Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	willow_n	wine_n	woman_n	35	3	6.4527	4	false

Text snippets containing the quad

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

knowledges touching the choise of fish p. 84 85. Two valities of cheese p. 97. Two kinds of Sage p 131. Two kinds of blood p. 161 Two kinds of choler p. 165 Two kinds of melancholy p. 167 Two tokens to know when the stomack is voyd empty p. 18. V W Walk after meat p. 3. Washing of the eys p. 4. Washing of the hands p. 4 69. Washing of the teeth p. 5 Warm not thy self too suddenly p. 6. Walk sofely after meat p. 6. Water destroyeth the appetite p. 74 Water should not be used with meat p. ead Watrish meat doth not nourish p. 75. Walnut p. 100. Water-cresses and when they should be eaten p. 143 Water wholesome for the eyes p. 154. Wethers and hogs of a year old p. 28. Wesill p. 53. Veins Meseraiks p. 3. Veins and when they should be let blood p. 182. Veal p. 27.72 Vinegar mixt with onions p. 46. Vinegar and the properties therof p 109. Vinegar continually used breedeth many inconveniences p. ead Vnclean stomack hurteeh the sight p. 112 Vnwholsom egs p. 30. Violets and three effects of them p. 137. Vtility of flegm p. 177 Vomit every month twice p. 180 What things should be eaten first p. 18. What loathsome meat doth engender p. 34. What time a man should dine and sup in summer and winter p. 126. Wheat of all grain is most wholsom p. 38. Wild pork p. 26. White wine p. 41 42. Why white wine provoketh to vrin p. 43. White wine quencheth thirst p. 43. Why divines love to drink good wine p. 30.33 Whyting p. 86. White peason p. 91 Why Nuts are the last service in Lent p. 100. Willow p 144. Whey and the properties thereof p. 95. Wine Citrine p. 31. Wine allayed with water p. 57. Wine hurteth children many ways p. 38. Wine for old folks is most wholsome p. ead Wine is a marvellous piercer p. 76. Wine sops and their commodity p. 121. Womans milk p. 93. Women with child should not be let blood p. 195. Vomit ere thou eat p. 63. Wormwood p. 129. Worms in the teeth p. 154. Y Yeels p. 87.88 Yeels are of the nature of water p. 155. Ysop the effects thereof p. 139 Here endeth the first Table Here follow certain excellent and approved Receipts abstracted out of the originals of divers learned Doctors and Physitians both of England and Holland To make Meath excellent good to clense ●he stomack preserve the Liver and very good against the Stone TAke fair Spring water and put honey to it so much that when its warm and well strirred together it will bear an egge the breadth of a great above the water let it stand so all night close covered the next day set it on a clear fire and boyl it still scumming it as long as any will rise then put into it thrée handfuls of Egrimony and two of Dellitory of the wall Cinamon thrée ounces Ginger two ounces and four or five Nutmegs grosly bruised put the spice into a little bag with a bullet of lead or a stone to make it slick put it the heaths and spice into the kettle together and let them seeth about half an hour then take out the heath when you take off the Meath from the fire let the bag of spice he put into the barrell with it but it must stand till it be quits cold before you tun it this quantity of heaths and spice will serve ten or twelve Gallons of Meath An excellent Receipt to make one sleep Take one ounce of Conserve of Red-rases and half a dram of Alkermis and a dram of dius cordium mingle them together and eat them when you go to bed as much as a Nutmeg at a time To stay a flux of bloud You must still frogs as you do hearbs or flowers or any thing else but you must put nothing vnto them but the frogs take two or thrée spoonfuls of this water in any thing that you will drink To take out a Burn. Take Lambs bloud if you have it or Chickins bloud if you can warm from the Lamb or Chickin and if not warm it and so bath the place burned therewith For an Ague Take Dragons Sallendine Burredge Buglas Angelica Succory Endife Sortill Bittony Pimpernell Scabius Egrimony white honey Suckles that grow among the grass and red boncy Suckles of the same sort of each of these one handfull of Cardus Benidict two handfull dry'd or green shred them and brnise them very small then lay them in steep in a pottle of white wine over night and still it the next day in a dry Still the first is the best and the small water is very good though not so strong then give it to the sick party one hour before the sit doth came six or seven spoonfuls warming it first and let the Sick go into a warm bed to sweat presently after it This Medicine is to be vsed thr●e severall times when the fit is to come This water is very good also to expell any thing from the heart To make an Issue Take R●e-flower and Mustard-seed heaten to powder and with water make a little paste and lay a ring vpon the place made of a rush and apply it For the heat of the back Take Oyl of Roses six ounces and a half and put to it I little Wor and four drops of Vinegar and annoint the back therewith For the Gowt Take Ivie that grows an a wall two handfuls and put is into raw milk and put thereto Bores grease and Oatmeal and boyl it together to a Plaister For all manner of Swallings Take Smallage and boyl it in milk with crums of bread and apply it A speciall Powder for the Memory Take three ounces of Senae-leavs Sednarij Commin Parsiey and Dill-seed of each an ounce Ginger tell ounces and a half Cloves Nutmegs Galling all Pimpernill roots Sage Rew Walerian Annis seeds of each one quarter of an ounce Sugar three ounces pound all these small and temper them together and take thereof morning and evening 31 at one time For the Redness of the Eyes Annoint the eyes three nights together with thin Cream and then annoint them other thres nights with live honey For heat in the mouth or throat Take a quart of Spring water and put it into a Pipkin and put therto two sticks of liquarish and some violet leavs then hayl it to a plate and strain it then gargle therwith often For an extream head-ach and to cause quiet sleep Take Wormwood and bruise it finely in a Morter and boyl it well in water then put it into a linnen cloth and apply it to the head For a heat in the face Take Camphere and lay it in fair water four or five hours then take a piece of Camphere and some of that water which it lyeth in and a spoonfull of Capons grease and stir them well together half an hour then annoint the face therewith twenty times a day A Diet Drink against any desperate Disease that is

