humours into the legs and feet And if they bee aboue a yeere and halfe old then their flesh is of harder substance and consequently of more difficult concoction and of worser nourishment and therefore most vnfit for weake stomacks and infirme bodies The flesh of Pecocks is of hard substance of euill temperament and nutriment for it is hot and drie digested with difficultie and breedeth a thicke and drie melancholike bloud wherfore it is a conuenient meat for them that haue strong stomacks and that vse great labour for it yeeldeth vnto such a strong and fit nourishment They are best to be eaten in the winter and if after that they bee killed they be hanged in a cold place three or foure dayes or longer if it be in a cold and dry season the hardnesse of their flesh which is more then of any other Fowle will be somewhat amended Those that are very young and not aboue a yeere old are the best for as they are of a more soft and tenderer substance so also they are of easier concoction and of wholsomer iuyce They are verie hurtfull to the melancholike and to such as liue an easie kinde of life Pigeons are of an hot temperature of easie concoction they breed an inflamed bloud and extimulate carnall lust wherefore they are not commendable for those that be cholericke or enclined vnto feuors they are good for old men and verie wholsome for them that bee phlegmaticke but being boyled they are wholsome enough for all hot and cholericke bodies because the heat of them is tempered by the moysture of the water They are most conuenient for cold seasons It is verie good when you eat them rosted to stuffe them with soure grapes or vnripe goose-berries and to eat with them the soure grapes or berries in manner of a sauce with butter a little vineger also if it shall not be sharp enough of the berries because the sowre grapes or goose-berries doe excellently qualifie and temper the heat of them and being this way vsed they are also the more agreeable for hot and dry bodies The eating of Pigeons in time of the plague is much commended because they are thought to make a man safe from infection which thing verily is not repugnant to reason for they breed a strong hot and somewhat a thicke bloud They are best to be eaten when they are almost readie to flie and before their heads be pulled off let them bloud with a knife vpon the inner side of the wings for by that meanes their vehement heat will be somewhat abated The old Doues both for their very great heat and drinesse and also for their hardnesse of digestion are to be eschewed Whether doth the Phesant for sweetnesse and wholsomnesse excell all other wilde and syluestriall birds And whether the Teale all other water fowle THe Phesant is in all qualities temperate of easie concoction and comfortable to the stomacke and of much and excellent nourishment very profitable for euery age and constitution For sweetnesse and pleasantnesse of taste it excelleth all other Fowle and for nourishment is of a meane betweene the Capon and the Partridge verily for goodnesse and pleasantnesse of flesh it may of all syluestriall Fowle well challenge the first place at tables for it giueth a most perfect and temperate nourishment to them that be healthy and to the weake sickly or that are vpon a recouery vnto health there is not so profitable a flesh for it is very delightsome to a weake stomacke and quickly by reason of the pure and restauratiue nourishment which it giueth repaireth weake and feeble strengths wherefore for bodies that are naturally leane weake or extenuated by long sicknesse it is farre better then the flesh of any other Fowle Next to the Phesant for goodnesse of meat is the Partridge so it bee young for the flesh of old Partridges is neither to the pallat nor stomacke very welcome especially if they be not fat for it is of a very dry temperature of hard concoction and of a dry and melancholike nourishment wherefore they are in no wise conuenient for the melancholike or such as are subiect to costiuenesse But the flesh of them that be young is of a laudable temper of easie concoction and very acceptable to the stomacke it yeeldeth verie good nourishment which impinguateth the bodie helpeth the memorie encreaseth seede and exciteth Venus They are conuenient for euery age and constitution especially for them that haue moyst stomacks that are subiect to fluxes and that are in statu conualescentiae The young ones that are taken euen as they are readie to flie and afterwards fatted are the best for they make a pure and excellent nourishment They are onely hurtfull to Country-men because they breede in them the Asthmatick passion which is a short and painful fetching of breath by reason whereof they will not be able to vndergoe their vsuall labours Wheâ—…fore when they shall chance to meet with a Couie of young Partridges they were much better to bestow them vpon such for whom they are conuenient then to aduenture notwithstanding their strong stomacks the eating of them seeing that there is in their flesh such an hidden and perilous antipathie vnto their bodies Quailes are not for goodnesse and pleasantnesse of meat so wholsome as they are accompted for they haue in their flesh much moyst and excrementall iuyce by reason wherof they quickly putrifie in the stomacke and make a bad nourishment But they are corrected by baking them well seasoned with pepper cloues and salt Some haue iudged them by reason of their great moysture to bee onely profitable for melancholike bodies but their colour and taste prooue their nourishment to be rather quickly conuerted into melancholy except you wil that their flesh haue a certain kind of force against melancholy by reason of a great desire that these birds haue to feed vpon Hellebor which is a purger of melancholy But yet for all this you shall not haue my assent that they are good for melancholike bodies because the incommodum will be maius commodo as by that which shall be by and by shewed may be collected In my opinion they are best agreeable to them that bee cholericke and most hurtfull to the aged and to all cold moyst phlegmatick paralitick bodies Some there are that affirme Quailes by reason of some maglignity in their nature to be worse then any other fowle and scarcely wholsome for meate which malignity they acquire by feeding vpon Hellebor which they greatly desire and other venomous seedes and Plinie writeth that they alone of all liuing creatures besides man suffer the falling sicknesse Wherof they conclude that the vse of them engendereth the cramp a trembling of the limbes and falling sicknesse To that which others haue studiously obserued concerning the nature of these birds I may well assent seeing that euen the verie colour temperature and sauor of their flesh doe confirme the same But
there are few I thinkâ—… that would feare to incurre the aforesayd hurts by eating of them if they might haue them Indeede the scarsitie of them vpholdeth their reputation and the hurts that come by the seldome eating of them are not sensible but to the curious Indagator and Obseruer of things but if they had their fill of them as they haue of any other common flesh they would out of their experience esteeme of them no better then they do deserue But to preuent and amend in some measure the naughty nature of them it shall bee good to nourish them some time in a conuenient place with good and wholsome seedes and afterwards to bake them as aforesayd Railes are of light digestion and of wholsome nourishment they are good for cuery age and constitution especially for them that be phlegmaticke The flesh of Turtle-Doues is of a dry temperature and therefore if they be old it is of hard concoction and breedeth a naughty melancholike bloud But the flesh of them that be young and not aboue a yeere old is acceptable to the taste of easie concoction and of very good nourishment but most profitable for moyst and phlegmatick bodies It is thought to haue an excellent propertie of comforting the braine and quickning the wit The Black-Bird or Owsle that is fat is greatly commended for pleasantnesse of taste lightnesse of digestion and goodnesse of nourishment The Thrush that is of a darke reddish colour is of the same nature they are best in the winter and are conuenient for euery age and constitution of bodie especially for the phlegmaticke Larkes are of a delicate taste in eating light of digestion and of good nourishment they are good for