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

flesh of the foresaid foules are of a commendable nourishment and of cas●e digestion so likewise the flesh of some Foules is of a discommendable nourishment and hard to digest and of vnequail complexion As the flesh of O●ese Peacocks and ●ame Malards and vniversally of all foules that have long necks long bils and live vpon the Water And so is the flesh of Sparrowes which are exceeding hot and vntemperate and stirreth to bodily lust But touching the election of foules flesh yee shall understand that their naturall nourishing must be considered that is whether they be restorative light of d●gestion light of sustance or of subtile operation and so after their divers properties to prayse them Wherefore Galen beholding the easie alteration and subtilty of Partridges flesh preferreth them But Rasis with Israc considering the subtility and lightnesse of the State prayseth th●e best Isaac also after the divers intentions of Wild Foules flesh prayseth divers Avicen commendeth the Turtles flesh above other either in having respect to the propriety whereby it strengthn●th or comforteth a mans vnderstanding or else by the Country of Arabia where Avicen was born● for their Turtles are better then in other Countries Furthermore know that the flesh of ●oules is more wholesome then of four legged beasts especially for them that forsake labor and give themselves to study and contemplation because it is sooner digested Galen sayth That the flesh of foules is sooner digested then of beasts and especially of Partridges Gal. 3 Alimen 1. which ingendreth clean and pure bloud that is disposed to augment and sharp the operations of the brain the which is mans vnderstanding cogitation and memory Si pisces molles sunt magna corpore tolles Si pisces duri parvi sunt plus valituri The Fish of soft and biggest body take If hard and little do not them forsake This Text teacheth vs two knowledges touching the choice of fish For either Fish is hard or soft if it be soft then the elder is the better The reason is because softnesse commeth of humidity the which is more digested in old fish then in young and so when such Fishes be young they ingender much more ph●egm then when they be old And so it appeareth that an old E●ls is wholsomer then a young as some say But if such Fish be hard it is wholesomer then young that is to say it is sooner digested as P●kes and Perbe because their hardnesse res●sieth digestion For Avicen sayth Of hard Fishes take the smallest and of soft Fishes chuse the greatest Lucius Perca laxaula alblca tinea Gurnus plagicia cum ca●pa galbio truta Pike Pearch and Sole are known for dainty Fish The Whiting also is a Courtly dish Tench Gurnard and a well-grown Plaice in May Carp Rochet Trout these are good meat I say Here are rehearsed ten sorts of Fishes that he very wholesome for mans body The first is a P●ke called the tyrant of fishes because he not only devoureth fishes of other kind but also of his own kind and therefore on him these verses were made Lucius est piscis Rex tyrannus aquarum Aquo non differt Lucius iste parum Among our Fish the Pike is King of all In water none is more tyrannical The fish of Pike is hard and a Pike is swift in smimming The second is a Perch derived of this Verb Parco pardis to forbear or to spare but by a contrary sense for a Perch spareth no fish but woundeth other fishes with his fins on his back nor a Pike dare not adventure vpon a Perch but as Albertus saith There is a naturall amity between the Pearch and the Pike For if the Pike be once hurt of another fish he is healed with great difficulty And when he is hurt he goeth vnto the Pearch the which seeing him hurt toucheth and sucketh his wound and so the Pike is healed again And the Pearch is likewise an hard Fish The third is a Sole or Sea Fish called a Sold which is a special good fish The fourth is a Whiting The fith is a Tench which is a fresh water fish and the skinne thereof is slippery and slimy and somewhat black and the meat thereof is hard Whensoever one will dresse a Pike a Pearch or a Tench hee must take the skinne away The sixt is a Gurnus which is a Sea fish This Fish is as great in quantity as a mans middle finger the which is eaten with the head and fins The seventh is a Playce The eighth is a Carpe