that which remains is very weak To this Opinion our Use and Custom is altogether contrary chiefly in those who are exposed to Catarrhs and Phlegmatick Distempers for at Night the Natural heat weary and tired by the businesses of the Day is not so strong and robust as in the Morning and at Night the Food of the Morning is not well concocted The resolution of this doubt is that the Supper ought to be light especially for them whose Bodies are subject to Night-Distempers as Rheums Defluxions and the like besides that from a large Supper are created many evaporations in the Head whereby it is not a little offended and therefore if the Brain be any ways indisposed a little Supper is sufficient notwithstanding that there is a longer space of time betwixt Supper and Dinner than betwixt Dinner and Supper and therefore that at Night a greater quantity of Victuals will be concocted because it is not the number of hours but the working of the Faculties which concocts which in the Morning by reason of sleep is stronger and therefore at this time a larger proportion of Food is more agreeable than at Night For Ex magnâ coenâ stomacho fit maxima poena Vt sis nocte levis sit tibi coena brevis Coena levis vel coena brevis fit raro molesta Magna nocet Medicina docet res est manifesta An Advertisement concerning Corn. COrn is called by several Names according to the several sorts thereof viz. Maslin Rye Barley Wheat and Spelt c. The good are known by their Colour Weight Order and Age for the new and green Corn is too moist and viscuous and difficult to digest and very windy The old Corn is dry and nourishes little CHAP. XIII Of Maslin Name IT is called in Latin Far in English Maslin made of Wheat and Rye or Wheat and Barley Choice The best Maslin is that which is fresh and very clean Quality It has the same quality as Wheat and Barley but it is temperate in the first Degree Commodity Maslin is of great Nourishment and therefore eaten with Meat it nourishes wonderfully and fattens those that are lean being more nourishing than Barley and because it is of a gross nourishment it is good against Fluxes and Catarrhs as well as Rice but boyled well in fat Broath it softens the Body The Romans used it to make Bread and it would endure many Years Maslin is made of Wheat and Rye putting it to steep in Water by little and little afterwards beat it in a Mortar and dry it in the Sun whereby it thickly grinds so that of one Grain are made four or five parts and being dry may be kept a long time and is of good Nourishment in such manner that it corrects the vicious and naughty Humours of the Stomach Hurt Being not well boyled and prepared it begets gross and slimy Humours and is windy and if eaten by those who have a weak Stomach it hardly digests it self and therefore it is not good for Old Men and if used too often it very much opilates and obstructs the Liver and causes the Gravel in the Kidneys Remedy The hurt of Maslin is corrected if it be well baked with Vinegar and Garlick and if it be seasoned with Honey or Sugar it loses its clamminess and is easily digested and being boyled in good Broth it is an excellent Food for those that are in Health and for Sick also provided it be moderately eaten In many places they make Cakes of it which if well seasoned are pleasant to the taste and of great and good Nourishment CHAP. XIV Of Wheat Name IN Latine it is called Triticum in English Wheat Kinds There be many sorts of Wheat named from their
Country their Colour their Quality their Shape from the quantity of their Ears and from their largeness Choice The best Wheat is that which is through-ripe thick and hard so that you can scarce break it with your Teeth and that which grows in fat Ground free from all mixture full heavy smooth clear of a Golden colour and is ripe in less than three Months time That which is gathered in the Mountains is the best especially in Italy which surpasses all the rest Commodity It nourishes greatly and its nourishment is solid and very much strengthens The Flower of Wheat boyled in Milk or Water with a little Butter cures the hoarseness of the Throat lessens Coughs is good for those that spit Blood heals the Ulcers in the Breast and in Water with Honey it mitigates internal Inflammations Hurt It is a little hard and heavy Food to digest breeds some gross and viscuous Humours being not well baked it begets Windiness and the Stone in the Kidneys and Bladder and multiplies the Worms in the Belly Remedy The few ill qualities of the Wheat are corrected if it be well baked and seasoned well with good Spices whereby it becomes less windy and is much more easily digested CHAP. XV. Of Barley Name IN Latine it is called Hordeum in English Barley Kinds There be several sorts thereof as may be seen by their Grain and Ears different in shape and largeness and also in number of Grains Choice The best Barley is that which is thick weighty smooth white betwixt old and new Qualities Barley is cold and dry in the first degree besides that it has something of an astersive or cleansing Nature its flower is more drying than Bean-flower and it nourishes much less than Wheat Commodity Barley nourishes and easily converts it self into flesh and is of great use in several things of Physick it opens the opilations of the Bladder by its abstersive faculty and with its other qualities it allays the sharpness of the Humours Barley-Cakes are of a moist and abstersive quality it may fitly be given to feverish