Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	half_a	ounce_n	small_a	3,273	5	6.7851	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A89219	Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London.	Moffett, Thomas, 1553-1604.; Bennet, Christopher, 1617-1655.	1655 (1655)	Wing M2382; Thomason E835_16; ESTC R202888	187,851	309

owne work commend the same in his third beam or how Plutarch and Avicen extol it above all others in that it not onely bringeth any aire to a good temper but also cleanseth the same of unclean spirits openeth it when it is clowdy attenuateth it when it is too thick refineth it when it is full of dreggy mixtures and consequently dispelleth melancholy from the head fear and ill vapours from the heart procuring natural and quiet sleep and therefore not unworthily consecrated to the Gods Now as the Egyptians burnt rosin in the morning and their Kuphi towards noon so albeit the sun set when many heavy vapours lye in the aire the Ancients were not to burn mirrhe and juniper which disperse those heavy vapours leaving in the house a rectified aire quickning the senses and correcting those melancholick fumes that pervert judgement Wherefore the Egyptians call mirrhe Bal and Juniper Dolech the purifiers of the aire and curers of madness Whereat let no man wonder sith the very noise of bells guns and Trumpets breaketh the clouds and cleanseth the aire yea Musick it self cureth the brain of madness and the heart of melancholy as many learned and credible Authors have affirmed Much more then may it be tempered and altered to the good or hurt of our inward parts by smells and perfumes whereby not onely a meer aire as in Sounds is carried to the inward parts but also invisible seeds and substances qualified with variety of divers things For who knoweth not that the smell of Opium bringeth on sleep drowsiness and sinking of the spirits contrariwise the the smell of Wine and strong vinegar out of a narrow mouth'd glass awaketh the heaviest headied man if possibly he can be awaked Furthermore because stincking smells unless one by little and little be accustomed to them as our dungfarmers and kennel rakers are in London and as a wench did eat Napellus a most cruel poyson ordinarily as a meat are both noysom to the head and hurtful to the lungs heart and stomack in such sort that they which live in a stinking house are seldom healthy It shall be good where the cause cannot wholly be removed to correct the accident in this sort with sweet waters sweet perfumes sweet pomanders and smelling unto sweet fragrant things Isabella Cortesa that dainty Lady of Italy comb'd her hair and sprinkled her gown every morning with this sweet water following whereby the aire circumfluent was so perfumed that wheresoever she stood no stinch could be discerned Take of Orenge flower water water of Violets water of the musk-geranium and the musk rose water of red and damask roses of each a pint powder of excellent sweet orris two ownces powder of Storax Calamite Benjoine and Indian wood of roses of each half an ounce Civet a dram and a half Mingle all together and let them stand in Balneo three daies Then after the water is throughly cold filtre it out with a fine filtre and keep it to your use in a glass very close stopt Marinellus maketh another not much inferior unto this whereof this is the description Take a pottle of damask-rose-water Benjoin Storax calamite cloves and wood of Aloes of each a● ounce ambre-grice and civet of each a scruple boil them together in Balneo in a glass very well stopt for 24 hours space filtre it out when it is cold and having hang'd fifteen grains of musk in it tied in a close cloth set it five daies in the sun and keep it to your use These waters are costly but verily exceeding good nevertheless sith men of mean fortune are likewise to be preserved I appoint for them these perfumed cakes and for the poorer sort a less costly perfume Take of Benjoin six drams wood of aloes four drams storax calamite four drams sweet orris two drams musk a scruple white sugar candy three ounces beat them into fine powder and with red-rose water work them into a stiff paste whereon make a sort of little cakes no bigger nor thicker then a threepence dry them in a cold shadowy place and then put them up very close into a glass and take out one or two or as many as you please and burn them upon quick coles The poorer sort may make them fire-cloves far better then you shall find any at the Apothecaries after this Receit Take of good Olbanum halfe a pound Storax Calamite an ounce and a halfe Ladanum halfe an ounce coles of Iuniper wood 2 drams make all into fine powder and then with 2 drams of gum Tragacanth mingled with rose water and macerated three daies together and an ounce of Storax liquida form the paste like great cloves or sugar-loves or birds or in what form you list and dry them in an oven when the bread hath been drawn kindle one of these at the top and set it in any room and it will make it exceeding sweet But forasmuch as no aire is so dangerous as that which is infected with pestilent influences let us consider how and in what