a fresh water fish the which is much slimy but great estates have them sod in wine and so the sliminess is away The ninth is a Rochet a Sea-fish and it is a Fish of hard meat and wholsome Some other texts have Govio that is a Go●on which is a very wholsome fish The Tenth is a Trout the which in eating is like a Salmon and yet it is no Salmon It is long and not grosse it is taken in great Rivers and will suffer it self to he rubbed and clawed being in the water and so it is taken and thereof Pasties be made with spices and it is a right dainty fish Now as touching the choice of fish yee shall first vnderstand that fish if it bee compared to Flesh is of lesse nourishment and is lighter of digestion and the nourishment thereof is full of phlegmatick superfluities cold and moyst and they be hardly digested and abide long in the Stomackc And by reason that the Stomack laboureth in digesting them and that otherwhile they bée corrupted in the Stomack they retaine a certain putrified quality and engender thirstinesse And surely the nourishment of wholesome flesh is better then fish Secondly know that sea-Sea-fish is better in the Regiment of Health then any other of the same sort which is taken in fresh water For their nourishment is not so superfluous and yet is more nearer to the nature of flesh But because Sea fish is harder then other of the same sort Conditions of good fish that is taken in fresh Water therefore it is of more difficulty in digestion and of more pure nourishment Yet notwithstanding fresh water fish is more wholsomer for sick ●●lk by reason of their feeble digestion Thirdly fish as well of Salt water as fresh should be discreatly chosen the which when it is dressed is white and not clammy that is brittle and not very grosse it must have a good savour that doth not soon putrifie and of a good colour Nor it may not be bred in Lakes or ponds nor in filthy places nor in water wherein groweth ill weeds And they ought not to bet too old nor too young they should be swift of moving and o● small clammishnes But if it be Sea-fish we must choose such as are taken in rivers a good way from the Sea and such as have the other aforesaid conditions And the more skaly that Fish is the better it is and so it is

likewise vnderstood by the fins for many fins and skales betoken the purenesse of the fishes substance Also among sea fish they be best that that are bred in the déepest water the which ebbeth and floweth And therefore the Fish that it taken in the North Sea that is more surging and more tempestuous and more swift in ebbing and flowing is better then the fish that is taken in the dead or the South Sea And ye shall likewise vnderstand of fresh water fish for fish bred in deep water is better then the other of the same sort being bred in shallow waters and little brooks And hereby may sufficiently be known what kind of fish should be chosen For bestiall fish such as the Sea Swine Dog-fish and Dolphin are vnwholesome in the Regiment of Health because they be hard of digestion and of superfluous humours Nor in the meate of the aforesaid Fishes the above numbred conditions appears not as whitenesse subtility no such other For it those Fishes and such like chance to be eaten they should not be sod so soone as they bée taken but they should be kept a few dayes after till time the meat of them do mollifie and ware tender without corrupting of their substance And also the aforesaid fishes be heifer being a little corned with Salt then fresh or viterly salt Now among all Sea-fish the aforesaid conditions considered the R●chet and Gurnard some to be most wholesome for their meat and substance to most pure and next to them is a Place and a Sole But the m●at of those two is more clammy lesse frangible lesse white more grosse and lesse subtile Nor the savour and smell is not so delicious Some hold that the Whyting is more commendable then the rochet It is not so clammy as a Plaice and a Sole and the meat thereof is frangible enough but the relish smel colour purenesse of substance and mobility considered it is not to good as a rochet and gurnard The like ye shall vnderstand of Herring and the fish called Morua being young enough they draw neare to the foresayd fishes in goodnesse so that they have the above sayd conditions yet they are grosser and more