féeble sinowes Correction Choake it with white Wine stop the mouth with a Nut-meg and the other holes with Cloues then fry it with Nuttes Bread Oyle Spices and white Wine Degree Temperately hot moyst in the first Season Age. Constitution For any season age constitution but decrepit gowtie and diseased sinowes Lampreta Storie for Table-talke TEarmed so a Lambendis Petris a Suck-stone About the beginning of the Spring it enters the fresh waters and in Summer departeth againe into the sea Whereas all other fishes haue finnes to swim withal some more some lesse the Lamprey hath none at all but moueth in the waters as Snakes and Serpents creepe glide vpon the earth Many in England haue surfetted of Lampry pies as our Chronicles will tell vs if we looke into them Mullet or Barbell Choise OF the lesser size not taken in muddie places or standing lakes but grauelly cleare Vse Pleasing to the palate the flesh applied cures the biting of venemous things or any harme done by womens menstruous flure Hurt The wine wherein a Mullet is stifled drunke depriueth men of all genital vertue makes women barren the meate is hard and slow of digestion Correction Roast vpoÌ„ a gridiron sprinckled with Oyle and the iuyce of Orenges or boyled condite with Vineger swéete hearbes and Saffron Degree Season Age. ConstitutioÌ„ Hot in the first dry in the beginning of the second In hot weather for youth chollericke strong stomackes Mullus seu Barbo Story for Table-talke BArbo bicause it hath a double beard vpon the neather lip And therfore Tully in his Paradox calleth those that are well barbed Mulli Fenestella thinkes they were called Mulli because they are in colour like the shoes of the Almane Kings and the Patricij amongst the Romans which Shoes were tearmed Mullei of Millo an obsolet word signifying the same that suo to sowe as Sowters do The Romanes prized this fish at a wonderfull high rate It is incredible to tell what Asinius Celer and Crispinus gaue for a Mullet Tench Choise FEmall Riuer in Autumne or Winter Vse It litle benefiteth the bodie but only as some think cut length-wayes in halfes and applied to the soles of the féete stancheth the heat of Agues Hurt Is sllowly digested heauy on the stomacke bad nourishment especially in the Dogge dayes Correction Bake it with Garlicke swéete hearbes and spices or boyle it with Oyle Onyons and Raysons farsed with Garlicke Parsly and Vineger Degree Season Age. Constitution Cold and moyst in the second In Autumne and Winter for youth collericke and very laborious Tinca Storie for Table-talke THe Anticke make no mention of this fish not respecting it in deede because it was so common and the poore mans prouin Onely Tully in his Booke de claris Oratoribus mentioneth one Placentinus an Oratour who was called Tinca for his merry conceited wit It is onely to be found in fresh waters riuers lakes and ponds and is fittest meate for labouring men Pike or Pickerell Choise RIuer rather then Pond and Pond not muddy great fresh new and fat Vse It nourisheth much the iawe-bones burnt to power and giuen the weight of French crowne in wine will breake the stone Hurt Hard of concoction badde nutriment burdeneth the belly increaseth fleame naught for the sicke Correction Seeth it with sweete hearbes and oyle eate it with white vineger or broyled with wild marioram and vineger Degree Season Age. Constitution Colde and moyst in the second Being hard meate it is fittest for winter youth and chollericke Lucius Storie for Table-talke NOr yet of the pickerill haue old writters recorded any thing which is companion and an associate of the Tench by rubbing vpon whom the Pickerill cureth himselfe of any wound or hurt receiued It is a very rauenous Fish deuoring any thing be it fish or flesh that lyeth in his way It is no meate for those that be sicke or weake whatsoeuer triuiall Leeches prate Eele Choise TAken in a sandy sea not muddy in March dressed presently Vse Tasteth very pleasantly nourisheth marueilous well may bée kept long salt good for the stomack against fleame Hurt Somewhat windie especially the backe of it also ouer moyst Preparation Roast in a leafe of paper with oyle parsly coriander or kéepe it condite a day or two with salt and origan Degree Cold in the beginning moyst in the end of the first Season Age. CoÌ„stitutioÌ„ In the spring for any age or temperature taken moderately Anguilla Storie for Table-talke THe generation of Eeles is in nature very easie but to our vnderstanding passing difficult For they breed euen in dryed lakes presently after a sudden raine of the very corruption and slime of the soyle Athenaeus sayeth he himselfe sawe in Arethusa of Eubaea Eeles with siluer and golden earings so tame that they would eate meate out of ones hands The Ile of Ely may be called the Ile of Eeles for the aboundance of Eeles which it yeeldeth Rotchet Choise NEw sodden and eaten colde Vse Tender meate and gratefull to the palate easlie digested nourisheth very well excéedingly holesome if continually vsed Hurt Whatsoeuer fault if hath prepare it as followeth PreparatioÌ„ Fry and condite it with Orange iuyce and peper or eate it hot with veneger Degree Season