and exceeds in goodness all the other Herbs because it breeds Milk and quenches the burning Heat of the Stomach provokes Sleep and stagnates the Flux of the Seed It allays the acrimony or sharpness of the Choler it excites the Appetite and takes away the loathing of the Stomach and strengthens it and in short 't is very good for many Distempers of the Body Hurt The continual and superfluous use of Lettice obscures the Eye-sight corrupts the Seed weakens the natural Heat and makes Women barren or at least if they bear Chiâ—dâ—en it makes them stupid and foolish It makes a man slow and lazy and is hurtful to a cold Stomach and therefore is bad for old men Remedy It is less hurtful boyled than raw and is to be eaten with Mint Tarragon Rocket Garlick Onions c. and drink some good White-wine after it but you must not eat it too often It must not be washed for thereby is taken away one of its best Qualities being upon the surface thereof and causes that the Lettice weakens the Sight CHAP. XLIII Of Hops Name IN Latin they are call'd Lupulus in English Hops and Hop-tops Choice Those are best which spring from the Plant without having any Leaves round about them and whereof the Stalk is rough and tender Quality They are hot and dry in the second degree that is the Hops but the Hop-tops which are in form like Sparagus are very moist they heat little and dry less therefore where we say they are cool we mean the Hop-tops only Commodity They beget perfect Nourishment and render the Humours equal comfort and cleanse the Bowels and more particularly the Blood and make it clear and pure separating it from the dregs bringing them down and purging Choler Hops also do no less cleanse the Liver not only remove the Obstructions thereof but also those of the Milt The tops being eaten boyled mollifie the Body and the decoction of the Flowers is an Antidote for those that are poysoned and cures the Itch. The Syrup thereof is excellent good for cholerick and pestilential Feavers Hurt When it is gathered with the Leaves and hard Stalks it is not easie to be digested but is more windy than the tender and of a worse juyce Remedy Let them be eaten boyled and seasoned with Garlick and Vinegar or with the juyce of Oranges and Pepper They are good at all times for all Ages and Complexions especially boyled in good Broth. CHAP. XLIV Of Balm Name IN Latin it is call'd Citrago Melissa Melissophyllum in English Balm and Balm-gentle Choice The most tender is the best and that grows on pleasant Hills and has the good smell of a Limmon Quality Balm is hot and dry in the second degree Commodity It comforts the Heart and takes away the trembling thereof It mollifies the Breast and removes the obstructions of the Brain it helps Digestion and cures the Hiccoughs heals the biting of venomous Creatures and all flegmatick and melancholy persons Hurt It excites venereal Pleasures it is windy and of little nourishment Remedy Being eaten in Sallads it is to be mixt with cool Herbs as Lettice and the like CHAP. XLV Of Mint Name IN Latin Mentha in English Mint Quality Mint is hot in the third degree and dry in the second Choice That which is sowed in the Garden is â—he best and thereof only the tender tops Commodity It is very pleasant to the Stomach and comforts it especially if it be cold it strongly excites the Appetite and hinders the Milk from staying in the Stomach or in the Dugs and therefore those that love Milk ought often to use Mint Being used in Food it kills the Worms and for that effect Mint may be given to Children that is one dram of its juyce with half an ounce of citron-Citron-water or the syrup of Limmon-peel It takes away the Hiccoughs loathing and vomiting and fortifies the Stomach whence is said Nunquam lenta fuit stomacho succurrere menta Hurt 'T is of small Nourishment inflames the Liver and Stomach attenuates the Blood and because it is a sharp Food it stimulates Lust whereby the Body becomes lean feeble and less lusty Remedy If you eat but a little and with other cool Herbs it is less hurtful 'T is to be used in Winter by old flegmatick and melancholy men but in Summer 't is naught especially for young cholerick men CHAP. XLVI Of Parsley Name IN Latin Petroselinum in English 't is called Parsley Choice The tender is the best which is not yet seeded or in Flowers whereby the Leaves smell the sweeter and more pleasant to the taste Quality Parsley is hot in the second degree and dry in the third Commodity It is very much used almost in all Food it is put into salt Meats and in short it is used about most things of the Kitchin Eaten raw or boyled it provokes Urine Sweat brings down womens Flowers cleanses the Reins the Liver and the Matrice and removes their Obstructions dissolves Windiness is pleasant to the Stomach and the Liver and its concoction is good against the Coughs and Poysons It has the same Qualities of the Coriander and is most acceptable and grateful to the mouth of the Stomach and mitigates its Heat breaks the Stone in the Kidneys and Bladder removes the Obstructions and helps the Coughs and all distempers of the Breast The Rooâ—â—eing roasieâ— under the Ashes are eaten with Vinegar Oyl anâ— Salt in a Sallad Hurt It is of a difficult Digestion and does not beget very good Humours obfuscates the Eye-sight and is oftentimes hurtful to the Head but this is not that Parsley which hurts Epilepticks but the ordinary Parsley Remedy It is to be eaten raw with other cool Herbs as Lettice Sorrel and the like it is not very bad if eaten in a small quantity and boyled in Broth. The Roots ought to be well boyled first taking out of the middle their pithy substance CHAP. XLVII Of Burnet Name IN Latine Pimpinella and Sanguisorba in English Burnet Choice The Garden-Burnet is better than the Wild. Quality This Herb is hot and dry in the second degree Commodity It is used to be eat in Sallads wherein it is very pleasant by reason of the sweet smell it has resembling a Melon and this is that which is sowed in the Garden the wild has the noysom and rank smell of a Goat whence it is call'd Pimpinella hircina and this is reduced under the sorts of Sassafras for the great vertue and power which it has to cleanse the Reins and the Bladder and to break and drive forth the Stone and Gravel of the Kidneys it also provokes Urine and removes the Obstructions of the Liver The Garden-Burnet is a singular Remedy against the Plague as likewise the Wild and I remember that my Father who besides his other Sciences had no mean skill in Simples told me often-times that in the last great Plague which so infested all Italy that with the Decoction of Burnet only
