Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	mix_v	ounce_n	syrup_n	8,420	5	11.5751	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14298	Approved directions for health, both naturall and artificiall deriued from the best physitians as well moderne as auncient. Teaching how euery man should keepe his body and mind in health: and sicke, how hee may safely restore it himselfe. Diuided into 6. sections 1. Ayre, fire and water. 2. Meate, drinke with nourishment. 3. Sleepe, earely rising and dreames. 4. Auoidance of excrements, by purga. 5. The soules qualities and affections. 6. Quarterly, monethly, and daily diet. Newly corrected and augmented by the authour.; Naturall and artificial directions for health	Vaughan, William, 1577-1641.	1612 (1612)	STC 24615; ESTC S106222	54,245	162

Sebastian Prunes will make the belly soluble Why then will men be so headie as to take their owne destruction seeing that they may liue in health without Phisick-helpe Who are apt to take Purgatians and who not They are apt to take Purgations who are strong of constitutions and who are willing And againe they are vnapt for Purgations which are either too fat or too leane Likewise children old persons women with child and healthfull folkes are not to be purged What humours are fittest to be purged Those humours which molest the body and offend eyther in quality or quantity If choler happen to offend you it is conuenient that you purge the same if flegme trouble you then by medicine it must be vndermined if melancholy doth abound it is expedient that you fetch it out What must I doe before purging Before you purge you must attenuate the slimy humours open the pores through which the purgation is caried and extract the whayish humours by some milde sirupe Moreouer you must diligently marke the place where you are agrieued namely whether of the headache or else sicke in the stomack liuer kidneyes or the belly and then whether by reason of flegme choler or melancholy Which being knowne according to the humour and place you must mingle sirups fit for the part affected with waters of the same nature that the humour may be afore-hand concocted but in such wise that the measure of the water may double the measure of the sirupe and that the measures of both exceed not foure ounces How many things are to be considered in purgations Eight things First the quality of the purgation Secondly the time of the yeare Thirdly the climate of the Country Fourthly the age of the patient Fiftly his custome Sixtly the disease Seauenthly the strength of the sicke Eightly the place of the Moone Shew mee the best and safest purgation for flegme Take one drachme of Turbith foure drachmes of vinegar and Suger make them into powder and vse it in the morning with hot water But eate not till three houres be expired For Choler Take two drachmes of good Rheubarbe beaten into powder and incorporate the same with fiue ounces of hot water wherein Damask Prunes haue beene sodden and vse it hot in the morning Or else take halfe an ounce of Cassia fistula a drachme of Rheubarbe and infuse them in water of Endiue with an ounce of the sirupe of Limonds The next morning mingle all these with three ounces of Ptisan or Whay and drinke this infusion warme Others of the poorer sort purge themselues onely with halfe an ounce of Diaprunis laxanice mixt with Succory water and drunke warme or else with halfe an ounce of Electuarium de succo Rosarum and three ounces of the decoction of French Prunes For melancholy Take three drachmes of the leaues of Scene two drachmes of Cinamon and Ginger one drachme of Suger and seeth them in Goates milke womans milke whay or in some other like thing It is also good to annoint the side of the spleene with vnguentum Dialthaeae Or else with the oyle of Lillies oyle of Dill Hennes grease and the marrow of an Oxe Shew me how I may mundifie bloud Take two drachmes of Tyme and Scene one drachme of Myrobolane one drachme of Rheubarbe white Turbith and Ginger two drachmes of Suger let them be done all into pouder and giuen in water wherein Fennell or Annise seed haue beene boyled What shall I doe if the Purgation will not worke If after the taking of a Purgation the bellie be not loosed that inconuenience happeneth chiefly for these causes either through the nature of the sicke or for the slendernesse of the Purgation or because nature conuerteth her endeauour into vrine or else by reason that the belly was before hand too hard bound which by a glyster might be holpen When therefore the belly after the Purgation is not soluble it procureth grieuous maladie in the body But if a man taketh a small quantitie of Mastick lightly pounded and ministred in warme water he shall be cured of that infirmitie Likewise it much auayleth presently to eate an apple Seeing that glisters be very commodious shew me a way to make some Take hony sodden till it be thick and mingle the same with wheaten meale then adde a little freshbutter and make your glister into a long forme Which done dip it in oyle and vse it Or else take halfe an ounce of the roots of Succory and Licoras two drachmes of Endiue one handfull of Mallowes one drachme of the seed of Succory and Fennell two drachmes of Fennigreeke halfe