The haven of health Chiefly gathered for the comfort of students, and consequently of all those that have a care of their health, amplified upon five words of Hippocrates, written Epid. 6. Labour, cibus, potio, somnus, Venus. Hereunto is added a preservation from the pestilence, with a short censure of the late sicknes at Oxford. By Thomas Coghan Master of Arts, and Batcheler of Physicke.

CHAP. 130. Of Biefe.

NOw that I have spoken sufficiently of corne, herbes, and fruits, it remaineth that I prosecute the third and last part of my division before set down, which is touching living and sensible creatures, and

their parts pertaining to diet. And because biefe of all flesh is most usuall among English men, I will first intreat thereof. I neede not to shew how plentifull it is throughout this land, before all other countries, and how necessary it is both by sea for the vitailing of ships, and by land for good house keeping, insomuch that no man of honour▪ or worship, can be said to have good provision for hospitality, unlesse there be good store of biefe in readinesse. And how well it doth a∣gree with the nature of Englishmen the common con∣sent of all our nation doth sufficiently prove. Yea, that it bringeth more strong nourishment than other meats, may plainely be perceived, by the difference of strength in those that commonly feed of biefe, and them that are fed with other fine meats. Notwith∣standing, Galen affirmeth, that biefe maketh grosse bloud and engendereth melancholy, especially if it be much eaten, and if such as doe eat it be of melancho∣ly complexion, for in those, (saith he) it breedeth me∣lancholy diseases, as cankers, scabbes, leprie, fevers, quartaines, and such like. And Isaak Iudaeus is of the same judgement. For which cause, Sco. Sal. reckoneth biefe among those ten sorts of meats, that ingender melancholy, and be unwholesome for sicke folkes: the verses are these.

Persica, poma, pyra, & lac, caseus & caro salsa, Et caro cervina▪ & leporina, bovina, caprina, Atra haec bile nocent, suntque infirmis inimica.

But all these authors (in mine opinion) have erred in that they make the biefe of all countries alike. For had they eaten of the biefe of England, or if they had dwelt in this our climat, which through coldnesse (ex antiperistasi) doth fortifie digestion, & therfore requires

stronger nourishmēt, I suppose they would have iud∣ged otherwise. Yet do I not thinke it wholesome for sicke folkes, but for those that be lustie and strong. Or els we may say, that those famous Physitians ment of old biefe, or very salt biefe. For there is great differēce of biefe touching age, for young biefe is tender and pleasant in eating, and old biefe is more tough and un∣savorie. Againe Oxe biefe is better than Bull biefe, except it be for those that would looke big. And cow biefe if it be young (as Irish men thinke) is better than both. But by master Eliotes judgement, Oxe biefe not exceeding the age of foure yeare is best of all. As for veale is greatly commended in Schola Sal. because it doth nourish much, for so they say,

Sunt nutritivae multum carnes vitulinae.

Whose judgement Galen approveth, where he saith, that the flesh of a sucking calfe, of six or eight weekes old, being rosted doth nourish much, and is easily di∣gested. But our use is to kill calves at three weekes or a moneth old, at which time they must needs bee full of superfluous moisture: yet that superfluity is very well abated by rosting. Therefore veale is better ro∣sted than sodden. And should be rather little ouer ro¦sted than under. For this is a generall rule in Philo∣sophie and Physicke, that meat rosted is drier than boiled. Which is confirmed by Galen in these words, Quae assantes aut in sartagine frigentes mandunt, ea corpori siccius dant alimentum: quae vero in aqua praecoquunt, hu∣midius. As for salt biefe which is much used in some places of England, whether it be kept in brine or han∣ged up in the smoke, called Martlemas biefe, because it is commonly killed about that time of the yeare, is in the verses before alledged out of Scho Sal. reckoned

unwholesome, and to breed grosse and melancholie bloud. And as I have often proved in my selfe, is very hard of digestion. Yet biefe light poudered, is more wholesome than fresh biefe. Because by the salt it is purified and made more savorie. And this much I know that in cholericke stomackes, as it is commonly in youth, biefe is more conuenient than chickens, and other like fine meats. Because fine meats in hot sto∣macks, be as it were over-boiled, when the grosser are but duely concocted. The good ordering of Biefe and other victualls, I refer to good Cookes.

Notes

• Biefe and the commoditie thereof
• Lib. 3. de Ali fa. cap. 1 Bie••e is a me∣lancholy meat.
• Par. 4▪ de di••••••is universalibus. c. 7
• Great diffe∣rence of biefe.
• Veale. cap. 28.
• Lib. 3. de al. fa. cap. 7.
• Rosted meat is dryer than bo••∣led.
• ••ib 3. de ali. fa. cap. 2. Salt biefe▪