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
A14328	Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire.; Via rectam ad vitam longam. Part 1	Venner, Tobias, 1577-1660.	1620 (1620)	STC 24643; ESTC S101771	142,320	216

and therefore to be reiected The Kidneies are in no wise commendable but for the fat annexed vnto them for otherwise they are of very ill iuyce of vnpleasant taste and of hard concoction The kidney of Veale by reason of the pleasantnes and tendernesse of it is farre more nutritiue and more wholesome then of any other flesh The kidneies of beasts that are full growne especially if they be of big stature are of no good nourishment for they are of very hard concoction and of a rancke and naughty iuyce The Vdders of beasts are not easily digested they make a grosse phlegmatick bloud wherefore they are not good for them that liue at ease for the phlegmatick nor any that haue weake stomacks or subiect to obstructions Being well digested they nourish much and therefore they are a conuenient meat for them that haue good stomacks and a strong naturall heat to digest The vdders of Cowes are for pleasantnes of taste and goodnesse of nourishment the best The feete of Beasts doe giue a cold and clammie nourishment which quickly stoppeth vp the veines Galen commendeth the feete of Swine but Calues feete and the feete of ros●…ing Pigs are of easiest concoction and of purest nourishment They are very good for dry bodies because in an hot stomacke they digest well nourish much and they moisten the solide parts not with a light but a clammie and good nourishment and for the same cause the vse of them especially of Calues feete is very profitable in consumptions and rupture of veines but there must be good heede taken that they bee exactly boyled euen vntill that by reason of tendernesse one part is dissolued from another for else they are of harder concoction and not of so good nourishment They are very hurtfull vnto moyst and phlegmaticke bodies and such as are subiect vnto the Gout and winde collicke The feete of a Bullocke or Heifer which we commonly call Neats feete tenderly sodden and layed in souce and afterwards eaten cold are accounted very good meat and so they are for a cholericke stomacke because they make a cold and tough nourishment alwaies foreseene that they be eaten before other meat But to them that haue cold stomacks although they may be well liking vnto them they are in no wise agreable OF FISH SECT IV. Whether the much and often use and eating of Fish be unwholesome and hurtfull to the health of the bodie IT is because fish increaseth much grosse slimio and superfluous flegme which residing and corrupting in the bodie causeth difficultie of breathing the goute the stone the leprie the scuruie and other foule and troublesome affects of the skin Wherefore I aduise those men that are much delighted with the vse of fish that they be very carefull in the choise of it as that it be not of a clammie slimie neither of a very grosse or hard substance nor oppleted with much fat for all fat is of it selfe ill and noysome to the slomack but of fish it is worst neither of ill smell and vnpleasant sauour Wherefore of Sea-fish that is best which swimmeth in a pure sea and is tossed and hoysed with windes and surges for by reason of continuall agitation it becommeth of a purer and lesse slimie substance and consequently of easier concoction and of purer iuyce And for the same cause the fish that is taken neere to a shore that is neither earthy nor slimie but rockie and stonie is also best for the fish that abides in a slimie shore is of harder digestion and of a more slimie and excrementall substance The fish also that betaketh it selfe from the Sea into the mouthes or entries of great riuers and so swimmeth towards the fresh waters doth quickly become better or worse for if they be caried in slimie and muddie riuers they forthwith loose much of their goodnes but if in pure grauely and stonie riuers then the farther off they be remoued from the Sea the better they are for by reason that the water is contrary to their course they are the better clensed from their slimie superfluities Of fresh water fish also that is best which is bred in pure stonie or grauely riuers running swiftly For that which is taken in muddie waters in standing pooles in fennes motes and ditches by reason of the impuritie of the place and water is vnwholesome for it breedeth a very slimie and excrementall nourishment very greatly hurtfull vnto them that are subiect to the goute and stone and obstructions of the breast Thus much in generall concerning the choise of fish Now I will breifely speake of the particular kindes of fish that are most common and in greatest vse and first of Sea-fish The Sole is somewhat of an hard substance and yet of easie concoction and free from excrement in respect of other