Age. Constitution Temperate in the actiue qualities moyst in the first Best in winter for any age or temperature moderately taken Erythrinos Story for Table-talke THe Graecians so tearme it because it is red of colour The Venetians call it Arbor the Latines in imitation of the Graekes Rubellus It is a Sea fish neither comes at any time into the fâ—esh waters It harbowreth some time about the shore So soone as they are spawned they are presently full of egges And therefore it is thought they be all faemall They vse to rout together and roue about the sea in troopes Oyster Choise THat that growes vpon great ships bottomes or in places not muddy Vse in those Moneths that haue the letter R. in their names Hurt It hath a kinde of salt iuyce in it that affecteth the palate more then other shell fishes exciteth appetite and Venus nourisheth litle Preparation Somewhat hard of degistion greatly increaseth fleame in a cold stomacke causeth obstructions Degree Dresse it with pepper oyle the iuyce of sowre Orenges after it be roasted on the imbers Season Hot in the first moyst in the second Age. Constitution For cold weather youth chollerists and hot stomackes Ostreum Story for Table-talke THe Oyster is an headlesse fish yet passing toothesome it is engendred of meere myre or mudde inclining to corruption or of the sea froth and spume which cleaueth vpon ships It liueth not out of the water yet breatheth not ayre nor taketh in any external moysture It hath not locall motion and plucked from his proper place is deuoyd of sense increasing and decreasing with the Moone It is vnseasonable and vnholesome in all monethes that haue not the letter R. in their name because it is then venerious Crab
DYETS DRY DINNER Consisting of eight seuerall Courses 1. Fruites 2. Hearbes 3. Flesh 4. Fish 5. whitmeats 6. Spice 7. Sauce 8. Tabacco All serued in after the order of Time vniuersall By Henry Buttes Maister of Artes and Fellowe of C. C. C. in C. Qui miscuit vtile Dulci Cicero Non nobis solùm nati sumus sed Ortus nostri sibi vendicant Printed in London by Tho. Creede for William Wood and are to be sold at the West end of Powles at the signe of Tyme 1599. Partem Parentes TO THE RIGHT Worshipfull and vertuous Lady the Lady Anne Bacon sole heire to the Worship Edward Buttes Esquire her Father as also to her Vncles the right worthie Syr William Buttes Knight and Thomas Buttes Esquire deceased The Name of this Booke A Painter Right worshipfull fain woulde make a speech to great Alexander and for that being a meane man and vnknowne to the King small notice and lesse respect would bee had of him he procured Alexanders owne cloake or princely robe and therein presented himselfe before the King The same deuise my selfe am forced to put in practise for being vnworthie or at least not knowne worthie to be knowne vnto your Ladiship I do partly cloake me with the large Mantle of common Homage partly cloath me with the proper coate of my Ancestors who as they were a litle nearer then my self vnto your blood so were they much nearer to your thoughts and better knowne vnto you Thus hauing put on my cloake with the Painter I begin my speech Madame as the admired perfection of all excellent indowments wherewith God hath inriched you necessarily plucketh from the hearts of all that know you due reuerence so the naturall league of mutual loue and friudship betweene your and my Ancestors while they all liued togither in Norffolke more neerly vrgeth mee particularly to deuote my selfe vnto you And yet not only your Ladiships proper name now cancelled and concealed in you by participation of another is thus powerfull to commaund my thoughts but infinit cause me thinkes I haue highly to respect and honour you euen in by that name which but for my fathers progeny stil continuing in Norffolk had put our name to silence Yea who most gladly honoureth not the glorious name of that thrise worthie and renowmed wight of famous memory Syr Nicholas Bacon Lord Keeper of the great seale of England while he liued whose magnificent bountie to our Vniuersitie and especially to Corpus Christi Colledge whereof himself sometime was as I am now hath purchased him a perpetuitie of glory to be celebrated for euer a principall Benefactor The chiefe Ofspring from this so excellent a roote into whom the whole acoomplishment of all that worth is transfused and deriued is your Ladiships rightly right Worshipfull Knight of the same name now liuing Who is wel knowne to be the vndoubted heire not only of his fathers wealth but of his vertues and glory also All these premised words excellent Lady inferre thus much I most willingly acknowledge either of you both may iustly claime interest in the Fee-simple or rather simple fee of my best indeuours studies and praiers for the preseruation of your health and continuance of your life The which least I should seeme only idlely to wish I haue not onely bene Votary to Aesculapius Phisickes great Grand-father but Seruant also to Dyet healths kindest Nourse To whose frugall Table I inuite your Ladiship But afore you come I think it my best course to tell you what kind a feast you shall finde In three