sort that of all other is to be corrected Hippocrates for ought we read of when his own Countrey and the City of Athens were grievously surprised of the Plague used no other remedies to cure or preserve the rest then by making of great fires in each street and in every house especially in the night time to purifie the aire whereby the Citizens or Athens being delivered from so dangerous an enemy erected to Hippocrates an Image of beaten Gold and honoured him alive as if he had been a God And verily as running water like a broome cleanseth the earth so fire like a Lion eateth up the pollutions of the aire no less then it consumeth the drossie mettals So that cleanliness and good fires cannot but either extinguish or lessen any infection whereunto if we also add the use of other outward correctors and perfumers of the aire no doubt it will be much if not wholly amended The Pestilence as I have noted to my grief in mine own house taketh some first with a great chilness and shaking others with a hot sweat and often fainting In some place it raineth most in Winter others it never annoyeth but in Summer The first sort are to correct the air about them with good fires and burning of Lignum Aloes Ebony Cinamon bark Sassaphras and Juniper which as Matthiolus recordeth in his Herbal retaineth his sent and substance a hundred years Burn also the pils of Oringes Citrons and Lemons and Myrrh and Rosen and the poorer sort may perfume their chambers with Baies Rosemary and Broom it self Make also a vaporous perfume in this sort Take of Mastick and Frankincense of each an ounce Citron pils Calamint roots Herb-grass dried and Cloves of each three drams make all into a gross powder and boil it gently in a perfuming pot with spike-water and white wine The second sort I mean such as are sick of the Plague in Summer or are the first

Brabant they are eaten as the roots of Turneps and Parsneps boiled in flesh-broth which correcteth their binding quality and maketh them of good and wholesome nourishment Bulbocastanea Earth-chesnuts are far bigger then Earthnuts and the flowers of them are white where the others be red About Bath there is great plenty of them and they are of like nourishment and use with the Earthnuts Intubum sativum latifolium Endive especially that which hath the longest largest softest and whitest leaves is of good nourishment to hot stomachs not only cooling but also encreasing bloud if it be sodd in white broth till it be tender but if you eat it raw in salads as it is most commonly used then it only cooleth and lyeth heavy in the stomach because it is not freed from its crudities Vacinia palustria Fen-berries grow not only in Holland in low and moist places but also if I have not forgotten it in the Isle of Eli. They are of like temper and faculty with our whortles but somewhat more astringent Being eaten raw or stewed with sugar they are wholesome meat in hot burning fevers unto which either fluxes of humors or spending of spirits are annexed Likewise they quench thirst no less then Ribes and the red or outlandish Gooseberrie Mora Rubi Idaei Trambois or Raspis are of complexion like the Blackberry and Dewberry but not of so astringent nor drying quality Furthermore they are more fragrant to the Nose and more pleasant in taste and of far better nourishment to hot stomachs for cold stomachs cannot convert them into any good juice Allium Garlick was so odious or hurtful to Horace that he makes it more venemous then Hemlocks Adders bloud Medea's cups yea then the poison of Nessus the Centaure which killed Hercules Contrariwise the Thracians eat it every morning to breakfast and earry it with them in warfare as their chiefest meat Whereat we need not marvel considering the coldness of their Country and their phlegmatick constitution Let us rather wonder at the Spaniard who eats it more being a hot Nation then our labouring men do here in England Whereby we may see how preparation begetteth in every thing another nature for the Thracians eat it raw because of their extreme coldness but the Spaniard sodden first in many waters or else rosted under the embers in a wet paper whereby it is made sweet and pleasant and hath lost more then half of his heat and dryness Thus is Garlick medicine and meat medicine if it be eaten raw but meat and nourishment being rosted under the embers or stickt like lard in fat meat or boiled in many waters broths or milks By which way also his fuming and diuretical quality is much corrected Yet beware lest you eat too much of it lest it engender little worms in your flesh as it did in Arnulphus the Emperor whereof he died It is very dangerous to young children fine women and hot young men unless the headdy hot and biting quality thereof be extinguished by the foresaid means Cucurbitae Gourds eaten raw and unprepared are a very unwholesome food as Galen saith exceedingly cooling charging and loading the stomach and engendering crudities and wind But being boiled baked or fryed with butter it loseth his hurtfulness and giveth good nourishment to indifferent stomachs The seed of it being husked and boiled in new milke is