The schoolemaster, or teacher of table philosophie A most pleasant and merie companion, wel worthy to be welcomed (for a dayly gheast) not onely to all mens boorde, to guyde them with moderate [and] holsome dyet: but also into euery mans companie at all tymes, to recreate their mindes, with honest mirth and delectable deuises: to sundrie pleasant purposes of pleasure and pastyme. Gathered out of diuers, the best approued auctours: and deuided into foure pithy and pleasant treatises, as it may appeare by the contentes.

The first Booke of Meates, Drinks, and Sauces. (Book 1)

Chap. 1. ¶Of conuenient time to eate meate, and how often a Man may eate according to his Complection.

NOw first of all, let vs see con∣cerninge the time and houre to eate, which were the most conueniēt: wherof Rhasis maketh mencion, saying,* 1.1 that it is best time to eate, when the weight of the meate which we eate last before is funck downwarde, and the bottome of the sto∣macke is become light, and there remaine no swelling nor fulnes, and a man haue moderatly exercised himself before, & hée haue a good appetite: then is it y^e best time to feade. More∣ouer, as the same aucthour saieth, a man must take héede that hée defer not to feade when his appetite serueth him, vnlesse it bée some counterfeit appetite, such as chaunceth sumtimes to Drunkards, and those that loath their meate. But so soone as one that is not drunke, beginneth to haue an appetite, and the nourishment which hée receiued before were not mutch nor grosse: then ought he to eate presently without all delay. But if hée deferre eating so longe vntill his appetite bée past which hée had before: then were it best for him to eate some of the Syrupe of Violets, or the Syrupe called Acetosus, or drinke warme water, and so to abstaine from eating vntil he haue vomited, or gone to stoole, or that his appetite begin to come againe. Likewise, the same aucthor in y^e same place sai∣eth farther. This is very diligently to be obserued, that euery man eate such meates as he hath binne accustomed vnto, and vse to féede as oft as hee hath binne woont, vnlesse this cu∣stome of his hath bin éeuell, and therfore ought to bee eschued

howbeit not suddenly, but by meanes, and by litle and litle. And a man must so dispose his feeding times, that hee eate twise beetwéene one day and a night, or at the most twise in one day, or, which is more temperate thrise in two dayes. As for those which haue leane and drie bodyes, it is hurtfull vnto them to eate but once in a day. And it is éeuell for sutch as haue grosse and fat bodies to eate twise in aday. Also those that do exercise themselues, and labour mutch, haue neede of meate of more grosse substaunce then those which vse con∣trary order, who require contrary meates.

* 1.2The Commentarie writer Auerrois, vpon the Canticles of Auicen, saith thus: It is a more temperate and orderly cus∣tome for a man to féede twise in two daies. For some doo thinke that the perfection of the third digestion is accom∣plished in eightéene houres, in proportion whereof when we eate thrée refections the digestion thereof is finished in all partes of the body in that time, or much there aboute. And whereas I woulde haue eightéene houres béetwéene two meales: it is therby euident that the most conuenient time to eate, is when a man féeleth himselfe lightned, and hath ful∣ly digested the meat which hée eate before.

Chap. 2. Of Appetite, and custome to eate.

* 1.3COncerning Appetite and custome to eate, Auicen writeth in the second part of his Canticles. Wherefore let a man féede according to the vse and custome of his owne nature, not omitting to eate those meats that are delectable. Vpon which place Auerrois writeth thus,* 1.4 in his Commentarie: Custome is likened vnto Nature, which is to say, Custome must néedes be obserued although it were éeuell, and not to bée commended. And wheras hée saith: Appetite is not to bée omitted, which is a precept of this Art: it is to be vnderstood in all meates whether they be desired for that they bee of their owne Nature commendable, or otherwise. And ther∣fore it is said, that of two sortes of meates that which is lesse

good and pleaseth more the Appetite: is better for vs, then that which is better and lesse pleaseth our fansie.* 1.5 Rhasis also vpon the fourth of Almansor saith: it chaunceth manie times,* 1.6 that some meates that are éeuell, are founde to agrée with some natures which cannot abstaine frō them as other some can. And perhaps some meates that are good, are perceiued not to agree with some mens stomackes, from which it were good for them to abstaine wholy. And if there bée some meats agréeing with some Natures which are desirous of them, al∣though they bee not good nor holsome: yet are they to bee yéelded vnto the Appetite, vnlesse they bee excéedinge eeuell▪ and a man must beware that hee vse not alwaies naugh∣tie nutriment.

Chap. 3. Of the order of Meales, and eating Meate.

THE cause why our Digestion is many times corrupt is this: because at one meale wée féede on sundrie sortes of Meates, eatinge the grosse béefore the fine, and fillinge our selues with sundry kinde of cates made with broathes thick∣ned with grated bread, and to to long protracting the tyme from the béeginning of the Meale to the ende. But for the better ordering of our diet, wée must note: that it is best in Winter to vse meates actually hot, and in Summer actually colde. Howbeit we must beware of Meates ouer hot as they come out of the pot, or from the fire, and take héede of them that are verye colde, as sutch as are cooled vpon the Snowe. Auicen in his Canticles saieth thus: that moyst and slipperie meates are to bee eaten beefore sutch as binde,* 1.7 and that which is swéete must bée mingled with that which is sower, and the dry corrected with the moyst, and the colde with the hot. And wheras we say that the moiste and liquid must be taken before the binding: that is a precept in the regiment and order of meate, for that it is required to the preseruation

of health, that the meate be measured in qualytie, quantytie, time, & order. Adding also vnto these conditions, y^t the Meate be good, and well dressed. Which rule is gathered of the con∣trarie, to wit, that one contrarie be brought to a iust tempe∣rature by his contrarie, as are the qualeties swéet by sower, drie by moist, cold by warmthe, and sutch like, aboue recited.

Chap. 4. Of a conuenient place to feede in.

* 1.8ACcording to the aduertisement of Auicen in his Canticles, we ought to haue a speciall regard to the place wherin we féede, that it be quiet and colde, and through blowne with the winde, and that it be so at the time and houre when wee in∣tend to feede therin. And therfore in this poynt it behooueth a man to be dylygent.* 1.9 Auerrois the Commentarie writer sai∣eth, that we must looke to this most especially in Summer, because then erternall heat wéekeneth naturall heat, lyke as the shining of the Sunne putteth out the fire if it come to it, and yet when the fire is once come into the shadowe it reui∣ueth againe.* 1.10 And Rhasis in the place aboue recited, willeth vs to eate our meate at coole times, and if case we cannot get a colde place, yet to watch a colde time to féede in, and so after that we be refreshed we may sléepe, and take our rest.

Chap. 5. Of Meates and Drinkes, wheron wee feede at the Table.

HEreafter wée haue to intreate of such meats and drinkes as are for the most part vsed at the Table. And first of Bread,* 1.11 Rhasis writeth vpon the third Booke of Almansor, say∣inge: Breade that is made of Wheat is in many respectes most conuenient f••r men, especially if it be wel seasoned, wel leauened, well ••aked, fine ground, & purely clensed, although it be then sumwhat hard of concoction.* 1.12 And Auicen sheweth the cause why it is so: saying that the better it is boulted the easier it is of disgestion, and so m••tch the harder how mutch

the more it is ful of Bran. And the cause is: for that the bran hindreth the passedge, and the slipperinesse of the voydinge of it. And that is the best bread whiche is baked in an Ouen, temperatly seasoned and leauened, and made light, that when it is cut it be hollow like a spunge. Moreouer Rhasis in the place before alleadged, affirmeth y^e vnleauened bread is hard to disgest, and discendeth slowly out of the stomack, causinge griping in the bellie, obstruction in the liuer, and procureth grief in th•• kidneis. Hée saith also that Barlie bread is colder then Wheaten, of small nutriment ingendring windynesse, the collick, and other colde diseases, & maketh a man costiffe. The bread of other kinds of graine is of qualitie according to the nature of the graine of which it is made. Auicen saith, let no Man eate Bread while it is hot, but when it is one night olde.

