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BRead made of pure wheat flowre, well boulted from all branne, and finely moulded and baked, com∣forteth & strengtheneth the heart, maketh a man fat, and preserueth health. It must not be aboue two or three dayes olde at most, for then it waxeth hard to be con∣cocted. Aboue all things it is fit, that it be firmented with sower leauen: for certainely
this leauening though it puffe vp the paste, yet notwithstanding, it maketh the bread light and sauourie, which otherwise would be heauie, and very hard to be digested. As for raw corne and vnprepared, it is noisome vn∣to the strongest labourer, euen vnto the stou∣test mower. Let men therefore take heed, how they eate it eyther of wantonnesse or of appetite.
Rie bread well sifted not made of entire meale and new-baked, is in Sommer time highly commended, specially in the begin∣ning of meate, for it keepeth the belly loose, and for this cause it is so vsed at the tables of Princes, it must not be eaten but in small quantity, rather for diet and health sake then to satisfie hunger.
The auncient Romanes vtterly forbad the vse thereof, for it makes men cowardly and fearefull, by reason that it doth not nourish, but weaken the body, yet notwithstanding some Phisitians were of opinion, that it helps them that be diseased of the gout, by force of a cleansing faculty which it hath.
Bisket, crust, or tosted bread, being eaten dry with a fasting stomack, staieth, stoppeth, and drieth all distillations, Rheumes, and hu∣mours fallen or gathered in any part of the body: some say, that it causeth far people to be leane, but certainly experience teacheth that it be taken after all other meat, it drieth a moyst body, and hindreth fatnesse and all dis∣eases exceeding from moysture, because it keepeth the meate from being too suddainly and quickly conueied into all the parts of the body. Toasted bread steept in white wine with Cinamon, Hony, or Suger, prouokes a good appetite, and a liuely spirit vnto a man which is naturally sluggish drowsie, or weake; and for pastrie it is rather gluttonous, than healthie, not easie to digest, fitter to be taken at the end of meales, to preuent the Gout or the Dropsie.
Beere which is made of good Malt, well brewed, not too new, nor too stale, nourisheth the body, causeth a good colour, and quickly passeth out of the body. In Sommer it auai∣leth
a man much, and is no lesse wholesome to our constitutions then wine: Besides the nutritiue faculty, which it hath by the malt, it receiueth likewise a certaine property of medicine by the Hop.
Ale made of barley malt and good water, doth make a man strong: but now a daies few Brewers doe brew it as they ought, for they adde slimie and heauie baggage vnto it, think∣ing thereby to please tosse-pots, and to en∣crease the vigour of it.
Good Ale ought to be fresh and cleare of colour. It must not be tilted, for then the best quality is spent: It must neither looke muddie, nor yet carrie a taile with it.
The most precious and wholesome ordina∣rie drinke, as well for them that be in health, as for sicke and impotent persons is made af∣ter this manner.
Take halfe a pound of barley, foure mea∣sures of water, halfe an ounce of Licoras, and two drachmes of the seede of Violets, two drachmes of Parsley seed, three ounces of red
Roses, an ounce and a halfe of Hysopand Sage, three ounces of figges and raisins well pickt; Seeth them all together in an earthen vessel, so long till they decrease two fingers breadth by seething: then put the potte in cold water, & straine the ingredients through a cloth.
Let them take a quart of fayre water, and put thereto fiue or sixe spoonfuls of good wine vinegar, or of Aqua Composita; a small quan∣titie of Sugar, and some Borrage, or a branch of Rosemary: Let them be brued well out of one pot into another, and then their drincke is ready.
They must gather the toppes of Heath, whereof the vsuall brushes are made, and dry them, and keepe them from moulding. Then they may at all times brue a cheape drincke for themselues therewith. Which kinde of drinke is very wholesome as well for the Liuer, as the Spleene; but much the more pleasant, if they put a little Licoras vnto it. There is a∣nother sort of drinke, of Water and Vineger
proportionably mingled together, which in Summer they may vse.
Put a handfull or two of Oatmeale, or else of ground Malt into the barrell of Beere or Ale, stirie the same well together, and so make it reuiue a fresh. Or else if you please, bury your drinke vnder the ground in the earth for the space of foure and twenty houres: Or else put into the vessell the rootes of Iroes, Bay berries, Organy or Isop.
This is performed, if you bury your Beere or Ale being filled into pots in a shady place somewhat deepe in the ground.
Meath is made of honey and water boyled both together. This kind of drinke is good for them, which enioy their health; but very hurt∣full for them, who are afflicted with the stran∣gury or colick. Braggot doth farre surpasse it in wholsomnesse.
Meatheglin is made of honey, water, and hearbs. If it be staile, it is passing good.
VVIne temperately taken refresheth the heart and the spirits, tempereth the humours, ingendereth good bloud, breaketh flegme, conserueth nature, and maketh it me∣ry, as the Princely Prophet speakes, wine re∣ioyceth the heart of man. Being moderately drunk, it forceth the soule to partake with the body, so that both of them together being full of animall spirits, might ioyne in one pleasing sound, for the glorifying of their Soueraigne Benefactor.