fish For whitenes and puritie of substance pleasantnes of taste and goodnes of iuyce it far excelleth all other Sea fish and therefore may well be termed the Sea-Capon The Sole verily is to be reckoned among the meats of primest note and for such as are infirme and sicke Non magis expetitus quam salutaris cibus The Plaice is pleasant to the pallate easily digested and in the iudgement of some men a good fish but in my opinion it giueth a watrish and excrementall nourishment especially if it be not well growne to a substantiall thickne●… It is best agreable to them that are by constitution cholericke but to the phlegmaticke it is very hurtfull because it aboundeth with a phlegmaticke iuyce The Dabbe or little Plaice is of the same nature but more excrementall The Flounder is in taste digestion and nourishment like vnto the Plaice especially if he be young Some deeme this fish not so pleasant in taste nor so good in nourishment as the Plaise but by their leaue if it be growne to a good thicknes nam quo grandior eò melior by reason of a firmer substance which it acquireth I rather thinke that it giueth a better then a worse nourishment because it lesse aboundeth with a slimie superfluitie The Gurnard is of harder digestion then any of the former some are red and some grey in respect of the colour there is litle difference if there be any the red is the better both giue a good nourishment and nothing slimie and therefore they are much better for them that are phlegmatick then the Plaice or Flounder The Whiting notwithstanding that it is vnsauourie and nourisheth very litle is of some greatly desired and commended verily it is easily digested and the nourishment which it maketh although it be litle yet it is good and very litle excrementall The Breame is somewhat acceptable to the pallate of easie digestion and of meetly good nourishment somwhat excrementall It is best agreable for cholericke bodies and worst for phlegmaticke Some loue to eat the eyes of the Breame but they are very excrementitiall and so

also are the eyes of any other fish Shad and Mackrell are both sweet in taste and soft in substance yet not very wholsome for they quickly induce a loathing noy somnes to the stomacke and breed an excrementall nourishment They are conuenient for labouring men and for them that haue strong stomacks Dogge fish and Hake are neere of a nature not of hard concoction but yet scarcely of laudable nourishment for they increase somewhat crude and watrish humors Codfish for whitenes of colour and moderate hardnes and friabilitie of substance is commended it is easily digested and yeeldeth a meetly strong nourishment and not very excrementall The Haddocke is pleasant to the taste it is in nature somewhat like vnto the Cod but it is of lighter concoction and not of so firme and durable nourishment Mullet is a fish somewhat of an hard substance yet if it be taken in a grauelly and stonie shore is not of hard digestion is of pleasant taste and of meetly nourishment But if it bee taken in a muddie or slimie water it is not so easily digested is hurtfull to the stomacke and breedeth grosse and excrementall humours Of Mullets the lesser are best for they are of easier concoction and of better iuyce The Base is in goodnesse of iuyce inferiour to the Mullet for it is of harder concoction and breedeth a more grosse and slimie nourishment Both Mullet and Base are agreeable for them that are of hot temperature and haue strong stomacks Sammon is ranked with the best sort of fish it is very pleasant to the taste and not very hard to bee digested it maketh a good nourishment in consistence neither clammie nor grosse but yet it quickly oppresseth a weake stomacke wherefore let such as are infirme or haue weake stomacks so carefully moderate their appetites as that the iucunditie of it entice them not to a perilous and nauseatiue fulnesse The belly is to be chosen before any other part because it is tenderer and of a more sweet and pleasanter taste The eyes of a Sammon are farre wholsomer then the eyes of any other fish The young Sammon or Sammon Peale is farre better then that which is greater or fuller growen for it is of a softer and whiter substance of a pleasanter relish of easier concoction more acceptable and agreeable to the stomacke and of very good and wholsome nourishment The salted Sammon loseth much of his goodnesse and pleasantnesse of taste and is therefore for wholsomnesse of meat very much inferiour to the fresh Turbut or Birt is meetly pleasant to the taste and if it be well digested it maketh a good and firme nourishment it is somewhat of an hard substance and therefore not easily digested It is a verie good meat for such as are healthy and haue strong stomacks but for the aged for them that be phlegmaticke and that haue weake stomacks it is verie in conuenient and hurtfull Sturgion is a verie