of the flowers be plesaunte the oyle that is made of this herbe haue vertue to bring quiet slepes to them which haue greuous hote paine in the hed Ihon. VVhat is the vertue of the pleasant white Lilly Humfray DIoscorides saith that the Oyle of Lillies doothe mollifye the Sinnewes and the mouthe of the Matrixe the Iuse of Lillies vineger and Honnye sodden in a brasen Vessell doth make an ointment to heale both newe aud olde woundes If the roote be rosted and stamped with Roses it maketh a healing plaister against burning of fier the same rote rosted hath vertue to breake a Pestilence sore applied hoate vnto the sore place is drie in y e first degre The oile of water Lilies be moiste sufferent against all hoate diseases to anointe the ardent places and doth reconcile quiet sleepe if the forehead be anoynted therewith Iohn IN the time of the pestilence my wyfe maketh me a medicine of an herbe called Centauri doth she well or not Humfrey PLini saieth that the Sirupe of this herbe dronke with a litle vineger and salte doth clense the body The leaues and flowers be of great vertue to be sodden dronke against al rawe humors of grose sieume watry or windy it doeth clense cruent or bloudy matter within the bodies of men or women The pouder of this herbe is good in pessaries for women causing the dead childe to departe from the mother and is holsome against the pestilence in the time of wynter and is hoat and drie Iohn VVe beutifie and make pleasaunte our wyndowes with Rosemary vsyng it for small other purposes Humfrey ROsemary is an herbe of gret vertue hoate and drie soddeÌ„ in wyne and droÌ„ke before meat it doth heale the kinges euill or paynes in the throte as Dioscorides and Galen sayeth the sauour of it doth comforte the brayne and harte y â— flowers of Rosemary is an excelleÌ„t cordial called Anthos Ihon. IS pulial royal an herbe of anye valewe or a wede of contemption Humfrey IT is an herbe of muche vertue and profite hote and dry in the thirde degre Diascorides saithe if this herbe be sodden with honnye and Aloes and droncke it wil clense the liuer and pourge the bloud most chiefly it helpeth the lunges Simeon Sethi saithe if womeÌ„ drinke it with white wine It wil prouoke and cleanse the termes menstrual and is a very holsome pot herbe Ihon. What saist thou vnto Muslarde Humfrey PLinius dothe greatlye lawd it saiyng that there is nothing that dothe pearse more swiftlier into the braine then it doth Hony vineger and mustarde tempered together is an excellente gargarisma to purge the head teethe and throte Mustarde is good againste al the diseases of the stomacke or lunges winde â—leume and rawnes of the guts and conduceth meat into the body prouoketh vrine helpeth the â—alsye waisteth the quartaine â—rieth vp moiste rumes applied plaster wise vnto y e head Hony and mustard helpeth the cough and is good for them that haue â—he fallinge sicknesse notwithstandinge the coÌ„mon vse of mustard is an enemy to y e eie Many more vertues haue I reade of mustarde but the occasion of â—ime hathe vnhappilye preuened not onlye my large discriptioÌ„ 〈◊〉 this but also in manye other â—mples whyche heareafter I entende largely to wryte vpon if it please God to permit me Iohn Thei say that Buglos is very holsom Humfrey IT is an herbe moste temperate betwene hoate and colde of an excellent vertue a comforter of y t harte a purger of Melancoly a quieter of the Frencie a purger of the vrine holsome to be droÌ„kâ— in wyne but moste effectuall in sit 〈◊〉 Dioscorides and Galen doet greatly commende this herbe that doth dayly experience wel proue Iohn What is thy mynde of swete Basell â–ª Humfrey THis herbe is warme in the sconde degre hauing the vertue of moistues and if it be soddâ— in wyne with Spicenarde droÌ„ke it is good agaynste dropsyes windes fleume coldnesse of the hart hardnesse of the stomacke the sauoure of Basill doth comfort the braine and hart the vse of this herbe in meates doth decay the sight Ihon. The plaine people of the country will say that those flowers which be pleasaunt in smellinge be oftentimes vnholesome in working the rose is pleasaunte in sence what is it in vertue Humfray IT hath an odour most plesaÌ„t hath vertue to cole and binde The water is good to make Manus Christe many other goodly cordialles Roses and vineger applied vnto the foreheade do bringe slepe conserue of Roses haue vertue to quench burning choller and to stay the rage of a a hoote feuer oyle of Roses Vineger and the white of an egge beaten together doth not onlye quenche sacra igms but also bring a madde man into quietnesse if hys foreheade be well annointed therwith after the recept of Pilles of chochi in the time of the pestilence there is nothinge more coÌ„fortable then the sauor of Roses ¶ Iohn What saist thou of Sauery ¶ Humfrey IT is hote and dry in the thirde degree if the greene hearbe be sodden in water or white wine and dronke these be his vertues to make the liuer soft to cleanse dropsies coulde choughes clenseth womens diseases and seperateth the deade childe from the mother as Diascorides and Galen â–ª saith also Germander is not much vnlike the vertue of this herbe Iohn BVt for troublinge of you I woulde be glad to knowe youre minde of Time and a fewe of other hearbes Humfrey IT is vehamente of heat with drinesse in the thirde degree Diascorides saith if it be dronke with vineger and salte it pourgeth fleume sodden with honny or meide it hathe vertue to cleanse the lunges breaste matrix rains and bladder killeth wormes Iohn VVhat saiste thou of Parslye and Saxifrage Humfrey THey haue vertue to breake the stone Parslye is hote in the seconde