White wine drunk in the moring fasting, cleanseth the lungs: Being taken with red O∣nions bruised, it pearceth quickly into the bladder, and breaketh the stone. But if this kind of wine be drunk with a full stomack, it doth more hurt then good, and causeth the ••eat to descend, before it be fully concocted.
Rhenish wine of all other is the most excel∣lent,
for it scoureth the raines of the back, cla∣rifieth the spirits, prouoketh vrine, & driueth away the headache, specially if it doth pro∣ceede from the heat of the stomack.
These kinds of wines are only for married folkes, because they strengthen the back, yet I wish them to be very chary in the drinking thereof, least their often vse fill the raines and seede vessels with vnnaturall, accidentall, windy, puft, or as the Logicians speak, with ad∣uenticious heat, which in time will grow to a number of inconueniences.
Sack doth make men fatte and foggy, and therefore not to be taken of young men. Being drunke before meales it prouoketh appetite, comforteth the spirits marueilously and con∣cocteth raw humours.
Vintners I confesse in these daies are wont to iuggle, and sophistically to abuse wine, namely Alligant, Muscadell and browne Ba∣stard, but you shall perceiue their deceit by
this meanes; take a few drops of the wine, and powre them vpon a hot plate of yron, and the wine being resolued, the hony will re∣maine and thicken. If you suspect your wine to be mingled with water, you shall discerne the same by putting a Peare into it: for if the Peare swim vpon the face of the wine, and sink not to the bottome, then it is perfect and vn∣mingled but if it sinke to the bottome, water without doubt is added vnto it.
At euery vintage, draw almost the fourth part out of the hogshead, and then rowle it vpon his lee, and after fill it vp with the best new wine of the same kinde that you can get. Your caske ought to be bound with yron hoopes, and kept alwayes full.
Put a piece of cheese into the vessel, & pre∣sently a wonderfull effect will follow: Or else put a bunch of Peniroyall, Organy, or Cala∣mint about the hole, at which the new wine cō∣meth forth, but if your wine be new, & you will haue it quickly purged, you must put halfe a pint of vinegar in euery 15, quarts of new wine.
Doctour Liebault a learned Phisitian of Fraunce, saith, that if it come to passe that wine haue water in it, and that we finde it to be so; to seperate then this water from this wine, you must put into the vessell of wine, melted Allom, and after stopping the mouth of the said vessell with a spunge drenched in oyle, to turne the mouth of the vessell so stop∣ped, downward, and so the water onely will come forth▪ or else cause a vessell of Iuy wood to be made, and put therein such quantity of wine as it will be able to hold, the water will come forth presently, and the wine will abide pure & neat. Some do vse presently to change the wine so watered, and to draw it out into a∣nother vessell, and then to put a pint & a halfe of salt to euery fifteene quarts of wine; others doe boyle the wine vpon the fire so long vntill the third part be consumed, and the rest they vse three or foure yeares after.
To drinke great store of wine, and not to be drunke, you must eate of the rosted lungs of a Goat: or otherwise, eate sixe or seauen
bitter Almonds fasting: or otherwise, eate raw Coleworts before you drinke, and you shall not become drunk.
So many men, so many mindes. The soule being once depraued, and depriued (for want of grace) of her vniforme and melodious harmony, becommeth tainted with diuers and discording affections, insomuch that in their very drinking they shew of what base al∣loy they are composed. Some kind of Drun∣kards we see laughing out of all measure, o∣thers we see weeping. Some are dumbe, some talkatiue. Some hop and daunce, some on the contrary lie still, as if they were without feeling. One more watchfull then the rest drinks more then twentie, deseruing well the garland of Bacchus, Another sleepes and wal∣lowes like a filthy Hogge. One flatters, ano∣ther fights. In briefe, one is Lion drunk, ano∣ther Sow drunk. One apish drunk, another Parrot drunk.
You must make them eate Coleworts, and some manner of confections made of brine; or else drink great draughts of vinegar.
Cause a Drunkard to drinke with white wine the blossomes of Rie, gathered at such time as the Rie blossometh: or else take three or foure Eeles aliue, and let them lie in wine till they die, and afterward cause this wine to be drunken off by such as are giuen to be drunk: or else take a greene Frog, which is ordinarily found in fresh springs, and let the same lie in wine till she die; otherwise marke diligently where the Owle haunteth, that so you may get some of her egs: frie them and giue them the drunken gallant to eate. But in vaine labours the Phisitian to cure the bo∣dies intemperance, while the soule sleepes in sinne, while the reasonable faculties lie troa∣den and trampled vnder these worldly plea∣sures. Awake then, thou sensuall man, and shoote inwardly into the lightsome cause of health, which is no other then sobrietie, fa∣shioned after the spirituall image of the Trini∣tie. But if thy nature be so sterne, if thy soules aduantage be no solide reason in thy iudge∣ment to conuert thy brutish liuing, yet let ex∣amples of the bodies griefes terrifie thy lust∣full
thoughts from such vaine dregs. Looke but on the countenance of a drunkard, and is not he disfigured? Doth not his nose seeme rotten, withered, or worme-eaten? Doth not his breath stinck, his tongue falter? Is not his body crazed, subiect to gouts and dropsies? It is written of olde Father Ennius, that by emp∣tying of bottels he got the gout and many o∣ther dolours. As Mounsieur du Chesne out of Celius Rhodiginus translated these verses into French:
Le bon pere Ennius seicha tant les bouteilles, Qu'il fut geine de goutte et douleurs nompareilles.More would I inueigh against the Lapithes of our age, had not I of late taxed them in my first Circle of the Spirit of Detraction.