Chap. 6. Of Wine, and the qualyties thereof.

WYne, as Isaac sayeth in the thirde booke of dietes,* 1.13 causeth good nutriment, bringeth health to the body, and preser∣ueth the same. And there is no drink nor meate to be founde so comfortable vnto naturall heate, by reason of a certen fa∣myliaritie with it, for naturally it strengthneth disgestion. The heate therof is lyke vnto naturall heate, and therfore it is soone conuerted into naturall and most pure bloud. It cla∣ryfieth thick bloud, serching the passadges of the whole body, but specially of the veines, and clenseth them, it openeth the Liuer, it taketh away darke smokinesse whiche ingendereth heauinesse, repelling the same from the hart, it comforteth al parts of the body, it causeth the minde to forget sorow and griefe, it bringeth mirth, it maketh hardie, it sharpneth the wit. Wherfore it is conuenient for all ages, all seasons, all cuntreis, being receaued according to y^e custome of him that drinketh the Wine, as so much his nature is able to beare. Thus is it manifest, that Wine is good for all men if they

take it moderatly. And therefore in ould times, Wine was likened vnto the great triacle, and to the Nature therof. For it heateth colde bodies, and cooleth hot, it moistneth the drie, and drieth the moist. And many times it quencheth the thirst more then water.* 1.14 Rhasis in the fore alleaged place of his third booke, saith thus: Wine generally heateth the stomack, and liuer, making passedge for the nutriment, it also increa∣seth blood, and fleash, and augmenteth naturall heate, helping nature to accomplish her peculiar functions. By Wine di∣gestion beecommeth stronger, superfluities are expulsed, and the passedge made easie for their riddance. By wine health is permanēt, and strength abideth, & oldage kept away. Wine also maketh the soule merie, but if it bée immoderatly taken it hurteth the Liuer, braine, and Sinewes, it breadeth the Trembling, the Palsie, and Apoplexie, and bringeth suddein death.

Chap. 7. Of Meade, and the properties therof.

* 1.15THe drinke which is made of Honie cōmonly called Meade, by the auctorytie of Rhasis is verie hot, ingendring redde Choler. It agreeth not with hot complexions, but it is verie conuenient for colde temperatures.* 1.16 Auerrois also vpon the Canticles of Auicen, saith, that Mead is better then wine, for sutch as haue naturall féeble sinewes.

Chap. 8. Of strong or double Ale.

* 1.17DOuble Ale saith Rhasis, in the place aboue recited, & chief∣ly which is made of Barly, hurteth the sinewes, maketh the head to ake, filleth the bodie with winde, but it prouoketh vrine, and represseth the heate which cummeth of drunken∣nesse. But that Ale which is made of wheate, hauinge in it Mintes and Smaledge, well burned▪ is supposed to bée better for all men, but especially it is forbidden them that are hot in the Sun and conuersant abroade, and of hot disposition, and in an hot time of the yéere.

Chap. 9. Of fleash in generall.

IT is confirmed by the auctority of Rhasis in the place before alleaged,* 1.18 that of all nutriments Fleash nourisheth most soonest, fatteth, and strengthneth. And those that vse it mutch: haue full bodies, and haue néede to bée let blood often, and spe∣cially if they drinke wine with it. Generally, all fleash hea∣teth, and is counted vnméete for those that haue an Ague, and are troubled with replecion. Fleash that is red without fat: nourisheth more then that which hath fat, for it ingendreth lesse superfluitie, and strengthneth the stomack more. Course fleash which is of grosse substance is fit for sutch as laboure, and fine fleash for those that vse small exercise.

Chap. 10. Of the fleash of wilde beastes.

EVerie beast generally, according to the diuision of Isaac in his third booke of Dietes, is either wilde, or tame.* 1.19 The Fleash of wilde beasts is drie, and hard of digestion, and yéel∣deth discommendable iuce by reason of their ouermutch mo∣tion and exercise which they vse, and the heat and drieth of y^e aire wherin they abide, hapning through the vehement heat of the Sun, and lacke of couert from the parching Sun bea∣mes. So that wilde fleash is of no good Nutriment, neither in qualitie nor quantitie, sauinge onely the fleash of wilde Goates. For their naturall coldnesse is mutch repressed by the ouermutch heate and drieth, wherto they do accustome themselues. Wherfore, seinge also that the tast and vnsaue∣rie smell of their fleash is corrected by their exercise: it is some helpe vnto digestion, that their fleash may be very wel and easely concocted. Al other tame beasts in comparison to y^e wilde: are better to bée liked of, & do more nourish, by reason of their quietnes, & the temperate aire, yet are thei sumdeale grosse & hard of digestion. And among these in my iudgment, the Male beast is hotter & in different moist aboue y^e female, and is therfore more commended and y^e sooner digested. The fleash of the female, is more colde with immoderate moy∣sture, and therfore slower of digestion. And y^e fleash of those beasts that are gelded is of a middle nature betwéene both.

Chap. 11. Of Kiddes fleash.

* 1.20AGaine, in the place of Rhasis by mée erewhile alleaged, it is writen of Kiddes fleash, that it is temperate, hauinge no éeuel quality mixt with it, which albeit it ingender temperat blood: yet is it not conuenient for labourers. As for sutch as take no great paine, but liue a gentlemans lyfe: they cannot chuse a better kinde of meate then this. For it is not altoge∣ther so easie of concoction that it destroieth the disgestion, nei∣ther yet yéeldeth it so grosse or sutch plenty of nutriment that the body be therby filled with replection, and corrupte bloud ingendred. But the bloud that is made thereof, is betwéene both, as neither thick nor thin: hot nor colde. In the same place also Isaac saieth, that the sucking Kiddes are the best, of al other most excellent both for tast, nourishment, and disges∣tion, ingendring good bloud, for the milke which they suck of their Dāmes giueth vnto them naturall moisture.

Chap. 12. Of Lambe.

* 1.21LAmbes fleash also, as saith y^e same mine aucthor Isaac in the place often before alleaged, is good while they suck, by rea∣son of the stoare of moisture & slimines: yet the superfluity of fleame which it ingendereth wherby it slippeth foorth of the stomack before it be fully concocted: maketh it sumwhat fau∣tie.* 1.22 Howbeit Auerrois in the fifte of his Collections setteth downe, how that most conuenient it is that Lambes Fleash be placed in goodnesse next vnto Kiddes Fleash, whiche al∣though it haue mutch superfluity: yet is it of a moderate, and commendable temperature.

Chap. 13. Of Rammes fleash.

* 1.23TOuching the Fleash of Rammes, Rhasis in the place before alleaged is of opinion, that it is groser then Kiddes Flesh, and increaseth more the strength of Man, yéelding mutch more superfluitie then Kiddes Fleash doth. Young Rammes

of one yéere olde are better then Lambs or Ewes, for if their fleashe bée well digested it ingendreth plentie of blood, and that good, specially if it bée Weathers fleash, for the heate and moisture of it is temperate which causeth the fleash to haue a very good tast. But Galen the prince of Phisitions,* 1.24 as Auerrois reporteth of him in the fift of his collections, mislyketh the fleash of weathers, and commendeth Veale excéedingly.

Cap. 14. Of Veale.

NExt insueth to intreate of Veale, which according to the iudgment of Auerrois is good and holsome,* 1.25 as not hauing that sliminesse and coldenesse which is in Béefe, and is more swéete both to the mouth and nose, then any other fleash. And in this respect it is better then Kid. But againe, kid is better then Veale bicause it ingendreth better humours. And mine aucthour Isaac in the place often aboue rehearsed, saith: Béefe ingendreth grosse blood, troubled, and Melancholike, yéeldeth mutch nutriment hard of digestion, and painfully ouercome by the stomack, and difficulti dissolued into the partes of the bodie, and it bindeth the belly. And if a man that is of a Me∣lancholik complexion, vse to eate béefe: hée shalbe gréeued with the Spléene, fall into a quartaine Feuer, and come into a Dropsie. Also hée shall ware itchie, haue the Morfewe, Le∣prosie, Canker, ringewoormes, according to the complexion of him which agreeth fit with this meate.

