as otherwise And this I hope may be a sufficient demonstration to the good Dame and provident Housewife that the boyling of Milk entire or by it self is not proper espâ—â—ially for weak Consumptive Persons or Children but that it is much better for Health and to prevent Windy Diseases and breed good Blood and Nourishment to eat it raw or altered with Flower as above directed And if Women were so wise and kind to themselves and their Children as to eat such Foods as are proper both in Quality and Quantity properly mixt and duely prepared and to give their Children no other we should quickly have a healthier Generation and not be so strangely afflicted with such variety of torturing Diseases nor have such great Numbers snatcht away with immature Deaths And for their benefit herein if they are not too follish to learn and too froward to be taught I will here add A very excellent healthy Food for all sorts of Ages but more especially for Children and sickly People Take a quart of good Water two full Spoonfuls of Wheat Flower and two or three Eggs beat the Eggs and Flower together with some Water and when the Water is ready to boyl but before it quite boyl stir in your batter or thickning and keep stirring it till it be ready to boyl by which time it will be sufficiently thick then take it off and add to it only Salt and Bread and let it stand and cool without your help till it become about as warm as Milk from the Cow and so eat it If you wnat Eggs you may instead thereof add Butâ—er after the Water and Flower is so prepared with Bread and Salt but Eggs are best This is a curious clean sweet Food affords a brave sound Nourishment opens all the Passages breeds good Blood and pure brisk Spirits is pleasant unto the Palate grateful to the Stomach and easie of Concoction the common use thereof sweetens the Blood and all the Humours prevents Windy Distempers and griping pains both of the Stomach and Bowels having no manifest Quality that does too violently predominate all the Ingredients bearing a simile with each other so that it may justly challenge the first place of all Spoon-Meats or Pap and is the next Food to Breast-Milk for Children and indeed often-times much better by reason of the many Diseases and improper Foods many Women are subject to or use 'T is also a special Diet for Consumpâ—ive â—eople if they will keep constant to it for one half year or a twelve Month eating nothing else and drinking every day two or three glasses of clear well brew'd Ale with gentle Exercise and sweet clean hard Beds and moderate Clothing But remember that you do not add any other Ingredients to this sort of Food as Sugar Spices Fruits or the like for then it will become of another nature and operation and that for the worse as I have demonstrated in the Chapter of Mixtures of Foods in my Book intituled The way to Health long Life and Happiness c. It is further to be noted that this sort of Spoon-meat and also all others ought to be made rather thin than thick for in such Foods the Liquid Element ought to predominate whether it be Milk or Water else the pure spirituous parts being in a degree suffocated they will become dull on the Palate and heavy on the Stomach therefore all Pottages and Spoon-meats that are made thin and quick prepared are sweeter and brisker on the Palate and easier of Digestion as being more spirituous than those that are thick and long a doing And as all Foods that are properly mixt and a due order observed in the Preparation will have no manifest Taste or strong Hugo as all others have but on the contrary will yield a pleasant friendly Taste and Smell most grateful so you may observe of all Meats and Drinks whose Taste and Smell are innocent and fine they never cause any loathing in Nature because there is no manifest Quality that does too violently predominate but all the Properties or Tastes seem to be united or stand in equal weight and measure for where any doth bear sway it will quickly awaken its Likeness whence Discord and an unequal motion ariseth and thence a loathing follows for in Sickness all such Meats and Drinks as were the original of the Disease the very sight and smell thereof is offensive and for that reason English People eating much Flesh and strong Drink in Health do for the most part perfectly loath and abominate such things in Sickness desiring Water and more simple Foods wherein wise Nature indicates and points out the proper Diet in such cases if Men would but hearken unto her CHAP. IV. Of Flesh Broths IF sick languishing People must eat Flesh which in my opinion is nothing so proper to recover lost Health and Strength as more simple innocent Foods for several Reasons As 1st Because it is that which most both Young and Old at all other times make their chief Food and consequently from thence their Distempers mostly proceed 2dly 'T is of a gross Phlegmatick nature and operation of a moist oily Quality therefore harder of Concoction than many other sorts of Food whereby it generates gross Humours and thick Blood 3dly The Beasts are often distempered sometimes for want of care and skill in their Keepers at other times by hot Weather and much driving they are surfeited and yet killed before they have recovered those Disorders 4thly By being killed in improper Seasons viz. in the declining part of the year as August September and October at which time the central heat in all things decays and the Flesh of all Beasts becomes more gross their fat soft greasy and full of Phlegm and corrupt Juices and therefore Flesh will not take Salt nor keep so well then as at other times and also 't is then their time of Generation and Uncleanness which renders it still more dangerous and pernicious However the common eating of almost all sorts of Flesh both clean and unclean hath gotten such a dominion in Man that all that I can say is little likely to abate those furious Inclinations therefore if the Sick will still follow Custom aud gratifie his Humour and must needs have his Flesh-Pots and Flesh-Broths we shall give some directions for the best ordering thereof which is done after this manner VIZ. Let your Flesh be fresh killed and otherways good whether Fowls Beef or Mutton First make your Water boyl then have your Flesh ready to put in and encrease your Fire that it may not lie long in the Water before it boyls again and let your Pot or Vessel be large that it may hold a sufficient quantity of Water that the flesh may swim freely and when it boyls take your Pot-lid off that the sulpherous fiery Fumes may pass freely away and the Air have its free Influences upon it for that Element is the true Life of the Spirit and by having plenty of
Sweet and Astringent Properties being of a cooling refreshing nature and operation it makes an excellent temperature giving a most pleasant Taste to all sorts of Food causing them easily to ferment and digest so that they become as well the most pleasant as the wholsomest of Foods being a quick lively powerful Quality the true Habitation and delight of the pure Spirit but if this Quality be too weak in any Creature then they are dull sottish and heavy if in Foods unpleasant and apt to cloy both Stomach and Palate but when it is too highly elevated it engenders Sadness or Melancholy causing a stink or Putrifaction and Rankness in all Animals ane Vegetables The SWEET Quality opposes the other three being an amiable blessed and pleasant Property comforting and refreshing every thing 't is an Asswager of Wrath and Fierceness a Calmer of Storms and Tempests and gives all things their pleasant and friendly Look affords the pure spirituous fragrant Taste in Vegetables whose fair yellow white and ruddy Colours do all from hence proceed 't is a Glimps of the divine Ray a Qualification of Love and Mercy the sweet Solace and Ioy of every created being and when it is temperate and moderate in any thing bearing a gentle sway over the Martial and Saturnine Properties then such Creatures are Sanguine of Friendly Dispositions and Temperatures of tractable humane Inclinations and all Meats and Drinks in which it does a little predominate are endued with Concord and Equality as Bread Milk mild Ale Beer well Brew'd and fermented Cyder Wine sufficiently allay'd with Water c. such Foods and Drinks do by consent administer a proportionable Nourishment by equal Portions to all parts of the Body for this good Quality does sweeten and allay the bitter hot Fires of Mars and opens all the doors of the Melancholy Astringent Chambers of Saturn by its friendly Influences But still this amiable Property doth contain a fierce wrathful Poyson which is the Root and very Center of every Beeing for if there were no harsh nor fierce wrathful Fire there could neither be any Light or Love and when this lurking Poyson is too violently kindled in the bitter Quality in the Element of Water then it engendereth many Disorders as botchy Sâ—es and Leprosics which quickly corrupt the Flesh but if it be kindled by the heats of Mars then it infecteth the Element of Air and occasions a suddain and spreading Plague that corrupts all in a moment So when this Quality shall too violently bear sway in Foods and Drinks they thereby become heavy and dull apt to clog both the Appetite and the Stomach hot in operation making the Blood thick and sharp and consequently the Spirits impure the Senses stupified the Understanding clouded the Joynts loaded with pernicious Juices c. By all which it appears that whensoever any one of the four Qualities before-mentioned does too violently predominate or is inflamed it presently kindles or awakens the hot bitter astringent Poysons whether it be in Animals or Vegitables so that the central Fires which lay hid or captivated in the sweet Oyl begin to burn fierce and appear in their own Form Most People that enjoy Riches and Plenty may know this by their daily experience as when they have drank freely of Wine or strong Drink doth it not first too violently burn up and waste the sweet Oyl and pure volatile Spirits It s either by Evaporation or Suffocation and thence follows excessive Heat so that all the Body burns with a burthensom and unnatural Flame whereas before the intemperate drinking of such unequal Liquors all the Body and Members were cool brisk and full of Life and Pleasure yet the same fierce wrathful central Fires were then as strong and powerful only they lay hid or captivated in the sweet Oyl and pure spirituous parts which is the Moderator of those central Fires but when by Inequality or disorder that sweet Oyl or Humor Radicalis is wounded then these original Poysons appear and manifest themselves in their fierce Forms and Natures which so long as the good Vertues were strong they could not do for these four Qualities are set in opposition to each other that thereby the fierceness of each may be temper'd and mitigated that so all Creatures Animals Minerals and Vegetables might be brought to a fit temperature by the embracing and incorporating of the said Qualities each with other for the sweet Quality opposeth and moderateth the fierce Elevation of the Bitter Astringent and Sour and maketh an Harmony resulting from them all and the sour Quality opposeth the fierceness of the bitter sweet and astringent being their cooling and refreshing Life So again the saltish or astringent Quality makes an excellent Temperature in the bâ—tter sweet and sour as the bitter Quality opposing the excess of the other three reduces them to Equality making them more pâ—easant and gentle in their operation Therefore all sorts of Food and Drinks in which any one of those Qualities are too highly exalted become unequal and the predominate quality presently incorporates with its 〈◊〉 