Take bitter Almonds and Melilot, of each an ounce; of Licorice three ounces, of the flowers of Alexander as much, of Aloes pe∣repatick two ounces, bray them all and tye them together in a linnen cloath, and so sinke them in the wine.
About the middest of Iune, when the Sun enters into the Tropicke of Cancer, and som∣what before the Dogge dayes begin, wine and Beere are apt to become eager and cor∣rupt, and likewise when the Southerne winde blowes, whether it be in Sommer time or Winter, when it is great raine, lightning, thunder, or earthquakes, then are wine and Beere subiect to turne.
Aboue all things, haue a speciall regard that you lay your vessels in vaulted sellers, and then cast into your said vessels, either Roach Allome done into powder, or the ashes of Oaken wood, or beaten Pepper, or else put into your vessels so corrupted, a good quan∣tity of Cowes milke somewhat salted, or if none of these serue, draw the drinke into an other vessell that is sweet and vntainted, vsing a composition of the foresaid remedies, in∣termingling it foure or fiue times a day, for the space of a sennight.
Hypocrates writeth, that to giue wine or milke to them that be sicke of agues or head∣aches,
is to giue them poyson, yet neuerthe∣lesse it doth agree with some kind of diseases: as for example, it is permitted to them that be troubled with dropsies, with ill dispositions of the body, and with the rawnesse and weak∣nesse of the stomack: to be briefe, wine is an excellent restoratiue for olde age, which of it selfe is a great and troublesome sicknesse; and for this cause some Phisitians aduised olde men to drinke wine in the middest of Som∣mer, I meane to vse Bacchus for their Phisiti∣an twenty dayes before, and twenty dayes after the dogge dayes, to the end that in the heat and siccity of that fierie starre, their lungs should be ouerflowne: but howsoeuer, wine reuiueth feeble spirits, and maketh the heart light, specially of an olde man, accor∣ding to the Italian saying: A vecchio infun∣de lolio ne la lampada quasi estincta. Vnto an olde man it infuseth oyle in his decayed lampe.
FOr the correction of medicinable wine, you must put and infuse Burrage, Buglos, and Pimpernell in your wine, for the space of foure and twenty houres before you drink of it. Some vse to temper the force of wine by putting a toste in it: Some take the leaues of Isop wel powned made fast in a fine cloath, and put into new wine against the diseases of the lungs, shortnesse of the breath, and the cough, which they call Isop wine: some take dry Roses, Anise, and hony, together, with one pound of the leaues and seed of Betony, one pound of Fenell seede, and a little Saffron, these ingredients they put in twenty quarts of new wine, and after foure moneths are past, they change the wine into a new vessell, this kinde of wine is very expedient to be
drunk for the clearing of the eye-sight, for Pleurisies, and for the coroborating of the stomack: Others make wine of Wormewood for the paine of the stomack and liuer, and for the wormes of the guts, which wine is made after this manner: eight drams of Worme-wood, stamp them and straine them, and so cast them into three pints of wine.
Common Ipocras is made after this man∣ner: take nine pound of the best white wine or Claret that you can get, an ounce and a halfe of Cinamon, one pound of Suger, three drams of Ginger, and two scruples of Nut∣megs, beat all these somewhat grosly, then let them soake three daies in the said wine, and afterward straine it and vse it, for the heating and comforting of a colde and a weake sto∣mack, but if you feare sicknesse, prepare wine of Scene after this manner: take an ounce of the leaues of Scene well mundified, halfe a dram of Cinamon, seeth them in a quart of white wine, with a soft fire, till it come to a pint, afterwards put a little Suger vnto it, and in three daies after it hath beene steeped and
so continuing, you may straine it and vse it, by taking of three spoonfuls in the morning, and three spoonfuls when you goe to bed, vntill your body be sufficiently purged.
Take two ounces of the leaues of Scene, of Fumitory, greene Hops and Borrage, of each a pound, seeth them to the third part in faire water, with a soft fire, or else till two gallons come to one gallon, straine them, and swee∣ten them with Suger or hony, and after a sen∣night, you may drink thereof euery morning a draught fasting, and so before supper one houre.