for Copulation because it dryes up the Seed disturbs the Understanding offends the little skins of the Brain and hinders Sleep whence 't is to be used for Physick and not for Drink unless you use it very moderately and mixt with much Water 'T is naught for young and cholerick persons but good for old men especially in Winter Of Rough Wine THE Wines which are properly Rough have so small a heat that they scarce arrive to the first degree and are dry in the second They are good for the great Heat in quotidian Fevers Inflammations of the Liver and dryness of the Stomach they refresh take away Thirst cure Fluxes stop Vomiting but let them not be too sharp or sowr but moderately binding subtil and not of too high a colour they are good for young men of an hot Stomach and are naught for flegmatick and old men because they bind the Breast beget Coughs do neither nourish well nor breed good Blood and hinder Sweat Of Red Wine THE Red Wine is hot in the first degree and as to the rest temperate The best is of a subtil substance clear and shining it breeds very good Blood nourishes well takes away the Syncope and makes Sleep pleasant the gross burdens the Stomach hurts the Liver and Milt causing Obstructions and is slowly digested the dark red is more nourishing and more obstructing Of White Wine THE Wine of a Citron or Limmon colour is called White-wine It is odoriferous and strong hot in the beginning of the second degree and dry in the first it must not be kept longer than a year for it will be too hot let this Wine be clear made of ripe Grapes growing on Hills It resists Poyson and all Putrefaction purges the Veins of corrupt Humours gives a â—ood Colour increases the Strength chears the Heart corroborates natural Heat provokes Urine and Sweat causes Sleep is good against the quartan and quotidian Ague it comforts the Stomach and being well tempered with Water is good at all times for all Ages and Complexions provided it be not too old Vinorum Finis CHAP. CLX Of Ale and Beer Name IN Latin Cervisia in English Ale and Beer Choice You must choose the clear thin and pure Ale Quality Ale is hot and moist Beer is cold and moist Commodity Beer and Ale is the common and familiar Drink in England and no doubt but profitable and wholesom it is as Experience shews but the different Preparations or brewing thereof make no small difference in the Drinks The difference of Waters of which it is made is greatly to be considered therefore according to their Natures you must judge of the Drink Also the different Corn or Grain is to be considered As Drinks made of Wheat Malt nourish more some people mix Wheat and Barley together others mix some Oats with Barley for Malt generally in Ale are used no Hops or less Hops than in Beer therefore Ale is more nourishing and loosens the Belly Hurt All new Drink is very unwholesom especially if it be troubled or thick for it obstructs the Bowels and breeds the Stone Remedy If it be not too strong but clear and thin all hurt thereof is remedied whereas the thick and muddy Ale is very unwholesom for if Ale goes in thick and comes out thiâ— Then needs must leave some Dregs within Divers Ways to loosen the Body FRom eating dâ— proceed many Superfluities in our Bodies part whereof are consumed by Exercise and part râ—main behind which are to be expelled by Art The Superfluities are different according to the diversity of places whence they proceed such is Spittle Snot Sweat Urine the Excrements of the Belly and other Filth and Dregs of the Body which if not driven forth â—occasion many Evils as Obstructions Fevers Aches and Imposthumes and therefore with all diligence one ought to evacuate them either by Nature or by Art By Nature using moist and liquid Foods By Art taking some Clyster in Summer made with oyl of Violets and Roses in Winter with common Oyl or of sweet Almonds or else making a Suppository of Butter filling a leaden Pipe with Butter and a little Salt The other way is To take half an ounce of flower of Cassia a little before Meals or else an ounce and a half of honey of Roses loosning or else syrup of Roses three hours before Dinner once or twice a week To this purpose it will not be amiss before Dinner to eat half an ounce of Calabrian Manna or to drink it in a little Broth Or else and it is a soveraign Medicine likewise dissolve Manna in burrage-Burrage-water afterwards distil it iâ— a hot Bath in a great Limbeck whence proceeds a most clear and pure Water whereof take one or two ounces at night before Supper or in the morning six hours before Dinner FINIS
care that none come into the Chambers thâ— strewed for if there be a great many with theâ— Breath they re-heat the Room Besides this lâ— the Chamber be full of odoriferous Fruits as sweâ—â— smelling Apples Pears Quinces Citrons and Liâ—mons But if the Air should be too cold yoâ— must avoid the Wind chiefly the Northern aâ— not go out of the House before Sun-rising aâ— strew your Chamber with hot Herbs as Mint Peniroyal Sage Hysop Laurel Rosemary Marjoraâ—â— or else make a decoction of these Herbs with Cloveâ— Cinamon Mace and such like and sprinkle tâ— Chamber therewith and perfume it also wiâ—â— some aromatical Smells as Incense Mastick â—â—namon Ladanum a Gum made of the fat Dâ—â— that is gathered from the Leaves of Lada Nâ—â—megs rine of Citrons Myrrh Amber Lignum â—loes Musk and the sweet smelling Gum call'd Stâ—rax putting these things on lighted Charcoal 〈◊〉 else mix these Perfumes with liquid Storax settiâ—â— it a little while over the Coals These aromatiâ—â— Odours have the vertue to open the Pores whâ—â— they are stopt attenuate the gross Humours aâ—â— is good against the cold and moist Vapours of tâ—â— Body This Perfume may be made another wâ—â— if you take of all these things to wit Half ounce or six drams of Roses one dram of Aâ—ber of Musk half a scruple of Behen Album Sparling Poppy or red Behen ana two scruplâ— of the Flowers of Nymphea or River-Lillies thrâ— drams of Ladanum one dram of Mastick Incenâ—â— ana two Drams pound these not too small and set them over tâ—â— Coals Besides this to correct the bad quality of the Air and to attenuate and dissolve the gross and slimy Humours of the Body let there be always burning in the Chamber a good Fire of some Odoriferous Wood as Lawrel Rosemary Cypress Juniper Oak Pine Firr the Latrix or Larch-Tree Turpentine and Tamarisk Moreover Night and Day smell to a Ball of Pomander composed of these following several Ingredients Take of Saffron one Dram and a half of the Oriental Amber half a Scruple of Musk half a Dram of Storax Calamita the Gum which proceeds from a sweet Cane in the Indies and of Lawrel ana one Scruple these are altogether dissolved in Malmsey and thereof is made a round Ball. One thing is worthy your Observation and Remembrance that is that the Air in hot and moist Countries as for Example in Rome c. is very destructive to the Health the Air of the Vineyards is also little wholesom unless when the Northern or Western Wind blows Of Seasons those are the best which keeping their proper temperature are equally either cold or hot but the changeable and incertain Weather is the worst of all I must not likewise omit to tell you that in the Summer when the South Wind blows as in those places which stand towards the North are the least wholsome as in the Winter the Northern Wind blowing those which look towards the South If you desire to know the quality of the Air and disposition of the Weather at Night in the open Air put a dry Sponge and if in the Morning you find it dry you may assure your self the Air is dry if wet then conclude the Air is moist and damp The like Experiment may be tryed â—ith new Bread which being exposed to the Nocturnal Air as the former if in the Morning you find it mouldy the Air is corrupted and putrefied but if the Air be hot and dry the Bread will remain withouâ— any change The malignity of the