degree and drye in the middest of y e third The sede dronke with whyte wine prouoketh the menstruall termes as Diascorides saithe also smalledge hathe the like vertue ¶ Iohn VVhat is thy iudgemente of Liuerworte ¶ Humfrey IT hathe vertue to cleanse and coole Dioscorides saithe it dothe heale the woundes of the liuer and quencheth the extreme heat thereof tempered with honnye and eaten dothe healpe a disease called regius morbus and pains of the throte and lunges Iohn What is Bettony ¶ Humfrey THey be of diuers kindes Leonardus futchius doothe call the sweete Gilliuers by the names of Bettonye but the one semeth to talcke of that whiche is commonlye knowne of the people called the lande Bettony which hathe the vertue to kill wormes within the bellye and healpeth the quarteine cleanseth the matrixe and hathe the vertue to heale the bodye within If it be brused it is of greate effecte if it be sodden with worme wodde in white wine to purge fleume and is hote in the first degre dri in the
sharpe Vineger and Suger Newe Oyle doth moist and warme the stomacke but olde Oile corrupteth the stomacke cleueth to the lunges and maheth one horse Oyle of Roses sharpe vineger tempered together is good to anointe the fore heades of them that be troubled with extreme heate or fransie so that Blugose be sodden in their posset ale or els drinke the syrrupes of Endiue or Buglos There be many goodlie vertues in compounded oiles both to calife and make hote And also to coole the body wheÌ„ it is extreme hoote as the great learned man Iohn Mesua hath decribed in his Antidorarii Ihon. VVilt thou be so good as to tell me the properties of water ¶ Humfrey VVater is one of the four elementes more lighter then earth heuier then fire and ayre But this water which is here amongest vs in Riuers Pondes springes floudes and seas be no pure waters for thei be mingled with sundry ayres corruptions grosenesse and saltnes notwithstandynge in all our meates and drinkes water is vsed amongest all liuyng creatures can not be forborn both man beast fish foule herbe and grasse And as Auicen saieth the claye water is pure for cley clenseth the water and is better then water that ruÌ„neth ouer grauell or stones so that it be pure cley voyde of corruption Also waters runnynge toward the east be pure coÌ„myng oute of harde stonye rockes and a Pinte of that water is lighter then a pynte of the standyng water of welles or pooles The lighter the water the better it is Also waters that is put in wine c ought first to be soddeÌ„ or it be occupied cold and so the fire dothe clense it from corruption Standing waters and water running neare vnto cities and townes or marish ground wodes fennes be euer ful of corruption because there is so much filthe in them of carions rotten dunge c. The hyer it water dothe faule then the water is Yse and snowe waters be verygrose and be hurtfull to the bodies of menne and Beastes To drincke colde water is euyll for it wyll stoppe the bodye and engender melancholye Salte water helpeth a man from scabbes iche and moiste humoures it killeth lice and wasteth bloude betwene the skin and the flesshe but it is mooste hurteful to the stomacke but the vapoure and smoke of it is good for them that haue the dropsy ¶ Iohn What is Vineger Humfrey VIneger is colde and drye and is hurtefull for theim that be melancholye but when it is dronke or poured vpon a outward wound stoppeth the bloud It also kylleth hot apostumations of erisipilus it is an enemi to the sinowes Vineger brimstone sodden together is good for the Goute to wasshe it withall Vyneger tempered wyth oyle Olyfe or oyle of Roses and sodeÌ„ with vnwashed wol helpeth a disease called Soda in the heade applied warme vnto the place it dothe helpe hoate diseases in the hed called Soda it is good in sauce for al warm and moist men Vineger with clene clarified honye penidies and faire water sodden together doth greatly helpe the paines in the throte or lunges or stoppyng the winde quencheth hoat diseases And sharpe vyneger mingled with salt and put vpon the biting of a dog doth heal it and against poyson it is excellent chiefly to drinke a litle therof against the pestilence in a mornynge ¶ Iohn What vertue hath our common salt Humfrey RAsis saith salt is hoat and dry Dioscorides saith salt hath vertue to stop to scoure and mundifie and of that minde is Oribasius saiyng salt is compouÌ„ded of matter abstersiue and stiptik whiche â—atters be both binding and driyng moist humours and is good to powder fat flesh both bief and porke and other fat meate for it hath vertue to drye vp superfluous humours as water bloud c. But it is not good for leane bodies or hoat coÌ„plexcioned people for the much vse of it maketh the body cholerike appere aged and to be angry The very vse of it is onelye to season meates but not to be meate Much good salt is made here in Englande as at â—itch Hollond in Lincholnshire and in the Shiles nere vnto new â—astell Ihon. What is honye or the vertue thereof Humfrey AVerrois sayeth honye is hoaâ— and drye in the seconde degree and dooeth cleanse verye much and is a medicinable meaâ— moste chiefliest for olde men and women For it doth warme them conuert theÌ„ into good blud Iâ— is not good for cholerick persons because of the heat and drynesse Thei do greatly erre that say hony is hoat and moiste but if it be clarified from his wax and drosse and kept in a close vessel there is nothinge that is liquid vpon the earth that remaineth leÌ„ger And this precious iewel hony hath euer bene more praysed aboue suger for it wil coÌ„serue kepe anye frute herb rote or ani other thiÌ„g that is put