in the Body and thereby discompose it destroying the Health and Harmony of the parts But on the other side all mean simple Meats and Drinks in which the Properties are near equality and have no manifest Taste that does too violently predominate do by Sympathy embrace and incorporate with their Likenesses in the Body equally distributing proper Nourishment to all parts and Members which makes the whole Lightsome full of Joy and Pleasure if this were understood a little practice of Temperance would make many loath themselves for their Disorders and their continual affronting of Nature causing her to lose that simple innocent Way wherein she delights to walk to Health and Felicity CHAP. XIX Of Drinks and particularly of Canary I Now proceed to speak of the most usual Drinks at this day used amongst us especially such as are esteemed most Cordial and prescribed many times in a kind of Physical way for Diet or in order to the preventing or remidying of Diseases and because the Richest of our Drinks is Canary I shall begin with that CANARY commonly call'd Sack is a brave noble Juice or Cordial one of the most excellent Drinks in the World far transcending any Cordials prepared by the Apothecaries or any Juice which the best of Flesh affords the same being enriched with the choicest Vertues of Nature being too rich for common Drink but nothing more cherishing and reviving if taken on special occasions when Nature doth require a Recruit and indeed the intent of those that first brought it into England was for no other use And therefore the first Ingrossers and Buyers thereof were Apothecaries who sold it again to their Patients in small quantities as by the Advice of Physitians which then was of good use for the comforting and chearing sick weak decayâ—d People it being endued with a brave Balsamick Body yielding abundance of pure subtle Spirits its predominant Quality stands
That CHAP. II. The Nature of Milk and the best ways of Preparing and Cooking it MILK in its own Nature is of a brave mild friendly nature and operation for in this sublime Liquor or rather Nectar the Qualities of Nature seems to stand in Equality and therefore it may justly be called Concord or a thing which God and his Hand-Maid Nature hath befriended with all the good Vertues of the Animal Kingdom having no manifest Quality that does too violently predominate but is as well in its inward Nature as its outward Colour the Emblem of Innocence deriving that aimable and pleasant Candor from a Gleaâ—â— of the divine Light and therefore 't is said The Holy Land did flow with Milk and Honey T is certainly an incomparable Food and being joyned or mixt with Bread or the Flower of Wheat hath the first place of all Victuals and is a Foundation to all good Nourishment there being so great an agreement in Nature between the Flower of Wheat and Milk that when they are incorporated together there is hardly any Food of equal Excellency or that will gratifie Nature to that degree for it does not only afford a brave friendly Nourishment but also of a strong firm Substance standing nearest the Centre of VNITY whence is derived all Perfection of any sort of Food except Bread and for this cause it is so much desired by Children and the Young Ones of most other Creatures How Milk ought to be eaten as it is entire The best way for weak sickly Consumptive People to eat Milk Raw as they call it or not altered is after this manner Take a Pint or what quantity you please of New-Milk from the Cow let it stand open to the Air two hours and then skim the thick or creamy my substance off the top thereof and put it by but the rest of the thin Milk that remains eat with well bak'd Bread but remember you neither Toast your Bread nor warm your Milk except the season be cold and then you may warm your Milk as hot as your Blood but do not then toast your Bread for it does it much harm or if you please you may eat Bisquet with your Milk but be sure you do not eat too great aquantity at once and sometimes it will do well to mix a little Water with your Milk and then you may sweeten it with good White Sugar if you make this your whole Food you may eat thereof three times a day for 't is a brave sort of Diet and will gallantly support Nature and recover lost Strength but then you ought to continue it for 6 8 or 12 Months or else you cannot prove it for Diseases that have been several Months or Years a generating and have crept on by degrees cannot be recovered in a Moment as some vainly and ignorantly imagin but will require the like Graduation in the Cure An excellent way of preparing Milk with Wheat-Flower Take two thirds of new-Milk after it has stood six or seven hours from the time 't is milkt and add thâ—reto one third part of River or Spring-Water set it on a quick clear fire then take some good Wheat-Flower and temper it with either Milk or Water into a Batter and when you see your Milk ready to boyl but before it does actually boyl put in your thickning and stir it a litttle while and when it is again just ready to boyl take it off and add Bread and Salt to it as much as you please and remember to let it stand in the Dish or Platter you put it out into a while to cool but do not lade it with your Spoon as the manner is but let it cool of it self without any such Motion which will make it much sweeter than it will do when it is cooled with a Spoon A good Spoonful of Flower is sufficient to thicken a full Pint of Milk and Water and so proportionably but you may make it either thicker or thinner as you like it but it is best about the thickness of ordinary Milk-Pottage and will eat sweetest and be easiest of Concoction This sort of Food affords a Nourishment of a firm Substance does neither bind nor loosen the Body but keeps it in good order and breeds good Blood and fine Spirits whence brisk and lively Dispositions proceed this way of Preparation being much more friendly to Nature than the common way of Boyling and the continual eating thereof will have better success and never tire or cloy the Stomach Another good way of ordering Milk Take two thirds of Milk and one of Water add what quantity of Oaâ—meal you please or as you would have it in thickness but inclining to thin is best set it in your Sawce-pan on a fire that is quick and clear and when it begins to rise or make a shew of boyling take it off and brew it in two Vessels or Juggs for that purpose eight or ten times to and fro which will cause the fine Flower of the Oatmeal to give it self forth and incorporate with the Milk then put it again into your Sawce-pan and set it on the Fire and as soon as it is again ready to boyl up take it off and let it stand a little if you would have it fine for the Husky or Branny part of the Oatmeal will sink to the bottom then add Bread and Salt and let it stand in your Platter or Pottinger till it be Blood-warm without causing any Motion to cool it This is an excellent sort of Pottage very friendly and agreeable to weak Natures affording a good firm Nourishment and easie of Concoction But if you are not satisfied that this will afford sufficient Nourishment then you may between whiles both in this Pottage and also in the before-mentioned Flower'd Milk when you are minded to regale your self with a Rich Dish add one New-laid Egg to a Pint or a Pint and half after this manner viz. when your Milk and Water is ready to boyl have your Thickning ready with the Egg or â—ggs beaten in it and put it in as aforesaid So when you would add Eggs to Milk-Pottage first put your Milk and Water into your Sawce-pan then take one spoonful of good Oatmeal newly make or grown'd and beat it up with your Egg or Eggs with either a little Water or Milk and when it is ready to boyl stir it in as you did in Flower'd-Milk and then you will have no occasion to brew it as aforesaid This is also a brave substantial friendly Food and the Composition agreeable there being no variation made by the Ingredients but they imbrace and incorporate themselves mutually as one entire Body However in all the aforesaid Milk-Meats you ought to add some well baked Bread and a little Salt but do not by any means put Sugar in any of these Pottages for Sugar is apt to obstruct the Stomach hinder Concoction fur the Passages and dull the edge of the Appetite it also heats the Blood and causeth
Water the flesh is cleansed from its gross Impurities which the best of Flesh is subject to likewise you ought to keep a brisk clear Fire that there be no intermission in the boyling which would deaden or flatten the spirituous parts so that the Meat will become dull and of an heavy operation and grosser nourishment nor ought you to let it boyl too long for Flesh over-prepared is of an heavy dull nature and ungrateful to the Palate and Stomach All Broths made of Flesh ought to be thin brisk and full of Spirits which render them easie of Concoction and breed thin pure Blood Many People imagine Flesh not only the most Nourishing but also the Substantialst Food but this must be numbered amongst Vulgar Errors it is indeed endued with abundance of gross Phlegmaticâ— and corrupt Juices and therefore those that make it their chief Victuals are most obnoxious to gross Scorbutiâ— Humours in their Blood whence proceed very impure Spirits and bur-thensome unactive Dispositions whicâ— by degrees occasion and increase man Diseases for all Flesh is of a moiâ— Phlegmy Nature subject to Putrifactiâ—on and therefore such as make iâ— their common Food are forc'd to driâ—â— much either with or after it or 〈◊〉 least they accustom themselves so 〈◊〉 do which much increases the aforesaid Inconveniences and Distempers But on the contrary many sorts oâ— Fruits Grains Herbs and Seeds are for the most part endued with a far morâ— firm dry and cleaner Nourishment free from Corruption and yieldiâ—â— more sublime Spirits And there as much difference between Them aâ—â— Flesh as there is between Grass and Corâ— for true it is Grass generates morâ— Humours viz. flesh and fat and in shorter time in all Cattel but then sucâ— flesh is more soft greasie phlegmaticâ— and subject to Putrifaction than that which is fed with Hay and Corn. For this cause the Flesh of all Beasts is much better in Winter than in Summer and also all Grains and Fruits when the Sun and Elements have dryed up and exhaled the gross cold phlegmy parts are thereby made substantial warming and full of brisk lively Spirits and will keep good several years without the help of Art for the gross Humidity being purged away their own innate Salt and spirituous Vertues preserve them but Flesh cannot be kept without Salt nor with it but for a little season So that most Men as well the ignorant as the learned are deceived when they fancy Fâ—esh to be a more substantial warming Food than Fruits Grains Milk Herbs c. for Experience will tell us that Bread Buâ—ter Cheese Flower'd Milk and Water Raw Herbs in their Seasons made into Salads mixt with Oyl Salt and Vinegar and the like are not only cleaner Foods but more substantial affording a more chearing and warming Nourishment and all that have ever lived on them for any competent time do find themselves not so subject to Coldness and Qualms at their Stomachs as those that frequertly eat Flesh for all sorts of Foods that are in their own Nature clean dry and free from gross phlegmatick Juices will not only keep longer from Purifaction without the Body but they afford a cleaner and more solid Nourishment in the Body warming chearing exhilirating and encreasing the Spirits whence proceeds an healthy vigorous Constitution of Body strong and active Limbs good Stomach and free Digestion for always the more you imitate Nature in the Choice and Preparation of Food the