Chap. 15. Of Swines fleash.

AFter the iudgment of Auicen,* 1.26 Swinesfleash is more na∣turall vnto men then the fleash of any other liuing thing on the ground, which experience it self declareth according to Auerrois, in the fift of his Collections.* 1.27 And Isaac also in the woork aboue named, writeth that Swinesfleash is colder and moister then the fleash of any other beast, especially if it bée of a tame Swine. For wilde swinesfleash in comparison of tame Swinesfleash, is hot and drie, and nourisheth lesse. Yet is it best to fáede on tame swinesfleash but seldome, and only vpon the extreame partes therof, as are the féete, chappes,

and Swinesfleash in déede nourisheth mutch ingendreth good iuce, and loooseth the bellie by reason of the stoare of moisture and sliminesse which is in it: howbeit, it prouoketh not vrine, and agréeth very well with them that vse a slender diet. But the yong sucking pigge is best of all, and nourisheth most, and maketh passing good blood.

Chap. 16. Of Deeres fleash, Hares fleash, and Beares fleash.

ANd still to folow the iudgement of my first auctour in the place aboue recited, Deares flesh is Melancholik & hard of digestion, but the yonge sucking Fawnes are the best in that kinde, and the midle aged are next in goodnes vnto these, and the ould ones worst of all. The gelded buck, and the barrein Doe, are best of the two last sortes, for that they bée of a tem∣perate heat, & drieth. * 1.28Howbeit Auicen saith, that they make grosse substance which descendeth down to fast, and breadeth the quartaine ague. And the top of the Deares taile is poyson. The Hare, as saith Rhasis, most certenly ingendreth Melan∣cholick blood, aboue all other fleash. But Isaac saith, that al∣though it ingender drie, and grosse blood: yet is it betttr then the fleash of the yong Kid or Goate. And Beares fleash, as hée writeth, is very clammie, repugnant to digestion, and yéelde eeuell nutriment, and is more to be vsed for Medicine, then for Meate.

Chap. 17. Of the partes of Beastes.

* 1.29THe Head, saith Rhasis, of euery thing is of grosse substance, nourishing much, & heateth, & ought not to be eaten but at cold seasons: For thereby many times is the Collick ingen∣dred, it much comforteth bloud, & increaseth the séede of Man.

The Braine being colde, ouerturneth the stomack, and hur∣teth it, and therfore whoso eateth Braines: let him eate thē before al other meate. Moreouer it is good for hot Complexi∣ons, and éeuell for sutch as are troubled with colde diseases.

Marrow cummeth very nigh vnto temperature, but it is sumwhat of the hottest, it increaseth naturall séede, and mol∣lifieth

the stomack. The Vdder of a beast is cold & grosse, and although it nourish mutch yet is it hard of digestion, and is good for them that haue a hot stomack, and Liuer. The Liuer is hot and moist, heauie, and hard of digestion. Isaac saith that it ingendreth good blood, but specially of young beastes that suck. But the Liuer of a Hen or Capon is better then of sucklinges. The Hart, as hée saith, is of an hard substance, and is slowly digested, but being well digested: it nourisheth mutch. The lights also, saith hée, is easely concocted, and soone departeth foorth of the stomack, by ••eason of the lightnes, and rarenes of the substance therof. The Kidneis are naughty in two resp••••tes, the one is for the hardnes, & grossenes of their substance: the other is, for that they be nourished by the fat∣tines of the vrine, wherby they ingender grosse and very ée∣uell blood. Rhasis in the place aboue cited saith,* 1.30 that read fleash without fat, ingendreth dry blood, making but small excre∣mentes, and nourisheth more then fat: Fat ingendreth very moiste blood, causeth mutch superfluity, and nourisheth but litle. Fleash interlarded béetwéene fat and leane, ingendreth temperate blood. The féete augment slimie iuce. The fore∣most part of the rumpe is lighter and hotter, and the hinder-most heauier and colder.

Chap. 18. Of Fleash in Pasties and Pies.

FLeash, sayth Rhasis, which is baked in Pasties and Pies is éeuell,* 1.31 and nourisheth litle, but is good for them that haue the sower belchyng. And generally all sortes of Pasties and Pies yéelde but litle nourishment in comparison of meates made with brothes. Yet many times they do good to them y^t are full of humours, & pleasure them that would dry vp, and make their bodies proper. Fleash rosted on the spit, is grosse, and nourisheth mutch, if it méet with a stronge and a hot sto∣mack to digest it, it bindeth the belly, whiche is manifestly prooued, if a man eate the leane only without fat.

Fleash boyled with Egges and Pepper is hot, and is a good meate for winter, for it strengthneth the body, and nouri∣sheth

aboue al other meats, it increaseth also séede, and bloud. It maketh a man well coulered, strong, and well set. But in Summer it bringeth lothsomnesse, heateth, and bréedeth the stone.

Chap. 19. Of Foules in generall.

* 1.32AL Foules generally, as Isaac reporteth, are lighter and fi∣ner then the beasts that go on the earth, but they nourish lesse. And the wilde Foules are better then the tame foules, their fleash is more tender, & ••asier of digestion. The cause wherof is the lightnes and rarenes or their fleash procéeding of their often flying, and the drinesse of the ayre. But the tame Foules nourish more, and make commendable blood, and are more temperate by reason of the good temperature of their moysture and exercise. But aboue all foules these are the finest the Stare, younge Pertredges, and house chic∣kens, and next vnto them the elder Pertredge, the Feasant, the house Hen, and the Capon. Chickens are lighter of di∣gestion then other Foules, and ingender good blood. They comfort the appetite, and vnto all natures and complexions they are most agreeable, especiall the Cockrel chickens nie∣their to fat nor to leane.* 1.33 And Auerrois in the fift of his Col∣lections writeth thus: amonge Foules the Hen is principall insomutch that the broth thereof is good Medicine for those that haue the Leprosie, and some say, that a Hens Braine augmenteth the substance of a mans braine, and sharpneth the wyt.

Chap. 20. Of the Hen.

* 1.34THE House Hen, saith Isaac▪ is not althing so moist as is the Chick, & for that cause if it be compared to the temp••∣rament of the chickins, it is hard of digestion, but if it be wel digested it nourisheth mutch, and specially if it bée shewed or boyled in fine broth, by which orderinge it taketh a certaine moistur of the water, and comforteth the stomack, and yéel∣deth much nutriment.* 1.35 Moreouer, mine aucthour Rhasis in the

place often before alleaged, saith thus: The fleash of y^e Stare is fownde by experience to be best of all other foules, and most fit for those that meane to liue with a fine, and subtile diet. Next to this is the fleash of the Quayle, which ingendreth but litle superfluitie, and is supposed not to be very hot. Then after this cumth the fleash of Chickens, and next of Pertred∣ges which is more grosse, bindinge the belly, and nourishinge mutch.

Chap. 21. Of yong Pigeons.

YOung Pigeons are very hot, ingendringe inflamed blood, and soone bringing an ague. And Isaac mine auctour saith,* 1.36 that yong Pigeons are hot, and full of moisture, wherfore they make grosse nutriment, a witnesse wherof is their hea∣uines and ••naptnes to flye, but when they béegin to flye they waxe lighter and more acceptable to digestion, they bée méete for flegmatick persons, but naught for the collericke. And also as the same writer saith: Duckes are the woorst of al foules, for their fleash, saith Rhasis, ingendreth mutch super∣fluity, and destroieth apetite, and is very warme,* 1.37 but if nou∣risheth more then Hennes fleash doth. To conclude, the fleash of all water foules in generall bréedeth mutch superfluitye, and if it haue therwith an éeuell sauour: thē is it iudged much the woorse.

Chap. 22. Of partes of foules, as they bee eaten.

