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Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	ounce_n	rose_n	vinegar_n	7,019	5	11.4220	5	true

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A95920	Regimen sanitatis Salerni: or, The schoole of Salernes regiment of health. Containing, most learned and judicious directions and instructions, for the preservation, guide, and government of mans life. Dedicated, unto the late high and mighty King of England, from that university, and published (by consent of learned physicians) for a generall good. Reviewed, corrected, and inlarged with a commentary, for the more plain and easie understanding thereof. / By P.H. Dr. in Physicke, deceased. Whereunto is annexed, a necessary discourse of all sorts of fish, in use among us, with their effects appertaining to the health of man. As also, now, and never before, is added certain precious and approved experiments for health, by a right honorable, and noble personage.; Regimen sanitatis Salernitatum. English and Latin.	Joannes, de Mediolano.; Holland, Philemon, 1552-1637.; Arnaldus, de Villanova, d. 1311.; Holland, Henry, 1583-1650?; Paynell, Thomas.	1650 (1650)	Wing V384; Thomason E592_9; ESTC R203898	149,028	239

knowledges touching the choise of fish p. 84 85. Two valities of cheese p. 97. Two kinds of Sage p 131. Two kinds of blood p. 161 Two kinds of choler p. 165 Two kinds of melancholy p. 167 Two tokens to know when the stomack is voyd empty p. 18. V W Walk after meat p. 3. Washing of the eys p. 4. Washing of the hands p. 4 69. Washing of the teeth p. 5 Warm not thy self too suddenly p. 6. Walk sofely after meat p. 6. Water destroyeth the appetite p. 74 Water should not be used with meat p. ead Watrish meat doth not nourish p. 75. Walnut p. 100. Water-cresses and when they should be eaten p. 143 Water wholesome for the eyes p. 154. Wethers and hogs of a year old p. 28. Wesill p. 53. Veins Meseraiks p. 3. Veins and when they should be let blood p. 182. Veal p. 27.72 Vinegar mixt with onions p. 46. Vinegar and the properties therof p 109. Vinegar continually used breedeth many inconveniences p. ead Vnclean stomack hurteeh the sight p. 112 Vnwholsom egs p. 30. Violets and three effects of them p. 137. Vtility of flegm p. 177 Vomit every month twice p. 180 What things should be eaten first p. 18. What loathsome meat doth engender p. 34. What time a man should dine and sup in summer and winter p. 126. Wheat of all grain is most wholsom p. 38. Wild pork p. 26. White wine p. 41 42. Why white wine provoketh to vrin p. 43. White wine quencheth thirst p. 43. Why divines love to drink good wine p. 30.33 Whyting p. 86. White peason p. 91 Why Nuts are the last service in Lent p. 100. Willow p 144. Whey and the properties thereof p. 95. Wine Citrine p. 31. Wine allayed with water p. 57. Wine hurteth children many ways p. 38. Wine for old folks is most wholsome p. ead Wine is a marvellous piercer p. 76. Wine sops and their commodity p. 121. Womans milk p. 93. Women with child should not be let blood p. 195. Vomit ere thou eat p. 63. Wormwood p. 129. Worms in the teeth p. 154. Y Yeels p. 87.88 Yeels are of the nature of water p. 155. Ysop the effects thereof p. 139 Here endeth the first Table Here follow certain excellent and approved Receipts abstracted out of the originals of divers learned Doctors and Physitians both of England and Holland To make Meath excellent good to clense ●he stomack preserve the Liver and very good against the Stone TAke fair Spring water and put honey to it so much that when its warm and well strirred together it will bear an egge the breadth of a great above the water let it stand so all night close covered the next day set it on a clear fire and boyl it still scumming it as long as any will rise then put into it thrée handfuls of Egrimony and two of Dellitory of the wall Cinamon thrée ounces Ginger two ounces and four or five Nutmegs grosly bruised put the spice into a little bag with a bullet of lead or a stone to make it slick put it the heaths and spice into the kettle together and let them seeth about half an hour then take out the heath when you take off the Meath from the fire let the bag of spice he put into the barrell with it but it must stand till it be quits cold before you tun it this quantity of heaths and spice will serve ten or twelve Gallons of Meath An excellent Receipt to make one sleep Take one ounce of Conserve of Red-rases and half a dram of Alkermis and a dram of dius cordium mingle them together and eat them when you go to bed as much as a Nutmeg at a time To stay a flux of bloud You must still frogs as you do hearbs or flowers or any thing else but you must put nothing vnto them but the frogs take two or thrée spoonfuls of this water in any thing that you will drink To take out a Burn. Take Lambs bloud if you have it or Chickins bloud if you can warm from the Lamb or Chickin and if not warm it and so bath the place burned therewith For an Ague Take Dragons Sallendine