Klinike, or The diet of the diseased· Divided into three bookes. VVherein is set downe at length the whole matter and nature of diet for those in health, but especially for the sicke; the aire, and other elements; meat and drinke, with divers other things; various controversies concerning this subject are discussed: besides many pleasant practicall and historicall relations, both of the authours owne and other mens, &c. as by the argument of each booke, the contents of the chapters, and a large table, may easily appeare. Colellected [sic] as well out of the writings of ancient philosophers, Greeke, Latine, and Arabian, and other moderne writers; as out of divers other authours. Newly published by Iames Hart, Doctor in Physicke.

CHAP. XVIJ.

Of milk of divers kinds, whether fit to be used of the Diseased? and what is the best, how to be used. As also of whey, posset-drinkes of seve∣rall sorts. Of butter and cheese and white meats.

FRom artificiall milke it is high time we come now to natural, there being at this time more frequently used both to nourish the body, and to alter and change the quality of the humors. Milke is milked from divers beasts: as from mares, asses, goats, ews,* 1.1 cowes, &c. And womans milke is both u∣sed for the nourishment of her owne infant, and sometimes also sought for thein consump∣tions, as a principal restorer of decaied nature.* 1.2 In Spaine they use Camels and asses milke both in consumptions and dropsies: and in old time sowes milke was also in request. Asses milke is yet in great request in those countries, where such beasts a∣bound: as in France, Spaine and Italy. At this day the Tartars,* 1.3 as well as the old Scythians, use little other diet either for meat or drinke but mares milke. The a 1.4 antient Numidians also used for their chiefe diet mares milke. And some particular persons have lived all their life time on nothing else but milke; as b 1.5 Plutarch reporteth of one Sostra∣tes. And c 1.6 a late Writer maketh mention of a maide living then in the Low-countries, sixteene yeeres of age, who from her nativite had never tasted of any food but milke. And d 1.7 another instanceth in a country-fellow in Holland, who in all his life time never used any suste∣nance but milke, and yet was very lusty and healthfull in body.* 1.8 The milke of all others most temperate, and best, is womans milke, which is used to bee suckt out of the breast, the which is the best way: for if it be but a little kept, it sowreth, and is not so apt to nourish. Of this milke Hippocrates maketh no mention, which may seeme some∣what strange. The best excuse wee can for this pretend, is to say, that he regarded not so much in milke this alimentary power, as the abster∣sive faculty, in cleansing the ulcers of the lungs. In goodnesse of nou∣rishment next to it is thought to Ewes milke by some,* 1.9 as being thic∣kest and most nourishing, then next goats milke, after which follow∣eth cowes milke, and after it mares milke, asses and camels comming in at the last. In abstersion and cleansing of the lungs, asses milke hath alwaies challenged the first place, and with us, next to it is goats milke, for camels milke wee cannot come by it. But of all others Cowes milke both in sickenesse and in health with us is most usuall and ordinary. And goats milke moisteneth much,* 1.10 and is not so hot as some imagine, who hold that the goat is never without a Fever. As

