although it be to some mens pallats very pleasant and acceptable yet it is to the bodie vnprofitable because it breedeth flatulent and obstructiue humors In like manner bread that is stale and growne dry because it hath lost his naturall temperature is vnprofitable for it is hardly digested and yeeldeth litle nourishment and the same not good but melancholick Wherefore it followeth that the bread ought not to be too olde nor too new and to auoide all the aforesaid discommodities I hold that the bread ought to be kept the space of 24 houres or at least one night in some cold place after the baking before it be eaten and also that it be not aboue two or three dayes olde in the summer especially if it be made in the forme of manchet or smaller loaues nor aboue foure or fiue dayes olde in the winter for by how much more it is dryed and indurated by so much the worse it nourisneth and is of harder concoction Whether Bisket Bread yeeld to the bodie any profitable nourishment BIsket bread is onely profitable for the phlegmaticke and them that haue crude and moist stomacks and that desire to grow leane because it is a very great dryer and therefore let such as are cholericke and melancholicke beware how they vse it The like may be said of the crust of bread for it is also very hardly digested and breedeth choler adust and melancholike humors Wherefore let the vtmost and harder part of the crust be chipped away of which let such as are by nature cholericke and melancholicke haue speciall care But it is good for the phlegmaticke for such as haue ouer-moist stomacks and yet healthy and desirous to grow leane to eat crusts after meat the very superficiall and burnt part of them onely chipped away because they presse downe the meate and strengthen the mouth of the stomacke by drying vp the superfluous moisture of it OF THE DIVERS kindes of Drinke SECT II. Whether it be wholsome for northerne people that inhabit cold countries to drinke water at their meales in steed of Beere ALthough Water bee the most ancient drinke and to those that inhabit hot countries profitable and familiar by reason of the parching heat of the ambient aire which doth exceedingly heat inflame and dry their bodies yet to such as inhabit cold countries and especially not accustomed therunto nor the constitution impensiuely hot requiring and forcing the same it is by the contrarie in no wise agreeable for it doth very greatly deiect their appetite destroy the naturall heat and ouerthrow the strength of the stomacke and consequently confounding the concoction is the cause of crudities fluctuations and windinesse in the bodie What in generall are the commodities of wine MAnie and singular are the commodities of wine for it is of it selfe the most pleasant liquour of all other and was made from the beginning to exhilarate the heart of man It is a great encreaser of the vitall spirits and a wonderfull restorer of all powers and actions of the bodie it verie greatly helpeth concoction distribution and nutrition mightily strengtheneth the naturall heat openeth obstructions discusseth windinesse taketh away sadnesse and other hurts of melancholy induceth boldnesse and pleasant behauiour sharpeneth the wit abundantly reuiueth feeble spirits excellently amendeth the coldnesse of old age and correcteth the tetrick qualities which that age is subiect vnto and to speake all in a word it maketh a man more couragious and liuely both in minde and body These are in generall the commodities of wine which are so to be vnderstood as that a meane and frugality bee had in the vse of it notintemperancie and drunkennesse otherwise what can be more hurtfull then wine seeing that the same immoderately taken destroyeth the life and prosperous health disturbeth the reason dulleth the vnderstanstanding confoundeth the memorie causeth the lethargie palsie trembling of the hands and a generall weaknesse of the sinewes Wherefore let wine bee moderately vsed that neither distillation nor inflammation nor exiccation or drunkennesse follow for if it be taken beyond measure it will not be a remedie and confort for the strength but rather a poyson and vtter ouerthrow But seeing that there are diuers sorts of wine and the same not indifferently agreeable to euerie age and constitution I will therefore that euery man may make choyse of those wines that are best agreeable for him speake of the particular differences of them according to their seuerall qualities especially of such wines as with vs are most vsuall White-wine and Rhenish-wine doe least of all wines heat and nourish the bodie they consist of a thin and penetrating substance wherefore they are quickly concocted and very speedily distributed into all parts of the body and therefore they lesse annoy the head then any other vrine They cut and attenuate grosse humors prouoke vrine and cleanse the bloud by the reines They moysten the bodie and canse sleepe mitigate the paines of the head proceeding from a great heat of the stomacke but especially the Rhenish wine They are most accommodate for those that are young for hot constitutions for hot countries and for the hot times of the yeere and for those that would bee leane and slender They are lesse hurtfull for such as are feuorous then other wines are but being well mixed with water they are very profitable for all hot distemperatures It is verie expedient to drinke White-wine or Rhenish-wine in the morning fasting and also a little before dinner and supper with a limmon macerated therein and the iuyce pressed forth especially for them that haue hot and drie stomackes or are subiect to obstructions of the stomacke of the mesaraicke veines of the liuer and of the reines for it greatly refresheth an hot and dry stomacke stirreth vp the appetite cleanseth away the sl mie superfluities of the stomacke mesaraicke veines and other obstructiue matter in the passages by way of vrine But it is very hurtfull to drinke White-wine or Rhenish-wine with meat or at the meales or presently after meale except for such as are affected with too much astriction of the stomacke because they deturbe the meats from the stomacke before they are concocted and so cause them to passe crude and indigested whereby it commeth to passe that the whole bodie doth greatly abound with flateous crudities White and Rhenish wines are very pernicious for such as are rheumaticke and subiect to fluxion of humors into the ioynts or other parts of the body and therfore let such very carefully eschew the vse of them Claret wine is very neere of a temperate nature and somewhat of an astringent faculty as the sauour of it doth plainely shew it breedeth good humours greatly strengtheneth the stomacke quencheth thirst stirreth vp the appetite helpeth the concoction and exhilarateth the heart it is most profitable for them that are of an hot constitution for young men and for them that haue hot stomackes which it doth excellently
and fluxes of the belly There are also other sorts of wines altering according to the diuers nature of the vine soyle and aire whose differences may by their colour taste and consistence easily bee discerned And heere I would haue you generally to obserue in the vse of wines that those wines which are more milde temperate and least assaulting the head are more wholsome for the body and those more hurtfull that are strong acute and vaporous especially if there bee not a meane in the vse of them and a respect also of the age complexion and time of the yeere Moreouer it is to be vnderstood that wines differ very much according to their age for wines that are new are vnwholsome and the more new the more vnwholsome for they haue in them little heat and consist of a grosse and excrementall substance wherefore they doe not help but much hinder the concoction and distribution cause fluctuations in the body and cholick-torments and abundantly breede obstructions of the liuer milt and reines But their superfluous and excrementall moysture is in processe of time concocted and ouercome of the heat and then they become more hot more pure and much more wholsome And heere it is to be obserued that all wines haue not the same time of continuance for there are some which by reason of the weaknesse of their heat cannot long bee kept as Whitewine Rhenish wine and Claret for these and such like doe in six or seuen moneths or within according to the smalnesse of them attaine vnto the height of their goodnesse