a handfull of the flowers of Cammomel seeth them and then a most wholesome glister is made What if the purgation doth euacuate too much You must infuse three drachmes of the pouder of Mastick in the iuice of Quinces and drinke it or else eate a Quince alone Or else anoint the mouth of the stomack or the vpper part of the belly with this precious oyntment following viz. with oyle of Roses and Quinces of each an ounce with oyle of Mastick halfe an ounce mingle these with the powder of Corall and Waxe and vse it to stop the fluxe whether it be sodaine or humourall or dissenteriall What is the vse of Tobacco Cane Tobacco well dried and taken in a cleane Pipe fasting in a moist morning during the Spring or Autumne cureth the megrim the toothache obstructions proceeding of cold and helpeth the fits of the Mother After meales it doth much hurt for it infecteth the braine and the liuer as appeares in our Anatomies when their bodies are opened we finde their kidneyes yea and hearts quite wasted For as all other things which God gaue for our necessities are superfluously employed apparell meates drinkes and such like so this Indian weede whose proper vse is to purge the body of thin water which we call distillations or slender rheumes and that in medicine manner in moist weather I say Tobacco is mightily abused by the Diuels temptations turned to Bacchanalian beastly custome to serue Tosse-pots in stead of salt meates caueare and other enducements or drawers on of drinks Sometimes our swaggering cast-awayes take it after the example of Politicians to temporize and dally away the time that they might rest in their counterfeit traunce when they want matter of discourse vntill after a thorough perambulation of their barren wits they haue coyned some strange accident or aunswere worthie the rehearsall among their boone companions Then after long houghing halking and hacking Mobile colluerint liquido cùm plasmate guttur Hauing their throates well washt with dreggish drugges They recount tales of Robin Hood of Donzel del Phoebo c. as I haue else-where written in my Preface to my first Circle of the Spirit of Detraction To conclude the abuse of this forraine hearbe I wish the Reader to ruminate and repeare ouer these moderne rythmes Tobacco that outlandish weed Doth spend the braine and spoile the seed

of Cider either pressed from Peares or from sweet Apples such Cider therefore as is sweet because of his sweetnesse which commeth of temperate heat heateth in a meane and indifferent manner but cooleth least of all and againe it is the most nourishing of all Ciders and the most profitable to be vsed of such as haue cold and dry stomacks and on the contrarie but smally profiting them which haue a hot stomack whether it be more or lesse or stomacks that are full of humidity very tender and queasie and subiect vnto chollerick vomits so that in such complexions as are hot and chollerick it is needfull as with wine so with Cider to mixe water in a sufficient quantitie with sweet Cider when they take it to drinke especially when such persons haue anie ague withall or and if it be the hot time of Sommer fore-seene that hee that shall then drinke it thus be not subiect to the paynes of the belly or collicke because that sweet Cider pressed new from sweet apples is windy by nature as are also the sweet apples themselues This is the cause why Phisitions counsell and aduise that sweet apples should be rosted in the ashes for them that shall eate them that so their great moystnes and watrishnes which are the originall fountaine of windinesse may be concocted by the meanes of the heate of the fire Of Flesh. CHAP. 5. What Flesh is best to be eaten BEfore your bee resolued if this I must declare vnto you the sorts of flesh and the natures of it There be two sorts of flesh the one foure-footed and the other that of Fowle Among those that be foure-footed some are young some are of middle age others are old the young are moyst and doe commonly cause excrements and loosenes in the belly old flesh is dry of small nourishment and of hard digestion therefore I take that flesh to be best which is of middle age if not to the tast yet at the least to nourish soundly and profitably according to the French Prouerbe Hee that loues young flesh and old fish loues contrary to reason Qui veut ieune chair et vi eux poisson Se troue repugner a raison Certainely that of the male doth far excell the flesh of the female as for example the Oxe flesh is better then the Cowes flesh a fat Wether is better then a fat Ewe but this is to be vnderstood of those males which are gelt for I cannot deny but Bull beefe and Ramme mutton is far worse then the flesh of the Cow and the Ewe and to them which obserue dyet I must needs say that all flesh whatsoeuer be it Beefe Mutton or other that is bred on dry places or mountainous where ther is any reasonable pasture is alwaies better and more wholsome then that which is bred in valleyes or on low and marshie grounds where there grow bulrushes and other weeds and hearbs cold moist and of little substance To conclude this flesh of foure-footed beasts I haue found that Mutton Beefe Kid Lambe Veale Pigges and Rabbets are meats easie to be digested and doe engender