Burredge Buglas Angelica Succory Endife Sortill Bittony Pimpernell Scabius Egrimony white honey Suckles that grow among the grass and red boncy Suckles of the same sort of each of these one handfull of Cardus Benidict two handfull dry'd or green shred them and brnise them very small then lay them in steep in a pottle of white wine over night and still it the next day in a dry Still the first is the best and the small water is very good though not so strong then give it to the sick party one hour before the sit doth came six or seven spoonfuls warming it first and let the Sick go into a warm bed to sweat presently after it This Medicine is to be vsed thr●e severall times when the fit is to come This water is very good also to expell any thing from the heart To make an Issue Take R●e-flower and Mustard-seed heaten to powder and with water make a little paste and lay a ring vpon the place made of a rush and apply it For the heat of the back Take Oyl of Roses six ounces and a half and put to it I little Wor and four drops of Vinegar and annoint the back therewith For the Gowt Take Ivie that grows an a wall two handfuls and put is into raw milk and put thereto Bores grease and Oatmeal and boyl it together to a Plaister For all manner of Swallings Take Smallage and boyl it in milk with crums of bread and apply it A speciall Powder for the Memory Take three ounces of Senae-leavs Sednarij Commin Parsiey and Dill-seed of each an ounce Ginger tell ounces and a half Cloves Nutmegs Galling all Pimpernill roots Sage Rew Walerian Annis seeds of each one quarter of an ounce Sugar three ounces pound all these small and temper them together and take thereof morning and evening 31 at one time For the Redness of the Eyes Annoint the eyes three nights together with thin Cream and then annoint them other thres nights with live honey For heat in the mouth or throat Take a quart of Spring water and put it into a Pipkin and put therto two sticks of liquarish and some violet leavs then hayl it to a plate and strain it then gargle therwith often For an extream head-ach and to cause quiet sleep Take Wormwood and bruise it finely in a Morter and boyl it well in water then put it into a linnen cloth and apply it to the head For a heat in the face Take Camphere and lay it in fair water four or five hours then take a piece of Camphere and some of that water which it lyeth in and a spoonfull of Capons grease and stir them well together half an hour then annoint the face therewith twenty times a day A Diet Drink against any desperate Disease that is

turpisicatua When too much Red wine carelesly we drink It bindes the belly makes the voice to shrink This Te●● sheweth to vs two hurts that come by overmuch drinking of Red wine The first is that over much drinking of Red wine maketh one costive The ●eason as some say is because such Red wine heateth ●●re ●hen other of that sort and is more nutritive For in th●● tha●●● is better it dryeth more and in that th●● it is more ne●●●●●tive it is more desirously receiued of nature But ●e● this Text may be best vnderstood by overmuch drinking of binding Red wine which is somewhat eager sharp and costive And cone●ning this know that if the stomack or the guts be feeble in their naturall operation that then red or black wine called Stiptick which is somewhat tart ought to be used and drunken as they vse to do that by debility of stomack are laxative and can hold nothing Thus saith Hypocrates in the Canon Palm us quidem c. And also Galen in the comment of the same But he that wil comfort the vertue of digestion the cleane●● Wine or meanest in substance and colour of a good and convenient savour and of sufficient strength and somewhat stiptick is most wholsome The second thing is hearsenesse of the throat the which hoarsenesse some red Wines do cruse and ●nduce onely thorough their drinesse and earthinesse And this hurt commeth also by drinkink red wines that grow in the parts of Br●ba●● through their st●pticity and earthinesse and especially this griefe chanceth when the said Wines be not well fined But yet they make not a man costive because Must that is very red is wont to cause the Flixe by reason of his earthy dregs mingled there withall the which byteth and gnaweth the guts of which gnawing commeth the Flixe and such Wine should not be drunk till it be fined For so long as it gnaweth through the earthy dregs thereof a byting time is raised to the brain which gnaweth and biteth the eyes and maketh them red Such inconveniences are ingendred by new vnflued Wines of Brabant Whether they be white or red through their earthinesse The cause why this fume is mordicative is by reason that the Wine that it commeth of is mordicative For Galen sayth Ga. in comm●n●o i●●i is pha qui c●escuut c. Whatsoever is dissolved from a thing must needs be like the thing from which it is dissolved Allia nux ruta pira raphanus theriaca Haec sunt Antidotum contra mortolev●nenum I reade from Garlick Nuts Hearb-grace or Rew Pears Radish-roots