Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	air_n	element_n	fire_n	13,062	5	7.1789	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A69278	The castel of helth gathered and made by Syr Thomas Elyot knyghte, out of the chiefe authors of physyke, wherby euery manne may knowe the state of his owne body, the preseruatio[n] of helthe, and how to instructe welle his physytion in syckenes that he be not deceyued	Elyot, Thomas, Sir, 1490?-1546.	1539 (1539)	STC 7643; ESTC S109161	81,934	194

b Fete of beastes 32. b Fylhe ibidem Frytasyes or rubbynges folio 49. a G GEnytours hote folio 7. a Genytors cold ibidem Genitours moist ibid. Genytours drye ibidē Genytours hotte and moyste 7. b Genytours hotte and drye ibidē Genytours colde and moyst ibidem Genytoures colde and drye ibidem Gourdes 19. a Grapes 20. b Garlyke 26. b Gynger 28. a Goose 31. a Gysar of byrdes 31. b Gestation 51. b H HArte hot distempered 4. b Harte colde dystempered 5. a Harte moyste dystempered ibidem Harte drye dystempered ibidem Hart hot moyst ibid. Hart hote and dry 5. b Hart cold moist ibid. Hart cold and dry ibi Humours 8. a Herbes vsed in potage or to eate 23. b Hate 29. b Hearon 31. a Hart of beastis 32. a Heed of beastis ibid. Honye 37. b Hemorroides or pyles folio 63. b Heatnes or sorow 66. a I ¶ Icope 27. a Joye 69. b K ¶ kydde 29. b L LJuer in heate distempred 6. a Lyuer colde dystempered ibidem Lyuer moyste dystempered ibidem Lyuer drye dystempered ibidem Letyse 23. b. Lekes 27. a Lambe 29. a Larke 30. b Lyuers of byrdes and beastes 31. b Lunges of beastes ibi Letting of bloud 61. a Leaches or blouds suckers 63. a Lassitude fo 77. a and 78. a M MElancolike bodye fol 3. a Melācoly 9. a Members instrumentall fol. 9 b Meate and drink 12. b Meates makyng good iuyce ibidem Meates makynge ylle iuyce 13. a Meates makyng choler fol 13. b Meates making fleme ibidem Meates ingendrynge melancoly 14 a Meates makyng thick iuyce ibid. Meates hurtynge the teethe 14. b Meates hurtynge the eyen ibidem Meates makynge oppilations 15. a Meates wyndy ibid. Melons 19. b Medlars 22. a Malowes 24. b Mutton 29. b Moderacyon in Dyete 42. a Meales 42 b Maces 28. b Members of byrdes folio 31. b Melt or splene 32. a Marowe ibid. Mylke 35. b N ¶ Nutmygges 28. b. O OFfycyall members 9 b Operatiōs 10. b Olyues 22. a Orenges ibid. Onyons 26. b Order in eatynge and drynkynge 45. b Opilations what they are fol. 41. a Olde men 41. b Ordure 55. a P PRyncypall members fo 9. b Partes similares ibid. Powers natural 10. a Powers spirituall ibi Powers animall ibid. Peaches 21. a Peares 22. a Pourselan 25. a Persely ibidē Purgers of coler 59. b Pourgers of flewme folio 60. a Purgers of melancolye fol. 60. b Preceptes of Diocles folio 75. b Pomegranates 21. b Prunes 22. b Peason fo 25. b Parsnepes 26. a Penyryall 27. b Pepper 28. a Partryche 30. b Plouer ibidem Pygeons 31. a Purgations by siege 57. b. and. 58. a Precyse dyete 47. a Q QVantytie of meate 16. a Qualytie of meate fo 17. a and. 18. b Quynce 21. b Quayle 30. b R RAysons 20. b Rapes 26. b Radysshe 26. a Rokat 27. b Rosemary ibid. Repletion 53. b S SAnguine body 2. a Stomak hot 6. b Stomake cold ib. Stomak moyst ibidē Stomake drye 7. a Spirite naturall 10. b Spirite ●ttali ibidem Spirite animall ibidē Sorell 25. a Sauge 27. a Stomake in the which mete is corrupted 88. a Slepe watche 47. a Sauerye 26 b Saffron 28. b Swynes fleshe 29. a Sparowes 30. b Shoueler 30. a Supper 43. a Sugar 38. b Scarifieng 62. b Sycknesses appropryed to sondrye seasons and ages 79 a Significations of sickenesses 80. b T THynges Naturall fo 1. a Thinges not naturall ibidem Thinges agaynste nature ibidē Thinges good for the heed 15. b Thynges good for the harte ibidem Thynges good for the iyuer ibidem Thynges good for the lunges ibid. Thynges good for the tyes 16. a Thynges good for the stomake ibid. Temperature of meates 17. b Turnippes 26. a Tyme 27. b Townesresses ibid. Trypes 31. b Tung of beastis 32. a Tyme 39. a. 