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water_n	fish_n	great_a	sea_n	3,519	5	6.8793	4	false

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A19070	The haven of health Chiefly gathered for the comfort of students, and consequently of all those that have a care of their health, amplified upon five words of Hippocrates, written Epid. 6. Labour, cibus, potio, somnus, Venus. Hereunto is added a preservation from the pestilence, with a short censure of the late sicknes at Oxford. By Thomas Coghan Master of Arts, and Batcheler of Physicke.	Cogan, Thomas, 1545?-1607.	1636 (1636)	STC 5484; ESTC S108449	215,466	364

iuice and nourisheth excellently CHAP. 176. The Preface to Fish THus much of flesh Now concerning fish which is no small part of our sustenance in this Realme of England And that flesh might be more plentifull and better cheap two dayes in the weeke that is Friday and Saturday are specially appointed to fish and now of late yeares by the providence of our prudent princesse Elizabeth the Wednesday also is in a manner restrained to the same order not for any religion or holinesse supposed to be in the eating of fish rather then of flesh but only for a civill policy as I have said That as God hath created both for mans use so both being used or refrained at certaine seasons might by that entercourse be more abundant And no doubt if all daies appointed for that purpose were duely observed but that flesh and fish would be much more plentifull and beare lesse price then they doe For accounting the Lent season and all fasting dayes in the yeare together with Wednesday Friday and Saturday you shal see that one halfe of the yeare is ordeyned to eat fish in But here I must crave a pardon of the divines that they will give mee leave to utter mine opinion touching abstinence from meates I confesse that meat maketh us not acceptable to God and that there is nothing uncleane of it selfe and that every creature of God is good and nothing ought to be refused if it bee received with thanksgiving yet this much I will say that if a man would refraine from such meats as do most nourish and cherish his body which indeed is the exercise of fasting he should rather forgoe the eating of flesh than fish because as Cornelius Celsus saith Plus alimenti est in carne quam in ullo alio cibo which thing peradventure was the occasion why people were prohibited in time past to eat flesh or any thing els having affinity with flesh upon the fasting daies Which order as it is thought being first established by Gregory the great bishop of Rome was afterw●●d superstitiously abused But now that superstition is abandoned among us and all men doe know that whatsoever goeth into the mouth defileth not the man but that which commeth forth me thinke for orders sake all people should be obedient to good lawes and bee aswell contented to forbeare flesh upon the dayes appointed as to use it at their pleasure at other seasons But such is the selfewill of some and voluptuousnesse of many in this our owne licentious time that without any reasonable cause or sufficient authority onely to satisfie their fleshly lust they will eat flesh at all times and seasons yea some in contempt of all good order and as it were despising all kinds of fish as though God had not created fish for our food as well as flesh wilfully misorder themselves in this behalfe But this kind of people had need to saile to the Island Antycyra according to the old proverbe to have their melancholy strongly purged least in processe of time they become starke mad But the reformation hereof I referre to the godly magistrates and returne to my purpose And this generally I say of fish that if it bee compared to flesh it is of lesse nourishment than flesh and the nourishment thereof is full of flegmatike superfluities cold and moyst And of fish generally I say that sea fish is of better nourishment then fresh water fish of the same sort because it is not so superfluously moist by reason of the salt-saltwater which dryeth and purifieth Yet I grant that fresh water fish is sooner digested than sea fish and therfore better