for asses milke it is thinner,* 1.11 more cooling and moistening than any of the other, and ingendreth no obstructions, as other milke doth; and is therefore more physicall. And concerning this milke, this much upon mine owne experience I can testifie, that during my long sickenesse in France,* 1.12 I found more benefit by a moneths use of this milke, than by all the other coolers I used: in so much that whereas before no drink could satiat my unsatiable drouth, I was with my mornings draught of this milke so refreshed, that I little regarded any other drinke for all that day following. But because cowes milke is with us in most frequent and common request, wee will bend our speech most to this kind of milke.* 1.13 And because the goodnesse of the milke dependeth not a little upon the goodnesse of the beast from whence it is milked, we are therefore to consider the estate and disposition of the creature. A browne womans milke is accounted the best, even in the judgement of Hippocrates. The beast from whence milke is to bee milked, ought to be of an indifferent size of body, neither too fat or corpulent, nor yet too leane.* 1.14 And here the colour commeth also to bee considered. A blacke Cowes milke is by most esteemed the best, howbeit some like as well of a red or kindled coloured, as they call it. Some againe esteem browne beasts milke the best, as being of a strong constitution of bo∣dy. But indeed none of these can come amisse, howbeit I thinke that of a blacke cow rather best than otherwise: but of white beasts, the milke is worst and weakest. The difference in the goodnesse of the milke is likewise taken from the goodnesse of the food the beast feed∣eth on.* 1.15 In the beginning of the Spring therefore, by reason the herbs are then moist and waterish, therefore the milke is then also thinner, and nourisheth lesse: it is better towards the latter end of the Spring and beginning of Sommer, and yet better in the midst of Sommer. In Autume it is thicker,* 1.16 and nourisheth farre more, although then, e∣specially in Winter, it is not so physicall. The worst milke is that which is milkt from beasts feeding on graines, in such places where they brew much: as in some populous townes, where in the Winter∣time they feed their beasts with graines; the which, although by this meanes it is more copious,* 1.17 yet is it thinne, waterish, and of small va∣lue, as the beast likewise feeding on this food is the worse. Beasts fee∣ding on high and hilly places yeeld farre better milke, than they that feed in vallies and moist places. In the goodnesse of milke wee are likewise to observe the age of it; that is, how long after the birth. For milke after the birth,* 1.18 but a small space being betwixt them, is thicke, uncleane, and not so wholesome for use. Neither yet is that so good, that is very old, being too waterish, and therefore not so nourishing. That then betwixt both these extremes is the best. In the next place we are to consider the qualities and markes of the best milke. It ought then to be white in colour,* 1.19 of equall consistence, which being drop∣ped on the naile standeth round and firme without dispersing, or spreading abroad. All which properties if they bee found in any milke, we may freely pronounce that it is good and whole∣some. Asses milke wee must here except, which by reason of the thinnesse, cannot obtaine all these aforenamed properties.

In the next place wee are to consider for whom milke may be fit (since for all it is not so usefull) and for whom not?* 1.20 It is therefore no waies good for such as are much subject to wind, and rumbling in their bellies, who have the forepart of their belly stretched out, and as it were pulled up, and obstructed; nor yet for such as are very thirsty, or are much inclined to head-ach, nor in Fevers, to weake stomackes, and such as use to belch up crudities, and often of an evill taste, or that are oppressed with weaknesse or impurity in their stomackes: but to such as are accustomed to this liquor, whose stomacks are strong and them∣selves free from any obstruction of liver, and spleene, &c. being free from the burthen of bad humours, and their stomackes neither too hot nor too cold: for in the former, the milke is quickly converted into cho∣ler, and in the later it is quickly curdled. But howsoever,* 1.21 it is good to be sparing in the use of it, unlesse thou have beene long accustomed to this food: for it is hurtfull to the eyes and teeth, and if the use thereof be too frequent, it ingendreth the stone in the kidnies and blad∣der. The diseased then, who is to use it,* 1.22 must first have his body by purging prepared, and then it must be taken in a morning fasting, lest by the admixture of other aliments, it be corrupted in the stomacke. After the taking of milke,* 1.23 the patient is to absteine from all manner of other sustenance, untill such time as it be voided out of the body, if given to loosen the belly: or else untill it be turned to nourishment, if given to that purpose. Now, whether the patient reape any benefit thereby or no, may be discerned, if he cast it not up againe,* 1.24 and if he feele no raw evill favoured belchings. After the drinking of milke the sicke is to rest, lest by the motion and agitation of the body, the heat be attracted from the center of the body to the circumference, and so the concoction thereof be hindred. But it may be asked whether the sicke may not sleepe after it? I answer,* 1.25 that it is onely to very weake persons permitted, and not to others, for whom it is very hurtfull, especially if drunke in any great quantity; lest head-ach, heavinesse and drowsinesse of the whole body follow after.* 1.26 Womans milke is best suck'd out of the brest, which if the sicke refuse to doe, then it is thought expedient that it be milked in a cleane vessell,* 1.27 standing in wa∣ter a little warmish, and so presently drunke up. Milke of beasts is to be drunke warme immediatly after the milking, with the addition of a little sugar rosat, or other ordinary sugar in defect thereof.* 1.28 The antients added hony and a little salt to it, especially when they would have it to purge: and so might wee well at this day, if our palats were not now adaies growne so dainty and nice, that no sweetning now will serve our turnes, unlesse fetch'd from Madera, Barbary, or Brasill. Howsoever,* 1.29 the poorer sort may use it after this manner. The ordinary measure to take at once, some would have it to be three or foure ounces, or about a quarter of an English wine pint, according as the nature of the disease and diseased shall indicate to vs. e 1.30 Galen in a Fever hecticke, beginneth with two ounces, and then addeth halfe as much more, increasing the quantity, untill such time as hee saw it sufficient for the sicke. Physiti∣ans of old, were wont to give milke to the sicke in a very great quantity: and f 1.31 Hippocrates gaue at once almost five quarts of Asses milke, and

