The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London

¶ Of Wine.

TO speake of Wine, the 〈◊〉〈◊〉 of Grapes, which being newly pressed forth is called as we haue [ N] said Mustum or new wine: after the dregs and drosse are setled, and now it appeareth pure and cleere, it is called in Greeke 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉: in Latine Vinum: in English, Wine, and that not vnproper∣ly. For certaine other 〈◊〉〈◊〉, as of Apples, Pomegranats, Peares, Medlars, or Seruices, or such as otherwise made (for examples sake) of barley and Graine, be not at all simply called wines, but with the name of the thing added whereof they do consist. Hereupon is the wine which is pres∣sed forth of the pomegranat berries named Rhoites, or wine of pomegranats: out of Quinces, Cydo∣nites, or wine of Quinces: out of Peares, 〈◊〉〈◊〉, or Perry: and that which is compounded of bar∣ley is called Zythum, or Barley wine: in English, Ale or Beere.

And other certaine wines haue borrowed syrnames of the plants that haue beene steeped or in∣fused [ O] in them; and yet all wines of the Vine, as Wormwood wine, Myrtle wine, and Hyssop wine, and these are all called artificiall wines.

That is properly and simply called wine which is pressed out of the grapes of the vine, and is [ P] without any manner of mixture.

The kindes of wines are not of one nature, nor of one facultie or power, but of many differing [ Q] one from another: for there is one difference thereof in taste, another in colour; the third is refer∣red to the consistence or substance of the wine; the fourth consisteth in the vertue and strength thereof. Galen addeth that which is found in the smell, which belongs to the vertue and strength of the wine.

That may also be ioyned vnto them which respecteth the age: for by age wines become hotter [ A] and sharper, and doe withall change oftentimes the colour, the substance, and the smell: for some wines are sweet of taste; others austere or something harsh; diuers of a rough taste, or altogether harsh; and most of them sufficient sharpe: there be likewise wines of a middle sort, inclining to one or other qualitie.

Wine is of colour either white or reddish, or of a blackish deepe red, which is called blacke, or [ B] of some middle colour betweene these.

Some wine is of substance altogether thin; other some thicke and fat; and many also of a mid∣dle [ C] consistence.

One wine is of great strength, and another is weake, which is called a waterish wine: a ful wine [ D] is called in Latine Vinosum. There be also among these very many that be of a middle strength.

There is in all wines, be they neuer so weake, a certaine winie substance thin and hot. There be [ E] likewise waterie parts, and also diuers earthy: for wine is not simple, but (as Galen testifieth in his fourth booke of the faculties of medicines) consisteth of parts that haue diuers faculties.

Of the sundry mixture and proportion of these substances one with another there rise diuers and [ F] sundry faculties of the wine.

That is the best and fullest wine in which the hot and winie parts do most of all abound: and [ G] the weakest is that wherein the waterie haue the preheminence.

The earthy substance abounding in the mixture causeth the wine to be austere or something [ H] harsh, as a crude or raw substance doth make it altogether harsh. The earthy substance being se∣uered falleth downe, and in continuance of time sinketh to the bottome, and becomes the dregs or lees of the wine: yet it is not alwaies wholly seuered, but hath both the tast and other qualities of this substance remaining in the wine.

All wines haue their heate, partly from the proper nature and inward or originall heate of the [ I] vine, and partly from the Sun: for there is a double heate which ripeneth not only the grapes, but also all other fruits, as Galen testifieth; the one is proper and naturall to euery thing; the other is borrowed of the Sun: which if it be perceiued in any thing, it is vndoubtedly best and especially in the ripening of grapes.

For the heate which proceeds from the Sun concocteth the grapes and the iuyce of the grapes, [ K] and doth especially ripen them, stirring vp and increasing the inward and naturall heat of the wine, which otherwise is so ouerwhelmed with aboundance of raw and waterish parts, as it seemes to be dulled and almost without life.