and after a yeere doe begin to decline and lose much of their goodnesse especially the smaller sort of them But the stronger sorts of wines as Sacke Muskadell Malmesey c. are best when they are two are three yeares old for these by reason of their strong heat doe a long time reserue their perfect vigor And as these wines being too new are vnwholsome so bee they also if they be too old as when they haue passed foure or fiue yeeres because they heat beyond measure for the older they grow the more heat they acquire and in processe of time the siccitie of them is correspondent to their heat Wherefore such wines are rather meerely to bee reputed among medicaments then aliments because they haue a farre greater faculty of altering the bodie vnto heat and siccity then they haue of nourishing The vse of them especially if it be often is hurtfull to the sinewes and an enemy to procreation because they dry vp the geniture perturbe the vnderstanding and by reason of their tart and vehement fumes affect the membranes of the braine with a cruell pungitiue paine They are only in the way of physicke good for weake and moyst bodies that are decayed of their naturall heat Wherefore wines that are ouer old or too new are to bee eschewed for those doe too much heat and these doe nothing at all so long as they bee new and are so farre away from helping the concoction as that euen themselues are with difficulty digested It remaineth therefore that neither the wine which is too new nor that which is too old but that which is a meane betweene both to be the most wholsome But whereas it hath beene sayd before that new wines breede obstructions it is not so generally to bee taken as that all new wines doe breede obstructions but that is to be vnderstood of the must of sweeter wines which haue in them no mixture of nitrous or biting lees for such verily doe breede grosse flateous and obstructiue humors But those wines of which sort are White and Rhenish wines that haue in them any mixture of nitrous lees are so farre off from breeding obstructions as that nothing can be more contrary to their nature because â—…hey prouoke vrine and strongly moue to stoole which they performe especially through the acrimonie of the lees and also through the aboundance of winde which they breede Wherefore those new wines alone are drunke without hurt or with least which consist of a thin substance with nitrous lees of which sort as I haue said are White and Rhenish wines and these by reason of their qualitie of cooling moistning and of mouing the belly may be good for young men that haue hot stomacks and such as are cholericke by constitution but are very hurtfull for olde men and such as are phlegmaticke so long as they are new and not perfectly purged from their dregs Very well therefore said Galen that must or new wine hath no other vse but to moue the belly which facultie if it want it is extreamely ill and hurtfull to the bodie How many precepts ought there to be obserued in the exhibiting of pure wine in respect of the age FIue The first is that it be not giuen vnto children for this will be as if you should adde fire vnto fire for they being of hot and moist temperature would thereby become ouer hot and their heads also filled with vapors whereof ensue many euills and sometimes the falling sicknesse The second is that it be not giuen to youths as from 14 yeares of age vnto 25 for wine is vnto them most repugnant because it doth aboue measure heate their hastie hot and agitating nature and extimulate them like madde men vnto enormious and outragious actions The third is that it be very moderately giuen and that not too often vnto young men as from 25 yeares of age vnto 35 and that it be also of the smaller sorts of wines as Claret c especially if they are of hot constitution for otherwise it will make them prone vnto wrath and vnlawfull desires dull the wit and confound the memorie The uforth is that it be more liberally giuen vnto them that are in their manhood and constant age as from 35 yeares vnto 50 and let such when they are past forty yeares of age begin to make much of the vse of wine and yet if they be of hot constitutions let them abstaine from the stronger sorts of wines especially from the often vse of them because they will be offensiue vnto the head and sinewes The fifth is that it be giuen with a liberall hand vnto olde men and that also of the stronger sorts of wines especially when they are in the latter part of old age as from 60 yeares vpward vnto the end of their life For vnto old men there come foure excellent commodities by the vse of pure wine The first and greatest commoditie seeing that they are cold and for the most part almost without good alimentall bloud is because it greatly correcteth the coldnes of their age and bringeth them vnto a better temperature of heat with increase of bloud The second because it expelleth sadnes and melancholy whereunto that age is most subiect The third is because it maketh them to sleepe well which by reason of the siccitie of the braine and paucitie of vapors many olde men
there are few I thinkâ—… that would feare to incurre the aforesayd hurts by eating of them if they might haue them Indeede the scarsitie of them vpholdeth their reputation and the hurts that come by the seldome eating of them are not sensible but to the curious Indagator and Obseruer of things but if they had their fill of them as they haue of any other common flesh they would out of their experience esteeme of them no better then they do deserue But to preuent and amend in some measure the naughty nature of them it shall bee good to nourish them some time in a conuenient place with good and wholsome seedes and afterwards to bake them as aforesayd Railes are of light digestion and of wholsome nourishment they are good for cuery age and constitution especially for them that be phlegmaticke The flesh of Turtle-Doues is of a dry temperature and therefore if they be old it is of hard concoction and breedeth a naughty melancholike bloud But the flesh of them that be young and not aboue a yeere old is acceptable to the taste of easie concoction and of very good nourishment but most profitable for moyst and phlegmatick bodies It is thought to haue an excellent propertie of comforting the braine and quickning the wit The Black-Bird or Owsle that is fat is greatly commended for pleasantnesse of taste lightnesse of digestion and goodnesse of nourishment The Thrush that is of a darke reddish colour is of the same nature they are best in the winter and are conuenient for euery age and constitution of bodie especially for the phlegmaticke Larkes are of a delicate taste in eating light of digestion and of good nourishment they are good for all constitutionâ—… but best for the phlegmaticke Woodcocks are of easie concoction and of indifferent good nourishment Some iudge them to approch somewhat neere vnto the nature of the Partridge and therefore is of them called the rusticke Partridge but the flesh of the Woodcocke is more excrementall then of the Partridge more inclining to melancholy and of a more ingratefull fauour The Snite for goodnesse of meat is inferiour to the Woodcocke for he is of a more vnpleasant sauour of harder concoction and giueth to the bodie a more excrementall and melancholicke nourishment Both the Snite and Woodcocke are least of all profitable for them that be melancholicke Heathcocks are of much and laudable nourishment and also of easie concoction they are conuenient for euery age and temperature of bodie Feildfares are of a dry and melancholick substance and therefore neither for concoction taste or nourishment commendable Sparrowes are of an hot temperature of hard concoction and of euill iuyce especially if they be eaten'rosted for then they make a dry cholericke and melancholicke nourishment But being boyled in broth they become wholesome and the broth restoratiue Linnets are both for lightnes of digestion and goodnes of meat better then Sparrowes The Crane is of an hard and fibrous substance and of a cold and dry temperature wherefore the flesh is of very ill and melancholicke iuyce of very hard concoction and of much more excrement then nutriment After that he is killed and exenterated it is good to hang him vp a day or two before he be eaten for by that meanes the flesh will be the moretender and lesse vnwholesome The Bustard if he be leane is in temperament excrement and euilnes