acceptable dish and best welcome at tables It may be much doubted whether it be so greatly esteemed for the rarenesse of it or for the goodnesse of meat or for that it is pleasant to the pallat and induceth withall a smoothing delectation to the gullet I will plainly deliuer my opinion whatsoeuer the sensuall Pallatist shall deeme The flesh of the Sturgion is of it selfe of a whitish and meetly pure substance and consequently of laudable nourishment if it were not intermixed with a grosse and nauseatiue fat by reason whereof it is not easily digested and is quickly offensiue to the stomacke and maketh a grosse and clammie nourishment Wherefore let such as are aged and that haue cold and weake stomacks carefully refraine the vse of it It is most accommodate for the hot season of the yeere The little or young Sturgion is farre wholsomer then the greater for he is of tenderer substance of pleasanter taste of easier concoction and of good nourishment if you separate most of the fat which subuerteth the stomacke and breedeth a grosse and clammie humor The belly of the Sturgion is euen as of the Sammon to be preferred before the other parts The Sturgion not onely which is great and full growen but that also which is little and somewhat tender by age is verie hurtfull vnto them that are troubled with rheumes and articular greefes The Hallibut is a big fish and of great accompt it is of a white and somewhat of an hard substance and therfore not easily digested but it is very pleasant to the taste and for goodnesse of meat not inferiour to the Sturgion The belly part euen as of the Sturgion is the best It is a conuenient meat for young men and for hot cholericke bodies but for old men for the phlegmatick and them that haue weake stomacks it is very hurtfull Dorie is for substance of flesh almost of a meane consistence yet not very delectable to the pallat It giueth a meetly good nourishment but it is not good especially the much eating of it for them that bee phlegmaticke or haue weake stomackes or that are subiect to the gout and stone because it breedeth somewhat a grosse and plegmaticke iuyce The Allowes is taken in the same places that Sammon is it is meetly pleasant to the taste yeeldeth much and somewhat a thicke nourishment yet not ill so it bee well concocted in the stomacke but it is of hard concoction wherefore it is hurtfull to them that haue weake stomacks and that are by constitution phlegmaticke and melancholike The Allowes that tarrieth and is taken in sweet waters is wholsomer then that of the sea for it is fatter of tenderer substance of easier concoction and of better sauour The Guilthead or Goldine is whiter and not altogether of so hard a substance as the Allowes and therefore it is of easier concoction and also of better nourishment The Guilthead is not in season but in the winter for then he is sweeter in taste then at any other time and is conuenient for euery age and temperature of body The Calaminarie the Cuttle-fish and Poure-Cuttle are euen of one and the same nature they are of hard concoction and fill the bodie with crude and grosse humors They may in want of better meat serue for Mariners and rusticall bodies who through the strength of their stomackes and great labour are able to conuert any grosse meat into good nourishment The small ones excell the great because they are of a more tender flesh and are with lesse disficulty digested They are all hurtful to them that haue weake sinewes and subject to the palsie The Wolfe-fish is of a cold and moyst temperature of pleasant taste and of easie concoction It breedeth a cold thin and waterish iuyce and therefore let such as are phlegmaticke and rheumaticke perpetually shun the vse of it The Lumpe or Lompe is a fish so named from his shape and likenesse and is in

taste agreeable to the name it is of hard concoction and of grosse and excrementall iuyce The Conger is a long round fish in shape like vnto a great Eele and is therefore called the Conger-Eele It yeeldeth a grosse and excrementall nourishment as the common Eele doth It is a meat notwithstanding that it is to most mens pallats well pleasing conuenient only for such as haue strong stomacks and that are of a firme state of bodie To the phlegmaticke to them that haue weake stomacks or subiect to the dropsie gout and stone it is verie hurtfull Lampreyes are of some greatly esteemed but very vnworthily for they are partly of the nature of Eeles yet somewhat wholsomer because they are not of so clammie and so grosse a substance They are pleasant to the taste but not easily concocted They giue much nourishment but the same somewhat clammie and tough wherefore they are not fit for them that haue weake stomackes or are subiect to obstructions They also encrease melancholy and are verie hurtfull to such as are troubled with the gout and that haue weake sinewes The small