for sicke folks because of their feeble digestion And again of sea fish that is best which swimmeth in a pure sea and is tossed and hoysed with windes and surges And therfore the fish that is taken in the North sea which is more surging and tempestuous and swift in ebbing and flowing is better than the fish that is taken in the dead or south sea Wherefore the fish that is taken about this our country of Britaine must needes bee very wholesome And true it is as Doctor Boord witnesseth in his Dietary who was a great traveller that no nation under the sunne is better served with all manner of fish both of the sea and the fresh water than Britaine And as I have said of sea fish so I say of fresh water fish that to bee best which is bred in the deepe waters running swiftly toward the north stonie in the bottome cleane from weeds whereunto runneth no filth nor ordure comming from townes or cities For that which is taken in muddy waters in standing pooles in fennes motes and ditches maketh much flegme and ordure And here occasion is offered to speake somewhat of the old English proverbe touching the choise of fish which is That yong flesh and old fish doth men best feed How it is verified in flesh I have declared before Now concerning fish I say that old fish is not alwayes the best for if fish be of a firme and hard substance then it is better yong than old as a young Pike or a young Perch is better than an old But if it be of a soft and open substance the● the elder is the better as an old Eele is wholsomer than a young as some say which my interpretation is approved in Sco Sal. Si pisces molles sunt magno corpore t●lles Si pisces duri p●rvi sunt plus valit●ri But now what sorts of fishes bee most wholesome for mans body may well appeare by the verses following where are reckoned ten sorts as principall in the preservation of health Lucius perca saxanlis albi●a ●encha Sonus plagitia cum carpa galbio truta CHAP. 177. Of the Pike OF which tenne sorts the first is a Pyke which is called the king and Tyrant of other fishes because he not only devoureth fishes of other kinds but also of his owne kinde as it is in the verse following Lucius est piscis rex atque tyrannus aquarum The Pickerell or Pyke is of firme and hard substance yet giveth cleane and pure nourishment The dressing as well of this fish as of all others I referre to the art of Cookery The second is a Perch so called by the figure Antiphrasis quia nulli piscium parcit but woundeth other fishes with his sharpe sinnes The Perch is likewise of hard and fast substance and therefore is of more pure nourishment The third is a sea fish called a Sole whose commendation Arnoldus uttereth in these words Est inter pisce● marinos saluberrimus The fourth is a Whiting which for wholesomenesse is well entertained in the court of England and is now become an old Courtier The fifth is a Tench which is commonly called the Physitian of other fishes because when they are hurt they are healed by touching of the Tench and as he is medicinable to

fishes so is he wholsome to mans body The sixth is a sea fish called a Gurnard which is of diverse colours some red and some gray both very toothsome and wholesome The seventh is a Playce which if it be well growne and some deale thicke is a passing good fish and may seeme to be so called a placendo quia palato valde placet Flounders or Floukes bee of like nature to a playce though not so good The eighth is a Carpe a fresh water fish greatly desired of great estates and no marvaile for it is in wholsomenesse of great value And the to●gue of a Carp is very pleasant to carping Ladies The ninth is a Gogion as I understand which fish is found as well in the sea as in fresh waters is of sundry sorts as Dioscorides declareth And of Gogions as Galen writeth Presta●tissimus ad volu●tatem coctionem simul ac distributionem succi bonitatem est is qui in arenosis littoribus aut saxosis promontoriis vivit The tenth is a Troute which is so sound in nourishing that when we would say in English that a man is throughly sound wee use to say that hee is as sound as a Trout This fish by nature