Cold may bâ— corrected by artificially causing a good and sweeâ— Breath viz. by keeping in your Mouth Treacle Mithridate also the Confection called Alcarmes a term of the Arabian Physicians whereby they meant a Cordial made of certain little Scarleâ— Worms of which also is Crimson made rubbing the Teeth with this Antidote which yet becomes better by the addition of Zedoary a Rooâ— like Ginger growing in the East-Indies anâ— chewing therewith Angelica and this Dentifrice or Medicine to cleanse the Teeth may be made if you take of Rosemary one Dram of Myrrh Mastick Bole-armoniack Dragons-Blood Burnt-Allom ana half a Dram of Cinnamon one Dram and a half Rose Vinegar mastick-Mastick-water ana three Ounces half a pound of rain-Rain-water of Honey three Ounces boyl these together over a gentle fire to the end that they may be well scummed afterwards add thereto Bezoar a kind of Precious Stone very Cordial being an excellent Antidote to expel Poyson by the Arabick Doctors it is called Badzahar i. e. Alexipharmacon a Remedy for Poison and as aâ— Unguent keep it in a glass Bottle Of this take a spoonful every Morning fasting holding it in your Mouth and rubbing your Gums therewith the which must bâ— afterwards wâ—ll washed and cleansed with Waâ—â—â— distilled in a hot Bath of white Salt and Roch-Allom ana three Ounces and thereto may be added a little â—â—stick-water With this wash the Teeth for these things cleanse the Mouth cause good Breath fâ—sten loose Teeth flesh the Gums heal the putrefied Flesh and make the Teeth white Besides all this there is great heed to be taken in the choice of a House see whether the Place and the Air be good or bad wholesom or unwholsom to dwell in The House therefore which you take let it be seated in the highest place of the City therein chuse your Apartment at least one pair of stairs high and let it be very light and so placed that it may always receive the Wind in the Summer and the Sun in the Winter and have Windows on all sides that is East West North and South if it may be to the end that no one Air may remain there long which otherwise would putrefie and corrupt and furthermore you ought to avoid not only lying in a Ground-Chamber but also tarrying there long for the highest are the most wholsom where you breath the thinnest and purest Air then you receive this benefit that dwelling in the highest and most open place of the House preserves and repairs the radical Moisture of the Body and hinders Old Age but to be in a dark lower Room or under the Ground is very naught for Life is maintained by the open Air and by Light but in the shade a Man grows mouldy and corrupted I must furthermore advertise you that of Animals Herbs Fruit Corn and Wine those are to be chosen that grow in high Ground free from ill smells putrefied by the Wind and receive a temperate and sufficient warmâ—h of the Sun where there be no stinking Lakes and Dung-hills to molest them for there the Fruits remain a long while uncorrupted and this is â—he only place whereon a man may securely fix to dwell in 'T is also commodious to have a Country House whereto you may sometimes repair for as the Country provides Food and Victuals for the City and the City consumes it so humane Life by sometimes dwelling in the Country is prolonged but by the Idleness of the
City it is shortned Likewise change of Air is sometimes very requisite and necessary though that change should not be made suddenly but deliberately and by little and little And because to the rectifying the Air the Clothes do in some measure contribute defending the Body from it for this purpose wear those Clothes that be warm and dry in the Winter get a Suit of Lamb-skin Fox-skin of a Marten or Ermin and for a good warm pair of Shoes take the skin of an Hare which is very good against the weakness and infirmness of the Hams or else that of a Fox which strengthens all the Members Some make their Clothes of Wool Cotton or Silk for those that are made of Linnen are least of all warm Cover well the Body by Night especially the Head which is the Cell or Domicile of the rational Soul from which are derived many indispositions wherefore one must take great care that the Head be neither too hot nor too cold and there be many that in the Night-time cover their Head close with warm Clothes for whilest a Man sleeps the natural heat retires to the inward parts and the outward parts are deprived of their heat whence they are easily offended by the external Cold aâ—d likewise whilest a Man is awake much heat and many Spirits by the Operation of the interiour and exteriour Faculties ascend into thâ— Head and by that means render it more hot Therefore there is most need in the Day to keep it cool but in the Night warm One must also beware of being too much in the Sun or near the Fire and not to wash the Head too often for these hot things open dilate and rarifie the parts of the Head and more readily dispose it to receive a superfluous humidity In the Winter 't will not be unuseful to sprinkle your Clothes with this sort of Water Take of Iris Florentina or Flower-de-luce Zedoary Spikenard ana one Ounce Storax Mastick Cinnamon Nutmegs Cloves ana half an Ounce Juniper-berries three Drams Behen Amber Musk ana one Scruple Distill all these things with Wine In the Summer take of rose-Rose-water four pounds of the best Vinegar one pound of Red Roses one handful and a half Camphire half a Dram Musk seven Grains Spice of Diambra Flower-de-luce ana one Ounce pound all these except the Spice the Musk and the Camphire and dissolve them all in rose-Rose-water which being put into a Limbeck cover it nine days under Horse-dung You may also make use of this Powder to sprinkle on your Clothes adding rose-Rose-water Take Red Roses Violets ana one Ounce Peel or Rind of Citron Solanum or Night-shade of Myrtle Lignum-Aloes ana one Ounce Camphire Amber ana half a Scruple Musk Behen ana five Grains and make of this a thin Powder 'T is also good to carry Odoriferous things in your Hand in the Summer-time a Sponge dipt in rose-Rose-water or Rose-vinegar and smell to it often or carry with you this Odoriferous Ball Take of Roses one Dram Red Coral four Scruples Water-Lillies one Dram and a half Bole-armoniack one Dram â—â—orax Calamita one Dram and a half Lignum-Aloes two Scruples Mastick one Dram Lâ—danum two Drams Amber Musk ana two Grains these are pounded and so made into a Ball. In the Winter carry a Sponge infusâ—d into Vinegar wherâ—in steep Cloves and Zedoary Or else carry in your Hand this Ball of Amber Take of Ladanum half an Ounce Storax Calamita two Drams Bezoar Mastick ana one Dram Cloves Nutmegs Crocus Dyers-Grains white Wax Lignum-Aloes ana one Scruple Amber half a Scruple Musk dissolved in Malmsey five Grains make it into a Ball. Besides this there is need of defending the Breast and Stomâ—â—k with Lamb-skin or Hares or with a Pillow of Feathers seeing that the Stomack indisposed is the Mother of the Distemper Besides the Clothes which are used for the Head and Stomack make an Odour of Saffron Lignum-Aloes anâ— Amber for these things strengthen the Brain buâ— the Musk is to be left out by reason of its toâ— great Evaporation the hands are to be often covered with Gloves in the Winter made of Fox-skin in the