Lampreyes are better then the great for they are not of so tough substance and therefore of easier concoction and of wholsomer nourishment Thornbacke is a fish of moyst substance of grosse excrementall and putrid iuyce whereby it commeth to passe that it is a meat of ill smell vnpleasant sauour vnwholsome nourishment noysome to the stomacke The vse thereof breedeth cold diseases and the Epilepsie verie speedily if it bee eaten hot which noysome quality doth as I thinke in cooling somewhat euaporate and sooner arise being eaten hot for that it is so moyst a fish and full of superfluitie It is a meat onely fit for hard labouring men The Tuine Porpuise and such like great and bestiall fishes are of verie hard digestion noysome to the stomack and of a verie grosse excrementall and naughty iuyce Herrings are somewhat pleasant to the taste yet not very wholsome at it is often prooued by them who through eating offresh Herring quickly surfet and fall into feuers The salt or pickled Herring is of harder concoction and giueth a saltish and vnprofitable nourishment They are good for them that want better meat The Pilchard is of like nature to the Herring but as it is of pleasanter taste so it also sooner cloyeth the stomacke with a nauseatiue fulnesse Red Herrings and Sprats giue a very bad and adusted nourishment they are onely good to excite thirst and to make the drinke very acceptable to the pallat and throat They are hurtfull to them that are by constitution cholericke and melancholike Anchoua's the famous meat of Drunkards and of them that desire to haue their drinke oblectate the pallate doe nourish nothing at all but a naughtie cholericke bloud they excite the appetite and by reason of their saltish acrimonie are also thought to cleanse phlegme from the stomacke and intestines Wherefore they may be conuenient for the phlegmaticke but in my opinion the speciall good propertie that they haue if it be good is to commend a cup of wine to the pallat and are therefore chiefly profitable for Vintners In shell-fish it is to be obserued that some are of soft substance and are easily digested some of hard substance and with more difficulty concocted but are of firmer and better nourishment Of all shell-fish Oysters are of a very moyst and soft substance and therefore easily digested and least offend the stomacke except they be taken as wee commonly say against stomacke and by reason of the saltnesse of their iuyce they also make the belly soluble but they giue a light salt phlegmatick nourishment and therfore they are not only very hurtfull vnto them that be phlegmatick also vnto all such as haue cold and weak stomacks because in them they abundantly encrease fleame Vnto cholerick bodies and such as haue strong stomacks they are agreeable They must be eaten with pepper and vinegar and a cup of good Claret or Sacke drunke presently after them for then they will bee the better digested in the stomacke and not so soone conuerted into fleame Onions also sliced in the vinegar and eaten with them is an excellent correctorie for the same purpose if they shall not be offensiue vnto the head of him that eateth them But why are Oysters vsually eaten a little before meale and that with one way bread For two respects as I coniecture the first is by reason of their subductorie qualitie concerning the belly which also is holpen with one-way-bread The second is because that through their saltnesse they excite the appetite Among shell-fish Muskels are of grossest iuyce and of worst nourishment and most noysome to the stomacke They aboundantly breede fleame and grosse humors and dispose the bodie vnto feuers wherefore I aduise all such as are respectiue of their health vtterly to abandon the vse of them Cockles are not so noysome as Muskels for they are of lighter concoction and of better nourishment yet no laudable meat for such as lead a studious or easie kinde of life or haue weake stomacks The Crab is not easily digested it giueth much grosse and phlegmaticke nourishment it is a meat best agreeing with tho●…e that are of a cholericke temperature and that haue hot stomacks But to old men to them that be phlegmaticke and all such as haue weake stomacks are subiect to oppilations of the breast distillations from the head or are otherwise wont to bee affected in the head it is verie hurtfull The fresh water Crab is wholsomer then the Sea-C●…ab and that also of the sea is the wholsomer if it bee but taken out of the fresh waters The Lobster is not also easily digested and therefore i●… quickly offendeth a weake stomacke But being well digested it giueth much good and firme nourishment but the same is of an hot and ebullient nature and therfore it maketh a great propensitie vnto venereall embracements I aduise young men and such especially as are cholerick and that are of hot temperature to refraine the often vse of