clammy then the foresaid ashes But as for Salmon Tuthut and Makerell they are not so good because they be much grosse more clammy hard of digestion and fuller of superfluity Therefore they bee onely wholesome for Labourers and young folkes of strong complexion and their clamminesse grosseness and coldnesse may be taken away with certaine sauces Among fresh Water Fish the foresaid conditions considered the ●earch and the Pike are the best so that they bée fat and next to them are the Vendosies and then Lobsters And though the Pearch be more shaly then the foresaid fishes yet the meat thereof is as white frangible and subtile as the Pike and Carp as it is oft found in ponds Now vniversally the best fresh water Fish of the same sort is that which is taken in water that is stony in the bottom running Northward deep and labouring much whereunto runneth no ordures of the Cities and wherein no Weedes grow Crevesces both of the sea and rivers are very nutritive because they do not lightly corrupt the stomack but they be hard of digestion Furthermore note that fresh Fish doth m●yst the body and engendreth milke and séed of generation and is very wholesome for chollerick folkes Also after great travell or much labour we should not eat Fish for then it soon corrupteth in the Stomack And they that have a weak Stomack or full of ill humours ought to beware of eating of fish Moreover grosse fish corned with a little salt is better then fresh fish and fish of any long time salting is vnwholesom Eating of Fish good and bad Also fish and flesh together should not be eaten nor fish and white meats nor fish should not be eaten after other meats Also fish a little salted and a small quantity thereof is wholsome it stirreth up the appetite and fortifieth it if one have an appetite thereto Vocibus anguilla pravae sunt fi comedantur Qui physicam non ignorant hac testificantur Caseus anguill● nimis obsunt fi comedantur Ni saepe bibas rebibendo bibas Who knowes not Physick should be nice and choice In eating Eeles because they hurt the voice Both Eeles and Cheese without good store of wine Well drunk with them oftends at any time The Authour sayth here that the Eele is an vnwholesome Fish and specially it hurteth the voy●e And this he proveth by the saying of Physitians and Students of naturall Philosophy The reason is because an Eele is a slippery fish clammy and specially a stopper and it wanteth much much of the conditions of good fish before spoken Also this that is said by an Eele may be vnderstood of Lampreyes although Lampreys be a little wholsomer then E●les and lesse je●pe rdous because that ther be not so clammy and gross at Eles be And though these Fishes be delicious to taste yet they are very perillous because their generation in the water is like the generation of Serpents on the earth Wherefore it is to be doubted lest they be venemous and therefore the heades and tayles in the which the venome is wont to bee and likewise the String within should in no wise bee eaten Also it is very good to plunge them alive in good wine to take away their clamminesse and to let them lye still therein till they bee dead And then let them bee drest with Galendine made of the best spices as great Estates Cookes are wont to de● but it is good to perboyle them twise before in Wine and Water and that broath being cast away to séeth them throughly and to make Galendine for them or else to bake them or fry them in green Sauce with strong Spices and a little good Wine in Winter but in Sommer to dresse them with a little Wine Verjuyce and Vinegar yet hee that can forbears these two Fishes doth best Further the Text sayth that Chéese and Eeles doe hurt much when they bee eaten but this is to be understood it yee eate any great quantity thereof The cause of Cheese is before shewed at Persica Poma c. and of Eeles here now before At followeth in the Text that if these things hee taken with oft drinking of Wine their hurtfulnesse is amended yet this should not be understood of subtile and piercing wins nor of wine that is given in way of drinke conductive because such wine should not be given vpon'any meat the which meat engendreth ill humours when it is eaten nor yet before nor after is digested as Avicen sayth avi 3 ca. de reg aqua vini For then such wine induceth great hurt for it causeth ill humours which are engendred of that drink to enter into the extream parts of the body which peradventure were not able to enter without help and leading of the wi●e But this