words I describe it thus Dyets dry Dinner That is varietie of Fare prouided prepared and ordered at Dyets own prescription whose seruant and Attendant at this feast I professe my selfe Thus far perhaps not disliked of any A Dry Dinner not only Camnum Prandium without Wine but Accipitrinum without all drinke except Tabacco which also is but Dry Drinke herein not like to be liked of many What ere it be as he saith in the Comedie Habeas vt Nacta take it as you finde it and welcome More then which I cannot perform And therefore most humbly I kisse your hand Your Ladiships most deuoted Henry Buttes Partem Amici TO MY WORSHIPfull and especiall friends Richard Thekeston Esquire and Elynor his Wife The cotall Mehod IT is a dignitie in actiue Nature Right worshipfull that Agens agit vt assimulet sibi Patiēs that is to make the passiue likewise actiue It were an easie though a tedious taske to note in euery one of Natures actions Re-action But that great labour may be greatly lessened by arguing A Minoie by instance of the lesse actiue Eliments For who seeth not but he that doth not see that he seeth his own face in the water no otherwise then by reference of the offered shape or species of his obiect countenance Nay the most if not meerely passiue Earth returneth notwithstanding euen to the middle ayre those splendent beames which formerly the Sunne conferred on it If the sencelesse and lifelesse Eliments can thus react it then reasonable man hath much more reason to be conformable vnto those that worke his good We to whom your Worships exhibite your bountie are those same waters on which the wise Salomon biddeth you cast your bread in whom you see your faces the shape and Image of your selues for we are also men as yee be Then according to your worships wonted affabilitie graciously embrace that conformable reaction which your owne most hounteous fauours haue begotten in me I haue bene passing desirous some way to intimate vnto your worships that I am not senseles or vnmindfull though vnworthy of your kindnesses And therfore finding my selfe vnable to requite your greater fauours Quod quimui quando quod volumus non In Item of that great good cheare I haue often bad with you both at London and in Yorke-shire I do semblably inuite you both to a Schollers Dinner But where or whither I may not for I cannot tell you Your Worship Sir well remembreth that solemne inuitation at Cambridge in Vesperijs Comitiorum and therefore will easily let passe this fallacian without Elench or reprehension Neither can I hope for at either of your hands any vngentle or discourteous censure It is an other kind of guest an vnkinde guest vnbiaden and as bold as welcome whom my minde presageth some Gentleman Sewer to some certaine Gentlewoman Semster who more nice then wise picketh a quarell with the order or disorder rather as he weeneth of my Dinner stoutly auerring him that scrued in the courses to be both ignorant of fashions and void of all good customes What quoth he Fruite in the first course Then Flesh Fish White-meates and at last come in salt and spoones spice and sauce when all the meate is eaten Nay more Tabacco after all vpon a full stomack Fie fie Dyets Dinner a most grosse absurd and preposterous banquet May it please your Worships this challenge must of force be answered
Table-talke CHerryes take their name of the Latine Cerasa and Cerasa of Cerasunte a Towne in Pontus whence Lucullus first brought them to Rome after hee had conquered Mithridate in the sixe hundreth and eightieth yeare of the Citie Cantabrigian Achademicks may very fitly interpret Cerasunte Cherry-HintoÌ„ their neighbour Cherry-Towne Where many Athenian Squires are so ouercome by cherryes that they can very hardly conuey them cleanly home to Athens and afterward are constrained to implore the ayde of Mithridate and his Cosin Triacle in regaining to them the Castle of health Plums Choise KIndely and throughly ripe tender skinned swéete and toothsome gathered afore sunne Vse Purge choller abate heate refresh and moisten the body slake thirst excite appetite superexcellent in burning agues Hurt Losen and weaken the stomack engender watry humours in cold and weake stomacks yéeld litle or no nourishment hurt the aged stuft with fleame or such as haue the collicque Correction Eate them afore meate and eate after them Saccarum Rosatum aromaticum or salt meats Degree Cold in the beginning of the second moist in the end of the third Season Age. ConstitutioÌ„ For hot weather youth cholleticke and sanguine Pruna Story for Table-talke DAmascena or Damaske-prunes are so called of Damascus in Syria which yeeldeth your best and most commended Prune Next in Galens iudgement is the Spanish sweeter then the Damaske and not so astringent The French with vs is of much request for speciall vse Damascens of all other Plums are thought most wholesome in so much as many are of the minde that a good stomack can very hardly surfet of them Apples Choise OLd swéete faire ripe in any case Vse Comfort the hart quench thirst enlarge the brest dispatch distillations of rume cause to spit quiet the cough Hurt Annoy weake stomacks and diseased