THe Giserd of all foules, saith Isaac,* 1.38 is full of sinewes and hard of digestion, but béeing digested it make mutch nutri∣ment. But of all Gisardes the Gooses is best, bicause of the plentie of moisture in it, and next vnto that is the Hennes or Capons Gisard. Likewise their Liuers is best commended, and most nourishing. The Winges of all foules are better then any other part of the body, bicause of their often moo∣uing and exercise, for moouing consumeth the superfluitye of moisture. The Gooses and Hennes neckes are best of all other foules neckes, and all partes of carued foules are better

then of the stoned, which maketh the Capon to bée most ex∣cellent, and to yéelde best nutriment, and to ingender perfect blood. The Braines of foules are lesse moist and slimy, but drier, then of foure footed beasts, and therfore more to be ly∣ked, chiefly of young Stares, Partredges, Hennes, & Cockes before they crowe, or come to bée carued.

Chap. 23. Of Egges, and their properties.

* 1.39FOrasmutch as Egges, saith Isaac, do yéeld mutch nutriment for that their whole substance is conuerted into good iuce, by reason of the affinity which they haue to mans nature, and specially the yolke: therfore in respecte of their tempera∣ment they bée most like vnto mans body. In this qualitye, saith Rhasis,* 1.40 aboue the rest are Hen egges, and Pertredges egges, both which augment séede in man woonderfullye, and prouoke him to Lechery: next vnto which are Ducke egges, in goodnesse not mutch inferiour, but makinge éeuell iuce. Géese egges are lothsome, & haue an éeuell smell. Hen egges, and Pertredge egges are most temperate, and conuenient. The yolke being temperate in heat, causeth good nutriment. The white is cold and slimy, and hardly concocted. But con∣cerning the yolke,* 1.41 Auerrois vpon the Canticles of Auicen shew∣eth, how some bee of opinion, that it ingendreth as mutch blood in weight, as it selfe is of. And Rhasis sayth, that egges that are sodden or rosted hard, are more hard to digest, and descend, slowlier out of the stomack. But soft egges are more quick to descend, being good for those that are troubled with a bloody fluxe, whose strength thereby is mutch decaied. As for réere egges which are nether hard nor soft, are as it were in y^e middes betwen both y^e other. Moreouer, egges are good against roughnes in the throat, and by them is ingendred tē∣perate blood, and much strength. What shal I say more? they are as good as fleash, and many times stand in steede therof, wherfore those persons y^t be very fat ought not to vse them.

Chap. 24. Of Milke.

OF Milke also it is Isaacks opinion, that it is very like vnto blood.* 1.42 For in déed it is none other thē y^e milk y^e second time

cōcocted in the breasts or vdder, wherof it receiueth whitnes, tast, and ability. Rhasis likewise saith,* 1.43 that new milk commeth néere to the temperment, although it decline a litle vnto cold∣nes and moisture, wherby it fatteth and moistneth the body. It is medicinable vnto those that haue the feuer Hesticae, and the drie cough, and the burning of the vrine. It ministreth excellent good nourishment vnto drie bodies, & bringeth them to temperature: it also increaseth blood, and seede. But in that it is soone altered, it is noisome for those that bée haunted with sharp feuers, or ar troubled with headache by accidēt of sicknes, and to them that are subiect to the collick, or vnto a∣ny other disease comminge of cold. Cow milke of all beastes milke is counted the grossest, and is good for thē that woulde fain bée fat of body. And Asses milke is the subtilest of anye beasts milke, & is good for all that are diseased in y^e Lungues. Goates milke kéepeth a mediocrity beetweene both, but Eewe milke causeth more superfluities then any of them all.* 1.44 Isaac writeth of milke in this māner: Milke of beasts that be soūd & not sicke, if it be not eaten often, nor mutch, but moderatly: ingendreth cōmendable blood, moisteneth the belly, healpeth the breast, Lungues, & bladder, especially if the watrishnes therof, be sumway corrected: as altred with bread, flouer, oat∣meale, rice, or such like and then eaten. Rhasis writeth, y^e But∣ter milke is good against y^e Laske proceding of red choler, and helpeth thē y^t are leane, and haue weak bodies, & the rather, if there be a piece of hot iron or stéele often quēched in it▪ whey extinguisheth red choler, it cureth y^e scab, whelks, blisters, the yelow iaundice, & healpeth thē y^t are hurt w^t drinking strong wines. He saith also that Butter being raw, aswageth the sharpnes of the throat, helpeth the Letters and ringworms, taketh away the rednes of the face, and cleereth the skinne, maketh whole pimpels and quiddles y^t are sharp & dry being therwith annointed, but it breedeth lothsomnes, & ascendeth vp to the mouth of the stomack. Seddē butter weakneth y^e sto∣mack, softneth hard impostumacions, laid vnto them plaister wise: it resisteth y^e most venemous bityng of Vipers. Whoso

vseth to féede mutch on butter shall continually be troubled with diseases cumming of fleame. It nourisheth most of any vnctuous thing, an•• is of great facultie.

Chap. 25. Of Cheese.

LYkewise hee sayth that gréene Cheese is colde and grosse, and thought vnméete for colde natures. But ould Chéese is esteemed of, according to the age. Tange Chéese which tasteth sharp of y^e rennet is hot, burning, bréedeth thirst, and nourisheth éeuel. But if a man eate a litle therof after meat: it strengthneth the mouth of the stomack, also it taketh away satietie, and lothinge of the meat, which chaunceth many times in the mouth of the stomack after swéete meates, but it must bée neyther to newe Chéese nor to olde. Moreouer Isaac saith,* 1.45 that all Chéese in generall is naught, noisum to the stomak, and hard of digestion, so that they which com∣monly eate it fall into the collick, and are greued with the stone in the kidneis. Howbeit the better the Chéese is, the lesse harme it doeth.

Chap. 26. Of Fisshes

* 1.46THe temperament of Fish generally, as saieth Isaac, is cold and moist, ingendring fleame, most agréeable vnto hot and drie complexions in Summer time, and in hot regions. And vnconuenient vnto colde & drie complexions, in winter time, and in colde Regions. Al Fishe is either of the Sea, or of the fresh water. Those that are of the Sea remaininge in the déepe not neere the shoare in grauely and sandy places, are most subtile and commendable and easier of digestion then the other sea fishe and ingender better bloud, but they discend slowly out of the stomack and intrailes for lack of moist slimines. Fresh water fish are vniuersally more grosse and slimie, & slow of digestion, but they voide out of the sto∣mack with more facilitie then the seafish, and nourish more. The best of these are they which remaine in dowfalles and swift running streames, whose bottome is grauelly or san∣die,

and far of from the filthines of any towne or citie. Pond Fish is of all other the worst, of éeuell sauour and hard of di∣gestion, especially if they be far from the sea or any running streame. Rhasis,* 1.47 (mine aucthour (saith: all Fishes are hard of concoction, and tary longe in the stomacke, and make a man thirstie. The bloud which younge Fish ingendreth is flegma∣ticke, bréedyng vicious sliminesse in the body, wherof spryng sundrie diseases. Wherefore wee ought to choose sutch fish whose substance is not clammy, nor very grosse, nor haue any éeuel smel, nor wil quickly putrifie, nor that abide in pondes, Lakes and Méeres, that yeeld foorth a stinkyng sauour. For they that are conuersant in filthy places are not fit to bee ea∣ten, neither sutch as liue in waters aboundyng with vnhol∣some weedes wheron the Fish do feede, for they bee made therby vnapt to bee eaten. Saltfish ought not in any sort be set on the boorde, nor to bee fead on, vnlesse it were when a man for medicine sake would cause himself to vomit. But if any bee desirous to eate therof, let him eate but a smal quan∣titie, dressed with some slippery or vnctuous thinge, whiche may loth the stomack. The Crafish of the riuer is very good for weake persons, as saieth Auicen,* 1.48 theyr fleash is good for them that haue a consumption, so is their broathe, and Asses Milke. And some say, that they will breake great impostuma∣rions if they bee layde therto.

Chap. 27. Of Pulse.

