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.

THE HAVEN OF HEALTH.

CHAP. 1. What labour is, the commoditie thereof, the diffe∣rence of labours, the preparation to labour, the time, the measure of labour.

THE first word in order of that golden sentence proposed by Hippocrates, is labour,* 1.1 which in this place signifieth exercise. For so is the word Labour cōmonly taken of Hippocrates, as Galen witnesseth, saying:* 1.2 Hoc nomen labor sae∣pius consuevit Hipp. pro exercitatione accipere. Labor then,* 1.3 or exercise, is a vehement moving, the end whereof is alteration of the breath or winde of man. Of exercise doe proceed many commodities, but especially three.* 1.4 The first is hardnesse and strength of the members, whereby labour shall the lesse grieve, and the body be more strong to labor. And that exercise or labour doth strengthen the body, beside the witnes of Galen, where he saith,* 1.5 Exercitationibus etiam firmitas quaedam membris accidit, cum & naturalis ipse 〈◊〉〈◊〉 accenditur, & ex parti∣um inter se attritu duritia quaedam indolentia{que} comparatur, it is proved by experience in labourers, who for the more part be stronger than learned men, and can en∣dure

greater toyle. Whereof we have a notable exam∣ple in Milo Crotoniates,* 1.6 who by the use of carrying a Calfe everyday certaine furlongs, was able to carrie [ 2] the same being a Bull. The second commodity of la∣bor is increase of heat. Whereby happeneth the more alteration of things to be digested, also more quick [ 3] alteration and better nourishing. The third is more violence of the breath or winde, whereby the Pores are cleansed, and the filth of the body naturally expel∣led. These things are so necessary to the preservation of health, that without them, no man may bee long without sicknesse. For as the flowing water doth not lightly corrupt, but that which standeth still: Even so bodies exercised, are for the more part more health∣full, and such as bee idle, more subject to sicknesse. According to that saying of the Poet Ovid:

C••rnis ut ignavum corrum pantotia corpus▪ * 1.7Vt ••apiant vitium ni moveantur aquae.

* 1.8Which also is affirmed by Cornelius Celsus, saying: Ignavia corpus hebetat, labor firmat. Illa maturam senectu∣tem, hic longam adolescentiam reddit. Yea Galen himselfe is of the same minde, for thus he saith: Siculi quies cor∣poris deses prorsus maximum est ad tuendam sanitatem incommodum,* 1.9 sic plane maximus fuerit in medio••ri motione usus.* 1.10 But there is great difference of exercises. For some are swift, as running, playing with weapons, throwing of the Ball. Some are strong or violent, as wrastling, casting the barre. Some are vehement, as dancing, leaping, football play. Againe, some are exercises only, as those now rehearsed, and other mentioned of Galen, not used among us. Some are not onely exercises, but workes also, as to digge or delve, to eare or plow land, or to doe any other work appertaining to husbandrie,

or whatsoever Crafts men of any occupation are wont▪ to doe for the use and commoditie of mans life. For these as they are labours, so are they exercises, and make a good state or liking of the body,* 1.11 as Galen de∣clareth, and is found true by common experience in England. For Husbandmen and Craftesmen,* 1.12 for the more part doe live longer and in better health, than Gentlemen and learned men, and such as live in bodi∣ly rest. Wherefore Galen himselfe sometime used ru∣sticall labors, especially in winter: as to cleaue wood,* 1.13 to punne Barly, and such like. Againe,* 1.14 some exercises are appropriated to the parts of the body, as running, and going are the proper exercises of the Legges, Moving of the armes up and downe, or stretching them out, as in shooting and playing with weapons, serveth most for the armes and shoulders. Stooping and rising oftentimes, as playing at the Bowles, as lifting great waights, taking up of Plummets or other like poyses on the end of staves, these doe ex∣ercise the back and loynes. Of the bulke and lungs the proper exercise is moving of the breath in singing, reading, or crying. The Muscles and together wi••h them the sinewes, veines, arteries, bones, are exercised consequently, by the moving of the parts aforesaid. The stomacke and entrals, and thighs, and reines of the backe are chiefly exercised by riding. As for sit∣ting in a boat or barge which is rowed, riding in a horse Litter, Coach or Waggen, is a kind of exercise which is called gestation: and is mixt with moving and rest, and is convenient for them that be weake and impo∣tent, or in long and continuall sicknesse.* 1.15 But above all other kindes of exercises, Galen most commendeth the play with the little ball, which we call Tenise, in so

much that he hath written a peculiar book of this ex∣ercise, and preferreth it before hunting, and all other pastimes. Because it may be easily used of all estates, as being of little cost. But chiefly for that it doth exercise all parts of the body alike, as the legges, armes, neck, head, eyes, backe and loynes, and delighteth great∣ly the minde, making it lusty and cheerfull. All which commodities may be found in none other kinde of ex∣ercise. For they strein more one part of the body than an other, as shooting the armes, running the legs, &c. wherefore those Founders of Colledges are highly to be praised, that have erected Tenis-courts, for the ex∣ercise of their Schollers: and I counsell all Students as much as they may to use that pastime. Notwith∣standing I restraine no man from his naturall inclina∣tion,* 1.16 for I know that to be true which Virgil writeth, Trahit sua quemque voluptas. And as Horace saith,

Castor gaudet equis ••vo prognatus eodem Pugnis▪ quot vivunt capitum totidem studiorum Millia—

* 1.17For in the Mount Olympus in Greece where the most principall playes and exercises of all the World, were solemnlie kept and used every fift yeare, first or∣dained by Hercules the Champion (as it is thought) all men did not practise one onely kinde of activitie, but every man as he was minded so hee applyed him∣selfe. There was wrastling, running with Horses, and on foot, turning, leaping, coarsing with Charriots, contentions of Poets, Rhetoricians, Musicians, dis∣putations of Philosophers and others. So I restraine no man from his naturall inclination, but I shew what exercise is best by the judgement of Galen. But least that by the violence of heate kindled by exercise,* 1.18

any of the excrements should hastily bee received into the habit of the body, also least some thing which is whole should by heavinesse of excrements or vio∣lent motion bee broken or pulled out of place, or that the excrements by violence of the breath should stop the Pores or Conduits of the bodie, the old Greekes and Romanes were wont to use fricacies or rubbings before exercise, in this manner. First,* 1.19 to rubb the body with a course linnen cloth softly and easily, and after to increase more and more to a hard and swift rubbing, untill the flesh doe swell and bee somewhat ruddie: then to annoint it with sweet Oyle, stroking it eve∣ry way gently with bare hands.* 1.20 And of fricacies they have made generally three sorts, first hard rub∣bing to bind or consolidate, then soft rubbing to loose or mollifie, and lastly meane rubbing to augment and increas•• flesh. But this kinde of preparation whereof Galen hath written abundantly in his second Booke De Sa. Tuen. is not used in England, and therefore I will end it with a merry tale of Augustus the Empe∣rour, and an old Souldier. On a time as the Noble Emperour Augustus came to a Bath,* 1.21 hee beheld an old man that had done good service in the Warres rubbing himselfe against a Marble Piller, for lacke of one to helpe him. The Emperour moved with pity gave an annuity, to finde him a servant to waite upon him. When this was knowne, a great sort of old souldiers drew themselves together & stood where as the Emperour should passe by every one of them rub∣bing his backe against the stones; the Emperour de∣manded why they did so, because Noble Emperour say they, we be not able to keepe servants to doe it. Why (quoth the Emperour) one of you might clawe

and rub anothers backe well enough. So wisely did hee delude the practise of Parasites, according to the old Proverb, ••••li ••ut••um scabunt. Notwithstan∣ding Master Eliote reporteth of himselfe, that hee found great commodity in one kind of fricacie, which is thus:* 1.22 In the morning after we have beene at the stoole, with our shirt sleeves or bare hands, (if our flesh be tender) first softly, and afterward faster to rub the breasts and sides downward and overtwhart, not touching the stomacke and belly, and after to cause our servant sembably to rub overtwhart the shoulders and backe, beginning at the necke bone, not touching the reines of the backe, except wee doe there feele much cold and wind and afterward the legges from the knee to the ankle, last, the armes from the elbow to the hand-wrest. And for those that can∣not exercise their bodies at convenient times, either because they are letted with necessary businesse, or else by reason of utter weaknesse, this kinde of rubbing may well bee used in stead of exercise. Supplet enim fricatio exercitium, as Georgius Pectorius writeth. But leaving all kinde of fricacies to such as have leasure,* 1.23 I prescribe none other preparation to bee used be∣fore exercise, but onely evacuation of excrements from all such parts as nature hath appointed thereun∣to. That is, when you are risen from sleepe, to walke a little up and downe, that so the superfluitie of the stomacke, guts, and liver, may the more speedily de∣scend, and the more easily bee expelled. That done, to wash your face and hands with cleane cold wa∣ter,* 1.24 and especially to bath and plunge the eyes there∣in: For that not onely cleanseth away the filth, but also comforteth, and greatly preserveth the sight,

(as Avice•• writeth) whereof Students should have a speciall care. Moreover to extend and stretch out your hands, and feet, and other limbes, that the vi∣tall spirits may come to the utter parts of the bodie. Also to combe your head,* 1.25 that the pores may bee opened to avoid such vapours as yet by sleepe are not consumed. Then to rubbe and cleanse the teeth. For the filthinesse of the teeth is noisome to the Braine, to the breath, and to the stomacke. They may bee clensed (as Cornelius Celsus teacheth) by washing the mouth with cold water,* 1.26 putting thereto a little Vine∣ger. And with the same (if you list) you may gargarize or guddle in your throate, and after rubbe them hard with a drie cloth. Some use to rubbe their teeth and gummes when they wash, with a Sage Leafe or two, which is good to preserve them from corruption and abateth the rank savour of the mouth. All these things (which are sixe in number) are briefely comprehen∣ded in Schola Salerni, as followeth▪

Lumina mane, manus surgens gelida lavetunda, Hac illac modicum pergat,* 1.27 modicum sua membra Extendat, ••rines pectat, dentes fricet, ista Confortant cerebrum confortant caetera membra.

After this preparation, as occasion shall serve, you may fall to exercise▪ yet first you must diligently con∣sider where and when (that is to say) the place and time.* 1.28 The place where exercise is to bee used doth chiefly concerne the aire, which among all things, not naturall, as in habitation, so in exercise is greatly to bee regarded, for as much as it doth both enclose us about, and also enter into our bodies,* 1.29 especially the most noble member which is the heart, and wee cannot be separate one houre from it for the necessity

of breathing.* 1.30 Wherefore exercise must bee used in a good and wholesome aire, which consisteth in foure [ 1] points, first that it be faire and cleare without vapours and mists. Secondly, that it bee lightsome and open, [ 2] not darke, 〈◊〉〈◊〉 and close. Thirdly, that it be not [ 3] infected with darraine lying long above ground. [ 4] Fourthly, that it be not stinking or corrupted with ill vapours, as being neare to draughts, Sinks, Dunghils, Gutters, Channels, Ki••chings, Churchyards, or 〈◊〉〈◊〉 waters. For the aire so corrupted, being drawne into our bodies, must of necessitie corrupt our bodies also. These foure properties are briefly contained in two verses in Schola Saler••i:

Lucid•••• & 〈…〉〈…〉 habitabilis der, Infectus neque sit, nec deus faetore cloa••••.

* 1.31Now for the time when you should exercise, that Divine Physitian Hippocrates teacheth us plainly say∣ing, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. Whose authority Galen follow∣ing saith; Sanitatis tutelam •• labore est auspicandum, quem excipere debe••t,* 1.32 cibus, potio, deinde somnus, mox venus, in iis videlicet quibus venere est utendum. We must beginne the preservation of health with labour, after that take meat, drinke, and so forth. The time then most con∣venient for exercise, is when both the first and second digestion is compleat, as well in the stomacke, as in the veines, and that the time approacheth to eat againe. For if you doe exercise sooner or later, you shall ei∣ther fill the body with raw humours, or else augment yellow choller.* 1.33 The knowledge of this time is per∣ceived by the colour of the urine; for that which re∣sembleth unto cleare water, betokeneth that the juice which commeth from the stomacke i•• 〈◊〉〈◊〉 in the veins, that which is well colored not too high or base,

betokeneth that the second digestion is now perfect. Where the colour is very high or red, it signifieth that the concoction is more than sufficient: where∣fore when the urine appeareth in a temperate colour, not red nor pale, but as it were gilt, then should ex∣ercise have his beginning. By this meanes doth Galen trie out the time most fit for exercise. But because every man hath not skill to judge of urine, or hath not leasure or opportunity to view his water in a glasse as often as he would or should exercise, for the time most convenient, it shall be sufficient to remem∣ber that golden sentence of Hippocrates,* 1.34 Labores cibos antecedant. Let exercise be used before meat. Which rule (as that famous Physitian Fuchsius noteth) is un∣advisedly neglected in the Schooles of Germany. For there the Schollers never exercise,* 1.35 but forthwith af∣ter meat either leaping, or running, or playing at the ball, or coyting, or such like. And the same abuse is ripe among us here in England, both in Universities, and in the Grammer Schooles. Wherefore it is no marvell if Schollers oftentimes bee troubled with scabs, and other infirmities, growing of corrupt hu∣mours, because by that meanes great store of raw hu∣mours are ingendred and brought forth to the skinne: (according to the saying of Hippocrates) Si impurgatus laboraverit, ulcera crumpent. Wherefore I counsell all Students not to exercise immediately af∣ter meat,* 1.36 for by that meanes the meat is conveyed into all the members, before it be concocted or boyled sufficiently. Yet to rise up after meat, and to stand upright for a while,* 1.37 or to walke softly a little is very wholsome: that so the meat may descend to the bot∣tome of the stomack, where (as Avicenna writeth) resteth

the vertue of concoction, and is one of the first lessons in Schola Salerni, Surgere post epulas. But hasty moving driveth the naturall heat from the inward parts, and causeth ill digestion. As for craftsmen, and labourers, if any demand the question, how they can have their health, and fall to work straight after they have eaten, I answer with Virgil;* 1.38 Labor omnia vincit improbus. And as Galen writeth; Nos neque Germanis, neque aliis agresti∣bus, aut Barbaris hominibus haec prodimus, non magis equi∣dem quàm Vrsis, Apris, aut Leonibus aut aliis id genus: sed Graecis, & iis qui tametsi genere sunt Barbari, Graecorum tamen aemulantur studia. So I write not these precepts for laboring men, but for students, and such, as though they be no students, doe yet follow the order and diet of students.* 1.39 Antoninus the Roman Emperour, who lived in Galens time, and had a speciall care of his health, was wont to come to the wrestling place about Sunne-setting when dayes were at the shortest, and about nine or ten of the clocke when they were at the longest.* 1.40 Whose example if any list to follow (as Georgius Pictorius doth interpret) hee should ex∣ercise in Summer six houres before noone, and in the Winter, in the after-noone at Sunne going down, and in the Spring time neare by noone. But I restraine no man to the houre, so it bee done accor∣ding to the rules aforesaid,* 1.41 that is, briefly to conclude, Excrementis expulsis, In aere salubri, & Ante comeden∣dum. Yet it is not sufficient in exercise to observe the time, the place, the things proceeding▪ except wee keepe a measure therein: which also is taught by Hip∣pocrates in the word (mediocria.) And although every man doth know (as Cicero saith) that In omnibus rebus mediocritas est optima,* 1.42 that measure is a merry meane,

yet few can hit that meane, as well in other things, as in this, unlesse they bee directed by a certaine rule. Wherefore Galen, who leaveth nothing un∣perfect,* 1.43 setteth downe foure notes by the which wee may know how long wee should exercise, and when wee should give over. The first is, to ex∣ercise untill the flesh doe swell. The second is, un∣till [ 1] the flesh bee somewhat ruddie. The third, untill [ 2] the body bee nimble, active, and ready to all moti∣ons. [ 3] The fourth is, untill sweat and hot vapours burst forth. For when any of these doe alter, we must [ 4] give over exercise. First, if the swelling of the flesh shall seeme to abate, we must give over forthwith. For if wee should proceed, some of the good juyce also would bee brought forth▪ and by that meanes the bo∣dy should become more slender and drier, and lesse able to increase. Secondly, if the lively colour stirred up by exercise shall vanish away, wee must leave off, for by continuance the body would wax colder. Thirdly, when agility of the limbs shall beginne to faile, we must give over, lest wearinesse and feeblenesse doe ensue. Fourthly, when the quality or quantity of the sweat is changed, wee must cease, lest by conti∣nuance, the sweat be greater or hotter, and so the bo∣dy become colder and drier. But of these foure notes, sweat and swelling of the flesh, are the chiefest to bee marked in exercise, as Hippocrates sheweth; In exerci∣tationibus signum extenuationis est sudor, guttatim emanans,* 1.44 qu••que tanquam à rivulis egreditur, aut à tumore contra∣ctio. As who should say▪ sweat and abating of the flesh, are two of the chiefest signes to know when wee should give over exercise. This measure Pythagoras, that was first named a Philosopher, though no Phy∣sitian

hath yet defined in his golden verses.

〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉.

Thus Latined by Vit•••• Amerlachius:

Corporis & debes non intermittere curam, Inqu••cibo p••••••que modus sit, gymnastisque. Hoc ••ie•• lass•••• si te non illa gravabunt.

The same in effect is uttered by the excellent Greek Oratour Isocrates, in his Oration ad Demonicum. 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. Thus Latined by V••ol••••••, Eas corporis exercitationes am∣pl••ctere, quae valetudini potius quàmquae ad rob•••• pro••unt: quod ita consequere, s••la••orare de••ina••, dum adhuc laborare quea••.* 1.45 Now as I have shewed what time we should give over exercise, so here I will end my treatise of exercise, if first I shall declare what remedy is to bee used against wearinesse which commeth by immode∣rate labour, either voluntary or necessary, for wee cannot alwayes keepe the meane, but wee must doe as cause requireth. Wearinesse, as all other infirmi∣ties of the body, is cured by the contrary: that is to say,* 1.46 by rest. According to the saying of Hipp. In omni corporis motu, quum fatigari coeperit, quies confestim lassitu∣dinis est remedium. For when the body is tired through over-much labour, and the strength faileth, and na∣turall moisture decayeth, then rest for a time recove∣reth the strength, reviveth the spirits, and maketh the limmes able to endure labour, whereas otherwise they would soone languish and pine away. Which thing Ovid well perceived, as appeareth where hee saith;

Quod car•••• alterna requie, durabile non est.* 1.47 Haec revocat vires, fessaque membra levat.

Where the Poet hath worthily added the word (A••••erna) that is to say (done by course) for as it is not convenient alwayes to labor, so is it not good alwayes to rest. For that were idlenesse or slothfulnesse, which corrupteth both the body and soule. For in the body through immoderate rest, i•• ingendred cruditie, and great store of noysome humors.* 1.48 VVherfore Galen rec∣koneth Idlenes or immoderate rest, among the causes of cold diseases. And what inconvenience doth grow to the soule thereby, Christ himselfe doth teach in his Gospell, where he saith▪ It is better for a man to rip his Coate and sow it againe, than to be idle. But moderate rest doth comfort both the body and minde,* 1.49 as Ovid writeth:

〈◊〉〈◊〉 corpus alu•••• animus quoque pascitur illis: Immodicus contra, carpit utrumque labor.

VVherefore I will conclude with that notable sen∣tence of Galen▪* 1.50 as sluggish rest of the body is a very great discommoditie to the preserving of health, so no doubt in moderate motion there is very great com∣moditie.

CHAP. 2. Of study or exercise of the minde in what order we may study without hinderance of our health.

AS man doth consist of two parts, that is of body, & soule; so exercise is of two sorts, that is to say, of the body, and of the minde. Hitherto I have spoken of exercise of the body, now I will entreat of exercise of the minde, which is Studie: that is (as Hugo de

Sancto Victore defineth it) Assidua •••• sagax retractatio co∣gitationis aliquid involutum explicare ••ite••s,* 1.51 vel scrutans penetrare occultum. This kinde of exercise (as Tullie wri∣teth) is the naturall nourishment of the minde and wit,* 1.52 for so he saith, E••t animorum ingeniorumque nostrorum naturale quasi quoddam pabulu••, considerati contem∣platio{que} naturae, docto{que} homini & ••rudito cogitare est vivere. And likewise, Tantus est innatus in nobis cognitionis amor & scientiae, ut ••••mo dubitare possit quin ad eos res hominum natura 〈…〉〈…〉 invitata ra••iatur. Which thing may well be perceived eve•• in little children; for as soone as they have gotten strength to goe of them∣selves, they are as busie as flees, and they devise a thousand toyes to be occupied in. Which motions no doubt proceed from the minde: For (as Tullie saith) Agitatio mentis nunquam acquiescit.* 1.53 Idlenesse therefore is not onely against nature, but also dulleth the minde, as Ovid worthily writeth:* 1.54

Adde, quod ingenium longa rubigi••e laesum, Torpet, & est multo quam fuit ante minus. Fertilis assiduo si non renevetur aratro Nil nisi cum spinis gramen habebit ager.

Wherefore notable is that counsell of Isocrates ad Demonicum, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. Thus Latined by Vol••ius: Da operam ut corpore sis laboriosus, animo studiosus: Nam ut moderatis la∣boribus corpora, sic honesta doctrina mentes augeri solent. Which lesson Publius Scipio who first was named A∣p••ricanus, well followed, as Tullie alleageth by the wit∣nesse of Cato; whose saving, because it is worthy and most fit for students,* 1.55 I will recite verbatim: Dicere sole∣bat Scipio, Nunquam se minus otiosum esse quam cum otio∣sus,

ne•• minus solum quam dum solus esset. Of this saying Tullie speaketh as followeth; Magnifi•••• ve••o v••x ac mag∣no viro ac sapiente digna, quae declarat illum & in o••••o de negotiis cogitare, & in sol••tudine secum loqui solitum, vt ne{que} cessaret unquam, & interdum colloquio alterius non egeret. Ita{que} duae res quae languorem afferunt caeteris, illum acue∣bant, tium & solitudo. Leasure then and solitarinesse are two of the chiefest things appertaining to studi••; which two who so hath obtained, and is 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉▪ (as Isocrates speaketh) that is to say discendi cupidus, let him him observe these rules following:

Mane cito lectum ••uge, mollem discute somnum: Templa petas supplex, & venerare Deum.

Those things presupposed which I have spoken of in the preparation of exercise of the body,* 1.56 this golden lesson of Lillie is next to bee observed. And if you goe not to the Church, yet forget not (venerare Deum.) And for this purpose no time is more convenient than the morning.* 1.57 Which the Prophet David every where wit∣nesseth in his Psalmes, namely Psalme 5. saying: Quoniam ad te orabo domine mane exau••ies vocem meam, mane astabo tibi, & videbo, quoni••m non Deu•• volens ini∣quitatem es tu. And for studie how much better the morning is than other times of the day, the reasons following may declare. First of all there be three Planets (as the Astronomers teach) most favourable to learning; that is, Sol, Venus and Mercury; these three in a manner meeting together when night approacheth, depart from us, but when day draweth neare, they returne and visit us againe.* 1.58 Where∣fore the best time for studie is early in the morning, when the Planets be favourable to our purpose. A∣gaine, when the Sunne ariseth, the aire is moved,

and made more cleare and subtill, and the blood, and spirits of our bodies doe naturally follow the motion and inclination of the Aire. VVherefore the morning or sunne rising,* 1.59 is most fit for study. Aristotle there∣fore in his Oeconomikes, not without great cause bid∣deth us to rise before day, and saith that it prevaileth greatly both to the health of the body, and to the study of Philosophy. VVhose counsell that famous Oratour of Greece Demosthenes, diligently followed (as Tullie reporteth of him) Dolere se ••iebat Demosthe∣nes,* 1.60 si quando opificum antelucana victus esset industria; whose good example I wish all students to follow▪ ha∣ving alwaies in minde this short sentence▪ Aurora Mu∣sis amica: and not to imitate the practise of Bonacius a young man, of whom Poggius the Florentine maketh mention. This Bonacius was wont to lie long in bed, and when he was rebuked of his fellowes of so doing,* 1.61 he answered smiling, that hee gave eare to certaine persons who contended and disputed before him. For as soone as I awake, said hee, there appeareth in the shape of women, Solicitudo and Pigritia; Carefulnesse and slothfulnesse: Carefulnesse biddeth mee to rise and fall to some work, and not to spend the day in my bed. Contrariwise slothfulnesse biddeth me lie stil, and take mine ease, and keepe me from cold in my warme Couch. Thus while they vary & wrangle, I like an in∣different judge inclining to neither part, lie harkening and looking when they will agree: and by this meanes the day is overpassed or I beware. This young mans practise I leave to loytering Lurd••ines, and returne againe to diligent students,* 1.62 who having used the pre∣paration aforesaid must apply themselves earnestly to reading and meditation for the space of an houre: then

to remit a little their cogitation, and in the meane time with an Ivory Combe to kembe their head from the forehead backwards about forty times, and to rub their teeth with a coarse linnen cloth. Then to returne againe to meditation for two houres, or one at the least, so continuing, but alwayes with some intermis∣sion, untill toward noone; and sometimes two houres after noone, though seldome, except we be forced to eate in the meane season, for the Sunne is of great power at the rising, and likewise being in the middest of the heavens: And in that part also which is next to the midst, which the Astronomers call the ninth part and the house of wisedome, the Sunne is of great ver∣tue. Now because the Poets doe account the Sunne as Captaine of the Muses and Sciences, if any thing bee deeply to be considered, wee must meditate thereon especially the houres aforesaid. As for the residue of the day is convenient rather to revolve things reade before, than to reade or muse of new:* 1.63 Alwayes re∣membred that every houre once at the least wee remit a little while the earnest consideration of the minde; neither should we meditate any longer than we have pleasure therin; for all wearinesse is hurtfull to health; wearinesse of the body is evill, but wearinesse of the minde is worse, and wearinesse of both worst of all: For contrary motions draweth as it were a man in sun∣der and destroyeth life. But nothing is more hurtfull than studying in the night:* 1.64 for while the Sunne shi∣neth over us, through the power thereof the pores of the body are opened, and the humours and spirits are drawen from the inner parts outward. And con∣trariwise, after the Sunne setteth the body is closed up, and naturall heate fortified within. Where∣fore

to watch,* 1.65 and to be occupied in minde or bodie in the day t••me is agreeable to the motions of the hu∣mours and spirits; but to watch and to study in the night, is to strive against nature▪ and by contrary moti∣ons to impaire both the body and minde. Againe by continuall operation of the aire, opening the Pores, there followeth exhalation and consumption of the vitall spirits, wherby the stomacke is greatly weakned, and requireth a renewing and repairing of the Spirits, w^ch may best be done in the season when naturall hea•• returneth from without to the inward parts. Where∣fore whosoever at that time shall begin long and diffi∣cult contemplation, shall of force draw the spirits from the stomake to the head, and so leave the stomack de∣stitute: whereby the head shall be filled with vapors, and the meat in the stomacke for want of heate, shall be undigested or corrupted. VVell therefore saith E∣rasmus▪ Nocturnae lucubrationes longe periculosis••imae haben∣tur. Notwithstanding I know that such as bee good Students indeed, having alwayes in minde that nota∣ble saying of Plinius, Omne perire tempus quod studio non impertias; doe spare no time neither night nor day from their bookes. VVhereof Plinie himselfe hath given a goodly example▪* 1.66 in that by his owne testimo∣nie, he wrote that most excellent work called the Hi∣storie of nature, Noctibus et succisi••is temporibus. Yea Galen in his old age (as hee writeth) was fai••e to care Lettuse boyled;* 1.67 of purpose to make him sleepe, Quod in juventute (saith hee) meap••e sponte vigiliis a••uever••m. And againe he saith, Vrgebam ego studia supra condisci∣pulos omnes non interdiu solum▪* 1.68 sed etiam noct••••. As for poor Students they must follow the example of Clean∣thes, who in the night time, by drawing of water, got

wherewithall to finde himselfe in the day to studie Philosophy under Chris••p••us, or the example of that Noble King Alared or Alfrede, the first Founder of the Vniversitie of Oxford, who divided the day and the night into three parts, and spent eight houres in eat∣ing, drinking and sleeping, and eight houres in hearing and deciding of causes, and eight houres in study: Or as that excellent Poet Plautus,* 1.69 who was faine for his living to serve a Baker in turning a Querne or Hand∣mill, that hee might yet sometime apply his studie. Wherefore let not poore Students disdaine to doe ser∣vice in the day, that they may yet imploy sometime in the night.* 1.70 And if they waxe pale with overmuch study, it is no reproach but a very commendable signe of a good student. Yet would I have none to study so much, that thereby they should fall into sicknesse, or become melancholick, as Homer writeth of Ajax and Bellerophon:* 1.71 But I would have all students alwayes to remember 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, as Iso∣crates writeth. And if it happen that wee bee cloyed with studie, then must we fall to recreation and use some honest play or pastime, yet so as Tullie prescri∣beth,* 1.72 Ludo et joco uti illis quidem licet sed sicut samno & quietibus caeteris tum cum gravibus seriis{que} rebus satis feceri∣mus. Ipsum{que} jocandi genus non profusum, nec immodestum, sed▪ ingenuum & fa••etum esse debet. Whereof wee have have a notable example in Valerius Maximus, of Scevo∣la that learned Lawyer,* 1.73 who being wearied with law matters, was wont to recreat his minde with Tenis-play, and therein is said to have excelled: Yet some∣times hee played at Dice▪ and Tables, when he had bin long busied in well ordering the lawes of the Citi∣zens, and Ceremonies of the gods. For so he saith, Vt in

rebus serii•• Scevolam, ita & in scurrilibus lusibus hominem agebat,* 1.74 quem rerum natura contiunt laboris patientem esse non s••uit. Likewise we reade of Socrates the Philoso∣pher, who notwithstanding hee was adjudged by the Oracle of Apollo, to be the wisest man in the world, yet for recreation hee blushed not to ride upon a Reed a∣mong his little children: And when hee was laughed to scorne of Alcibiades for so doing,* 1.75 he answered him very prettily, tell no body (sayth he) that thou sawest me, untill thou have children of thine owne. As who should say, Such is the affection of Parents towards their children, that they are not ashamed oftentimes to play the children with them. But of recreation of the b••dy I have spoken sufficiently before, and now I will speake somewhat of recreation of the minde: for there bee some pastimes that exercise the minde onely,* 1.76 as Dice, Tables, Cards, and such like, which be∣cause they are accounted unhonest games, and forbid∣den even by heathen writers, as by the sage Cato in his morall precepts,* 1.77 I will omit them; and if any Stu∣dent will use them, he shall not doe it (me authore:) yet I will rehearse one example of Dice playing, because it is famous. Caligula the Emperour (as Erasmus repor∣teth) when hee played at Dice,* 1.78 got more by lying and forswearing, than by true play; and upon a time yeelding his turne of casting unto his next fellow,* 1.79 going forth to the doore, he espied two rich gentle∣men of Rome passing by, whom straightway hee commanded to bee taken, and their g••ods to bee seised to his use: And so returning againe into the house very joyfull, hee boasted that hee never had a more luckie cast at the Dice. As Caligula got those Gentlemens goods, so thinke I all is gotten that is

wonne by dicing. Therefore I let it passe, and returne to my purpose. There is an ancient game called the Chesse, which was invented after P••lidorus Virgilius, in the yeare of the world▪ 3635▪ by a certaine wise man called Xerxes,* 1.80 to m••tigate the minds or hearts of Tyrants. For it declareth to a Tyrant, that Maje••stie or authority, without strength, helpe, and assi∣stance of his men and subjects, is casuall, feeble, and subject to many calamities. This game is an earnest exercise of the minde, and very commendable and convenient for students, and may easily be provided to be alwayes ready in their chambers. But for a mind wearied with study, and for one that is melancholike, (as the most part of learned men are) especially those that be excellent, as Arist. witnesseth,* 1.81 there is no∣thing more cōfortable, or that more reviveth the spi∣rits than Musicke, according to that saying of Hessus;

Nam nihil humanas tanta dulcedine mentes Afficit, ac melicae nobile vocis opus.

