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. BRight and cleare kernels, like
Pearles Margarite: such as
swell in seething.
Vse. Wonderfully asswage the b•r∣ning
heate of the stomacke: encrea∣seth
séed: stops fluxes.
Hurt. Bad for the Collicke: for being
of a clammy and glewish nature,
it sticketh too long in the guts: and
breeds some winde.
Prepara∣tion. Séeth it in Cowes milke, or in
the creame or oyle of swéete Al∣monds.
Degree. Hot in the first, dry in the second:
temperatly saith Auicens and Rha∣sis.
Season. Age. Constitu∣tion. In winter, for youth and labou∣rers.