COnsequently wee must intreate of Pulse,* 1.49 in all sortes and kindes, and first of Rice, of which Isaac in the first booke of the woorke béefore alleaged, sayeth thus: Rice is drie in the fourth degree and hot in the first, whiche beyng sodden with water is good against the Collick that holdeth but one day. But being sodden with Almond milke it léeseth the binding facultie, and nourisheth well, and ingendreth good blood, and augmenteth séede. And if with the Rice or with the broth of it you wash freckles, it taketh them away, and clenseth the skin. Auicen writeth, that the huske of Rice is thought to bee

poison, for if it bée geuen in drinke to any man, immediatlye hée féeleth paine in his mouth, and his tongue wilbée blistred.

* 1.50Beanes, after Isaac, that bee gréene: are cold and moist in the third degree, and nourish but litle, they ingender grosse and rawe humours, and bréede winde in y^e vppermost part of the belly. Dry beanes are colde and dry in the first degrée, ingen∣dring thick windes in the vppermost part of the belly, from whence there arise hurtfull fumes into the brain. They cause sundrye grosse and corrupt dreames, and are hard of concoction. The great white beane not béeing old, is the best, and if it bée sodden in water there is mutch of the windines taken away therby, and of the grossenes likewise, specially if the first water be throwne away, ••nd they be boyled again in another. Béeing sodden with Mintes, Organ, Cumin, and sutch like, and so eaten, theyr windines is mutch amended. Whoso is desierous to clense the skin of his body: let him vse to wash himself with the meale of Beanes, and he shall haue his will.* 1.51 Rhasis, sayth, that gréene beanes ingender grosse and raw humours, augmentyng fleame in the stomacke and intrayles, whiche breedeth mutch windinesse. Lentles also sayth hee are colde and drie, ingendring melancholick bloud, and dryinge the body, they darken the eyesight, and nourish Melancholicke diseases, if a man vse them mutch. Isaac saith, they fill the Brayn with grosse fumes and Melancholie smo∣kes, causing payn, and fearful dreames. Isaac deuideth Chitch Peasen into white,* 1.52 and blacke. The white is hot in the first degrée, and moyst in the middle of the same, hard of cōcoction, ingendryng wynde and fumositie in sutch quantitie: that it puffeth vp the fleash, and driueth the skin abroad, so that they which vse it haue a fayre white skin, for when the skinne is borne vp and stretched abroad: it sheweth white, and cléere. The blacke Chitch is hotter then the white, but not so moyst and is good agaynst oppilation of the Liuer, if it bee boyled with Smaledge and Radish, and the iuce therof drunken, it also increaseth Milke,* 1.53 and seede, and prouoketh Vryne. Peason, according to the famous Arnoldus de villa noua, in his

gouernment of health: are of this nature: if they or Chitche•• bée laide a stéepe all night in fresh water, and bee boyled next day in the same, a two or three wallops, and then bée stray∣ned and kept, and when yée goo to meat there be put vnto the liquor a litle white wine, and a small quantity of Spikenard in pouder, and saffron, and a litle salt Indie, and then once boyled togither one wallop, and ministred at the beginning of the meale to bée drunken or eaten, crummed like potage. It clenseth the small veines, and the passedge of the vryne, e∣specially if the Peasen and Chitches be layd in soke, and boi∣led with Persley in the same water. The vnskilfull sort say that they should bee layd a soke in Lie, but that soking taketh away all the openyng facultie, and the finest part of the sub∣stance of them.

Chap. 28. Of Pothearbes.

NOw let vs say sumwhat of Pothearbes accordinge as or∣der and doctrine requireth, and first of Garlike, whiche, as saith Rhasis, is hot and drie, and taketh awaye thirstines,* 1.54 and increaseth fleashly lust, breaketh winde, and heateth the body. In hot regions, hot times, and vnto hot complexions it doth harme, and Galen calleth it the husbandmens triacle.* 1.55 Beanes or Lentles sod & eaten take away the stinking smell of it, and so doth Rue béeing chawed, and a litle therof eaten downe. So lkewise doth Setwall, or Mintes of the garden or wilde, if it be broken betwéene the teeth, and after it a litle quantity of vinegre bee receiued. To the same purpose ser∣ueth the roote of Beetes, saith Plinie, beeing rosted, and eaten after it. Sorrell in Rhasis iudgment is cold and dry,* 1.56 it bindeth the belly, and sharpneth the stomack,* 1.57 extinguishing red cho∣ler, and thirst. Auicen saith, that it taketh away toothach if they be washed with the iuce therof. Dill, according to Isaac in the second booke is hot and dry, and being drunken in wine:* 1.58 re∣solueth windines, puffines, and swelling in the stomack,* 1.59 and belly. The branches therof boiled in Oile, dissolue swellings beeinge outward anoynted, aswage payne, and bring sleepe.

The séede drunken prouoketh vrine, increaseth milke, clen∣seth the stomack from putrified humours, it healpeth the hicket procéeding of the long abiding of meat in the stomack, and the often eating therof weakneth the eie sight.

* 1.60Garden Smalledge by the aucthoritie of Isaac, being eaten openeth oppilations, prouoketh vrine, bindeth the bellie, is éeuell for the falling sicknes, and hurteth wéemen with child: and sutch as are w^t childe & frequent the eating of it, it ingen∣dreth in the childes body biles, and rotten impostumacions. Neither may we commēd y^e vse of Smalledge, for it draweth humours togither from all partes of the body vnto the sto∣mack, wherof insueth vomiting. The séede prouoketh vrine aboue the branches,* 1.61 and as saith Rhasis, Smalledge openeth oppilacions and puffeth vp there withall, it mooueth to vene∣ry, and taketh away y^e eeuel sauour of the mouth. Arredge al∣so, sayth hee, is colde and moist, loosing the belly, nourishinge well, and is good for them that haue an hot liuer.

* 1.62Plinie in his second booke writeth, that it ingendreth sundry sicknesses,* 1.63 and therfore the liquor wherein it is boyled, ought many times to bee chaunged, or els it ingendreth pusshes, and foule spots in the skin. Persnep, as saith Rhasis, is hot and windy, slowly digested, it maketh the séede of man hot, and ex∣pelleth vrine, and farther saieth Isaac, it helpeth fleshly lust, prouoketh the termes, and ingendreth discōmendable bloud.

* 1.64After Plinie in the second booke, Beetes are of two sortes, white,* 1.65 & red. The roote of the red sod in water killeth the itch, the iuce appeaseth the auncient paine in the head, & the da∣seling, and the singing in the eares, it driueth foorth vrine, it appeaseth the toothach, it prouoketh to venerie, and is good against poison.* 1.66 Borage, as saith Constantinus, is hot & moist in y^• first degrée, it purgeth red choler, it helpeth y^t hart burning, and being stéepedin wine and drunken: it maketh them mery that are sad by reason of Melancholie, and the hea rbe it selfe eaten raw, as some say, ingendreth good bloud.

Colewortes, according vnto Rhasis opinion, bréedeth black choler,* 1.67 troubleth the sleepe with éeuell dreames, but it lenifi∣eth

the throate and breast, it maketh the belly soluble, and ta∣keth away drunkennes. Isaac writeth of Colewortes,* 1.68 that the iuce therof drunken looseth the bellie, but eaten without broath they doo bind, and therfore to amend their faute, the first iuce wherein they were sodden must be cast away, & thē they must be sodden with good fat meate. Onions seasoned with oyle, do neither heaten nor coole, nor prouoke thirst, but make an Appetite. And Dioscorides saith,* 1.69 that if the iuce of them be receiued in at the nose: it purgeth the head very wel, and stamped with Vineger taketh away spottes, prouoketh sléepe, and softneth the bellie.