And be••ause it is one of the liberall sciences, it ought the more to bee esteemed of students. And that for good caus••. For by the judgement of Aristotle,* 1.82 Musicke is one of those foure things that ought to be learned of youth in well governed Commonwealths: and in the fourth chapter of the same Book,* 1.83 he declareth that Musick is to be learned, not only for solace and recrea∣tion, but also because it moveth men to vertue and good maners, and prevaileth greatly to wisdome, qui∣etnes of mind, and contemplation. But what kinde of Musicke every student should use, I refer that to their owne inclination. Howbeit the examples following may declare,* 1.84 that the Harpe of all instruments is most ancient, and hath bin in greatest price and estimation.

Orphe••s that 〈◊〉〈◊〉 Poet, and Harper most excellent, (as the Poets surmised) did with his musicke delight wilde beasts, as Lions and Tigers▪ and made them to follow him, and with his sweet harmonie drew stones and woods after him, that is to say, moved and quali∣fied the grosse hearts, and rude minds of men. The Prophet David delighted in the Harpe, and with the sweet melody thereof, delivered King Saul from the vexation of the evill spirit.* 1.85 Mars••lius Ficinus speaking of himselfe▪ sayeth, Ego etiam si modo ••••sinia 〈◊〉〈◊〉 compo∣nere summis, quantum adversus atrae bilis amaritudinem, dulcedo lyrae cautus{que} valeat, domi frequenter experior. And if every student could play upon instruments, it were the more commendable.* 1.86 For Themistocles (a•• Tully writeth) Quod in con••ivio recusaret lyram est habitus ind••∣ctior. And Socrates when he was old, so much esteemed of Musicke,* 1.87 that hee was not ashamed being old, to learne among boyes to play upon instruments. And how comfortable Musicke is to all sorts of men, wee may plainly perceive by labourers; for the Gally-man, the Plough-man, the Carter, the Carier, ease the tedi∣ousnesse of their labour and journey with singing and whistling: yea, the brute beasts be delighted with songs and noyses, as Mules with bels, Horses with Trumpets and Shalmes▪ are of a fiercer stomacke to their appointed ministerie. Wherefore I counsell all students oftentimes to refresh their wearied minds with some sort of melody. For so shall they drive away the dumps of melancholy, and make their spi∣rits more lively to learne. And so I end this Treatise of labour.

CHAP. 3. Of Meat.

AFter labour; there followeth in the sentence of Hippocrates, Cibus, whereby he giveth us to under∣stand, that meat must bee taken after we have exerci∣sed. The necessity whereof needeth 〈◊〉〈◊〉 proofe▪ consi∣dering that nature hath taught all living creatures to seeke by sustenance to maintaine their lives▪* 1.88 The in∣fant new borne seeketh to sucke. The Lamb, the Calfe, the Colt, yea, the whelpe yet blinde, gapeth for the dugges of the Damme. For such is the state of man and beast touching the body, that the spirits, hu∣mours, yea, the sound substance of all parts doe con∣tinually waste and weare away; so that unlesse by nourishment other like bee restored, of necessity the whole must shortly be consumed. For life may well bee compared to the match of a Lampe, which if it bee not continually fed with sufficient oyle, is soone extinguished. 〈◊〉〈◊〉 this necessary and naturall 〈◊〉〈◊〉 and mortality of mankinde. God of his infi∣nite providence and goodnesse hath provided food whereby to repaire, to restore▪ and countervaile▪ so long as his good pleasure is, the continuall impairing and decaying of our flesh. Wherefore it behoveth us to have a speciall care and regard that wee use such meats as may best nourish our bodies, and in no wise hinder our health. Which to performe, it is necessary, that in meats we consider six things: First,* 1.89 the sub∣stance. Secondly, the quantity. Thirdly, the quality. Fourthly▪ custome. Fifthly, time. Sixthly, order. These six are briefly set downe in Schola Salerni,

though not in like order as followeth:

Quale, Quid & Quand••, Q••ant••m, Quoties, vbi dando: Ista notare cibo debet medicu•• bene doctus.

These six I shall briefly handle as they are proposed.

The substance of meats.

Concerning the substance of meats, some are good, which make good bloud, and some are ill, which en∣gender ill bloud. Which difference may easily be per∣ceived by the view of the Treatise following divided into three parts,* 1.90 according to Galen First I shall speake touching Corne or Graine; next touching Herbs and Fruits; lastly, touching living and sensible creatures, and their parts pertaining to di••••.

CHAP. 4. Of Wheat.

OF all Corne or Graine used in diet, Wheat is the chiefest.* 1.91 Theophrastus describeth divers sorts of Wheat, but the greatest difference in my judgement is in the colour, for some is browner or blacker, and other is whiter and fairer. The best kinde of Wheat was called in old time Siligo, whereof was made the finest bread, called Panis Siliginius, which we call Man∣chet, and was plentifull among the Romans and other Nations also subject to the Roman Empire. And al∣though Plinie preferre the Wheat of Italy before all other,* 1.92 confirming the same by the saying of the anci∣ent Poet Sophocles, Et fortunatam Italiam frumento ca∣••ere candido:* 1.93 yet as I thinke, we have as good Wheat in England, both red and white, as may be found in any Countrey in all Europe, and as good bread is made thereof, especially that of Yorke, which they call

Maine bread. Wheat in nature is manifestly hot,* 1.94 and being laid to outwardly as a medicine, is hot in the first degree, without any manifest moisture. And touching the choice of Wheat, which is best to make bread withall, Matthiolus perfectly describeth,* 1.95 Triticum ex quo omnium optimus fit panis, eligi debet fractu contumax, den∣sum▪ grave, colore aureum, lucidum▪ leve, trium mensium, maturum, mundum, pinguique terra or••um. And if wee cannot conveniently provide Wheat that hath all the foresaid properties, yet let it bee such as Galen requi∣reth.* 1.96 Let it be hard Wheat that will not easily be bro∣ken betweene the teeth, let it be thicke or close toge∣ther, not loose or open: Let it be heavie or weighty; let it be of yellow colour. Of such Wheat as this may be made that bread which is best and most wholsome for youth and age,* 1.97 which ought to have five properties First, it must be well leavened, Nam panis qui fermento caret, nemini prorsus est accommodus. Howbeit in England our finest Manchet is made without leaven. Next it ought to be light, for thereby it is knowne that the clamminesse thereof is gone. Thirdly, it ought to bee well baked, for bread that is ill baked is of ill digestion, and sore grieveth the stomacke. Fourthly, it must be temperately salted▪ for bread over sweet is a stopper, and bread over-salt is a drier. The fifth thing is, that bread should be made of the best Wheat, such as I have spoken of before. These five properties are briefly comprised in two verses in Schola Salerni;

Panis non calidus, nec sit nimis inveteratus, Sed ferinantusque oculatus; sit bene coctus▪ Et salsus modite, & frugibus validiselectus.

But the first verse containeth two other notes tou∣ching bread. The one is, that it ought not to bee eaten

hot,* 1.98 because it stoppeth much, and swimmeth in the stomack▪ by reason of his vaporous moisture, yet is the savour of new bread very wholsome, and reviveth one out of a swoone, as Arnoldus saith. The other is, that we ought not to eat bread that is very stale or moul∣die, for it drieth the body, and ingendreth melancholy humours.* 1.99 Whereupon it followeth that bread to bee best, which is made of pure flower of good Wheat, sufficiently leavened, somewhat salted, well moulded, well baked, neither too new nor too old: that is to say, after Doctor B••ord, that it be at least a day and a night old, and not past foure or five dayes old, except the loaves be very great, which definition Galen himselfe uttereth in these words;* 1.100 Concoctu inter panes sunt facilli∣mi, qui plurimum sunt fermentati, & pulcherrimè subacti, quique in Cli••ano igne moderato fuerunt assati. Whereby it appeareth that all kinde of bread made without leauen is unwholsome,* 1.101 and after Galen, descendeth slowly from the stomack, engendreth grosse humours, causeth oppilations of the liver, increaseth the weaknesse of the spleene, and breedeth the stone in the reines. Wherefore cakes of all formes, Simnels, Cracknels, Buns, Wafers, and other things made of wheat flowre, as Fritters, Pancakes, and such like, are by this rule re∣jected.* 1.102 Quando ne tritici quidem sumpta farina, concoctu sit facilis, nisi per salem, fermentum, misturam, triturationem, clibanum{que} elaborata fuerit.* 1.103 Howbeit now adayes com∣mon experience proveth in mens stomacks, that bread much leavened is heavie of digestion, and no bread is lighter than Manchet, which is made of fine flowre of Wheat, having no leaven. And by the foresaid defi∣nition, all loaves that are not baked in an Oven, but upon irons, or hot stones, or upon the hearth, or un∣der

hot ashes, are unwholsome, because they are not equally baked, but burned without, and raw within. And of such loaves as are baken in an Oven, the grea∣test loaves doe nourish most, after Master Eliot,* 1.104 be∣cause the fire hath not consumed the moisture of them But whether bread be made in forme of Manchet, as is used of the Gentility, or in great loaves, as it is usu∣all among the Yeomarie, or betweene both, as with the Franklings, it maketh no matter so it be well ba∣ked. Burned bread, and hard crusts, and Pasticrusts,* 1.105 doe engender adust choller, and melancholy humours, as saith Schola Salerni:

Non comedas crustam, choleram quia gig••it adustam.

Wherfore the utter crusts above and beneath should be chipped away. Notwithstanding, after Arnold,* 1.106 the crusts are wholesome for them that bee whole, and have their stomacks moist, and desire to be•• leane, but they must eat them after meat, for they must en∣force the meat to descend, and doe comfort the mouth of the stomacke. Browne bread, made of the coarsest of Wheat flower▪ having in it much branne,* 1.107 and that bread which Galen calleth Autopyros, that is, when the meale wholly unsifted, branne and all is made into bread, filleth the belly with excrements, and shortly descendeth from the stomacke. And beside, that it is good for labourers, (Crassa enim crassis conveniunt,) I have knowne this experience of it,* 1.108 that such as have beene used to fine bread, when they have beene co∣stive, by eating browne bread and butter, have beene made soluble. But Wheat is not only used in bread, but being sodden, is used for meat, as I have seene in sun∣dry places, & of some is used to be buttered.* 1.109 And Galen himselfe (as he writeth) travelling into the Countrey,

for want of other food was faine to eate sodden wheat in an husband mans house: but the next day after, he and his mates that had eaten with him, were much grie∣ved thereby both in the stomacke and head. Whereby hee concludeth that it is heavy and hard of digestion▪ but being well digested, nourisheth strongly, and strengthneth a man much: wherefore it is good for labourers. Of wheate also is made Alica and Amylum mentioned of Galen, things not usuall among us. Yet Amylum is taken to be Starch, the use whereof is best knowne to Launders.* 1.110 And Alica Saccharata is taken for Frumentie, a meat very wholsome and nourishing, if it be well made, yet in digestion much like to sod∣den Wheat. As for Turkie Wheat, French Wheat, and such like strange graine, I will over-passe them, because they bee not usuall in our Countrey of Eng∣land. Yet of French Wheat I can say thus much by experience,* 1.111 that in some parts of Lancashire and Che∣shire they use to make bread thereof for their hous∣hold, being mingled together with Barley, but for the Winter time only. For when the heat of the yeare in∣creaseth, it waxeth ranke of savour. Also therewith they fat their Swine, for which purpose it is greatly commended, and in my judgement it is more fit to feed Swine than Men. More of bread shall bee spoken hereafter, when I intreat of other graine.

CHAP. 5. Of Rye.

SEcale, commonly called Rye, a graine much used in bread,* 1.112 almost thorowout this Realm, though more plentifull in some places than in other: yet the bread

that is made thereof is not so wholesome as wheate-bread, for it is heavy and hard to digest, and therefore most meet for labourers, and such as worke or travaile much, and for such as have good stomacks. There is made also of Rie mixed with Wheate, a kind of bread named misseling or masseling bread,* 1.113 much used in di∣vers Shires, especially among the family. Which be∣ing well made after the order prescribed in the Trea∣tise of Wheate, is yet better than that which is made of cleane Rie, but that which is halfe Rie and halfe Barly is worse. Rie laid outwardly to the body,* 1.114 is hot and drie in the second degree after Dodonaeus, whose authoritie I alledge, because Galen hath written little or nothing thereof, except Typha be Rie, as Master E∣liot judgeth it; then is it in a meane betweene Wheat and Barley.

CHAP. 6. Of Barly.

HOrdeum, Barlie, whereof also bread is used to bee made, but it doth not nourish so much as wheat, and after Matthiolus, troubleth the stomack, maketh cold and tough juice in the body,* 1.115 nourisheth little and ingendreth winde, yet some affirme that it is good for such as have the Gout. Barlie is cold and drie in the first degree, and (as Galen saith) howsoever it be used in bread, or p••isan, or otherwise, it is of cooling na∣ture, and maketh thinne juyce, and somewhat clean∣sing. And in the tenth Chapter of the same book, he saith, that Barley bread passeth very soone from the bellie. As of Wheate, so likewise of Barley there is great choice to bee had, for some is better and some is worse.* 1.116 Yet all Barley generallie considering

the nature thereof is more meet for drink than bread,* 1.117 and thereof is made the best Malt to make Ale or Beere. And though Barly be cold, yet it maketh such hot drinke, that it setteth men oftentimes in a furie.

CHAP. 7. Of Oates.

AVena, Oates, after Galen, have like nature as Bar∣lie,* 1.118 for they drie and digest in a meane, and are of temperature somewhat cold, also something binding, so that they helpe a laske, which I my selfe have proved in Cawdales made with Oatemeale:* 1.119 Yet Galen affir∣meth, that Oates are Iumentorum alimentum non homi∣num, whose opinion in that point must be referred to the Countrey where hee lived: For if he had lived in England, especially in Lankashire, Chesshire, Cum∣berland, Westmerland, or Cornwale, hee would have said, that Oates had beene meat for men. For in these parts they are not onely Provender for Horses, but they make Malt of them,* 1.120 and therof good Ale, though not so strong as of Barly Malt. Also of Oates they make bread,* 1.121 some in Cakes thicker or thinner, as the use is;* 1.122 some in broad Loaves which they cal Ianocks of which kinde of bread I have this experience, that it is light of digestion, but something windie, while it is new it is meetly pleasant, but after a few dayes it wax∣eth drie and unsavorie, it is not very agreeable for such as have not been brought up therewith: for education both in diet & all things else is of great force to cause liking or misliking.* 1.123 In Lankashire as I have seene, they doe not onely make bread and drinke of Oats,

but also divers sorts of meats. For of the greats or groats, as they call them, that is to say of Oats, first dri∣ed, and after lightly s••aled, being boiled in water with salt,* 1.124 they make a kind of meat which they call water-Pottage, and of the same boyled in Whey, they make Whey-pottage, and in Ale, Ale-potage: meats very wholsome and temperate, and light of digestion; and if any man be desirous to have a taste of them, let him use the advise of some Lankashire woman.

CHAP. 8. Of Beanes.

FAba, Beane,* 1.125 in cooling and drying is very neare in a mean temperature. Green Beans before they be ripe are cold & moyst, but when they be drie they have power to binde and restrain. The substance of Beanes is something cleansing,* 1.126 and the Huske is somewhat binding. Pythagoras the Philosopher gave forth this saying: Faba abstineto, as some interpret, abstaine from Beanes; because they make the sight dull, and raise up ill dreames (as Plinie saith.) But how∣soever Pythagoras meant it, true is that saying of Galen,* 1.127 Flatulentus est cibus etiamsi elixatus diutissime fuerit, ac quo∣vis modo paratus. And againe he saith,* 1.128 Faba ut ed ulium flatulenta est, ac coctu difficilis si quid aliud. Wherefore they are meate for Mowers, as the Proverbe is, and for Ploughmen, but not for Students. Being sodden they are used to bee eaten as well greene as drie: the greene Beanes they use to butter, the other they eate with salt unbuttered. Of greene beanes Galen giveth his judgement,* 1.129 Si virides priusquam maturae ••i••t at{que} exic∣catae edantur, idem eis accidet quod fructibus omnibus,* 1.130 quos

ante perfectam maturitatem mandimus: humidius scilicet alimentum corpori praebebunt, obid{que} excrementosius, non in intestinis modo, sed in toto etiam habitu. Also of Beanes in Leycester shire they make bread; I meane not hors-bread (which is commonly done throughout Eng∣land) but for their family: but it can in no wise bee wholesome, because it filleth the body full of winde: Notwithstanding I know that such as have beene brought up therewith doe like it well. Adeo a teneris assuescere multum est.

CHAP. 9. Of Pease.

* 1.131PIsum, Pease, after Galen, are like in substance to Beanes, and eaten after the same manner, yet they differ in two things. First in that they are not so windie as Beanes: and next because they bee not so abstersive or clensing, and therefore they passe more slowly from the belly. There bee three sorts of Pease common among us in England.* 1.132 The first Garden [ 1] Pease or hasty Pease. The second sort is called Gray [ 2] Pease. The third greene pease; both growing in the [ 3] fields. The two first sorts are used to bee eaten greene before they bee full ripe. First they are sodden, then buttered,* 1.133 salted, and peppered. But if any student list to eate greene Beanes or greene Pease, let him spare no pepper upon them, for this is a generall rule in Ga∣len, for meats that be windie, Quicquid in omnibus ciba∣bariis inest flatulentum, id per calfacientia & tenuantia cor∣rigitur. Pease are commended in Schola Salerni, on this wise:

Pisam laudandam delegimus ac reprobandam: Pellibus ablatis sunt bona pisa satis. Sunt inflativa cum pellibus at{que} nociva.

That is, they be wholsome to eate when the Husks be taken away, for if they be eaten in the Husks, they be hurtfull, and doe inflate. But how they should bee eaten without the huske I doe not know, except it be in pottage; for they are not wont to bee blanched as Almonds, but there is made of them a kinde of broth or pottage called Pease-pottage.* 1.134 Some make it with Pease boyled whole, but that is not good; Other strein the pease after they bee boyled, and that is best.* 1.135 And this kinde of pottage is commended of Arnoldus, upon the said verses, for it maketh (saith hee) the belly laxa∣tive, and procureth urine, and unstoppeth the veines; wherefore it is wholesome at such times as folkes use grosse and oppilative meates, as on fasting dayes;* 1.136 and in England it is used accordingly, for commonly pease pottage is most eaten in Lent. If pease be unwhole∣some, then the bread which is made of them is un∣wholsome, yet it is much used in Leicester shire. But I leave it to rusticks, who have stomacks like Ostriges, that can digest hard yron; and for students I allow no bread but that which is made of wheat, as before is mentioned.

CHAP. 10. Of Rice.

O Risa, Rise, after Galen, is something binding,* 1.137 and therefore stoppeth or bindeth the belly. And a∣gaine he saith:* 1.138 All men use this graine to stop the bel∣ly; and they boyle it as Alica, yet is it more hardly dige∣sted and nourisheth lesse, and is not so pleasant in ea∣ting.

But we use to make a kinde of Pottage with Rise called Rise-pottage,* 1.139 which being wel made with good Milke, and spiced with Sugar and Cinamon, is verie pleasant and easie of digestion and restorative. For thus writeth Matthiolus, Sunt qui Oris••m quoque dicunt genitale augere ••eme••,* 1.140 in bubulo lacte decoctam, additis Sac∣caro & 〈◊〉〈◊〉. And in the same place he saith, that it is very good to be eaten in any kinde of la••k or flixe, especially being first dryed and after boyled in Milke wherein hot stones have beene quenched.* 1.141 But if any list to make Rise pottage properly for a flix, they may be made in this maner. Take a good handfull of Oaten barke and boyle it in a gallon of running water to the halfe or more; then streine it and let it coole, then take halfe a pound of Iorden Almonds, and beate them in a Mor••er with the h••l•• and all on, after streine them with the foresaid water, & so with Rice make Rice po∣tage. Rise may be eaten also with Almond Milk, and so it doth restore and comfort nature. Hitherto I have entreated of such graine as is usuall among us in bread and meates as for other sorts named of Galen legumina,* 1.142 in English Po••••se, as Fitches, ••ares, Fengreeke, and such like, I overpasse them, because they are not used as sustenance for man▪ but for medicine, or else as fod∣der for beasts. And now shall I speake of hearbs and fruits, I meane of those that appertaine to diet, and as they be used pro alimentis, and not pro medicamentis. For that belongeth to another part of Physicke▪ though I know that there may be, as Hippocrates saith (i•• cibo medicamentum) which thing as occasion shall serve, I will brieflie touch for the behalfe of Students. And of hearbs I shall declare first such as be hot, and after those that be cold.

CHAP. 11. Of Sage.

OF all garden hearbs none is of greater vertue than Sage, in so much that in Schola Salerni,* 1.143 it is demanded,

Cur moriatur homo cui salvia crescit in horto?

As who should say, such is the vertue of Sage,* 1.144 that if it were possible▪ it would make a man immortall. It is hot and drie in the third degree, and hath three speciall properties, cōteined in these verses following:

Salvia confortat ••ervos, ma••••um{que} tremorem Tollit, & ejus ope, febris acuta fugit.

Now because it is good against palsies and com∣forteth the sinewes and Braine,* 1.145 it must needs bee good for Students, who are commonly cumbred with diseases of the head: It may be used in way of meat, as in the spring time with bread and butter, especial∣ly in May:* 1.146 as I my selfe have knowne a man of 80. yeares and upward, who for his Breakfast in Summer used to eate sixe or seven Sage Leaves minced small with a little salt, and in winter as many blades of unset Leekes, drinking alwayes a draught of good Ale after it, by which meanes he preserved himselfe long in healthfull state. Sage is used commonly in saw∣ces, as to stuffe Veale, Porke, roasting Pigges;* 1.147 and that for good cause, for it drieth up superfluous moy∣sture, and stirreth up appetite.* 1.148 Also of Sage is made a kinde of wine, which they call Sage wine, in this man∣ner. Put a little bagge full of Sage bruised in a Quart of new Wine, and let it stand so a night, then wring it out and use it. This wine is good to con∣sume

fleame and to comfort the braine and sinewes. Much after the same manner is made Sage Ale;* 1.149 yet some use onely Sage Leaves, whole as they grow, be∣ing first cleane washed they put them in the bottome of a Vessell, and tunne up new Ale upon them, so letting it stand for three or foure dayes, untill they draw it: for every gallon of Ale two handfuls of Sage will suffice, in operation, it is like to Sage wine. I my selfe have proved it very good for a rewme. Moreover Sage is used otherwise to be put in drinke overnight close covered,* 1.150 or two or three houres before wee drinke it, for so it is good against infection, especially if Rew bee added thereto, as witnesseth Schola Salerni;

Salvia cum Ruta faciunt tibi pocula tuta.

CHAP. 12. Of Rosemary.

NExt in vertue to Sage is Rosemary and of much like qualitie. For it is both hot and drie. Fernelius saith,* 1.151 Vna cum cerebro & nervis, cor, sensus omnes & me∣moriam confirmat, tremori atque paralysi salutaris, and therefore excellent good for students any way used.* 1.152 Beside that (as saith Matthiolus) Visum acuit, si toto tem∣pore quo floret, quispiam jeiunus flores una cum circumst••n∣tibus foliis cum pane & fale quotidie voraverit. Praestat eti∣am ad frigidos ventric••li affectus, ad coliaca•• passiones & vo∣mitum ••ibi▪ si cum pane devoretur, aut bibatur in pulverem contritum ex meraco. The use of Rosemary in Kitchin, is well knowne to all men. I would the hearbe were as plentifull among us in England,* 1.153 as it is in that part of France which is named PROVANCE,

where it groweth of it selfe without setting, and is used for a common fuell. Such as have not the Herbe, may yet have the flowers preserved of the Apotheca∣ries, called Conserva Anthos,* 1.154 like in operation to the Herb, which I wish to be often used of students. Such as have the Herbe, may use it now and then, as Alexis prescribeth, to cleanse and comfort the stomacke, and to make a sweet breath in this manner:* 1.155 Take Rose∣mary, with the flowers, or without, a handfull, or more, seeth it in white Wine a good space, and put thereto if you may, a little Cinamon, then drinke it, and wash your mouth therewith. The same Wine without Cinamon is good to wash the face and hands, for it maketh a very cleare skinne.* 1.156 I was wont to put a handfull of Rosemary in a quart of white Wine, and to suffer it to boyle in the quart untill it were ready to be burned, and then to use it, or halfe a handfull in a pint of Wine, and sometimes a few Cloves withall. Which drinke by experience I found greatly to com∣fort both my stomacke and braine.* 1.157 Or if you like not to be at the cost of Wine, seeth it in Ale, or pound it and straine it with Ale or Wine. For being so drunke, it is very good to open the obstructions of the Liver and spleene, which is a speciall way to preserve health: Good therefore to be used at the spring or fall of the leafe, for a weeke together. And so I was wont to use Agrimony to prevent a dropsie. If any man list to make a perfect Electuary of Sage & Rosemary,* 1.158 to comfort the stomacke and braine, and to make a sweet breath, hee may compound it after Alexis, in this manner: Take of Sage two ounces, of Rosemary flowers halfe an ounce, of Cloves five drammes, of Cinamon one dramme and a halfe, of Nutmegges one scruple,

bray every thing, and with honey or Sugar make a•• Electuary, and give thereof in the morning halfe a spoonfull: then drinke a little red Wine, wherein 〈◊〉〈◊〉 boyled a little Sage, and this doe every day, untill you have your purpose.

CHAP. 13. Of Borage.

* 1.159BOrage, which of Galen is named Buglosse▪ is hot and moist in the first degree. But in Gardens there is found another Herbe commonly called Buglosse, differing from Borage both in leafe and flower.* 1.160 And after Dodoneus, Buglosse, and Lange de Beefe, are cold and dry, not farre from the meane temperature. No Garden Herbe is more convenient for Students than Borage or Buglosse, because of those five things which be enemies to studie,* 1.161 as Marsilius Ficinus writeth, that is to say, Pituit••, Atrabilis, ••••itus, Sacietas, Matutinus somnus, two of them, that is, Pituita and Atrabilis, are well holpen by the use of these herbs. For thus wri∣teth Galen of Buglosse▪* 1.162 which is to be understood like∣wise of Borage. Buglossum humidae calidae{que} temperi••i est, itaque vinis injectum, laetitiae ac hilaritatis causa esse credi∣tum est, sed & iis qui ob supremi gutturis asperitatem ••••ssi∣••••t, coctum in meliorato conveni••. Whereby it appea∣reth,* 1.163 that to put Borage leaves in Wine, is no late in∣vention, and is done for good cause, and to bee fre∣quented of Students. Such as have not the Herb ready, may yet have Cons••rva of Borage flowers,* 1.164 or Buglosse flowers, which may be made as followeth. Take Bo∣rage flowers, or Buglosse, when they are full ripe and may easily bee pulled from the stalks, pound them

small, then take for one ounce of the flowers, three ounces of Sugar: put in your Sugar by little and little, and incorporate them well together, put it up in a Gally pot, and Sunne it for twenty or thirty dayes, and keepe it for one yeare.* 1.165 But hee that will not bee at such cost, may yet distill the Herbe with the flowers when it flowreth,* 1.166 and use to drinke the water with Wine, or of it selfe with a little Sugar, if need bee, which also is a good way to take any distilled water. The water of Borage or Buglosse being drunke with Wine, doth comfort the braine and the heart▪ and in∣creaseth memory and wit, and engendreth▪ good bloud, and putteth away melancholy and madnesse.

CHAP. 14. Of Baulme.

BAulme, after Avicen,* 1.167 is hot and dry in the second degree, an herbe greatly to bee esteemed of Stu∣dents: For that by a speciall property it driveth away heavinesse of minde, sharpneth the understanding and the wit, and increaseth memory: other ver∣tues it hath also, which bee declared at large by Gesne∣rus in his Booke of distillations, where hee teacheth to draw a water from this Herbe, as followeth:* 1.168 Take Baulme with the whole substance, shred it small, and bra•• it, and lay it to steepe a whole night in good white Wine, in an earthen vessell, well covered and stopped, on the morrow distill it. This water hath the properties aforesaid, and may be drunke of it selfe with Sugar, or mingled with good Gascoigne Wine. And if any li••t to make a perfect water,* 1.169 and expert against melancholy, let them take Buglosse, Borage,

and Baulme, and distill them together, for this water is highly commended of Marsilius Ficinus,* 1.170 in ••trae bilis remediis.

CHAP. 15. Of Hysop.

HYsop is hot and dry in the third degree, whose vertues are briefly comprehended of Schola Sa∣lerni,* 1.171 in these verses:

Hyssopus{que} herba est, purgant è pectore phlegma, Ad pulmonis opus cum m••lle coquenda jugata. Vultibus eximium fertur praestare color••u••.

Of Hysop is made a Wine named Hysop Wine, which helpeth by drinking thereof diseases of the breast, the sides, the Lungs, the shortnesse of wind, and an old cough, all which effects may be wrought by the use of the sirrup. When I was much troubled with cough and cold,* 1.172 I was wont to make Hysop Ale, after the manner prescribed of Sage Ale, saving that I put to an ounce or two of good Liquorice, thin cut in slices, whereby in that case I have beene much ea∣sed. Also for the same purpose you may distill the Herbe, and use the water distilled after the manner aforesaid.

CHAP. 16. Of Mint.

MInt is hot and dry in the third degree. Whereof bee divers kinds▪* 1.173 both of the Garden and field, but one most fragrant in savour, which is called Spere Mint, and is used to be put in puddings, and is found

by experience to comfort the stomacke, and helpe di∣gestion, beside that, it giveth a pleasant verdure in eating, and one passing property it hath, and that very profitable for Students, Quod animum olfactu excitat,* 1.174 as Matthiolus writeth. Therefore of it may bee made a good posie for Students, to smell to oftentimes: and if any be troubled with ill savour of the mouth,* 1.175 and rottennesse of the gummes, they may boyle of these Mints in white Wine, with a little Vinegar, and when it is cold, wash their mouth and gummes therewith, and after rub them with powder of dry Mints.* 1.176 The same powder also is very sweet, and an approved Me∣dicine for the Wormes in children or old folkes,

Si detur in lacte tepid▪ sorbe••dum jejuno.

Which thing also is confirmed by Schola Salerni:

Mentitur Menta si sit depellere le••ta Ventris lumbrecos, stomachi vermesque nocivos.

CHAP. 17. Of Time.

