Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	fish_n	great_a	sea_n	3,519	5	6.8793	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A08653	The passenger: of Beneuento Italian, professour of his natiue tongue, for these nine yeeres in London. Diuided into two parts, containing seauen exquisite dialogues in Italian and English: the contents whereof you shall finde in the end of the booke. To the illustrious and renowmed Prince Henry ...; Passaggiere. English and Italian	Benvenuto, Italian.; King, Mr., fl. 1612.	1612 (1612)	STC 1896; ESTC S101559	418,845	732

that the fire make them not to breake and when they haue sweated let them be taken vp and with a knife make such an hole at the one end as that all the whole yolke may come forth then season them with Suger Synamon and a little salt and sup them of in a morning for they yeeld great substance and their sweate by reason of the vsuall heate takes away the angrinesse and rednesse of skars as doth fresh virgin parchment but hard egges are difficult to digest and fried ones more had Amongst other inconueniences which they cause the Freckle is one their vice is corrected by eating them fresh and onely the yolke and to take nothing else A. Will it please you sir to eate of a couple of Sparrowes P. Out alas they exceed all other creatures in heate besides as I haue alwayes hated lust so haue I euer hated this creature because it is so luxurious for he is neuer satisfied with mounting and treading of his female but in time of Haruest they are best and being too dry of nature and hard of digestion generating choler and melancholy inflaming the bloud and exciting lust they are nought but the Sparrow called the Wren hath a wonderfull vertue against the stones of the reynes and bladder A. For their reuenge let the country swaines eate them Reach those Partridges or mountaine-stares with red bils P. But what if it were a young Pernicone you say it would be better and it is of an hot and dry nature it generates good and subtile nourishment and it easily digests it fattens and dryes the humiditie of the stomacke and is better then an henne A. Who knowes not that P. It augments sperme and suffers no corruption to grow in the stomacke it is wonderfull good for those that haue the French-poxe the Lyuer of them helps those that haue the falling-sickenesse but the old ones are very bad of digestion for the melancholicke humour and they restraine the body but being well nipt with a faire frost they are corrected The Stare is like the Partridge moreouer Cit Venerem huic caedit Gallica dira lues For he that for one whole yeere eates one of these in a day and nothing else shall be perfectly healed A. But seeing they are here present for our vse and seruice shall wee not eate a Quaile a Starling a Thrush or a Turtle P. We had need haue an ouen and not a stomack to lay vp and digest so much meate the Quaile helps melancholick men for with their humiditie they temper the drynesse of that humour and it nourisheth sufficiently The fat and young Starling cures those that are fallen away for they feeding commonly vpon Hemlocke are but bad meate except they feede vpon grapes A. Let vs then eate of this Thrush this will please you P. I thanke you sir In winter time they are excellent so they be fat and quickely roasted without disgarbaging of them but yong Turtles nourish well quickely digest augment sperme and subtilize the wit they are good with cloues and the iuyce of Orenges for the fluxe and dissentery but the old ones hurt cholericke and melancholicke men A. Why doe you eate no more it is perseuerance in euery thing must crowne vs. P. It is indeed in good workes and therefore God in the Old testament prohibited to sacrifice vnto him any creature that had not a taile and in the new speaking of the obseruance of his law he said he that perseueres to the end shall be saued A. I see you are a good Christian Take away these birds and reach the fish P. Oh good sir fish and flesh are together forbidden on the table and so milke and all white meates because being eaten together they procure a thousand infirmities neyther are they good with egges A. Oh what say you man I had a desire to haue supped downe a little of it P. I thinke you will eate vp all this morning the dayes come often but meales faster besides fish in respect of flesh is of lesse nourishment and grosse flegmaticke cold and full of superfluities difficult to digest in signe whereof it causeth thirst remayning long time in the stomacke and often they are corrupted although your sea fish and those taken about the rockes are the best their repleation is very bad and if they be eaten after great exercise they easily corrupt and whosoeuer is weake of stomacke full of euill humours or old ought in any wise to abstaine from it A. But this is sea fish are you not angry against our pond fish They are more hot and by reason of the saltnes of the water lesse moist and of greater nourishment then those of the fresh waters and yet for all that as I tolde you they faile not to be vicious for neither the more nor the lesse cannot take away the nature specificiall thereof neuerthelesse they helpe collericke men and increase sperme but yet they must not be very great nor of an hard and dry flesh but for those of the standing waters beleeue me they are starke naught euen as also euery idle creature is P. Yet I will craue so much fauour to the end their setting before vs may not be in vaine that I may taste of some A. Where authoritie is there needs no leaue eate if you please that which is broiled vpon the grideron for it is most healthfull it being of the sea or some running water and open the platter to the end they may exhale their vapours P. Fish delights and pleaseth me very much but yet I like not that it helpes but a little and hurts much if there were some rule or way set downe how to vse it without any hurt but for good surely it would like me well euen as it pleaseth my taste meruailous well A. The Carpe vvhich is hot and temperately moyst in the beginning of the first degree is excellent amongst all other fishes it is of tender flesh and excellent nourishment and being in any wise well sodden and duely prepared it is alwaies most sweete but because it is of a short and tender flesh it quickely corrupts P. Is there no meanes to preserue it A You must presently take off the scales and plucke out the entralles keepe it in salt for sixe houres then let it be fried in oyle afterwards poure thereupon vinegar and oyle in which there hath beene boyled Cloues Pepper Synnamon and Saffron and thus it is good at all times for all ages and for euery complexion P. But I doe eate of this Crab which helpeth Tissickes prouoketh vrine augments lust and cures the collericall Creauises are good for Hectickes and those in a consumption because with their tenation humiditie they fatten them and resist the falling away of the radicall or solide substance of the body and with their frigiditie they ease the strange inueterate heat in the members they are of great nourishment and the broth of them is good for Asmatickes they are also good for

