divers and sundry Infirmities proceed CHAP. VII Of Baths BAthing is one kind of Evacuation for being made of hot Water they heat and moisten take away all weariness lessen the repletion or fulness of the Body ease and mitigate the pains mollifie fatten are good for Children and for old persons before Meals because they draw the nourishment to their Members and corroborate them and contribute to the dissipating their Superfluities and driving them forth and the Excrements of old persons being salt Bathing does temperate them The bathing in Wine is good for the pains in the Joynts and Nerves the Palsie Tremblings Bathing in Oyl does wonderfully contribute to the healing of the Spasmus Cramp or convulsion of the Nerves in old men as also against Cholick pains gravel in the Kidneys and stoppages in the Urine Coming out of the Bath you must dry your self with a hot Towel in the Winter afterwards anoint all the Body with the oyl of sweet Almonds or of Anise or Camomil then pare the Nails and shave the soles of your Feet The Senses are also comforted and strengthned in a sweet smelling Bath wherein may be boyled a sprig or two of Sage and with this hot wash your Hands and Eyes oncâ— or twice a day Old men ought also to be often chewing of Sage first washt in Wine which to the Teeth and the Nerves is exceeding good We must take heed too of staying too long in the Bath for that weakens and dissolves the Strength confounds the Intellect causes Nauseating Vomits and the Syncope or swooning Fits whereas staying in no longer than is necessary it opens the Pores of the Skin draws the nourishment to all the Members begets an Appetite attenuates the gross Humours diminishes the Repletion dissolves Windiness takes away Weariness mitigates Pains provokes Sleep binds the Belly 'T is bad for fat men for in them it collects the Humours and afterwards attracting them to each part of the Body causes Impostumes In short going to the Bath remember that Balnea Vina Venus corrumpunt corpora nostra Conservant eadem Balnea Vina Venus Et Siquis ad interitum properet via trita patebit Huc iter accelerant Balnea Vina Venus CHAP. VIII Of Rubbing FRictions or Rubbings are very useful for the conservation of the Health and chiefly for old men and the operation and effects which proceed from thence are very great for they hinder that the Humours do not fall into the Joynts and help Digestion and if performed in due time that is having first eased the Body of its Excrements chears the Body opens the Pores whereby the Superfluities are more easily evaporated because it swiftly draws the Blood to the exterior Parts thickens the slender Bodies and attenuates the big mollifies the hard and hardens the soft and finally kindles and corroborates the natural Heat and excites the vital Faculties whence the distribution and concoction of the Food is more easie and ready And the Rubbing ought to be performed until it shall become delightful and pleasant and 't is very convenient for old men in the Summer and Autumn if they first void the Excrements out of the Bladder and Belly if old men by reason of their weakness or some occupation cannot perform any Exercise instead thereof let them use short and moderate Rubbing as is said before It would be no hurt moreover if at Spring or in the fall of the Leaf after the Equinox with the counsel and advice of some learned and able Physician you purge your self of those Superfluities which remaining behind do often give one some annoyance in Summer or Winter CHAP. IX Of Venery THE chief end of venereal Pleasures and carnal Copulation ought to be the procreation of Children which likewise is to be performed with none but a lawful Consort joyned by holy Matrimony and its use also ought to be moderate and so it glads the Heart of man stirs up the natural Heat makes the Body light mitigates the passions of the Mind enlivens the Spirits and Senses But the immoderate Venery weakens the Stomach the Head all the Senses the Sinews the Joynts and hastens Death Those who desire to live chastly without a Woman let them have recourse to Fasting Let us seriously consider what a wonderful invention of Nature it is to conserve the Species by Generation or begetting of new Animals it being very reasonable that every one should give to another that Life which he hath received from his Progenitor and thereby obtain or procure that his Child should render to his Father when he is weak and old that which the Child hath received from him that is nourishment and sustentation CHAP. X. Of the Accidents of the Mind THE Passions of the Mind have great power and do much contribute to the changing of the Body because they make a stirring and motion in the Humours and in the Spirits and these motions immoderate and sudden are raised from the Center of the Body to the Circumference as Anger Joy c. or from the Circumference to the Center as Fear and the like from whence proceed great motions of the Spirits and therefore we ought carefully to avoid such Passions since it dries the Body and alters it too much troubling it and changing it from its Natural Complexion and therefore Plato calls these the Infirmities of the Mind viz. Anger Joy Sorrow Melancholy Anxiety or Anguish Exclamation Fury Violence Brawling Contention Hatred Envy Perplexity Fear Shame unpleasant Thoughts unbridled Desires Boldness Incontinence Importunity Iniquity Ambition Distrust Hope Despair c. All which Passions besides the great hurt they do to the Body do also very much offend the Mind for Anger and over-much Sorrow afflict the Spirits dry the Bones extenuate the Flesh inflame and burn the Body putting it into confusion out of its natural state whence afterwards proceed many evils as Catarrhs and Fluxes in the Joynts although these Passions when they are moderate are sometimes good for Men and does not a little contribute to their Health For Example Anger excites and increases the Natural heat and oftentimes it is good to be Angry to repair that Natural heat and to collect the Blood in the Veins and therefore in cold Infirmities Anger is to be stirred up as on the contrary in hot it is to be avoided Besides this the Passion of the Mind to wit Melancholy weakens the Digestion whereas Joy and Gladness fortifies it And this is the chiefest and truest Reason why Men more than all other Creatures are exposed to Crudities because the Beasts and irrational Animals although they eat to satiety nevertheless do not hinder the Natural Virtue which concocts the Food for the concoctive virtue and the appetitive is equal in them but Men by their divers thoughts and perturbations of their Mind divert this Virtue from its Operation and though they eat moderately yet they fall into Crudities whence proceed many Infirmities and therefore a Man by all possible means to avoid
the thoughts of sad and dolorous subjects and all other things which may any wise disturb the Mind and always to hope well of every thing for to have a chearful Mind in all Infirmities is good whereas the contrary is as bad neither is it good a long while to dwell upon Thoughts for it is said L' Imaginatione fa il caso You must keep your self also from frequent weeping from great fury and from an appetite or desire of Revenge for these things weaken the Brain and hinder the digestion of the Matter so also superfluous Fear weakens the Virtues And all these Accidents of the Mind hinder concoction and alter the natural state of the Body For Fear withdraws the Spirits and the Blood attracting them inwardly to the Heart whence the Members grow cold the Body pale causing tremblings the Voice is interrupted and the whole force of the Body is deficient for Fear whilest the Evil feared is expected causes a beating of the Heart which causes a commotion of the Spirits the which being moved disturb all the Blood whence afterwards are occasioned Crudities and Putrefactions Anger is a vehement mover of Heat which pours out it self in the outward parts with great violence and therefore with Anger the Face looks red and the Body is more apt to all Wickedness Anger furthermore moves the Heart to Revenge the which moved easily inflames the Body and dry it and by its fervour all the Faculties of the Soul are confounded and therefore 't is said Anger is an inflammation of the Blood about the Midriff by reason of a desire of Revenge and therefore those that be Angry have a strong and big pulse whereas the fearful have a small and weak because the Heat returns inward But in these cases the Natural heat one while retires within another while outwards both one and the other of these Motions discover themselves in shame that first the heat retreats within afterwards comes out which not returning causes fear and not shame If after those things which a Man suddenly suffers if then he grows passionate by little and little 't will cause sorrow which spoils and corrupts the Nature of Men exteâ—uating cooling and drying his Body darkens the Spirits obscures the Wit and clouds the Judgment weakens the Memory and hinders the Reason and often-times by these sudden motions of the Mind is caused sudden Death for either the Faculties of the Mind which consist in heat are dissolved or else are extinguished by too much cold And there are many who have perished by over-much feaâ— and sorrow which driving all the Blood and Spiritâ— to the Heart suffocates the Heart whereupon follows immediate Death And therefore Rutilius being denied the Consul-ship which he earnestly sought after suddenly expired And the same thing happen'd to Marcus Lepidus by a superfluous grief after the Divorce from his Wife We read likewise that many by an excess of Joy have died as also by sudden grief or fear though never any by too much Anger By a great and sudden Joy the Animal Spirits being loosned are transported to the external parts and dissolve themselves and thence the Heart being forsaken and destitute of the Blood and Spirits grows cold whereby many especially those that are very timerous and cowardly have lost their Lives Many others moreover have died of shame as is read of Homer and Diodorus for which cause these Passions of the Mind ought always to be used with a certain Mediocrity or Moderateness and chiefly Joy ought to be accompanied with a moderate Laughing which thing excites the Natural heat temperates and purifies all the Animal Spirits corroborates the other Faculties aids Digestion clears and subtilates the Wit and renders a Man able for all Businesses preserves Youth and finally prolongs the Life and Joy is good for all Persons except such as have need to become lean because it fattens the Body and multiplies the flesh and moisture In short nothing is more necessary for the conservation of the Heart than to live gladly and merrily not to trouble ones self or be angry always to have a good hope of Health let all these things be done moderately for Mediocrity