sinowes especially eaten raw or many PreparatioÌ„ CorrectioÌ„ Roast baked stewed powdered with sugar and aniséed comfits or else eate Saccarum Rosatum vpon them Degree Swéet are hot in the first temperately moist sower are cold and dry Season Age. Constitution In Autumne and spring for youth chollericke and good stomacks Mala. Story for Table-talke AN Apples is of euill report or at leastwise hath but an euil name amongst the Romaines for the very name Malum signifieth euill Hence some forbid both cheese an apples with this fallacian Caseus est nequam et mala sunt mala Howbeit not origination but fortune made theÌ„ Sophisters For Mâlum an apple deriueth his line of Ancestry froÌ„ the Greeke Melon of great antiquitie not vnknowne to Homer Yet the obuious Notation passing plausible and more passable because an apple was the cause or occasion of all euill but whether it were an apple or no fides sit penes Authores Peares Choise THroughly ripe swéete Please the taste Vse cause appetite comfort a weake stomacke by forcing the iawes to raise and spit out fleame proucke to the stoole Hurt Bréed cold and flatulent blood nought for the collicke Correction After meate powdered with much sugar drinke olde wine of good sauour vpon them or indeed prepare them thus PreparatioÌ„ First part them in halfes and cut out the Cores Then pare salt and cast them so out of doores Degree Season Age. Constitution Cold in the first dry in the second In Autumne and winter for all but the aged and rumaticke Pyra Story for Table-talke OVr English name Peare comes of the Latine Pyrum or Pyrus and Pyrus of Pyramis because both the Peare-tree and the Peare it selfe also somewhat resemble that figure or proportion yet inversim if they be compared For the Peare-tree aspireth and riseth with a kinde of Conus in the top the Peare Contrâ pointeth toward the stalke and his broad crowne reprefenteth the basis The Italians call their chiefe or best Peare Bergmot Mot is a Peare and Berkg signifies Lord or Master in the Turkish tongue whence they borrowed it As we say a Pome-roy from the French Aprecocks Choise THe greatest best coloured ripe whose inward kernels are passing swéet and comes easily from the shell pleasant in taste Vse Quench thirst whâ—t the stomack the kernel kils wormes Hurt Instale the stomacke soone corrupt possesse the blood with much water and make it soone putrifie Correction Eate after them Anyse-séedes meates well salted or spiced and old cheeâ—e drinke old wine of good sauour vpon them Degree Season Age. Constitution Cold and moist in the second About the end of May or beginning of Iune for youth such as abound with choller or blood and haue strong stomacks Mala Armeniaca Story for Table-talke SO cald in Latine of Armenia whence they were first transplanted in Greeke Bericoccia in Latine Praecocia or Praematura Id est Soone ripe or first ripe for they offer themselues about the end of the spring Hence we call a ripe-headed young boy a princock Horace saith Non amo puerum praecocis ingeni Id est I loue no Aprecocks And so on the contrary a Cockni is inuerted being as much as Incoct vnripe Other deriue Apricock of Apricum because it ripeneth best in Aprico Now as Aprecocks be soone ripe so according to the old rule soone rotten And though Galen saith Aprecocks be not so obnoxious to corruption as the Peach yet experience giues him the lye Peaches Choise OF a good colour fragrant smell and pleasant taste ripe such as come easily froÌ„ their stone Vse Mend the euill sauour of the breath arising from the stomacke their smell is wondrous good in cordiaque passions Hurt Being soft moist and flatulent they engender humours very subiect to corruption euil for old flegmaticke and weake stomackes Correction Eate them alwaies fasting and drinke a cup of the best wine most fragrant and well aromatized Degree Cold in the first moist in the second Season Age. Constitution For youth chollerists and sanguines Mala persica Story for Table-talke CAld Persica of Persia Persiques Therfore haue we notoriously impeached their name as we do all other deriuatiues indeed For in stead of Persiques we say Peaches But no great matter for the name that will neuer feed or fill our mawes As he said Voca panem lapidem et da mihi lapidem Those Peaches whose meate cleaueth fast to the stone are coÌ„mended of some as also such as seeme friezed ouer with a thinne downe like a Quince But questionlesse both these are of last and least request Orenges Choise VVAightie full ripe sad coloured twixt sweete and sower Vse The sweete open obstructions are good for melancholists and such as be subiect to distillations the middle sort are good in Agues and recall appetite Hurt The exquisitly swéet are too hot the sower coole and offend the stomack stuffe the belly constraine the brest and arteries CorrectioÌ„ Therefore eate but litle of them after them Orenge pils condite which are good for the stomacke Degree The sower are cold in the first moist in the second the sweet temperately hot the middle cold and temperately
