make Rosa Solis of an honest Gentlewoman in this manner Take of strong Ale or wine two galons of Annis seeds and Liquorise of each halfe a pound beat them grosse Take also of Rosemary Sage Time Camamel Majerom Mint Avens Fenel Dyll Pelitory Lavander or Spike Hysope Roses of each a handfull of Rosa Solis three or foure handfull and put all into the Ale or wine then take of Cinamom Cloves Mace Nutmegs Ginger Graynes Long pepper Galingale of each a quarter of an ounce beat them grosse and put them to the other and let all steepe together twelve houres in some vessell of wood or earth close covered then distill them and of the two gallons you may well draw two quarts and it will be as Aqua composita which after you may colour in this wise put it into one glasse or two and put to it for either quart two ounces of browne Sugar Candy and as much of Dates dressed as I have shewed before and put in every weeke fresh Rosa Solis as much as may goe into the glasse untill it have the colour of the herbe and if they will have it quickely to receive colour you may set the glasse warily within a stillitory upon such things as you distill and still neverthelesse neither will the glasse lightly breake especially if it be full CHAP. 225. To make Cinamom water HOw Cinamom water should bee made I have partly declared before in the Treatise of Spices Notwithstanding I will here set forth other wayes to make it drawne out of Gesner Take of Cinamom one pound grossely beaten on the which poure a wine quart of pure water which being close covered let stand to steepe eighteene houres after distill it as ye doe Aqua vitae Another way TAke of the best Cinamom finely brought to powder in a morter but not searsed halfe a pound this so charily powre into the distillitory body that none cleave to the sides falling in on which powre three quarts of cleare conduit water then set on the head close to the body after distill it in the beginning with a very soft fire and encrease the fire by little and little as you see the drops come either quicke or slowly But the best way to make Cinamom water is that which I have shewed where I spake of Cinamom it selfe CHAP. 226. To make Doctor Stevens water TAke a galon of good Gascoyne wine then take Ginger Galingale Canel Cinamom Nutmegs greyns cloves mace annis seeds fenel seeds caraway-seeds of every of them a dram Then take Sage Mint red Roses Time Pellitory of the wall wilde Maierom Rosemary wild Time Camamel Lavander Avens of every of them one handfull beat the spices small and bruse the herbs and put all into the wine and let it stand 12. houres stirring it divers times then still it in a Limbecke and keepe the first pinte of the water for it is the best then will come a second water which is not so good as the first The sundry vertues and operations of the same many times proved THe vertues of this water be these It comforteth the spirits and preserveth greatly the youth of man helpeth inward diseases comming of cold against shaking of the palsey it cureth the contraction of sinewes and helpeth the conception of women that be barren it killeth wormes in the belly it helpeth the cold gout it helpeth the tooth ach it comforteth the stomacke very much it cureth the cold dropsie it helpeth the stone in the bladder and reynes of the backe it cureth the canker it helpeth shortly a stinking breath and who so useth this water now then but not too often it preserveth him in good liking shal make one seeme young very long You must take but one spoonfull of this water fasting but once in seven dayes for it is very hot in operation It preserved Doctor Stevens that he lived 98 yeare whereof twenty he lived bed-ridde CHAP. 227. A Censure upon Doctor Stevens water THis much I finde written both touching the making and touching the vertues of D. Stevens water But how true it is I referre to every mans owne experience I for my part having made it right according to the prescription found the water so weake of the wine so strong of the herbs so unpleasant in taste that I was faine to distill it againe and to make it after an other manner So taking double the spices aforesaid that is of every sort a quarter of an ounce and of every kinde of herbe but halfe a handfull and not Cascoyne wine but Sack or very strong Ale I made a water very strong in taste and as I suppose of great vertue in all the properties aforesaid This who so list to trie shall finde true and let no man condemne me untill he have proved CHAP. 228. To make Hipocras TAke of Cinamon two ounces of Ginger halfe an ounce of Graines a quarter of an ounce punne them grosse and put them into a pottle of good Claret or white wine with halfe a pound of Sugar let all steep together a night at the least close covered in some bottle of glasse peuter or stone and when you would occupy it cast a thinne linnen cloath or a piece of a boulter over the mouth of the bottle and let so much runne through as you will drinke at that time keeping the rest close for so it will keepe both the spirit odor and vertue of the wine and spices and if you would make but a quart then take but halfe the spices aforesaid CHAP. 229. Another way TAke a galon of wine an ounce of Cinamom two ounces of Ginger a pound of Sugar twenty cloves bruised a little in a morter twenty cornes of Pepper grosse beaten let all these steepe together a night or more in a bottle or pot close stopped as before To halfe the wine take halfe the stuffe CHAP. 230. Another way excellent for a weake stomacke TAke Cinamom halfe an ounce Ginger a quarter of an ounce Cloves long Pepper Nutmegs of each halfe a quarter of an ounce beate them all grosse and with halfe a pound of Sugar mix them together in a pottle of pure white wine or Claret Let all soke twelve houres or all night in a close pot or bottle and when you would occupy of it cast a cloth over the mouth of the pot and streine it and use it at your pleasure and if you list to make but halfe the quantity then take but halfe the spices and Sugar and use it as before CHAP. 231. Another TAke an ounce of Cinamom halfe an ounce of Ginger Galingale and Greynes of each a quarter of an ounce Cloves halfe a quarter beat them grosse White Sugar halfe a pound of the best wine a pottle use it as before CHAP. 232. To make Nectar after Arnold which is a notable restorative TO a pint of Malmsey or Muskadell take of Ginger pared Cloves Cinamom of each a quarter of an ounce of Greynes halfe a quarter
for a Pot-hearbe among others and is sometime eaten being first boiled in water and then fried with Oyle and Butter and after that seasoned with Salt and Vinegar or Verjuice yet the often eating of it is disallowed by Matth. Quia vomitiones movet ventriculi intestinorum tâ—rmina facit alui 〈…〉 excitatabile CHAP. 85. Of Spinage SPinage not mentioned in Galen is colde and moist in the first degree being used in brothes or pottage it maketh the belly soluble and easeth paines of the backe and openeth the breast and strengtheneth the stomack CHAP. 86. Of Orage ORage is moist in the second degree and cold in the first being used in pottage it doth both loose the belly ease the pain of the bladder The seed of Orage is a vehement purger as Matt. writeth Noviego Pharmocopolam quendam saith hee qui ad ructicos purgandos Atriplicis tantum semen exhibebat Quod iis non sine molestia magna abunde aluum ciebat atque etiam simul crebros provocabat vomitus CHAP. 87. Of Beets BEtes are cold in the first degree and moist in the second they be abstersive and looseth the belly But much eaten they annoy the stomacke yet are they right good against obstructions or stopping of the liver and doe greatly helpe the splene CHAP. 88. Of Violets VIolets the flowers are cold in the first degree and moist in the second Of them is made Conserva in this manner Take the flowers of Violets and pick them cleane from the stalke and cut off all that which is greene Punne them small and put to them double the weight of Sugar to the weight of Violet Flowers But to all other Flowers put three parts of Sugar to the weight of the Flowers incorporate well together the Violets and Sugar and keepe it in a glasse or Gallipot it will last one yeare it is very good to bee used of such as have hot Stomacks or hot Livers Also it cooleth the head and procureth sleepe it tempereth the heart all other parts of the body The leaves may be boiled in a broth with other cooling hearbs as Endive Succory Orage Beets Sorrell Strawberry Lettuce For so they make the belly soluble avoid choller and doe bring the parts inflamed to good temper CHAP. 89. Of Sorrell SOrrell is cold in the third degree and drie in the second the leaves being sodden do loose the belly In a time of Pestilence if one being fasting do chew some of the leaves and suck downe some of the juice it marvellously preserveth from infection as a new practiser called Guainerius doth write and I my selfe have proved in my houshold saith Master Eliot in his Castell of health Which practice proveth that greene sawce is not onely good to procure appetite but also wholsome otherwise against contagion The seeds thereof brayed and drunk with wine and water are very wholesome against the Collicke and fretting of the Guts it stoppeth the laske and helpeth the stomack annoyed with repletion If any bee grieved with heate of the stomacke or inflammation of the Liver they may easily make a good Conserva for the purpose in this manner Take the leaves of Sorrell wash them cleane and shake off the water or else tary untill the water be dried cleane then beaâ— them small in a marble Morter if you have it if not in some other and to every ounce of Sorrell put three ounces of Sugar and incorporate them well together putting in the Sugar by little and little then put it in a glasse or Gallipot and stop it close and so keepe it for one yeare After the same manner you may make conserva of any hearbe CHAP. 90. Of Rose ROse is cold in the first degree and drie in the second somewhat binding especially the white Rose but the red is lesse cold and more drie and binding as for the damask and musk rose is hot moyst withall Beside the beauty and fragrant savour of Roses which is very comfortable to all the senses of Rose leaves is made a conserva passing good to be used of Students not onely to coole but also to comfort the principall parts of the body namely the head heart stomack liver spleen reynes it may bee made thus Take the buds of red Rose somewhat before they bee ready to spread cut the red part of the leaves from the white then take the red leaves and beate them very small in a stone Morter with a pestell of wood or otherwise as you may conveniently and to every ounce of Roses put three ounces of Sugar in the beating after the leaves be smal and beat all together untill they be perfectly incorporated then put it in a glasse or Gallipot stop it close and set it in the Sunne for a season for so teacheth Iacobus Weckerus in all Conserves It my bee kept for a yeare or two Of Rose leaves likewise may be made a water of like operation to the conserva and may be drunk as other distilled waters either of it selfe with Sugar or mixed with wine The red Rose water pure without any other thing mingled is most commended for wholesomnesse but the damaske Rose water is sweetest of smell And the best way to distill Roses or any other flower or hearbe after Matth. is in a Stillatory of glasse set over a pot of boyling water which they call Balneum Mariae for those waters which be distilled in Lead or Brasse receive some smatch of the mettall and be not so wholesome for mens bodies But our common manner of distilling in England is in Lead or Tynne and so we draw very good waters which keep their strength for a yeare or two and if any list to draw a very sweet washing water he may draw it as followeth Take the buds of red Roses Spike flowers and Carnation Gilophers or others but most of the Roses let them dry a day and a night put to them an ounce of Cloves grosse beaten and so distill them after that Sunne the water certaine dayes close stopped and if you will yet make it more sweet take of Musk and Civet of each a graine or more tie it in a fine linneÌ„ cloth by a thred so that it may soke in the wares so let it stand in the Sun for a time Or else you may make a very sweet water thus Take of Cipresse roots of Calamus aromaticus of Aâ—â—is of Cloves of Storax Calamite of Benjamin of each a quarter of an ounce make them in powder and when you will distill your Roses fill your Still with Rose Leaves and a few Spike Flowers and upon the topp strow some of your Powders and so distill them These Rose-Cakes will bee very sweet to lay among clothes And if you list you may hang Muske and Civet in it and Sunne it as I have said before for twenty or thirty dayes and if you will not be at cost upon Spices