The Gourd after Auicen, is good for the cholerick persons,* 1.70 and hurtfull to the melancholick and fleagmatick, and Dio∣scorides writeth, that the iuce therof holden in the mouth a∣swageth the toothach.* 1.71 Cummin according to Rhasis is hot and drie, because it healpeth digestion, and breaketh wynde, & Dioscorides reporteth, that being mingled with Vineger, it stayeth the termes, and being drunken or annointed stoppeth the bléeding at the nose, and maketh pale and low coulered. The séede drunken with water, doth effectually cure wrin∣gings, gripings, and windines in the guttes, and Isaac saith,* 1.72 if it be mingled with windy meates, it rectifieth them, and killeth wormes being drunken. Fenell seede also saieth hee, increaseth milke, it dischargeth the stoppinges of the Liuer, and bladder, & expelleth the stone of the Kidneis, and is good against long agues, and saith Dioscorides,* 1.73 being mingled with eie confections: it taketh away y^e mistines frō them. Hyssop, after Rhasis, is hot, being eaten helpeth the eie sight of weak∣nes, it remedieth y^e whéezing in the Lungues, it driueth foorth woormes and causeth abortion, and healpeth to disgest our meate. Garden Lettice, as saith Isaac,* 1.74 is the best of all other Hearbs to ingender good bloud, and being vnwashed it is the better, and is soone concocted. It prouoketh vrine, it quench∣eth red choller in y^t stomack, it cooleth the boyling of the bloud, it bringeth sléepe, and increaseth bloud, and seede. Mintes al∣so, saith hée, is hot and drie in the second degree, comforteth

the stomack, & prouoketh appetite. It clenseth away al lothsō∣nes of meate from y^e stomack, procéeding of corrupt humors, also it clenseth the roughnes of y^e tongue being rubbed ther∣with. If it be sodden in vinegre, and w^t the liquor the chawes be washed: it clenseth the rottennes of the gummes, but they must afterward be rubbed w^t pouder of dried Mints. Cresses as Rhasis saieth: are hot, and therefore heate the Liuer and stomack,* 1.75 they also molifie the bellie, and driue woormes out of the Maw, they prouoke desier of wéemens company, clense the Lunges, and take away the whéesing, help stopping of the Milt, and procure abortion. Poppie, as Isaac deuideth it, is white, and black. The black is y^t wherof they make Opium, the white is more commendable, & nourishing, of which Dioscorides writeth thus: They that are wont to eate Poppie, it bréedeth in them mutch sléepe,* 1.76 and forgetfulnesse. Rhasis saith that the séede of white Poppie is colde, good for the throate and breaste, and maketh one sléepe. Persley also, saieth Isaac, is hot and drie in the end of the third degrée, it prouoketh v∣rine and Wéemens termes, resoluing windines, and increa∣sing seede,* 1.77 and, as Serapion saith, Persley layd plasterwise vp∣pon wheles, scabbes, and morfew: cléereth the skin wonder∣fully, aswageth the paine of the kidneis & bladder, rarefieth y^• passedges of y^t body in opening the pores, prouoketh vrine & sweat, clenseth the Liuer, and resolueth the windie collick. I eekes, as testifieth Rhasis, ar hot & dry although they prouoke appitite, yet make they the head to ake, and ingender éeuyll dreames,* 1.78 and are hurtful for them y^t are commonly troubled with the continuall headach, and those that are soone offended with heat. Isaac therfore giueth counsell that it were good immediatly vpon them to eate Lettice, Purslain, or Endiue, that by the colones of one the heate of the other may bée de∣layed.* 1.79 Béeing eaten raw: they clense the pipes of the Lunges from grosse humours, they open y^t oppilacions of the liuer, & stop the salt rewme. Purslaine, according to Rhasis, by quen∣ching thirst and inwarde burninge, bindeth the bellie, and taketh away the chilnesse of the téeth, & bindeth the laske, pro∣céeding of red choler, and it diminisheth natural sede. If war∣tes

be rubbed therwith, saith Auicen,* 1.80 they will come away by the rootes. Radish, as Rhasis writeth, is hot and drie,* 1.81 ta∣reing long in the stomack, it maketh the iuce subtile, and lif∣teth it vp vnto the mouth of the stomack, and so prouoketh vomit. The leaues digest our meate, and prouoke appetite in vs, being receiued but in small quantitie. And Isaac saieth, that if they be eaten after meate they breake winde, and by reason of their heauynes they make the meate to go downe. And Dioscorides addeth, that the roote being eaten with salt:* 1.82 increaseth milke, prouoketh vrine and the Flowers, & with a litle grated Ginger put into an hollowe tooth, aswageth the toothach presently. The Rape, after y^e iudgment of Isaac is hot in y^e second degrée, and moist in y^e first. It nourisheth more thē al other hearbs, yet is it hard of digestion, it maketh soft and foggie flesh, it stirreth vnto company of wéemen, & increaseth séede. Plinie in y^e second booke writeth y^t y^e Rape being sodden,* 1.83 driueth cold out of y^e féete. And y^e cōmentarie writer Auorrois, in y^e fift of his colections saith, y^t the Rape hath a marueilous force to cléere y^• eie sight. Rue, as y^e learned Isaac reporteth, is good for concoction, bicause it hath y^e faculty to expell grosse & clāmie humors, it breketh windines, & moistneth y^e belly. And Auicen saith, y^t it taketh away y^e lothsome sauour of Garlick, Léekes, & Onions, sharpnethe the sight, and taketh away the desier to weemen. Sage, after Diosc. prouoketh y^e termes, & pro∣cureth abortion. The broth wherin the twigs and leaues are boiled repres the thoughts of lust, and motion to venery. The iuce of y^e leaues maketh heire black. Macer saith thus of Sage:* 1.84

If it be laid vpon the bite: It heales the poysoned rankling quite.

Spinage and Succorie are temperate, agreeable to the throate, Lunges, & stomack, the lenifie y^e belly, & make very good nutri∣ment. Todestooles, according to y^e doctrine of Rhasis, are cold & grosse, & ingender raw fleame. Those of thē which be red are naught, for if they be eaten they ingender the collick, and at no time they must be eaten without warme sauces. Mus∣••hroms are farre worse then Todestooles whereof some be stark poyson, and will choke a man, & kill him presently. But the best of them ingender fleame. Isaac saith thus of them:* 1.85 by these tokens you shall knowe them that will kill men.

They be soft, slimy, and grosse, and beinge slit in the middle and let to lye so all a night: the next morninge you shall finde them rotten.

Chap. 29. Of Frutes.

THus by experience the noble Galen writeth of Frutes, my father,* 1.86 saith hee, had his health all his life time bicause hée eate no frutes. And whē he was dead I began to eate frutes, and by meanes therof I fell into sundry, and long continu∣ing diseases. And after that I abstained from rathe frutes, I had neuer any sicknes sauing an ague which helde mée one day. Then shewed I the same vnto my friendes, and they that beleeued mée abstained from rathe frutes, and in al their life time were neuer sicke. This mutch of frutes in generall.

Figges, according to Rhasis, clense the kidneis frō grauell, béeing gréene they bréed winde in the belly, and they loose the same, and make indifferent good iuce. If they bée drye, they nourish mutch, and do heaten, the often vse whereof ingen∣dreth the itch, and lyse, and loose the belly béeinge eaten bée∣fore meate.* 1.87 Of whom moreouer, myne aucthour Isaac sayth, in his second booke, that if they méet with a stomacke well clensed from humours, they are then good of digestion, they ingender good blood, clense the stomack, lungues, kidneis, and bladder if they be eaten fasting. Dates, saith hée, are hot and make grosse nutriment, and if they be eaten oftentimes they ingender grosse blood in the inner partes, they corrupt the teeth, and make steame and blood to abound. And in the secōd booke Isaac saith, that Dates being hot and dry in the second degree, are better of digistion then Figs, & more prouoking vrine. But whoso accustometh himself vnto them: shall feele an hard swelling in his Liuer, & Spleene. Raisens, as wit∣nesseth Rhasis,* 1.88 whiche are very sweete, are hot, but not so hot as Dates, neither so stopping as they are, they be windy and hurt mutch, they franke vp the body suddeinly, they also in∣crease motion vnto venery, and woorke to the erection of the yeard. Those which haue the thinnest skin, do soonest des∣cend, and bréede lesse windines, and the contrary do contrari∣wise.

Those that are sower do not heaten, but béeing washed in cold water, and eaten before meate, do as it were extin∣guish heat. Sower grapes are colde, they binde the belly, and they represse blood and red choler.