loveth flattery for being in the water it will suffer it selfe to bee rubbed and clawed and so to bee taken Whose example I would wish no maides to follow lest they repent after claps CHAP. 178. Of other fishes very wholesome BEside those tenne sorts aforesaid there be diverse other of the sea and fresh water which bee very wholesome as Breame Bret Turbut Holibut Cod Hadocke Tunie Mullet which is a fish of this nature that being afraid hideth onely his head and thinketh that then all his body is hid Also Ba●bill a fish in such estimation among the Ancient Romans that in the time of Claudius the Emperour Asinius Geler one that had bin Consull paid for one of the said fishes 8000 Serstertios which after To●stals account is forty pound sterling Also Roch Loch Base Smelt are very wholsome fishes And generally all fish that hath skales and fins for many skales and fins betoken the purenesse of the fishes substance Likewise Shad and Mackerel are both sweet in taste and soft in substance yet not very wholesome Of which the one is out of season and full of bones except it be at the spring of the yeare that is the Shad. And the Mackerell as in colour it doth resemble the Edder so is it not lightly taken but when thunder and lightning or some tempestuous weather ariseth CHAP. 179. Of other fishes much used though not so wholesome Among all fishes that bee pleasant in taste and not wholesome the Eeles are most in use which as they bee engendred of the very earth dirt or myre without generation or spaune so bee they of a slimy substance clammy and greatly stopping whereby they are noysome to the voyce as it is recorded in Scho. Sal. in these words Vocibus anguillae pravae sunt si comedantur Also they are ill for such as bee given to the stone for their sliminesse will cause the gravell sooner to congeale and gather to a stone and they dispose a man to the gout breeding such like matter as bringeth paine of the joynts Wherefore Arnoldus saith prettily upon the said verse Inique natura fecisse videtur quae tam suavem refutandis expuendisque piscibus indiderit saporem CHAP. 180. Of Lamprayes LAmprayes or Lampur●es bee partly of the nature of Eeles yet somewhat wholsomer and lesse jeopardous for that they be not so clammy and so grosse as Eeles yet they are thought in some part venomous because they engender as Serpents doe or as some say with Snakes Wherefore the heads and tailes and the string within should in no wise bee eaten After eeles and Lamprayes wee should drinke good strong wine as saith Arnolde and generally with all kindes of fish wine is very wholesome For as the French man saith Poisson sans vinest poison that is to say Piscis sine vino venenum CHAP. 181. Of Conger COnger is of hard substance as Philotimus thinketh whose judgement Galen alloweth and therfore hard of digestion For this rule is generall and alledged in the same place Tum concoctio quae in ●e●triculo fit tum in singulis corporis partibus alendis assimilatio i● mollioribus quidem facilius in durioribus vero aegrius fit CHAP. 182. Of Salmon SAlmon though it be a pleasant fish and very sweet especially the belly thereof yet is it not so wholesome as many other before mentioned but much grosser more clammy harder of digestion and fuller of superfluity And that it is not simply wholsome is proved hereby for that it is not used to bee eaten hot or immediatly after it is boyled The mort is of like nature for it is the young Salmon The nature of the Salmon is to spawne in the fresh water and after useth both fresh and salt CHAP. 183. Of Raie or Thornebacke RAie or thornebacke is a fish of soft substance saving that it is ful of bones like unto gristles This fish also is thought unwholsome if it be eaten hot and to dispose a man to the falling evill Which noysome quality as I thinke doth rise thereby for that it is so moyst a fish and ful of superfluity Yet the pricks therof which grow without upon the skinne pulled up by the rootes and dryed and made in powder and drunk in white wine or Renish wine fasting is an excellent medicine to avoid gravell and to breake the stone as it hath beene often proved