Take two gallons of small Ale; halfe a pound of blancht Almonds, a quarter of a pound of Annise seeds, three or foure stickes of Licoras sliced or bruised, one pound of Red Roses, Isop, and Parsley, bruise and straine what is to be bruised and strained, af∣ter you haue, let them boile to one gallon, and when it is ready, adde vnto it a quart of Malmesie, and drinke thereof morning and
euening two houres before you eate: this drinke preserueth a man from the cough, makes a man of a strong constitution, and cu∣reth the consumption.
MOnsieur (Libault) in his third booke of his mayson rustique, writeth, that Cyder most commonly is sowre: yet notwithstanding whether it were made such, by reason of the sowernesse of the Apples, or become such, by reason of the space of time, in as much as it is very watry; and somewhat earthie, as al∣so very subtile and pearcing, and yet there∣withall somewhat astringent, and corrobora∣tiue, becommeth singular good to coole a hot liuer and stomack, to temper the heate of boyling and collerick blood, to stay collerick and adust vomiting, to asswage thirst, to cut and make thinne grosse and slimy humours, whether hot or colde, but chiefely the hot. Such drinke falleth out to be very good and conuenient, and to serue well in place of wine
for such as haue any ague, for such are sub∣iect to a hot liuer and hot bloud, for such as are scabbed, or itchy, for such are rheumatick vpon occasion of hot humours, and it needeth not that it should be tempered with water.
Perry is a sweet kind of Cider, either pres∣sed from Peares or from sweet Apples: such Cider therefore as is sweet, because of his sweetnesse, which commeth of temperate heat, heateth in a meane and indifferent man∣ner, but cooleth least of all: and againe, it is the most nourishing of all Ciders, and the most profitable to be vsed of such as haue cold and dry stomacks, and on the contrarie, but smally profiting them which haue a hot stomack, whether it be more or lesse, or sto∣macks that are full of humidity, very tender and queasie, and subiect vnto chollerick vo∣mits; so that in such complexions as are hot and chollerick: it is needfull as with wine, so with Cider to mixe water in a sufficient quan∣titie with sweet Cider when they take it to drinke: especially when such persons haue a∣nie ague withall, or and if it be the hot time of Sommer, fore-seene that hee that shall then
drinke it thus, be not subiect to the paynes of the belly or collicke, because that sweet Cider pressed new from sweet apples is windy by na∣ture, as are also the sweet apples themselues. This is the cause why Phisitions counsell and aduise that sweet apples should be rosted in the ashes, for them that shall eate them, that so their great moystnes and watrishnes which are the originall fountaine of windinesse, may be concocted by the meanes of the heate of the fire.
BEfore your bee resolued if this, I must declare vnto you the sorts of flesh, and the natures of it. There be two sorts of flesh, the one foure-footed, and the other that of Fowle. Among those that be foure-footed, some are young, some are of middle age, others are old: the young are moyst, and doe commonly cause excrements and loosenes in the belly, old flesh is dry, of small nourishment and of hard
digestion, therefore I take that flesh to be best which is of middle age, if not to the tast, yet at the least to nourish soundly and profitably, according to the French Prouerbe: Hee that loues young flesh and old fish loues contrary to reason.
Qui veut ieune chair et vi eux poisson, Se troue repugner a raison.
Certainely that of the male, doth far excell the flesh of the female, as for example: the Oxe flesh is better then the Cowes flesh: a fat Wether is better then a fat Ewe, but this is to be vnderstood of those males which are gelt: for I cannot deny but Bull beefe and Ramme mutton is far worse then the flesh of the Cow and the Ewe, and to them which ob∣serue dyet, I must needs say that all flesh what∣soeuer, be it Beefe, Mutton or other that is bred on dry places or mountainous, where ther is any reasonable pasture, is alwaies better and more wholsome, then that which is bred in valleyes, or on low and marshie grounds, where there grow bulrushes, and other weeds and hearbs, cold moist, and of little substance: To conclude this flesh of foure-footed beasts, I haue found that Mutton, Beefe Kid, Lambe,
Veale, Pigges and Rabbets, are meats easie to be digested, and doe engender good bloud; whereas on the contrary, I finde that Martle∣masse Beefe, Bacon & Venison, together with the kidneyes, liuers and the entrals of beasts, doe breede raw humours in the stomack, and fl••xes. In like manner, fat meate is fulsome and takes away a mans stomack.
Among fowle we count the Capon, the yong Pigeon, the Partridge, the Woodcocke, the Peacocke, and the Turkie cocke, to be meates of an excellent temperature, and fit to conti∣nue the body in health: and contrariwise that Hares, Duckes, Geese (young Goselings one∣ly excepted) and Swans doe dispose the body to Melancholy.
Master Plat, whose authoritie not onely in this, but in all other matters I greatly allow of, counselleth Huswiues to make a strong brine, so as the water be ouer-glutted with salt, and being scalding hot, to perboyle their mutton, veale, venison, fowle or such like, and then to hang them vp in a conuenient
place; with this vsage they will last a sufficient space, without any bad or ouersaltish tast: some haue holpen tainted venison, by lapping the same in a course thin cloth, couering it first with salt, and then burying it a yard deepe in the ground.