of it the greater sowne in Gardens which is the better the lesse growing in the fields hauing lesse leaues and the stalke like a speare the leaues very red and shining Burnet Choise LOw set in gardens for sallets with litle leaues notcht like a Saw and indented rounde about the Verge the stalke red Vse Doth purge the reines and bladder verie much prouoke vrine voyd the stone and grauell verie good against the plague put in wine greatly comforts the hart Hurt Hard of digestion stuffeth the belly and in many inflameth the liuer and blood Correction Eaten raw in sallets with other cold hearbes Degree Season Age. Constitution Hot and drie in the second Pimpinella Storie for Table-talke IT is an Hearbe that the auncient were verie litle acquâ—â—nted with Yet the Nomenclators haue referred it vnto that sort of hearbes which are good against the stone The decoction of it made in pottage is a present remedie against the plague Also the water distilled is pâ—ssing good for that purpose It is vulgarly thought to be put in wine as a cooler but it heaâ—eth in the second degree and ioyneth with wine in his operation for the strengthening of the heart Persley Choise THe braunches afore either they flower or séed the rootes at halfe their growth Vse Very much prouoke vrine and womens fluxe clenseth the liuer and matrice openeth the obstructions of those parts is verie pleasing to theistomacke the decoction of it resists poyson Hurt Is of no verie good iuyce enflameth the blood sâ—uffeth the head is slowly digested Correction Eate it little rawe with colde hearbes sodden in flesh pottage the roote boyled throughly Degree Season Age. CoÌ„stitutioÌ„ Hot in the second dry in the end of the first Good sodden for any season age or constitution Petroselinum Storie for Table-talke THe excellency of this hearb accordeth with the frequent vse thereof For there is almost no meate or sauce which may not haue Persley either in it or about it Our English word Persly is a manifest contract of the Latin Petroselinum The chiefest vertue lieth in the roote second in the seed last and least in the leaues and yet these are of most vse in the kitching Taragon or byting Dragon Choise GArden in a fat moist soile the tender branches leaues not spread vpon the ground Vse Chiefe of hearbes for acâ—â—ony and sauourmes Cardâ—all exciting appetite and Venus comforting the stomacke Hurt Atteâ—uateth the blood and burns 〈◊〉 liuer naught for hot constitutions Correction Eate it sparingly with Borage flowers or Endiue Lettule and such cooling hearbes Degree Season Age. Constitution Hot almost in the beginning of the third drie in the second For cold old phlegmaticke Dracunculus Hortensis Story for Table-talke THis is an Artificiall herbe for it commeth of a Lineseede put into an Onyon or Leek so buried in the ground Husbandmen haue a stronge conceit of it and not without some cause that it is a preseruatiue against the plague all maner of poysoÌ„ inward or outward experience and proofe is no detracter of the credit and estimation thereof Radish Choise TEnder byting the tongue most whiâ—e Vse Helpeth vrin voydeth grauel and sand from the reines and bladder healeth the stomackâ— clarifieth the voyce Hurt Causeth lâ—annesse belechings headache and lice bâ—â—nes the blood hurseth the teeth and eyes is slowly conceâ—ed Correction Therefore is best eaten after meate Degree Hot in the second dry in the first Season Age. Constitution In colde weather for youth labourers and hot stomackes Raphanus Story for Table-talke WE English haue greatly honour'd this roote by calling it a Radish that is Radix a roote as if this roote were the only roote and all other rootes no rootes in coÌ„parison of this roote or at leastwise that the Radish is Radix radicum the roote of rootes a roote indeede a roote Cath ' Hexochen as the Rhetoricians speake a most excellent roote But I feare mee I haue ouercloy'd you with rootes may it please you to fall to somewhat else Carot or red Parsnip Choise Vse REd great sweet Prouoketh vrin Venus and monthly slure engenders milke opeâ—â—th obstructions is preferred afore the Parsnip Hurt Of 〈◊〉 and bad nourishment slowly digested very windie Preparation Boyle it thâ—oughly then eate le with 〈◊〉 oyle mustard and coriander Degree Season Age. Constitution Hot in the second moyst in the first In colde weather for all but olde and phlegmatique Carota seu pastinaca rubens Storie for Table-talke CArot that is redde roote as some Antiquaries gesse Athenaeus quoting Diphilus saith the Grecians called the Carot Philtrum for that it is thought to be agreat furtherer of Venus her pleasure and of loues delights but although generally it furdereth Venus yet it is especially to bee vnderstood of the wilde Carot Onyons Choise THat grow in a moyst soyle great full of iuyce round as the Flemish Vse Excite Venus increase séede and milke restore appetitie preserue in change of water Hurt Eaten raw or much cause headache burne the blood dull the vnderstanding hurtes the eyes Correction Degree Season Age. Constitution Lay it sliced a while in cold water then séethe it throughly Hot in the third dry in the second For old and colde onely Cepa Story for Table-talke THe word Onyon comes of the olde Latine name Vnio For so the olde Latine