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
A95920	Regimen sanitatis Salerni: or, The schoole of Salernes regiment of health. Containing, most learned and judicious directions and instructions, for the preservation, guide, and government of mans life. Dedicated, unto the late high and mighty King of England, from that university, and published (by consent of learned physicians) for a generall good. Reviewed, corrected, and inlarged with a commentary, for the more plain and easie understanding thereof. / By P.H. Dr. in Physicke, deceased. Whereunto is annexed, a necessary discourse of all sorts of fish, in use among us, with their effects appertaining to the health of man. As also, now, and never before, is added certain precious and approved experiments for health, by a right honorable, and noble personage.; Regimen sanitatis Salernitatum. English and Latin.	Joannes, de Mediolano.; Holland, Philemon, 1552-1637.; Arnaldus, de Villanova, d. 1311.; Holland, Henry, 1583-1650?; Paynell, Thomas.	1650 (1650)	Wing V384; Thomason E592_9; ESTC R203898	149,028	239

superfluityes of the body But in stead of Valde some texis have V●ste And then the sentence is that warm Garments is wholesome for the Rheum specially when it commeth by cold matter The fift is inspyring of hot ayr and specially if the Catarre proceed of cold matter for by breathing of warm ayr the matter is warmed and riped The sixt is to drink little and to endure thirst for thereby the Rheumatick matter is consumed For little drinking filleth not the head as much as drinking doth The seventh is to hold ones breath for that is specially good in a Catarre caused of a cold matter By reason that this holding of the breath heateth the parts of the brest so the cold ph●●gmatick matter causing the Catharre is better digested Avicen rehearsing these things saith avi loco preal It behooveth to keep the head warm continually And also it must be kept from the wind and namely that of the South For the South wind repleteth and maketh rare but the North wind constraineth And he must drink no cold water nor sleep in the day time He must endure thirst hunger and watch as he can for these things in this sicknesse are the beginning of health Furthermore Rasis biddeth him that hath the Rheum Rasis 3. al. To beware of lying upright For by lying upright the Rheumatick matter sloweth to the hinder parts of man where be no manifest issues whereby the matter may avoyd out Therefore it is to be feared least it flow to the sinews and cause the cramp or palsey And likewise he ought vtterly to forbear wine for wine is vaporous and in that it is very hot it dissolveth the matter and augmenteth the Rheum And likewise he must not stand in th● sun or by the fire for the sun and the fire loose the matter and augment the Rheum In the last two verses the Author putteth difference between these 3. names Catarrus Branchus and Corisa And the difference standeth in the matter flowing to one part or another of the body When the matter runneth to the brest-parts it is called Catarrus when it tunneth by the nose it is called Corisa when it runneth by the neck it is called Branchus But this word Rheum doth note and fig●ifie generally all manner of matter flowing from one member to another Auripigmentum sulphur mescore memento His decet apponi calcem com●●sc● saponi Quatuor haec misce commixtis qua noristis Fistula curatur quater ex his sireplea ur Au●ipigmentum which some Arsenick call Remember to mixe Brimstone therewithall White lime and Sope these four by way of plaister Are able any Fistula to maister Observe these sour then if thou wouldst be cur'd Many thereby of help have been assur'd Here the Author rehearsing a curable medicine for the Fistula For the Fistula saith That a plaister made of Aurpigmentum Brimstone while Lime Sope mingled together healeth the Fistula Because these things have vertue to dry and mundifie which intentions are requisite in healing a Fistula Platearius saith Auripigmentum is hot and dry in the ●ourth degree it dissolveth and draweth consumeth and mundifieth Brimstone and Sope as he saith are hot and dry but Brimston is more vehement because it is hot and dry in the fourth degree but Sope is not Avicen saith That Lime washed dryeth without mordication and maketh more steddy The Fistula is a running fore which avoydeth matter more or less after the diversity co●rse of the moon Auripigmentum is that which gravers fasten brass mettals withal in stoue Ossibus ex denis bis certenisque novenis Constat homo denis bis de●tibus duodexis Ex ●recen●●nis decies s●x quinqueque venis The bones the Teeth and veyns that are in man The Author here doth number as he can Two hundred nineteen benes agree some men Two hundred forty eight saith Auicen Numbring the teeth some two and thirty hold Yet four of them by others are controld Because some lack those teeth stand last behind In child-hood Others till their greatest age they find The G●inders and Duales Quadruph And them above beneath called Cani●● That grind that cut and hardest things do break And those cal'd Sensus Nature these bespeak To grind mans food The veyns in man we count Three hundred sixty five which few surmount Here the Author numbreth the bones teeth The number of bones and veines in mans body First be saith there be CC●i●-bones yet after the Doct●rs of Ph●●i●ck Hypocrates Galen Rasis Averroes and Avicen the bones in man be CCxiviii And though herein be variance yet there is a master of Phisick that saith Ossa ducent a sunt aique quater duodena Secondly The number of Teeth the Author saith that a man most commonly should have xxxii Teeth But yet it chanceth that some lack those sour last Teeth which be behind them that we cal the Grinders and those have but xxviii Teeth Some lack four of the last teeth in child-hood only some other lack them till they be very old and some all their life Here is to be noted that after Avicen The two foremost teeth bee called Duales and two on either side of these twain bee called Quadrupli There bee two in the upper jawe and two in the nether all these teeth be ordained to cut and therefore some call them Cut●ers and specially the Dua●es Next vnto these Qua●ruples are two Teeth above and two beneath called Canini whose office is to break hard things After these be four other on either side called Grinders four above and four beneath After these same have a Tooth called Sensus on either side and as wel above as beneath These also are ordained t●gri●d mans meats And so the whole number of the Teeth is xxxii or else xxviii in them that have not the teeth called Sen●u There is then four● Duales and four Quadruples fours Dog-teeth sixteen Grinders and four Sensius Thirdly the Text saith that there is in man CCClxv veyns as appeareth in the Anathomy Quatnor humores in humane corpore constant Sanguis cum cholera flegma melancholia Terra melan aqua fleg aer sanguis choler ignis Four humours in mans body always are Bloud Choler Flegme Melancholy And compare These unto those four severall Elements Whereof they are continuall presidents To Earth Melancholy to Water Flegme The Ayr to Bloud Choler to fire extream Here the Author declareth the four humors in man as Bloud Choler Flegme and Melancholy And shewing the Nature and complexion of them he compareth each to one of the four Elements Melancholy is cold and dry and so compared to the Earth which is of like nature Flegme is cold and moyst and so compared to water Bloud is hot and moyst and so compared to the ayr Choler is hot and dry and so compared to the fire These things are declared in these verses Humidus est sanguis calet est et vis acris illi Alget