Persons for it extinguishes their Thirst it is very good for the pains and infirmities of the Breast and an excellent Remedy in Hectick Fevers because it is of a good and large Nourishment and though it be cold 't is nevertheless easie to be digested and qualifies the Breast facilitates spitting lessens the Cough and cleanses the Lungs But those are mistaken who desiring that it should be abstersive throw away the decoction thereof and instead of it mix thâ—rewith Chicken-broth for this vertue goes away with its decoction and when you have need of cleansing boyl the Barley with its husk but without that it dries and refreshes Hurt Barley is windy and Bread made thereof begets cold and gross Humours Barley-broth soon grows sour being windy it does not at all agree with the Stomach Remedy Barley-broth being carefully boyled together with Hyssop Spikenard or Cinnamon is less windy and more acceptable to the Stomach and nourishes far better especially if you add thereto a little Sugar CHAP. XVI Of Rye Name IN Latine Secale in English Rye Choice The biggest fullest and most heavy Rye is the best Qualities It is by Nature hot and dry it is hotter than Barley yet not so hot as Wheat Commodity Rye of which Bread is made in some parts of this Kingdom by reason of its delicious sweetness and moisture is frequently mixed with Whâ—at Hurt The Bread which is made thereof is of an harder concoction than that of Wheat and windy causing griping pains Remedy If mixed with Wheaten Bread the one qualifies the malignities of tother CHAP. XVII Of Oats Name IN Latine Avenae in English Oats Choice The bright long and large Oats are esteemed the best Quality They are almost of the same Nature with Rice but cold and dry Commodity They stop fluxes of the Belly and loosness and are very useful in Pottages and Broths which may be given to sick or well Hurt All their hurt is they afford but little Nourishment Remedy Ale made of Oat-meal call'd Oat-Ale is very good and wholesom CHAP. XVIII Of Bread Name IN Latin Panis in English Bread and it is so called because it feeds and nourishes us or else from the Greek word 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 because it may be used with all sorts of Food and is not insipid or disagreeing with their taste and savour Kinds By the substance and several ways of baking it the difference and variety of Bread is distinguished Choice Bread made of good Wheat well leavened and well baked with a little Salt is the best Quality 'T is hot and dry in the first degree Commodity Bread well made nourishes strongly Bread has three parts that is the thick Crust the thin and the Pith. The thin Crust is the best of good solid nourishment and very wholsom Fine white Bread is quickly digested Hurt Bread that is not throughly baked ill kneaded and without Salt is very hurtful and unwholsom especially in smoaky Cities Unleavened Bread and Cakes baked under the Ashes are naughty for they cause Obstructions and will not easily be digested Bread that is made of Darnel and Cockle causes the Head-ach hurts and dazles the Eye-sight Bread of Spelt is hard to be digested Remedy Bread will cause no hurt if it be always well kneaded and moderately salted and baked in an Oven not over-heated These things take away any ill quality in the Bread Advertisements concerning all sorts of Pulse ALL sorts of Pulse are little grateful and sweet to the Taste and therefore they are not used by all Nations Not of any esteem among Persons of Quality nor are they much eaten in Germany and Greece for they are hardly digested either raw boyled or parched and being eaten they cause Pains in the Joynts and the Gout they are both windy and inflative or puffing and therefore they are not convenient by the Rules of Health neither at the beginning nor end of a Meal Not at the beginning for it causes the other Food which comes after to rise in the Stomach nor at the end because it begets Melancholy and bad Sleeps causing Windiness and all that open the orifice of the Stomach exhaling the Heat and hinder Digestion But using it sometimes it is to be taken betwixt other Victuals for thereby its malignity and naughty qualities are corrected CHAP. XIX Of Vetches or Pease Name IN Latin Cicer in English Chich-pease or Vetches Kinds These are red black and white the red sort is called Venereum because more than the other two it excites Venery the black Cicer arietinum because of the resemblance to a Rams-head Qualities They are hot and dry in the first degree the red are hotter than the white they digest cut cleanse and evacuate Choice Those are the best which are large full not hollow nor worm-eaten and the white serve better for Meat than Physick but the others are more usual in Medicines than as ordinary Food