more useful it will be to you For many Distempers especially that general one The Wind which few that out-live Youth are free from are chefly caused through bad Preparations and improper Mixtures or excess in Quantity or Quality of Food which Defects are not to be remedied without great Wisdom and Temperance But those that have not the knowledge and measure of their own Natures and Complexions nor have seriously considered the intrinsick Qualities of what they eat oâ— drink 't is no wonder if their Thoughts or Imaginations are wrong for blind men will stumble so that what they think is best and most profitable for the Health of their Bodies and Minds Proves the contrary An Example we have in Peoples eating of Food hot from the Fire or out of the Pot or Oven they cry out The Meat will grow cold and be spoil'd and there is little or no vertue in it if the fiery heat be gâ—ne Others are for Boyling their Food and Pottages very much untill they become unpleasant for Sight Taste and Smell and grow thick gross and dull Others there be that think themselves brave Doctors or Cooks when they mix ten or twenty rich things together crying The more and the Richer the better as if they were to make Mithridate in their Bellies All which and many other the like preposterous Conceits and unnatural Ways serve only to wound their Healths still more and more as first to Contract and afterwards to Continue and Encrease great numbers of Diseases CHHP. V. Of Flumery its nature and operation FLumery is the ancient Gruel the Brittains used to eat and the use of it is still continued amongst the Welch it is made after this manner Take two or three spoonfuls of Oatmeal more of less and put into it a convenient quantity of Water and let it stand until it begin to be sowrish thâ—â— taâ—e this Water and Oatmeal and put it into a Vessel stirring it and make it boyling hot with a quick Fire and when it begins to rise brew it to and fro with your Ladle to keep it from boyling this do about five or six Minutâ—s and thâ—n take it off the Fire for it is prepared to the highest degree The Brâ—â—â—ains and those that now eat this 〈◊〉 of Gruel had and have various â—â—ys of eating it viz. to mix Alâ— amâ—â—gst it and so eat it with Bread oâ—hers Milk Cream and the like which Mixtures are not much amiss but in my judgment those that have regard to their Healths Strength and brisk lively Dispositions or such as eat it to open cleanse and help the digestive Faculty and to remove offensive Matter from the Stomach ought to eat this sort of sower Gruel only with Bread for thereby it more powerfully removes the Obstructions of the Breast helps the natural Heat strengthens the Stomach cools thâ— whole Body openeth the Passages and makes the Body lightsome and airy This is a most commendable Gruel to be eaten for a Breakfast in all hot Seasons and Clymates for the sowerness or the fermentation doth so aptly fit it to the Stomach and has as it were digested all tough or slimy matter so that it becomes easily separated and so passes away more quick and free leaving no Dregs behing it that doth either fur or obstruct 〈◊〉 Passages which most sweet foods are 〈◊〉 to especially when any shall exceed in Quantity I commend this sort of Gruel to all weak Stomach't People and to such whose Breast and Passages are fur'd and obstructed by sweet tough
or Phlegmy matter There is also another way of making this Gruel used chiefly among the wanton Gentry viz. they take Water and Oatmeâ—l as is before mentioned and let it stand a day more or less as they think fit then they pour off that Water and put on fresh some will do this four five six seven eight or nine times one after another letting each Water remain on the Oatmeal a certain time then they take it and boyl it up and mix it with Milk Cream and the like But this way is nothing so brisk lightsome and lively as the former for Oatmeal hath passed through in its Preparation a certain fermentation or digestion by which the gross body in the Oats is opened and the more internal or central Vertues become thereby volatile so that it readily gives forth its vertue when it is committed to the great Menstrum viz. Water even as Malt doth though not to that degree because the digestion or fermentation is not so high but being washed with several Waâ—â—r it becomes thereby stupid and destitute of all its good Qualities nay the very Air will exhale and draw forth the more spirituous parts of all Flower if exposed to it though the Grain have never passed through any fermentation or digestion as the Flower of Wheat which is the strongest and of the best substance of any others for this cause Flower that hath been grown'd five or six Weeks or more though it be kept close in Sacks will not make so sweet nor so moist pleasant Bread as that which is newly grown'd therefore all Bread in London does eat drier and harsher than Bread in the Country that is made two or three days after the Wheat is grown'd for so soon as any Grain is bruised or broken into a powdery substance the essential Spirits become thereby as it were violated and liable to evaporation for they are so subtle quick and penetrating that nothing can hold or continue them but of necessity they either evaporate or become suffocated if inclosed by any thing Therefore all Gruels ought to be made with new grownâ—d Oatmeal and Bread with new-grown'd Flower but this way does not please neither is it so profitable for those that make a Trade of selling Meal for Meal new grown'd will not so freely separate from the Branny substance nor yield so much Flower but lying a while after it is grown'd makes a kind of Distillation or giving way that the branny parts as is said before are easier to be separated and the â—lowry parts seem â—iner to the Nice Daâ—es but the Bread made of such Meal is nothing so good and balsamick or at least not so opening nor cleansing besides or Flower in a little time will from its own Body generate Worms which comes to pass by reason of the Essential Spirits and pure volatile Salt is wounded suffocated or evaporated but all sorts of Grain kept intire and not violated will remain sound and good a long time and if the essential Spirits and sweet Vertues of any thing or Creature could be preserved intire from evaporation or suffocation then that thing would continue sound and good forever for the true Life pleasure delight and joy of all Bodies does consist in the essential Spirits and balsamick Vertues therefore no Vegetable Animal or Mineral can be preserved any longer than the Spirit remains intire and unviolated This we would have all Men consider especially Physitians and Preparers of Food and we must needs say he that invented this last way of making Flummery was no Philosopher his Eyes were too dim to behold the true Spirit and Life of things CHAP. VI. Of the several sorts of Bread and which is best especially for sickly People ONE of the best sorts of Bread for sickly People is made of Wheat Flower the course or husky Bran dressed out but not fine dressed for then it will be dry and husâ—y apt to obstruct the Stomach for the inward skin or Branny parts of Wheat do contain the moist Quality which is opening and easie of Digestion and in the fine floâ—ery parts does consist the Nutrimentive Property therefore they do best together and ought not to be too curiously separated as some nice People will do who know no more of the Nature of things than an Horse and observe less Also it is to be noted that Leaven'â— Bread is to be preferred before that which is made of Yeast for Leaven was a Philosophical Invention that Sower quality therein being much more agreeable to the ferment of the Stomach than Yeast and easier of Digestion and more cleansing So it opens the Vessels and Encreases the Appetite and a little use will make it familiar and pleasant to the Eater But Yeast has a contrary Nature and operation it being a meer frothy fume or nauseous Excrement which Nature throws off and spews out as her Enemy and when it is mixt with any thing it endues it not only with an ill Taste which you will quickly perceive if you are not accustomed to it but also is apt to send fumes into the Head and to foul the Stomach and therefore nothing so profitable and wholesom as well made Leavened Bread which may more manifestly appear by most of the Ale in London for that not being sufficiently wrought and cleansed from this Yeasty matter it is not only thick but its Taste gross and unpleasant sending dulling fumes into the Head fouls the Blood destroys the Appetite and generates evil Juices in the Body Leaven'd Bread is best when made after this manner Take what quantity of Flower you please make an hole in the midst of it then break your Leaven in and take so much Water made as warm as your Blood as will wet half your Flower mix the Leâ—ven and Flower well together then cover it with the Remaining Flower close this do at Night and the next Morning the whole Lump will be well fermented or Leaven'd then add so much warm Water but remember it be no hotter than the Blood as will suffice and knead it up very stiff and firm until it be smooth and pliable but the more pains you take in kneading it the better and smoother the Bread will cut and eat much softer and pleasanter in the Mouth and be easier of digestion and when you have well kneaded it let it lie warm by some fire about two hours until your Oven be ready then make it into small Loaves as you think convenient and let them be Baked with the Ovens mouth not close stopt that the Air may have more or less Egress and Regress but the better way is to make it into thin Cakes like Oat-Cakes and bake them on a Stone which many in the North of England use for that purpose making a Wood Fire under it This sort of Bread is sweeter of a more innocent Taste and far easier of Concoction than any Bread bak'd the common way in Ovens After the same manner you may make Cakes of
any sort of Grain viz. Rye Oats or Barlâ—y and you will find it a brave wholsome hearty Bread and every way more profitable to Nature than such as are made in the usual manner Note also that the putting of Salt into Bread is injurious for Salt is an unseparated body in which the Original Qualities do too violently predominate being of a keen tart hot Nature and Operation and therefore if it be joyned with any Body or thing that is not subject to Putrifaction or full of Phlegmy gross Humours then it presently preys on the good Vertues and essential Spirits For this cause Salt does cause all forts of Bread to corrupt for in it it finds no manifest matter of Putrifaction to work on and therefore seizes the good Vertues and by its keen fierce hot property destroys and corrupts it Therefore such Bread as is intended to be kept a considerable time no Salt is wont to be put into it as Biskets that are carried to Sea and the like But for such as make Flesh most of their Food Salt is an excellent Ingredient and for some other sorts of Food that is for present eating For Salt naturally sharpens 〈◊〉 Appetite begets good Digestâ—â—n being gratefull to the Stomach and resisting Putrifaction provided it be not used in too great a Quantity for then it spoils all or when it hath lain in any Flesh or Fish too long by which the good Vertues are Evaporated or Distempered for then such Flesh and Fish proves very Injurious to the Health and corrupts the Blood as is most manifest by such as feed on such over-kept salt Meats at Sea for they are at the very next door to Putrifaction And as Salt is endued with the firce Original fire so on the other side it hath a most powerful lively spirituous Quality but the firce harsh fires do predominate Therefore 't is fit to eat Salt