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

88 Cheese engendreth grosse humors p. 96. Cheese with bread doth digest p. ead Change of dyet p. 123. Cheries with their commodities p. 103 Cheristous p. ead Cheries are of two sorts p. ead Children should drink no wine p 58.162 Children and old folkes should be let bloud but little p. 179. Claret wine p. 33 Clisters p. 195 Cockstones p. 39.33 Constrain not the Fundament p. 3 Close ayr p. 52 Combing the head in the morning p. 5. Coriza a Rheum p. 8. Collick and the inconveniences thereof p. 12.195 Condition of good fish p. 85 Coleworts p. 127. Cold of the head p. 130. Clean and a corrupt stomack p. 18 Cow flesh p. 22.25 Cow milk p. 94. Cramp and the diversity of cramps p. 11. Crevices p. 87. Crysis p. 194. Crusts must be eaten after dinner p. 71 Custom is another nature p. 122 Customes ought to be kept p. ead Customs in eating and drinking p. ead D Dayes forbidden to let blood p. 181 Darnell p. 95. Damask-prunes p. 13. Delicate meats and drink p. 34. Delicious meats p. 34 Decoction of Peaches p. 20. Decoction of rape seed p. 136 Definition whether a man should eat more at dinner then at supper p. 13. Dissenteria p. 66. Divers fauces for divers meats p. 6.67 Digestion by day is but feeble p. 8 Diseases engendred of the afternoons sleep p. 8 Dressing of brains p. 39 Dyet and the diversity of dyets p. 122. 123. 124. Dry figs p. 38. Dry. grapes p ead Dry Nuts and hurts that they engender p. 46 Drink so that once in a month thou mayst vomit p. 53 Drink a little at once p. 89 Drink little and oft at meat p. 98 Drink not between your meales p. ead Drink after a new layd Egg. p 100 Drink wine after pears p. 20. Drunkennes is cause of sixe inconveniences p. 73 Drunkards are infected with the palsey p. ead Dropsie and three spices thereof p 45 Dulce and sweet things engender choler p 42. E Eat and drink soberly p 2 Eate not till thou have a lust p 18 Eat not much of sundry meats ead Eat little Cheese p 23 Eat no great quantity of meat in Ver. p 61 Eat little in summer and much in winter p 67 1●8 Eat no crusts p 64 Eating of fi●h good and bad p 85 Eat nuts after fish p 102 Eating of E●les p 87 Egs roasted p 29 Egs are roasted two wayes ead Egs sod in water two wayes p 30 Egs rere roasted engender bloud p 59 Eyes and 21 things hurtfull unto them p 151 English men do first eat or ever they drink p 99 Ennula campana and the effects thereof p 144 Excessive eating and drinking p 2 Exceeding sweet wine is not to be chosen p 73 Emptinesse p 61. 195 F Fat corsie f●lks p 2 Fatness is a token of a cold complexion p 168 Easting in Summer p 179 Fesants p 80 Fenell-seed and the properties thereof p 114 Fenel sharpneth the sight of Serpents p 115 Fevers p 7 Figs and the choise of them p 38 Figs with nuts and almonds p. ead Figs must be ●aten fasting p ead Fistula and remedy for it p 158 Filth of the teeth p 5 Fish is lighter of digestion then flesh p 84 Fish taken in the North Sea p 8. Fish should not be eaten after travell p 87 Fish corned with salt ead Five conditions of day sleep p 11 Five things by which good wine is proved p 40 Five bounties of wine moderately daunk p 67 Five things to know good ale p. 59 Five properties of good bread p. 70 Five inconveniences that breed of drinking of new wine p. 73 Five things that ought to be done about bloud-letting p. 178 Five causes of bloud-letting p. 180. Five things that must be ●●chewed of him that is let blood p. ead Five commodities that come by letting of blood of the vein Satuatella p 161. Fleshes that endender the Fever Quartain p. 22. Fleshes that should be sod and rosted p. 26 Fleshes of fouls is more wholesom then of four legged beasts p 79 Flegm of two kinds p. 160. Fresh water fish p 85 Fish is lighter of digestion then flesh p ead Flower of wheat p. 35. Fryed egs p 30. Four properties of Cheese p. 96. Four things that mo Ili●ie p. 121. Fruits should be eschewed p. 19 Fruits hurt them that have an Ague p. ead Funis Brachij p. 199 G Garäck p. 46.47 48. Gash made in blood-letting p. 199. Gall the receptacle of Choler p. 172 Good wine is proved five manner of ways p 40 41. Good