and Treacle do ensue Such vertuous qualities that they all serve As Antidotes against poyson to preserve In this Text are comprised six Remedies against Venom The first is Garlick which is very medicinable against such inconveniencies as are wont to be sugendred of water Garlick and especially it is wholesome S●●ap 〈◊〉 segre c●p de alleo Avi 2 can ca. de al●●o c. if one hap to drink naughty corrupt water wherefore Serapion saith That if one eate Garlick first and drink corrupt water after it shall not hurt him Whereunto Avicen agreeth The same operation is also in Onyons as Avicen saith and so Oayons may be comprehended under Garlick And Avicen saith That an Onyon is subtile piercing and scowring with stipticity and openeth strongly Also it is hot in the third degree wherefore it heateth ill waters and letteth that they with their coldness hurt not the stomack and it maketh gross humours pure and causeth them lightly to issue for Vinegar being mixt with an Onyon doth greatly sorti●●s his subtill piercing or entring vertue and keepeth one from thirstinesse the which eating of Onyons is wont to cause The very same is veriffed of Garlick And Avicen saith That after one hath drunken grosse and troublous waters he should eat Garlicke because it fineth them and maketh them lightly to descend and letteth that they hurt not the Stomack and Entrayl in regard that they stop not the Veines Also Garlike is good to eats before one take his Iourney and it is one of the best and most wholesomest things for them that come out of a cold ayr Avi 1 1 cap. de regendo inter or go into it as Avicen saith And by this it appeareth that Garlik is specially good for them that journey and wander over divers Countries and vse divers Drinkes according to these Verses Allia que jejunio sumpserit ore Hunc ignotarum non laedit potus aquarum Neediversorum mutatio facto locorum He that takes Garlick early in the morn Needs let no drink by him to be forborn Diversity of countries he may see And well enabled if his mind so bee Moreover Garlik drunke with Wine is good against the stinging of venomous worms and bytings of Serpents which thing Avicen sayth that he proved avi 2 can ca. de allic also it is good against the biting of madde Dogges and a platster made of Garlick Fig-leaves and Comine is good to lay to the place that is bitten with a venemous beast called Mugall Also an Onyon as Avicen sayth is wholesome to annoynt the place that is bitten with a mad dog either with the juyce thereof or a Plaister thereof made with Salt and Rew. And an Onnyon eaten expelleth the hurt of venemous things And some say that they ingender in a mans Stomack a moyst humour very wholesome against the hurt of venemous things Now here is to be noted that Garlicke Onyons and also Leeks are not wholesome for temperate bodyes nor hot and specially when they be eaten raw For then they nourish very little and ill and they ingender sharp pricking bloud yet they make grosse humors subtile and break or cut clammy humours And when they be sodden they lose the pricking and yet then their vertue inci●ive cutting and subtilative remaineth Therefore when they be sodden they be wholesommer then raw Leeks he hot and dry and their nourishment is naught they hurt the eyes Eating of leeks and ingender black melancholly bloud and cause terrible dreames they hurt the ●news with their pricking and they hurt the T●●th and ●ummes and chollerick and melancholly folkes should not use to eat them and specially raw Onyons be hote Fating of onyons and they have an earthy superfluous heat and a waterish moustnesse subtile and vndigestd If they he eaten raw they ingender ill humours and corruptible putrifaction in the stomack and they cause ill dreams and dreadfull and also head-ache And if they be too much used they marre the memory and trouble the understanding and make one beside himself But when they be sod with the broath of good flesh and so ●aten they cause good digestion and the●r hurtfullnesse is diminished and they moderate the coldness of meats wherewith they be sod but the best is not to use them Garlick is hot Eating of Garlick declining somewhat to humidity but lesse then Onyons

meats are good for travellers on the Sea for they comfort the stomack and prohibit vapours and fumes that would ascend up into the head as Hearbs sod in Vineger or in the juyce of sowre Grapes Sa●via sal vinum piper allia petroselinum Ex his fit falsa nisi fit commixio ●alsae Sage Salt and Wine Pepper therewith applyed Garlick and Parsley these have well bin tryed To make good sauce for any kind of meat Procuring appetite when men would eat Here the Author teacheth us how to make a common sauce it we lack a better and five thinge goeth to the making of this sauce The first is Sage To make a common sauce wherewith we may make sauce for a Goose rost or sod For commonly a Goos● or Pig roasted is stopped with Sage to dry vp the humidities and clamminess of them and also because the flesh should smell somewhat