all constitutionâ—… but best for the phlegmaticke Woodcocks are of easie concoction and of indifferent good nourishment Some iudge them to approch somewhat neere vnto the nature of the Partridge and therefore is of them called the rusticke Partridge but the flesh of the Woodcocke is more excrementall then of the Partridge more inclining to melancholy and of a more ingratefull fauour The Snite for goodnesse of meat is inferiour to the Woodcocke for he is of a more vnpleasant sauour of harder concoction and giueth to the bodie a more excrementall and melancholicke nourishment Both the Snite and Woodcocke are least of all profitable for them that be melancholicke Heathcocks are of much and laudable nourishment and also of easie concoction they are conuenient for euery age and temperature of bodie Feildfares are of a dry and melancholick substance and therefore neither for concoction taste or nourishment commendable Sparrowes are of an hot temperature of hard concoction and of euill iuyce especially if they be eaten'rosted for then they make a dry cholericke and melancholicke nourishment But being boyled in broth they become wholesome and the broth restoratiue Linnets are both for lightnes of digestion and goodnes of meat better then Sparrowes The Crane is of an hard and fibrous substance and of a cold and dry temperature wherefore the flesh is of very ill and melancholicke iuyce of very hard concoction and of much more excrement then nutriment After that he is killed and exenterated it is good to hang him vp a day or two before he be eaten for by that meanes the flesh will be the moretender and lesse vnwholesome The Bustard if he be leane is in temperament excrement and euilnes of iuyce very like vnto the Crane But being fat and kept without meat a day or two before he be killed to expulse his ordure and then exenterated and hanged as the crane and afterwards baked well seasoned with pepper cloues and salte is for them that haue strong stomacks a good fit and well nourishing meat The Heron is of a very hard and fibrous substance it is hardly digested and breedeth an ill melancholicke bloud Moreouer the flesh is of a fishie sauour which in flesh is a note of greatest prauitie But the young Heronshowes are with some accounted a very dainty dish indeed they are of a more tender flesh and consequently of lighter digestion and better nourishment if there be any good in them at all but I leaue them and commend them vnto such as are delighted with meats of strange and noysome taste The Byttour is also of hard concoction of euill taste and also of vnprofitable and excrementall iuyce The Storke is of hard substance of a wilde sauour and of very naughty iuyce for he feedeth vpon venemous wormes c which he taketh vp out of the waters and therefore let him be excluded from tables The Seagull is to be reiected as all other kindes of flesh of a fishie sauour for he is of a very ill iuyce and is not onely vnpleasant but also very offensiue to the stomacke Teale for pleasantnes and wholesomnes of meat excelleth all other water-fowle for it is easily digested acceptable to the stomacke and the nourishment which it giueth is very commendable and good lesse excrementall then of any other water-fowle It is conuenient for euery age and constitution and commendable also euen for them that be weake and sickly and so is not any other water-fowle The Radge is next vnto Teale in goodnes But yet there is great difference in the nourishment which they make for that which commeth of the Radge is much more excrementall then that of the Teale Neither is the Radge so pleasant to the taste nor by much so acceptable to the stomack as is the Teale Plouer is ofsome reputed a dainty meat and very wholsome but they which so iudge are much deceiued for it is of slow digestion increaseth melancholy and yeeldeth litle good nourishment to the bodie The like may be said of the Lapwincke But the Plouer for goodnes of meat shall haue the precedence and be next to the Radge Wigeon and Curlew are of hard digestion and of a dry and melancholicke nourishment they are good for them that liue neere to moores and that haue no better meat The flesh of the Fenducke or Moore-hen seemeth for the fatnes of it commendable but it is of hard concoction and of grosse and excrementall iuyce Those that are healthy and haue strong stomacks may boldly eat thereof but I wish other to beware of it Ducks whether tame or wilde are in no wise commendable for they chiefely feede vpon the very filth and excrementall vermine of the earth The flesh of them is neither for smell or taste commendable it is fulsome and vnacceptable to the stomacke and filleth the bodie with obscure and naughty humors The flesh of domesticke or tame Ducks giueth much grosse and somewhat an hot nourishment but very excrementall The flesh of the wilde ones is of a colder temper not so excrementall they are onely conuenient for strong and rusticke bodies But the Ducklings that are well fed with wholsome
this that hath bin declared it may plainely appeare that those hurts that are of Galen in his third booke of the faculties of nourishments attributed vnto Beefe ought to be vnderstood of old Beefe which in truth is vnsauourie tough and of very hard concoction Bulls Beefe is of a rancke and vnpleasant taste of a thick grosse and corrupt iuyce and of a very hard digestion I commend it vnto poore hard labourers and to them that desire to looke big and to liue basely Whether Swines flesh be no lesse wholesome then it was estimated to be by most of the ancient Physitions SWines flesh because of the strong and aboundant nourishment that it yeeldeth as also of the likenes that it hath vnto mans flesh both in fauour and taste is of Galen and other of the ancient Physitions commended aboue all other kinds of flesh in nourishing the bodie But in my opinion the choise of flesh is rather to be taken from an odoriferous pleasantnes of the same laudable substance good temperature easie concoction and goodnes of iuyce that it breedeth then from the strongnes of nourishment that it giueth or the aforesaid similitude In respect of all which Veale Mutton and many other kinds of flesh are to be preferred before porke I confesse that porke is to most peoples pallats very pleasing and that it so it be well digested yeeldeth vnto the bodie much and firme nourishment but it is with difficultie digested and the nourishment thereof is too moist grosse glutinous and obstructiue Wherefore I will here aduertise all pallat-pleasers that they shall sooner surfet and that more dangerously with porke then with any other flesh that pork is good and wholsome for bodies that be young strong and exercised in great labour and not disposed to oppilations for the cholericke and them that desire to be fat And of such must Galen and other Physitions that haue so greatly written in the commendation of Porke be vnderstood And in very deede hot healthy and strong bodies that vndergoe great labours require for the conseruation of their strengths much firme and durable nourishment such as Porke in regard of the grosse substance of it doth very effectually suppeditate But seeing that Porke is of hard digestion and in substance more grosse then conuenient it is not good for them that be aged that are grosse that haue weake stomacks or that lead a sitting or studious kinde of life For in such bodies it causeth obstructions of the mesaraicke veines liuer and reines the gowte and dropsie especially if they shall be cold and moist by constitution for vnto such is Porke very greatly hurtfull because in them it is wholy conuerted into crude and phlegmatick humors Wherefore let such as are phlegmaticke aged or subiect vnto obstructions or haue weake stomacks altogither absteine from the vse of Porke There is great difference in Porke according to the age of it the best is that which is of the age from six moneths vnto a yeare and not ouer fat for then it aboundeth more with superfluous moisture nourisheth lesse and is more fulsome to the stomacke Bacon is not good for them that haue weake stomacks For it is of hard digestionâ—… breedeth dust and cholericke humors But for strong laboring men and them that haue good stomacks it is conuenient enough A Gammond of Bacon is of the same nature but not so good for it is of harder digestion and the best vertue that it hath is to commend a cup of wine vnto the pallat Brawne is in no wise an wholesome