into it an exceadynge longe time Marueilous is the worke of God in honye beyng a heauenlye dewe that falleth vppon flowers and leues as Auicen â—aieth and is neither the iuice of â—eaues nor fruite but onelye the â—eauenlye dewe Whereunto the Sees commeth in due time and â—ather the said honye and laye it â—p in store in their curious builâ—ed houses whereas they dwell â—â—gether in most goodly order O Sees bees how happyer are you more then many wretched men â—hyche dwelleth neuer together 〈◊〉 vnitye and peace but in conâ—nuall discorde and disquietnes â—s Virgill sayeth En quo discorâ—a ciues produxerit miseros Beâ—olde what discorde wretched Citizins haue broughte foorth But nowe to make an ende of â—e moste excellente vertues of â—onye it is good in the meates 〈◊〉 theim whyche be flegmatike Hony newely taken out of their combes be partlye laxatiue but clarified hony doth binde and dry vp fleum and kepeth the bodyes of flegnatike and old persons froÌ„ corruption The best hony is gathered in the springe time the seconde in somer but that which is gathered in winter is yll hurtful One parte of hony and some part of water sodden together vntil the sroth be all scomde of and when it is colde kepte in a close stone pot this drinke saieth Galen is holesome for sommer clenseth the lunges preserueth the bodye in health Oximel simplex and compositum be made wyth honye and so be many mo thinges whiche be of greate vertue Suger which is called Mel canne hony of the reed beyng clene not ful of grose pannell doth clense and is not so hoate as Bees honye and doth agree with the stomacks of cholericke persons Haliabas saith it moueth not the stomacke to drynes and that the clene white suger not adulbrated dothe nourishe more then honye Of Rose-water Pearles suger is made a goodly comforter for the harte called Manus Christi Ihon. What is the propertie of milke Humfrey SImeon Sethi saieth that milke is of three
Vse maketh labour easye fol. eod Idlenesse the mother of mischief fo 45 Of exercise before meat fol. eod Of slepe and vvakinge fo 46 To sleepe after dynner hurteth fo eod To sleepe on the righte side best fo 47 Lodgynge to bee kepte clene fol. eod To slepe in felds is hurtfull fo 48 The cause of the stone fo eod Remedies for the stone fol. eod Of vrines vvith the colours thereof and the iudgementes fol. 49 Contents in vrin be the chief things to knovve diseases by fo 50 Of stoles and the iudgemente of the coulours therof fo eod Of doctor dyet quiet meriman fo 51 Better to lacke riches theÌ„ to vvant quietnes and mirth fo eod Many apt similituds for the same fol. eod Pore mens plesure fo 52 The tormentes of the minde fo eod Thought killeth many fol. eod Ire is a greuous passion Fol. 5â— Deuils incarnat fol. eod A good face in a glasse fo eod Better to bee spited the pitied in some case fo eâ—â— The vertues of vvorme vvode fol. 5â— The propertie of Annsede fo eoâ— The vertue of mouse-eare fo 5â— Of chikvvede fo eoâ— The properties of sorell fo eod The properties of plantayne fo 57 Of camomel and his propertie fo 58 Of sage and his property fol. eod Of Polipodio and hys propertie fol. 59 Of horehounde and hys properties fol. eod Of veruen and hys properties fol. 60 Of Revv or herbe grace fol. eod The properties of Burnet fol 61 The properties of Dandelion fol. eod Of spinage fol. 62 Of covvcumbers fo eod Garlyke and his propertye fol. 63 Of oynions fol. eod â—â—ettyse and his property fol. 64 Myntes and their propertyes fol. 65 Fennell and hys properties fol. 66 Isope and his operation fol. eod Sencion and hys operaration fol. eod Percelye and hys operation fol. 68 Mugvvorte and his propertye fol. eod Of Cabbage Fo. ibid Philopendula and hys operation fo eod Agremoni and his operation fol. eod Of Dragon fol. eod The vertu of violets fo e Of the vvhite lillye and his operation fol. 70 Centorye and of hys vertue fol. eod Rosemary of his fo eo Peniroyall and hys operation fol. eod Of Mustarde and hys operation fol. eod The veru of buglas fo eo The ver of Basil fol. eod Roses and his vert fo 73 Sauery and his ver fo eo Time and his ver fol. 74 Persely saxifrage and their operations fo eod Lyuervvorte and his operation fo eod Bitonye and of his vertue fol. eod Betes and his vertue fo 75 Maydenheere and hys vertue fo eod Melilot his vert fo 76 Peas and beans and their operation fol. eod Of hutles tares fo eo Lekes and their propertyes fol. 77 Of Radyshe and other rotes fol. eod Herbes ingendreth melancholye fol. eod Good thinges to disgest cholere fo eod To purge choler fol. eod To disgest fleum fo eod To purge fleume fo eâ—d To purge melancholye fo eod To prouoke vrine fo eo CoÌ„fortes for the braynes to smel on Fo. ibid Thinges good to stoppe the flixe Fo. ibid Good thynges to prouoke nesyng Fo. ibi Good thinges to comfort the heart Fo. 18. Fygges and dates Fo. ibi Of Peares Fo. ibid The Fryers pear Fo. ibi Of Appels Fo. ibi A medicine for the smal pockes Fo. ibi Of peaches Fo. ibi Of quinces Fo. ibid Of Chyries Fo. 83 Of Grapes Fo. ibid Svvete prunes laxatyue Fo. 84 Of Barbaries and Medâ—ers Fol. eodem Of Capers Fol. eodem Of Biefe Fo. 85. Remedye for the flix Fol. ibi Hovve to healpe Disgestion Fo. ibid A medicine for the eyes Eo 87 Porke and his operation Fo. 87 The discriptioÌ„ of svvine Fo. ibi Beastes haue no reason Fo. ibid Buddynges of Svvine Fol. 88. A plaister for s Anthonies fyre Fo. ibid Of Rammes vveathers and lambes Fo. ibid Of Redde and Falovve deares fleshe Fo. 89 Of hares and conyes and their properties Fo. 91 A medicine for bluddye eyes Fo. ibid Of Cockes hennes and capons Fo. ibi Of Geese Fo. 92 The properties of greate Foules