with vineger pepper They both are very cold and moist and do make ill juice in the body if they be not well digested but the Pepon much worse than the Melon They doe least hurt if they be eaten before meales Albeit if they do finde flegme in the stomacke they bee turned into flegme if they find choler they be turned into choler Notwithstanding there is in them the vertue to clense and provoke urine and if any bee troubled with heat of the stomacke or liver or reines with the Strangury they may take ripe Melons and shred them into small pieces and distill them and sunne the water for a moneth then drinke thereof every morning tempered with a little Sugar the quantitie of three or foure ounces for the space of a moneth for besides that this water cooleth all the inward parts it doth greatly helpe the stone provoketh urine and clenseth the kidnies CHAP. 99. Of Cucumbers CVcumbers bee likewise cold and moist in the second degree they are pared sliced thin and served to the table with vineger and pepper in the Summer season and eaten with Mutton and proved to be cooling and comfortable to such as labour with their bodies or have hoat and strong stomackes But for flegmaticke and delicate persons which do no labour they bee unwholesome and ingender a cold and thick humour in the veines which seldome or never is turned into good bloud and somtime bringeth in fevers They are good to abate carnall lust And the seeds as well of Cucumbers as of Melons and Gourds beeing dried and made cleane from the huskes are very medicinable against sicknesses proceeding of heat and the difficultie or let in pissing as Physitians prove daily in their practise CHAP. 100. Of Nettle AFter all garden herbes commonly used in kitchin I will speake somewhat of the Nettle that Gardeners may understand what wrong they doe in plucking it up for a weed seeing it is so profitable to many purposes Whether it be cold or hot may well be perceived by touching for who so handleth it without some defence for his hand shall feele that it is hot in the third degree and drie in the second according as Avicen affirmeth Cunning cookes at the spring of the yere when Nettles first bud forth can make good potage with them especially with red Nettles very wholesome to cleanse the breast of flegme to breake winde to provoke urine and to loose the belly All which properties with other moe are briefely comprehended in Scho. Sa. Aequis dat somnum vomitum quoque tollit usum Compescit tussim veterem Colicisque medetur Pellit Pulmonis frigus ventrisque tumorem Omnibus morbis sic subvenit articulorum CHAP. 101. Of Fruits NOw that I have spoken sufficiently of garden herbes it followeth that I intreat of fruits which is the second part of my division proposed before touching meats For such is the providence of God toward mankinde that hee hath not onely provided corne and herbes for our sustenance but also fruits flesh and fish Howbeit herbes and fruits were the first food that ever was appointed to man as appeareth by the commandement of God given to Adam And from the time of Adam untill after Noahs floud he use of flesh and wine was altogether unknown for before the floud they neither eat flesh nor dranke wine But now by the change of dyet of our progenitors there is caused in our bodies such alteration from the nature which was in man at the beginning that now al herbs and fruits generally are noyfull to man and doe engender ill humors and be oft-times the cause of putrified Fevers if they be much and continually 〈◊〉 Notwithstanding unto them which have abundance of choler they be sometime convenient to represse the flame which proceedeth of choler And some fruits which be stypticke or binding in taste eaten before meales do binde the belly but eaten after meales they be rather laxative Wherefore it shall be expedient to write particularly of such fruits as bee in common use declaring their noyfull qualities in appeyring of nature and how they may bee used with least hurt CHAP. 102. Of Apples OF all fruits Apples are most used amongst us in England and are cold and moist in the first degree as M. Eliot alleageth Howbeit there is great difference in apples as in forme so in taste for some be sweet some be soure some bitter some harrish or rough tasted Apples some be of a mixt temperature both sweet and soure c. The sweet and bitter Apples are inclining to heat the soure harrish are cooling and therefore good where the stomack is weake by distemperance of heat But all Apples generally are unwholesome in the regiment of health especially if they bee eaten raw or before they bee full ripe or soone after they bee gathered For as Avicen sayth they hurt the sinewes they breed winde in the second digestion they make ill and corrupt bloud Wherefore raw apples and Quodlings are by this rule rejected though unruly people through wanton appetite will not refraine them and chiefely in youth when as it were by a naturall affection they greedily covet them as I have knowne in my daies many a shrewd boy for the desire of apples to have broken into other folkes orchards But apples may be eaten with least detriment if they be gathered full ripe and well kept untill the next Winter or the yere following and be eaten rosted or baken or stewed For so they are right wholesome and do confirme the stomacke and make good digestion most properly in a cholericke stomacke yea raw apples if they bee old being eaten at night going to bed without drinking to them are found very commodious in such as have hot stomackes or bee distempered in heat and dryth by drinking much wine are thought to quench the flame of Venus according to that old English saying Hee that will not a wife wed must eat a cold apple when he goeth to bed though some turne it to a contrary purpose And this experiment I have knowne that a rosted apple suffered untill it were cold and then eaten last at night to bed-ward hath loosed the belly and is therefore good for such as bee commonly costive But what time is best to eat apples Galen declareth Caeterum post cibum statim dare ipsa conveniet nonnunquam autem cum pane ad ventriculum stomachum roborandum iis qui deiecta sunt appetentia tardeque concoquunt quique vomitu diarrhaea ac dysent eria infestantur Which saying is diligently to be noted for this is a confirmation of our use in England for the serving of Apples and other fruits last after meales Howbeit wee are woont to eat Carawayes or Biskets or some other kinde of Comfits or seedes together with Apples thereby to breake winde engendered by them and surely this is a verie good way
Sugar two ounces Muske a grayne use it as before CHAP. 233. Sugredwine for such as be in a consumption TO three pintes of good wine take two pounds of Sugar let it boyle untill it come to the thicknesse of Live Hony the use whereof is with liquid meates or drinkes It may stand in stead of meat and drinke and will refresh nature sufficiently Or else take one pound of the best Sugar to three pintes of wine let them be so sod with a soft fire in manner of a syrupe keepe it and use it with two parts of water or otherwise as need requireth It is good for old persons cold and feeble and in whom naturall moysture and heate are diminished CHAP. 234. Hippocraâ— made with water TAke of chosen Cinamom two ounces of Ginger scraped halfe an ounce long Pepper Greynes Galingale of each a dramme Nutmegs Cloves Mace of each halfe a dramme Spring water three quarts let it boyle to the halfe or to one quart then straine it hard through a cloth and put to it halfe a pound of Sugar boyle it a little againe and skimme it then put it into some close pot and use it To make Hippocras of Aquavitae excellent for one that is very weake Take a quart of Aqua vitae and put it in a glasse then take two ounces of Cinamom one ounce of Ginger two pennyworth of Cloves as much of Greynes a peny worth of Nutmegges beat them all grosse and put them to the Aqua vitae and shake it together every day often for nine daies together then drinke it with wine or ale halfe a spoonefull or a quarter with halfe a pinte of Ale CHAP. 235. Hippocrat to preserve in time of pestilence TAke of the best wine a pottle halfe an ounce of Angelica Nutmegs two drams Galingale â—â—ng Pepper Coriander Ginger Bole Armoniacke of each a dram Cinamom three quarters of an ounce Sugar halfe a pound use them as before is said and drinke thereof alwayes fasting a good draught CHAP. 236. Hipocrat laxative for any fever TAke of Sena an ounce of Rubarb and Agaricke of each two drams Cinamom halfe an ounce Cloves Mace Greynes of each a quarter of an ounce Ginger Aâ—ise Coriander Nigella Romana of each a dram Sugar halfe a pound white wine or claret a pottle make it as before is said CHAP. 237. To make wormewood wine upon the sodaine to comfort a weake stomacke TAke Aqua vitae and Malmsey like much and steep in it some leaves of wormewood dryed Of this you may take a little spoonefull and so mixe it with a draught of wine and so give it to drinke CHAP. 238. To make Bragget TAke three or foure galons of good Ale or more as you please two dayes or three after it is clensed and put it into a pot by it selfe then draw forth a pottle thereof and put to it a quart of good English Hony and set them over the fire in a vessell and let them boyle faire and softly and alwayes as any froth ariseth skumme it away and so clarifie it and when it is well clarified take it off the fire and let it coole and put thereto of Pepper a penny worth Cloves Mace Ginger Nutmegs Cinamom of each two penny-worth beaten to powder stir them well together and set them over the fire to boyle againe a while then being milke warme put it to the rest and stirre all together and let it stand two or three daies and put barme upon it and drink it at your pleasure CHAP. 240. To make Buttered Beere which is good for a cough or shortnesse of winde TAke a quart or more of double Beere and put to it a good peece of fresh Butter Sugar Candie an ounce of Liquerise in powder of Ginger grated of each a dramme and if you would have it strong put in as much long Pepper and Greynes let it boyle in the quart after the manner as you burne wine and who so will drinke it let him drinke it as hot as hee may suffer Some put in the yolke of an egge or two toward the latter end and so they make it more strengthfull CHAP. 241. Of sleepe THe fourth thing to be regarded in preserving of health is Somnus Sleepe which after Aristotle is defined to be Impotentia sensuum Because in sleep the senses be unable to execute their office as the eye to see the eare to heare the nose to smell the mouth to tast and all sinowy parts to feele So that the senses for a time may seeme to be tyed or bound and therefore Sleepe is called of some ligamentum sensuum And for this imbecillity for that Sleepe after a sort maketh a man senselesse and as it were livelesse it is called in Latine Mortis imago as Ovid writeth Stulte quid est somnus gelidae nisi mortis imago Longa quiescendi tempora fata dabunt And in Seneca in Hercule Furente Sleepe is said to be the Son of Astrea that is to say of Iustice and the brother of death as Volucer matris genus Astreae Frater durae languidae mortis And the holy Scripture in sundry places doth call death by the name of sleepe which is meant in respect of the resurrection for as after sleep we hope to wake so after death wee hope to rise againe But that definition which Paulus Aegineta maketh of sleepe in my iudgement is most perfect where hee saith Somnus est animalium facultatum quies ab utili humore cerebrum malefaciente proveniens for here is shewed by what meanes sleepe is caused That is by vapours and fumes rising from the stomacke to the head where through coldnesse of the braine they being congealed do stop the conduits and wayes of the senses and so procure sleepe which thing may plainly be perceived hereby for that immediately after meate wee are most prone to sleepe because then the vapours ascend most abundantly to the braine and such things as bee most vapourous do most dispose us to sleepe as Wine Milke and such like The benefit of sleepe or the necessity rather needeth no proofe for that without it no living creature may long endure according to that saying of the Poet Ovid. Quod caret alterna requie durabile non est For sleepe helpeth digestion and maketh it perfect it recovereth strength it refresheth the body it reviveth the mind it pacifieth anger it driveth away sorrow finally if it be moderate it bringeth the whole man to good state and temperature Wherefore Ovid in another place calleth sleepe a god as Somne quies rerum placidissime somne deorum Paxanimi quem cura fugit tu pectora duris Fessa ministeriis mulces reparasque labori But that I may fully declare the order of sleep how it is to bee used in preserving of health foure things are to be observed therein First the time secondly the place thirdly the lying of the body and fourthly the quantity of sleepe