of iuyce very like vnto the Crane But being fat and kept without meat a day or two before he be killed to expulse his ordure and then exenterated and hanged as the crane and afterwards baked well seasoned with pepper cloues and salte is for them that haue strong stomacks a good fit and well nourishing meat The Heron is of a very hard and fibrous substance it is hardly digested and breedeth an ill melancholicke bloud Moreouer the flesh is of a fishie sauour which in flesh is a note of greatest prauitie But the young Heronshowes are with some accounted a very dainty dish indeed they are of a more tender flesh and consequently of lighter digestion and better nourishment if there be any good in them at all but I leaue them and commend them vnto such as are delighted with meats of strange and noysome taste The Byttour is also of hard concoction of euill taste and also of vnprofitable and excrementall iuyce The Storke is of hard substance of a wilde sauour and of very naughty iuyce for he feedeth vpon venemous wormes c which he taketh vp out of the waters and therefore let him be excluded from tables The Seagull is to be reiected as all other kindes of flesh of a fishie sauour for he is of a very ill iuyce and is not onely vnpleasant but also very offensiue to the stomacke Teale for pleasantnes and wholesomnes of meat excelleth all other water-fowle for it is easily digested acceptable to the stomacke and the nourishment which it giueth is very commendable and good lesse excrementall then of any other water-fowle It is conuenient for euery age and constitution and commendable also euen for them that be weake and sickly and so is not any other water-fowle The Radge is next vnto Teale in goodnes But yet there is great difference in the nourishment which they make for that which commeth of the Radge is much more excrementall then that of the Teale Neither is the Radge so pleasant to the taste nor by much so acceptable to the stomack as is the Teale Plouer is ofsome reputed a dainty meat and very wholsome but they which so iudge are much deceiued for it is of slow digestion increaseth melancholy and yeeldeth litle good nourishment to the bodie The like may be said of the Lapwincke But the Plouer for goodnes of meat shall haue the precedence and be next to the Radge Wigeon and Curlew are of hard digestion and of a dry and melancholicke nourishment they are good for them that liue neere to moores and that haue no better meat The flesh of the Fenducke or Moore-hen seemeth for the fatnes of it commendable but it is of hard concoction and of grosse and excrementall iuyce Those that are healthy and haue strong stomacks may boldly eat thereof but I wish other to beware of it Ducks whether tame or wilde are in no wise commendable for they chiefely feede vpon the very filth and excrementall vermine of the earth The flesh of them is neither for smell or taste commendable it is fulsome and vnacceptable to the stomacke and filleth the bodie with obscure and naughty humors The flesh of domesticke or tame Ducks giueth much grosse and somewhat an hot nourishment but very excrementall The flesh of the wilde ones is of a colder temper not so excrementall they are onely conuenient for strong and rusticke bodies But the Ducklings that are well fed with wholsome
refresh But it greatly offendeth them that are of a cold and moyst constitution that abound with crude humours and that are subiect to distillations from the braine especially if it bee taken immoderately or not with meat for it being taken with excesse or out of meale is of all wines in regard of the rheumaticke nature of it the most pernicious and therefore let such as are subiect to cold and rheumaticke diseases beware how they vse it But verily it being moderately taken at meales it is for temperate bodies so as it be a pure and quicke wine scarsely inferiour to any of the regall wines of France and for such as are inclined vnto heat so they are not much subiect vnto rheumes excelleth both them and all other for it notably rectifieth the stomack and wonderfully comforteth the same breedeth most healthfull bloud and acceptable to the heart It is of all wines the best for cholericke bodies and the worst for phlegmaticke Sacke is compleatly hot in the third degree and of thin parts and therefore it doth vehemently and quickly heat the bodie wherefore the much and vntimely vse of it doth ouer-heat the liuer inflame the bloud and exciccate the radicall humour in leane and dry bodies wherefore to them that are young and all such as are of an hot and dry temperature it is greatly hurtfull But if it bee moderately taken of them for whom it is agreeable it maketh the stomacke strong to digest helpeth the distribution of the meats vnto all parts of the body concocteth crude humours and consumeth the excrementall and to speake all in a word it mightily strengtheneth all the powers and faculties of the bodie It is most accommodate for old men for grosse men for stomackes that are weake and full of cold and crude humours and for all that are of a cold constitution and also for cold countries and for the cold and moyst seasons of the yeere It is cheifely to bee drunken after the eating of meats of grosse substance and such as consist of an excrementall moysture as Porke fresh fish c. Some affect to drinke Sacke with sugar and some with out and vpon no other ground as I thinke but that as it is best pleasing to their palletes I will speake what'I deeme thereof and I thinke I shall well satisfie such as are iudicious Sacke taken by it selfe is very hot and very penetratiue being taken with sugar the heat is both some-what allayed and the penetratiue quality thereof also retardated Wherefore let this be the conclusion Sacke taken by it selfe without any mixture of sugar is best for them that haue cold stomackes and subiect to the obstructions of it and of the mesaraicke veines But for them that are free from such obstructions and feare lest that the drinking of Sacke by reason of the penetratiue faculty of it might distemper the liuer it is best to drink it with sugar and so I leaue euerie man that vnderstandeth his owne state of bodie to bee his owne director heerein Malmesey is in operation very hot and by reason that it is sweet it nourisheth very much and therefore the vse of it is exceeding profitable for old cold weake and decayed bodies for it mightily cheâ—…isheth the naturall heat and fortifieth all the powers of the bodie It is conuenient for all cold bodies but for such as are hot it is greatly hurtfull because it is very easily conuerted into red choler It killeth wormes in children by a certaine naturall and hidden property if they drinke it fasting Muskadell is euen in all respects equall to Malmesey and therefore if that bee wanting this may well supply the turne the vse of it is good for old and cold bodies but very hurtfull to such as are of an hot temperature Bastard is in vertue somewhat like to Muskadell and may also insteed therof be vsed it is in goodnesse so much inferiour to Muskadell as the same is to Malmesey the vse thereof is likewise hurtfull to young and hot bodies Canarie-wine which beareth the name of the Ilands from whence it is brought is of some termed a Sacke with this adiunct sweet but yet very improperly for it differeth not onely from Sacke in sweetnesse and pleasantnesse of taste but also in colour and consistence for it is not so white in colour as Sacke nor so thin in substance wherefore it is more nutritiue then Sacke and lesse penetratiue It is best agreeable to cold constitutions for old bodies so that they bee not too impensiuely cholericke for it is a wine that will quickly inflame and therefore very hurtfull vnto hot and cholerick bodies especially if they be young Tent is a grosse nutritiue wine and is very quickly concocted into bloud but the same is oppilatiue and therfore it is very hurtfull for such as are subiect to obstructions It is fit for them that are extenuated and weake and stand in neede of much nourishment and the same somewhat astrictiue Greeke wine which is of a blackish red colour is of a very temperate nature hotter then Claret and sweeter yet with some pleasing sharpnesse adioyning it breedeth very good bloud reuiueth the spirits comforteth the stomack and liuer and exceedingly cheereth and strengtheneth the heart For aged people and all such as are naturally of a weake state of body it is most profitable