Fo. ibid Of the flesh of Duckes Fol. 94 Of Pygeons and Doues Fo. ibidem Of the flesh of Pecocks Fo. 95 Rosted Pygeons Fo. ibid Of the fleshe of Cranes Fo. ibid Oâ— Svvannes fleshe Fo. 9 Of Herons Bitters or shouels Fo. eod Of Partriches Fesantes and Quayles c. Fo. eo The properties of small byrdes Fo. 98 The operation of fishes fol. eod The beste feadynge for fishe fol. 99 Sone labour after eatyng fishe hurterh fol. 100 Fat fishe grose fol. eod The electioÌ„ of fish fo eo Crauises and crabs fo eo Of oyle fol. 101 Of Vvater fol. 102 Vvhat kynde of vvater is best fol. eod Of Vineger fol. 103 Of common salt fo eod Of honye fo 104 Bees exaÌ„ple to vs. fo 105 Of milke fo 106 Milke not good for full stomackes fol. eod Of Butter and Cheese fo 107 Of Egges fo 108 Of Vvine fol. 109 Heat of excesse in drynkynge fo eod Of beere and ale fo 1â—â— Bread of all sorts fo 11â— Of Rysse fol. 1â—â— Of Almonds fo eoâ— Of VValnuts fol. 11â— Of phylberdes fo eoâ— Of Nutmegs fo eoâ— Of Cloues galingale anâ— Peper fo eoâ— A practice fo 1â—â— Of Calamus fo eoâ— Of triacle fo 12â— Of Methridatum fo 1â—â— Of Safron Fo. 1â—â— A regiment of the pestiâ—lence fo 12â— Good ayre fo eoâ— None slepe Fo. eoâ— Of slepe Fo. eoâ— Exercise Fo eoâ— Of myrth Fo. 12â— Sygnes of the pestilencâ— Fo. eoâ— Methridatum andromâ—â—chi Fo. eoâ— FINIS ¶ Iohn OF all pleasures pastymes my thynke there is none like vnto good chere whâ—t should maÌ„ do but passe a waye the tyme with â—ood felowes and make mery seynge â—e haue but a tyme to liue cast away â—re wherfore is meate and bellies orâ—eined but the one to serue the other â–ª â—e fleshe that we dayly increase is our â—wn Abstinence fasting is a mighty â—â—emy and nothing pleasaunt to me â—d be vsed of very fewe that loue theÌ„â—lues but only of beggers and coueâ—us sparers whiche dooe spare muche â—d spende litle ¶ Humfrey Knowe well youre goodly expence of tyme I wys it is no â—eruayle althoughe you make â—ur belly your God and boste of 〈◊〉 You se that al lusty reuilers â—ntinuall banket makers come to great estimacion as example to Varius Haelyogabalus which was daily fedde with many hundreth fisshes and foules and was accoÌ„panied with manye brothels baudes harlottes and glottons and thus it doth apeare by your abhorring vertue that of ryght you might haue cleamed a great office in Haeliogabalus court if you had been in those daies but you haue an infinite number of your conuersacion in these daies the more pitty ¶ Iohn VVhat good sir I require not youâ— counsell I pray you be your ownâ— caruer and geue me leaue to serue my fantasy I wyll not charge you you arâ— very auncient and
〈◊〉 vrin 〈◊〉 â—â—we 〈◊〉 â—â—â—esar 〈◊〉 noâ—â—◠〈…〉 in 〈…〉 〈◊〉 â—â—â—otiâ—â—â—â—â—â—s ter 〈◊〉 â—â—â—rcit 〈◊〉 â—â—â—ravel 〈◊〉 â—â—â—n CoÌ„tents in vrin be the chiefe things to know diseases Many cullers in one stole be euill singns of Crudite wynde Collerick signes Signes deadly Oile excrements signify coÌ„sumsion except the cause be of fatte meates Stooles soft and hard Diet. Quiet MeximaÌ„ It were better to lacke ryches theÌ„ to wante quietnes mirth Many apt similitudes or mettophers The pleasure of poore meÌ„ The turments of the mind Through thought many are â—ylled Ire is a greuous passion Tul. in tuscuÌ„ li. 3 Ouid. in lib. 2. metha Deuils incarnat A good face in a glasse â—eter to be spited then pitied in som casis Galen de regeÌ„ sani libr. 1. In comeÌ„ 32 septi problem Hali. in 5 theo ca. vltimo Ga. 1. qui. de acc morbo c. 6. Ari. 10. proble Hudson Eccl. c. 30 The vertues of wormewood Auic li. 2. Sim. 2. Gal. de sim The operation of chiekin wede The properties of Sorrell The properties of plantainâ— To what purpose camomell serueth Fucchi A woÌ„derfull gift geuen to Sage An. in 3. 1 cap. sing Of polopodie What de â—eases hor â—â—â—undâ—â—â—peth Of verbâ— his properties Dioscorides Rue good against poyson The properties of Gurnet The vertues of DandelioÌ„ For what purposes coÌ„coÌ„ber serueth Epinictidas The properties of Garlicke his operation The diuersitie of Onions their properties The properties of Lettise The properties of mintes The operation of Purslein The operation of Mugworte The operation of Cabage Aristo 3. perproble Auecen 2 can Rasis 3. â—lman Of philopendula The operation of Agremonie The vertue of dragon The vertue of Violet Of white lilie of his operation Of y â— vertue of CeÌ„taurye Of Rosemarye The operation of Puliall royal The operation of Muster The vertues of â—uglos The vertues of â—asell The vertue of Roses The vertue of Sauery The vertue of time The vertue of Persly saxifrage The vertue of liuerwort The vertue of Betony The vertue of Betes The vertue of maiden heare The ver â–ª of melilot Thoperation of pease and Beanes But Huâ—tels and â—tares be Melancholy Leekes and their properties Of the vertues of radish with other rotes Galen de alimen Herbes in geÌ„dereth melancholy Vulstadius Thesaurus Euono mij Of figges and dates Rases in 3 alman Halia in 5 Theori Ra. Moyses Hi. 2. can c. ccviii Galen de Alimen The operation of Peares Blacke friers peare The operation of Apples A medycin for the small pockes The operation of Peacheâ— The operation of Quinces Isaac in perticu die The operation of Cheries Galen de alimen Ra. lib. 23 cap. The goodnes of Grapes Galen de alimen 2. Rasis in 4. alman 20 cap. Blaxhall in suffolk Sweete Prunes be laxatiue but tarte prunes be bindinge Oxiacantha called the Barbery Mespila called the Medler The operation of Capers Simeon Sethi Raâ—in lib. 2 cap. 3. Auicen in 2. lib. pri cap. 15. Flixe â—isgesâ—ioÌ„ A medicine for y â— eyes Conradus Gesnerus â–ª Hali. in 5 The. ca. 4. The descriptioÌ„ of swyne â—â—oriba Corona Isacke Galen in sec comp Cap. ii Beastes haue no reason puddyng of swine of swine A playster Simeon Sethi Hip. in 〈◊〉 pri doc cap. 1â— De ali lib tertio 3. in ter xii doc secâ— Capi. vii Hali in quincte theori Capit. 