primoque reponi Omnis mensa male ponitur absque sale Salt should be first vpon the Table set And last tan'e off when we have done with meat Secondly he saith that salt resisteth venome for two causes First for that salt is a dryet and so dryeth vp the humidities that would corrupt Another cause is that salt dryeth and suppresseth the humidities drawing them out of the body and so shutteth the poors and consequently stoppeth the entrance of Venome which is wont to enter by the poors Secondly he saith that salt maketh mans meat savoury For commonly we see no meats savoury without salt as saith the third verse Thirdly the Authâ—r openeth four inconveniencies of salt meats too much salted First very salt meats mar the sight for two causes The first is that salt things dry over much which is contrary to the eyes the instruments of sight For the Eyes are of the nature of water Phi. 1. de sensu sensato as the Phylosopher saith The second cause is for that meats very salt do engender Itch and nipping in manner as is aforesaid Of mordicative meaâ—s being in the stomack â—umes mordicative are lifted vp which by their nipping hurt the eyes and make them very red And therefore we sée that they that make salt have commonly red eyes The second hurt is that very salt meats diminish the séed of generation by reason that very salt meats do dry very much all the humidities of the body whereby the séed of generation is dryed vp and so made lesse The third hurt is it engendreth the skabthy reason that salt engendreth a sharp by ting humour adust which causeth the skab The fourth hurt is it augmentoth Atch by reason that it engendreth a mordicative itching humour And of these four hurts Rasis speaketh Further it burneth their bloud that take great quantity thereof it féebleth their sight it diminisheth the seed of generation and engendreth itch and scab And besides these hurts very salt meats engender Ring-worms dry scuâ—phs morphew lepry in them that â—e disposed thereunto and fleateth the passage of the vrine when they are long continued yet when meat is a little poudred it taketh away loathing and maketh one to have a good appetite Hi fervore rigent tres saisus amarus acutus Alget acetosus sie stipans ponticus aâ— que Vnctus insipidus duleis dat temper amentum Three kind of tasts do soon the body heat Salt bitter sharp and divers harms beget Three other savours cool in moderate kind Tart Stipticall and Pontick as I find Three more unsavory unctuous and sweet Nor heat nor cool and therefore held most meer Here the Author reciteth the qualities of all savorinesse First he sayth that these thrée savorinesses or relishes salt bitter and sharp heat the body that receiveth them Secondly he saith that these three savorinesses fart stipticall and pontick cool Thirdly he sayth that these three relishes vnctuous vnsavory and sweet are temperate they make the body neither hotter no colder Further according to Avicen there be eight talages avi li. can tract 1. ce 3. or so vorinesses that follow vnsavorinesses And they be sweet bitter sharp tart pontick stiptick and vnctuous and to number vnsavorinesse for savorinesse as the text doth there be nine and then savorinesse is taken for every thing judged by tast And among these talages there be three hot as saith the text salt bitter and sharp and as Avicen saith The sharp is the hotter and the next salt and then the bitter for as much â—as sharp is stronger then the bitter is to resolve and scour the incidents And then salt is like bitter broken together with cold humidity And of these tallages three be cold eager stiptick and pontick But pontick is colder then the other and next thereto is stiptick And therefore all fruits that come to any sweetnesse have first a tallage pontick of a vehement coldnesse and after that the fruits by the heat of the Sun be digested there appeareth in them stipticity and afterward they decline to sowrnesse as Grapes and then to sweetnesse And though tart be not so hotte as stiptick yet by reason that it is subtile and piercing it is in many of more coldnesse And after Avicen Ponticke and Stipticke are in talage very like but yet the Stipticke causeth the upper part of the Tongue to be sharp and rough and pontick causeth the tongue to be rough within Three of these tallages are temperate neither exceeding hot nor cold as sweet vnctuous and vnsavory for though sweet be hot yet therein appeareth no mighty heat as Rasis sayth and every tallage hath his own operations as Avicen and Rasis say The operations of sweetnesse be digestion soking and encreasing of nourishment and nature lovingly desireth it and the vertue attracttive draweth it And Rasis sayth That sweetnesse engendreth much ruddy colour and opilations of the Liver and spleen specially if the said Members be apt thereunto and thereof followeth the fluxe It mollifieth the stomack and comforteth the brest and lights it fatteth the body and augmenteth the seed of generation The operations of bitter is to sharp and to wash away And after Rasis Bitter heateth and dryeth strongly and lightly reduceth the bloud to a dust malice and augmentetha ruddy colour in the bloud The operations of pontick tallage after Avicen Is contraction if the ponticity be feeble or else expression if it be strong And after Rasis Pontick cooleth the body and it drieth the flesh and diminisheth the bloud if one use it oft Also it comforteth the stomack it bindeth the womb and engendreth melancholy blood The operations of stiptick talage after Avicen Is contrary thicking hardning and holding And after Rasis the operations thereof are like pontick though they be weaker for he seemeth to comprehend stiptick tallage vnder pontick for of stiptick he saith nothing expressely The operations of vnctuous talage after Avicen Are soking slipperiness and small digestion And after Rasis It mollifieth the stomacke it maketh one laskative and filleth one before he hath taken any necessary quantity of meate And it heateth specially them that be vexed with a Fever and that have a hot Liver and stomack It moysteth and softeth the body but it augmenteth phlegm and sleep The operations of sharpnesse Are resolution incision and putrifaction after Avicen And after Rasis It encreaseth heat and lightly enflameth the body and burneth the bloud and tuâ—neth it into red choler and after into black The operations of salt talage after Avicen Is to scour wash and dry and it letteth putrifaction The operations of sharp talage after Avicen Is to cool and divide And after Rasis It refraineth choler and blood and restraineth the belly if the stomack and guts be clean But if there be too much phlegmatick matter it maketh the belly to lask it cooleth the body and also weakneth the vertue of digestion properly in the liver It hurteth the sinews and sinewy
turpisicatua When too much Red wine carelesly we drink It bindes the belly makes the voice to shrink This Teâ—â— sheweth to vs two hurts that come by overmuch drinking of Red wine The first is that over much drinking of Red wine maketh one costive The â—eason as some say is because such Red wine heateth â—â—re â—hen other of that sort and is more nutritive For in thâ—â— thaâ—â—â— is better it dryeth more and in that thâ—â— it is more neâ—â—â—â—â—tive it is more desirously receiued of nature But â—eâ— this Text may be best vnderstood by overmuch drinking of binding Red wine which is somewhat eager sharp and costive And coneâ—ning this know that if the stomack or the guts be feeble in their naturall operation that then red or black wine called Stiptick which is somewhat tart ought to be used and drunken as they vse to do that by debility of stomack are laxative and can hold nothing Thus saith Hypocrates in the Canon Palm us quidem c. And also Galen in the comment of the same But he that wil comfort the vertue of digestion the cleaneâ—â— Wine or meanest in substance and colour of a good and convenient savour and of sufficient strength and somewhat stiptick is most wholsome The second thing is hearsenesse of the throat the which hoarsenesse some red Wines do cruse and â—nduce onely thorough their drinesse and earthinesse And this hurt commeth also by drinkink red wines that grow in the parts of Brâ—baâ—â— through their stâ—pticity and earthinesse and especially this griefe chanceth when the said Wines be not well fined But yet they make not a man costive because Must that is very red is wont to cause the Flixe by reason of his earthy dregs mingled there withall the which byteth and gnaweth the guts of which gnawing commeth the Flixe and such Wine should not be drunk till it be fined For so long as it gnaweth through the earthy dregs thereof a byting time is raised to the brain which gnaweth and biteth the eyes and maketh them red Such inconveniences are ingendred by new vnflued Wines of Brabant Whether they be white or red through their earthinesse The cause why this fume is mordicative is by reason that the Wine that it commeth of is mordicative For Galen sayth Ga. in commâ—nâ—o iâ—â—i is pha qui câ—escuut c. Whatsoever is dissolved from a thing must needs be like the thing from which it is dissolved Allia nux ruta pira raphanus theriaca Haec sunt Antidotum contra mortolevâ—nenum I reade from Garlick Nuts Hearb-grace or Rew Pears Radish-roots and Treacle do ensue Such vertuous qualities that they all serve As Antidotes against poyson to preserve In this Text are comprised six Remedies against Venom The first is Garlick which is very medicinable against such inconveniencies as are wont to be sugendred of water Garlick and especially it is wholesome Sâ—â—ap 〈◊〉 segre câ—p de alleo Avi 2 can ca. de alâ—â—o c. if one hap to drink naughty corrupt water wherefore Serapion saith That if one eate Garlick first and drink corrupt water after it shall not hurt him Whereunto Avicen agreeth The same operation is also in Onyons as Avicen saith and so Oayons may be comprehended under Garlick And Avicen saith That an Onyon is subtile piercing and scowring with stipticity and openeth strongly Also it is hot in the third degree wherefore it heateth ill waters and letteth that they with their coldness hurt not the stomack and it maketh gross humours pure and causeth them lightly to issue for Vinegar being mixt with an Onyon doth greatly sortiâ—â—s his subtill piercing or entring vertue and keepeth one from thirstinesse the which eating of Onyons is wont to cause The very same is veriffed of Garlick And Avicen saith That after one hath drunken grosse and troublous waters he should eat Garlicke because it fineth them and maketh them lightly to descend and letteth that they hurt not the Stomack and Entrayl in regard that they stop not the Veines Also Garlike is good to eats before one take his Iourney and it is one of the best and most wholesomest things for them that come out of a cold ayr Avi 1 1 cap. de regendo inter or go into it as Avicen saith And by this it appeareth that Garlik is specially good for them that journey and wander over divers Countries and vse divers Drinkes according to these Verses Allia que jejunio sumpserit ore Hunc ignotarum non laedit potus aquarum Neediversorum mutatio facto locorum He that takes Garlick early in the morn Needs let no drink by him to be forborn Diversity of countries he may see And well enabled if his mind so bee Moreover Garlik drunke with Wine is good against the stinging of venomous worms and bytings of Serpents which thing Avicen sayth that he proved avi 2 can ca. de allic also it is good against the biting of madde Dogges and a platster made of Garlick Fig-leaves and Comine is good to lay to the place that is bitten with a venemous beast called Mugall Also an Onyon as Avicen sayth is wholesome to annoynt the place that is bitten with a mad dog either with the juyce thereof or a Plaister thereof made with Salt and Rew. And an Onnyon eaten expelleth the hurt of venemous things And some say that they ingender in a mans Stomack a moyst humour very wholesome against the hurt of venemous things Now here is to be noted that Garlicke Onyons and also Leeks are not wholesome for temperate bodyes nor hot and specially when they be eaten raw For then they nourish very little and ill and they ingender sharp pricking bloud yet they make grosse humors subtile and break or cut clammy humours And when they be sodden they lose the pricking and yet then their vertue inciâ—ive cutting and subtilative remaineth Therefore when they be sodden they be wholesommer then raw Leeks he hot and dry and their nourishment is naught they hurt the eyes Eating of leeks and ingender black melancholly bloud and cause terrible dreames they hurt the â—news with their pricking and they hurt the Tâ—â—th and â—ummes and chollerick and melancholly folkes should not use to eat them and specially raw Onyons be hote Fating of onyons and they have an earthy superfluous heat and a waterish moustnesse subtile and vndigestd If they he eaten raw they ingender ill humours and corruptible putrifaction in the stomack and they cause ill dreams and dreadfull and also head-ache And if they be too much used they marre the memory and trouble the understanding and make one beside himself But when they be sod with the broath of good flesh and so â—aten they cause good digestion and theâ—r hurtfullnesse is diminished and they moderate the coldness of meats wherewith they be sod but the best is not to use them Garlick is hot Eating of Garlick declining somewhat to humidity but lesse then Onyons
that the day rest is soon corrupted because the beat of the day draweth the corporal heat to the exteriour parts of man but the night rest doth clean contrary for it draweth the corporall heat of man toward the inward parts Of the which two motions there is ingendred a violent motion that disturbeth nature And therefore they that wil sléep and rest them by day are councelled to sleep in dark places and in some shadow The second cause is that the day rest maketh a man vnlusty drowsie and as half afraid and that by the changing of nature from his old custom that is from digestion of his meat yet notwithstanding that the rest or afternoon sleep is generally dispraised and the night rest greatly commended and praised yet the sleep that is taken in the morning three hours before sun rising and three hours after the sun rising is not to be dispraised A note well worthy of the observing Hypoc in l. 2. Prog. in his as Hipocrates saith second book of Prognost Sleep convenient and naturall taken by night or by day is allowable and contrary is hurtfull but the morning sleep of all the day is least worthy dispraise And albeit the day sleep and at afternoon are forbidden by Old Fathers and Doctors yet for all that now a dayes sleep taken in the day time is not greatly to be blamed specially as Bartrutius sayth if these five conditions therein be dillgently observed The first is if it be customably used Five conditions of sleep The second is that it be not taken immediatly after dinner The third is that one sleep not with his head lying low The fourth is not to sleep too long The fifth not to be waked ouer suddainely and fearfully but with good moderation Quatuor ex vento veniunt in ventre retenis Spasmus Hydrops Colica vertigo quatuor ista When wind within the belly is restrain'd The body is by four diseases pain'd Cramps dropsie collick giddiness of brain Wheeling it round break wind and not refrain Here are declared four inconveniences or diseases that come by long holding of wind in mans body The firsst is called the Cramp The ventosities of the body run oft amongst the Joynts and veins and filleth them with wind Of the which filling commeth retraction and wrinckling together of the veins And Avicen saith That the cramp is a disease that lyeth in the veines Avi dic 〈◊〉 by the which the members of man move and extend themselves This cramp is in divers kinds One is caused by replenishing whereby the member is made short and great and wrinkling together like leather or a Harp string through the matter replenishing the members This manner of cramy cometh so dainly There is another kind of the cramp much like a Taboret which enforceth the member after his length and largeness to crumple together like parchment cast in fire This manner of cramp commeth slowly The second inconvenience is called the Dropste a materiall disease ingendred of a very cold marter which entreth inflameth the members or places of a mans body in which is the regiment that is the digestion of ments and humors as in the stomack the Liver and the â—oyd places about the belly For dropsie never engendreth but when the Liver is corrupt by reason of bloud There be three spices of Dropsie Iposarca Asciides and Timpanites and of the Timpany these two inconveniences are vnderstood A Timpany as saith Master Barâ—â—uce is engendred of an ill complexion by coldnesse of the stomack and liver which will not suffer mans drink or meat to bee convarted into good humours but turneth them into ventostries which if they be not avoyded by belching by sweat or otherwise they will stop the waâ—s of voydance Also these Uentosities gather together between the places of the belly called Mirach Idem quod adonian and Siphach and there they engender the Dropsie The third inconvenience is called the Clolick a perillous and a painefull disease it is engendrod in a gut named Colon. Like as the disease called Iâ—ica is ingendred in one of the guites called Ylion And these two diseases are engendred by ventosities closed in the guts The fourth inconventence and disease is the Head ache called Vertigo the which maketh a man to thinke that the world turneth round by the ventosities wich draw to the brain and mixe them with the lively spirits and so cause the sayd disease called Vertigo which as the name declareth is a turning of swimming in the head And as Galen sayth They that have the sayd infirmity are soon astonied and with a little turning about they fall downe And Avicen rehearseth these incoveniences with other Gal. de loass cap 8 avi dist 1. and he saith That ventosities kept long do cause and engender the Coâ—icke by reason they ascend up and gather together enfeebâ—ing the Guttes And sometimes they engender the Dropsle and sometime darkenesse of sight and sometime the megrim and sometime the failing evil and sometime it ruâ—neth vnto the joynts and causeth the cramy Ex magna caena stomacho sit maxima poena Vt sit nocte levis sit tibi caena brevis Great Suppers put the stomack to great pain Sup lightly if good rest you mean to gain Here we be taught to make a light supper For too much meat letteth manâ—â—tiaturall rest and causeth anguish and gnawing in the belly and causeth the face to break out and maketh one to have a heady head in the morning and an vnsavory mouth Here this question commeth well to our purpase whether a man should eat more at dinner or at Supper For dafinition hereof is to be noted that after the quantity of the body more or lesse meat is convenient at supper or at dinner For either the bodies be whole and sound or else sicke If they be sicke either they incliue to materiall sickenesse or vnuâ—ateriall If the sicknesse be not caused through some humour one may eat the more at supper because in such sicknesses nature only endeavoreth to digest the meat If the sicknesse be material one may eat the more at dinner as it is declared in the fourth Treatise in the fift Chapter of the curation of falling sickness 〈◊〉 this wise He that cannâ—t be sufficed with one meal in a day because he is otherwise accustomed must divide his meat into three parts in Trat 8 Moch cat dut cap. 5. and eat two parts at dinner and the other part after temperate exercise at Supper The reason hereof is this at such season the feeble nature hath help by the naturall heat of the Sunne to digest and the superfluities thereby are more resolved wherefore the refecton should be larger at dinner then at supper And moreover because the heat of the day which causeth digestion joyneth with the naturall heat of mans body are there by day time two Cundry beates to help the digestion but it is not so in the night Likewise