meat for it is of hard digestion and breedeth grosse and tough humors If it be young it is the better for then it is the more tender and of easier concoction yet neuerthelesse in regard of the crude grosenesse of it it breedeth ill iuyce in the body It is commonly eaten at dinner before other meats which custome is very preposterous for it letteth the good concoction and distribution of other meats And because it is a meat of grosse iuyce and hard concoction we commonly vse to drinke a draught of strong wine or ale presently after the eating of it to helpe the digestion but good wine is badly bestowed vpon such a meat for howsoeuerit may heate and comfort the stomacke yet it can neuer cause that meat to be conuerted into good nutriment But it is worthy of enquirie whether sucking pigs that are of most men greatly desired which we commonly call Rosting Pigs yeeld good and wholsome nourishment to the bodie The flesh of rosting Pigs is very moist and excrementitiall yet very pleasant to the taste and easily digested it is very wholsome for all cholericke and dry bodies because the iuyce that is bred thereof doth excellently temper the ouer-much heat of cholericke bloud and very profitably moisten the inward parts But for the aged and those that are phlegmaticke and cold by constitution it is greatly hurtfull for by reason of the ouer-much moisture of it it breedeth in them abundance of crude and phlegmatick humors And verily for the same cause there is not a better and wholsomer meate for hot and dry bodies but in regard of the ouer-moist and slimie nature of it a cup of good wine will doevery well with it as Claret for such as are hot and dry by constitution but for other Sacke is best agreeing with it Whether Venison of Fallow Deere be wholesomer then that of Red Deere And whether the flesh of Conies be better then them both VEnison whether it be of Fallow Deere or of Red is of hard digestion and of ill iuyce for it engendreth grosse melancholicke bloud which quickly causeth obstructions of the liuer and milt Wherefore let such as haue weake stomacks and those also that are by constitution melancholicke or subiect to obstructions eschew the vse of it It was verily a good inuention for amending of the noisomnesse of Venison to drinke Claret wine plentifully with it because that wine causeth it to be the better digested and is also of a contrary nature to the humor that Venison most of all breedeth Both kindes of flesh are of a dry temperature and therefore the fatter the flesh is the better it is especially to eat it cold because that then the fatnes of it is not so fulsome to the stomacke as when it is hot for the siccitie of it being amended by the fat is reduced vnto a certaine mediocritie in such flesh And if they be well hunted before they be killed their flesh is the wholsomer for by often and long coursing of them their bloud becommeth more thin and subtill and the euill humors dissipated by reason whereof the flesh is more easily digested and yeeldeth better nourishment The younger and the fatter Deere are to be chosen because they are of a moister temperature and consequently of a softer substance of easier concoction and of wholsomer nourishment For if they be olde or Jeane they are of a very
and therefore to be reiected The Kidneies are in no wise commendable but for the fat annexed vnto them for otherwise they are of very ill iuyce of vnpleasant taste and of hard concoction The kidney of Veale by reason of the pleasantnes and tendernesse of it is farre more nutritiue and more wholesome then of any other flesh The kidneies of beasts that are full growne especially if they be of big stature are of no good nourishment for they are of very hard concoction and of a rancke and naughty iuyce The Vdders of beasts are not easily digested they make a grosse phlegmatick bloud wherefore they are not good for them that liue at ease for the phlegmatick nor any that haue weake stomacks or subiect to obstructions Being well digested they nourish much and therefore they are a conuenient meat for them that haue good stomacks and a strong naturall heat to digest The vdders of Cowes are for pleasantnes of taste and goodnesse of nourishment the best The feete of Beasts doe giue a cold and clammie nourishment which quickly stoppeth vp the veines Galen commendeth the feete of Swine but Calues feete and the feete of rosâ—…ing Pigs are of easiest concoction and of purest nourishment They are very good for dry bodies because in an hot stomacke they digest well nourish much and they moisten the solide parts not with a light but a clammie and good nourishment and for the same cause the vse of them especially of Calues feete is very profitable in consumptions and rupture of veines but there must be good heede taken that they bee exactly boyled euen vntill that by reason of tendernesse one part is dissolued from another for else they are of harder concoction and not of so good nourishment They are very hurtfull vnto moyst and phlegmaticke bodies and such as are subiect vnto the Gout and winde collicke The feete of a Bullocke or Heifer which we commonly call Neats feete tenderly sodden and layed in souce and afterwards eaten cold are accounted very good meat and so they are for a cholericke stomacke because they make a cold and tough nourishment alwaies foreseene that they be eaten before other meat But to them that haue cold stomacks although they may be well liking vnto them they are in no wise agreable OF FISH SECT IV. Whether the much and often use and eating of Fish be unwholesome and hurtfull to the health of the bodie IT is because fish increaseth much grosse slimio and superfluous flegme which residing and corrupting in the bodie causeth difficultie of breathing the goute the stone the leprie the scuruie and other foule and troublesome affects of the skin Wherefore I aduise those men that are much delighted with the vse of fish that they be very carefull in the choise of it as that it be not of a clammie slimie neither of a very grosse or hard substance nor oppleted with much fat for all fat is of it selfe ill and noysome to the slomack but of fish it is worst neither of ill smell and vnpleasant sauour Wherefore of Sea-fish that is best which swimmeth in a pure sea and is tossed and hoysed with windes and surges for by reason of continuall agitation it becommeth of a purer and lesse slimie substance and consequently of easier concoction and of purer iuyce And for the same cause the fish that is taken neere to a shore that is neither earthy nor slimie but rockie and stonie is also best for the fish that abides in a slimie shore is of harder digestion and of a more slimie and excrementall substance The fish also that betaketh it selfe from the Sea into the mouthes or entries of great riuers and so swimmeth towards the fresh waters doth quickly become better or worse for if they be caried in slimie and muddie riuers they forthwith loose much of their goodnes but if in pure grauely and stonie riuers then the farther off they be remoued from the Sea the better they are for by reason that the water is contrary to their course they are the better clensed from their slimie superfluities Of fresh water fish also that is best which is bred in pure stonie or grauely riuers running swiftly For that which is taken in muddie waters in standing pooles in fennes motes and ditches by reason of the impuritie of the place and water is vnwholesome for it breedeth a very slimie and excrementall nourishment very greatly hurtfull vnto them that are subiect to the goute and stone and obstructions of the breast Thus much in generall concerning the choise of fish Now I will breifely speake of the particular kindes of fish that are most common and in greatest vse and first of Sea-fish The Sole is somewhat of an hard substance and yet of easie concoction and free from excrement in respect of other fish For whitenes and puritie of substance pleasantnes of taste and goodnes of iuyce it far excelleth all other Sea fish and therefore may well be termed the Sea-Capon The Sole verily is to be reckoned among the meats of primest note and for such as are infirme and sicke Non magis expetitus quam salutaris cibus The Plaice is pleasant to the pallate easily digested and in the iudgement of some men a good fish but in my opinion it giueth a watrish and excrementall nourishment especially if it be not well growne to a substantiall