against the other and more earthly dry and hard then Liguaments but not so much as the Bones 4. Fourthly the sinewes are a tough substance proceeding from the braine or marrow of the back-bone and give sense and motion which the former doe not being altogether insensible 5. The office of the Pannicles which are little skinnes made of sinues and liguaments are to defend and keepe together the members and to impart to many of them sense as to the Heart Liver Braine Lungs Splene and Kidneys 6. The Filiaments serve to draw nourishment being as it were slender threeds and some to retaine the same and expell what is superfluous 7. The veines are thinne and slender pipes carrying the thicker blood into all the parts and members of the body and have their beginning of the Liver 8. The Arteries are Pipes of thick and strong skinne which carry the vitall spirit throughout all the body and proceed from the heart they are also called Pulses The Veines and Arteries are joyned together to the intent the Arteries might receive Nourishment from the blood and the blood in the veynes warmth from the vitall spirits in the Arteries 9. The Flesh is a substance made of thicke blood congealed and is as it were the cloathing of the body And so these are the parts divisions and offices of the members belonging to the body of Man framed by the wonderfull composition and providence of God A comparisen of Mans age to the foure seasons of the yeere 1. First his Infancy is compared to the Spring because it is hot and moyst 2. Secondly his Adoloscency or youth to the Summer because it is hot and dry 3. Thirdly his virility or manhood to Autumne cold and moyst 4. Fourthly his old Age to Winter being cold and dry CHAP. III. How to chuse out a place fitting for the erecting of a convenient habitation for the Pleasure Rest and solace of Man and the exercise of this his admirable composition and Facultie FIrst single out a convenient place or soyle where you meane to erect your Edifice or building not farre distant from some running River Fountaine or other water and bordering neare some Thicket or Grove or shadowed with Elmes or other Trees for they are a very delectable object to the Eye for they many times besides breake the heat of the Sunne and the rage of the winds and are convenient both for shelter and sight And likewise as in these so you must be regardfull that the ayre wherein your scituation should be be not corrupt and damped by the Exhalation of Fogges and other vapours suckt up by the Sunne from Fennes and Marishes and other low and rotten grounds there neare-unto neighbouring For the ayre is a great preserver or drawer-on of health or sicknesse and hath a powerfull hand in the state of every mans bodie and is the originall cause of many dangerous diseases and much continued health And for the Foundation thereof it is necessary and convenient that it be placed upon a dry and sandy ground of some fit height and elevation with the windowes towards the Sunne-rising except the prospect otherwise perswade you All these things being thus considered and effected compasse in a plot of ground convenient for a Garden which stored with variety of sweet hearbs and flowers yeelds much content and profit both for the pleasure and health of man To the which not impertinent wrote that Doctor who thus versified his Direction Aer fit mundus habitabiliâ—… â—…c luminosus Infectus neque sit nec olens Foetore cloaâ—… Which is thus Englished A Builder that will follow wise direction Must first foresee before his house he make That the ayre be cleare and free from all infection And not annoy'd with stench of ditch or Lake And as for the scituation to the former directions I adde that a care be had that the wayes be good and faire and that there bee convenient woods waters and such like not being ore-topt with too high hils to hinder prospect or to pen in too much heat or cold causing thereby too sudden changes after this for the building I thus advise briefly Let it be rather usefull then sumptuous like inchanted Castles built in the ayre out of which Knights errant were wont to rescue captiu'd Ladies thus furnished with a convenient seat and building then let the studious of health be observant what meats and drinkes are most nutritiue and what time most convenient to be taken as they hereafter follow CHAP. IIII Of the houres of Eating and of the times appointed for that service of which one saith Horacibiest qvando stomachus desided rat escam THat there are dietary times and houres appointed for mans Repast and Refection as decency and order requires is not unknowne unto any yet we though allowing they may be observed at all times for civility and fashion conclude wee may not sometimes partake of them without satiety and danger For concerning our times of eating Rasis saith it is then most convenient to eat not at the times appointed unlesse it so happen that the substance and weight of our meats before taken are decocted and descended to the inferiour parts of the Belly and those parts are become light and easie in themselves in the which no extention or crudity remaineth convenient exercise having proceeded thereupon For indeed to prescribe against the strictnesse of rule whensoever the appetite best serves then it is thought most wholesome and convenient to eat For as saith Rasis wee must be wary wee dull not the edge thereof by over-long fasting and breaking of houres unlesse it prove false unto us as it doth most usuall with Drunkards and such like unordered and ill Dieted persons but after that a man of good observation and Dyet shall desire to eat and the nourishment taken before was neither grosse nor much and which hee finds now well digested let him then Dyet himselfe anâ—…w without delay for if he deferre so long that hee lose his appetite and stomacke which before served him well then is hee either to take the sirrup of violets vineger or warme water and then to keepe fasting till by vomit his appetite be renewed againe And furthermore it is to be observed that every man take those meats that stand best with the state and disposition of his Body and doe eat as often as before hee hath beene most accustomed unto for use and custome being once associates of long familiarity doe so incorporate and colleague withus that they become part of our selves unlesse hee haue growne upon an ill ordered custome which is altogether to be taken heed of and avoyded though not suddenly as at once yet by little and little For Consuetudo est altera natura Custome is another Nature and will not easily forsake us hastily And for our times of repast they should bee so ordered that at least we should eat once in one day and at most not above twice or that which is more
reported that the wine of great Tyria hath this effect that it will heat cold bodies and coole hot bodies moysten dry and dry up moyst and oftentimes so that the thirst is hereby more suppressed then by any other thing Rasis saith that wine generally inflameth the Liver and heateth the stomacke yet prepareth a passage to our better digestions increasing blood fattening the body and augmenting naturall heat and helping nature in her owne proper acts strengthening digestion expelling superâ—…uity of humours with case and facility Health and strength being encreased thereby and old Age retarded and kept backe and last of all comforting the heart and chearing the countenance But if it be taken superâ—…uously it hurteth the braine dryeth the sinewes sometimes causing Cramps Appoplexies and sudden death to ensue And further thus one writes thereof 'T is Wine a drooping fainting hart doth cherish And wisedome doth prescrib't to those that perish It heats the blood and elevates the braine But yet to much thereof wee must refraine The wise mans cuppes not many ought to be For Bacchus saith I fill to them but three What more they take and doe not order keepe Fighting some madnes it procures or sleepe CHAP. VIII Of Meath and the properties thereof DRinke made of Hony according to Rasis is exceeding hot and causâ—…th a rednesse in the face and is very hurtfull to those of hot complexions but for those of phlegmatike more convenient And therefore the Commenter upon Avicens Canticles saith that this Honey-water is better then wine to those of cold bodies and weake sinewes CHAP. IX Of strong Ale ALe as saith Rasis especially made of Barley weakens the Nerues and sinewes causeth dulnesse and head-ache yet prouoketh Vrine and represseth the heat of Drunkennesse That which is made of Wheat mixed with Parsley and other hearbs is adjudged best of all men as that which is onely puft up with forcible ingredients to shew a strength in weaknesse wherein no vertue or goodnesse remaineth else is accounted worst Of which one writeth Ate for antiquity may plead and stand Before the Conquest conquering in this land Beare that is younger brother â—…o her age Was then not borne nor ripe to bee her page In every pedling Village Borough Towne Ale plaid at foot-ball and tript all lads downe And though shee 's rivall'd now by Beere her mate Most Doctors wait on her that shewes her state CHAP. X. Hereafter followeth a discourse of the natures of all kindes of flesh FLesh as saith Isacke is of great nourishment fattâ—…ning the body and making it strong and lusty and those that use it continually and in ample manner are so replenished therewith that they find a fulnesse of blood and strength in nature and need often Phlebotomy and especially the more if they adde wine thereunto Commonly all Flesh much heats and therefore is not held convenient for those that have agues or fulnesse of blood or any other diseases that are nourished thereby That flesh that is red without fatnesse is of greater nourishment than that which is fat and engenders lesse superfluities and more strengthens the stomacke We divide all manner of Flesh into these two kinds grosse and fine those which are grosse are convenient for men of labour and exercise those which are more subtile and easie to those of contrary dispositions yet not utterly abandoning the former lest thereby they abandon their strength to which effect one writeth merrily and may bee thought on seriously as followeth Two men being once put to their choyce of meat The one would grosse the other finer eat The one chose Beefe and Mutton for his share The other Partridge Plover Pidgeon Stare These and no other might they feed or take For certaine yeares and for experience sake The time expir'd they both were brought to view To see of these th' effects that would ensue The first thus Dieted with homely fare Was fat and frolicke th' other leane and bare And hee cry'd Beefe still looking huge and big Th' other weak bare exclaim'd on Pig And his wing'd dainties whose sweet meat were sowre To him eatvp ofthose he did devour CHAP. XI Of wild flesh EVery living creature generally according to Isacke in his tstird booke of Dyets is either wilde or tame the flesh of all wilde Beasts is for the most part more dry and of harder digestion then of the tame and yeelds a worse nourishment to the body by reason of their much motion labour and heat of the ayre and Sunne wherein they live without shelter or shade by which they are so parched and dryed up that they are scarce manducable at least little nourishing excepting onely the wilde Goat whose naturall coldnesse and humidity by heat and labour is both allayed and tempered as also through their much motion and agitation the sauour and ranknesse of their flesh is taken away and so becoms a fit helpe to digestion The flesh of all beasts that are tame are aeqnivalent with this one of the wilde and of greater nourishment then any other by reason of their shadowed and temperate ayres yet something grosse and hard of digestion they are but the Male more light and easie then the Femole being of more calidity and moystnesse and therefore more laudable But the gelded hold the meane betwixt both CHAP. XII Of Kiddes Flesh. KIddes flesh according to â—…sacke is very temperate hauing in it no admixture of evill no separation of good yet though it beget so temperate a blood it is seldome without some appertinent cause prescribed to men of labour or grosse constitutions which prosper better upon stronger substances but men of easier exercises and deuotions a meat better than this is not to be found being not so weake but that it may well nourish the body nor so strong as to fill it with repletion and grosse humours but yeelding a well mixt blood and substance betwixt grosse and subtile betwixt hot and cold And hee further saith that those that are milch are better then the other both in nourishment savour and digestion and breed better blood for the milke betters the naturall humidity CHHP. XIII Of Lambes flesh LAmbes flesh according to Isacke is not good although sucking by reason of the abundance of humour slyminesle and Phlegme that it engenders wherby being taken it slippes out of the stomacke before it bee digested Averrois is of opinion it receives some better temper from the earth CHAP. XIIII Of Rammes-flesh RAmmes-flesh according to Rasis is more grosser then Kidde and doth more increase strength and humors and in some degrees equals the Kidde the younger are the best for food but the old for the flocke the flesh of either being well digested yeelds much and good blood but especially the Weather or gelded because the heat and moysture thereby is tempered whereby they yeeld a good savour and tast yet Galen exceedingly disables the Flesh of Rammes in every degree and commends the flesh of Calves CHAP. XV. Of