sometimes lesse. But hee giveth onely Asses milke in this abundant quantity, so farre as we can read: and elsewhere, he giveth sometimes above a gallon and a halfe, and sometimes above two gallons of this same milke. g 1.32 Rondeletius addeth this caution in the use of Asses milke, that if it be used to cleanse and purge, wee may use an English pint at a time, but if it be used for aliment, then a lesser quantity will serve the turne, lest it trouble the stomacke. I dranke as much as was milk'd from the Asse at a time, the quantity I remember not. But such as have in their health beene accustomed to the use of milke, may drinke as much as they please. Sometimes the antient Physitians, and Hippocrates himselfe also,* 1.33 in benigne and milde Fevers, and in internall heats used to boile good store of water with their milke, and so gave it their sicke to drinke.

But because milke in its owne entire substance is not alwaies so safe for the sicke; besides, there being so many cautions to be observed, and so many cases wherein it is not safe to exhibite it; it therefore being composed of three severall substances, the mercuriall or waterish part, called serum,* 1.34 and in English whey, may farre safelier in any disease be exhibited than any of the other. This serous substance doth cut tough humors,* 1.35 cleanse and loosen the belly: and therfore whatsoever milk most aboundeth with this moist substance, is most wholesome, and although often used, yet hurteth least. Such are Womans, Goats, Asses & Camels milke: for the whey of such milke is accounted good against the Iandise, dropsie, arising from the obstructions of the inward parts, as also a∣gainst Scabs, Morphewes, Tetters, Freckles of the face, and Cataracts of the eyes.* 1.36 Of all other wheyes, that of Goats milke is esteemed the best: for it participateth of a sharpe nitrous quality, whereby it cleanseth; a thinne and subtile quality, whereby it openeth obstructions; cold and moist,* 1.37 whereby of cooleth and moisteneth in all Fevers: it is good a∣gainst Dropsies, Iandise, the Spleene, melancholicke diseases, obstructi∣ons from choler, diseases in the kidnies, and all inflammations. The an∣tients used also often to infuse their medicines in whey, made especial∣ly of Goats milke; although sometimes mention be also made of whey of Cowes milke, which now is most in request. h 1.38 Antient Physitians make mention of two sorts of whey; one of the whole substance of the milke as it is, and another of milke already skimmed: but the first is the best, and loosenth the belly most. Both these sorts were prepared after a double manner; one without commixtion of any other substance, called a simple manner, and was thus prepared: the milke being very hot, they suddenly set within it another vessell full of cold water, and so by this sudden concurse of hot and cold, was made this separation. Some would have this vessell of i 1.39 silver, some of brasse, others care not what the metall be. Boiled with a very hot fire, it often also quickly curdleth, and then by straining, one substance is separated from ano∣ther.* 1.40 Another way of separation, was called compounded, by addition of some other substance, rennet, juice of the figge tree, &c. And many other things,* 1.41 as well hot as cold, will easily curdle milke. It is more∣over to be observed, that whey acquireth unto it selfe divers qualities according to the various preparations thereof: for that which is made