with diseases of the head It may be used in way of meat as in the spring time with bread and butter especially in May as I my selfe have knowne a man of 80. yeares and upward who for his Breakfast in Summer used to eate sixe or seven Sage Leaves minced small with a little salt and in winter as many blades of unset Leekes drinking alwayes a draught of good Ale after it by which meanes he preserved himselfe long in healthfull state Sage is used commonly in sawces as to stuffe Veale Porke roasting Pigges and that for good cause for it drieth up superfluous moysture and stirreth up appetite Also of Sage is made a kinde of wine which they call Sage wine in this manner Put a little bagge full of Sage bruised in a Quart of new Wine and let it stand so a night then wring it out and use it This wine is good to consume fleame and to comfort the braine and sinewes Much after the same manner is made Sage Ale yet some use onely Sage Leaves whole as they grow being first cleane washed they put them in the bottome of a Vessell and tunne up new Ale upon them so letting it stand for three or foure dayes untill they draw it for every gallon of Ale two handfuls of Sage will suffice in operation it is like to Sage wine I my selfe have proved it very good for a rewme Moreover Sage is used otherwise to be put in drinke overnight close covered or two or three houres before wee drinke it for so it is good against infection especially if Rew bee added thereto as witnesseth Schola Salerni Salvia cum Ruta faciunt tibi pocula tuta CHAP. 12. Of Rosemary NExt in vertue to Sage is Rosemary and of much like qualitie For it is both hot and drie Fernelius saith Vna cum cerebro nervis cor sensus omnes memoriam confirmat tremori atque paralysi salutaris and therefore excellent good for students any way used Beside that as saith Matthiolus Visum acuit si toto tempore quo floret quispiam jeiunus flores una cum circumstâ—ntibus foliis cum pane fale quotidie voraverit Praestat etiam ad frigidos ventricâ—li affectus ad coliacaâ— passiones vomitum â—ibi si cum pane devoretur aut bibatur in pulverem contritum ex meraco The use of Rosemary in Kitchin is well knowne to all men I would the hearbe were as plentifull among us in England as it is in that part of France which is named PROVANCE where it groweth of it selfe without setting and is used for a common fuell Such as have not the Herbe may yet have the flowers preserved of the Apothecaries called Conserva Anthos like in operation to the Herb which I wish to be often used of students Such as have the Herbe may use it now and then as Alexis prescribeth to cleanse and comfort the stomacke and to make a sweet breath in this manner Take Rosemary with the flowers or without a handfull or more seeth it in white Wine a good space and put thereto if you may a little Cinamon then drinke it and wash your mouth therewith The same Wine without Cinamon is good to wash the face and hands for it maketh a very cleare skinne I was wont to put a handfull of Rosemary in a quart of white Wine and to suffer it to boyle in the quart untill it were ready to be burned and then to use it or halfe a handfull in a pint of Wine and sometimes a few Cloves withall Which drinke by experience I found greatly to comfort both my stomacke and braine Or if you like not to be at the cost of Wine seeth it in Ale or pound it and straine it with Ale or Wine For being so drunke it is very good to open the obstructions of the Liver and spleene which is a speciall way to preserve health Good therefore to be used at the spring or fall of the leafe for a weeke together And so I was wont to use Agrimony to prevent a dropsie If any man list to make a perfect Electuary of Sage Rosemary to comfort the stomacke and braine and to make a sweet breath hee may compound it after Alexis in this manner Take of Sage two ounces of Rosemary flowers halfe an ounce of Cloves five drammes of Cinamon one dramme and a halfe of Nutmegges one scruple bray every thing and with honey or Sugar make aâ— Electuary and give thereof in the morning halfe a spoonfull then drinke a little red Wine wherein 〈◊〉 boyled a little Sage and this doe every day untill you have your purpose CHAP. 13. Of Borage BOrage which of Galen is named Buglosse is hot and moist in the first degree But in Gardens there is found another Herbe commonly called Buglosse differing from Borage both in leafe and flower And after Dodoneus Buglosse and Lange de Beefe are cold and dry not farre from the meane temperature No Garden Herbe is more convenient for Students than Borage or Buglosse because of those five things which be enemies to studie as Marsilius Ficinus writeth that is to say Pituitâ— Atrabilis â—â—itus Sacietas Matutinus somnus two of them that is Pituita and Atrabilis are well holpen by the use of these herbs For thus writeth Galen of Buglosse which is to be understood likewise of Borage Buglossum humidae calidaeque temperiâ—i est itaque vinis injectum laetitiae ac hilaritatis causa esse creditum est sed iis qui ob supremi gutturis asperitatem â—â—ssiâ—â—t coctum in meliorato conveniâ— Whereby it appeareth that to put Borage leaves in Wine is no late invention and is done for good cause and to bee frequented of Students Such as have not the Herb ready may yet have Consâ—rva of Borage flowers or Buglosse flowers which may be made as followeth Take Borage flowers or Buglosse when they are full ripe and may easily bee pulled from the stalks pound them small then take for one ounce of the flowers three ounces of Sugar put in your Sugar by little and little and incorporate them well together put it up in a Gally pot and Sunne it for twenty or thirty dayes and keepe it for one yeare But hee that will not bee at such cost may yet distill the Herbe with the flowers when it flowreth and use to drinke the water with Wine or of it selfe with a little Sugar if need bee which also is a good way to take any distilled water The water of Borage or Buglosse being drunke with Wine doth comfort the braine and the heart and increaseth memory and wit and engendreth good bloud and putteth away melancholy and madnesse CHAP. 14. Of Baulme BAulme after Avicen is hot and dry in the second degree an herbe greatly to bee esteemed of Students For that by a speciall property it driveth away
heavinesse of minde sharpneth the understanding and the wit and increaseth memory other vertues it hath also which bee declared at large by Gesnerus in his Booke of distillations where hee teacheth to draw a water from this Herbe as followeth Take Baulme with the whole substance shred it small and braâ— it and lay it to steepe a whole night in good white Wine in an earthen vessell well covered and stopped on the morrow distill it This water hath the properties aforesaid and may be drunke of it selfe with Sugar or mingled with good Gascoigne Wine And if any liâ—t to make a perfect water and expert against melancholy let them take Buglosse Borage and Baulme and distill them together for this water is highly commended of Marsilius Ficinus in â—trae bilis remediis CHAP. 15. Of Hysop HYsop is hot and dry in the third degree whose vertues are briefly comprehended of Schola Salerni in these verses Hyssopusque herba est purgant è pectore phlegma Ad pulmonis opus cum mâ—lle coquenda jugata Vultibus eximium fertur praestare colorâ—uâ— Of Hysop is made a Wine named Hysop Wine which helpeth by drinking thereof diseases of the breast the sides the Lungs the shortnesse of wind and an old cough all which effects may be wrought by the use of the sirrup When I was much troubled with cough and cold I was wont to make Hysop Ale after the manner prescribed of Sage Ale saving that I put to an ounce or two of good Liquorice thin cut in slices whereby in that case I have beene much eased Also for the same purpose you may distill the Herbe and use the water distilled after the manner aforesaid CHAP. 16. Of Mint MInt is hot and dry in the third degree Whereof bee divers kinds both of the Garden and field but one most fragrant in savour which is called Spere Mint and is used to be put in puddings and is found by experience to comfort the stomacke and helpe digestion beside that it giveth a pleasant verdure in eating and one passing property it hath and that very profitable for Students Quod animum olfactu excitat as Matthiolus writeth Therefore of it may bee made a good posie for Students to smell to oftentimes and if any be troubled with ill savour of the mouth and rottennesse of the gummes they may boyle of these Mints in white Wine with a little Vinegar and when it is cold wash their mouth and gummes therewith and after rub them with powder of dry Mints The same powder also is very sweet and an approved Medicine for the Wormes in children or old folkes Si detur in lacte tepid sorbeâ—dum jejuno Which thing also is confirmed by Schola Salerni Mentitur Menta si sit depellere leâ—ta Ventris lumbrecos stomachi vermesque nocivos CHAP. 17. Of Time TIme is hot and dry in the third degree the use whereof in the Chollicke Stone is well known to the Physitians and the use of it in Kitchin is well knowne to all men Beside that as Aetius reporteth it may bee dried and made in powder and used for sundry good purposes but one way especially it serveth our turne That is three drammes of this powder mixed with a draught of Oximell doth purge melancholy humours and dulnesse of the senses proceeding of melancholy the same potion also giveth clearnesse of sight and helpeth the paine of the eyes if it be taken fasting or before supper The same powder is good also for the Gowt for swelling of the belly and stomacke for paine of the bowels and loynes and for want of Oximell it may be taken in a draught of white Wine CHAP. 18. Of Saverie SAvery after Master Eliot purgeth flegme helpeth digestion maketh quicke sight provoketh urine and stirreth up carnall appetite It is hot and dry in the third degree and one good property it hath whereby it is good for students in that it doth quicken the braine by smelling thereto Et lethargicos olfactu excitat as saith Fernelius Beside that it doth strengthen the stomacke that is prone to vomit it may bee taken as I have said of Time being dried and made in powder and supped off in a reare egge or else boyled in wine CAP. 19. Of Penyroyall PEnyroyall is hot and dry in the third degree and doth extenuate heat and decoct it reformeth the stomacke oppressed with