CHAP. 184. Of Porpus and Sturgeon POrpose and Sturgeon are fishes of hard substance and in my iudgement not much better than bacon and brawne Although for the rarenesse they be esteemed of great estates But that fish is best which breedeth best juice in the body and the best juice is that which is in a meane betweene thicke and thin Qui fit ex pane optime praeparato et animalibus volucribus perdice scilicet atque id genus quibus ex marinis piscibus Pelagij sunt propinqui as Galen writeth Where I note that he putteth a partrich for example of the best flesh and such fishes as live among rockes to be best and to approch neerest to the nature of wholesome flesh Which fishes afterward he calleth Saxatiles Alocis in quibus versari comperiuntur as he himselfe expoundeth Non enim in lavibus aut arenosis aut terreis littoribus sed in petrosis prom●ntoriis ubi saxa sunt deli●escunt pariunt among which he reckoneth the whiting the perch the gilthead or goldnie CHAP. 185. Of Herring HErring is a fish most common and best cheap Yet it is not very wholesome As it is often proved by them who through eating of fresh herring fall into fevers yet they may not well be spared of poore folks who regard not so much the

wholesomnesse of meats as that they fill up their hungry bellies For as the Poet Horace writeth Cum sale panis latrantem stomachum bene leniet Pilchards bee of like nature to herrings which kinde of fishes as they be small in quantity so be they small in value As for red herrings and sprattes they be much worse and they give as good nourishment to the body as restie bacon CHAP. 186. Of Shell-fish GAlen giveth this generall property of shell fishes Quod salsum in carue succum contineant qui aluum subducit Wherein he preferreth Oysters before others of the same sort because they have a very soft substance Oysters with us are eaten raw Which Galen also mencioneth in the same place They bee used also in brothes boyled or rosted upon coles One good property they haue in that they doe not lightly corrupt in the stomacke But if they be eaten raw they require good wine to be drunke after them to helpe digestion I thinke red wine or sacke is best for that purpose They bee not good for any that have an itch or breaking forth of a hot liver CHAP. 187. Of Muskles MVskles are worse to bee digested raw than Oysters Wherefore they be most used being rosted or boyled they are very noysome to such as be disposed to fevers gout or dropsie Ther is a kind of Muskles in which Pearles are found and though the Indian pearles be greatest and more desired as being far fetched yet certaine it is as Matth. writeth that pearles doe grow and are gotten in the west Ocean about England and Scotland With which kind of pearles Iulius Caesar adorned a breast plate and offered it up in the temple of Diana as Plinie reporteth CHAP. 188. Of Cockles COckles bee lighter of digestion than muskles or oysters yet are not to bee eaten raw But being rosted upon coales as soone as they open they may be eaten without danger neither doe they breed like inconvenience as Muskles doe Shell fishes be at the best when the moon increaseth as the Poet Horace noteth Lubrica nascentes implen● conchilia lunae CHAP. 189. Of Crevis and Shrimpes AMong shell fishes may bee numbred these also which follow Howbeit Galen calleth them Crustata and not Testacea but the name is not materiall and the Crevis is chiefe of them For it is very nourishing and doth not lightly corrupt in the stomacke Yet is it hard of digestion as Arnoldus saith upon Scho. Sal. The Crab the Lobster and the Shrimpe are of the same nature At Oxford as I remember upon festivall dayes they are wont to eat Crevices last after flesh And commonly at great feasts in London and elsewhere they use to serve up sturgeon last as it were to make up the mouth And this they name a feast royall But this kinde of service is dispraised by Arnoldus in the same Chapter where hee saith that fish and flesh together should not be eaten nor fish and white meat nor fish should not bee eaten after other meates CHAP. 190. Of the Puffin THere is also a kind of fish called