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.
Butts, Henry, d. 1632.
Page [unnumbered]Choise. RIpe: white, swéete: thin-skin∣ned.
Vse, Passe quickly: bréede lesse
wind, nourish very well: make fat
(with an R. some say) coole inflam∣mation
of the Liuer: prouoke vrine
and Venus.
Hurt. Cause thirst and wind: trouble
the belly: immoderatly vsed, bréed
Collicke passions: puffe the spléene
and make it sicke: encrease defluxi∣ons
in old folkes.
Correction. Eate them moderatly, and after
them salt meates, Pomegranates,
and such sharpe things, or condit•
with Vineger.
Degree. Hot in the first, moyst in the se∣cond,
yet without excesse.
Season. Age. Constituti∣on. In Autumne and the spring, for
all but old folkes.