ought always to be your aim and therefore says Hippocrates let your cares and fatigues your eating and drinking sleep and Venereal Pleasures let all these things be moderate for Est modus in rebus sunt certi denique fines Quos ultra citraque nequit consistere rectum That Man therefore that loves his Health let him delight in Gardens frequent green and pleasant places let him converse with merry and jocond Friends with Musick and Songs for by these things the Spirits are restored and as the force and strength of a Man is increased by good Victuals Wine sweet Smells by Tranquility and Gladness by flying of Cares and troublesome Affairs which render a Man sad and by frequenting the Company of merry Companions so likewise it is good to hear Stories Tales and pleasant Discourses and to read some delightful Subject and in reading great care is to be taken not to read with the Head in the Bosom but lifted up and to read with Spectacles or a Magnifying-Glass which strengthens the sight Besides this it much contributes to mans delight to keep Singing-Birds No less pleasant and wholsom is it to enjoy a sweet and clear Air to walk sometimes in the Fields to rise betimes in the Morning than which there is nothing in the World that chears and glads the Heart of Man and as Aâ—istotle witnesses does wonderfully contribute to the Health and to the Studies Finally in Trouble and Adversity let a Man defend himself from slackness and dejection of Mind as likewise in Prosperity from an extream Joy which knows no bounds as the Lyrick Poet Horace does well advise us in these Verses Rebus angustis animosus atque Fortis appare sapienter idem Contrahes vento nimium secundo Turgida vela Et Aequam memento rebus in arduis Servare vitam non secus in bonis Ab insolenti temperatam laetitiâ We ought therefore with all care well to compose our Mind endeavouring with all our power to know the Truth for this is the Ambrosia of the Gods whereby the Mind is nourished and by the frequency of good Studies to consolidate and establish the affectionate motions of the Mind to the end that sorrow and other ill Desires and Passions may be expelled and driven forth for we ought not to suffer them to have so great predomination over our wills that they shall be able to byass our Affections and turn them out of the right way and to destroy our Bodies setting before our selves therefore Philosophy which is the Medicine of the Mind to extirpate thence all Evils let us be guided thereby borrowing from thence such Rules that may render our Life happy and blessed CHAP. XI Of Meat and Drink FInally towards the preservation of the Health of Humane Bodies Meat and Drink are the principal
City it is shortned Likewise change of Air is sometimes very requisite and necessary though that change should not be made suddenly but deliberately and by little and little And because to the rectifying the Air the Clothes do in some measure contribute defending the Body from it for this purpose wear those Clothes that be warm and dry in the Winter get a Suit of Lamb-skin Fox-skin of a Marten or Ermin and for a good warm pair of Shoes take the skin of an Hare which is very good against the weakness and infirmness of the Hams or else that of a Fox which strengthens all the Members Some make their Clothes of Wool Cotton or Silk for those that are made of Linnen are least of all warm Cover well the Body by Night especially the Head which is the Cell or Domicile of the rational Soul from which are derived many indispositions wherefore one must take great care that the Head be neither too hot nor too cold and there be many that in the Night-time cover their Head close with warm Clothes for whilest a Man sleeps the natural heat retires to the inward parts and the outward parts are deprived of their heat whence they are easily offended by the external Cold aâ—d likewise whilest a Man is awake much heat and many Spirits by the Operation of the interiour and exteriour Faculties ascend into thâ— Head and by that means render it more hot Therefore there is most need in the Day to keep it cool but in the Night warm One must also beware of being too much in the Sun or near the Fire and not to wash the Head too often for these hot things open dilate and rarifie the parts of the Head and more readily dispose it to receive a superfluous humidity In the Winter 't will not be unuseful to sprinkle your Clothes with this sort of Water Take of Iris Florentina or Flower-de-luce Zedoary Spikenard ana one Ounce Storax Mastick Cinnamon Nutmegs Cloves ana half an Ounce Juniper-berries three Drams Behen Amber Musk ana one Scruple Distill all these things with Wine In the Summer take of Rose-water four pounds of the best Vinegar one pound of Red Roses one handful and a half Camphire half a Dram Musk seven Grains Spice of Diambra Flower-de-luce ana one Ounce pound all these except the Spice the Musk and the Camphire and dissolve them all in Rose-water which being put into a Limbeck cover it nine days under Horse-dung You may also make use of this Powder to sprinkle on your Clothes adding Rose-water Take Red Roses Violets ana one Ounce Peel or Rind of Citron Solanum or Night-shade of Myrtle Lignum-Aloes ana one Ounce Camphire Amber ana half a Scruple Musk Behen ana five Grains and make of this a thin Powder 'T is also good to carry Odoriferous things in your Hand in the Summer-time a Sponge dipt in Rose-water or Rose-vinegar and smell to it often or carry with you this Odoriferous Ball Take of Roses one Dram Red Coral four Scruples Water-Lillies one Dram and a half Bole-armoniack one Dram â—â—orax Calamita one Dram and a half Lignum-Aloes two Scruples Mastick one Dram Lâ—danum two Drams Amber Musk ana two Grains these are pounded and so made into a Ball. In the Winter carry a Sponge infusâ—d into Vinegar wherâ—in steep Cloves and Zedoary Or else carry in your Hand this Ball of Amber Take of Ladanum half an Ounce Storax Calamita two Drams Bezoar Mastick ana one Dram Cloves Nutmegs Crocus Dyers-Grains white Wax Lignum-Aloes ana one Scruple Amber half a Scruple Musk dissolved in Malmsey five Grains make it into a Ball. Besides this there is need of defending the Breast and Stomâ—â—k with Lamb-skin or Hares or with a Pillow of Feathers seeing that the Stomack indisposed is the Mother of the Distemper Besides the Clothes which are used for the Head and Stomack make an Odour of Saffron Lignum-Aloes anâ— Amber for these things strengthen the Brain buâ— the Musk is to be left out by reason of its toâ— great Evaporation the hands are to be often covered with Gloves in the Winter made of Fox-skin in the Summer of Hares-skin Kids oâ— Lambs The last thing though not the least to bâ— observed is That with the greatest diligence anâ— care you avoid coldness of Hands or Feet since that infinite Distempers are wont to proceed and flow from thence CHAP. II. Of Motion BEcause Motion is not only requisite to the preservation of the Health but also very needful towards a good habit of the Body therefore after the Air it remains to treat of Exercise the which is a most powerful and prevalent thing to keep us in health being that which purges and drives away the superfluous Humours of the Body which are in such sort dissipated and dissolved that there is no longer need of Physick where this is not wanting There be many sorts of Motion and that is the best which is not violent as Walking but is a regular motion of the Body as being most kindly and most agreeable to the Members but that Motion which is caused in a Coach in a Ship on Horse-back or the like is the least wholsom Some Exercises are strong and wearisom and others moderate light and weak The temperate Exercise is that which contributes much to the Health for it corroborates the natural Health wasts the Superfluities enlivens Youth chears old Age and hinders Fulness fortifies the Senses renders the Body light and agile strengthens the Nerves and all the Joynts for the exercised Parts become more robust This also consolidates the Members aids Digestion keeps the Passages of the Body clear and open so that the smoaky Vapours of the Spirits may find a better and more free issue the which are the chiefest instruments in the conservation of humâ—ne Life being the reason that the Food finds an eaâ—â—â— concoction digestion and assimulation of Parts and finally a cause of the evacuation and expurgation of all the Superfluities The light Exercises are Fishing Fowling and such like Divertisements which chear the Mind and as moderate and temperate Exercise does wonderfully contribute to the Health so overmuch Idleness is very pernicious Rubbings are also exceeding useful for they hinder the Humours from falling into the Joynts and doing it in the right time that is when the Superfluities shall be evaporated from the inward Parts it helps Digestion recreates the Body and opens the Pores whereby the moist Humours and Vapours of the Body obtain an easier passage It also swiftly draws the Blood to the outward Parts it thickens the subtil Bodies and attenuates the gross hardens the soft and mollifies the hard and fiâ—ally confirms the natural heat The quantity of the Exercise reaches so far as the Body can bear without growing too weary that is till you wax hot having a fresh colour and begin to sweat which so soon as you perceive change your Cloaths and dry well all the Members and put on other Cloaths