flegme it doth recover the faint spirit and expelleth melancholy by siege it may be taken as I have said of Time and Savery CHAP. 20. Of Towne Cressis TOwne Cressis or Garden Cressis is hot and dry in the third degree It may not be eaten alone but with cooling Herbs as Lettuce Sorrell or Purslane For so is the heat qualified and that is the best way to make Sallets to mingle hot herbs and cold together except a man doe it of purpose to coole or heat The often eating of this Herb in Sallets doth give a sharpnesse and readinesse of wit And one medicine I will write which I have read in an old written Booke of this Herbe that if any have an extreame Laske if he drinke but a dramme of the seeds thereof in powder in a draught of red Wine or cold water six or seven mornings together not receiving any thing in two houres after he shall be holpen if it be curable CHAP. 21. Rue RUe or Herbe Grace is hot and drie in the third degree the vertues whereof are pithily set forth in Schola Salerni Ruta facit castum dat lumen ingerit astum Cocta facit Ruta de pulicibus loca tuta Which verses containe foure properties of Rue The first is that it sharpneth the sight which effect is wrought either by eating of it greene as it is there mentioned Ruta comesta receus oculos caligiâ—e purgat Or else the juyce of Rue together with the juyce of Fennell and Honey being clarified and made up into an ointment and used to be put into the eyes The second propertie is that Rue abateth carnall lust which is also confirmed by Galen where he writeth of Rue Quiâ— teâ—â—ium est partium â—â—atusque extinguit quare ad inflationes competit ac Veneris appetitum cohibet digeritque atque exiceat sane strenue Yet Schola Salerni in this point maketh a difference betweene men and women for they say Ruta viris coitum minuit mulieribus aâ—geâ— Because the nature of women is waterish and cold and Rue heateth and drieth therefore say they it stirreth them more to carnall lust but it diminisheth the nature of men which is of temperature like unto the aire that is hot and moist The third propertie is that Rue maketh a man quicke subtill and inventive by reason that by heating and drying it maketh a mans spirits subtill and so cleareth the wit The fourth is that the water that Rue is sodden in being cast and sprinkled about the
the Preface of Diosc noteth where he saith that the Vine and the Coleworts be so contrary by nature that if you plant Coleworts neare to the roots of the Vine that the Vine of it selfe fleeth from them Ideo nil mirum saith hee si tantum Erassicam contraâ—e mulentiam pollere credant quodque Germani quotidiaâ—is mensis id olâ—â— semper apponâ—â—t ut vini noxam effugiant But I trust no Student will prove this experiment whether he may be drunken or not if he eat Colewort leaves before and after a feast CHAP. 37. Of Basill BAsill is hot in the second degree and somewhat moist For the which cause it is not good to receive it inwardly but outwardly applied it doth digest and concoct Yet Galen saith that many doe eat it with oyle and Vinegar With us in England it is not used to bee eaten but yet greatly esteemed for the sweet savour thereof which of some is thought to comfort the braine and to open and purge the head yet to a weake braine it is hurtfull by reason of the strong savour and causeth head-ach as I my selfe have proved And one thing I read in Hollerius of Basill which is wonderfull Cuidam Italo ex frequenti odoratu Basilicae herbae natus Scorpio in cerebro vehementes dolores longos mortem denique attulit CHAP. 38. Of Majoram MAjoram is hot and dry in the third degree an Herb much esteemed of all persons for the pleasant smell thereof I meane that which is called Majoram-gentle The Herbe being made in powder and given with meat or drunke in Wine doth heat the coldnesse of the stomacke and comforteth digestion And the powder of Majoram with a little Ginger drawne up into the Nose or the greene Herbe a little bruised and put into the nostrils doth provoke neesing and gently purgeth the head CHAP. 39. Of Spike and Lavender SPike Lavender be both of one nature both hot and dry in the second degree compleat That which we call Lavender is thought to be the female of this Herbe and Spike the male The chiefe use is of the flowers which being of fragrant savour be dried and laid among linnen or else they are distilled and a very sweet water is drawne from them Which water being sunned for a time is not onely sweet of smell and therefore comfortable to the braine but also is good for the Palsie and all other infirmities of the braine proceeding of cold if the Temples the hollownesse under the eares the nape of the necke bee washed therewith Yea two or three spoonfuls of the water being drunke recovereth the speech being lost and reviveth one from a swoone Wherefore not without cause the Herbe is reckoned of Schola Salerni among those things that cure the Palsie Salvia Castoreumque Lavandula Primula veris Nasturt Athanas haec sanant paralytica membra That is to say Sage Castory that is the stones of the beast Castoreum Lavender Primrose Water Cresse and Tansie cure and heale members infected with the Palsie CHAP. 41. Of Lilly LIlly is hot and dry of quality both the flowers leaves and roots are used in medicine but not in the Kitchin The flowers are commended in the Gospell for beauty and preferred before the royalty of King Salomon Wherefore they are a great ornament to a Garden or house yet the smell of them is discommended and accounted ill for the plague They be of two sorts white and red As for wood Lillies called in Latine Lilium â—â—nvallium so much used and esteemed in Germany as Matth. writeth or water Lillies called in Latine Nymphea aquatica I say nothing of them because they are not usuall in Gardens CHAP. 42. Of Flower Deluce FLower Deluce is hot and dry in the third degree The root is onely used in Medicine the flowers in adorning the house One Medicine I have read to be made with this Herbe which I will set downe for the behoofe of Students Take a new laid egge powring out the white put into the yolke so much of the juyce of the root of Flower Deluce as was of the white after set the same egge a while in hot embers which being sufficiently warmed sup off fasting in the morning and the patient shall after send forth a marvellous abundance of water and so be eased of the dropsie Or else you may take a dram or two of the dry root made in powder and drink in Whey clarified for so it is good also to purge the dropsie water And if you put a little Cinamon to the juyce of Flower Deluce in the egge yolke it is a very good Medicine for the shedding of nature as hath beene often proved CHAP. 43. Of Pionie PIonie is of two sorts male and female the male is of more effect in Medicine and is hot and dry in the second degree The leafe root and flowers are in use The root being made in powder and drunke in Wine doth ease the paines of the reines and bladder And the powder of the seeds of Pionie being ministred in meat and drinke to children doth send forth the stone beginning in them good therefore to be used in youth of such as have the stone by inheritance from their parents by a tenure called ex vitioso semine Or else have gotten it by purchase ex intemperantia By which two wayes the most part of diseases doe grow CHAP. 44. Of Giliflower GIliflower is of sundry sorts and colours the purple flowers are of greatest vertue and are of hot and dry temperature As they are in beauty and sweetnesse so they are in force and wholsomnesse they may be preserved in Sugar as Rosâ—s and so they are very good against the plague or any kinde or venome Also for the falling sicknesse Palsie giddinesse crampe but for the pestilence Matthiolus saith 〈◊〉 universa planta expressâ—â— quatuor 〈◊〉 pondere hâ—ustus ubi 〈…〉 Moreover the leaves of the flowers put into a glasse of Vinegar and set in the Sun for certaine dayes doe make a pleasant Vinegar and very good to revive one out of a swâ—â—ne the nostrils and temples being washed therewith And is good also to preserve from the pestilence being daily used in like manner As for Winter Giliflowers of all sorts they are of much like temperature and used in Medicine but not in meats Yet for their sweetnesse they are worthily cherished in Gardens CAP. 45. Of Germander GErmander is hot and dry in the third degree It is much used in Medicine but not in meats Yet if the greene leaves cleane washed be eaten fasting it is a good preservative against the plague as Matthiolus reporteth Because it is somewhat bitter it may best bee eaten with great Raisins cleane washed and the stones first taken out It is called of some Febrifuga saith he Eo quod â—potâ— ejus decocto diebus aliquot tertianas faget 〈◊〉 And no
neâ—t the stalke CHAP. 50. Of Leekes LEeâ—kes are hoat and drie in the third degree and as Arnoldus affirmeth in Schola Salerni their nourishment is nought they hurt the eyes and ingender blacke melancholy blood and cause terrible dreames they hurt the sinewes through their sharpnesse they hurt the teeth and gummes and cholerick and melancholy folkes should not use to eate them and especially raw yet if they be boyled and eaten with Hony they cause one to spit out easily the fleame which is in the breast and open and ease the Lungs In some Shires of England they use in Lent to eate raw Leeks and Honey with Beanes or Pease sodden but what Rusticks doe or may doe without hinderance of their health is nothing to Students Crassa enim ut aiunt crassis conveniunt If any student be desirous to eate Leâ—ks let them be first boyled or else made in pottage for Leek potage be very wholsome not only for such as be cumbred with flegme but also for those that have the collick or stone Vnset Leekes are best And one notable experiment I will set downe for the comfort of those that be troubled with the said diseases how by this hearbe which is so common in use they may bee greatly eased For the Collicke take unset Leekes blades and all chop them small boyle them in good white wine with May Butter or fresh Butter untill the wine be in a manner wasted away then lay them abroad betweene a cleane linnen cloth plaister-wise on the belly so hot as the patient may well abide it and at the cooling of that apply another hot plaister and thus doe the third or fourth time together if need shall so require And for the stone take unset Leekes in the moneth of Iune shread them small and distill them sunne the water for a moneth or two and drinke morning and evening a good draught for this helpeth the costive belly helpeth the paine of the Hypps purgeth the Kidnies and Bladder causeth Vrine and sendeth forth the stone For which purpose also I have knowne some to cut Leeks in small peeces and to drie them in an Oven or against the fire and to make them in powder which powder they would use in their drinke oftentimes Beside the qualities aforesaid Leekes have two effects mentioned in Schola Salerni Reddit faecundas maâ—sum persaepe puellas Maâ—antemque potest nariâ— retinere cruorem And againe they say that Leekes seed Henbane seed burned together the smoak received through a funnell into the mouth on that side which aketh helpeth the tooth-ache CHAP. 51. Of Onyons ONyons are hoate and drie almost in the fourth degree Being eaten raw as Arnoldus saith they engender ill humours and corruptible putrifactions in the stomack and cause fearfull dreames and headache and if they bee much used they marre the memory and trouble the understanding Yet we see that husbandmen and labourers are nothing hurt by eating of Onyons but rather holpen both in appetite digestion The reason whereof as I thinke is that which the Poet Virgill writeth Labor improbus vincit omnia Yet experience teacheth that Onyons sliced served to the Table with sufficient water with a little salt is a good sawce to stirre up appetite to meat and to put away lothsomenesse of the stomacke and cause good digestion and their hurtfulnesse is thereby something diminished and the water or broth of them may be well used of Students with Mutton