Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire.

Why doe Eggs giue a more speedy, more pure, and more plenti∣full nourishment, then any other kinde of simple meat?

EGgs doe not only speedily & purely nou∣rish, by reason of the tenuitie of their sub∣stance, and excellent a ëriall temperament, but also, and that very plentifully, because of an aptnes that they haue in their sub∣stance to be assimilated, and agglutinated to the parts of the bodie: and that by reason of a certaine analogie or likenes that they haue with mans nature: for their whole substance, by reason of their naturall vicinitie vnto bloud, is easily conuerted into the substance of the bodie. But this must not be vnderstood of all the egge, but of the yolke onely: for the white is of a glutinous,

cold and phlegmaticke nature, and consequently altogi∣ther of bad and excrementall nourishment. But the yolke is temperately hot and moyst, of good iuyce, without ex∣crement, and the bloud bred thereof is firme, pure, and full of spirit, very greatly corroborating the heart. Where∣fore eggs are not onely a most accommodate meat in time of health, but also very worthy to be preferred before any other, in the decay of the threefold * 1.1 substance of the bo∣die. Neither must this be vnderstood of all kinds of Eggs, but of Hen Eggs onely, and the same also new. For the eggs of Ducks, Geese, Turkeys &c. are of grosse substance, of ill smell, of vnpleasant taste, of hard concoction, and fulsome to the stomacke. But eggs receiue great altera∣tion, according to their dressing and preparation: for those that are potched are best and wholsomest, and next vnto them are those that are sodden in the shells; but those that are rosted, or fryed are not so good, because the heat of the fire consumeth their aeriall moysture. But which way soeuer they be dressed, there must be care taken that they be not made hard: for then they are oppilatiue, of hard digestion, of slow distribution, and of vnwholesome nourishment. Neither must they be eaten rere, that is to say, litle more then through hot, named in Latine Oua sor∣bilia, (except in the way of physicke to leuigate and make cleare the throat and breast, and to ease the greifes of the reines and passages of vrine made with grauell) because through their ouer-much softnes and cruditie, they quickly weaken and subuert the stomacke. But they must be in a meane betweene rere and hard, which are called Oua tre∣mula: and they must be eaten before other meat, because they are quickly digested, quickly descend from the sto∣macke, and speedily nourish, especially if a draught of * 1.2 Claret wine betaken after them. And if any man desire a light nourishing, and comfortable breakfast, I know none better then a couple of potched eggs, seasoned with a litle salt, and a few cornes of pepper also, with a drop or two of vinegar, if the stomacke be weake, and supped

off warme, eating therewithall a litle bread and butter, and drinking after a good draught of pure. Claret wine. This is an excellent breakfast, and very comfortable for them that haue weake stomacks. Eggs moderately vsed are accommodate for euery age, and constitution, especially for the elder sort of people, and such as want bloud; but soonest offensiue to the cholerick and sanguine, for whom in hot seasons they are not conuenient.

Notes

• * 1.1

  Of y^e bloud, of the spirits, and of the flesh.
• * 1.2

  Claret wine best agreeing with eggs. A light and comfortable breakfast.