A TREASURE OF HEALTH BY Castor Durante Da Gualdo Physician and Citizen of ROME WHEREIN Is shewn how to preserve Health and prolong Life ALSO The Nature of all sorts of Meats and Drinks with the way to prevent all Hurt that attends the Use of either of them Translated out of Italian into English By John Chamberlayne Gent. Imprimatur April 5. 1686. Rob. Midgley London Printed for William Crook at the Green Dragon without Temple-Bar 1686. To the Worshipful THOMAS CHAMBERLAYNE of Oddington in the County of Gloucester Esq is Humbly Dedicated this little Book Entituled The Treasure of Health SIR HAving received much dun-e served Kindness from you I cannot let slip the first occasion to publish my Gratitude and Respect to you who not only by your Wisdom and Prudence in difficillimis temporibus in the worst of Times preserved unspotted and untainted your Religion and Loyalty but also by your Temperance Moderation and Sobriety preserved your Health and have prolonged your Life almost twenty Years beyond the usual Age of Man and had happily practised the best Rules and Precepts in this small Treatise long before it was extant in any Language Now that God would please to continue your Health and as you were Born before the beginning of this Century so to lengthen your Life at least to the beginning of the next to the Comfort of your numerous Issue and Relations the Benefit of your Neighbours and Relief of the Poor shall be the constant cordial Prayer of Dear Vncle Your most Affectionate and Humble Servant John Chamberlayne From Trinity-Colledge in Oxford 24 of June 1686. TO THE READER HAving accidentally met with a small Treatise written in Italian wherein is briefly discovered the Quality Choice Benefit Hurt and Remedy of all sorts of Edible Flesh Fish Fruits Herbs Grains and Roots of several sorts of Drinks Sawces c. Moreover of Air Exercise Rest Sleep Watching Repletion and Inanition Bathing Rubbing Venery Passions Affections and Perturbations of the Mind I judged that it might be acceptable and useful to my Compatriots or Country-men to make the said Treatise speak English to the end that every one might know what Rule and Measure he ought to observe in his Diet and manner of Living For although Health is at our Births proposed to us from Heaven yet there is also need of our constant Care and Diligence both tâ— procure and preserve it by our Diet as well as to recover it by Physick when it is lost whereof our Author hath largely treated in another Book which perhaps hereafter may likewise be made English I know well that there have been divers Books of this kind heretofore publish'd but the Method hereof being different from all those and some remarkable things here not found else-where also this Book being of a small price the Reader will take in good part the honest Intentions of the Publisher hereof A TREASURE OF HEALTH CHAP. I. Of Air. THE Air above all things is necessary for the preservation of Health and for the prolonging of our Life for all Animals live and stand in need of a continual refreshment of the â—eart the which is performed by the perpetual â—rawing in the Air whereby the Lungs are in a â—ontinual motion from the hour of our Birth to â—e hour of Death All things else may be avoided â—r some time except the Air which no man can want one hour Now Air compaâ—â—es us about on every side and changes our Bodies more than any thing besides because we dwell continually in it and feed upon this dish every moment And it may justly be affirmed that the Air may be more beneficial and more hurtful than eating and drinking The chiefest way of preserving the Health consisting therefore in the election of a good Air we ought to choose that which is most clear anâ— serene towards the East not subject to darâ— Clouds nor corrupted with the stinking Vapour of Lakes standing Pools Marshes Dunghils Privies Caverns Quagmires or where much Dust is for by reason of the dusty Air about the Garamantes now called Guanguara a Countrey in Africa the Men can scarce arrive to the Age of forty yearâ— And where the Air is naught it consequently happens that the Water is not good the which nexâ— to the Air helps to corrupt our Bodies togetheâ— with the Food which in a thick and gross Aâ— ought to be thin and subtil as in a thin Air ought to be gross That Air therefore is requisitâ— in the conservation of Health which renders thâ— Days light and serene pure and temperateâ— whereas on the contrary the gross thick turbâ—lent and infected does destroy the Health Thâ— naughty and unwholsom Air is the cold and Northern as also the Southern likewise the noctuâ—nal Air especially under the Rays of the Mooâ— and in the open Air And no less pernicious is thâ— windy and tempestuous corrupted with unwhoâ—som Vapours such as is the stinking Putrefactioâ— of dead Animals and other nasty Smells fâ—â— such Air hurts the Head and offends the vital Spâ—rits and with its overmuch moisture and humidâ—ty it loosens the Joynts and disposes them very much to receive all sort of Superfluities as does the Air which fetches a Vapour out of the Dust and is infectious Against which there is great need that we carefully defend our selves for that entring into the Body and obstructing the Passages hinders the circulating of the animal Spirits Choose therefore the temperate Air which is the lucid clear and purest for that does not only cause Health but which is more preserves it a long while by purifying all the Spirits and the Blood chearing the Heart and the Mind strengthens all the Actions easeth Digestion preserves â—he Temperament prolongs Life retarding and â—eeping off old Age. And on the contrary the â—ark and thick Air clouds the Heart troubles the Mind renders the Body heavy and unactive hinâ—ers the Concoction and hastens old Age. The â—emperate Air is easily known if presently after â—un-set it grows cool and if at Sun-rising it soon â—rows hot This Air agrees with all Ages all Comâ—lexions with all times and all seasons and not â—nly the turbulent and windy Air is unwholsom â—ut that likewise which is always still and quiet â—herefore when the Air exceeds in any quality it â—ught to be allayed and corrected with its contraâ—y And if that cannot be done by natural ways â—ought to be prepared artificially so that if the â—ir should be too hot and sultry as it is in Sumâ—er you should sprinkle the House with fresh â—ater or Vinegar for the Vinegar with its coldâ—ess and dryness qualifies the unwholsom Vapours 〈◊〉 the Air and hinders Putrefaction And if they â—row the Floor with Flowers and odoriferous â—erbs which have a moist and humid quality as Violets Roses tops of young Oaâ—s leaves of thâ— Vine of Lettices or Willows Nenufars or Water-Lillies boughs of the Mastick tree and otheâ— cool Leaves and in the mean time you shoulâ— take
Lye dry Roses and instead of the Soap take the yelk of an Egg fresh and lukewarm Having washed the Head your next care must be to dry it as soon as you can with warm Cloaths so that there remain 〈◊〉 wetness or moisture for the Brain is naturally most humid and therefore Nature has given it so many vents and passages whereby it may evacuate all the moist superfluities Moreover when you have washed your Head you should beware of exposing it too soon to the open Air and therefore 't is better to wash it in the Evening before Supper but first of all you ought to seek God's assistance by Prayer who is the most skilful Physician both of Body and Soul and without his gracious and benign influence all Medicines are vain and useless Then going abroad begin some easie pleasant Exercise till you perceive a moderate sweat spread it self over all your Body the most robust Exercise is rather to be performed in the Morning than After-noon And here it is worth your Observation that as a temperate use of Exercise does mightily aid and contribute to the preservation of the Health so over-much is very destructive to the Health and so as Motion before Meals is very necessary and wholsom so if done immediately after Meals draws the Humours through all the parts of the Body and the juice which remains as yet raw in the Stomack whence proceed divers and sundry Infirmities After Dinner therefore no Exercise is convenient but a quiet composure and stilness of the Body is most requisite especially for one hour after Dinner after which a little walking is not amiss for the better digesting and jogging down the Victuals to the bottom of the Stomack Lastly those Exercises are best which are performed in the open Air rather than in Houses in the Sun than in the Shade and in the shade either of a Wall or of sweet smelling Arbâ—â—rs are more beneficial than under any roofed place Those that by some Accident or other cannot walk let them ride in a Horse-Litter in a Coach or Sedan so that they may in some manner have exercised themselves before Meals for by Idleness the Stomack is dulled and blunted but by Motion it is enlivened and receives a better Appetite to its Victuals Therefore the Body being sufficiently exercised repose your self to the end that the perturbation ceasing the Heat and the Blood are recreated then you may venture to eat which whilest they are in revolution draw the crude Humours to the Bowels which do thereby remain very much obstructed Besides this we ought not to neglect the Exercise of the Mind for aâ— the Body with Exercise is rendred strong and robust so the Mind is nourished by Studies and acquires fresh vigour and many by a continual Exercise of the Mind have freed their Bodies from the greatest Distempers The Exercises of the Mind are Speculation Singing with Musical Instruments applying your self to some Study as History Theology c. for these things delighting the Mind feed it in such sort that all the Virtues become more strong and better enabled to resist and overcome Infirmities And these Exercises performed at due times that is after a perfecâ— Concoction of your Victuals both nourish and corroborate the Mind and render the Memory quick and lasting and hence proceeds that the Learned Men are most fit and apt to Govern in the Common-wealth But if out of Season it hinderâ— Digestion heaping up and contracting many Superfluities occasioning various Opilations and oftentimes begâ—â—ting putrid Fevers And furthermore if Olâ— Men should be continually-idle without any Exercise Old Age being it self a putrefaction by adding putrefaction thereto they become so much the more putrefied withered and dry but by Exercise they may live a long time whence it happens that we hear this grave Sentence in every ones mouth That the study of Health consists in these things chiefly viz. in not satiating or cloying ones self with Food and in not being averse from Labour and that Exercise Food Drink Sleep c. ought all to be moderate CHAP. III. Of Rest AS an immoderate Exetcise does very much endamage the Health so on the other side does Idleness and over-much Rest which does not only offend the Body but also weakens the Understanding for whilest the Body is in Idleness and without Action it collects many superfluities whence afterwards infinite Distempers arise by Crudities Obstructions c. Idleness consumes and corrupts the Strength extinguishes the Natural Heat and increases the Flegm in the Veins fattens the Body and weakens it Also as by Exercise the Natural heat is increased and the Concoction of the Food is facilitated so by Idleness 't is hindred and extinguished and for this reason Idleness is numbred amongst the chief causes of cold Diseases and the Poet knowing how hurtful to the Health is Idleness says Cernis ut ignavum corrumpunt otia corpus Vt capiunt vitium ni moveantur aquae And Idleness not only corrupts the Body but is also a great cause of pernicious Thoughts as the same Poet says Queritur Aegestus quare sit factus adulter In promptu causa est desidiosus erat However by moderate seasonable Repose the Body and Mind are recreated and refreshed for Quod caret alterna requie durabile non est Haec reparat vires fessaque membra levat And Rest not only to the Body but also to the Mind is sometimes absolutely necessary when they are tyred with Studies Thoughts or Actions according to another Poet Otia Corpus alunt animus quoque pascitur illis In brief without Rest the strength and vigour of the Mind cannot long endure whereas on the contrary Rest and Repose does in a great measure aid and contribute to the Speculation and the profound Invention of Occult things Rest is good after Meals because the Victuals reside in the bottom of the Stomack well united and coagulated â—â—ich always happens after a good Digestion And as to the Flegmatick and those of a cold and moist Complexion Motion is profitable so to the hot and cholerick Rest is most necessary Though it is true that too much Rest called Idleness as is said before is exceedingly destructive both to the Body and Mind but especially to the Mind for it makes Men negligent slothful ignorant oblivious and forgetful and renders them unfit for any Counsel Office or Charge in the Republick Then the Idleness also of the Body makes Men fat lazy sluggards weak and of a pale Complexion cools and extinguishes their Natural Heat increases Phlegm and fills the Body with superfluities begetting cold Infirmities as the Gout both in the Hands and Feet Catarrhs Obstructions of the Bowels Epilepsie or Falling-Sickness and pains of the Arteries therefore when at any time you are necessitated to be in Idleness and by some business or incumbrance you are forced to abstain from all manner of Exercise you must instead thereof observe a slender Diet and that Food which is