them for vnto hot natures they are hurtfull and greatly offend the head Pranes and Shrimps are of one and the same nature for goodnesse of meat they excell all other shell-fish they are of a very good temperature and substance of a most sweet and pleasant taste not of hard concoction and of excellent nourishment By reason of their moyst and calorificall nature they proritate Venus they are conuenient for euery age and constitution of bodie with this proviso that the stomacke be not weake Of fresh water fish the Trout is most commended it is somewhat of a cold and moyst temper of an indifferent soft and friable substance of pleasant taste of easie concoction and of good and wholsome iuyce It yeeldeth somewhat a cold nutriment very profitable for them that haue their liuer and

bloud hotter then is conuenient and therefore it is with good reason permitted vnto them that are sicke of hot feuers The Trout is a commendable meate for euery age and constitution of bodie except for the phlegmaticke that haue very cold and moyst stomacks The Pike is somewhat of firme and hard substance and therefore a litle harder of concoction then the Trout it is a meat pleasant to the taste and giueth much and pure ●…ourishment It is agreable vnto all bodies especially to them that be young and such as are by constitution cholericke The Pikrell is the young Pike It is of easier concoction and for pleasantnes of ●…aste and goodnesse of iuyce it may in my iudgement precede the Trout and as well be permitted vnto those that be sicke which must onely be vnderstood of the riuer Pikrell for that which is taken out of Meeres or other muddie waters is somewhat excrementall and of hard concoction The Perch is also somewhat of hard substance of good nourishment yet a litle inferiour to that of the Pikrell or Pike by reason of some viscositie in it And if the Perch be taken out of a muddie or foule place the nourishment which it maketh will bee the more clammie and excrementall The Carpe is of a sweet and exquisite taste but the nourishment which it maketh is not answerable to the taste of it which if it were it might well be numbred among the fishes of primest note It giueth somewhat a slimie phlegmatick and excrementall nourishment and quickly satiateth the s●…omacke especially if it be taken out of impure and muddie waters wherefore let such as be phlegmatick vtterly eschew the eating of it The Barbell is of a soft and moyst substance of easie concoction not of very pleasant taste or good nourishment but somewhat muddie and excrementall The greater Barbels for goodnes of meat excell the lesser because their superfluous moy sture is by their age somewhat amended The bowels or entralls of them are to be abiected as most offensiue and troublesome to the belly The Tench is vnwholsome and of hard concoction it is a muddie and excrementall fish vnpleasant to the taste noy some to the stomacke and filleth the bodie with grosse and slimie humors Notwithstanding it is a meate conuenient enough for labouring men and them that haue strong stomacks The Gudgion and other such litle fishes are of pleasant taste of easie concoction and of good nourishment but the same litle and by reason of the tenuitie of it nothing durable Eeles are very pleasant to the taste but they are of hard digestion of a slimie grosse and phlegmatick iuyce and soone noy some to the stomack They breed obstructions because they make a grosse and glutinous nourishment they are most hurtfull vnto them that are subiect to the stone and goute and obstructions of the breast The Eeles that liue and are taken in pure and grauelly waters are of farre better nourishment then such as liue in meeres and pooles or any other impure places and those I commend vnto them that delight to eat Eeles and that are more addicted to their pallate then to their health for although those Eeles that liue in purer waters lose much of their slimiesuperfluitie yet they are neuer of pure good iuyce or profitable to the stomacke much lesse those that liue in muddie and filthy waters Wherefore they are not commendable for any age or temperature but they are most hurtfull to them that be aged phlegmatick or subiect to obstructions The rosted or broyled Eele is far wholesomer then the boyled because the fire exhausteth and consumeth much of the slimie and excrementall moysture that is in it And by the like reason the powdred Eele is wholsomer then the fresh especially for them that be phlegmaticke although it be not so taken of many that are sweet and dainty mouthed To conclude Eeles whether fresh or salt are onely a conuenient meat for poore hard labourers for them that haue very strong stomacks or that haue an indulgent respect to their pallate and appetite The Puffin is neither fish nor flesh but a mixt bodie of both for it liueth altogither in the water and yet hath feathers and flyeth