with rennet is sharper than that which is made without any addition of any other substance. That which is made with sowre juices, as of lemmons and the like, is more cooling and pleasing to the palat, and more appropriate, and fitting for hot and maligne diseases; howbeit more hurtfull for any internall ulceration, or excoriation. Now,* 1.42 for the quantity, it must be measured according to the nature and constitution of the patient, observing also these cautions following: to wit,* 1.43 that it be drunke blood-warme in a morning fasting. Some give above a pint, if for the qualifying of sharpe humours; but if to purge, then about three pints, and Hippocrates to almost two pints more. Wee follow rather the Arabians directions, who give it from halfe a pint to a wine quart and upwards; and this quantitie must be taken by degrees, not all at once, and the patient must walke a turne or two betwixt, as is the manner in drinking of minerall waters. And as did the antients,* 1.44 so doe we likewise, often boile in our whey divers sorts of simples, and with us is much used in the Sommer-time, for cooling and clearing the blood. We use Endive, or Succory, fumiterre especially, dock-roots, &c. Ac∣cording to the particular occasion, and the parties constitution, &c. Who useth it. And this is often used even of healthfull persons.

Wee make our whey for the sicke after a farre other manner,* 1.45 which we commonly call posset-drinke, and is made after divers manners. In fevers, and hot diseases, we turne the milke only with the juice of a lem∣mon; and this we call lemmon posset,* 1.46 being both cooling and cordi∣all: and in the absenee of lemmons, wee may make use of the juce of sorrell, or some wine vineger, which the poorer sort may use, whensoe∣ver they have need. And in the use of posset-drinke▪ this is to be obser∣ved, that it be alwaies made cleare for the sick; and if it be not so at first,* 1.47 with an addition of some such acid juice, as wee have already named,* 1.48 it may easily be effected. That made with sorrell is in very great re∣quest, especially of the wood-sorrell, or sorrell dubois is the best, and dif∣ferreth in shape and forme from our ordinary sorrell. We use often al∣so to boile holy thistle in our posset-drinke, in fevers especially.* 1.49 Posset-drinke made after this manner, is good in all pestilentiall and contagi∣ous diseases, and are with us every where in great request. Againe, wee use another manner of making this posset-drinke; when as wee mingle some cold beere, ale or wine with our hot milke, and so make a posset-drinke not altogether so cooling as the former, yet safely used in many infirmities. In diseases that are not of so hot a nature,* 1.50 wee may make our possets with a little white wine, as also in the declining of fe∣vers, which is good both to provoke urin and sweat. And this I thinke be the fittest and safest way to use wine for the sicke, unlesse in chronicall and long continuing diseases.* 1.51 Wee use also sometimes plaine and or∣dinary posset-drinke, made of ordinary drinke, which is much used for the furthering of the operation of vomits, and sometime used as a lava∣tive after the taking of purges; in which cases I wish the milke be not skimmed, but even as it commeth from the Cow: as for the curd,* 1.52 I wish sicke folkes especially, altogether to absteine from it. And as for our eating possets (although many country people are of opinion,* 1.53 that a posset, a cup of wine, or strong water, will cure any disease) I advise the

sicke altogether to absteine from them. And to speake the truth, in best health, they are used rather for wantonnesse than need, being alto∣gether superfluous, being used especially after a good meale, as they are often used after supper.* 1.54 In Scotland, the better sort make their pos∣set onely of milke and white wine, with a little sugar and cinnamon, which they drinke, and give away the curd, which is the best way of using it, and least hurtfull to health.

Now, in milke, the next substance to be considered, is that which swimmeth upon the top, and is called the creame of the milke, or flos lactis,* 1.55 which we commonly call butter, and use it for dressing of meat, and many other uses, as in other countries they use oyle. It is a very wholesome dish for healthfull people, moderatly, and in due season used; best in a morning, at the beginning of dinner, or at breakefast. If immoderatly and unseasonably used, it swimmeth on the top of other meats, hindreth concoction, fumeth up into the head, dulleth the sen∣ses,* 1.56 and hurteth the eye-sight. In sicke folkes it is seldome to be used, especially in a weake stomack, as it is most commonly: and their meat dressed with much butter oftentimes, so cloggeth their stomackes, that it maketh them altogether unfit for any other food, and especially butter much boiled, as it is not good in health, so is it yet farre worse for weake and sicke people: and therefore I advise all those who dresse the sickes meat, to be very circumspect in the use of butter.