counted very restorative in hectick fevers Grossulae Uvae crispae Gooseberries being thorough ripe are as nourishing as sweet and of the like temper not only encreasing flesh but also fatting the body They should be eaten first and not last because they are so light a fruit When they are almost ripe they are restorative being made into Codiniack or baked in Tarts Soure Gooseberries nourish nothing serving rather for sawce to please ones taste then to augment flesh Grossulae transmarinae Red Gooseberries or bastard Corinths commonly called Ribes of Apothecaries and taken of Dodonaeus for the Bears-berry of Galen is almost of the like nature with Gooseberries but more cold dry and astringent by one degree because they never wax sweet in our Country They are very cordial and cooling in Agues being eaten either in Conserve or Codiniack yea nourishing also to hot stomachs Lupularii asparagi Hop-shootes are of the same nature with Asparagus nourishing not a little being prepared in the like sort which is before described though rather cleansing and scouring of their own nature Alliaria Jack by the hedge as it is not much used in Medicines so it was heretofore a very ancient and common meat being therefore called Sawce alone Country men do boil it and eat it in stead of Garlick being no less strengthened and nourished by it then the Persian children were with Town-cresses I allow it not for indifferent stomachs unless it have been steept in divers warm waters and then be eaten as Garlick may be eaten moderately for it is hot and dry more then in the third degree Porra Leeks are esteemed so wholesome and nourishing in our Country that few thinke any good Pottage can be made without them That they engender bloud no author denies but they say it is gross hot and evil bloud Nevertheless if they be first sodden in milke and then used in meat they are unclothed of all bad qualities and become friendly to the stomach and nourishing to the liver The Grecians made such reckoning of Leeks as our Welsh men do yea he ever sate uppermost at Apollo's feast that brought thither the greatest headed Leek Some impute that to his mother Latona her longing for Leeks whilst she was with child of Apollo Others say that Apollo did so highly esteem them because they engender much bloud and seed whereby mankind is much encreased which opinion I like best of hearing and seeing such fruitfulness in Wales that few or none be found barren and many fruitful before their time Porrum sectivum Palladii The unset Leek or Maiden-leek is not so hot as the knopped ones because his fuming quality is diminished by often cutting Lactuca Lettice is not more usually then profitably eaten of us in Summer yea Galen did never eat of any other Garden herb save this for ought we read whereby he delayed the heat of his stomach in youth eating it formost and slept soundly and quietly in age eating it last It is better sodden then raw especially for weak stomachs and if any will eat it raw correct it with mingling a little Tarragon and Fennel with it The young loaft Lettice is simply best but you must not wash it for then it loseth its best and most nourishing vertue that lieth upon the outmost skin only pluck away the leaves growing near the ground till you come to the cabbage of the Lettice and it is enough Long use of Lettice causeth barrenness cooleth lust dulleth the eyesight weakeneth the body and quencheth natural heat in the stomach but moderately and duly taken of hot natures it encreaseth bloud seed

but somewhat of too dry a nature yet prove they moist enough to give plentiful nourishment after they have been preserved in syrupe or candied with ginger encreasing blood seed and lust and restoring such as by lechery have been much consumed Radices Sisari Skirret-roots were so sweet delicate in ancient times that Tiberius Caesar caused the Inhabitants of Gelduba a certain signory upon the Rhine to pay him tribute at Rome in Skirret-roots bringing them weekly thither whilst they were in season They have a long string or pith within them which being taken away before they are thorough sod maketh them eat exceeding sweet usually they are boild till they be tender and then eaten cold with vinegar oil and pepper but if they be roasted four or five together in a wet paper under embers as one would roast a Potado or strain'd into tart-stuff and so baked with sugar butter and rosewater they are far more pleasant and of stronger nourishment agreeing with all complexions sexes and ages being also of a mild heat and a temperate moisture Did we know all the strength and vertues of them they would be much nourished in our Gardens and equally esteemed with any Potado root Cepa Ascalonites Skallions are a kind of little Onions brought first from Ascalon a Town of Jewry very hot and dry yea hotter and drier by one degree then any Onions Cold stomachs and barren weaklings may safely eat them raw to procure appetite and lust but they are not nourishing to indifferent stomachs till they have been perboild in new milk Some correct them by mincing them small and steeping them a good while in warm water afterwards