also sodden Peares be better then raw and they may be sodden with Anis seed Fennel séed and Sugar Dios li. 1 de medic Plini in de nat hâ—st li. 23. ca 7. avi 2 can co prim Dioscorides saith That it is hurtfull to eat Peares fasting Plinie saith Peares is an heavy meat of all other though they be in health that eat them The third thing is eating of Apples of which as Avicen saith To eat often and much causeth ache of the sinewes And also Apples have an ill property for they engender ventosities in the second digestion wherefore they be unwholsome for sick folks and also for the like cause as it is before rehearsed of Peares And these sayings touching the vnwholsomenesse of Peares and Apples ought especially to be understood when they be raw and not when they be sodden or tosted and not only these fruits should be eschewed of those that be sick but also all other fruits that fill the bloud with boyling water as new fruit of which the juyce boyleth in a mans body as if it were Must or new wine for you may seeby experience that the juyce of new gathered fruit boyleth when it is put into a vessell by reason of the heat of the Sun that remaineth in them after their riping These new fruits through boyling of their juyce doe cause the bloud to putrify although they comfort a mans body with their moysture when they be eaten And for this cause most especially Avicen forbiddeth them the eating of fruit which have the Ague for he saith That all fruits hurt them that have the Auge avi di 4 ca de vnivers curaâ— through their boyling and corrupting in the stomack The fourth thing is eating of Milk the cause why eating of milk is not good is because it is lightly corrupted and turneth unto fume or sharpenesse in the stomack as in their stomacks especially that are diseased with putrified Fevers and therefore they that have a putrified Fever are forbidden eating of milk And as Hipocrates saith Hip ophe lac dare It is hurtfull for them to eat Milk that have the Head-ache for them whose Gutts suspensed to rumble and for them that be very thirsty Yet notwithstanding in some diseases Hippocrates saith Milke is agreeable for them that have the Tysick caput dolenti c. the Fever Ethick and for them that be in a Consumption And also hereafter following something more shall be said when we come to Lac Ethicis c. And although milk in the foresaid diseases is blamed yet in them that be whole it is allowable and that if it be well digested in the stomack and liver And Galen saith That milk well sod doth both nourish and ingonder good humors Gal. in ap hip lib. 〈◊〉 Also milk by reason that it is waterish it washeth the intrâ—â—â— by reason it is bâ—ttry it mundifieth strivâ—th against venemous humours and moystneth the members and allienateth the greifes of the breast and it doth mittigate the shooting or pricking of the Lungs Guts Reins Entrails and the bladder and it is good against pricking humours in the Entrails Furthermore milk is good for temperate bories whose stomark is clean from cholerick and flematick humours For unto such folkes Milk well digested is great nourishing it ingendreâ—â— good blood it nourisheth the body and conveniently moystneth and maketh fair the exteriour parts as Isiac saith in the universall dyets And there also he sayth by authority of Ruffus That they that will drink milk must drink it fasting and it must be drunk hot from the Cow and to eat nothing 〈◊〉 that be digestedâ—nor one should not then labour noâ—sur about much Yet seldome or at any time one would forbear walking but then one must walk aneasiâ— pace till be perceive it be descended to the bottome of the stomack But milk is vnwholesome for those bodies that be distempered for in hot bodies it is soone turned into chollericke sumostly In such as be cold it turneth to sharpenesse and putrâ—â—action Also milk is vnwholesome for an vnclean stomack for therein it corrupteth Galen saith That he knew a man Gal. de sanitâ—â—â—e 〈◊〉 in lib. that by the dayly use of milk had a stone bred in the reines of his back and another that lost all his teeth And some he knew that used to eate milke continually without hurt Yet to some it was very wholsom as to an husbandman that lived above an hundred yeare and his mast food was milke and another that thought to do so likewise sound it alway hurtfull to him Touching the choise of milk choise of milk it is to be noted that meane milk is to be chosen for nourishment and not thin milk as milk of a Camell or of an Asse neither the most fat and grosse is to be chosen as milk of kine and sheep but rather Goats milk should be chosen For it is not so waterish as Camels milk the which is not apt to nourish by reason of humidity and it maketh a man to lask Nor it is not so fat nor so grosse nor so full of cruddes and butter as Cow milke and Sheepes milke is which by reason of their fatnesse stoppe the veines and engender ventosities and is stoppe the veines and engender ventosâ—ties and is more harder of digestion then is requisted in the governance of health Therefore milke of a Goat not too near kidding time nor too farre from it and that goeth in a good pasture and when pastures be at the best should be chosen Gal. de sanitatâ— li. 5. The pastures as Galen saith where the beasts go do help much the goodness of the milk The fift thing is eating of Chéese Eating of cheese and it may be vnderstood of all sort of Cheese but especially of old cheese The reason is because new Cheese is cold moyst and of grosse substance and hard of digestion and ingendreth epilations of the stone and helpeth or conserveth mans health â—y way of nourishment but very little or nothing And old Chéese is hot and dry and by reason of the salt therein it causeth degestion but yet of it self it is hard of digestion and of small nourishment and hurteth the stomacke Wâ—at cheese iâ—â—est and dryeth over sore and agreeth worse then new Cheese But Cheese bâ—twetne both neither new nor olde nor too tough nor for bâ—ittle too hard nor too soft too swéet nor too sower not too salt nor too full of eyes of good tallage and of good savour when it is cut which tarryeth not long in the stomack made conveniently of good milke sufficiently oylie is good and should bee chosen before all other whereof after meat we should eat a little quantity for much in quantity in way of nourishment is vniversally ill and hurteth the stomack and will not digest but engendreth epilations the stone in the reines grosse humours in the body and venta stâ—ies Therefore that Chéese'is only
good that commeth out of a niggaÌ„rds hands The sixt thing Salt meat Gal de locis affect li. 3. avi 3 do 2. ca 15. is Saltmeat dryed with salt or smoke or of what kind of beast soever it be it engendreth grosse blood and melancholy and so per consequens It is not wholesome for sick folks nor is it not wholsome for them that he whole For as Avicen saith Salt flesh nourisheth but little and it is gross and ingendreth ill blood The seventh thing is Haris-flesh which likewise engendreth melancholy blood Harts-flesh as witnesseth Rasis Alaman 3. Chapter de animalibus silus stribus domesticis The eight thing is Hare flesh Hares Gal. de locis affect l 3 which likewise engenbreth melancholy blood as Rasis sayth in the place before alledged This flesh engendreth more melancholy then any other as Galen sayth And of this Jsaac in dietit vniversalibus saith the Hares-flesh should not be eaten as meat but only used in medicines And know beside that Hares flesh and Harts flesh when they be old ought vtterly to be eschewed yet neverthelesss they may be eaten and they be best before calving time that their drinesse may be tempered with the age And yet they ought to be eschewed except they be sat for their drinesse is tempred with their fatnesse The ninth thing is Goats flesh The tenth is Oxe flesh Goats flesh Oxe-flesh for both these be melancholy fleshes For Isaac in de univers saith Goates flesh and Oxe flesh bee worst hardest and slowest of digestion and when they bee digested they ingender grosse blood and melancholly And Avicen in his second Canon of Goates flesh saith Goates flesh is not very good and perchance the humour is very ill And likewise yee shall understand of Goats flesh and Cowes flesh Goats flesh Oxe flesh avi 2. can ca de Cor. the which are worse than the foresaid fleshes Goats and Oxe flesh For of them Avicen saith Cow flesh Harts flesh wild Goats flesh and great Fowles do engender Fever Quartains And yet further be saith of Cow flesh That Cow flesh nourisheth much and engendreth grosse melancholy and melâ—choly diseases And he saith further Cow flesh engendreth Lepry And of Goats flesh he saith That it is absolurely ill And forasmuch as it is touched in the Text what Fleshes should be eschewed especially of four-footed Beasts me thinketh it were convenient to shew what flesh of soure footed Beasts are to be chosen Yet in the choise of fleshes Physitians agrce not For Galen and certain other say choise of flesh that Pork is best Some other as Avicen Rasis and Averrois say that kids flesh is best Yet notwithstanding Averrois in the first Col. blameth Avicen because he saith that Pork was best yet he said it not as though he held therewith but after the Christian opinian Some other praise Weale above all othâ—r A man may know the best flesh of four-footed Beasts and the goodnesse thereof by many manner of wayes First by great nourishing which thing be tokeneth hard digestion and by the likenesse of mans flesh and in this trise Pork is better than any other flesh First for the likenesse vnto mans flesh as witnesseth Galen 3. Alimentor where he saith That Pork is like mans flesh and may be knowne by that many have eaten mans flesh in stead of Pork and could not perceive it neither by the savor nor by the taste but that it had been Pork avi 2. can ca de san And Aviced saith Mans bloud and Hogs bloud be like in every thing So that there have been that have sold mans flesh in sâ—ead of Pork which thing was not spyed till a mans singer was sound among the flesh Averrois writeth the same Secondly Porke nourisheth greatly For Galen saith 3 Alimoncor aver 5â— col cap de corâ— That Porke above other flesh nourisheth most whereof those that be called Athlete have best experience And after in the same book he saith One can cat no meat that nourishtch more then Pork Thirdly Porke engendreth a stedfast and a strong nourishment that resisteth resolution This is Galens opinion in the places afore rehearsed where he preferreth Porke above all other flesh and in his 8. book Deiâ—genio he sayth Pork of all Flesh is most laudable so that it be wild brought up on Mountaines and next unto Pork is Kid flesh And like wise in 5. teâ—a hee sayeth Of all flesh of four footed Beasts Porke is most laudable which is temperate in heat and moysture and ingâ—ndreth better bloud then any other flesh so that it be of young Swiae that is of a year or two old whether it be will or tame Nor young Suckets are not so good for their flesh is most moist And of a more likelyhood wild Pork brought vp in the Woods is better then tame brought up at home for same Pork is more clammy then it ought to be And of Wild Hâ—gâ— Flesh or Boâ—â—e Avicen â—aâ—th Christian men and their Followers say avi 2 can de cap. The best Hog-flesh that the best Wild Flesh that is is of Wind Swine For besides that it is more light then the tame Swines Flesh so it is of more strength and much more nourishing and more sooner digesteth and in winter there can be no better flesh So then it followeth that Hogs flesh is right good and wholesome for their bodies that be young whole strong occupied in labour and not disposed to opilations and for them that desire to be fat â—â—man ca viâ—â—n tâ— carnium avi 3 〈◊〉 capiâ— dâ—â—â—gim eius quod comdoijur for such have need of much nourishment and are hard of digestion And therefore Rasis sayth Grosse flesh is convenable for them that labour much clean flesh is best for them that do contrariwise Avicen willeth the tame saying They that labour much may better away with grosse meats then other The choice of good Flesh standeth in three things in temperance of complexion in lightnesse of digestion and ingendring of good bloud that is to say the better flesh is of temperate complexion it is lightest of digestion and temperate eat in ingendring bloud between hot and cold slendernesse and grosseness And for this cause Kids flesh is better and more laudable then any other flesh after the mind of Rasis Rasis 3 aâ—â—â—â— ca de adima silvestrious 〈◊〉 â—omesâ— Avicen and Averrois For Rasis sayth Kid flesh is temperate without any ill mixtion the which though it engen dreth temperate blood yet it is not convenient for Labourers but yet for all that there is none other flesh should be preferred before it It is not so weak that a mans strength is diminished thereby nor the nourishing thereof is not so much gross that repleation should come of it or gross bloud be ingendred The bloud also that is ingendred thereof is between subtile and grosse hot and cold nor this flesh
is not meat for great Laborers but yet for temperate young folites the which vse mean exercise For this flesh ingendreth bloud that by mighty exercise or labour is soon resolved but not with mean travail And Galen sayth Gal de samiate tuendali 5 That Kids flesh is not wholesome for an old man And touching the intention as Kid flesh is better then any other Houshold Flesh so Goates flesh is better then any other bred in the Woods And next to Kids flesh many Physteians as Rasis and Averrois put Mutton And Averrois sayth that most part of Physirians are of this opinion averrois 5. câ—l ca decarae Gal de samiate tuendali â— save Galen who commends not Pâ—tton For be sayth That Mutton is notill for young folkes but it is unwholesome for old folke And he thinketh that Veale nourisheth more then Mutton And peradventure Galen vnderstandeth here the bitterness of nourishment of that that is to nourish much and to give nourishment more hard of Resolution which more agreeth unto Veal then Mutton since Mutton is of more humidity Thirdly the goodness and choice of Flesh may be taken by reason of their small clamminess and by their good savour And herein Veale is better then any other flesh And Averrois to this agreeth saying Veale is good Flâ—sh for as much as it is not clammy cold nor dry as Beef is averrois 5 eâ— cap de carne And Veal hath sweeter savour then any other flesh and in these points it is better then Ridde flesh for in Hid flesh one â—ay perceive a clamminesse before it is sodden and because Veale ingendreth better humours it is betier then Ridde Flesh And thus it appeareth plainly what thing causeth controversie among the Phâ—sitians touching the câ—oice â—â—â—eshes The controversie in choise of flesh Further know that the flesh of a dry complexion is better hear calving time then far from it And there fore kids and Calves be better then Goats and Oxen because their driness is ahated with the humidity of their youngnesse But flesh of beasts of moist complexion is better and more wholesome in age then in youth for great part of their over much humidity is dried away as they do increase in age and therefore Weathers of a year old are lesse clammy and more wholesome then tucking Lambs And likewise Porks of a year or two old are better then young Pâ—gges And therefore Avicen sayth It behooveth that the Meat that conserveth health should be such as the flesh of Kid avi 3.1 ca de re erus quod comeditur or a sucking Cals is or Lambs of a year old Then by these rea sons it appeareth that the flesh of Goats Male and Female of old Mution of Beef of old Pork and especially of Brawn of Pigges no of sucking Lambes is not very wholesome for the conservation of mans health but the flesh of young Calves of pearling Weathers and Porke of a peare or two old is conveniene enough to eate to prolong mans health And it is to be well noted that the flesh that is inclined to drynesse must be sod and the flesh that inclined to humidity must be roasted thereby to temper their drinesse and humidity And therefore the flesh of Conies and Hares Harts Calves Kids should be sod and perk and lamb roasted And by this reason it appeareth that in moyst seasons for moist complexions flesh disposed to drinesse should be roasted and in dry seasons and for complexions flesh dry and old moist meats be more convenient Ovarecertia vina rubentia pingnia jura Cum ijs simtlia pura natura sunt nalitura Your new layd Egs brisk cheerfully coloured wine And good fat broth in Phisick we define To be so wholesome that rheir purity Doth nourish nature very soveraignly Here in this Text divers nourishing meates are expressed The first is new layd Egges which be of that sort of foods that in a little quantity nourisheth much For Avicen saith That things small in quantity and great of nourishment Avi 2. caned dc ovis 〈◊〉 ca. 1 are Egs and Cock stones Touching the choise of Egs know that the Egs of Hens Partridges and of Pheasants young and fat are very good in the Regiment of Health and simply better then any other egs for the Priests daughter said That long Egs and small were the best of all as in Verses Filia presbyteri jubet pro lege toneri Quod bona sunt ovâ— candida long a nova The Priests fair Daughter held it a Law most true That Egs be best when they are long white new Further potched Egs are better then Egges roasted bard or ters and they be of great nourishment and of good light digestion and they ingender bloud specially proportionable to the heart wherefore they be exceeding good for such as be recovered from sicknesse for aged folk and for weak persons and specially the yolk For Avicen sayth av in tract de virihus cordâ—â— That the yolke of Egges and of Fowles whose Flesh is good to be eaten as of Hens Partridges and Pheasants though they be not medicinable for the heart yet they comfort it very much And has addeth following That they be lightly turned into bloud and after they qe turned there remaineth of them but small superfluity And therefore they comfort most especially the heart And further be saith That they be excellent good to restore the spirits and bloud of the heart Rere roasted Egges are lightly digested and they ease the Lungs and the breast and mollifie the Belly temperately but they nourish not so much as poched Egges do Hard Egges sodden are hard of digestion and they nourish the body grossely descending slowly to the Stomack and slowly they enter therein Further know that the Egges by the dressing of them are made better or morse Dressing of â—gâ— For either they be roasted sodde alone or fryed or sodde with some broath Roasted Egges bee more grosse then todde and more bard of digestion for the Harth or fire dryâ—th vp the Substance of their humidity And they be roasted two wayes One is in the Shelles taken in the hote Imbers Another way is they be roasted standing on Imbers with their shels a little broken But they that be broken be worse then the other and they that in the shels be raked in bot Imbers are done two manner of wayes either they be all raked in the Imbers or set vpon Imbers and Coales with part uncovered They that be all covered are worse for by reason that the heat of the fire goeth about them the fumosities are kept still in and they that be set upon the Imbers and part vncovered aboyd out the sumosities whereby they bée purified They be better sodden in water then roasted for the humidity of the water striveth with the heat of the fire that drieth by their humidity And thus they be dressed two wayes for either they be sod in