Instruments because without it neither healthy nor unhealthy distempered nor indistempered are able to live therefore there is no question but that the use of Food is absolutely necessary for our Bodies being in a continual Flux which every hour and every moment of time does consume and dissolve the Spirits of the Body and likewise the Humours and the solid parts if another like substance instead of that which is dissolved is not introduced Death will in a short while follow thereupon to supply which defect the Almighty Creator of all things by his great Benevolence has provided for Men Meats and Drinks and to the end that by Food may be restored all that which was wasted from the more dry substance and with Drinks all that was diminished from the Humid substance In Food therefore it is considered the goodness the quantity the custom the choice the order the time the nature the place and the Age. First therefore the Goodness and therefore that is good Food which is light and of subtil Digestion easily concocted and in a short time descends from the Stomack and is of good Juice that Food is of good Juice which begets good Blood and good Blood is that which is temperate in the first Degree not too thin nor too thick not sharp nor biting not bitter not salt nor sour The good Food is that which is easily digested and such are those that have a tender substance and are easily dissolved as Eggs flesh of small Birds to wit of Pheasants Hens c. but those Foods are of a difficult digestion which have a contrary substance such as are Foods made of Paste or Dough unleavened or hard Bread Coleworts Old Cheese Beans Lupins Garlick Onions and the Entrails of Birds or Beasts such things are to be avoided Choose therefore those Foods which with their wholsom and laudable Juice restore the radical Moisture or else let them not be gross and excrementious For the Natural Heat if weak especially of Old Men cannot digest Meats of an heavy and gross substance and on the other side let not the Meat be weak that is of small Nourishment for such cause a shortness and diminution of our Lives The Quantity of Foods is corrupted by the abundance of it for so much Food ought to be taken as the strength can conveniently bear that is whereby it may be restored and not over-loaden or prest down and that may be easily digested for the Natural heat being weak and infirm it cannot be concocted and thereupon follow many Distempers and therefore 't is said those that eat large Meals ought not to be merry and jocond for though they do not find the punishment thereof at present yet they can never long escape the danger Let therefore the use of Foods be moderate for as Gluttony is destructive so an extraordinary abstinence is no less hurtful He therefore that studies the preservation of his Health let him never eat to satiety but so that after Dinner he may perceive some relicts of an Appetite remaining for he that does otherwise shall suffer all Acids cholerick Fluxes above and below a loathing of your Food a loss of the Appetite heaviness of the Head pain of the Stomach Obstructions of the Liver and the Milt Dissentery or Bloody-flux and finally Malignant Fevers And therefore it is better always to leave something to Nature for those which fill themselves too much do greatly endanger their Lives and thereby either the Natural heat is suffocated or some Vein is broken for from too much Food proceed several Infirmities and from those Infirmities Death Observe therefore in every thing but especially in your Diet this good and laudable Proverb viz. Nequid nimis Too much of one thing is good for nothing which ought to be a Maxim not only for the Sick but also for those that are in Health and the former ought always to observe a strict Rule and Measure of their Diet for different Infirmities require different measures of Food for in long and Chronical Distempers there is need of a more hearty and large Diet whereas a more slender is requisite in sharp and acute Distempers or when the Disease shall be in its height and prime it is good to use an harmless and least nourishing Food but we ought always to observe how much the strength can bear and how long it is able to subsist with this sort of Food The Quality of the Food as well in Healthy as in Sick Persons is known by the Complexion the which in the former is to be preserved by Food of a like temperament but in the latter that is in distempered People Food of a contrary quality is requisite so that with a moist Complexion dry Meats do agree and on the contrary moist Foods with a dry temperament and therefore moist Foods are convenient for those that are of a moist Constitution as Children or for those that are troubled with some dry Distemper to wit Fevers or Agues Such Foods therefore are to be chosen which according to the variety of each Complexion is convenient Let those of a Sanguine Complexion avoid hot and moist Meats and such as beget much Blood let Cholerick Persons shun such Food as produces Choler and so likewise the Phlegmatick and Melancholy Men let them defend themselves from those things which beget the like Humours and therefore the Sanguine and Cholerick Men are to abstain from all sweet things as Honey Sugar Butter Oyl Nuts and the like and rather to make use of Vinegar Verjuice the sour Juice of Limons Citrons and Pomegranats Moreover the Food ought not to exceed in any quality for those which exceed in heat dry up the Blood as Sage Pepper Garlick Nasturtium or Water-cresses and the like and if that heat shall happen to be watry as in Melons it causes putrefaction and if poisonous as in the Mushromes it often kills a Man if moist it putrefies and opilates and if the heat shall be dry it consumes and weakens the Body But if the Food is too cold it mortifies and congeals as Lettices Purslain and Cucumbers The fat and oily Meats loosen the Belly moisten and increase Flegm makes over-much sleep and hinders Digestion Sweet Foods cause Obstructions the bitter do not nourish at all but dry the Blood the salt heat and dry opilate and are hurtful to the Stomach the sharp by their heat fill the Head and disturb the Mind as Leeks Garlick and salted Meats The rough and astringent bind and obstruct and beget melancholy Blood the sharp causes Melancholy hurt sinewy Members and therefore do hasten Old Age. The Use and Custom in our Diet is of great moment whence the Ancients affirmed that Vsus est altera Natura Custom is a second Nature Wherefore as in the Food it is good to have respect to the Temper so it is no less necessary to observe the Custom the which is one of the principal Roots and Foundations in the preservation of the Health
Complexions and all Ages except decrepid Men. Hurt If you eat many of them they begeâ— windiness offend the Stomach of those that arâ— troubled with Cholick pains and are full of Crudities they hurt the ulcerated Reins cause Thirst and are naught for the Liver and Milt and opilate they cause the Itch and breed many Lice Remedy When you eat the fresh you must drink fresh Water after them whereby they find an easier descent in the bottom of the Stomach and temperates their heat or else eating Pomegranats after them or other Food sauced with â—â—e juice of Oranges and Sorrel CHAP. LXVIII Of Apples Name IN Latine Poma and Mala in English Apples Choice There be almost infinite sorts of Apâ—les but the best are the sweet great and coâ—ured and above all such as are most ripe â—he Pippins challenge the superiority and preâ—erence beyond all others next to them the â—ear-mains c. Qualities The sweet Apples are hot in the â—â—rst degree and temperately moist but the sharp â—nd sour Apples are cold and dry Commodity They notably comfort the Heart â—pen the Breast ripen Flegm make one spit and â—re good baked for those who are in Health if â—heir Stomach be very weak because they comâ—â—r it and excite the Appetite but then they â—ust be roasted under the ashes and eaten with â—omfits made of Anise-seed of these is made â—he Syrup of Apples which is a great Cordial â—nd is good against Melancholy Passions Hurt They hurt them that have a weak Stoâ—ach and those that are troubled with pains in â—he Nerves especially if eaten raw and in a â—reat quantity They must be suffered to hang â—n the Tree till they be throughly ripe otherwise â—hey are very pernicious and of very bad nourishment The sour and sharp Apples cause wiâ—diness and much Flegm and make the Memorâ— short Remedy Apples become very good by roastinâ— and eating them with Sugar or else Cinnamoâ— or Sugar of Roses after them The Pippins aâ— least hurtful Apples may be kept all the Winteâ— in Hay but let them not touch one another CHAP. LXIX Of Medlars Name LAtine Mespilum English Medlars Choice The best Medlars are tâ—â— biggest which have Pulp enough and little Stoneâ— but let them be well ripened either in Hay 〈◊〉 hang'd up in the Air. Qualities Medlars are cold in the second degree and dry in the first Commodity They are pleasant to the taste comfort the Stomach and the Belly mitigate thâ— heat of the Stomach stop Fluxes stay Vomitinâ— but provoke Urine Their stones also beâ— to powder and drank in White-wine togethâ—â— with a few Roots of Parsley boyl'd do send oâ— the Stone and Gravel of the Kidneys There bâ— found a sort of Medlars without any stones whicâ— being grafted on a Quince-Tree come to be 〈◊〉 a notable largeness and pleasant taste Hurt They are slowly digested and do likewise hinder the digestion of other things anâ— many burden the Stomach breeding little bâ— gross Nourishment Remedy Eating after them pectoral things as Violet-Sugar Liquorish Sugar-câ—ndy c. they lose their hurt They are good in