〈◊〉 40. a Tymes appropryed to ●uery humour 71. a V VV●ildes 12. a walnuttes 22. a Veale 29. b Venyson ibid. woodcockes 31. a Vdder 32. a water 33. b wyne fo 34. b wuaye 36. b Vociferation 52. b Vomyte 56. b Vrines 84. a Vertu of meates 88. a ❧ Thus endeth the Table ❧ THE FYRST BOKE TO THE CONSERVAtion of the body of mankynde within the limitation of helth which as Galene sayth is the state of the body wherin we be neyther greued with peyne nor lette from doyng our necessary busynesse doth belonge the dylygent consyderation of thre sortes of thinges that is to say Thynges Naturall Thynges not naturall and Thynges agaynst nature ¶ Thynges Naturall be .vii. in number Elementes Complexions Humours Membres Powers Operations and Spirites ¶ These be necessary to the beynge of helthe accordyng to the order of theyr kynde and be alwaye in the naturall body ¶ Thynges not naturall be syxe in number Ayre Meate and drynke Slepe and watche Meuyng and rest Emptynesse and repletion and Affections of the mynde ¶ Thynges agaynst Nature be thre Syckenesse Cause of syckenesse Iccident whiche foloweth syckenes ¶ Annered to thynges naturall Age. Colour Fygure and Diuersitie of kyndes ¶ The elementes be those originall thynges vn myrt and vncompounde of whose temperance and myxture all other thynges hauynge corporall substance be compacte Of them be four that is to saye Erthe Water Ayre and Fyre ¶ Erthe is the mooste grosse and pondercuse element and of her proper nature is colde and drye ¶ Water is more subtyll and lyghte thanne erth but in respect of Ayre and Fyre it is grosse and heuy and of hit proper nature is colde and moyste ¶ Ayre is more lyght and subtylle thanne the other two and beynge not altered with any exteriour cause is properly hote and moyste ¶ Fyre is absolutely lyghte and clere and is the clarifier of other elementes yf they be vyci●te o● out of theyr naturall temperaunce and is properly hotte and drye ¶ This to be remembred that none of the sayd elementes be commonly ●ene or felte of mortall men as they are in theyr originall beynge but they whiche by our sences be perceyued be corrupted with mutuall mixture and be rather erthy watry ayry and fyry than absolutely erth water ayre and fyre Of the complexion of Man Cap. 2. COmplexion is a combynation of two dyuers qualities of the foure elementes in one body as hotte drye of the Fyre hote and moyste of the Ayre colde and moyste of the Water colde and drye of the Erth. But although all these complexions be assembled in euery body of man and woman yet the body taketh his denomination of those qualities which abounde in hym more thanne in the other as hereafter inseweth ¶ The body where heate and moysture haue soueraintie is called Sanguine wherin the aire hath preeminence and it is perceyued and knowen by these sygnes whiche do folowe Sanguine Carnosite or fleshynesse The vaynes and arteries large Heare plentie and redde The visage whyte and ruddy Sleape moche Dreames of blouddy thynges or thynges pleasaunt Pulse great and full Digestyon perfecte Angry shortly Siege vryne

or feelyng● Annexed to thynges naturall 〈◊〉 be ●ii● Adolescencye to .xxv. yeres hotte and moyste in the whiche tyme the body groweth Juuentute vnto .xl. yeres hot and drye wherin the bodye is in perfyte growth Senectute vnto .lx. yeres colde drye wherin the body begynneth to decreace Age decrepite vntyll the laste tyme of lyfe accidently moyste but naturally colde and drye wherin the pdwers and strength of the body be more and more mynished ☞ Colour Of inwarde causes Of outwarde causes Colour of inward causes Of equalitie of humoures as he that is redde and whyte Of inequalitie of humoures wherof doo procede blacke salowe paale or whyte onely Redde Blacke do betoben dominiō of heate Salowe Whyte colde of fl 〈…〉 Pale colde of melancholy Redde abundaunce of bloude Salow chole● citrine Blarke melancholye or choler aduste Colour of outwarde causes Of cold or heate as englysshe menne be whyte Moriens 〈◊〉 blacke Of thynges accidentalle as of feare of anger of sorowe or other lyke mocion● Colour of heare Blacke eyther of aboundaunce of choler inflamed or of moche intendynge or abus●yon of bloudde Redde heare of moche heate not a●ust● Gray heares of abundaunce of melanch 〈…〉 〈…〉 te heares of the lacke of naturall heare by occasyon of fleume pu 〈…〉 fyed ¶ All the resydue concernyng thinges naturall 〈◊〉 in the Introduction of Joan●icius