Rusticks tearmed that which the latter call Cepa And the reason why they called it Vnio was because one herbe or branche as it were groweth vpon one roote Whereto accordeth that that Columella saith in his 12. Booke and 10. cha of Husbandry Cepa simplex quam Vnionem Rustici vocant Garlicke Storie for Table-talke Choise THat comes vp about March put in sallets or vsed dry full of sprigs and knots Vse Greene qualifieth the coldnes and moystnes of sallets dry it resists poysons cleares the voyce kils wormes prouoketh vrin and Venus consumes the salt rume in the stomacke Hurt Hurtes the voyding facultie braine sight head very bad for women with childe youth and hot constitutions reuiueth old diseasâ—s 〈◊〉 the blood CorrectioÌ„ Boâ—ls 〈◊〉 throughly then eate it wâ—th oile vinegâ—r or other meates Degree Season Age. Constitution Hot in the fourth dry in the third In colde weather for the aged and phlegmatique Allium Story for Table-talke GArlicke is of most speciall vse for Sea-faring men a most excellent preseruaâ—iue against all infection proceeding from the nastie sauor of the pump or sincke and of tainted meates which Mariners are faine to eate for fault of better It also pacifieth the disposition to vomit crused by the roughnesse of the sea and greatly strengthneth the rowers therefore they eate it by break of day It may be rightly termed the poore mans phisicke Scallion or litle Onyon Choise SMall like a Daffodill Roote red hard sweete Vse Helpeth a saâ—nt stomack languishing through ouermuch heate causeth appetite furthereth concoction Hurt Causeth winde grosse humors headache thirst dreames Correction Prepared as the Onyon condite with strong Viâ—
comforteth the stomacke sharpeneth y e wit exciteth Venus Hurt Being exceeding dry hurts chollerists and melancholists Correction Fedde in the house with moyst meates then kill and hang it two nights in the coole Degree Season Age. ConstitutioÌ„ Hot and dry in the second In colde weather for old folkes and phlegmatike Turtur Storie for Table-talke AT the beginning of the Springe they hide themselues because they then â—ast their feathers and are in a maner naked It is a thing noted in the Turtle that while it drinketh it lifteth not vp her head as all other birdes doe The time of her life is eight yeares It purgeth it self with an herbe that groweth vpon walles Quaile Choise NOt fed with Hellebore or Beare-foote taken with the Quaile-pipeâ— fat and tender Vse Doth helpe melancholists onely by moistning their dry constitutioÌ„ Hurt Easily corrupteth in the stomack inuiteth the Ague Palsie Cramp Correction Eaten with Vinegar and Corander Degree Season Age. Constitution Hot in the end of the first moist in the end of the second In cold weather hurteth olde folkes paralytick and flegmatick Coturnix Storie for Table-talke I Am much in doubt whether Coturnix be our Quaile Cardan also doubteth and his maner of doubting maketh me dout more for setting downe sixe degrees of delicates that please the taste he maketh Quaile the first dish of the first courâ—e His words are these Aues videntur primum locuÌ„ vendicare atque inter eas qualea seu sit Coturnix seu non hand refert I am sure all other writers giue Coturnix their euil word affirming that it is a breeder of the Crampe Palsie and Falling sicknesse and in a word passeth for badnesse Thrush Mauis or Blacke-bird Choise IN cold weather fat fed with holly Iuniper and Mertle berryes Vse Is of very good iuyce easily digested very holesome for such as are in recouery Hurt Naught for those that are subiect to the migram or frensie PreparatioÌ„ Sod in good flesh broath with parsly and other opening herbes Degree Season Age. Constitution Hot and dry in the very ende of the first In colde weather for any but olde folkes Turdus Story for Table-talke THis Lataine name soundeth to English eares somewhat vnsauoury but much worse as I haue heard it ioyned with other like Consonants As for example Edo Fartum Turdum pistum But there is nothing euill spoken but being euill taken Now because it signifies diuersly a Thrush a Black-birde a Manis some may bee desirous to know if all these bee much of a nature yet Virum horum which is best and holesomest Therefore to his Virum horuÌ„ I answere Mauis accipe Pliny reporteth Agrippa Claudius Caesars wife had a Mâ—uis that did speake very plainly Egges Choise OF yong and fat Hens Cock trodden new laied Vse Nourish soone and much excite Venus supplying matter for it very much helpe them that are in a consumption open the breast stay spitting of blood clarifie the voyce Hurt Hinder the concoction of meates eaten presently after them make the face freckled Correction Eate them boyled she yolke only and pawse betwixt Egges and other meates Degree Season Age. Constitution Temperately hot and moyst New for all seasons ages constitutions and diseases Ovum Storie for Table-talke EGges some thinke because theâ— egge on backward husbands Egges haue the possibilitie of being liuing creatures The white is cold the yolke hot They nourish soone and much by reason of the pliable softnesse of their substance and temperature very proportionable to our flesh and nature