Winter for young cholerick Persons and such as have a strong Stomach CHAP. LXX Of Nutmegs Name IN Latine Nux Myristica in English Nutmegs Choice The best are the fresh red heavy solid fat and full of moisture Qualities They are hot and dry in the end of the second degree and astringent Commodity They make the breath sweet increase the sight held in the Mouth they cure the Vertigo and Syncope strengthen all the Bowels and especially the mouth of the Stomach the Liver the Milt and the Matrice they provoke Urine and stop Vomiting excite the Appetite consume the Windiness cause Digestion and are very good in Sauces for those that have a weak Stomach and for a cold Liver because it heats notably to anoint your self with the Oyl of Nutmegs is very good for the Stomach and trembling Members Hurt They cause inflammations of the Body and therefore they ought not to be eaten by Young Cholerick and Sanguine Men chiefly in hot Weather but Old Flegmatick and Melancholick Persons may make use thereof in their Victuals most securely and especially in Winter They are moreover very hurtful to those that are troubled with Piles or Emrods and those that are bound in the Body because Nutmegs are very astringent Remedy They are less hurtful if used but a little at once and mixed also with Ginger which by its moistness qualifies and allays their dryness CHAP. LXXI Of Pepper Name IN Latine Piper in English Pepper Choice You must take care in choosing it that the grains be not hollow dry and light but fresh heavy and black for then it is manifest that it is throughly ripe and good Qualities Pepper is hot and dry in the end of the third degree Commodity The white Pepper grows in one Plant and the black in another and there is as much difference between them as there is between the Vines which bear red Grapes and those that bear white Black Pepper helps Concoction excites the Appetite disperses Windiness fortifies the Stomach and strongly heats the Nerves draws dissolves and removes the dimness of the Eyes It hastens Child birth is good against the Cough and all Distempers and Defections of the Breast being beaten to powder and masht with Raisins of the Sun it draws down the Flegm from the Head and preserves the Health Hurt It hurts hot Complexions in Summer and in hot Countries inflames the Blood and dries the Liver Remedy It loses most part of its hurtful qualities by a moderate use thereof and is most wholsom for Old Men that are Flegmatick and full of Rheums but in cold Weather and eat with cold and moist Meats but not too finely powder'd but big unless you desire it should penetrate into all the parts of the Body then beat it very small CHAP. LXXII Of Pears Name IN Latine Pyrum in English Pears Choice Of these also as of Apples there be infinite sorts but the best are first the sweet and well-ripe Muscadine the second the Icy Pear the third the Bergamot the fourth the Bon Chrestien and the last are Wardens and hard Winter-Pears which are good baked Qualities Pears for the most part are cold in the first degree and dry in the second Câ—mmodity They are pleasant to the taste excite the Appetite strengthen the Stomach and cause a more quick evacuation of the Excrements The Bergamots are the most wholsom they are good against the Poison of Mushromes and Snails they make good Perry and putting them into a Glass of Wine if they sink to the bottom they signifie that the Wine is pure and right but swiming on the top they discover that the Wine is mixed with Water and falsified Drying them in the Sun or Oven first quartering them and picking out their Kernels they are very good in the Winter put into Wine or hot Water and sprinkled with a little Sugar Hurt Being eaten before Meals
seasoned with Salt or with Spice or else a little old Cheese CHAP. LXXXVI Of Cherries Name IN Latin Cerasa in Engish they are called Cherries Choice The best Cherries are such as are of an hard substance Let them be fully ripe the watry Cherries are to be avoided for they are cold and do easily putrifie the sowr Cherries are more wholsom Qualities The sweet are cold and moist but the Carnation or sowr Cherries are more cold Commodity The sweet move the Body and are easily concocted by the Stomach being eaten in the Morning they quench the Thirst refresh and provoke the Appetite The dry are astringent chiefly the slimy and viscuous and are very pleasant to the Stomach because they extinguish the burning heat of the Choler and cut the viscosity of the Flegm and make a man have a good stomach to his Victuals especially if they be boyled with a good quantity of Sugar upon them Hurt The sweet are enemies to the Stomach especially the watry begetting in the Belly viscuous and putrid Humours for they quickly putrifie and swell the Stomach with the wind which they beget if you eat too much of them Remedy You must eat but few at once and then immediately after them take some Meat of an excellent substance either salted or sharp They must not be eaten as Food but Physick to quench the thirst and heat of those who labour in hot weather and at such times they are good for young and cholerick but naught for old and flegmatick men CHAP. LXXXVII Of Cornel-berries Name IN Latin Cornum in English Cornel-berries Choice The biggest and not too ripe are the best Qualities This Fruit has the quality of drying strongly and they are also very astringent Commodity They are an effectual Remedy against all Fluxes of the Belly because they bind the Body They are pickled green as the Olives and of the ripe is made a Conserve with Sugar and Honey whereby they are good against the Bloody-flux and strengthen the Body and thus prepared they may be given to feverish persons Hurt They are of a small and bad Nourishment and hard to be digested Remedy They are to be eaten at second Course a few only and with Sugar CHAP. LXXXVIII Of Dates Name IN Latin Dactylus fructus Palmae in English Dates Choice You must choose such as are sweet â—ipe and that are very sound within Qualities The Date contains no small heat in it â—elf especially when it is made sweet whence â—his Fruit is hot in the second degree and moist â—n the first Commodity They are pleasant fatten the Liâ—er cure the Cough and make the Body slipâ—ery Hurt They breed Blood which is soon â—hanged into Choler They hurt the Teeth and â—he Mouth and make the Emrods come forth â—hey gripe the Stomach and fill the Body with â—aw and viscuous Humours which cause Obstructiâ—ns not only in the Liver but also in the Milt â—o all the Bowels and Veins whence proceed long â—â—d terrible Fevers Remedy They are less hurtful being eaten â—oyled and preserved with Sugar or else eaten â—â—ter the raw some sharp Food They are good 〈◊〉 no time for no Age nor Complexion unless as said before prepared with much Sugar which â—alifies them sufficiently CHAP. LXXXIX Of Olives Name IN Latin Olea Oliva in English Olives Choice The best are those of Spain big witâ— little stones growing in warm Places let theâ— be well pickled Qualities This Fruit when it is throughly ripe is moderately hot but when it is not ripe it iâ— more cold and binding They strengthen and binâ— the Belly those that are pickled are hot in thâ— second degree having a little of an astringent faculty Commodity They purge the Stomach of Flegmâ— and the pickled excite the Appetite and theiâ— Pickle is good to wash the Mouth withal for iâ— binds the Gums fastens loose Teeth those thaâ— are pickled in Vinegar quench the Choler anâ— stop Vomiting Hurt Pickled Olives afford but small Nourisâ—ment and are of an hard digestion the salted iâ— flame the Blood and beget Choler and hindeâ— Sleeping Remedy They are to be eaten in a small quaâ—tity at once and those that are pickled in Vinegâ—â— are better than the others and that have gooâ— Pickle They are good in cold weather for 〈◊〉 Ages and Complexions the Olives are to be eateâ— after the other Food that they may strengtheâ— the Stomach and help Digestion but now theâ— eat them in the beginning in the middle anâ— end of a Meal with Flesh Fish and Eggs but it is a very bad custom for we ought to observe an order in our Food especially if we consult our health and welfare CHAP. XC Of Peaches Name IN Latin Mala Persica in English Peaches Choice The best Peaches are the odoriferous well-coloured fully ripe so that they come clear from the stone and that have an excellent taste the Nutmeg-Peaches are the best of all Qualities Peaches are cold and moist in the second degree their Kernels are hot and dry Commodity They are good for the Stomach and make the Body slippery those that come clear from the stone and that are very ripe ought to be eaten before Dinner for they beget an appetite But you must drink after them old and odoriferous Wine and therefore let them be steept in Wine the which does not thereupon become impoysoned as having attracted to it self the poysonous quality but it is rendred bad for the Peaches which are spungy having drawn out and extracted the spirits and quintessence of the Wine that which remains behind becomes flat and dead losing all its vertue Hurt They loosen the Stomach begetting Humours which are quickly putrified and corrupted as being of a soft and watry nature whence they do also breed much Windiness and cause the Dropsie whence some thinking to correct their malign Influences do cleanse and steep them in Wine but instead thereof commit a greater error for their hurtful juyce is sooner transported to the Veins and thereby becomes more hurtful Remedy Having eaten them with an empty Stomach you must drink an odoriferous and aromatick Wine after them but the Nutmeg-Peaches must be eaten after Meals which refreshes and seals up the mouth of the Stomach as do likewise the dry They are good in Summer for young and cholerick but naught for old and flegmatick men and whose Stomach is weak but roasted under the ashes are a delicate Food and most pleasant to the Sick for they are good against the Passions of the Heart and with their pleasant smell they take away a stinking Breath which proceeds from the Stomach and chear the Mind The dry are more wholesom and make the Stomach better and stop Fluxes The Kernels cure the Pains of the Body kill the Worms dissolve Windiness cleanse and comfort the Stomach remove the Obstructions of the Liver break the Stone in the Kidneys and Bladder and in short are very good to preserve the Health if every morning you eat eight or