thereof but yet after it is roasted the Sage would be cast away and not eaten Likewise of Sage vplandish folke make a sauce to eat with a Moose for they stamp Sage and Garlike together that the Sage may abate somewhat of the Garlickes favour The second thing is salt mixt with wine and this Sauce is for rich and Noblemen For when they want Mustard or ver●uyc● they put Wine in a Saucer and mingle it with a little Salt The third thing is Pepper a Sauce for vplandish folks for they mingle Pepper with Beanes and Pease Likewise of toasted bread with Ale or Wine and with Pepper they make a black sauce as if it were Pay that is called Pepper and that they cast vpon their meat flesh and fish The fourth is Garlick whereof the vplandish People make a Sauce for they mingle soft cheese and milk and stamp Garlike together and so they eat it with their meat whether it be rosted or sod salt or fresh and with hard Egges The fift thing is Persley of Pe●sly leaves stamped with Merjuyce or white wine is made a gréen Sauce to eate with roasted meat And here is to be noted that Sauce or Sauces do vary according to the Seasons of the Year For to ho●e Seasons Sauce must be made of cold things or of stuffe of little heat and in cold seasons contrariwise Therefore Summer Sauce should be Verjuyce Eyzell or Vinegar the juyce of Lemons or of Pomgranates with Rose-water and such like And other while in Sauces made in Summer one may put a little Pellitory and Parsley to attemper the coldnesse of the foresaid things But the matter of comperent Sauces in Winter is Mustard Carloke Ginger-Pepper Cinamon Gell●flowres Garlick Sage Mints Pellitory and Parssey Wine Water of flesh Vinegar not so strong but very ●eet to the nature of Wine And in mean seasons the Sauces should be mean neither too hot nor too cold Secondly Sauces differ by reason of the meats for which they be made for one meate will haue one Sauce an other meate an other Sauce as Lords Cookes know Sauce for Mutton Meals and Kid is gréene Sauce mad● in Su●mer with Vinegar or Verjuyce with a few spices and without Garlick Otherwise with Parsley white Ginger and toasted bread with vinegar In winter the same sauces are made with many spices and little quantity of Garlick and of the best Wine and with a little Verjuyce or with Mustard Sauce for roasted bref is made with pepper toasted bread broath of flesh and Grapes and the same sauce is good in Winter to once with Pork Also Pork in summer may be eaten with vinegar and parsley at the beginning of dinner But in case that the foresaid meats be baked and specially beef and pork and in winter then serve in a white onion and a small quantity of swéet spice beaten in powder But in summer serve it in without onions and with verjoyce or else with a few smal onions And if the pasties be made of more tender fresh and lighter of digestion then serve no onions therewith but in summer Almond milk with verjuice and a little blanch powder and at the last you may put thereto an Eggs broken with verju●ce But in winter instead of verjuyce take wine and more spice with roasted rabbets and chickens sauce made with Cinamon crums of bread and with verjuce in summer season is wholesome and in winter with wine For roasted Pork in winter take of the dropping tempered with good-wine and onions Divers good P●●ces for ●●●dry meats and in summer take the greene sauce above named For roasted seasants pigeous and turtles take none other sauce but salt For boyled Capons and Cockes take of the same broath with a little bl●nch powder And namely in Winter if they be botled with Sage Isope and Parsley this is good sauce and in summer the broath of the Capon and a little verjuice mingled together is a wholsome sauce For fat Capons and bens baked serve in none other sauce but a small quantity of blanch powder and at the end the above named green sauce in summer and in Winter good wine But fish the grosser it is the harder of digestion on the more superfluous and moyster of nature the more it needeth hose sauces and sharp And the same came rule is likewise true in all manner of f●e●h Si fore vis sanus ablue sapemanus Loti● pose mensam tibi confert munera bina Mundificat palmus lumina reddit acuta If thou wilt walk in health let me advise Oft washthy hands chiefly when thou doest rise From feeding at the Table for thereby Thou gain'st two benefits It clears the eye Gives comfort to the palmes both which well tended Our health thereby the better is be-friended Here the author teacheth two wholesome things that commeth by washing of out hands and feet The first is the palmes of our hands are thereby greatly cheared and comforted The second is out sight is sharpened thereby and that is specially by accidents because the hands be the instruments to cleanse the eyes and it is right wholesome for them to be kept very clean whereof we have spoken before at Lumine mane manus Panis non callidus nec sit nimis inveteratus Sed fermentatus oculatus sit coctus Modice sa●itus frugibus validis sit electus Non comedas crustum coloram quigignit adustam Panis salsatus formentatus bene coctus Parus sit sanus quia nun it a sit tibs vanus Not over cold nor hot let be thy bread Hollow and light but easily leavened Sparingly falted and of the purest wheat And see that Crusts thou do forbear to eat Because that angry choller they beget Thy bread well bak't light salted sound of grain All these observ'd thou dost not eat in vain In this Text two things are touched or remembred concerning the choice of bread The first is heat Five propertles of good bread because Bread ought not to be eaten hot Hot bread as Avicen saith is not convenient for mans nature and bread that commeth hote