the Shels or elle broken in the water They that be sodden in the Shels are worse then the other For the Shels do let the dissolution of fumosityes and grossenes When they bee poched the bent of the Water temperately pierceth in and maketh more pure their grossenesse and taketh away the ill smell and savour Wherefore poched Egges be most wholesome for when they be tryed Rasis opinion indict vnivers they ingender most ill humours and hurt the stomacke and causeth sumosity and corruption and maketh one to loath his ment But good egs sod in some good broth are betweens both roasted and poched Also know that there is a Diversity in one Eggs Gal de mordâ—s curâ—ndis li 12. Rasis 3 almen ca de virtute Oce rum touching his compound parts For the Yolk is temperatelâ— hot The white is cold and clammy and hardly digesteth and the bloud also thereof ingendred is not good And as the foresayd Egges that is to say of Hennes Partridges and of Pheasants be more couvenable in the Regiment of Health so Egges of Duckes Géese Shovelards and such like fowls are vnwholesome in the Regiment of Health and should be eschewed The second thing is red or Cheerefull coloured Wine Gal super 1 〈◊〉 3 part Reg acuterum Red-wine And here ye shall understand that Wines differ in their to lour for some Wines be White some be Claret some bee Citrine and some be black White Wine is séebler then any other colder and lesse no arishing but it doth least hurt the head it doth provoke a man to his vrine better then any other wine That White Wine is weaker then other wines it appeareth by this that Galen sayth Weak wine is it that least heateth or inflameth and lesse grieveth the braine then other And Garen sayeth It is impossible that White Wine should greatly inslame any man And bee sayeth White Wine inflameth or heatech least of all Wines Which thing is true if one will make comparison between White Wine and Red both of one Courtry growing and none otherwise For the Red Wines of France are not so hot nor yet so strong as the White wines of some other Cenutry And therefore the comparison must be made betwóene the Wines of one manuer and Country and White Wine nourisheth lesse then other Wines doe Gal. in Hip aph iih 2. For Galen sayth Waterish slender and White Wine is universally neighbour to Water and as touching nourishment is like Water whereby it provoketh one to Urine Gal. in Hip. Aph. â—ib 2.1 avi 3.1 doc 2 ca. de reg aqua vini Gal. in con 3. part reg acu and nourisheth the body but little And likewise Galen saith Watrish Wine nourisheth the body least whose liquor is as slender as water and colour white And Avicen sayth White slender wine is best for them that be chafed and hot For it doth not fume nor cause the Head to ake but it moistneth the body and easeth the head-ache To this agréeth Galen The reason why White wine least burteth the head is this because it is lesse tumish and lesse vapourous than other That it provoketh or causeth one to his urine more than other appeareth by this saying of Hippocrates The passage or entrance of this White wine into the bladder is easier than of any other drink Hip. 3. par reg acntorum whereby we may perceive that it hath strength to open By this it well appeareth that White Wine is better for them that be hot and chafed than other wines are whether they be hot of nature as Cholerick and Sanguin folks or else by accident as hot chafed by anger and biding in the Sunne And likewise it is better for them that study who ought to vse such wine as will not distemper the braine And likewise it is convenient for them thâ—t have a féeble brain whether it be naturall or accidentall avi 4. don ca. de reg aqua vini For strong wine maketh them soon drunk that have a weak brain as Avicen saith And therefore If such Persons will drinke strong Wines they must allay them well with Water And also it is good for them whose Liver and Stomacké is hote and for them that dwell in a hot Country because hot and strong Wines will together inflame and burne their Bodies Red wine and Claret as of the Country of Bern are hotter then other Red wine and claret Cap super can de hinâ— etenim albo Gal in Hipp 〈◊〉 â—rho lib 2. And Galen saith Wines that are red of colour and Claret are very hot and they nourish much more than other Wines And again he saith That the Wines that be gross and ruddy of colour nourish more then other Wines And they soon fill or replenish or feeble bodyes that are empty or voyde of substance And here it is to be noted that it is sayd Red wines nourish more because for the most part they bee turned into the substance of mans members Yet for all that the Wines black of colour may be called greater nourishers then other for they give more constant nourishment and more slowly be resolved from the members Wherefore Galen sayth That grosse Red wines nourish more then waterish Gal. in Hi. aphe li. 2. Isa in dâ—eris part but yet they nourish lesse then black coloured wines And on his wife the saying of Isaac is understood when he sayth That black coloured wine nourisheth more then red And these red wines hurt the head more then White and lesse provoke one to vrin this is the cause that strong wines be not convenient for feeble brained folks as is aforesaid but it agreeth well with them that have a strong braine For a strong brain resisteth vapours when they smite up thereunto as Avicen saith And here observe that the wit of a man that hath a strong braine is clarified and sharpned more if he drinke good Wine then if he drink none as Avicen sayth avi 3 1 ca. pre al. And the cause why is by reason that of good wine more then of any other drinkes are ingendred and multiplyed subtile spirits clean and pure avi 3. 1 ca. pre al. And this is the cause also why the Divines that imagine and study vpon high and subtile matters love to drink good Wines and after the opinion of Avicen These wines are good for men of cold and flegmaticke complexion avi 3 1 ca. pre al. For such wines redresse and amend the coldnesse of complexion and they open the opilations and stoppings that are wont to be engendred in such persons and they digest phlegme and they help nature to convert and turn them into blood they lightly digest and convert quickly they increase and greatly quicken the spirits But wine Citrine is not so much burning as Redde Claret as Galen sayth Red wines be hotter then white â—al in hâ— aph◠〈◊〉 2. and therefore they grieve the
head more as Galen sayth Also Claret Wine nourisheth lesse then Redde and more then White And in some places they cal Claret wine white and that is the cause that some say white wine deth quickly inflame mans body â—â—he black wines be not so fervent hot as the red wines be and therefore they hurt the headlesse But for as much as they descend more slowly into the bellâ— and provoke more slawly mans vâ—ine they grieve the head more slowly as Galen sayth Gal super can pâ—â— a 〈◊〉 dulâ—â—s suppings or broaths The third thing is supping or spoon meat made of good broath of flesh but specially of Chickens for such broathes are very kindly to mans nature and are lightly converted unto good blood and they ingender good bloud especially when they be made with fine flower For flower principally of Wheat is a great nourisher and causeth great nourishment as Rasis sayth And of these three foresaid things Avicen saith Rasis 3. Almen Avic 3. do 2 â—â—â—n 1. cap 15. Example of clean and good nourishing mears and humours be tho yolkes of Egs. wine and broathes made of flesh And thereupon he concludeth That these three foresaid things are comfortable and of restorative help for mans body Nutrit impinguat triticum lac casâ—us infans Testiculis porcina caro cerebella medulla Dulcina vina cibus gustu jocundier eva Sorbilia maturo sicus vnaequerocentes Bread of Red wheat milk and new made Cheese Beasts testicles Pork Marrow brain of these Sweet wines delicious meats egs that are rear Over-ripe Figs and Raisins these appear To make the body fat and nourish nature Procuring corpulence and growth of stature Here are touched twelve manner of things the which do greatly nourish and make fat mans body The first is bread made of wheat which as Avicen sayth Bread avi 2. can ca. de pan Rasis 3 alman Fatteth swiftly specially when it is made of new red Wheat Rasis sayth Wheat is neighbour to temperance although it incline a little to heat and the heaviest and soundest Wheat doth nourish best and of all grains it is most wholesome for all folks and the blood that is ingendred thereof is more temperate then of any other grain As touching the choices of Wheat ye shall vnderstand that the election is to be considered in two things First the substance of the Wheat ought to be considered and secondly the preparation thereof And of the choice touching the substance Avicen sayth That that Wheat is best Choise of Wheat that is neither hard nor soft great fat and new and not too old and between red and white Black wheat is an ill nourisher Rasis saith it is heavy Now of the Choice concerning the preparation know that all things made of Wheaten flower do descend from the stomacke slowly and they engender grosse humours and do cause opilations about the liver augmenting the Splene and engendring the Stone for when it is digested it nourisheth much Wheate sodden is heavy meat and hard to digest but when it digested it nourisheth strongly and straineth a man much But wheat made in bread well leavened and baked in an ovell â—eated with a moderate fire is marvellous wholesome All these things are gathered out of Galen Gal dealimen The second thing is milk and after the mind of some Doctors Butter Milk it is understood by the Butter-milk called Odor and commonly called Balâ—uca There is nothâ—ng nourisheth more then this Milke when â—t is new supped up and with new hote bread It may also be vnderstood by Goates Milk which nourisheth as much and whereof we have largely spoken before The third thing is greene Cheese Greeâ— châ—â—se which as Avâ—câ—n saith Is a nourisher and a fatter And although greene Cheese doth nourish and fat yet it is not wholesome in the Regiment of Health for thereof come the inconveniences before declared The fourth thing is Testicles or Stones cocks stones avi 2 can de test and especially the stones of fat Cockes which as Avicen saith Be very good and great nourishers And he saith That in a small quantity they nourish much This also may be understood of Hogs stones very fat that hath not boared Sow for as Porke of all four legged beasts touching nourishment is best in like manner the stones in regard of other beasts stones are the best And here is to be well noted that the stones of aged beasts whose seed is fermented be nothing nourishing but the stones of young beasts that be not able to do their kind whose seed of generation is not yet ripe be meetely good nourishment if they be well digested The fift thing is Porke Pork in choosing whereof and of the effect of the same hath been largely declared before whereof Galen saith Gal. de moribis curandis li. 6 Eating of braines That of all foods Porke is the greatest nourisher The sixt thing is eating of Brains and understand that braines be ill for the stomacke and they cause loath somnesse by taking away a mans appetite and braines engender grosse humours yet neverthelesse it nourisheth the body if it be well digested but in no wise it should be eaten after other meates And if it be dressed with Penyreyall or Nept to attemper the clamminess and cold thereof or with things that by their vertue have heat Rrsis 3. alman ca de de vir membrorum animalium it is wholesome as Rasis saith And briefly to speak braines are forbidden in foe Regiment of Health But yet sometime they do well in Medicines as the braine of a young Goat is good against venome and against venemous biting And a Hates braines is good against trembling And some say that the braine of Chickens and Capons is good for the memory and comforteth the wit choice of brains Yet touching the choise of braines it is to bee known that the best braines be of Foules that flie and properly about mountaines And of four-footed beasts the best is of a Ram and next of a Calf as Avicen sayth The seventh thing is Marrow which being well digested nourisheth much as Avicen sayth and it is lightly turned into blood avi 2 cau ca de cere avi ibi dim ca. de medula Yet neverthelesse it destroyeth the appetite maketh one to loath his meat and therefore Avicen teacheth us to eat it with Pepper Now touching the choise of Marrow Avicen sayth That the Marrow of Veal of a Hart of a Bull of Goates and of sheep is most wholesom And some say the marrow of young white bulls is very wholesom and good The eight thing is swéet Wines whereof we shall intreat more hereafter The ninth thing is delicious meats Marrow Delicious meats Gal in 2. Par tic aphoâ—s for such do most especially nourish as Hypocrates saith And Galen saith That all savory meat wherein one hath a delectation when he eateth it is of the
stomack received reteined and digested with a more fervent desire then any other But if the meat be loathsome the stomack will not abide it whereof vomit abborring of meat inflation and belching are engendred this is the reason that we sée some more healthy being fed with course meat then with good because such course meat is more delicious vnto them The tenth thing is Rere Egges Rere-egs which in small quantity do nourish much and whereof we have spoken before at large The eleventh thing is ripe figst which though their swéetness nourish and fatten much As touching Figges though they nourish not so strongly as flesh and graine yet there is no fruit is strong a nourisher as Avicen sayth avi 2. can ca. de sicubus avi in re civs quod comedi That Figges nourish more then any other fruits And beside he sayth That fruits of most nourishment and most like and neare unto flesh in nourishing be Figges very ripe Raysins and Dates As concerning the choice of them know that as Avicen sayeth choice of figs. The white figges bee best for they be lighter and next vnto them be the ruddy or Citrine Figs and then the black for they that be ripe are best Also the moyst and new figs are greater and swifter nourishers then the dry and sooner passe from the stomack to the Liver and they moyst the Liver more and are more mellow then the dry figs. But yet the dry Figs cullats not so much and are more wholesome for the stomack then the moist for Avicen sayth The dry Figges in their operations be laudable but the bloud which of them is engendred is not good because therof lice be ingendred but eat them with nuts and Almonds and their humour made good And he saith also The operation of Figs is maryellous nourishing if they be taken fasting with nuts or Almonds for they open and prepare the way for meat But yet the Fig that is eaten with a Nut nourisheth more then the Fig which is eaten with an Almond And know withall that all figs do enfiate mellow and expulse superfluityes to the skinue and they provoke sweat and avoyd or remotine away sharpuesse of the throat and they cleanse the breast lungs and pipe of the same and open all manner of opilations of the Liver and spleue The twelfth thing is Grapes Grapes that is to say such as are sweet and ripe for ye shall vnderstand that there are three manner of Grapes Some bee greene and sowre whereof verjuyce is made these Grapes bind fore and represse the ruddy colour and Sanguine and are wholesome for a cholle rick lask There is another sort naturally green and new whereof wine is made Those Grapes specially if they be white and the graines and bucks set apart or taken away do cause one to have a Lask and they nourish more then the other fruits avi 2. can ca di vna but not so much as figges as Avicen sayth Yet of truth they engender ventosâ—ties inflations and ache of the belly But if they remains two or three dayes after then be gathered till the husk be somewhat asswaged they nourish the better and are lesse laxative for then they inflate not And they whose stomack is tull of meat and vncleane with ill humours should in no wise eat Grapes especially if they be new and without graines or kitueâ—s for in such a stomach they corrupt soone because they are oversoon digested and cannot avoyd out of the stomacks after they be digested by reason of the meat that is not â—et digested Wherefore when they both be corrupted in the stomack then they corrupt the other meat as likewise it is to be understood of other fruits larative And he that will eat Grapes green and new gathered it is good to lay them first in warm water an hour and after in cold water and then eate them Rasis sayth That Grapes sweet and new do soon fat the body Rasis 3 alimeâ— and argment the rising of a mans yard And further he saith That the Grape that hath the thinnest husk descenderh soonest from the stomack and the thickest husk the slowlier There is another called a dry Grape or a Raisin of Lent and though the Grape be numbred amongst his equalis yet it is a little inclined to heat Afterward Rasis in the places before alledged saith It nouriseth wel and comforteth the stomak and liver and avoideth opilations And thus the foresaid Text may be vnderstood of a fresh gathered Grape or Raisin or dry grape called Passula Vina probantur odore supore nitorâ— cosore Si bona vina cupis haec tunc probantur in illis Fortia formosa fragentia frigida frisca Smell savour colour chearfull fine These are the best proofs of a cup of wine In choice of good wine these are ever speaking Strength Beauty Fragrance Coolnesse Sprightly leaping Here in this Text are declared five manner of proofes of good wine The first The tokens of good wine is the smell for wine of good odour and savour multiplyeth or encreaseth a mans spirits and as Constantine faith It nourisheth well and ingendreth good blood but stincking wine is vnwholesome for mans nature and doth engender grosse and melancholly spirits And after the mind of the said Constantine Constant 5. Theoric Gal. con 3 1. part reg acu It engendreth ill bloud and head ache that of the ill sume ascendeth to the head Galen sayth That wine that hath good smell engendreth good blood but it filleth ones bead full of sumes and vapors by reason of the subtility and and heat thereof but wine of ill smel after the quantity of ill bloud ingendred thereby doth hurt the head very little by reason it is cold and grosse The second thing is favor for like as good savory meat nourisheth best and is better received of the stomack then other as is aforesaid so in likewise doth wine But ye shall vnderstand that Wines differ in savourings for some that be sweet are more nourishing then other and they engender grosse blood and moist the belly and yet they be hard of digestion and make one thirsty There is another sort of wines called Spontica or Stiptica which comfort the stomack and ease the belly but they hurt the breast and purtenance as the lungs and pipe thereof they he wholesome for the entrails and are hard of ot digestion There be other wines that are sharp or sowr the which provoke one to brine they do not engender humours but they dissolve them There be other Wines that are bitter Constant 5. theoric But they be not so hot as Constantine sayth The third thing is clearnesse or brightnesss which she she booth the purenesse of the wine and so consequently of the spirils engendred The fourth thing is the colour An their colour Wines very and differ greatly in their nourishing For the ruddier Wines of the same do nourish more then while And
it is medicinable against ventesâ—ty and also to the Cough And it maketh one to spit well but it hurteth the sight and breedeth head-ache and yet it is treacle for vâ—landish me And thus the foresaid things are wholsom for them onely that have in them phlegmatick grosse and clammy humours but chollerick folks ought to abstain from them The second thing is Walnuts The use of nuts 〈◊〉 2 can ca. deâ—ne nuâ—e Diseaseâ— inâ—endied by eating of nut whereof Avicen sayth That they with Figgâ— and Rew are medicinable against all manner of Venome And of Walnuts of Onyons and of Salt is made a â—laâ—â—â—ter to lay to the biting of a mad Doyge And this speciallâ— is vnderstood of a dry nut that is eaten before meat in forme as is aforesaid And know that dry Nuttes are worsâ— then new and moyst For the dry are more Oâ—â—ie by reason whereof they turn to choller and ingender headâ—achâ— they hurt the eyes and cause swimming in the head and specially if they be eaten after meat they cause the Pasâ—ie in the tongue and provoke one to vomit and make bliâ—â—ers in ones mouth and they that have a â—holletick stomack ought specially to eschew dry Nuttes and the older they be the worse â—hey be The new nuts have lessâ— of ill Oylinesse and therfore they ingender not the ache or swiming in the head and such like diseases as the dry doe and by reason of their slippery humidity they make one to have the lask and if they be a little warmed at the fire and eaten after dinner they presse and drive down the meat And thus it appeareth that new Nuts are more wholesome for folkes in health then dry The third thing is Rew whereof Avicen saith Râ—â— That it resisteth poyson And after he saith If one fear least he should drink poyson or be stung of a venemous Beast let him take 1 of the seed with the leaves thereof and dâ—nk it with Wine and a Nut stamped and mingled together And Aristotle saith That when the Weafell will sight with the Adder or Toad she eateth Rew first and by reason thereof sleyeth the other For the smell of Rew is a foe to poyson The eating of Rew in the morning with Figs and sweet Almonds Two kinds of reweâ— preserveth one from poyson Here is to be noted that there be two kinds of Rew. The one is Garden Rew the other is wild Rew. The Garden Rew is better then the field Rew for the field Rew is exceeding dry It is hot and dry in the fourth degrée wherefore it is hurtfull to make much thereof The Garden Rew is moyst hot and dry in the second and third degree it pierceth and resolveth ventosity and specially if it be dry For Scrapian saith That dry Rew of all Medicines for ventosity is the best and most wholesome but moyst Rew engendreth ventosity Also Rew doth vehemently quicken the sight and especially the juyce thereof with the juyce of Fenâ—ll and Hony made in an Oyntment or else â—aten as Avicen saith But yet forasmuch as the juyce of Rew hath a property hurtfull to the eves it were best to â—an wind vpon your eys therewith and in no wise to touch your eyes with the materiall Rew. The fourth thing is Peares whereof Avicen saith Peares That they be wholesome against Diseases that be engendred by Mushromes or Toad-stooles For Pears sodden with Mushromes doe allay their hurtfulnesse Or else this Text may bee vnderstood by Peares Aromatickes which by reason of their sweet smell comfort the spirits and so they avoid poyson The fifth thing is radishes Radish roots avi 2 can ca. de rad whereof Avicen saith That they be wholesome against the byting of a Snake and when they be drunken with wine they are good against the biting of the beast called Cornâ—te the seed whereof is good against all venome And when the seed of Radish is layd upon a Scorpion it stayeth him and the water thereof hath in that behalf béen proved and it is stronger then the séed and if so be a Scorpian byte one that hath eaten Radish it shall not hurt him It is also very good against the choking of Mushromes Or it may be said it is good against poyson because it proveketh one to vomit and so by reason of vomit the stomack is purged of ill humours And here is to be noted that Radish and Radish-roots are like of complexion which are vnwholesome for chollericke folks for they ingender a sharp pricking bloud and Radish is vnwholesome for the stomack because it maketh one to beâ—ch much and ingendreth grosse humours and if the digestion be féeble it ingendreth raw humours yet it is subtile and of a pâ—erâ—ing nature Some men vse to eat Radish after other meats to comfort digestion whereof Galen marvelleth and yet cunning Physâ—tians say that it a Radish beâ— eaten after other meats it belpeth digestion and vnlooseth the belly But if Radish be eaten before other meats it listeth vpward the meat and causeth one to vomit yet it is wholesome after other meats to eat a little quantity of radish but neverthelesse they hurt the eyes and the head Rasis saith That Radish lying long in the stomack avoideth phlâ—gm and the leaves thereof do digest meat and help the appetice if they be taken in a small quantity The sixt shiner Treacle is Treacle which of every sort is good against poyson and therefore it is good both for man or beast as well câ—lâ— as hot And vnder the name of Treackle the noble medicine Mitridatum may bee compâ—â—vended which two be like in operation avi 6 4 â—â—a 〈◊〉 ca 1. For Avicen of Treacle 〈◊〉 saith Ye shall understand that the greatest rule in cuting of poyson is to comfort naturall heat and to labour to drive it out as Treacle doth And of Treacle and the medicine Mitridatum together avi 6 4. â—ra ca. de med câ—n Avicen saâ—yth There be certaine Medicines contrary to purpose which wâ—ll not suffer poâ—â—on to approach near the heart as Treacle and Miridaâ—te Aâ—r sit mundus habitabilis ac luminosus Nec sit infecius nec olens soetere cloacae Dwell where the ayr is clear sweet wholesome bright Infected with no fumes that hurt the spright For sweetest Ayrs do nature most delight This text declareth four things touching the choice of whole some ayr Of which the first is that one ought to chuse a clean ayr that is not infected with vapours choice of wholsom ayr For unclean ayr doth alter the heart after the nature of the complexion that it is mingled with as Haly sayth The second thing is one ought to chuse a light ayr for dark ayr maketh a man heavy and dull spirited because such ayr mingleth it self with the humours in mans body and so being troubled it runâ—eth to the heart of the which and of the humours grosse and troublous spirits are engendred the which doe