roasted or Capon or Woodcock and the Onyons themselves may be eaten also of such as be flegmatick But Onyons if they be sodden especially in the broth of good flesh and so eaten they comfort a cold stomack and cause good digestion and are not hurtfull wherefore being used in pottage or otherwise boyled for sawces as cooks best know or baked in a pie as I have seene in some places they be not hurtfull but wholsome especially for flegmatick persons or at such times as flegmatick meats be used as in Lent or upoÌ„ fish dayes And if any be troubled with the cough bee over-laid with abundance of flegme in the breast so that they cannot easily draw their winde let them roast Onyons under hott imbers and eate them with Honey and Pepper and Butter morning evening and within few dayes they shall feele their breasts loosed and the flegme easily to bee avoided as I my selfe have often proved And for any burning or scalding Fernelius writeth Porri illita folia praesenti sunt ambustis remedio Câ—pae cum sale contusae ambustae pâ—rti impositae miraculo persaâ—ant And for one infected with the Pestilence take a great Onyon and cut him overthwart then make a little hole in each peece the which you shal fill with fine Triacle and set the pieces together againe as they were before after this wrap them in a wet linnen cloth or wet paper putting it so to roast covered in the hot imbers and when it is roasted enough presse out all the juyce of it and put to it a little vineger and Sugar and give the Patient Hereby it appeareth that Leekes and Onyons are not only good in meats but also in medicines As for Scallions they are much of the Nature of Onions CHAP. 52. Of Garlicke GArlick is hot and drie in the fourth degree if it be eaten raw it hurteth the sight and breedeth Headache yet is it good for them that have flegmatick grosse and clammy humours being moderately taken and in the cold time of the yeare but chollerick folkes should abstaine from it especially in hot seasons for it doth inflame and drie much and engendreth red choller and adust humours but in the body wherein there is grosse matter or much cold enclosed it heateth all the body and openeth the places which are stopped it cutteth grosse humours and slimie and dissolveth grosse winds wherefore it is good for the Cough and maketh one to spit well it may be sliced thinne as Onyons are and put in water with a little salte or as commonly they use to punne it and put to it a little water or the broth of flesh but if it be sodden it hath somewhat lesse force and yet loseth not his propertie The like is said of Onyons and Leekes of Galen where hee giveth a generall judgement of eating of Garlicke Leekes Onyons and such like sharpe things for whom they be wholesome and for whom not as followeth Abstinendum ab assiduo usu omnium acrium potissimum cum is qui ipsis vescitur natura fuerit biliosus Solis enim qui vel succum pituitosum vel crudum crassum ac lentum acervarint cibi ejusmodi sunt accommodati Moreover Garlick hath a speciall property against poyson as appeareth in Schola Salerni Allia Ruta c. and is thought of some a good preservative against the Pestilence But especially it is good for them
meate Sampere is of much like nature and used as a sawce with meats after the same manner It is a weed growing neare to the Sea side and is very plentifull about the I le of Man from whence it is brought to divers parts of England preserved in Brine is no lesse wholesome than Capers CHAP. 57. Of Tansie TAnsie is hot in the second degree and drie in the third It is one of those sixe things which are reckoned in Schola Salerni to be good for the Palsie The reason is as I thinke for that it avoideth flegme and by the heate thereof dry the sinewes Also it killeth wormes and purgeth the matter whereof they be engendred Wherefore it is much used among us in England about Easter with fryed Egges not without good cause to purge away the flegme engendred of fish in the Lent season whereof wormes are soone bred in them that be thereto disposed though the common people understand not the cause why Tansies are more used after Lent than at anie other time of the yeare The hearbe is good also for the Stone and stopping of Vrine as Matt. reporteth CHAP. 58. Of Feverfew FEverfew is hot in the third degree and drie in the second it is not used in meats but in medicine It is called of Matthiolus Matricaria and is onely to bee used in womens diseases Yet this experience I have of it that being punned small and tempered with a little salt and laid to the pulses of both wrests it cureth Agues in children and sometime in the elder sort too so that it be renued once in 24 houres and used continually for the space of nine daies CHAP. 59. Of Fumitory FVmitory is hot and dry almost in the second degree though it grow wild yet because it is found in some gardens and is very profitable for Students I have here mentioned it Galen sheweth how a Countrie-man was wont to use it both to strengthen his stomack and to loose his bellie First he made the hearbe into powder Et cum uti volebat subunctionis gratia meliorato inspargebat at roborare volens stomachum vino nimirum diluto But Students may distill the hearbe and use to drinke the water by it selfe with a little Sugar or with white wine fasting for it doth strengthen the stomack open the Liver purifie the blood by purging humours aduâ—t and by that meanes helpeth itching and scabbinesse and Morphew and giveth a lively and fresh color to the face good therefore for such as would be faire and hurtfull to none Some use to boyle Fumitory in clarified Whey and so it is very good also to bee drunke for the purposes aforesaid Syrup of Fumitory is of the same effect and may be drunke being mixed with white Wine three spoonfuls of the Syrup to a quarter of a Pinte of the Wine CHAP. 60. Of Filipendula FIlipendula is hot and drie not fully in the third degree it is highly commended of Physitians for the Stone and Strangurie and stopping of Vrine Wherefore such as be grieved with the like infirmities may use the hearbe in pottage or brothes or otherwise by the wise counsell of the learned Physitian CHAP. 61. Of S. Iohns Woort SAint Iohns Woort is hot and drie in the third degree Beside that it is a very good Pot-hearbe it is used both in Physick and Surgerie In Medicines as Matthiolus writeth Epotum semen ex vino calculos ejicit venenis adversatur Aqua stillatitia florescentis jam herbae maxime quibusdam praefertur comitialibus et resolutis And in Surgerie there is made thereof a Balme which is excellent good for wounds after Alexis in this manner Take of S. Iohns Wort the flowers and of the flowers of Rosemarie of each one a handfull put them together into a glasse fill it with perfect Oile and close well the mouth of the glasse that no Aire goe out then let it stand in the Sunne the space of thirty dayes and in cleare nights also and when the Oyle shall have gotten the colour of the flowers straine it and put to it Ginger one dramme and a little Safron dissolved in good wine then set it in the Sunne againe the space of 18 dayes and annoint the wounds with the said Oyle luke warme twice a day and you shall have your effect CHAP. 64. Of Cinckfoile CInkfoile is drie in the third degree hath very little heate it is much used in Surgerie when need requireth to binde and consolidate and is a very pot hearbe CHAP. 63. Of Avens AVens is hot and drie in the second degree an hearbe sometime used in Medicine but most commonly for the Pot. CHAP. 64. Of Hartes-ease HArts-ease or Panses are dry temperate in cold and heate the flowers are beautifull for varietie of colours but not used in meates yet the hearbe is commended for a rupture And the distilled water the hearbe and flowers is thought good for the falling evill in children if they drinke it oftentimes CHAP. 65. Of Marigolds MArigolds are hot and dry an hearb well knowne and as usuall in the Kitchin as in the hall the nature wherof is to open at the Sun-rising to close up at the Sunne-setting It hath one good property and very profitable for Students that is as Matthiolus writeth Hujusce herbae usu acui indies oculorum acies And againe Constat stillatitiam floridae plantae aquam oculorum ruborem eâ— inflammationem arcere si in oculis instilletur aut si liâ—eola in ea macerata superponantur Siccatae pulvis cavis dentium immissus dolorem levat But it is of greater force in womens diseases as hee writeth in the same Chapter Constat sexcentis faeminârum factis periculis eandem valere plurimum ad menses ducendos et praesertim epoâ—â— ejus succo aut herba ipsa recente diutius dâ—vorata CAP. 66. Of Larks claw LArks claw or Larks heele is temperately warme and is of small use in meat or Medicine CHAP. 67. Of Columbine COlumbine is temperate in heat and moisture the flowers onely are used to adorne the house Seâ—en ut scribunt quidam rei herbariae authores drachmae pondere potum ex Cretico vino addito â—roâ—i momento icteritiam sanat sed aegros in lecto subinde sudare oportet CHAP. 68. Of Chamaemell CHamaemell is hot and dry in the first degree An Herb in great estimation among the Aegyptians and was thought a remedy for all Agues as Galen reporteth And this Medicine I learned of a Countrey man for an Agew which I have proved true in many though it failed in some Take a handfull of Chamaemell wash it cleane and bruise it a little and seethe it in a pint of Ale till halfe be wasted scum it well and straine it and drinke it an houre before the fit and if you thinke it bitter put in Sugar cover you warme and procure heat so
doing three dayes together fasting The smell of the Herbe is comfortable to the braine and therefore to be frequented of Students CHAP. 69. Of Saffron SAffron is hot in the second degree and dry in the first though it be reckoned among spices yet because it groweth in many Gardens and is so usuall in meats I thought good to mention it in this place Fernelius writeth that Saffron â—or imprimis deinde alias partes roborat emendaâ—que earum putredines sed extra modum sumptus lethalem vim inferre perhibetur Which thing is proved true by experience for if a man use much Saffron it will make him very fainty but being moderately used Stomacho â—â—iâ—is est ciborumque concoctionem juvat CHAP. 70. Of Oke of Hierusalem OKe of Hierusalem is hot and dry in the second degree The chiefe use of it is in Physicke for shortnesse of wind and avoiding of bloud and flegme by spitting as in Plurisies and Impostumes It may be boyled with Liquorise thinne cut or else by it selfe in pure water and after sweetned with a little honey or Sugar and so drunke But Students may cut the Herbe when it is full growne and dry it a time in the Sunne and after lay it among their cloaths for so it will keepe them from Moths and give them a good savour which Wormwood will not doe though Wormwood being used in the like manner preserve garments from Moths CHAP. 71. Of Alecoast ALecoast is hot and dry in the second degree If you list to make a pleasant drinke and comfortable to the stomacke put certaine handfuls of this Herbe in the bottome of a vessell and tunne up new Ale upon it after the manner of Sage Ale before prescribed The Herbe Maudlin is of the same nature and much like of smell CHAP. 72. Of Clary CLary is hot and dry almost in the third degree It is found by experience very good for the back and restorative in a waste For which purpose they use not onely to boile the leaves whole in broths tied together in one bunch or handfull but also they frie the leaves with the yolks of egges and so serve them up to the table And thus much I can say by proofe that who so shall use this Herb often shall finde greatness for the griefes aforesaid CHAP. 73. Of Betayne BEtaine though it grow wilde yet it is set in many Gardens and is hot and dry in the second degree The vertues of it are innumerable as Antonius Musa who hath written a peculiar booke of this Herb doth testifie but especially it is good for the braine so that as Fernelius writeth Cerebrum vel odore solo recreat hinc Comitialibus