* 1.57The third substance in milke, is the terrestrious substance, which we commonly call cheese, and concerning this, it may be demanded, whether the sicke may safely eat cheese,* 1.58 or no? I answer, that in acute diseases, where solid food is not allowed, farre lesse are we to give way to this solid and terrestrious substance. But in the declining of the dis∣ease, & when the sick beginneth now to feed more on solid food, if espe∣cially it be earnestly desired; and in chronicall diseases, if the sicke hath before bin accustomed to this food, then a little sometimes, to satisfie a longing appetite, may be allowed: provided it be good cheese, made of unskimmed milke, neither too old, nor too new, and in a small quantity. Others, I wish to be sparing in the use of this aliment. In all manner of laskes and loosnesses, the use of it is most safe, if there be no other impediment.* 1.59 Old hard cheese is neither good in sicknesse nor in health; nor that which is made of too cleane skimmed milke, whereof I have seene some in Saxony which might well have served in stead of chalke; and to mend the matter, was well seasoned with blacke poppy seeds. And what good can any expect from the use of rotten putrified cheese, crawling full of maggots, so greedily, notwith∣standing of some gluttons gaped after? Now, whereas I say, that too new cheese is not to be used, I doe not exclude the use of new cheese, after it is a little kept, as is the custome in many places of this Kingdome, and none better than in Northampton shire, without any disparagment to o∣ther places. And of such cheeses, I thinke, is hee to be understood, who wrote these k 1.60 verses following:

Caseolos nisi lactantes & ab ubere Pressos Ne crebro comedas consuluisse velim,

Inde putri mordax vesice pondus adhaesit, Gutta nec inde boni sanguinis ulla venit. To eat cheese oft, I would not wish that thou should make a trade, Vnlesse it be some new milke cheese, new from the udderne made. For from thence to the bladder doth a smarting paine proceed, And not a drop of wholesome blood from thence will in thee breed.

Cheese is most ordinarily eaten after other meats to close up the sto∣macke, which is indeed the best way. And by this meanes it openeth the belly; howsoever, cheese in it selfe bindeth: and yet taken at the beginning of the meale, it produceth a contrary effect, and best to be used in fluxes, according to this vulgar verse.

Caseus ante cibum confert, si defluat alvus, Si constipetur terminet ille dapes. If thy body be laxative, cheese before meat is fit: If costive, then thou shalt doe well to end thy meale with it.

Howsoever, cheese is to be used sparingly, especially in weake sto∣macks, and such as lead a sedentary life, and use but little exercise: for in such, too frequently and too liberally eaten, it wil breed the stone, and all manner of obstructions, the colicke, and many other diseases. And therfore it is a good caveat which was included in this verse following:

Caseus est sanus, quem dat avare manus. A sparing hand in the use of cheese I hold alwaies the best.

And in making of cheese this caution is to be observed,* 1.61 that it taste not too much of the rennet, which is nothing so pleasant to the palat, and maketh the cheese hotter. And therfore the Italian Parmesan cheese is for this cause in farre higher esteeme, by reason they say it is made with thistles, only, without any rennet at all. As for strong stomackes, and laboring people, with Ostritch stomacks, which would overcome yron, and whose best meales are often made with cheese, these rules doe not so much concerne them.