is that Must ingendreth the Stone land especially that which is in the Rains which is ruddy and lightly t●ang●ble by reason of opilation that it causeth through the grosse substance thereof And this is very certain it the Must be of very swéet Wines whose Lées be nothing biting or sharp For Must that hath sharp and biting Lées preserveth a man from the Stone because it maketh one to vrine often like as some Renish Must doth that causeth Sand or Gravell to be seen in the vrine the which doth often provoke one to make water This often making water washeth away the small Gravell that cleaveth to the mans Reyns and so be avoydeth it Potus aquae sumptus sit elenti valde nocivus Infrigidat stomachum ●ibum nititur fore crudum He that drinks water when he feeds on meat Doth divers harms unto himself beget It cooles the stomack with a crude infesting And voids the meat again without digesting Hures that ●ome by drinving of water Here are declared two hurts that come by drinking of Water The first is drinking of Water hurteth ones stomack that eateth by reason that Water cooleth and looseneth the stomack and especially it destroyeth the appetite The second hurt is dringking of Water with meat letteth digestion for it maketh the meat that is then eaten to be cawish after the mind of Avicen For as Avicen saith Much Water should not be drunk after meat because it divideth the stomack and the meat and causeth it to swim in the stomack And he saith That when Nature dath digest meat and that a sufficient quantity of water is mingled therewith then it we drink more Water after that it letteth very much the digestion that was begin And again Avicen saith ● Avicen car tract 11 cap. 4. vin● That drinking of water should be eschewed except it be to help the meat down when it slicketh or descendeth slowly but with meat water should never be taken or used Averroes in his Comment sheweth the reason and saith To drink water upon the meat maketh the stomack cold ere it be thorow hote and maketh the meat rawish and also it causeth the meat to swim in the stomack and will not let it stick fast whereas it should conveniently digest The operation of the stomack is to make a good mixtion of things received therein and to digest them well That done there followeth an ordinary and a naturall separation of pure and vnpure things And as agreat quantity of water being put into a Pot slaketh the seething of the meate therein so likewise it chanceth in the stomack by drinking of much water But to drink a little quantity of water without meat before it descend down into the stomack is not forbidden but allowed especially if one be very thirsty for a little quantity of cold water taken after the foresaid manner easeth the stomack and quencheth the thirst The coldnesse of the water enforceth the heat of mans body to descend to the very bottome of the stomack and so fortifieth the digestion thereof Thus saith Avicen But know withall that though water be more convenient to quench thirst then wine yet ●●ine for a mans health is more wholesome then water And though water vniversally quench thirst better then wine because it in cold and moyst yet to make a naturall and good como●xtion of meats and to convey them to the extreame parts of mans Body wine is better then water For wine through his subtile substance and operation mingleth it self better with meat then water doth and nature delighteth more in wine then in water therefore the members draw wine more sooner vnto them mingling it with the meat The miring in this manner is as a boyling or séething of things together which is greatly hope by the heat of the wine but coldnesse of the water letteth it So then it appeareth that wine in mingling with meat and dilating of the same is better then wa●er For wine by reason that it is subtile of substance and of a vertuous heat is a marvellous piercer And so it followeth that wine dilateth or spreadeth more then water wherein is no vertuous heat nor substance of ayre nor fire Furthermore water is not so wholesome drink as wine is for water hindreth the nourishment of the body avi 2 1 ca. de re● aqua vi●i by reason that it nourisheth little or nothing at all so that the more watrish that the meat is the lesse it nourisheth Therefore it is very wholesom to drink wine without meat For wine is a great and a speciall nourishment and are restorative for it nourisheth swiftly as it is aforesaid Further ye shall vnderstand that to drink water with meat is not onely hurtfull but also in many other causes which are declared by Avicen First it is vnwholesome for a man to drink fasting because it pierceth into the body by all the principal members thereof and it destroyeth the naturall heat This is of a truth if one that is truely fasting drink it But it a drunken man drink it fasting it doth not greatly hurt him for a drunkard fasting is not vtterly fasting because his stomack is not vacant but somewhat remaineth of the other days ingu●gin● and the drinking of water in the morning doth both wash the stomack and represseth the vapors and fumes and disposeth it to receive a new sustenance The second hurt is to drinke water after great labour and travell and likewise ater the fleshly act between man and woman for then the pores of the body be very open whereby the water entreth into the bottome of the members and mortifieth the naturall heat which heat also after the fleshly act is weakned The third inconvenience is to drink water after baining specially if one bain himself fasting for then the candites and passages of the body he very open wherefore the water then entring into them hurteth much as is aforesaid And Avicen saith That it is to be feared lest drinking of water Avic 6 quarti suma 2 cap. ultimo fasting after baining and after carnall copulation should corrupt the complexion and breed the Dropsie Fourthly it is hurtfull to drink cold water to quench fained thirst in the night as it chanceth to sur●eytures and drunkards for by drinking cold water the resolution and digestion of the salt humour is prohibited But in case that one be so exceeding thirsty that neither the coldnesse of breathing nor washing of his mouth with cold water can suffi●e then let him drink cold water out of a cup that hath a narrow mouth or supping it that the water may more slowly come vnto the brim of the stomack for so it shall best quench his thirst and lesse thereof shall be drunk and then it shall not vtterly destroy digestion Fifthly it is gen●rall ill for whole folkes to drink much cold water for it quencheth naturall heat it griedeth the breast and marreth the appetite of the stomack and it is very