furiosisque medetur Paralysiâ— torpentiaque membra persanat For which vertues it is greatly to be esteemed of Students And one thing I have often proved when I was a Student my selfe that if you put a leafe of it up into the nostrils it will provoke neesing and purge the head of flegme CHAP. 74. Of Angelica ANgelica is hot and dry almost in the third degree It is a rare herbe and of singular vertue but chiefly commended against the Pestilence as well to preserve a man from it as to helpe him when he is infected After Matâ—hiolus Pestilentiam arcet hausta aut frequenter commansa And so was I wont to use it at Oxford in time of Plague to grate of the dry root into drinke and to carry a little peece of the root in my mouth when I went abroad And for such as be infected Datur radicis semidrachma unà cum Theriacae drachma è sua ipsius aqua iis qui peste laborant deinde sudâ—â—e coguntur repetiturque eodem modo post septem horas aliqui enim hoc tantum antidoto sanati sunt Beside the vertues aforesaid the decoction of the root in water or wine is excellent good for those that be short winded through abundance of cold flegme stopping the Lungs And the same decoction is wonderfull good to dissolue and avoid any inward impostume or congealed bloud and greatly strengthneth the stomacke yea the powder of the root being taken in drinke comforteth the heart and strengthneth such as bee subject to swooning and for the biting of a mad dog or stinging of any venomous worme pound the leaves of this Herbe and Rue together and apply them to the place and give the Patient to drinke inwardly the decoction of the leaves or roots Moreover the root chewed or a little peece thereof put into the hollownesse of the tooth helpeth the tooth-ach and amendeth the ill savour of the breath in so much that it will in a manner take away the smell of Garlicke Wherefore every Student that hath a Garden should provide to have this Herbe CHAP. 75. Of Pellitory of Spaine PEllitory of Spaine is hot in the third degree fully and dry in the second The chiefe use thereof is in Medicines to purge the head Which effect it worketh if a man cut but a little peece of the root dried and chew it betweene his teeth for a time For so it draweth abundance of flegmaticke and waterish humours which must be avoided by spitting holding downe the head It may best bee done fasting or at night a little before we goe to bed And this practise I have proved good nor onely to ease the tooth-ach which is a paine most intollerable but also for a rheume griefe of the head proceeding of a rheume which is a common calamity of Students Also Matthiolus saith that this roote Oris halitum commendat omnes roborat sensus and that in pulverem contrita vinoque subinde pota frigidis occurrit morbis Quamobrem resolutis comitialibus convulsis auxilio est CHAP. 76. Of Dragons DRagons is hot and dry in the third degree The chiefe use whereof is against the plague For which purpose we use to distill the Herb and preserve the water which may be used as need requireth A little fine Treacle being mixed withall Non solum valet ad praeservandum verum etiam ad liberandum infectos CHAP. 77. Of Elecampane ELecampane is hot in the third degree and drie in the second The chiefe vertue thereof is to open the brest and to helpe shortnesse of wind caused by tough flâ—gme stopping the Lungs Also it openeth opilations of the Liver and Spleene and comforteth the stomacke as saith Schola Salerni Enula Campana haec reddit praecordia sana And for this purpose who so listeth may make Conserva of Elecampane roots in this manner First wash the roots cleane slice them in peeces as bigge as your thumbe seeth them in faire water untill they be tender take them up and pound them and draw them thorow a haire Sieve or strainer then set them againe over the fire and put to them the double or treble weight of Sugar And when it is perfectly incorporated
take it off and keep it in a glasse or gally-pot Also of the roots of Elecampane is made a kind of Wine called Vinum Enulatum much used in Germany as Matthiolus writeth Quod vinum in potu sumptum mirifice visum acuit Beside that it hath like vertue as the conserve The best time to gather the roots is when the leaves fall Which time also is best to take all other roots that are to be used in Physicke except it be for present necessitie CHAP. 78. Of Setwall SEtwall or Capons-taile is hot and dry in the second degree Thereof bee two sorts commonly knowne and set in Gardens The one small which is called Valerian and is a good pot-herbe and beside that is very good to heale a cut as every Kitchin maid knoweth The other is named of some great Valerian whose vertues are very great and very many after Matthiolus where he saith Praestat Phu ad venenosorum ictus ex vinopotum adversus pestilentiam non modo haustum sed etiam olfactum valet ad stranguriam ejus decoctum potum Datur quoque utiliter anhelosis tussientibus praesertim si coquatur cum dulci radice uvis passis semine anisi Devorata radix flatus pellit Tota planta virens una cum radicibus conâ—usa capiti dolenti illita dolores punctiones mulcet Facit ad oculorum vitia ubi albo vino decoquatur deinde vinum in oculum instilletur Additur in potionibus vulnerum intrinsecâ—rum magno juvamento And one thing I will note of this Herbe for the pleasure of Students that the roots thereof being dried and laid among cloths they give a sweet smell to them CHAP. 79. Of Galingale GAlingale or rather Cipresse roots though it bee rare yet is it found in some Gardens and is hot and drie in the third degree Beside that the roots are good in Medicines if they be laid among cloths they make them to savour well Matth. setteth downe an easie Medicine to bee made of this root for the Dropsie in this manner Ciperi radicum farina addita â—accharum lauri eadem mensura urina impubis pueri excepta illita hydropicos mirifice juvat CHAP. 80. Of Skirwort SKirwort is hot and dry in the second degree The roots thereof are used of skilfull Cooks for Salads as Burre roots when they are young CHAP. 81. Of Prickmadem PRickmadem is one kinde of Sedum Another is Housleeke and the third is Stone crop All three doe grow commonly upon the slates of houses but Prickmadem is planted in Gardens and is used for a Pot herbe and is cold in the third degree CHAP. 82. Of Lettuse LEttuse is cold and temperately moist in the second degree The hearbe is much used in Sallads in the Summer time with vineger oyle and sugar or salt and is found both to procure appetite to meate and to temper the heate of the stomack and Liver But in one point we differ from the use of old time For wee eate Lettuse in the beginning of our meales whereas they were woont to be eaten last as the Poet Martial writeth Claudere quae coenas lactuca solebat avorum Dic mihi cur nostras inchoet illa dapes Galen giveth Lettuse this commendation that of all hearbs it breedeth lest evill juice it may bee eaten raw as I have said in Sallets yet because of it selfe it is waterish and cold as Galen writeth Non modo suavior sed utilior etiam redditur si acrium olerum quoddam assumpserit ob eam certe causam nonnulli Erucae ac porri follia alii Ocimi lactucae admiscent It may be also eaten being first boiled as we use in Broths or as Gal. used in clean water for so he saith Aetate juvenili cum mihi ventriculus bile assidue infestaretur lactuca quo ipsâ—m refrigerarem utebar cum vero ad aetatem declinantem perveni hoc olus fuit mihi adversus vigilias remedio tunc enim contra ac in Iuventute somnum mihi dedita opera conciliabam grave enim mihi erat praeter voluntatem vigilare quod mihi accidebat paâ—tim quod juventute meapte sponte vigiliis assueveram partim quod declinantium aetas ad insomnium est propâ—nsa Itaque lactuca vespere commansa unicum erat mihi insomniae 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Whose example I wish all Students to follow because they are commonly in youth and age even as Galen was Yet one thing I warne all men of out of Matth. Cavendus est lactucarum usus suspiriosis sanguinem excreantibus piâ—uitosisque sed iis maxime qui procreandis liberis dant operam And if any Student list to live honestly unmarried let him use oftentimes this medicine set forth by Dios Epotum semen lactucae libidinum imaginationes in somno compescit venerirefragatur And as Galen saith Geniturae profluvium cohibet sumi potest in Cervitia prius contritum mane vespere CHAP. 83. Of Endive and Succorie ENdive and Succory are cold drie in the second degree because they are much like in operation I joyne them both together The leaves especially of white Endive are not onely used in medicines but also in meates either raw in Sallads or boyled in Brothes Both Endive and Succorie any way used doe coole the heate of the liver and by a speciall property doe strengthen it and open the obstructions thereof For which vertues they are worthy to bee greatly esteemed For it is a great preservation of health to have the liver temperate and unstopped considering that it is the place where all the humours of the body are first wrought and therefore called Officina sanguinis Students that have hoate stomack or hoate livers may cause their Cookes to boile them in a broth with a chicken Or they may distill them in the Summer season and keepe the water and when they are disposed drink a good draught fasting with a little Sugar or else by the advise of some learned Physitian they may use the syrup of Endive or Succorie I was wont to lay certaine handfuls of the greene hearbs cleane washed in the bottome of a vessell and to tunne up new Ale to them not over strong and so to make Endive Ale after the manner of Sago Ale shewed before wherein I found great commodity being troubled with inflammation of the Liver Dandelion and Sowthistill are of much like effect to Endive and Succory for they are both cooling and very good to bee used in pottage or boyled whole in Broths or eaten in Sallads They have one good property very profitable for Students who for the more part have ill stomacks for of Sowthistill Matth. saith In vino decoctus stomachi fluxioribus medetur and of Dandelion he saith Cocta herba stomachum dissolutum adstringit CHAP. 84. Of Bleet BLeet is cold and moist in the second degree It is used