Raisens are temperate in heat, which causing good nutry∣ment, do bréed no oppilacion as Dates do, although they nou∣rishe stronger and in greater quantity.

Pomegranates whiche are swéete, according to Rhasis,* 1.89 doo not coole, but puffe vp, and cause thirstinesse, but they leni∣fie the throat. The sower ones make the breast and throat rough, also they puffe vp the stomacke and Liuer, but al∣wayes they moderate the heat of blood and red choler,* 1.90 they quench Feuers, and represse vomites. And Isaac saith, that Pomegranates are fitter for medicine then for meat, for they yéelde but smal nourishment, but it is good. It is the proper∣ty of tart Pomegranates to extinguish the rage of humours, and to comforte the stomacke.* 1.91 The iuce dropped into their eies that haue the yelow Jandies taketh away the yellow couler.

Quinces saith Rhasis, bée they swéet or sower, they strengh∣then the stomack, but principally the sower, they prouoke also a good appetite, and binde the bellye. Béeinge eaten after meate, they make the ordure to discende quickely, and expell it out of the belly. And béeinge eaten before meate they woorke the contrary effect. The sower ones are stron∣gest in bindinge the belly.

Peares after Galen béeyng eaten béefore meate, do bynde,* 1.92 but after meate they loose the belly. Peares that are very swéet do not puffe vp, but they all binde the belly, vnlesse they bee eaten after meat. For béeing eaten after meat they driue the ordure foorth, and then they strengthen the stomacke.

Isaac also saith, y^e sweet Peares are temperate, and if they bee boyled with Musshroms they take away all theyr clen∣singe, especially if they be wilde Peares, by reason of theyr tartnes. Appels, after the iudgement of Isaac:* 1.93 are colde,

and bicause of their sowernesse do binde the more. And al∣though they agrée well with the mouth of the stomacke: yet they fill it full of slimy humoures. Auicen saith that Apples do comfort, especially those that smell sweete. Baked in a Pie they help the appetite, but the dayly eating of them cau∣seth ouermutch heating of the sinewes.

Peaches, accordynge to Auicen, if they bée ripe: are good for the stomacke, causinge good concoction vnto meate, but they may not bee eaten after other meate, for they corrupte it, but rather béefore meate. If the Appels bee drye they bée harde of digestion, and although they nourish mutch yet are they not good.* 1.94 And Isaac saieth, that the greater Pea∣ches, if they bee ripe they loose the belly, but otherwise they binde it. The lesse whiche are called in Latin Praecocia, and in English (as I thinke) Africoes, are holsome for the stomacke, and take away lothsomnesse. Medlers, saith hée are cold and dry in the first degrée, they comforte the stomacke, and take away the fluxe of choler, and represse vomitinge, they prouoke vrine, and beeinge taken beefore meate they comfort the stomack the more, and hurt not the sinewnesse therof.* 1.95 And Dioscorides writeth, that some saye they helpe mutch the toothach if they bée eaten while the teeth ake.

The Pome Citron, after the opinion of Auicen, beeing pa∣red and the rine eaten or chawed:* 1.96 maketh the mouth smell pleasantly. The sower iuce beeinge anointed killeth ringe∣wormes, the decoction drunken maketh a good couler, and fatteth the body. Mulberies which are ripe and swéete, as saith Isaac, loose the b••lly, are soone cast forth out of the sto∣mack, and prouoke vrine. Being eaten fastinge out of coulde water, they are very cooling, they quench thirst, and vnna∣turall heat. Plummes, likewise, saith hée, are of two sortes. Some white, which are harde of digestion, and noisome to the stomake. The blacke of the gardein, béeinge ripe, moisten the stomacke, and make soft the bellye, and pourge red choler. But if they be eaten ouermutch: they hurt the

stomacke, but they do lesse hurt eaten before meat.

Cheries also, as the same aucthour writeth, are soone con∣uerted, they engender grosse fleam and slimy with in the hol∣lownes of the Liuer and Splene. And therfore ingender longe agues, and are very éeuell euery way. The best time to eate them is béefore meat, for when they be eaten vpon a ful stomacke, they flit aboue, and turne to putrifaction.

Almondes, accordinge to Rhasis, are temperate in heate,* 1.97 which although they make the throat smooth, yet are they heauy in the stomack, and tary long there, they open oppyla∣cions, and aswage the burning of the vrine, and béeing eaten with sugar: augment seede of generacion.

The bitter Almondes, according to Isaacks iudgment,* 1.98 are hot and dry in the end of the second degrée, they clense, scoure, and comfort, they mooue vrine, and dissolue grosse and clam∣mye humours, by meanes wherof they clense the breast and Lungues from fleagmatick humours, and release the oppi∣lacions of the Liuer and Splene.

Nuts likewise, saieth the same aucthour, in a cholericke person, and one that hath a hot stomacke: are soone turned into cholerick vapours ascending into the head, causinge the payne and giddinesse thereof. But if a man would correcte them and make them good, hée must crack them, and blanche them, and lay them a stiepe a whole night in water, that they may get some moysture.

Dioscorides sayeth, that two Nuttes, and two dry Figges,* 1.99 and twentie leaues of Rue, or Hearbe Grace, and one grayne of Salt pounded together, and beyng eaten fastyng: keepeth a man from infection of Poyson, or Pestilence.

The Fildbeards, after Rhasis,* 1.100 are not so hotte as the other Nuttes are, but are heauier, and are good agaynst the styn∣ging of Scorpions. And Serapion saieth of them, that if Fild∣beards bée roasted with a litle Pepper and eaten, they ripen the Catarre or Rewme.

Cheastnuts, as Constantinus writeth, are wyndie,* 1.101 they mooue to the acte of the fleash, they yéeld mutch nutriment, they are

hard of digestion, and therfore accordin•• vnto the counsell of Isaac,* 1.102 they must bee rosted, that their éeuell facultye may bée therby amended, and their substance rarified. Then do they aswage the drinesse of the breast and all the body, and mode∣rate the difficulty of makinge water. The Acorne also ac∣cording to the same auctour, béeinge disobedient vnto digesti∣on, bindeth the belly, but prouoketh vrine, and they do nou∣rish. Beaten into pouder, and the pouder laide vpon the Vuula: drieth vp the rotten humours that vse to haunte and hurt the same.

Cap. 30. Of Spices.

* 1.103PEpper, by the aucthority of Rhasis, helpeth to concoct y^e meat well, and dissolueth windines, and beeing very hot: hea∣teth the stomack and liuer, and hurteth hot bodies especially in Summer. Ginger also, according to the same Aucthour is hot and moist, and in helping concoction is profitable for those whose stomacks and Liuers are colde. It amendeth the dimnesse of sight rising of moisture,* 1.104 and as Auicen writeth, it augmenteth the memory, and clenseth the moisture, of the head, and throat.

* 1.105Zeadoarie, according to the same Auicen, is a triacle or pre∣seruatiue against all poisons, and as saith Constantinus, if con∣sumeth the swelling by winde, and comforteth the stomack: it prouoketh y^e appetite, taketh away y^t stinking of the mouth through eating garlik,* 1.106 and according to Macrobius, aswageth the heat of the wine which wee haue drunken. Galingale likewise,* 1.107 as writeth Auicen, is hot and drye, it resolueth win∣dines, maketh the mouth sauour well, helpeth the stomacke, concocteth the meate, augmenteth defier to weemen, and cu∣reth the paine of the kidneis. Cloues also, saith hée, are hot and dry in the their degree, they make the body smell well, they sharpen the sight, they comfort the stomacke and Liuer. Cinamom,* 1.108 after▪ the opinion of Rhasis: is hot and dry, which in strengthning mutch helpeth the stomacke, & liuer, it cau∣seth good concoction,* 1.109 and expelleth windines. Also, saith Isaac,

it openeth oppilacions, and prouoketh the termes. Saffron likewise, saith hée, beeing hot and dry in the first degrée:* 1.110 com∣forteth the stomack, openeth the stopping of the Liuer, hel∣peth them that are shortwinded, and comforteth the weake partes. And Rhasis thus speaketh of Saffron in his Almansor.* 1.111 A certen woman, saith hee, was very long in labour of childe bed, and could not bee deliuered. And I gaue vnto her one dramme of Saffron, and immediatly shée was deliuered, and this haue I tried often. And béeing drunken in wine, it is of singular force to make one merie.* 1.112 Plinie in his seconde booke saith: whoso drinketh Saffron firste,* 1.113 shall not feele any surfet: and a crowne made therof and put vpon the head, re∣leaseth drunkennesse. Carawaies,* 1.114 according vnto Constantine is hot and dry in the third degrée, it dissolueth winde, it strengthneth the stomack, it killeth woormes, it helpeth con∣coction, and prouoketh vrine.

