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NUtmygge is hote & drye in the .ii. degre, ye best groweth in ynde and in the time of his ripinge, it is gathered and .vii. yeer it maye be kepte, they that be playne & heuye after theyr kynde be beste to be chosen. Also whan they be broken they fall nat to powder, but they haue a swete
and sharpe sauoure, yf they lacke any of these aforesayd, they be nat good for medecynes, he hathe ver∣tue of comfortynge by his swete sa¦uoure, or coldnes and feblenes of degestyon of the stomake, take in the mornynge halfe a Nutmige or a hole Nutmegge and eate it. Also for a colde stomake that is feble of degestyon and for the lyuer gyue hym wyne that the Nutmegges is boyled in. Also for the same boyle Nutmegges, and Mastyke ī wine and drynke it, thys is good for the deseases in the stomake, and in the bowelles to breake in wynde. Also in the recoueryng of a syckenes to cōforte the spyrytual mēbres boile Nutmegges and mastike in wyne and drinke it. Also take a Nutmeg and smell to it, and it wyll cōforte the spyrytuall membres.
Thys is named Nauewe, it de∣syreth
grounde that is fattye, and sandy, it growethe beste in suche grounde. The propertie of the Na¦uewes is he changeth and turneth into rape, and after that it turneth into nauewe. The beste do growe in grounde well dōged and turned Also it proueth weil in places that stuble of corne hath bene in y• same yere. If they growe to thycke plucke some vp here and there, so that the other maye proue yt better and those that ye plucke vp set thē in voyde places. They shulde be sowen in the ende of Iulye and in Auguste, the beste sauored Naue∣wes be they yt be longe & strayghte and nat ouer great nor braunches in the rootes, bu•• a strayght roote, Also of Nauewes maye be made a passyng good meate wyth a lyttell salte and vyneger, hony and mus∣tarde and with swete spices and it maye be made wythout spyces Na¦uewes
be hote in the second de∣gre and they noryshe muche, but they be hard of degestion, they ma∣ke the flesh softe & wyndy but lesse wynd than rapes. Therfore whan ye seth them in water, cast that wa¦ter away, and seth them in another water and so hys hard substaunce is tempered by that, and so menely betwene good and euell they engē¦der noryshīg, for they that be thus sodden be nat harde of degestyon, they make one wyndye, and they make stoppynge of vaynes and of poores but yet they be profytable yf they be sodden twyse and bothe the waters to be caste away, & they to be sodden wyth the thyrde wyth fatte flesh.