you may make a very sweet water thus Take Damaske Roses or red-Roses Spike Flowers Rosemary Gilo-Flowers Mynte Majerom Balme Bay-Leaves of each alike and distill them Also Spike Flowers distilled alone doe make a very sweet water These waters I counsell all Students that bee able to have at the least some one of them and to sprinkle themselves therewith sometimes and wash their temples Nostrels and Beards for the savour of sweet waters and perfumes doe greatly comfort the Braine and revive the senses but pure Red Rose water is not onely good to be drunk but it is good also to wash the eyes and if any Student be dimme of sight he may make an excellent water for the eyes in this manner Take three Spoonefuls of Red-Rose water one spoonefull of White Wine of Tutia a dramme of Aloes Epaticke of white Sugar-Candie of each the weight of two pence make all in Powder and mixe them together let them settle in a glasse for two or three dayes whereof drop as need requireth into the eyes for it doth clense dry and strengthen the sight and helpeth all exulceration and rednesse proceeding of heat And for such as have a care to preserve their sight as all good students have for it standeth them upon they may make a water after the prescription of Schol. Sal. as followeth Feniculus Verbena Rosa Chelidonia Ruta Ex istis â—it aqua quae lumina reddit acuta Take of each of these five alike gather them when they are dry cut those herbs short that be long distill them and Sunne the water as before is said and use now and then to wash your eyes therewith CHAP. 91. Of Purslane PUrslane is cold in the third degree and moist in the second The leaves are used to bee eaten in Sallets with Vinegar by themselves or with Lettuce in the Summer season And surely very good for such as have hot stomacks for it doth mitigate the great heat of all the inward parts of the body likewise of the head and eyes Also it represseth the rage of Venus wherefore it is much to bee used of such students as will live honestly unmaried Being eaten it helpeth the teeth that be set on edge with sowre things Some use to preserve it in salt and brine but so it heateth and purgeth the stomacke CHAP. 92. Of Strawberrie STrawberrie is cold in the first degree and dry in the second The leaves and roots are used in Medicines but the fruit is used to be eaten And beside that it is very pleasant in taste it qualifieth the heat of the stomake and Liver In some places where they are plentifull they use to distill them and draw a very cooling water which is good to drinke for such as have cholericke stomacks or inflamed Livers and being dropped into the eyes helpeth the itch rednesse and inflammation of them as I my selfe have proved They may be made in a Conserva in like manner as I shall shew afterward of Berberies CHAP. 93. Of Poppie POppie whereof be three kinds white red and blacke The red is wilde and groweth among corne the white blacke are commonly in Gardens it is cold dry in the first degree The seeds of white Poppie and blacke are used to be eaten as appeareth by Diosc and Matth. yea the Countrey folks about Trident as saith Matth. take the leaves of wilde Poppie at their first budding forth and boile them as they doe other Herbs and eat them with butter and Cheese And one goodly experiment I learne out of Matth. in the same place that the red leaves of Poppy which grow among corne being dried and made in powder and given in drinke should marvellously helpe a Pleurisie and the women of Salerne give their children the powder of white Poppie seeds with milk to cause them to sleep it may also be given otherwise for the same purpose as in Posset-drinke in an Ale-berry or best of all in a Cawdale made of Almonds and Hemp-seed CHAP. 94. Of Orpine ORpine cooleth in the third degree It is proved good to heale a cut being pounded and laid to it It is wonderfull to see how long this herbe wil continue greene being hanged up in the house as I thinke through the abundant and firme moisture that is in it CHAP. 95. Of Burnet BUrnet is dry in the third degree and cold in the second It is very astringent and partly cooling and therefore good to put in Wine to confirme the stomacke And being used in pottage it bindeth the belly And as Matth. reporteth Muliebre profluvium efficacissime sistit dyssenteriam caeteros alvi fluxus cohibet biliosas vomitiones reprimit And as hee saith in the same place by the authority of Matthaeus Curtius it is also very good in the plague For which purpose I have knowne some to distill the Herbe and to keepe the water all the yeare Which thing may easily bee done for the Herbe is very plentifull and is commonly greene Winter and Summer CHAP. 96. Of Deysies DEysies are of nature cold and moist whether they be red or white double or single They be of like vertue they are used to be given in Potions in fractures of the head and deepe wounds of the breast And this experience I have of them that the juyce of the leaves and roots of Deysies being put into the nostrils purgeth the braine they are good to bee used in pottage for Matth. writeth Herba ipsa receâ—s in acetariis devorata alvum adstrictam leuit id quod etiam praestat ex jure pinguium carnium decocta CHAP. 97. Of Gourds Melons and Cucumbers which though they bee fruits yet because they are commonly set in Gardens be here specified GOurds are cold and moist in the second degree Being eaten raw they be unpleasant in taste and ill for the stomacke and almost never digested Therfore hee that will needs eat them must boyle them roast them or fry them Every way they be without savour or taste and of their proper nature they give to the body cold and moist nourishment and that very little but by reason of the slipperinesse of their substance and because all meats which be moist of nature be not binding they lightly passe forth by the belly and being well ordered they will bee meetly concoct if corruption in the stomacke doe not prevent them CHAP. 98. Of Melons and Pepons MElons and Pepons commonly called pompions be cold and moist in the second degree they bee almost of one kinde saving that the Melon is round like an Apple and the innermost part thereof where the seedes are contained is used to be eaten The Pepon is much greater and somewhat long and the inner part thereof is not to be eaten The vulgar people call both by the name of Melons and they use to boyle them and to eat them with fat Beefe or frie them with Butter and to eat them
if they be old they be hot in the first degree and drie in the second if they bee ripe they doe least harme of any fruits or almost none Yet beeing much eaten they make ill bloud whereof lice are ingendred By reason of their sweetnesse they anoy the liver and spleen inflamed and they fill the belly with winde but by their quicke passage the winde is soone dissolved In Sch. Sal. are set forth two operations of figges as followeth Vermiculos veneremque facit sed culibet obstat After Avicen figges are best eaten fasting with nuts or almonds for so they breed better juice in the body and open and prepare the way for meat And he more commendeth the eating of them with nuts than with almonds But our use is to eat figges and almonds together which in my judgement is better For so they may better clense the brest and lungs which is a speciall vertue that figges have And though wee eat them commonly after other meats or upon fasting daies for want of other meats yet as it appeareth by Galen Physitians were wont to give them longe ante cibum with ginger or pepper or powder of Time or peniroyall to such as had oppilations of the liver or spleene or had any hard congealed matter in the inward parts of the body or any distillations or rheums falling into the breast and stomacke for in all these cases figges doe profit much beside that they make the belly soluble and do clense the reins of the back And one easie medicine I wil set downe for the comfort of such students as be short winded taken out of Math. Caricas du â— aut tres nocte una in aqua vitae maceratas asth maticos juvare qui mane eas devoraverint Also in Sch. Sal. it is shewed that a plaster made of figges first sodden in water and a little vineger and after beaten smal in a morâ—ar are good for the swines evill for kernels for swellings as appeareth in the verses following Scrofa tumor glandes ficus cataplasmate cedunt CHAP. 111. Of Almonds ALmonds be hot and moist in the first degree they doe extenuat and clense without binding Wherfore they purge the brest and lungs and bee good to be eaten with figges of such as be short winded As for bitter Almonds I omit because they are not used to be eaten though in medicines they be of great vertue Of sweet Almonds is made by skill of Cookes Almond milke a very temperate meat in hot diseases Also cawdales of Almonds both comfortable to the principall parts of the body and procuring sleepe also almond Butter very delicate and good for a stuffed breast The making of which things I referre to cunning cookes or to the learned Physitian who is oâ— ought to be a perfect cooke in many points Yet because all students be not of habilitie to have a cooke or a Physitian at their pleasure I will set downe an easie way which I was wont to use my selfe in making of almond milke Take a pottle of faire water boile in it two handfuls of violet leaves or if you list one handfull of violet and another of strawberrie leaves or the like quantitie of Endive and Succorie or other cooling herbes take also an ounce of good Liquorice cut in thin slices if you would make it for flegme let the herbs and Liquorice boyle in the water leasurely untill halfe be wasted then straine it and let the liquor coole Then take a quarter of a pound of almonds and blanch them that is to say put them into water boyling hot and let them steepe therein a while then get off the huskes as you shale nuts that done punne them small in a morter of Marble if you have it until they waxe moist then put the Almonds into the liquor and stir and blend both together with a spoone after that draw the liquor and all through a streiner pressing the Almonds well with the back of a spoone And of that which is strained when you will occupie more or lesse you may put in sugar and set it over the fire untill it boyle then take it off and use it as please you Some draw their almonds after they be blanched and strained with faire water onely making it neither too thick nor too thinne which way also is good or to draw them with any distilled water as rose-water Endive or Succory water As for Almond Cawdales are made with ale strained with almonds blanched and brayed as before then lightly boiled and spiced with Nutmeg Sugar as before is said or otherwise as pleaseth the party CHAP. 112. Of Dates DAtes new gathered are hot and moist in the first degree but if they be old they be hot and drie in the first degree Dates being much eaten and not well digested annoy the head and cause gnawing in the stomack and make grosse iuice and somtime cause obstructions or stoppings in the liver and spleene wherefore they are not wholesome for students Yet they are commonly used at delicate feasts to set forth other meats and are counted restorative But their chiefe vertue is that if they be well digested and temperatly used they nourish and make the flesh firme and binde the belly And for this last property they are much used in medicines when it is requisite to binde or restraine and so saith Diosc Decoctum Palmarum per se potu gargarizatione magnopere astringâ—t cohibet Good therefore in any laske or waste in man or woman And for that purpose they may be used sodden in milke or in Muskadine Yea the very stones of Dates beeing beaten to powder and used together with sanguis Draconis in Raspis or red wine is passing good in the sayd cases as by experience I have often proved CHAP. 113. Of Pomegranates POmegranates be of good juice and profitable to the stomack especially they which are sweet But in hot fevers they that are soure bee more expedient and wholesome for then the sweet doe incend heat and puffe up the stomacke They are found by experience to be very comfortable and restorative in long sicknesse and specially they are good in any consumption or flixe Because as Galen saith Malum granatum omâ—e adstringentem qualitatem obtinet Insomuch that the very pill of a Pomegranate being made into powder and druâ—ke in red wine or Raspis together with a little Cinnamom is a singular remedie for any laske or flixe as I have often proved Yet Matthiolus prescribeth the whole Pomegranate to be used as followeth Punicum malum â—ictili vase inclusum cooperculo argilla circumlito in fuâ—no combustum dysentericos â—orminosos praesentaneâ— remedio juvat ubi ipsius sesquidrachmamâ— in pulverem contritâ— ex vino potandum propinabis And as for the kernels of soure pomegranates hee writeth in the same place that Ossiculi punicorum malorum acidorum uncia una cum thuâ—is drâ—chmâ—