with all fresh Flesh or to have the Flesh salted three or four weeks before you eat it but Bacon of all other is best when longer salted and smoak't Likewise many Innocent Foods will admit of Salt but then they must be eaten presently as Pottages Salads and the like so likewise in Butter and Cheese Salt preserves them a considerable time By the way I would have the House-wife take notice that Bread or Cakes baked on Stoâ—es in Chimnies or at the Ovens Mouth will be much whiter than if the same were baked in an Oven close stopt up for the former having the free Influences of the Air the pure Spirits are thereby kept living and their pleasant white colour does not only shew its clean Innocent Nature but it proceeds from and is a true Gleam of Light arising from the Tincture and Volatile Spirits which are destroyed when the heat is intollerable and the egress and regress of that Friendly Element the Air obstructed And therefore Bread baked in close stopt Ovens is of a duller dusky Colour more Saturnine and Martial according to the degree of Heat and time of standing in the Oven The good House-Wife may also remember that Bread is not of so strong a substance and nourishment as Flower when it is mixed with Water or Milk for that potent glewy tough substance that naturally Flower is endewed with is lost and destroyed in Bread by the intolerable heat of Ovens and some other Circumstances that belong to the making of Bread therefore it will not thicken either Water Milk or any other liquid Body nor be so strong tough and glewy and therefore all such Foods as are made with Flower are more strong and substantial than Bread mixed with such things Also â—lower so eaten is white innocent soft to the Touch of the Palate though otherwise it is a brave food proper to be eaten with Flesh Butter Cheese Herbs and many other things in so much that for its frequent and excellent use it is not undeservedly called and accounted The Staff of Life CHAP. VII Of Butter its Nature aud how besâ— to be Eaten BVtter consists of the fat or Oyly parts of Milk and is a brave wholsome Ingredient to be eaten moderately with Bread For few and indeed scarce any of the other ways of eating and using it are proper or so agreeable to Nature and that my asserting this may not startle the Reader I shall give him my Reason for it which is this Because Butter having already in the making of it passed through due Fermentation the Spirituous properties thereof are thereby unbounded or set at liberty and become Volatile the truth whereof you may perceive by this Experiment If Butter be but exposed four or five days to the open common Air it will lose a great part of its pure smell and taste but much more if it be committed to the Fire therefore all melted Butter and such Foods wherein Butter is mixt that are baked or fiyed are not profitable for Health but become heavy of Concoction and strong upon the Pallate and the common eating thereof doth generate evil Juices thick Blood and dull heavy Spirits whence proceeds scorbutick Humours and various Diseases in the Blood But Butter in its own Nature is an excellent thing and very profitable if mixed with proper Food as Bread Herbs Roots and the like but if not properly mixt and eaten then it Oyls and Furs the Vessels of the Stomach and Passages hinders Digestion and generates evil Juices and many Diseases The best Butter for the Stomach is that which is made from the beginning of May to the last of Iuly or middle of August or there-abouts for then Grass is in its full strength and Vertue Yet what is then potted or firkin'd up for Winter will have somewhat a stronger taste by reasoâ— of the length of time and heat of Weather but still it is much finer and more wholsom and free from phlegm and easier of Concoction than that which is made of Rowings or Leather-Math as they call it though this latter sort is oft times much sweeter to the Pallate at first eating but it quickly cloyes by Greasing the Stomach for it is endued with much gross phlegmy matter like the Grass at that season For Hay made thereof is of little strength or Vertue as all Husband-men do know And as to Buâ—ter you may try it thus melt a like quantity of the Summer and After-Math Butter in two several Vessels and let it stand a while you will find the latter throw off and afford more Phlegm a great deal than the former But as this is made near the Winter so it is new and that is the cause why it seems some-what sweeter to the Touch of the Pallate though the former be much better and wholsomer and will go further All Butter ought to be well seasoned with Saâ—t for that quickens and makes all fat Bodies brisk and easier of Concoction For Butter otherwise is but a dull heavy body and ought by all People to be eaten sparingly but more especially by those that
prepared These things are the original Inlets of your Colds nor do proceed so much from thin Clothing as most imagine for if the inside be sound and clean then there is but little danger of outward Inconveniences but the best way for such as are of weak tender Spirits and sanguine Natures and indeed for all sorts of People to prevent outward Colds and the evils that happen through thin and thick Clothing and by Heats Sweatings and the like is to use themselves to change their Clothes often As for Example such as stay in the House in the Morning to put on one sort of Clothes and when they go out to put off their Coats and Wastcoats to their Shirt and put on fresh cold Clothes and then again in the After-noon or at Night when they stay at home and have no occasion to go forth to put off their Clothes they went forth in and put on the others which a little custom will make so easie familiar and delightsome and so refresh them that such as use themselves to such change of Habits will not be satisfied if they omit it And for others who are subject to Sweat by their Labours if it be Extream and more than is usual then let them at all such times put off all their Clothes Shirts and all and put on fresh Shirts and cold Clothing And for such as Over-Travel themselves and are sweaty and weary let them also put off all their Cloathing and put on fresh but let both one and the other observe to sit still a little while before they either eat or drink Also when you change your Clothes as to put on thinner or thicker or when you put on New-Clothes which generally are warmer than old you ought not to wear the thick or the thin the new nor the old constantly but to wear the new one day and then on the Morrow to wear the old or thinner again and so by degrees you may wear either without danger to your Health for Nature especially when weak will not admit of suddain alterations or changes either inwardly or outwardly without injury But some will be ready to say That it is not only troublesom to change a Mans Clothes so often but also the ready way to procure great Hurts by putting on old Clothes when they are hot And 't is confest this may at first seem very improper but if the matter be better considered our Directions will not appear either unreasonable or unwholsome for does not every one even the most tenderest People and such as do often sweat a Nights and lie ten twelve or fourteen hours soaking themselves as in an hot Bath yet every Morning rise out of those close hot Beds and put on cold Clothes without any prejudice to Nature or catching Cold And if so why then should putting on cold Clothes when they are up in the cold open Air which is far more tolerable than the former do them any prejudice Besides the putting on cold Clothes provided they be not wetor damp is so far from being an injury that it is altogether the contrary for this fresh cold Clothing shuts and closes up the Pores and drives the natural Heat more central which is the greatest security that may be to Nature causing a lively briskness through the whole Body sharpens the Appetite and helps Concoction enabling the Natural Heat to withstand the attaques of outward Inconveniences Is not this further manifested in Swimming Wading and the like Do not such Exercises wonderfully beget Appetite Which is for no other Reason but by the Coldness of the Water which shuts the Pores and forces the Natural Heat more inwardly which does in a moments time digest Crudities and cleanse the Stomach from all slimy superfluous matter which did dull and fur the Passages and hinder Concoction so that you see what you fear as your greatest Enemy is your chiefest Friend Is is further to be noted That â—iggs Pruâ—ns and also several sorts of Nuts as Almonds and many other things of like Nature that are the Productions of hot Climates are not 〈◊〉 agreeable to our Northern Consâ—â—â—utions and ought not to be frequently eaten or indeed not at all except only with common Bread or in a Physical way in opening Drinks The Mischiefs of eating such Fruits alone may appear by their effects viz. the Stoppages and Obstructions thick Blood weak Ioynts and Limbs and troublesome unnatural Heats possessing all the outward parts whilst the more central are cold whence proceeds dulness of Appetite and many other Inconveniences especially to Women and Children who are the chief eaters of such things to the great imparing of their Health The like is to be understood of Green and Candid Gingers as also all sorts of Conserves and Preserves that many of the more curious Dames stuff their own and their Childrens Paunches with not forgetting the great quantities of the Confectinners Hodge-Podge and the Cakes the Buns the Ginger-bread c. All which do wonderfully fur and obstruct the Passages and generate Crudities and indispose the Stomach and prepare matter for the Regiment of Diseases Some may think or say That I talk after a strange rate But if they be so discreet and wise as to consider the Natuâ—es Ingredients and Operations of the beforementioned things or consult either Doctor Reason or their near Neighbour Doctor Experience they will be of my mind For there are as great Superfluities Intemperances and Disorders committed in Meats and Drinks as there are in Cloathings Houses and Furnitures but the Mischiefs arising from the former are worse than those from the latter for Excess bad Preparations and improper Mixtures in Foods and Drinks do an hundred times more injury to Health and Tranquility of Body and Soul than the highest Extravagances in Ornament and Clothing The one being external but the other inward One is seen but the other lies hid and is felt to the disquieting of the Body and Mind and as it is less Ornamental so is it less excuseable For what are Monuments that Gluttons leave behind them Verily nothing but an Ill Name as stinking as their Carcasses weakly and dâ—seased Children to curse their Intemperances and Fat Houses of-Office CHAP. XVIII Of the Four Principal Tastes or the Bitter the Saltish the Sour and the Sweet Qualities and their respective Natures HAving occasionally in the fore-going Discourse several times mentioned the Sweet Quality I shall here take leave to inform the Reader more particularly of the Nature of the four principal Tastes or Qualities since the knowledge thereof will be very useful to all discreet Lovers of Health The BITTER Taste or Quality is the Radix or central Fire in every Life whether in Animals Vegetables or Minerals it hath the strong might of the Fire whence ariseth the Attractive Quality which draweth together the Water in the Air and again dissipateth it by which it becomes separable distilling it self in drops and Showers And if Men or other Aâ—imals be