2. A good â—medicen â–ª Hippo. Simeon Sethi Rasâ— ala Cap. 3. Aui in â— Can. cap. â—46 Aui in 2. Can. cap. 46. A mediceÌ„ for bloudi eyes Galen in iii. de ali Capi. â— Auenz lib. pri Rasis in lib. 4. Afforis Auicen in 2. Cano. Cap. 46. Galen in lib. 3. de alimen Of great foules Gesnerus Hip. in 2. can ca. 46 Isack in vni ca. 16. Auicen in can de ca. Isaac in lib. dicta Cap. 16. Rosted pigions be beste Hali. in 5. Retho cap. 23. Simeon Sethi Auicen Rasis in 3. alm c. 10. Ra. in lib. 4. affo Diosco The properties of small birdes Plinii lib ii Cap. 36. Aristo in proble Of sea Eishe Galen dâ—tuen Hali. in quin theâ— Capit. 25. Best feding for fishe To labor sone after theatyng of fishe is hurtfull Galen Oyle far fishe be groosâ— fode The electiuÌ„ of fish Auicen cap. de piscibus Creuises and crabs Galen in libra de a limento Auerdies commeth oyle in quinto de ouis Galli 3. de uic in aui li. 1. fen 2. What kinde of waters is best Auice lib 1. fen 3. de dispositionibus aquarum The properties of Vineger Rasis in 3. alman Capit. 17. The vertue of falt Auerrois in 5. Simeon Sethi Auen in 2. Cano. Cap. 504. god hath ordeyned y e Sees to bee an exaÌ„ple vnto vs bothe for loue worcking in the common wealthe Virgilius Galen de tuen sani Libra 4. Haliabas in 5. theo Capi. 27. Simeon Sethi Rasis in 3 alman Capit. 15. Milke not good for foule stomakes Hip. in li de air et aqua Galen de alimen The operation of butter Cheese Isaac in 5 doc ca. 15. Auicen in secun capitulo cxxviii Hipp. in ii aphori Auero in 6. colig Rasis in libra 26. â—on ca. 1. AuiceÌ„ in 3. prim 2. doc ca. 8. Galen in reg aâ—â— The heat of excesse in drinking Auicen â—â—ter tra ii capitu 8. Auero in comen Rasis in 4. alman Capitu. â— Auerrois in quint. Col. Rasis in 30. AlmaÌ„ cap. 3. Galen 1. aliment Cap. 2. Aui in 2. Can. cap. 500. lxxviii Of Walnuttes Plinii in Liber 22. Capitu 8. Of Philbardes Of chestnuttes Of nutmegges Auicen Capit. de nuce Rasis in li. 4. acho Isaac in parti diebus A practise Auerrois in 5. coll Mesua in 4. distin Of â—â—barbe and his operation AuiceÌ„ in li. de sim Aloes cabalin Pillule â—â—uffe Of the exsilent treacle called Methridatum Oiffiniciâ—Ì„ epidimiâ— Gall. Good air YoÌ„g lettis Noone slepe Slepe Exercise Deâ—ueÌ„da sanitate Gall. Mirth Designis destilenciâ—â—lis MethridatuÌ„ andromachi Mediana Basilica Pillule Pestilencialis Ruffi
but he that diateth himselfe temperatly prolongeth his lyfe Therfore grose fyshe lambes flesh the in meates of beastes rawe herbes pygges braynes and all slimie meates be euyll for the but late suppers is worste of all But speciallye if they be long for it causeth paynful nightes to folowe But Galen saythe in his boke De ethimia the meates whyche be withoute all blame be those whiche be betwene subtyll and grose Good bread of clene wheate fleshe of capons or heÌ„nes phesantes and patriches pigions and turtill doues black birdes and small fielde birdes rosted veale or boyled motton These dooe engender good bloude sayth Galen Note also that any other meate that thou doest eate at supper although it seme repugnant to aflegmatike stomack if thou slepe well after it and fele no payne thou mayeste vse it as a meate necessary And when thou canste not slepe wel if the defaute came through meate marke y t meate or drinke althoughe it appere plesaÌ„t refuse it as an enemi And wheras thou hast vsed euil diete as a custome in abusinge time quantitie qualitie be litle and litle bring thy self into good order to time bothe for thy brekfastes dinner and supper Prouided alwaye to eate good thinges but not many thinges For like as repletioÌ„ or abouÌ„dauÌ„ce of meate is an enemy vnto the bodie and the soule and bringeth sodayne death euen so is emptines a shorter of time aweker of y e brayne a hinderer of memorye an increaser of wind coller and melancolye And oftentimes to manye bringeth sodayne death also excepte nature haue some thing to worke vpoÌ„ as I did tel the before vse some light things at breckfast of perfite disgestion within iiii houres after that receaue thy dinner obseruinge the good order of diete drinkinge wine or beere oftentymes litle attoÌ„s eschewing great draughtes of drinke whiche is vsed amoÌ„gst beastes and mingle thy meate with mirth which is euer the beste dishe at the borde be thankfull to God And so leue w t an appetite passinge the time wyslie betwene dinner supper with exercyse laboure studie or pastime vnto theÌ„de of vi houres and then begin thy supper prouided that it be shorter then thy dinner eating thy meate be lytle and litle for gredye and sodayne eatinge is hurtfull to nature as Galen saythe in his diatory Note also that thou mayst eate more meate in winter then in soâ—er because thy naturall heate is enclosed w t thy bodie in winter but vniuersalie sprede in soâ—er Also Collericke men maye as lightely disgeste biefe baken venison c. With asmuch speade and litle hurte as the flegmatike maÌ„ may eate rabit chekeÌ„ partriche c. But the melancoly maÌ„ throughe the coldnes of the stomacke haue not that strength in the stomacke as he haue proÌ„ptnes in wil to eate things warm and moiste be good for him The sanguine man is not so swyfte in this disgestion as the hoote collerike man is But notwithstaÌ„ding he hath good disgestion through the humiditie warmnes of bloud and coueteth to eat swete thinges whiche greatlye agment y t bloud therfore sharpe saucis