Wine of Orleance is stronger then any other French wine and very pleasant withall in taste it is for goodnesse scarsely or not at all inferiour to Muskadell It is hurtfull to the cholericke and all such as haue hot liuers and weak braines for it doth quickly ouer heat the liuer and assault the head But for other bodies especially if they encline to a cold constitution and for cold and weake stomackes there is not a better wine if there be so good For it doth not onely comfort the stomacke help the concoction and viuifie the spirits by reason of a generous heat in it but also furthereth the distribution of the meats and consequently a good nutrition through the mediocrity of its substance It is very hurtfull to them that are young and that are of an hot and cholericke temperature but to the aged and phlegmaticke very profitable There are also other French wines would to God they were so common as Claret which for pleasantnesse of taste mediocrity of colour substance and strength doe for most bodies for ordinary vse with meats far excell other wines such are cheifly Uin de Coussy and d'Hai which to the Kings and Peeres of France are in very familiar vse They norably comfort the stomacke help the concoction and distribution of the meats and offend not the head with vaporous fumes They are Regall Wines indeede and very conuenient for euery season age and constitution so they might be had Red wine is of an austere sharpe taste of an astringent faculty and therefore onely good for physicke vses to stop cholericke vomitings
this that hath bin declared it may plainely appeare that those hurts that are of Galen in his third booke of the faculties of nourishments attributed vnto Beefe ought to be vnderstood of old Beefe which in truth is vnsauourie tough and of very hard concoction Bulls Beefe is of a rancke and vnpleasant taste of a thick grosse and corrupt iuyce and of a very hard digestion I commend it vnto poore hard labourers and to them that desire to looke big and to liue basely Whether Swines flesh be no lesse wholesome then it was estimated to be by most of the ancient Physitions SWines flesh because of the strong and aboundant nourishment that it yeeldeth as also of the likenes that it hath vnto mans flesh both in fauour and taste is of Galen and other of the ancient Physitions commended aboue all other kinds of flesh in nourishing the bodie But in my opinion the choise of flesh is rather to be taken from an odoriferous pleasantnes of the same laudable substance good temperature easie concoction and goodnes of iuyce that it breedeth then from the strongnes of nourishment that it giueth or the aforesaid similitude In respect of all which Veale Mutton and many other kinds of flesh are to be preferred before porke I confesse that porke is to most peoples pallats very pleasing and that it so it be well digested yeeldeth vnto the bodie much and firme nourishment but it is with difficultie digested and the nourishment thereof is too moist grosse glutinous and obstructiue Wherefore I will here aduertise all pallat-pleasers that they shall sooner surfet and that more dangerously with porke then with any other flesh that pork is good and wholsome for bodies that be young strong and exercised in great labour and not disposed to oppilations for the cholericke and them that desire to be fat And of such must Galen and other Physitions that haue so greatly written in the commendation of Porke be vnderstood And in very deede hot healthy and strong bodies that vndergoe great labours require for the conseruation of their strengths much firme and durable nourishment such as Porke in regard of the grosse substance of it doth very effectually suppeditate But seeing that Porke is of hard digestion and in substance more grosse then conuenient it is not good for them that be aged that are grosse that haue weake stomacks or that lead a sitting or studious kinde of life For in such bodies it causeth obstructions of the mesaraicke veines liuer and reines the gowte and dropsie especially if they shall be cold and moist by constitution for vnto such is Porke very greatly hurtfull because in them it is wholy conuerted into crude and phlegmatick humors Wherefore let such as are phlegmaticke aged or subiect vnto obstructions or haue weake stomacks altogither absteine from the vse of Porke There is great difference in Porke according to the age of it the best is that which is of the age from six moneths vnto a yeare and not ouer fat for then it aboundeth more with superfluous moisture nourisheth lesse and is more fulsome to the stomacke Bacon is not good for them that haue weake stomacks For it is of hard digestionâ—… breedeth dust and cholericke humors But for strong laboring men and them that haue good stomacks it is conuenient enough A Gammond of Bacon is of the same nature but not so good for it is of harder digestion and the best vertue that it hath is to commend a cup of wine vnto the pallat Brawne is in no wise an wholesome meat for it is of hard digestion and breedeth grosse and tough humors If it be young it is the better for then it is the more tender and of easier concoction yet neuerthelesse in regard of the crude grosenesse of it it breedeth ill iuyce in the body It is commonly eaten at dinner before other meats which custome is very preposterous for it letteth the good concoction and distribution of other meats And because it is a meat of grosse iuyce and hard concoction we commonly vse to drinke a draught of strong wine or ale presently after the eating of it to helpe the digestion but good wine is badly bestowed vpon such a meat for howsoeuerit may heate and comfort the stomacke yet it can neuer cause that meat to be conuerted into good nutriment But it is worthy of enquirie whether sucking pigs that are of most men greatly desired which we commonly call Rosting Pigs yeeld good and wholsome nourishment to the bodie The flesh of rosting Pigs is very moist and excrementitiall yet very pleasant to the taste and easily digested it is very wholsome for all cholericke and dry bodies because the iuyce that is bred thereof doth excellently temper the ouer-much heat of cholericke bloud and very profitably moisten the inward parts But for the aged and those that are phlegmaticke and cold by constitution it is greatly hurtfull for by reason of the ouer-much moisture of it it breedeth in them abundance of crude and phlegmatick humors And verily for the same cause there is not a better and wholsomer meate for hot and dry bodies but in regard of the ouer-moist and slimie nature of it a cup of good wine will doevery well with it as Claret for such as are hot and dry by constitution but for other Sacke is best agreeing with it Whether Venison of Fallow Deere be wholesomer then that of Red Deere And whether the flesh of Conies be better then them both VEnison whether it be of Fallow Deere or of Red is of hard digestion and of ill iuyce for it engendreth grosse melancholicke bloud which quickly causeth obstructions of the liuer and milt Wherefore let such as haue weake stomacks and those also that are by constitution melancholicke or subiect to obstructions eschew the vse of it It was verily a good inuention for amending of the noisomnesse of Venison to drinke Claret wine plentifully with it because that wine causeth it to be the better digested and is also of a contrary nature to the humor that Venison most of all breedeth Both kindes of flesh are of a dry temperature and therefore the fatter the flesh is the better it is especially to eat it cold because that then the fatnes of it is not so fulsome to the stomacke as when it is hot for the siccitie of it being amended by the fat is reduced vnto a certaine mediocritie in such flesh And if they be well hunted before they be killed their flesh is the wholsomer for by often and long coursing of them their bloud becommeth more thin and subtill and the euill humors dissipated by reason whereof the flesh is more easily digested and yeeldeth better nourishment The younger and the fatter Deere are to be chosen because they are of a moister temperature and consequently of a softer substance of easier concoction and of wholsomer nourishment For if they be olde or Jeane they are of a very