likewise vnderstood by the fins for many fins and skales betoken the purenesse of the fishes substance Also among sea fish they be best that that are bred in the déepest water the which ebbeth and floweth And therefore the Fish that it taken in the North Sea that is more surging and more tempestuous and more swift in ebbing and flowing is better then the fish that is taken in the dead or the South Sea And ye shall likewise vnderstand of fresh water fish for fish bred in deep water is better then the other of the same sort being bred in shallow waters and little brooks And hereby may sufficiently be known what kind of fish should be chosen For bestiall fish such as the Sea Swine Dog-fish and Dolphin are vnwholesome in the Regiment of Health because they be hard of digestion and of superfluous humours Nor in the meate of the aforesaid Fishes the above numbred conditions appears not as whitenesse subtility no such other For it those Fishes and such like chance to be eaten they should not be sod so soone as they bée taken but they should be kept a few dayes after till time the meat of them do mollifie and ware tender without corrupting of their substance And also the aforesaid fishes be heifer being a little corned with Salt then fresh or viterly salt Now among all Sea-fish the aforesaid conditions considered the R●chet and Gurnard some to be most wholesome for their meat and substance to most pure and next to them is a Place and a Sole But the m●at of those two is more clammy lesse frangible lesse white more grosse and lesse subtile Nor the savour and smell is not so delicious Some hold that the Whyting is more commendable then the rochet It is not so clammy as a Plaice and a Sole and the meat thereof is frangible enough but the relish smel colour purenesse of substance and mobility considered it is not to good as a rochet and gurnard The like ye shall vnderstand of Herring and the fish called Morua being young enough they draw neare to the foresayd fishes in goodnesse so that they have the above sayd conditions yet they are grosser and more clammy then the foresaid ashes But as for Salmon Tuthut and Makerell they are not so good because they be much grosse more clammy hard of digestion and fuller of superfluity Therefore they bee onely wholesome for Labourers and young folkes of strong complexion and their clamminesse grosseness and coldnesse may be taken away with certaine sauces Among fresh Water Fish the foresaid conditions considered the ●earch and the Pike are the best so that they bée fat and next to them are the Vendosies and then Lobsters And though the Pearch be more shaly then the foresaid fishes yet the meat thereof is as white frangible and subtile as the Pike and Carp as it is oft found in ponds Now vniversally the best fresh water Fish of the same sort is that which is taken in water that is stony in the bottom running Northward deep and labouring much whereunto runneth no ordures of the Cities and wherein no Weedes grow Crevesces both of the sea and rivers are very nutritive because they do not lightly corrupt the stomack but they be hard of digestion Furthermore note that fresh Fish doth m●yst the body and engendreth milke and séed of generation and is very wholesome for chollerick folkes Also after great travell or much labour we should not eat Fish for then it soon corrupteth in the Stomack And they that have a weak Stomack or full of ill humours ought to beware of eating of fish Moreover grosse fish corned with a little salt is better then fresh fish and fish of any long time salting is vnwholesom Eating of Fish good and bad Also fish and flesh together should not be eaten nor fish and white meats nor fish should not be eaten after other meats Also fish a little salted and a small quantity thereof is wholsome it stirreth up the appetite and fortifieth it if one have an appetite thereto Vocibus anguilla pravae sunt fi comedantur Qui physicam non ignorant hac testificantur Caseus anguill● nimis obsunt fi comedantur Ni saepe bibas rebibendo bibas Who knowes not Physick should be nice and choice In eating Eeles because they hurt the voice Both Eeles and Cheese without good store of wine Well drunk with them oftends at any time The Authour sayth here that the Eele is an vnwholesome Fish and specially it hurteth the voy●e And