Calves flesh and Oxe flesh vulgo Beefe and Veale CAlves-flesh according to Averrois is exceeding good and commendable not having in it that Skinny coldnesse that Oxe flesh hath and for the excellent taste and rellish it hath come second to none aequivalent herein with the Kidde whom hitherto we have preferred before others yet failing in other his vertues engendring not so good humors Bullockes-flesh according to Isacke engendreth a grosle thick and melancholy blood giving much nourishment to the body yrt is hard of digestion and slowly departeth the stomacke dispearsing itselfe into all the members and exceedingly stuffing the belly so that if melancholike persons shall much feede thereon it will procure unto them the rising of the Spleene Quartane Agues Leprosies Cancers and many other diseases according to the complexion which whosoever experienceth shall finde most generally true CHAP. XVI Of the divers kinds of Hogges-flesh HOgges-flesh according to Avicen is more naturall to the constitution of Man then many other creatures being more cold and moist especially the tame and home-bred but the wilde are contrary being hot and dry and of lesse nourishment The best are not to be taken often but sometimes and the best parts thereof are those least accounted of as the feet eares and cheekes these being exceeding nourishable and yeelding a good digestion easing and making soluble the belly by reason of the much moisture and humidity they have yet provoking not vrine as some hold the contrary to those of weake Dyets not so commendable the yong are the best best nourish and ingender best bloud CHAP. XVII Of harts-Harts-flesh and Hares-flesh HArts-flesh is melancholy and hard of digestion the yong are best the middle age not so good the old worst of all but the gelded-yong have a degree of goodnesse above the rest because their heat and drinesse is best tempered Yet Avicen saith notwithstanding their grosenesse they are swift of desention and engender quartane Fevers The utmost of the taile is poison The Hare especially saith Isacke engenders melancholly blood because the creature it selfe and the flesh thereof are exceedingly melancholly Yet Isacke saith The Flesh thereof becommeth something more tender being hunted and killed in chase Therefore saith one The Hare 's a creature more delighted in For sport and pleasure then for flesh or skin CHAP. XVIII Of the Members of Beasts THe Head is grosse and much nourishing heats the body and therefore is not to be eaten but in cold seasons out of which unfit application is the Collicke often ingendred Whereas taken in fit seasons it much comforteth the blood and augmenteth spern But the braine therein being cold Breeds a loathing and hurts the stomacke and is when to be eaten first of other meates yet with regard being good for those of hot complexions as enemy to the contrary those afflicted with any cold diseases In some it strengthens nature and mollifies the stomacke in others not depending much upon the constitution The Vdder is cold and grosse and although it nourish much yet is it slowly digested The Liver is hot and moist and hard of digestion and slowly hath egression yet I sacke saith it ingenders good blood but the Livers of those that give sucke are best yet the Liver of a Hen is better then any other The Heart is of a hard substance slow of digesticn but being well digested nourisheth much The Lungs are easie of digestion and quickly passe the stomake for the lightnesse and rarenesse of the substance Tho Raines are illaudable in two things One for the grossenesse and hardnesse of the substance the other because it receives the nourishment from the fatnesse of the urine whereby they engender grosie and thicke blood Rasis saith that red flesh without fatnesse engendreth a thicke blood with few superfluities but the fat nourisheth more yet engenders a moyst blood sikewise with more superfluity of humors but of more nourishment But that which is betwixt both engenders a temperate blood and is best The Feet engenders a slymie blood yet the former are more light and hot the hinder more heavy and cold CHAP. XIX Of flesh in peeces FLesh boyled in peeces as saith Rasis is the worse therefore and nourisheth little in respect of that which hath the true use which is boyled whole yet it is good for those that abound with raw humors drying them vp and being very assistfull that way Flesh that is baked is grosse and yeelds much nourishment yet is hardly digested unlesse it finde a strong hot stomacke it bindeth the belly most properly especially when no fat or oylie thing is eaten with it Flesh boyled with pepper and egges is ever hot and therefore best manducable in cold seasons being a meat which strengthens the body and nourisheth more than any other meat Besides it encreaseth sperme and blood making the body strong beautifull and able and inciting to lust yet in some it breeds a loathing heats and ingenders the stone CHAP. XX. Of all kinds of Wild-Fowle VVIlde-fowle as saith Isacke are generally mote light and subtile then others All Fowle doe little nourish or strengthen the body yet the wild more than the tame having both a tenderer skinne and easier substance the cause of their rerenesse is procured by their much motion and drynesse of the ayre The tame likewise in some persons ingenders good blood and are more temperate in one degree then the other by reason of their moderation of labour and humidity Of all other Birds the Stare is the most subtile the young Partridges Chickens the Pheasant and the Henne and the young more light then the other breeding a better blood and more strengthening the appetite the male being best by reason of the temperate fatnesse But the best of all tame Fowle is Hens flesh being an excellent preservative against the Leprosie And it is said that the braine of the Hen augments the substance of the matter of the Braine and sharpens the wit which in this manner wee finde further commended The Hen of all Fowles is accounted best In two things farre excelling all the rest For first to them that want or brain or wit The Hennes braine doth augment both that and it And in her body shee the Egge doth breed The Yolke whereof turnes to much Blood and Seed CHAP. XXI Of the Henne THe Henne according to Isack is lesse humid then her Chicken and therefore hardly to bee compared to the Chicken for temperatenesse in digestion yet being well digested yeelds better nourishment Rasis saith that the Stares flesh of all other is best The Quailes flesh next unto that adiudged not over-hot in digestion because it engenders little of superfluous humours After these the flesh of young Partridges yet something grosser are they they are stringent yet of much nourishment CHAP. XXII Of young Pigeons YOung are of a vehement heat inflames the blood and ingender
we answer against the opinion of the vulgar that in this case the new is better than the old and the reason is because Wine by how much more it is new by so much lesse it inflameth and therefore in this respect better than the old 7. Next is demanded why Wine purged from his lees is of greater strength and force but lesse lasting It is answered because relying upon no other Element it is every way exposed to ruine for the Lees by sustaining and nourishing is as it were the root 8. Lastly it is demanded whether Wine hurt the braine To the which is answered according to Isacke that it doth and Galen likewise affirmeth the same though it strengtheneth the stomacke when first received and heat the blood yet through the vapour it hurts the braine especially by replenishing them but the veines in drinking it CHAP. IIII. Questions of Flesh. 1. NExt is demanded whether Flesh rosted or boyled be more moyst To the which is answered the rosted that by the heat of the fire is hardned and rosted on the outward parts whereby the humidity and moysture is shut up and retained within that it cannot goe forth But in that which is boyled the outmost parts become softned and tender by the moderate heat of the liquor that the moysture therein hath the freer vent and issue forth and therefore meats rosted although they seeme more dryer without yet within they are more moyst and the boyled more dry 2. Next is demanded why the Moóne-light doth more putrifie flesh that is killed than the heat of the Sunne It is answered that there can be no putrifaction unlesse heat and moysture conjoyne together Now the putrifaction of Cattell is nothing ellâ—… than a certaine defluxion lying hâ—… in the body converting the solidity of flesh into humour for heat is it be temperate and meane nourisheth humours otherwise more violent it extenuateth and dryeth them up therefore of such flesh the Sunne as it is more hotter extracteth all the moysture and so dryeth them up and corrupâ—…eth them But the Moone-light in which there is no manifest heat but a kind of luke-warme influence increasing the humour doth the more and more suddenly the same CHAP. V. Quâ—…stions of Egges 1. COncerning Egges it is firsâ—… demanded whether the yolke or the white be of more heat It is answered that amongst all the humours of the body the blood is the hottest yet most temperate in heat and therefore that which comes nearest to the nature of blood is nearest of the quality of which is the yolke and therfore the more hotter 2. Next it is demanded why the yolke being put into water immediately descends to the bottome but the white contrariwise swimmes on the top It is answered that the white of the Egge is siymy and viscous and cleaves unto that whereunto it is put and therefore put into water swims on the top but the yolke descends with its owne weight 3. Next is demanded why Egges in birds are of a more harder shell than those of Fishes To the which is answered that Fishes expose their Egges in watry and moyst places and therefore need but soft shels But fals contrariwise in more hard and dangerous places as upon Rockes and Hils and such like and therefore nature hath more warily provided for them and for their withstanding hurt and danger untill their young ones come to perfection 4. Next is demanded why Egges in birds are of greater quantities though fewer in number than those of Fishes To the which is answered that Birds are of greater heat than Fishes which is the cause of the greatnesse of their Egges but the multitude out of the matter which is the principle of division and therefore because Fowles have more heat than Fishes therefore the Egges are greater in substance but few in number and so contrariwise of Fishes 5. Next is demanded why Egges in Birds are of divers colours and those of Fishes not It is answered because the heat in Birds is more strong which doth separate those things which are of adverse nature as the yolke from the white c. but in Fishes the heat is more weake and therfore cannot separate 6. Next is demanded why the Egges of Fishes are round and the Egges of Fowles are of a longer figure It is answered that heat moves to his centor especially to a piramidall figure as appeares in a flame of fire that ever ascends upward ends stil in a point And therefore because heat is more strong in Fowles than in Fishes the Egges of Fowles are longer the Fishes more round because their heat being weak dispearseth it selfe thereinto 7. Next is demanded why some Egges cracke in the fire and othâ—…rs not It is answered that those most cracke in the fire which are of most windinesse from the which when the shell is broken in the fire out comes the wind with violence and noyse and this most happens when the outward heat is strong whereupon if the Egge of any Fowle be put into such a fire the shell is quickly broken and the windinesse comes out with great violence and noyse which yet it doth nâ—…t if the heat or fire be but small But in Egges of Fishes â—…here is proportionably the great windinesse and thereforâ—… they cracke much in the fire as we have experience by the Herring c. CHAP. VI. Of Fishes 1. FIrst it is demanded whether Fishes eat their owne spawne or not It is answered that they doe First because they are greedy and ravenous through the coldnesse of their stomackes and next because they are dull of sense and discerne not betwixt their owne and others and therefore most greedily devoure their owne with others 2. Next is demanded whether Fishes chew their meat It is answered not the reason is First because if they should chew it they should superfluously swallow the water to the suffocation of themselves Secondly because they are gluttenous and doe â—…t greedily they swallow it whole undivided 3. Thirdly it is demanded why raine is convenient to Fishes and hurtfull to Birds It is answered that to Fishes raine-water is very convenient because it washeth in the sweet of the soyle which being mingled in the waters the Fishes much feed upon grow fat But Birds are of another nature living in the ayre and supporting their bodies by the wing which hereby their feathers being fastned together their flight is hindred and thâ—…ir use and living taken away and therfore more hurtfull for them than Fishes CHAP. VII Hereafter followeth the Resolution of certaine mixt questions 1. FIrst it is demanded why the Gout happeneth to them most commonly that eat many kinds of pulses It is answered out of Galen because they are hard and windy and not easily digested by reason of which indigestion they are turned into Phlegme from whence the gout most usually hath her originall 2. Nâ—…xt is demanded why Beanes being that they are windy by decoction lose not their windinesse as