thickneâ—… It is best agreable to them that are by constitution cholericke but to the phlegmaticke it is very hurtfull because it aboundeth with a phlegmaticke iuyce The Dabbe or little Plaice is of the same nature but more excrementall The Flounder is in taste digestion and nourishment like vnto the Plaice especially if he be young Some deeme this fish not so pleasant in taste nor so good in nourishment as the Plaise but by their leaue if it be growne to a good thicknes nam quo grandior eò melior by reason of a firmer substance which it acquireth I rather thinke that it giueth a better then a worse nourishment because it lesse aboundeth with a slimie superfluitie The Gurnard is of harder digestion then any of the former some are red and some grey in respect of the colour there is litle difference if there be any the red is the better both giue a good nourishment and nothing slimie and therefore they are much better for them that are phlegmatick then the Plaice or Flounder The Whiting notwithstanding that it is vnsauourie and nourisheth very litle is of some greatly desired and commended verily it is easily digested and the nourishment which it maketh although it be litle yet it is good and very litle excrementall The Breame is somewhat acceptable to the pallate of easie digestion and of meetly good nourishment somwhat excrementall It is best agreable for cholericke bodies and worst for phlegmaticke Some loue to eat the eyes of the Breame but they are very excrementitiall and so
although it be to some mens pallats very pleasant and acceptable yet it is to the bodie vnprofitable because it breedeth flatulent and obstructiue humors In like manner bread that is stale and growne dry because it hath lost his naturall temperature is vnprofitable for it is hardly digested and yeeldeth litle nourishment and the same not good but melancholick Wherefore it followeth that the bread ought not to be too olde nor too new and to auoide all the aforesaid discommodities I hold that the bread ought to be kept the space of 24 houres or at least one night in some cold place after the baking before it be eaten and also that it be not aboue two or three dayes olde in the summer especially if it be made in the forme of manchet or smaller loaues nor aboue foure or fiue dayes olde in the winter for by how much more it is dryed and indurated by so much the worse it nourisneth and is of harder concoction Whether Bisket Bread yeeld to the bodie any profitable nourishment BIsket bread is onely profitable for the phlegmaticke and them that haue crude and moist stomacks and that desire to grow leane because it is a very great dryer and therefore let such as are cholericke and melancholicke beware how they vse it The like may be said of the crust of bread for it is also very hardly digested and breedeth choler adust and melancholike humors Wherefore let the vtmost and harder part of the crust be chipped away of which let such as are by nature cholericke and melancholicke haue speciall care But it is good for the phlegmaticke for such as haue ouer-moist stomacks and yet healthy and desirous to grow leane to eat crusts after meat the very superficiall and burnt part of them onely chipped away because they presse downe the meate and strengthen the mouth of the stomacke by drying vp the superfluous moisture of it OF THE DIVERS kindes of Drinke SECT II. Whether it be wholsome for northerne people that inhabit cold countries to drinke water at their meales in steed of Beere ALthough Water bee the most ancient drinke and to those that inhabit hot countries profitable and familiar by reason of the parching heat of the ambient aire which doth exceedingly heat inflame and dry their bodies yet to such as inhabit cold countries and especially not accustomed therunto nor the constitution impensiuely hot requiring and forcing the same it is by the contrarie in no wise agreeable for it doth very greatly deiect their appetite destroy the naturall heat and ouerthrow the strength of the stomacke and consequently confounding the concoction is the cause of crudities fluctuations and windinesse in the bodie What in generall are the commodities of wine MAnie and singular are the commodities of wine for it is of it selfe the most pleasant liquour of all other and was made from the beginning to exhilarate the heart of man It is a great encreaser of the vitall spirits and a wonderfull restorer of all powers and actions of the bodie it verie greatly helpeth concoction distribution and nutrition mightily strengtheneth the naturall heat openeth obstructions discusseth windinesse taketh away sadnesse and other hurts of melancholy induceth boldnesse and pleasant behauiour sharpeneth the wit abundantly reuiueth feeble spirits excellently amendeth the coldnesse of old age and correcteth the tetrick qualities which that age is subiect vnto and to speake all in a word it maketh a man more couragious and liuely both in minde and body These are in generall the commodities of wine which are so to be vnderstood as that a meane and frugality bee had in the vse of it notintemperancie and drunkennesse otherwise what can be more hurtfull then wine seeing that the same immoderately taken destroyeth the life and prosperous health disturbeth the reason dulleth the vnderstanstanding confoundeth the memorie causeth the lethargie palsie trembling of the hands and a generall weaknesse of the sinewes Wherefore let wine bee moderately vsed that neither distillation nor inflammation nor exiccation or drunkennesse follow for if it be taken beyond measure it will not be a remedie and confort for the strength but rather a poyson and vtter ouerthrow But seeing that there are diuers sorts of wine and the same not indifferently agreeable to euerie age and constitution I will therefore that euery man may make choyse of those wines that are best agreeable for him speake of the particular differences of them according to their seuerall qualities especially of such wines as with vs are most vsuall White-wine and Rhenish-wine doe least of all wines heat and nourish the bodie they consist of a thin and penetrating substance wherefore they are quickly concocted and very speedily distributed into all parts of the body and therefore they lesse annoy the head then any other vrine They cut and attenuate grosse humors prouoke vrine and cleanse the bloud by the reines They moysten the bodie and canse sleepe mitigate the paines of the head proceeding from a great heat of the stomacke but especially the Rhenish wine They are most accommodate for those that are young for hot constitutions for hot countries and for the hot times of the yeere and for those that would bee leane and slender They are lesse hurtfull for such as are feuorous then other wines are but being well mixed with water they are very profitable for all hot distemperatures It is verie expedient to drinke White-wine or Rhenish-wine in the morning fasting and also a little before dinner and supper with a limmon macerated therein and the iuyce pressed forth especially for them that haue hot and drie stomackes or are subiect to obstructions of the stomacke of the mesaraicke veines of the liuer and of the reines for it greatly refresheth an hot and dry stomacke stirreth vp the appetite cleanseth away the sl mie superfluities of the stomacke mesaraicke veines and other obstructiue matter in the passages by way of vrine But it is very hurtfull to drinke White-wine or Rhenish-wine with meat or at the meales or presently after meale except for such as are affected with too much astriction of the stomacke because they deturbe the meats from the stomacke before they are concocted and so cause them to passe crude and indigested whereby it commeth to passe that the whole bodie doth greatly abound with flateous crudities White and Rhenish wines are very pernicious for such as are rheumaticke and subiect to fluxion of humors into the ioynts or other parts of the body and therfore let such very carefully eschew the vse of them Claret wine is very neere of a temperate nature and somewhat of an astringent faculty as the sauour of it doth plainely shew it breedeth good humours greatly strengtheneth the stomacke quencheth thirst stirreth vp the appetite helpeth the concoction and exhilarateth the heart it is most profitable for them that are of an hot constitution for young men and for them that haue hot stomackes which it doth excellently