Not only Hens Egs but Partritch Phesant and Turkies be verie holesome Fish Carpe Choise VVHensoeuer you can get it great or litle Vse Nourishith best tasteth most excellently and erquisirely in all mens iudgementes a fish of chiefe note Hurt Onely it is soonetainted therefore dresie it presently Preparation Lay it sealed and gutted sire houres in salt then fry it in oyle and besprinkle it with vinegar in which Spaces and Saffâ—on haue boyled Degree Temperately hot and moyst in the 〈◊〉 either first Season Age. ConstitutioÌ„ For any season age or constitution Cyprinus qui Carpio Story for Table-talke NOne of the Greeke or Latine writers euer knewe this fish In Italy it is somewhat rare and thought to bee onely in the lake Benacus and the lake commonly called Della posta It spawneth about the beginning of the summer Many are of the minde that it eateth gold because in the guites are found no other excrementes but a bright sanâ— glittering like golde and besides it liueâ—h alway at the bottome of the lake Trout Choise THick caught in May in a 〈◊〉 running Riuer full of deepe down-fals and Rocks and not out of standing pooles Vse Nourisheth well soone digested yeelds coole iuyce for an ouer hottâ— Liuer and blood therefore good in hot Agues Hurt It soone putrifieth scarse fit for old men and weake stomackes Correction Seethe it in iust somuch Vineger as water ease it with sower sance assoone as you can Degree Cold in the beginning of the first moist in the ende Season Age. CoÌ„stitutioÌ„ In hot weather for all ages but decrepit euery temperature but phlegmaticke Trocta seu Turtur Story for Table-talke IT is very much commended for good nourishment Insomuch as it is permitted vnto one sicke of an hot ague That it is passing holesome our vulgar prouerbe accordeth As sound as a Trout And another phrase Fish-whole I think is most ment of the Trout It is a fish that loueth to be flattered and clawed in the water by which meanes it is often taken Sturgion Choise RIuer for it is fatter and therfore more gratefull to the palate then sea Sturgion in sommer the belly of it Vse A friendly dish on the table very daintie and of chiefe account nourisheth very well inciteth Venus cooleth the blood moderately Hurt Naught for the sicke or in recouery for it is somewhat too fatte makes thicke and clammy iuyce slowly digested Correction Séeth it in water and vineger let the sauce be white vineger with a litle Cynamon or Fennel in it Degree Hot in the beginning of the first moyst in the second Season Age. ConstitutioÌ„ In hot weather for all but those that are plagued with distillations and diseased ioynts Sturio seu Acipenser Story for Table-talke PLiny in his 9. booke of Naturall story and 17. Chapter writeth thus In former times Sturgion was counted a most noble Fish now it is of no reckoning the which I much maruell at sithens it is so rare We may now a dayes vse Plinies wordes with an inuersioÌ„ of the sense For what fish is there almost now of greater esteeme It hath his skales turning toward his mouth and swimmeth against the streame Lamprey Choise RIuer in March or Aprill for then it is notably fat and the backe bone marrow tenderest Vse It hath a most excellent fine relish nourisheth passing well increaseth seed a Lordly dish Hurt Somewhat slowe of digestion especially not boiled inogh naught for the Gout and
or Cra-fish Choise RIuer or fresh water rather then sea Crab at the prime of the spring or in haruest when the Moone is at the full Vse Good for the corsumption and biting of a mad dog prouoketh â—rine Venus purgeth the reynes nourisheth very much Hurt The meate is hard of conection bréedeth grosse and phlegmaticke humours Preparation Degree Season Age. Constitution Roast it quicke on the â—â—bers eate it with vineger and pepper Colde in the second moyst in the first Cancer Storie for Table-talke THe Crab also wants a head and therfore hath all the Organs of sense placed in his breast It engendreth at the mouth goeth as readily backewarde It turneth red in seething In the Coasts and riuer bancks of Phaenicia there be Crabbes so swift in running that it is a great masterie to ouertake them on foote white-meates Milke Choise OF yong beastes â—edde in the choise pasture 1. Womans 2. Cowes 3. Sheepes 4. Goates Vse Milke increaseth braine fattes the body good for hecticke asswageth scalding heat of the vrin nourisheth plentefully procureth good colour furthereth Venus Hurt Naught for feuers headaches sore eyes distillations of rume diseased reynes obstructions the teeth the gummes olde folkes CorrectioÌ„ A litle afore you take it put into it some salt sugar or hony least it curdle in the stomacke drinke it fasting Degree Moyst in the second temperately hot Season Age. Constitution For hot weather youth chollerists and strong stomackes Lac. Story for Table-talke MIlke consisteth of a threefold substance The first is whitish colde and moyst Nitrous and powerfull to make the belly soluble The second fat and oyly of temperate qualitie of which butter is made The third is grosse clammy and flegmaticke whereof cheese is made Eate no more Milke then you can well digest though it seemeth