Summer of Hares-skin Kids oâ— Lambs The last thing though not the least to bâ— observed is That with the greatest diligence anâ— care you avoid coldness of Hands or Feet since that infinite Distempers are wont to proceed and flow from thence CHAP. II. Of Motion BEcause Motion is not only requisite to the preservation of the Health but also very needful towards a good habit of the Body therefore after the Air it remains to treat of Exercise the which is a most powerful and prevalent thing to keep us in health being that which purges and drives away the superfluous Humours of the Body which are in such sort dissipated and dissolved that there is no longer need of Physick where this is not wanting There be many sorts of Motion and that is the best which is not violent as Walking but is a regular motion of the Body as being most kindly and most agreeable to the Members but that Motion which is caused in a Coach in a Ship on Horse-back or the like is the least wholsom Some Exercises are strong and wearisom and others moderate light and weak The temperate Exercise is that which contributes much to the Health for it corroborates the natural Health wasts the Superfluities enlivens Youth chears old Age and hinders Fulness fortifies the Senses renders the Body light and agile strengthens the Nerves and all the Joynts for the exercised Parts become more robust This also consolidates the Members aids Digestion keeps the Passages of the Body clear and open so that the smoaky Vapours of the Spirits may find a better and more free issue the which are the chiefest instruments in the conservation of humâ—ne Life being the reason that the Food finds an eaâ—â—â— concoction digestion and assimulation of Parts and finally a cause of the evacuation and expurgation of all the Superfluities The light Exercises are Fishing Fowling and such like Divertisements which chear the Mind and as moderate and temperate Exercise does wonderfully contribute to the Health so overmuch Idleness is very pernicious Rubbings are also exceeding useful for they hinder the Humours from falling into the Joynts and doing it in the right time that is when the Superfluities shall be evaporated from the inward Parts it helps Digestion recreates the Body and opens the Pores whereby the moist Humours and Vapours of the Body obtain an easier passage It also swiftly draws the Blood to the outward Parts it thickens the subtil Bodies and attenuates the gross hardens the soft and mollifies the hard and fiâ—ally confirms the natural heat The quantity of the Exercise reaches so far as the Body can bear without growing too weary that is till you wax hot having a fresh colour and begin to sweat which so soon as you perceive change your Cloaths and dry well all the Members and put on other Cloaths
eaten boyled or in a Sallad mixed with Lettice Sorrel and such like Herbs Advertisements concerning the Roots of Herbs WE have said enough concerning all the Herbs which are used with Meats it remains now to treat of the Roots where by the way you must take notice that in the Spring and Summer their virtue disperses it self into the Leaves Flowers and Seeds but at Autumn and Winter they are more strong and vigorous Though it be true that their use is more frequent in Physick than in Food for they have almost all a naughty Juice and are hard to be digested Those Roots may be securely eaten which grow in the Garden and are of a young fresh and tender Plant. The Roots have two parts the skin and the wooden parts and in some the peel is best The outward part is more hot than the inward so that in cold Roots the out-side is the best as in the hot Roots the in-side especially if they be not woody Now as to the length of them the middle part is the best except in those Plants which have a sweet Marrow near their buds as we see in Gardens CHAP. LV. Of Garlick Name IN Latine Allium in English Garlick Choice The fresh Garlick is the best which is that which in Lent is eaten in Sallads and the dry which is laid up having many buds Qualities It is hot and dry in the fourth degree and sharp it is of a biting digestive opening and cutting Faculty Commodity Being eaten in Food it is an Antidote against all Poison and therefore is called the Country-mans Treacle It kills and drives the Worms out of the Body provokes Urine is good for the biting of Serpents very useful for Dropsical and Tisical Men and makes the voice good It corrects the hurt which the change of Air or Water may cause and temperates the coldness and moistness of Sallads Garlick is exceeding good for Sea-men for it purifies the Air corrupted with the stink of Tar and Pitch and helps Sea-sick Persons The Agliata a sort of Food amongst the Italians is made of Garlick Nuts Salt and Bread with two leaves of Sage which is very pleasant to the Palat and Stomach and excites the Appetite Hurt It hurts the expulsive faculties the Head the Brain and the Eye-sight it causes thirst is naught for big-bellied Women renews old pains dries up and burns the Blood hurts the Emrods or Piles and Women that give suck it causes a noysom and stinking Breath 'T is a sharp Food and offends the Liver which is the principal Foundation of the Health and when the Garlick sprouts it is more hurtful for that is a sign of putrefaction Remedy By boyling it loses its malign qualities but the vertues become more weak The raw hurts less if eat with Oyl and Vinegar It is good for Old Men in Winter but naught at all times for Young The stinkingness thereof is corrected by eating after it raw Beans Parsley or a little Rue CHAP. LVI Of Carrets Name LAtine Carota English Carret Choice The red are the best the great sweet ones and those of Winter Quality They are hot in the second degree and moist in the first Commodity The red and the white are well tasted both pickled and out of pickle they provoke Milk Womens Courses and Urine and open Obstructions Hurt They nourish less than Turnips neither are they so eaâ—â—ly digested they cause windiness c. Remedy They are to be well boyled and seasoned with Vinegar Oyl and Mustard or Coriander or Pepper and boyled in good Broth of Meat they lose all their naughtiness CHAP. LVII Of Onyon Name LAtine Caepe in English Onyon Choice The biggest are the best and such as grow in Marshy Ground of much Juice of a round shape Quality It is hot in the third degree and dry in the second Commodity It corrects that hurt which the change of Water induces causes a good Appetite attenuates the Humours makes a good colour and increases the Seed Hurt Being eaten raw in a great quantity it causes the Head-ach inflames the Blood dims the Sight and hurts the Understanding it increases Lust opens the Emrods and causes over-much sleep Remedy If you boyl it it loses the malign and naughty qualities and becomes very good especially with Parsley To eat it raw it must be cut in pieces and steept in fresh Water whereby it becomes sweet It agrees with cold Constitutions and cold Seasons but is hurtful to the contrary CHAP. LVIII Of Mushromes Name LAtine Fungus English Mushromes Choice Those that grow in the Fields called Spungy and Meadow-Mushromes that look like the Yolks of Eggs are the least hurtful Qualities They are cold almost in the fourth degree and moist in the second Commodity