And now in generall, concerning the use of milke in healthfull peo∣ple, I deny not, but for many people it is very soveraine good and whole∣some aliment, especially for hot bodies, and in Sommer time, and so it moisteneth very much, and may be corrected with sugar or salt from curdling in the stomacke, or with some spear-mints put into it. Some∣times milke sowreth of selfe, especially in the Sommertime;* 1.62 and sometimes it is also of purpose suffered to sowre, and that for the serum or sowre whey it aftewards yeeldeth, which is very pleasing and usefull for a hot and dry body, and exceeding good to quench thirst, and allay the extremity of heat in any hot disease, being an easie and cheape drinke for the poorer sort, especially. This kinde of drinke is in very great request in the Northerne parts of this Iland, where it is called of some whigge, and of others wigge. Butter-milke,* 1.63 which remaineth after the chirning, is cooler than other milke, yet not so good for nou∣rishments, and being a little sowrish, it is best for hot and dry bodies. For sicke people, it is best to make with this milke a posset,* 1.64 with a little white wine, which will be a very pleasant and wholesome drinke, the curd being separated from the drinke. And it is to be observed, that that whey which is last prest out of the cheese is the thickest, aptest to

ingender obstructions, and not so usefull as that which is thinner. Milke is best, as we have said, for hot & dry bodies, and good strong stomacks, and if used of moister and more phlegmaticke bodies (for whom it is not so good) it will be best to boile it, adding thereunto a little sugar or some hony and salt,* 1.65 and a little powder of cinamon & other spice. And it is alwaies best to eat milke by it selfe, a pretty distance from other food, and after the use of it, wash well thy teeth & gums with beere, wine, or vineger. As for the proverbiall speech, If thou wilt live ever, wash milke from thy liver, it is most absurd and erronious; this being a meanes to make it curdle the sooner,* 1.66 which is that wee labour here to avoid. But of milke are made many other dishes, which wee commonly call white meats, whereof a word or two before wee conclude this point. White meat is not only here, but in many other places of Christendome in very great use, and in no small esteeme among many; of all which, to speake, were here too tedious. In generall then, all manner of white meats are apt to ingender obstructions, to fill the body with grosse, crude, and phlegmaticke humours: and therefore altogether unfit for weake sto∣mackes,* 1.67 and such as are subject to any kinde of obstructions, either in the brest or nether belly: and are worst for old age, cold and phlegma∣ticke constitutions, and all such as lead a sedentary life, although I shall hardly perswade women that they receive any harme by the use of them. Of all other white meats, there is here with us one sort of white meat made of milke and wheat,* 1.68 called frumentie, in greatest and most frequent request, which is a strong nourisher, and therefore requireth a strong stomacke, it being hard of concoction, and a great enemy to any oppilations, especially if it be thickened with flowre, as most doe ordinarily use it; howbeit corrected with cinnamon or other spices, it is so much the better, and some adde also sugar and currants, wherewith I can finde no fault. Rice pottage made after the same manner, of Rice and milke,* 1.69 is much of the same operation, howbeit the later, I thinke, is more binding, and therefore may both be very well used in laskes and fluxes of the belly. And of the same nature is that which the French use much,* 1.70 made of millet. And besides, of milke there are no small variety of dishes made for ordinary food, and for feasts and great ban∣quets, the which were here too long to relate. But all white meats, espe∣cially the more liquid they be, would be eaten before any other meat, or betwixt meales:* 1.71 and all suppings, or liquid meats, brothes, or the like, must be used at the beginning of our meales; and so ought cru∣stards,* 1.72 although custome hath much prevailed to the contrary. But all these white meats must be left of our sicke, especially of acute diseases, as being hard of concoction, apt to ingender obstructions, and by conse∣quence like to prolong the disease. In some chronicall diseases, as in fluxes, some of them may with discretion, to good purpose be used. And this shall suffice to have said of milk, as also concerning the whole drink and Diet of the Diseased; now come wee to certaine other things be∣longing also to this subject.

Notes

• * 1.1

  Several sorts of milk.
• * 1.2

  Asses and Camels milke in use for some diseases.
• * 1.3

  Mares milke in great request among the Tartars.
• a 1.4

  Leo Africanus▪
• b 1.5

  Sympos. lib. 4. probl. 1.
• c 1.6

  Bruyer in lib. 1. de re cibar cap. ••4.
• d 1.7

  Forest. schol ad ob∣servat. 5. lib. 4.
• * 1.8

  Womans milke best and most temperate.
• * 1.9

  Ewes milke. Goats milke. Cowes milke. Vse of asses milke in ulcers of the lungs.
• * 1.10