are the instruments of corporal operation are then right feeble sparkled and resolute by reason of the outward heatâ— the whâ—ch doth vehemently draw them to the exterior parts and so causeth that much meat cannot as then well digest And here is to be noted that for as mâ—ce as the vehement resolution of humidities as well substantiall as nutrimentall of the body is great and therefore grosser more meat in Summer should be eaten if the digestive might digest it But because nature cannot-digest much at once we must then eat a little and often as Galen sayth In Summer we must eat many times and little because the body hath often need by reason of often dislolution And although little meate should be eaten in Summer yet one may drinke much by reason of the great resolution and drought of the body The reason that one ought to eat little meat in summer and because the naturall heat of the body exceedeth the moysture thereof and man is then more thirsty then at other times But yet then one ought to drink lesse wine specially if it be not pure because such wine doth soon inflame and causeth the naturall heat augmented by the ardent heat of Summer is burn And therefore he that will drink wine in Summer should mingle it well with water and forbear old and strong wine Thirdly â—e saith that in Autumn we ought to beware of fruits especially of the same Season as Grapes Peaches Figges and such like or at least to eat but little of them because such fruits to engender bloud that is apt to putrifie by reason of humors and boyling that they make in the body and specially it they be received into an vnclean stomack or corrupt body which for the most part chanceth in Autumn and so then ill and â—lthy Diseases are ingendred as the Pocks and other pestilent Diseases Know also that in Autumn hunger and thirst should be eschewed or to eat much meat at one meal as Rasis saith The wine also that is drunk in Harvest should be allayed with water that it may moyst the Body and cool the heat but unt so superflously allayed with water as it is in Summer nor to be drunk so superfluously For by reason that nature is then but féeble it is not able to weld and digest it and too much allaying with water destroyeth naturall heat and increaseth ventosities whereby the collick is ingendred Fourthly he saith that in Winter one may eat as much â—o he will that is to say more then in other seasons after the mind of Avicen And Galen sayth In Winter much meat leisurely should be eaten Gal in caâ—aph quthus semel c. The reason is because the heat of our body in Winter is strongest both by reason it is congealed together and fortified by position of his contrary that is to say the coldnes of the ayre environing our bodyes about And this is verified in big bodyes and fleshy and not in bare and féeble for in such bodies coldnesse of winter being inclined doth not comfort them with heat but rather maketh them more féeble For in Winter as Hypocrates sayth Bellyes be hottest of nature and sleep most long Whereby it appeareth that the grosse nourishments and hardest of digestion are more wholesome in winter then in other seasons because the heat is stronger But the Wine that is drunke in Winter should be as red as a rose and not white and allayed with a little water Here is to be noted that although by the strength of heat and vertus of digestion in winter the gross and strong meats are most wholesome yet because the season is disposed to opilations and repleations by reason of much phlegme it were wholesome to use mean meats between heavy and light gross and subtile as kid veal mutton pikes perch and eâ—vesses And they that vse gross meats as beef pork veâ—isoâ— goats-flesh and such like should eat but one meal a day or else to vse Meats larative as parsely cresses mustard and such like and to use great labour Salvia cum ratae faciunt tibi pocula tutae Adde rosa floram minuit potenter amorem If in your drink washt Sage is mixt with Rew It is most wholesome poyson to subdue Adde thereto Rose flowers if you feele the heat Of Venus to wax wanton oâ— grow great Here the author desâ—ibeth two remedies against ill drink The first is Sage-leaves Sage put into the drink hindereth be hurt of it and also it comforteth the sinewes and brain the which being comforted doth the better resist the ill sâ—mes that of the ill drink ascend thereunto The second Râ—medy is Rew whereof it the whole leaves be put into the drink the vertue of it over commeth the malice of the drink And how good and wholesome Rew is against poyson it hath been declared before at Allia nux ruta c. And this Text saith that to the two foresaid Hearbs we may put the Rose flower which ought especially to be understood of a Red-rose because the sweet smell and stipticalnesse thereof amendeth the malice of the drink Nuasea non poterit quemquam vex are marina Aurea cum vino mixtam si sumpserit illum Sea-water drunk with Wine doth well defend thee If on the Sea casting chance to offend thee Here the Author teacheth a remedy how they that are not accustomed to passe the Sea A remedy â—oâ— perbreaking on the sea may avoid perbreaking or casting He that will passe the Sea must a few dayes before he â—ake shipping mingle the Sea water with his wine This is a remedy for them that be rich but if it be a poor man then he must drink Sea-water only that he may the easier eschew casting The reason hereof is because the Sea-water is salt and so with his saltnesse and stipticity that followeth saltnesse it closeth the mouth of the stomack and thereby avoydeth casting And here is to be noted that as Avicen saith A Traveller on the Sea should not much go about to withstand or to forbear perbreaking or casting at the beginning but to vomit untill he think himself well purged because that it preserveth him from many Diseases And yet not onely preserveth but also healeth or alleviateth grievous and great Diseases as Lepry Dropsie Coldnesse and swelling in the stomack Thus Avicen saith But in case that the traveller on the Sea do coast so much that he thereby is right greatly feebled then he must refrain himselfe by eating of stipticall and sowre fruit as vntipe fruit Crabs sowre Pomgranates and such like wherewith the mouth of the stomack is comforted and the humors expelled down as also the stomack is therewith comforted and the humours flowing thereunto by taking of the water are driven away Or else we may take Mustard seed dryed by the fire and drinke it with Wine or Wormwood may be eaten and drunken or a toast wet in redolent Wine is good to eate And generally tart
hurtfull to all the sinewy members Yet neverthelesse Water that is temperately cold doth sometime per accidence stur one to have an appetite and maketh the stomack strong in helping opening and cleâ—sing the wayes thereof Sunt nutritiva multum carnes vitulina Flesh of young Cales on Veal is very good Quick in digestion nourishing the blood Here the Author sayth that Veale nourisheth very much And thus Avicen affirmeth saying That meat that conserveth health must be as the flesh is For they are of like nature and very apt to be converted into bloud and specially Kid young sucking Calves and deatling Lambs And Galen saith That roasted Veal of six or eight weeks old Gal. 3. ali The best veal is more wholesom then Mutton and it is sooner digested and nourisheth very much Both of these fleshes we have spoken off before Sunt bona gallina capo turtur sturna columba Quisâ—ula vel mervia phasia na ethigoneta Perdix frigillus or ex tremulus amarillus The Hen the Capon Turtle and the Stare The Ring-dove Quaile Lark Owsell fat and fair The Partridge Robin Red-brest Cock of the wood The Pheasant Heath-cock Morehen all are good So the wild Mallard and green Ploover too Eaten with wisdome as we ought to do Here the Authour sheweth The best Foules to eat that wild Fowles are most wholesome to eat to nourish mans nature and the number of them is fourteeen The fith is Gal. 1 can do gallinis Ga. consiliator 18 quest a Hen the which is very wholesome to eat Haly Avenzoarre and Mesuus say that the best Flesh of Poultry is of a Hen that never layd and of a Cock that never trod Hen for they without superfluity are soone turned into bloud because their property is to temper mans complexion and their broath is the best Medicine that can be for Lepers As Galeâ— sayth That the flesh of young Pullets augmenteth intellection and cleareth the voice and 〈◊〉 the sâ—ed of generation The second is a Capen the flesh whereof Consiliator numbred among the wholesome fleshes and those fleshes with the other aforesaid the stomack of his own property doth digest The third is a Turtill which also nourisheth well and ingendreth good bloud wherefore Avicen saith There is no fowls flesh better then a Tuâ—les or Hens nor more subtile but yet they nourish not so much as the Partridge The fourth after the opinion of some is a Staâ—e this Bird should be eaten gonng Some other call this Foul Starna Avi 2 cap. ca. de cane the which Rasis prayseth above all other Fowls saying A Sterling flesh is lightest of all other Fowls Rasis 3. alin i and wholesome for them that will keep a slender dyet And by this may be vnderstood a great Fowle as a gray Goose whereof the flesh is right commendable and specially when it is young And on this wise Almanâ— vnderstandeth preferring this flesh before other Or else by a Stare may be vnderstood certain smal Partridges whereof Moyses seemeth to vnderstand where he saith to the Iewes Likewise Stares are unwholesome for our King for they constrain and indurate the belly And this propriety some ascribe vnto Partridges also because their flesh as Rasis saith doth bind the belly The fifth is a Ring-Dove or other Dove whereof the flesh is Cholerick and as Rasis saith is exceeding hot and lightly ingenoreth the Ague And therefore Pigeons be better baked with sowre Grapes then rosted because by the sowre Grapes the heat ingendred in the bloud is allaid And the young Pigeons ready to fly be the most wholesome to eat for such be of light digestion and of better humour For the young Pigeons not yet able to fly are superfluously hot and moyst Whereby they engender grosse humours as Avicen saith But old Pigeons for their over great heat drought and difficulty of digestion are to be eschewed and likewise old Turtles The sixt is a Quail some Doctors say that a Quail is of light substance Avi 2 can cap decolumbis and ingendreth good bloud and is very wholesome for whole folkes After the mind of Isaac Quails are worse then any other wild Fowls for they are not to be praised neither for their nourishment nor for digestion For through eating of their flesh the Cramp is to be feared Avi 2 can ca. de cor as Avicen saith And be saith that the reason is in the substance of their flesh that they ingender the Cramp And for this cause French-men bake and eat Quailes with soft buttery cheese Yet by the Quail may be vnderstood another Bird a little bigger then the aforesaid Partridge of the same colour with red feet and bill and of a deliciouâ— savour And on this wise Rasis taketh a Quail when he preferreth the flesh thereof above the flesh of a Staâ—e and all other Fowles The seventh is an Owsell which likewise should be eaten young The eighth is a Pheasant which of all Physitians is numbred for one of the best fleshes For the flesh of that Fowl is most wholesome for mans nature and it is meat for Princes and great Estates Consiliator saith That the wild Pheasant is both best for health and strength And also peradventure vniversally for as much as they be like vnto Hens and well near of the same shape and they be dryer of ayr and of seeding and of larger exercise The ninth is a Woodcock the flesh of this Bird is specially wholesome The tenth is a Partridge Avi 2 can ca. de cubigine Gal. 3 alim c. 1 11 de ingenien ca. 2. Whose flesh as Avicen saith is subtill and a great fatter yet it scowreth away the Dropsie comforteth the stomack and also augmenteth carnall lust and neverthelesse it is a binder And this flesh Galen preferreth above all other because it is said that the customable eating of this flesh comforteth the memory The eleventh is a Ruddock called Robin red-breast it eateth grapes and fléeth swiftly as a State doth but it nourisheth better then a Stare doth and they haunt much about the Wines and they be drunk by eating of Grapes and they be best in season to eat about Haloâ—tide The twelfth is Orex which as some say is a Pheasant Henne or a More Henne the flesh is of good nourishment The thirtienth is a Bird called Tremulus which Bird commonly abideth near the Sea-coast and is lesse in quantity then a Henne and russeâ— of colour it cryeth loud and fleeth swiftly and when it plumeth vpon the earth the â—ayle waggeth still and therefore is called Tremulus or the green Ploover and vpon the head groweth a long tuft of feathers yet it is not the same bird the which is vulgarly called a wagtayl The fourteinth and last is Amarillis which also is a Water-â—aule like vnto a Ducke but it is wild And to speak generally among soules to eat they be best praised that be swiftest in flight And as the
flesh of the foresaid foules are of a commendable nourishment and of casâ—e digestion so likewise the flesh of some Foules is of a discommendable nourishment and hard to digest and of vnequail complexion As the flesh of Oâ—ese Peacocks and â—ame Malards and vniversally of all foules that have long necks long bils and live vpon the Water And so is the flesh of Sparrowes which are exceeding hot and vntemperate and stirreth to bodily lust But touching the election of foules flesh yee shall understand that their naturall nourishing must be considered that is whether they be restorative light of dâ—gestion light of sustance or of subtile operation and so after their divers properties to prayse them Wherefore Galen beholding the easie alteration and subtilty of Partridges flesh preferreth them But Rasis with Israc considering the subtility and lightnesse of the State prayseth thâ—e best Isaac also after the divers intentions of Wild Foules flesh prayseth divers Avicen commendeth the Turtles flesh above other either in having respect to the propriety whereby it strengthnâ—th or comforteth a mans vnderstanding or else by the Country of Arabia where Avicen was bornâ— for their Turtles are better then in other Countries Furthermore know that the flesh of â—oules is more wholesome then of four legged beasts especially for them that forsake labor and give themselves to study and contemplation because it is sooner digested Galen sayth That the flesh of foules is sooner digested then of beasts and especially of Partridges Gal. 3 Alimen 1. which ingendreth clean and pure bloud that is disposed to augment and sharp the operations of the brain the which is mans vnderstanding cogitation and memory Si pisces molles sunt magna corpore tolles Si pisces duri parvi sunt plus valituri The Fish of soft and biggest body take If hard and little do not them forsake This Text teacheth vs two knowledges touching the choice of fish For either Fish is hard or soft if it be soft then the elder is the better The reason is because softnesse commeth of humidity the which is more digested in old fish then in young and so when such Fishes be young they ingender much more phâ—egm then when they be old And so it appeareth that an old Eâ—ls is wholsomer then a young as some say But if such Fish be hard it is wholesomer then young that is to say it is sooner digested as Pâ—kes and Perbe because their hardnesse resâ—sieth digestion For Avicen sayth Of hard Fishes take the smallest and of soft Fishes chuse the greatest Lucius Perca laxaula alblca tinea Gurnus plagicia cum caâ—pa galbio truta Pike Pearch and Sole are known for dainty Fish The Whiting also is a Courtly dish Tench Gurnard and a well-grown Plaice in May Carp Rochet Trout these are good meat I say Here are rehearsed ten sorts of Fishes that he very wholesome for mans body The first is a Pâ—ke called the tyrant of fishes because he not only devoureth fishes of other kind but also of his own kind and therefore on him these verses were made Lucius est piscis Rex tyrannus aquarum Aquo non differt Lucius iste parum Among our Fish the Pike is King of all In water none is more tyrannical The fish of Pike is hard and a Pike is swift in smimming The second is a Perch derived of this Verb Parco pardis to forbear or to spare but by a contrary sense for a Perch spareth no fish but woundeth other fishes with his fins on his back nor a Pike dare not adventure vpon a Perch but as Albertus saith There is a naturall amity between the Pearch and the Pike For if the Pike be once hurt of another fish he is healed with great difficulty And when he is hurt he goeth vnto the Pearch the which seeing him hurt toucheth and sucketh his wound and so the Pike is healed again And the Pearch is likewise an hard Fish The third is a Sole or Sea Fish called a Sold which is a special good fish The fourth is a Whiting The fith is a Tench which is a fresh water fish and the skinne thereof is slippery and slimy and somewhat black and the meat thereof is hard Whensoever one will dresse a Pike a Pearch or a Tench hee must take the skinne away The sixt is a Gurnus which is a Sea fish This Fish is as great in quantity as a mans middle finger the which is eaten with the head and fins The seventh is a Playce The eighth is a Carpe a fresh water fish the which is much slimy but great estates have them sod in wine and so the sliminess is away The ninth is a Rochet a Sea-fish and it is a Fish of hard meat and wholsome Some other texts have Govio that is a Goâ—on which is a very wholsome fish The Tenth is a Trout the which in eating is like a Salmon and yet it is no Salmon It is long and not grosse it is taken in great Rivers and will suffer it self to he rubbed and clawed being in the water and so it is taken and thereof Pasties be made with spices and it is a right dainty fish Now as touching the choice of fish yee shall first vnderstand that fish if it bee compared to Flesh is of lesse nourishment and is lighter of digestion and the nourishment thereof is full of phlegmatick superfluities cold and moyst and they be hardly digested and abide long in the Stomackc And by reason that the Stomack laboureth in digesting them and that otherwhile they bée corrupted in the Stomack they retaine a certain putrified quality and engender thirstinesse And surely the nourishment of wholesome flesh is better then fish Secondly know that Sea-fish is better in the Regiment of Health then any other of the same sort which is taken in fresh water For their nourishment is not so superfluous and yet is more nearer to the nature of flesh But because Sea fish is harder then other of the same sort Conditions of good fish that is taken in fresh Water therefore it is of more difficulty in digestion and of more pure nourishment Yet notwithstanding fresh water fish is more wholsomer for sick â—â—lk by reason of their feeble digestion Thirdly fish as well of Salt water as fresh should be discreatly chosen the which when it is dressed is white and not clammy that is brittle and not very grosse it must have a good savour that doth not soon putrifie and of a good colour Nor it may not be bred in Lakes or ponds nor in filthy places nor in water wherein groweth ill weeds And they ought not to bet too old nor too young they should be swift of moving and oâ— small clammishnes But if it be Sea-fish we must choose such as are taken in rivers a good way from the Sea and such as have the other aforesaid conditions And the more skaly that Fish is the better it is and so it is