good bloud whereas on the contrary I finde that Martlemasse Beefe Bacon Venison together with the kidneyes liuers and the entrals of beasts doe breede raw humours in the stomack and fl●xes In like manner fat meate is fulsome and takes away a mans stomack Among fowle we count the Capon the yong Pigeon the Partridge the Woodcocke the Peacocke and the Turkie cocke to be meates of an excellent temperature and fit to continue the body in health and contrariwise that Hares Duckes Geese young Goselings onely excepted and Swans doe dispose the body to Melancholy Shew me a way to preserue flesh and fowle sound and sweet for one month notwithstanding the contagiousnesse of the weather Master Plat whose authoritie not onely in this but in all other matters I greatly allow of counselleth Huswiues to make a strong brine so as the water be ouer-glutted with salt and being scalding hot to perboyle their mutton veale venison fowle or such like and then to hang them vp in a conuenient place with this vsage they will last a sufficient space without any bad or ouersaltish tast some haue holpen tainted venison by lapping the same in a course thin cloth couering it first with salt and then burying it a yard deepe in the ground What is the use of our common meates Yong mutton boyled and eaten with opening and cordiall hearbs is the most nourishing meate of all and hurteth none but only flegmatick persons and those which are troubled with the dropsy Yong beefe bredde vp in fruitfull pasture and other whiles wrought at plow being powdred with salt foure and twenty houres and exquisitly sodden is naturall meat for men of strong constitutions It nourisheth excedingly and stoppeth the fluxe of yellow choler Howbeit Martlemas beefe so commonly called is not laudable for it ingendereth melancholick diseases and the stone Veale yong and tender sodden with yong pullets or capons and smallage is very nutritiue and wholesome for all seasons ages and constitutions The leane of a yong fatte Hog eaten moderately with spices and hot things doth surpasse all manner of meate except Veale for nourishment it keepeth the paunch slipperie and prouoketh vrine but it hurteth them that be subiect to the Gout and Sciatica and annoyeth old men and idle persons A young Pig is restoratiue if it be flayed and made in a ielly To be short Bacon may be eaten with other flesh to prouoke appetite and to break flegme coagulated and thickned in the stomacke The hinder part of a young Kid roasted is a meate soone digested and therefore very wholesome for sicke and weake folkes It is more fit for young and hot constitutions then for old men or flegmatick persons Young fallow Deere very well chased hangd vp vntill it be tender and in roasting being throughly basted with oyle or wel larded is very good for them that be troubled with the rheume or palsy Yet notwithstanding it hurteth leane folkes and olde men it disposeth the body to agues and causeth fearefull dreames Some say that venison being eaten in the morning prolongeth life but eaten at night it bringeth sodaine death The hornes of Deere being long and slender are remedies against poysoned potions and so are the bones that grow in their hearts Hare and Conies flesh perboyled and then rosted with sweet hearbs Cloues and other spices consumeth all corrupt humours and flegme in the stomack and maketh a man to looke amiably according to the prouerb He hath swallowed vp a Hare But it is vnwholesome for lazie and melancholick men What is your opinion of Fowle A fat Capon is more nutritiue then any other kind of fowle It encreaseth venerie and helpeth the weaknesse of the braine But vnlesse a man after the eating of it vse extraordinarie exercise it will doe him more hurt then good As for chickens they are fitter to be eaten of sicke men then of

that butter is best which is made in May. What is the vse of Cheese Cheese being the thickest part of the milk is most nourishing but it makes the body bound and stipticke Olde cheese all mouldy brayed and mixed with the decoction of a salt gamon of bacon and applied in forme of a Cataplasme doth soften all the hard swellings of the knees What is the vse of Egges There are three things worthy of consideration to be marked in egges the first is their proper substance and qualitie for egges of some fowles are better than of some others Hen egges are the best and of better nourishment then the egges of Duckes Geese or other fowle the second thing remarkeable in egges is the time to wit whether they be fresh or stale whether they be layed of a young Hen or of an olde Hen for experience teacheth vs that these last doe quickly corrupt within the stomacke and be nothing so good to nourish Likewise it hath beene noted that egges layed after the new of the Moone in the moneth of August or in the wane of the Moone in the moneth of Nouember as those likewise which are laved on Christmasse day or on Whitsonday are lasting and durable and not easily corrupted Whereof there cannot be deuised any other reason than that in some of them the shel is made hard and not to be pierced through of the aire by the coldnesse of the time and in the other there is a most quicke exhaling and expending of that which might be corrupted