stomacke by causing a nauseatiue disposition and yeeldeth litle nourishment and the same not good but excrementall for it is quickly conuerted into flegme choler and putrid vapors And flesh that is leane is of a dry substance hard of concoction and of litle and ill nourishment But flesh that is meanely fat is the best and easiest of concoction for it giueth purest nourishment and is most agreable to the stomacke And here by the way obserue that of flesh the whitest is the best for by how much it doth in colour degerate from whitenesse by so much it is of worse iuyce Whether Kids flesh be better then Lambe And whether Lambe then Mutton THe Arabian Physitions preferre Kids flesh before all other flesh because as they say it is of a more temperate nature and breedeth pure bloud which is in a meane betweene hot and cold subtile and grosse Ysaac saith that sucking Kids are for taste nourishment and digestion better then other whose opinion I approue because the milke giueth and maintaineth in them an excellent moisture wherefore their flesh is singularly good for hot dry and extenuated bodies and for them that haue weake stomacks and are from some long sicknes vpon a recouerie to health so they eat it rosted But by reason that it somewhat aboundeth with an excrementall moisture it is hurtfull for the aged and such as are phlegmaticke and that haue cold and moist stomacks For although Kids flesh be deemed to be temperately hot and moist in the first degree yet it is more moist then hot and withall somewhat slimie wherefore to their opinion concerning the goodnes of Kids flesh aboue all other I see no reason why I should yeeld my subscription for I thinke Veale to be for goodnes and wholsomnes of meat rather superiour then â—…ny way inferiour vnto it as shall be hereafter shewed But howsoeuer it be to an Arabian stomacke or whether the Kids of Arabia be in substance lesse moist and slimie then ours as it is very likely I suppose Kids flesh to be somewhat better then Lambe for Lambe by reason of much viscous humiditie in it increaseth crude and phlegmaticke humors Wherefore it is not so wholsome in the winter and former part of the spring as it is from the latter end of the spring vnto the beginning of Autumne in which space by reason that the aire is commonly hot and dry such moist flesh is best agreable vnto mans bodie It is most profitable for them that are by constitution hot and dry and that abound with adust and cholericke humors but it is not conuenient for olde men or for them that are phlegmaticke especially the much vse of it for by reason of the much moisture which it hath it repleteth their stomacks with crude and phlegmatick humors Lambe of two or three moneths old is the best for the younger it is the moreit aboundeth with a crude superfluous moisture and if it be well rosted it giueth the better nourishment because the most part of the crude superfluities in it are by the force and esficacie of the fire well wasted and digested Lambes that are weaned and afterwards fatted are wholsomer for meat then when they were sucking because their flesh doth lesse abound with superfluous moisture and if they haue their feeding in hilly pastures they yeeld the purer nourishment and are a very good meat for those that haue weake stomacks or liue a studious kinde of life The flesh of Hogrells and young Weathers is a right wholsome and temperate meat it breedeth very good bloud and is easily digested it is better then Lambe for it yeeldeth a more pure and substantiall nourishment and is conuenient for euery season age and temperature The flesh of elder sheepe is not so wholesome for it is of a dryer nature of harder concoction and of worser iuyce It is conuenient for labouring men and such as haue good stomacks to digest Of Mutton therefore that is the best which is of an yeare or two olde or thereabout and if it be of a young Weather it is best of all for it is of a very temperate nature of an easie concoction and of pure firme and copious nourishment Whether Veale for goodnes of nourishment be better then Beefe VEale if it be competently fat is pleasant to the taste and easily digested it is very nutritiue and the nourishment thereof is exceeding good For hot and dry bodies for those that are weake and giuen to a studious kinde of life it is farre better then Beefe Moreouer Veale is a more odoâ—…iferous flesh then any other and in this respect it is far before Kids flesh and not behinde it in any other but rather in my opinion it shall as well for pleasantnesse of taste and goodnesse of iuyce as for sweetnes of sauour haue the precedencie of Kids flesh And I belecue that if those Arabick Physitions had euer tasted of our Veale they would without any scruple haue giuen vnto it the preheminence But you must not vnderstand this my assertion of all Veale indifferently for it must not be too young nor leane for if it be too young then it is ouer moist crude and excrementitiall and if it be leane then it is not so nutritiue nor so acceptable to the taste and stomacke But if it be of the age betweene one and two moneths and competently fat then it is of an excellent temperament and nutriture and for euery season age and temperature exceeding all quadrupedall creatures And although Veale be for all bodies conuenient yet for those that are hot and dry by reason of the pure and pleasant moisture thereof it is most profitable The flesh of Steeres which we commonly call Steere-beefe and so also of Heifers is of a firmer substance then Veale it giueth to the bodie much good and substantiall nourishment and therefore for them that are healthy and of a sound slate of bodie it is not inferiour vnto Veale though it be not altogither of so pure a temperature and nourishment Beefe of Oxen that are of middle age is for goodnes of iuyce and easinesse of concoction next vnto it it is agreable enough for young men that are of perfect health and for any that haue good stomacks and are of a firme habitude of bodie But Beefe of older Oxen is of a very hard and groâ—…e substance it is very hardly digested and breedeth a thick grosse and melancholike bloud which by reason of the difficult distribution of it causeth obstructions especially of the spleene and melancholicke diseases and therefore to melancholicke bodies it is most hurtfull But to rusticke men that labour painfully in the fields and for those that inhabit cold countries whose concoctiue facultie is commonly strong it is very agreable for by reason of their great labour and strong internall heat they will too soone resolue the iuyce of lighter meats But to those that liue a delicate or studious kinde of life it is very hurtfull Now by
to be preferred before them But which way socuer they are preserued the greene or greenish Oliues are to be chosen and the yellowish or blackish rejected as abhominable for sawce or meate for the yellow ones were too ripe before they were gathered and the blackish are putrified The salt liquor or pickle wherein they are preserued is an excellent remedie against sofâ—… and flagging gummes and loose teeth if they be washed and rinsed therewith somewhat hot Capers are very necessarie for the preseruation of health they are preserued in vinegar or in salt or in a pickle or brine made of them both which is the best way Being thus preserued they are hot in the first degree and dry in the second they are of an abstersiue and opening facultie they giuevery litle nourishment but they excite the appetite notably clense away phlegme adhering to the stomack and guts kill wormes of the belly and open the obstructions of the liuer but especially of the melt wherefore the often vse of them with meat is very profitable to phlegmaticke and melancholicke bodies to such as haue moyst and waterish stomacks that are short breathed that haue hard and ill spleenes and subiect vnto quartaine feuers Before they be vsed the salt must be washed off cleane from them and they a litle while steeped in cleane water and after that eaten as other sallads be with vinegar and oyle also if it shall like the eater or if they be eaten with Oximell they will not onely be the more acceptable to the taste but more effectuall also for the purposes aforesaid The young tender buds of Broome are in the spring time gathered and preserued in pickle in the same manner as Capersare they excite the appetite and open the obstructions of the melt and liuer no lesse then Capers