They are pleasant to the Stomach they stir up the Appetite and drink up all the Sauce The Mushromes then that grow upon the Rocks in the shade being dryed and powder'd and thereof taken the weight of a Scruple with Wine and Broth mitigate the Cholick pains and Gravel provoking Urine and driving forth the Stone but it is to be taken four hours before Meat Hurt They cause stupidness and the Apoplexy and suffocate Remedy The pickled Mushromes are good enough being cleansed and well boyled with sour Pears Basil Bread Oyl Salt and Pepper 'T is good to eat but a little thereof and to drink good Wine after it CHAP. LIX Of Parsnips Name IN Latine Pastinaca English Parsnip Choice The most tender and such as grow in fruitful Grounds are the best Qualities They are very hot and abstersive Commâ—dity They are eaten boyled and prepared divers ways and they have the same vertue as Carrots for they provoke the Courses and Urine and remove Obstructions Hurt They give but little and that too ill Nourishment they are slowly digested cause much windiness stimulate Lust excite the Itch breeding bad Blood and full of Superfluities Remedy They lose their ill Qualities if they be soundly boyled first taking away their wooden Marrow from within and afterwards season them with Oyl Vinegar and Mustard or else first boyl them and afterwards fry them with Butter and salt them They are good in cold weather for young men and for all Complexions except old and flegmatick men This following way is also good Steep them first in two Waters then in a third Water with Lettice Coriander and Onions adding after Oyl Vinegar Pepper and Honey or boyled new Wine CHAP. LX. Of Leeks Name IN Latin Porrum English Leeks Choice The best sort is that which grows in marshy places and small Quality They are hot in the third degree and dry in the second Commodity They provoke Urine and the Courses dissolve Windiness incite Copulation and boyled with Honey purge and cleanse the Lungs and eaten with Salt clear the Stomach of Flegm the Leaves boyled and thereof a Plaister made cure the Emrods roasted under the ashes and eaten they qualifie the poysonous faculty of the Mushrooms they are good against
ten of them but two or three are enough for those that are troubled with an hot Liver CHAP. XCI Of Plums Name IN Latine Pruna in English Plums Of these are found infinite sorts Choice The best and most commendable are the Damascene Plums so called from Damascus a City of Syria where they grew Qualities Plums are cold and moist But of the several sorts of Plums some are sweet others are sharp and sour They are cold in the beginning of the second degree and moist in the end of the third Commodity They purge the Choler extinguish Heat take away Thirst refresh and moisten the Body whence their Juice boyled may serve to excite the Appetite and to quench the thirst in Feverish Persons and thereof is made an Electuary with Scamony and without to loosen the Belly with the pulp or in-side of Damascene Plums and Manna With the infusion of Sena Polipodium Anise-seed and Cinnamon is made another excellent Electuary whereof the quantity of half an Ounce being taken before Meals does pleasantly loosen and make the Body slippery and is grateful also to the Palate as Marmalade of Quinces Hurt They are hurtful to those whose Stomach is cold and weak to decrepid and phlegmatick Men and such as are troubled with Cholick pains Remedy The hurt of Plums is remedied and corrected by eating Sugar with them at the first Course or eating after them salt Meats and drinking good Wine they are very good for Young Sanguine and Cholerick Men chiefly in Summer CHAP. XCII Of Cucumbers Name IN Latine Cucumer in English a Cucumber Choice The best Cucumbers are such as are large and fully ripe Quality They are cold in the end of the second degree and moist in the third Commodity The Cucumber is an excellent thing for the cooling and refreshment of those that are thirsty in Summer for it qualifies the heat and lessens the dryness of the Tongue they are a good Remedy for the Reins and Bladder provoke Urine are very convenient for hot and dry Stomachs râ—store those that suffer indispositions by reason of over-much heat Hurt The Cucumber used too often is of very bad Nourishment and if not quickly concocted by the Stomach 't is corrupted and converted into Humours little inferiour to deadly Poison It diminishes the Sperma genitale and extinguishes the Venereal Appetite begets slimy Flegm in the Stomach the which despersing it self raw through the Veins occasions long Fevers Cucumbers in Flegmatick mens Stomachs causes nauseating Cholick pains and Hypochondriack Passions Remedy It must not be eaten before Meals for like Radishes it rises in the Stomach after Dinner it is less hurtful and more easily digested Cucumbers are naught for Old Men and such as are of a cold and moist Complexion and to qualifie it let them eat a few Seeds of Anise They are good for Young and Sanguine Men and being boyled are less hurtful CHAP. XCIII Of Straw-berries Name IN Latine Fraga in English Straw-berries Choice The best are the red and through-ripe Straw-berries large of a pleasant Odour and such as grow in the Garden are better than the wild Qualities They are cold in the first degree and dry in the second Commodity They are very pleasant to the taste extinguish the heat and sharpness of the Blood and refreshing the Liver they quench the burning Choler take away Thirst provoke the Urine and excite the Appetite Their Wine dries up the fluxes and rheums of the Eyes and clear the Sight applyed to the Eyes taking away the little Clouds of the Eyes and cleanse the Eyes hurt by the Small-Pox The Straw-berries do not receive any venomous quality from the Toads and Serpents though they often tread upon and pass over them as being of a very low growth they stop Loosnesses and Flux of Women and are good for the Milt the Decoction of the Leaves and Roots drank eases the inflammation of the Liver and cleanses the Kidney and Bladder and the Water of Straw-berries distilled stops the Bloody-flux in all parts Hurt They are of little Nourishment and are easily corrupted in the Stomach Straw-berries are very hurtful to trembling and Paralitick Men and those that are troubled with convulsions of the Nerves their Wine intoxicates they easily putrifie whence those that eat many of them fall often-times into Malignant Fevers Remedy They must be first cleansed from their Leaves and from all filth afterwards put into good White-wine and then eaten sprinkled with Sugar They are convenient in hot Weather for Young Men and for Cholerick and Sanguine Complexions and strong Stomachs they are to be eaten before other Food and in a small quantity as Cherries Mulberries and such other Fruits CHAP. XCIV Of Melons Name IN Latine Pepo in English Melons or Pompions Choice You must choose such as are of an exquisite Odour and Taste pleasant to the Palate fresh and ripe Qualities Melons and Pompions are cold in the second degree the Melons moist in the end of the second the Pompions in the third Commodity They are very refreshing they cleanse the Body provoke Urine take away Thirst stir up the Appetite Those that eat of them secure themselves from the Stone and Gravel and therefore the