hard concoction troublesome to the stomacke and vnwholesome for the bodie because they breed an earthie and melancholicke bloud I iudge the flesh of Fallow Deere to be wholesomer then of the Red for it is of a better sauour and not of so grosse and hard a substance and therefore of easier concoction and of wholsomer iuyce Some doe suppose venison of Fallow Deere to be of a middle nature betweeene the flesh of Red Deere and of Wethers for after their iudgement it is by so much moyster softer and easier of concoction then the flesh of Stags as it is drier harder and of more difficult concoction then the flesh of Weathers which opinion because it hath some probabilitie I will not much contradict onely I thinke that there is a neerer paritie of nature betweene the flesh of Fallow Deere and of the Red then there is betweene that of Fallow Deere and of Weathers for in all respects caeter is paribus both for tendernesse of substance easinesse of concoction pleasantnesse and goodnesse of iuyce the flesh of Weathers doth farre excell it although some by reason of the scarsitie of Venison may otherwise deeme To the second question I answer that a little fat Cony is for goodnesse and wholsomnesse of meat better then a great Bucke for although Venison be of some greatly estimated and desired yet notwithstanding the raritie and caritie of it Rabbets are of a farre more excellent nourishment and for goodnesse of meat but little inferiour to the Capon for they giue vnto the bodie a most wholsome cleane firme and temperate nutriture They are very easily concocted and are good for euery age temperature of body especially for the sick and such as lead a studious or delicate course of life Whether Hares are so profitable for meat as they are delightfull for hunting HAres flesh is of a very dry temper of a hard digestion and breedeth melancholy more then any other flesh wherefore it is not for the goodnesse of the flesh that Hares are so often hunted but for recreation and exercising of the bodie for it maketh a very dry thicke and melancholike bloud The younger are better then other by reason that the naturall siccity of the flesh is somwhat attempered by the moysture of the age And by the same reason the fattest are also best They are scarcely commendable for any age or constitution but most offensiue to them that be aged that are of a melancholike temperature or that lead a studious kinde of life Why is Goats flesh accounted unwholsome seeing that Kid is of a very commendable nourishment as hath beene shewed THe wholsomnesse of Kids flesh is in regard of the youngnesse of it for as Kids grow to be Goats their flesh acquireth a stinking sauour and is also of a very tough and clammie substance wherefore it is vnpleasant to the taste hurtfull to the stomack and breedeth a clammie and fleamie nourishment yet in the end of the Spring and the beginning of Summer they are better for meat then at other times for then by reason of the great plenty of young sprigs and shoots which yeeld vnto them fittest nourishment they are fatter and consequently of tenderer substance of easier concoction and of better nourishment There are also diuers other kindes of flesh which poore people in time of scarsitie are oftentimes constrained to make vse of but because they are altogether vnwholsome and alienate from the taste of wholsome meats I will let them passe onely I maruell why frogs and snailes are with some people and in some countâ—…ies in great account and iudged wholsome food whereas indeed they haue in them nothing else but a cold grosse slimie and excrementall iuyce wherfore I conclude that they are altogether vnwholsome and that the custome of eating such meat is naught and that they haue verie corrupt stomacks that desire such corrupt meats And thus much of the flesh of beasts Now I will entreat of fowles and first of such as are tame Whether doth the Capon for goodnesse and wholsomnesse of flesh excell all other domesticke Fowles THe Capon being fat and not old is generally for all bodies and in all respects for wholsomnesse of meat the best of all Fowles for it is easily digested and acceptable to the stomacke and maketh much good firme and temperate nourishment almost altogether free from excrement Hens if they be young and meanely fat are also of easie concoction and of very good and excellent nourishment euen equall to the Capon but the nourishment which they make is not altogether so strong To conclude Hens and Capons deserue one and the same praise of breeding good and perfect bloud They are very agreeable for euery season age and constitution Chickens both for pleasantnesse of iuyce and easinesse of concoction are verie gratefull to the stomacke for there is not any flesh of lighter digestion or more agreeable with all natures They giue a pure and light nourishment and therefore they are best for them that liue a daintie kinde of life for weake stomacks for them that be sick or weake and sickly by nature They are the best that are growen somewhat great especially the Pullets because they are somewhat of a firmer nourishment but the male ones which are called Cockrels when they are growen big are not so good and the greater they are by reason of their salacitie the worser they are because they are of harder concoction and not of so pleasant and well sauouring iuyce wherefore their stones are taken from them and afterwards as they grow in good plight of bodie their flesh is of all Fowles the best and wholsomest for Students and such as liue delicately or are by nature weake and sickly for it is verie easily digested and yeeldeth much temperate and excellent nourishment The flesh of Turkies is of a temperate nature of pleasant taste not of hard concoction of much good and firme nourishment agreeable to euerie age and constitution If the legs and hinder parts of them were for easinesse of concoction and goodnesse of meat answerable to the breast and fore part and the fat also proportionable to the flesh in goodnesse they were scarsely inferiour to the Capon but the fat is grosser and of worser concoction then of any other Fowle verie offensiue to the stomacke and hurtfull to such as haue the gout or subiect vnto a defluxion of humors But although the sat bee not commendable yet the flesh of the fat Turkie is best and most wholsome because it is of easier concoction and of more pure and temperate nourishment They are to bee chosen from the age of six moneths vnto a yeere and halfe but they of eight nine or ten moneths old are the best for it they be vnder the age of six moneths then their flesh is too crude and excrementitiall but most of all hurtfull vnto moyst and full bodies and such as are subiect vnto the falling downe of
winde and inhibit fluxes of the belly proceeding from a cold cause or weaknes of the retentiue facultie They are good for olde cold and phlegmaticke bodies but the much vse of them by reason of their dry temperature and astrictiue facultie is hurtfull to cholerick and melancholick constitutions and them that haue costiue bellies Nutmegs preserued in Sugar as soone as they be taken from the tree are of a very pleasant and delightsome taste and of most profitable vse for comforting of the stomack and braine to be eaten now and then especially in the mornings fasting and presently after meales and because they are of a lesse drying and binding facultie they are very good for euery state and constitution of bodie Wherefore I aduise all those that haue weake stomacks and that liue a studious kinde of life neuer to be without them that they may take of them at their pleasure All the sorts of Pepper are hot and dry in the height of the third degree if not in the beginning of the fourth they are of an heating and resoluing facultie they excite the appetite comfort the stomacke helpe the concoction and all cold diseases of the breast and stomacke by concocting dissipating exiccating and expelling crude and flatuous humors they also strongly heat the sinewes and muscles and all cold parts The round blacke Pepper is in greatest vse for sauce and seasonings of meats It must be moderately vsed for otherwise by reason of the acrimonious heat that it hath it will quickly inflame the bowels adure the bloud and consume the genitall seede By reason of the tenuitie of its substance it must be but grossely beaten that the heat thereof may longer continue and operate in the stomacke for being smally beaten it will make lesser stay in the stomacke and mesaraick veines and by reason of the penetrating force of it sooner ouer-heat and dry the liuer prouoke vrine in flame the bloud and the reines It