be digested whereas on the other side such as are too Young do over-abound with moisture and are full of superfluities though more easily concocted in the Stomach IV. The flesh of the Male Animal is more hot and dry and more easily digested than that of the Female the which is more cold and moist and for that cause less digestible yet the flesh of the Female is better for feverish Persons than the other because it is less hot and more moist and therefore in Summer to sick Persons you must give young Pullets and not Cockerels V. All Female flesh begets worse Blood than the Male except that of the She-Goat which affords better Nourishment than that of the Male. VI. Salted flesh is hurtful begetting gross and melancholick Blood and bad Juice for it dries much and nourishes little VII Fat Meat is easily digested yet breeds many superfluities and therefore is of small nourishment takes away the Appetite hinders the Digestion and makes the Stomach languish The lean nourishes better and begets fewer superfluities whence the middling betwixt both is more wholsom because it breeds temperate Blood VIII The flesh of Birds is more light more dry and more easily digested than that of four-footed Beasts and therefore more convenient and agreeable for those who are more given to the exercise of the Mind than of the Body for they are digested more easily than all the rest and because they breed Blood which is clear clean and full of Spirits and fit for the exercise of the Mind IX The flesh of wild Creatures and such as frequent the Woods is better than that of tame and the Blood which is bred by eating of them will have fewer superfluities by reason of the much running and exercise which they are accustomed to and because they live in a more dry Air especially such as frequent the Mountains and their flesh will keep longer uncorrupted for they have less fat and therefore beget fewer superfluities nourish better and breed a more sound Blood But tame Creatures are more moist than wild by reason of their little motion and the moistness of the Air wherein they live X. In moist times and complexions the flesh that inclines to dryness is most convenient and so on the contrary XI The flesh of gelded Creatures is the best as being most temperate for 't is hotter than the Female and colder than the Male. XII The flesh of black Creatures is more light and sweet than that of the white XIII The flesh which sticks to the Bone is of best Nourishment and the flesh of the right side is better than the left and the fore-part is better than the hinder for the fore-part is hotter and more easily digested but the hinder-part is colder and more gross the flesh which is near the Heart is better than the other farther off for being strengthened by the heat of the Heart 't is more fit to nourish XIV The flesh which is dry must be boyled the moist roasted XV. Roasted flesh is fatter of greater Nourishment though more hardly digested than boyled which though of less yet is of better Nourishment and therefore more wholsom at Dinner boyled Meats are best at Supper roasted as being of an harder digestion and therefore better concocted in the Night-time Fryed and broyled Meats beget nauseous Humours and Crudities in the Stomach and are of a difficult digestion though very nourishing CHAP. XCV Of Lambs Name IN Latine Agnus in English a Lamb. Choice Let it be a Male of one Year brought forth in Spring and that hath fed on sweet Herbs but the sucking Lambs flesh is too moist and slimy Qualities The Lamb is moist in the second degree and hot in the first but the sucking-Lamb is moist in the third degree and is very viscuous but when 't is a year old though it abounds with moistness yet being taken from Milk the heat increases and the moisture decreases Commodity It begets good nourishment is easie to be digested especially when fed with sweet Herbs 't is good against Melancholick Humours 't is convenient in hot Weather and in hot Countries for those that are of a cholerick and adust Complexion that which does not suck is more easily digested breeding good and greater Nourishment Hurt The flesh of a young sucking Lamb is too moist waterish slimy and of gross Nourishment and therefore very hurtful to Flegmatick and Old Men in cold Weather and Countries they breed many viscuous Humours in the Stomach because they have in themselves a superfluous moistness and so much the more by how much the younger This Food is not good for sick Men especially for such as are troubled with the Falling-Sickness and other Passions of the Brain and Nerves Remedy You must not eat them before they be a Year old but let them not have Copulation they are to be roasted with Sage Rosemary Garlick Cloves and other hot things which may dry up their moisture and with this flesh the sauce ought to be such as is cutting and drying Lambs flesh is always to be roasted or baked not boyled CHAP. XCVI Of Beef and Veal Name IN Latine Bos Vitulus Taurus in English an Ox Calf and Bull. Choice The Ox ought to be young and fat and that hath been put to the Plough The Veal or Calf ought to be sucking of a Dam which is fed in excellent Pasture Qualities The flesh of an Ox or Cow is cold in the first degree and dry in the second but when it is very young it has more moistness than the young flâ—sh of other Animals which by Nature are more dry Commodity The Ox affords great Nourishment to those that labour much and breed much Blood and stops Cholerick Fluxes Veal alâ—o nourishes greatly begetting excellent Blood and is easily digâ—sted The Field Veal is not near so good as the House sucking Veal Hurt Cow Beef is very unwholsom of bad Nourishment of hard Digestion breeds Hemerodes and Melancholick Infirmities Ox Beef is of a gross substance but good for healthy and sound Bodies The worst of all is Bull-Beef which is a gross hard dry flesh and of very ill Nourishment Remedy The flesh of an Ox lying twenty four hours in Brine and afterwards well boyled is good Veal is to be well roasted or baked CHAP. XCVII Of Kid. Name IN Latine Haedus in English 't is called a Kid. Choice The red and black are to be chosen but let it be a sucking Kid a Male and not above six Months old Qualities It is temperately hot until the second Month its flesh is very good neither too moist nor too dry Commodity It is of an excellent Nourishment and very easily digested it wonderfully contributes to the Health and is very good both for sick and healthy Persons and for such as labour much and for studious Men. Hurt Kid is naught for Old and Decrepid folks and such as have a weak cold and watry Stomach and is very hurtful for all those that are
the pains thereof Bathing ones self in the Broth of an Hare is very good against the Gout Hurt It is hardly digested breeds gross Blood binds the Belly induces waking and troublesom Dreams 't is bad for melancholick and studious Persons of small and bad nourishment Remedy It becomes less hurtful being well larded and roasted with Aromatick Spices 'T is not good unless in Winter for Young and Sanguine Men. CHAP. CIV Of Bacon or Pork Name IN Latine Porcus in English Bacon or Pork Choice That is the best which is neither too little nor too old but of a middle Age and a Male gelt and brought up in the Fields Qualities 'T is hot in the first degree and moist in the second but the sucking-pig is more moist therefore not to be eat because very hurtful Commodity 'T is of a large and commendable nourishment maintains the Body slippery and provokes Urine Bacon especially the Hams are good to excite the Appetite and to boyl with other flesh for by its good taste it makes the Beer relish and cuts Flegm Hurt This flesh is hurtful to delicate Persons and such as live in ease causes the Sciatica and Gout especially the flesh of a sucking-pig and because it is too moist and viscuous and of much Excrements it putrâ—fies easily and converts it self into the Humours which it finds in the Stomach causes Flegm and Cholick-pains the Stone in the Kidneys and Obstructions in the Liver The Sows have very bad flesh and full of melancholick Humours begetting gross nourishment whence those that eat too much of this Food abound with many Excrements It gluts and loosens the Stomach takes away the Appetite provokes nauseating and is easily turned into Choler Remedy Pork is less hurtful eaten in a small quantity of a middle Age and let the flesh be lean but of a fat Beast powdered roasted with sweet-smelling Herbs or else fryed with Salt Fennel or Sage whereby it is more pleasant to the taste and more wholsom for it has not so many moist superfluities This flesh is good in very cool Weather for Young Men that have not an hot Stomach and for such as labour but naught for Old and Idle folks Advertisements concerning the Parts of Beasts and Birds AMongst the Parts of Birds and Beasts some are better than others for all the extremities as the Head the Neck the Feet the Tail in respect of the rest are hard of little and gross Nourishment and hard to be digested but better and more savoury are the Parts about the Wings Back and Breast The Parts of Animals I. The Head LET the Head be of a temperate Creature of a moderate Age and Complexion That of a Kid is of better and greater Nourishment provokes Urine loosens the Belly and excites venereal Desires but eating too much thereof it thickens the subtil Humours and breeds gross it burdens the Stomach because it is not easily digested and will hardly go down unless eaten with strong Mustard and other Aromatick things The Head is hot in the first degree and moist in the second and in cold weather very good for young and cholerick men II. The Brain ALL Brains hurt the Stomach and induce Nauseating are a flegmatick Food of gross Nourishment hard Digestion but seasoned with Spices and Aromatick things it becomes better The Brains of Birds especially of wild Fowl are very good eaten with Orice Pepper and Vinegar to take away their moist Humours III. The Eyes THE Eyes are eaten by very few People They are of a watry Nature composed of different Substances they are viscuous whence they are of an hard digestion except above all the rest the Eyes of a young Kid or of a Calf IV. The Tongue THE Tongue excels the other Parts in pleasant Taste and goodness of Aliment and is also easily concocted V. The Neck THE Neck of Birds are as the Hearts of Beasts hard to be digested but by reason of their often motion they beget fewer Superfluities The Necks of roasted Pidgeons are good for such as are in health and for those also that have lost their Stomach VI. The Duggs WHen the Duggs or Udders are full of Milk they are very pleasant to gluttonous Folks especially those of young Sows and Heifers and if they are well digested they afford good Nourishment but if the Stomach is not able to concoct them they breed crude and viscuous Humours VII The Wings THE Wings of Birds are of an excellent Nourishment for they are without all Superfluities VIII The Heart THE Heart has a fibrous and hard Substance whence it is not easily digested but rightly seasoned and if well digested once it gives no small and good Nourishment IX The Liver THE Liver of all four-footed Creatures is very bad Food for it is not easily digested it self and hinders the digestion of other Food It wearies and burdens the Stomach but if the Beast be fed with dryed Figs before it is killed and if it be a