a Puffin which in respect that it liveth altogether in the water may be accounted a fish whereas otherwise considering that it is feathered and doth flie as other foules doe it may seeme to be flesh except you would account it as a Syren or mermayden that is halfe fish and halfe flesh They be eaten as well fresh as powdered and as they be in a meane as it were betweene flesh and fish so be they in wholesomnesse neither best nor worst A Carthusian may eat them and never breake his order CHAP. 191. Of Saltfish DIverse sorts of the fishes beforesaid are used to be eaten salt as well as fresh as Salmon Conger Cod Eeles Herrings and such like Beside these there bee some other which are used no way but salt Now if comparison bee made betweene fresh fish and salt fish whether is more wholsome to speake generally in my iudgement fresh fish is to be preferred For as Arnoldus saith upon Scho. Sal. fresh fish doth moysten the body and increaseth milke and seed of generation and is very wholesome for cholericke folkes But salt fish contrariwise dryeth the body diminisheth seed of generation and is hurtfull to those that be cholericke Beside this if it be much eaten it hurteth the sight and causeth itch and scabbinesse by reason that it engendreth a sharpe biting and burnt humour All which discommodities are briefly comprised of Scho. Sal. in two verses as followeth Vrunt res salsae visum semenque minorant Et generant scabiem pruritum sive rigorem Which inconveniences although they grow as well by much eating of salt flesh as of salt fish yet I thinke they are rather bred by salt fish Notwithstanding I grant that somekind of fish a little salted is better than the same fresh Because it taketh away lothing and maketh a good appetite But fish of long time salting as is the most part of our salt fish is unwholsome CHAP. 192. Of Stockefish THere is yet a kind of fish which may be doubtful whether it should be reckoned among salt fish or fresh fish because it is in taste fresh yet brought to us dryed from Island and other countries Northward Concerning which fish I will say no more than Erasmus hath written in his Colloquio Est genus piscis quod vocatur Anglice Stockfish non magis nutrit quam lignum Yet I have eaten of a pie made onely with Stock-fish which hath beene very good but the goodnesse was not so much in the fish as in the cookery which may make that savoury which of it selfe is unsavoury And as it is said a good Cooke can make you good meat of a whetstone even so it may bee that such fish and flesh as is of it owne nature unwholesome and unpleasant by the skill of dressing may bee made both wholesome and pleasant Therefore a good Cooke is a good iewell and to bee much made of modo sit vir bonus CHAP. 193. Of White meates THere remaineth yet a third kind of meats which is neither fish nor flesh commonly called white meates as egges milke butter cheese which notwithstanding proceed and come of flesh as egges from the hen and milke from the Cow Yet because they are not plainely flesh they are permitted to be eaten upon the fish dayes among which foure sorts egges is the chiefest and most nourishing For egges bee of that kind of meat which in a little quantity nourish much as Avicen writeth Wherefore they are reckoned in Scho. Sal. together with other two very nourishing things as followeth Ova recentia vina rubentia pinguia iu ra Cum simila pura naturae sunt valitura That is to say new layed eggs chiefly the yolks red wine pottage or broth of good flesh as of mutton veale capon or chicken especially being made with fine flower or grated bread these three