humet flegma sic illi vis fit aquosa Sicca ealet Colera sic igus sit simulata Melancholia friget sic●at quasi terra The bloud is hot and moyst like to the ayr And therefore therewith carryeth best compare Flegme cold and moyst even in his chiefest matter Bearing his best resemblance with the water Sullen is Melancholy cold and dry And to the Earth it self doth best apply But Choler being hot and dry desires To meet he cares not with how many fires For a further knowledge avi 1. doe 4. c. 1. know beside that after Avicen There be four humors in mans body Bloud F●egme Choler and Melancholy as is said The best of them is Bloud First because it is the matter of mans spirits in whom consisteth mans life and operations Secondly because it is comfortable to the principles of mans life it is temperatly hot and moyst Thirdly because it restoreth and nourisheth the body more then the other humors And it is called the treasure of Nature For if it be lost Death followeth forthwith Next to bloud in goodness is Flegme First by reason that if need be it is apt to be turned into bloud Secondly because it is very neer like humidity which is as the foundation of life After Flegme in goodness is Choler which is partner with naturall heat so long as it keepeth convenient measure Then followeth Melancholy as dregs and dirt removed apart from the principals of life as enemy to joy and liberality and of neer kindred to age and death Secondly note that in the division of humors there are two kinds of bloud that is to say naturall and vnnaturall Naturall bloud that is to say Veyn bloud which is ruddy and obscure and Artery bloud is ruddy and clear without ill savour and in comparison of other humors it is very sweet Of vnnaturall is two sorts the one is vnnaturall in quantity that is to say which is changed from good complexion in it self or else by mingling of another humor There is another vnnaturall bloud which through mingling of other humors is ill both in quality and substance quantity and in proportion of the one to the other And this is double for the one is not naturall by mingling of an ill humor that commeth to him from without The other is vnnaturall by mingling of an ill humour engendred in the selfe blood as when part of the blood is putrified and the subtile part thereof is turned into Choler and the gross part into melancholy or else into Choler or the melancholy or else both remaineth in the blood And this vnnatural blood by mingling of an ill humor va●yeth from natural blood many wares First in substance for it is grosser and fowler sith melancholy is mingled there with or ●lse it is more subtile when watrishnes or ●●trine choler is mingled therewith Secondly in colour for sometime when phlegm is mingled therewith it inclineth to whiteness or through melancholy to blackness Thirdly in favor for by mingling of putrified humors if is more stinking or else by mingling of raw humors it hath no savor Fourthly in tallage for by mingling of Choler it inclineth to bitternes and by melancholy to sowernes or the phlegm of unsavorines Also of phlegm there be two kinds natural and vnnatural Natural is that which within a certain space wil be bloud for phlegm is vndigested blood There is another spice of phlegm which is sweet and somwhat warm if it be compared to the bodily hear But comparing it to the ruddy bloud and choler it is cold Flegm is naturally white and this is called sweet phlegm extending this name sweet to all the talages delighting the taste for otherwise the naturall phlegm is not sweet but unsavory and waterish and very neer the ●allage of water And to this phlegm nature hath not given a proper Mansion as she hath done to Choler and melancholy but nature maketh it run with the blood for it is a very néer similitude to blood And of this phlegm there be two necessityes one vtility The first necessity is that it be near the members so that their vertue may digest it and turn it into bloud and that the members by it may be nourished when they have lost their naturall food that is for to say good bloud through restraint of material blood which restraint is caused through the stomack and liver through some cause accidentall The second necessity is that it mingle with the blood and make it apt to nourish the memhers of phlematick complexitous as the brain and such for that which must nou●●sh these members must be mingled with phlegm The vtility of phlegm is that it moysten the joynts and members that move much least they ware ●ry through the heat that cometh of their moving and rubbing Vnnatural phlegm may be divided first into the substance and to some thereof is Muscilaginosum and that is phlegm to ones seeming divers for in some part it is subtile thin and in some other gross and thick is called Muscilaginosum because it is like Muscilages drawn out of seede There is an other phlegm that appeareth equall in substance that is in subtility and grosseness● to one● deeming but for a truth it is divers in every place this is named raw phlegm and this increaseth in the stomack and entrailes And to avoid it out of the stomack Hypocrates biddeth us To cast twice a moneth and to avoid it out of the guts Nature hath ordained Choler to turn it from the chest of the Gal to the entrail Iejunium and so sorth to the lower guts to scowr away the phlegm from the brims of the entrails and cause it to descend down with the other dregs and filth Sometimes the flegm is increased in the vein●s specially of old folkes by diminishing of their digestion and there remaining is by little and little augmented and engrossed and hurteth nature which cannot by the veins thereto ordained avoid it out Yet it doth all that is possible to keep it from the hearts and other inward m●mbers and driveth it to the outward members and specially to the Legs for by the heavinesse thereof it draweth naturally to the lower parts of man And this is the cause why old folkes legs are sw●lne and that if one press downe his finger therein there tarryeth a hole specially towards night most in fat folks and such as were wont to be nourished with moist meat There is another spice of phlegm very subtile and watrish like vnto water and somewhat thick this phlegm is often mingled with their spittle that have ill digestion and of those that be great drinkers it removeth from the brain to the nose as it is wont in the beginning of the pose and when by decoction and boyling in a man it becommeth grosse it is turned into phlegm grosse white and musc●lage There is another phlegm grosse and white called Gipseum the subtile parts of this phlegme is dissolved through long

is not meat for great Laborers but yet for temperate young folites the which vse mean exercise For this flesh ingendreth bloud that by mighty exercise or labour is soon resolved but not with mean travail And Galen sayth Gal de samiate tuendali 5 That Kids flesh is not wholesome for an old man And touching the intention as Kid flesh is better then any other Houshold Flesh so Goates flesh is better then any other bred in the Woods And next to Kids flesh many Physteians as Rasis and Averrois put Mutton And Averrois sayth that most part of Physirians are of this opinion averrois 5. c●l ca decarae Gal de samiate tuendali ● save Galen who commends not P●tton For be sayth That Mutton is notill for young folkes but it is unwholesome for old folke And he thinketh that Veale nourisheth more then Mutton And peradventure Galen vnderstandeth here the bitterness of nourishment of that that is to nourish much and to give nourishment more hard of Resolution which more agreeth unto Veal then Mutton since Mutton is of more humidity Thirdly the goodness and choice of Flesh may be taken by reason of their small clamminess and by their good savour And herein Veale is better then any other flesh And Averrois to this agreeth saying Veale is good Fl●sh for as much as it is not clammy cold nor dry as Beef is averrois 5 e● cap de carne And Veal hath sweeter savour then any other flesh and in these points it is better then Ridde flesh for in Hid flesh one ●ay perceive a clamminesse before it is sodden and because Veale ingendreth better humours it is betier then Ridde