is a spice most conuenient for cold moist and grosse meats for cold and moist seasons for the aged for the phlegmaticke for them that haue cold weake and windie stomacks and that are subiect to distillations But to hot cholericke and dry bodies the much or often vse thereof is very hurtfull especially in hot and dry seasons Ginger is the roote of a certaine plant growing in Barbarie and other hot countries being greene and newly digged vp it is hot in the third degree and moyst in the first but when it is growne dry because that the moysture of it is consumed it is dry in the second degree if not in the third it is of an heating and digesting quality but it heateth with a more durable heat then pepper doth and therefore it is more conuenient for a cold and moyst stomacke for which it is of singular efficacie it discusseth winde helpeth the digestion and consumeth crude and phlegmaticke humours It is very profitable for the aged such as are phlegmaticke and full of crude flatulent moysture in their stomacks especially in cold and moyst seasons but the vse of it is not so good in hot seasons nor for them that are by constitution cholericke because the often and much vse of it will enflame and distemper hot and dry bodies The greene roots preserued which wee commonly call greene ginger or ginger condite are of pleasant taste very good to be eaten often times especially mornings fasting of them that haue weake stomacks and bad memories and that are subiect vnto rheumes for they greatly comfort the stomacke and head and are also very accommodate for all the purposes aforesayd Wherefore the vse of them is for old men and Students most profitable They also increase the geniture They are preserued two wayes either in a syrupe of sugar or couered ouer and incrustated according to art with sugar which wee commonly call Candied Ginger this is best for them that be very phlegmatick and rheumatick and that haue very cold and moyst stomacks because they are of a more exiccating nature but the Ginger that is preserued in syrupe is more conuenient for all other bodies and for the two purposes last aboue recited because it drieth not as the candied ginger doth but is rather hot and moyst in quality by reason of a substantiall moysture that it receiueth from the syrupe wherein it is preserued The roots that are preserued in syrupe while they be fresh greene and full of iuyce are of soft and tender substance and of a most pleasant taste whereby you may detect the fraud of them that boyle the dry Ginger to make it soft and afterward put it into a syrupe and sell it for greene condite Ginger for it is somewhat blackish tough and hard in biting and not so delectable in taste Saffron is hot in the second degree and dry in the first the moderate vse of it wonderfully refresheth comforteth strengthneth and exhilarateth the heart for there is so great societie betwixt it and the heart that it is without delay carried thither and for that cause it is mixed with all cardiacall medicines It expelleth and preserueth from all pestilentiall infections it openeth the obstructions of the liuer and gall and is therefore good against the yellow Iaundise it prouoketh the menstruall courses and birth and therfore women with childe must carefully shun the vse of it it also dilateth the breast openeth the obstruction of the lungs and is for them that bee short and thicke breathed the last and greatest remedie But if it bee not moderately vsed and that in very small quantity at a time it is hurtfull and dangerous for it causeth the head-ach and offendeth the braine and senses by sending vp sharpe fumes it also deiecteth the appetite and causeth faintnesse by too much relaxing the hearr and pouring out the spirits OF FRVITS ROOTS and HEARBES that serue for meat and are vsually eaten SECT VII Whether new fruits eaten raw yeeld any wholsome or prositable nourishment to the bodie ALthough all new fruits that abound with moysture as most doe may seeme to be iudged vnwhosome to be eaten raw by reason that they fill the body with crude and waterish humours that dispose the bloud vnto putrefaction yet the moderate and tempestiue vse of them may be very good and profitable for such as vse to heat and dry their bodies with great labour and exercise for all hot constitutions especially for the cholericke because they extinguish thirst coole and moysten the body and represse the vehement heat and ebullition of choler But to the phlegmatick and such as haue crude stomacks all raw fruits especially those that abound with moysture are greatly hurtfull as heereafter shall bee particularly demonstrated And here before I begin to discourse of alimentary simples I will aduertise the Reader somwhat for his better vnderstanding concerning the fouredegrees of qualities that Physicians constitute and define to be in Simples as those are sayd to be hot or cold
and the ripe Ribes there is no comparison to bee made at all for whereas the ripe Goose-berries consist of a very grosse and fulsome substance the Ribes are of a most pleasant and profitable iuyce They are cold in the first degree and moyst in the second with a little siccity also concurring they delight the pallate excite the appetite quench thirst coole the inflammations of the stomacke and liuer and wonderfully refresh and strengthen the stomacke that is debilitated with heat they also stay cholericke vomitings helpe the Cardialgicke paines of the stomacke and excellently represse all cholericke excretions and exhalations Wherefore they are very profitable for them that are young and that are of an hot and cholericke temperature but they are greatly hurtfull to the aged to all cold constitutions and to such as are subiect to obstructions of the breast The Rob that is the iuyce of the berries boyled with a third part or somewhat more of sugar added vnto it till it become thicke and so preserued is for all the aforesayd purposes preferred before the raw berries themselues except for such as are of a very cholericke and ardent temperature Barberies are of the same nature and force that the Ribes are and so is also the Conserue or rather the Rob that is made of them which is in very common vse against hot burning and cholericke distemperatures Raspis or Framboise being ripe are cold in the first degree and temperately moyst with a small astriction adioyned especially if they be not ouer-ripe they are of good and laudable iuyce they comfort a weake and queasie stomacke but not so well as the Strawberie doth for they oftentimes corrupt in the stomacke they also quench thirst asswage the inflammations of the throte stomacke and liuer and coole the heat of vrine They may bee eaten by themselues or with White-wine Claret or Sacke or if there be neede of cooling with Rose or Violet-water and Sugar They are good for them that are young and for hot and dry bodies but hurtfull to the phlegmaticke and aged and all such as haue cold and weake stomacks Stawberies are for pleasantnesse of taste acceptablenesse to the stomacke and goodnesse of iuyce to bee preferred before the Framboise being full ripe they are cold and moyst in the first degree with a little siccitie also adioyned The great red garden Strawberies are the best and wholsomest the nourishment which they yeeld is little and thin yet commendable and good They are very delightsome to the taste and acceptable to the stomacke they excite the appetite quench thirst represse the ebullient acrimonie and fluxions of bloud and choler and excellently coole the inflammations of the stomacke and liuer Being eaten before they be full ripe they are by reason of their earthie substance quickly offensiue to the stomacke In case of cooling they may be well eaten with Rose Violet or Borage-water and sugar otherwise with White-wine Claret or Sacke and Sugar as the temperature and disposition of the body shall require The distilled water of them drunk with sugar is very good for such as haue cholericke stomacks or inflamed liuers to be taken when the stomacke is empty it is also good against the cardiacall passions because it reuiueth the spirits and maketh the heart merry and likewise against the obstructions of the kidneyes because it prouoketh vrine tempers the heat of the reines These as also the Framboise are with vs very vsually eaten with the fattest and best part of milke and sugar which way of eating them is very fit and commendable for hot and cholericke