Male and young its Liver is a delicate Food nourishing the Body exceeding well and is particularly good for them who in the Dusk cannot see at all such is that of the Goose fatned with Milk or of a fat Hen. The hurt of the Liver is removed by boyling it well until the blood which is within it be consumed and let it be boyled with Sage and Laurel afterwards wrapped up with the Gizard and when it is throughly boyled let the sawce be the juyce of Oranges The Livers of Hens and Capons are the best that of a Kid is next then that of a Goose and lastly the Liver of an Hog The Liver is good at all times for all Ages and Complexions provided it be so qualified as is said before X. The Lungs THE Lights are so much more easily digested than the Liver or Milt by how much they are more rare but they nourish less and breed Flegm XI The Milt THE Milt is very pleasant to the taste by reason of a certain sharpness which it contains within it self but is of a bad nourishment and being a receptacle of melancholick Humours it makes those who eat too much of it melancholick XII The Kidneys THE Kidneys nourish badly digest worse especially of old Creatures but of young ones and of those that suck as young tender Pigs and Kids they are better XIII The Tripe THE Tripe is good for such as labour and tire their Bodies for it is harder than the flesh of its Creature It is cold and dry in the second degree 't is good for those that are troubled with great Heat in the Stomach and Belly because it breeds cold Humours it hurts them that have the Scurf the Leprosie and other melancholick Infirmities The best is that of a fat Beast killed in the flower of its Age well fed and clean let it be a long time boyling in fat Broath with Mint and Spices enough 't is not good unless in cold weather for young men that work hard of a strong
the flesh of a Pheasant is better than that of a Pullet because 't is more dry by the Air by its Food and by its greater Exercise Hurt The superfluous use of Pheasants cause the Gout but because the Pheâ—sants don't give solid nourishment but breed thin Blood therefore 't is no Food for Plough-men and such as Labour for with such fat and viscuous Food is more agreeable Remedy You must eat moderately thereof Pheasant is good in Autumn and Winter for all Ages and delicate Complexions CHAP. CXIV Of Hens Name IN Latine Gallina in English an Hen. Choice The black Hen is the best with its Crest elevated and double with red Gills and let it be fat and young and which has not yet laid Eggs. The wild Hens are much better than the tame Quality The flesh of an Hen is temperate in all Qualities Commodity It nourishes the Body wonderfully is easily digested when it is tender breeds good Blood being a temperate flesh does not convert it self into Choler or Flegm excites the Appetite increases the Understanding clears the Voice and it has a wonderful Propriety and Faculty to temperate Humane Complexions Cockerels have the same effects but they are such as have not begun to crow nor to tread the Hen for their stones are of great nourishment and when they are fat are easily digested and are good and convenient at all times and for all Ages especially in Summer Cockerels or young Cocks boyled in Verjuice Hurt Old Hens are of an hard digestion Remedy You must keep them till they are tender which makes them soon ready and then drown them in Wine afterward boyl them with a Figg or Nut in their Belly CHAP. CXV Of Cocks Name IN Latine Gallus in English a Cock. Choice In Physick the old Cocks are chosen Qualities The flesh of a Cock is more dry than a Hen and more hot and sulphureous Commodity They are more useful in Physick than Food for their Broth drank dissolves Windiness is good for Cholick-pains moves the Body provokes Sleep and Lust Hurt A Cock has hard flesh and not easily digested Remedy It must be made very tender CHAP. CXVI Of Turky-Cocks Name IN Latine Gallus Africanus because they were first brought out of Africa into Europe though in English they are called Turky-Cocks as if they came from Asia Choice The best Turky-Cocks are the young and such as are fatned in the Fields rather than about the House killed in Winter and made tender in the Night-Air Qualities This Fowl is hot and moist in the second degree Commodity For goodness nourishment and pleasant taste the Turky-Pullets will not give place to our Hens or Pullets for their flesh is the best and whitest and excels all others in wholsomness for t is more easily digested nourishes better and begets fewer superfluities breeding good Blood provided it be very tender well roasted baked or boyled it restores the weak increases the Seed and stirs up Carnal desires Hurt It hurts such as are Idle causing Catarrhs and the Gout Remedy You must eat it but seldom in a small quantity and roasted with Spice CHAP. CXVII Of Larks Name IN Latine Alauda Corydalus or Galerita so called from a Crest it wears on its Head and is the biggest sort in English a Lark Choice The best Larks are the least when they are fat Qualities They are hot and temperately moist Commodity The Larks which in Autumn are found in great plenty as likewise in Winter if they be fat do nourish well and being eaten roasted excite the Appetite are easily digested especially roasted with Sage and Lard or boyled with divers sawces but they must be throughly done fat young c. They are good in Autumn and Winter for all Complexions and the crested Lark boyled in Broth cures the Colick and its Ashes have the same effect Hurt This Bird is without any hurt only the old which are hardly digested Remedy The old Larks must be eaten with good sawce and fresh CHAP. CXVIII Of Black-Birds Name IN Latine Merula English Black-Bird Choice The best are the fat and such as are taken in cold Weather Qualities The Black-Birds are hot and dry in the beginning of the second degree as the Thrushes Commodity They nourish sufficiently and when they are fat and young their flesh is more esteemed of by many than that of a Thrush though they are much deceived for the latter is more sweet nay there are some so foolish that they hate Black-Birds because they eat Worms and Grashoppers Hurt Their flesh is of an hard digestion especially when they are old and are naught for Old Men and such as are troubled with the Megrims and Frensie Remedy They are less hurtful boyl'd in Good fresh Broth stuft with Parsley and other opening Herbs CHAP. CXIX Of Geese Name IN Latine Anser in English a Goose Choice The best are the fattest such as are brought up in the Fields and near any Water The best parts are the Wings and Liver Qualities Geese are hot in the first degree and moist in the second Commodity The flesh of young Geese afford good nourishment fattens those that are lean and meager If you feed the Geese with Milk their Liver is much more pleasant digests and nourishes well and enough The bottom of the feet of a Goose roasted and fryed with the Comb of a Cock are very pleasant to the taste The flesh of Geese increases Seed inflames Lust and Carnal dcâ—â—res and renders the Voice more acute and clear Geese are useful in many respects that is for the Quills Feathers Flesh Fat and Dung or Excrements Hurt The flesh of a Goose is very hardly digested has many superfluities and is more hot than that of a Pidgeon and therefore is not good for feverish Persons chiefly if the Goose be old Remedy The hurt of old Geese is removed by boyling them well and the young ones are to be roasted with sweet-herbs and Spices The wild Geese are better than the tame they are good in Winter for those that have a strong Stomach and use much Exercise whence they do not agree with Old Men. CHAP. CXX Of Plovers Name IN Latine Spardalus in English Plovers Choice You must choose them young and tender and take notice that the gray Plover is much better than the green Qualities They do not exceed in any quality but are temperate Commodity They are an excellent and wholsom Food are very easily digested and afford a good nourishment Hurt There is but one bad quality in them which is that they are of a Melancholy Juice Remedy Let them be well roasted but they must not be eaten by such as are of a Melancholick Nature but by those of a different Constitution CHAP. CXXI Of Eggs. Name IN Latine Ovum in English an Egg. Choice The Eggs of a fat Hen fed with Corn and which are trod by the Cock and layed fresh are the best and next to this is a Pheasants Egg but those of a Goose or
'T is cold in the first degree and dry in the second Commodity 'T is excellent good in Summer to temperate and qualifie the heat of Blood to quench the burning Choler to stir up the Appetite whence it does wonderfully contribute to young and cholerick Men and to all hot Infirmities Hurt It strongly binds the Breast begets Coughs causes Convulsions of the Nerves and is bad for Cholick-pains Remedy The Malignity thereof is removed by using it together with flesh especially with Pidgeons and other hot sweet and fat Meats but if you eat it with Fish you must also use hot Spices 'T is bad for Old and Flegmatick Men. You must not use it with Salt for then it dries too much and kindles Fevers CHAP. CL. Of Cloves Name IN Latine Cariophyllon in English Cloves Choice The best are the fresh of a pleasant smell and sweet taste Qualities They are hot and dry in the third degree Commodity They comfort all the principal Members the Heart the Brain the Liver and the Stomach they render the Food very sweet and pleasant cause good Breath provoke Urine help Digestion contribute much to the cold Distempers of the Body stop Vomiting cure nauseating and the Falling-sickness Cramp stupid Diseases and stop Rheums and Fluxes Hurt They offend the Bowels excite Lust bind the Body and are hurtful to Cholerick Men in Summer and using them too much they make the Food bitter Remedy You must use them in a moderate quantity in cold Weather in moist Food and Flegmatick Complexions CHAP. CLI Of Cinnamon Name IN Latine Cinamomum Cinamum in English Cinnamon Choice The best is such as is not old but fresh odoriferous of a sharp taste and red colour Qualities 'T is hot and dry in the third degree Commodity Using it often in Food it is excellent good for the Stomach and the cold Distempers thereof dissolving the moistness and wind it clears the sight hurt by Rheums removes Obstructions of the Liver provokes Urine causes Sleep expels the windiness from the Body lessens the pains in the Kidneys is good against Coughs and Catarrhs cleanses the Breast dries up the moistness of the Head makes sweet Breath excites Venereal desires comforts the Heart It has the property of Treacle and it resists putrefaction Hurt It is naught for Cholerick Men in Summer and in hot Countries for it inflames the Bowels and the Blood it hurts Gouty folks for being hot and opening it prepares an easie passage for the Humours to penetrate the Feet and Joints Remedy It must be used in cold