THE PHILOSOPHERS BANQVET Newly Furnished and decked forth with much variety of many severall Dishes that in the former Service were neglected Where now not only Meats and Drinks of all Natures and Kinds are serued in but the Natures and Kinds of all disputed of As further Dilated by Table-conference alteration and Changes of States Diminution of the Stature of Man Barrennesse of the Earth with the effects and causes thereof Phisically and Philosophically The third Edition Newly corrected and inlarged to almost as much more By W. B. Esquire LONDON Printed for Nicholas Vavasour and are to bee sold at his shop in the Temple neere the Church 1633. To the Reader THe Back and Belly two unsounded seas Oreslow al goodnesse of these later daies The new Saints worship'd since the old went downe In Church in Court in Citie and in Towne With such devotion that men now attend Not houres appointed but whole ages spend In these Idolatries rendring more due Then blindfold zeale e're tendred to the true Sloth Pride and Pleasure cleave so neare the skin They make each single birth a trebletwin Incorporate so in body and in blood To thousand vices but small grains of good Let but conceit thrast forth a strange attire In France it sets three kingdomes straight a fire Which leave not burning till they have â—…sted downe Lordships and patrimonies of renowne Melted the earth and Chimick't into gold Done that which none e're did but one wee hold Proceeded further in more strict degree Conuerted Gold in 't Gards of Gallentree And still like Alchimists toyling the Stone Tâ—…ll gold and silk and earth and all is gone Let but a Hellen of some meane degree Of farre lesse beuty more vnchast than shee Inhabit wildernesses under ground If shee be false and faire she shall be found Let Gluttony at howres neare so unmeet Slighted all Circumstance weight by discreet Whilst wary Cautions with most strictest heed Being all observ'd are lesse oft then we need Sit downe full charg'd to overcharge it more A thousand dangers waiting at the doore Yet notwithstanding all her fearefull guard There she arrives and will not be debard Let Bacchus keepe his Cyder in a cell Resort shall croud him wheresve're he dwell Let him dig mountains be they ne'r so high Vnto the roots where there soundations lye And like to artfull Pioners worke deeper To keepe their liquor stronger cooler sweeter Industrious Porters Coblers Tinkers Swaine Will wind it vp with their eternall paines With Wheeles and Buckets whâ—…ch not night nor day Shall even rest going up or downe the way Whilst paths vntraced former steps vni rod Become as Dunstable more worne more broad But should an Angell to no other end But only this from heauen to earth descend To tell the world of sicknes in her health T' informe her that shee 's poore for all her wealth To give new Rules and contradict the old Though ne'r so bad his Custome should be colâ—… And though his doctrine should confute the crimes That have consum'd whole ages in their times Nothâ—…ng it were his paines should bee rewarded With crouds most strangely wondring not regarded Let Vertue courted in her best array By learning with all titles that she may Appeare so glorious that the Suns bright eye Suffer ecclipse in her resemblancy Vpon whose glorious person and attire Heaven might looke gracious and the earth admire Yet this sweet virgin vertue learning art Deck'd with the marrow of the world art Not not crept into in least particular sense In skirts and Borders of small consequence But by some signe of man and proofe of wit When after many yeares o're-take not it Yet after tedious houres and toyled braines Dayes nights Books Costs thoughts and endlesse paines It being arrested and laid hold upon At the whole suit of mankind should be none To joyne in action to maintaine a Tryall In joynt approuement 'gainst so strong denyall He that could seite in likenesse of a face Being well accoultred and set out to grace The meanest matter thought e're bred in braine It should be descanted and read againe Making his comma's in his portrait wâ—…fe Some pretty nose his perâ—…ods lâ—…ke to eyes If that prevaile not what would then be better To hang Bacchus clusters sparkling ore each letter Or both together sure that would not misse For they are twins embrace and love to k sse And all our hot bloods both with strength and might Pursue them endlesly both day and night Bidding vs crosse all Bookes and Lines deface Blot out our Sentences and give them place And then successe our Labor shall attend Crowning our undertakings with good end These though wee know impossible to doe To run with humor we jumpe neare unto Placing some part of Venice in our booke As of Geneva we have tane a nooke Here 's wicked women as the one hath so And here are vertues as the others show Here are strong drinkes your Beere your Ale your Wine Your choyce of meats your grosser and your fine And widowes with their heapes of hoarded gold That would beo Ladâ—…ed though a month to hold And here 's good company dâ—…scourse at will Phylosophers Physicians arguing still Sociates for every man meanes for digestion Can we want custome then who makes a question To the Iuditious Reader and him that would buy this this Booke thus further in the commendation and use thereof Good Reader many things hath beene written by many men and the over cloying humor of this age hath so ouerburdened the world with multiplicity of al kinds that searce there is one subject left upon the head whereof a hundred haue not trampled over amongst which impartial handling if it bee possible to say any one corner hath escaped this scrutenous search and beene raked over with a lighter hand than other I may say it is this although not denying but most parts hereof have beene formerly handled and drawne into large volumes both to the tediousnesse and cost of the Reader and buyer whereas in this they are effectually and briefly abridged to be turned unto with facility and ease diuers excellent additions of things very materiall and necessary out of Albertus Magnus Lemnius Scotus and others being in this second impression inserted which in the former addition were neglected although very pertinent to this purpose and argument the which whosoever hath formerly bought and read in the infancy and imperfectnesse shall not repent him to doe it againe in this maturity and â—…penesse it is now growne unto The use of this Booke is to make a man able to judge of the disposition and state of his owne body of the effects natures and dispositions of those things wee daily feed our bodies with The next is to giue vs a generall insight and briefe knowledge of Emperours and Kings or men of greatest place and eminencie that are most notified in the world for vertue or vice All these interlaced with excellent positions witty
questions and answers upon divers and sundry argumentâ—… the perfect use and insight whereof doth accomplish a man for discourse behaviour and argument at the Table of our superiours Written first by Michael Scotus in Latine and for the benefit good approbation and like thereof formerly done into English and now thirdly published and augmented being a booke of speciall notice in this kind to as much more by the same Author W. B. Esquire A Table of the severall Chapters and principall things contained in this Booke OF Man page 1 A division of the body of man and the vse and office of the inward members thereof p. 4 A Comparison of mans life to the foure seasons of the yeere p. 7 How to chuse out a place convenient for habitation with such respects therein as are chiefly to be observed p. 8 Of the houres of eating and time appointed for that service p. 11 Of the appetite and custome of eating p. 13 Of the order of our meat and refection p. 15 The nature and quality of the most usuall meats and drinks that are taken at our tables p. 18 Of Wine and the qualities thereof p. 21 Of Meath and the properties therof p. 24 Of strong-Ale p. 25 Of the natures of all kinds of flesh p. 26 Of wilde flesh p. 28 Of Kiddes flesh p. 30 Of Lambes flesh p. 31 Of Rammes flesh p. 32 Of Calues flesh and Oxe flesh Vulgâ—… Beefe and Veale p. 33 Of the divers kindes of Hogs flesh p. 34 Of Harts flesh Hares fâ—…esh and Beares flesh p. 35 Of the members of Beasts p. 36 Of flesh in peeces p. 39 Of all kinds of wild-Fowle p. 40 Of the Henne p. 42 Of young Pigions p. 43 What parts of Fowls are best p. 44 Of Egges and the properties thereof p. 45 Of Milke p. 46 Of Cheese p. 50 Of Fishes p. 51 Of Pulses p. 54 Of Pot-herbs of all sorts p. 58 Of Fruits of all sorts p. 67 Of sundry kinds of spices p. 80 Of sauces as Mustard Salt Uinegar Hony and Oyle p. 83 A Regiment of health p. 87 Breefe and excellent rules for health p. 91 The end of the Table of the first Booke OF Emperours p. 97 Of Kings and Princes p 102 Of the Bishops of the Gentils p. 113 Of the true Noble-man p. 116 Of Souldiers p. 119 Of Muster-masters or Electors of Souldiers p. 123 Of Philosophers Orators p. 126 Of Phisitions p. 129 Of Young men p. 132 Of Old men p. 136 Of Cities Merchants and Merchandize p. 141 Of Handicrafts p. 143 Of Rich men p. 147 Of Poore men p. 150 Of Hunters p. 153 Of Judges p. 154 Of Stewards or Bayliffs of Lords p. 156 Of Lawyers on the Advocates of Iudges p. 157 Of Friends and Friendship p. 160 Of Kinsfolke p. 162 Of Good women p. 164 Of wicked women p. 167 Of married women p. 169 Of Good widowes p. 171 Os Virgins p. 174 The end of the Table of the second Booke WHether ayre bee more necessary to life than meat p. 179 Whether is more necessary to life meat or drinke p. 180 Whether evill meat or evill ayre hurt the body more p. 182 Whether sleepe or meat be more necessary to the body p. 183 Whether out of evill meat may bee ingendred good blood p. 184 Whether may wee walke or sleepe presently after meat p. 185 Why in omitting our hâ—…ure accustomed we tose our appetite p. 186 Whether the strong or the weake stomacke indure the longest fast p. 188 Why wee can containe hotter meats in our mouthes than in our hands p. 190 Whether those that fast long indure mere hunger or thirst p. 191 Whether those that have hot Stomackes are satisfied with little drinke p. 194 Whether water doth more allay the thirst than wine p. 195 Why these of moyst stomacks that desire little yet are capable of much drinke p. 196 Why Agues and other sicknesses somtimes are done away by things hurtfull and contrary p. 198 Of things hurtful after meat ibid. Questions of bread p. 203 Whether it be physical to be drunke once a month with wine p. 205 Questions of flesh p. 209 Questions of Egges p. 211 Of Fish p. 215 Resolution of certaine mixed Questions p. 217 Of the dangerous and clymactericall yeares and dayes of mans life p. 222 Of the excellent vertue and nature of