Chap. 31. Of Certen Sauces.

MUstard is hot and dry in the middes of the fourth degrée, it drieth vp the moisture of the head and stomack.* 1.115 And Auicen writeth, some say (quod hee) that if one that is fastinge drinke it, it maketh a good vnderstanding, and it clenseth the humours of the head. And Plinie saith in the second booke,* 1.116 that musterdseede prepared with vineger, driueth forth gra∣uell. Salt, saith Rhasis, is hot and dry, it taketh lothsomnes from meates, and maketh the tast sharpe, and it prouoketh the appetite. But whoso eateth salt in any great quantity, it causeth mutch adustion in the blood: it weakneth the eie sight, it diminisheth naturall seede, and ingendreth the itche. Venigre, according to the same aucthour, is colde and drye, making a man leane, & weakning the powers, it diminisheth the séede, it strengthneth Melancholye, and weakneth red choler and blood, and maketh the meat subtile and fine wher∣with it is receiued. Honie,* 1.117 as saith Isaac in the second booke is hot and dry in the second degree, it taketh awaye the cause why the body cannot bee nourished, and altereth the éeuell

disposition vnto better, and expelleth the aboundaunce of éeuell humours out of the pores, and clenseth the filth of the veines, and therfore is very agréeable vnto them that are cold and moist of Nature, and vnto old men. And vnto hot com∣plexions it is as poyson, for it is soone conuerted into choller. If it be turned into y^e warmnes of blood, it maketh it the war∣mer. So that Honie being eaten raw: ingendreth windines, and maketh a man to swell, bréedeth the roughnesse of the throat, and prouoketh vnto vomite and siege.

Oyle Oliue, as Plinius writeth in the fourth booke, maketh euery body soft which it toucheth,* 1.118 giueth force and strength, restraineth al manner of poysons, driueth away payne, looseth the belly, clenseth the face, appeaseth the swelling, cléereth the eiesight, helpeth the headach, and aswageth the heate of Feuers.* 1.119 The Oyle of Nuts, saith Rhasis, is very hot and dis∣soluing, and according vnto Auicen, it is good against the ring∣woorme, inflamacions,* 1.120 and pustles in any part of the eie. The Oyle of Almondes, after Rhasis, is temperate, and is good for the Breast,* 1.121 Lunges, Bladder, and Kidneis, but if it be eaten it bréedeth lothsumnesse, and departeth slowly out of the Sto∣mack. And, as saith Dioscorides, if it be mingled with Honie: it taketh away y^t spots in y^e face,* 1.122 & maketh smooth the skarres where wounds haue bin, it clenseth the mistines of the eies, and taketh away the skales from the skin.

Oyle of Poppie is to be iudged of, according to the nature of Poppie, wherof we intreated in the Chapter last goyng bee∣fore. And thus endeth the first Booke, the contents wher∣of I haue gathered out of the best approued Aucthours.

¶FINIS.

Notes

• * 1.1

  Rhasis.
• * 1.2

  Auerrois. in Cant. Auicen.
• * 1.3

  Auicen. in Cant.
• * 1.4

  Auerrois.
• * 1.5

  Rhasis.
• * 1.6

  Alm. 4
• * 1.7

  Auicen.
• * 1.8

  Auicen.
• * 1.9

  Auerrois.
• * 1.10

  Rhasis.
• * 1.11

  Rhasis.
• * 1.12

  Auicen.
• * 1.13

  Isaac.
• * 1.14

  Rhasis.
• * 1.15

  Rhasis.
• * 1.16

  Auicen.
• * 1.17

  Rhasis,
• * 1.18

  Rhasis.
• * 1.19

  Isaac.
• * 1.20

  Rhasis.
• * 1.21

  Isaac.
• * 1.22

  Auerrois.
• * 1.23

  Rhasis.
• * 1.24

  Galen
• * 1.25

  Auerrois
• * 1.26

  Auicen.
• * 1.27

  Isaac.
• * 1.28

  Auicen.
• * 1.29

  Rhasis.
• * 1.30

  Rhasis.
• * 1.31

  Rhasis.
• * 1.32

  Isaac.
• * 1.33

  Auerrois.
• * 1.34

  Isaac.
• * 1.35

  Rhasis.
• * 1.36

  Isaac.
• * 1.37

  Rhasis▪
• * 1.38

  Isaac.
• * 1.39

  Isaac.
• * 1.40

  Rhasis.
• * 1.41

  Auerrois. in Cant. Auicen.
• * 1.42

  Isaac▪
• * 1.43

  Rhasis.
• * 1.44

  Isaac.
• * 1.45

  Isaac.
• * 1.46

  Isaac.
• * 1.47

  Rhasis
• * 1.48

  Auicen.
• * 1.49

  Isaac.
• * 1.50

  Isaac.
• * 1.51

  Rhasis.
• * 1.52

  Isaac.
• * 1.53

  Arnold.
• * 1.54

  Rhasis.
• * 1.55

  Galen.
• * 1.56

  plinie.
• * 1.57

  Rhases.
• * 1.58

  Auicen▪
• * 1.59

  Isaac.
• * 1.60

  Isaac.
• * 1.61

  Rhasis.
• * 1.62

  Plinie.
• * 1.63

  Lib. 2.
• * 1.64

  Plinie.
• * 1.65

  Lib. 2.
• * 1.66

  Constan∣tinus.
• * 1.67

  Rhasis.
• * 1.68

  Isaac.
• * 1.69

  Dioscori∣des.
• * 1.70

  Auicen.
• * 1.71

  Rhasis.
• * 1.72

  Isaac.
• * 1.73

  Diosco.
• * 1.74

  Isaac.
• * 1.75

  Rhasis.
• * 1.76

  Diosc.
• * 1.77

  Serapiour
• * 1.78

  Rhasis.
• * 1.79

  Isaac.
• * 1.80

  Auicen.
• * 1.81

  Rhasis.
• * 1.82

  Diosco.
• * 1.83

  Plinie.
• * 1.84

  Macer.
• * 1.85

  Isaac.
• * 1.86

  Galen.
• * 1.87

  Isaac.
• * 1.88

  Rhasis.
• * 1.89

  Rhasis▪
• * 1.90

  Isaac.
• * 1.91

  Rhasis
• * 1.92

  Galen.
• * 1.93

  Isaac.
• * 1.94

  Isaac.
• * 1.95

  Diosc.
• * 1.96

  Auicen.
• * 1.97

  Rhasis
• * 1.98

  Isaac.
• * 1.99

  Diosco.
• * 1.100

  Rhases.
• * 1.101

  Serapion.
• * 1.102

  Isaac.
• * 1.103

  Rhas••••.
• * 1.104

  Auicen.
• * 1.105

  Constan.
• * 1.106

  Macro.
• * 1.107

  Auic.
• * 1.108

  Rhasis.
• * 1.109

  Isaac.
• * 1.110

  Isaac.
• * 1.111

  Almansor.
• * 1.112

  Plini.
• * 1.113

  Lib. 2.
• * 1.114

  Constan∣tinus.
• * 1.115

  Auicen.
• * 1.116

  Plinie.
• * 1.117

  Isaac▪
• * 1.118

  Plini.
• * 1.119

  Rhasis.
• * 1.120

  Auicen.
• * 1.121

  Rhasis
• * 1.122

  Diosco.