therefore in the choice of them observe well these following Rules I. That you eat but a small quantity of them and that they may better nourish use them boyled in Broth. II. That none but Lettice be eaten raw and that also with Vinegar to allay the boyling of the Blood the heat of the Liver and Stomach III. In Winter use hot Herbs in Summer cool in Spring and Autumn temperate IV. That you do not eat Herbs which begin to put forth their Seed V. That Herbs be eaten at the beginning of Dinner since that almost all are laxative CHAP. XXIV Of Sorrel Name IN Latin 't is call'd Oxalis and Acidula in English Sorrel Kinds There be several sorts thereof but Garden-Sorrel and wild are the chief Choice The Garden-Sorrel is the best and of the wild that which is not red but all over green Qualities It is cold and dry in the second degree Commodity It is very pleasant in raw Sallads mixt with other Herbs for its smart and sharp taste which it has it is very agreeable to the taste it is very good in pestilential and burning Fevers for it stifles the heat of the Choler extinguishes Thirst resists Putrefaction excites the Appetite and stops Defluxions In Summer Flesh and Fish are to be sawced with the juyce of Sorrel instead of Vinegar or Verjuice or juyce of Oranges and so Eggs which renders them very pleasant and excites the Appetite Many eat Sorrel raw with Bread others use the decoction thereof either in Water or in Broth or Water of it distilled or else the Syrup of its juyce Sorrel takes away the nauseating and squeamishness of the Stomach it is good for the Kidneys breaking and expelling thence the Stone and Gravel The seeds of Sorrel drank in Wine are an Antidote against Poyson stops Rheums and Fluxes frees and preserves one from the Plague Hurt It nourishes little binds the Body of those that use it too often hurts melancholy persons and sowrs the Stomach Remedy Let it be eaten in a Sallad mixt with other Herbs among which let there be Lettice which is moist Rue or Mint which is hot it ought to be used only in hot Seasons and by young cholerick and sanguine men and also in hot Distempers CHAP. XXV Of Marjoram Name IN Latin Amaracus and Sampsuchus in English Marjoram Qualities 'T is hot and dry in the third degree its Faculties are to digest to attenuate to open and to strengthen Commodity The use of Marjoram is very good and necessary in Food for it corroborates and cleans the Stomach and mundifie it expelling thence the Choler and Flegm the smell thereof comforts the Brain and it is very useful and effectual given to Dropsical Persons and it is good to bring down Womens Monthly Courses Hurt It is too sharp whence it causes the boyling and inflammation of the Blood Remedy It is to be used in a small quantity and never in hot Food but rather in such Meats as are of a cold quality and windy and which beget gross and slimy Humours CHAP. XXVI Of Dill. Name IN Latine Anetham in English the Herb Anise or Dill. Choice The best is that which is fresh and is not seeded Commodity It is used for sawce with Meats in Coleworts in Fish and other sort of Victuals it has a pleasant taste helps the Stomach to concoct the Food lessens the Hickets and sneezing and mitigates the pains of the Body increases Nurses Milk dissolves the windiness is good for the Nerves and binds the Belly Hurt The too frequent use thereof hurts the Eye-sight dries up the Sperma or Seed offends the Stomach because it is a sharp Food moves belching begets gross Humours is hard of Digestion provokes nauseating and offends the Reins Remedy It must not be too much nor too frequently uâ—ed with hot Food but with Fish it may be securely used Their bad Qualities may be allayed by mixing therewith Parsley Bete and Burrage or Lettice CHAP. XXVII Of Anise-seed Name IN Latine Anisum in English Anise-seed Choice The first in goodness is that of Aegypt which is the fresh and black Quality It is hot and dry in the third degree and of a subtil substance sour bitter sharp digestive and dissolving windiness Commodity This Seed cures a stinking Breath renders the Mouth sweet is good for Dropsical Persons removes the Obstructions of the Liver provokes Urine and stops the white Fluxes of Women mitigates Thirst and the decoction thereof drunk dissolves the windiness of the Body is good for the Liver Lungs and Stomach because it aids and strengthens digestion it cures the pains of the Head provokes Milk breaks the Stone helps the Nerves and comforts the Brain hindring the Vapours from rising up toward the Head a little of this made into Comfits is good after Dinner and taken before Water it rectifies it it is very useful in Pies and Pasties Hurt It excites Lusts and is unprofitable to the Stomach unless when windy Remedy It must be used moderately Young Cholerick and Sanguine Men must abstain from it especially in Summer CHAP. XXVIII Of Asparagus Name LAtine Asparagus English Sparagus Choice The Garden-Sparagus is better than the Wild the fresh are to be eaten and those which with their tops do not bend down Quality Sparagus is abstersive and temperately hot and moist Commodity It is quickly boyled whence the Proverb Citius quam Asparagus coquitur It nourishes more than all other Herbs is is good for the Stomach purges the Breast mollifies the Body provokes Urine increases the Sperma genitale cleanses the Kidneys from the gravel mitigates their pains and likewise the Loyns Hurt Being used in too great a quantity iâ— offends the Stomach induces nauseating especially when it is eaten fresh and by its bitterness it increases Choler and makes the Urine stink though it hath passed through all the Body And lastly if much used by Women it makes them Barren Remedy Let it be boyled and let the firâ— Water wherein it was boyled be thrown away afterwards season it with Oyl Salt and Peppeâ— adding thereto Juice of Oranges or Vinegar boyleâ— in Wine it is very good It does not agree witâ— Cholerick but Old Men eaten in moderate quantity and hot and well seasoned it is more wholsom boyled in fat Broth. CHAP. XXIX Of Betony Name IN Latine Betonica in English Betony Choice The best is that which grows on Sunny Hills and is tender being eaten boyled in Broths Qualities It is hot and dry in the first degree and cutting Commodity The Betony is full of infinite vertues whence comes the Italian Proverb You have more goodness in you than the Betony It is good for all the internal Passions of the Mind in whatsoever manner it be took It is good for those who have took any poisonous thing and it is very credible that being used in Food it preserves one from all those Evils and Distempers which it has the faculty to heal and it is good for the Jaundice