bodies but abundantly hurtfull for such as haue cold stomacks and all that are by constitution phlegmaticke There may also be made of Strawberies a Conserue or rather a Rob as I haue aforeshewed of Ribes very profitable to all the purposes aforesayd The wilde or voluntary Srawberies that I may so terme them are not so good as those that are manured in gardens because they consist of a more terrene nature by reason whereof as also of their stipticke asperity they soone offend the stomacke yet vnto such as abound with sharpe choler in their stomacks they are very medicinable and good for they wonderfully asswage and represse the acrimonious heat of choler To conclude Strawberies are in all respects conuenient and good for them that are young that are of a cholericke and sanguine temperature but very hurtfull to the phlegmaticke to them that haue cold stomacks and that are subiect to the palsey and other affects of the sinewes Whorts or Whortle-beries are cold in the latter end of the second degree and dry also with a manifest astriction or binding quality They may with vs very well supply the vse of Myrtils especially if they bee not too ripe or when they are but beginning to be ripe they are conuenient for an hot stomack they quench thirst bind the belly stay vomiting cure the bloudy flix proceeding of choler help the cholericke passion which is a vehement purging of choler vpwards and downewards and in a word they are of admirable force against the great heat and feruent ebullition of choler But they are greatly offensiue to them that haue weake cold and phlegmatick stomacks for in such they are so farre from binding the belly or staying of fluxes as that they rather trouble the same through their colde and crude quality In some places the people vse to eat the Wortles in creame and milke which way of eating them is most hurtfull except for such as are young and that haue hot and cholericke stomacks The iuyce of the berries boyleâ—… with a third part of sugar added vnto it till it become thicke which the Apothecaries call Rob and so kept is of very good force and efficacie for the purposes aforesayd and is by reason that the cold and raw qualitie therof is in the boyling exhausted to bee preferred in all things before the raw berries themselues except for them that haue very hot and burning stomacks The common Hedge or Hasell nut especially if they be dry are of an earthy and vnprofitable substance they are hard of concoction and because they very slowly passe thorow the belly they are troublesome and hurtfull to the stomacke they also breede the cough and are very pernicious to the lungs they are onely conuenient for rusticall bodies Those that are newly gathered are wholsomer then the dry for by reason that they are of more moyst and softer substance they are more easily concocted do not altogether so much oppresse the stomack But I wish such as haue weak stomacks that are studious of their health seldom or neuer to eat them because they breed phlegme violate the lungs and soone offend the stomack and belly by their windie and cloying substance Filberds are wholsomer then the common Hasell Nuts for they consist of a better substance and although they are also hardly digested yet they are profitable for
roots condited or preserued with sugar doe exceedingly refresh and comfort the bodie and restore the naturall moysture They are very greatly auailable for old and aged people and for such as are weake by nature refreshing and restoring the one and amending the defects of nature in the other Galicke is hot and dry in the fourth degree it yeeldeth to the bodie no nourishment at all it engendereth a naughty and sharpe cholericke bloud and therefore such as are of hot complexion must carefully abstaine from it especially in hot seasons Yet it is good for them that are colde and moyst by constitution and that abound with phlegmaticke grosse and clammie humours for it heateth the bodie exceedingly helpeth the concoction digesteth and consumeth crude and raw humours dissolueth winde atrenuateth and maketh thin thicke and grosse humors cutteth such as are tough and clammie digesteth and consumeth them Also it killeth wormes prouokes vrine excites Venus opens obstructions helps the cough paines of the breast proceeding of colde and likewise the winde-collicke It is also an enemy to all cold poysons and to the bitings of venomous beasts a remedie to such as are constrained to take naughty corrupt drinkes or meats and a Preseruatiue against contagious and pestilent aire and therefore not vnfitly termed The Country-mans Treacle But if it be often or immoderately eaten it causeth head-ach and hurteth the sight Being moderately taken it is conuenient for the phlegmaticke and such as are past their constant age especially in cold seasons but it is altogether hurtfull to young men and to such as are of hot constitution and it is at all times and seasons hurtfull to women with childe and to them that giue sucke Onions are in their temperature and faculties much like vnto Garlicke but not so extreme hot they are also more delightsome to the pallate and more acceptable to the stomacke They helpe the appetite extenuate grosse and viscous humours prouoke vrine and remooue loathsomnesse of the stomacke and other hurts that come by meats or drinks of euill quality Being eaten raw they nourish not at all and are very hurtfull to those that are cholericke but good for such as are full of raw and phlegmaticke humours But if they be sliced and macerated a while in water before they be eaten their acrimonious and hurtfull qualitie is thereby something diminished and they become more sweet and pleasant to the taste and are a sauce good euen for the cholericke especially if there be any superfluity of moysture in the stomacke for they notably stirre vp appetite to meat comfort the slomacke and cause good concoction But being too often or immoderately eaten raw they engender ill and corruptible humours in the stomacke inflame the bloud cause drowsinesse and the head ach hurt the sight confound the memorie disturbe and dull the vnderstanding Being sodden especially in the broth of good flesh and so eaten with conuenient sauce as butter vinegar and a little pepper they depose all their hurt and become somwhat nutritiue and are accommodate not onely for phlegmatick persons but also for all other so the vse be moderate Wherefore being vsed in pottage or othewise boy led for sauces they are not hurtfull but wholsome and comfortable to the stomacke Onions are hurtfull to hot temperatures and to them that be young but profitable to such as are of a contrary temperament and age Scallions and Chibols are much of the nature of Onions they are delightsome to the pallate and vsually eaten with vinegar at the beginning of meales for exciting the appetite and comforting the stomacke that is deiected by ouer-much heat they helpe the concoction correct the euilnesse of bad meats But the immoderate vse of them is hurtfull euen as of onions Such as desire to eat them in Sallads I aduise especially if they be of hot constitutions that they take with them Lettuce Sorrell and Purselane that the heat of them may by the colde and moysture of these be attempered They are not good for young bodies nor the often or much vse for any that are of hot temperature they are best agreeable for cold constitutions and for such as vndergoe great labour and exercise of body Leekes are hot in the third degree and dry in the second and of an attenuating and abstersiue facultie yet very vnwholsome for they engender a naughty melancholike bloud breede winde and replete the head with melancholike fumes which hurt the sight and cause troublesome and fearefull dreames they are also by reason of their acrimonie very hurtfull to the stomacke and sinewes especially being eaten raw Being boyled they are lesse hurtfull by reason that they lose much of their sharpnesse and make the body a little soluble and yet being so vsed they yeeld to the body no good nourishment at all They are not conuenient for any age season or temperature especially for the cholericke and melancholike but are a meat onely allowable for rusticke and robustious persons Ciues or Chiues are of a mixt nature betweene the Onion and the Leeke participating of them both as may be gathered both by their smell and taste they attenuate or make thin open and prouoke vrine yet ingender hot and grosse vapours