TIme is hot and dry in the third degree,* 1.177 the use whereof in the Chollicke & Stone, is well known to the Physitians, and the use of it in Kitchin is well knowne to all men. Beside that (as Aetius reporteth) it may bee dried and made in powder, and used for sundry good purposes, but one way especially it ser∣veth our turne: That is, three drammes of this pow∣der, mixed with a draught of Oximell,* 1.178 doth purge melancholy humours, and dulnesse of the senses, pro∣ceeding of melancholy, & the same potion also giveth clearnesse of sight, and helpeth the paine of the eyes, if it be taken fasting, or before supper. The same powder

is good also for the Gowt, for swelling of the belly and stomacke, for paine of the bowels and loynes: and for want of Oximell, it may be taken in a draught of white Wine.

CHAP. 18. Of Saverie.

SAvery, after Master Eliot, purgeth flegme, helpeth digestion, maketh quicke sight, provoketh urine, and stirreth up carnall appetite. It is hot and dry in the third degree, and one good property it hath, whereby it is good for students, in that it doth quic∣ken the braine by smelling thereto, Et lethargicos ol∣factu excitat, as saith Fernelius. Beside that, it doth strengthen the stomacke that is prone to vomit, it may bee taken, as I have said of Time, being dried and made in powder,* 1.179 and supped off in a reare egge, or else boyled in wine.

CAP. 19. Of Penyroyall.

PEnyroyall is hot and dry in the third degree, and doth extenuate heat, and decoct, it reformeth the stomacke oppressed with flegme, it doth recover the faint spirit, and expelleth melancholy: by siege it may be taken, as I have said of Time and Savery.

CHAP. 20. Of Towne Cressis.

TOwne Cressis, or Garden Cressis, is hot and dry in the third degree. It may not be eaten alone, but with cooling Herbs, as Lettuce, Sorrell, or Purslane. For so is the heat qualified, and that is the best way to make Sallets, to mingle hot herbs and cold together, except a man doe it of purpose to coole or heat. The often eating of this Herb in Sallets, doth give a sharp∣nesse and readinesse of wit. And one medicine I will write, which I have read in an old written Booke of this Herbe, that if any have an extreame Laske,* 1.180 if he drinke but a dramme of the seeds thereof in powder, in a draught of red Wine, or cold water, six or se∣ven mornings together, not receiving any thing in two houres after, he shall be holpen, if it be curable.

CHAP. 21. Rue.

RUe, or Herbe Grace, is hot and drie in the third degree,* 1.181 the vertues whereof are pithily set forth in Schola Salerni.

Ruta facit castum, dat lumen, & ingerit astum, Cocta facit Ruta de pulicibus loca tuta.

Which verses containe foure properties of Rue: The first is, that it sharpneth the sight,* 1.182 which effect is wrought either by eating of it greene, as it is there [ 1] mentioned.

Ruta comesta receus, oculos caligi••e purgat.

Or else the juyce of Rue, together with the juyce of

Fennell and Honey being clarified, and made up into an ointment, and used to be put into the eyes. The se∣cond [ 2] propertie is, that Rue abateth carnall lust, which is also confirmed by Galen, where he writeth of Rue; Qui•• & te••••ium est partium ••••atus{que} extinguit, quare ad inflationes competit, ac Veneris appetitum cohibet, digerit{que} atque exiceat sane strenue. Yet Schola Salerni in this point maketh a difference betweene men and women: for they say;

Ruta viris coitum minuit, mulieribus a••ge••.

Because the nature of women is waterish and cold▪ and Rue heateth and drieth, therefore (say they) it stirreth them more to carnall lust, but it diminisheth the nature of men, which is of temperature like un∣to the aire, that is, hot and moist. The third proper∣tie [ 3] is, that Rue maketh a man quicke, subtill, and inventive; by reason that by heating and drying, it maketh a mans spirits subtill, and so cleareth the wit. The fourth is, that the water that Rue is sod∣den [ 4] in, being cast and sprinkled about the house, riddeth away Fleas, and killeth them. Beside these foresaid properties, which bee all very profitable for Students,* 1.183 Rue hath a speciall vertue against poyson, in so much that the very smell of Rue keepeth a man from infection, as is often proved in time of pesti∣lence: for a Nose-gay of Rue is a good preservative, but being received into the body, it is of much grea∣ter force. For as Dioscorides writeth, Lethalium me∣dicamentorum antidotum est si semen ex vino acetabuli men∣sura ebibatur,* 1.184 folia per se sumpta, aut cum nucibus, jug••andi∣bus, aridis{que} ficis inefficaces venenorum vires reddunt, contra serpentes simili modo sumere convenit. Arnoldus affirmeth,

that the eating of Rue, in the morning with figges and sweet Almonds, preserveth one from poyson: And true is that medicine, and approved of king Mithrida∣tes, that if any doe eate fasting two drie Walnuts,* 1.185 as many figs, and twenty leaves of Rue with a graine of Salt, nothing which is venomous, may that day hurt him, and it also preserveth against the pestilence.

CHAP. 22. Of Dill.

DIll is hot and dry in the second degree: the seeds be chiefly occupied in medicine,* 1.186 & of the green hearbe Galen writeth, that it procureth sleepe; where∣fore in old time they used to weare Garlands of Dill at their feasts.

CHAP. 23. Of Sperage.

SPerage is temperately hot and moyst, the seeds, hearbe and roots are used in medicine chiefly for the stone and strangury. Nam semen▪ aut radix aut herba ipsa in vino albo cocta & pota▪ plurimum prodest calculosis. Sperage is used also to be eaten, as appeareth by Ga∣len, where he saith: Omnes Asparagi stom••cho utiles sunt,* 1.187 urinam cicut, & parum praebent nutri••enti.* 1.188 And as Avicen writeth; the eating of them doth amend the sight, soften gently the belly, purgeth the breast, the bowels and the reines, and maketh a good savour in all the body, but the Vrine then stinketh.* 1.189 By mine advice such Student•• as be troubled with gravell

or stone, shall use Sperage, Al••sander, Gromell, and such like hearbs in Sallets, at their first budding forth, or else make pottage with them.

CHAP. 24. Of Lonage.

LOnage is hot and drie in the third degree, the seeds and rootes be most used in medicine, and bee of like operation to Percely and Fenell. Semina sumi possunt totam noctem in vino albo infusa, aut etiam decocta, sed adhibito pari pondere anisi & seniculi, nam alioquin ve∣hementer corpus perturbant, purgant enim utrinque valide.

CHAP. 25. Of Grummell.

* 1.190GRummell is hot and drie in the second degree, not used in meats but in medicine, especially the seeds have this operation, after Dioscorides, Lithosper∣mon, quod a seminis duritia nomen accepit, hanc vim habet, ut semine cum vino albo po••o,* 1.191 calculos frangat, pellatque urinam. An easie and a necessary remedie for many Students.

CHAP. 26. Of Coriander.

COriander commonly called Coliander. The seed is most in use, and is moderately hot and drie, which is proved by that it breaketh winde, and resol∣veth impostumes,* 1.192 though Dioscorides think it to be of cooling nature. It is thought to be very hurtfull and to

cause madnesse, and therefore reckoned of Dioscorides, among poysons; which is to bee understood (as Mat∣thiolus upon the same place noteth) of the immoderate use thereof, and especially when it is prepared;* 1.193 for it should never bee used neither in meate nor me∣dicine, except it have beene first steeped in Vineger by the space of three dayes:* 1.194 it is used to bee made in Confits, which in my judgement are most wholesome for Students of all other sorts; for being eaten after meate, they doe not onely strengthen the stomacke, but also represse the vapours ascending to the head, and therefore good to stay a rhume, a common and a continuall adversary to Students;* 1.195 and Simeon Se∣thi affirmeth, Semen Coriandri stomacho bonum esse & eun∣dem corroborare, ••ibumin ventriculo retinere, donec probe con∣coquatur. Which last property is verie good to helpe a Rhume, because that commonly it proceedeth of indi∣gestion. Wherfore I advise al such as be much troubled with Rhumes, to use after their meales, some Corian∣der Confits.

CHAP. 27. Of Charva••le.

CHarvaile is very profitable unto the stomacke, but it may not sustaine very much boyling; being ea∣ten with Vineger, it provoketh appetite & also urine. The decoction thereof drunken with wine cleanseth the bladder. In Schola Salerni I reade three properties of Charvaile.* 1.196 First that if it bee stamped and laid plai∣sterwise to a Cankar, it helpeth it. Next that if it be drunken with wine, it easeth the belly. Thirdly, that it ceaseth vomiting and the laske, which properties

are briefly contained in these verses:

Appositum caueris tritum cum melle medetur. Cum vino potum, lateris sedare dolorem, Saepe ••olet, tritam si nectis desuper herba•• Saepe solet vomitum ••entr••m{que} tenere solutum.

CHAP. 28. Of Senuie.

SEnuie which bringeth forth that seed whereof mu∣stard is made. After Galen Mustard seeds bee hot and drie in the fourth degree,* 1.197 and are much used in medicine, especially to purge the head. The vertues of them are briefly set forth by Schola Salerni:

Ect modicum gramen siccum calidum{que} Sinapi: Dat lacrymas, purgatque caput, tollitque venenum.

The force of the seed is well perceived by eating of Mustard, for if it be good in licking too deepe, we are straightway taken by the Nose, & provoked to neese, which plainely declareth that it soone pierceth to the braine.* 1.198 Wherefore as it is a good sawce, and procureth appetite, so is it profitable for the Palsie, and for such Students as be heavy headed, and drowsie, as if they would fall asleepe with meate in their mouthes: and if any be given to musick, and would fain have a cleare voice to sing,* 1.199 let them make Mustard seeds in powder, and worke the same with honie into little bals, of the which they must swallow one or two downe everie morning fasting, and in short time they shall have ve∣ry cleare breasts. And for a Tettar or a Ring-worme a little Mustard laid upon it within few dayes will cure it.* 1.200

CHAP. 29. Of Mercury.

MErcurie is not that hearbe which is called in La∣tine Mercurialis, but (as I thinke) it is that which of Matthiolus is named Bonus Henricus, of hot and drie temperature, and is found by experience to loose the belly, and to purge choller and fleame, insomuch that divers who have beene grieved with the ague,* 1.201 by often using of pottage, made chiefly of Mercurie, Beets and Orages, have been delivered by that means in short time. And it is a common proverb among the people: Be thou sicke or whole, put Mercurie in thy coole.

CHAP. 30. Of Mallowes.

Mallowes are hot and moyst in the first degree, be∣ing used in pottage they loose the belly, and are good for such as be costive, for so saith Schola Salerni:

Dixerunt Malvam veteres, quod 〈…〉〈…〉.

The rootes of wilde Mallowes, or Garden Mallows, being made cleane from the earth, and washed, and at the one end first a little scorched with a knife, and then rubbed hard upon the teeth, taketh away the slimi∣nesse of them, and maketh them very white. But of all things that I have prooved to make the teeth white,* 1.202 and to preserve the gums from putrefaction, Mastick is best: which must be beaten to powder, and laid upō a linnen cloth, suppose a corner of the towell, that you drie your face withall, & rubbed hard for a space upon

the teeth, & the mouth after washed with clean water▪ this practice used once in 〈…〉〈…〉, keepeth the teeth faire, and marvellously preserveth the gummes from corruption.

CHAP. 31. Of Perselie.

PErsely is hot in the second degree, and drie in the third: 〈…〉〈…〉 of piercing and cleansing nature and thereby dissolveth winds, provoketh urine, and brea∣keth the stone.* 1.203 The chiefe vertue of perselie is in the roote, the next in the seed, the leaves are of least force, yet of most use in the Kitchin; and many use to eate them not onely with flesh or fish, but also with Butter in a morning, and that for good cause, for by the judg∣ment of late writers, Perselie is very convenient for the stomacke, and stirreth up appetite, and maketh the breath sweet: yet I reade in Fernelius, that Perselie should bee ill for the Falling-sicknesse,* 1.204 for young chil∣dren, and for women that give suck; for so he saith, Sed epilepti••••••, (ut quorum paroxis••••s irritet) & faet••••, & mulieri 〈…〉〈…〉.

CHAP. 32. Of Fenell.

FEnnell is hot in the third degree and drie as it were in the first. Whether it bee greene or red of co∣l••r, I think there is no difference in operation, though the common people judge otherwise, as they doe also of Sage, for the red fennell or red sage (as they thinke)

is of greater vertue. Schola Salerni setteth forth foure properties of fennell in two verses:* 1.205

••is duo dat Marathrum, febres fugat at{que} venenum, Et purgat stomachum, lumen quo{que} reddit acutum.

The seeds of Fennell are of greatest vertue, and most in use; being eaten they break winde, provoke Vrine,* 1.206 and open the stopping of the Liver and spleen. And in women they bring downe their termes, and increase milke in their breasts; and therefore good to be used of Nurses. Students may use them being made up in Cumfits,* 1.207 wherein I my selfe have found great com∣modities, as being often grieved with windinesse of the stomacke.

CHAP. 33. Of Anise.

ANise is hot and drie in the third degree: The hearb 〈◊〉〈◊〉 little used, but the seeds altogether. They may bee either eaten or drunke whole, or made in powder. Schola Salerni compriseth two speciall ver∣tues thereof in one verse,

Emendat visum, stomachum con••ortat A••isum.

Beside that it maketh sweet breath, procureth V∣rine, cleanseth the reines, causeth abundance of milke in women, & encreaseth sperme▪ it is used to bee made in Cumfits, and so is it best for students:* 1.208 and if any be grieved with the Collick or stone, it shall be good to put Anise seeds or Fennel seeds in their bread, whole,* 1.209 or being made in powder, it may be easily wrought up with the Dough.

CHAP. 34. Of Cummine.

CVmmin is hot and drie in the third degree, the seed is chieflie used and not the hearbe, nor root; It is little used in meates, but often in medicines, to provoke Vrine, and breake winde. For one that hath a stinking breath, if it proceed of corrupt fumes, rising from the stomacke, it may bee used thus: Take two handfuls of Cummin and boyle it in a Pottle of good white wine,* 1.210 till halfe bee wasted, then streine it, and drinke it first in the morning and last at night fifteene dayes together, halfe a Pinte at a time, hot or colde. The same wine also is good for the Collick, & for the Cough; and Cummin seeds sodden in water, if the face be washed with the same,* 1.211 doe cause the face to be clearer and fairer▪ so that it be used now and then, for the often & much using of it doth make the face pale: good therfore for such as be high coloure. In Matthi∣olus I reade a practise to bee wrought with Cummine seeds and (as I thinke) hath beene used in time past of Monkes and Friers.* 1.212 Cumino (saith he) frequenter utuntur in ••ibis, & eo saepe sufficiuntur qui facies suas exterminant, ut sanctitatem & corporis macerationem admentiantur.

CHAP. 35. Of Carawaie.

CAraway the seed which is most used in medi∣cines is hot and drie almost in the third degree.* 1.213 The vertues whereof are well set forth by Dioscorides: Vrinam concitat,* 1.214 stomacho utile, os commendat, concoctio∣nem

adjuvat. Wherefore they are much to be used of students, who commonly doe need the foresaid helps. The Herbe and root be also in use, for so saith Matthio∣lus, Herba pro olere comeditur, Estur radix cocta perinde ac Pastinaca. Moreover he saith, that in Germany, they use to put Careway seeds whole in their bread, and to spice their meats therewith, as they doe in Italy with Anise and Fennell. Wherefore I advise all students that be troubled with wind in the stomacke or belly,* 1.215 to cause Fennell seeds, Anise or Careway to bee wrought up in their bread. And if they list they may boyle any sort of them in white Wine, as I have said of Cummin▪ and use the decoction in like manner, and in mine opinion these are the better. For the same purpose Careway seeds are used to be made in Com∣fits, and to be eaten with Apples▪* 1.216 and surely very good for that purpose, for all such things as breed Wind, would bee eaten with other things that breake wind. Quod semel admon••isse sat erit. And if they bee eaten a∣lone, they be very wholsome.

CHAP. 36. Of Coleworts.

COleworts are hot and dry in the first degree, they are used to bee eaten, especially the Cabage Cole. Which being boyled are very good with Beefe, together with Vinegar and Pepper. The vertues of Cole are well described by Schola Salerni.

Ius caulis solvit, cujus substantia stringit. Vtraque quando datur, venter laxare paratur.

Arnoldus affirmeth, that Coleworts engender me∣lancholy humours, and ill dreames, and that they hurt

the stomacke, nourish little, dull the sight, all which qualities be very noysome to Students. Wherefore I counsell them not much to use Coleworts. Diosc. wri∣teth,* 1.217 that if they be eaten last after meat, they preserve the stomack from surfetting, and the head from drun∣kennesse. Yea, some write, that if one would drinke much Wine for a wager,* 1.218 and not bee drunke, but to have also a good stomacke to meat, that he should eat before the banquet, raw Cabbage leaves with Vine∣gar, so much as hee list, and after the banquet to eat againe foure or five raw leaves, which practise is much used in Germanie,* 1.219 as Matth. upon the Preface of Diosc. noteth, where he saith, that the Vine and the Cole∣worts be so contrary by nature, that if you plant Cole∣worts neare to the roots of the Vine, that the Vine of it selfe fleeth from them. Ideo nil mirum (saith hee) si tantum Erassicam contra••e mulentiam pollere credant, quod∣que Germani quotidia••is mensis id ol•••• semper appon••••t, ut vini noxam effugiant. But I trust no Student will prove this experiment, whether he may be drunken or not, if he eat Colewort leaves before and after a feast.

CHAP. 37. Of Basill.

BAsill is hot in the second degree, and somewhat moist.* 1.220 For the which cause it is not good to re∣ceive it inwardly, but outwardly applied it doth di∣gest and concoct. Yet Galen saith, that many doe eat it with oyle and Vinegar.* 1.221 With us in England it is not used to bee eaten, but yet greatly esteemed for the sweet savour thereof, which of some is thought to comfort the braine, and to open and purge the head:

yet to a weake braine it is hurtfull by reason of the strong savour, and causeth head-ach, as I my selfe have proved. And one thing I read in Hollerius of Basill,* 1.222 which is wonderfull: Cuidam Italo ex frequenti odoratu Basilicae herbae, natus Scorpio in cerebro, vehementes dolores,* 1.223 & longos, mortem denique attulit.

CHAP. 38. Of Majoram.

MAjoram is hot and dry in the third degree, an Herb much esteemed of all persons for the plea∣sant smell thereof.* 1.224 I meane that which is called Ma∣joram-gentle. The Herbe being made in powder, and given with meat, or drunke in Wine, doth heat the coldnesse of the stomacke, and comforteth dige∣stion. And the powder of Majoram, with a little Gin∣ger drawne up into the Nose,* 1.225 or the greene Herbe a little bruised, and put into the nostrils, doth provoke neesing, and gently purgeth the head.

CHAP. 39. Of Spike and Lavender.

SPike & Lavender be both of one nature, both hot and dry in the second degree compleat.* 1.226 That which we call Lavender, is thought to be the female of this Herbe, and Spike the male. The chiefe use is of the flowers, which being of fragrant savour, be dried and laid among linnen, or else they are distilled, and a ve∣ry sweet water is drawne from them. Which water being sunned for a time, is not onely sweet of smell, and therefore comfortable to the braine, but also is

good for the Palsie,* 1.227 and all other infirmities of the braine proceeding of cold, if the Temples, the hol∣lownesse under the eares, the nape of the necke bee washed therewith. Yea, two or three spoonfuls of the water being drunke, recovereth the speech being lost,* 1.228 and reviveth one from a swoone. Wherefore not without cause the Herbe is reckoned of Schola Salerni, among those things that cure the Palsie.

Salvia, Castoreum{que} Lavandula, Primula veris, Nasturt. Athanas. haec sanant paralytica membra.

That is to say, Sage, Castory (that is, the stones of the beast Castoreum) Lavender, Primrose, Water Cresse, and Tansie, cure and heale members infected with the Palsie.

CHAP. 41. Of Lilly.

LIlly is hot and dry of quality; both the flowers, leaves, and roots are used in medicine, but not in the Kitchin. The flowers are commended in the Go∣spell for beauty, and preferred before the royalty of King Salomon. Wherefore they are a great ornament to a Garden or house, yet the smell of them is discom∣mended, and accounted ill for the plague. They be of two sorts, white and red. As for wood Lillies, called in Latine, Lilium ••••nvallium, so much used and estee∣med in Germany,* 1.229 as Matth. writeth, or water Lillies, called in Latine, Nymphea aquatica, I say nothing of them, because they are not usuall in Gardens.

CHAP. 42. Of Flower Deluce.

FLower Deluce is hot and dry in the third degree. The root is onely used in Medicine, the flowers in adorning the house. One Medicine I have read to be made with this Herbe, which I will set downe for the behoofe of Students. Take a new laid egge,* 1.230 powring out the white, put into the yolke so much of the juyce of the root of Flower Deluce, as was of the white, after set the same egge a while in hot embers, which being sufficiently warmed, sup off fasting in the morning, and the patient shall after send forth a marvellous a∣bundance of water, and so be eased of the dropsie. Or else you may take a dram or two of the dry root made in powder, and drink in Whey clarified, for so it is good also to purge the dropsie water.* 1.231 And if you put a little Cinamon to the juyce of Flower Deluce in the egge yolke, it is a very good Medicine for the shedding of nature, as hath beene often proved.

CHAP. 43. Of Pionie.

PIonie is of two sorts, male and female, the male is of more effect in Medicine, and is hot and dry in the second degree. The leafe, root and flowers are in use. The root being made in powder,* 1.232 and drunke in Wine, doth ease the paines of the reines and bladder. And the powder of the seeds of Pionie, being ministred in meat and drinke to children,* 1.233 doth send forth the stone beginning in them, good therefore to be used in

youth, of such as have the stone by inheritance from their parents, by a tenure called ex vitioso semine: Or else have gotten it by purchase,* 1.234 ex intemperantia: By which two wayes the most part of diseases doe grow.

CHAP. 44. Of Giliflower.

GIliflower is of sundry sorts and colours, the pur∣ple flowers are of greatest vertue, and are of hot and dry temperature. As they are in beauty and sweet∣nesse,* 1.235 so they are in force and wholsomnesse, they may be preserved in Sugar as Ros••s, and so they are very good against the plague, or any kinde or venome. Al∣so for the falling sicknesse, Palsie, giddinesse, crampe: but for the pestilence Matthiolus saith, 〈◊〉〈◊〉 univer∣sa planta express••••,* 1.236 quatuor 〈◊〉〈◊〉 pondere, h••ustus▪ ubi 〈…〉〈…〉. Moreover, the leaves of the flowers put into a glasse of Vinegar, and set in the Sun for certaine dayes, doe make a pleasant Vinegar, and very good to revive one out of a sw••••ne, the nostrils and temples being washed therewith: And is good al∣so to preserve from the pestilence, being daily used in like manner. As for Winter Giliflowers of all sorts, they are of much like temperature, and used in Medi∣cine, but not in meats. Yet for their sweetnesse they are worthily cherished in Gardens.

CAP. 45. Of Germander.

GErmander is hot and dry in the third degree. It is much used in Medicine,* 1.237 but not in meats. Yet if

the greene leaves cleane washed be eaten fasting, it is a good preservative against the plague,* 1.238 as Matthiolus re∣porteth: Because it is somewhat bitter, it may best bee eaten with great Raisins cleane washed, and the stones first taken out.* 1.239 It is called of some Febrifuga (saith he) Eo quod ••pot•• ejus decocto diebus aliquot, tertianas faget & 〈◊〉〈◊〉. And no marvell if it helpe Tertian Agues, for it openeth the Liver & Spleene, and avoideth choller. For which purpose this decoction may greatly helpe. Take a quart of white Wine, and boile therin an hand∣full of Germander, halfe an ounce of Seane,* 1.240 a quarter of an ounce of Fennell seeds, and if you put as much Persley seed thereto; it doth not onely open the stop∣ping of the Liver and Milt, but also helpeth the Stran∣gury & Stone. Boile it to the halfe, straine it, and drinke it fasting in two mornings, and abstaine two houres af∣ter. Also one Medicine I have read of this Herb▪ which is very profitable for students.* 1.241 The Herbe being made in powder, and put in a linnen bagge, and applied hot to the head, is a speciall remedy against the rheume.

CHAP. 46. Of Blessed Thistle.

CArdnus Benedictus, or Blessed Thistle, so worthily named for the singular vertues that it hath.* 1.242 It is hot and dry of temperature, and may bee used sundry wayes, either in the greene leafe eaten with bread and butter, as wee use Sage and Persly in a morning, or it may bee boiled in Pottage among other Herbs, or it may be used in the juice, strained with Wine or Ale, or the Herb may be boyled in Wine or Ale and strained, and a little Sugar put in to make it sweet, or it may bee

drunke with Ale or Wine, being made in powder, or it may be used in the distilled water drunke by it selfe alone, or with white Wine before meat, or with Sacke after meat, or you may use it in a decoction on this wise; (Take a quart of running water, seethe it and scum it, then put in a good handfull of the Herb, and let it boile untill the better part of the liquour be consumed, then drinke it with Wine, and if you list, with Sugar, to make it the more pleasant. Howsoever it be used, it strengthneth all the principall parts of the body, it sharpneth both the wit and memory,* 1.243 quickneth all the senses, comforteth the stomacke, procureth appe∣tite, and hath a speciall vertue against poyson, and preserveth from the pestilence, and is excellent good against any kind of Feaver, being used in this manner: Take a dram of the powder,* 1.244 put it into a good draught of Ale or Wine, warme it, and drinke it a quarter of an houre before the fit come; then goe to bed, cover you well with clothes, and procure swear, which by the force of the Herbe will easily come forth, and so conti∣nue untill the fit be past. Or else you may take the di∣stilled water after the same manner. By this meanes you may recover in short time, yea, if it were a pesti∣lentiall Feaver; so that this remedy bee used before twelve houres be past after the disease felt. For which notable effects this Herbe may worthily be called Be∣nedictus, or Omnimorbia, that is, a salve for every sore, not knowne to Physitians of old time, but lately re∣vealed by the speciall providence of Almighty God.

CHAP. 47. Of Wormwood.

WOrmwood is hot in the first degree and drie in the third.* 1.245 Two sorts of wormwood are well knowne to many, that is our common wormwood, & that which is called Ponticum, now sowen in many gar∣dens, and commonly called French wormwood. And while it is young it is eaten in Sallads with other hearbs, to the great commoditie of the stomacke and Liver; for it strengtheneth a weake stomack, and ope∣neth the liver and spleene: which vertues are chiefe, for the preservation of health, as Galen witnesseth, Iecoris ••••atus per quos fertur alimentum, apertos esse, non ae∣grotis modo, sed sanis etiam est tutissimum.* 1.246 For which pur∣pose there is to bee had in the stillyard at London a kinde of wine named wormwood wine, which I would wish to be much used of all such Students as be weake of stomacke; they may easily have a Rundlet of three or foure gallons, or lesse, which they may draw within their owne chambers, as need requireth. I was wont when appetite failed, to steep a branch or two of common wormwood in halfe a pinte of good white wine, close covered in some pot all night, and in the morning to streine it through a cleane linnen,* 1.247 and to put in a little Sugar and warme it, and so drinke it; or sometime to burn the like quantity of wine with sugar and a branch or two of wormwood put into it; wherin I have found many times marvellous commodity, and who so shall use it now and then, shall be sure of a good stomack to meat, & be free from worms. I read yet ano∣ther way to make wormwood wine, prescribed by E••••∣mus,

as followeth. Take of Aqua vitae and Malmsey, of each like much, put it in a glasse or bottle, and put to it a few leaves of wormwood, especially when it is dried, let it stand certaine dayes, and when you list straine out a little spoonfull, and mixe it with a draught of Ale or wine, it may be long preserved.

CHAP. 48. Of Sothernwood.

* 1.248SOthernwood is hot and drie in the third degree, it is not used in meats, the smell of it is so strong that it will make some mens heads to Ake, yet the hearbe something dried and put in a linnen bagge, and laid as a Stomacher next the skinne, comforteth a cold Stomack well. That which is commonly called So∣thernwood after Matthiolus, is the male kinde of this hearbe,* 1.249 and that which we call Lavendercotten, is the female, named in Latine Cypressus and Sant••lina, and are both of like temperature: yet Lavender Cot∣ten, beside the beautie that it beareth in a Garden, is commonly given of women to young children for the wormes, being first punned and strained with milke, and taken fasting, warmed, which effect it surely work∣eth (as I have prooved by often experience) which it doth through the bitternes.* 1.250 For this is a generall rule, that all bitter things kill wormes, as Centory, worm∣wood and such like: But the setting of Sothernwood or Lavender Cotten within the house in flower pots, must needs bee very wholesome, for Dioscorides wri∣teth, that Sothernwood, Serpentes & substra••u & nidore fugat,* 1.251 & in vino potum exitialium venenorum 〈◊〉〈◊〉.

CHAP. 49. Of Artichokes.

ARtichokes; reckoned of Matth. among the num∣ber of Thistles,* 1.252 is hot and dry in the second de∣gree: It is called of Galen, Cina••a, and thought to make evill juice, especially when the flowers begin to shed: they have beene used to be eaten raw, but our use is to boyle them, and so they are best, by the wit∣nesse of Galen in the same place. They are now proved to be restorative,* 1.253 & being well sodden and eaten with Vineger and Pepper, they doe not onely strengthen the stomack, but also they procure a more earnest de∣sire both of man and woman to the venereal act. They that eate them onely for that purpose▪ I would they might eate the innermost part onely, and not those leaves which bee 〈◊〉〈◊〉 off round about, nor yet the bottome which groweth ne••t the stalke.

CHAP. 50. Of Leekes.

LEe••kes are hoat and drie in the third degree, and as Arnoldus affirmeth in Schola Salerni their nou∣rishment is nought, they hurt the eyes,* 1.254 and ingender blacke melancholy blood, and cause terrible dreames, they hurt the sinewes through their sharpnesse, they hurt the teeth and gummes▪ and cholerick and melan∣choly folkes should not use to eate them, and especi∣ally raw, yet if they be boyled and eaten with Hony,* 1.255 they cause one to spit out easily the fleame which is in the breast, and open and ease the Lungs. In some

Shires of England they use in Lent to eate raw Leeks, and Honey with Beanes or Pease sodden, but what Rusticks doe, or may doe without hinderance of their health, is nothing to Students, Crassa enim (ut aiunt) crassis conveniunt. If any student be desirous to eate Le••ks,* 1.256 let them be first boyled, or else made in pottage, for Leek potage be very wholsome, not only for such as be cumbred with flegme, but also for those that have the collick or stone. Vnset Leekes are best: And one notable experiment I will set downe for the com∣fort of those that be troubled with the said diseases, how by this hearbe which is so common in use, they may bee greatly eased.* 1.257 For the Collicke take un∣set Leekes, blades and all, chop them small, boyle them in good white wine, with May Butter or fresh Butter, untill the wine be in a manner wasted away, then lay them abroad betweene a cleane linnen cloth plaister∣wise on the belly, so hot as the patient may well abide it, and at the cooling of that, apply another hot plai∣ster, and thus doe the third or fourth time together, if need shall so require. And for the stone, take unset Leekes in the moneth of Iune,* 1.258 shread them small and distill them, sunne the water for a moneth or two, and drinke morning and evening a good draught; for this helpeth the costive belly, helpeth the paine of the Hypps, purgeth the Kidnies and Bladder, causeth Vrine, and sendeth forth the stone. For which purpose also I have knowne some to cut Leeks in small peeces, and to drie them in an Oven, or against the fire, and to make them in powder, which powder they would use in their drinke oftentimes. Beside the qualities afore∣said, Leekes have two effects mentioned in Schola Salerni:* 1.259

Reddit faecundas ma••sum persaepe puellas, Ma••antem{que} potest nari•• retinere cruorem.* 1.260

And againe, they say, that Leekes seed & Henbane seed burned together,* 1.261 & the smoak received through a funnell into the mouth on that side which aketh, helpeth the tooth-ache.