avi 2 can ca. de nuc musenâ—a it is hard of digestion and stirreth one to vomit and that is by reason that it is hot But the third Nut that is the nut of the cross-bow is death for the Crosse-bow killeth men Or else we may understand the nut Nethell which as Avicen sayth is venemous wherefore it sleyeth Adde potum piro nux est medicina veneno Fert pira nostra pirus sine vino sunt pira virus Sipira sunt virus sit maledict a pirus Si coquus antidotum pira sunt sed cruda venenim Cruda gravant stomachum relevant pira cocta gravatum Post pira da potum post pomum vade cacatum When we eat Pears boldly we may drink wine Nuts against poyson are a Medicine Pears eaten without wine are perilous Because raw pears are counted venemous Being boyl'd or bak't weak stomacks they do chear Because restoratives they then appeare By being raw the stomack they offend But comfort otherwise doth them attend Drink after Pears and after Apples use The course that nature no way can refuse In the first verse here the Author teacheth us to drink Wine after Pears for Pears as it hath been before sufficiently declared at length ingender ventosity and of their property they cause the chollick engender blood full of aquosity And therefore with them one should drink strong wine which consumeth those ventosities and aâ—uosities ingendred of Pears Secondly he saith that nuts are a remedy against venom as it hath been shewed at Alia nux c. Further in the second and third verse he sheweth that Pears that be eaten without Wine are denemous that is hurtfull to mans nature The cause is shewed in the first verse Yet for all that Peares be not venemous simply for if they were they would kill us and Pears so doing are accursed In the fourth verse be sheweth that raw Peares are venemous that is to say hurtful for they make the humors to boil and breed the chollick fleam and scab yet if they be sod they be medicinable in manner as is before said that is to say with wine and specially if they be eaten after other meat for they expulse the dregs In the fifth verse he saith that raw Pears grieve the Stomack for they hinder digestion and enflate but sod Pears relieve the Stomack that is grieved and dispose it naturally In the last verse are two things The first is after Pears we must drink for the cause before said The second is that after the eating of Apples we must go to siege for Avicen saith av 2 can ca. de po If sweet or sowr Apples find any grosse humors in the stomack they force them to descend from thence to the guts because Apples are much inflative and ingender ventosities which nature expelleth to the inferiour parts Cerasa si comedas tibi coufert grandia dona Expurgant stomachum nucleus lapidem tibi tâ—llit Et de carne sua sanguis critque bonus By eating Cheries great good doth arise To such as use them for the learned wise Say that they purge the stomack and beside The broken stones ond kernels have been tried To break the bladder stone breed wholesome bloud To fat and feed the body they be good Here the Author declareth three commodities that come by eating of Cherries The first is that Cherries purgeth the stomack Eating of cherries This some say is truth when that the stones he broken and eaten withall for these two together by their naturall property do secure and cleanse The second is that the kernell of the Cherry stone by self-vertue breaketh the stones in ones reins for bladder and if it be eaten dry or made in milk The third is that the substance or meat of Cherries engendreth very good bloud and it comforteth and faâ—â—eth the body And this is proved by experience for we sée that Sparrowes which are great eaters of Cheries in Chery-time their livers be far greater then in other seasons whereby it appeareth that Cherries increase and comfort the Liver Yet here is to bee noted that there bee two sorts of Cherries grosse and small And also of the grosser there are two sorts some are sweet and some sowre All dulce and small Cheries are vnwholsome for they be lightly corrupt and bréed vermine The grosse and sowr Cheries are called Cina and of these are two sorts Some be ruddy and soft of substance and such must bée eaten fresh and new gatherèd and at beginning of dinner their nature is to scowr the stomack and to provoke the appetite The other be black grosse and hard of substance and specially the sower And these should be eaten after dinner or supper The cause is for by their sowernes they close the month of the stomack whereby the better and speedier digestion followeth Infrigidant laxant multum prosuus tibi pruna Prunes cool and loose the body very kindly No way offensive but to health are friendly Here the Author reciteth two utilities that come by eating of Prunes First Prunes coole the body and therefore Portugals that dwell in a hot Country seeth Prunes alway with their meat Secondly Prunes make one to lask by reason of their humidity and clamminesse as Galen sayth This is truth if they be ripe Gal. 2 alimen For Prunes that be ripe be Stipticalli and nourish little as Avicen sayth And though Damask-Prunes have the foresaid vtility yet properly they be ascribed to Prunes of Armenia For Prunes of the Country of Armenia are better then any other And they unbind the womb more vehemently then any other Avi 2 can ca. de pru 〈◊〉 as Avicen sayth yet know that ripe Prunes are to be used and not vnripe The Prunes most wholesome for mans Nature be the long ones that have little substance about the stone small hard and in manner dry and the butter skin thin and they should not be sweet in taste but somewhat sowre and of this sort are Damask Prunes The best Prunes and these do refresh and cools the body as is said There be many other sorts of Prunes whose use is not accepted There be also Prunes called wild Prunes the which grow in the woods these be not laxatide of them water is distilled to bind the womb Prunes that be taken to make one lask must first be layd in cold water for then they cool and moyst more perfectly and by their slipperinesse they loose the choller that they come to and so the Stomack is better disposed to receive food And here is to be noted that moist Prunes and new are more alterative though they be of less nourishment and of more superfluity but dry Prunes comfort more and better nourish the body And as it is by Prunes so after the same manner it is vnderstood by Charries Yet notwithstanding the humidity of Cherries is subtile and not clammy whereby they nourist lesse then Prunes Persica cum musto vobis
ci Morem Provocat vrinam ventrem quoque mollit et inflat Infrigidâ—t modicum sed plus desiccat acetum Infrigidat macorat melanâ— dat sperma minorat Siccos infest at nervos pinguia siccat By drinking Ale or Beer grosse humors grow Strength is augmented bloud and flesh also Encreaseth dayly vrine they do procure Enflate the belly as the learn'd assure And furthermore of vinegar they say Although it drieth yet it cools his way In passage and ir makes one lean Being received fasting so I mean It causeth melancholy harms the seed Of generation and doth shaking breed Lean folk it hurteth drying up their bloud And unto fat folks greatly doth no good Here the Authour rehearsing two things declareth eight properties of Ale or Beer First he saith that Ale ingendreth grosse humours in mans body which is of truth in regard of Wine And after the diversity of corn or grosse substance that the Ale is made of the grosser humors it engendreth Secondly Ale augmenteth mans strength and this doth Ale that is made of the best grain and well sod for by reason that it nourisheth much it increaseth strength Thirdly is encreaseth flesh by reason that it nourisheth much and for the same cause it encreaseth the bloud And these thrée last properties be in stale Ale that is well sod and made of the best Grain Fifthly it stirreth one to vrine Sixthly it maketh one to lask And these two properties be in clear Beer that hath much of the Hag as Beer of Hamburgh which by reason of the Hops it bringeth one in a lask But it is not good for then that have a weak brain For this Beer by reason of Hops doth lightly overcome the Brain Seventhly it inflateth the belly this is of truth if it be ill sod as Holland Beer doth which inflateth most and stoppeth and therefore it fatteth right much The eighth is that a little curtisie of ale cooleth So doth Béer of Holland Braband Heynault and Flanders and this is that we vse daily and this property is for certain in respect of Wine Here is to be noted that Ale may be made of Oats Barley and Wheat and as the Grain is altered so is the compleâ—ion of the Ale Yet that which is made of Barley inclineth more to cold for Barley is cold Yet that which is made of Barley and Oats stoppeth lesse and lesse engendreth ventosâ—â—ies and nourisheth lesse But Ale made of Wheaten malt enclineth more to heat it nourisheth more and stoppeth more And the grosser the Ale is the worse it is the subtiler the better Further Ale that is made of things that maketh one drunk is worst as of Darnell For this Grain specially engendreth head ach â—â—â—d hurteth the sinews Further in the â—ext are five properties of Vinegar The first is Avi 2. ca ea de aceto Avi 3 1 a in ca. unico doc v. it dryeth For Avicen saith It is a strong dryer And therefore Physitians â—id in the time of Pestilence to vse it with meat and drink For Avicen saith He that useth Vinegar in his meat and drink in Pestilence time needeth not to dread the sicknesse The second is that vinegar of his own property cooleth Thirdly it maketh one lean by reason that it dryeth and and this is for a very truth If one take it fasting avi 3 8 dec 4 ca. v. as Avicen sayth Yet neverthelesse the continuall vse of Vinegar specially fasting breedeth many inconveniences it féebleth the sight it hurteth the breast and causeth the Cough it hurteth the stomack and Liver and vehemently oppresseth the sinews and joints vering them with arthreticall griefs with trembling and shaking Fourthly Vinegar ingendreth Melancholy humours by reason that it cooleth and drieth Fifthly Vinegar diminisheth the seed of generation for as much as it cooleth dryeth and maketh one leane These sayd properties Rasis putteth saying Vinegar is cold and drie which maketh one lean it destroyeth the strength it diminisheth the seed of generation it enforceth black choller it maketh â—uddy sanguine colour and maketh meat subtile that is mingled with In the last verse the Author putteth three things The first is that Vinegar hurteth lean folks by reason that it dryeth and the tartnesse maketh it to dry the more For like joynd to like maketh one the more surious And also every decayed complexion is holp by the contrary and by the like it is brought into worse case Secondly Vinegar hurteth the sinewes and thirdly it maketh one lean as is before said Rapa juvat stomachum novi producere ventum Provocat vrinam faciet quoque dente ruinam Si male cocta datur hinc tortio tunc generatur Turneps do hurt the stomack breaeth wind Provoketh vrine as by proof we find They comfort sight but yet the teeth offend And gripes into the belly they do â—end Here the Authour declareth three vtilities of Rapes temperately sed and one inconuenience of the same First Rapes comfort the stomack for the stomack digesteth them well and is not grieved therewith Secondly Rapes breake wind as appeareth by experience Thirdly Rapes provoke the vrine Yet besides these properties Averroes saith That Rapes greatly comfort the sight The ill of Rapes is that the continual eating of them hurteth the teeth In the last verse be saith that Rapes cause throwes or gnawing in the belly by reason that they multiply ventosâ—cies as saith this verse Ventum saepe ramia si tu vis vivere rapis Rapes are the best to nourish so some say And for our Urine they do clense the way The tayls of Rapes loose the belly Furthermore note that of all roots Rapes do best nourish mans body as appeareth by the sweetnesse that is found in their savour for all sweet meats nourish more the body then sowre bitter or tart Therefore because Rapes be the sweetest of all roots and lesse sharp they be most wholesom in the way of meat but yet they ingender grosse melancholy bloud if they be not well digested And it is good to purifie them from the first water and in no wise to eat them raw They stir one to bodily lust 〈◊〉 cleanse the ways that the vrine runneth Egâ—ritur tarde cor digeritur quoque dure Similitâ—r stomachun metior sit in extremitate Reddit liagua bonum nutrimentuâ—u medicinae Digeritur facile pulme cito labitur â—pse 〈◊〉 â—us â—â—r â—brum gallinarum reliquorum Prescriptions for the inwards of a Beast The heart is held but hardly to digest The Maw is of like nature slow in descent And therefore is no wholesom nutriment The Tongue is said to be of good digestion And therefore is allow'd in our refection The like opinion of the Lights we hold Though Nature is sometime by them control'd Of Brains a Hen's is best of all to eat And those of Chickens are most wholesom meat Here the Author reciteth five things The first is that the heart of Beasts is slowly digested avi
2 can cap. de all by reason that the Heart flesh is melancholious which is hardly digested and slowly descendeth and as Avicen saith Is unwholsom flesh and as Rasis saith It nourisheth little The second is that the Maw likewise is ill of digestion and slow of descending by reason that it is a sinewie member and gristly wherefore it digesteth ill and engendreth ill bloud Further the Text saith that the extream parts of the Maw as the bottom and brim are better digested by reason that those parts are more fleshy and fat The third is that the tongue is good nourishment and that 〈◊〉 touching the root as Avicen saith avi â—x can cap. de carne By reason that it is fleshy and easie of digestion and among all other a rosted Pigs tongue the skin scraped off is like Brawn as Princes Carvers know A Neates-tongue by reason that it is moyst is not very wholesom But for all this these delicate fellows before they rost a Neats-tongue they stop it with cloves whereby the moystnesse is diminished and the meat is apter to eat The fourth is that the Lights are easie of digestion and easie to avoid out and this is by reason of their naturall softnesse yet their nourishment is little and vnwholesome for mans nature because it is â—â—egmatick as Avicen saith And here is to be noted that though the lights of a Tuppâ— be vnwholesome to eat yet it is medicinable for a kybed or sorâ— heel if it be layd hot thereunto as Avicen saith The fifth avi 2 ca de pulmone is that a Hennes brain is best which as Avicen sayth stauncheth bleeding at the nose It must be eaten either with salt or Spices for of it self it provoketh one to vomit And Phisitians say that Chickens braines augment the memory The brains of hogges are vnwholesome for man But the braine of a Sheep of a Hare or of a Cony may be eaten with salt or spices And of braines we have more largely spoken before at Nutrit Impinguat c. Semen Feniculi fugat spiracula culi Of Fenell-seed our learned Physitians say For breaking wind it makes a ready way Eating of Fennel-seed Here the Author rehearsing one doctrine of Fenell-seed saith it breaketh wind by reason that it is hot and dry And Physitians say that the eating of Fenell-seed ingendreth four commodities First it is wholesome for the Ague Secondly it avoydeth poison Thirdly it cleanseth the stomack And fourthly it sharpneth the sight These four vtilities are rebearsed in two verses Dis duo dat marathrum febres fugat at que veninum Et purgat stomachum Lumen quoquereddit acutum Four vertues in the Fenell are allow'd It quails the Ague when it growes to proud Poyson it soon expels the stomack cheareth Sharpens the sight and comfortably cleareth And Avicen rehearsing these four properties saith Democritus deemed that venemous Worms desire new Fenell-seed to comfort and sharpen their sight and Serpents after Winter issuing out of their Caves do rub their Eyes against Fenell to clear their sight Further note that Fenel digesteth slowly â—nd nourisheth ill and little and therefore it is vsed as a medicine and not as meat wherefore it ought not to be vsed in the Regiment of Health but to expell the vnwholesomnesse of their meats as we vse sometime to eat Perfly with Lertice â—â—so likewise Fenell may be sod with Gourds and Rapes to withstand the vnwholesomnesse of them Emeâ—dat visum stomachum comfortdâ— Anisum Copia dulcoris Anisi sit meliâ—â— is Anni-seeds for the stomack wholesom are And quicknesse of the Eye-sight they prepare In sweetnesse goodnesse look how they exceed The better bloud and humours still they breed Here the Author reciteth two vtilities of Auâ—-séeds Most hurtsulâ— for the sight First it comforteth the light and secondly the stomack by reason that it hâ—rteth and mundiâ—â—eth the stomack and also for the same reason it comforteth the sight for nothing butteth the sight more then vncleannesse of the stomack For from the vnclean stomack avi 2 can cap. de anisoâ— vnclean vapors ascend to the Eyes that trouble and hurt the spirits These are the two properties of dulce Aniséed And beside these Avicen rehearsing many other profits of Aniséed saith That it asswageth dolours breaketh wind and quencheth thirst caused of salt moystness It openeth opilations of the Liver and Spleen engendred of humidities and likwise of the Reyns Bladder and Matrice It provoketh vrine menstruous â—â—ux It cleanseth the Matrice from white humidities and stirreth one to carnall lust Si cruor emanat Spodium sumptum cite sâ—naâ— If flux of bloud at any time abound Spodium doth instantly that flux confound Here the Author putteth one commodity or Spodium and that is that Spodium taken healeth the bloudy-flux by reason that the vertue thereof comforteth the liver and so the liver fortified which is the originall fountain of bloud the bloud is there better retained And Avicen saith That Spodium is the roots of Reeds burned And it is said Avi 3. can â—a de aniso that those Réeds moved by the wind and rubbing themselves together burn one another Yet Simon the Genoway saith That Spodium is a thing whose beginning is unknown unto us it seemeth to be a thing brent and divisions of Reeds burned And it doth not only help the bloudy-flux but also the lask and purging as Rasis saith It helpeth also a sharp Ague and is comfortable against the shaking thereof and for over much avoiding of choller it helpeth the stomack as Avicen saith And as Spodium doth help and comfort the liver so there be other medicines that have like effect and like property to comfort other speciall members As Mace the heart Musk the brain Licorice the lights Capers the splene and Gallingale the stomack as appeareth by these verses Gaudet Epar Spodie Mace cor Cerebrum quoque Musco Pulmo Liquiricia Splen Epar stomachusque Galanga Vas condimenti praeponi debet edenti Sal birus refugat cibum speciemque saporat Nam sâ—pit esca male qua datur absque sale Vrunt perfalsa nisum spermaque minorant Et generant sâ—abiem puritum sive vigorem Spodium the Liver worthily doth please And Mace the heart if ought do it disease Musk is a wondrous comfort to the brain And Lycoris keeps the Lights from any pain Gallingale helps the stomack Capers the Spleen All these are wholesome Physick as I ween Concerning Sauce that doth our Table fit Salt is commended best by men of wit Poyson it doth resist makes savoury meat Whets on the stomack with desire to eat For without Salt our food can yeeld no tast Yet over-salted mears are bad repast They instate the face diminish Natures Seed Itch Scabs and pushes they do daily breed Here the Author teacheth thrée things saith That before all other things Salt must be set vpon the Table as the vulgar verses teach vs. Sal primo poni debet