made with vineger onnions barbaries be holesome Purslen sorrell smal fishes that fedith vppon the stones in fayre running waters cucombers and pure frech wine partely delayed â—ith water be good for the saide â—anguine men to kepe them froÌ„â—uch encrease of fleshe ¶ Iohn THou hast shewed vnto me a verye discrete and wholsome order of diet â—articular to my selfe and partly to oâ—her complexioÌ„s but what rule or preâ—y Gouerment is for sicke folkes ¶ Humfrey THey that be sodeinlye vexed with sharpe sicknesses must â—aue thinne dietes with water â—ruell thyn mutton or chickens â—ottage without any fat or thickâ—es violet leues endiue leaues â—nd suche lyke cooling herbes â—t their drinkes be made of Teâ—ntes thus do to them that haue â—ote harpe sickenesses occasioâ—ed of choller And also colde siâ—pes of endiue violets suger â—ater and vineger sodden together be very holsome But if sicknesses be long of continuaunce their diet must be the thicker their meates made the stronger specially if their diseases be cold with the fleshe of cockes capoÌ„s temperate wyne stewed brothe with holsom herbes as buglos burrage basel parcely and fyncle rootes with some maces daits damaske prunes raysins of the sunne and suche like Siropes of Isope and siterion prouided y t they neither take meate nor medicine immediatly before or sone after their fittes Possitale with clarified herbes excepted whiche they maye take for their comforte accordinge to the estate of their disease for such as be sicke must haue meate contrary to their complexion For they that be cold must haue hote meat and medicines And they that be drie muste haue moiste thinges But they that be hoote must haue colde thinges for the ardent heate of the fier is quenched with the moistnes of y e water so the quaÌ„titie of one qualitie ouercommeth the qualitie of an other And in deede phisicke saith the bodies that bee hoote must be fed with thinges lyke as they that be moist with moist thynges to preserue their moistnes They that bee hoote with hoote thynges to preserue their heate and suche lyke But when they dooe exceade in heate colde moist or drie then let the qualities of moistnes be teÌ„pered with â—rienes the coldnes w t warmâ—es For like as man deliteth in â—hinges of like as the collericke man collericke thinges euen so do beastes frutes as the Colloquintida which is bitter deliteth in bitter ground Hote spices deliteth to growe in hote grouÌ„d and euery frute and herbe dothe delite in the thing that is of likes euen so doth man in his foode But in al things let him beware of distemperaunce surfites or replecion reare suppers dronkenes ¶ Iohn BVt if a man feleth great grief after meates or drinkes what waye is there then for to helpe him ¶ Humfrey VSe walking vp and down and perhappes that wyl disgeste as Auicen saieth And Rasâ—â— sayeth to walke a hundreth paces after meate is holsome for it comforteth disgestion prouoketh vryne and geueth one power and strengthe of stomacke 〈◊〉 eate his supper But the counâ—aill of Galene must here be obserâ—ed Whiche saieth there is no â—eate but it wyll corrupte or â—inke if the body be cast into a â—â—dayne heate by stronge trauel â—ne after meate whiche corrupâ—â—on of disgestion is the mother â—f all diseases and the beginner â—f all infirmities as Auicen reâ—orteth And if you se this wyll â—ot helpe to disgeste your ingorâ—ed full stomake then prouoke our selfe to sleepe liyng vppon our ryght side leaning toward our brest and belly laiyng your â—arine hande vpoÌ„ your brest as â—uerois saith the power of disgeâ—ion is made stroÌ„g wheÌ„ a maÌ„ sleâ—eth For natural heat y t is draâ—eÌ„ inwardly with warmnes or â—eat hath power to disgest But slepe ease you not prouoke
sleepe verie paynfull and troublous hoat in the thirde degree and warme in â—he stomake clenseth the stomake and bryngeth good couler to the face and helpeth the grene sickenes prouoketh vrine â—pened the emoroides If they â—e sodden in vineger and layde â—arme to them pele of the rind â—nd cutte it at both the endes â—nd cast it into fayre warme waâ—er and let it lie an houre or two â—nd then slice it this takes away â—e veameÌ„t sharpnes of it Rew â—alte hony one onion staÌ„ped to â—ether is a goodly plaister to lay vpon y â— biting of a dogge leekes purgeth the bloud in march and payneth the heed and be not greatly praised for their iâ— iuice Adoge saythe Dioscorides the head beinge anoynted with the iuice thereof kepeth heare frome fallinge thereis muche varietie of this onyon amongest wryters sayth Plini but this shall suffise ¶ Iohn What is Lettise ¶ Humfrey IT doothe mightylye encrease milke in womens breastes and therfore is called lettisse as Martial saithe firste shalbe geuen to the vertue and power to increasâ— milke in the breasts euery hourâ— lettis is an hearb cold and moisâ— and is comfortable for a hoate stomake bringeth sleepe mollifieth the belly the drier it be eat the better it is I meane if it be not muche wasshed in water adding cleane sallet Oile Suger and vineger to it it abateth carnall luste and much vse of it dulleth the sight the seede is precious against hoat diseases droÌ„ke with tisans There is an herbe called Rocked gentle which partely smelleth like a Foxe whiche is very hoat an increaser of sede whiche herbe must alwayes bee eateÌ„ with Lettis The roote ther of sodden in water will drawe broken boones and will helpe the cough in yonge children ¶ Iohn What he Myntes ¶ Humfrey MYntes be of two kindes garden and wylde Myntes thei be hoat vnto the thirde dooeth drie in the second degre Garden Mintes is best y e pouder of this with the iuice