Yong mutton boyled and eaten with o∣pening and cordiall hearbs, is the most nouri∣shing meate of all, and hurteth none, but only flegmatick persons, and those which are trou∣bled with the dropsy.
Yong beefe bredde vp in fruitfull pasture, and other whiles wrought at plow, being pow∣dred with salt foure and twenty houres, and exquisitly sodden, is naturall meat for men of strong constitutions. It nourisheth exceding∣ly, and stoppeth the fluxe of yellow choler: Howbeit Martlemas beefe (so commonly called) is not laudable, for it ingendereth me∣lancholick diseases, and the stone.
Veale yong and tender, sodden with yong pullets, or capons, and smallage, is very nutri∣tiue and wholesome for all seasons, ages and constitutions.
The leane of a yong fatte Hog eaten mo∣derately
with spices, and hot things, doth surpasse all manner of meate, except Veale, for nourishment; it keepeth the paunch slip∣perie, and prouoketh vrine; but it hurteth them that be subiect to the Gout and Sciatica, and annoyeth old men, and idle persons. A young Pig is restoratiue, if it be flayed and made in a ielly. To be short, Bacon may be eaten with other flesh to prouoke appetite, and to break flegme coagulated and thickned in the stomacke.
The hinder part of a young Kid roasted is a meate soone digested, and therefore very wholesome for sicke and weake folkes. It is more fit for young and hot constitutions, then for old men or flegmatick persons.
Young fallow Deere very well chased, hangd vp vntill it be tender, and in roasting being throughly basted with oyle, or wel lar∣ded, is very good for them that be troubled with the rheume or palsy, Yet notwithstand∣ing it hurteth leane folkes and olde men, it disposeth the body to agues, and causeth fearefull dreames.
Some say that venison being eaten in the morning, prolongeth life; but eaten at night
it bringeth sodaine death. The hornes of Deere being long and slender, are remedies against poysoned potions; and so are the bones that grow in their hearts.
Hare and Conies flesh perboyled, and then rosted with sweet hearbs, Cloues, and other spices, consumeth all corrupt humours and flegme in the stomack, and maketh a man to looke amiably, according to the prouerb, He hath swallowed vp a Hare: But it is vnwhole∣some for lazie and melancholick men.
A fat Capon is more nutritiue then any other kind of fowle. It encreaseth venerie, and helpeth the weaknesse of the braine. But vn∣lesse a man after the eating of it, vse extraor∣dinarie exercise, it will doe him more hurt then good. As for chickens they are fitter to be eaten of sicke men, then of them that be in health.
Pigeons plump and fat, boiled in sweet flesh-broth with coriander & vineger, or with sower cheries and plums, do purge the raines, heale the palsie proceeding of a colde cause, and are very good in colde weather for olde persons, and stomackes full of flegme.
A young fat Goose farsed with sweet hearbs and spices, doth competently nourish. Notwithstanding, tender folkes must not eate thereof; for it filleth the body with superflu∣ous humours, and causeth the feauer to fol∣low.
Young Ducks stifled with Borage smoke, and being eaten in cold weather, strengthen the voice, and encrease naturall seed.
Young hen Partridges, eaten with vine∣ger, doe heale all manner of fluxes, and dry vp bad humours in the belly.
Quailes eaten with coriander seed and vi∣neger, doe helpe melancholick men.
Woodcocks and Snites are somewhat lightly digested: Yet hurtfull for collerick and melancholick men.
Swans, Turkies, Peacocks, Hearnes, and Cranes, if they be hanged by the necks fiue daies with waights at their feet, & afterwards eaten with good sauce, do greatly nourish and profit them, which haue hote bellies.
Larkes and Sparrowes are meruailous good for them, that be diseased of the collick.
You must follow Master Plats aduise, name∣ly, to take the bloud of beasts, whereof the Butchers make no great reckoning, and boyle it with some store of branne amongst it (per∣haps graines will suffice, but branne is best) vntill it come to the shape of a bloud-pud∣ding, and therewith feede your fowle so fat as you please. You may feede Turkies with bruised Acornes, and they will prosper ex∣ceedingly.
IN the fourth booke of the maison rustique, lately translated out of French into English by Master Surphlet, I finde these meanes for the preseruing of Fish-ponds layd downe. It will be good sometimes to cast in some sorts of small fishes; the bowels and entrailes of great fish, crackt walnuts, fresh cheese, lumps of white bread, certaine fruits chopt small, all sorts of salt fish, and such other like victuall;
and sometimes it will be good to cast vpon the pooles and ponds, the fresh leaues of Par∣sley, for those leaues doe reioyce and refresh the fishes that are sicke.