humet flegma sic illi vis fit aquosa Sicca ealet Colera sic igus sit simulata Melancholia friget sicâ—at quasi terra The bloud is hot and moyst like to the ayr And therefore therewith carryeth best compare Flegme cold and moyst even in his chiefest matter Bearing his best resemblance with the water Sullen is Melancholy cold and dry And to the Earth it self doth best apply But Choler being hot and dry desires To meet he cares not with how many fires For a further knowledge avi 1. doe 4. c. 1. know beside that after Avicen There be four humors in mans body Bloud Fâ—egme Choler and Melancholy as is said The best of them is Bloud First because it is the matter of mans spirits in whom consisteth mans life and operations Secondly because it is comfortable to the principles of mans life it is temperatly hot and moyst Thirdly because it restoreth and nourisheth the body more then the other humors And it is called the treasure of Nature For if it be lost Death followeth forthwith Next to bloud in goodness is Flegme First by reason that if need be it is apt to be turned into bloud Secondly because it is very neer like humidity which is as the foundation of life After Flegme in goodness is Choler which is partner with naturall heat so long as it keepeth convenient measure Then followeth Melancholy as dregs and dirt removed apart from the principals of life as enemy to joy and liberality and of neer kindred to age and death Secondly note that in the division of humors there are two kinds of bloud that is to say naturall and vnnaturall Naturall bloud that is to say Veyn bloud which is ruddy and obscure and Artery bloud is ruddy and clear without ill savour and in comparison of other humors it is very sweet Of vnnaturall is two sorts the one is vnnaturall in quantity that is to say which is changed from good complexion in it self or else by mingling of another humor There is another vnnaturall bloud which through mingling of other humors is ill both in quality and substance quantity and in proportion of the one to the other And this is double for the one is not naturall by mingling of an ill humor that commeth to him from without The other is vnnaturall by mingling of an ill humour engendred in the selfe blood as when part of the blood is putrified and the subtile part thereof is turned into Choler and the gross part into melancholy or else into Choler or the melancholy or else both remaineth in the blood And this vnnatural blood by mingling of an ill humor vaâ—yeth from natural blood many wares First in substance for it is grosser and fowler sith melancholy is mingled there with or â—lse it is more subtile when watrishnes or â—â—trine choler is mingled therewith Secondly in colour for sometime when phlegm is mingled therewith it inclineth to whiteness or through melancholy to blackness Thirdly in favor for by mingling of putrified humors if is more stinking or else by mingling of raw humors it hath no savor Fourthly in tallage for by mingling of Choler it inclineth to bitternes and by melancholy to sowernes or the phlegm of unsavorines Also of phlegm there be two kinds natural and vnnatural Natural is that which within a certain space wil be bloud for phlegm is vndigested blood There is another spice of phlegm which is sweet and somwhat warm if it be compared to the bodily hear But comparing it to the ruddy bloud and choler it is cold Flegm is naturally white and this is called sweet phlegm extending this name sweet to all the talages delighting the taste for otherwise the naturall phlegm is not sweet but unsavory and waterish and very neer the â—allage of water And to this phlegm nature hath not given a proper Mansion as she hath done to Choler and melancholy but nature maketh it run with the blood for it is a very néer similitude to blood And of this phlegm there be two necessityes one vtility The first necessity is that it be near the members so that their vertue may digest it and turn it into bloud and that the members by it may be nourished when they have lost their naturall food that is for to say good bloud through restraint of material blood which restraint is caused through the stomack and liver through some cause accidentall The second necessity is that it mingle with the blood and make it apt to nourish the memhers of phlematick complexitous as the brain and such for that which must nouâ—â—sh these members must be mingled with phlegm The vtility of phlegm is that it moysten the joynts and members that move much least they ware â—ry through the heat that cometh of their moving and rubbing Vnnatural phlegm may be divided first into the substance and to some thereof is Muscilaginosum and that is phlegm to ones seeming divers for in some part it is subtile thin and in some other gross and thick is called Muscilaginosum because it is like Muscilages drawn out of seede There is an other phlegm that appeareth equall in substance that is in subtility and grossenessâ— to oneâ— deeming but for a truth it is divers in every place this is named raw phlegm and this increaseth in the stomack and entrailes And to avoid it out of the stomack Hypocrates biddeth us To cast twice a moneth and to avoid it out of the guts Nature hath ordained Choler to turn it from the chest of the Gal to the entrail Iejunium and so sorth to the lower guts to scowr away the phlegm from the brims of the entrails and cause it to descend down with the other dregs and filth Sometimes the flegm is increased in the veinâ—s specially of old folkes by diminishing of their digestion and there remaining is by little and little augmented and engrossed and hurteth nature which cannot by the veins thereto ordained avoid it out Yet it doth all that is possible to keep it from the hearts and other inward mâ—mbers and driveth it to the outward members and specially to the Legs for by the heavinesse thereof it draweth naturally to the lower parts of man And this is the cause why old folkes legs are swâ—lne and that if one press downe his finger therein there tarryeth a hole specially towards night most in fat folks and such as were wont to be nourished with moist meat There is another spice of phlegm very subtile and watrish like vnto water and somewhat thick this phlegm is often mingled with their spittle that have ill digestion and of those that be great drinkers it removeth from the brain to the nose as it is wont in the beginning of the pose and when by decoction and boyling in a man it becommeth grosse it is turned into phlegm grosse white and muscâ—lage There is another phlegm grosse and white called Gipseum the subtile parts of this phlegme is dissolved through long
biding in the joints and the grossenes thereof remaineth in the joynts as hard as stones This phlegme engendreth the Gowt vncurable There is another phlegm thick and grosse like to the molâ—en glasse in colrr clammines and weight Secondly vnnaturall phlegm differeth in Tailage for there is certain phlegm that is sweet which is by mingling of blood with phlegm And vnder this is coÌ„tained the vnctuous flegm which is ingeÌ„dred by mingling vnctuous blood flegm There is another manner of vnsavory phlegm caused of rawnesse as certainly glassy phlegm There is another salt phlegm caused by mingling of choler And this is more biting drier and lighter then any other flegm through the choler mingled therewith which is dry light and sharp And this phlegm is often found in their stomacks that be phlematick that drink much strong wine and that vse salt and sharp meats because it cleaveth to the stomack and causeth other while thirst intollerable and running by the guts if it sometime fleâ—eth them and causeth the blood menâ—â—n and in the fundament oftentimes induceth strong costivenesse There is another phlegm that is sharp by mingling of sharp melancholy therewith and sometime through boyling of fiâ—gine as it chanceth in the swéet juyces of fruits that first boyl and after wax ripe And this phlegm appeareth oftner in their stomacks that digest ill then in other parts for naturall Choler floweth to the mouth of the stomack to stirre vp the appeâ—ite which desconding downward sometime mingled with flegm maketh it sowre and this is perceived by sowre belchings And otherwhiles this phlegm is engendred in the stomack by boyling with a weak heat There is another phlegm called Pantick which is sometime caused by mingling of pontick melancholy But this is seldoms by reason that pontick melancholy so very scarce It is sometime caused through vehement coldnesse thereof whereby the moistnes thereof is congeled somwhat altered to earthlines and thereupon commeth no weak heat which causing it to boyl should convert it into sharpnes nor no strong heat which digesting it should turn it into blood There be two kinds of Choler naturall and vnnaturall Vnnaturall Choler is the some of bloud whose color is ruddy and clear that is câ—trine in the last degree of citrines as Saffâ—on heads and it is light and sharp and the hotter the more redder it is And after this Choler engendred in the head it goeth wite the bloud into the veins the other goeth into the purse of the gall The part that goeth with the blood endureth therewith both for necessity and profâ—e It is needfull that it mingle with the bloud to nourish the cholerick members It is behooveful that it make the blood subtile and cause it to enter into the veins The part that goeth to the purse of the gall goeth thither for necessity and profit The necessity is double The one is néedful for all the body to mundifie it from cholerick superfluities The other necessity is in respect of the gals pâ—râ—s The prest also is double The one is to wash the Eâ—drails from dregs and clammy phlegm cleading to them The other is to wash the guis and Muscles that they may féele the thing that hurteth them and voyd all other filthines The proof of this is that the cholick chanceth often times by stopping of the hole that commeth from the purse of the gall to the guts Vnnatural choler is double For one is vnnatural through outward cause mingled therewith The other is vnnaturall through a cause in it self for the substance thereof is not naturall Choler vnnaturall through an outward cause is another known and fame as and is is that that phlegm is mingled with and it is called famous or notable by reason that it is often engendred And of this kind of Choler commeth the third that is wel known There is another that â—â—lesse famous and that is it wherewith melancholy is mingled Famous Choler is either â—â—tâ—me and engendred by mingling of subtile phlegm with naturall choler or else it is yolky like to the yolks of egs and is engendred by mingling of gross phlegm with a naturall choler Choler of lesse same is caused two ways One is when the choler is burned in it self and turned to ashes from which the subtile part of the Choler is not separated but mingled therwith and this choler is the worst Another is when melancholy commeth from without and mingleth it with the choleâ— And this Choler is better then other is ruddy in color it is not clear nor â—lowing but more like to vein-bloud This vnnatural choler having his own proper substance without mingling of any other humor is often engendred in the liver by reason that the subtilenes of the blood burneth it self turneth into choler and grossely into melancholy Another choler is engendred in the stomack of ill meats not digested but corrupted or â—is it is engendred in the veins by other humors And of this choler be two kinds for one is called Choler Praslive like the color of the bearb called Praslion which is engendred of the yolkines when it is burned for burning causeth a yolky blacknesse in the choler which mingled with choler citrine engendreth a green cholet The other is called rusty choler like to rusty Iron and it is engendred of Prassive when Praslive is burned only til the humidity thereof be dryed away and of the drinesse beginneth to war white And these two last Cholers be ill and venemous yet rusty is the worst Likewise there be two kinds of melancholy naturall and unnaturall The naturall is the dregs and superfluity of good blood whose tallage is between sweet and pontick And thus melancholy when it is engendred in tâ—â—â—â—ver is â—â—rted in two paris Of which one entreth with the bloud and the 〈◊〉 remaineth in the veins the other is conveâ—â—ed to the splenâ— The first part entieth with the bloud for necessity and profit It is néedful that it mingle with the blood to nourish the melancholy cold and dry members as the bones The vtility is to make thick and then bloud to stint the superflous tunning thereof to make it strong and to strengthen those members into which it must be converted The other part that néedeth no blood goeth to the spiâ—ne both for necessity and profit The necessity is double one vniversall through out the body to purge it of melancholious superfluity The other is but particular onely to govern the sâ—lent This melancholy is also profitable for mans body for it â—â—tinneth to the mouth of the stomack straining out the humidityes that is findeth there as a woman strayning a cows dugs draweth out the milk this vtility is double First it constraineth thicketh and comforteth the stomack Secondly by reason that the eagernesse thereof moveth the mouth of the stomacke it maketh one to have an appetite to meat Vnnaturall melancholly is a thing burned or ashes in respect of other humors Of this there are four famous kinds
though there be many not famous The first is ashes of Choler The second is ashes of flegm if the phlegm that is burned wer very subtile and watrish then the melancholy therof engendred will be salt in talâ—ge But if the phlegm be gross that is burned then the ashes thereof or the melancholy of it engendred inclineth to sowernes or ponticity The third is ashes of bloud and this melancholp is salt a â—â—tle inclining to sweetnesse The fourth is ashes of naturall melancholy And if naturall melancholly whereof soever it be be subtile then it will be very soâ—r And when it is cast out upon the ground it boileth and laboureth of the ayre and causeth both flies and beasts to avoid the place But if the naturall melancholy be grosse the vnnaturall thereof engendred shall not be sower Sanguiâ—eorum signa Natura pingues isti sunt aâ—quejocantes Sempor rumores upâ—unt audire frequentes Hos Venus Bacchus delectant fercula risus Et facit hos hilares dulcia verba loquentes Omâ—i us his studâ—is habiles suxt ac magis apti Qualibes ex causa nee hos leuitâ—r moves ira Largus amans hilaris ridens ruberque coloâ— iâ— Cantans carnosus satis audax atque benigâ—â—us To Sanguine men Nature hath much commended First with a jocond spirit they are attended Desirous to hear tales and novelties Women nor wine they gladly not despise Their looks are chearfull and their language sweet For any study they are prone and meet No common matter kindles angers fire Contentious company they not desire They are liberall loving mirthfull and benigne Fleshy and fat capring and apt to sing No muddy countenance but smiling chear And bold enough as causes may appear Here the Authour teaching vs to know Sâ—nguine folkes sâ—â—th that a sanguine person is naturally sat But yet wee may not understand that sanguine â—â—â—ks be properly fat For that is a token of a cold complexion as saith Avicen But they be sat and fleshy withall â—orfat in Sanguine persons is taken for Fleshy Avicen saith That aboundance of all ruddy flesh and stiff signifieth a hot and a moyst complexion as a sanguine person is For the aboundance of ruddy flâ—sh witnesseth fortitude of vertue assimulative and multitude of bloud that work and war by heat and moystâ—re as witnesseth Galen saying The aboundance of flesh is engendred of the aboundance of bloud For heat perfectly digesting and the like â—ertue to flesh maketh the flesh fast and stiff Also Avicen saith Every fleshy body without aboundance of fat and greace is sanguine Whereto Galen assenteth Secondly the sanguine person is merry and jucond that is to say with merry words he moveth others to laugh or else he is glad through benignity of the sanguine humour provoking a mall to gladnesse and â—ocondity through clear and perfect spirits engendred of bloud Thirdly he gladly heareth fables and merry sports for the same cause Fourthly he is enclined to â—â—â—hery through heat and moisâ—nesse provoking to caâ—uall-copulation Fifthly he gladly drinketh good wine Sixthly he delighteth to feed on good meat by reason that the sanguine person desâ—â—eth the most like to his complexion that is good wines and good meats Seventhly he laugheth lightly for bloud provoketh to laughing The eight is the sanguine person hath a gladsomâ— and an amiable countenance through likelinesse of colâ—ur and fairnesse of complexion The ninth is he speaketh sweetly through amiablenesse of sanguine nature The tenth is he is aâ—t so â—â—â—â—n any manner of Science through livelinesse and peripicuity of wit The eleventh is be is not 〈…〉 and this commeth through moysâ—nesse abating the fâ—â—veâ— of choler provoking to anger The last two Verses rociâ—e some of the foresaid tokens and also some other First a sanguine person is free not covetous but liberall Secondly be is amorous Thirdly he hath a merry countenance Fourthly he is most part smiling of all which the benignity of the bloud is cause and provoker Fifthly he hath a ruddy colour For Avicen saith That ruddy colour of the skin signifieth aboundance of bloud And this must be vnderstood bright ruddy colour and not dark such as is wont to be in their faces that drink wines aboundantly and that vse sauces and sharp spices for such colour signifieth Lepry to come Sixtly he gladly â—â—â—geth and heareth singing by reason of his merry mind Seventhly he is fleshy through the causes beforesaid The eight is he is hardy through the heat of the bloud which is cause of boldnesse The ninth is the sanguine person is benigne and gentle through the bounty of the sanguine humor Flegma vires modicas tribuit latâ—sque brevesque Flegma facis pingâ—es sangâ—isreddit mediocres Sensus hebes tardus motus pigritia somnus Hic somnolentus piger sputamine multus Et qui sensus habet pingues facit color albus Men that be flegmatick are weak of nature Most commonly of thick and stubbed flature And fatnesse overtaketh them amain For they are sloâ—hfull and can take no pain Their fences are but dull shallow and flow Much given to sleep whence can no goodness grow They often spet yet natures kind direction Hath blest them with a competent complexion Here the Author sheweth certain properties concerning the complexion of phlegm First phlegmatick folks be weak by reason that their natural heat which is the beginner of strength and operation is but feeble Secondly phlegmatick folks be short and thick for their naturall heat is not strong enough to lengthen the body and thereforâ— it is thick and short Thirdly phlegmatick folks be fat by reason of their great humidity Therefore Avicen saith That superfluous grease signifieth cold and moistnesse for the bloud and the unctuous matter of grease piercing through the veins into the cold members through coldnes of the members do congeal together and so ingender in man much greate As Galèn saith in his second book of operation He saith also That sanguine men are midle men between the long and the short Fourthly phlegmatick folks are more inclined to idlenes and study then folks of other complexion by reason of their coldnes that maketh them sleepy Fiftly they sleep longer by reason of their great coldnesse that provoketh them to sléep Sixtly they be dull of wit and vnderstanding for as temperate heat is cause of good wit and vnderstanding so cold is cause of blunt wit and dull vnderstanding Seventhly they he slothfull and that is by cold for as heate maketh a man light and quick in moving so cold maketh a man heavy and slothfull The eight is they be lumpish and sleep long Est et humor cholera qui competit impetuosis Hoc genus est hâ—minum cupiens pracoliere cunctos Hi leviter discunt multum comedunt cito crescunt Inde magâ—animi sunt largi summa petentes Hirsutus fallax irascous prodigus audax Astutus gracilis siccus croceique coloris Choler is such an humor as aspiâ—es With most impetuous insolent desires