Flesh And thus it appeareth plainly what thing causeth controversie among the Ph●sitians touching the c●oice ●●●eshes The controversie in choise of flesh Further know that the flesh of a dry complexion is better hear calving time then far from it And there fore kids and Calves be better then Goats and Oxen because their driness is ahated with the humidity of their youngnesse But flesh of beasts of moist complexion is better and more wholesome in age then in youth for great part of their over much humidity is dried away as they do increase in age and therefore Weathers of a year old are lesse clammy and more wholesome then tucking Lambs And likewise Porks of a year or two old are better then young P●gges And therefore Avicen sayth It behooveth that the Meat that conserveth health should be such as the flesh of Kid avi 3.1 ca de re erus quod comeditur or a sucking Cals is or Lambs of a year old Then by these rea sons it appeareth that the flesh of Goats Male and Female of old Mution of Beef of old Pork and especially of Brawn of Pigges no of sucking Lambes is not very wholesome for the conservation of mans health but the flesh of young Calves of pearling Weathers and Porke of a peare or two old is conveniene enough to eate to prolong mans health And it is to be well noted that the flesh that is inclined to drynesse must be sod and the flesh that inclined to humidity must be roasted thereby to temper their drinesse and humidity And therefore the flesh of Conies and Hares Harts Calves Kids should be sod and perk and lamb roasted And by this reason it appeareth that in moyst seasons for moist complexions flesh disposed to drinesse should be roasted and in dry seasons and for complexions flesh dry and old moist meats be more convenient Ovarecertia vina rubentia pingnia jura Cum ijs simtlia pura natura sunt nalitura Your new layd Egs brisk cheerfully coloured wine And good fat broth in Phisick we define To be so wholesome that rheir purity Doth nourish nature very soveraignly Here in this Text divers nourishing meates are expressed The first is new layd Egges which be of that sort of foods that in a little quantity nourisheth much For Avicen saith That things small in quantity and great of nourishment Avi 2. caned dc ovis 〈◊〉 ca. 1 are Egs and Cock stones Touching the choise of Egs know that the Egs of Hens Partridges and of Pheasants young and fat are very good in the Regiment of Health and simply better then any other egs for the Priests daughter said That long Egs and small were the best of all as in Verses Filia presbyteri jubet pro lege toneri Quod bona sunt ov● candida long a nova The Priests fair Daughter held it a Law most true That Egs be best when they are long white new Further potched Egs are better then Egges roasted bard or ters and they be of great nourishment and of good light digestion and they ingender bloud specially proportionable to the heart wherefore they be exceeding good for such as be recovered from sicknesse for aged folk and for weak persons and specially the yolk For Avicen sayth av in tract de virihus cord●● That the yolke of Egges and of Fowles whose Flesh is good to be eaten as of Hens Partridges and Pheasants though they be not medicinable for the heart yet they comfort it very much And has addeth following That they be lightly turned into bloud and after they qe turned there remaineth of them but small superfluity And therefore they comfort most especially the heart And further be saith That they be excellent good to restore the spirits and bloud of the heart Rere roasted Egges are lightly digested and they ease the Lungs and the breast and mollifie the Belly temperately but they nourish not so much as poched Egges do Hard Egges sodden are hard of digestion and they nourish the body grossely descending slowly to the Stomack and slowly they enter therein Further know that the Egges by the dressing of them are made better or morse Dressing of ●g● For either they be roasted sodde alone or fryed or sodde with some broath Roasted Egges bee more grosse then todde and more bard of digestion for the Harth or fire dry●th vp the Substance of their humidity And they be roasted two wayes One is in the Shelles taken in the hote Imbers Another way is they be roasted standing on Imbers with their shels a little broken But they that be broken be worse then the other and they that in the shels be raked in bot Imbers are done two manner of wayes either they be all raked in the Imbers or set vpon Imbers and Coales with part uncovered They that be all covered are worse for by reason that the heat of the fire goeth about them the fumosities are kept still in and they that be set upon the Imbers and part vncovered aboyd out the sumosities whereby they bée purified They be better sodden in water then roasted for the humidity of the water striveth with the heat of the fire that drieth by their humidity And thus they be dressed two wayes for either they be sod in

make one lumpish and slow Therefore there is nothing maketh a man more ●ocund or merry and lesse heavy then to walke in a faire cleare ayre and to rise early The third thing is that we ought to e●chew in fected oyre that is where slaughter of people hath beene for commanly in these places whereas great slaughter of people hath beene and in places neare thereunto followeth great Pestilence for when we draw in the infected ●●yre it infecteth the spirits in our body The fourth thing is we should eschew Gunges Sinkes Gutters Channels stinking Ditches and all othe● particular places that are infected with Carrion and places where as dead carkasses or ●ead folkes bones are cast and placed where Hemp and Flax is watered For the ayre so infected doth insect the spirits of our body and specially hurteth the brain And therefore Avicen saith That so long as the Ayr is temperate and clear and no substance according to mans nature mingled therewith it causeth and conserveth a mans health But when it is changed it doth contrary to the operation thereof And for a more perfect Declaration of the foresaid things know that the Ayr in the Regiment of Health is necessary two wayes First for the refreshing of the heart Secondly for the abo●ding out of furnish superfluities that trouble the spirits and naturall heat For likewise as we see by exteriour things as the fire without fanning of the ayre is choaked and quenched so likewise we may imagine that the spirits and naturall heat in man had need to be nourished conserved and attempred The at temperance of the naturall heat is caused by drawing of the ayr and the purging thereof is caused by expulsing of the ayr The first is done by motion of the attraction and the second by motion of ex●ulsion Therefore if we draw in stin●king and unclean ayr it corrupteth in us the naturall heat and spirit Therefore the ayre should be faire and clear without vapours and mists it may not be troublous and cloudy nor mixed with ill vapours For such ayre troubleth the Humours and m●keth a man heavy and sad as is aforesaid The open ayre ought to be chosen and not between walls or houses and to speak truly the close ayre should be eschewed Yet neverthelesse in the time of pestilence when the ayre chanceth to be infected the close ayre is to be chosen I herefore at such seasons it is good for us to abide within our houses and to kee● our windowes fast shut least the putryfied ayr should enter in but otherwise the open ayr is best Further in the Regiment of health the ayr ought to be eschewed the