doe and are also very profitable in obstructions of the kidneys wherefore they may well be vsed with meate as Capers are Sampier is in the like manner preserued in pickle and eaten with meats it is a very pleasant and familiar sauce well agreeing with mans bodie It is hot and dry of an abstersiue and diureticke facultie it exciteth the appetite comforteth the stomacke openeth the obstructions of the liuer melt and especially of the kidneys and bladder by prouoking vrine wherefore it is a necessarie sauce for them that are subiect to the stone and conuenient for euery age and constitution of bodie Radish is also vsed as sauce with meats but it is a very hard one and vnwholsome it is hot and dry and of an extenuating facultie Those that are very tart in taste are hot in the third degree and dry in the second They are accounted the best that are cleare tender and tart in taste and so they are because they are of easier concoction and doe more delight the pallate Some Physitions commend the eating of Radishes before meat because they excite the appetite and some after meate because as they say they helpe the concoction by depressing the meats but I constantly affirme howsoeuer they oblectate the pallate depresse the meats or excite the appetite that they are neither good before meat nor after meat nor togither with meat They are not good to be eaten before meate for because that they are with much difficultie digested and make long stay in the stomacke they hinder both the descension and concoction of the meat that is taken after them and are also the cause of stinking belchings which are far greater hurts then the exciting of the appetite is a commoditie Neither are they good to be eaten after meate for by reason of the hardnes of their substance they rather oppresse the stomacke then any way helpe the digestion breed windinesse and cause noysome belchings yea though they be taken euen as we doe cheese in small quantitie But our vsuall manner in England is to eat them togither with meat as a sawce which is the worst way of all for being in such manner taken they greatly oppresse the stomacke ingender raw humors aboundance of winde cause loathsomnes disturbe and hinder the concoction of the meate that is taken with them raise vp noysome fumes and most offensiue belchings which are very hurtfull to the eyes and head Wherefore I conclude that they are vnwholesome any way to be eaten especially for them that haue weake stomacks except for them that be pallate-pleasers and that they are onely good to be vsed in the way of physicke for they heat cut and attenuate grosse humors prouoke vrine and procure vomiting And verily this their heating cutting attenuating and vomitorie facultie is the principall cause by working vpon the humors and meate in the stomacke that they breake or rather breed and raise vp so much winde and auoide it by belchings Oyle Oliue which we commonly call Sallet Oyle if it be of the ripe Oliues is moderately hot and maketh the belly soluble but by reason of the vnctuous substance and nauseous sweetnesse of it it deiecteth the appetite anoyeth the stomacke impinguateth the liuer and increaseth the substance of it wherefore it is in no wise to be vsed as a sauce with meats But the Oyle that is made of the vnripe Oliues which is called Oyle Omphacine is not so grosse and fattie as the other and inclineth to a greenish colour it is somewhat of a cooling and astringent facultie by reason whereof it strengthâ—…eth the stomacke and represseth the too-much tenuitie and fluxibilitie of the bloud in cholericke and sanguine bodies wherefore the vse of it for them that are healthy is very conuenient Of Butter which is of great vse in sawces I haue spoken in the precedent section Honie is hot and dry in the second degree and of an abstersiue and soluble facultie wherefore it is very wholesome for them that be old for such as are phlegmaticke and of a cold and moyst constitution especially in the cold seasons of the yeare It is very profitable for such as be asthmaticke or short breathed and that are subiect vnto rheumes so that they be not of a cholericke constitution because it doth notably clense and mundifie the breast and lungs of phlegmaticke and rheumaticke humors Wherefore I wish all such as are of a phlegmatick constitution to accustome the eating of honie mornings fasting and to walke an houre after it but it must not be immoderately taken for not withstanding that it is of a clensing and opening facultie yet for all that if it be taken in too large a quantitie it will obstruct and cloy the stomacke because it consisteth of a grosse substance But the vse of honie is hurtfull to them that are of hot complexion because it inflameth the bloud and is quickly by reason of the acrimonie of it conuerted into choler it is also hurtfull to such as abound with winde especially the crude and vnclarified honie because there is in it a windie and excrementall moysture The
winde and inhibit fluxes of the belly proceeding from a cold cause or weaknes of the retentiue facultie They are good for olde cold and phlegmaticke bodies but the much vse of them by reason of their dry temperature and astrictiue facultie is hurtfull to cholerick and melancholick constitutions and them that haue costiue bellies Nutmegs preserued in Sugar as soone as they be taken from the tree are of a very pleasant and delightsome taste and of most profitable vse for comforting of the stomack and braine to be eaten now and then especially in the mornings fasting and presently after meales and because they are of a lesse drying and binding facultie they are very good for euery state and constitution of bodie Wherefore I aduise all those that haue weake stomacks and that liue a studious kinde of life neuer to be without them that they may take of them at their pleasure All the sorts of Pepper are hot and dry in the height of the third degree if not in the beginning of the fourth they are of an heating and resoluing facultie they excite the appetite comfort the stomacke helpe the concoction and all cold diseases of the breast and stomacke by concocting dissipating exiccating and expelling crude and flatuous humors they also strongly heat the sinewes and muscles and all cold parts The round blacke Pepper is in greatest vse for sauce and seasonings of meats It must be moderately vsed for otherwise by reason of the acrimonious heat that it hath it will quickly inflame the bowels adure the bloud and consume the genitall seede By reason of the tenuitie of its substance it must be but grossely beaten that the heat thereof may longer continue and operate in the stomacke for being smally beaten it will make lesser stay in the stomacke and mesaraick veines and by reason of the penetrating force of it sooner ouer-heat and dry the liuer prouoke vrine in flame the bloud and the reines It is a spice most conuenient for cold moist and grosse meats for cold and moist seasons for the aged for the phlegmaticke for them that haue cold weake and windie stomacks and that are subiect to distillations But to hot cholericke and dry bodies the much or often vse thereof is very hurtfull especially in hot and dry seasons Ginger is the roote of a certaine plant growing in Barbarie and other hot countries being greene and newly digged vp it is hot in the third degree and moyst in the first but when it is growne dry because that the moysture of it is consumed it is dry in the second degree if not in the third it is of an heating and digesting quality but it heateth with a more durable heat then pepper doth and therefore it is more conuenient for a cold and moyst stomacke for which it is of singular efficacie it discusseth winde helpeth the digestion and consumeth crude and phlegmaticke humours It is very profitable for the aged such as are phlegmaticke and full of crude flatulent moysture in their stomacks especially in cold and moyst seasons but the vse of it is not so good in hot seasons nor for them that are by constitution cholericke because the often and much vse of it will enflame and distemper hot and dry bodies The greene roots preserued which wee commonly call greene ginger or ginger condite are of pleasant taste very good to be eaten often times especially mornings fasting of them that haue weake stomacks and bad memories and that are subiect vnto rheumes for they greatly comfort the stomacke and head and are also very accommodate for