CHAP. 51. Of Onyons.

ONyons are hoate and drie almost in the fourth degree:* 1.262 Being eaten raw (as Arnoldus saith) they engender ill humours and corruptible putrifactions in the stomack, and cause fearfull dreames and head∣ache, and if they bee much used, they marre the me∣mory and trouble the understanding. Yet we see that husbandmen and labourers are nothing hurt by ea∣ting of Onyons, but rather holpen both in appetite & digestion. The reason whereof (as I thinke) is that which the Poet Virgill writeth, Labor improbus vincit omnia. Yet experience teacheth that Onyons sliced & served to the Table with sufficient water, with a lit∣tle salt, is a good sawce to stirre up appetite to meat, and to put away lothsomenesse of the stomacke, and cause good digestion, and their hurtfulnesse is there∣by something diminished: and the water or broth of them may be well used of Students, with Mutton roa∣sted, or Capon, or Woodcock, and the Onyons them∣selves, may be eaten also of such as be flegmatick: But Onyons, if they be sodden, especially in the broth of good flesh, and so eaten, they comfort a cold stomack, and cause good digestion, and are not hurtfull; where∣fore

being used in pottage, or otherwise boyled for sawces (as cooks best know) or baked in a pie,* 1.263 as I have seene in some places, they be not hurtfull but whol∣some, especially for flegmatick persons, or at such times as flegmatick meats be used, as in Lent, or upō fish dayes: And if any be troubled with the cough, & bee over-laid with abundance of flegme in the breast, so that they cannot easily draw their winde,* 1.264 let them roast Onyons under hott imbers and eate them with Honey and Pepper, and Butter, morning & evening, and within few dayes they shall feele their breasts loosed, and the flegme easily to bee avoided, as I my selfe have often proved. And for any burning or scal∣ding Fernelius writeth, Porri illita folia praesenti sunt am∣bustis remedio;* 1.265 & C••pae cum sale contusae ambustae p••rti im∣positae miraculo persa••ant. And for one infected with the Pestilence take a great Onyon, and cut him over∣thwart, then make a little hole in each peece, the which you shal fill with fine Triacle, and set the pieces together againe, as they were before; after this wrap them in a wet linnen cloth, or wet paper, putting it so to roast covered in the hot imbers, and when it is roa∣sted enough, presse out all the juyce of it, and put to it a little vineger and Sugar, and give the Patient. Hereby it appeareth, that Leekes and Onyons are not only good in meats, but also in medicines. As for Scal∣lions, they are much of the Nature of Onions.

CHAP. 52. Of Garlicke.

GArlick is hot and drie in the fourth degree;* 1.266 if it be eaten raw it hurteth the sight, and breedeth Headache, yet is it good for them that have flegma∣tick, grosse and clammy humours, being moderately taken and in the cold time of the yeare;* 1.267 but chollerick folkes should abstaine from it, especially in hot sea∣sons, for it doth inflame and drie much, and engen∣dreth red choller and adust humours; but in the body wherein there is grosse matter, or much cold enclo∣sed, it heateth all the body, and openeth the places which are stopped, it cutteth grosse humours and sli∣mie, and dissolveth grosse winds; wherefore it is good for the Cough, and maketh one to spit well; it may be sliced thinne as Onyons are, and put in water with a little salte, or as commonly they use, to punne it, and put to it a little water, or the broth of flesh; but if it be sodden, it hath somewhat lesse force, and yet loseth not his propertie: The like is said of Onyons and Leekes of Galen,* 1.268 where hee giveth a generall judge∣ment of eating of Garlicke, Leekes, Onyons, and such like sharpe things for whom they be whole∣some, and for whom not, as followeth. Abstinendum ab assiduo usu omnium acrium, & potissimum, cum is qui ipsis vescitur, natura fuerit biliosus. Solis enim qui vel succum pituitosum, vel crudum & crassum ac lentum acervarint, cibi ejusmodi sunt accommodati. Moreover, Garlick hath a speciall property against poyson, as appeareth in Schola Salerni, Allia, Ruta,* 1.269 &c. and is thought of some a good preservative against the Pestilence; But especi∣ally,

it is good for them that travaile over divers countries,* 1.270 and use divers drinkes, or if they happen to drinke naughty corrupt water, as it is alleaged in the same place out of ••acer.

Allia qui mane jejuno sumpserit ore, Hunc ignotarum non laedet potus aquarum, Nec diversorum mutatio facta locorum.

Also Garlicke is named of Galen, Theriaca rustico∣rum,* 1.271 where he saith, Est allium ex eorum ciborum genere qui & flatum discutiant, & minime sitim inferant. Ac si quis vel, Thrac••s vel Gallos, vel deni{que} qui frigidam regio∣nem incolunt, vesci alliis votuerit, non leviter iis hominibus noeuerit: and if Frenchmen may eate Garlicke, be∣cause of the coldnesse of the Countrey,* 1.272 then may En∣glish men much more eate it, because they dwell in a colder Region, as I have shewed in my description of Britaine. Also in the same place Galen saith, that to eate Garlicke and drinke Triacle (as I gesse) in Ale or wine,* 1.273 is good for the Collick, if it come without an Ague, Quia omnium eduliorum maxime flatum discutit: And one thing I reade in master Eliot very profitable for such as be troubled with a rhume falling down to the stomacke,* 1.274 whereby their stomacks be over-moist, as mine was many yeares together. The medicine is thus, to boile certaine Cloves of Garlick in Milke, and to straine it and drinke it fasting, for that dryeth up the moysture of the stomack.* 1.275 The same medicine is also very good to kill Wormes, as I have often proved.

CHAP. 53. Of Radish.

RAdish is hot in the third degree,* 1.276 and drie in the second: The rootes are much used to bee eaten with Mutton roasted at supper, & those are best that bee whitest, as they crie in London, white Radish white; and the sweetest Radish say they, doe grow in the sowrest places, videlicet, in Sterquili••iis. Master Eliot by his owne experience would disprove Galen touching the use of these roots,* 1.277 for Galen findeth fault with those Physicians that eate Radish rootes raw after other meats, to comfort digestion, where∣as all others following their example have beene by that meanes grieved. So saith Galen,* 1.278 though Master Eliot write the contrary; whose opinion though it be ancient and grounded upon Dioscorides, where hee saith, Summo cibo sumi debet, quo magis ejus distributi∣onem adjuvet, cum autem praesumitur, cibum suspendit: yet this proofe I have had in my selfe, and I dare say not one among an hundred is otherwise, but if they eate Radish rootes last, they shall belch much, by rea∣son that they breake winde, or rather breed it, and they shall feele their stomacks oftentimes turned up; And as before meales, if they bee eaten first, they let the meat that it may not descend,* 1.279 so eaten after other meates they will not suffer the meate to rest in the stomack, but as the Countryman said, that had ea∣ten fish fried with Lampe Oyle, they will make the meat eftsoones to rejolt; but our common manner in England is not to eate them before meate or after meate, but together with meate as sawce. And for

that purpose they are not onely served whole, but al∣so sliced thinne,* 1.280 and with salt strowed upon them, beaten betweene two dishes untill they be somewhat soft, and the salt hath pierced through them, which in∣deed is the best way to use them: but they are un∣wholesome any way, especially for such as have weake stomacks and feeble digestion; for they engender raw humours, and cause lothsomenesse, and breed such corruption in the stomacke, that by much using them they make a stinking breath,* 1.281 which qualitie is well declared by Alexander Aphrodissaeus, where hee saith, that they are deceived that thinke Radish by a natu∣rall propertie to make the breath ••••savorie; for then (saith hee) Omnes qui eam edisse••t, faeti•••••• ••ructarent. But this is the reason why it worketh it in some, and not in others;* 1.282 Quorum ventriculus non vitiosis excremen∣tis, maxime{que} pituit••sis redundat, eorum eructus purior est; quorum autem illis redundat, impurus & male olen••. Radix enim vim calefaciendi incidendi extenuandī{que} mate∣ria•• obtinet. Flatus{que} ex humoribus movet▪ quos per ructum retrudita•• rejicit. The like reason is to bee given of Turneps, and roasted Cheese, why they should cor∣rupt the breath.

CHAP. 54. Of Turneps.

TVrneps are of hot and moist temperature; if they bee first well boiled in water, and after in the fat broth of flesh, and eaten with Porke or Beefe, they nourish much, they augment the seed of man, and pro∣voke carnall lust;* 1.283 They bee windy, wherefore they should be eaten with Pepper: They breake flegme in

the brest and cause one to spit easily, but being much and often eaten, they make raw juyce in the stomack, and corrupt the breath; the seed of it is put in Tria∣cle, as good against poyson.

CHAP. 55. Of Parseneps and Carets.

PArsenips and Carets are hot and drie,* 1.284 but Carets are hot and drie almost in the third degree; they both have vertue to breake winde and expell Vrine, which properties be very profitable for such as be sub∣ject to the Cholick and stone. The rootes are used to be eaten of both, first sodden, then buttered, but es∣pecially Parsenips, for they are common meat among the common people all the time of Autumne, and chiefly upon fish dayes: But they that abstaine from flesh, and eate Parsenips or Carets, meaning thereby partly to subdue their lust, are deceived, by the judg∣ment of Matthiolus, where he saith: Pro ••ejunantium in∣stitu••o, essent potius eorum cibis abdicandae;* 1.285 venerem enim non obscure stimulant: wherein hee agreeth with Diosc. in the same Chapter; for so Dios. writeth of Parsenips; Radix urinam pellit, venerem stimulat. And of Carets, Galen writeth,* 1.286 Radix flatuosum quiddam obtinet ac vene∣reum: Wherefore they are both good for such as bee weake and in a consumption.* 1.287 And if students doe eate them, I meane those that bee Students indeed, which follow the lesson of Plinie, Omne perire tempus quod studio non impertia••, except they use other provo∣cation, they need not greatly to feare Cupids force; for Pythias said to Chremes in Terence, Sine Cerere & Bac∣cho friget Venus. But of Parsenips and Carets Galen wri∣teth,

Vrinam ci••••t, & si quis ipsis copiosius utatur vitiosum succum mediocriter gigne••t,* 1.288 C••ritamen Radix melioris est succi quam Pasti••ac••.

CHAP. 56. Of Capers and Sampere.

CApers be hot and dry in the second degree; they are brought to us from beyond the Sea, and as Galen writeth,* 1.289 they nourish nothing after that they be salted, but yet they make the belly loose, and purge flegme which is therein contained. Also stirreth ap∣petite to meate,* 1.290 and openeth the obstructions or stop∣ping of the Liver and Spleene, which is a speciall ver∣tue in the preservation of health. They should bee eaten with Oximell before other meate, but our cu∣stome is to eate them with meate.* 1.291 Sampere is of much like nature, and used as a sawce with meats after the same manner: It is a weed growing neare to the Sea side, and is very plentifull about the Ile of Man, from whence it is brought to divers parts of England, pre∣served in Brine, & is no lesse wholesome than Capers.

CHAP. 57. Of Tansie.

TAnsie is hot in the second degree, and drie in the third. It is one of those sixe things which are rec∣koned in Schola Salerni to be good for the Palsie. The reason is (as I thinke) for that it avoideth flegme,* 1.292 and by the heate thereof dry the sinewes: Also it kil∣leth wormes, and purgeth the matter whereof they be engendred:* 1.293 Wherefore it is much used among us in England about Easter, with fryed Egges, not

without good cause, to purge away the flegme engen∣dred of fish in the Lent season, whereof wormes are soone bred in them that be thereto disposed, though the common people understand not the cause, why Tansies are more used after Lent, than at anie other time of the yeare. The hearbe is good also for the Stone, and stopping of Vrine, as Matt. reporteth.* 1.294

CHAP. 58. Of Feverfew.

FEverfew is hot in the third degree, and drie in the second: it is not used in meats, but in medicine: It is called of Matthiolus Matricaria, and is onely to bee used in womens diseases. Yet this experience I have of it,* 1.295 that being punned small and tempered with a lit∣tle salt, and laid to the pulses of both wrests, it cureth Agues in children; and sometime in the elder sort too, so that it be renued once in 24 houres, and used conti∣nually for the space of nine daies.

CHAP. 59. Of Fumitory.

FVmitory is hot and dry almost in the second de∣gree; though it grow wild, yet because it is found in some gardens and is very profitable for Students, I have here mentioned it. Galen sheweth how a Countrie-man was wont to use it,* 1.296 both to strengthen his stomack, and to loose his bellie:* 1.297 First he made the hearbe into powder, Et cum uti volebat subunctionis gra∣tia, meliorato inspargebat: at roborare volens stomachum, vino nimirum diluto. But Students may distill the

hearbe, and use to drinke the water by it selfe with a little Sugar or with white wine fasting, for it doth strengthen the stomack, open the Liver, purifie the blood by purging humours adu••t,* 1.298 and by that meanes helpeth itching and scabbinesse, and Morphew, and giveth a lively and fresh color to the face;* 1.299 good there∣fore for such as would be faire, and hurtfull to none. Some use to boyle Fumitory in clarified Whey, and so it is very good also to bee drunke for the purposes aforesaid. Syrup of Fumitory is of the same effect, and may be drunke being mixed with white Wine, three spoonfuls of the Syrup to a quarter of a Pinte of the Wine.

CHAP. 60. Of Filipendula.

FIlipendula is hot and drie not fully in the third degree: it is highly commended of Physitians for the Stone, and Strangurie, and stopping of Vrine: Wherefore such as be grieved with the like infirmi∣ties, may use the hearbe in pottage or brothes, or o∣therwise by the wise counsell of the learned Physitian.

CHAP. 61. Of S. Iohns Woort.

SAint Iohns Woort is hot and drie in the third de∣gree: Beside that, it is a very good Pot-hearbe, it is used both in Physick and Surgerie. In Medicines, as Matthiolus writeth,* 1.300 Epotum semen ex vino calculos ejicit,

& venenis adversatur. Aqua stillatitia florescentis jam her∣bae, maxime quibusdam praefertur comitialibus et resolutis. And in Surgerie there is made thereof a Balme which is excellent good for wounds, after Alexis, in this man∣ner: Take of S. Iohns Wort the flowers, and of the flowers of Rosemarie, of each one a handfull, put them together into a glasse, & fill it with perfect Oile,* 1.301 and close well the mouth of the glasse, that no Aire goe out,* 1.302 then let it stand in the Sunne the space of thirty dayes, and in cleare nights also▪ and when the Oyle shall have gotten the colour of the flowers, straine it, and put to it Ginger one dramme, and a lit∣tle Safron, dissolved in good wine, then set it in the Sunne againe the space of 18 dayes, and annoint the wounds with the said Oyle, luke warme twice a day, and you shall have your effect.

CHAP. 64. Of Cinckfoile.

CInkfoile is drie in the third degree, & hath very little heate: it is much used in Surgerie, when need requireth to binde and consolidate, and is a very pot hearbe.

CHAP. 63. Of Avens.

AVens is hot and drie in the second degree, an hearbe sometime used in Medicine, but most commonly for the Pot.

CHAP. 64. Of Hartes-ease.

HArts-ease or Panses are dry & temperate in cold and heate: the flowers are beautifull for varie∣tie of colours, but not used in meates, yet the hearbe is commended for a rupture. And the distilled water, the hearbe and flowers is thought good for the falling evill in children,* 1.303 if they drinke it oftentimes.

CHAP. 65. Of Marigolds.

MArigolds are hot and dry, an hearb well knowne and as usuall in the Kitchin, as in the hall; the nature wherof is to open at the Sun-rising, & to close up at the Sunne-setting: It hath one good property, and very profitable for Students, that is, as Matthiolus writeth,* 1.304 Hujusce herbae usu acui indies oculorum acies. And againe, Constat stillatitiam floridae plantae aquam, oculorum ruborem e•• inflammationem arcere, si in oculis instilletur; aut si li••eola in ea macerata superponantur. Siccatae pulvis ca∣vis dentium immissus dolorem levat. But it is of greater force in womens diseases, as hee writeth in the same Chapter. Constat sexcentis faeminârum factis periculis, ean∣dem valere plurimum ad menses ducendos, et praesertim epo•••• ejus succo, aut herba ipsa recente diutius d••vorata.

CAP. 66. Of Larks claw.

LArks claw, or Larks heele, is temperately warme, and is of small use in meat or Medicine.

CHAP. 67. Of Columbine.

COlumbine is temperate in heat and moisture: the flowers onely are used to adorne the house.* 1.305 Se••en (ut scribunt quidam rei herbariae authores) drachmae pondere potum ex Cretico vino addito ••ro••i momento, icteritiam sa∣nat, sed aegros in lecto subinde sudare oportet.

CHAP. 68. Of Chamaemell.

CHamaemell is hot and dry in the first degree An Herb in great estimation among the Aegyptians, and was thought a remedy for all Agues▪* 1.306 as Galen re∣porteth. And this Medicine I learned of a Countrey man, for an Agew,* 1.307 which I have proved true in ma∣ny, though it failed in some. Take a handfull of Chamaemell, wash it cleane, and bruise it a little, and seethe it in a pint of Ale, till halfe be wasted, scum it well, and straine it, and drinke it an houre before the fit, and if you thinke it bitter, put in Sugar, cover you warme, and procure heat, so doing three dayes together fasting. The smell of the Herbe is comforta∣ble to the braine, and therefore to be frequented of Students.

CHAP. 69. Of Saffron.

SAffron is hot in the second degree, and dry in the first; though it be reckoned among spices, yet be∣cause it groweth in many Gardens, and is so usuall in meats, I thought good to mention it in this place. Fernelius writeth,* 1.308 that Saffron, ••or imprimis, deinde ali∣as partes roborat, emenda••que earum putredines: sed extra modum sumptus lethalem vim inferre perhibetur. Which thing is proved true by experience: for if a man use much Saffron, it will make him very fainty: but being moderately used, Stomacho ••••i••is est, ciborum{que} concoctio∣nem juvat.

CHAP. 70. Of Oke of Hierusalem.

OKe of Hierusalem is hot and dry in the second degree. The chiefe use of it is in Physicke for shortnesse of wind, and avoiding of bloud and flegme by spitting▪ as in Plurisies and Impostumes. It may be boyled with Liquorise thinne cut, or else by it selfe in pure water, and after sweetned with a little honey or Sugar, and so drunke. But Students may cut the Herbe when it is full growne, and dry it a time in the Sunne, and after lay it among their cloaths, for so it will keepe them from Moths, and give them a good savour, which Wormwood will not doe,* 1.309 though Wormwood being used in the like manner, preserve garments from Moths.

CHAP. 71. Of Alecoast.

ALecoast is hot and dry in the second degree.* 1.310 If you list to make a pleasant drinke, and comforta∣ble to the stomacke, put certaine handfuls of this Herbe in the bottome of a vessell, and tunne up new Ale upon it, after the manner of Sage Ale before pre∣scribed. The Herbe Maudlin is of the same nature,* 1.311 and much like of smell.

CHAP. 72. Of Clary.

CLary is hot and dry almost in the third degree. It is found by experience very good for the back, and restorative in a waste. For which purpose they use not onely to boile the leaves whole in broths, tied to∣gether in one bunch or handfull,* 1.312 but also they frie the leaves with the yolks of egges, and so serve them up to the table. And thus much I can say by proofe, that who so shall use this Herb often, shall finde greatness for the griefes aforesaid.

CHAP. 73. Of Betayne.

BEtaine, though it grow wilde, yet it is set in ma∣ny Gardens, and is hot and dry in the second de∣gree. The vertues of it are innumerable, (as Antonius Musa, who hath written a peculiar booke of this Herb,* 1.313

doth testifie,* 1.314 but especially it is good for the braine, so that (as Fernelius writeth) Cerebrum vel odore solo re∣creat, hinc Comitialibus furiosis{que} medetur, Paralysi••, tor∣pentia{que} membra persanat. For which vertues it is great∣ly to be esteemed of Students. And one thing I have often proved,* 1.315 when I was a Student my selfe, that if you put a leafe of it up into the nostrils, it will pro∣voke neesing, and purge the head of flegme.

CHAP. 74. Of Angelica.

ANgelica is hot and dry almost in the third de∣gree. It is a rare herbe, and of singular vertue, but chiefly▪ commended against the Pestilence, as well to preserve a man from it, as to helpe him when he is infected. After Mat••hiolus, Pestilentiam arcet hau∣sta,* 1.316 aut frequenter commansa. And so was I wont to use it at Oxford in time of Plague, to grate of the dry root into drinke,* 1.317 and to carry a little peece of the root in my mouth when I went abroad. And for such as be infected, Datur radicis semidrachma unà cum Theriacae drachma è sua ipsius aqua, iis qui peste laborant, & deinde sud••••e coguntur, repetiturque eodem modo post septem horas, aliqui enim hoc tantum antidoto sanati sunt. Beside the vertues aforesaid,* 1.318 the decoction of the root in water or wine, is excellent good for those that be short win∣ded, through abundance of cold flegme stopping the Lungs. And the same decoction is wonderfull good to dissolue and avoid any inward impostume,* 1.319 or con∣gealed bloud, and greatly strengthneth the stomacke, yea, the powder of the root being taken in drinke, comforteth the heart, and strengthneth such as bee

subject to swooning, and for the biting of a mad dog, or stinging of any venomous worme: pound the leaves of this Herbe and Rue together,* 1.320 and apply them to the place, and give the Patient to drinke inwardly the decoction of the leaves or roots. Moreover the root chewed, or a little peece thereof put into the hollow∣nesse of the tooth, helpeth the tooth-ach,* 1.321 and amen∣deth the ill savour of the breath: in so much, that it will in a manner take away the smell of Garlicke. Wherefore every Student that hath a Garden, should provide to have this Herbe.

CHAP. 75. Of Pellitory of Spaine.

PEllitory of Spaine is hot in the third degree fully, and dry in the second.* 1.322 The chiefe use thereof is in Medicines to purge the head. Which effect it wor∣keth, if a man cut but a little peece of the root dried, and chew it betweene his teeth for a time. For so it draweth abundance of flegmaticke and waterish hu∣mours, which must be avoided by spitting, holding downe the head. It may best bee done fasting, or at night a little before we goe to bed. And this practise I have proved good, nor onely to ease the tooth-ach,* 1.323 (which is a paine most intollerable) but also for a rheume & griefe of the head, proceeding of a rheume, which is a common calamity of Students. Also Mat∣thiolus saith, that this roote Oris halitum commendat,* 1.324 & omnes roborat sensus, and that in pulverem contrita, vi∣noque subinde pota frigidis occurrit morbis: Quamobrem re∣solutis, comitialibus, convulsis auxilio est.

CHAP. 76. Of Dragons.

DRagons is hot and dry in the third degree: The chiefe use whereof is against the plague. For which purpose we use to distill the Herb, and preserve the water, which may be used as need requireth. A lit∣tle fine Treacle being mixed withall, Non solum valet ad praeservandum,* 1.325 verum etiam ad liberandum infectos.

CHAP. 77. Of Elecampane.

ELecampane is hot in the third degree, and drie in the second. The chiefe vertue thereof is to open the brest, and to helpe shortnesse of wind, caused by tough fl••gme stopping the Lungs. Also it openeth opilations of the Liver and Spleene, and comforteth the stomacke, as saith Schola Salerni▪

* 1.326Enula Campana, haec reddit praecordia sana.

And for this purpose, who so listeth may make Con∣serva of Elecampane roots, in this manner. First wash the roots cleane, slice them in peeces as bigge as your thumbe, seeth them in faire water untill they be ten∣der, take them up and pound them, and draw them thorow a haire Sieve or strainer,* 1.327 then set them againe over the fire, and put to them the double or treble weight of Sugar. And when it is perfectly incorpo∣rated, take it off, and keep it in a glasse or gally-pot. Al∣so of the roots of Elecampane is made a kind of Wine called Vinum Enulatum, much used in Germany, as Mat∣thiolus writeth;* 1.328 Quod vinum in potu sumptum mirifice

visum acuit. Beside that, it hath like vertue as the con∣serve. The best time to gather the roots, is when the leaves fall.* 1.329 Which time also is best to take all other roots that are to be used in Physicke, except it be for present necessitie.

CHAP. 78. Of Setwall.

SEtwall, or Capons-taile, is hot and dry in the se∣cond degree. Thereof bee two sorts, commonly knowne and set in Gardens. The one small, which is called Valerian, and is a good pot-herbe, and beside that, is very good to heale a cut, as every Kitchin maid knoweth. The other is named of some, great Valerian, whose vertues are very great and very ma∣ny, after Matthiolus, where he saith:* 1.330 Praestat Phu ad ve∣nenosorum ictus ex vinopotum, & adversus pestilentiam, non modo haustum, sed etiam olfactum, valet ad stranguri∣am ejus decoctum potum. Datur quoque utiliter anhelosis, & tussientibus, praesertim si coquatur cum dulci radice, uvis passis & semine anisi. Devorata radix flatus pellit. Tota planta virens una cum radicibus con••usa, & capiti dolenti illita, dolores & punctiones mulcet. Facit & ad oculorum vitia, ubi albo vino decoquatur, & deinde vinum in ocu∣lum instilletur. Additur in potionibus vulnerum intrinsec••∣rum, magno juvamento. And one thing I will note of this Herbe for the pleasure of Students, that the roots thereof being dried and laid among cloths, they give a sweet smell to them.

CHAP. 79. Of Galingale.

GAlingale, or rather Cipresse roots, though it bee rare, yet is it found in some Gardens, and is hot and drie in the third degree. Beside that, the roots are good in Medicines; if they be laid among cloths, they make them to savour well.* 1.331 Matth. setteth downe an easie Medicine to bee made of this root for the Dropsie,* 1.332 in this manner; Ciperi radicum farina, addita ••accharum lauri eadem mensura, urina impubis pueri excepta & illita, hydropicos mirifice juvat.

CHAP. 80. Of Skirwort.

SKirwort is hot and dry in the second degree. The roots thereof are used of skilfull Cooks for Salads, as Burre roots when they are young.

CHAP. 81. Of Prickmadem.

PRickmadem is one kinde of (Sedum.) Another is Housleeke,* 1.333 and the third is Stone crop. All three doe grow commonly upon the slates of houses, but Prickmadem is planted in Gardens, and is used for a Pot herbe, and is cold in the third degree.

CHAP. 82. Of Lettuse.

LEttuse is cold and temperately moist in the second degree: The hearbe is much used in Sallads in the Summer time with vineger oyle, and sugar or salt, and is found both to procure appetite to meate, and to temper the heate of the stomack and Liver. But in one point we differ from the use of old time. For wee eate Lettuse in the beginning of our meales,* 1.334 whereas they were woont to be eaten last, as the Poet Martial writeth:

Claudere quae coenas lactuca solebat avorum, Dic mihi cur nostras inchoet illa dapes.

Galen giveth Lettuse this commendation,* 1.335 that of all hearbs it breedeth lest evill juice; it may bee eaten raw (as I have said) in Sallets, yet because of it selfe it is waterish and cold,* 1.336 as Galen writeth Non modo suavior sed utilior etiam redditur, si acrium olerum quoddam assump∣serit, ob eam certe causam nonnulli Erucae ac porri follia, alii Ocimi lactucae admiscent. It may be also eaten being first boiled, as we use in Broths,* 1.337 or as Gal. used in clean wa∣ter, for so he saith; Aetate juvenili cum mihi ventriculus bile assidue infestaretur, lactuca quo ips••m refrigerarem ute∣bar: cum vero ad aetatem declinantem perveni, hoc olus fuit mihi adversus vigilias remedio:* 1.338 tunc enim contra ac in Iu∣ventute, somnum mihi dedita opera conciliabam, grave enim mihi erat praeter voluntatem vigilare, quod mihi accidebat pa••tim quod juventute meapte sponte vigiliis assueveram, partim quod declinantium aetas ad insomnium est prop••nsa. Ita{que} lactuca vespere commansa, unicum erat mihi insomniae 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉: Whose example I wish all Students to

follow, because they are commonly in youth and age even as Galen was:* 1.339 Yet one thing I warne all men of out of Matth. Cavendus est lactucarum usus, suspiriosis, sanguinem excreantibus, pi••uitosisque, sed iis maxime qui procreandis liberis dant operam. And if any Student list to live honestly unmarried, let him use oftentimes this medicine▪ set forth by Dios. Epotum semen lactucae libidinum imaginationes in somno compescit,* 1.340 & venerire∣fragatur. And as Galen saith, Geniturae profluvium co∣hibet: sumi potest in Cervitia, prius contritum mane & vespere.

CHAP. 83. Of Endive and Succorie.

* 1.341ENdive and Succory are cold & drie in the second degree; because they are much like in operation, I joyne them both together. The leaves especially of white Endive are not onely used in medicines, but al∣so in meates, either raw in Sallads, or boyled in Brothes. Both Endive and Succorie any way used doe coole the heate of the liver, and by a speciall property doe strengthen it, and open the obstructions thereof. For which vertues they are worthy to bee greatly e∣steemed: For it is a great preservation of health, to have the liver temperate and unstopped, considering that it is the place where all the humours of the body are first wrought, and therefore called Officina san∣guinis.* 1.342 Students that have hoate stomack or hoate livers, may cause their Cookes to boile them in a broth with a chicken: Or they may distill them in the Summer season and keepe the water, and when they are disposed, drink a good draught fasting with a little

Sugar, or else by the advise of some learned Physiti∣an, they may use the syrup of Endive, or Succorie. I was wont to lay certaine handfuls of the greene hearbs, cleane washed in the bottome of a vessell, and to tunne up new Ale to them, not over strong: and so to make Endive Ale, after the manner of Sago Ale,* 1.343 shewed before, wherein I found great commodity being troubled with inflammation of the Liver. Dandelion and Sowthistill,* 1.344 are of much like effect to Endive and Succory; for they are both cooling and very good to bee used in pottage, or boyled whole in Broths, or eaten in Sallads: They have one good pro∣perty, very profitable for Students, (who for the more part have ill stomacks) for of Sowthistill Matth. saith, In vino decoctus stomachi fluxioribus medetur: and of Dandelion he saith,* 1.345 Cocta herba stomachum dissolutum adstringit.

CHAP. 84. Of Bleet.

BLeet is cold and moist in the second degree: It is used for a Pot-hearbe among others, and is some∣time eaten being first boiled in water, and then fried with Oyle and Butter, and after that seasoned with Salt and Vinegar, or Verjuice: yet the often eating of it is disallowed by Matth. Quia vomitiones movet ventri∣culi, & intestinorum t••rmina facit, & alui 〈…〉〈…〉 excitatabile.

CHAP. 85. Of Spinage.

SPinage not mentioned in Galen is colde and moist in the first degree, being used in brothes or pot∣tage it maketh the belly soluble, and easeth paines of the backe, and openeth the breast, and strengtheneth the stomack.