Weather moderately by old and flegmatick Men and such as have a weak Stomach CHAP. CLII. Of Saffron Name IN Latine Crocus in English Saffron Choice The best is the fresh and well coloured the strings whereof are whitish long not brittle which being washed dies the Water and has a pleasant smell Qualities 'T is hot in the second degree and dry in the first Commodity It comforts the Stomach and Bowels opens the Obstructions of the Liver is good for the Milt makes a good Colour hinders Putrefaction induces Sleep excites Venery glads the Heart provokes the Courses and the Urine and facilitates Child-birth but you must not take more than two Drams thereof at the farthest Hurt It gets into the Head causing pains and drowsiness and obfuscates the Senses causes Nauseating takes away the Appetite and taken in too great a quantity that is three Drams it becomes Poison for it causes sudden Death by Laughter and its smell hurts the Head Remedy It may be taken a little at once by Old Melancholick and Flegmatick Men in Winter CHAP. CLIII Of Ginger Name IN Latine Gingiber in English Ginger Choice You must take care that it be fresh of a good smell and of a sharp brisk taste let it not be rotten but sound so that when you cut it it may not fall to powder Qualities When it is fresh 't is hot in the first degree and moist in the third but when dryed 't is dry in the second degree It contains within it a certain moisture whereby 't is easily corrupted Ginger moreover is resolving and cutting Commodity It heats the Stomach and the whole Body consumes the Superfluities dissolves Windiness helps Digestion is good for the Memory wipes away Flegm clears the Sight and dries up the Humidities of the Head and Throat Preserved with Honey 't is good for Old Men. Hurt It inflames the Liver wherefore 't is not good in hot Countries in Summer for hot Complexions Remedy Use it moderately or else candyed CHAP. CLIV. Of Honey Name IN Latine Mel in English Honey Choice The best is that of the Spring and Summer though Aristotle praises the Autumnal Honey That of the Winter is the worst it ought to be white and clear Qualities It is hot and dry in the second degree Commodity Honey is abstersive and opening provokes Urine and cleanses its passages is good for old and flegmatick Men of a cold Complexion it is a Pectoral Medicine and is very convenient to preserve things it is of a small but very commendable nourishment Democritus being asked how a Man might keep himself in Health Answered by Oyl without and Honey within It heats the Stomach moves the Body resists Corruption and converts it self into good Blood Hurt It breeds windiness in the Guts is turned into Choler obstructs the Liver and Milt excites Fevers and causes Cholick-pains and eaten raw makes Coughs Although it be a Pectoral Medicine yet it hurts the Head and eaten immoderately it obfuscates the Intellect and increases Choler Remedy In boyling you must always take away the scum thereof or else eat it with Fruit and other sharp Food It must not be used but in cold Weather and by old and flegmatick Men. CHAP. CLV Of Oyl Name IN Latine Oleum in English Oyl Choice The Oyl of Olives is very sweet and commendable and agreeable with Nature but let it be sweet and two years old at least but not too old let it be of ripe Olives Oyl of sweet Almonds does challenge the second place Qualities 'T is hot and moist in the second degree Commodity Drank once a day it kills Worms and sends them out mollifies the Body fattens and increases the substance of the Liver and drinking a good quantity thereof is an excellent thing to make one vomit out any Poyson Hurt If you eat too much thereof it takes away the Appetite Remedy You must eat it moderately and seldom and such as are healthy and nice Persons may use Oyl of sweet Almonds but let it be fresh CHAP. CLVI Of Sugar Name IN Latine Saccharum in English Sugar Choice The best is that they call Loaf-Sugar the whitest most heavy and solid Qualities Sugar is temperate though something inclining to hot and is good in all sort of Food except in Tripes for being put thereon it makes them stink like the Dung of an Ox newly made Commodity It nourishes more than Honey maintains the Body clean and
weak Stomach should omit this II. That you never drink Wine after Dinner or Supper until the concoction of the Food be ended for then it helps Nourishment penetrating more easily the Body whereas at first it would hinder Digestion III. You must have a care that you do not drink Wine cooled with Snow or icy Water for it is very pernicious to the Brains Sinews Breast Lungs Stomach to the Entrails the Milt Liver Kidneys Bladder and causes Wind whence it is no wonder that such as use Wine in Snow or Ice are troubled with Cholick pains Infirmities of the Stomach stoppage of Urine and other pernicious Evils whereas the ancient Grâ—eks were wont to drink it hot with good success IV. You must avoid drinking Wine fasting because it troubles the Understanding induces the Cramp is exceeding hurtful to the Brain and Nerves fills the Head whence proceed Catarrhs which is seen by experience in the old Turks who drinking no Wine are nâ—t much troubled with Catarrhs or Tooth-ach whereas we who use it frequently begin to perceive Rheums and Catarrhs in our Youth Therefore when you find that the Wine has offended your Head and causes Pains therein immediately provoke Vomiting V. That it is not convenient after fresh and moist Fruit to drink a thin Wine for the Wine being a good Penetrator does presently induce and lay open a passage to the Members for the malignity of this Fruit But this is to be understood if you drink a superfluous quantity thereof but if you drink it moderately it corrects the hurt of all such Food VI. If at the same Table both small and strong Wine is used begin with the small reserving the strong for the last which comforts the mouth of the Stomach and helps Digestion VII That by how much the Food is more cold and gross so much the more need is there of strong Wine but when the Food is more subtil hot and digestible let the Wine be weak and therefore such as feed on Beef and Fish are to drink stronger Wine than such as feed on Pullets c. VIII That such as use much Wine ought not to eat much for Wine serves instead of Meat and Drink and therefore Nature cannot easily digest them both IX Wine that is weakned with Water is more wholesom and commendable than that which is naturally weak for the latter more easily putrifies X. That such as have a weak Brain a hot Liver and Stomach and dwell in sultry Countreys ought to drink a little Wine mixing Water therewith but if cold the more Wine and less Water will not be amiss XI You must also observe the season of the Year for in Winter drink very sparingly but strong Wine in Summer more largely but small and mixt with Water XII You must moreover consider the Age for as Wine is very bad for Children so it is most proper for old men seeing that it qualifies and allays their cold Complexion And therefore Plato denies Wine to Children gives young men leave to drink it moderately and allows old men a more plentiful use thereof saying that Children before they are twenty two years old ought not to drink any Wine because that will add fire to their fire and young men ought not to drink it strong but well tempered The Qualifications of Good Wine GOod Wine ought to be clean pure and clear inclining to a red called Claret or Cherry-colour but let it be of stony and mountainous Places situate towards the South Let it be of an excellent Odour for such Wine increases the subtil Spirits nourishes excellently and breeds very good Blood let it be of a pleasant Taste but let it by no means be too sharp or sweet but of a middle temper for if too sweet it inflames obstructs and fills the Head but the sharp or sowr Wine hurts the Nerves and Stomach and begets Crudities Of Bad Wine THE gross stinking corrupted flat Wines are unpleasant to the Taste and unwholesom all which are to be avoided for they cause the Head-ach corrupt the Blood breed melancholick Spirits and in short are destructive to the whole Body Of Watrish Wine THE weak and watrish Wines will not endure a great mixture of Water nourish smally do not heat much and may therefore be safely given to feverish persons They do not offend the Head having few Vapours they allay the Head-ach caused by moistness and the pains of the Stomach that proceed from Heat Of Strong Wine FRom the aforesaid things we may draw up this Conclusion viz. That strong Wines do not at all contribute to the preservation of the Health no more do Wines of Corsica Malmsey Muscadine and the like especially being fat and red for they nourish too much The Effects of Good Wine moderately drank WIne if used discreetly and moderately does communicate innumerable Benefits both to the Body and Mind For as to the Mind it is rendred more secure and calm the Spirits are strengthned and dilate themselves Joy and Gladness is augmented sad and unpleasant Thoughts are banished it clears the Understanding excites the Wit bridles Anger takes away Melancholy enlivens and encourages the Spirits changes Vices into Vertues makes an impious man pious a covetous man liberal a proud man humble a lazy man diligent and careful a dull and heavy man facetious and witty Then as to the Body it is very nourishing resists Putrefaction helps Digestion and breeds good Blood cuts Flegm dissolves Windiness provokes Sleep excites the Appetite fattens healthy men restores consumptive men opens Obstructions concocts crude Humours provokes Sleep opens a passage for the Superfluities whence Wine was justly called by the Ancients Theriaca magna since that it heats all cold Tempers and refreshes hot as also it dryes the moist Tempers and moistens the dry The Remedy of the Malignity of Wine TO correct the Malignity of the Wine you must not eat sweet and opening things but bitter and astringent Whence Wormwood taken before hinders Drunkenness and the same effect have seven or eight bitter Almonds or a Sallad of Lettice and Kernels of Peach-stones before Meat as Marmalade of Quinces and such like after Meat Of New Wine NEW Wine called Mustum is of a difficult Digestion offends the Liver and the Entrails swells the Belly by the Ebullition which it causes in the Body whence arises Windiness it provokes the Urine induces the Dysentery is of a gross Nourishment c. but one good quality it has for it loosens the Belly Of Old Wine WHen the Wine is above four years old it is hot and dry in the third degree and the older it is the more heat it acquires The best is such as is odoriferous something strong full of Spirits which is neither bitter nor sowr but pleasant to all the Senses helping the expulsive Faculty dissolving ill Humours it is good for those that have raw Humours in the Veins and in the other Vessels it hurts their Sinews who use it too much 't is naught