as other fowles doe Whether they be eaten fresh or powdred they are of an odious smell of a naughty taste of vnwholesome nourishment and very noy some to the stomacke Yet great drinkers esteeme well of the powdred Puffin because it prouoketh them to drinke which is the best facultie it hath but marke the end of such and you shall commonly see them euen in their firme and constant age to haue turgid and stroutingout bellies and a dropsey to be the vpshot of all their outragious drinkings Whether fresh fish be more wholesome then salt fish ALthough some kinde of fish as Eeles and such like which quickly induce a nauseatiue fulnesse to the stomacke a litle salted be better then the same fresh because the salt taketh away the fulsomenes of it and so maketh it more acceptable to the stomacke Yet fish of long salting as is our common salt fish is vnwholesome much inferiour vnto fresh fish For fresh fish is of farre lighter digestion and maketh a moist and purer nourishment and is in some measure for the most part of it wholesome for all bodies especially such as are hot dry and cholericke But salt fish contrariwise is of hard concoction breedeth adust humors exiccateth the bodie and is hurtfull to most bodies especially to them that be cholericke and melancholicke Moreouer if it be much eaten it hurteth the sight and causeth itch and scabbinesse by reason of the sharpe biting and burnt humors which it ingendreth It doth best agree with the phlegmaticke so the stomacke be strong Of Egges and Milke SECT V. Why doe Eggs giue a more speedy more pure and more plentifull nourishment then any other kinde of simple meat EGgs doe not only speedily purely nourish by reason of the tenuitie of their substance and excellent a ëriall temperament but also and that very plentifully because of an aptnes that they haue in their substance to be assimilated and agglutinated to the parts of the bodie and that by reason of a certaine analogie or likenes that they haue with mans nature for their whole substance by reason of their naturall vicinitie vnto bloud is easily conuerted into the substance of the bodie But this must not be vnderstood of all the egge but of the yolke onely for the white is of a glutinous cold and phlegmaticke nature and consequently altogither of bad and excrementall nourishment But the yolke is temperately hot and moyst of good iuyce without excrement and the bloud bred thereof is firme pure and full of spirit very greatly corroborating the heart Wherefore eggs are not onely a most accommodate meat in time of health but also very worthy to be preferred before any other in the decay of the

wines whether good to be taken with meat or after meale Claret wine Sacke Whether S●…cke be best to be taken with sugar or without Malmesey Muskadell Bastard Canarie wine Tent. Greeke wine Wine of Orleance Vin de Coussy and d' Hai Regall wines Red wine Wines differ in goodnesse according to their age Why all wines ●…aue not the same time of continuance Wines too old are very hurtfull Whether all n●…w wines do breed obstructions What new wines not perfectly depurated may without hurt be drunken and of what bodies Foure principall commodities come vnto the aged by the vse of pure wine Wine alayed with water for whom profitable Foure things to be considered in the vse of wines diluted The manner of mixing wine with water for euery temperature of body Why wines of a grosse substance ought not to be dilut●…d To drinke ad hilaritat●…m whether lawfull and profitable For whom Beere is better then Ale Whether Beere be colder in operation then Ale Whether Beere breeds rheumes more then Ale Stale Beere most wholesome in the summer season Drunkennesse with Ale or Beere worse then with wine Whether Beere made onely of barly malt be better and wholesomer then that which is made of barly and oaten malte mingled togither A fourefold end of the vse of drinke Cyder and Perie very hurtfull vnto cold bodies and such as are troubled with y e winde collicke * As to euery gallon of water one ounce of ginger scraped clean and sliced Meath According to the strength you desire to haue it or as the temperature of the body shall require Aqua vitae very hu●…tfull vnto dry bodies Mutton Steere or Hei●…er Beefe Bulls Beefe Bacon Gammond of Bacon Brawne Rosting Pigs Capon Hens Chickens Pullets Cockrels Caponets Ginnies or Tu●…k es Pecocks Pigeons Partridge Quailes Railes Turtle-Dou●…s Black-Birds Thrush Larkes Woodcocks Snites Heath-cocks Feildfares Sparrowes Linnets Crane Bustard Heron. Heronshow Byttour Storke Seagull Teale Radge Plouer Lapwincke Wigeen Curlew Fenducke or Moore-hen Ducks Ducklings Goose. Greene Geese Swan Braine Eyes Eares Marrow Tongue The maw and belli●… of beasts Gysarde of fowles Wings Liuer Heart Lights Melt Kidneies Vdder●… Feete The choise of fish Sole Plaice Dabbe Flounder or Flooke * That are very tender