stones p. 223 A direction for study delivered by a Gentleman to his sonnes p. 226 To powre scalding oyle or melting lead into the hand and not to bee burnt with it p. 230 To keepe Inke from freezing ibid. Of the strange effects wrought by some members of the Owle p. 131 Of the Want or Moale ibid. Of the strange effects of some parts of the Black-bird p. 232 A way to make Doves increase ib. To untye a knot without touching p. 233. Philosophical conference betweene some Fathers of the Church p. 234 In what part of the body the heart is ibid. From whence the name of Cardinall derived p. 235 Why in antient times men used to make their Sepulchers by the high-way side p. 236 Why in old times was there so few Monuments erected for the dead and now so many p. 237 What is the reason that of later times Divels and Visions and such like have not beene so frequent as in former times p. 242 Questions of the Sunne the Moone and Starres p. 244 Questions of Physitians p. 246 The greatest Citie in the world p. 250 The Physicians best rule for health p. 252 How many Diseases as Deaths Harbingers are incident to the body of man p. 253 Socrates excuse for srugall fare to his wife p. 256 To what the world is compared p. 257 The distance betwixt the Earth and the Moons and Stars p. 258 Whether Peter were ever at Rome or not p. 259 Whether Wisdome or Riches are mâ—…st precious p. 263 What is the most troublesome idlenesse p. 264 Of sleepe p. 266 Gf dreames p. 267 Pilates wives dreame p. 268 Of Ingratitude p. 271 What are the most loving creatures to man and the most hatefull p. 373 Of the Aspe and the nature of her poyson p. 274 Of the Silke-worme and her nature p. 275 Of an Ideot and a wise man p. 277 Of Philosophy p. 279 Of Time p. 280 Of Mettals p. 281 Of Courtieos p. 282 A comparison of mans life p. 284 Of the River of Sambatia p. 291 Of Springs ibid. Of the best waters p. 294 Of the chiefâ—…st felicity in the world ibid. Of Death p. 299 Of the Messengers of Death ibid. Of the Moone p. 301 The chiefest of all meats and the principall of all saâ—…es p. 305 The resemblance of the minde p. 306 The meanes to prevent feare ib. The most excellent action of the hand p. 307 The hardest of all Hercules labours p. 308 The Country-mans observation of the Rainbow p. 309 The fairest Obiect to behold p. 313 The Comparison of these Times p. 315 The strangest things of these times p. 316 The greatest losse of all others
hammes to enjoy the one but to obtaine the other likewise the face once adorned with beauty and more adored thâ—…n the Indian sunne now crept into wrinkles and folded up in the pleats of antiquity and more ecclipsed then the Sunne for this I say what paine or price so heavy that these creatures of lightnesse would not undertake but that this ceaselesse lackey to eternity trouped with Kings to his pages never turnes backe to make amends in his regresse for any injury hee effects in his progresse which makes one complaine in a Sonnet to this effect as followeth Could age like dayes as nights ensue Each morning sresh her selfe renue What Lady then at nights decay But would i' th morne begin her day For where 's a face so much declinde That beares not youthfull thoughts in minde That often peepe with oylie eyes Through doctor'd strange adulteries Vpon the world in silke and Gold That grieve to thinke they are so old The Matrons in their ripâ—…st age That should have wisdome as their Page So much inclin'd to this Devotion That to obtain 't would give an Otian Old age bad cloatâ—…es such griefe imparts Thâ—…y break or wound al womens harts Therefore the Phylosophers not to perswade impossibilities would have no man thinke but they must be old but would have no man old before hee be wise yet somewhat to runne with the current of humour have here added certaine linkes or lengthenings to these Summa Desideria and as much as may be done by art or precept laboured to keepe backe these aged wrinkles that deprive our beauty and strength and nip the flower of all worldly delight and therefore doe here at their Tables disccurse of Seriacum jocis according to the rules of wisedome which saith Mingle thy cares with joyes and thy sorrowes with delight crowne the morsels of thy labour with the height of thy contentment and reserve some times for thy vacancie and freedome For the bowe that is alwayes bent must needs be weakened and unapt for use And where sorrow griefe and vexation which sucke veines dry and rowle up the countenance in wrinkles like a scrowle of scorched parchment ever lye tugging what can be expected but the wast ruine and deformity of the whole body and therefore at thy Table in thy Chamber in thy places of rest and retirement lay thy cares and affaires and worldly thoughts aside till time of convenient deliberation or prosecution require them For as saith Macrobius Moderate mirth at our tables beautifieth the body enlightneth the mind and causeth a good digestion in the stomacke delighteth our selves and our company and increaseth knowledge and with his opinion likewise it seemes altogether convenient and fitting that our discourse at the table should either concerne the natures of those meats and drinkes wee furnish our tables with or the natures and conditions of those that accompany us at our Tables or ingenious positions and questions to exercise our wits at our Tables or of such pleasant conceits and jests as doe exhillerate our company and cause mirth at our Tables And therefore I have determined to call this present worke The Phylosophers Banquet dividing it into foure equall parts or Bookes as the nature of the foure subjects wee chiefly handle conveniently require THE PHILOSOPHERS BANQVET CHAP. I. Of MAN IN the Creation of the World and the admirable composition and frame thereof with the diversityand distinction of all the creatures therein and the severall formes shapes dispositions and Natures thereâ—…of although the least of them in coâ—…ation may take us up with wonder and astonishment perpetually yet to his Omnipotency and Power that created them they were facile and easie For he spake but the Word and they were made Fiat Lux facta est Lux Let there be Light and there was Light and so of the rest But when Man was to be made as Lord and Ruler over all the rest there was a conjunction of the Trinity and consultation of the God-head about the producement of so excellent a creature Faciamus Let us make man according to our Image Indue him with soule and bodie capability and reason giving him dominion over the Fowles of the ayre the Fishes of the Sea and all the creatures of the Earth Therfore Man thus highly honoured thus deliberately made endued with a forme so Angelicall prerogatives so royall Status corporis celsus erectus in Coelum a stature of body ascendant and lifted up towards Heaven a minde so delate and ample able to comprehend the height and depth of mysteries asuring the World in a moment yet not contained in the world as one writeth very pithily of this speedy messenger She is sent as so one to China as to Spain And thence returnes as so one as shee is sent Shee measures with like length and with like paine An elme of silke and heavens wide spreading tent The contemplation whereof made King David being stirred up with the wonder and love of such a workman to breake forth into this 138. Psalme of passion I will magnifie thy Name O Lord how wonderfully am I made All the workes of thy hands are wonderfull as my souie hath tasted and knoweth right well my mouth was not hid from thee being made in darkenesse How wonderfully was I fashioned in the wombe of my mother Thine eyes saw me arude and indigested he aps and all my members to thee were as written in a booke which afterwards were not perfitted but in many dayes And this little concerning this little world Man especially for a draught of the outward shape and lineaments his honor his excellency his majesty his discourse and reason his beauty his Angelicall faculties Now let us a little Anatomise in our consideration of the inward part of this workmanship and how each article and member in his function and office is â—…mployed in the which the very tract of the feet and print of the fingers of that Divine worke-man that thus wonderfully hath formed them doth most evidently appeare the which the more we meditate of the more we shall admire CHAP. II. A division of the body of Man and of the use and office of the inward members thereof Quest. HOw is Mans body divided Ans. Into two parts Simple and Compound Q. What are the parts simple A. They are these which being divided doe notwithstanding keepe the name and Title still of the whole whereof they were a part as every peece of flesh is flesh Q. How many are the parts simple A. Nine viz. 1. Bones 2. Ligaments 3. Gristles 4. Sinewes 5. Pannicles 6. Cords or Filiaments 7. Veines 8. Arteries 9. Flesh. Q. How may they severally bee distinguished in their use 1. Ans. First Bones the foundation and frame of the body Senselesse Dry Cold and Earthly 2. Secondly the Lineaments are white fastenings proceeding from the Bones voyd of blood and sense 3. Thirdly the Gristles are a stay to the Bones that they rub not over-hardly one
temperate to eat thrice in two daies For as it is good for them to eat twice in one day that have weak and moist bodies so it is hurtfull for them that have bodies fat and grosse but to those that use much exercise or labour greater quantities and grosser meats may be lesse offensive But to other of studious nicer and sicklyer constitutions contrary dispositions contrary observation is to be regarded Averrois the Commentâ—…r upon Avicens Canticles saith It is a more commendable manner to eat thrise in two dayes then twice in one day because it is thought that the act digestive is finished in the third digestion in 18 houres for the which when there shal be taken three meals in two dayes the digestion shall bee perfected in this time throughout all the members or very neare whereupon we conclude that our repast is then to be taken and our bodies fed which is the peremptory rule not limited to time or order either long or short when a perfect digestion is made throughout the body of that taken before Diogenes being asked what was the best dining time answered For a rich man when he could get a stomacke and for a poore man when he could get meat CHAP. V. Of the order of our eating and refection THe Reason oftentimes that ous digestion becommeth slow and evill ariseth for the most part out of the diversity of meats of divers natures and qualities taken at once without distinction or order preferring grosse before subtle and light before heavy and dry before moyst and that we eat much and exceâ—…d when wee should take little and forbeare and because of the tedious delay and long interposing betwixt the beginning and the ending of our meales And therefore to help digestion hindered by these or any other occasion it is prescribed that our meat should be prepared and fitted according to the seasons of the yeare and to the Temper of our bodies that is to say hot in the winter and cold in the summer yet not in extreames in either For wee must abstaine from those Sorbilia supping meats but immediately removed from the Fier as from those that are so cold that they are kept as under the snow other Countries presidenting us in the example Avicen in his Canticles saith that in our meales and repastures we should so farre become Physicians over our owne bodies as to mingle those that are moyst and soluble with others that are stiptike and binding so allaying the violence in both by the mutuall moderation of eithers quality that we may enioy the temperature of them to our health and pleasure by this mixitive application of viands sweet and delicious with those that are tart and more eager dry with moyst and liquid with dry And this our Commenter holds to bee both a precept and Cannon in this golden rule or government of dyet being so necessarily required in the preseruation of our health and that all things should bee measured in quality in quantity in time and order according to this meet and convenient direction whereby our bodies may be preserved in health which otherwise will fall upon disorder and ruine A little pausing after withall both for physicke and fashion though a full stomacke would rise and an empty would sit down unto which that Poet was witty that thus prettily compared Marriage to a Feast Marriage saith hee hath oft compared bin To Publike Feasts where meet a publike rout Where those that are without would faine goe in And those that are within would faine goe out CHAP. VI. Of the natures and qualities