For vnlesse wine had in it a proper and originall heate, the grapes could not be so concocted by [ L] the force of the Sun, as that the wine should become hot; no lesse than many other things natu∣rally cold, which although they be ripened and made perfect by the heate of the Sun, do not for all that lose their originall nature; as the fruits, iuyces, or seeds of Mandrake, Nightshade, Hem∣locke, Poppy, and of other such like, which though they be made ripe, and brought to full perfe∣ction, yet still retaine their owne cold qualitie.

Wherefore seeing that wine through the heate of the Sunne is for the most part brought to his [ M] proper heate, and that the heate and force is not all alike in all regions and places of the earth; therefore by reason of the diuersitie of regions and places, the wines are made not a little to differ in facultie.

The stronger and fuller wine groweth in hot countries and places that lie to the Sun; the rawer [ N] and weaker in cold regions and prouinces that lie open to the North.

The hotter the Sommer is the stronger is the wine; the lesse hot or the moister it is, the lesse ripe [ O] is the wine. Notwithstanding not onely the manner of the weather and of the Sunne maketh the qualities of the wine to differ, but the natiue propertie of the soile also; for both the tast and other qualities of the Wine are according to the manner of the Soile. And it is very well knowne, that not only the colour of the wine, but the taste also dependeth vpon the diuersity of the grapes.

Wine (as Galen writeth) is hot in the second degree, and that which is very old in the third; but [ P] new wine is hot in the first degree: which things are especially to be vnderstood concerning the meane betweene the strongest and the weakest; for the fullest and mightiest (being but Horna, that is as I take it of one yeare old) are for the most part hot in the second degree. The weakest and the most waterish wines, although they be old, do seldome exceed the second degree.

The drinesse is answerable to the heate in proportion, as Galen saith in his booke of Simples: but [ Q] in his bookes of the gouernment of health he sheweth, that wine doth not onely heate, but also moisten our bodies, and that the same doth moisten and nourish such bodies as are extreme dry: and both these opinions be true.

For the faculties of wine are of one sort as it is a medicine, and of another as it is a nourish∣ment; [ R] which Galen in his booke of the faculties of nourishments doth plainly shew, affirming that those qualities of the wine which Hippocrates writeth of in his booke of the manner of diet, be not

as a nourishment, but rather as of a medicine. For wine as it is a medicine doth dry, especially be∣ing outwardly applied; in which case, for that it doth not nourish the body at all, the drines doth more plainly appeare, and is more manifestly perceiued.

Wine is a speciall good medicine for an vlcer, by reason of his heate and moderate drying, as [ A] Galen teacheth in his fourth booke of the method of healing.

Hippocrates writeth, That vlcers, what manner of ones soeuer they are, must not be moistned vn∣lesse [ B] it be with wine: for that which is dry (as Galen addeth) commeth neerer to that which is whole, and the thing that is moist, to that which is not whole.

It is manifest that Wine is in power or facultie dry, and not in act; for Wine actually is moist [ C] and liquid, and also cold: for the same cause it likewise quencheth thirst, which is an appetite or desire of cold and moist, and by this actuall moisture (that we may so terme it) it is if it be inward∣ly taken, not a medicine, but a nourishment; for it nourisheth, and through his moisture maketh plenty of bloud; and by increasing the nourishment it moistneth the body, vnlesse peraduenture it be old and very strong: for it is made sharpe and biting by long lying, and such kinde of Wine doth not onely heate, but also consume and dry the body, for as much as it is not now a nourish∣ment, but a medicine.

That wine which is neither sharpe by long lying, nor made medicinable, doth nourish and moi∣sten, [ D] seruing as it were to make plenty of nourishment and bloud, by reason that through his actu∣all moisture it more moistneth by feeding, nourishing, and comforting, than it is able to dry by his power.