which is mixed with vapours of Lakes and deepe Pits containing stinking Waters and also of certain Heaths as Coleworts Hemlocks and such like and of trees as Fig-trees and Waln●t trees Further that ayr is to be chosen wherein the wind bloweth from high or equall ground And also we ought to take good heed that the ayr exceed n●t in any of his first quallites that is to say in heat cold moyst●●re or drought which if it chance it must be tempered by craft as much as is possible These things Avicen teacheth Si tibi soritina noceat potatio vini Hora macutina rebibas e●●● medici●a If overmuch Wine hath thy brain offended Drink early the next morning and its mended This text teacheth one doctrine the which is this if a man be diseased by drinking of Wine over night let him on the morning afresh drink Wine again For either drinking of wine over night causeth drunkenness thirst in the morning or else inflamation of the body If it enflame the body then it is right vnwholesome again in the morning to drink Wine afresh for that were as one should lay fire to fire but if one happen to be drunk and therewith pe●●reak a little then it were wholesome for him to drink wine a fresh again in the morning For the drinking of wine then again doth lightly cause one to vomit whereby the stomack is cleansed and by reason of cleansing of the stomack the hurt of drunkenness and parbreaking goeth away lightly And therefore Hypocrates councelleth us to be drunk once a moneth that of the drunkenness come vomit which thing preserveth us from all diseases of long continuance If the drinking of VVine overnight doth hurt one by reason that he is not accustomed to drinke Wine then he may drinke VVine again in the morning to accustome him and so the drinking of VVine shall lesse hurt him For as Hypocrates saith Hip. 1. aph ex multo tempore c Of a customable thing commeth lesse grief But in case that thirstinesse in the morning doth follow on drinking of wine over night to drink water in the morning is best to cool his thirst And for as much as we have spoken of hurt that commeth by drinking of wine understand that he that hath a ●éeble brain of what condition soever it be avi 2. cap de regimine aquae vmi six inconveniences engen●ted of drunkennesse he ought to be well ware of drunkennesse For to be oft drunk as Avicen sayth is cause of six inconveniences Of which the first is is corruption of the Livers complerion for Wine excessively taken commeth to the Liver and resolveth the heat thereof whereby the Liver looseth his naturall generation of bloud and instead of bloud it engendreth watrishnesse and causeth the Dropsie or else it ●utte●● the Liver or the humors thereof whereby Lepry or madnesse is engendred The second thing is the corrupting or infecting of the braines complexion by reason that thick and continuall fumes of the wine do ascend up thereto the which dispo●e the bore brain to madnesse and ●renzy and the cold to the falling Evill forgetfulnesse and palsie The third thing is weaknesse of the sinewes as we set commonly that dayly drunkards the have palsie in their head and other members as well in youth as in age The fourth thing is Diseases of the Sinewes as the Crampe and Palsie For superfluous drinking of VVine oftentimes thineth to vinegar in the stomack which hurteth the Sinewes Also oftentimes for fault of digestion it turneth into undigested wa●●●shnesse which doth m●lli●e the Sinewes and oftentimes it induceth or draweth grosse humors to the sinewes whereby they be stretched out or drawn together The fift thing is the Pal●ey that the humidityes of the braine increased by Wine do ingender so that they stoppe wholly the wayes of the lively spirits which proceed from the braine to the other members The sixt thing is sudden death for while the drunkard s●orte●h or sleepeth his wind-pipes are closed or stopped either with the abundance of wine or humidities thereof engendred whereby he is so dainly strangled And although the immoderate drinking of Wine causeth the aforesaid inconveniences yet Wine moderately taken is wholesome divers wayes And Avicen rehearseth five benefits ensuing by ●●ine moderately drunke The first is Five

are the instruments of corporal operation are then right feeble sparkled and resolute by reason of the outward heat● the wh●ch doth vehemently draw them to the exterior parts and so causeth that much meat cannot as then well digest And here is to be noted that for as m●ce as the vehement resolution of humidities as well substantiall as nutrimentall of the body is great and therefore grosser more meat in Summer should be eaten if the digestive might digest it But because nature cannot-digest much at once we must then eat a little and often as Galen sayth In Summer we must eat many times and little because the body hath often need by reason of often dislolution And although little meate should be eaten in Summer yet one may drinke much by reason of the great resolution and drought of the body The reason that one ought to eat little meat in summer and because the naturall heat of the body exceedeth the moysture thereof and man is then more thirsty then at other times But yet then one ought to drink lesse wine specially if it be not pure because such wine doth soon inflame and causeth the naturall heat augmented by the ardent heat of Summer is burn And therefore he that will drink wine in Summer should mingle it well with water and forbear old and strong wine Thirdly ●e saith that in Autumn we ought to beware of fruits especially of the same Season as Grapes Peaches Figges and such like or at least to eat but little of them because such fruits to engender bloud that is apt to putrifie by reason of humors and boyling that they make in the body and specially it they be received into an vnclean stomack or corrupt body which for the most part chanceth in Autumn and so then ill and ●lthy Diseases are ingendred as the Pocks and other pestilent Diseases Know also that in Autumn hunger and thirst should be eschewed or to eat much meat at one meal as Rasis saith The wine also that is drunk in Harvest should be allayed with water that it may moyst the Body and cool the heat but unt so superflously allayed with water as it is in Summer nor to be drunk so superfluously For by reason that nature is then but féeble it is not able to weld and digest it and too much allaying with water destroyeth naturall heat and increaseth ventosities whereby the collick is ingendred Fourthly he saith that in Winter one may eat as much ●o he will that is to say more then in other seasons after the mind of Avicen And Galen sayth In Winter much meat leisurely should be eaten Gal in ca●aph quthus semel c. The reason is because the heat of our body in Winter is strongest both by reason it is congealed together and fortified by position of his contrary that is to say the coldnes of the ayre environing our bodyes about And this is verified in big bodyes and fleshy and not in bare and féeble for in such bodies coldnesse of winter being inclined doth not comfort them with heat but rather maketh them more féeble For in Winter as Hypocrates sayth Bellyes be hottest of nature and sleep most long Whereby it appeareth that the grosse nourishments and hardest of digestion are more wholesome in winter then in other seasons because the heat is stronger But the Wine that is drunke in Winter should be as red as a rose and not white and allayed with a little water Here is to be noted that although by the strength of