all the purposes aforesayd Wherefore the vse of them is for old men and Students most profitable They also increase the geniture They are preserued two wayes either in a syrupe of sugar or couered ouer and incrustated according to art with sugar which wee commonly call Candied Ginger this is best for them that be very phlegmatick and rheumatick and that haue very cold and moyst stomacks because they are of a more exiccating nature but the Ginger that is preserued in syrupe is more conuenient for all other bodies and for the two purposes last aboue recited because it drieth not as the candied ginger doth but is rather hot and moyst in quality by reason of a substantiall moysture that it receiueth from the syrupe wherein it is preserued The roots that are preserued in syrupe while they be fresh greene and full of iuyce are of soft and tender substance and of a most pleasant taste whereby you may detect the fraud of them that boyle the dry Ginger to make it soft and afterward put it into a syrupe and sell it for greene condite Ginger for it is somewhat blackish tough and hard in biting and not so delectable in taste Saffron is hot in the second degree and dry in the first the moderate vse of it wonderfully refresheth comforteth strengthneth and exhilarateth the heart for there is so great societie betwixt it and the heart that it is without delay carried thither and for that cause it is mixed with all cardiacall medicines It expelleth and preserueth from all pestilentiall infections it openeth the obstructions of the liuer and gall and is therefore good against the yellow Iaundise it prouoketh the menstruall courses and birth and therfore women with childe must carefully shun the vse of it it also dilateth the breast openeth the obstruction of the lungs and is for them that bee short and thicke breathed the last and greatest remedie But if it bee not moderately vsed and that in very small quantity at a time it is hurtfull and dangerous for it causeth the head-ach and offendeth the braine and senses by sending vp sharpe fumes it also deiecteth the appetite and causeth faintnesse by too much relaxing the hearr and pouring out the spirits OF FRVITS ROOTS and HEARBES that serue for meat and are vsually eaten SECT VII Whether new fruits eaten raw yeeld any wholsome or prositable nourishment to the bodie ALthough all new fruits that abound with moysture as most doe may seeme to be iudged vnwhosome to be eaten raw by reason that they fill the body with crude and waterish humours that dispose the bloud vnto putrefaction yet the moderate and tempestiue vse of them may be very good and profitable for such as vse to heat and dry their bodies with great labour and exercise for all hot constitutions especially for the cholericke because they extinguish thirst coole and moysten the body and represse the vehement heat and ebullition of choler But to the phlegmatick and such as haue crude stomacks all raw fruits especially those that abound with moysture are greatly hurtfull as heereafter shall bee particularly demonstrated And here before I begin to discourse of alimentary simples I will aduertise the Reader somwhat for his better vnderstanding concerning the fouredegrees of qualities that Physicians constitute and define to be in Simples as those are sayd to be hot or cold
prouokè vrine the smell of them is comfortable to the braine Costmary is also called Alecoast and it doth well answer to the name for if it be steâ—…ped a while in Ale or put into a vessell and Ale tunned thereunto as is vfually done in the making of Sage Ale it maketh a pleasant drinke and very comfortable to the stomacke braine and sinewes They are good for the aged and phlegmaticke but hurtfull to such as are young and of an hot and cholericke temperature Tansie is hot and dry in the beginning of the third degree it strengthneth the sinewes and is very profitable to the stomacke for it concocteth and scowreth downwards crude and phlegmaticke humors which adhere and cleaue thereunto From hence may be gathered that Tansies in the spring-time are very wholsome and good for the stomacke for the clean sing away of phlegme bred therein by the vse of fish in the Lent-season And heere many may see their errour detected that for the making of Tansies doe confusedly vse to giue onely vnto them a delightfull greene colour beside the iuyce of Tansie the iuyce of other hearbes perhaps altogether vnwholsome or at leastwise vnfit for the purpose But if any please to adde to the making of Tansies the iuyce of Sorrell they shall willingly haue my assent especially if they make them for such as are of a cholericke temperature The seede of Tansie is of singular force against wormes for in what sort soeuer it bee taken it killeth and expelleth them Tansie is conuenient for the phlegmaticke and the aged but hurtfull to young and cholericke bodies Clarie is hot and dry in the third degree the onely vse thereof is for the imbecility of the reines and for stopping of seminall fluxions for which it is very profitable being boyled in broths or any other way vsed Rocket and Tarragon are neere of one nature and quality hot and dry in the third degree but Tarragon in regard of the aromaticall and cardiacall sauour of it is to bee preferred before Rocket Among all hearbs of an acrimonious sauour and that are vsed insallads they may haue the preheminence especially Tarragon for by reason of its aromaticall and cardiacall quality it is much more comfortable to the stomacke heart and head then Rocket is They cut and extenuate phlegme in the stomacke excite the appetite and helpe the concoction They are good in sallads but not alone but ioyned with Lettuce Purselane and such colde hearbes for the qualifying of their acrimonious heat otherwise being eaten alone they distemper the liuer and cause head-ach Wherefore the best way to makesallads is to mingle hot hearbes and colde together except you will make them of purpose to coole or heat as the nature of the stomacke and temperature of body shall require Rocket and Tarragon are conuenient for the aged and phlegmaticke not not for the cholericke and such as are of hot temperature Towne-Cresses or as the vulgar sott doe pronounce Towne-karse is more biting in taste then Rocket or Tarragon and therefore more hot and drie It is eaten with other sallade hearbes but what way soeuer it be vsed it notably heateth a cold stomacke and liuer cutteth and attenuateth grosse humors mundifieth the lungs helpeth the Asthmaticke openeth and strengthneth the melt and is well neere as good and as effectuall against the Scuruie as Scuruie grasse It may not be eaten in sallads but in small quantitie and that with Lettuce and other cold hearbes for it will quickly offend the stomacke distemper the liuer inflame the bloud and annoy the head Water Cresse or Karsse is altogither of like nature and facultie as Towne-Karsse is and is also very effectuall against the stone They are good for the phlegmaticke aged and such as are subiect to obstructions Auens are hot in the end of the first degree and drie in the end of the second with a kinde of scowring or clensing qualitie they are very wholsome in pottage or physicall broths though they make them looke blacke for they clense away such things as adhere to the entrails and are good against cruditie or rawnesse of the stomacke windinesse of the belly or sides stopping of the liuer and clottered bloud in any inward part of the bodie especially being decocted in wine The roots of Auens are in the Autumne and Winter very profitable in physicall broths or other decoctions for all the purposes aforesaid They are good for euery season age and temperature sauing onely for the cholericke which are free from winde and obstructions of the entrailes Filipendula is hot and drie euen in the third degree of an opening and clensing qualitie and yet with some litle astriction adioyned Although this hearbe be in physicall vses cheifely profitable for the stone and strangurie yet I thought it meete because it is common in gardens not here to omit it Wherefore such as are subiect to the stone and strangurie may to their ease and comfort vse the herbe in their pottage broths or possets Cheruill is of a temperate heat and moderate drinesse it is an hearbe exceeding good and wholsome very pleasant to the taste delightsome to the stomacke and comfortable to the spirits and senses It may be vsed in pottage broths