Paralitick Phlegmatick Epileptick and Gouty Men. In short its Decoction being eaten or drank provokes Urine breaks the Stone and cures most Distempers Hurt It is hard to be digested Remedy It must be eaten together with the Flowers in good Broth or the Decoction thereof being boyled in Wine CHAP. XXX Of Beets Name LAtine Beta English Beets Choice The black is the best Qualities Beets are hot and dry in the first degree Commodity This eaten is good against the Obstructions of the Liver and of the Milt The Roots eaten take away the stinkingness of Garlick and Onions The white boyled and eaten with raw Garlick is good against the Worms in the Body and is abstersive the Roots pickled serve instead of Sallade Hurt It nourishes little and is biting it hurts the Stomach by reason of the Sulphurous quality it has Remedy Eaten with Burrage or with Mustard and Vinegar 't is less hurtful CHAP. XXXI Of Burrage Name IN Latine 'tis called Buglossum Borrago Corrago in English Borrage Choice That is to be eaten which is took with its Flower Qualities Burrage or Eugloss is hot and moist in the first degree Commodity This Plant was called first Corrago quasi cor agens quia cordis affectibus opituletur because it has a predominant quality over the Passions of the Heart Whence being infused into Wine it causes chearfulness of Mind and wonderfully comforts the Heart taking thence all Melancholy Thoughts instead thereof introducing Joy and Gladness it is of good Nourishment and begets the best Humours it is likewise very pleasant in Food It is good for those that are in Health and contributes very much to the recovery of those that are troubled with faintness and swoonding Fits It s Flowers are used in Sallads the Leaves are infused in Wine and likewise the Flowers to make a Cordial Burrage is good for Melancholy Persons clears the Blood and the Spirits strengthens the Bowels and mollifies the ruggedness of the Breast Hurt The Flowers are not easily digested but the Leaves very readily It hurts those that are troubled with Ulcers in the Mouth because of its prickliness otherwise it is good for all Ages all Complexions and all times Remedy 'T is to be boyled in Broth of good Flesh or in Water adding thereto an Egg. The Leaves are eaten in Sallads first takiâ—g away their strings whereby they are easier digested It s â—oughness is corrected by mixing therewith Beers or Spinage CHAP. XXXII Of Capers Name IN Latine they are called Capparis in English Capers Choice Those that are pickled in Vinegar are better than such as are salted because these latter are more hot Qualities The salted are hot and dry in the second degree They are astringent attenuating cutting abstersive and opening Commodity Those that are kept in Brine or Pickle well seasoned and eaten excite the Appetite and remove the Obstructions of the Liver and Milt provoke Urine kill the Worms heal the Hemorrhoids and increase Copulation being eaten with Salt Vinegar and Oyl Those that are seasoned with Salt are good for the Gout Sciatica Splenatick and Phlegmatick Persons Those that make use of Capers are seldom troubled with the Convulsion of the Nerves or pains in the Milt Hurt They cause Thirst and are naught for the Stomach although they stir up the Appetite they trouble and swell the Belly are of small Nourishment and are more for Physick than Food Remedy The raw are boyled in Water afterwards eaten with Oyl and Vinegar The salted ones are steept a little while in Water and afterwards eaten with Oyl and Vinegar CHAP. XXXIII Of Artichoke Name IN Latine 't is Cinara and Carduus Sativus in English Artichoke Qualities They are hot and dry in the second degree and opening Choice The Garden Artichokes are better than the Wild and the tender are more wholesom than the hard Commodity They are pleasant to the taste and provoke Urine but make it stink they cause windiness and remove Obstructions and increase Copulation by drinking the decoction of the Roots in Wine as likewise by eating the Artichokes the breath is purified and made sweet and all evil smells and vapours of the Body are thereby taken away The Artichokes are made white Artificially by putting them under soft Mould in the ground at Autumn They are eaten at the end of the Meals with Pepper and Salt to seal up and corroborate the Stomach Hurt Artichokes beget Melancholy Humours are very windy hurt the Head make the Stomach heavy and hinder digestion Remedy Being boyled in Broth and eaten with Pepper and Salt at the end of Dinner are less hurtful and more pleasant to the Stomach CHAP. XXXIV Of Cabbage Name IN Latine Brassica in English Cabbage Coleworts or Cole-flowers Choice The best are those which are long and tender and growing in the top of the Plant which has the Leaves open and not close and with the Dew on the top The Cole-flowers are the best as on the contrary the Cabbages are the worst and the frizled least hurtful Qualities They are hot and dry in the first degree Commodity