heat and vertus of digestion in winter the gross and strong meats are most wholesome yet because the season is disposed to opilations and repleations by reason of much phlegme it were wholesome to use mean meats between heavy and light gross and subtile as kid veal mutton pikes perch and e●vesses And they that vse gross meats as beef pork ve●iso● goats-flesh and such like should eat but one meal a day or else to vse Meats larative as parsely cresses mustard and such like and to use great labour Salvia cum ratae faciunt tibi pocula tutae Adde rosa floram minuit potenter amorem If in your drink washt Sage is mixt with Rew It is most wholesome poyson to subdue Adde thereto Rose flowers if you feele the heat Of Venus to wax wanton o● grow great Here the author des●ibeth two remedies against ill drink The first is Sage-leaves Sage put into the drink hindereth be hurt of it and also it comforteth the sinewes and brain the which being comforted doth the better resist the ill s●mes that of the ill drink ascend thereunto The second R●medy is Rew whereof it the whole leaves be put into the drink the vertue of it over commeth the malice of the drink And how good and wholesome Rew is against poyson it hath been declared before at Allia nux ruta c. And this Text saith that to the two foresaid Hearbs we may put the Rose flower which ought especially to be understood of a Red-rose because the sweet smell and stipticalnesse thereof amendeth the malice of the drink Nuasea non poterit quemquam vex are marina Aurea cum vino mixtam si sumpserit illum Sea-water drunk with Wine doth well defend thee If on the Sea casting chance to offend thee Here the Author teacheth a remedy how they that are not accustomed to passe the Sea A remedy ●o● perbreaking on the sea may avoid perbreaking or casting He that will passe the Sea must a few dayes before he ●ake shipping mingle the Sea water with his wine This is a remedy for them that be rich but if it be a poor man then he must drink Sea-water only that he may the easier eschew casting The reason hereof is because the Sea-water is salt and so with his saltnesse and stipticity that followeth saltnesse it closeth the mouth of the stomack and thereby avoydeth casting And here is to be noted that as Avicen saith A Traveller on the Sea should not much go about to withstand or to forbear perbreaking or casting at the beginning but to vomit untill he think himself well purged because that it preserveth him from many Diseases And yet not onely preserveth but also healeth or alleviateth grievous and great Diseases as Lepry Dropsie Coldnesse and swelling in the stomack Thus Avicen saith But in case that the traveller on the Sea do coast so much that he thereby is right greatly feebled then he must refrain himselfe by eating of stipticall and sowre fruit as vntipe fruit Crabs sowre Pomgranates and such like wherewith the mouth of the stomack is comforted and the humors expelled down as also the stomack is therewith comforted and the humours flowing thereunto by taking of the water are driven away Or else we may take Mustard seed dryed by the fire and drinke it with Wine or Wormwood may be eaten and drunken or a toast wet in redolent Wine is good to eate And generally tart

knowledges touching the choise of fish p. 84 85. Two valities of cheese p. 97. Two kinds of Sage p 131. Two kinds of blood p. 161 Two kinds of choler p. 165 Two kinds of melancholy p. 167 Two tokens to know when the stomack is voyd empty p. 18. V W Walk after meat p. 3. Washing of the eys p. 4. Washing of the hands p. 4 69. Washing of the teeth p. 5 Warm not thy self too suddenly p. 6. Walk sofely after meat p. 6. Water destroyeth the appetite p. 74 Water should not be used with meat p. ead Watrish meat doth not nourish p. 75. Walnut p. 100. Water-cresses and when they should be eaten p. 143 Water wholesome for the eyes p. 154. Wethers and hogs of a year old p. 28. Wesill p. 53. Veins Meseraiks p. 3. Veins and when they should be let blood p. 182. Veal p. 27.72 Vinegar mixt with onions p. 46. Vinegar and the properties therof p 109. Vinegar continually used breedeth many inconveniences p. ead Vnclean stomack hurteeh the sight p. 112 Vnwholsom egs p. 30. Violets and three effects of them p. 137. Vtility of flegm p. 177 Vomit every month twice p. 180 What things should be eaten first p. 18. What loathsome meat doth engender p. 34. What time a man should dine and sup in summer and winter p. 126. Wheat of all grain is most wholsom p. 38. Wild pork p. 26. White wine p. 41 42. Why white wine provoketh to vrin p. 43. White wine quencheth thirst p. 43. Why divines love to drink good wine p. 30.33 Whyting p. 86. White peason p. 91 Why Nuts are the last service in Lent p. 100. Willow p 144. Whey and the properties thereof p. 95. Wine Citrine p. 31. Wine allayed with water p. 57. Wine hurteth children many ways p. 38. Wine for old folks is most wholsome p. ead Wine is a marvellous piercer p. 76. Wine sops and their commodity p. 121. Womans milk p. 93. Women with child should not be let blood p. 195. Vomit ere thou eat p. 63. Wormwood p. 129. Worms in the teeth p. 154. Y Yeels p. 87.88 Yeels are of the nature of water p. 155. Ysop the effects thereof p. 139 Here endeth the first Table Here follow certain excellent and approved Receipts abstracted out of the originals of divers learned Doctors and Physitians both of England and Holland To make Meath excellent good to clense ●he stomack preserve the Liver and very good against the Stone TAke fair Spring water and put honey to it so much that when its warm and well strirred together it will bear an egge the breadth of a great above the water let it stand so all night close covered the next day set it on a clear fire and boyl it still scumming it as long as any will rise then put into it thrée handfuls of Egrimony and two of Dellitory of the wall Cinamon thrée ounces Ginger two ounces and four or five Nutmegs grosly bruised put the spice into a little bag with a bullet of lead or a stone to make it slick put it the heaths and spice into the kettle together and let them seeth about half an hour then take out the heath when you take off the Meath from the fire let the bag of spice he put into the barrell with it but it must stand till it be quits cold before you tun it this quantity of heaths and spice will serve ten or twelve Gallons of Meath An excellent Receipt to make one sleep Take one ounce of Conserve of Red-rases and half a dram of Alkermis and a dram of dius cordium mingle them together and eat them when you go to bed as much as a Nutmeg at a time To stay a flux of bloud You must still frogs as you do hearbs or flowers or any thing else but you must put nothing vnto them but the frogs take two or thrée spoonfuls of this water in any thing that you will drink To take out a Burn. Take Lambs bloud if you have it or Chickins bloud if you can warm from the Lamb or Chickin and if not warm it and so bath the place burned therewith For an Ague Take Dragons Sallendine Burredge Buglas Angelica Succory Endife Sortill Bittony Pimpernell Scabius Egrimony white honey Suckles that grow among the grass and red boncy Suckles of the same sort of each of these one handfull of Cardus Benidict two handfull dry'd or green shred them and brnise them very small then lay them in steep in a pottle of white wine over night and still it the next day in a dry Still the first is the best and the small water is very good though not so strong then give it to the sick party one