Sith it is most certaine that the fishes abi∣ding in the sea or streames and running ri∣uers haue greater store of victuall, than those which are shut vp in pooles and ponds, for such as haue their full scope of liberty in the sea and streames, doe alwayes meet with one reliefe or other, brought vnto them by the course of the water, besides the small fishes, which are the food and sustenance of the grea∣ter: but the other shut vp and inclosed in safe∣gard, cannot goe forth a hunting after any pray.
A fresh Carpe salted for the space of sixe houres, and then fried in oyle and besprinkled with vinegar, in which spices haue boyled, in all mens censure is thought to be the whole∣somest kind of fish. It may not be kept long, except it be well couered with bay, mirtle, or Cedar leaues.
Salmon and Trouts well sodden in water and vinegar, and eaten with sowre sauce, doe
helpe hot liuers and burning ag••es.
Barbles rosted vpon a gridiron, or broyled in vineger are very wholesome. If any man drinke the wine, wherein one of them hath beene strangled to death, he shall euer after despise all manner of wines. Which conclu∣sion were fit to be put in tryall by some of our notorious swil-boules.
Riuer sturgeons sodden in water and vine∣ger and eaten with fennell, doe coole the bloud, and prouoke lecherie.
Cuttles seasoned with oyle and pepper, do prouoke appetite and nourish much.
Riuer Lampreyes choked with Nutmegs, and Cloues, and fryed with bread, oyle, and spices, is a Princely dish, and doth very much good.
Female Tenches baked with Garlick, or boyled with Onions, oyle, and Raisins, may be eaten of vouth, and collerick men.
Pikes boyled with water, oyle, and sweet hearbs will firmely nourish.
Eeles taken in Spring time, and rosted in a leafe of paper with oyle, Coriander seed, and Parsley, doe breake flegme in the sto∣macke.
Riuer Perches will prouoke appetite to them that be sicke of the hot ague.
Oysters rosted on the imbers, and then ta∣ken with oyle, pepper, and the iuyce of Oren∣ges, prouoke appetite and lechery. They must not be eaten in those moneth, which in pro∣nouncing want the letter R.
Cra fish rosted in the imbers, and eaten with vineger and pepper purge the reines, and helpe them that be sicke of the consumption or Ptisick.
Oysters as maister Plat saith, may be pre∣serued good a long time, if they be barrelled vp, and some of the brackishwater, where they are taken, powred amongst them, Or else you may pile them vp in small roundlets, with the hollow parts of the shels vpward, casting salt amongst them at euery lay which they make. You may keepe Lobsters, Shrimps, and such like fish: If you wrap them seuerally in sweet and course rags first moistned in strong brine, and then you must bury these cloathes, and couer them in some coole and moyst place with sand.
THere be many kindes of milke according to the diuersities of the nature of liuing things. The milke of kine, and sheepe, is the most butterish and nourishing; next vnto it, goates milke is chiefe, sauing womans milke, with which there is no comparison, as being the most agreeable to the Sympathy of our natures, and proper to dry and melancholick persons; yea and a remedy against the con∣sumption. There be three sundry substan∣ces, which lie hidden within the nature of milke, euen as they doe within all other na∣turall things whatsoeuer they be, namely a sulphureous substance which is the butter, conceiuing a flame, much differing from that whayish or mercuriall part which is the thin milke, next, it conceiues cheese, which re∣presents the salt: and lastly, the thinne milke (being the remainder of both) being made into pottage with Rice and Suger, it encrea∣seth
the generatiue seede, and strengtheneth the body. Buttermilke in which Fumitorie haue beene steeped and drunke in the Som∣mer time, or rather in the Spring time, is an excellent remedy against all diseases excee∣ding of coller and melancholy, yet notwith∣standing with this caueat, that after the ta∣king of it, you doe neither eate any other thing, nor sleepe within three houres after. To conclude, it must not in any case be taken of them which are subiect to feauers, head∣aches, or fluxes: according to that vulgar saying: Dare lac aut vinum febricitantibus & capite dolentibus est dare venenum.
Butter, whether it be fresh or salt purgeth mildely, and helpeth the roughnesse of the throat: fresh butter being taken fasting with a little Suger, hindreth the ingendring of the stone: and cureth the shortnesse of breath, that butter is best which is made in May.
Cheese being the thickest part of the milk is most nourishing, but it makes the body bound and stipticke: Olde cheese all mouldy, brayed and mixed with the decoction of a
salt gamon of bacon, and applied in forme of a Cataplasme, doth soften all the hard swel∣lings of the knees.