  Cowes milke with us most ordinary and fa∣miliar.
• * 1.11

  Commendation of asses milke.
• * 1.12

  Historie.
• * 1.13

  The beast from whence the milke is milked.
• * 1.14

  The colour.
• * 1.15

  The food on which it feedeth.
• * 1.16

  In what time of the yeere best.
• * 1.17

  The place where the beast feedeth.
• * 1.18

  The age of the milke.
• * 1.19

  Best m••l••e how to be discerned.
• * 1.20

  For whom it most sit. ••ac non propinand••m flatulentis, aut vent••••s ••arboruginis laboranti∣bus, non siticulosis, n••c febriculosis, nec eruda & nidorosa rubiantibus aut ventriculi debilita∣te & impuritate dona∣tis, Hippoc. aph 23. lib. 5 Diolcor. lib 2. cap. 4. Gal. lib. 11. simpl.
• * 1.21

  H••rmes proceeding frō the too frequ••nt use of milke.
• * 1.22

  How, and with what preparat••on to be v∣sed.
• * 1.23

  After the use there•• what to be done.
• * 1.24

  To know whether the patient reape any be∣nefit thereby.
• * 1.25

  Whether the patient may sleep after milke
• * 1.26

  Womans milke 〈◊〉〈◊〉 to be used.
• * 1.27

  Milke how to be cor∣rected before the use.
• * 1.28

  How the antients ••¦sed it.
• * 1.29

  The quantity or mea∣sure to be taken at a time.
• e 1.30

  Meth. med. lib. 10.
• f 1.31

  Lib de intern. affect. & 7 epid & a••bi exhi∣bet interdum ad 16. be∣minas, interdum sesqui∣congium quando{que} etiam duos congios lactis ali∣nini.
• g 1.32

  Lib. de ponder. & mensuris.
• * 1.33

  Water boiled with milke.
• * 1.34

  Whey, and the use thereof.
• * 1.35

  The faculties of whey
• * 1.36

  Best whey.
• * 1.37

  Whey of Goats milk, in what diseases most usefull.
• h 1.38

  Mesue lib. 2. distinct. 1. cap. 4.

  Gal. 10 de simpl. me∣dicin. facult, &c.
• i 1.39

  Dioscor. li. 2. ca. 64.
• * 1.40

  Separation called compound.
• * 1.41

  Qualities acquired by preparation.
• * 1.42

  The quantity or mea∣sure.
• * 1.43

  Cautions to be ob∣served in the use.
• * 1.44

  Clarified whey.
• * 1.45

  Of posset-drinke. Severall waies of pre∣paring posset drinke for the sicke.
• * 1.46

  Lēmon posset drinke.
• * 1.47

  Caution.
• * 1.48

  So••rel posset-drinke.
• * 1.49

  Posset-drinke in con∣tagious and pestilen∣tiall fevers.
• * 1.50

  White wine posset-drinke.
• * 1.51

  Plaine ordinary pos∣set drinke.
• * 1.52

  The curd.
• * 1.53

  Eating possets used most for wantonnes.
• * 1.54

  Best posset-drinke in in health.
• * 1.55

  Butter, and the best use thereof.
• * 1.56

  Whether it be usefull for the sicke, and how to be used.
• * 1.57

  Of cheese.
• * 1.58

  Whether the sicke may safely use cheese. Answer.
• * 1.59

  Cheese sparingly to be used.
• k 1.60

  Baptista Pieria.
• * 1.61

  Caution in making of cheeses:
• * 1.62

  Sowre milke.
• * 1.63

  Whigge, or whegge. Butter milke.
• * 1.64

  Butter milke. Posset drinke.
• * 1.65

  When milke is to be eaten.
• * 1.66

  Of white meats.
• * 1.67

  For whom unfit.
• * 1.68

  Of frumenty.
• * 1.69

  〈…〉〈…〉, or 〈…〉〈…〉.
• * 1.70

  Dum 〈◊〉〈◊〉, or pottage, o•• wh••te meat made 〈◊〉〈◊〉.
• * 1.71

  When to be eaten.
• * 1.72

  Crustards.