Emperour Albinus was so much delighted with them that in one Night he eat ten Melons of Ostia and an hundred Peaches of Campania which were counted the best of all others Hurt They cause windiness and the Belly-ach and therefore such as are grieved with Cholick pains ought to abstain from them for they breed naughty Nourishment easily converting themselves into the same Humours that they find in the Stomach and by reason of their coldness they are difficultly digested They do moreover excite Vomiting and Cholerick Fluxes and being corrupted they beget Malignant Spotted Fevers Remedy They are not to be eaten unless with an empty Stomach because as is said before they are changed into the same Humours they meet with in the Stomach The eating of Melons is also good if after them you eat old Cheese salted Meats and drink good Wine after them but not very strong They are good in hot sultry Weather and agree with all Ages except Decrepid Flegmatick and Cholerick Men to whom they are very pernicious Advertisements concerning Flesh FLesh is more nourishing than all other Food for being hot and moist it is easily turned into Blood and afford great Nourishment concerning which it will be good to observe these following Rules I. You must always take notice That Flesh Herbs Fruits Corn and Wine are to be chosen in high and odoriferous places such as are refreshed with wholsom Winds and recreated with the warm beams of the Sun where there are no Ponds Lakes and standing Waters for in such plâ—ces they are quickly corrupted II. That the flesh of all those Creatures which live in Fens Marshes and standing Pools be avoided to wit of Ducks and Geese III. The flesh of Creatures too Old are naught hard dry sinewy of small Nourishment and hard to
and Cholerick Men. CHAP. CXL Of the Tunny-Fish Name IN Latine Tucos in English the Tunny-Fish Choice The young ones are the best caught in the Month of September and you ought to choose the lean ones rather than the fat Qualities 'T is cold and moist in the second degree Commodity It s flesh heals the bitings of Mad Doggs The Eggs are salted and thereof is made Botarghe which does very much excite the Appetite Hurt It breeds much Excrements is hardly digested burdens the Stomach and increases Flegm Remedy It must be broyled fresh on the Grid-iron with Salt and Coriander sprinkling it continually with Oyl and Vinegar with a little Fennel or a sprig of Rosemary CHAP. CXLI Of Salmons Name IN Latine Salmo in English a Salmon Choice Choose that which is young sweet and tender Qualities Salmon is cold and moist in the first degree Commodity This Fish is very pleasant to the Palate being of a tender flesh and very easily digested it affords a good Juice and is inferiour to none nay by some is accounted the best of Fish Hurt When it is pickled in Salt and hardned with Smoak 't is of an hard digestion Remedy Let it be boyled and afterwards pickled in Vinegar Some broyl it fresh on the Grid-iron CHAP. CXLII Of Soles Plaice and Turbet Name IN Latine Solea Passer Rhombus in English Soles Plaice and Turbets Choice The fresh are best eaten as soon as taken Qualities They are hotter than others as being Sea-fishes Commodity These Fishes are highly commended amongst Sea-fish for they have a delicate flesh and are of an easie concoction being white fleshed they yield good Juice plentiful Nourishment and are not easily corrupted Hurt Being dryed in the smoak they are naught and harder of concoction Remedy You must eat good sawce with them which will qualifie all their malignity CHAP. CXLIII Of Gudgeons Name IN Latine Gobius and in English Gudgeons Choice They must be chosen out of clear Brooks and boyled or rather fryed alive Qualities They are an harmless Food and temperate in all Qualities Commodity Gudgeons are the best amongst the small sort of Fish and are a very wholsom Aliment easie to be concocted and remain not long in the Stomach and are profitable both for Pleasure and Health and may safely be given to sick Persons Minnows Dace and other little Fish are like these Hurt They are soon corrupted if eaten after things of an hard digestion Remedy They must be eaten first CHAP. CXLIV Of Perches Name IN Latine Perca in English Perch Choice The biggest are the best Qualities They are cold and moist of a glutinous and slimy substance Commodity They have a soft moist and tender flesh Hurt They have a very excrementitious Juice and nourish smally Remedy They must not be mixed with several Meats CHAP. CXLV Of Cod-Fish Name IN Latine Asellus in English Cod-fish Choice Eat it whilest fresh and tender Qualities 'T is hot and dry Commodity If fresh 't is of good Juice and easie Concoction Hurt When dry it is not easily digested and is of a gross nourishment Remedy Such as labour much may eat it CHAP. CXLVI Of Barbels Name IN Latine Mullus Barbatus in English a Mullet or Barbel Choice The little ones are better than the great and such as are caught in stony places and not in muddy Ponds or still Seas Qualities They are hot in the first degree and dry in the beginning of the second Commodity They are very pleasant to the Palate drowned or suffocated in Wine and eaten they extinguish the Venereal Appetites and drinking the Wine induces an odium or averseness to all sorts of Wine after that This Fish being applyed to the biting of Venomous Creatures heals it Hurt Their flesh is hard not easily digested the Wine wherein they were suffocated makes Men impotent and Women steril and eaten too oft it hurts the Eye-sight Remedy It must be broyled and eaten with Oyl and the Juice of Oranges or Vinegar whereby it will keep many days and become better 'T is good in hot Weather for Cholerick Men for those that use much Exercise and have a strong Stomach CHAP. CXLVII Of Trouts Name IN Latine Trutta in English a Trout Choice Let it be big and bred in swift Waters Qualities 'T is cold in the beginning and moist in the end of the first degree Commodity The River-Trout nourishes well breeding a cold Humour which refreshes the Liver and Blood and therefore good in burning Fevers They increase the Seed and are good in Summer for Young and Cholerick but naught for Decrepid and Flegmatick Men. Hurt They are easily corrupted and therefore are to be eaten presently Remedy Let them be boyled with half Water and half Vinegar and eaten with some sharp sawce And so we have done with the Fishes next we will treat of Sawces and Spices and first of Vinegar CHAP. CXLVIII Of Vinegar Name IN Latine Acetum in English Vinegar from the French words Vin aigre sharp Wine Choice The best is that which is made of the most excellent Wine wherein let there be infused some Roses or Elder-flowers and let it be old Quality The Vinegar is cold in the second degree in respect to the heat of the Wine and so much the more by how much the Wine is older and more strong but it has a certain heat which it has acquired from putrefaction though the coldness does overcome that heat in it The Vinegar that is made of weak Wine is cold but that which is made of old is hotter but its piercing acuteness does not proceed from the heat but from the cold sharp and subtil parts thereof as is the North Wind. It is moreover dry in the third degree Commodity 'T is cutting digestive and opening 't is very good