Being eaten little boyled they make the Body laxative and slippery if they be much boyled they bind the Body they have a purgative Faculty Being eaten raw before Supper with Vinegar they prevent Drunkenness being eaten after they take away the noysomness of too much Drink and the hurt of Wine The Decoction thereof drunk but not over-much boyled are good for those that are grieved with a stoppage of the Urine Coleworts are so much commended by some as sufficient to cure all Distempers they are good for pains in the Head for dimness of the Eyes contributes to Melancholy Persons removes Obstructions of the Milt Liver Lungs and all the rest of the Bowels Hurt They hurt the Teeth the Gums the Eye-sight they are of little Nourishment but swell the Stomach and cause stinking Breath and beget Melancholy Humours chiefly in Summer Remedy They are less hurtful when they 〈◊〉 boyled throwing away the first Water and pâ—â—sently putting them in some other hot wateâ— Or else let them be put into the Broth of hoâ— Meat with Fennel Pepper Coriander-seed or Cinnamon CHAP. XXXV Of Cumin Name IN Latine 'tis call'd Cuminum in English Cumin Choice The Garden Cumin is much better than the Wild. Qualities The Seed like Anise-seed is hot in the third degree and drying Commodity It heats binds and dries 't is pleasant to the Mouth and gives a good relish to the Victuals it is good against windiness and pains of the Body it cures the over-flowing of the Gall the Vertigo the Asthma the biting of Serpents the heat of the Urine and the trembling of the Body Hurt 'T is a sharp Food and if used too often makes the face pale Remedy It must be used sparingly and only in Winter and by those that are Phlegmatick and of a cold Complexion CHAP. XXXVI Of Coriander Name LAtine Coriandrum English Coriander Choice The dry and ripe are to be
chosen first and those of Aegypt are the best Qualities The green is cold and ought not to be used in the Body or eaten but the ripe has a pleasant Odour The dry is hot Commodity It is very useful for the Stomach because it represses and keeps down the venomous exhalations which would ascend into the Head Being drunk wiâ—h sweet Wine it kills the Worms It preserves tâ—e â—lesh incorrupted The Comfits of Coriander seed eaten at the end of a Meal does help the digestion of the Meat without keeping it in the Stomach and fortifies the Head and the Brâ—in Hurt The over-much use thereof offends the Head obfuscates the Understaâ—ding and disturbs the Mind Its Jâ—ice drank is deadly Poyson and those that drinâ— thereof bâ—come either dumb or foolish for it quite bereaves them of their Senses Remedy Iâ—s pâ—rnicious â—ualities may be remedied by stâ—â—ping it one Night in Water afterwards Canâ—yiâ—g these Coâ—iander-seeds with Sugar whereby thâ—â— become not only not offeâ—sive but they do verâ— much contribute to the Health Let thâ—se that â—ave drunk the Juice thereof take the â— wder of Egg-shells with â—rine or Treacle with Wine CHAP. XXXVII Of Tarragon Name IN Latin Dracunculus hortensis in English Tarragon Choice The best is that which is fresh tender and that which grows in fruitful Gardens and is sufficiently watered and the Leaves that hang on the ground are not to be chosen but the top and the most tender Qualities 'T is hot in the beginning of the third degree and dry in the first Commodity 'T is the best Herb that is to make Sallads and Sawces and it is used in cool Sallads instead of Rocket it is cordial causing a good Appetite and increases Copulation and wonderfully comforts the Stomach and the Head cutting the Flegm 'T is a very aromatick Herb and being eaten is an Antidote against the Plague and other Corruptions it cures the cold Pains of the Teeth and Gums by washing them with its decoction made in White-wine Hurt It heats the Liver and attenuates the Blood Remedy It is eaten with cold Herbs as Endive Lettice and Borrage-flowers but not by young sanguine and cholerick men especially in Summer 't is good for old men at all times CHAP. XXXVIII Of Cichory Name IN Latin Cichoreum in English Cichory or Succhory Choice The most tender is the best and the tops and that which has a blue Flower always turning to the Sun Qualities Cichory is cold and dry in the second degree and the wild is more bitter abstersive and bindiâ—g Commodity It contributes wonderfully to the Stomach opens the obstructions of the Liver and is the most powerful and effectual Remedy that can be to keep the Liver clean and opens the passages thereof very much It is good for the Reins Hâ—rt It hurts those that are grieved with a weak Stomach and cold and the juyce which it begets is of little and not good Nourishment so that it is more commendaâ—le in Physick than in Food It is â—urtfâ—l to rheumatick men Reâ—edy Bâ—ing boyled in Water and afterwarâ—s eaten with Oyl and Vinegar and Grapes in a Salâ—ad or â—lse raw with Mint-vinegar and mixt with Garlick and other hot Herbs it is less hurtful ' Ti good in Summer for young men and thâ—s that are of an hot Complexion may use it at all tiâ—â—â— â—ut it is â—ad for those that have a cold Stâ—â—ach and are subject to Catarrhs and these therefore ought not to eaâ— it raw but boyled in Broth of good wholesom Flâ—sh CHAP. XXXIX Of Endive Name IN Latin Endivia and Intybus in English Endive Choice The Garden-Endive is the best and most tender but you must not tarry till it has a Stalk or Milk in it that which is put under ground and made white is the best