within the egge by the heat of the time season then being The third and last obseruation is the dressing and making ready of egges some are sodden or rosted hard which the French men cal Dursis and the Greekes 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 that is Egges boiled till they be very hard some are boyled to a meane to wit neither soft nor hard which the Latins call Iremula Others be but warme onely or soft and supping Egs which the Latines call Oua sorbilia Aboue all Egges poached with Parsly are the most wholesome Shew me a way to make Hens to lay good and great Egges Though this receit be homely yet because it makes for our bodies nourishment and contentment I will not conceale it from good Huswiues Hens will lay great egges if you pound bricks mixe them with bran and wine bray them all very wel and giue them to the Hens to eat or els make a fine powder of brick mixe it with barley bran and giue it them to eate some for the very same purpose doe mollifie the Fullers earth that is red and mixe it among the Hens meat The Hen will sit all Winter as well as in Sommer if shee haue meat made of bran mixt with the leaues and seed of dry Nettles Shew me how Egges are to be prepared for Physicke The yolk of an egge swallowed alone stayeth the cough and such other distillations as fall downe vpon the lungs and other parts of the breast The white of an egge beaten and with the powder of Frankincense Mastick and Galles applied to the browes doth stay the bleeding at the nose A Cataplasme made of the yolke and white of an egge well beaten the iuyce or water of Plantaine and Nightshade applyed vnto burnings doth quench and extinguish them A hard rosted egge eaten with vinegar stayeth the fluxe of the belly if you mixe with it the powder of Harts-horne Of Sauces CHAP. 8. What be the best and sauory sauces for our meates FOr the seasoning of such meats both flesh and fish as we haue spoken of before and to make them agreeable as wel for our health as for our nourishment and appetites we must vse now and then sauces with our meats And these in perticular are salt Sugar Pepper Cynamon Ginger Cloues Nutmegs Saffron Honey Oyle Vinegar and Veriuice Salt is of a hot and dry quality endued with a purging cleansing and a seasoning facultie most fit to preserue meate from putrifaction and to consume their moyst excrements and superfluities And for this cause wee are aduised of the ancient Physitians not to eate Beefe Venison or any other meate strong of digestion before the same be seasoned with salt two or three dayes at the least Sugar is of a hot qualitie and is quickly conuerted into choler for which cause I cannot approue the vse therof in ordinary meats specially to young men or to them which are of hot complexions for it is most certain that they which accustome themselues vnto it are commonly thirsty and dry with their bloud burnt and their teeth blackned and corrupted In medicine wise it may be taken eyther in water for hot feauers or in syrops for some kinde of diseases Pepper is the best and wholsomest of all spices as being of least heate in operation though in tast it seeme ouer hot being taken I meane three or foure graines of it swallowed downe with a fasting stomack it preserueth a man from the palsie and from griefes in the stomack the oyle of it extracted and taken with some conuenient liquor is a most ready and soueraigne remedie against the tertian and quartaine agues by reason that the said oyle dissolueth and rooteth out the seminary causes of such feuers and doth cause the same to be euacuated by sweates vrine or owise Cynnamon is of a very thinne substance yet notwithstanding very cordiall comfortable and corroboratiue there is a water distilled from it knowne by the name of Cynnamon water which is exceeding good for women in childbed for weake stomackes for the falling sicknesse Apoplexies and all windie collickes Ginger approacheth somewhat nigh to the nature of Pepper but it is of a thicker substance and doth not penetrate so soone as the Pepper which hath a sustance more thin it auaileth against obstructions and Feuer quartains Cloues are seldome vsed alone but with other spices they serue for the interlarding of Turkycocks and Salmon alone without any other spice Nutmegs and Mace are spices of a most temperate nature and may be vsed in winter time with moist meates Saffron reioyceth the heart comforteth the stomacke and procureth sleepe but you must looke that you take not too much of it for according to the vulgar French Prouerb La qualitè ne nuit pas ains la quantitè Exceeding one or two drachmes his narcotique smell doth offend the braine in such wise that it maketh it dull and stupied Oyle is more wholsome and necessary then butter as well for a mans health as for the preparing of sundry meates and sallades and better resisteth corruptions then butter wee see another difference in this that oyle is of it selfe reserued for a long time without change whereas butter is nothing worth if it be not fresh eaten or salted being applyed outwardly it hath a singular vertue as appeares by the answere of an auncient Philosopher who being asked of the meanes to continue a man in perfect health and to liue long said that it was