this he proveth by the saying of Physitians and Students of naturall Philosophy The reason is because an Eele is a slippery fish clammy and specially a stopper and it wanteth much much of the conditions of good fish before spoken Also this that is said by an Eele may be vnderstood of Lampreyes although Lampreys be a little wholsomer then E●les and lesse je●pe rdous because that ther be not so clammy and gross at Eles be And though these Fishes be delicious to taste yet they are very perillous because their generation in the water is like the generation of Serpents on the earth Wherefore it is to be doubted lest they be venemous and therefore the heades and tayles in the which the venome is wont to bee and likewise the String within should in no wise bee eaten Also it is very good to plunge them alive in good wine to take away their clamminesse and to let them lye still therein till they bee dead And then let them bee drest with Galendine made of the best spices as great Estates Cookes are wont to de● but it is good to perboyle them twise before in Wine and Water and that broath being cast away to séeth them throughly and to make Galendine for them or else to bake them or fry them in green Sauce with strong Spices and a little good Wine in Winter but in Sommer to dresse them with a little Wine Verjuyce and Vinegar yet hee that can forbears these two Fishes doth best Further the Text sayth that Chéese and Eeles doe hurt much when they bee eaten but this is to be understood it yee eate any great quantity thereof The cause of Cheese is before shewed at Persica Poma c. and of Eeles here now before At followeth in the Text that if these things hee taken with oft drinking of Wine their hurtfulnesse is amended yet this should not be understood of subtile and piercing wins nor of wine that is given in way of drinke conductive because such wine should not be given vpon'any meat the which meat engendreth ill humours when it is eaten nor yet before nor after is digested as Avicen sayth avi 3 ca. de reg aqua vini For then such wine induceth great hurt for it causeth ill humours which are engendred of that drink to enter into the extream parts of the body which peradventure were not able to enter without help and leading of the wi●e But this

datur or dine justo Sumere sic est mos nuethus soc●●nd racemos Passula non spleni tussi valet est bona reni Must or sweet Wine with Peaches we should drink Else harm will happen by them as most think And shew good reasons why it should be so With dry old Nuts a Raysin still must go Because in cooling they are dull and slow Yet Raisins hurt the Spleen by opilation As Nuts are divers and cause inflammation Here the Author teacheth thrée Doctrines The first is that with Peaches we should drink Must To drink wine with peaches for two causes The first is because Must is hot and boyleth in our body which hoyling and heat fordeeth the coldnesse of the Peach The second reason is Peaches veright cold and cool the body very much Therefore that wine should be drunk upon them which beateth more then other and that is Must which is known by experience The manner how we should eat Peaches and other fruits is declared at Persica Poma c. The second doctrine is that with old dry Nuts we Nust cat Raysins For new gathered Nuts are wholesome alone but old dry Nuts are great dryers and through their vnctuosity they lightly inflame the body wherefore Raysins with them must be eaten which restrain inflammation and drynesse by reason that they m●yst And of Nuts is spoken more largly as Alia nux c. The third Doctrine is that Raysins or Corans hurt the Spleen for they cause but opilation thereof yet they are wholesom for the Re●ns for by their provoking of vrine they purs the Keyns Scrosa tumor glandes sicus cataplasmate ●edit Iunge papaver ci consracta foriss tenet ossa The evill that is tearmed by the Swine Under the chin doth to the throat encline Swellings boyls Kernels all these holpen are If you a plaister made of Fags prepare But if the same with poppy mingled be Broke-bones it knits and strengthens perfectly Here the Author sayth that Plaisters made of Figs are wholesome ●gainst three diseases that is to say the Swines evill Kernels and Swellings By Swines evill is understood Instation under the chinne about the throat And it is called Scrofula a Scrofa that is to say a Sow or a Swine avi 3 4 traw 2 ca de scrosulis Either because this disease chanceth many times to Swine through their gulosity or else because the slape of this disease is like to a Swine as Avicen saith By Kirnels are vnderstood Impostumes which commonly chaunce vnder the arme-pittes and in the gruyne And by swelling may be understood Inflations vnder any part of the body A plaister made of Figs. Wherefore to heale Impostumes and specially to ripe them Figges should be sodden in water and with the water should be mixed a little quantity of Vineger the which helpeth the vertue of figs to enter And when it is sub the Figs must beaten in a Morter