dignified with this Quality then have they strong Attractive Faculties and great Heats and consequently eat much and are subject to Wraâ—h and Fierceness especially if the Male Aspects and Configurations of the Stars and Elements be awakened for then presently this bitter harsh furious Fire breaks forth whence follows Thunder Lightnings and terrible fierce Storms of Hail Rain Wind and the like and if it gets dominion in the Hearts of Men then follows War Dâ—solation of Countries Burning of Cities Devastation of Towns c. Also this Quality being incorporated with the pure spirituous parts or vapours of the Air Clothes all Vegetables with a pleasant lovely Green but it does differ some deeper some more light all according to the strength of the Salnitral Vertue in each Herb or Tree If this Bitter Quality be temperate and dwell meekly in either Men Beasts or other thing then it is a most friendly chearing Life thereunto for by its central and pleasant Heat it dissipateth all Malignity and Evil Influences is the cause of all Ioy and the Root of Motion Therefore Men and all other Creatures in whom this Bitter Quality is strong are brisk lively active and nimble so Vegetatives wherein the same doth bear sway are powerful Openers of all Obstructions in the Body of which the Antients seems to have been sensible by their attributing opening cleansing Vertues and Qualities to Bitter Martial Herbs Sâ—eds Fruits and Grains It is most true that this is a powerful Quality and when it is temperate in any Creature causeth a pleasant Noise or Emotion which in Men we call Laughter in other things an Elevation of Spirits and when the Astringent Sour and Sweet Qualities do equally incorporate gives the brisk lively Taste to all Food which renders it not only pleasant and delightful to the Palate and Stomach but affords a profitable Nourishmennt that will never tire the Eaters thereof being soberly used For Equality and Concord maintain their like Properties both in the Body and Mind But this Bitter Spirit or Quality hath likewise in it another Species viz. a Fierceness and Wrath which is a terrible furious Spirit and the House of Death a Corruption of all good and Destruction of the Life in Body for if it be too much elevated in Man or Beast then it presently enflames the central Fires whence proceed cruel Burning Feavers and other accute Mortal Diseases for this Quality is the principal Mother and kindler of the hot poysonous Fire in all Elements and when it too violently predominates in any Herb Fruit Grain or Seed they are strong fulsom hot and bitter not fit for Food nor indeed for Physick without skilful Correction but if a wise Artist takes them in hand that knows how to ally their fierce Martial Poysons and hot bitter Fires then they prove excellent Medicines and if any shall mix such Herbs with their Drinks or Foods as some do unadvisedly by infusing of Wormwood or the like in Beer or Ale letting it lie too long till it becomes almost Rotten by which means the volatile Spirits become suffocated then such Liquours will be apt to awaken the bitter hot fulsom Qualities and prove hot and unpleasant and send dulling Fumes and Vapours into the Head prejudicing both the Eyes and Brain Nor can the wisest Cook make proper and agreeable Foods or Drinks of any thing in which either of the four Qualities are extream indeed they may by various mixtures palliate and hide the Excess and for the present render them pleasant to the Palate but when the natural Heat of the Stomach comes to separate them there still remains a Touch of the old Relish and they afford neither a firm nor good Nourishment and should any Person be confined but a Month to live only on them he would perfectly loath them which is a demonstration that they are not natural and wholsom The SAITISH or ASTRINGENT Quality is the very original matter of every Creature in the four Worlds it attracteth or naileth all things together 't is the Vestment of the Spirit and the true Cloathing of Life in all things whether Animal Vegetable or Mineral an harsh drawing Property which encompasseth and encloseth the Life Spirit and Power of every material Being whence proceeds the Shell or Body which serves to preserve the more essential parts from being evaporated suffocated or otherwise violated Thus if the Skin Shell or Body of any thing be any ways hurt then presently the most essential parts are disturbed and the Spirit of Life suffers and becomes wounded it being the first and the last in all things and when this coagulating or saltish Quality is temperate in any Creature or Vegetation being equally incorporated or mixed with the Bitter Sour and Sweet Properties it renders it benign and pleasant and operates in number weight and measure for 't is this sharp Quality that gives that delightful pleasurable Taste in all Meats and Drinks But if this Astringent Quality be too highly exalted if it be in humane Nature It becomes a terrible Fiercess and inflames the bitter Root or Fire whence are engendred in the Body Diseases of a tearing stoney Wrathful Nature as the Gravel Stone Gout Palsies Agues c. or if it happen to be inflamed in the Water then it engenders Scabs tedious Sores Small Pox Leprosies Dropsies and the like but if it be violently enkindled in the 〈◊〉 Quality then follows Consumpâ—ions general Wâ—stings of the Radical Moisture Plague Sores and great Pox or if enflamed in the Sour Property then the Palate forfeits its Taste and good Relish thence arises Loss of Appetite Stoppages sour Belchings and Vapours Windy Diseases and cruel Obstructions of the Stomach and Passages And when this Inequality happens in any sorts of Foods or Drinks then they are astringent harsh sour sharp and unpleasant both to the Palate and Stomach binding the Body and generating the Gravel and Stone and various other Diseases according as it finds matter in each Constitution And though Cooks and others do by their divers Ingredients and improper Compositions hide or captivate this harsh Saturnine Fire so that it cannot be felt or very little tasted on the Palate nevertheless when the natural Heat of the Stomach has made separation then the aforesaid ill Juices become manifested and exert their harmful Operations and Effects as all may know if they will but give themselves the leisure and heed to observe it For Example Take any kind of harsh astringent Fruits and allay them with Sugar Spicies Spanish Fruits Flower Butter Milk or any other Balsamick pleasant things and make it up together for Food as in Pyes Tarts and the like then make your whole Meals thereof for several days together and you shall certainly find an unpleasant sour keeking or qualmish gnawing or griping at your Stomach as if it were always unsatisfied The SOVR Quality when it is moderate opposeth in any Creature or other thing then it opposeth all Extreams both of the Bitter
the middle or meaner sort of People I shall forbear to speak any thing more of its Vertues only I advise the Physitians and Apothecaries to use and prefer Wine especially right Rich Racy Canaâ—y as their best and general Cordial in times of Disorder and Sickness and do commend all People in general to that brave mild friendly Drink viz. Ale made and brew'd according to our Directions in the Book entituled The Way to Health Long Life and Happiness c. there also you will find an account of the Vertues and Vices of Beer and common Ale and which is most agreeable to Nature and best to preserve Health CHAP. XX. Of Sherry SHERRY by many here in England call'd Bristol-Milk is a fine Cordial Wine as good for common drinking as Canaâ—y but nothing so Rich being mixt with Waâ—er it begets Appetite helps concoction cleanseth the Passages and purges more by Vrine than Canary neither is it so apt to weaken the Natural Heat nor lead the Lovers thereof into Consumptions but as it is a strong Wine and heady discretion and Temperance ought to regulate the use of it for being too frequently drank or in too great Quantity it may prove of ill consequence To which purpose most of those Observations we have made upon Canary may also conveniently be referr'd unto this sort of Wine And though I am forced to use Repetitions sometimes for the Readers sake I take no delight therein for my Own CHAP. XXI Of White-Wine WHite-Wine is a brave clean brisk Drink if moderately taken it begets Appetite and purgeth by Vrine yet it contains two Qualities that are not friendly to nature especially if frequently drank viz. Heat and a keen Sharpness whereby if Temperance be wanting in the Drinkers thereof it will quickly kindle and irritate the central Fires of Mars and Saturn which will not only indispose the Body and Spirits by putting them into an unnatural flame but in some Complexions generates an hard gritty matter or substance both in the Reins and Bladder Therefore this as well as the other Wines ought to be well allay'd with Water which will bravely moderate cool and sweeten the hot sharp Properties thereof and bring them near the Equality and then viz. 〈◊〉 thâ—s sort of Wine is thus allay'd Two thirds of Water to one of Wine it is one of the best Stomach-drinks that I know for it powerfully helps Concoction washes and cleanses all the Passages and Vessels and â—egets Appettite and gallantly purges by Vrine But if too frequently drank alone as the custom of most is then it heats the Blood and fumes into the Head and after a little custom of drinking is so far from being a Whet as our Tavern-haunters to excuse their Morning-Debauches call it that it dulls the edge of Appetite and hinders Concoction and breeds the Stone or Gravel by its sharpness and heat and yet at the same time purges powerfully by Urine by reason of its pure thin spirituous and Balsamick Vertues but notwithstanding that Torrent of Urine it leaves behind it an hot harsh or gretty Substance which in some Natures or Complexions doth generate an hard stoney substance and indeed all sorts of Drinks or Foods in which either hear or sharpness doth predominate are not proper nor Healthy to be frequently drank or eaten for all such things do by degrees awaken and strengthen their like Properties in the Body stealing on them as it were insensibly till such matter hath gotten strength then presently they put Nature into an unequal Motion for which cause all Old Wines which some so much love and commend are injurious for the longer any Wines are kept after they are fit to drink the clearer sharper brisker and hotter they become for length of time does as it were digest or waste the sweet Balsamick Vertues by which they become more sharp harder and nearer to the strong original Spirit Therefore all Old Wines and Stale Drinks do more heat the Body and sooner irritate and awake the natural Heat than New it being a grand Error for any to imagine that New Wine or Ale is not so good or wholsome or does not afford so proper a Nourishment as Old Wine and Stale Beer for indeed the former is far to be preferr'd before the latter for the milder sweet and friendly any Drink is the more true Nourishment it affords both to the Body and the Spirit and the Reason why such Liquors do not so soon and so much heat the Body and irritate the Spirits is because New Mild or Sweet Liquor contains more of the balsamick Body which does qualifie and as it were captivate the fierce original Spirit so that it can hardly be tasted or perceived Not but that in all New or Balsamick Drinks whether Wine or Ale there is contained a far greater quantity of Spirits than in Old Wine or stale Beer for the more gentle and the sweeter any Liquor is the more Spirits it contains as all that are versed in Distillations well know for such as make Spirits of Mault-Drink do always distil Ale not stale Beer And so in boyling strong sweet Wort it shall waste more in quantity in one hour than small Wort will in three And wherefore is this Only because the strong sweet Wort has a greater Body mild friendly and Balsamick containing a larger quantity of pure Spirits that will not endure the Violence of Boyling without Evaporation Likewise the older any sort of Drink is the leaner it becomes for as the sweetness digests by length of time so the original hot fierce Spirits seem not only to be more in quantity but stronger too but it is not so only the sweet pure Body or friendly Quality is weakned or digested by long keeping which was the Allayer or Moderator of this hot Spirit for a quart of New Ale contains more Spirit than a quart of stale Beer that was originally of like strength and sweetness the same is to be understood of New and Old Wine and other Drinks For which Reasons we conclude New Wine is far more wholsome healthy and agreeable to Nature than Old And Ale when well-brew'd and according to the Rules set down in our Way to Hâ—alth c. is to be preferred before much boyled or stale Beer and so of other Drinks especially by all such People as are subject to the Stone or Gravel who must observe to drink mild gentle friendly Liquors that are neither sharp keen nor hot in operation as middle Ale Water and Wine and Water The same Rule they ought to follow in their Food for some sort of Victuals are altogether as apt to generate the Stone and Gravel as any sorts of Drinks if not more Therefore all such Foods and Drinks as are of a middle Nature and nearest the Simpâ—icity are always safest as to Health and for preventing all kinds of Diseases CHAP. XXII Of Rhenish-Wine its Nature and Operation THis sort of Wine is a kin to White-Wine but more