to extinguish the heat of Choler and Thirst strengthens the Gums excites the Appetite removes Obstructions aids Digestion and is good for hot and moist Stomachs weakens the Blood the Choler and resists Putrefaction therefore in the time of the Plague many used it to preserve themselves Hurt It breeds melancholick Humours offends the Nerves and Sinews hurts the Stomach and the Joynts and is very bad for Women that are troubled with Fits of the Mother is inconvenient for lean folks pricks the Stomach and the Intestines spoils the Eye-sight diminishes the Senses and lessens the Seed weakens the Strength offends the Breast begets Coughs and those that use it too much grow old and withered immediately therefore is not good for Ladies for it causes wrinkles c. Remedy You must not use it at Breakfast and always moderately and let it not be too sharp And boyl therewith Raisins or else Anise-seed or Parsley-seed and Fennel which things remove all hurt from it and lastly add thereto a little Sugar CHAP. CXLIX Of Verjuice Name IN Latine Vva immatura and the Liquor Omphacion in English Verjuice Choice You must choose such as is not too sharp but of a pleasant taste Qualities
cleanses it from Flegm mollifies the Breast clears the Stomach is good for the Kidneys the Bladder and the Eyes Hurt It causes Thirst and therefore when with thirst you perceive a bitterness in your mouth you must not use Sugar for then the Stomach is full of Choler wherein the Sugar converts it self and is very pernicious to the Stomach and naught for men of an hot Complexion as are the young and cholerick men Remedy The Malignity of Sugar is qualified by eating it with Pomegranats or sour Oranges CHAP. CLVII De Sappa Name IN Latine Sappa and Defrutum in English Wine and Water sodden together till two third parts are boyled away Choice New Wine of sweet Grapes is the best and it is better and more clear if it be made of white rather than red Mustum Qualities 'T is hot in the second degree for though by the Decoction it receives heat yet this proceeds from the Natural heat It is moist temperately Commodity It nourishes strongly keeps the Belly slippery recalls the Pulse and is good against the binding of the Breast Distempers of the Lungs Ulcers of the Reins and Bladder and against Poyson Hurt It is hard of digestion and by its sweetness opilative and therefore is altogether inconvenient for such as are troubled with Obstructions in the Liver and Milt It is of a gross substance and therefore windy and naught for the Stomach Remedy It must not be used for Food but Sawce and therewith put Pepper and other Aromatick things in Winter or else mix with it sharp and acid things which cause an equal temperament CHAP. CLVIII Of Salt Name IN Latine Sal in English Salt Choice The best is the white thick and dry Salt Qualities It is hot and dry in the second degree astringent purging dissolving and attenuating and therefore is said Sal primò poni debet primoque reponi Amongst all Sawces it is most commendable and without which no Food is good because it is very necessary to preserve the Health and is put into Food to render it more savoury according to this Verse Name sapit esca male quae datur absque Sale Commodity Salt is put into Victuals for three Reasons First that thereby the Food may descend more easily into the Stomach it being of an heavy substance Secondly to make it more savoury And thirdly because it resists Poyson and Putrefaction consuming by its dryness that moisture whereby putrefaction might have been occasioned it excites the Appetite and digestive Faculty it hinders the Stomach from nauseating and loathing the received Food dissolves attenuates and dries up the superfluous moistness provokes the Entrails to evacuate their dreggs and is therefore used in Clysters and Suppositories Hurt Things too much salted are acute beget Melancholy and Vapours offend the mouth of the Stomach breed naughty Nourishment dry up the Blood weaken the Sight diminish the Seed cause Scabbiness and Itch Ring-worms and other such Tumours and breakings out in the Face and Body and stop the passages of the Urine Remedy You must use it in a small quantity and 't is not good for such as as have the Breast streightned or have salt Humours Finis Condimentorum CHAP. CLIX. Of Water Name IN Latine Aqua in English Water Choice The best is the clear pure and subtil Water free from all tastes and that is the best which being set on the fire is easily heated and taken thence is soon cool In the Summer let it be cool in Winter warm let it neither be salt nor bitter nor taste of Mud Brimstone c. nor any Mineral Waters Let its Fountain be situate towards the East and run to the North The Water which runs on pure Earth is better than such as runs upon Stones you must take care that it be not heavy nor burdensome to the Stomach but light and quickly digested On the contrary those Waters are naught which run from Marshy places which have any ill smell or participate of Minerals as also are Snow-waters and Ice dissolv'd and likewise such as in Winter are cold in Summer hot for all such cool the Stomach and obstruct the Milt Qualities It is cold and moist Commodity It is good for hot fat and fleshy Men and mixt with Wine for such as use much Labour and Exercise And though this does not nourish yet it refreshes and restores the strength and is the conduct of the Food excites the Appetite and oportunely given in burning Fevers it produces a joyful and happy success for it is most contrary and disagreeing with the Nature of Fevers refreshing and moistening the Body It does likewise very much contribute to Nightly Distempers Hurt It is bad for such as are too hot lean and idle Men and such as unaccustomed to drink it such as have a weak Stomach and are troubled with Convulsion of the Nerves It hurts the Teeth the Breast and weak Entrails the drinking of fresh Water is bad for Old Men and those that use it too frequently will inevitably fall into Old Age and cold Infirmities Remedy The Malignity of Water is corrected by beaten Pepper and if you would drink it immediately you must put therein Anise-seed and for sick Men boyl therewith Cinnamon and such like things Else make Honey-water or Metheglin which has great Vertues takes away Thirst cures the cold Infirmities of the Brain Nerves and Joints is good against the Cough cuts and expels gross Flegm from the Breast and Stomach moves the Body and the Entrails purges the Bowels and passages of the Urine and therefore is good against Cholick-pains Advertisements in the Choice of Wines WIne is reckoned amongst Food because every thing that nourishes is Food and amongst all the Liquors we drink Wine may justly claim the Superiority for it is more wholesom and by reason of its subtil and penetrating substance it mixes better with the Mass than does the Water and other Drinks Besides that it is most pleasant and grateful to the Palate it restores the radical Moisture and chears the Heart Wine is a most sweet Liquor and an excellent restorative of all the Faculties and is the most certain prop and maintenance of our Life and therefore our Ancestors called the Tree Vitis quasi Vita as if it were the Tree of Life But the use thereof is to be regulated by these twelve following Instructions I. That when the Wine is strong and full of Spirits you must always mix Water therewith either simple Water or else the decoction of Aniseed or prepared Coriander and with it mingle so much Water as may suffice to take away the Heat and Evaporation which gets into the Head And because you may make a better mixture and the hot parts of the Wine may be cooled mix it an hour before you drink it but if the Wine be small and waterish do not mix it for it moistens the Body too much and causes Windiness in the Entrails and intoxicates more easily and therefore such as have a