There are three things worthy of conside∣ration to be marked in egges; the first is, their proper substance and qualitie, for egges of some fowles are better than of some others, Hen egges are the best, and of better nou∣rishment then the egges of Duckes, Geese, or other fowle: the second thing remarkeable in egges is, the time, to wit, whether they be fresh or stale, whether they be layed of a young Hen or of an olde Hen, for experience teacheth vs that these last doe quickly corrupt within the stomacke, and be nothing so good to nourish. Likewise it hath beene noted that egges layed after the new of the Moone in the moneth of August, or in the wane of the Moone, in the moneth of Nouember, as those likewise which are laved on Christmasse day or on Whitsonday, are lasting and durable, and not easily corrupted. Whereof there can∣not be deuised any other reason, than that in some of them the shel is made hard and not to be pierced through of the aire by the cold∣nesse
of the time: and in the other, there is a most quicke exhaling and expending of that which might be corrupted within the egge, by the heat of the time, & season then being. The third and last obseruation is the dressing and making ready of egges, some are sodden or rosted hard which the French men cal Dur∣sis; and the Greekes 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, that is, Egges boi∣led till they be very hard, some are boyled to a meane, to wit, neither soft nor hard, which the Latins call Iremula: Others be but warme onely or soft and supping Egs, which the La∣tines call Oua sorbilia. Aboue all, Egges poa∣ched with Parsly are the most wholesome.
Though this receit be homely, yet because it makes for our bodies nourishment and con∣tentment, I will not conceale it from good Huswiues.
Hens will lay great egges, if you pound bricks & mixe them with bran and wine, bray them all very wel, and giue them to the Hens to eat: or els make a fine powder of brick, mixe it with barley bran, and giue it them to eate: some for the very same purpose doe mollifie
the Fullers earth that is red, and mixe it a∣mong the Hens meat. The Hen will sit all Winter as well as in Sommer, if shee haue meat made of bran, mixt with the leaues and seed of dry Nettles.
The yolk of an egge swallowed alone, stay∣eth the cough, and such other distillations as fall downe vpon the lungs and other parts of the breast. The white of an egge beaten, and with the powder of Frankincense, Mastick, and Galles applied to the browes, doth stay the bleeding at the nose. A Cataplasme made of the yolke and white of an egge well beaten, the iuyce or water of Plantaine and Nightshade applyed vnto burnings, doth quench and extinguish them. A hard rosted egge eaten with vinegar, stayeth the fluxe of the belly, if you mixe with it the powder of Harts-horne.
FOr the seasoning of such meats both flesh and fish as we haue spoken of before, and to make them agreeable as wel for our health as for our nourishment and appetites, we must vse now and then sauces with our meats: And these in perticular are salt, Sugar, Pepper, Cy∣namon, Ginger, Cloues, Nutmegs, Saffron, Honey, Oyle, Vinegar and Veriuice.
Salt, is of a hot and dry quality, endued with a purging, cleansing, and a seasoning facul∣tie, most fit to preserue meate from putrifacti∣on, and to consume their moyst excrements and superfluities. And for this cause wee are aduised of the ancient Physitians, not to eate Beefe, Venison, or any other meate strong of digestion, before the same be seasoned with salt two or three dayes at the least.
Sugar is of a hot qualitie, and is quickly conuerted into choler: for which cause, I can∣not approue the vse therof in ordinary meats,
specially to young men, or to them which are of hot complexions, for it is most certain, that they which accustome themselues vnto it, are commonly thirsty and dry, with their bloud burnt, and their teeth blackned and corrup∣ted: In medicine wise, it may be taken eyther in water for hot feauers, or in syrops for some kinde of diseases.
Pepper is the best and wholsomest of all spices, as being of least heate in operation, though in tast it seeme ouer hot, being taken, I meane three or foure graines of it, swallow∣ed downe with a fasting stomack, it preserueth a man from the palsie, and from griefes in the stomack, the oyle of it extracted, and taken with some conuenient liquor, is a most ready and soueraigne remedie against the tertian and quartaine agues, by reason that the said oyle dissolueth and rooteth out the seminary causes of such feuers, and doth cause the same to be euacuated by sweates, vrine, or o∣wise.
Cynnamon is of a very thinne substance, yet notwithstanding, very cordiall, comforta∣ble and corroboratiue, there is a water distil∣led from it, knowne by the name of Cynnamon
water, which is exceeding good for women in childbed, for weake stomackes, for the fal∣ling sicknesse, Apoplexies, and all windie col∣lickes.
Ginger approacheth somewhat nigh to the nature of Pepper, but it is of a thicker sub∣stance, and doth not penetrate so soone as the Pepper, which hath a sustance more thin, it auaileth against obstructions, and Feuer quartains.
Cloues are seldome vsed alone, but with other spices: they serue for the interlarding of Turkycocks and Salmon alone, without a∣ny other spice.
Nutmegs and Mace are spices of a most temperate nature, and may be vsed in winter time with moist meates.
Saffron reioyceth the heart, comforteth the stomacke, and procureth sleepe, but you must looke that you take not too much of it; for according to the vulgar French Prouerb: La qualitè ne nuit pas, ains la quantitè Ex∣ceeding one or two drachmes, his narcotique smell doth offend the braine in such wise, that it maketh it dull and stupied.