hour before the sit doth came six or seven spoonfuls warming it first and let the Sick go into a warm bed to sweat presently after it This Medicine is to be vsed thr●e severall times when the fit is to come This water is very good also to expell any thing from the heart To make an Issue Take R●e-flower and Mustard-seed heaten to powder and with water make a little paste and lay a ring vpon the place made of a rush and apply it For the heat of the back Take Oyl of Roses six ounces and a half and put to it I little Wor and four drops of Vinegar and annoint the back therewith For the Gowt Take Ivie that grows an a wall two handfuls and put is into raw milk and put thereto Bores grease and Oatmeal and boyl it together to a Plaister For all manner of Swallings Take Smallage and boyl it in milk with crums of bread and apply it A speciall Powder for the Memory Take three ounces of Senae-leavs Sednarij Commin Parsiey and Dill-seed of each an ounce Ginger tell ounces and a half Cloves Nutmegs Galling all Pimpernill roots Sage Rew Walerian Annis seeds of each one quarter of an ounce Sugar three ounces pound all these small and temper them together and take thereof morning and evening 31 at one time For the Redness of the Eyes Annoint the eyes three nights together with thin Cream and then annoint them other thres nights with live honey For heat in the mouth or throat Take a quart of Spring water and put it into a Pipkin and put therto two sticks of liquarish and some violet leavs then hayl it to a plate and strain it then gargle therwith often For an extream head-ach and to cause quiet sleep Take Wormwood and bruise it finely in a Morter and boyl it well in water then put it into a linnen cloth and apply it to the head For a heat in the face Take Camphere and lay it in fair water four or five hours then take a piece of Camphere and some of that water which it lyeth in and a spoonfull of Capons grease and stir them well together half an hour then annoint the face therewith twenty times a day A Diet Drink against any desperate Disease that is

curable prescribed by three Dutch Doctors Take of Harmodactills two ounces of Salla perilla four ounces of Sen● Alerandrina sour ounces of Sasafras two ounces of Liquorice one ounce of Anni-seeds one ounce of long Pepper half an ounce of the leaves of Seabious a great handfull of Egrimony half as much of Bittony half a handfull of Water-cresses and Brock-lime of each one great handfull of Sea-scorvey-grass two great handfuls of good Nutmegs one ounce let all the weeds be slit and cut small and the heaths shred and put into a hag and hang it in a harrell with six gallons of new Ale and let if stand and settle eight days then drink continually of it and no other Drink while it lasseth and eat Bakers mead with Corianders seeds and keep a good Diet vse this lix weeks A Posset-drink to cool the Liver Take milk and put therein a Succory root well bruised and boyl them then make a Posset thereof with two spoonfuls of vinegar and boyl therein Carrants Reasons of the sun and Cinamon To heal a Fellon Take the grounds of Ale and a handfull of groundfell with a piece of tower Leaven boyl them together to a salve and apply it To open the obstructions of the Liver and to preserve from the Dropsie Take every day half a dram of fine Rubarb thin sliced with a spoonfull of Currants sleeped and washed in White-wine two hours then chop them finely with the Ruharb and eat them fasting nine mornings together at the Spring and Fall For an ach in the Bones Takered Fennell Parsley with the roots Rew Wormwood of each in like quantity of Commin-seed half a quarter of a pound feeth these in stale vrine and wash your grief with that liquor and make a plaister with the substance An excellent Electuary to warm and dry a cold and moyst brain Take conserve of Roses two ounces and a half Conserde of Bittony one ounce and a half green Ginger two ounces Cinamon Cloves and Anniseeds of each a half leaf and mix them all together and if it be too dry and some of the syrop of Citrons or any other syrop For the mother and wind about the heart Take Liquorice Fennell-seed Anniseed Alirander seed of each a like quantity and heat them together and then take Cinament and Saffron and beat them to powder and temper it with clarified honey or sugar and make thereof an Clectuary and eat thereof morning and thening For the Wind Chollick Take Sarap●rase Parsley Lime and Archangell of each a like quantity boyl them in stale Ale from a quart to a pinte then strain them and let the Pattent drink thereof morning and evening and fast an bour after it To make a bag to lay to the Stomack to comsort it and expell wind Take Ci●●●mon Ginger Mace Cubebes Gallingall Annis-seeds Commin seeds and Parslep-seeds with powder of Bayes Camomill-flowers Wormwood Mints and Rew the which being mixt together put them in a cup of Beere drink the same morning and evening and it will give speedy remedy For a pain in the head Take Violet leaves and flowers and bruise them and apply them alone to the head or mingle them with oyle and it will case the head-ach and provoke sleep moysten the Brain and is good against melancholy To make a Water to drink with Wine in Summer Take a Gallon of spring-Spring-water or as much as you will a pinte of Straw berries two ounces of Cinamen three or four cloves one grain of Musk still these with a soft fire and it is very cooling and pleasant For a scal'd head Take a sandle and let it drop vpon if as hot as you can and in so doing it will ●●●ls 〈◊〉 then take the stale of a Cow and the furring of o whole chamber pot and boyl it together and wash the place and it will be a present remedy Anapproved Receipt to cure children that are weak and cannot go Take of Sage sweet Marjorum of each a like quantity beat them a long time together stir out the juyce and put it into a double violl glasse filling of it full then stop it with paste very close and cover it with thick paste all over then set it in an Oven and there let it stand so long as a great loaf requires time to be throughly baked then take it out and let it be cold then break the Paste cound about it and if the juyce be grown thick break the glasse and take it in a dish and keep it in a Galley-pot when you will vse it take the quantity of two spoonfuls at a time and as much marrow of an Ore leg melt them together and mingle them well and morning and evening annoint as warme as can he the tender parts of the childes thighs and legs as also thin knees crafing well with your warm hands and so in a short time through Gods blessing he will be able to stand and go For a loosenesse Take a pint of milk of a red or black Cow set it on the fire and when it boyls vp powre in a spoonfull of Spring-water then let the milk boyl vp again and do in the same manner 9. times drink hereof when it is boyled morning afternoon and evening Another approved Receipt for an Ague Take Dragons Sallendine Burredge Buglas Angelica Succory Cudife Sorrill Bittony Pimpernell Scabius Egrimony white honey Suckles that grow among the grass and red honey Suckles of the same sort of each of these one handfull of Cardus Benidict two handfulls dry'd or green 〈◊〉 them and br●ise them very small then lay them in sleep in a pottle of white wine overnight and still it the next day in a dry Still the first is the best and the small water is very good though not so strong then give it to the sick party one hour before the fit doth come six or seven spoonfuls warming it first and let the Sick go into a warm bed to sweat presently after it For a Web or Pearl in the Eye Take the white of a new laid egge beaten to an Oyl and the juyce of Deafie● roots and leaves and of the inyce of the too●s and leaves of brown founell and of the juyce of the leave and roots of the white honey-suckle with the three leaves take of these juyces two good spoonfull and put to the white of the egge and a litile spoonfull of pure honey and a ●●●oonfull of womans milk and one spoonfull of Rose-water and a half peuy worth of Sperma-city and as much white Sugar●●●●●y heat and as much white Coperas as a good Nut●●●● made into fine powder labour them all well together with assiver spoon and scum of the fount and put it into a glusse and loose slop'd and lying on your back with a feather drop two or three at a time into your eye vsing it so three times a day till it be well Another precious and approved experiment for health by D.D. an English-man Take of 〈◊〉 two ounces of