of the most usuall meats and drinkes that are taken at our Tables the more rarelier omitted TO distinguish of the severall natures of all kindes of meats and drinkes were I take it a worke to guild gold though peradventure it might be satisfactory to some that have more wealth then health and more curiosity then wisdome for it hath beene a question disputable whether there be any perfect health or no but a dependance or neutrality betweene sicknesse and health like Hypocrates twins alwayes together and siuce I know the greatest part of the world rather takes care to compasse and possesse them then like Physicall Naturalists to picke holes in their wholsomenesse as if God that made all things good had made nothing perfectly wholesome And first of Bread the Staffe of life Of all other kindes of Bread that are Rasis saith that bread that is made of wheat is most convenient for all men because being well salted leavened and baked it is found more subtile and digestable and more longâ—…r comforteth the stomacke thâ—…n bread of any other kinde Averrois upon Avicens Canticles gives a reason here of saying It is of better digestion for the well sifting and seperatiou of it from the Branne but it is fiower of digestion therefore Branne being a sudden preparativâ—… thereunto And that Bread is accounted the best which is baked in a Furnace of Iron or Brasle temperately salted and leavened and made light like a spunge Rasis as afore saith that Bread unleavened is hardly digested and slowly departeth the stomack causeth paine in the belly a stopping in the Liver and the stone in Reines Rasis further saith that Barley bread is colder then Wheat and of smaller nourishment and ingenders windinesse and Choller and other cold infirmities hardening the belly and binding it Bread of all other graine is according to the nature of the grain And Avicen further addeth that no Bread is to be eaten untill it be one night old Bread is the staffe of Life of all the rest Fine Manchet is the whitest and the best Physicians of all Breads this Maxime hold Too new are neither wholesome nor too old CHAP. VII Of Wine and the qualities thereof VVIne as saith Isacke in his third bcoke of Dyets yeelds good nourishment keepes the body in health neither is there any meat or drinke found so comfortable unro it for the naturall heat and familiarity it hath therewithall exceedingly strengthening digestion the heat thereof being like unto our naturall heat and therefore soone converted into pure and perfect blood Moreover it clarifies all thicke grosle and corrupt blood and opens and cleares the entrances and passages throughout the whole body especially the Veines for passage thereof opening the stoppings likewise in the pores and pipes of the body driving away the darke mists fumes and follies begotten of sorrow betweene the fancy and the braine strengthning all the members of the body châ—…aring the heart and making the minde forgetfull of sorrow causing mirth audacity and sharpnesse of wit inlightning the understanding but all these with moderation preserving somtimes even in extremities And therefore saith Salomon Give strong drinke to him that is ready to perish and therefore with these and the like arguments to be given we conclude in the generality of the vâ—…rtue and praise thereof That the use is excellent the abuse set aside Some ancient Writers have
Fevers Isacke saith young Pigeons are very hot copious and moyst wherefore yeeld grosse nourishment which is witnessed by their tardinesse and slownesse of wing but being fledged and put to flight become more light and easie of digestion they are good for the Phlegmaticke but hurtfull to the Chollericke Duckes saith Isacke are worst of all Water-fowles and their flesh as Rasis saith engendreth much superfluities and breeds a loathing in the stomacke yeelding little sustentation to the body and some are of a ranke sauor which addes to their ill CHAP. XXIII What parts of Fowles are best THe belly of all Fowles according to Isacke is griesly and hard of digestion but being digested yeelds much nourishment yet of all other the Gooses is best for her store of moysture in her wings after that the Chickens And likewise the Lyuer more nourishable then the other yet the wing of every Fowle more commendable then both because of the labour and motion thereof whereby all superfluous humours are dissolved The necke of the Goose and Hen are better than those parts in any other fowle likewise those that are cut are better than the rest Chickens are better then any other because they yeeld better nourishment and purer blood Likewise commendable are the parts of Stares Partridges Hens and Cockes CHAP. XXIV Of Egges and the properties thereof EGges as Isacke aforesaith yeeld much nourishment because the whole substance thereof especially the yolke for the vicinity it hath with mans nature is easily thereunto conuerted The Egges of Hennes and Partridges are better then any other both which much augment sperm and incite to lust After those the Duck-egge taketh place although it yeeld but euill nourishment But Goose-egges are loathing yeelding an evill taste and savour The yolks of all Egges are hot and easie of digestion the white is cold and viscous and not so easie And concerning the yolke of the Egge some writers are of opinion that it converts into as much blood and nature as it is in waight and quantity it selfe Rasis saith that Egges fryed hard are hard of digestion and slowly depart the stomacke but the soft are otherwayes being easie and light but those which are trembling neither hard nor soft are in the best measure handled An Egge you well may take and cracke or cut Though meat you doe forbeare dreft by a slut Or thus An Egge an Apple and a Nut May be eaten with a slut CHAP. XXV Of Milke MIlke saith Isacke is a neare neighbour to blood For it is nothing else but blood concocted in the vdders in the second course for it receiues the whitenesse and taste from thence Rasis saith that new milke is a neighbour to Temperatenesse and although it be cold and moist yet doth it fatten and strenthen the body helpes those that are in Consumptions restores the Lungs wasted cures the dry Cough and asswageth the heat of the Vrine yeelds a good nourishment and moisture to dry bodies and reduceth the blood to a good temper Likewise augmenteth sperme yet the conversion thereof is swift and therefore not to bee used of those that haue Feavers nor of those that have any paine in the head through any disease Those that are troubled with Collickes or any other the like Cowes milke of any other is accounted most grosse and is good for all those that would fatten their bodies Asses milke for all those that would macerate themselues and make leane their bodies being moyst subtile and piercing and naturally good against the Consumption of the Lungs Goats milke betwixt both these holds a temper but Sheeps milke above all other engendreth superfluities Isacke saith that milke being used of those that are in health so not often in time nor much in quantity ingenders good blood moystens the belly helpes the brest the Consumption of the Lungs and the paine in the bladder especially if it have lost the watrishnesse thereof being compounded and thickned with some other thing as Rise or such like Rasis saith that the milke of Butter helps the flux of the belly the red choller and those that have leane and weake bodies And the better doth it those things if some hot Iron shall be oftentimes quenched therein Whey likewise hath his vertue cleansing the Scab the Iaundise and pushes of the skinne and the red Choller and cooleth the stomacke heated by inflamation of Wines or other hot drinks Fresh-Butter skinnes the rawnesse of the throat destroies Ringwormes and Tetters and abateth the rednesse of the face taking away the wheales and pimples thereon and so cleareth the skin and beautifieth the Complexion yet doth it ascend the top of the stomacke and there breeds a kind of loathing Butter sod weakens the stomacke but mollifies hard impostumes and being applied in plaisters helpes the byting of Vipers or other venemous beasts yet the continuall eating thereof breeds Phlegmaticke diseases yet notwithstanding more soluble and nourishable it is and of greater vertue then many other things CHAP. XXVI Of Cheese NEw Cheese is of nature cold and grosse neither can be said to be simply good being so cold and heavy of it selfe but being old it varies therein according to the antiquity that which is of a salt sharpe taste is both hot and burning causing thirst drying-up the body and little nourishing yet that which is old and fresh being taken in a small quantity after meat closeth the mouth of the stomacke taking away the saciety fulnesse and loathing from thence which may be caused by excesse of sweet meat taken before Isacke saith further that Cheese for the most part is bad for the heavinesse it over-loads the stomacke withall and the hardnesse of digestion in it and thereby the often users thereof are incident to the Chollicke and stone in the Reines yet measurably taken the lesse it offends Of which one thus merrily jests Cheese The Rich and Poore doe both eat Yet both alike not feed The Rich man takes it for his tast The poore man for his need CHAP. XXVII Of Fishes FIshes as saith Isacke are generally cold and doe engender Phlegme and are fit and convenient to be eaten hot and of those of dry complexions and especially in the Summer time and in hot Countries for very unfit they are for cold and moyst complexions especially in cold seasons and Countries There are diuersity of Fishes as Sea-fishes and Riuer-fishes The Sea-fishes are those that are bred in the Sea but those that are bred in the Banks and stony and sandy places are more subtile and laudable and more easie of digestion then other of the Sea-fishes are and doe engender more and better blood yet slowly passe out of the stomacke by reason of their leâ—…e moysture But Fishes of sweet-waters are for the most part grosse and slymie and harder of Digestion yet they more easily passe the stomacke but though they are lesse
nourishable then the Sea-Fish are yet these are best and thereby bettered that are bred in running-waters being stony at the bottome and farre from the anncyance of Cities or any other filth But Fishes in abiding Ditches and standing-waters are worse then the rest for the harshnesse of their taste and hardnesse of Digestion and especially the worse if they be farre from the Sea or other Riuers whereunto no Fresh-waters have recourse Rasis saith that all Fishes are hard of digestion staying long in the stomacke causing drynesse and thirst and from those that are fresh is engendred a Phlegmaticall blood which doth breed an ill slyme in the body out of which springs many infirmities Therefore those Fishes are to be chosen and reputed best whose substance is not slymie nor very grosse nor hath any euill smell or dâ—…e soone putrifie nor are such that remaine in Lakes Marishes nor stinking-waters nor standing-pooles or in a place where they have ill meat nor those that remaine amongst weeds Salt-Fishes are by no meanes to be eaten vnlesse at such a time as one would Physicke himselfe to vomit thereupon If any man desire them let him take a small quantity thereof and let him take it with some oylie or soluble meat The River-Crabs according to Auicen are very good for those that have weak bodies and being eaten with Asses-milke are good against the Consumption of the Lungs Likewise the broth made thereof will dissolue the hardest impostume ingendred in the body if it may have accesse thereunto CHAP. XXVIII Of Pulses NExt are we to speak of some kinds of Pulses and first of Rice Isacke saith in his third booke of Dyets thar Rice is dry in the fourth degree and hot in the first and being boyled with water helpeth the chollicke and being boyled with Almonds becommeth soluble and laxative nourishing well begetting good blood and augmenting sperme and the water thereof taketh away pimples from the face and clarifies the skinne but the Rind or Pils thereof are reputed poyson as saith Avicen yet being taken in drinke doe extenuate paine in the mouth and breake the impostume upon the tongue Beanes according to Isacke are either greene or dry The greene are cold and moyst in the first degree and nourish little but beget grosse and raw humors and cause a windinesse in the belly but the old are cold and dry in the first degree and begets a windinesse and grosnesse in the uppermost part of the belly from whence ariseth a fume that hurts the braine whereupon ensue idle Fancies and dreames