the Vessel taken off as soon as they begin to boyl till they are quite boyled which will be in a very little time and then Butter melted with Water into a thick substnace being put to them and some Salt and then eaten with Bread or Bread and Flesh makes a brave wholsom Food Touching the Nature of all Green Pulses and that the frequent eating of them does generate crude windy Humours and thick gross Blood and are the occasion of several Diseases see our before-cited Treatise viz. The Way to Health long Life and Happiness c. How to supply the want of Oyl in Sallets where Persons do not love it or cannot have it For seasoning all sorts of green Sallads I have mentioned Oyl as a principal Ingredient and deservedly for nothing is more excellent for that purpose it being called Sallet-Oyl from that very use But whereas some People for want of use or by I know not what secret Antipathy do not love Oyl and others many times cannot procure it especially here in England I shall here acquaint them how they may furnish themselves to supply the want of it You must know then that Butter is our English Oyl the nearest thing we have in affinity to the Nature of Oyl and designed no doubt by Nature to serve our turn instead of it for no Country yields all things and yet such is the gracious Providence of God that every Region affords all things necessary to the Inhabitants if therefore you melt good Butter thick and pour it upon your Sallad it will relish and suit with it excellently well and serve very conveniently instead of Oyl being so like it amongst the Herbs both in shew and Taste that an ordinary lover of Oyl will not doubt but he has it and he that does not love Oâ—l may be sure he has it not and both enjoy upon the matter as much Vertue for Nourishment and Wholsomeness as if they had eat the purest Salad-Oyl that is brought from beyond the Seas A curious Secret not commonly practised and which I am confident many People will have reason to thank me for CHAP. XXIX The best way to make Herb Pottage not only in the Spring but also at all times of the Year TAke Elder-buds Nettle tops Clivers and Watercresses or Smallage and what quantity of Water you please preportionable to your quantity of Herbs add Oatmeal according as you would have it in thickness and when your Water and Oatmeal is just ready to boyl put your Herbs into it cut or uncut as you like best and then when it is again ready to boyl take a Ladle and lade it so that you keep it from boyling and when you have done thus near half a quarter of an hour take it off the Fire and let it stand a little while then you may either eat it with the Herbs or strain it adding a little Butter Salt and Bread the best way will be not to eat it till it is somewhat cooled and not past as hot as Milk from the Cow and you are to remember not to let it boyl at all This is a brave wholsom cleansing sort of Pottege far beyond what is commonly made Another sort of Herb-Pottage Take Water and Oatmeal make it boyling hot on a quick Fire then take Spinnage Corn-sallet Tops of Penny-Royal and Mint cut them and put a good Quantity into it let it stand on the Fire till it be ready to boyl and then lade it to and fro five or six Minuits then take it off and let it stand a while that the Oatmeal may sink to the bottom then strain it adding Butter Salt and Bread and when it is about Blood warm Eat it This is a gallant sublime Pottage pleasant to the Palate and Stomach cleansing the Passages by opening Obstructions it also chears and comforts the Spirits breeds good Blood and makes the whole body lightsom The same method you ought to follow in making all sorts of Gruels and Herb-Pottages be the Herbs of what Nature they will for the boyling of Herbs not only in Pottage but for any other use of Food was not invented by wise Seers into the Arcana of Nature for it does as it were totally destroy the pure volatile Spirits and balsamick Vertues as also the strong warming Properties thereof For this cause Raw Herbs are much better affording a firmer Nourishment better Blood and purer Spirits and feel more warming in the Stomach than boyled nor are they so apt to loosen the Bowels But if any shall make boyled Herbs their Food though they prepare them by dressing them with Butter and the like they will prove phlegmatick cold and windy with other evil Properties and not afford half so good a Nourishment as if they were Raw nor are Raw Herbs more Windy than boyled as some People not for want of Ignorance suppose but rather the contrary for the common eating of Raw Herbs does naturally resist all crude windy matter and gross Juices by assisting the natural Heat and helping Concoction they give Life to the Stomach by opening the Mouth of the Appetite and sharpen it as appears by such as have dull flat Appetites for when such shall come to a good Salleâ— it does as it were create or revive a Stomach and good Taste whereas before they could relish nothing Also they help to digest and carry off all heavy fat or gross Food and make it less hurtful insomuch that some have been thereby cured of windy Phlegmatick Humours that offended the Stomach and consequently sent Fumes up to the Head causing it to ake Therefore this was the way the wise healthy long-lived Antients prepared their Herbs who made them one of their principal Foods but now-aâ— days People do scarce eat them but as Sawce And as boyling of Herbs does destroy the purer Vertues and firmer Substance of them so that they become phlegmy cold and windy The same is to be understood in all sorts of Herb-Pottage whether for Food or Physick for boyling any sorts of Herbs does in a Moments time either suffocate or evaporate the volatile Spirits of them and then all the sweet pleasant opening cleansing Vertues are gone and they become like Beer Ale or Wine that has lost its pure Spirits which is further evidenced by that strong nauseous or fulsom Taste ill Smell and dull Colour all such boyled Pottages have so that very few care for eating them unless they are forced to it as they are to Physick that is against their Stomachs For the pure sweet pleasant Taste and lively briskness of all things resides in the power of the Spirits which all Housewives and Preparers of Food ought to consider and understand as also the degrees of the Fire the quantity of Water and that the Water be in sufficient quantity and that the Air have its free circulation and to give it true time or else none can prepare any kind of Food without prejudice for in the sweet and spirituous Properties stand
were given thee and above all consider that thou art made in the Image of God and in thee is truly contained the Properties of all Elements therefore thou art obliged to imitate thy Creator and so to conduct thy ways that thou mayst attract the benign Influences of the Coelestials and Terrestrials and the favourable Irradiations of the superior and inferior Worlds and on the other side not to awaken the Dragon that is always lurking about the Golden Fruit in the fairâ— Garden of the internal Hesperides nor irritate the Original Poysons nor raise Combustions within by falling into Disorders without but managing all things in Temperance and Simplicity and hearkening to the Voice of Wisdom and the Dictates of Reason and Nature thou shalt transact the days of thy Pilgrimage here in Peace and Tranquility and be prepared for the fruition of more compleat and undisturbed as well as endless Felicity Observing the tedious methods of some unskilful Chyrurgeons together with their improper Compositions and unnatural Applycations which do not only Ruin and Vndo many poor necessitous People but to the losing of their Limbs and sometimes their Lives too therefore I think it no worthless Service to recommend unto the World especially to the poor the use of the following Remedies which are not only cheap and easily Come-at-able but certain in their Opperation far beyond any things hitherto known or published viz. An Excellent POULTICE WHich does Cure Burns Scalded-Limbs Boyls Fellons Tumers proceeding either from Choller Phlegm or Melancholly Also Cures all Inflaâ—ations Contusions or Bruizes either with or without a Wound Vlcers old Wounds or running Sores also an excellent Remedy against all sorts and kinds of the Gout and Inflamations of the Eyes let them proceed from what cause soever By asswaging the swelled part and easeth the torturing Pains thereof as it were in a moments time also it is admirable against sore Breasts and bites of Dogs or any other hurt of what kind or nature soever it be Take one quart of good Water viz. River Spring or Rain-Water the last being the best and as much small or ground Oatmeale as will make it thick fit for a Poultice unto which add two ounces of good Sugar and a handful of â—andelion cut small then put it over â—he Fire in an open convenient Vessel keep it stirring all the time till it be â—eady to Boyl or boyling hot theâ—â— it is done Another Take one quart of Water and as much good well baked Household-Bread as will make it thick then add three ounces of beaten Raisins of the Sun and one ounce of Sugar and a glass of good new Ale stir all your Ingedients together and make it boyling hot over a clear quick Fire and then it is done Another Take one quart of good Ale three ounces of Raisins of the Sun beaten two ounces of good Sugar with some Mallow Leaves cut them small put them over the fire till boyling hot or ready to boyl then it is done Another Take one quart of Water as much Bread as will make it thick fit for a Poultice five ounces of Raisins of the Sun and one ounce of Coriander-seâ—â— beaten with a glass of Ale make 〈◊〉 boyling hot and then it is done Another Take one quart of Water as much Bread as will make it thick two Ounces of Sugar and a Glass of good Sack or other Wine make it boyling hot and then it is done Apply the forementioned Remedies to the part grieved viz. Spread your Poultice indifferent thick on a Linnen Cloth that will cover the wholâ— part somewhat warmer then Milk from the Cow but not so hot as is usual for all extreams