which are hurtfull to the eyes and braine They worke all the effects that the Leeke doth but not altogether so hurtfully wherefore they are lesse offensiue and more wholsome for the pot then Leekes Lettuce is cold and moyst in the second degree it is of easie concoction of meetly good nourishment and of a soluble faculty especially if it be boyled It hath this commendation that of all hearbs it breedeth least euill iuyce and that it is with least offence eaten raw The nourishment that it yeeldeth is not much in quantitity but it notably cooleth a hot stomacke and helpeth it when it is troubled with choler it quencheth thirst preserueth the bloud from distemperature causeth sleepe asswageth paine of the head proceeding of heat and is very profitable for Nurses that are of an hot and dry temperature for whereas through heat and drinesse they grow barraine and dry of milke it increaseth milke by tempering the heat and siccity of their bodies But in bodies that are naturally cold it doth not encrease milke at all but is rather an hinderance thereunto This hearb is much vsed in Sallads in the summer time with vinegar and sugar and that not vnworthily for it procureth appetite to meat and tempereth the heat of the stomacke and liuer Some vse to eat oyle also with it in their sallads which is not good especially if it be not a true Oyle Omphacine for Lettuces and Oyle eaten together doe very greatly weaken and relax the stomacke but for the same reason it may very profitably be admitted to them that are affected with ouer-much astriction of the stomacke It was vsed in ancient times to be eaten onely at the end of supper for repressing the vapours that
is moderately hot and drie and of an abstersiue facultie it maketh the belly soluble euacuateth choler phlegme and waterish humors It is very good to be vsed in broths or pottage for such as are costiue and subiect to obstructions Mallowes are are also numbred among the pot-herbes the best and wholsomest of them is the curled Mallow called of the vulgar sort French Mallowes and next to them the common Mallow they are a litle hot and of a moist and slimie substance they are not good to be eaten boyled as Lettuce and some other herbes are because they engender a grosse and slimie iuyce which is very offensiue to the stomacke inducing loathsomnes by weakning and relaxing the same but being vsed in broths or pottage they make the belly soluble and are lesse hurtfull to the stomacke They are profitable for such as are wont to be costiue and affected with too much astriction of the stomacke They are for physicke vses of singular efficacie in all obstructions and inflammations of the reines and bladder Sorell is cold and drie in the second degree and because it is soure it cutteth and extenuateth tough grosse humors it exciteth the appetite quencheth thirst cooleth an hot stomacke mitigateth the inflammations of the liuer openeth the obstructions thereof and is very profitable in all hot and pestilentiall feuers for it strongly represseth choler and marueilously preserueth the humors from putrefaction Wherefore in the time of pestilence or any euill constitution of the aire to preuent infection it is good oftentimes especially mornings fasting to chew the leaues of Sorell and sucke downe the iuyce And this proueth that Greene-sauce is not onely good to procure appetite to coole an hot stomacke and to temper the heat of the liuer but also wholsome against contagion The like may be said of the iuyce hereof which maketh a very profitable and pleasant sauce for many meats especially in hot seasons A posset made of the iuyce hereof with some midling Ale or Beere is very good for such as are troubled with any hot ague or inward inflammation for it exceedingly cooleth the bodie and quencheth thirst A syrupe made of the iuyce hereof is of excellent efficacie in all hot and pestilentiall feuers and a present remedie in all fluxes especially of bloud The leaues sodden and eaten in manner of a spinnach tart or otherwise loosneth the belly and doth attemper and coole the bloud exceedingly The young and tender leaues are good in sallads with other herbes especially with Lettuce and Mints the mixture of which three doe make a very wholsome and delicate sallade Sorell is good in hot seasons for such as are young for the cholericke and the sanguine but hurtfull to the melancholicke Endiue and Succorie because they are much like in operation I ioyne them togither Succorâ—…e is completely cold in the first degree and drie in the second Endiue is cold in the first degree and whilest it is young it is rather moist then drie and is much like to Lettuce in taste and efficacie They are somewhat astringent to the stomacke but by reason that they be something bitter they doe also clense and open especially the obstructions of the liuer and gall they represse choler and are excellent aswell in meat as medicine for an hot stomacke and liuer The young and tender leaues and stems which are best for meat because they are in taste more pleasant and lesse offensiue to a weake stomacke are eaten either raw in sallads with Mints and other like herbes which way they are wholsome for an hat stomacke or boyled and afterwards eaten with oyle and vinegar in manner of a sallade and so they are lesse offensiue to a cold and weake stomacke for to be eaten raw they are very hurtfull to them that haue cold and weake stomacks and that are subiect to distillations They are also uery wholsome to be boyled in broths but what way soeuer they be vsed they temper the heat of the stomacke and liuer clense the bloud singularly open the obstructions of the liuer and strengthen the same especially Succorie for among medicinable nourishments there is none that doth so greatly delight the liuer and profit it being inflamed and by reason of siccitie obstructed as Succorie doth They are not good for the aged but very profitable for such as are young for the cholericke sanguine and them that haue hot stomacks Dandelion is like in temperature and effect to Succorie it is good to be vsed in pottage or boyled whole in broths or eaten in sallads and is effectuall for those things for which Succorie is Borage and Buglosse are hot and moist in the first degree they purifie the bloud expell melancholy and haue a speciall propertie of comforting and exhilarating the heart Whereby it appeareth that the custome of putting or macerating them especially the flowers and freshest leaues In wine is very good and cheifely to be frequented of students and such as are subiect to melancholy they are also good in broths for such as are weake sad and melancholicke The flowers are very good in sallads and the conserue made of them doth performe all the aforesaid things with greater force and efficacie The leaues boyled and eaten in manner of a Spinnach tart or otherwise are very wholsome for they engender good humors and make the bodie soluble They are good for euery season age and temperature Lang de beuf is in all things of like operation with Borage and Buglosse Burnet is drie in the end of the second degree if not in the beginning of the third and hot in the first it is very astringent and therefore effectuall to stop the laske and all fluxes of bloud and to represse cholericke vomitings being boyled in broths for the purpose or vsed any other way It is also very effectuall against the plague and other affects of the heart as sowning and the trembling thereof especially being macerated in wine and the same drunken for the leaues being put into wine especially Claret yeeld vnto it not onely an excellent relish in drinking but also maketh it much more comfortable to the heart and spirits it notably strengthneth the stomacke expelleth melancholy and maketh the heart merry Burnet is good for euery age season and temperature especially for the aged and such as are subiect to melancholie Cinquefoyle is dry in the second degree and hot in the beginning of the first it hath an astringent and consolidating facultie and therefore very profitable to be vsed when there is neede of binding as in fluxes c. It is a very good pot-herbe for such as are too laxatiue of what age or constitution soeuer they are of but if there be no neede of binding it is not conuenient for the aged nor for such as are of a melancholicke temperature Strawberrie leaues are in temperature and facultie much like vnto Cinquefoyle Violets are temperately cold and moist