and sallads c. In sallads with other hearbs it is most acceptable by reason that it giueth vnto them a very pleasant and delicate relish but for sallads the seeds while they are greene or the round tufts ór heads which conteine the seede doe farre excell the leaues which for pleasantnes of taste sweetnes of smell and wholsomnes for euery age and temperature do also excell all other sallade hearbes And to be eaten by themselues as a sallade with Oyle omphacine vinegar and pepper they exceede any other sallade for a cold and feeble stomacke The roots of Cheruill boyled and after dressed as the cunning Cooke best knoweth or onely eaten in manner of a sallade with oyle and vinegar are singularly good and wholsome for weake and aged people and for such as are dull and without courage for they delight the stomacke reioyce and comfort the heart increase strength excite Venus and depell old age Wormewood is hot and drie in the end of the second degree it hath a clensing facultie with some astriction adioyned it is marueilous profitable to a weake stomacke that is troubled with choler for it clenseth it through its bitternesse and by reason of the binding qualitie it also strengthneth and comforteth the stomacke Moreouer it is good against windinesse and griping paines of the stomacke and belly it strengthneth the liuer and riddeth it of obstruction and the bloud of putrefaction clensing by vrine naughtie cholericke and superfluous humors It also helpeth the spleene when it is ouer-charged or filled with grosse feculent bloud by causing it to passe downeward by the stoole togither with the excrements Wherefore in regard of the great commoditie that Wormewood bringeth
meat and the substance of it which are cheefly to be respected in the election of meats the age of the person custome of diet and time of the yeere ought not to be neglected in which euery one may easily direct himselfe Whether the ordinary vse of two meales in a day be best for the preseruation of health I Answer omitting the precise obseruation of the time countrey and custome that the vse of two competent meales in a day viz. of Dinner and Supper is generally best for them that are within the limits of 25 60 yeeres leading a studious or sedentary kinde of life if they desire to auoyd crudity the originall of most diseases But such as vse much exercise or are of an hot and cholericke temperature may eat oftner as three times in a day and that more largely at each meale for the restitution of the substantiall moysture which by reason of exercise and a strong naturall heat is much exhausted Wherefore I aduise them not to bee altogether fasting till dinner but to breake their fast with this threefold caution that they finde their stomacks to be cleane and empty that the breake-fast be slender and that of meats of light digestion and that it be taken about foure houres before dinner And heere I may not omit to aduertise all such as haue plethoricke and full bodies especially liuing at rest and which are of a phlegmaticke temperature that they not onely eschew the vse of breake-fasts but also oftentimes content themselues with one meale in a day for by this meanes nature being for a time disburthened as it were of meats vseth all her power in digesting and expelling the reliques whereby it commeth to passe that the ouer-plus of bloud is abated raw humours concocted all manner of excrements expelled and the whole body consequently reduced to a sound and healthy mediocrity Heere it may bee demanded of such as for the health of their bodies can oftentimes bee contented with one meale a day whether it were better to take it at supper then at dinner Whereunto I answer that at supper because in the night season and in sleep the spirits are more intense to concoction being not withdrawne vnto outward and animal actions yet with this prouiso that they sup not late for great and late suppers are very offensiue to the whole body especially to the head and eyes by reason of the multitude of vapours that ascend from the meats that haue been plentifully receiued Wherfore they must after supper refraine from sleepe or lying downe three houres at the least and bee sometimes walking sometimes standing and sometimes sitting that the meats may be the better digested and passed from the stomacke the vapours in some measure consumed the eyes and the whole head consequently lesse annoyed But if any shall erroniously accustome the vse of one meale in a day and shall then lurch and deuoure so much or more as may well serue for two competent refections as some that vsually make but one meale in a day are wont to doe I must tell them that two moderate refections were farre more commendable and better for their health then vnreasonable feeding and glutting of themselues at once whereby all the powers and faculties of the body are oppressed the stomacke weakned crudities and obstructions occasioned Heere also may those demand that vsually make two meales a day what space of time ought to intercede the refections Our vsuall time for dinner in all places is about eleuen of the clocke and for supper in most places about six according to which rule wee commonly sup about six houres after we haue dined allowing an houres space for a meale I doe well approoue of the distance betweene the meales and also of the allowance of an houres space for a meale but if Students that may command the time and others also that lead a generous kinde of life shall alter the time for refection as to dine about ten and to sup about fiue or six according as their appetite strengths and disposition of body shall require they shall haue my better approbation and that for three reasons The first is because it is not good to be so long fasting in the morning except for moyst and phlegmaticke bodies as aforesayd for the stomacke being ouer-long empty attracteth from the intestines and other parts naughty fumes and putrid humours which doe not a little hurt both it and the head especially in such as are of a cholericke temperature The second is because a larger time may be allowed as shall be requisite for the concoction and distribution of the meats receiued at dinner for we ought not to cat againe if wee will be diligent obseruers of our health vntill the meat eaten before be first concocted and well auoyded out of the stomacke and the appetite thereupon certaine as it is formerly demonstrated The third reason is that they who being subiect vnto rheumes hauing supped by six which order for Students is very well obserued in our Vniuersities will be the freer from nocturnall diseases and rheumes vnto which Students and such as liue a delicious easie and sitting kinde of life are most subiect and others that are free from rheumes and nocturnall passions hauing supped by seuen will afterwards be the better disposed to rest for it is not requisite that they especially hauing dry braines should refraine lying downe to rest aboue an houre or two after supper which is onely conuenient to preuent obstructions And this order of supping being obserned there will remaine a competent time both for one and the other before they goe to bed as the space of three or two houres for the meats in some measure to concoct and descend from the stomacke for there is nothing more hurtfull to such as are subiect to rheumes and obstructions then to sleepe or lye downe within two or three houres euen after an ordinary and frugall meale because the vapours that then arise from the meats residing and concocting in the stomacke beside the inhibiting of the distribution of them are very offensiue to the head being not by conuenient watching and moderate motion of the body in some measure discussed Thus much concerning the ordinary refections for such as are within the limits of 25 60 yeeres wherof euery one may make vse and application agreeable to his state of body and course of life Now concerning the refections of others that are not within the aforesayd limits of yeeres a word or two breefly They therefore that are past their declining age and entred within the limit of olde age as those bee that are past 60 or 63 yeeres of age may not precisely bee tyed to any fixed times for their refections but may eat three or foure times a day or oftner as their stomackes shall require a little at a time by reason of the imbecility of their digestiue faculty Neither may children by any meanes bee tyed vnto fixed meales for they