Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C.

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Title: Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C.
Author: Butts, Henry, d. 1632.
Publication: Printed in London :: By Tho. Creede, for William Wood, and are to be sold at the west end of Powles, at the signe of Tyme,; 1599.
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Subject terms: Food -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A17373.0001.001
Cite this Item: "Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A17373.0001.001. University of Michigan Library Digital Collections. Accessed June 2, 2024.

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Page [unnumbered]

Lac.

Story for Table-talke.

MIlke consisteth of a three∣fold substance. The first is whitish, colde, and moyst: Nitrous and powerfull to make the belly soluble. The second fat and oyly, of temperate quali∣tie, of which butter is made. The third is grosse, clammy, and fleg∣maticke, whereof cheese is made.

Eate no more Milke, then you can well digest: though it see∣meth to be soft and easie meat, fit for children and milkesops, yet it is not so. Vse no vilolence after it, nor drinke wine, afore you feele it throughly decocted.