and in the lyttell crafte of Galene I purposely 〈◊〉 ouer for this tyme forasmoche as it doth requy●● a r●der hauyng some knowledge in philo●ophye naturall or ●●s is 〈◊〉 to harde and t●dious to be vnd●●stande Moreouer this whiche I 〈◊〉 〈◊〉 in this fyrste tables shall be sufficient to the conseruation of he●the I meane with that whiche nowe foloweth in the other Tables The seconde Table THynges not naturall be so called bycause they be no por●yon of a naturall body as they be w●iche be callyd naturall thynges but yet by the temperance of theym the body beynge in helthe so consysteth by the dis●emp●tance of them syckenesse is induced the body dessolued ¶ The fyrste of thynges not naturall is ayre whiche is proprely of it selfe or of some materiall cause or occasion good or yll ¶ That which is of it selfe good hath pure va ●ours and is o●oriferous ¶ Also it is of it selfe swyft in alteration from hotte to colde wherin the body is not moch prouoked to sweate for heate ne to chylle for vehemency of colde ¶ Ayre among al thynges not natural is chiefly to be obserued forasmoch as it doth both inclose vs also enter into our bodyes specially the most noble member which is the hart we can not be separate one howre frome it for the necessitie of breathyng and fetchyng of wynde ¶ The causes wherby the ayre is corrupted be specyally foure Influēces of sondry sterres Great standynge waters neuer r●freshed ●arayne lyenge longe aboue grounde Moche people in small ●ome lyuynge vnclenly and slutty shely wyndes brynging holsom ayre Northe whiche prolongeth lyfe by expoulsynge ylle vapours East is temperate and lusty wyndes brynging ylle ayre South corrupteth and maketh ylle vapours Weste is very mutable whiche nature doth hate Meate and dryn 〈…〉 e. 〈…〉 and drynke we must consyder syxt thynges Substaunce Quantitie Qualitie Custome Tyme Order 〈◊〉 Substaunce some is good whiche maketh good 〈◊〉 and good bloud some is ylle and ●●gendi●th ylle iuyce and ylle bloudde Meates and drynkes makyng good 〈…〉 ce ¶ Bread of pure floure of good whete somewhat leuened welle baked not to olde nor to stale Egges of fesauntes hennes or patryches newe layd poched meane betwene rere and harde Mylke newe mylked dronke fastynge Wherin is sugar or the leues of mintes Fesauntes Pairiches or chykens Capons or hennes Byrdes of the feldes Fyshe of stony ryuers Veale suckynge Porke yonge Biefe not passynge .iii. yeres Pygeons Venyson of redde dere Pease potage with myntes Fate of swyne or calues Fygges rype before meales Raysons Borage Languedebiefe Persely Myntes Ryce with almonde myshe Letyse Cykorye Grapes rype Wynes good moderatly takē wel fined Ale and biere syxe dayes olde cleane brewed and not stronge Myrthe and gladnesse The lyuer and braynes of hennes and chykens and yonge geese Meates and drynkes makynge ylle iuyce Olde biefe Olde mutton Geese olde Swanne olde Duekes of the kanell Inwarde of beastes Blacke puddynges The hart lyuer kydneys of all bestes The braynes mary of the backbone Wodde cul●ers Shell fyshe excepte creuyse deaudoulce Chese harde Apples and peares moche vsed Fygges and grapes not rype All rawe herbes excepte letyse borage and cykorie Onyons Garlyke immoderatelye vsed specyally in Cholericke stomackes Leekes Wyne in muste or sowre Feare sorowe and pensyfenesst Meates ingendrynge choler Garlyke Onyons Rokat Kersis Lekes Mustarde Pepper Houye Wyne moche Dronken Swete meates Meates ingendrynge fleume All slymy and deauynge meates Chese newe All fysh specially in a flematike stoma 〈…〉 Inwardes of beastes Lambes fleshe The synewe partes of fleshe Skynnes Braynes Lunges Rapes Cucumbers Replecion Lacke of exercis 〈…〉 Meates ingendrynge melancholy Biefe Gotes fleshe Hares fleshe Bores fleshe Salte fleshe Salte fysshe Cole wortes All pulse excepte white peason Browne breadde course Thycke wyne Blacke wyne Olde chese Olde fleshe Greate fyshes of the see Meates makynge thicke iuyce Rye breadde Muste Breade without leuen Cake breadde See fyshe greate Shelle fyshe Biefe The kydneys The lyuer of a swyne The stones of beastes Mylke moche soden Rapes All rounde rootes Cukumbers Swete wyne Deepe redde wyne Garlyke Mustarde Origanum Hysope Basylle Fenell