in operation then ale and better for cholericke folkes ead Whether B●ere breed rheumes 252 Who first invented beere and when 254 Bragget and how to be made 267 Butterd Beere and how to bee made 268 Bed chamber bed and the making thereof 273 A merry tale of making a bed ead A merry battaile betweene Munkes and Nunnes 290 C Crustes burned are ill 27. Crustes are good for some ead Cressis and how they may bee used for a laske 43 Coriander and the nature thereof 46 Coriander comfits good for students 47 Cold herbes 84 Coriander comfits good for a rhume ead Charvaile 47 Cummin and the nature therof 52 A medicine of Cummine seeds for an ill breath and to beau●ifie the face eadem Caraway and the nature therof 52 Bread made with carowaies and caroway comfits 53 Coleworts and their nature and how they preserve a man from drunkennesse and the contrariety between the vine and the colewort 53 54 Capers and their nature capers very wholesome for the preservation of health 72 Cinckef●ile and the nature thereof 75 Columbine and thereof an easie medicine for the jaundise 77 Cam●mell and thereof a good medicine for a fever ead Clari● and thereof a good medicine for the backe in man or woman 79 Cucumbers and for whom they are good or evill 98 Cherries and when they should be eaten the vertues of cheries 105 How to preserue Cherries 106 Chestnuts and how they are good for a laske 121 Cloves and their nature 123 Cinamom and how to make Cinamom water 125 Cony and rabbets 136 Capon henne and chickens 150 Cocke and to make a coleise of a cocke 151 Cra●e 157 Carpe 163 Conger 166 Cockles and shellfish when they are best 169 Crevis and shrimps 169 Creame and the nature thereof 179 Cheese and what Cheese is best 182 Cheese should bee eaten after meat 184 An old cheese will make a good playster for the gowt eadem Cheese rosted 185 Why some by nature doe abhor cheese ead Custome in diet what it is and two strange examples therof 200 Custome in Labour 201 How custome may be changed without harme 202 The English custome defended to eat fine meats after grosse meats 229 Cider that it is most plentifull in Worcestershire and Glocestershire 254 Cinamome water of divers sorts 261 Consumption a wine 265 D An old mans Dyet 33 Di●l and the nature thereof 45 Dragons how they are good for the plague 82 Dandelion and Sowthistell 87 Damask powder to make sweet water or to strow among clothes 92 Deisie and how they purge the head 96 The alteration of mankinde touching Diet. 98 Dates and how they are good for a laske or waste 113 Ducke and mallard 156 Three sorts of Dyet 196 Dyet in sickenesse 197 Dyet for healthy men 202 Dyet for the spring time 204 Dyet for the summer season 205 Dyet for Autumne 205 Dyet for winter 206 Dinner time and Diogenes answer touching that 213 Oxford dinners ead The best diet is to eat one kind of meat at a meale ead An houre is a sufficient time for dinner 214 Drinke before dinner or supper used of some 218 Naturall death what it is 221 A divers dyet requisite both in youth and age 222 The naturall dyet of all ages ead Dyet of lusty youth dyet of old age ead Sundry examples of old mens diet 223 Antiochus dyet ead Telephus diet 224 Pollio Romulus Dyet 224. Democritus Diet. 225 Galens Dyet eadem Securis fathers diet 226 Of Drinke 230 Wee should not beginne our meale with drinke ead Drinke is necessary for two causes 230 What thirst is and how it is caused 231 The right use of Drinke ead The discommodities of much drinke used at meat ead To drinke little and often is better than to drinke much at once 231 Drinke betweene meales not good 232 Drinke delative ead Three sorts of drinke 233 What drinke should be used in the beginning of meales and what after ead Strong drinke or spiced is not good to be used with meate 234 Sacke and Aqua vitae when they may be drunke after meate ead Seven sorts of drinke used in England 234 What drinke is best when one is hot 236 Six inconveniences of drunkennesse 242 Theognis against drunkennes 243 Hessus against drunkennesse 244 To bee drunken once in a moneth is allowed of some Physicians 245 Destiny what it is after the opinion of the Stoickes 304 E. Exercise what it is the benefit of exercise 1 The difference of exercise 2. The proper exercises of all parts of the body 3 The preparation to exercise 4 The place and time of exercise 7 The fittest time of exercise 8 An abuse of exercise touching the time 9 The exercise of the Emperour Antonine 10 Three things to bee observed touching the time of exercise ead The measure of exercise 11. The remedy of immoderate exercise 12 Elecampaine and how to make conserva thereof good for a cough and stuffing