Salfa perilla four ounces of Se●a ●erandrin● four ounces of S●s●s●as two ounces of Liqu●●ice one ounce of Auni-seeds one ounce of long Pepper ●ol● an ounce of the leaves of Seabious a great handfull of Egismony half as much of Bittony half a handfull of Water-eresses and Brook-li●e of eath one great handfull of Sea-scor●●y-grass two greath ●●●fuls of good ●●●●negs ●ne ounce let all the 〈◊〉 be flit and 〈…〉 and the 〈◊〉 shred and put into a bag and 〈◊〉 it in a barrell with six gallows of new Ale and let it stand 〈…〉 eight days then drink continually of it and no other Drink while it lasteth and eat Bakers bread with Corianders seeds and keep a good Diet vse this six weeks A soverain medicine for the pain at the heart Take milk and put therein a Succory root well bruised and boyl them then make a Posset thereof with two spoonfuls of vinegar and boyl therein Currauts Reasons of the su● and Cinamon Another for the same Take Liquorice Fennell-seed Anniseed Alirander seed of each alike quantity and beat them together and then take Cinament and Sassron and beat them to powder and temper it with clarified honey or sugar and make thereof an Electuary and eat thereof morning and evening For those that cannot hold water A slain mouse rosted or made in powder and drank at once doth perfectly help such as cannot hold water especially if it 〈◊〉 vsed three mornings together For those that cannot void water Take Saxaphrase Parsley Time and Archangeli of each a like quantity boyl them in stole Ale from a quart to a p●●te them strain them and let the Pationt drink thereof morning and evening 〈…〉 an hour after it To take away freekles of the face Take the bloud of a white Hen and annoint the sacetherewith and after three or four times dressing it will take a●●y all the spo●● 〈◊〉 freekles An excellent Receipt for the Eyes Take celandine and dastes of each a like quantity stamped and a little sugar and rose water and out thereto a drop with a tether into the eyes it taketh away all manner of inflammation spots webs itch smarting or any grief whatsoever in the eyes yea although the sight be nigh gone it is proved to be the best medicine in the world An excellent medicine for the head Take conserve of Roses two ounces and a half Conserve of Bittony one ounce and a half ●●een Ginger two ounces Cinamon Cloves and Auniseeds of each a half lead and mix them all together and if it be too dry add some of the syrop of Citrons or any other syrop A present Remedy for the Itch. Boyl the roots of Elecampane which boyl very soft and mix in a Morter with fresh butter and the powder of ginger maketh all excellent Oyntment against the Itch Scabs and such like For a Bruise Take red Fennell Parsley with the roots Rew Wormwood of each a like quantity of Commin-seed half a quarter of a pound seeth these in stale brine and wash your grief with that liquor and make a plaister with the substance A soveraign Remedy for the Cough Take Brimstone beaten in powder half an ounce and put it in a new-laid egge soft rosted mingle it well together then drink it in the morning at your breakfast make as much again at night when you go to bed and you shall be well at the second or third time but if the cough have holden you long you must take if so much the oftner A Practioner in London who was famous for curing the F●ensie after that he had performed his cure by due observation of Physick accustomed every year in the month of May to diet Patients after this sort Take the leaves and flowers of Primrose boyl them a little in Fountain water and in some Rose and Betony water adding thereto Sugar Pepper Salt and Butter which being strained he gave this to them first and last For the Palsie The distilled water of Daffodils doth cure the Palsie if the Patient be bathed and rubbed with the said liquor by the fire For the Dropsie Take every day half a dram of fine Rubarb thin sliced with a spoonfull of Currants steeped and washed in White wine two hours then chop them finely with the Rubarb and eat them fasting nine mornings together at the Spring and Fall and it will preserve them from the Dropsie For a green wound The coales of a Birch-fire made in powder and put into the wound or sore healeth it perfectly without any other thing in few dayes For the Rheum in the Eyes Annoint the eyes three nights together with thin Cream and then annoint them other three nights with live honey For a Woman that hath great Breasts If a woman annoint often her paps with the juyce of succory it will make them round and hard if they be hanging or bagging it will draw them together whereby they shall seame like the Paps of a Paid For new Swellings Take Smallage and boyl it in milk with cr●●ms of bread and apply it to the grief morning and evening and the rage thereof will seen abate To make a Water to drink in Summer for preverting of the Surfeit Take a ●a●●on of spring-Spring-water or as much as you will a p●●e of Straw b●●ties two ounces of Cinam●● three or four cloves one grain of Musk still these with a soft fire and it is very cooling and pleasant and very s●verain to qualifie heat and prevent surfeit For an ach in the back Take ●yl of Roses ●●x ounces and a half and put to 〈◊〉 little War and four drops of ●●eg●● and a●ndi●t the ba●● therewith For the Cramp The little Bone in the knée-joynt of the hinder leg of a 〈◊〉 ●oth presently help the crump if you touch the grieved pla●● therewith To draw out a thorn A little piece of the tongue of a For being moystned and 〈…〉 it be laid ●po● 〈…〉 For the Hickup Stop both your ears with your ●ng●rs and the ●●ek●p will presently leave you For a pain in the head Take U●olet leaves and flowers and bruise them and apply them alone to the head or mingle them with oyle and it will case the head-ach and provoke ●●eep m●y●●●n the Brain and is good against melancholy For a deafness in the ear Black shéeps-wooll mixt and chased by the fire with fresh butter and the deaf ear stopped therewith at night and thus vsed nine or ten nights together it helpeth the deafnesse perfectly and speedily For the morphew Whosoever doth vse to drink the water of Straw-berries distilled it will certainly kill the Root of any Morphew that is within the Body To take away a Weft from the Eye if it be quite over Take the juyce of Fennell and put it into the eye and it helpeth perfectly An excellent drink Take the roots of Monks-rubarbe and red madder of each half a pound Sena four ounces Annis-feed and Licoriet of each two ounces Scabious and Egrimony of each one handfull slice