mos nuâ—ibus sociando rucemos Yet in another place drie nuts are commended to be eaten after fish in stead of cheese saying Post pisces nuces post carnes caseus adsit Because nuts by reason of their drinesse let the ingendring of flegme that is woont to come of fish But otherwise nuts are discommended as in the verse following Vnica nux prodest nocei altera tertia mors est Meaning that the Nutmeg is wholesome the Hafill nut hurtfull and the Nut which the Arabians call Nux Metel is venomous Filbers are of much like nature saving that they are more pleasant in eating longer in forme thinner in shale and sooner ripe Matth. setteth downe a medicine to bee made of nut shales in this manner Putamina ipsa cruda in tennem pulverem contrita ex vino austero hausta drachmarum duarum pondere diarrhaeam cohibent alba faeminarum profluvia CHAP. 120. Of Walnuts WAlnuts be hot and dry in the second degree If the pills be taken off they are thought to be good for the stomacke and somewhat loosing the belly and mixt with sugar they doe nourish temperately They are reckoned in Scho. Sal. for one of those six things which are good against poison Alliâ— Ruta Pyra Raphanus cum Theriaca Nux Haec sunt antidotum contra mortale venenum And true it is that dry Walnuts and Rue and Figs and salt were king Mithridates medicine against venome which after he had long used when hee sought to dispatch himselfe with poyson hee could not And no marvell for the water of greene VValnuts taken about Mid-summer beeing drunke two or three ounces cooleth and resisteth the Pestilence And the water of the outer huskes of VValnuts being not rotten distilled in September is given to drinke against the pestilence with a little vineger as a certaine experiment CHAP. 121. Of Chestnuts CHestnuts are commended of Galen of all wilde fruits to yeeld best nourishment Yet elsewhere he saith that whether they be rosted fryed or boiled they be hurtfull but much more if they be eaten raw But if any man desire to eat them let him first pricke them through the huske with a knife and then roste them under the embers or hot ashes And if they bee eaten with hony fasting they will helpe a man of the cough But their chiefe force is in binding the belly For so saith Matthi Castaneae vehementer sistunt tum alâ—i tum ventriculifluâ—ciones idque maxime siccae quin sanguinem excreantibus prosunt Acornes of the Oke-tree are like in operation which being likewise rosted under ashes and eaten will soone stay a laske as I learned of an old woman which therewith did great cures in the flix Of Spices which because they are for the most part fruits of certaine trees growing out of this Realme yet much used in meat and drinke among us I have here annexed to the Treatise of fruits CHAP. 122. Of Pepper PEpper after Arnoldus upon Schol. Sal. is hot and dry in the fourth degree There be three sorts of pepper that is black white and long pepper al growing upon one tree as Galen reporteth And that is white pepper which is gathered very green moist And that long Pepper which is a little dried but not perfectly ripe And that blacke pepper which is gathered full ripe But the Spaniards and Portingales which have travelled the East and West Indies report the blacke Pepper to grow upon long bushes and the long pepper to bee the blowings of a certaine tree much like those blossoms which the Hasill trees bring forth at the fall of their leaves But in operation all sorts of pepper differ little though the white Pepper be best for the stomack as Galen writeth for all kinds of Pepper generally do heat the body contrary to the vulgar opinion which is that pepper is cold in operation But who so receiveth it into the body shal feele it hot in operation for through the heat and drinesse that it hath it dissolveth flegme and winde it helpeth digestion expulseth urine and availeth against diseases of the breast proceeding of cold All which properties are briefely and pythily set forth in Schola Sal. Quod piper est nigrum non est dissolvere pigrum Phlegma purgaâ—it digestivamque iuvabit Leucopiper stomacho prodest tussique dolorique Vâ—ile praeveniet motum febriâ—ue rigorem In which verses the chiefe commendation is given to white pepper and that it hath five vertues first to comfort the stomacke secondly to help the cough thirdly to helpe the colicke or any paine comming of winde fourthly to withstand the causes of a cold fever being given before the fit fiftly to ease the shaking of fevers All which properties notwithstanding may be ascribed to the other kindes of pepper For which causes there is an excellent confection made of all three peppers and is thereof called Diatrion piperion passing good for a cold and windie stomacke and may be taken at any time of the day And such as have not that confection may take a few cornes of blacke pepper grosse beaten in a draught of ale fasting or take a little of the pouder of any of the three sorts together with meat for nothing is better for winde and flegme CHAP. 123. Of Cloves CLoves are hot and dry almost in the third degree They have vertue to comfort the sinewes also to consume and dissolve superfluous humours they are good for the stomacke liver and heart they helpe digestion and stay a laske And beeing sodden whole in milke or made in powder and so taken in milke they comfort the debilitie of nature and stir up Venus Beside this they are sundry waies used both in meats and medicines and to give a sweet savour to distilled waters and powders no spice is of more force they are the fruit of a certaine tree growing in the East Indies CHAP. 124. Of Maces MAces are hot in the second degree and dry in the third They are found growing close about the Nutmeg covering it as it were an huske they are to the stomacke very commodious and restorative beeing used in meats And for this purpose they are boiled whole in broths or coleyses or milke Beside that they bee very good to bee drunke against spitting of bloud and bloudy fluxes and excessive laxes and the cholicke CHAP. 125. Of Nutmegs NVtmegs bee hot and dry in the second degree They are the fruit of a tree in India like unto a peach tree they strengthen the stomacke and liver they abate the spleene they provoke urine they stay a laske they breake winde And that which is best for students they make the mouth to savor wel they comfort the braine the sight the liver the spleene specially the mouth of the stomack Yea as I have proved in many that had weake heads beeing taken last at night in a cawdell of Almonds or hempseed
they procure sleepe And in my judgement it is the best spice for students of all other And I would advise them to grate often of it into their drinke and if they can get nutmegs condite which must be had of the Apothecaries that they would have alwaies by them halfe a pound or more to take at their pleasure CHAP 126. Of Ginger GInger is hot in the second degree and dry in the first It is the root of a certaine herbe as Galen writeth It heateth the stomacke and helpeth digestion and is good for the sight For this experience I have of Ginger that a penny weight thereof together with three penny weight of white sugar both made very small in powder and â—earsed through lawne or a fine boulter cloth and put into the eie hath within short time worne away a flegme growne over the eie also with two ounces of sugar a quarter of an ounce of ginger half a quarter of an ounce of Cinamon al beaten smal into powder you may make a very good blanch powder to strow upon rosted apples Quinces or Wardens or to sauce a hen But that ginger which is called greene Ginger or ginger Condite is better for students for being well made if it be taken in the morning fasting it comforteth much the stomacke and head and quickneth remembrance and is very good for a cough CHAP. 127. Of Cinnamom CInnamom is hot and dry in the third degree that which we have is the barke or rinde of a certaine tree growing in the Indies is the right Cassia as Mathio thinketh The use thereof is great as well in meats as in medicines found to be very comfortable to the stomacke and principall parts of the bodie insomuch that I have read in an old Authour of Physicke this meeter following Cur moriatur homo qui sumit de Cinamomo There is made a water with Cinamom very good for many purposes in this manner Take a pound of good Cinamom and beat it grosse then take a pottle of perfect rose-water and as much of good wine sacke or Canary wine or else take a galon of the wine onely without rose-water steepe all together close covered in some cleane vessell the space of foure and twenty houres then still it in a Limbecke you maâ— keepe that which commeth first if you list by it selfe about a pint for the later will be weaker Some put a pound of Sugar Candie to steepe with the Cinamom and so they make it very pleasant And I have proved the best way to be to take a gallon of Sacke a pound of Cinamom grosse beaten and a pound of sugar candie and to steepe all together and so distill them This water hath innumerable vertues but especially to restore and preserve the debility of nature And as Matthiolus saith in the Chapter aforesaid Ventriculum iecur lienem cerebrum nervosque iuvat roborat Wherefore I reckon it a great treasure for a student to have by him in his closet to take now and then a spoonefull CHAP. 128. Of Graines GRaines are hot and drie in the third degree they are good for a cold stomacke and are much like in operation to Pepper Old folkes use them oft in their drinke either for some speciall propertie or else because they are better cheape than other spices Doctor Boorde in his Dietarie saith it is a good spice for women CHAP. 129. Of Sugar VNto this treatise of spices Sugar may be added because it is commonly ioyned with spices both in meats and medicines It is the juice of certaine Canes or Reeds which grow most plentifully in the Islands of Medera Sicilia Cyprus Rhodus and Candie It is made by art by boyling of the Canes much like as they make their white salt at the wiches in Cheshire Sugar is not so sweet as honie nor so hot and therefore causeth not so great thirst It may be given in agues as Galen affirmeth because it doth not inflame the body as honey doth And this I can say of experience that Sugar agreeth with all ages and all complexions but hony contrariwise anoyeth many especially those that be cholericke or ful of winde in their bodies yet I grant that honey is very wholesome to some especially our English honey if it be pure and unmixt for in my iudgement it is comparable with Mel Atticum which was in Galens time most commended And honie is the more wholesome if it be clarified that is to say a little water being put to it gently boiled and scummed while any froth ariseth For by this meanes as Galen sheweth Melli acrimoniam adimemus ipsumque efficiemus ad distributionem coctionem accommodatius And if you would know briefely for whom honey is wholesome and for whom not wholesome Galen in the end of the foresaid Chapter declareth in these words Senibus quidem ac in universum frigidi temperamenti corporibus est accommodum aetate autem florentibus calidis in bilem vertitur And this is the reason why honey agreeth with some natures and not with others Wherefore sugar is generally more wholesome And although it be not so strong in operation against flegme as honey yet it purgeth flegme well And for that purpose some use to drinke white sugar and water brewed together and thereby have found great ease And if a branch or two of Rosemary bee put to it in brewing it will be much the better Yet white sugar is not so good for flegme as that which is called Sugar Candie whether it bee white or browne for both sorts are exceeding good in this case And the ginger which is named ginger Condite is passing good both to digest flegme and to comfort the stomacke and head and is to bee used of Students that bee much cumbred with flegme CHAP. 130. Of Biefe NOw that I have spoken sufficiently of corne herbes and fruits it remaineth that I prosecute the third and last part of my division before set down which is touching living and sensible creatures and their parts pertaining to diet And because biefe of all flesh is most usuall among English men I will first intreat thereof I neede not to shew how plentifull it is throughout this land before all other countries and how necessary it is both by sea for the vitailing of ships and by land for good house keeping insomuch that no man of honour or worship can be said to have good provision for hospitality unlesse there be good store of biefe in readinesse And how well it doth agree with the nature of Englishmen the common consent of all our nation doth sufficiently prove Yea that it bringeth more strong nourishment than other meats may plainely be perceived by the difference of strength in those that commonly feed of biefe and them that are fed with other fine meats Notwithstanding Galen affirmeth that biefe maketh grosse bloud and engendereth melancholy