Chese Egges fryed or harde Cheste● nuttes Nau●wes Fygges grene Appulles not rype Pepper Rokat moche vsed Leekes moche vsed Oynyons moche vsed Meates whiche do hurte the teeth ¶ Very hotte meates Nuttes Swete meates and dryntkes Rodysshe rootes Harde meates Mylke Bytter meates Moche vomyte Leekes Fyshe fatte Lymons Colewortes Meates Whiche do hurte the eyes ¶ 〈…〉 Lechery Muste All poulse Swete wynes and thycke wynes Hempe sede Very salte meates Garlyke Oynyons Colewortes Radyshe Readynge after supper immediately Makynge great oppilations ¶ Thycke mylke All swete thynges Rye breadde Sweete wynes Meates inflatynge or Wyndy ¶ Beanes Lupynes Cicer. Mille. Cucumbers All iuyce of h 〈…〉 Fygges drye Rapes Nauews rawe Mylke Honye not well clarified Swete wyne Muste Thynges good for the heed ¶ Cububes Galyngale Lignum alnes Maioram Baulme myntes Gladen Nutmygges M 〈…〉 e. Rosemarye Roses Pionye Hissope Spyke Camomyll Mellylote ●ewe 〈…〉 a●kyn 〈…〉 se Thynges good for the harte ¶ Cyramome Saffron Corall Cl●ues Lignum aloes Perles Macis Baulme myntes Myrabolanes Muske Nutmigges Rosemarye The bone of the harte of a redde dere Maioram Buglosse Borage Setuall Thynges good for the liuer ¶ worme wode With wynde Agrymonye Saffron Clones Endyue Lyuer worte Cyhorie Plantayne Dragons Raysons greate Saunders Fen●lle Violetres Rose water Letyse Thynges good for the lunges ¶ Elycampane Hysope Scabiose Lyko 〈…〉 Raysons Maydenheare Penidies Almondes Dates Pistacis Thynges good for the eies Eyebryght Fenyll Veruyn Roses Celandyne Agrymonye

for it fareth by theym as it dothe by a lampe whiche is almooste extincte whiche by powrynge in of oyle lyttell and lyttell is longe kept bournynge and with moche oyle poured in at ones it is cleane put out Also they must forbeare all thynges whiche doo ingender melancolye wherof ye shall rede in the table before and breadde cleane without leuen is to theym vnholsome Moderation in diet hauyng respecte to the strength or weakenes of the person Cap. 26. NOwe here it must be consydered that all though I haue writen a generall diet for euery age yet netheles it must be remembred that some chyldren and yong men eyther by debilite of nature or by some accydentall cause as syckenes or moch study happen to gather humours fleumatike or melancoly in the places of digestiō so that cōcoction or digestion is as weake in them as in those which are aged Semblably some olde men fynde nature so beneficyall vnto them that theyr stomakes and lyuers are more stronge to digeste than the sayde yonge men some perchaunce haue moche choler remaynynge in theym In these cases the sayde yonge men muste vse the diete of olde menne or nygh vnto it vntyl the discrasy be remoued hauynge alwaye respecte to theyr vniuersall complexions as they whiche are naturally cholerike to vse hotte thynges in a more temperance than they whiche be fleumaticke or melancolye by nature The same obseruation shall be to olde menne sauynge that age of his owne propertye is colde and drye therfore the olde man that is cholerycke shall haue more regarde to moysture in meates than the yonge man beyng of the same complexion Foresene alwaye that where nature is offended or greued she is curyd by that whiche is contrarye to that whiche offendeth or greueth as colde by heate heate by colde drythe by moysture moysture by drythe In that wherby nature shulde be nourished in a hole and temperate bodye thynges muste be taken whiche are lyke to the mans nature in qualitie and degre As where one hath his body in a good temper thynges of the same temperance dothe nourysshe hym But where he is oute of temper in heate cold moysture or dryth temperate meates or drynkes nothyng do profyt hym for beynge out of the meane and perfyte temperature nature requyreth to be therto reduced by contraries remembrynge not only that contraries are remedye vnto theyr contraries but also in euery contrary consideration be hadde of the proporcion in quantitie ❧ Tymes in day concernynge meales Cap. 27. BEsydes the tymes of the yere and ages there be also other tymes of eatynge and drynkynge to be remembred as the sondry tymes in the daye whiche we call meales whiche are in noumber and dystaunce