prove prejudicial to Wounds Sores and Bâ—uises except it be on some particular occations These Poultices you must apply every hour or every two hours at least in the day and three or four times in the Night if your Hurt or Wound be dangerous If not twelve or fourteen times in the Day and Night may do viz. When your Poultice has lain on one hour or an hour and a half or two at the most put it away off your Cloth and put fresh on and so keep a constant repetition of it for 2 3 4 5 6 7 8 9 or ten days if occasion be but it will heal and cure most of the forementioned Evils much sooner if you observe this method but remember to wash your Wounds or Sores between whiles with Sugar and Water and sometimes with fresh Butter and Water beaten together to keep it clean and plyaâ—t These are noble Poultices and all the Ingredients do cast a friendly aspect to each other being of a cleansing mild Balsamick Nature and Opperation and therefore they do by their active penetrating Power strengthen and raise up the dismayed Oyl or wounded Spirits by meliorating and asswaging the irritated or awakened fierce poysonous Humors by which this doth as far exceed the common and usual methods and practices of Chyrurgeons and other Practitioners as that light doth darkness But here I shall meet with a swinging objection viz. Why do you leave out of your Poultices the great lâ—gredieâ—t viz. the fulsoâ— Grease of Swine and other Fat 's which all skilled in the Art of curing have for the most part advised and for no other reason as I know then that their Poultices should not offend the Patient by sticking to the Sore or wounded part for their long lying on the grieved part if there were not some Fat 's or Oyles the Poultices would occasion them to become haâ—d and stiff and so stick to the Sore which we prevent by our often repetition for the Spirituous Vertues and Qualities of Fat 's are so hid and lockt up in the oyly Body that Nature cannot separate nor draw forth their fine sweet Spâ—rituous Vertues to that degree as she can from Vegetations as all Men skilled in Nature and Chymistry do know they being of a heavy dull flat Nature and Operation very offensive to the tender Spirits and Blood by which they impede and hinder the Cure therefore those Poultices wherein Fat 's are mixed the fine Spirits and Vertues thereof do not so easily nor powerfully penetrate the Wound as rich Vegetations whose Spirits and lively Vertues are as it were on the Wing and therefore Poultices aptly compounded thereof their Vertues do in a moments time peâ—etrate to the Center and incorporate with their similes by which they strengthen and raise up the wounded Spirits and at the same time do qualify the fierce raging Poysons more especially if our method be observed and â—o effect the Cure not only in a shorter time but much safer and with greater ease to the Patient For by this Phylosophiâ—al Operation of repeating 〈…〉 doth migâ—tily advance and forward the Cure Anâ— Note that every fresh Application of this Homogenial-â—oultice to the grieved part do add nâ—w and fresh Supplies of Vertue for in all Operations of this Naturâ— the fine healing spirituous Qualities thereof
infallible Cure for all Diseases by putting a period to Life Whereby iâ—undeniably appears that the Chymist has not as many falsly boast by his Art digested or meliorated the terrible fierce Wrath and strong Poysons of Saturn and Mars and preserved the blessed and most aimable Properties of Venus Iupiter and Sol which last endue all things in which they carry the upper Dominion with a gentle mild friendly Nature and Operation but on the contrary they render the poysonous Qualities more violent and intense and the benign Properties in most Mineral Preparations are destroyed suffocated and wounded by their fierce and improper Fires and for want of Understanding in the time so that the venomous Wrath becomes tenfold more fierce than it was before and the chiefest matter they can boast of is That with much Art and Industry they have destroyed the good healing balsamick Vertues and so enraged the poysonous Wrathful Nature that a less quantity will do their business But let them know that all the Healing and Medicinal Properties reâ—de in the friendly Principle and in whatsoever Food or Medicine the amiable Vertue or balsamick Oyl is wounded that thing thenceforth becomes abominable so far from deserving the Name of an Help or Remedy that it is a meer Nauseat to Nature It is further to be noted that all Medicines that are fierce wrathful poysonous and unequal in which the benign Properties are impotent and the fierce original dark Powers so predominate that ten twenty or thirty Grains or a few Drops will affright Nature and put her into an Agonious fit as for the most part destructive to the Well-being and Health both of the Body and Mind for they do incorporate with their Similes and excite the lurking Poysons in the Body and put a further Dismayment on the weak Oyl and pure Vertues the strengthning of which would be the right Cure And it is a very great chance if any such rough churlish Medicines do any Cure but altogether the contrary 'T is true many perhaps may recover after such Physick but that is no Argument of their excellency or safety If a Physitian should have at any time three hundred Patients one might safely pass ones words That if not one of them took any of his Medicines yet two hundred and fifty of them would recover and ye should the Physitian in this case have the glory of Curing them all when in truth they owe the benefit solely to the Mercy of God and goodness of his Handmaid Nature It is also to be considered That there are some Chymical Preparations as Powders and the like that have no Purgative or Vomiting Quality nor any other manifest way of working or altering of Nature being no more sensibly felt than a crum of Bread after it is in the Belly And these have been and are much cry'd up for the wonders they do And in truth they are much to be preferr'd before the former uncorrected Poysons which rend and tear the Body to pieces for these perhaps do not hurt and what do they do I am not able to say but most certain it is that as many as happen to be well after the taking them do attribute their Cure to these silent Medicines However this I will be bold to tell you That in Chymical and especially Mineral Preparations it is a very difficult point and I think more than any mortal man can certainly undertake to perform To correct allay and destroy the Venoms of Saturn and Mars and at the same time preserve the more amiable and friendly Vertues which are in their own Nature so very subtle tender and fine that every little Inconveniency or Violence wounds them and the difficulty is hereby further encreased for that in what Medicine soever the original Fires of Saturn and Mars are destroyed or wholly annihillated the benign Properties can no longer subsist For where there is no Fire there is no Light for the Fire is the Father of the Light and all Life and Moveability stands in the Poysonous Root therefore the Artist must not annihillate those poysonous Principles in Nature for they are the very Original of every Life but his work is to correct them that the benign Principle and healing Quality may arise and tincture or shine through them that so their Strife may cease and all the Properties incorporate and embrace each other and so attain the Vnity and then such a Medicine will have power and vertue to tune the Discords of Nature into an Harmony and allay the irritated Poysons in the Body and so awaken and strengthen the dismay'd Oyl and fading Vertues and so the Cure will be soon effected Thus it appears that to take a crude poysonous Mineral or Vegetable and open its gross Body and correct the Venoms and awaken the good Balsamick Vertues that so they may predominate and tinge the whole is one of the highest and most difficult Points in the Spagyrical Science But on the contrary 't is no great matter to make a Devil being half made already that is 't is easie to make a thing worse but hard to render it better for its Vertues cannot appear till the Poysons be moderated which must be done by the Artists helping hand which to do requires as great Understanding as to obtain that wonderful Thing so much talk't of but rarely if at all known or understood viz. The Grand Elixir or Philosophers Stone whereas indeed neither this nor the other can be attained by any humane Study Learning or Industry but only by the divine Bounty and favourable Mercy of the God of Peace and true Love But however it often comes to pass that though the Medicines be not prepared in Nature's own way nor so as to them narurally pâ—ofitable and Homogeneal yet nevertheless the Prayers of the Administer and the Faith of the Receiver may and do often work Wonders for Faith is abâ—e to remove Mountains Therefore many Medicines though in themselves impâ—oper have wrought great Cures so great is the Power of Zeal and Faith and sincere calling on the Name of the Lord which is the only Universâ—l and Infallible Medicine and surest Port of Safety CHAP. XVII Of Sugar and Sugar-Candy their Nature and Operation SUgar is of late Years become of almost universal use with all that have where with to procure it which proves of evil Consequence to most of them especially Women and Children who are the chief eaters thereof 't is in truth an excellent and rich Fruit being indued with the King of all Tastes for Sweetness is the best and richest Quality in Nâ—ture being the moderator and qualifier of the Bitter Sour Astringâ—nâ— or Salâ—ish Quality both in Animals Vegetables and Minerals and from this amiable Quality doth arise all beauâ—iouâ— Colours Smells and Tastes in Meats and Drinks and other things the House or Cabinet of the pure volatile and essential Spirits the appeaser and qualifier of the fierce â—rathful Saturnine and Martial Fires therefore in whatsoever
things that sweet Quality is impotent the same become fierce wrathful and harsh if in Animals they are ravenous and cruel as Bears Lyons Tygars Butchers Souldiers Wolves Dogs Crocadiles Pikes Cormorants Sharks Vultures and many others both on Earth and in the Air and Water of monstrous Shapes and hideous Forms if in Vegetables as Herbs and Fruits they are strong rank poysonous and much more in Minerals Nevertheless if this sweet and so much desirable Quality shall be too strong so as it were totally to captivate all the other Qualities as happens in Sugar and many other Fruits then its good and amiable Vertues are turned eâ—il for such are all extreams of whatsoever kind in Nature and of bad consequence if it be noâ— properly mixed or incorporated and eaten with other things or by it self very sparingly for many times the best things prove as prejudicial to health as those of less value nay more harmful to Health because they are more inticing Thus the too frequent mixing of Sugar with our common Foods and Drinks obstrâ—cts the course of Nature heats the Blood till it becomes thick and putrified whence proceed Stoppages of the Nerves hindring the Passages of the Spirits so that they become heavy dull and impure because the Blood cannot freely circulate and these Evils do in an especial manner take place amongst Children Women and Young People who chiefly maintain the Confectioners and are the great Devourers of Sweet-meats Few there be that are sensible or indeed so long as they live intemperately can be sensible of the mischiefs of improper Mixtures and as it must be confessed that Sugar in its own nature is one of the best Vegetables so it must be affirmed that as it iâ—an Exâ—ream or a thing unequal in its Parts and Qualifications so whatsoever Foods