CHAP. 86. Of Orage.

ORage is moist in the second degree, and cold in the first, being used in pottage it doth both loose the belly, & ease the pain of the bladder. The seed of Orage is a vehement purger, as Matt. writeth; Noviego Pharmocopolam quendam,* 1.346 (saith hee) qui ad ructicos pur∣gandos, Atriplicis tantum semen exhibebat. Quod iis non sine molestia magna, abunde aluum ciebat, atque etiam simul cre∣bros provocabat vomitus.

CHAP. 87. Of Beets.

BEtes are cold in the first degree, and moist in the second, they be abstersive and looseth the belly. But much eaten they annoy the stomacke, yet are they right good against obstructions or stopping of the li∣ver, and doe greatly helpe the splene.

CHAP. 88. Of Violets.

VIolets, the flowers are cold in the first degree, and moist in the second:* 1.347 Of them is made Conserva in this manner. Take the flowers of Violets, and pick them cleane from the stalke, and cut off all that which is greene. Punne them small, and put to them double the weight of Sugar, to the weight of Violet Flowers; But to all other Flowers,* 1.348 put three parts of Sugar to the weight of the Flowers▪ incorporate well together the Violets and Sugar, and keepe it in a glasse or Gal∣lipot, it will last one yeare, it is very good, to bee used of such as have hot Stomacks or hot Livers. Also it coo∣leth the head, and procureth sleepe, it tempereth the heart & all other parts of the body. The leaves may be boiled in a broth with other cooling hearbs, as En∣dive, Succory, Orage, Beets, Sorrell,* 1.349 Strawberry Let∣tuce; For so they make the belly soluble & avoid chol∣ler and doe bring the parts inflamed to good temper.

CHAP. 89. Of Sorrell.

SOrrell is cold in the third degree and drie in the second;* 1.350 the leaves being sodden do loose the bel∣ly. In a time of Pestilence, if one being fasting do chew some of the leaves, and suck downe some of the juice, it marvellously preserveth from infection as a new practiser called Guainerius doth write; and I my selfe have proved in my houshold, saith Master Eliot in his Castell of health. Which practice proveth

that greene sawce is not onely good to procure appe∣tite, but also wholsome otherwise against contagion. The seeds thereof brayed, and drunk with wine and water, are very wholesome against the Collicke, and fretting of the Guts; it stoppeth the laske and hel∣peth the stomack annoyed with repletion: If any bee grieved with heate of the stomacke or inflammation of the Liver, they may easily make a good Conserva for the purpose in this manner:* 1.351 Take the leaves of Sorrell, wash them cleane, and shake off the water, or else tary untill the water be dried cleane; then bea•• them small in a marble Morter if you have it, if not in some other, and to every ounce of Sorrell, put three ounces of Sugar▪ and incorporate them well together, putting in the Sugar by little and little then put it in a glasse or Gallipot▪* 1.352 and stop it close; and so keepe it for one yeare. After the same manner you may make conserva of any hearbe.

CHAP. 90. Of Rose.

ROse is cold in the first degree and drie in the se∣cond,* 1.353 somewhat binding, especially the white Rose: but the red is lesse cold and more drie and bin∣ding, as for the damask and musk rose is hot & moyst withall. Beside the beauty and fragrant savour of Ro∣ses, which is very comfortable to all the senses: of Rose leaves is made a conserva, passing good to be u∣sed of Students,* 1.354 not onely to coole, but also to com∣fort the principall parts of the body, namely, the head, heart,* 1.355 stomack, liver, spleen, reynes; it may bee made thus: Take the buds of red Rose, somewhat before

they bee ready to spread, cut the red part of the leaves from the white, then take the red leaves and beate them very small in a stone Morter with a pestell of wood, or otherwise, as you may conveniently, and to every ounce of Roses put three ounces of Sugar in the beating after the leaves be smal, and beat all toge∣ther, untill they be perfectly incorporated, then put it in a glasse or Gallipot, stop it close, and set it in the Sunne for a season,* 1.356 for so teacheth Iacobus Weckerus in all Conserves. It my bee kept for a yeare or two. Of Rose leaves likewise may be made a water of like operation to the conserva and may be drunk as other distilled waters, either of it selfe with Sugar, or mix∣ed with wine.* 1.357 The red Rose water pure without any other thing mingled, is most commended for whole∣somnesse, but the damaske Rose water is sweetest of smell: And the best way to distill Roses or any other flower or hearbe,* 1.358 after Matth. is in a Stillatory of glasse set over a pot of boyling water, which they call Balneum Mariae, for those waters which be distilled in Lead or Brasse, receive some smatch of the mettall and be not so wholesome for mens bodies: But our com∣mon manner of distilling in England is in Lead or Tynne, and so we draw very good waters, which keep their strength for a yeare or two; and if any list to draw a very sweet washing water, he may draw it as followeth. Take the buds of red Roses; Spike flowers, and Carnation Gilophers, or others,* 1.359 but most of the Roses, let them dry a day and a night, put to them an ounce of Cloves grosse beaten, and so distill them, af∣ter that Sunne the water certaine dayes close stopped; and if you will yet make it more sweet, take of Musk and Civet, of each a graine or more, tie it in a fine

linnē cloth by a thred▪* 1.360 so that it may soke in the wares, & so let it stand in the Sun for a time. Or else you may make a very sweet water thus. Take of Cipresse roots, of Calamus aromaticus, of A••••is of Cloves, of Storax, Calamite, of Benjamin, of each a quarter of an ounce; make them in powder, and when you will distill your Roses, fill your Still with Rose Leaves, and a few Spike Flowers, and upon the topp strow some of your Powders, and so distill them: These Rose-Cakes will bee very sweet to lay among clothes. And if you list you may hang Muske and Civet in it, and Sunne it, as I have said before, for twenty or thirty dayes; and if you will not be at cost upon Spices, you may make a very sweet water thus: Take Damaske Roses or red-Roses,* 1.361 Spike Flowers, Rosemary, Gilo-Flowers, Mynte, Majerom, Balme, Bay-Leaves, of each alike, and distill them. Also Spike Flowers di∣stilled alone doe make a very sweet water. These wa∣ters,* 1.362 I counsell all Students that bee able, to have▪ at the least some one of them, and to sprinkle themselves therewith sometimes, and wash their temples, No∣strels, and Beards, for the savour of sweet waters and perfumes doe greatly comfort the Braine, and re∣vive the senses; but pure Red Rose water is not onely good to be drunk, but it is good also to wash the eyes; and if any Student be dimme of sight, he may make an excellent water for the eyes,* 1.363 in this manner: Take three Spoonefuls of Red-Rose water, one spoonefull of White Wine, of Tutia a dramme, of Aloes Epa∣ticke, of white Sugar-Candie, of each the weight of two pence▪ make all in Powder, and mixe them toge∣ther, let them settle in a glasse for two or three dayes, whereof drop as need requireth into the eyes, for it

doth clense, dry, and strengthen the sight, and help∣eth all exulceration and rednesse, proceeding of heat. And for such as have a care to preserve their sight, as all good students have,* 1.364 (for it standeth them upon) they may make a water after the prescription of Schol. Sal. as followeth:

Feniculus, Verbena, Rosa, & Chelidonia, Ruta, Ex istis ••it aqua quae lumina reddit acuta.

Take of each of these five alike, gather them when they are dry cut those herbs short that be long, distill them, and Sunne the water as before is said, and use now and then to wash your eyes therewith.

CHAP. 91. Of Purslane.

PUrslane is cold in the third degree, and moist in the second. The leaves are used to bee eaten in Sallets with Vinegar, by themselves, or with Lettuce in the Summer season. And surely very good for such as have hot stomacks, for it doth mitigate the great heat of all the inward parts of the body, likewise of the head and eyes. Also it represseth the rage of Venus:* 1.365 wherefore it is much to bee used of such students as will live honestly unmaried. Being eaten, it helpeth the teeth that be set on edge with sowre things. Some use to preserve it in salt and brine, but so it heateth and purgeth the stomacke.

CHAP. 92. Of Strawberrie.

STrawberrie is cold in the first degree, and dry in the second. The leaves and roots are used in Me∣dicines,* 1.366 but the fruit is used to be eaten. And beside that it is very pleasant in taste, it qualifieth the heat of the stomake and Liver. In some places where they are plentifull, they use to distill them, and draw a very cooling water, which is good to drinke for such as have cholericke stomacks, or inflamed Livers, and be∣ing dropped into the eyes, helpeth the itch, rednesse, and inflammation of them,* 1.367 as I my selfe have proved. They may be made in a Conserva in like manner, as I shall shew afterward of Berberies.

CHAP. 93. Of Poppie.

POppie, whereof be three kinds, white, red, and blacke. The red is wilde, and groweth among corne, the white & blacke are commonly in Gardens, it is cold & dry in the first degree. The seeds of white Poppie and blacke, are used to be eaten, as appeareth by Diosc. and Matth. yea, the Countrey folks about Trident,* 1.368 (as saith Matth.) take the leaves of wilde Poppie, at their first budding forth, and boile them as they doe other Herbs, and eat them with butter and Cheese. And one goodly experiment I learne out of Matth. in the same place, that the red leaves of Poppy which grow among corne,* 1.369 being dried and made in powder, and given in drinke, should marvellously

helpe a Pleurisie, and the women of Salerne give their children the powder of white Poppie seeds with milk to cause them to sleep; it may also be given otherwise for the same purpose, as in Posset-drinke,* 1.370 in an Ale-berry, or best of all in a Cawdale made of Almonds and Hemp-seed.

CHAP. 94. Of Orpine.

ORpine cooleth in the third degree. It is proved good to heale a cut, being pounded and laid to it. It is wonderfull to see how long this herbe wil conti∣nue greene, being hanged up in the house as I thinke, through the abundant and firme moisture that is in it.

CHAP. 95. Of Burnet.

BUrnet is dry in the third degree, and cold in the second. It is very astringent, and partly cooling, and therefore good to put in Wine, to confirme the stomacke. And being used in pottage,* 1.371 it bindeth the belly. And as Matth. reporteth, Muliebre profluvium effi∣cacissime sistit, dyssenteriam, & caeteros alvi fluxus cohibet, & biliosas vomitiones reprimit. And as hee saith in the same place by the authority of Matthaeus Curtius, it is also very good in the plague. For which purpose I have knowne some to distill the Herbe,* 1.372 and to keepe the water all the yeare. Which thing may easily bee done, for the Herbe is very plentifull, and is common∣ly greene, Winter and Summer.

CHAP. 96. Of Deysies.

DEysies are of nature cold and moist, whether they be red or white, double or single. They be of like vertue, they are used to be given in Potions in fractures of the head, and deepe wounds of the breast. And this experience I have of them, that the juyce of the leaves and roots of Deysies being put into the nostrils purgeth the braine,* 1.373 they are good to bee used in pottage, for Matth. writeth, Herba ipsa rece••s in acetariis devorata, alvum adstrictam leuit, id quod etiam praestat ex jure pinguium carnium decocta.

CHAP. 97. Of Gourds, Melons and Cucumbers, which though they bee fruits, yet because they are commonly set in Gardens, be here specified.

GOurds are cold and moist in the second degree. Being eaten raw, they be unpleasant in taste▪ and ill for the stomacke, and almost never digested. Ther∣fore hee that will needs eat them, must boyle them, roast them, or fry them. Every way they be without savour or taste, and of their proper nature they give to the body cold and moist nourishment, and that ve∣ry little, but by reason of the slipperinesse of their substance, and because all meats which be moist of nature be not binding, they lightly passe forth by the belly, and being well ordered, they will bee meetly concoct, if corruption in the stomacke doe not pre∣vent them.

CHAP. 98. Of Melons and Pepons.

MElons and Pepons, commonly called pompions, be cold and moist in the second degree, they bee almost of one kinde, saving that the Melon is round like an Apple, and the innermost part thereof where the seedes are contained is used to be eaten. The Pe∣pon is much greater and somewhat long, and the inner part thereof is not to be eaten. The vulgar people call both by the name of Melons, and they use to boyle them and to eat them with fat Beefe, or frie them with Butter, and to eat them with vineger & pepper. They both are very cold and moist, and do make ill juice in the body, if they be not well digested, but the Pepon much worse than the Melon. They doe least hurt if they be eaten before meales. Albeit if they do finde flegme in the stomacke,* 1.374 they bee turned into flegme, if they find choler, they be turned into choler, Notwithstanding there is in them the vertue to clense and provoke urine, and if any bee troubled with heat of the stomacke or liver, or reines, with the Strangury, they may take ripe Melons, and shred them into small pieces, and distill them,* 1.375 and sunne the water for a mo∣neth, then drinke thereof every morning tempered with a little Sugar, the quantitie of three or foure ounces, for the space of a moneth: for besides that, this water cooleth all the inward parts, it doth greatly helpe the stone, provoketh urine, and clenseth the kidnies.

CHAP. 99. Of Cucumbers.

CVcumbers bee likewise cold and moist in the se∣cond degree, they are pared, sliced thin and ser∣ved to the table with vineger and pepper in the Sum∣mer season, and eaten with Mutton, and proved to be cooling and comfortable to such as labour with their bodies, or have hoat and strong stomackes. But for flegmaticke and delicate persons which do no labour, they bee unwholesome, and ingender a cold and thick humour in the veines, which seldome or never is tur∣ned into good bloud, and somtime bringeth in fevers. They are good to abate carnall lust. And the seeds as well of Cucumbers as of Melons and Gourds, beeing dried and made cleane from the huskes, are very me∣dicinable against sicknesses proceeding of heat, and the difficultie or let in pissing, as Physitians prove daily in their practise.

CHAP. 100. Of Nettle.

AFter all garden herbes commonly used in kitchin, I will speake somewhat of the Nettle, that Garde∣ners may understand, what wrong they doe in pluc∣king it up for a weed, seeing it is so profitable to ma∣ny purposes. Whether it be cold or hot, may well be perceived by touching: for who so handleth it with∣out some defence for his hand, shall feele that it is hot in the third degree, and drie in the second, according as Avicen affirmeth. Cunning cookes at the spring of

the yere when Nettles first bud forth,* 1.376 can make good potage with them, especially with red Nettles, very wholesome to cleanse the breast of flegme, to breake winde, to provoke urine, and to loose the belly. All which properties with other moe are briefely com∣prehended in Scho. Sa.* 1.377

Aequis dat somnum, vomitum quoque tollit & usum, Compescit tussim veterem, Colicisque medetur, Pellit Pulmonis frigus ventrisque tumorem, Omnibus & morbis sic subvenit articulorum.

CHAP. 101. Of Fruits.

NOw that I have spoken sufficiently of garden herbes, it followeth that I intreat of fruits, which is the second part of my division proposed before, touching meats. For such is the providence of God toward mankinde, that hee hath not onely provided corne and herbes for our sustenance, but also fruits,* 1.378 flesh and fish. Howbeit, herbes and fruits were the first food that ever was appointed to man, as appeareth by the commandement of God given to Adam. And from the time of Adam untill after Noahs floud,* 1.379 he use of flesh and wine was altogether unknown: for before the floud they neither eat flesh nor dranke wine.* 1.380 But now by the change of dyet of our progenitors, there is caused in our bodies such alteration from the nature which was in man at the beginning,* 1.381 that now al herbs and fruits generally are noyfull to man and doe en∣gender ill humors, and be oft-times the cause of pu∣trified Fevers, if they be much and continually 〈◊〉〈◊〉. Notwithstanding unto them which have abundance

of choler, they be sometime convenient to represse the flame, which proceedeth of choler. And some fruits which be stypticke or binding in taste, eaten be∣fore meales, do binde the belly, but eaten after meales they be rather laxative. Wherefore it shall be expedi∣ent to write particularly of such fruits as bee in com∣mon use, declaring their noyfull qualities in appeyring of nature, and how they may bee used with least hurt.

CHAP. 102. Of Apples.

OF all fruits, Apples are most used amongst us in England, and are cold and moist in the first de∣gree, as M. Eliot alleageth. Howbeit there is great difference in apples, as in forme, so in taste: for some be sweet,* 1.382 some be soure, some bitter, some harrish or rough tasted Apples, some be of a mixt temperature both sweet and soure, &c. The sweet and bitter Ap∣ples are inclining to heat, the soure & harrish are coo∣ling, and therefore good, where the stomack is weake by distemperance of heat. But all Apples generally are unwholesome in the regiment of health, especially if they bee eaten raw or before they bee full ripe, or soone after they bee gathered. For (as Avicen sayth) they hurt the sinewes, they breed winde in the se∣cond digestion, they make ill and corrupt bloud. Wherefore raw apples and Quodlings are by this rule rejected,* 1.383 though unruly people through wanton appetite will not refraine them, and chiefely in youth when (as it were) by a naturall affection they greedily covet them, as I have knowne in my daies

many a shrewd boy for the desire of apples, to have broken into other folkes orchards. But apples may be eaten with least detriment,* 1.384 if they be gathered full ripe, and well kept untill the next Winter, or the yere following, and be eaten rosted, or baken, or stewed. For so they are right wholesome and do confirme the stomacke and make good digestion most properly in a cholericke stomacke, yea raw apples if they bee old, being eaten at night going to bed,* 1.385 without drinking to them are found very commodious in such as have hot stomackes, or bee distempered in heat and dryth by drinking much wine, & are thought to quench the flame of Venus, according to that old English saying, Hee that will not a wife wed, must eat a cold apple when he goeth to bed, though some turne it to a con∣trary purpose. And this experiment I have knowne, that a rosted apple suffered untill it were cold, and then eaten last at night to bed-ward, hath loosed the belly, and is therefore good for such as bee commonly costive.* 1.386 But what time is best to eat apples Galen de∣clareth. Caeterum post cibum statim dare ipsa conveniet, nonnunquam autem & cum pane ad ventriculum & stoma∣chum roborandum iis qui deiecta sunt appetentia, tardeque concoquunt: quique vomitu, diarrhaea ac dysent eria infestan∣tur. Which saying is diligently to be noted,* 1.387 for this is a confirmation of our use in England, for the serving of Apples and other fruits last after meales. How∣beit wee are woont to eat Carawayes or Biskets, or some other kinde of Comfits, or seedes together with Apples,* 1.388 thereby to breake winde engendered by them: and surely this is a verie good way for stu∣dents. The best Apples that wee have in England are Pepins, Costards, Duseannes, Darlings,

and such other. They that will not eat Apples, may yet eat Apple tarts,* 1.389 which be very wholsome for cho∣lericke stomackes, if they be well made. Who so will preserve apples long, must lay them in honey, so that one touch not another.

CHAP. 103. Of Peares.

PEares are much of the nature of Apples and of the same temperature, that is to say, cold and moist in the first degree. The difference of Peares must be dis∣cerned, by the taste even as of Apples. For some are sweet, some soure, some both, some drier, some more moist, &c. But they are heavier of digestion than ap∣ples. And all manner of fruit generally fill the bloud with water, which boyleth up in the body, as new wine doth in the vessell, and so prepareth and causeth the bloud to putrifie, and consequently bringeth in sicknesse.* 1.390 So Peares eaten raw make waterish and cor∣rupt bloud, and beside that they ingender winde, and so cause the Cholicke. And therefore if any be so gree∣die of them, that needes they will eat raw Peares, it shall bee good to drinke after them a draught of old wine of good savour, as sacke or Canary wine. And this is the reason (as I thinke) of that saying which is commonly used, that peares without wine are poison, that is to say, hurtfull to mans nature, as it is sayd, in Scho▪ Sal.* 1.391

Adde py••o potum sine vino sunt pyra virus.

* 1.392But if they be rosted baken, or stewed, they are not unwholesome. And eaten after meat being rype and well gathered, they doe restraine and knit up the sto∣macke

and fortifie digestion, which also is approved by Schola Sal.

Cum coquis, antidotum pyra sunt, sed ••ruda venenum.* 1.393 Cruda gravant stomachum, relevant pyra cocta gravatum.

But to avoid all inconvenience that may grow by eating of Pears, Apples, and other fruits, Cordus giveth a very good caveat in this manner.* 1.394

Vt pyra non noceant, extra mundentur & intra, Mox immerge sali projice deinde foras.

The great peares which Virgil nameth Gravia vo∣lema, in English peare-wardens,* 1.395 may be longest preser∣ved and have chiefely the foresaid vertues. As for o∣ther sorts of peares, though they be more pleasant in taste; yet they are but 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, as Galen speaketh, that is to say Summer fruits.

CHAP. 104. Of Peaches.

PEaches be cold in the first degree, and moist in the second. Dios. saith,* 1.396 that ripe peaches be wholsome both for the stomacke and belly. But they should bee eaten before meales, as Galen sheweth, and not after meat (as our manner is in England) for beeing eaten after meat, they swim above,* 1.397 and both corrupt them∣selves, and also the other meats. But eaten before,* 1.398 they mollifie the belly, and provoke appetite, and qualifie the distemperature of choler in the stomacke. And after Peaches we should drink wine,* 1.399 to helpe the cold∣nesse of them, as it is in Scho. Sal.

Persica cum musto, vobis datur ordine iusto.

But for such as can rule themselves and refrain their appetite according to reason, it is best of all to forgoe

both apples, peares and peaches, together with other things which ingender melancholy, and are unwhole∣some for sicke folkes, and are briefely contained in these verses following taken out of Scho. Sal.

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

CHAP: 10. Of Plummes.

PLummes are cold and moist in the second degree. Though there be diverse sorts of Plummes both of the garden and field, and of sundry colours, yet the Damasins are counted most wholesome: and beeing eaten before meats they coole a hot stomacke and sof∣ten the belly,* 1.400 as it is in Schola Sal.

Frigida sunt, laxant, multum prosunt tibi pruna.

* 1.401The Damasin Plummes are woont to be dried and preserved as figges, and are called in English, Prunes. Howbeit the Latine word Prunum signifieth any kind of plumme: yea Sloes and Bullase which grow wild. Our Damasins in England be so small,* 1.402 and so soure, that they will make no good Prunes. But our Prunes are brought from beyond the sea. The best are called Damaske Prunes, because they grow in a citie of Sy∣ria called Damascus, as Galen noteth, and are brought out of Syria to Venice, and from thence to other parts of Europe. The next in vertue to Damaske prunes, be Spanish prunes. They are used divers waies in Phy∣sicke, as in Syrrups, electuaries, Conserves to loose the belly, and to avoid choler. But for meats, though they nourish little, they be chiefely used in Tarts, or stew∣ed

in water or in wine, and so if they be eaten before meales, they dispose a man to the stoole. I say before meals, because we are wont to eat them after meales. And some (as I have knowne) being costive and using them after meales, purposely to make them soluble, have missed of their purpose. Which errour may bee holpen by eating them before meat. For so saith Math. speaking of Prunes stewed. Primis mensis devorata prae∣ter id quod esui placent, commodissimè aluum citant.* 1.403 Whose judgement I my self following having a cholerick sto∣macke, and a costive belly, was woont sometime to breake my fast with a dish of prunes stewed, contrary to the use of other men who commonly eat them last. I have written the more of Prunes, because it is so cō∣mon a dish at Oxford. As for Sloes and Bullase, they are more meet for swine, than men.* 1.404

CHAP. 106. Of Cherries.

CHeries be cold and moist in the first degree, they be divers in tast and commonly of two colors, ei∣ther blacke or red. The red Cheries, if they be soure or sharp, be more wholesome. And if they be eaten fresh and newly gathered, & fasting, or at the beginning of dinner, their nature is to scoure the stomacke, and to provoke appetite (as saith Arnoldus) upon Sch. Sal. whose authority I alledge,* 1.405 because peradventure it may seem strange to some, that I prescribe them to be eaten before dinner, whereas our common use is to eat them after dinner. The vertues of Cheries are briefely set downe in the same Chapter, as followeth;

Si Cerasum comedas, tibi confert grandia dona.

Expurgat stomachum, nucleus lapidem tibi tollit, Hinc melior toto corpore sanguis inest.

That is to say, Cheries purge the stomacke, and the kernels of the cherry stones,* 1.406 eaten drie, or made milk, breaketh the stone in the reines or bladder, and that which no fruit in a manner else doth, the substance or meat of Cherries, engendereth very good bloud, and comforteth and fitteth the body. But yet let no stu∣dent be too bold hereupon, to take any surfet of Che∣ries, as I have knowne some do, but alwaies to remem∣ber that golden lesson of Pythagoras 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. And if you would eat Cherries or plummes, without all danger, then may you preserve them after this manner.* 1.407 Take a pynt of faire running water, halfe a pinte of Rose-water, halfe a pound of Sugar, seeth all together upon a soft fire of coles, till the one halfe be consumed, then take it from the fire, and when it leaveth boiling put therein your cherries or plummes, if they be cherries cut off halfe the stalks, and let your fruit bee the like weight as of the Sugar. Set it againe on the fire, and keepe it in the like heate, till they be soft, the space of an houre, if need be. Then put into it some Cloves bruised▪ and when it is cold keepe it in a glasse or gallipot▪ the stronger the syrrup is with sugar▪ the better it will continue. Some put to the syrrup Cinamon Sanders, Nutmegs, Cloves, and a little Ginger. Seeth them not hastily for feare of much breaking.

CHAP. 107. Of Quinces.

QVinces be cold in the first degree, and dry in the beginning of the second. They are not used to be eaten raw, for so they are both unpleasant and un∣wholesome. And in my judgement no better for a stu∣dents stomacke than raw beefe, but beeing rosted, stewed, or baked, and eaten after meales, they close and draw the stomacke together and helpe digestion, and mollifie the belly, if they be abundantly taken: for this is Galen his rule: Qui stomachum habent imbecillum, ventrem iis dejici,* 1.408 cum postrem is epulis astringentium quip∣piam sumpserint. Wherefore students having com∣monly weake stomackes, may (if they be costive) ease themselves, by eating after meat something which doth binde and restraine the stomacke, as Galen telleth of one Protas a Rhetoritian, on whom the like practise was proved. But Quinces may be otherwise used very wholesomly, as being made in conserva, or preserved in syrrup condite, or made in Marmalade. And be∣cause the making of Marmalade is a pretty conceit, and may perhaps delight some painefull student, that will bee his owne Apothecarie, partly to spare cost, and partly to be sure that it be rightly made, I will here set it downe as plainly as I can.* 1.409 Your Quinces beeing full ripe, and very yellow, as in Lent season, or therea∣bout, first pare them, and take out the cores, then seeth them untill they be tender and soft. That done, beat them small in a woodden mortar, or marble, with a pe∣still of wood, then with some of the liquour wherein they were sodden, draw them through a strainer, as

you would doe a tart, then set it over the fire to seeth softly, and in seething, strew in by little & little white Sugar made in powder, the weight of the Quinces or more, as your taste shall tell you, stirre it continually and put therto some pure Rose-water or Damask-wa∣ter, let it seeth on height, untill it bee wall standing. Which thing ye may know by taking some of it upon a knife, and letting it coole. For if it be stiffe, then take it off and box it, while it is warm, and set it in a warm and drie ayre. And if you will not have your Marma∣lade so binding, you may put some ripe Apples of good verdure among your Quinces, when you boile them with Sugar. The Apples must first be sodden or rosted, and then drawne through a course boulter, as a tart. After the same manner you may make Marma∣lade of Wardens, Peares, Apples, Medlars, Cheries, Strawberries, yea, of Prunes or Damasins, or other plummes. First to boyle them upon a soft fixe with a little faire water,* 1.410 till they be soft, then to draw them, as yee doe a tart, after to boyle them againe with suf∣ficient sugar, to dash them with sweet water and box them.

CHAP. 108. Of Grapes.

GRapes be divers in taste, and so are they in quali∣tie, for soure grapes are cold and moist, and sweet grapes are hot and moist. The like is to be said of other sorts. All grapes, if they be eaten newly gathered doe trouble the belly, and fill the stomacke with winde. But if they be kept two or three dayes after they bee gathered, till the huske be somewhat asswaged, they

nourish the better, and are lesse laxative: neither doe they inflate so much, as saith Arnoldus. Ripe Grapes and sweet doe nourish much, and make one fat,* 1.411 as Ga∣len proveth by experience of those which keepe vine∣yards, who feeding two or three moneths upon grapes and figges onely, become very grosse. But the flesh so gotten, soone weareth away againe, because it is not firme and fast, but loose and over-moist. And Schola Salerni reckoneth grapes that be sweet,* 1.412 for one of the twelve things that nourish and make fat. And well I wote that who so eateth many of them, they will make him fat with an R. you know what I mean.* 1.413 Grapes are used to be eaten after meat as other fruits; but Arnoldus saith, upon the same chapter, That if they be eaten upon a full stomacke, they both bee corrup∣ted in the stomacke, and they corrupt other meat.

CHAP. 109. Of Raysons.

OF Grapes dried through the heat of the Sunne, are made Raysons, which bee therefore named in Latine uvae passae, and they be hot in the first degree and moist in the second. Among us in England, they bee of two sorts, that is to say, great raysons, and small raysons, otherwise called Corans. The greatest sort are called raysons of the Sunne, the other are com∣monly to be had, and be much used in meats, and that for good cause, for beside their pleasantnesse in taste, they doe make the stomacke firme and strong, and do provoke appetite, and do comfort weak bodies being eaten before meales. But some question is made of rai∣sons,

whether they be binding or loosing, which Ga∣len himselfe doth answer,* 1.414 where he saith, that Raysons without kernels doe open the brest and liver, but eaten with the stones they binde. Whose opinion Mat∣thiolus confirmeth in these words, Vvae passae quae vina∣ciis carent, vel quod ita natura producantur, vel quod ii ar∣te fuerint exempti, si dulces sint, adstringente facultate a∣deo privantur, ut etiam mirifice leniant. Quamobrem pecto∣ris angustiae, tussi, exasperatis faucibus, & renum vesicae∣que vitiis maxime conveniunt.* 1.415 Beside this, Raysons are Secundum totam substantiam visceri ipsi, hoc est iocino∣ri familiares ac propriae. And they concoct raw humors, and withstand putrifaction,* 1.416 as Galen writeth, and for this purpose they may well be eaten fasting, the stones being first taken out. And for cruditie or rawnesse of the stomacke, master Eliot by his owne report never found any thing better, than fine rubarbe chewed with raysons of Corans, yet raysons of Corans, by the judgement of Arnoldus, do•• cause op••ilations of the spleene, though they be good for the brest and reins, and so saith Schola Sal.* 1.417

Passula non spleni, tussi valet, & bona reni.

But Rubarbe may be better eaten, as I thinke, with great raysons.

CHAP. 110. Of Figges.

FIgges, if they be new, are hot and moist, if they be old, they be hot in the first degree, and drie in the second, if they bee ripe they doe least harme of any fruits, or almost none. Yet beeing much eaten, they make ill bloud, whereof lice are ingendred. By rea∣son

of their sweetnesse, they anoy the liver and spleen inflamed, and they fill the belly with winde, but by their quicke passage the winde is soone dissolved. In Sch. Sal. are set forth two operations of figges,* 1.418 as fol∣loweth,

Vermiculos veneremque facit▪ sed culibet obstat.