of Pomgarnites stoppeth vomits helpeth sighiÌ„g clenseth hoate choller Three braunches of this sodden with wine doth helpe repletioÌ„ dronke fasting This iuice teÌ„pered with good triacle eaten of childreÌ„ a morninges wil kil wormes and stamped with salte applie it to y t biting of a dogge it will heale it It is holsome sodde with wyndy meates and sodden in posset alâ— with fenill it helpeth collike it encreaseth vital sede It is not best for chollericke complexions but good for flegmatike and indifferent for melancoly and it wyll stoppe bloude stamped and applied to the place The iuice of Mintes is best to mengle in medicine against poison the pounder of Mintes is good in pottage fleshe sodden with Oximel it clenseth fleume ¶ Iohn What is Sention ¶ Humfrey IT is of a mixt temprament it coleth and partly cleÌ„seth if it be chopped and soddeÌ„ in water and drinke it with your potage it wil heale y e griefe of the stomacke purge it from hoate choller his downe with saffron colde water stamped put in the eies it wyll drie the running droppes stamped plaister wyse it helpeth many greuous woundes ¶ Iohn What is Pursleyn ¶ Humfrey COlde in the third and moiste in the seconde if it be stamped with steped Barly it maketh a goodly plaister to coole the head eyes and lyuer in agues burninge heate To eate of it stoppeth Flixes and quencheth burning choller and extingwysh venerus luste and greatly helpeth the raynes and bladder and will kill rounde wormes in the belly and comforte the matrix against muche fleume And the iuice is good to drinke in hoate Feuers it may be preserued with salt then it is very good with rosted meates Plini sayeth it is supposed to make the sight blunte and weake further he saieth that in Spayne a great noble manne whome he did knowe did hang this Pursleyn roote in a threede coÌ„monly about his necke which was muche troubled of a longe sicknesse and was healed ¶ Iohn What is Mugwort ¶ Humfrey MVgworte and Fetherfoy Tansey be verye hoate and drie in the seconde degree Mugwort sporge and oyle of Almondes tempered plaister wise and applied cold to the sick pained stomake wyll brynge health It is good in bathes saieth Galen it is holsome for women it clenseth warmeth and comfort and breketh the stone Plini saieth it is good against serpentes and holsome for trauelyng men if they carye it it comforteth them from wormes Tansey doth myghtely cast wormes froÌ„ children droÌ„ke w t wyne A cold plaister staÌ„ped layde vpon the belly of a womaÌ„ whose childe is dead within her it will seperate the dead chylde from the liuing mother causing her to niese with Betony leues ¶ Iohn THere is an herbe commonly vsed to the great relief of many called Cabage is it so good as it is reported of ¶ Humfrey CAbage is of twoo properties of bynding the belly and making laxatiue the iuice of Cabages lightly boyled in freshe bief broth is laxatiue but the substaunce of this herbe is harde of digestioÌ„ but if it be twyse soddeÌ„ the broth of it will also bynde the belly if it be tempred with AlluÌ„ This herbe hath vertue to clense a newe read Leprosie laid vpon the sore place in the maner of a plaister But to conclude of this herbe the broth of it hath vertue to preserue from dronkenes as Aristotle Rasis and Auicen doth report eaten before drinking time ¶ Iohn What is Philopendula ¶ Humfrey IT is an herbe hoate and drie if it be sodden in white wyne dronke it drieth vp windy places in the guttes cleÌ„seth the raines in the backe and bladder ¶ Iohn What is Agremonie DIoscorides saieth that if this herbe with swynes greace be stamped together and laid vpon an olde rotten sore being hoat it hath vertue to heale it the sede of this herbe dronke with wyne is good against the biting of Serâ—entes stopping of the liuer and bloudy flixe Iohn SOme men saie that the herbe Dragon is of great vertue Humfrey THe iuice of it saith Dioscorides dropped into y e eie doth clense it and geueth much might vnto the eyes of them whiche haue darke sightes the water of this herbe hathe vertue againste the pestilence If it be dronke blud warme w t venis triacle y e sauor of this herbe is hurtful to a womaÌ„ newly conceiued with child Plenij saith that who so beareth this herbe vpon them no venomous Serpente will do them harme This herbe is hote and drye Ihon. THere is a verye swete flower called a violet is it so profitable as it is pleasaunt Humfrey SImeon Sethi reporteth that it doth helpe against hote inflamations of the guts heade and stomacke if the cause be of burning choller Either the water sirrope or concerue of the saide violets either eaten or dronke in the time of any hote passion But vndoubtedly it offendeth the hart because of the coldnes the sauour
the pestilence Rosted Figges beaten together and hote applied vpon the pestilence sore doth drawe molifie make rype the sore And to the lunges liuer stomake figges be very coÌ„fortable as GaleÌ„ saith ¶ Iohn What be Peares ¶ Humfrey THey be of diuers kyndes heuier then Appels not good vntill they bee verye rype onles they be tenderly rosted or baken and eaten after meales there is a kind of peares growing in the City of Norwich called the blacke friers peare very delicious and pleasaunt and no lesse profitable vnto a hoote stomacke as I hard it reported by a right worshipful Phisition of the same Citye called doctoure MaÌ„feilde which said he thought those Peares without all comparison were the best that grew in any place of Englande Iohn What saist thou of Appels ¶ Humfrey APples be very cold winedy hard to disgest ingenderers of euill bloude hurtfull to flegmaticke people good to cholericke stomackes if