and Drinks 't is mixed withal it inclines them to its own Nature viz. to Inequality if care and wisdom be not useâ— and therefore is not to be used with eâ—â—able Fruits and Grains as Wheat and the like nor with Milk nor several sorts of Gruâ—ls and Pottâ—ges for they are all endued with sufficiency of this Balsamick or Sweet Quality already Besides the art that is used to make the Juice or thin Liquor of the Sugâ—r-Canes into Sugar does so alter and change it from its simple Original that it becomes of another Nature and Operation as is manifest from the different Tastes of the one and the other for the Juice of râ—pe Sugar-Canes has a most delicate fine simple and as one may say innocent sweetness leaving Behind in the Mouth no strong Taste or ill Relish but every way perfect and without offence to Nature and a man may without weariness eat more thereof than he can of Sugar especially of fine Sugar but on the contrary Sugar after the first 2 or 3 Mouâ—hfuls doth not only leave bâ—hind it aâ—n usâ—ous strong Taste or Hugâ— but also quickly tires the eaters thereof And as the mixing of Sugar with the before-mâ—nâ—ionâ—d bâ—â—ign Grains and Fruits is improper so â—â—kewise is it in vain to add the same to Martâ—al â—atuâ—nine and unripe Fruits that are harsh sour and bitter for unripe Fruâ—â—s can no more be made propâ—r by mixing mature Fruits with tâ—em tâ—an Brandy can be made wholsom Drink by mixing Sugar or Sweets with it This you may perceive in the case of stale harsh Beer you may mix Sugar with it viz. such a quantity as will allay and hide the roughness and hardness of the Beer as to the Pallate and make it go down some-what pleasantly but when it comes into the Stomach Natures Laboratory â—here she makes separation then tâ—â—â— â—aturnine and Martial harshness will again appear in its own Form and heâ—t the whole Body and generate the Gravâ—l or Sâ—one if it find suitable matter The same is to be understood in Foods what Stomâ—ch will be satisfied after a whole Meal only of Goosebery-Tarts made of young green Gooseberries made pallatable with Sugar and so of all other things that are either unripe or unequal in their parts and the reason is at hand viz. because two Extreams though never so cunningly joyned cannot produce a thing of a middle Nature or equal Operation and agreeable to Nature But here perhaps some will object If these good things Sugar Spanish Fruits c. most not be eaten wherefore were they made To which I answer The Creator made all things for his own Honour and Glory and made Man in his own Image and endued him with divine and humane Wisdom by which he might be able to chuse unto himself the better part but this Eye of the understanding he hath â—â—ut out by suffering himself to be preâ—â—pitated into all Evil Suâ—erfluity and Intemperance but the All-wise Creator did never command mankind to encrease and make vast Quantities viz. a thousand times as much more as is needful of any sort of eatable or drinkable things and then oblige them to swallow them down their Throats for fear forsooth they should be spilt or be counted useless as if there could be any greater Spoil than that which spoils both the thing and the receiver or as if it were not better to let a thing remain seemingly useless than to abuse it to my own Destruction the truth is the original of most superfluous and pernicious Inventions and also of such a prodigious encrease of Sugars Spanish Fruits Wines and Spices have chiefly sprang from the hellish Root of COVETOUSNESS being promoted for the sake of Gain and to raise great Estates and to live a rich easie superfluous Life and not for any private or publick good and as their ends were bad so the effects prove no better Some also will say We have need of them and why should we debar our selves of those things And thus if there were an hundred Toys and needless Novelties brought into England more than there is they would quickly find footing and the People would quickly have as much need of them as they have of Tobacco Braâ—dy Sugar Spices c. And that we have no real deed of any of these things is undeniable since our Fore-Fathers lived not only as well but much better too that is were stronger luâ—â—ier longer-liv'd and freer from Diseases before the use of such things than their Posterity are since nay many Discases which we now-a-days groan under were not then known But yet for all this it must be acknowledged as I said before that Sugaâ— is a brave noble Fruit and has its uses but chiefly as Wine it ought to be taken and used as a Cordial or in a Physical way and not at every turn to be mixed with our common Food and Drinks as most do at this day it being oâ—e of the richest Juices in the world and therefore the fitter for Cordials when Natuâ—e wants such Recruits but the too common use thereof is of evâ—l consequence particularly all sweetned Drinks and Foods do much forward the generation of
but little affinity in the Radix of Oyl and Butter or Cheese and the natural Heat of the â—tomach doth not â—ike that Food in which there are several sorts of fat things intermixed of disagreeing Natures besides â—at is always heavy of digestion Another sort of good Sallade 2. Take Lettice Spinnage-Topâ— Penny-Royal Sorrâ—l a few Onâ—ons and Persâ—â—y and season it as before mentioned with Oyl Salt and Vinegar Another 3. Take Letticâ— Sorrel Pepper-Grass Spinnage Tops of Mint and Onions and season'd as before Another 4. Take Spinnage Lettice Tarragan and Parsâ—â—y with some Leaves of Balm Or Sorrel Tarragan Spinnage Letticee Onions and Parsley Or Tops of Penny-Royal Mint Lettice Spinnage Sorrel and Parsle Or Lettice Sâ—innage Onions Penny-Royal Balm and Sorâ—el Or Sage Lettice Spinnage Sorrel Oniâ—ns and Parsley and seasoned as before Anoâ—her 5. Take Sage Penny-Royal Mint Balm a few Lettice and some Sorrel and season it with Oyl Salt and Vinegar as is before mentioned This is a brave noble warming Sallad as indeed they all are but this in a more especial manner Another 6. Take Lettice Sorrel Endife Celery Spinnage and Onions seasoned as before Another 7. Take young green Buds of Colwoâ—ts or young Colow â—s or Colwort-Plants or a hollow Câ—lworty Cabbage with some Onions This is a good Sallad seasonâ—d in the same manner Some there be that will make Sallads of hard Cabbage but they are but very indifferent ones Nor do I know any way of Preparation that can make an hard white Cabbage wholsome Many People admire it for its whiteness but though the pure White colour in some things is of excellent Vertues it is not so in this because it is not natural for it to be so but it comes to pass by Accident that is because the friendly Element the Air hath not its free Circulation and Influence in and through it which causeth it to be so white whereas its natural genuine Colour is Green And therefore if you please to observe it all white hard Cabbages are more fulsome and of a stronger nature and operation either raw or boyled than your open hollow greenish Cabbages and harder of Concoction and the Liquor in which they are boyled is more nauseous and will sooner putrifie and stink than that in which Coâ—worts are boyled Therefore young green Colworts and Cabbage-Colwots are the wholsomest more cleansing and easier of Concoction Another warming chearing Sallad 8. Take the green fresh Leaves of Colworts or Cabbage Plants Lâ—ttice Sorrel and Parsley Tarragan Neâ—tle-Tops Penny-Royal and Mint let the quantity of each be according to your Palate being season'd with Oyl Salt and Viâ—egar it is a brave warming or exhilirating Sallade if seasoned to the highest degree Sallads for the Winter Take Colwort-Plants Sorrel Lettice Endife Celery Parsley Old Onionâ—s which are far better to be cut and eaten with Sallads in the Winter than Young and season them well with Salt Oyl Venegr This is of a warming chearing Nature and gives briskness to the Spirits opening and keeping the Passages from obstructions and furring which in Winter they are most subject unto for then Nature having as it were lockt up all her Gates the central heat is driven more inward which causeth great Appetite of hard strong fat and succulent Foods and strong Drinks which where Discretion Order and Temperance are wanting sows the Seeds and lays the Foundation for Diseases that commonly manifest themselves in the Summer following which the common and frequent eating of Herbs and Sallads in the Winter will in a great measure prevent And though Herbs have not so much Life and Vigour nor are so much opening and cleansing in the Winter as in the Spring yet all such Herbs as do grow and continue fresh and green do also retain their true natural Vertues and Qualities and being eaten in Sallads and season'd as they ought have in a degree the same operation as at other seasons of the year This few People do understand or consider but cry out Herbs in Winter Who will or can eat them then they are cold and very hurtful And this foolish false Doctrine they receive by Tradition from one to another without any experience or tryal whereas a Sallad well seasoned and ordered in December or Ianuary if the season prove open and mild is as chearing and being eaten only with good well made Bread will warm the Stomach as much as two or three Glasses of Wine and is for more pleasant and natural â—or there is a greater excellency in all green Herbs in the Winter than most imagine especially for old People and such as are subject to Stoppages or shortness of Breath who instead of Onions may use a clove of Garlick in their Sallads which is one of the best ways of eating it and it will bravely open chear and warm the Stomach Or you may make it thus Take Lâ—ttice Spinnage Endiff Celery and cut half an head of Garlick amongst it and then season it well with Oyl Vinegar and Salt This is a brave warming Sallet and very wholsom Of the most proper times for eating of Sallads Sallads are not improper to be eaten at all Times and Seasons of the Year but more especially from the beginning of February to the middle or last of Iune for then they are more brisk lively and powerful then at other seasons and better able to Cleanse Purge open Obstructions sweeten and purifie the Blood and make pure fine Spirits for the frequent eating of Herbs do prevent that pernicious and almost general Disease the SCURVEY and all windy Humors that does offend the Stomach Then again from the middle of September till December and indeed all the Winter if the Weather be mild and open all green Herbs are wellcome to the Stomach and very wholâ—om because most People do then live 〈◊〉 hard strong substantial Food and 〈◊〉 that can get them on hot strong spiâ—iâ—uous Drinks which are apt to disorder Nature if Temperance and some Cleansing Foods be not eaten between whiles In the Spring Nettle-tops Spinnage Corn-Sallet the young Buds of Cabbage and Colworts that grow on Stalks and others of the like Nature being boiled for though when you eat Herbs alone as Food you ought not to boyl them yet when you use them only as Sawce or a Coâ—rective to Flesh-Meats you may boyl such of them as are proper make a good Sawce for such as eat Flesh they loosen the Belly help Concoction and consequently open Obstructions which the long Winter may have occasion'd but later in the Spring as April May or Iune there are several other excellent Herbs as Lettice Soweed Spinnage Parsley Mint-Tops Penny-Royal Borrage Endiffe Succory Beets White and Red and many others in Gardens besides divers that grow common in the Fields as the Red-Dock Dandelion Comfory and the like which being boyled in plenty of good River or Spring Water with a brisk Fire and one of Wood prepares any Food best and the lid or cover of