After Avicen, figges are best eaten fasting with nuts or almonds, for so they breed better juice in the body, and open and prepare the way for meat. And he more commendeth the eating of them with nuts than with almonds. But our use is to eat figges and almonds to∣gether, which (in my judgement) is better. For so they may better clense the brest and lungs, which is a speciall vertue that figges have. And though wee eat them commonly after other meats, or upon fasting daies for want of other meats, yet, as it appeareth by Galen,* 1.419 Physitians were wont to give them longe ante cibum, with ginger or pepper, or powder of Time or peniroyall, to such as had oppilations of the liver or spleene, or had any hard congealed matter in the in∣ward parts of the body, or any distillations or rheums falling into the breast and stomacke, for in all these cases figges doe profit much; beside that they make the belly soluble, and do clense the reins of the back. And one easie medicine I wil set downe for the comfort of such students as be short winded,* 1.420 taken out of Math. Caricas du •• aut tres, nocte una in aqua vitae maceratas, asth▪ maticos juvare qui mane eas devoraverint. Also in Sch. Sal. it is shewed that a plaster made of figges first sod∣den in water and a little vineger, and after beaten smal in a mor••ar, are good for the swines evill, for kernels, for swellings, as appeareth in the verses following,* 1.421

Scrofa, tumor, glandes, ficus cataplasmate cedunt.

CHAP. 111. Of Almonds.

ALmonds be hot and moist in the first degree, they doe extenuat and clense without binding. Wher∣fore they purge the brest and lungs, and bee good to be eaten with figges,* 1.422 of such as be short winded. As for bitter Almonds, I omit, because they are not used to be eaten, though in medicines they be of great vertue. Of sweet Almonds is made by skill of Cookes, Al∣mond milke,* 1.423 a very temperate meat in hot diseases. Also cawdales of Almonds, both comfortable to the principall parts of the body, and procuring sleepe: also almond Butter very delicate and good for a stuffed breast.* 1.424 The making of which things I referre to cun∣ning cookes, or to the learned Physitian, who is, o•• ought to be a perfect cooke in many points. Yet be∣cause all students be not of habilitie to have a cooke, or a Physitian at their pleasure, I will set downe an ea∣sie way, which I was wont to use my selfe in making of almond milke. Take a pottle of faire water, boile in it two handfuls of violet leaves, or if you list, one handfull of violet, and another of strawberrie leaves or the like quantitie of Endive and Succorie or other cooling herbes; take also an ounce of good Liquorice, cut in thin slices▪ if you would make it for flegme, let the herbs and Liquorice boyle in the water leasurely untill halfe be wasted, then straine it, and let the li∣quor coole. Then take a quarter of a pound of almonds and blanch them,* 1.425 that is to say, put them into water boyling hot, and let them steepe therein a while, then get off the huskes, as you shale nuts, that done, punne

them small in a morter of Marble (if you have it) until they waxe moist, then put the Almonds into the li∣quor, and stir and blend both together with a spoone, after that draw the liquor and all through a streiner, pressing the Almonds well with the back of a spoone. And of that which is strained when you will occupie more or lesse, you may put in sugar and set it over the fire, untill it boyle, then take it off, and use it as please you.* 1.426 Some draw their almonds after they be blanched and strained, with faire water onely, making it nei∣ther too thick nor too thinne, which way also is good: or to draw them with any distilled water, as rose-wa∣ter, Endive or Succory water. As for Almond Caw∣dales are made with ale, strained with almonds,* 1.427 blan∣ched and brayed, as before, then lightly boiled and spi∣ced with Nutmeg & Sugar, as before is said, or other∣wise, as pleaseth the party.

CHAP. 112. Of Dates.

DAtes new gathered are hot and moist in the first degree, but if they be old, they be hot and drie in the first degree. Dates being much eaten,* 1.428 and not well digested, annoy the head and cause gnawing in the stomack, and make grosse iuice, and somtime cause obstructions or stoppings in the liver and spleene: wherefore they are not wholesome for students. Yet they are commonly used at delicate feasts, to set forth other meats, and are counted restorative. But their chiefe vertue is, that if they be well digested, and tem∣peratly used, they nourish and make the flesh firme, and binde the belly. And for this last property they

are much used in medicines, when it is requisite to binde or restraine,* 1.429 and so saith Diosc. Decoctum Palma∣rum, per se potu & gargarizatione magnopere astring••t & cohibet.* 1.430 Good therefore in any laske or waste in man or woman. And for that purpose they may be used, sodden in milke or in Muskadine. Yea the very stones of Dates beeing beaten to powder, and used together with sanguis Draconis, in Raspis or red wine, is passing good in the sayd cases, as by experience I have often proved.

CHAP. 113. Of Pomegranates.

POmegranates be of good juice, and profitable to the stomack, especially they which are sweet. But in hot fevers, they that are soure bee more expedient and wholesome, for then the sweet doe incend heat and puffe up the stomacke. They are found by expe∣rience to be very comfortable and restorative in long sicknesse, and specially they are good in any consump∣tion or flixe.* 1.431 Because as Galen saith, Malum granatum om••e▪ adstringentem qualitatem obtinet. Insomuch that the very pill of a Pomegranate, being made into powder and dru••ke in red wine or Raspis, together with a lit∣tle Cinnamom,* 1.432 is a singular remedie for any laske or flixe, as I have often proved. Yet Matthiolus prescri∣beth the whole Pomegranate to be used, as followeth, Punicum malum ••ictili vase inclusum, cooperculo argilla cir∣cumlito & in fu••no combustum, dysentericos, & ••ormino∣sos, praesentane•• remedio juvat, ubi ipsius sesquidrachmam•• in pulverem contrit••, ex vino potandum propinabis. And as for the kernels of soure pomegranates, hee writeth

in the same place,* 1.433 that Ossiculi punicorum malorum acido∣rum uncia una cum thu••is dr••chm••, in tenuissimum pulve∣rem contrita, auxiliantur faeminis albis uteri profluviis la∣borantibus, si quotidierosarum stillatitia aqua, huiusce pul∣veris bin•••• hauserint drachmas.

CHAP. 113. Of Medlars.

MEdlars are cold and dry in the second degree, they straine or binde the stomacke, and therfore they are good after meales, especially for such as bee over laxative: being much eaten they ingender melan∣cholie, and be rather medicamentum than alimentum, as Galen saith. Yet of the stones or kernels of Medlars, may be made a verie good medicine for the stone,* 1.434 as Matth. writeth. Mespilorum ossicul••, in pulver••m contrita, calculos ••••renibus pellunt, ubi cochlearis me••sura,* 1.435 ex vino i•• quo vulgaris petr••selini radices decoctae fuerint, ebiban∣tur.

CHAP. 114. Of Services.

SErvices are much of the nature of Medlars, saving that they are not so binding. Yet they are more pleasant in eating. They are likewise to be eaten after meat, to constraine and close up the stomacke. They are plentifull about Oxford. Mandu••tur, ••t ••lvum si∣st••nt, as saith Dios.* 1.436

CHAP. 115. Of Berberies.

BErberies are cold and moist in the second degree. Because of their sourenesse they are not used to be eaten alone, but made in conserva, or else put in other meats. Conserva of Berberies is very good for a hot stomacke, or hot liver, to provoke appetite, to restrain vomit,* 1.437 as I have often proved in hot diseases. It may be made in this maner: Take of Berberies a pint full, cleane washed and picked from the stalkes, let them seeth leasurely in a quart of water, or more, untill they be soft, then poure out the water, and draw them through a strainer as you doe prunes, then take all that is strayned, and put to it three times so much su∣gar, and let them seeth together, untill the sugar be in∣corporate with the Berberries, then take it off, and put it in a glasse or gallipot. Also this experiment I will disclose for the behalfe of students.* 1.438 That the in∣ner rinde or Barke of the Berberry tree, being laied in ale or white wine close covered and drunk the next morning after, is a sufficient medicine to cure the yel∣low jaundise, if it be used foure or five times fasting in a morning, abstaining two houres after it▪ and if any list to preserve Berberries whole, for a banquetting dish, they must bee used as I have declared before of Cheries. And if you would keepe them all the were for saucing of other meats, then take them, and picke the leaves cleane from them and put them in a pot of earth and fill the pot full of verjuice,* 1.439 or cover them o∣ver with salt, and take them out as you occupie them.

CHAP. 116. Of Olives.

OLives, if they be ripe are temperately hot, they which be greene, are cold and drie. They are brought into England from Spaine, being preserved in salt liquor, and are used as a sauce, and so they doe not onely stir up appetite, but also strengthen the sto∣macke, and being eaten with vineger, they loose the belly. Of Olives is made our salot oyle, and that which is cōmonly called oile Olive, the mother or ground of many other oils, & is most properly called by the name of oyle, as Galen writeth, wherwith as Matth. reporteth, may be made a very good medicine to ease the paine of the cholicke and stone.* 1.440 Which I will recite for the behalfe of students. Oleum si cum pari pondere vini Cre∣tici calidum bibatu••, aut clystere infundatur, Colicos, Ili••∣cos, & Cal••ulosos dolores mirifi••e mulcet.* 1.441 And this commo∣dity I note in this medicine, that it may be received at both ends▪ or tone or tother, as best shall like my brother. The salet oyle, which is indeed the purest oile olive,* 1.442 is wholesom to be eaten with sops of white bread, & is like in operation to butter, yet some deale stronger in loosing. And this proofe I have of it, that if you would procure an easie vomit, and without all danger, to clense the stomacke and inward parts,* 1.443 take but foure spoonefuls of Sacke or white wine, and as many of salet oyle, and mix both together, and warm it and drinke it, and you shall have the effect.

CHAP▪ 115. Of Orenges.

ORenges are not wholly of one temperature, for the rinde is hot in the first degree, and drie in the second, the juice of them is cold in the second degree, and dry in the first. They are colder and hotter as they are in sourenesse or sweetnesse. For the sourer the juice i••, the colder it is, and the sweeter, the more hot. With the juice of Orenges is made a syrrup, and a conserva very good and comfortable in hot fevers, and for one that hath a hot stomackes. Also with the juice putting to a little pouder of Mints, Sugar, and Cinomon may be made a very good sawce for a weake stomacke, to provoke appetite. The rindes are preserved condite in sugar, and so are the flowers of the Orenge tree. Either of them being taken in a little quantity, doe greatly comfort a feeble stomacke. The substance of the Orenge is used to be eaten raw with rosted flesh, as a sawce, yet Matth. doth not commend it, Quia cru∣da non facilè coctioni obediunt,* 1.444 & crassum generant succum. But Lady Gula hath not onely commended them to be eaten with meats, but also devised a banquetting dish to be made with sliced Orenges and sugar cast upon them.

CHAP. 118. Of Limons.

Limons are like in nature to Orenges, saving that as they are sourer, so are they colder. Neither is the pil of them bitter as the pil of an Orenge, but may be

eaten together with the substance, though it bee of harder digestion. Of the juice is made both syrrup and conserva, and the whole Limon is preserved con∣dite with sugar. Yea, the juice of a Limon is very good against the stone,* 1.445 for so saith Matth. Limoniorum succus ex vino Cretico potus, mirifice calculos pellit. Wherefore a cup of Rhenish or white wine,* 1.446 with a Limon sliced and sugar is a pleasant medicine next a mans heart in a morning. And I would every good student might be hurt so thrife in a weeke.

CHAP. 119. Of Hasill Nuts and Filberts.

HAsill Nuts be hot & drie in the first degree, they be hard of digestion, they fill the stomacke and belly with winde, they incline one to vomit,* 1.447 and as ex∣perience proveth, they stuffe the brest full of flegme, and cause a cough. Wherefore I advise all students not to use them much, especially after they be drie for the dry nuts are worse than the new and moist, because they are more drie and oilie: by reason whereof they turne soone to choler, and ingender headache. Yet if any be come of a Squirrels kinde, and loveth well to eat old nuts, let him eat raysons together with them. For raisons through their moisture will qualifie the drinesse of the nuts, as Scho•• Sal. teacheth,

Sumere sic est mos nu••ibus sociando rucemos.* 1.448

Yet in another place,* 1.449 drie nuts are commended to be eaten after fish in stead of cheese saying,

Post pisces nuces, post carnes caseus adsit.

Because nuts by reason of their drinesse, let the in∣gendring of flegme that is woont to come of fish. But

otherwise nuts are discommended, as in the verse fol∣lowing,

Vnica nux prodest, nocei altera, tertia mors est.

Meaning, that the Nutmeg is wholesome, the Ha∣fill nut hurtfull, and the Nut which the Arabians call Nux Metel is venomous. Filbers are of much like na∣ture,* 1.450 saving that they are more pleasant in eating, lon∣ger in forme, thinner in shale, and sooner ripe, Matth. setteth downe a medicine to bee made of nut shales in this manner:* 1.451 Putamina ipsa cruda, in tennem pulverem contrita,* 1.452 & ex vino austero hausta drachmarum duarum pondere, diarrhaeam cohibent, & alba faeminarum profluvia.

CHAP. 120. Of Walnuts.

WAlnuts be hot and dry in the second degree. If the pills be taken off, they are thought to be good for the stomacke, and somewhat loosing the belly, and mixt with sugar they doe nourish tempe∣rately.* 1.453 They are reckoned in Scho. Sal. for one of those six things which are good against poison.

Alli••, Ruta, Pyra, & Raphanus cum Theriaca Nux, Haec sunt antidotum contra mortale venenum.

* 1.454And true it is, that dry Walnuts, and Rue, and Figs and salt, were king Mithridates medicine, against ve∣nome, which after he had long used, when hee sought to dispatch himselfe with poyson hee could not. And no marvell, for the water of greene VValnuts taken about Mid-summer beeing drunke two or three oun∣ces,* 1.455 cooleth and resisteth the Pestilence. And the water of the outer huskes of VValnuts, being not rot∣ten

distilled in September, is given to drinke against the pestilence with a little vineger, as a certaine expe∣riment.

CHAP. 121. Of Chestnuts.

CHestnuts are commended of Galen of all wilde fruits to yeeld best nourishment.* 1.456 Yet elsewhere he saith, that whether they be rosted, fryed or boiled, they be hurtfull; but much more if they be eaten raw. But if any man desire to eat them, let him first pricke them through the huske with a knife, and then roste them under the embers or hot ashes. And if they bee eaten with hony fasting, they will helpe a man of the cough. But their chiefe force is in binding the belly. For so saith Matthi. Castaneae vehementer sistunt, tum al••i,* 1.457 tum ventriculiflu••ciones, idque maxime siccae: quin & san∣guinem excreantibus prosunt.* 1.458 Acornes of the Oke-tree are like in operation, which being likewise rosted un∣der ashes, and eaten will soone stay a laske, as I lear∣ned of an old woman, which therewith did great cures in the flix.

Of Spices, which because they are for the most part fruits of certaine trees growing out of this Realme, yet much used in meat and drinke among us, I have here annexed to the Treatise of fruits▪

CHAP. 122. Of Pepper.

* 1.459PEpper after Arnoldus upon Schol. Sal. is hot and dry in the fourth degree. There be three sorts of pepper, that is black, white, and long pepper, al grow∣ing upon one tree, as Galen reporteth. And that is white pepper which is gathered very green & moist. And that long Pepper, which is a little dried, but not perfectly ripe. And that blacke pepper which is ga∣thered full ripe. But the Spaniards and Portingales, which have travelled the East and West Indies, report the blacke Pepper to grow upon long bushes▪ and the long pepper to bee the blowings of a certaine tree, much like those blossoms which the Hasill trees bring forth at the fall of their leaves. But in operation all sorts of pepper differ little, though the white Pepper be best for the stomack,* 1.460 as Galen writeth: for all kinds of Pepper generally do heat the body, contrary to the vulgar opinion, which is, that pepper is cold in opera∣tion.* 1.461 But who so receiveth it into the body, shal feele it hot in operation, for through the heat and drinesse that it hath, it dissolveth flegme and winde, it hel∣peth digestion▪ expulseth urine, and availeth against diseases of the breast, proceeding of cold. All which properties are briefely and pythily set forth in Schola Sal.* 1.462

Quod piper est nigrum, non est dissolvere pigrum. Phlegma purga••it, digestivamque iuvabit. Leucopiper stomacho prodest tussique dolorique V••ile, praeveniet motum febri••ue rigorem.

In which verses, the chiefe commendation is gi∣ven

to white pepper, and that it hath five vertues: first to comfort the stomacke, secondly to help the cough, thirdly to helpe the colicke or any paine comming of winde, fourthly to withstand the causes of a cold fe∣ver being given before the fit, fiftly to ease the sha∣king of fevers. All which properties notwithstanding may be ascribed to the other kindes of pepper. For which causes there is an excellent confection made of all three peppers,* 1.463 and is thereof called Diatrion piperi∣on, passing good for a cold and windie stomacke, and may be taken at any time of the day. And such as have not that confection, may take a few cornes of blacke pepper grosse beaten in a draught of ale fasting, or take a little of the pouder of any of the three sorts together with meat, for nothing is better for winde and flegme.

CHAP. 123. Of Cloves.

CLoves are hot and dry almost in the third degree They have vertue to comfort the sinewes, also to consume and dissolve superfluous humours, they are good for the stomacke, liver and heart, they helpe di∣gestion, and stay a laske. And beeing sodden whole in milke or made in powder, and so taken in milke, they comfort the debilitie of nature, and stir up Venus. Be∣side this, they are sundry waies used both in meats and medicines, and to give a sweet savour to distilled wa∣ters and powders no spice is of more force, they are the fruit of a certaine tree growing in the East Indies.

CHAP. 124. Of Maces.

MAces are hot in the second degree, and dry in the third. They are found growing close about the Nutmeg, covering it as it were an huske, they are to the stomacke very commodious and restorative, bee∣ing used in meats. And for this purpose they are boi∣led whole in broths or coleyses, or milke. Beside that, they bee very good to bee drunke against spitting of bloud, and bloudy fluxes, and excessive laxes, and the cholicke.

CHAP. 125. Of Nutmegs.

NVtmegs bee hot and dry in the second degree. They are the fruit of a tree in India like unto a peach tree, they strengthen the stomacke and liver, they abate the spleene, they provoke urine, they stay a laske, they breake winde. And that which is best for students, they make the mouth to savor wel, they com∣fort the braine, the sight, the liver, the spleene, & spe∣cially the mouth of the stomack. Yea as I have proved in many that had weake heads,* 1.464 beeing taken last at night in a cawdell of Almonds or hempseed, they pro∣cure sleepe. And in my judgement it is the best spice for students of all other. And I would advise them to grate often of it into their drinke, and if they can get nutmegs condite, which must be had of the Apothe∣caries, that they would have alwaies by them halfe a pound or more to take at their pleasure.

CHAP: 126. Of Ginger.

GInger is hot in the second degree, and dry in the first. It is the root of a certaine herbe,* 1.465 as Galen writeth. It heateth the stomacke, and helpeth dige∣stion, and is good for the sight. For this experience I have of Ginger, that a penny weight thereof toge∣ther with three penny weight of white sugar both made very small in powder and ••earsed through lawne or a fine boulter cloth, and put into the eie,* 1.466 hath with∣in short time worne away a flegme growne over the eie: also with two ounces of sugar, a quarter of an ounce of ginger, & half a quarter of an ounce of Cina∣mon, al beaten smal into powder, you may make a ve∣ry good blanch powder, to strow upon rosted apples,* 1.467 Quinces, or Wardens, or to sauce a hen. But that gin∣ger which is called greene Ginger, or ginger Condite, is better for students: for being well made, if it be ta∣ken in the morning fasting, it comforteth much the stomacke and head, and quickneth remembrance, and is very good for a cough.* 1.468

CHAP. 127. Of Cinnamom.

CInnamom is hot and dry in the third degree: that which we have is the barke or rinde of a certaine tree growing in the Indies, & is the right Cassia, as Ma∣thio. thinketh. The use thereof is great as well in meats,* 1.469 as in medicines, & found to be very comfortable to the stomacke, and principall parts of the bodie, insomuch

that I have read in an old Authour of Physicke, this meeter following,

Cur moriatur homo, qui sumit de Cinamomo?

* 1.470There is made a water with Cinamom, very good for many purposes, in this manner. Take a pound of good Cinamom, and beat it grosse, then take a pot∣tle of perfect rose-water, and as much of good wine, sacke or Canary wine, or else take a galon of the wine onely without rose-water, steepe all together close covered in some cleane vessell the space of foure and twenty houres, then still it in a Limbecke, you ma•• keepe that which commeth first if you list by it selfe about a pint, for the later will be weaker. Some put a pound of Sugar Candie to steepe with the Cinamom, and so they make it very pleasant. And I have proved the best way to be to take a gallon of Sacke, a pound of Cinamom grosse beaten, and a pound of sugar can∣die▪ and to steepe all together, and so distill them. This water hath innumerable vertues, but especially to restore and preserve the debility of nature. And as Matthiolus saith in the Chapter aforesaid, Ventricu∣lum, iecur, lienem, cerebrum, nervosque iuvat, & roborat. Wherefore I reckon it a great treasure for a student to have by him in his closet, to take now and then a spoonefull.

CHAP. 128. Of Graines.

GRaines are hot and drie in the third degree: they are good for a cold stomacke, and are much like in operation to Pepper. Old folkes use them oft in their drinke, either for some speciall propertie, or else because they are better cheape than other spices. Do∣ctor Boorde in his Dietarie saith, it is a good spice for women.

CHAP. 129. Of Sugar.

VNto this treatise of spices, Sugar may be added, because it is commonly ioyned with spices, both in meats and medicines. It is the juice of certaine Canes or Reeds, which grow most plentifully in the Islands of Medera, Sicilia, Cyprus, Rhodus, and Can∣die. It is made by art by boyling of the Canes, much like as they make their white salt at the wiches in Che∣shire. Sugar is not so sweet as honie, nor so hot, and therefore causeth not so great thirst. It may be given in agues, as Galen affirmeth, because it doth not inflame the body as honey doth.* 1.471 And this I can say of expe∣rience, that Sugar agreeth with all ages, and all com∣plexions but hony contrariwise anoyeth many, espe∣cially those that be cholericke or ful of winde in their bodies: yet I grant that honey is very wholesome to some, especially our English honey, if it be pure and un∣mixt, for in my iudgement it is comparable with Mel Atticum, which was in Galens time most commen∣ded.

And honie is the more wholesome if it be clari∣fied:* 1.472 that is to say, a little water being put to it, gent∣ly boiled, and scummed while any froth ariseth. For by this meanes (as Galen sheweth) Melli acrimoniam adi∣memus,* 1.473 ipsumque efficiemus ad distributionem & coctionem accommodatius. And if you would know briefely for whom honey is wholesome,* 1.474 and for whom not wholesome, Galen in the end of the fore∣said Chapter declareth in these words, Senibus qui∣dem ac in universum frigidi temperamenti corporibus est ac∣commodum: aetate autem florentibus, & calidis in bilem ver∣titur. And this is the reason why honey agreeth with some natures, and not with others. Wherefore sugar is generally more wholesome. And although it be not so strong in operation against flegme as honey, yet it purgeth flegme well.* 1.475 And for that purpose, some use to drinke white sugar and water brewed together, and thereby have found great ease. And if a branch or two of Rosemary bee put to it in brewing, it will be much the better. Yet white sugar is not so good for flegme, as that which is called Sugar Candie,* 1.476 whether it bee white or browne, for both sorts are exceeding good in this case. And the ginger, which is named ginger Condite is passing good both to digest flegme, and to comfort the stomacke and head,* 1.477 and is to bee used of Students that bee much cumbred with flegme.

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,* 1.478 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,* 1.479 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,* 1.480 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,* 1.481 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,* 1.482 for so they say,

* 1.483Sunt 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.* 1.484 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.* 1.485 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.

CHAP. 131. Of Mutton.

MVtton is commended of the most part of Physi∣tians, save Galen, who saith, that it maketh il iuice for so he writeth of lambe and mutton jointly.* 1.486 Agni carnem habent humidissimam ac pituitosam: Ovium vero excrementosiorest, ac succi deterioris. But how much Ga∣len is deceived if hee speake generally of the Mutton of all countries, experience proveth here in this realm, for if it be young, and of a wether, it is a right tempe∣rate meat, and maketh good juice. And therefore it is used more than any other meat, both in sickenesse and in health. Yet is it not like good in all places in Eng∣land. Nor the sheepe which beareth the finest wooll, is not the sweetest in eating, nor the most tender. But as Galen speaketh of all kindes of flesh, so of mutton, Carnes castratorum sunt praestantiores, Senum autem pessimae, tum ad coquendum, tum ad succum ••onum generandum,* 1.487 tum ad nutriendum. Wherefore Rammes mutton I leave to those that would be rammish, and old mutton to

butchers that want teeth.* 1.488 As for lambe is moist and flegmaticke, and not convenient for aged men, or for them which have in their stomackes much flegme, ex∣cept it be very dry rosted. But mutton contrary to veal should be rather under rosted than over. For it is sel∣dome seene that any man hath taken harme by eating raw mutton, so light and wholesome it is in digestion.

CHAP. 132. Of Swines flesh.

SWines flesh is most commended of Galen above al kinds of flesh in nourishing the body,* 1.489 so it be not of an old swine, and that it be well digested of him that eateth it. And that it giveth more stedfast and strong nourishment than other meats, he proveth by experi∣ence of great wrastlers, who if they eat like quantity of any other meat, and withal use like exercise, shal feele themselves the next day following more weake than they were,* 1.490 when they fed of Porke. Moreover, the flesh of a swine hath such likenesse to mans flesh, both in savor and tast, that some have eaten mans flesh in stead of porke. Yea swines bloud and mans bloud, be so like in every thing, that hardly they can be discer∣ned. And the inward parts of a swine (as is proved by Anatomie) be very like to the inward parts of a man. But notwithstanding this similitude and strong nou∣rishment, yet I thinke swines flesh no good meat for students, and such as have weake stomacks, to be com∣monly used. For as that worthy Arabian Rh••zes wri∣teth,* 1.491 Crassa caro multum sese exercentibus convenit▪ iis vero qui vitam in maiore otio ac quiete degunt, subtilis & exte∣nuans. So then it followeth, that swines flesh is good &

whols••m for their bodies that be yong, whole, strong occupied in labor, and not disposed to oppilations, and for them that desire to be fa••. But for students that flesh is better which is temperate of complexion, easie of digestion, and ingendereth good bloud. Neither is al swines flesh so commēdable, but that which is yong and best of a yeare or two old. A••so better of a wilde swine than of a tame, because as Galen saith, the flesh of swine fed at home is more full of superfluous moy∣sture for want of motion,* 1.492 beside they live in a more grosse ayre than those that live wilde.* 1.493 But our use in England is for the more part to breed our swine at home, except it be for the time of mast falling, for then they feed abroad in the woods, which kinde of feeding in my judgement is most wholesome: where∣fore brawne, which is of a bore long fed in •• stie, can in no wise be wholesome mea••, although it be young.* 1.494 For beside that it is hard of digestion (as common ex∣perience proveth) it must needs breed ill iuice in the body, considering the want of motion and grosse fee∣ding thereof, for which cause wee use commonly to drinke strong wine with brawne, to helpe digestion. And we eat it before other meats, that it may lye low∣est in the stomacke where digestion is strongest, and we eat it in the cold time of the yeare, when wee are best able to digest grosse meats, as Hip. saith, Ventres hy∣eme ac vere natura calidissimi, & somni longissimi.* 1.495 VVhich use of England is confirmed in Schol. Sal. on this wise,

Est caro porcina sine vino peior ovina,* 1.496 Si tribuis vina, tunc est cibus & medicina.

Which is to be understood (as Arnoldus affirmeth in his commentarie upon the same) especially of rosting

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pigs and brawne. For young pigs commonly called rosting pigges, though they be commonly eaten, and accounted light meat, yet they are not very whole∣some,* 1.497 by reason of their overmuch moisture, and they breed in our bodies much superfluous humors, where∣fore they need good wine as well as brawne, the one because it is over hard and grosse, the other because it is over moist and slimy. But physicke tea∣cheth the cooke, that flesh which is inclined to drie∣nesse should be sodden:* 1.498 & the flesh which is inclined to moisture should be wel rosted. Wherefore porke, pig, veale and lambe, is better rosted than boyled. Yet if a man be costive, and would saine be soluble, let him make po••age with fresh porke, and none other herbe but Mercurie, and by eating thereof (as I have often proved) hee shall be easily loosed.* 1.499 As for Bacon is in no wise commended as wholesome, especially for stu∣dents, or such as have feeble stomackes. But for labo∣ring men it is convenient, according to the Latine proverb, Crassa crassis conveniunt. For the country wo∣man when her sicke husband would eat no fat bacon, thought he was past all eating: for when the Physiti∣an advised her to dresse him a chicken: What master Doctor (sayd shee) doe you thinke hee will eat of a chicken, when as he will eat no bacon as yellow as the gold noble? And indeed in such kinde of men, it for∣ceth not much how wholesome meat be, so it fill the belly, and keepe strength. For as the Poet Virgil wri∣teth,* 1.500 Labor improbus vincit omnia. Yet a gamond of ba∣con well dressed is a good shooing horn to pull down a cup of wine. But all sorts of swines flesh were, and are abhominable to the Iewes, because it was forbid∣den by God to be eaten of them,* 1.501 as being unclean. In

so much that seven brethren and their mother were most cruelly put to death,* 1.502 because they would not eat swines flesh.* 1.503 But it is lawfull for the faithfull to eat all kinde of meat. And although swine be uncleane beasts, yet their flesh maketh cleane nourishment, as Galen thinketh.

CHAP. 133. Of Goats flesh.

GOates flesh either of male or female is dispraised of Galen.* 1.504 Quia praeter succum vitiosum acrimoniam etiam habet.* 1.505 Yet kid is commended of him next unto porke. But Avicen and the sect of the Arabians, prefer kid flesh before all other flesh, because it is more tem∣perate, and breedeth purer bloud: as being in a meane betweene hot and cold, subtill and grosse. So that it can cause none inflammation nor repletion. And is therefore a good meat for those that have weake sto∣mackes, and use meane exercise. But it is not conve∣nient for labourers, because great labors would soone resolve the iuice engendered thereof. Isaak Iudaeus maketh foure differences in age as well of goats,* 1.506 as of other kindes of beasts. That is to say, Lactens, adoles∣cens, Iuvenis, & decrepitus. And hee most commen∣deth sucking Kids. For this rule is generall, that flesh of a drie complexion,* 1.507 is better neere calving time than farder from it. Wherefore Kids and calves be better than Goats and Oxen, because their drinesse is abated with the moisture of their youngnesse. But flesh of beasts of moist complexion, is better and more whole∣some in age than in youth, for a great part of their o∣ver much moysture, is dried away as they doe increase

increase in age: wherefore weathers of a yere old, are lesse clammy and more wholesom than sucking lambs. And likewise porkes of a yeare or two old, are better than young pigs. But generally all beasts and birds that be in the fourth age before mentioned, that is de∣crepiti, are tough and unwholesome. For most true is that English proverb, yong flesh and old fish doth men best feed. Againe generally Castrati sunt meliores.

CHAP. 134. Of Hare.