and then mingled with a curtisle of water that they were sod in and so make a Playster A Playster is properly a Medicine made of some Herb or slower and the juyce thereof as this verse saith Cum succum ponis herham tune Cateplasma facis The second vtility is that a Playster made of Figs and Poppy sées joyneth or setteth broken bones together again a plaister of Ags and poppy seed and they must be sod together in Water without Vineger and then slamp it in a Morter and put thereto a little of the water that it was sod in and so lay it to the sore The reason hereof may be because Poppy séed both taketh away the sensiblenesse of the members whereby the ach that is wont to chance in breaking of Bones is done away and proveketh one to sléep And the Figs do draw the humidities of the body to the vtter-parts which humidities brought to the Bones will draw retain or hold them together but never perfectly knit them Know withall that there be thrée kinds of Poppies white red and black The red is venemous and groweth among Corn Young schollers are wont to stamp the flowers thereof and so make red Ink. Pediculos veneremque facit sed cuilibet obstat Both Lice and Lust by Figs engendered are Of those corrupting humours they prepare Here be declared two operations of Figs. First much eating of Figs maketh one lousse Eating of ●igs Avi 3 can ca● de sicubus and this is certain if the Figs be dry as Avicen saith the cause is by reason of the maliciousnesse and corruption of the humour that is of them engendered Another cause may be by reason that figs stir one to sweat much whereof Lice are engendred The second operation is Figs stir one to carnall lust and likewise they have many superfluities and augment the seed of generation Multiplicant mictum ventrem dant mespila strictum Escula bona dura sed mollia sunt meliora Medlars do bring very much increase And loosnesse in the belly makes to cease The hardest Medlars therein you may use But get to nourish then the softest chuse Here are declared two vtilities of Medlars The first is that they increase vrine that is by reason that they make the dregs hard and so their waterines turns into much vrine The second vtility is that Medlars make one costive by reason of their sowernesss and Stipticity and therefore the text sayth that hard Medlars be the better to stop the lask but yet the soft Medlars be better then the hard for they nourish more and bind lesse And here is to be noted that Medlars nourish lesse then Apples Peares Peaches Figges and such like which thing appeareth plainly by the eagerness of relish or taste and hardnesse of their substance after they be ripe on the tree and therefore we should eat few Medlars and rather in way of medicine then meat And because Medlars ripe not on the tree soft enough to eat they must be laid in straw till they be soft and then they be more delectable and lesse stipticall Provocat Vri●am Mustum cito soluit inflat Must doth provoke much vrine and some say It doth inflate and quickly scours away Here the Authour reciting three properties of Musse sayth that it provoketh one to vrine by reason that the earthy parts scouringly bite the bladder when they come thereto the which constraineth the bladder to avoyd the vrine And this property is vnderstood of Musts that have biting lees as much Rhenish Must hath For Musts that have grosse lees do not nip but rather stop and let the vrine as is before said at Impedit vrinam c. The second property is Must maketh one lightly to lask the reason why is shewed in the first property Thirdly Must is inflative for the ho●ling that it maketh in the body raiseth up ventosities The causes of these two properties are shewed before at Impedit vrinam c. Grossos humores nutrit Cervisia vires Prestat et augmentat carnem generat que

88 Cheese engendreth grosse humors p. 96. Cheese with bread doth digest p. ead Change of dyet p. 123. Cheries with their commodities p. 103 Cheristous p. ead Cheries are of two sorts p. ead Children should drink no wine p 58.162 Children and old folkes should be let bloud but little p. 179. Claret wine p. 33 Clisters p. 195 Cockstones p. 39.33 Constrain not the Fundament p. 3 Close ayr p. 52 Combing the head in the morning p. 5. Coriza a Rheum p. 8. Collick and the inconveniences thereof p. 12.195 Condition of good fish p. 85 Coleworts p. 127. Cold of the head p. 130. Clean and a corrupt stomack p. 18 Cow flesh p. 22.25 Cow milk p. 94. Cramp and the diversity of cramps p. 11. Crevices p. 87. Crysis p. 194. Crusts must be eaten after dinner p. 71 Custom is another nature p. 122 Customes ought to be kept p. ead Customs in eating and drinking p. ead D Dayes forbidden to let blood p. 181 Darnell p. 95. Damask-prunes p. 13. Delicate meats and drink p. 34. Delicious meats p. 34 Decoction of Peaches p. 20. Decoction of rape seed p. 136 Definition whether a man should eat more at dinner then at supper p. 13. Dissenteria p. 66. Divers fauces for divers meats p. 6.67 Digestion by day is but feeble p. 8 Diseases engendred of the afternoons sleep p. 8 Dressing of brains p. 39 Dyet and the diversity of dyets p. 122. 