in the brest 82 Endiue and Succory their vertues 86 How they are good for heat of the liver 86 The eares of beasts 142 The eyes of beasts ead Egges and that henne egges be best 173 How to chuse an egge ead The difference of egges in dressing ead Collops and egges 174 English folks may eat three meales a day 208 Whether breakefasts are to be used in England 209 England bringeth forth no wine and why 239 F Frumentie 28 French wheat ead Fenell and the nature thereof 51 Fenell seeds and fenell Comsits wherefore they are good ead Floure Deluce and the nature thereof 57 A medicine for the dropsie and for running of the reynes ead Feverfew and the nature thereof that it driveth away a fever 73 Fumitory and the nature thereof how a countrey man used Fumitory great vertues of Fumitory to make a faire colour in the face ead Filipendula and the nature thereof 74 Fruits and how herbes and fruits were the first meat of mankinde 99 Figges and their properties 110 That they should bee eaten before meales that they bee good for a cough for swelling in the necke 111 Of twelve things that breed fatnesse 140 The fat of beasts 148 The feet of beasts ead Flesh of birds lighter than of beasts 149 Fesant 152 Of fish and fish dayes 159 A comparison betweene flesh and fish betweene Seafish and river fish 161 What fresh water fish is best 161 The English proverbe expounded touching the choice of fish 162 The best flesh and the best fish 167 Fasting driveth away sicknes 198 Who may best abide fasting 210 How fasting is to bee vsed ead The definition of a true fast 211 Fire is a speciall preservative against the plague 309 Filberts 120 G The games of Olympus games vnlawfull 20 Grummell and thereof aneasie medicine for the stone 46 Gilifloure the nature therof that it is good for sundry diseases 58 An easie medicine for the plague of Giliflowres and vineger made thereof excellent for divers purposes ead Germander and the nature thereof

and salet oile to procure a vo● it L. 1. Dios c. 131. Lib 1. Dios c. 131 An easie medicine for the stone Hasill nuts very unwholesom cap. 4● cap 38. Filbers Li. 1. Dios c. 142. A medicine of Nut shales for a laske cap. 13. King Mithridates medicine agaynst poyson Asure medicine against the pestilence taken out of Euony●●us Lib. 2. de ali fa. cap. 38. Li. 1. Dios c. 122. For a laske or flix cap 75. Three sorts of pepper Lib. 8 Si●p L. 4 de Sa. Tuen The vulgar opinion of pepper disproved cap. 75● Diatrion piperion Nutmegs is the best spice for students Li. 4· de Sa. Tuen· A certaine experiment to take away a flegme or perle from the eye Blanch powder Greene ginger Li. 1. Dios ca. 13. An excellent cinamom water Lib. 8. cap. 4. Meth. Meden Sugar hony compared together in wholesomnesse How to clarifie hony Lib 3. de Ali. fa cap. 39. For whom hony is wholsome and for whom not wholesome Sugar and water good to cleare the brest and stomacke of flegme Sugar candy Ginger condite Biefe and the commoditie thereof Lib. 3. de Ali fa. cap. 1 Bie●e is a melancholy meat Par. 4 de di●●●is universalibus c. 7 Great difference of biefe Veale cap. 28. Lib. 3. de al. fa. cap. 7. Rosted meat is dryer than bo●led ●ib 3. de ali fa. cap. 2. Salt biefe Lib de Ali· ●a cap. 1 Galen disproved cōcerning mutt●n The best Mutton Lambe flesh Li. 3. de ali fa. c. 1. Swines flesh in many points like to mans flesh Lib. 3. c. 9 ad Alman Lib. 3 de ali fa. cap. 13. Wilde swine better than tame Brawne Aphoris 1. cap. 15. Rosting pigs What flesh should be boyled and what rosted Potage to make one soluble Bacon A gamond o●●a●on Levit 1● cap 7. vers Ma● 2.7 chap. Act 10 15 Rom 14 2 3.14 Li. 3. de ali s● cap. 1. Kydde par 4. de animalibus The difference of beasts concerning age The manifold commodities of the hare Lib. 2. Dios c. 1● Lib. de 60. anim Lib. 3. de Ali. fa. cap. 1 A digression touching hospitality ●i 3. de ali fa. cap. 1. Wh● Venison should be drowned in wine Redde deere D●●tatibus animalium The age of a Stagge Li. 3. de ali fa. ● 1 The Scots were sometime Anthropophagi Rookes. cap. 9. Twelve things that breed fatnesse Kernels of the tongue Lib. 3. de ali fa. cap. 6. Par. 5. The