HAre flesh, beside that it is hard of digestion, ma∣keth grosse and melancholy bloud, and is one of the foure kindes of flesh which breed melancholy, mentioned before in the chapter of biefe: wherefore it is not for the goodnesse of the flesh, that this silly beast is so often chased with hounds and hunters, but for pastime.* 1.508 Yet thus much I will say to the commen∣dation of hares, & for the defence of the hunters toile, that no one beast, be it never so great, is profitable to so many & so divers uses in Physicke as the hare & parts therof,* 1.509 as Math. sheweth. For the liver of the hare dri∣ed and made in powder is good for those that be liver sick, and the whole hare skin and all, put in an earthen pot close stopped, and baked in an oven so drie that it may be made into powder, beeing given in white wine is wonderfull good for the stone, as well in the raines as in the bladder. The gaule of the hare mingled with sugar, doth take away Flewmes of the eyes, and helpeth dimnesse of sight. The kidnies of the hare ea∣ten raw, especially while they are hot, doe marvellou∣sly helpe those that have the stone, and beeing boy∣led

they are of like force. The stones of the Hare are wholesome to bee eaten of them that have griefes of the bladder. The bloud of the Hare while it is warme, boyled with barly meale and eaten helpeth the flixe presently. The dung of the Hare is good for the same purpose. The haires of the Hare burned and applyed doe stanch bloud, but chiefly the haires that grow under the belly, pulled off while the Hare is alive, and put into the nostrilles, doe stop bleeding at the nose. The ancle bone of the foot of an Hare is good against the crampe. This much touching medicine. Now concerning diet,* 1.510 Rasis that famous Arabian saith that Hares flesh being rosted is wholesome for them that have any kinde of f••ix. But our use is to rost the hinder parts and to boyle the fore parts, or to bake the whole. But howsoever it be used, Galen saith,* 1.511 that Caro leporum sanguinem quidem gignit crassiorem, sed melioris succi quam bubula & ovilla. The opinion which some hold that e∣very hare should bee of both kindes, that is male and female, is disproved by Matth. in the chapter aforesaid as untrue.

CHAP. 135. Of Conie.

COnie, which is so plentifull a meate in this land, and proved so light in digestion, is little spoken of by Galen and other ancient writers. But it is well proved among us, that there is no meat more whole∣some, or that more cleanely, firmely and temperately nouri••heth than Rabbets.* 1.512 And what commodity a good warraine of Conies bringeth toward the kee∣ping of a good house, men of honour and worship that

love hospitality doe well know. Which vertue be∣ing acceptable to God, and a singular benefit of all the country round about them (the more it is to bee lamented) is every day more and more neglected in England. The chiefe cause thereof (as wise men thinke) is wastefull and sumptuous apparell now commonly used in every degree farre otherwise than William Rufus did, who being a kings sonne and the second king of this land after the conquest, was thought to exceed, when he bestowed a marke upon a paire of hose, using commonly to bestow but three shillings. Whose example may well bee a condemna∣tion to gentlemen in these daies, who bestow as much upon one paire of hose, as the king did upon twenty.

CHAP. 136. Of Venison.

VEnison, whether it bee of red deere or fallow, maketh ill iuice, engendereth melancholy, and is hard of digestion, as Galen witnesseth. Wherefore it is no wholesome meate for students,* 1.513 no though it be drowned in wine, as the best manner is to eate it. Which way no doubt was first devised to amend the noysomnesse thereof, because wine is of contrary nature to that humour which venison most of all bree∣deth. For wine is hot and moist, and melancholy is cold and dry. A wonder it is to see how much this unwholesome flesh is desired of all folkes. In so much that many men rashly will ven••er their credit▪ yea, and sometime their lives too, to steale Venison, when they cannot otherwise come by it. But I would ad∣vise

them as Demosthenes said by the strumpet Lais, Non tanti emere poenitere. And I could wish (saving the pleasure of honorable and worshipfull men) that there were no parkes nor forrests in England. For a good part of the best pasture in this Realme is consu∣med with deere which might otherwise be better im∣ployed for a commonwealth. And when with great travaile and perill they have gotten a peece of flesh, then the dressing and eating is more costly, than would provide many other dishes of meate a great deale more wholesome. And concerning red deere, Si∣meon Sethi writeth,* 1.514 that stagges in the sommer season eate vipers and serpents, whereby their flesh is made venemous and noysome, and therefore is in no wise to bee eaten. Yet master Eliote thinketh the flesh of ••al∣low deere more unwholesome ••d unpleasant than o•• red deere. And I thinke there is more vertue in the stagges hornes than in the flesh. For I know the horne burned and made in pouder, is given with great suc∣cesse in al kinds of ••asks, spi••••ing of bloud▪ and ra••ndise. Virgill write••h that the Crow liveth nine times the age of a man,* 1.515 accounting the age of man to bee an hundred yeares.* 1.516 And that the Hart or Stag liveth foure times the age of a Crow. Whose opinion how true it is, I re∣fer to keepers of Parkes and rangers of forrestes. The verses of Virgill be these.

Ter binos decies{que} n••vem superexit in ••nnos, Iusta senescentum quos imp••et nita virorum, Hos novies superat vivendo garrul•• cornix, Et quater egreditur cornicis s••cula cervus.

CHAP. 137. Of strange beasts used for meates.

* 1.517GAlen maketh mention of divers other kindes of beasts which some nations use to eat, as the flesh of Asses, Lyons, Dogges, Wolves, Beares, and such like. To the which he might have added the Canibals who feed on mans flesh, as sometime the Sco••s did, as Saint Hierome witnesseth of his owne knowledge. For so hee saith, what shall I say of other Nations? Since that, when I was a boy, I saw in France, Scots a people of Britaine eate mans flesh.* 1.518 And when they found in the forrests heards of swine, beasts and cat∣tell, they would cut off the buttocks of the boyes which kept them, and also the womens paps, and tooke that to bee the most dainty and delicate meate. And snailes are a common dish among the Grecians, as Galen writeth in the second chapter of the booke aforesaid. Much like as I have heard tell of a bishop of this land, that would have eaten fry∣ed frogs.* 1.519 And some have I knowne to ea••e hedge∣hogs, and as for Rookes, if they be flea••d, perboyled and well rosted or bake••▪ are good mea••e for poore folkes, and (as I have heard) be medicinable for an a∣gew. But the other sorts aforenamed are more meete for hogs than men. Wherfore I will let them passe, and will speake of the parts and members of such beastes as be usually eaten in England.

CHAP. 138. Of the head of beasts.

THe flesh of the head of any beast is slow of dige∣stion, and annoyeth the stomacke. Yet after it is digested it nourisheth much and augmenteth seed. Some say that every part doth best nourish his like. Which if it were true, then should the head of a calfe or a sheepe, best nourish the head of a man. But I thinke otherwise, for I know that the flesh of heads is very hurtfull to them that have the falling sickenesse, which is a disease of the head. Wherefore I thinke that reason proceeded first out of a Calves head, or a sheepes head.

CHAP. 139. Of the Braine.

THe braine is flegmatike, of grosse iuyce, slow in digestion and noysome to the stomacke, causeth loathsomenesse and taketh away appetite. But where it is well digested it nourisheth much, and is reckoned in Schola Sal. for one of the twelve things which greatly nourish and make fat mans body,* 1.520 as appea∣reth in the verses following.

Nutrit triticum▪ & impinguat, lac, caseus infans, Testiculi▪ porcina caro, cerebella, medullae, Dulcia vina, cibus gustu i••cundior,* 1.521 ov•• Sorbilia, & ficus maturae vuae que recentes.

Notwithstanding if any man list to eate braines, he should in no wise eate them last after other meates, because so they procure vomit, and beside they should

be well sodden, and after well spiced with pepper, or such like. But the preparing of meates I referre to skilfull Cookes. The Calfe which is not the wisest beast, hath yet the most braines and most used to bee eaten. Yet some wise gentlewomen set more store by the braine of a Conie or a woodcocke. And in some mens opinions, (as Arnoldus reporteth upon the verses aforesaid) the braines of Chickens and Capons is good for the memory and comforteth the wit. But I thinke the braine of a Calfe will make a man as wise as the braine of a Capon. The Hares braine is good against the trembling and shaking of the limmes, which is commonly called the Palsie.

CHAP: 140. Of the Tongue.

THe tongue is of a spungie and sanguine substance, and is of good nourishment, especially about the rootes▪ if it be well digested, if not, it breedeth flegme Esop being sent to the market by his master to buy the best meate, bought a tongue: and being sent the second time to buy the worst meat, bought a tongue likewise. As who should say, a tongue is both the best meat and the worst, according to that saying of Saint Iames the Apostle: The tongue can no man tame. It is an unruly evill full of deadly poyson, &c. But of mans tongue I have not to speake▪ but I wish all men to use that Physicke which the wise man Cato prescribeth.

Virtutem primam puta esse compescere linguam.

Yet it is very hard for women to observe it, as hee knoweth best that is troubled with a shrew. But a

neates tongue well dressed is best to be eaten, and if it be pricked with cloves, it is the better, because there∣by the moysture is diminished. But the well dressing I referre to good cookes, whom I mention oftentimes, because cookery is a part of Physicke, and a good cooke (as Doctor Boord saith) is halfe a Physitian. The kernels which are in the rootes of the tongue or else∣where in the body,* 1.522 are of much like nourishment to the tongue. For so Galen writeth▪* 1.523 Alimentum quod ex iis probe quidem in ventriculo concoctis provenit, prope sane ad carnium alimentum accedit: quod si minus quam sat est, sint confectae, succum crudum aut pituitosum generant.

CHAP. 141. Of the Eares.

THe Eares are nothing else but gristill and skinne, and therefore hard to digest, and nourish little. The gullet or weasand is of like nature.

CHAP. 142. Of the Eies.

THe Eies be of divers substances, of skins, humours, fat and filth. Yet they are light of digestion, and being of a fat beast they are pleasant, as of a calfe or samon, for these two have best eyes to eate, though the beast Linxe have best eyes to see.

CHAP. 143. Of the Heart.

THe Heart is of hard flesh and therefore is not soone digested, nor passeth shortly from the stomacke. But where it is well digested, the iuice that it maketh is not to be dispraised. Nay (as Isaak Iudaeus saith) Multum & bonum praestat corpori nutrimentum.* 1.524

CHAP. 144. Of the Lunges.

THe Lunges or lights are easie of digestion, and soone passe throughout the body by reason of their naturall softnesse. Yet their nourishment is little and unwholsome, for it is flegmatike. Albeit the lungs of a Fox are medicinable for them which have sicke∣nesse of the Lungs, being used in this manner. Take the lungs of a Fox and dry it to powder,* 1.525 and put a quarter of a spoonefull in a little almond milke, or broth, and eate it, for it is very good to preserve the lungs. Or else you may take it with syrope of Hy∣sope. Or you may have an electuary at the Apothe∣caries called Loche de pulmone vulpis, excellent for the same purpose.

CHAP. 145. Of the Stomacke.

THe stomacke or maw is of ill digestion, and hard∣ly passeth the body, and maketh ill bloud by rea∣son that it is a sinewy member and gristly, yet the ex∣treame

parts of the maw, as the bottome and brimme are better digested, because those parts are more fleshie and fat.* 1.526 Which is approved in Scho. Sal. as also that which I have written touching other parts as followeth;

Egeritur tarde cor, digeritur quoque dure, Atque itidem stomachus, tamen exteriora probantur. Reddit lingua bonum nutrimentum medicinae. Concoctu facilis pulmo est, cito labitur ipse, Est melius cerebrum gallinarum reliquorum.

CHAP. 146. Of the Liver.

THe liver of beastes is ill to bee digested, passeth slowly and maketh grosse blood. But it is strong in nourishment, and is best of those beastes that sucke, as of calves and lambes.

CHAP. 147. Of the Splene.

THe Splene or milt, maketh ill iuice and melan∣choly bloud. For it is the very place where me∣lancholy is made. Isaak Iudaeus saith: Splenporcinus me∣lior est caeteris propter substantiae suae subtilitatem & rari∣tatem. But with us in England,* 1.527 the milt of a swine is not used to be eaten.

CHAP. 148. Of the inward of beasts.

THe intrailes or inward of beastes, as tripes, and chitterlings, bee hard to digest, and therefore al∣though they be well digested, yet make they nor iuice naturally sanguine or cleane, but raw juice and cold, and requireth a long time to be converted into bloud: thus saith master Eliote. Yet common experi∣ence proveth that a fat tripe well rosted or fryed, is easily digested. And that shall any man finde that ea∣teth tripes at supper. Tripes and other souse are used to be broyled upon coales, or fryed. But neither way is commended in Physicke, for broyled meate is hard of digestion and evill for the stone,* 1.528 and fryed meat is harder of digestion and breedeth choller and melancholie.

CHAP. 149. Of Puddings.

OF the inward of beasts are made Puddings, which are best of an hog, as Schola Sal. saith:

* 1.529Ilia porcorum 〈◊〉〈◊〉 sunt, mala sunt reliquorum.

For the bloud of swine is most agreeable in com∣plexion to mans nature. Yet puddings are used to bee made also of the inward of sheepe, and of kine, which though they bee not so good, doe yet serve well to fill up the belly of those that be hungry, and have strong digestion, for as the Poet Horace writeth:

* 1.530Ieiunus stomachus raro vulgaria temnit.

A hungry dog will eat thirty puddings, as the Irish man saith.

CHAP. 150. Of the Reynes.

THe Reynes or Kidneys make grosse and ill bloud,* 1.531 as Isaack Iudaeus writeth, both for the hardnesse of their substance▪ and also because that nourishment which is in them, passeth away with the urine. Yet at Oxford the Scullion is glad of the Kidneies of loynes of Mutton, and many poure scholler is glad to receive them well rosted at the Sculliou•• hands.

CHAP. 151. Of the Stones and Vdders.

THe stones and udders of beastes being well di∣gested doe nourish much, but the stones are bet∣ter with their moystnesse, the udders cold and flegma∣ticke, they both doe increase seed of generation. But the bloud made of the udder, is better than that which commeth of the stones, except it bee of Calves and Lambs, which be very good baked. And the stones of Cockes are best of all,* 1.532 if they be fat and young 〈◊〉〈◊〉 G••len witnesseth. And stones are reckoned of Scho▪ 〈◊〉〈◊〉▪ for one of those twelve things which greatly nourish and make fat mans body, as appeareth by the verses before alleaged, where I have spoken of the braines of beasts, wherefore they may be accounted among meates re∣storative.

CHAP. 152. Of Marrow.

MArrow of all beasts is hot and moist, and where it is well digested, it nourisheth much, yet it doth mollifie the stomacke, and taketh away appetite, it is best,* 1.533 if it be spiced with pepper and salt. And the mar∣row of Biefe is best to bee eaten. If it bee of a Deere, it is good to annoint any place where ach is. This also is one of the twelve things that maketh fat, as appea∣reth in the verses aforesaid. The Marrow that com∣meth downe the backe bone is of like nature to the braine.

CHAP. 153. Of the Fat.

THe fat of flesh alone without leane is unwhole∣some, and cloyeth the stomack, and causeth loth∣somenes, & better is leane without fat, than fat with∣out leane. Yet have I known a countryman that would feed onely of the fat of Bacon, Beefe, or Pork, without le••••e, but that is not to bee marvelled at, considering that many of them have stomackes like the bird that is called an Ostridge which can digest hard Iron.

CHAP. 154. Of the Feet.

THe feet being well boyled and tender in a whole stomacke digest well, and doe make good iuice, and passe forth easily. Galen commendeth the feet of Swine. But I have proved (saith M. Eliot) that the feet

of a young Bullocke tenderly sodden, and laid in souce two dayes or three, & eaten cold in the evening, have brought a cholericke stomacke into a good digestion and sleep, and therwith hath also expulsed salt flegme and choler. And this I have found in my selfe by of∣ten experience, alway foreseene that it be eaten before other meat, & without drinking immediately after it. All this I have taken out of M. Eliot, because hee hath written most pithily of this part. Yet one thing will I note of mine owne experience, that the fat which is left upon the water of the seething of Netes feet, cal∣led commonly foot seame,* 1.534 is passing good for the stiffenesse or starkenesse of the Synewes or joynts, for the Crampe and such like. And if you mix a little Aqua vitae withall, it is a very good oyntment for a∣ny ache, for the Sciatica or cold goute, as I have often proved.

CHAP. 155. The Preface to Foule.

HItherto I have spoken of the flesh of Beastes, and their parts usually eaten. Now I will intreat of Birds and their parts concerning dyet. And if compari∣son bee made between both generally, whether is lighter of digestion, I say that the flesh of birds is much lighter than the flesh of beasts. And again that the flesh of those foules which trust most to their wings, and doe breed in high countries, is lighter then the flesh of such as seldome or never flye, and be bred at home.* 1.535 Yet the tame birds (as Isaack saith) do nou∣rish more than the wylde, and be more temperate.

CHAP. 156. Of Capons, Hennes and Chickins.

THe Capon being fat and young, is praised above all other foules, because, as it is easily digested, so it maketh little ordure, and much good nourishment. The flesh will bee more tender if it be killed a day or two before it bee eaten, it is commodious to the brest and stomacke. Hens in winter are almost equall to the Capon, but they doe not make so strong nou∣rishment. The flesh of them is without superfluity, as Haly and Mesues write, and is soone turned into bloud. And they have a marveilous property,* 1.536 to temper mans complection and humours, and their broth is the best medicine that can bee for Leapers.* 1.537 And Avicen affir∣meth that the flesh of young Hens augmenteth under∣standing, and cleareth the voice, and encreaseth the seed of generation. That hen is best which as yet never layed egge. And a fat hen ful of egges is not the worst. The Poet Horace in the person of the Epicure setteth forth a way to make a hen tender upon the sodaine in this wise.* 1.538

Si vespertinus subito te oppresserit hospes, Ne gallina minus responset dura palato, Doctus eris vivam misto mersare Falerno. Hoc teneram faciet. If guestes come to thee at unwares, In water mixt with wine, Souce thou thy henne, she will become short, tender, nesh and fine.

* 1.539Chickins in Sommer especially if they be cocktels, are very convenient for a weake stomacke, and nou∣rish

well, neither is there any flesh lighter of digesti∣stion than a chicken, or more agreeable with all na∣tures, as well in sicknesse as in health: yet would I wish those that bee in good health,* 1.540 not to use themselves much to such fine meats, but rather accustome to feed on grosser meates til need require. As for chickens up∣on sops, they are no meat for poore schollers, unlesse they can get them.

CHAP. 157. Of Cocke.

THe flesh of a Cock, especially if it be old, is hard of digestion: but the broth wherein it is boyled looseth the belly, and if you boyle therewith Polipodi∣um or Cartamus, it purgeth ill humours. Galen saith,* 1.541 Galli••arumius simplex retinendivim possidet, vti gallorum veterum subducenil••. If you list to still a Cocke for a weak body that is in a consumption, through long sicknesse or other causes, you may doe it well in this man∣ner. Take a red cocke, that is not old, dresse him, and cut him in quarters, and bruse all the bones,* 1.542 then take the rootes of Fennell, Darcely and Succory, Violet leaves and Borage, put the Cocke into an earthen pot which is good to stew meates in, and betweene every quarter lay of the rootes and herbes, Corans, whole Mace, Annise seeds, liquorise being scraped and slyced, and so fill up your pot. Then put in halfe a pint of Rose water, a quart of white Wine or more, two or three Dates made cleane and cut in peices, a few prunes and raysons of the Sunne, and if you put in cer∣taine peeces of Gold, it will be the better, and they ne∣ver the worse, and so cover it close and stop it with

dough and set the pot in seething water, & let it seeth gently for the space of twelve houres, with a good fire kept still under the brasse pot that it standeth in, and the pot kept with liquor so long. When it hath stilled so many houres, then take out the earthen pot, open it, streine out the broth into some cleane vessell, and give thereof unto the weake person morning and evening warmed and spiced, as pleaseth the patient. In like manner you may make a coleyse of a capon, which some men like better.

CHAP. 158. Of Fesaunt.

FEsaunt exceedeth all foules in sweetnes and whol∣somenesse, and is equall to a Capon in nourishing but is somewhat dryer, and is of some men put in a meane betweene a henne and a partrich. It is a meate for Princes and great estates, and for poore schollers when they can get it.

CHAP. 159. Of Partrich.

* 1.543PArtrich of all foules is most soonest digested, and hath in him much nourishment. It driveth a∣way the dropsie, it comforteth the stomacke, it ma∣keth seed of generation, and encreaseth carnall lust, and it is said that customable eating of this flesh com∣forteth the memory. Wherefore it were a convenient meat for students, & such as be weak, and I would that every good student twise in a weake instead of his commons might have a Partrich to his supper.* 1.544 Nei∣ther

doe I marvell considering the goodnesse of the flesh, that Gentlemen be at such cost to keep hawkes,* 1.545 and take such toyle to kill Partriches and Fesants. For beside the pleasant pastime in hawking, the flesh of these birds is very precious, and every morsell worth gold.

CHAP. 160. Of Woodcocks.

WOodcocks are of a good temperature, & meet∣ly light in digestion, and the flesh of them is very wholesome. They come into England at the fall of the leaf, and depart againe at the spring, but whence they come or whither they goe, it would trouble a good Doctor to define. When the woodcocke goeth,* 1.546 the Swallow commeth, but the Swallow is like a fei∣ned friend that forsaketh us in adversity: for when cold beginneth, she returneth againe over the sea into hot Countries, and as Plinie iudgeth into Affrica. So may we guesse likewise that Woodcockes come out of cold Countries, as Denmarke, Norway, Swetia, or else from those regions which have summer when we have winter, and contrarywise.

CHAP. 161. Of Pigeons.

PIgeons are very hot and moist, wherefore they are not good for those that be cholericke, or inclined to any fevers, but to them that be flegmatick and pure melancholy, they are very wholesome, and bee easily digested. They should be taken when they be ready to

flie, & so killed that they may bleed wel. Arnoldus saith that they be better baked, being stuffed with soure grapes, than rosted, because the soure grapes doe qua∣lifie and temper the heat of them. Wherefore cunning cookes have devised to stuffe them with grapes also when they bee rosted. The old doves for their very great heat. drought and hardnesse of digestion, are to bee eschewed, yet the Turtle dove is commended in Scho. Sal. and is said to nourish well,* 1.547 and to engender good bloud. Which Avicen also affirmeth, where hee saith▪ that there is no foules flesh better than a Turtles or a hens, nor more subtile: but I thinke hee meaneth of young Turtles.

CHAP. 162. Of Quailes.

QVailes are commended in Scho. Sal. to be whole∣some, yet Isaak Iudaeus affirmeth that they are worse than any other foule, and that they engender the crampe, & experience proveth them to encrease me∣lancholy, therefore they are no good meate for stu∣dents, although they were the meate that God rained from heaven to feed the Israelites withall in the de∣sert. But God gave them a sowre sauce to their meat, for while the fle••h was yet betweene their teeth,* 1.548 be∣fore it was chewed, even the wrath of the Lord was kindled against the people, and the Lord smote the people with an exceeding great plague. God defend this Land from such a sauce for all the sweet meates that be so plentifull in it.

CHAP. 163. Of Blacke Birds.

BLacke birds or Ousiles are greatly commended for lightnesse of digestion, and that they make good nourishment and little ordure, and they be one sort of the fourteene kinds of wilde foules reckoned most wholesome in Schola Salerni, where also are named certaine other sorts of birdes,* 1.549 as the Stare or Shepstare, which unlesse it be taken before it flie from the neast, is bitter in taste. Also the Moore hen, the Wagtaile, the little Robin red brest, all these aforesaid are briefely contained in the verses fol∣lowing.

Sunt bona Gallina, & capo, turtur▪ sturna, columba, Quiscula, Phasiades merulae simul ortygometra, Perdix, frigellusque orex, tremulusque amarellus.

CHAP. 164. Of Larkes.

LArkes, as they bee delicate in eating, light of dige∣stion and of good nourishment, so are they medi∣cinable, for as Dios. writeth, Assa,* 1.550 & in cibum sumpta caeliacos adinv••t, which Master Eliote expoundeth to be the collicke.

CHAP. 165. Of Sparrowes.

SParrowes bee hard to digest, and are very hot, and stirre up Venus, especially the cocke sparrowes. Be∣ing

boyled in broth, they are restorative, and good for weake and aged persons, Mulieres nonnulle salaces, ho•• parant in cibis mariti•• suis, ut sint procliviores ad libi∣dinem.

CHAP. 166. Of Goose.

GOose is hard of digestion, but being yong and fat the wings be easie to digest in a hot stomack, and nourish competently, but the greene goose is better than the stubble goose, and I speake of tame geese, for wilde geese are much worse, yet a Lankashire man will finde fault with neither, being fat and well rosted. The swan is much like in nature to the goose.* 1.551

CHAP. 167. Of Ducke and Mallard.

DVcke and Mallard, wild or tame be hard to digest and make ill juice, saving that the braunes on the brest bone, and the necke is better than the remnant. They feed oftentimes of frogs and todes, wherefore their flesh must needs be unwholesome.

CHAP. 168. Of Plover.

PLover is thought to bee a dainty dish, and right wholesome, yet it is slow of digestion, nourisheth little,* 1.552 and encreaseth melancholy, likewise is to bee said of the Lapwing. The Teale is some 〈◊〉〈◊〉 better.

CHAP. 169. Of Peacocke.

PEacockes if they be old, be hard of digestion, and so are Turky cockes likewise, but the chickens of ei∣ther of them about halfe a yere old, are good and wholesome.

CHAP. 170. Of Crane.

CRane is hard of digestion, and maketh ill iuice, but being hanged up a day or two before he bee eaten, he is the more tender and lesse unwholsome.

CHAP. 171. Of Bustard.

BVstard being fat and kept without meat a day or two before he be killed, to expulse his ordure, and then drawn and hanged as the Crane, and after rosted or baken, is a good meat, and nourisheth well if he be well digested.

CHAP. 172. Of Heron.

HEron, Byttour or Shovelar, being young and fat bee lighter digested then Crane. And the Byt∣tour, sooner than the Heron, and the Shovelar sooner then any of them. But all these foules must bee eaten as venison, with much spice, and have good old wine

drunke after them, and so shall they bee more easily digested, and the iuice comming of them be the lesse noyfull. Other foules also are used to be eaten, which I omit, because I finde little written of them, and these which I have mentioned be most common, ther∣fore now it remaineth that I speake of the parts and members of the birds aforesaid.

CHAP. 173. Of the Wings.

THe wings, braines and neckes of Geese, Capons, Hens, Fesant, Partrich, and small birds being fat, are better than the legges in digestion, and lighter in nourishing. Of wilde foule and Pigeons being fat, the legs are better than the wings: The braines of Ducke, Teale and Wigeon except, which is better to digest than the residue.

CHAP. 174. Of the Gysar.

THe gysar or stomacke of a Goose or Henne, be∣ing made fat with wheat, branne and milke, or water, and wheate branne made in powder, or else well sodden, is good for the stomacke, in ma∣king it strong to digest, and nourisheth compe∣tently.

CHAP. 175. Of the Liver.

THe liver of a Capon, Hen, Fesant, or Goose, be∣ing made fat with milke, mixt with other meat, is not onely easie to digest, but also ma∣keth good iuice, and nourisheth excellently.

CHAP. 176. The Preface to Fish.

THus much of flesh. Now concerning fish which is no small part of our sustenance in this Realme of England. And that flesh might be more plentifull, and better cheap, two dayes in the weeke, that is Friday and Saturday, are specially appointed to fish, and now of late yeares, by the providence of our prudent princesse Elizabeth, the Wednesday also is in a manner restrained to the same order, not for any religion or holinesse suppo∣sed to be in the eating of fish rather then of flesh, but only for a civill policy as I have said. That as God hath created both for mans use, so both being used or refrained at certaine seasons, might by that enter∣course be more abundant. And no doubt if all daies appointed for that purpose were duely observed, but that flesh and fish would be much more plentifull, and beare lesse price then they doe. For accounting the Lent season, and all fasting dayes in the yeare toge∣ther with Wednesday, Friday and Saturday, you shal see that one halfe of the yeare is ordeyned to eat fish in. But here I must crave a pardon of the divines, that

they will give mee leave to utter mine opinion tou∣ching abstinence from meates, I confesse that meat maketh us not acceptable to God,* 1.553 and that there is nothing uncleane of it selfe, and that every creature of God is good, and nothing ought to be refused, if it bee received with thanksgiving:* 1.554 yet this much I will say that if a man would refraine from such meats, as do most nourish and cherish his body, (which indeed is the exercise of fasting) he should rather forgoe the ea∣ting of flesh than fish, because as Cornelius Celsus saith, Plus alimenti est in carne quam in ullo alio cibo, which thing peradventure was the occasion why people were prohibited in time past to eat flesh or any thing els ha∣ving affinity with flesh,* 1.555 upon the fasting daies. Which order (as it is thought) being first established by Gre∣gory the great bishop of Rome, was afterw••••d super∣stitiously abused. But now that superstition is abando∣ned among us, and all men doe know that whatsoever goeth into the mouth, defileth not the man, but that which commeth forth,* 1.556 me thinke for orders sake, all people should be obedient to good lawes, and bee as∣well contented to forbeare flesh upon the dayes ap∣pointed, as to use it at their pleasure at other seasons. But such is the selfewill of some, and voluptuous∣nesse of many in this our owne licentious time, that without any reasonable cause, or sufficient authority, onely to satisfie their fleshly lust, they will eat flesh at all times and seasons, yea some in contempt of all good order, and as it were despising all kinds of fish, as though God had not created fish for our food as well as flesh, wilfully misorder themselves in this behalfe. But this kind of people had need to saile to the Island Antycyra, according to the old proverbe, to have their

melancholy strongly purged, least in processe of time they become starke mad. But the reformation hereof I referre to the godly magistrates, and returne to my purpose. And this generally I say of fish, that if it bee compared to flesh, it is of lesse nourishment than flesh, and the nourishment thereof is full of flegmatike su∣perfluities, cold and moyst. And of fish generally I say,* 1.557 that sea fish is of better nourishment, then fresh water fish of the same sort, because it is not so superfluously moist, by reason of the saltwater which dryeth and pu∣rifieth. Yet I grant that fresh water fish is sooner di∣gested than sea fish, and therfore better for sicke folks, because of their feeble digestion. And again of sea fish that is best which swimmeth in a pure sea, and is tossed and hoysed with windes and surges. And therfore the fish that is taken in the North sea, which is more sur∣ging, and tempestuous, and swift in ebbing and flow∣ing is better than the fish that is taken in the dead or south sea. Wherefore, the fish that is taken about this our country of Britaine, must needes bee very wholesome. And true it is, as Doctor Boord witnesseth in his Dietary, who was a great traveller,* 1.558 that no nation under the sunne is better served with all man∣ner of fish, both of the sea, and the fresh water than Britaine. And as I have said of sea fish, so I say of fresh water fish, that to bee best which is bred in the deepe waters, running swiftly toward the north,* 1.559 stonie in the bottome, cleane from weeds▪ whereunto runneth no filth nor ordure comming from townes, or cities. For that which is taken in muddy waters, in standing pooles, in fennes, motes and ditches, ma∣keth much flegme and ordure. And here occasion is offered to speake somewhat of the old English pro∣verbe

touching the choise of fish,* 1.560 which is: That yong flesh and old fish doth men best feed How it is verified in flesh I have declared before. Now concerning fish I say, that old fish is not alwayes the best: for if fish be of a firme and hard substance, then it is better yong than old, as a young Pike or a young Perch is better than an old. But if it be of a soft and open substance, the•• the elder is the better, as an old Eele is wholsomer than a young as some say, which my interpretation is approved in Sco▪ Sal.