123. 124. Dry figs p. 38. Dry. grapes p ead Dry Nuts and hurts that they engender p. 46 Drink so that once in a month thou mayst vomit p. 53 Drink a little at once p. 89 Drink little and oft at meat p. 98 Drink not between your meales p. ead Drink after a new layd Egg. p 100 Drink wine after pears p. 20. Drunkennes is cause of sixe inconveniences p. 73 Drunkards are infected with the palsey p. ead Dropsie and three spices thereof p 45 Dulce and sweet things engender choler p 42. E Eat and drink soberly p 2 Eate not till thou have a lust p 18 Eat not much of sundry meats ead Eat little Cheese p 23 Eat no great quantity of meat in Ver. p 61 Eat little in summer and much in winter p 67 1●8 Eat no crusts p 64 Eating of fi●h good and bad p 85 Eat nuts after fish p 102 Eating of E●les p 87 Egs roasted p 29 Egs are roasted two wayes ead Egs sod in water two wayes p 30 Egs rere roasted engender bloud p 59 Eyes and 21 things hurtfull unto them p 151 English men do first eat or ever they drink p 99 Ennula campana and the effects thereof p 144 Excessive eating and drinking p 2 Exceeding sweet wine is not to be chosen p 73 Emptinesse p 61. 195 F Fat corsie f●lks p 2 Fatness is a token of a cold complexion p 168 Easting in Summer p 179 Fesants p 80 Fenell-seed and the properties thereof p 114 Fenel sharpneth the sight of Serpents p 115 Fevers p 7 Figs and the choise of them p 38 Figs with nuts and almonds p. ead Figs must be ●aten fasting p ead Fistula and remedy for it p 158 Filth of the teeth p 5 Fish is lighter of digestion then flesh p 84 Fish taken in the North Sea p 8. Fish should not be eaten after travell p 87 Fish corned with salt ead Five conditions of day sleep p 11 Five things by which good wine is proved p 40 Five bounties of wine moderately daunk p 67 Five things to know good ale p. 59 Five properties of good bread p. 70 Five inconveniences that breed of drinking of new wine p. 73 Five things that ought to be done about bloud-letting p. 178 Five causes of bloud-letting p. 180. Five things that must be ●●chewed of him that is let blood p. ead Five commodities that come by letting of blood of the vein Satuatella p 161. Fleshes that endender the Fever Quartain p. 22. Fleshes that should be sod and rosted p. 26 Fleshes of fouls is more wholesom then of four legged beasts p 79 Flegm of two kinds p. 160. Fresh water fish p 85 Fish is lighter of digestion then flesh p ead Flower of wheat p. 35. Fryed egs p 30. Four properties of Cheese p. 96. Four things that mo Ili●ie p. 121. Fruits should be eschewed p. 19 Fruits hurt them that have an Ague p. ead Funis Brachij p. 199 G Garäck p. 46.47 48. Gash made in blood-letting p. 199. Gall the receptacle of Choler p. 172 Good wine is proved five manner of ways p 40 41. Good wine sharpneth the wit p. ead Good medicines for the Palsie p. 144. Goats milk p 23.24 Goats flesh p. 25. Grey goose p. 80 Gross flesh is best for labourers p. 26 Grosse nourishment is best in Winter p. 64 Gross meats p. eod Green cheese p. 32 86 Grapes p. 35 Gurnard p. 64 Gowte p. 9.138 H Heart of Beasts p. 113 Heart is the engenderer of bloud p. 178 Harts flesh p. 25 Hare flesh p. eod Hard Eggs. p. 29 Head ach p. 8 164 Head●ach called Vertigo p. 12 Hen. p. 78 Heat is cause of augmentation p. 144 Herbs wholsom put in drink p. 64 Herbs whose water is wholsom for the sight p. 154 Herbs sod in vinegar p 67 Hearing p. 76 Holding of wind p. 11 Hogs fed with pears p. 11 Hogs flesh p 25 Hot bread p. 70 How Grapes should be eaten p. 38 How to be let blood for a Pluresie p. 178 Hony p. 39 Hill wort p. 142 Hunger p. 168 Hunger is after two sorrs p. 17 Hunger long endured ead Horse-dung p. 128 Hogs stones p. 39. Hurts of red wine p. 64 Hurts that come by drinking of water p. 74 Hurts of Salt meats p. 117 Hurts of Coleworts p. 127 Hurts of vomiting p. 140 I Iuyce of Peaches p. 19 Iuyce of new gathered fruit p. 21 Iuyce of coleworts p. 128 Iuyce of Water-cresses p. 143 Inaca p 12 Incision of the veins p. 167 Ioyfull life p. 3 K Kernels p. 106 Kernel of cherystones p. 103 Kid flesh p. 25 Know ledge of the best flesh of four footed beasts p. ead L Lampreys and dressing of them p. 88 Lavender p 132 Lask p. 63 Laxative meats p ead Leeks raw and sodden p. 7 Light supper p. 2 Lights p. 113 Lights of a tup p. 114 Let not bloud in long sicknesse p. 193 Letting of bloud is wholesome in the beginning of the Dropsie p. 194 Letting of bloud keepeth Lovers from surious raving p. 195 Letting of bloud may not be done in the ague fit p. ead Letting of blood should not bee much used p. 196 M Making of water p 2 Marow and the choise thereof p. 37. Many good things come by drinking of wine toberly p. 55 Man may live by the smel of hot bread p 70 Malard p. 80 Ma●owes and three properties of them p. 129 Maw of beasts p. 113 Meat a little powdered p 118 Meat and why it is taken p. 13 Meat upon meat is hurtfull p. 15 16 Meats that