Oyle is more wholsome and necessary then
butter, as well for a mans health, as for the preparing of sundry meates and sallades, and better resisteth corruptions then butter: wee see another difference in this, that oyle is of it selfe reserued for a long time without change, whereas butter is nothing worth if it be not fresh eaten or salted; being applyed outward∣ly, it hath a singular vertue, as appeares by the answere of an auncient Philosopher, who being asked of the meanes to continue a man in perfect health, and to liue long; said, that it was to vse honey within, and oyle without; being inwardly taken, it looseth the belly, it causeth one to vomit vp malignant humours; yea, poyson it selfe, if a man hath drunken of it, or taken it but a small time before: one or two ounces of it taken with the iuyce of Lemonds, cureth the wormes in childrens bodyes, and the disease common∣ly called the Scuruie, which kinde of oyle I holde best: for I confesse that there be many kindes of oyle, yet none like to the oyle Oliue, which I here doe onely com∣mend, in respect that the Oliue doth yeeld more Oyle then any other seed or fruit, it hath deserued the name of excellency aboue
all the rest, for the fat and vnctuous liquours of other seedes and fruits, are not like to haue any other name bestowed vpon them, then that which belongeth of right vnto the li∣quour which is pressed out of the Oliue, for which reason when we speake of the Oyle of the Oliue, we onely say, Oyle: but when wee speake of other oyles, wee adde the name of the seed or fruit from which it was pressed, as for example, oyle of Vitriall, oyle of Sage, oyle of Wormewood, oyle of Cloues, and so of the rest.
Vineger prouokes appetite, tempereth hot cholerick humours, & keepeth backe corrup∣tion and infection in the plague time, but it hurteth them that be sorrowfull except they correct it with Suger. Veriuyce is of the same nature as vineger is.
Take stale drinke, and cast into it salt, pep∣per, and sowre leuen mingled together, after∣wards heate red hot some Tyle, or gadd of Steele, and put it hot into the drinke. In like manner, a Radish roote, a Beete roote, and a shiue of Barley bread new baked, put into
stale drinke, and put forth in a glasse in the Sunne, or in the chimney corner, to the heat of the fire, will make good vineger in a short time; or if you will haue it better, and to pro∣uoke appetite, infuse into your said vineger the leaues or iuyce of red Roses dryed, the iuyce of Mints and Centorie.
Take rotten and marred wine, and boile it, taking away all the scumme that riseth in the boyling thereof, thus let it continue vpon the fire, till it be boyled away one third part, then put it vp into a vessell wherein hath beene vineger, putting thereto some cheruile, couer the vessell in such sort, that there get no ayre into it; and in short time it will proue good and strong vineger.
BOrage is a cordiall Hearbe. It purget bloud, maketh the heart merry, and strengtheneth the bowels.
Cabbages moderately eaten doe mollifie the belly, and are very nutritiue. Some say, that they haue a speciall vertue against drun∣kennesse.
Radish rootes doe clear the voice, prouoke vrine, and comfort the liuer.
Cucumbers are of a colde temperature, and fit to be eaten onely of cholericke per∣sons.
Onions, Leekes, and Garlicke, are onely fit to be eaten of flegmaticke folkes. They clarifie the voyce, extend the winde-pipes, and prouoke vrine, and menstruall issue. But men subiect to the headach must not aduen∣ture to eate such vaperous nutriments.
The best Sallet is made of Peniroyall, Prasley, Lettice, and Endiue: for it openeth the obstruction of the Liuer, and keepeth the head in good plight.
ALL Fruit for the most part are taken more for wantonnesse then for any nutritiue or necessary good, which they bring vnto vs. To verifie this, let vs but examine with the eye of reason what profit they cause, when they are eaten after meales. Surely we must needs confesse, that such eating, which the French call desert, is vnnaturall, being contrary to Physicke or Dyet: for commonly fruits are of a moist facultie, and therefore fitter to be taken afore meales (but corrected with Suger or comfits) then after meales: and then also but very sparingly, least their effects appeare to our bodily repentance, which in women grow to be the greene sicknesse, in men the morphew, or els some flatuous windy humor.
White figs pared, and then eaten with O∣renges, Pomegranats, or seasoned in vinegar, in spring time do nourish more then any fruit, breake the stone in the rains, & quench thirst.
Raisins and curranes are very nutritiue, yet
notwithstanding they putrifie the raines and the bladder.
Sebastian Prunes doe loose the belly, and quench choler.
Red garden Strawberries purified in wine, and then eaten with good store of Suger, doe asswage choler, coole the liuer, and prouoke appetite.
Almonds and Nuts are very nutritiue, and doe encrease grosnesse; they multitiply sperme, and prouoke sleepe. But I would not with any to eate them that are short winded, or troubled with head-aches.
Olde and ripe Apples roasted, baked, stew∣ed, or powdered with Suger and Annise seed, doe recreate the heart, open the wind-pipes, and appease the cough.
Ripe Peares eaten after meat, and powde∣red with Suger, cause appetite, and fatten bo∣dies. And if you drinke a cup of olde wine after them, they will doe thee much good.
Weighty Orenges are very good for them that be melancholick, and keepe backe the rheume.
Cheries, Plums, and Damsons, doe qualifie bloud, and represse cholerick humours.