they are of much digestion but are retained long in the stomacke The great white Beane being not old is the better and being boyled with water loseth much of his grosnesse and windinesse especially if the first water shall be taken away and a second added thereto and so after well boyled and eaten with Mints Origan Cinamon and such like And they that would be cleare of complexion and mundifie their skinne and bodies let them use to wash them with the flower thereof Rasis saith that greene Beanes beget raw humours in the stomacke and procure Phlegme in the entrailes and a windinesse in the guts Lentils according to Rasis are cold and dry and engender melancholy blood dry the body dim the sight and engender many other diseases being often used And Isacke further saith that they fill the brainewith grosse and heavy fumes from whence proceeds a paine in the Head and fearefull dreames thereupon Ciches as saith Isacke are both white and blacke the white are hot in the first degree and moyst in the middle and are hard to digest causing inflamation and windinesse insomuch that the flesh is extended and puffed up thereby whence it comes that the eaters thereos are of cleare skinne For the Flesh being puffed up becomes thereby the more white and cleare The blacke are hotter then the white and lesse moyst and helpe the opilation of the Liver being boyled with Parsley and Liquorish and the broth thereof drunk increaseth milke and sperme and provokes Vrine Pease as saith Arnold de Villanova in his Tract of the Government of health are of this nature that if they are moystened with Ciches a whole Night in sweet-water and the day following boiled with two or three heats and then strained and being strained kept and at meat being heat againe with a littlewhite-wine and a little of the dust of Spike-nard and Saffron and a little salt and supped at the Table or taken with a piece of bread clenseth the veines of the Head and the passages of the water and the more efiectually doth it being boyled with Parsley and Alisanders But the vulgar are too much deceived that thinke they should be softened againe in Lee because by that second softening all the thinne substance and appetite is added which by the first mollifying was separate and lost CHAP. XXIX Of Pot-hearbs NOw according to our Method are we to speake of Pot-hearbs that their effects may be the better knowne Garlicke according to Rasis is hot and dry causing thirst and provoking lust expelling windinesse and heating the body yet is not to be eaten of persons of hot complexions neither in hot countryes nor seasons Galen calleth it the Countrey-mans Treakle and the stench thereof Beanes or Lentils being roasted and eaten after will take away Likewise Rue being chewed and a little of it swallowed into the throat hath the same effect Also wormewood Mynts or wild-mynts being chewed and a little vinegar taken after them are likewise adiuvant therein The like doth the root of Beets being eaten as Pliny noteth though the old verse seemeth to import otherwise which saith If Leekes you like but doe their smell disleeke Eat Onyons and you shall not smell the Leeke If you of Onyons would the seem expell Eat Garlicke that shall drowne the Onions smell But against Garlicks sauour at a word I know but one Receit and that 's Sorrell according to Rasis is hot and dry and the vertues thereof are to binde the belly sharpen the stomacke helpe Red choller and quench thirst And Avicen saith that the mouth being rubbed with the iuyce thereof is a present remedy for the Tooth-ache Dyll according to Isacke in his second booke is hot and dry and being taken in wine dissolveth windinesse and Tumors and the leaves thereof sod in oyle have the like effect And further refresh after labour and provoke sleepe as the seed being drunke doth Vrine increasing milke and clensing the belly from putrifaction of humors Auicen likewise noteth that it causeth sleepe and further that it helpes the bulking in the stomacke caused through the operation of meats but the often eating thereof weakens the sight though it lengthens the shortnesse of the winde caused through Phlegme and stuffing in the Lungs Likewise it expelleth wormes in the body and helpeth a bad digestion The Garden Lectuice according to
Isacke is better than any other hearbs for the engendring of a good blood and is the better not being washed in water howsoever it is easie of Digestion a procurer of Vrine and good against the red choller cooles the boyling of the blood in the stomacke causing sleepe and augmenting sperme and milke The Mynt saith Isacke is hot and dry in the second degree provokes an Appetite takes away all putrifying humors supples the Sharpnâ—…sse of the Tongue being rubbed therewith and the mouth being washed with the Decoction thereof and the powder of the dryed Mynt is sweetened against the putrifaction of the Gummes and rottennesse of the Teeth Cresses saith Isacke doth heat the stomacke and the Liver mollifie the belly provoke Lust scowre the Lungs helpe the shortnesse of winde and therising of the spleene and taken of women with child doth cause abortions and untimely births Poppey saith Isadke is white and blacke Of the blacke is made Opium but the white is more laudable and of better disposition Of both which Dioscorides saith that the eaters thereof shall be subject to much sleep and sorgetfulnesse Rasis saith that the seed of the white Poppey is cold and easeth both the throat and the brest and augmenteth sleepe Alisanders or wild Parsley as saith Serapion being made into a Plaister and applyed unto either Pushes Morphew or Scab doe cleanse it exceedingly Likewise ease the paines of the Bladder and the Reines opening the pores of the body and scouring the passages of the urine and expelling fweat Likewise cleanseth the Liuer and dissolveth windynesse and chollicke And further Rasis saith it is hot and dry and although it much helpe the Appetite yet causeth it head-ache and other paines therein whence proceeds fantasies and ill dreames much hurting those that are troubled with heat and therefore after it should be eaten Purslane and Endive to ullay the heat thereof yet being eaten raw it cleares the conduits of the Lungs from grosse humors opens the opilations of the Liver asswageth the pain in the throat Purslane according to Rasis doth quench the heat drynesse and thirst in the body bindeth the belly and easeth the paine in the Teeth and helpeth those that are troubled with the Fluxe caused through rednesse of Choller Likewise it diminisheth sperme Avicen saith Let Warts be rubbed therewith and they are taken away The Raddish saith Rasis is hot and dry and stayeth long in the stomacke withall it diminisheth Phlegme but elevates the meat to the mouth of the stomacke and causeth vomiting the leaves thereof further digestion and help the Appetite taken in a small quantity before meat Isacke saith being taken after meat they allay the windinesse thereof causing it to descend with the owne substance Dioscorides saith the Root being taken with salt breeds store of milke provokerh Vrine and womens monthly Termes and being put into a hollow Tooth with a little Ginger the Gumme being rubbed therwithall it allaies the paine exceedingly Rapes according to Isacke are hot in the second degree and moyst in the first and of more nourishment then other herbs yet are hard at first to digest They do dillicate and mollifie the flesh and prouoke lust and augment sperme Pliny saith that the Rape being boyled and applied drives the cold from the feet and hath a marvellous vertue to inlighten the understanding Rue according to Isacke helps the Digestion and hath a vertue to expell all grosse and slymie humours to dissolve windinesse in the stomacke and moysten the belly Avicen saith that it takes away the smell of Garlicke and Onions sharpens the sight and abateth lust Sage according to Dioscorides represseth the menstrues in women causing abortions and untimely births and the leaves and branches thereof being fryed stay the itching or tickling of nature The Iuyce of the leaves thereof being rubbed upon haire of any colour turneth it to blacke likewise helpeth the byting of venemous beasts Spinage is good for the Lungs the Throat and the Stomacke making soluble the belly and giving good nourishment Sow-beard or Mushrome according to Rasis is cold and grosse and being taken raw ingenders Phlegmes the Chollicke and windinesse in the guts neither is it to be eaten but with hot sawces and meats but the red is not to be eaten at all The Toad-stoole is much worse then the Mushrome for it hath choaked and killed many that have taken it and the best that it doth is but to breed Phlegme in the body in abundance And these are signes of the deadly nature and disposition of it the softnesse slyminesse and grosnesse and which being cut in the middle and but set out of hand it doth instantly putrisie and corrupt CHAP. XXX Of Fruits GAlen my Father because he eat no Fruit in all his life liued long and in health whose example in his life I imitated but then being dead my example lost I began to eat fruits whereupon insued unto me many infirmities Afterwards I abstained from all greene fruits and was free from many infirmities which before I was incident unto and all indeed unlesse a dayes Fever or sudden passion and my Friends which were counselled by me and abstained likewise in their whole lives were not troubled with many diseases Figges according to Rasis doe cleanse the Reines from the Gravell and stone but being new they are windy though otherwise they breed little of ill humour especially if they finde the stomacke cleane But if not they putrifie therein and corrupt and the often eating thereofbreeds Lice Datet are hot and give a nourishment to the body thickning the grosse blood and polluting it especially if taken often at meat likewise they hurt the Teeth and increase Phlegme Dioscorides saith Dates are hot and moyst in the second degree and easier digested then Figges and more provoke Vrine but those that use them shall be incident to the swelling of the splene and Lyver Grapes as saith Rasis being ripe and sweet are hot in themselves yet of lesse heat then Dates neither doe they cause opilations as Dates doe yet are they windy and some degree more hurtfull they fatten the body much and cause erection of the yard but those of the slenderest skinne doe the soonest descend and are lest windy Those which are sowre and tart are of lesse heat than the sweet and these being washed in cold water and eaten before meat doe quench the heat in the stomacke and Lyver Bitter Grapes are cold and stringent and represse the red choller and superfluity of blood but those that are dry and temperate in heat and nourish well make no opilations as the Date doth although they are stronger and nourish more Pomegranats that are sweet saith Rasis in stead of cooling the body ingender a heat and windinesse therein yet they supple the throat as the sowre doe cause a sharpnesse and gnawing in the