they eat them with vinegar oil and salt after the Italian fashion Spinachia Spinache being boiled soft and then eaten with butter small currens and sugar heat together upon a chafing dish giveth no bad nor little nourishment to dried bodies and is onely hurtful to such as be over-phlegmatick Fragulae Strawberries of the garden be they white red or green but the red are best being once come to their full ripeness in a warm Summer and growing in a warm ground are to a young hot stomach both meat and medicine Medicin to cool his choler excessive heat meat by his temperate and agreeable moisture fit at that time of the year to be converted into blood especially being eaten raw with wine and sugar or else made into tart stuff and so baked howsoever they be prepared let every man take heed by Melchior Duke of Brunswick how he eateth too much of them who is recorded to have burst a sunder at Rostock with surfeiting upon them Cranz lib. 9. cap. 9. Hist Vandal Radix spirae albae Thistle-roots I mean of the white thistle when it first springeth are exceeding restorative and nourishing being sodden in white stued broth or else baked in Tarts or in Pies like Artichoks few men would think so good meat to lye hidden in so base and abject an herb had not trial and cookery found out the vertue of it Rapae rotunde Turneps in commendation whereof Moschio the Grecian wrote a large volumn are nothing but round Rapes whereof heretofore we writ in this Chapter Nastureia aquatica Water-cresses and Town-cresses nourish raw and cold stomachs very well but for hot or indifferent stomachs they are of a contrary nature Xenophon saith that the Persians children going to School carry nothing with them to eat and drink but Cresses in the one hand and Bread in the other and an earthen cruse at their girdle to take up water in whereby we may perceive that they agree well with moist natures and such as are accustomed to drink water Otherwise no doubt they nourish nothing but rather over heat and burn the blood As for Anise Blites Blood-wort Broom-buds Gapars Calamint Clary Dill Fennel Galangal Hisope Marigolds Mustard-seed Mints Nettles Orache Patience Primroses Rosemary Saffron Sage Samphire Savory Tamarisk Tansy Tarragon Time Violets and Wormwood howsoever they are used sometimes in broths pottage farrings sawces salads and tansies yet no nourishment is gotten by them or at the least so little that they need not nor ought not to be counted amongst nourishments CHAP. XXIV Of such Fruits of the Field as are nourishing THe chief fruits of the field are Wheate Rye Rice Barly Oates Beanes Chiches Pease and Lentils Triticum Wheate is divided into divers kinds by Pliny Columella Dodonaeus Pena and Lobelius it shall be sufficient for us to describe the sorts of this Country which are especially two The one red called Robus by Columella and the other very white and light called Siligo whereof is made our purest manchet Being made into Furmity and sodden with milk and sugar or artificially made into bread Wheate nourisheth exceeding much and strongly the hardest thickest heaviest cleanest brightest and growing in a fat soil is ever to be chosen for such Wheate in Dioscorides and Galens judgement is most nourishing Secale Rye seemeth to be nothing but a wild kind of wheate meet for Labourers Servants and Workmen but heavy of digestion to indifferent stomachs Oriza Rice is a most strong and restorative meat discommendable onely in that it is over-binding very wholesome pottage is made thereof with new milk sugar cinamon mace and nutmegs whose astringency if any man fear let him soke the Rice one night before in sweet Whey and afterwards boil it in new milk with sugar butter cloves and nutmegs leaving out cinamon and mace Thus shall the body be nourished costiveness prevented and nature much strengthened and encreased Hordeum Barly used any way in bread drink or broth is ever cooling saith Galen and engendreth but a thin and weak juice Before we use it in broths or Ptisan it should be clean hulld and washed in many waters The decoction of Barly in chicken-broth strained with a few blauncht almonds and sweetned with sugar and rosewater is a very covenient meat for sound men but more for them which are sick and abhor flesh Cardan saith that Galen maketh mention of a kind of Barly in Greece growing without a husk and hulld by nature which place he never citeth because he was mistaken for through all Galen I could never find any such thing though of purpose I searched for it very diligently The best Barly is the biggest and yellowest without and fullest closest and heaviest within it is never to be used in meat till it be half a year old because lying causeth it to ripen better and to be also far less windy Being made into Malt by a sweet fire and good cunning it is the foundation of our English wine which being as well made as it is at Not●ingam proveth meat drink and cloth to the poorer sort Parched Barly or Malt is hot and dry but otherwise it is temperately cooling and less drying That Wheate and Rye is far more nourishing then Barly Plutarch would thence prove because they are half a year