Quality It is cold and dry in the second degree but the Garden-Endive is more cold and moist than the wild Commodity It refreshes the Liver and all the inflamed Members quenches Thirst provokes Urine and in the Summer causes a good Appetite removes the Obstructions purges the Blood cures the Itch allays the burning of the Stomach being eaten boyled in Flesh-broth in the Summer-time it refreshes all the Bowels Hurt The use of Endive is not to be approved of in those that have the Stomach cold it hinders Digestion aâ— little and offends paralitick and trembling persons Remedy The white is to be eaten in Winter by those whose Stomachs are weak and cold adding thereto Pepper and Raisins of the Sun or a little boyled Wine the boyled is less hurtful than the raw 't is good for young cholerick and sanguine men 'T is eaten with Mint Rocket Tarragon and other hot Herbs CHAP. XL. Of Fennel Name IN Latin Faeniculum and Marathrum in English Fennel Choice The sweet and Garden-Fennel is the best but let it be fresh and tender Quality The sweet is hot in the second degree and dry in the first and the wild heats and dryes more strongly Commodity It very much provokes Urine and Milk and brings down the Flowers It removes old Obstructions purges the Reins and wonderfully contributes to the Eye-sight but the dry must be used in a little quantity for otherwise it will inflame the Liver and hurt the Eyes it purges the Breast and the Brain Hurt It is a sharp Food hard of Digestion and of a very bad Nourishment It attenuates and inflames the Blood of such as be cholerick it weakens and consumes the Body and by the use thereof is begot Melancholy so that it is more convenient and wholesom in Physick than Food Remedy The tender is the best and it is to be eaten in a small quantity The young Fennel which is boyled is to be open and put a little while in fresh Water to take away its naughty and poysonous quality which the Serpents leave in it It is good to rub the Eyes withal but you must eat but little thereof for in time it will breed the Stone which as being opening carries gross matters into the straight passages of the Urine where they afterwards condense and become Stones and Gravels CHAP. XLI Of Sampier Name IN Latin Crithmum and Faeniculum marinum in English Sampier Choice The green and sweet smelling is best for Pickle Quality 'T is hot and dry in the third degree salt to the Taste and something bitter because of its drying and abstersive faculty Commodity Pickled it preserves the Stomach Liver and Reins Hurt It inflames the Blood Remedy 'T is not good for young men in Summer but for old in Winter and then but a small quantity thereof CHAP. XLII Of Lettice Name LAtin Lactuca English Lettice Choice The Monks and French Lettice is the best and withal tender especially if it grows in fruitful Gardens Those that begin to have Milk are to be rejected they must not be washed but gently and tenderly cropped Quality 'T is cold and moist in the second degree Commodity It is easie to be digested
Drunkenness and mitigate the cholick Pains they cure the Asthma or shortness of Breath drank with Water of Barley or Honey they expel the Cough cause a good Voice and make Women fruitful The Heads boyled in two Waters bind the Belly and are good against the Tenesmus Hurt Being eaten raw they beget Windiness offend the Head cause frightful Dreamâ— dim the Sight burden the Stomach and hurt the Ulcers of the Reins and Bladder They cause the Head-ach beget naughty Humours and corrupt the Gums and the Teeth Remedy By boyling them twice and putting them in fresh Water their Hurt is taken away You must eat with them Lettices Endive and Purslain they are the â—ood of Plow-men and of those which labour much They are to be eaten after all other Meat CHAP. LXI Of Radishes Name IN Latin Raphanus and Radix in English Radish Choice The best Radishes are the tender and sharp which have been first nipt by the Frost and those which have a black skin are the sweetest Quality The Radishes are hot in the third degree and dry in the second they are digestive cutting abstersive and rarifying Commodity Eaten they provoke the Urine mollifie the Belly expel the Stone and Gravel from the Kidneys and Bladder Radishes are pleasant to â—he Stomach cutting them to pieces and putting them in Water with Salt they increase the Milk and make the Drink relish They are good against the poyson of Mushrooms boyled they are good against old Coâ—ghs and eaten after other Food they move the Body Hurt They make the Body lean they cause Windiness and move stinking Belches They are of a slow Digestion offend the Head breed Lice hurt the Teeth and the Eye-sight increase the pains of the Sinews and Arteries and do cause Hoarsness Remedy Being well washed in Water and afterwards eaten with Salâ— they become less hurtful Eaten after Supper they do not help Digestion as many have thought but the party that eats them remains thereby prejudiced though it is true that Radishes agree best with them whose Stomach is hot and not apt to beget Windiness after Suppeâ—â— They are good in cold weather for young men and those that labour much but very unwholesom for others CHAP. LXII Of Scallions Name IN Latin Ascalonia in English they are called Scallions Choice The red hard little and sweet are the best Quality They are hot almost in the fourth degree and dry in the second Commodity They are very good to waken and excite the Appetite which is weakned by a superfluous