lungs of a Fox good for the lungs of a man cap. 48. Par. 5. Broyled meat and fryed meat unwholsome cap. 25. S●r. lib. 2. Sa. 2. Par. 5. Lib. 3. de ali fa. cap. 7. How Marrow ● may best be eaten For stifnesse of the Sinewes and for the Crampe Par. 5. Consiliator dissert 68. Canon 2. c. 296. Ser. li. ● ●a 4. How to make a Henne tender upon the sodaine Chickens A caveat not to use much fine meats Lib. 11. Simp. To make a Coleise of a cocke or capon Partrich most light of digestion A good wish for students Hawking commended The Woodcocke compared with the Swa●low cap. 29. Canon 2. ca. 146 Num. 11.7.31 Cap. 29. Lib. 2. cap. 48. Swanne Lapwing and Teale Corint 1. cap. 8. Rom. 14. Ti. 1. cap. 4. Lib. 2. Math. 15. A comparison betweene flesh and fish betweene sea fish and river fish The felicity of Britaine for fish What fresh water fish is better The English proverbe exp●und●d touching the choise of fish cap. 30. Lib. 2. cap. 29. Lib. 3. de ali fa. cap. 29. The nature of a Trout A strange nature of a fish Forty pound given for one fish Of Eeles cap. 31. The French proverbe of wine to be used with fish Lib. de Ali. fa. cap. 31. A generall rule touching choise of fish A go●od medicine for the stone Optimus succu● Lib. 3. de 〈…〉 cap. 26. The best flesh the best fish cap. 28. Ser. li. 2. Sa. 2. Li. 3. de ali fa. cap. 33. Oysters Pearles Lib. 2. Dios ca. 4. Good pearles gotten about Britaine When shell fish is at the best Lib. 2. Ser. Sa. 4. Cap. 30. A feast royall Flesh and fish should not be eaten together at one meale Whether fresh fish or salt fish be more wholsome Cap. 30. Fresh fish good for choll●●icke folkes Cap. 52. Egges Ca. 4. cap. 1. Cap. 8. Hen Egges are best How to chuse an egge Ser. lib 2. Sat. 2. The difference of eggs in dressing Sodden egges Poched egges Rosted egges Fryed egges Collops and egges Hard egges Soft egges Rere egges A fine breakfast for a weak stomacke Cap. 38. Lib. 3. Cap●48 ●48 Hempseed hath contrary effects in men and in hen Lib. 2. proble 84 An egge resembleth the whole world Par 5. What milke is Lib. 2. c. 6 4. How the windinesse of m●lk may be holpen Three substances in milke Three sorts of milke Goats mylke is best Lib. 3. de Ali fa. cap. 15. What time of the yeare milk is best Cap 34. The degrees of milke in goodnesse Lib. 3. de ali fa. cap. 15. The Earle of Comberland cured of a consumption by womans milke Why milke is unwholsome in Ag●es or Head ache Milke is ill for the Collick or stone and causeth obstructions Milke good against melancholy Whether milke be loosing or binding A medicine for a la●ke Whey Lib. 3 de ali fa. cap. 15. Cap. 36. A cooling decoction of whey good for many purposes Lib. 2. ca. 66. Cap. 35. An experiment of butter to make one soluble The vertues of butter The Flemmings little troubled with the collicke May Butter To heale the wilde fi●e To bring forth teeth in children Lib. 10. Simp. A posset of two milkes Possets used at breakfast in Lankashire Almond Butter Cap 37. Lib. 3· de Ali. fa· cap. 17. cap. 9. What cheese is best Cheese should be eaten after meat Cap 37. Cap. 7. Lib. 10. Simp. A good playster for the gout made of an old cheese cap. 37. Apho 3 com 1. Rosted Cheese Why some by nature abhor cheese Lib. 1. de temp Lib. 1. de Consu Two principall Sauces Lib. 5. Tus Two notable examples in two Kings of hunger and thirst These Lacedemonian sauces are good for such as feed at full How Socrates procured hunger cap. 52. Two vertues of Salt Two kindes of salt used in meates Lib. 5. cap. 17 cap. 46. cap 46 F●ve properties of vineger A practise to make one leane and low coloured A go●d water to cleanse the mouth Rose vineg●r Vineger of Giloflowers Preservatives from the Pestilence Veriuice Oximel Lib. 7. de Meth. Anti. lib. 2. How neesing proceeding of Mustard may be holpen Cap. 22. Cap. 1. Three differences of stomackes Epid. Sect. 4. Apho. 20. Two chiefe points of preserving health Cap. 31. Two verses to be followed of all that would live in heal●h Variety of meates breedeth excesse and surfet Se● li. 2. Sa. 2. An experiment to 〈◊〉 one slender Lib 1. Apho. 3. Dialo 3. A full belly is unfi● for study