He covers to excell all other men 〈◊〉 His mind outsteps beyond a Kingdomes ken Lightly he learns eats much and soon grows tall Magnanimous and somewhat prodigall Soon mov'd to anger though upon no cause His own will is his reasons largest laws Subtile and crafty seldome speaking fair A wasting unthrift overgrown with hair Bold-spirited and yet but lean and dry His skin most usual of a Saffron die Here the Author teacheth us to know a person of aâ—holerick complexion First he is hasty by reason of superâ—â—uous heat that moveth him to hastinesse Avi 2. doc 4 ca. 4 and therefore Avicen saith That deeds of excessive motion do signifie heat Secondly the Cholerick person is desirous of honor and coveâ—eth to be vppermost and to excel all others by reason that superfluous heat maketh mans mind prone to arroganey and fool-hardinesse Thirdly they learn lightly by reason of the cholerick humor and therefore Avicen saith That the understanding promptnesse and quick agâ—lity to intelligence Avi 2.1 loâ— 3 ca. betokeneth heat of complexion Fourthly they eat much for in them the heat digestive is strong and more resolutive thâ—n in other bodies Fiftly they encrease soon through strength of naturall heat in them which is cause of augmentation The sixt is they be stout stomacked that is they can suffer no injurits by reason of the heat in them And therefore Avicen saith That to take every thing impatiently signifieth heat The seventh is they be liberall to those that honour them The eight is they desire high dignities and offices The ninth is a cholerick person is hairy by reason of the heat that openeth the pores and modeth the matter of hairs to the skin And therefore it is a common saying The cholerick man is as hairy as a Goat The tenth is he is deceivable The eleventh is he is soon angry through his hot nature And therefore Avicen saith Often angry and for a small cause betokenâ—th heat through eaâ—ie motion of Choler and boyling of the bloud about the heart The twelfth is he is a waster in spending largely to obtain houâ—â—â—s The thirtienth is he is bold for boldnesse commeth of great heat specially about the heart The fourtienth is he is wily The fiftienâ—â— his 〈◊〉 is slender membred and not fleshy The sixtienth is he is lean and dry The seventienth is â—e to Saffron coloured And theâ—efore Avicen saith That choler signifieth dominion Restaâ— adhuctristis cholerae substantia nigrae Quae reddit pravos pertristes paâ—ca loquenâ—es Hi vigilant â—tudiâ—s nec mens est dedita somno Servant propositum sibi nil reputant fore tutum Invidus tristis cupâ—aâ—s dextraeque tenacis Non expers â—raudis timidus luteiâ—que coloris Where melancholly bears the powerfull sway To desperation it inclines alway The melancholy spirit is dark and sad Sullen talks little and his sleeps are bad For dreadfull dreams do very much affright them Start out of sleep and nothing can delight them Their memory is good and purpose sure All solitary walks they best endure Because to study they are still inclin'd And being alone it fitteth best their mind Simple and yet deceitfull not bounteous But very sparing doubtfull suspitious Earthly and heavy looks By all opinion Here melancholly holds his sole dominion Here the Authour declareth some tokens of a Melancholy person First melancholy maketh men shrewd and ill mannered as they that kill themselves Secondly melancholy folks are most part sad through their melancholy spirts troublous and dark like as clear spirits make folks glad Thirdly they talk little by reason of their coldnesse Fourthly they be studious for they covet always to be alone Fiftly they steep not well by reason of the over much drynesse of the brain and through melancholy fenmes they have horrible dreams that wake them out of their sléep Sixtly they be stedfast in their purpose and of good memory and hard to please Seventhly they think nothing sure they always dread through darknesse of the spirits In the two last verses he reciteth some of the foresaid signs and other First the melancholy person is envious he is sad he is covetous he holdeth fast and is an ill payer he is simple and yet deceitfull and therefore melancholy â—olks are devout great readers fasters and keepers of abstinence Sixtly he is tearfull Seventhly he hath an earthy brown colour Which colour if it be any thing green signifieth the Dominion of Melancholy as Rasis saith Hi sunt humâ—res qui praestant cuique colores Omnibus in rebus ex slegmate fit coloralbus Sanguine sit rubeâ—s colera rubea quoque rusus Sipeccâ—t sanguis facies rubet extat ocellâ— Inflantur genae corpus nimiâ—mque gravatur Eâ—puls quam frequens plenus mollis dolâ—r ingens Maxime fit frontis constipatio ventris Siccaque lingua sâ—â—isque somnia plenarubore Dulcor adest sputi sunt acria dulcia quaeque The humours that complexion do extend And colour in our bodies thus they lend To him is Phlegmatick a colour white Brownish and tawnie under Cholers might The melancholy man is pale as earth The sanguine ruddy cuer full of mirth Yet where the Sanguine doth too much exceed These inconveniences thereby do breed The bloud ascends too proudly to the face Shoots forth the eyes beyond their wonted place And makes them swell The body lumpish growes The pulse beats thick by vapours them inclose The head will ake and costivenesse ensues The tongue is dry and rough can tell no news Extremity of thirst caus'd through great heat And bloody coloured dreams which make men sweat Here the Author reciteth the colours that follow the complexion A phlegmatick person is white coloured the cholerick is brown and tawâ—y the Sanguine is ruddy the melancholy is pale coloured like earth Afterward the text declareth twelve colours signifying superfluity of blood The first is when the face is red by the ascending of blood to the head and face The second is when the eyes bolle out further then they were wont The third is when the eyes are swolen The fourth is when the body is all heavy for nature cannot sustain nor govern so great a quantity of blood The fift is when the Pulse beateth thick The sixt is when the Pulse is full by reason of the hot and moyst vapors The seventh is when the Pulse is soft through too much humidity that moâ—â—ifieth the matter The eight is ach of the head The ninth is when the belly is costive through great heat that dryeth vp the stichy matter The tenth is when the tongue is dry and rough for the like cause The eleventh is great thirst through drinesse of the stomacks mouth engendred of great heat The twelfth is when one dreameth of red things This Avicen affirmeth saying Sleep that signifieth aboundance of bloud avi 2.1 c. 7. is when a man dreameth he seeth red things or else that he sheddeth much of his bloud on else that he swimmeth in
floweth to the stomack which biting the stomack paineth the heart and stomack so that it causeth one to sound The twelfth is loathing for if in this loathing one be let bloud when the veyns be empty they draw to them ill matter that causeth loathsomnesse And besides the foresaid accidents thâ—â—â— be yet other that hinder bloud-letting First voyding of menstruous stire or the Emrauts for one diseased with either of these should not be let bloud yet it may be done to divert the flix or matter another tray The second is rarenesse of composition for in rare bodies is much dissolution And therefore this dissolution sufficeth them without evacuation as Galen saith Gal. 9. Res. The third is rawnesse and clamminesse of humours for then beware of leting of bloud because it encreaseth rawnes of humors therefore in long sicknesse ye should not be let bloud for of rawnesse humors encrease strength séebleth and the sicknesse prolongeth And therefore Avicen saith That in long sicknesse before one is let bloud he should take a laxative although he need both Rawnesse of humors is caused two ways One is through aboundance of humors that choke natural heat which choking breedeth raw humors and then bloud-letting is wholesome Wherefore Alexander saith Letting of bloud in the beginning of dropsie is wholesome Alex 2. l. cap. hydropic when it commeth by aboundance of menstruous bloud that through some cause is prohibited to issue or by aboundance of the Enmauds For like as a little fire is quenched under a great heap of wood so likewise naturall heat is suffocated with aboundance of humours The second cause of raw humors is féeblenesse of naturall heat as in folks of feeble complexion or such as have him long sick or be very aged for then the said bloud-letting is vnwholsome because it augmenteth rawnesse for the bloud that conserveth heat is drawn out and so the body is made cold and the humors more raw Therefore the bloud must be left to digest raw humors The fourth is vndue disposition of the ayr either too hote or too cold for much heat causeth strong resolution and great cold maketh the bloud thick and vnapt to issue or avoyd Quid debes facere quando vis stsbothomari Vel quando minuis fuer is vel quands minutus Vnctio siv potus lavacrum vel fascia motus Debent non fragili tibi singula mente teneri What should we do when we to bleeding go These faw instructions following will show Before and after unction will do well Lest the incision or the veyn should swell Yet unction without wine is not so good It prevents sowning and begets new bloud Bathing is wholesome in divers times observed And linnen cloths ought well to be reserved After bloud-letting be discreet in walking And trouble not the brain with too much talking This Text declareth five things that ought to be done about Bloud-letting Five things in letting bloud some before some at the time and some after The first is annointing which otherwhile is vsed in the Bloud-letting as to annoint the place or veyn that is opened to asswage the veyn Sometime it is vsed after Bloud-letting to keep the gash that it close not vp too soon that the humors that be lest in the veyns may have some respiration and some ill fumes voyd out The second is to drink and specially wine which is good in Bloud-letting if one happen to sown add also it is very wholâ—some after Bloud-letting to revive the spirits and engender new Bloud which thing in practise all Physicians observe The third is bayning which is wholesome thrée days before and thrée days after and not the same day It is good before if one think he have grosse humors within him for bayning looseth and moveth the humors and for the same cause it is wholesome to take a sharp strupe before to move dissolve and make subtile the humors And therefore when ye will let one bloud ye must rub the arm that the humors in the veyn be made subtile and prepared to issue out more eastly It is wholesome after bloud-letting that the residue of humors and vayors that be left behind may be loosed It is not wholesome the same day for bayning maketh the skin linnow or supple which made linnow will not abide the stroke that is given in bloud-letting and that is dangerous The fourth is binding with linnen cloaths which is very wholesome to stop the bloud after often evacuation thereof and before bleeding to draw the humors in the veyns and to cause them to swell and better to appear The fift is moderate walking after bloud-letting to dissolve and make subtile the humors and afterward to loose the residue of the humors that be left behind Some vse to let bloud fasting vut some other say it were better to eat a rere rafted Egge first and thereto drinke a draught of wine about the hour of nine or ten before dinner and forthwith to let bloud because when the stomack is empty nature retaineth still the bloud more strongly lest she should lack nourishment But when they have eat a little nourishing meat as wine and egges is then nature suffereth the bloud better to issue Exhilar at tristes iratos placat amantes Ne sint amentes flebothomia sacit Bleeding removes sad motions from the heart Asswageth anger being too mallepart And those distempered fits procur'd by love Bloud-letting gently doth them all remove Three effects of bloud letting First it maketh a sad person merry Secondly it pleaseth angry folks and the reason is this because much melancholy mingled with blood causeth heavinesse and much choler causeth anger which two humors as they be mingled with blood are drawn our by blood â—etting Thirdly it keepeth Lovers from furious raving for iâ— removeth the blood from the head and avoideth is by other exteterior parts Furthermore there be five cause of blood-letting The first is that the aboundance whether it be in quality or quantity or both should be voided For as Avicen sayth Two manner of folks must be let blood One are such as be disposed to be sick that have aboundance of bloud in quantity The other are they that are sick already through the malice of humours or blood But there is a difference in these bloud-lettings For bloud-letting for the aboundance of bloud ought to be much but when it is done to avoid ill bloud it must be moderate as Galen saith And therefore they do very ill that let themselves blood till they perceive the good blood issue for peradventure all their blood shall run out ere they see any good bloud appear Therefore they should void a little at once and after the mind of Galen in this case Before they let one bloud they should give him good meats to engerder good blood to fulfill the place of the ill blood that is avoided and after within a little space to let bloud a little and a little This
is called direct letting of bloud for it is done to avoid aboundance of bloud and of such humors as should be avoided The first indirect cause is the greatnesse of the disease and greatnesse of the apparent vehement inflamation for as Galen saith There is no better Medicine for an Impostume of vehement inflamation Fevers and a great ach then bloud-letting The second indirect cause is that the matter which is to bee avoided beâ— drawne unto the place from whence it must be avoided And therefore in retention of the menstruous flix Emetauds The great vein in the feet called Saphena must be opened as Galen sayth to draw down the matter of the bloud The third indirect cause is to draw the humours to the place contrary to the place that they flow to to divert them after from the place Therefore for too much aboundance of menstruosity the vein Basilica must bee let blood to turns the matter to the contrary part and so to void it from the proper course And therefore he that hath a Pluresie on his left side must be let bloud on the right side to divert and draw the matter to the place contrary to that place that it enclineth so And likewise if it be on the right side to let blood on the left The fourth indirect cause is that by letting of blood one portion of the matter may be avoided that nature may be strong upon the residue and so letting of blood is wholesome when the body is full least impostumes grow for the regiment of nature is feeble in regard of these humours Wherefore when a portion of matter is voided nature governeth the matter so that it should not flow to some weak place and breed an Impostume Fac plagam largam mediocriter vt cito fumus Excat vberius liberiusque cruor The Orifice or as some say incision When as for bleeding you do make provision Ought to be large the better to convay Grosse bloud and sumes which issue forth that way Grosse humors and grosse bloud must needs have vent In cold or hottest times by good consent Here the Author saith that the gash or Orifice made in letting of bloud ought to be of a mean largenesse that the grosse blood may easily issue out for when the gash is straight the pure blood only goeth out and the gross abideth stil in And note that sometime the gash must be great and sometime smal The gash must be great for thrée causes First because the humors be gross and gross blood must be voided as in them that be melancholly Secondly in winter the gash must be great for cold engrosseth the humors Thirdly for the aboundance of humors for they avoid better by a great gash then by a smal But the gash must be smal when the person is of weak strength that the spirits and naturall heat avoid not too much and likewise in a hot season and when the blood is pute Sanguine subtracto sex hâ—ris est vigilandum Ne somni fumus laedat sensibile corpus Ne nervum laedat non sit tibi plaga profunda Sanguine purgatus non carpas protinus escas When bloud is come away ye must be sure Six hours after watchfull to endure Least sleep raise fumes or turning on that arm Impostumes breed by doing it least harm The nerves and sinews Arteries also Offend not if in health you mean to go The blood thus purg ' d you instantly may eat So that the humors be in quiet set Three things must be considered when one is let blood First that bee sleeps not in sixe houres after least the fume engendred by sléept ascend to the head and hurt the brain Furthermore least in his sleep he turns him on the arme that in let bloud and thereby hurt him and least the humors by sleep flow to the painfull member by reason of the incision and so breed an impostume For Galen sayth Impostumes breed in the body or in a member that is hurt the humors will flow thereunto But Avicen assigneth another cause That by such sleep may chance confraction of the members The cause may be as Galen saith That sleep is unwholesome in the Ague-fit Gal. 2 aph super illo In quo c. because naturall heat goeth inward and the outward parts wax cold and the fumes remain unconsumed whereby the rigor is augmented and the Fever-fit prolonged Also by moving of the humors in letting of blood fumes are â—aised up to the sinews and brawns of the arms which remaining vnconsumed wax cold in sleep and ingresse in the viter parts And therefore it one sleep immediately after letting of blood they cause confraction of the sinews and brawns of the arms And he saith further That one in letting of blood must beware that he make not the gash too deep least he hurt a sinew Gal. coniâ—â—â—uâ— aph que reguntur or an arterie-string under the vein for hurting of a sinew causeth a mortal cramp or loss of a member as an arm or a finger and hurt of an artery-string causeth bleeding uncurable And one ought also not to eat immediately after he is let bloud but he must tarry til the humors in him be at quiet least the meat before it be digested be drawn together with the blood to succor the hurt member Omnia de lacte vitabis rite minute Et vitet potum flebothomatus homo Prigida vitabit quia sunt inimica minutis Interdictus erit minutis unbilus acr Spiritus enultat minutis luce per auras Omnibus apta quies est motui valde nosivus Shun milk and white meats when we are let blood Because at such times they are never good And drinking then perforce we should refrain With undigested drink ne're fill a vein Cold and cold 〈◊〉 with all cold things beside Are then our enemies by proof well tryed Cloudy and troubled Ayrs are likewise ill With melancholy bloud the veyns they fill Too stirring motion or excessive labour Avoid and with soft ease the body favour Here the Author saith sive things must be eschewed of him that is let bloud The first is milk and white meats for by stirring of humors caused by letting of bloud oft times some humors sloweth to the stomack therefore if he should eat milk by mingling with the humors it would corrupt in the stomack sith of it self it is very coruptible And also by reason that it is sweet the milk may be drawn to the veyns undigested and through stirring of humors lightly corrupt Secondly he must beware of much brinking for by reason that the dryns be empty the drink vndigested is lightly drawn to them as is before said Thirdly be must eschew all cold things as well outward as inward as meats very cold ayr cold hathing thin clothing resting on stones colonesse of the head and séet for by reason that the naturall beat is feebled by setting of bloud the body will soon be too cold Fourthly he that is
let bloud shouls not walk in dark cloudy or troublous ayr for that maketh him heavy and vninsty as is before said at Aer sit mandus c. And heavinesse is cause of melancholy bload Therefore he must walk in a faire clear ayr for that recreateth the naturall and lively spirits Fiftly he must eschâ— excessive labour and vse moderate rest for excessive stitting about then specially weaketh and moveth humors but temperate rest swageth motion Principio minuas in acutis peracutis Aetatis mediae multum de sanguine tolle Sed puer atque senex tollet vterque parum Ver tollit duplum reliquum tempus nisi simplum In the beginning of a sharp disease Then letting bloud is good if you so please The middle age doth favour bleeding best Children and aged folks may let it rest Or take but little from them In the Spring A double loss of bloud no hurtfull thing At other times to take but indifferently And still let good advice keep company Here he speaketh of four things First the letting of bleod should be done in the beginning of sharp diseases which are ended the fourth day For such be short and make no delay therefore they must be remedied at the beginning The second is that from 30 year to 45 or 50. one should be let bloud most for at that age Bloud encreaseth most of all nor the diminishing thereof letteth not the growing nor the bodily strength is not lessened therevy because the Body in that age groweth not but seemeth to stand still at one state The third is that old folke and children should be let bloud but little for young children need most bleed to nourish and encrease them and aged folks strength decayeth from them Fourthly in Spring-time double quantity of Blood should be boyded in regard of other seasons for that time specially enereaseth bloud as all Physitians say Touching the first saying a few rules concerning letting of blood would be given The first is that at the beginning of the sicknesse one should not be let bloud for as Galen saith That Nature is worker of all things and the Physician is Minister But he saith That no vacuation at the beâ—â—â—ning of sickness Gal. 3. reg Idem 3 Ape in consu agritu dini Ga in pho Inchoantibus morbi is naturall for as Nature in the beginning of sickness avoideth nothing likewise no more should the Physitian Yet three things withstand this Rule The first is furlo fity or sterceness of the matter For Avicen saith That when the sickness beginneth one should not be let bloud because letting of bloud shrreth the humours and maketh them subtile and to run throughout all the body except the matter be furious The second is aboundance of the matter for Galen saith That it is then behovefull to be let bloud or take a Medicine laxative to alleviate Nature loaded with aboundance of matter The third is greatnesse and sharpness of the sickness as when there is a great and an achfull imposiume though the matter be little For Galen saith If the Impostume be great ye must be let bloud at the beginning though there be but little matter least it break or open before it be ripe therefore to eschew many inconveniences bloud-letting must be done The second rule is that bloud-letting may not be done on the day of motion of the sicknes erists is a sudden indication either to hea'th or deaths mutation as in Crisis nor no other vacuation nor diverting of matter from the place that nature sendeth it to c. Nor likewise in the Ague fit For Galen saith That when the sickness is in his estate neither bloud-letting nor laxative should be done For then the matter ripeth which ripeth better by quietnesse then by stirring The third rule is that bloud-letting should not be done in beginning of the sicknes when Crisis is removed For Isaac saith in his Book of Vrines That though the Heart be the Engenderer of the bloud and spirits yet the bloud is foundation of Natural heat and sustaineth it for the heat is naturally thereof engendred And therefore be that voydeth Bloud voideth heat which should digest the matter of the sickness and so consequently the sicknesse is prolonged and strength weakned And therefore it is to be feared least through the lengthning of the sickness and weakning of the strength nature would sail The fourth rule is that the body having dregs of filth in the guts should not be let blood The cause is there be threâ— things that draw to them heat emptines and all things sharp so when as the veins be emptied by Letting of blood they draw to them from the next member as the guts and stomack whereby the belly is judurated and the matter in the Veins is more infected the Meseraike drawsth the humidities of the ordures and the ordures are dried the more therefore you must first mollifie the belly with Clisters or Suppositorieâ—â— except it war laxative alone The fift rule is that letting of blood should not be much vsed for by oft vsing thereof one drawing on in age falleth into divers diseases as Epilepsie Apoplexie and Palsey for by removing of the blood and heat many phlgematick super flutties are engendred that cause these diseases The sixt rule is that a woman menstruate or with child should not be let blood A Woman with Child should not for thereby the heat that digesteth meat is diminished and the food of that she goeth with is taken away specially when if that she goeth with waxeth great for then it needeth more food Thus saith Hypocrates When the menstruosity keepeth due course and avoidoth naturally enough letting of blood should not be done but when it avoydeth too much then to divert the matter it must be done for nature would not be let of her operation The seventh rule is that after the Chollicke passion one should not be let blood for by reason that Letting of blood stirreth vp the humors a Cholerick humor may flowe to the stomack and enflame it Nor after vomiting least humors likewise flow to the stomack Nor after the Flixe nor after great watching nor after much travell nor after any thing that greatly hurteth or dissolveth for in these two â—ases letting of blood should greatly move the humors and enféeble the strength Now it is to be considered who are meet to be let bloud and therefore we shall declare a few rules The first rule is that letting of blood is very expedient for delicate idle and corste folks and that vse meats engendring much blood The second rule is it is wholesome for those that have aboundance of bloud which aboundance is known by the thicknesse of the brine for aboundance of bloud maketh it thick and aboundance of Choler maketh it thin The third is they should be let bloud in whom melancholy aboundeth For when much naturall Melancholy runneth with the bloud throughout all the body not puristing the ill bloud then letting