Heat they are good to make the Drink relish more savoury they increase the Seed and stimulate carnal Copulation Hurt They cause Windiness multiply the gross Humours make the Head-ach they procure Thirst and raise a desire to sleep offend the Eye-sight and make the Tongue rugged And you must have a care of using them too often for they hurt the Nerves whence they are very hurtful to old and Epileptick men Remedy They are first to be squeez'd well and afterwards steept a little in Water then season them with Vinegar Oyl and Salt adding thereto a little Sage and Parsley hereby they become more sweet and nourishing less windy and easier digested but they require little boyling They agree with hot Complexions CHAP. LXIII Of Tartufoli Name IN Latin Tubera in English or rather Italian Tartufoli which because they are but lately known in England it will not be amiss to give a short description thereof It is then a certain Excrescence within the ground without any Root or Stalk but always hid under ground therefore to find it the Italians lead a Hog in a string who as soon as he smells them for the Tartufoli are of a strong smell will stop and dig with his Snout and then he that leads the Hog digs out the Tartufoli Choice The male that is the black are bettâ—r than the wâ—iâ—e which are the female as likewise the thickest and biggest with a hard skin let them be also fresh not putrid but of a good odour Quality They are hot and dry in the second degree and suck up all the sawce whereunto they are put Commodity Being eaten both boyl'd and raw they are pleasant to the taste for they have the smell of Flesh They excite venereal Desires and multiply the Seed they are of a gross Nourishment though not bad Chesnuts roasted under the ashes afterwards cleansed and boyled in a Skillet with Pepper Oyl the juyce of Oranges with a little Salt are very good eaten after to qualifie the Tartufoli The Tartufoli dryed and put into a Chest or Trunk where Cloaths are do impart to them no unpleasant odour Hurt They are windy melancholick destructive to the Nerves Head and Stomach They cause bad Breath and being used too often beget Apoplexies and Palsies and are hard to be digested those that are sandy are naught for the Teeth Besides there be some of them which suffocate as the Mushrooms do they cause pains of the Stone stoppage of the Urine and bring the Gout Remedy They are to be washed with Wine and afterwards boyled in fat Broth with Cinamon and let pure good Wine send them down but they must be eaten at the end of the Meal Advertisements concerning Fruits ALthough Fruits are not to be reckoned amongst nourishing Food seeing that their nourishment is but little and that they are apt to breed putrified Blood and are full of many Superfluities nevertheless they being used for other Commodiâ—ies and Benefits in a manner physically we conclude that they must not be used too often nor too much at once for that which is taken physically and not for nourishment ought to be used in a small quantity and seldom Now the first benefit which we receive from Fruit is That they mitigate the Choler extinguish the heat of Blood refresh and moisten the Body Therefore they are to be eaten before other Food and you must drink after them Wine mixt with Water to the end that they may pass the more readily to the Veins and refresh and therefore in Summer they best agree with cholerick and sanguine Complexions The second good is That theâ— loosen the Belly and therefore they are to be eaten in the beginning of the Meal and you must presently eat other Food after them But betwixt these Fruits and your Food some small time ought to intervene such are Grapes Figs Plumbs Mulberries Peaches and Cherries The third good is That they bind the Belly and to do that they are to be eaten before Dinner such as are Cornels Quinces Service-berries Medlars c. But they must not be eaten in a great quantity because they are very difficult to be digested and are of naughty nourishment But in short for the use of Fruits take these following Rules I. That all Fruits are to be avoided by gouty folks especially moist watery and viscuous Fruits for they are full of Vapours II. That all fresh and moist Fruits are worse than the dry III. That the
weak Stomach should omit this II. That you never drink Wine after Dinner or Supper until the concoction of the Food be ended for then it helps Nourishment penetrating more easily the Body whereas at first it would hinder Digestion III. You must have a care that you do not drink Wine cooled with Snow or icy Water for it is very pernicious to the Brains Sinews Breast Lungs Stomach to the Entrails the Milt Liver Kidneys Bladder and causes Wind whence it is no wonder that such as use Wine in Snow or Ice are troubled with Cholick pains Infirmities of the Stomach stoppage of Urine and other pernicious Evils whereas the ancient Grâ—eks were wont to drink it hot with good success IV. You must avoid drinking Wine fasting because it troubles the Understanding induces the Cramp is exceeding hurtful to the Brain and Nerves fills the Head whence proceed Catarrhs which is seen by experience in the old Turks who drinking no Wine are nâ—t much troubled with Catarrhs or Tooth-ach whereas we who use it frequently begin to perceive Rheums and Catarrhs in our Youth Therefore when you find that the Wine has offended your Head and causes Pains therein immediately provoke Vomiting V. That it is not convenient after fresh