well disposed A. Taste then of this seasoned broth P. The too great quantitie of such brothes makes the meate to floate in the stomacke they loose it and take from it appetite engendering much humiditie from whence diuers infirmities doe flow and therfore they which vse dry meates liue longest so the body be not too dry and moist of it selfe A. This meate delights me much certainely P. The sweeter it is the more easily it digests for the stomacke embraceth it with more facillitie A. This meate is very eager and tart P. Your sharpe and stiticke meates doe obstruct and binde engendring melancholicke bloud and those eager and tart generate melancholy they hurt the neruious members and hereupon cause vs quickely to grow old A. But how should I know good meat and discerne it from bad P. It consists in this if it be light of small proportions of good iuyce that it descends in a short time into the stomacke that it readily digests that it generates good bloud and these be they that haue a tender substance which is easily dissolued as egges the flesh of birds chickens and such like the which to tell you true please me very much A. But I pray you tell me one thing sir must the same rules be obserued both by the sicke and the sound P. He that is sound and healthfull must vse meates conformable to his complexion but sicke men require meates of a contrarie qualitie because to an humide temperature we apply dry meates and to the dry humide nourishments and therefore humide meats are good for children and for those that are brought downe by some dry infirmities as Febricitantes and they that are very sanguine must auoid hot and humide meates or which engender much bloud and cholericke and sanguine complexions those which are sweete as hony sugar butter and nuts but vinegar and veriuyce stands well with them as also the sharpnesse of Lemonds Cytrons and Pomegranates A. Out alas how full this meate is of pepper and other spices it euen inflames and sets me on fire P. Passe it ouer gentle sir for the truth is exceeding in caliditie it enflames the bloud as doth also Sage Garlicke wild Mynt pepper and other such like but to qualifie a little the caliditie of those meates you haue taken downe will you please to eate a little of these cold cates A. Sure I take hot meates to be better for the body then cold P. Except vpon this occasion euery hot meate questionlesse it better then cold especially in Winter the actuall caliditie of the meats temporing the coldnes of the drinke although as formerly was said wee must alwayes auoid that most hot as also because hunger is a desire of hot and dry things and therefore it alwayes desires hot meates euen as on the other side thirst being an appetite of cold and humide things it requires things cold and humide A. I thinke I were better to drinke a little P. Obserue well sir for in the cold and moist Winter you must as heretofore I told you eate much and drinke little but let the beere be strong but so in Summer which is hot and dry little meate sufficeth but then you must drinke more then in Winter but then drinke must not be so strong The Spring time requires a little lesse meate then the Winter but more drinke and so in Autumne lesse drinke and more meate A. Will it please you sir that I should be your caruer in somewhat P. Doe not trouble your selfe sir I will boldly take that which likes my selfe A. If you doe not you shall doe your selfe and me great wrong What dost thou What do you Why gaze you round about Reach him a plate or a cleane trencher The better to excite appetite will you please sir to eate of this sallet compounded of sundry and choise hearbes P. To tell you the truth all hearbes are of little nourishment of bad and thinne iuyce and very watrish with much superfluitie whereof if a man doe eate yet he must eate but in small quantitie A. This rule pleaseth the English man but it displeaseth the Italian P. But they nourish the better if they be sodden in broth especially in Winter during which wee ought onely to vse hot hearbs that neuer seeded for in such a season they are best A. But for those that somtimes eate of them how shall they gouerne themselues in them B. They must be eaten at the beginning of your meate because all of them in a manner make the belly soluble A. Behold I eate of the Sorrell which I haue chosen from that sallet P. Your house Sorrell is better then the wilde it digests opens and cuts besides it brings an acceptable taste to the other hearbes it helps very much pestilentiall and burning feauers it slakes and extinguisheth the heate of Choler quencheth thirst resists putrefaction excites appetite and stayes fluxes the iuyce thereof with that of Orenges doth in Summer season and sauce both flesh and fish and stirreth vp appetite his iuyce in Syrrope his water distilled the concoction thereof and it selfe raw eaten with bread remoueth the irkesomenesse of the stomacke and vomitation it breakes and expels grauell and the seede thereof drunke with wine preuailes against poisons stayes dissenteries preserues and frees from the plague and finally it is a most excellent remedie for all infirmities of the breast A. But is it possible that where there is so great vertue there should not be some vice also P. It nourisheth little it subiecteth his body to stitches that vseth it too much it is hurtfull for melancholicke men and exasperates the stomack and it ought onely to be vsed in hot seasons and by young men or of the cholericke and sanguine complexion and in hot infirmities A. In troth I haue eaten a little Marioram P. The greater or lesse Marioram whethersoeuer which is called Parsley vsed with meates strengtheneth the stomacke abstergeth and mundifieth it driues downeward choler and flegme with the odour thereof it comforts the braine helps persons hydropicall as also it is good for the strangurie and gripings of the belly for prolonged menstrues the Marioram which is the lesse Marioram is much more preualent A. Well sir seeing you like not this sallet yet I pray you eate of the Sparage P. I am well content to tast of that it nourisheth more then any other kinde of hearbe besides it benefiteth the stomacke purgeth the breast mollifies the bodie prouokes vrine increaseth genetiue seed cleanseth the reynes from sand mittigateth both the griefe of them and of the loynes but if they be eaten in ouer great quantitie they doe make women barren with some other few accidents A. Why how doe you thinke they should be sodden P. They must be boiled and then you must cast away the first water or decoction for so they will abate of their bitternes then season them with oyle salt pepper and with the iuyce of Orenges with a little Wine-vineger If they be