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Uinum, Wyne.
WYne is hoate in the seconde de∣gree * 1.1 Howbeit, if is 〈◊〉〈◊〉 very 〈◊〉〈◊〉, it is hoate in the thirde degree: But must or newe wine is hoate i•• the first: they bee like in drieth, as they * 1.2 be in heate. Of all Wynes Red and grosse wyne is most meetest and conu••ment to 〈◊〉〈◊〉 crease and eagender bloude. Next to that * 1.3 is wyne that is blacke in colour, sweete, & grosse. Thirdly redde or blacke wyne with grassinesse of substan••r & ta〈…〉〈…〉es in taste, * 1.4 Wy•••• wyne & grosse substāce wt tartnes in taste are re••••rued in the 4. place. Whyt•• wyne and thynne in Substance nourisheth leaste of all. Sweete wyne is better concot▪ ted in the Stom••cke than ye tarte or greene wyne, and better di〈…〉〈…〉ed into the body, and also is more soluble. Although gros〈…〉〈…〉 * 1.5 wynes be meetest for the 〈◊〉〈◊〉 of bloud, yet it is to be noted that 〈…〉〈…〉y grosse wine is ••ardly concorted and altered in the Sto∣macke, and slowly distributed, vnlesse th•• Stomacke be good and st••onge, the gross〈…〉〈…〉 wynes also be not commended for making▪ and prouoking of bryne: and besydes that