and dry in the end of the second digestion doe both extenuate and strengthen the stomacke and dissolve all slymie and grosse humours Likewise cleares the brest and the Lungs from Phlegme and opens the opilations of the Lyver and splene Nuts according to Rasis doe turne all chollericke thicke humours that they find in the stomacke into choller it selfe and doe cause an aching and giddinesse in the head but that this hurtfull and ill nature may be taken from them saith one they ought to be layd a whole night in warme watâ—…r and so to be cleansed and moistened Dioscorides saith two Nuts with two dry Figges and twenty Rue leaves with a graine of salt being all beaten together and eaten fasting make a speciall preservative against all poyson Filbers according to Rasis are lesse hot than small-nuts but more heavy and they are vertuous in Medicine against the prickings of Scorpions Serapion saith that Filberds being roasted and eaten with a little Pepper doe exsiccate and dry up Rhumes Chesnuts according to Constantine are windy and provoke lust yeâ—…lding much nourishment yet are hard of digestion but being roasted saith he become more easie and behoveful both in goodnesse and taste The Wall-nut saith Isacke is unobedient to Digestion and much hinders egestion though it procure Vrine and the cating thereof saith he are commonly more for pleasure than profit since they little nourish the body but much offend it CHHP. XXXI Of sundry kinds of Spices PEpper according to Isacke as aforesaid well digesteth our meat allaying the windinesse therein yet being a spice very hot much heats the stomacke and the Lyver hurting those exceedingly that have hot bodies especially much used in the summer Ginger is hot and moyst and a Digester of meat likewise and is good for those of cold Lyvers and stomacks as otherwise much beneficiall to the body besides helping the Rhumes in the Eyes likewise drying up al superfluous moistures in the Head the decayers both of memory and wit Setwell according to Avicen is the Triacle and Quintestence of all poyson yet saith Constantine being well compounded it dissolves all windinesse in the body and strengthens the stomacke provokes an appetite takes away the stinch of Garlicke being put into the mouth And Macrobius saith it allayes the heat and inflamation of winds Galingale according to Rasis resolves windinesse breedeth a good smell in the mouth pleaseth the stomacke and is a Digester of meats And Auicen saith further it asswageth the chollicke passion provokes lust and mitigates the paine in the reines Cloves according to Avicen are hot and dry in the third degree and well relish the body sharpens the sight helps the paine in the stomacke and Lyver Cynamon according to Rasis is hot and dry and strengthens the stomacke and the Lyver helpeth digestion expels windinesse openeth opilations provokes the Menstrues and urine Saffron according to Isacke is hot and dry in the first degree strengthens the stomacke and Lyver and is good against the shortnesse of the wind and likewise for women là bouring with child Rasis speaking of himselfe saith There was a woman in travell long and could not be delivered and I gave unto her 3. 1 of saffron and she was presently delivered and likewise of others have I often tryed it and found it unfallible And further in the commendations thereof saith he it being put into a cup of wine and drunken therein much exhillerateth the heat and cheareth the countenance Pliny in his second booke saith that he that first drinkes Saffron in the morning may drinke all day after with what company soever and never be offended therewith Carawayes according to Constantine are hot and dry in the third degree and dissolve windinesse strengthen the stomack and kill wormes in the belly further digestion and provoke urine CHAP. XXXII Of Sawces as Mustard Salt Vinegar Honey and Oyle MVstard is hot and dry in the middle of the fourth degree and thereby dryes up the moysture of the head and the stomacke And some say that being drunke in the Morning fasting it cleares the humours of the head and much helpeth the understanding Pliny saith in his second booke being taken in Vinegar it breaketh the stone Salt according to Rasis is hot and dry abstracting all hurtfull and moyst humours from our meats relisheth the tast thereof and sharpens the Appetite but being over-much taken dryes the body and hardens the blooâ—… weakens the sight and dlminisheth Sperme and breedeth the itch Vinegar is cold and dry and macerates the body diminisheth strength strengthens the blacke choller and dryes up sperme but weakens the red choller blood makes subtile and piercing the meats wherewith it is mingled Honey as saith Isacke in his second booke is hot and dry in the second degree and through the pores of the body emptieth all ill humour caused through any indâ—…gestion or Distemperature thereof and much cleanseth the veines and therefore is good for those that are cold and moyst by nature and especially for old men but ill for those of hot bodies and complexions because thereby it is changed into chollericke humors especially by the heat of the blood And further Avicen writes thereof that being raw it ingenders windinesse in the stomacke and a bitternesse in the brest and a sharpnesse at the Heart procuring also vomits and egestions The Oyle of Olives saith Plynie in his fourth booke describing the nature thereof is to soften the belly cleare the Face expell poyson from the Heart allay windinesse helpe the Eye-sight asswage the paine of the head and all burning Fevers The Oyle of Nuts saith Rasis is very hot and binding and according to Avicen helps the shingles S. Anthonies fire and the Fistula in the corners of the eyes The Oyle of Almonds according to Rasis is very temperate and easeth the brest and the Lungs of many infirmities as also the Bladder and the Reines yet breeds a loathing in the stomacke and slowly descendeth According to Dioscorides it taketh away the spots in the Face and healeth and closeth up all skarres and grounds of wounds that usually remaine after the cure helps the dimnesse of the Eyes and takes away the scurfe from the Head The Oyle of Poppey is adjudged to the nature of Poppey it selfe Thus having discoursed of the nature and qualities of the most principall meats and drinkes usuall amongst us we come now to set downe as a necessary addition to the first booke a short direction and rule for preservation and continuance of Health Regimen Sanitatis A Man 's owne observation upon his owne body experimentally what he findes good or evill is the best Physicke to prâ—…serve health but it is a safer conclusion to say This agreeth not well with mee therefore I will leave it off then that I finde no offence in this therefore I may continue it for
the naturall heat beginneth to digest and is by some accident or other hindered whereupon followeth an indigestion from whence ariseth this bitternesse and therefore is not presently perceived 3. Thirdly it is demanded why this bitternesse more often happeneth to them that sleepe then to those that wake To which is answered That by sleepe the stomacke is closed up that the meats received cannot descend into the bottome thereof where the Digestion is made but remaine in the upper part where swimming they putrifie and corrupt and cause a windinesse and belching therein which otherwayes would be avoyded 4. Why Wine being hot in nature should not produce diseases of like kinde but contrary such as are cold To the which is answered that Wine causeth not the disease unlesse by over-charging the braine and nerves but repletions follow indigestions and indigestions cause cold diseases and therefore Wine produceth no other but cold diseases 5. Next is demanded whether sicke persons may eat much as they were accustomed when they were well It is answered thereto that Custome is another Nature and therefore he which hath accustomed to eat much in Health must have some relation thereto in his sicknesse eating oftner according to Rasis then he which in health was but of spare Diet. 6. Next is demanded whether for sicke persons having lately recovered their health bread or flesh be more convenient To the which we answer with Rasis that flesh and because amongst all other meats Hogges-flesh is most nourishing therefore that flesh is most convenient for them being most easie of Digestion 7. Next is demanded whether flesh or bread be most convenient to those that are troubled with Agues It is answered that two things are to be respected therein first flesh is of an easie digestion and therefore thought more convenient fecondly Bread is easie conversion and therefore more convenient then Flesh and because flesh by the fatnesse doth more easily inflame 8. Next is demanded whether Flesh or Wine are to be preferred to those that have newly recovered their Healths To the which is answered that Flesh and therfore the vulgar are much deceived that thinke Wine because amongst all other things it is the most easie converted into blood spirituall and naturall heat and therefore to be taken after Flesh. 10. Next is demanded whether he that is lately recovered from his sicknesse must for some certaine dayes observe theOrder and Diet that he used in his sicknesse or not To the which is answered that so and that for three reasons First for the weaknesse of Nature Secondly for the not breach of Custome Thirdly for the imbecility â—…d state of his body after his siâ—…knesse and this reason alone is sufficient because from 〈◊〉 we are not to make 〈◊〉 â—…ure but by little and 〈◊〉 〈◊〉 thâ—…refore we conclude tâ—…e â—…ment or Government whicâ—…â—…as used in sicknesse is to be 〈◊〉 for a time in Health and nâ—…t presently to be forsaken or left off CHHP. II. Questions of Bread FIrst It is demanded why Bread of Wheat doth more nourish than of Barley To the which is answered according to Aristotle in his Problemes because of the moderate viscosity and moysture most requisite therein for the better conglutination and fastning thereof to the body which the other wanting is not therefore held so convenient 2. Next is demanded wherefore bread that is stale is either more whiter than that which is new To the which we answer the cause of the blacknesse is the water therein which in bread that is stale is dried up and therefore the more white 3. Next is demanded why bread unsalted is more heavy than that which is salted To the which it is answered that salt dryeth up the moysture therein for which reason likewise it becommeth more light and white 4. Next is demanded why bread of Wheat becommeth not hard being old as other bread doth To the which is answered that the Wheat hath in it a certaine sweet and humane moysture which is as it were the life thereof that suffereth it not to be harded 5. Wherefore Bread that is made of new corne is no so good as that which is made of the old the reason is that new graine hath in it too great a moysture and watrishnesse than is commendable and therefore Bread made thereof is not so good as of the old CHAP. III. Questions of Wine Whether it be Physieal to be drunk once a month with wine 1. FIrst it is demanded whether according to Avieen in his Canticles and Rasis likewise it be physicall to be drunke with Wine once a month To the which is answered with the Commenter upon the Canticles that their opinion is erroneous which so affirme for although Wine according to Galen is the most agreeable to mans nature in respect of the naturall heat and nearnesse it hath with our bloods being in degree thereto as Oyle to the light or fire yet as much and superfâ—…s Oyle puts out the fire and light â—…o much wine our naturaâ—… heat and as it is more agreeable to our natures being thinnâ—… and cleare so notwithstanding it is more hurtfull to the animall and sensible heat and the organs thereof that is to the braine and sinewes and therefore Galen concludeth that water is better than wine especially for those that have weake nerves 2. Next is demanded why children being hot in nature are not lovers of Wine but old men To the which is answered that old men are hot and dry but children hot and moyst 3. Next is demanded what humour is most ingendred of wine whether Phlegme or blood To the which is answered that because wine breeds cold diseases as formerly we have proved therefore doth it more ingender phlegmaticall humours than any other and the renson is because when much Wine is taken it is not fully digested and whatsoever remaines in the body indigested is converted into phlegme and therefore of wine by reason of the often exceeding therein is more ingendred than of any other thing But wine being moderately taken is more converted into blood than phlegme 4. Next is demanded why strong wine comforteth the stomacke and hurteth the braine but weake wine effecteth the contrary It is answered the stomacke doth digest and digestion commeth of heat therefore it seemeth to helpe the stomacke in digestion because it addeth to the heat which the weaker doth not But wine the stronger it is from it doe the more vapours arise into the head and so much more hurteth the braine 5. Next is demanded whether wine or meat are the greatest comforters of naturall heat To the which is answered according to Isacke that wine and the reason is because it more easily and swiftly converteth into naturallheat and doth more strengthen than meats doe But meat being couerted is of longer durance and greater restauration 6. Next is demanded whether if wine be to be given to one that is weake new or old be the more commended To the which