Wine doth refresh the inward and naturall heate, comforteth the stomacke, causeth it to haue [ E] an appetite to meate, moueth coucoction, and conueyeth the nourishment through all parts of the body, increaseth strength, inlargeth the body, maketh flegme thinne, bringeth forth by 〈◊〉〈◊〉 cholericke and waterie humors, procureth sweating, ingendreth pure bloud, maketh the body wel coloured, and turneth an ill colour into a better.

It is good for such as are in a consumption by reason of some disease, and that haue need to [ F] haue their bodies nourished and refreshed (alwaies prouided they haue no feuer,) as Galen saith in his seuenth booke of the Method of curing. It restoreth strength most of all other things, and that speedily: It maketh a man merry and ioyfull: It putteth away feare, care, trou∣bles of minde, and sorrow: It moueth pleasure and lust of the body, and bringeth sleepe gently.

And these things proceed of the moderate vse of wine: for immoderate drinking of wine doth [ G] altogether bring the contrarie. They that are drunke are distraughted in minde, become foolish, and oppressed with a drowsie sleepinesse, and be afterward taken with the Apoplexy, the 〈◊〉〈◊〉, or altogether with other most grieuous diseases; the braine, liuer, lungs, or some other of the intrals being corrupted with too often and ouermuch drinking of wine.

Moreouer, wine is a remedy against taking of Hemlocke or green Coriander, the iuyce of black [ H] Poppy, Wolfs-bane, and Leopards-bane, Tode-stooles, and other cold poysons, and also against the biting of serpents, and stings of venomous beasts, that hurt and kill by cooling.

Wine also is a remedie against the ouer-fulnesse and stretching out of the sides, windy swel∣lings, [ I] the greene sicknesse, the dropsie, and generally all cold infirmities of the stomack, liuer, milt, and also of the matrix.

But Wine which is of colour and substance like water, through shining bright, pure, of a [ K] thin substance, which is called white, is of all wines the weakest; and if the same should be tem∣pered with water it would beare very little: and hereupon Hippocrates calleth it 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, that is to say, bearing little water to delay it withall.

This troubbleth the head and hurteth the sinewes lesse than others do, and is not vnpleasant to [ L] the stomacke: it is easily and quickly dispersed thorow all parts of the body: it is giuen with far lesse danger than any other wine to those that haue the Ague (except some inflammation or hot swelling be suspected) and oftentimes with good successe to such as haue intermitting feuers; for as Galen, lib. 8. of his Method saith, it helpeth concoction, digesteth humors that be halfe raw, pro∣cureth 〈◊〉〈◊〉 and sweat, and is good for those that cannot sleepe, and that be full of care and sorrow, and for such as are ouerwearied.

Blacke wine, that is to say wine of a deepe red colour, is thicke, and hardly dispersed, and doth [ M] not easilv passe through the bladder: it quickly taketh hold of the braine, and makes a man drunk: it is harder of digestion: it remaineth longer in the body; it easily stoppeth the liuer and spleene; for the most part it bindes, notwithstanding it nourisheth more, and is more fit to ingender bloud: it filleth the body with flesh sooner than others do.

That which is of a light crimson red colour is for the most part more delightfull to the taste, [ N] fitter for the stomacke; it is sooner and easier dispersed: it troubleth the head lesse, it remains not so long vnder the short ribs, and 〈◊〉〈◊〉 descendeth to the bladder than blacke wine doth: it doth

also make the belly costiue, if so be that it be not ripe. For such crude and rough wines do often∣times molest weake stomackes, and are troublesome to the belly.

Reddish yellow wine seemeth to be in a meane betweene a thin and thicke substance: other∣wise [ A] it is of all vines the hottest; aand suffereth most water to be mixed with it, as 〈◊〉〈◊〉 writeth.

The old vine of this kinde, being of a thin substance and good smell, is a singular medicine for [ B] all those that are much subject to swouning, although the cause thereof proceed of choler that 〈◊〉〈◊〉 the mouth of the stomacke, as Galen testifieth in the 〈◊〉〈◊〉. booke of his method.