mouthed Gurnard Whiting Breame Shad and Mackrell Dogge-fish and Hake Cod-fish Haddock Mullet Base Sammon Sammon-Peale Turbut Sturgion Hallibut Dorie Allowes Guilthead Calaminarie or Sea Cut Cuttle-fish Poure-Cuttle The Wolsefish lompe-Lompe-fish Conger Lamprey Thornback Tuine Porpuise c. Herrings P●…lchard Red Herrings and Sprats Anchoua's Shell-fish Oysters Oysters why ●…sually eaten before meale Muskels Cockles Crab. Lobster Pranes and Shrimps Fresh water fish Trout Pike Pikrell Perch Carpe Barbell Tench Gudgion Eeles Puffin * Of y e bloud of the spirits and of the flesh Claret wine best agreeing with eggs A light and comfortable breakfast Milke not profitable for all bodies Sugar Mints preuent y e corruption coagulation of milke in the stomacke Cautions to be obserued vpon the drinking of milke The difference of milke according to the kinds of it Milke consisteth of three seuerall parts Creame Butter Cheese Two commodities by eating of Cheese after mest Whey White-meats Frumentie Rice-milke * For there is in the pill or barke of Rice a causticke or burning qualitie very pernicious to the body Iunckets A Caution concerning the eating of Iunckets The commodities of Sauce The discommodities of the too much vse of salt Vinegar The discommodities of the ouermuch vse of vinegar Rose-vinegar Verjuce Mustard Orenges Limmons Citrons Oliues Capers Buds of Broome Sampier Radish Radish neither good before meat nor after meat nor togither with meat Why Radishes breed much windinesse belchings Oyle Oyle Om●…hacine Honie The eating of Honie mornings fasting very profitable for phlegmatick bodies Honie for whom vnwholsome Clarified Honie Notes of the best Honie New Honie why better then olde Sugar Whether Sugar be wholesomer then Honie Red Sugar Candie The best Sugar White Sugar Candie Compound sauces Cinnamon water Cloues Nutmegs and Mace Nutmegs condited Pepper Ginger Greene Ginger Candied Ginger Saffron Foure degrees in the qualities of Simples Apples Why some apples putrifie sooner then other Peares Wardons Quince-Peares Quinces Marmalade Pomegranet Peaches and Aprecocks Medlars and Se●…uices Mulber●…ies Figgs Dates Plums Wilde Plums Damsons Prunes Grapes A caution concerning the eating of Grapes Raysons Currants Cherries Goose-beries Ribes The Rob of Ribes Barberies Raspis or Framboise Strawberies Whorts Hasell-nuts Filberds Walnuts Chestnuts Pine-Apple or Nut. Fisticke Nuts Almonds Almond milke Mushrums Melons Cucumbers Pickled Cucumbers Gourds Beanes Pease A●…ichocks Coleworts or Cabbage Cole Carrots and Parseneps Turneps and Navewes Skirret-roots Potatoes Iringo-roots Garlicke Onions Scallions and Chibols Leekes Ciues Lettuce Lettuces eaten with oyle in sallads to what bodies onely conuenient The hurts that come to the body by the too much vse of L●…ttuce Purselane Purselane preserued in pickle a very wholsome Sau●…e Sea-Purselane Prick-madam Spinage Blites and Orach Beetes The great red Romane Beet Mercurie Mallowes Mallowes very hurtfull to the stomacke Sorell * For the one doth correct the siccitie the other the frigiditie of the Sorell Endiue and Succorie Dandelion Borage and Buglosse Lang de beuf Burnet The excellent vertues of Burnet in wine Cinquefoyle Strawberrie leaues Violets The flowers of Violets of Borage and of the Rose are very wholesome in Sallads Roses Sy●…upe of Roses laxat●…e not good for such as haue weake and moist stomacks Conserue of Red Roses Roses preserued Sugar Roset Gillowflowers Marigold Asparagus Hop-buds Parsley Alexanders Penie-royall or Organie Hyssop Time Sauaury Mints Mints very wholsome in sallads Bawme and Basill Marjorame Betouie Sage Rosemary Costmary Maudline Tansie Clarie Rocket and Tarragon Towne Cress●… or Towne Ka●…se Water Karsse Auens Filipendula Cheruill Roots of Cheruill exceeding wholsome Wormewood The wholesomnesse of Wormewood wine or beere and for whom it is most conuenient Fennell A caution concerning the eating of the round tufts or heads of Fennell Anise seeds and Careway seeds Coriander seeds Three sorts of Diet. An admonition for licentious liuers A threefold caution to be obserued in the vse of break fasts The vse somtimes of one meale in a day for what bodies conuenient Whether in eating one meale a day were it better to take it at supper then at dinner What space of time ought to intercede dinner and supper Three things to be obse●…ued at meales Reasons that make for varietie of meats at meale The solution of the controuersie The eating of flesh and fish at one meale not wholsome for the bodie Whether bread ought to be taken with y e meats in any sutable measure and proportion For whom it is not convenient to sup more liberally then to dine Wherewith it is best for them that be rheumaticke to finish and shut vp their meales To drinke litle and often at meales is better then to drinke much at once A generall rule for drinking at meales