accordynge to the temperature of the countrey and person As where the countrey is colde and the persone lusty and of a strong nature there may ●●o meales be vsed or the lasse distance of tyme betwene them Contrarywise in contrary countrays and personages the cause is afore rehersed where I haue spoken of the diet of the times of the yere not withstādyng here must be also consideratiō of exercise and reste which do augmente or apeireth the naturall disposition of bodyes as shall be more declared herafter in the chapiter of exercise But concernyng the general vsage of coūtreys admittyng the bodies to be in ꝑfit state of helth I suppose that in England yong men vntyll they come to the age of .xl. yeres may wel eate thre meales in one daye as at breakefaste dyner supper so that betwene breakefast and dyner be the space of foure houres at the leaste betwene dyner and supper .vi. houres and the breakefast lasse thā the dyner and the dyner moderate that is to say lasse than saciete or fulnes of bealy and the drynke thervnto measurable accordynge to the dryenesse or moystnesse of the meate For moch abundance of drynk at meale drowned the meate eaten and not onely letteth conuenient concoction in the stomake but also causeth it to passe faster than nature requyreth and therfore ingendreth moche fleume and consequently reumes crudenes in the vaynes debilitie and slyppernesse of the stomake contynuall fluxe and many other inconueniences to the body and membres But to retourne to meales I thynke breakefastes necessary in this realme as well for the causes before rehersed as also forasmoche as choler beyng feruent in the stomake sendeth vp fumosities vnto the brayn and causeth heed ache and somtyme becometh aduste and smouldreth in the stomake whereby happeneth peryllous sycknes and sommetyme sodayn deth yf the heate inclosed in the stomake haue nat other conuenient matter to worke on this dayly experience proueth and natural reson confirmeth Therfore men and womē not aged hauing their stomakes cleane without putrified matter slepyng moderately and sondely in the nyght and felynge them selfe lyghte in the mornynge and swete breathed lette them on goddes name breake theyr faste Coleryke men with grosse meate men of other complexions with lyghter meate fore sene that they labour somewhat before semblably their dyner and supper as I haue before written so that they sleape not incontinent after theyr meales And here I wyll not recite the sentences of authors whiche had neuer experience of englysshe mens natures or of the iuste temperature of this realme of Englande onely this counsell of Hipocrates shall be sufficient We ought to graunt somewhat to tyme to age and to custome not withstandynge where great werynesse or drythe greued the body there oughte the dyner to be the lesse and the longer distance betwene dyner and supper alsoo moche reste excepte a lyttell softe walkyng that by an vpryght mouyng the meate beyng styred may descende This is alway to be remembred that where one feleth hym selfe full and greued with his dyner or the sauoure of his meate by erurtation ascēdeth or that his stomake is weke by late syckenesse or moche study than is it most conuenient to absteyne from supper and rather prouoke hym selfe to sleape moche than to eate or drynke any thynge Also to drynke betweene meales is not laudable excepte very great thirst constrayneth for it interrupteth the office of the stomake in concoction and causeth the meate to passe faster than it shulde do and the drynke beinge colde it rebuketh naturall hete that is workyng and the meate remaynyng rawe it corrupteth dygestyon and makyth crudenesse in the vaynes wherfore he that is thyrsty let hym consyder the occasyō If it be of salt fleume let him walke fayre and softely and onely wasshe his mouthe and his throote with barley water or small ale or lye downe and sleape a lyttell and so the thyrste wyll passe away or at the leaste be well asswaged If it happen by extreme heate of the ayre or by pure choler or eatynge of hot spices lette hym drynke a lyttell iulep made with cleane water and sugar or a lyttell small biere or ale so that he drynke not a great glutte but in a lyttell