bodies end would determine that but after the soule once lives it never dyes it dwels in the body and governes it as the Pylot in the Ship directing it from haven to haven the Soule is all this while imprisoned in the body and yet to it some bodies are pallaces to others streightned prisons according as one writes one She who 's saire body no such prison was But that a Soule might well bee be pleas'd to passe An age in her And so further speaking of the freedome of the Soule in death saith then Think that a rusty peece dischargd is flowne In sunder and the bullet is his owne Q. Wherefore is the Soule of man called the Lanthorne of God A. For the Light that is infused into it by God in whom all the Divine faculties dwell and therefore for the most part is put for the whole man for mens cuiusque es est quisque Of secret writings The Ephesians Act. 19. 19. had certaine writing and magicall notes which they used in every place and alwayes came away victors It was the Ephesians that used curious and unlawfull Arts which when Saint Paul heard of them and to that end wrote bitterly against them they gathered their bookes together and in open view burned them which in estimation were worth fifty thousand peeces of silver Suetonius reports in the lives of the twelve Coesars Eoistles of his to be so obscure and secret that they could not bee read but by former Intelligence for one letter went in the roome of another as D for A and so of the rest Q. What is the most faithfull messenger and yet carries with it both reoson and speech A. An Epistle or Letter of which one writes Discere fit charum quamvis primo sit amarum But it Letters of secrecie shall be intercepted then to prevent that Pliny writes of an herbe called Goats Lettuice which with the milke thereof writing on any ground-worke or paper and dust strewed afterward on and dryed may be perfectly read Likewise to write with new milke is a safe way and deceives the eyes putting but a little cole-dust upon it and then what could not be seene before is apparantly read Likewise to write with the juyce of an Onion being wet may be perfectly read and not before discerned and this was practised by one of the gunpowder-Traytors out of the Tower in a letter written to Garnet the letter was common for the body of it that was ordinary complement but the margents contained the mysterie so discouer ed and found out Q. What is that the more feet it hath the slower it goes the fewer the more upright and swist it walkes about the world and hath twice ten hornes A. A man not yet come to his Staffe Q. Whether is it better to bee sprung from good parents or to bee good in enes selfe A. To bee good and not to live by anothers blood or fame according to the Poet Miserum est aliena incumbere fama To live by others breath I hold a sickly state And if I were to chuse a wife I such a choyce would hate As had not many living goods for me to tast and see But onely such as now are dead in th' ancient pedigree Q. What doe we most love and best esteeme A. Those things we hardest atchieue according to the Poet Quod venit exfacili faciles segnesque tenemur Quod spes quodque metu torsit habare juvat Englished But light wee reckon that wee slightly gaine Valuing the subject as it costs us paine Q. What small garment is that which is made of cheape wooll and yet of most incomparable price A. The Episcopall Robe which was used to be given gratis from the Antients and of it selfe is of small value yet now with the inchanted Roses the Agnus Deies the Apostolicall breves the exorcises swords and woodden crosses it costs many thousands before it sits on the Popes backe The Pope saith that for Layickes to read the Scriptures in a knowne tongue is to set pearles before Swine Q. What was the most monstrous Embassage that hath beene heard of A. An Embassage came to Rome by three Embassadours the one whereof was troubled with the Gout the other with wounds in his head and the third with tremor in the heart which Cato observing said to the Senate laughing Here is an Embassage come without head or heart or feet Q. Why hath God given us two of all members of the body A. That if by any accident the one faile it may bee supplyed by the others helpe and therefore wee haue two hands two legges two feet two eares two eyes but but one Soule to shew the incomparable value thereof that it is more worth then all the world for what shall a man giue for the ransome thereof Q. Whether is the lighter plague that of the Sword or of the tongue A. That of the Sword for that onely wounds the body but this the soule the tongue is many times accessory to murder stirres that fire that nought but blood can quench Saint Bernard saith the detractors tongue is a threefold lance that at one blow wounds three the speaker hearer and him that is detracted further hee saith the Detractor hath the Divell in his tongue the hearer in his eare the consenter in his heart it is sayd betweene the heart and the tongue there should bee a marriage for it is Uerbum in câ—…rde before it bee Uerbum in ore and those words that are spoken by the tongue without the consent of the heart are said to be conceived in Adultery Q. Whether is our Country or our parents to be more honoured A. It is the answer of a Wiseman that our Countrey that our Countrey was before our parents and therefore first to be honoured Q. May it be one Ship should compasse the whole world A. That with wonder have our eies beheld in our noble Countryman Drake and so hath the sound of the Gospell gone over the whole world so that now we beleeve the end of the world not to be farre off â—…he number of 40 is a time reâ—…keable in holy Scriptures for penitency and affliction for 40 dayes Christ fasted for our sinnes 40 yeares wandred the people in the wildernesse 40 dayes had the Ninivites to repent 40 dayes continued the waters of the flood c. Q. Doth money make a rich man A. It doth not but the contrary for that is never too little that is enough and there is never enough where there is not content though too much for our happinesse or infelicity is of our owne making Q. When doe enemies profit us and friends hurt us A. That is done so when as an enemy justly reprehends us it profits but when a friend falsly praiseth us it hurts us Q. Of what Nations consisted the foure Empires Assirij primiregnarunt postea Pâ—… Post Persas Graeci Germani 〈◊〉 dominantur Englished The Assirian first the Persian then began The Graecian next the
stomacke and ingender wind in the Heart and Lyver yet saith Avicen they allay the red choller and heat of the blood represse Fevers and vomiting Isacke saith that the Pâ—…megranate apples are more usuali for Medicine than meat for they give but small nourishment although it be good yet saith he they doe quench the sharpnesse of humors comfort the stomacke and the juyce thereof being dropped into the eyes of the sicke of the Iaundise takes away the yellownâ—…sse from thence Citrons saith Rasis whether they be sweet or sowre do strengthen the stomacke but especially the sowre They bind the belly being taken before meat but taken after dissolve it but the sowre are ever the most potent in the operation thereof Peares according to Galen being taken before meat do bind but after meat are laxatiue Isacke saith that sweet Peares are temperate especially if they be eaten with the Toad-stoole it takes away the toughnesse and makes them of a lighter digestion The wild Apples according to Rasis as aforesaid are cold and the more sowre they are the more stringent they be much deriving their effects from thence and withall ingendring a slymie substance in the mouth of the stomacke Avicen saith that Sweet-Apples naturally do strengthen the heart and baked helpe the appetite but little though some affirme the contrary the daily eating thereof fils the veines with heat Peaches according to Avicen if they be ripe are plersant in the stomacke and cause an appetite to meat and therefore are not to be eaten after other meat but to goe before and especially those meats that are dry because otherwise they corrupt the same They are slow of digestion and are not perfectly good though of much nourishment Isacke saith that the great Peaches if they be ripe doe mollifie and loosen the belly but the unripe doe binde it The lesser Peaches are good for the stomacke and doe abstract from thence all satieties and loathing Medlers according to Isacke are cold and dry in the first degree strengthen the stomacke and expell chollericke digestion provoking vomits and urine but those are most directory that are taken before meat and doe most comfort the stomack least hurting the sinewes thereof which if afterwards they doe Dioscorides saith there are many that imagine they helpe the loathing of the stomack â—…ing taken in the instaht thereof Of Cytron-Apples Avicen saith that the Rind thereof being held in the mouth yeeldeth a good savour the juyce thereof killeth Ring-wormes the Decoction thereof causeth a good colour in the Face and fattens the Body Mulberries ripe and sweet according to Isacke doe moysten the belly and provoke Vrine but soone depart the stomacke but being taken fasting in cold water are very cooling quench the thirst and extinguish heat Plummes saith Isacke are of two sorts white and red The white are hard of digestion and hurtfull to the stomacke the red are moyst and soluble by nature and much mollifie the belly and helpe the red choller yet being takâ—…n often hurt the stomacke but before meat ever the lesse Cherries according to Isacke are very convertible but ingender a grossâ—…Phlegme and slyminâ—…s in the concave places of the Lyver and splene and therefore oftentimes ingender Fevers and are bad all manner of wayes but best if taken before meat for otherwise they swimme on the top of the stomacke being full and there are soone turned into rottennesse The Almond according to Rasis is temperate and hot and although it supples the throat yet it is heavy to the stomacke and there doth remaine long opening the opilations of the splene and allaying the heat of the urine and being eaten with Sugar doe increase sperme Garden-Parsley saith Isacke eaten opens opilations provokes Vrine binds the belly hurts the diseased of the Falling-sicknesse and is especially bad for women with child breeding ulcers and Pushes upon the body thereof neither can we commend the vertue thereof to any because it contracts all the humours in euery member together in the stomock whence proceeds vomiting the Seed and branches both provoke Vrine yet the seed more then the branches Orage or Attriplex as saith Rasis is cold and moyst doth mollifie the belly and nourish well and is good for those that have hot Lyvers Yet Pliny saith that by them many diseases are ingendred as wheales and pushes and such like Red-Carrots according to Rasis are hot and windy and hard of digestion and doe adde a sharpnesse vnto the sperme withall provoking urine and lust as begetting ill blood and humours Beets according to Pliny are of two kinds white and blacke The blacke being sodden in water doe cure the Itch and the juyce thereof doth helpe the giddinesse in the Head and allayes the singing in the Eares and likewise as it provokes urine and helpeth the paine in the Teeth it stirreth lust and excites It is alwayes good against poyson Borage aâ—…cording to Constantine is hot and moyst in the first degree and naturally purgeth the red choller and easeth the Heart-ache The herbe eaten raw according to Platea begets good blood The stalke as saith Rasis ingenders the blacke choller and begets fantasies and dreames yet doth lenifie the breast and throat and aslwageth drunkennesse The broth thereof drunke without the hearbe loseth the belly but the hearbe eaten with the broth hindeth it by the strange contrariety it hath And therefore that the extremity may be tempered let the first broth be cast away and after boyle it with something that is fat Onyons as saith Avicen being eaten with vinegar doe neither coole nor heat cause Thirst nor suppresse it For these vertues it is most commended as saith Diossorides that it helpeth the appatite being eaten as the juyce thereof dropped into the nose purgeth the Head The juyce whereof rubbed with vinegar upon the Face taketh away spots the much eating thereof molifieth the belly and provoketh to sleepe Gourds saith Avicen much prevaile against choller yet are hurtfull for mellancholy and phlegmatike persons the juyce thereof held long in the mouth asswageth Tooch-ache Cummin is hot and dry according to Rasis and much helpeth digestion dissolveth windinesse Taken with vinegar stay the monthly termes of women and being taken in drinke or annointed thereon stoppeth the bleeding of the nose and often used it causeth palenesse and abateth colour as the seed thereof being mingled with water or drinke allayes the windinesse and griping of meats boyled with them and being seuerally taken kils worms in the maw Fennell as saith Isacke and the seed thereof augmenteth milke helpeth the opilation of the lyver purgeth the raines and bladder and breaketh the stone and is forcible against Quotidian-agues and taken with meat helpes the running of the eyes Isope as saith Rasis is very hot and being much eaten dims the sight Bitter-Almonds according to Isacke are hot