wine sharpneth the wit p. ead Good medicines for the Palsie p. 144. Goats milk p 23.24 Goats flesh p. 25. Grey goose p. 80 Gross flesh is best for labourers p. 26 Grosse nourishment is best in Winter p. 64 Gross meats p. eod Green cheese p. 32 86 Grapes p. 35 Gurnard p. 64 Gowte p. 9.138 H Heart of Beasts p. 113 Heart is the engenderer of bloud p. 178 Harts flesh p. 25 Hare flesh p. eod Hard Eggs. p. 29 Head ach p. 8 164 Head●ach called Vertigo p. 12 Hen. p. 78 Heat is cause of augmentation p. 144 Herbs wholsom put in drink p. 64 Herbs whose water is wholsom for the sight p. 154 Herbs sod in vinegar p 67 Hearing p. 76 Holding of wind p. 11 Hogs fed with pears p. 11 Hogs flesh p 25 Hot bread p. 70 How Grapes should be eaten p. 38 How to be let blood for a Pluresie p. 178 Hony p. 39 Hill wort p. 142 Hunger p. 168 Hunger is after two sorrs p. 17 Hunger long endured ead Horse-dung p. 128 Hogs stones p. 39. Hurts of red wine p. 64 Hurts that come by drinking of water p. 74 Hurts of Salt meats p. 117 Hurts of Coleworts p. 127 Hurts of vomiting p. 140 I Iuyce of Peaches p. 19 Iuyce of new gathered fruit p. 21 Iuyce of coleworts p. 128 Iuyce of Water-cresses p. 143 Inaca p 12 Incision of the veins p. 167 Ioyfull life p. 3 K Kernels p. 106 Kernel of cherystones p. 103 Kid flesh p. 25 Know ledge of the best flesh of four footed beasts p. ead L Lampreys and dressing of them p. 88 Lavender p 132 Lask p. 63 Laxative meats p ead Leeks raw and sodden p. 7 Light supper p. 2 Lights p. 113 Lights of a tup p. 114 Let not bloud in long sicknesse p. 193 Letting of bloud is wholesome in the beginning of the Dropsie p. 194 Letting of bloud keepeth Lovers from surious raving p. 195 Letting of bloud may not be done in the ague fit p. ead Letting of blood should not bee much used p. 196 M Making of water p 2 Marow and the choise thereof p. 37. Many good things come by drinking of wine toberly p. 55 Man may live by the smel of hot bread p 70 Malard p. 80 Ma●owes and three properties of them p. 129 Maw of beasts p. 113 Meat a little powdered p 118 Meat and why it is taken p. 13 Meat upon meat is hurtfull p. 15 16 Meats that

meats are good for travellers on the Sea for they comfort the stomack and prohibit vapours and fumes that would ascend up into the head as Hearbs sod in Vineger or in the juyce of sowre Grapes Sa●via sal vinum piper allia petroselinum Ex his fit falsa nisi fit commixio ●alsae Sage Salt and Wine Pepper therewith applyed Garlick and Parsley these have well bin tryed To make good sauce for any kind of meat Procuring appetite when men would eat Here the Author teacheth us how to make a common sauce it we lack a better and five thinge goeth to the making of this sauce The first is Sage To make a common sauce wherewith we may make sauce for a Goose rost or sod For commonly a Goos● or Pig roasted is stopped with Sage to dry vp the humidities and clamminess of them and also because the flesh should smell somewhat thereof but yet after it is roasted the Sage would be cast away and not eaten Likewise of Sage vplandish folke make a sauce to eat with a Moose for they stamp Sage and Garlike together that the Sage may abate somewhat of the Garlickes favour The second thing is salt mixt with wine and this Sauce is for rich and Noblemen For when they want Mustard or ver●uyc● they put Wine in a Saucer and mingle it with a little Salt The third thing is Pepper a Sauce for vplandish folks for they mingle Pepper with Beanes and Pease Likewise of toasted bread with Ale or Wine and with Pepper they make a black sauce as if it were Pay that is called Pepper and that they cast vpon their meat flesh and fish The fourth is Garlick whereof the vplandish People make a Sauce for they mingle soft cheese and milk and stamp Garlike together and so they eat it with their meat whether it be rosted or sod salt or fresh and with hard Egges The fift thing is Persley of Pe●sly leaves stamped with Merjuyce or white wine is made a gréen Sauce to eate with roasted meat And here is to be noted that Sauce or Sauces do vary according to the Seasons of the Year For to ho●e Seasons Sauce must be made of cold things or of stuffe of little heat and in cold seasons contrariwise Therefore Summer Sauce should be Verjuyce Eyzell or Vinegar the juyce of Lemons or of Pomgranates with Rose-water and