Sweete wine the lesse hot it is, the lesse doth it trouble the head, and offend the minde; and it [ C] better passeth through the belly, making it oftentimes soluble: but it doth not so easily passe or descend by vrine.

Againe, the thicker it is of substance, the harder and slowlier it 〈◊〉〈◊〉 through: it is good for [ D] the lungs, and for those that haue the cough. It ripeneth raw humours that sticke in the chest, and causeth them to be easilier spit vp; but it is not so good for the liuer, whereunto it bringeth no small hurt when either it is inflamed, or schirrous, or when it is stopped. It is also an enemy to the spleene, it sticketh vnder the short ribs, and is hurtfull to 〈◊〉〈◊〉 that are full of choler. For this kind of wine, especially the thicker it is, is in them very speedily turned into choler: and in others when it is well concoctod, it increaseth plenty of nourishment.

Austere wine, or that which is somewhat harsh in tast, nourisheth not much; and if so be that it [ E] be thin and white, it is apt to prouoke vrine, it lesse troubleth the head, it is not quickly digested, for which cause it is the more to be shunned, as Galen saith in his 12. booke of his method.

That wine which is altogether harsh or rough in tast, the lesse ripe it is, the neerer it commerh [ F] to the qualities of Veriuice made of sower grapes, being euidently binding. It strengheneth a weake stomacke; it is good against the vnkindely lusting or longing of women with child; it stai∣eth the laske, but it sticketh in the bowels: breedeth stoppings in the liuer and milt; it slowly des∣cendeth by vrine, and something troubleth the head.

Old wine which is also made sharpe by reason of age, is not onely troublesome to the braine, [ G] but also hurteth the sinewes: it is an enemy to the entrailes, and maketh the body leane.

New wine, and wine of the first yeere, doth easily make the body to swell, and ingendreth winde, [ H] it causeth troublesome dreames, especially that which is not throughly refined, or thicke, or very sweet: for such do sooner sticke in the intrailes than others do. Other wines that are in a meane in colour, substance, taste, or age, as they do decline in vertues and goodnesse from the extreames; so also they be free from their faults and discommodities. They come neere in faculties to those wines whereunto they be next, either in colour, taste, or substance, or else in smell or in age.

Wine is fittest for those that be of nature cold and dry; and also for old men, as Galen 〈◊〉〈◊〉 [ I] in his fifth booke of the gouernment of health: for it heateth all the members of their bodies, and purgeth away the watery part of the bloud, if their be any.

The best wines are those that be of a fat substance: for those both increase bloud, and nourish [ K] the body; both which commodities they bring to old men, especially at such time as they haue no serous humour in their veines, and haue need of much nourishment. It happeneth that oftentimes there doth abound in their bodies a waterish excrement, and then stand they in most need of all of such wines as do prouoke vrine.

As wine is best for old men, so it is worst for children: by reason that being drunke, it both moi∣steneth [ L] and dryeth ouermuch, and also filleth the head with vapours, in those who are of a moist and hot complection, or whose bodies are in a meane betweene the extreames, whom Galen in his booke of the gouernment of health doth persuade, that they should not so much as taste of wine for a very long time: for neither is it good for them to haue their heads filled, nor to be made moist and hot, more than is sufficient, because they are already of such a heate and moisture, as if you should but little increase either qualitie, they would forthwith fall into the extreme.

And seeing that euery excesse is to be 〈◊〉〈◊〉, it is 〈◊〉〈◊〉 most of all to shun this, by which [ M] not onely the body, but also the minde receiueth hurt.

Wherefore we thinke, that wine is not fit for men that be already of full age, vnlesse it be mode∣rately [ N] taken, because is carieth them headlong into fury and lust, and troubleth and dulleth the re∣sonable part of the minde.