is that Must ingendreth the Stone land especially that which is in the Rains which is ruddy and lightly t●ang●ble by reason of opilation that it causeth through the grosse substance thereof And this is very certain it the Must be of very swéet Wines whose Lées be nothing biting or sharp For Must that hath sharp and biting Lées preserveth a man from the Stone because it maketh one to vrine often like as some Renish Must doth that causeth Sand or Gravell to be seen in the vrine the which doth often provoke one to make water This often making water washeth away the small Gravell that cleaveth to the mans Reyns and so be avoydeth it Potus aquae sumptus sit elenti valde nocivus Infrigidat stomachum ●ibum nititur fore crudum He that drinks water when he feeds on meat Doth divers harms unto himself beget It cooles the stomack with a crude infesting And voids the meat again without digesting Hures that ●ome by drinving of water Here are declared two hurts that come by drinking of Water The first is drinking of Water hurteth ones stomack that eateth by reason that Water cooleth and looseneth the stomack and especially it destroyeth the appetite The second hurt is dringking of Water with meat letteth digestion for it maketh the meat that is then eaten to be cawish after the mind of Avicen For as Avicen saith Much Water should not be drunk after meat because it divideth the stomack and the meat and causeth it to swim in the stomack And he saith That when Nature dath digest meat and that a sufficient quantity of water is mingled therewith then it we drink more Water after that it letteth very much the digestion that was begin And again Avicen saith ● Avicen car tract 11 cap. 4. vin● That drinking of water should be eschewed except it be to help the meat down when it slicketh or descendeth slowly but with meat water should never be taken or used Averroes in his Comment sheweth the reason and saith To drink water upon the meat maketh the stomack cold ere it be thorow hote and maketh the meat rawish and also it causeth the meat to swim in the stomack and will not let it stick fast whereas it should conveniently digest The operation of the stomack is to make a good mixtion of things received therein and to digest them well That done there followeth an ordinary and a naturall separation of pure and vnpure things And as agreat quantity of water being put into a Pot slaketh the seething of the meate therein so likewise it chanceth in the stomack by drinking of much water But to drink a little quantity of water without meat before it descend down into the stomack is not forbidden but allowed especially if one be very thirsty for a little quantity of cold water taken after the foresaid manner easeth the stomack and quencheth the thirst The coldnesse of the water enforceth the heat of mans body to descend to the very bottome of the stomack and so fortifieth the digestion thereof Thus saith Avicen But know withall that though water be more convenient to quench thirst then wine yet ●●ine for a mans health is more wholesome then water And though water vniversally quench thirst better then wine because it in cold and moyst yet to make a naturall and good como●xtion of meats and to convey them to the extreame parts of mans Body wine is better then water For wine through his subtile substance and operation mingleth it self better with meat then water doth and nature delighteth more in wine then in water therefore the members draw wine more sooner vnto them mingling it with the meat The miring in this manner is as a boyling or séething of things together which is greatly hope by the heat of the wine but coldnesse of the water letteth it So then it appeareth that wine in mingling with meat and dilating of the same is better then wa●er For wine by reason that it is subtile of substance and of a vertuous heat is a marvellous piercer And so it followeth that wine dilateth or spreadeth more then water wherein is no vertuous heat nor substance of ayre nor fire Furthermore water is not so wholesome drink as wine is for water hindreth the nourishment of the body avi 2 1 ca. de re● aqua vi●i by reason that it nourisheth little or nothing at all so that the more watrish that the meat is the lesse it nourisheth Therefore it is very wholesom to drink wine without meat For wine is a great and a speciall nourishment and are restorative for it nourisheth swiftly as it is aforesaid Further ye shall vnderstand that to drink water with meat is not onely hurtfull but also in many other causes which are declared by Avicen First it is vnwholesome for a man to drink fasting because it pierceth into the body by all the principal members thereof and it destroyeth the naturall heat This is of a truth if one that is truely fasting drink it But it a drunken man drink it fasting it doth not greatly hurt him for a drunkard fasting is not vtterly fasting because his stomack is not vacant but somewhat remaineth of the other days ingu●gin● and the drinking of water in the morning doth both wash the stomack and represseth the vapors and fumes and disposeth it to receive a new sustenance The second hurt is to drinke water after great labour and travell and likewise ater the fleshly act between man and woman for then the pores of the body be very open whereby the water entreth into the bottome of the members and mortifieth the naturall heat which heat also after the fleshly act is weakned The third inconvenience is to drink water after baining specially if one bain himself fasting for then the candites and passages of the body he very open wherefore the water then entring into them hurteth much as is aforesaid And Avicen saith That it is to be feared lest drinking of water Avic 6 quarti suma 2 cap. ultimo fasting after baining and after carnall copulation should corrupt the complexion and breed the Dropsie Fourthly it is hurtfull to drink cold water to quench fained thirst in the night as it chanceth to sur●eytures and drunkards for by drinking cold water the resolution and digestion of the salt humour is prohibited But in case that one be so exceeding thirsty that neither the coldnesse of breathing nor washing of his mouth with cold water can suffi●e then let him drink cold water out of a cup that hath a narrow mouth or supping it that the water may more slowly come vnto the brim of the stomack for so it shall best quench his thirst and lesse thereof shall be drunk and then it shall not vtterly destroy digestion Fifthly it is gen●rall ill for whole folkes to drink much cold water for it quencheth naturall heat it griedeth the breast and marreth the appetite of the stomack and it is very