weak Stomach should omit this II. That you never drink Wine after Dinner or Supper until the concoction of the Food be ended for then it helps Nourishment penetrating more easily the Body whereas at first it would hinder Digestion III. You must have a care that you do not drink Wine cooled with Snow or icy Water for it is very pernicious to the Brains Sinews Breast Lungs Stomach to the Entrails the Milt Liver Kidneys Bladder and causes Wind whence it is no wonder that such as use Wine in Snow or Ice are troubled with Cholick pains Infirmities of the Stomach stoppage of Urine and other pernicious Evils whereas the ancient Grâ—eks were wont to drink it hot with good success IV. You must avoid drinking Wine fasting because it troubles the Understanding induces the Cramp is exceeding hurtful to the Brain and Nerves fills the Head whence proceed Catarrhs which is seen by experience in the old Turks who drinking no Wine are nâ—t much troubled with Catarrhs or Tooth-ach whereas we who use it frequently begin to perceive Rheums and Catarrhs in our Youth Therefore when you find that the Wine has offended your Head and causes Pains therein immediately provoke Vomiting V. That it is not convenient after fresh and moist Fruit to drink a thin Wine for the Wine being a good Penetrator does presently induce and lay open a passage to the Members for the malignity of this Fruit But this is to be understood if you drink a superfluous quantity thereof but if you drink it moderately it corrects the hurt of all such Food VI. If at the same Table both small and strong Wine is used begin with the small reserving the strong for the last which comforts the mouth of the Stomach and helps Digestion VII That by how much the Food is more cold and gross so much the more need is there of strong Wine but when the Food is more subtil hot and digestible let the Wine be weak and therefore such as feed on Beef and Fish are to drink stronger Wine than such as feed on Pullets c. VIII That such as use much Wine ought not to eat much for Wine serves instead of Meat and Drink and therefore Nature cannot easily digest them both IX Wine that is weakned with Water is more wholesom and commendable than that which is naturally weak for the latter more easily putrifies X. That such as have a weak Brain a hot Liver and Stomach and dwell in sultry Countreys ought to drink a little Wine mixing Water therewith but if cold the more Wine and less Water will not be amiss XI You must also observe the season of the Year for in Winter drink very sparingly but strong Wine in Summer more largely but small and mixt with Water XII You must moreover consider the Age for as Wine is very bad for Children so it is most proper for old men seeing that it qualifies and allays their cold Complexion And therefore Plato denies Wine to Children gives young men leave to drink it moderately and allows old men a more plentiful use thereof saying that Children before they are twenty two years old ought not to drink any Wine because that will add fire to their fire and young men ought not to drink it strong but well tempered The Qualifications of Good Wine GOod Wine ought to be clean pure and clear inclining to a red called Claret or Cherry-colour but let it be of stony and mountainous Places situate towards the South Let it be of an excellent Odour for such Wine increases the subtil Spirits nourishes excellently and breeds very good Blood let it be of a pleasant Taste but let it by no means be too sharp or sweet but of a middle temper for if too sweet it inflames obstructs and fills the Head but the sharp or sowr Wine hurts the Nerves and Stomach and begets Crudities Of Bad Wine THE gross stinking corrupted flat Wines are unpleasant to the Taste and unwholesom all which are to be avoided for they cause the Head-ach corrupt the Blood breed melancholick Spirits and in short are destructive to the whole Body Of Watrish Wine THE weak and watrish Wines will not endure a great mixture of Water nourish smally do not heat much and may therefore be safely given to feverish persons They do not offend the Head having few Vapours they allay the Head-ach caused by moistness and the pains of the Stomach that proceed from Heat Of Strong Wine FRom the aforesaid things we may draw up this Conclusion viz. That strong Wines do not at all contribute to the preservation of the Health no more do Wines of Corsica Malmsey Muscadine and the like especially being fat and red for they nourish too much The Effects of Good Wine moderately drank WIne if used discreetly and moderately does communicate innumerable Benefits both to the Body and Mind For as to the Mind it is rendred more secure and calm the Spirits are strengthned and dilate themselves Joy and Gladness is augmented sad and unpleasant Thoughts are banished it clears the Understanding excites the Wit bridles Anger takes away Melancholy enlivens and encourages the Spirits changes Vices into Vertues makes an impious man pious a covetous man liberal a proud man humble a lazy man diligent and careful a dull and heavy man facetious and witty Then as to the Body it is very nourishing resists Putrefaction helps Digestion and breeds good Blood cuts Flegm dissolves Windiness provokes Sleep excites the Appetite fattens healthy men restores consumptive men opens Obstructions concocts crude Humours provokes Sleep opens a passage for the Superfluities whence Wine was justly called by the Ancients Theriaca magna since that it heats all cold Tempers and refreshes hot as also it dryes the moist Tempers and moistens the dry The Remedy of the Malignity of Wine TO correct the Malignity of the Wine you must not eat sweet and opening things but bitter and astringent Whence Wormwood taken before hinders Drunkenness and the same effect have seven or eight bitter Almonds or a Sallad of Lettice and Kernels of Peach-stones before Meat as Marmalade of Quinces and such like after Meat Of New Wine NEW Wine called Mustum is of a difficult Digestion offends the Liver and the Entrails swells the Belly by the Ebullition which it causes in the Body whence arises Windiness it provokes the Urine induces the Dysentery is of a gross Nourishment c. but one good quality it has for it loosens the Belly Of Old Wine WHen the Wine is above four years old it is hot and dry in the third degree and the older it is the more heat it acquires The best is such as is odoriferous something strong full of Spirits which is neither bitter nor sowr but pleasant to all the Senses helping the expulsive Faculty dissolving ill Humours it is good for those that have raw Humours in the Veins and in the other Vessels it hurts their Sinews who use it too much 't is naught