such like And other while in Sauces made in Summer one may put a little Pellitory and Parsley to attemper the coldnesse of the foresaid things But the matter of comperent Sauces in Winter is Mustard Carloke Ginger-Pepper Cinamon Gell●flowres Garlick Sage Mints Pellitory and Parssey Wine Water of flesh Vinegar not so strong but very ●eet to the nature of Wine And in mean seasons the Sauces should be mean neither too hot nor too cold Secondly Sauces differ by reason of the meats for which they be made for one meate will haue one Sauce an other meate an other Sauce as Lords Cookes know Sauce for Mutton Meals and Kid is gréene Sauce mad● in Su●mer with Vinegar or Verjuyce with a few spices and without Garlick Otherwise with Parsley white Ginger and toasted bread with vinegar In winter the same sauces are made with many spices and little quantity of Garlick and of the best Wine and with a little Verjuyce or with Mustard Sauce for roasted bref is made with pepper toasted bread broath of flesh and Grapes and the same sauce is good in Winter to once with Pork Also Pork in summer may be eaten with vinegar and parsley at the beginning of dinner But in case that the foresaid meats be baked and specially beef and pork and in winter then serve in a white onion and a small quantity of swéet spice beaten in powder But in summer serve it in without onions and with verjoyce or else with a few smal onions And if the pasties be made of more tender fresh and lighter of digestion then serve no onions therewith but in summer Almond milk with verjuice and a little blanch powder and at the last you may put thereto an Eggs broken with verju●ce But in winter instead of verjuyce take wine and more spice with roasted rabbets and chickens sauce made with Cinamon crums of bread and with verjuce in summer season is wholesome and in winter with wine For roasted Pork in winter take of the dropping tempered with good-wine and onions Divers good P●●ces for ●●●dry meats and in summer take the greene sauce above named For roasted seasants pigeous and turtles take none other sauce but salt For boyled Capons and Cockes take of the same broath with a little bl●nch powder And namely in Winter if they be botled with Sage Isope and Parsley this is good sauce and in summer the broath of the Capon and a little verjuice mingled together is a wholsome sauce For fat Capons and bens baked serve in none other sauce but a small quantity of blanch powder and at the end the above named green sauce in summer and in Winter good wine But fish the grosser it is the harder of digestion on the more superfluous and moyster of nature the more it needeth hose sauces and sharp And the same came rule is likewise true in all manner of f●e●h Si fore vis sanus ablue sapemanus Loti● pose mensam tibi confert munera bina Mundificat palmus lumina reddit acuta If thou wilt walk in health let me advise Oft washthy hands chiefly when thou doest rise From feeding at the Table for thereby Thou gain'st two benefits It clears the eye Gives comfort to the palmes both which well tended Our health thereby the better is be-friended Here the author teacheth two wholesome things that commeth by washing of out hands and feet The first is the palmes of our hands are thereby greatly cheared and comforted The second is out sight is sharpened thereby and that is specially by accidents because the hands be the instruments to cleanse the eyes and it is right wholesome for them to be kept very clean whereof we have spoken before at Lumine mane manus Panis non callidus nec sit nimis inveteratus Sed fermentatus oculatus sit coctus Modice sa●itus frugibus validis sit electus Non comedas crustum coloram quigignit adustam Panis salsatus formentatus bene coctus Parus sit sanus quia nun it a sit tibs vanus Not over cold nor hot let be thy bread Hollow and light but easily leavened Sparingly falted and of the purest wheat And see that Crusts thou do forbear to eat Because that angry choller they beget Thy bread well bak't light salted sound of grain All these observ'd thou dost not eat in vain In this Text two things are touched or remembred concerning the choice of bread The first is heat Five propertles of good bread because Bread ought not to be eaten hot Hot bread as Avicen saith is not convenient for mans nature and bread that commeth hote