of blood is wholesome There be two kinds of melancholymatural and vunafural Naturall is the dregs of bloud which when it aboundeth it runneth with blood and in letting of bloud is votded therewith For of the same temperate beat blood and melancholy the dregs thereof is engendred The fourth rule is that when boyling conturbation and calefactions of humors is feared it is wholesome to let blood and those persons as soon as they feel themselves inflamed should be let blood to avoid the foresaid motions caused by the great aboundance of humors Yet otherwhiles some â—e deceived by this rule for forthwith when they feel calefaction and fear boyling of humors they let them blood And when this commeth of beat calefaction and incision the calefaction or boyling ceaseth not by Blood letting but it is rather augmented for bloud-letting moveth the humors and maketh them run thorough the body Therefore letting of Blood is not wholesome except it be for aboundance of humors which is known by much sweat especially in the morning for there be some that sweat not except they need evacuation The fift this is they that be mighty and strong should be let bloud and not they that be cold and dry For Rasis saith That those bodies are apt to be let bloud which have great apparent veins that be hâ—iry and coloured between brown and red and folks not too young nor too old for children and vnweldy aged persons should not be letbloâ—d except necessity require ie Many of the said rules be gathered out â—i Avicen Aestas Ver dextras Autumnus Hyemsque sinistras Quatuo haec membra cephe cor pes epar vacuatur Ver Cor Epar Aestas ordo sequens reliqua Spring-time and Summer if we intend to bleed Veins on the right side do require as need Autumn and Winter they the left side crave In arm or soot as they best like to have The Head Heart Foot and Liver all these four Emptying require themselves best to restore The Heart calls for the Spring Summer the Liver Order vnto the rest is a due giver Here the Author reciting certain things concerning the members that be let bloud saith That in War and Summer the veyns of the right hand arm or foot should be let bloud But in winter and Autumn the veyns of the left hand arm or foot must be diminished The cause hereof may be for that Her encreaseth Blood and Summer Choler therfore in Uer and Summer vs should diminish those veins in which bloud Choler abound which be on the right side of the body near to the member that engendreth good bloud that is the Liver and the receptacle of choler the Gall. Autumne engendreth Melancholy which is gathered together and not resolved by Winter therefore in War and Winter these two Ueyns should be let-bloud in which melancholy hath dominion which be the left side voins for the spleneis on the left side of the body which is the receptacle of Melancholy Secondly be saith the Head the Heart the Foot and the Liver according to the four Seasons of the year must be empâ—led the Heart in Uer the Liver in Summer the Head in Winter and the Foot in Autumn Dat saluatella tibi plurima dona minuta Purgat Epar splenem pectus praecordia vocem Iunaturalem tollit de corde dolorem Saluatella the opering of that Veyn In any man five benefits doth gain The Liver it doth purge from all offence And from the Splene commands annoyance thence Preserves the stomacks mouth and clears the Brest And keeps the voyce from being by harms opprest Here the Author reciteth five commodityes that come by letting of blood of the vein Saluatella It is the vein on the back of the hand between the midle singer and the King-singer it purgeth the lyder it cleanseth the Splene it mundifieth the brett is prâ—serveth the stomacks mouth from hurt it doth away the hurt of the voice The reason of all these commodityes is because the foresaid vein avoideth blood from all these places as after it shall appeat For a more ample declaration you are to understand that in letting of blood other whiles the veynes be opened and sometime the Artâ—ryes The opening of the Artery is dangerous the cause here of is the overmuch bleeding which is caused two wapes One is through fervent heat of the Artery blood for a hot thing is soon moveable and dilateth and openeth the Artery and therefore tâ— helpâ—â—h much to void the blood in letting blood the Artery The second cause is mobility of the Artery and therefore the wound or gash in it is slowly healed Yet this letting of blood is wholesome thrée mannet of ways First when there is aboundauce of subtile blood in the body Secondly when the blood is vaporous Thirdly when it is hot For subtile blood of which natural blood and spirits be engendred rest each in the artery but gross blood that nourisheth the members resteth in the veins Like wise the vaporous blood is contained in the artery and sanguine blood in the veyn Also the hottest blood the which is of the heart the hottest member engendred and digested is contained in the Artery and the other Blood in the Veyns Secondly note that the veyns are opened in many members sometime in the arm or in the hand great or small sometime in the foot sometime in the nose sometime in the fore-head sometime in the lips sometime vnder the tongue or in the roof of the mouth sometime in the corner of the Eyes toward the fore-head From the Arm-pit to the Elbow are five veyns to be opened as Rasis and Avicen sayth The first is called Cephalica which is the Head-veyn The second is Basilica which is the Liver-veyn The third is called Mediana or Cardiaca or Nigra after Avicen or Matrix after Rasis The fourth is called Assillaris The fift is called Funis brachij In the left hand is Saluatella so that in the arm in that it contayneth the more and the lesse hand are six veyns to be opened Cephalica emptieth the parts abont the neck and therefore to open that veyn it is good for the diseases of the head as the Megrim and other hot griefs caused of hot matter This veyn beginneth at the shoulder and goeth forth soward the left side of the arm Basilica emptieth the parts vnder the neck as from the Breâ—â— and Liver and therefore the letting blood of this veyn is wholesome for diseases of the Brest and Liver and right good in a Plurisle This veyn beginneth at the arm-hole and goeth along to the bowing of the arm Mediana is betwéen these two said veins and is compact of them beth for it is the branch of each And it is also Median in vacuation for it voydeth from all about vnder from and about the neck Wherefore it is the vniversall veyn to all the body in voyding but not vniuersall as some say because it beginneth at the heart but because it is
88 Cheese engendreth grosse humors p. 96. Cheese with bread doth digest p. ead Change of dyet p. 123. Cheries with their commodities p. 103 Cheristous p. ead Cheries are of two sorts p. ead Children should drink no wine p 58.162 Children and old folkes should be let bloud but little p. 179. Claret wine p. 33 Clisters p. 195 Cockstones p. 39.33 Constrain not the Fundament p. 3 Close ayr p. 52 Combing the head in the morning p. 5. Coriza a Rheum p. 8. Collick and the inconveniences thereof p. 12.195 Condition of good fish p. 85 Coleworts p. 127. Cold of the head p. 130. Clean and a corrupt stomack p. 18 Cow flesh p. 22.25 Cow milk p. 94. Cramp and the diversity of cramps p. 11. Crevices p. 87. Crysis p. 194. Crusts must be eaten after dinner p. 71 Custom is another nature p. 122 Customes ought to be kept p. ead Customs in eating and drinking p. ead D Dayes forbidden to let blood p. 181 Darnell p. 95. Damask-prunes p. 13. Delicate meats and drink p. 34. Delicious meats p. 34 Decoction of Peaches p. 20. Decoction of rape seed p. 136 Definition whether a man should eat more at dinner then at supper p. 13. Dissenteria p. 66. Divers fauces for divers meats p. 6.67 Digestion by day is but feeble p. 8 Diseases engendred of the afternoons sleep p. 8 Dressing of brains p. 39 Dyet and the diversity of dyets p. 122. 123. 124. Dry figs p. 38. Dry. grapes p ead Dry Nuts and hurts that they engender p. 46 Drink so that once in a month thou mayst vomit p. 53 Drink a little at once p. 89 Drink little and oft at meat p. 98 Drink not between your meales p. ead Drink after a new layd Egg. p 100 Drink wine after pears p. 20. Drunkennes is cause of sixe inconveniences p. 73 Drunkards are infected with the palsey p. ead Dropsie and three spices thereof p 45 Dulce and sweet things engender choler p 42. E Eat and drink soberly p 2 Eate not till thou have a lust p 18 Eat not much of sundry meats ead Eat little Cheese p 23 Eat no great quantity of meat in Ver. p 61 Eat little in summer and much in winter p 67 1â—8 Eat no crusts p 64 Eating of fiâ—h good and bad p 85 Eat nuts after fish p 102 Eating of Eâ—les p 87 Egs roasted p 29 Egs are roasted two wayes ead Egs sod in water two wayes p 30 Egs rere roasted engender bloud p 59 Eyes and 21 things hurtfull unto them p 151 English men do first eat or ever they drink p 99 Ennula campana and the effects thereof p 144 Excessive eating and drinking p 2 Exceeding sweet wine is not to be chosen p 73 Emptinesse p 61. 195 F Fat corsie fâ—lks p 2 Fatness is a token of a cold complexion p 168 Easting in Summer p 179 Fesants p 80 Fenell-seed and the properties thereof p 114 Fenel sharpneth the sight of Serpents p 115 Fevers p 7 Figs and the choise of them p 38 Figs with nuts and almonds p. ead Figs must be â—aten fasting p ead Fistula and remedy for it p 158 Filth of the teeth p 5 Fish is lighter of digestion then flesh p 84 Fish taken in the North Sea p 8. Fish should not be eaten after travell p 87 Fish corned with salt ead Five conditions of day sleep p 11 Five things by which good wine is proved p 40 Five bounties of wine moderately daunk p 67 Five things to know good ale p. 59 Five properties of good bread p. 70 Five inconveniences that breed of drinking of new wine p. 73 Five things that ought to be done about bloud-letting p. 178 Five causes of bloud-letting p. 180. Five things that must be â—â—chewed of him that is let blood p. ead Five commodities that come by letting of blood of the vein Satuatella p 161. Fleshes that endender the Fever Quartain p. 22. Fleshes that should be sod and rosted p. 26 Fleshes of fouls is more wholesom then of four legged beasts p 79 Flegm of two kinds p. 160. Fresh water fish p 85 Fish is lighter of digestion then flesh p ead Flower of wheat p. 35. Fryed egs p 30. Four properties of Cheese p. 96. Four things that mo Iliâ—ie p. 121. Fruits should be eschewed p. 19 Fruits hurt them that have an Ague p. ead Funis Brachij p. 199 G Garäck p. 46.47 48. Gash made in blood-letting p. 199. Gall the receptacle of Choler p. 172 Good wine is proved five manner of ways p 40 41. Good wine sharpneth the wit p. ead Good medicines for the Palsie p. 144. Goats milk p 23.24 Goats flesh p. 25. Grey goose p. 80 Gross flesh is best for labourers p. 26 Grosse nourishment is best in Winter p. 64 Gross meats p. eod Green cheese p. 32 86 Grapes p. 35 Gurnard p. 64 Gowte p. 9.138 H Heart of Beasts p. 113 Heart is the engenderer of bloud p. 178 Harts flesh p. 25 Hare flesh p. eod Hard Eggs. p. 29 Head ach p. 8 164 Headâ—ach called Vertigo p. 12 Hen. p. 78 Heat is cause of augmentation p. 144 Herbs wholsom put in drink p. 64 Herbs whose water is wholsom for the sight p. 154 Herbs sod in vinegar p 67 Hearing p. 76 Holding of wind p. 11 Hogs fed with pears p. 11 Hogs flesh p 25 Hot bread p. 70 How Grapes should be eaten p. 38 How to be let blood for a Pluresie p. 178 Hony p. 39 Hill wort p. 142 Hunger p. 168 Hunger is after two sorrs p. 17 Hunger long endured ead Horse-dung p. 128 Hogs stones p. 39. Hurts of red wine p. 64 Hurts that come by drinking of water p. 74 Hurts of Salt meats p. 117 Hurts of Coleworts p. 127 Hurts of vomiting p. 140 I Iuyce of Peaches p. 19 Iuyce of new gathered fruit p. 21 Iuyce of coleworts p. 128 Iuyce of Water-cresses p. 143 Inaca p 12 Incision of the veins p. 167 Ioyfull life p. 3 K Kernels p. 106 Kernel of cherystones p. 103 Kid flesh p. 25 Know ledge of the best flesh of four footed beasts p. ead L Lampreys and dressing of them p. 88 Lavender p 132 Lask p. 63 Laxative meats p ead Leeks raw and sodden p. 7 Light supper p. 2 Lights p. 113 Lights of a tup p. 114 Let not bloud in long sicknesse p. 193 Letting of bloud is wholesome in the beginning of the Dropsie p. 194 Letting of bloud keepeth Lovers from surious raving p. 195 Letting of bloud may not be done in the ague fit p. ead Letting of blood should not bee much used p. 196 M Making of water p 2 Marow and the choise thereof p. 37. Many good things come by drinking of wine toberly p. 55 Man may live by the smel of hot bread p 70 Malard p. 80 Maâ—owes and three properties of them p. 129 Maw of beasts p. 113 Meat a little powdered p 118 Meat and why it is taken p. 13 Meat upon meat is hurtfull p. 15 16 Meats that
engender melancholy p. 17 Meat that conserveth health p. 27 Meats vnwholsome p. ead Mean and thin milk p. 32 Mean meats p. 6â— Medlars and their utilities p. 108 Mediana the veyn p. 199 Megrym p. 165.167 Medicine to stanch blood p. 18 Medicine against the pestilence p. 73 Medicines to comfort divers members p. 114 Medicine for the ventosity of air p. 21 Medicines to kill sleas p. 133.134 Medicine to restore hayr again p. 135 Medicine for Warts p. 135 Medicines for the tooth-ach p. 143 Medicine for the Fistula p. 154 Medicine to avoid the tooth ach p. 6 Melancholy p. 173 Milk and for whom it is good and noâ— good p. 20 Milk must be drunk fasting p. 21 Milk of it self is very corruptible p. 124 Mint p. 129 Milk daily used engendreth the stone p. 32 Moderate joy p. 3 Moderate dyer ead Moderate eatings encreaseth the body p. 14 Morning rest p. 9 Must that is very red causeth the flixe p. 44 Must lettech the vrin p. 35 Must engendreth the stone and preserveth a man from the stone p. 49 Must and his three properties p. 53 Mustard-seed and three properties thereof p. 136. Mutton p. 27. Mushromes p. 49. N Naturall rest is most meetest for noble men p. 3. Naturall heat is in many things fortified in the night p. 15. Naturall heat is suffocated with aboundance of humors p. 164. Nature cannot suffer food in immutation p. ead Nature is the worker of all things p. 168. Ne its tongue p. 113. Nettles and eight properties of them 138 Night is the very season of perfect digestion p. 6 Noble men are dry and chollerick p. 2. Nourishing meats p. 15. Nuts p. 105. Nutmegs p. 109. Number of bones teeth and veins p. 19. O Oft angry p. 159. Oleander p. 125. Old wine is all fiery p. 71. Onions p. 46.47 Oyl of Castory p. 132. Operations of tallages p. 146. Opilations engender fevers page 6 Oxe flesh p. 24. P Parbreaking healeth great discases p. 25. Pensivenesle is expedient for fat men p. 1. Peaches and when they should be eaten p. 19. Peaches are hurtful to sick folks p. 20. Percely p. 46 Peares p. 19.101 Peares make folk fat p. 19. Peares fod with Mushromes p. 50. Pears without wine are hurtfull p. 101 Pigeons baked are better then tosted p. 80. Perch p. 83. Peasen and how they be wholesome p. 91 Pike p. 64. Partridges p. 60.61 Pepper white and black p. 147. pig p. 26. playster made of Garlick p. 48. plaister made of an onion p. 48. plaister made of Walnuts 49. plaister made of figs. p. 100. plaister made of figs and Poppy feed p. 107. Physick maketh a man sure of two things p. 128. Plurisie p. 185.186 Pork p. 25.26 Poched egs p. 29.30 Pork with wine nourisheth p. 27. Poppy-seed p. 115. Powder of Peaches p. 20. Prolonging of time in eating moderately p. 17. Properties of melancholy and wine p. 59. Properties of butter p. 95. Properties of phlegmatick folk p. 170 Properties of cholerick men p. 172. Profits of blood-letting p. 149 Profit of vomiting p. 172. Putrified fevers p. 7. Pulse p. 61. Primrose p. 131. Pruncs and their utilities p. 164. Purslain p. 132. Q Quails are not to be praised p. 79. Qualities of all favourinesse p. 119. Quietnes of mind p. 3. R Radish roots p. 46.47 Raw pears p. 101. Raw Apples p. 155. Rawnesse of humors is caused two ways p 176. Rapes with their utilities p. 112. Red wine p. 42 43. Renish must p. 74. Remove a little after meat p. 5. Remedy for the tooth-ach p. 5 154. Remedies against venom p. 46. Remedies against ill drink p. 67. Remedies for casting on the sea p. 65. Remedy for Choler p. 166. Remedies against the Rheum p. 156. Reums and pose p. 7. Repletion of the Supper hurteth p. 14. Resolution of the humors is the chief cause of the appetite p. 9. Rest of the day and night p. 9. Rere rosted egs p. 29.30 Rew. p. 46. Rew and four properties thereof p. 133. Rochet p 86. Raisins and currans p. 105. Rice p. 91. Rose-flowers p. 55 Rose-water p 154. Ruddock p. 78. Rules concerning letting of blood p 178. Rules declaring who be meet to be let bloud p. 179. S Salt meat p. 24.118 Sage p. 64.130 Sances vary after the seasons of fthe year p. 66 Salmon p. 84 Salt p. 116. Sage wine p. 131. Sastron p. 145 Sanguine persons and their properties p. 168 169. Seven doctrines to choose wine p. 32. Sea-fish p. 85. Seed of Coleworts p. 127 Sleep not after meat p. 2. Sleep is unwholsom in the ague fit p. 187 Sleep not by day p. 6 Sharp wines p. 47. Saluatella the vein p. 198 199. Sodain change of custome p. 114.122 Sodden Eggs. p. 30. Soles p. 83. Sower miik p. 84 Stand after meat p. 5 Stretch thy self after sleep p. ead Strong things corrupt the body p. 6 Stones of aged beasts p. 39 Stones of young beasts p. ead Stale bread p. 70 Starling p 79 Sparrows p. 80 Spoditan p. 116 Splene the receptacle of melancholy p. 163. Suppings of chickens p. 81 Subtile and grosse blood p. 164 Swimming of the head p. 11 Sweet wines p. 47.48 Swines evill p. 106 Swallows dung p. 144 Swounding p. 177. T Tart meats p. 63 Tart cheese p. 98 Tansey and why it is eaten after Easter p. 132 The best hog flesh p. 26 The yolk and white of an Egg. p. 29 The inconveniences of too much meat p. 11 The properties of sigs p. 38 The tokens of good wine p. 40.41 The wholesomnesse of eager and sharp things p. 49. The seed and water of radish p. 50 The best fouls to eat p. 79 The best time and age of letting of bloud p. 178 The smell of new bread p. 71 The broth of a hen and a cock p. 78 The operations of figs. p. 107 The things that a Physitian should consider in ministring of dyers p. 126 The four humors p. 160 The cause why old mens legs are swoln p. 160 The months of the moon p. 181. The cause why many swound when they be let blood p. 184. The profits of vomiting 168.169 Things hurtfull to the hearing p. 148.149 Things causing a humming in ones ear p. 151. Things hurtfull to the eys p. 151.152 Things after which blood is not to be let p. 161. Three inconveniences engendred by dulce and sweet foods p. 42. Three manner of drinkings p. 89 Three kinds of poppy-seeds p. 97 Three manner of dyets p. 224 Three things that draw unto them p. 195.196 Three indirect causes of letting-bloud p. 179. Three things are considered when one is let blood p. ead Thought and care dryeth up a mans body p. 1. To walk in a fair ayr p. 51. To rise early p. ead To kill worms p. 129. Tokens of a holyminded person p. 173. Tench p. 84. Tranquillity of mind p. 3. Treacle p. 46. Tympany p. 12. Tongue p. 113.114 Tripes p. 73. Trout p. 84. Two kinds of Rew. p. 49 Two