and moist Fruit to drink a thin Wine for the Wine being a good Penetrator does presently induce and lay open a passage to the Members for the malignity of this Fruit But this is to be understood if you drink a superfluous quantity thereof but if you drink it moderately it corrects the hurt of all such Food VI. If at the same Table both small and strong Wine is used begin with the small reserving the strong for the last which comforts the mouth of the Stomach and helps Digestion VII That by how much the Food is more cold and gross so much the more need is there of strong Wine but when the Food is more subtil hot and digestible let the Wine be weak and therefore such as feed on Beef and Fish are to drink stronger Wine than such as feed on Pullets c. VIII That such as use much Wine ought not to eat much for Wine serves instead of Meat and Drink and therefore Nature cannot easily digest them both IX Wine that is weakned with Water is more wholesom and commendable than that which is naturally weak for the latter more easily putrifies X. That such as have a weak Brain a hot Liver and Stomach and dwell in sultry Countreys ought to drink a little Wine mixing Water therewith but if cold the more Wine and less Water will not be amiss XI You must also observe the season of the Year for in Winter drink very sparingly but strong Wine in Summer more largely but small and mixt with Water XII You must moreover consider the Age for as Wine is very bad for Children so it is most proper for old men seeing that it qualifies and allays their cold Complexion And therefore Plato denies Wine to Children gives young men leave to drink it moderately and allows old men a more plentiful use thereof saying that Children before they are twenty two years old ought not to drink any Wine because that will add fire to their fire and young men ought not to drink it strong but well tempered The Qualifications of Good Wine GOod Wine ought to be clean pure and clear inclining to a red called Claret or Cherry-colour but let it be of stony and mountainous Places situate towards the South Let it be of an excellent Odour for such Wine increases the subtil Spirits nourishes excellently and breeds very good Blood let it be of a pleasant Taste but let it by no means be too sharp or sweet but of a middle temper for if too sweet it inflames obstructs and fills the Head but the sharp or sowr Wine hurts the Nerves and Stomach and begets Crudities Of Bad Wine THE gross stinking corrupted flat Wines are unpleasant to the Taste and unwholesom all which are to be avoided for they cause the Head-ach corrupt the Blood breed melancholick Spirits and in short are destructive to the whole Body Of Watrish Wine THE weak and watrish Wines will not endure a great mixture of Water nourish smally do not heat much and may therefore be safely given to feverish persons They do not offend the Head having few Vapours they allay the Head-ach caused by moistness and the pains of the Stomach that proceed from Heat Of Strong Wine FRom the aforesaid things we may draw up this Conclusion viz. That strong Wines do not at all contribute to the preservation of the Health no more do Wines of Corsica Malmsey Muscadine and the like especially being fat and red for they nourish too much The Effects of Good Wine moderately drank WIne if used discreetly and moderately does communicate innumerable Benefits both to the Body and Mind For as to the Mind it is rendred more secure and calm the Spirits are strengthned and dilate themselves Joy and Gladness is augmented sad and unpleasant Thoughts are banished it clears the Understanding excites the Wit bridles Anger takes away Melancholy enlivens and encourages the Spirits changes Vices into Vertues makes an impious man pious a covetous man liberal a proud man humble a lazy man diligent and careful a dull and heavy man facetious and witty Then as to the Body it is very nourishing resists Putrefaction helps Digestion and breeds good Blood cuts Flegm dissolves Windiness provokes Sleep excites the Appetite fattens healthy men restores consumptive men opens Obstructions concocts crude Humours provokes Sleep opens a passage for the Superfluities whence Wine was justly called by the Ancients Theriaca magna since that it heats all cold Tempers and refreshes hot as also it dryes the moist Tempers and moistens the dry The Remedy of the Malignity of Wine TO correct the Malignity of the Wine you must not eat sweet and opening things but bitter and astringent Whence Wormwood taken before hinders Drunkenness and the same effect have seven or eight bitter Almonds or a Sallad of Lettice and Kernels of Peach-stones before Meat as Marmalade of Quinces and such like after Meat Of New Wine NEW Wine called Mustum is of a difficult Digestion offends the Liver and the Entrails swells the Belly by the Ebullition which it causes in the Body whence arises Windiness it provokes the Urine induces the Dysentery is of a gross Nourishment c. but one good quality it has for it loosens the Belly Of Old Wine WHen the Wine is above four years old it is hot and dry in the third degree and the older it is the more heat it acquires The best is such as is odoriferous something strong full of Spirits which is neither bitter nor sowr but pleasant to all the Senses helping the expulsive Faculty dissolving ill Humours it is good for those that have raw Humours in the Veins and in the other Vessels it hurts their Sinews who use it too much 't is naught