to be soft and easie meat fit for children and milkesops yet it is not so Vse no vilolence after it nor drinke wine afore you feele it throughly decocted Butter Choise THe newest and swéetest shéeps Cleanseth and mightily fetcheth vp fleame cloddered about the breast and longs especially procéeding of a colde cause quieteth the cough Vse Too often vsed makes the stomake loose and weake and causeth loathing Hurt Eate strengthening and astringent meates vpon it or old Saccarum Rosatum Correction Hot and moist in the beginning of the second Degree Season Age. Constitution At any time for olde folkes rather then youth because it much purgeth distillations Butyrum Storie for Table-talke NEw Butter and newe Oyle are of like nature and operation The benefite and vse of salt Butter is very notable For only that way it may be preserued neither thereby doeth it lose his proper vertue to open and enlarge the breast the older it is the hotter also it waxeth The Flemming or Hollander is thought to liue so long as hee doth onely for his excessiue eating of Butter Some eate it first and last Creame Choise NEw boyled with a soft fire so soone as it is flette of the milke Vse As good as butter for the diseases of the brest pleasant to the taste cureth the sharpenesse and drowth of the stomacke Hurt Slowly concocted swimmeth aboue other meates of grosse iuyce easily turnes to fumes Preparation Vse it sparingly put store of sugar and hony into it Degree Season Age. Constitution Hot and moyst in the first Fitter for youth chollericke and strong stomackes then the old and rumaticke Flos lactis Story for Table-talke RIghtly so tearmed by the Latines for it is the very flower of milke as also butter is the flower of Creame Although it be not altogether so fat and oyly as butter yet shal one be glutted and euen loathed with it far sooner then with butter neither is it so lasting as butter but changeth in a moment many times as Dairy maides can better informe you Curdes Choise MAde of the most choise morning milke fire-newe for these be most digestable Vse Holesome for hot constitutions and such as are troubled with the distillations of chollerous humors quench thirst and restraine choller Hurt Annoy colde stomakes and the smowes make drowsie slowly digested Degree Season Age. Constitution Colde and dry in the first At any time for youth chollerists and such as exercise much Lac coagulatum Recocta vulgo Storie for Table-talke PLatina missed his cushion where he saith that Curds are hot of temperature for experience thereof we may note the vse of them For let a sound hot and strong stomacke eate them and they doe him more good then hurt but if a colde stomacke eate them they will neuer be concocted enough The reason is plaine their colde and grosse temprature Cheese Choise NEw made of well tempered milke of beastes fed in choise pasture Vse Mollifieth fatteth gratefull to the palate Hurt Too often vse of it bréedes obstructions especially in a weake stomacke Correction Eate it with Nuts Almondes Peares and Apples and neuer but when you haue neede Degree Season Age. Constitution Colde and moyst in the second For youth and great exercisers for it requireth a strong stomacke Caseus Storie for Table-talke GReene or new cheese newly made nourisheth and moysteneth more theÌ„ salt and olde That which is neither new nor old but in a meane best agreeth with the stomacke especially eaten moderately They that haue best leysure loue cheese best I would wish them to write an Apologie in defense of the common dislike thereof why so many loue it not Spice Pepper Choise THe cornes new full not full of withered wrinckles Vse Helpes concoction recals appetite breakes winde strengtheneth the stomacke very much heateth the sinewes and muskles prouokes vrine wasts fleame Hurt Hurtful to hot constitutions especially in hot weather and hot countries consumeth séede immoderately vsed burneth the blood Correction Vsed moderately in cold weather and in moyst meates not ouermuch beaten Degree Hot and dry in the third and almost in the beginning of the fourth Season Age. CoÌ„stitutioÌ„ For colde weather olde folkes rumaticke and such as are subiect to distillations Piper Storie for Table-tacke IN India Pepper is gathered in October and dryed in the Sunne the Cornes strewed in beds of palme-leaues vntill they be wrinckled Isidorus telleth a mad tale of Pepper that it groweth in certaine woods on the South side of Caucase mount which woods are full of serpents therefore the inhabitantes of those partes set the woodes on fire to scarre away the serpentes and so the Pepper comes to be blacke Cinamon Choise THe finest or thinnest of an exquisite sweete smell biting taste and colour red new Vse Prouokes vrine resists poysons strengthens the braine and all the entralles comforteth the sight preserues from putrifaction Hurt Hurtes the colleâ—â—ke in hots weather and hot couÌ„tries also hot constitutions by inflaming the inward parts and blood Correction Vsed moderately with colde or moyst meates not beaten ouer much Degree Season Age. Constitution Very hot in the third In colde weather for olde and colde and weake stomakes