they be through ripe but best if they be rosted or baken and eaten with grose pepper to bedwarde they be of many kyndes as the Costard the grene coate the pippeÌ„ the quene apple so furth The distilled water of apples Campher vineger milke is a good medicine to anointe the faces of children y t haue the smal pockes when the said pockes be ripe to kepe their faces from eres prouided that the saide chyldren haue geuen them in their milke saffroÌ„ or Methridatum to expell the venim and kepe them froÌ„ the aire during the saide sickenesse Ihon. What be Pechis Humfrey THe leaues he hoate for if theiâ— be stamped in plaisterwyse and applied vnto the belly they kil wormes The fruite is cold very good to the stomake they be good to be eaten of theÌ„ that haue stinking brethes of hoat causes eateÌ„ of an emptie stomake which is Galens counsell whiche saieth if they be eaten after meate they dooe corrupte bothe in them selues and the meates lately eateÌ„ and they be bynders of the belly But Quinces be moste comfortable after meate for they do enclose the stomacke and letteth vapers to ascende into y e braine and stoppeth vometes They be holsome for sicke folkes that be swelled in the bodies Eaten with the grose pouders of Gallanga Spickanarde Callamus and Ginger and maye be eaten before meate of the sayde sicke pacientes as well as after meat But muche vse of them be not so profitable as delectable to the â—aters of them ¶ Iohn What be Quinces Humfrey IF thy stomacke be verye hoate or moist or thy bellye laxatiue then Quinces be good to be eaten before meate beinge rosted or eaten cold and in this case the tarter be the better and Pomgranets be of the same vertue as Isaac saithe but eaten after meate they do enclose y e stomack and moist the belly they oughte not to be vsed in commoÌ„ meates the custome of them hurteth the sinnewes but in the way of medicine they be excellente and the cores being taken oute and preserued in honnye or kepte theyr musse lege Then they may long continue to the vse of rosting or baking for they be perelous to the stomack eaten raw But preserued they do mightely preuail againste drouckennesse they be colde in the first degree and dry in the beginninge of the second ¶ Iohn What be Cherris ¶ Humfrey THe tart cheries vndubtedly be more holesomer then the swete and eaten before meat do mollify the belly prepare disgestion and they be most excellent againste hote burninge choller thei be good also after meat and be of manye kindes as blacke red pale The red chery partly tarte is beste Galen and Rasis greatly commend this frute In the country of Kent be growing great plentye of this frute So are there in a towne neare vnto Norwich called Ketreinham this frute is colde moiste in the first degree ¶ Iohn VVhat be the vertue of Grapes Rasins Prunes Barberies Oringes and Medlers ¶ Humfrey HIppocrates saith that the white Grapes be better then the blacke and holsomer when they are twoo or thre daies gathered from the vine then presently pulled from it And if they be sweete they bee partely nutratiue and warme the body And vnto this agreeth Galen and Rasis semeth to commende swete grapes aboue Daites saiyng although they be not so warme yet they dooe not stoppe the body or make opilatioÌ„ as Daites do They be holsome to be eaten before meate euen as nuttes be good after fisshe Towarde the southe and southeaste partes of the world there be many growing in diuers regions wherof the wynes be made The farther froÌ„ vs the hoater wyne There be very good grapes growyng here in England in many places as partely I haue seene at Blaxhall in Suffolke where sometime I was nere kinsman vnto y e chefest house of that toun Raisins of the sunne be very holsome and coÌ„forte disgestion but the stones rindes would be refused then they be good for the splene liuer So be aligantes Rasis doth muche coÌ„mend theÌ„ but vndoubtedly the small rasins be hurtfull to the splene Prunes or damasins haue vertue to relaxe the belly if they be sweete rype but they do norysh very litle but quenche choller Grapes rasyns Prunes PluÌ„mes Sloes if they be sower be all bineders of the belly and so is the barbarye called oxiacaÌ„tha and Oringes except the said oringes be condited with suger and then they be good coolers against hoate choller whose rindes he hote drye of nature The frute called the medler is vsed for medicine and not for meat and must be taken before meate prouoketh vrine of nature is stipticke ¶ Iohn What be Capers and Oliues ¶ Humfrey FReshe Capers he hote drye in the seconde degree and eaten before meates do greatly coÌ„forte disgestion and be the best thinges for the splene or to cleÌ„se melancholye that can be taken preserued Olifes in salt eateÌ„ at y e beginning of meales do greatli fortify the stomack and relaxeth the belly cleanseth the liuer and â—â—e hoate and drye in the seconde degree ¶ Iohn I Beseche the show the opinion of the natures of some kinde of fleshe and firste of the properties of Beefe Humfrey I Wyll not vndertake to shewe mine opinion to thy request but I wil declare the mindes of some wise and learned men and first of Simeon Sethi which saith that the fleshe of Oxen that be yonge doÌ„ much nourish make them stronge that be fed with them but it bringeth melancholy and Melancholius diseases it is cold and dry of nature and hard to disgest excepte it be of cholericke persones but beinge tenderlly sodden it nourisheth Much biefe customably eateÌ„ of idle persons and nice folks that laboure not bringeth many diseases as Rasis saithe And Auicen saithe that the fleshe of Oxen or Kine be very grose ingendringe ill iuse in the