* 1.561Si pisces molles sunt▪ magno corpore t••lles, Si pisces duri, p••rvi sunt plus valit••ri.

But now what sorts of fishes bee most wholesome for mans body, may well appeare by the verses fol∣lowing, where are reckoned ten sorts as principall in the preservation of health.

Lucius & perca, & saxanlis, & albi••a, ••encha, Sonus, plagitia, & cum carpa, galbio, truta.

CHAP. 177. Of the Pike.

OF which tenne sorts, the first is a Pyke, which is called the king and Tyrant of other fishes, be∣cause he not only devoureth fishes of other kinds, but also of his owne kinde, as it is in the verse following.

Lucius est piscis rex atque tyrannus aquarum.

[ 1] The Pickerell or Pyke is of firme and hard sub∣stance, yet giveth cleane and pure nourishment. The dressing as well of this fish, as of all others, I referre to the art of Cookery.

[ 2] The second is a Perch, so called by the figure Anti∣phrasis, quia nulli piscium parcit, but woundeth other

fishes with his sharpe sinnes. The Perch is likewise of hard and fast substance, and therefore is of more pure nourishment.

The third is a sea fish called a Sole, whose commen∣dation [ 3] Arnoldus uttereth in these words: Est inter pis∣ce•• marinos saluberrimus.

The fourth is a Whiting, which for wholesomenesse [ 4] is well entertained in the court of England, and is now become an old Courtier.

The fifth is a Tench, which is commonly called the Physitian of other fishes, because when they are hurt, [ 5] they are healed by touching of the Tench, and as he is medicinable to fishes, so is he wholsome to mans body.

The sixth is a sea fish called a Gurnard, which is of [ 6] diverse colours, some red, and some gray, both very toothsome and wholesome.

The seventh is a Playce, which if it be well growne and some deale thicke, is a passing good fish, and may [ 7] seeme to be so called a placendo▪ quia palato valde placet. Flounders or Floukes bee of like nature to a playce, though not so good.

The eighth is a Carpe, a fresh water fish greatly de∣sired [ 8] of great estates, and no marvaile, for it is in whol∣somenesse of great value. And the to••gue of a Carp is very pleasant to carping Ladies.

The ninth is a Gogion (as I understand) which fish [ 9] is found as well in the sea as in fresh waters & is of sun∣dry sorts, as Dioscorides declareth. And of Gogions,* 1.562 as Galen writeth, Presta••tissimus ad volu••tatem, coctio∣nem, simul ac distributionem, & succi bonitatem est is, qui in arenosis littoribus, aut saxosis promontoriis vivit.

The tenth is a Troute, which is so sound in nouri∣shing, [ 10] that when we would say in English, that a man

is throughly sound, wee use to say that hee is as sound as a Trout. This fish by nature loveth flattery: for being in the water it will suffer it selfe to bee rubbed and clawed,* 1.563 and so to bee taken. Whose example I would wish no maides to follow, lest they repent after claps.

CHAP. 178. Of other fishes very wholesome.

BEside those tenne sorts aforesaid, there be diverse other of the sea and fresh water, which bee ve∣ry wholesome, as Breame, Bret, Turbut, Holibut, Cod, Hadocke, Tunie, Mullet, which is a fish of this nature, that being afraid hideth onely his head, and thinketh that then all his body is hid. Also Ba••bill, a fish in such estimation among the Ancient Romans, that in the time of Claudius the Emperour,* 1.564 Asinius Geler one that had bin Consull, paid for one of the said fishes 8000 Serstertios, which after To••stals account, is forty pound sterling.* 1.565 Also Roch, Loch, Base, Smelt, are very whol∣some fishes. And generally all fish that hath skales and fins, for many skales and fins betoken the purenesse of the fishes substance. Likewise Shad and Mackerel are both sweet in taste and soft in substance, yet not very wholesome. Of which the one is out of season and full of bones, except it be at the spring of the yeare, that is the Shad. And the Mackerell, as in colour it doth resemble the Edder▪ so is it not lightly taken, but when thunder and lightning, or some tempestuous weather ariseth.

CHAP. 179. Of other fishes much used though not so wholesome.

Among all fishes that bee pleasant in taste and not wholesome, the Eeles are most in use,* 1.566 which as they bee engendred of the very earth, dirt or myre without generation, or spaune, so bee they of a slimy substance, clammy and greatly stopping, whereby they are noysome to the voyce, as it is recorded in Scho. Sal. in these words: Vocibus anguillae pravae sunt si comedantur.* 1.567 Also they are ill for such as bee given to the stone: for their sliminesse will cause the gravell sooner to congeale, and gather to a stone, and they dis∣pose a man to the gout, breeding such like matter as bringeth paine of the joynts. Wherefore Arnoldus saith prettily upon the said verse: Inique natura fecisse vide∣tur, quae tam suavem refutandis expuendis{que} piscibus indi∣derit saporem.

CHAP. 180. Of Lamprayes.

LAmprayes or Lampur••es bee partly of the nature of Eeles, yet somewhat wholsomer, and lesse jeo∣pardous, for that they be not so clammy and so grosse as Eeles, yet they are thought in some part veno∣mous, because they engender as Serpents doe, or as some say with Snakes. Wherefore the heads and tailes, and the string within, should in no wise bee ea∣ten. After eeles and Lamprayes, wee should drinke good strong wine, as saith Arnolde, and generally with

all kindes of fish wine is very wholesome.* 1.568 For as the French man saith (Poisson sans vinest poison) that is to say, Piscis sine vino venenum.

CHAP. 181. Of Conger.

* 1.569COnger is of hard substance, as Philotimus thin∣keth, whose judgement Galen alloweth, and ther∣fore hard of digestion: For this rule is generall and al∣ledged in the same place,* 1.570 Tum concoctio quae in ••e••triculo fit, tum in singulis corporis partibus alendis assimilatio, i•• mollioribus quidem facilius, in durioribus vero aegrius fit.

CHAP. 182. Of Salmon.

SAlmon though it be a pleasant fish, and very sweet, especially the belly thereof, yet is it not so whole∣some as many other before mentioned, but much gros∣ser, more clammy, harder of digestion and fuller of superfluity. And that it is not simply wholsome is pro∣ved hereby, for that it is not used to bee eaten hot or immediatly after it is boyled. The mort is of like na∣ture, for it is the young Salmon. The nature of the Salmon is to spawne in the fresh water, and after useth both fresh and salt.

CHAP. 183. Of Raie or Thornebacke.

RAie or thornebacke is a fish of soft substance, sa∣ving that it is ful of bones, like unto gristles. This

fish also is thought unwholsome, if it be eaten hot, and to dispose a man to the falling evill. Which noysome quality (as I thinke) doth rise thereby, for that it is so moyst a fish and ful of superfluity. Yet the pricks ther∣of which grow without upon the skinne, pulled up by the rootes, and dryed and made in powder, and drunk in white wine or Renish wine fasting,* 1.571 is an excellent medicine to avoid gravell and to breake the stone, as it hath beene often proved.

CHAP. 184. Of Porpus and Sturgeon.

POrpose and Sturgeon are fishes of hard substance, (and in my iudgement) not much better than ba∣con and brawne. Although for the rarenesse they be e∣steemed of great estates. But that fish is best which breedeth best juice in the body, and the best juice is that which is in a meane betweene thicke and thin. Qui fit ex pane optime praeparato,* 1.572 et animalibus volucribus perdice scilicet atque id genus: quibus ex marinis piscibus Pelagij sunt propinqui, as Galen writeth.* 1.573 Where I note that he putteth a partrich for example of the best flesh and such fishes as live among rockes, to be best, and to approch neerest to the nature of wholesome flesh. Which fishes afterward he calleth Saxatiles, Alocis in quibus versari comperiuntur, as he himselfe expoundeth, Non enim in lavibus aut arenosis aut terreis littoribus,* 1.574 sed in petrosis prom••ntoriis & ubi saxa sunt, deli••escunt & pari∣unt, among which he reckoneth the whiting, the perch the gilthead or goldnie.

CHAP. 185. Of Herring.

HErring is a fish most common and best cheap. Yet it is not very wholesome. As it is often proved by them who through eating of fresh herring, fall into fevers, yet they may not well be spared, of poore folks, who regard not so much the wholesomnesse of meats, as that they fill up their hungry bellies. For as the Poet Horace writeth, Cum sale panis, latrantem stomachum bene leniet.* 1.575 Pilchards bee of like nature to herrings, which kinde of fishes as they be small in quantity, so be they small in value. As for red herrings and sprattes they be much worse, and they give as good nourishment to the body, as restie bacon.

CHAP. 186. Of Shell-fish.

GAlen giveth this generall property of shell fishes, Quod salsum in carue succum contineant qui aluum subducit.* 1.576 Wherein he preferreth Oysters before others of the same sort, because they have a very soft sub∣stance. Oysters with us are eaten raw. Which Galen also mencioneth in the same place.* 1.577 They bee used also in brothes, boyled, or rosted upon coles. One good property they haue, in that they doe not lightly cor∣rupt in the stomacke, But if they be eaten raw, they re∣quire good wine to be drunke after them, to helpe di∣gestion, I thinke red wine or sacke is best for that pur∣pose. They bee not good for any that have an itch or breaking forth of a hot liver.

CHAP. 187. Of Muskles.

MVskles are worse to bee digested raw than Oy∣sters. Wherefore they be most used being rosted or boyled, they are very noysome to such as be dispo∣sed to fevers, gout or dropsie. Ther is a kind of Muskles in which Pearles are found, and though the Indian pearles be greatest and more desired as being far fet∣ched,* 1.578 yet certaine it is (as Matth. writeth) that pearles doe grow and are gotten,* 1.579 in the west Ocean about England and Scotland. With which kind of pearles Iulius Caesar adorned a breast plate and offered it up in the temple of Diana, as Plinie reporteth.* 1.580

CHAP. 188. Of Cockles.

COckles bee lighter of digestion than muskles or oysters, yet are not to bee eaten raw. But being rosted upon coales, as soone as they open they may be eaten without danger, neither doe they breed like in∣convenience as Muskles doe.* 1.581 Shell fishes be at the best when the moon increaseth, as the Poet Horace noteth.

Lubrica nascentes implen•• conchilia lunae.

CHAP. 189. Of Crevis and Shrimpes.

AMong shell fishes may bee numbred these also which follow. Howbeit Galen calleth them Cru∣stata and not Testacea, but the name is not materiall, and

the Crevis is chiefe of them. For it is very nourish∣ing, and doth not lightly corrupt in the stomacke. Yet is it hard of digestion, as Arnoldus saith upon Scho. Sal.* 1.582 The Crab, the Lobster, and the Shrimpe are of the same nature. At Oxford (as I remember) upon festivall dayes, they are wont to eat Crevices, last after flesh. And commonly at great feasts in London and elsewhere, they use to serve up sturgeon last, as it were to make up the mouth. And this they name a feast royall. But this kinde of service is dispraised by Arnoldus in the same Chapter,* 1.583 where hee saith, that fish and flesh together should not be eaten▪ nor fish and white meat, nor fish should not bee eaten after other meates.

CHAP. 190. Of the Puffin.

THere is also a kind of fish called a Puffin, which in respect that it liveth altogether in the water, may be accounted a fish: whereas otherwise considering that it is feathered and doth flie, as other foules doe, it may seeme to be flesh, except you would account it as a Syren or mermayden, that is halfe fish, and halfe flesh. They be eaten as well fresh as powdered, and as they be in a meane as it were betweene flesh and fish, so be they in wholesomnesse, neither best nor worst. A Carthusian may eat them and never breake his order.

CHAP. 191. Of Saltfish.

DIverse sorts of the fishes beforesaid, are used to be eaten salt as well as fresh, as Salmon, Conger, Cod, Eeles, Herrings, and such like. Beside these, there bee some other which are used no way but salt.* 1.584 Now if comparison bee made betweene fresh fish and salt fish, whether is more wholsome, to speake general∣ly in my iudgement, fresh fish is to be preferred. For as Arnoldus saith upon Scho. Sal. fresh fish doth moysten the body, and increaseth milke and seed of generation,* 1.585 and is very wholesome for cholericke folkes.* 1.586 But salt fish contrariwise, dryeth the body, diminisheth seed of generation, and is hurtfull to those that be cholericke. Beside this, if it be much eaten, it hurteth the sight, and causeth itch and scabbinesse, by reason that it engen∣dreth a sharpe, biting, and burnt humour. All which discommodities are briefly comprised of Scho. Sal. in two verses, as followeth.

Vrunt res salsae visum semenque minorant, Et generant scabiem, pruritum, sive rigorem.

Which inconveniences although they grow as well by much eating of salt flesh as of salt fish, yet I thinke they are rather bred by salt fish. Notwithstanding I grant that somekind of fish, a little salted, is better than the same fresh. Because it taketh away lothing, and maketh a good appetite. But fish of long time salting (as is the most part of our salt fish) is unwholsome.

CHAP. 192. Of Stockefish.

THere is yet a kind of fish which may be doubtful, whether it should be reckoned among salt fish or fresh fish, because it is in taste fresh, yet brought to us dryed from Island and other countries Northward. Concerning which fish I will say no more than Eras∣mus hath written in his Colloquio. Est genus piscis, quod vocatur Anglice Stockfish, non magis nutrit quam lig∣num. Yet I have eaten of a pie made onely with Stock∣fish, which hath beene very good, but the goodnesse was not so much in the fish as in the cookery, which may make that savoury, which of it selfe is unsavou∣ry. And as it is said, a good Cooke can make you good meat of a whetstone, even so it may bee that such fish and flesh as is of it owne nature unwholesome and un∣pleasant, by the skill of dressing may bee made both wholesome and pleasant. Therefore a good Cooke is a good iewell and to bee much made of, modo sit vir bonus.

CHAP. 193. Of White meates.

THere remaineth yet a third kind of meats, which is neither fish nor flesh, commonly called white meates, as egges, milke, butter, cheese, which not∣withstanding proceed and come of flesh, as egges from the hen, and milke from the Cow. Yet because they are not plainely flesh, they are permitted to be eaten upon the fish dayes, among which foure sorts, egges is the

chiefest and most nourishing.* 1.587 For egges bee of that kind of meat, which in a little quantity nourish much, as Avicen writeth.* 1.588 Wherefore they are reckoned in Scho. Sal. together with other two very nourishing things, as followeth,

Ova recentia, vina rubentia, pinguia iu ra, Cum simila pura, naturae sunt valitura.

That is to say, new layed eggs, chiefly the yolks, red wine, & pottage or broth of good flesh, as of mutton, veale, capon, or chicken, especially being made with fine flower or grated bread, these three are very com∣fortable and restorative for mans body, & these three would I wish to bee much used of students, for they most need nourishing meats. But touching the choise of egges, first I say, that henne egges, as they be most used so are they best. Yet egges of Fesants and Par∣triches be not unwholsome: but egges of ducks, geese,* 1.589 turkeis and other foules should be eschewed. And of henne egges the choise standeth in three po••nts,* 1.590 that they be white, long, and new: as it is in Sch. Sal.

Filia presbyteri iubet pro lege teneri Quod bona sunt ova haec, candida, longa, nova.* 1.591

Which is approved in the Poet Horace.

Longa quibus facies ovis erit illa memento, Vt succi melioris, & ut magis alba rotundis, Ponere.

Now concerning the dressing of egs,* 1.592 there is great difference. For either they be sodden, rosted or fryed. And they be sodden two wayes; either in the shels, or else the shels being broken, the egges are put into see∣thing

water,* 1.593 the first is called seething of egges, the second poching of egges. Both waies are good, but egges poched are best and most wholesome. Yet egges sodden in their shels,* 1.594 are better then rosted, because the moystnesse of the water,* 1.595 tempereth the heat of the fire which dryeth up the substance of the egges, overmuch. And fryed egges be worst of all, for they en∣gender ill humours, annoy the stomacke, & cause cor∣rupt fumes to rise to the head.* 1.596 Wherefore collops and egges, which is an usuall dish toward shrovetide, can in no wise be wholsome meat, yet it is, the lesse unwhol∣some, if the egs be not fried hard. For in the regiment of health, egges should in no wise be eaten hard. But being in a meane between rere and hard,* 1.597 which Galen calleth Ova tremula, yet rere egges, named Ova sorbilia, that is to say little more than through hot, are good to cleare the throte and brest, and they do ease the griefs of the bladder and reines made with gravell, so that they bee taken before any other meat.* 1.598 And if a man would break his fast with a light and nourishing meat, then I say there is nothing better, then a couple of egges poched, or the yolkes of two egges sodden rere and put into one shell, seasoned with a little pepper, butter, and salt, and supped off warme, drinking after it a good draught of Claret wine. This I know to bee very comfortable for weak stomacks, and is often used of the wisest men in England. And this rule is gene∣rally to be observed, to drink a good draught of wine, ale or beare, after we have eaten an egge, as it is taught in Schola Sal.* 1.599

Singula post ova, pocula sume nova.

If hens be slack in laying of egges, give them hemp∣seed enough, and they wil become fruitfull. For as Mat.

saith, Canabis sativae semen in cibis sumptum,* 1.600 plane contra∣rium efficit in gallinis & in nobis. Siquidem largius com manducatum nobis genituram extinguit,* 1.601 gallinas vero ovi∣feraciores re••dit. There is great difference in the parts of an egge, for the yolke is temperately hot, the white is cold and clammy, and hardly digested, and the bloud thereof engendred is not good. Yet it is of great use in bruises, wounds, and sores: as skillful surgions doe know. The chicken is ingendred of the white and non∣rished with the yolke, though some bee of a contrary opinion. Alexander Aphrodissaeus hath a pretty saying of an egge. Orbis vniversi quem inundum vocamus,* 1.602 speci∣em in ovo dixeris d••m••nstrari:* 1.603 nam & exquatuor constat elementis, & in spherae faci••m conglobatur, & vitalem po∣tentiam obti••et. The shell hee likeneth in qualities to the earth, that is cold and dry: the white, to the water that is cold and moyste the some or froth of the white to the ayre, that is hot and moyst: the yolk to the fire, that is hot and dry. So he maketh the egge as it were 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, a little world.

CHAP. 194. Of Milke.

MIlke is made of bloud twise concocted, or as I∣saak Iudaeus defineth it,* 1.604 Lac non est aliud nisi sanguis secundo coctus in uberibus: For untill it come to the paps or udder, it is plaine bloud: but afterward by the pro∣per nature of the paps it is turned into milke. Diosco. giveth this commendation to milke generally,* 1.605 Lac generatim omne boni succi est, corpus alit, aluum emollit, stomachum & intestina inflatione vexat. But this last in∣convenience may bee holpen, as he teacheth after∣ward:

minus inflat quodcunque semel fervefactum est.* 1.606 And I was wont to helpe it by putting in a little pepper, Cloves and Mace. Milke, notwithstanding that it seemeth to be wholly of one substance, yet it is com∣pact or made of three severall substances, that is to say in effect,* 1.607 of Creame, Whey and Cruds. O•• Creame is made Butter, and of Cruds Cheese, of which I shall entreat afterward. But of milke there is great diffe∣rence, not onely concerning the kindes; but also tou∣ching the time of the yeare. For Cow milke is thickest and the milke of a Cammel is thinnest,* 1.608 and the milke of a Goate is betweene both. Wherefore in the gover∣nance of health,* 1.609 Goats milke is best, and Cow milke is next. Yet the goodnesse of the pasture helpeth much to the goodnesse of the milke: for ill pastures make ill mylke, and good pastures make good milke: for such as the food is such is the bloud, and such as the bloud is,* 1.610 such is the milke, as Galen excellently pro∣veth, by example of Goats which fed on Spurge and Scammony, whose milk was very laxative. Also by ex∣ample of a Nurse; who having fed much of wilde herbs after she gave sucke to a childe, infected the same with many sores and byles. And touching the time of the yeare I say, that in the spring time, mylke is thinnest, and at the fall of the leafe it is thickest and best accor∣ding to that old saying,* 1.611 when ferne waxeth red, then is milke good with bread. And how naturall and nou∣rishing a meat, Mylke is, may be perceived not onely by children, who live and like better with that, than with any other thing: but also men and women, who being used from their childhood for the most part to Milk, and to eat none or little other meat but milk and Butter, appeare to be of good complection and fashi∣on

of body. And no marvaile: for where milke is well digested, it engendreth good bloud, and giveth great nourishment, yea, it is a restorative for them that bee wasted or in a consumption, or be leane, as appeareth in Scho. Sal. in these words.* 1.612

Lac hecticis sanum, caprinum, post camelinum, Ac nutritivum, plus omnibus ast asininum,* 1.613 Plus nutritivum vaccinum, sic & ovinum, Ad sit si febris, caput & doleat, fugiendum est.

Whereby it appeareth that Goats Milke is princi∣pall in a consumption, Quia mediae est consistentiae,* 1.614 as Ga∣len saith, because it is not so thinne as Camels milke or Asses milke, nor so fat and thicke as Cow milke or Sheepes milke, yet common experience proveth that womens milke sucked from the breast is with∣out comparison best of all in a consumption, Wher∣of a notable example was shewed of late yeares in the old Earle of Cumberland,* 1.615 who being brought to utter weakenesse by a consuming Fever, by meanes of a Womans sucke together with the good counsaile of learned Physitians, so recovered his strength, that be∣fore being destitute of heires male of his owne body, he gate that most worthy gentleman that now is inhe∣ritour both of his fathers vertues and honour. But in the last verse it is said that milke hurteth them that have the ague or the head ach: the reason is,* 1.616 because in bodies that bee distempered, it is lightly corrup∣ted in the stomacke, and is turned into cholerick fumes, which both inflame the body and grieve the head.* 1.617 Also milke is hurtfull to them that have the Cholicke or stone, or obstructions of the Li∣ver or Splene. But it is especially good for them which be oppressed with melancholy, which is a com∣mon

calamity of students.* 1.618 And for this purpose it should be drunke in the morning fasting abundantly, new milked warme from the udder. But who so would use it, should cause the beast to be milked into a vessell wherein are first put a few leaves of Speare Mynt, a little Sugar or pure Hony. For by this meanes it shall neither rise in the stomacke afterward, nor yet turne into cruds, and after it should abstaine both from other meats and exercise for three or foure houres, for so doing it may purge the belly, which is one good property that milke hath:* 1.619 for because it is buttery, it washeth and cleanseth the intrailes, and is good against pricking paynes of the Lungs, guts, reynes, and bladder. But otherwise if the Whey bee consumed by any meanes, Milke rather bindeth the belly than looseth, and may be used as a medicine for a laske in this manner. Take Milke warme from the Cow,* 1.620 or else new milked, and heate a gad of Steele or Iron glowing hot in the fire, and quench it therein, so doing nine or tenne times, together, then drinke it fasting and it will helpe. Yet some I have knowne almost growne to a flix, that by drinking of milke well boyled without salt, and well spiced with cinamome, or with chalke shaven into it, have beene eased in short time.* 1.621 But so long as the Whey is in it, it is ra∣ther laxative: for Whey of it selfe is very laxative, and may well be used of such as be costive, because it looseth the belly gently. And for this cause (as Galen writeth) Veteres ad alvum subducendam;* 1.622 hoc potu plurimo uti videntur. And this I can say of experience, that if it be commonly drunke at the spring of the yeare, and especial••y in May, it bringeth the body to good tem∣per, and is good against itch, skabs, Morphew, and

other impediments, without the skinne, and maketh a good colour in the face, (as I suppose) for that it pur∣geth Choler and Melancholy, and qualifieth the heat of the stomacke and liver: all which properties are briefely set forth in Scho. Sal. in one verse.* 1.623

Incidit{que} lavat, penetrat, mundat quo{que} Serum.

Some use to boyle Fumitory, Hartstong, Endive, or Succory, Scabiouse, Violet leaves, Sorell, and such like cooling herbes in the Whey,* 1.624 and so it is made more ef∣fectuall for the foresaid purposes, and who so needeth may use this decoction, for it is of great force.

CHAP. 195. Of Creame.

CReame is one part or substance of milke, and is indeed the very head or heart of Milke: and is of two sorts, that is to say, raw Creame which is gathe∣red of the milke without fire after it hath stood a time, and clouted Creame which is made by setting the milke ouer an easie fire, untill it come to a thicke head. Both these kinds are used as a delicate dish in the summer season, either with Sugar, or with Strawberries. But how wholesome a dish it is Matth. teacheth upon Dios. saying:* 1.625 Ob pinguedinis copiam prae∣terquam quod ventriculum relaxat, & cuncto su••ernatat cibo, nutrimentum eijcit, & crassum generat succum. Wherefore they that go from Oxford to Botley, or from London to Islington to eare Creame, make but a sleevelesse errand, yet raw Creame well boyled with a little Sugar, is a good nourishing meate, and good

for a weake student, so it be used according to the con∣ditions aforesaid in the treatise of Milke.

CHAP. 196. Of Butter.

OF both sorts of creame is made Butter, which if it be fresh and new made, is very wholesome, es∣pecially if it be eaten in the morning; but afterward it is not so good, according to the old English proverb, butter is Gold in the morning, and Silver at noone, and lead at night. The meaning whereof because it is so common, I will here omit. The chiefe properties of Butter are reckoned to bee three in Schola Salerni as followeth.* 1.626

Lenit & humectat, soluit sine febre butyrum.

Butter mollyfieth and moysteneth and looseth the belly,* 1.627 which effects are wrought chiefely by reason that it is oyly and slippery. Wherefore it is good for such as be commonly costive: and this experience I have of it, that some which have beene wonted to a fine dyet, and to eat no bread but manchet, by the ea∣ting of browne bread and butter in a morning fasting, (which is a Country mans breakfast) have beene made as soluble as if they had taken some purgation. Also Paracelsus writeth in his booke named Parami∣rum,* 1.628 that the Flemmings are little troubled with the collicke, because they use to eat much Butter. But in one respect they are reproved by Arnoldus upon Scho. Sal. in the Chapter aforesaid, for that they eat it last after other meates, for Butter (saith hee) should in no wise, as meat bee eaten in great quantity, and espe∣cially it should not bee eaten after other meate. But

to use it with other meat it is very wholesome. Be∣side this, it profiteth them much that be stuffed in the brest or lungs, with superfluous humours, and bee short winded, especially if it bee eaten with Sugar or Hony. Yet it is not good for them that have any fever or hot livers, for the fatnesse thereof doth augment the heat of the fever or Liver. The necessity of But∣ter in dressing of meates, in making of salves and oynt∣ments, I overpasse, yet would I wish that such as have children to bring up,* 1.629 would not bee without May Butter in their houses. It is to bee made chiefly in May, or in the heat of the yeare, by setting Butter new made without salt, so much as you list in a platter, open to the Sunne in faire weather for certaine daies, untill it bee sufficiently clarified, and altered in colour, which will be in twelve or fourteene daies, if there be faire Sunne shining. This is of marvel∣lous vertue in any exulceration, and I have knowne the wilde fire healed therewith,* 1.630 being incorpo∣rate with Sage leaves. And for the ease of Infants to bring forth their teeth,* 1.631 Galen adviseth us to rubbe their gummes oftentimes with fresh Butter, and thinketh it of no lesse force than Hony, for that pur∣pose. Of the making of Butter is left a kinde of whey, which they commonly call Butter milke, or soure milke, which after it hath stood a time, becommeth soure, and is much used to bee eaten ei∣ther of it selfe, or with sweet milke, especially in the Summer season, because it is cooling, and no doubt but that it is both moyst and nourishing, and cleanseth the brest and is shortly digested. Also with it is made together with sweet milke,* 1.632 a kinde of pos∣set, which is called a posset of two milkes, or a

soure milke posset, which is a very temperate and cooling drinke, and is used in hot diseases with great successe, and doth coole more than any other drinke, as is proved daily in Lankashire, where it is most usu∣all. The way to make it is to take a quantity of But∣ter milke after it is soure, and to use that as you are wont to use Ale or Wine to make other possets. This kinde of posset, and the other made with Ale and sweet milke, are so usuall in the Country aforesaid, that they supply a great part of Physicke. And the one sort that is made with Ale,* 1.633 is commonly used in the morning and at breakfast for their servants, and found by experience to be as good in health, as in sick∣nesse, but every Country hath his fashion according to the old adage. There is yet an other kinde of but∣ter made of Almonds with Sugar and Rose water,* 1.634 called Almond Butter: which being well made and eaten with Violets especially in Lent, when Violets bee most fragrant, is very wholesome and com∣modious for students, for it rejoyceth the heart, it comforteth the braine and qualifieth the heat of the Liver.

CHAP. 197. Of Cheese.

CHeese generally in Physicke is reckoned unwhol∣some, and is thought to annoy the stomacke, to cause oppilations, to engender ill humours, to breed the colicke and stone. Wherfore it is no good meat for students, though labouring men commonly use it without harm. The nature of Cheese standeth chiefly

in three points, as it is in Schola Salerni. First in that it is colde, which is to be understood of new Cheese.* 1.635 Secondly in that it bindeth the bellie, and maketh one costiue. Thirdly in that it breedeth grosse hu∣mors, which is the propertie of all sortes of Cheese as Galen writeth, saying,* 1.636 Vitium omnium Caseorum est commune, craessum generare succum. The foresaide three properties are briefely expressed in this maner.

Caeseus est gelidus, stipans, crassus quoque durus.

Where durus and stipans haue one signification, yet of all sortes of cheese, that which is soft being well made, doth least harme, yea as it is in Schola Salerni,* 1.637 it both nourisheth and maketh far, for so it is saide,

Nutrit triticum & impinguat, lac, caseus infans.

Now what Cheese is well made or otherwise may partly be perceiued by this old Latine verse.* 1.638

Non nix, non Argos, Mathusalem, Magdalanaeue, Esau non Lazarus, caseus ille bonus.

That is to say, Cheese should not be white as snowe is, nor ful of eyes as Argos was, nor olde as Mathu∣salem was, nor full of whey or weeping as Marie Magdalen was, nor rough as Esau was, nor full of spots as Lazarus. Master Tusser in his booke of hus∣bandrie addeth other properties also of Cheese well made, which who so listeth may reade. Of this sort for the most part is that which is made about Ban∣burie in Oxford shire: for of al the Cheese (in my iudg∣ment) it is the best, though some preferre Cheshire Cheese made about the Nantwich, and other also com∣mend more the Cheese of other Countries, but Ban∣burie Cheese shall goe for my money, for therein (if it be of the best sort) you shall neither tast the renet nor

salt, which be two speciall properties of good Cheese. Now who so is desirous to eat cheese,* 1.639 must eate it after other meate, and in a little quantity, A penny weight according to the old saying is enough, for be∣ing thus used, it bringeth two commodities. First it strengtheneth a weake stomacke. Secondly it maketh other meates to descend into the chiefe place of di∣gestion, that is the bosome of the stomacke, which is approved in Scho. Sal. in these words.

* 1.640Languenti stomacho caseus addit opem, Si post sumatur, terminat ille dapes.

But old and hard Cheese is altogether disallowed; and reckoned in Schola Sal. among these ten manner of meates which ingender melancholy,* 1.641 and bee un∣wholesome for sicke folkes, as appeareth before in the Chapter of Beefe, yet an old hard Cheese is good for something,* 1.642 for Galen sheweth, that an old Cheese cut in pieces, and sodden with the broth of a gammon of Bacon,* 1.643 and after stamped with a little of the broth, and made in manner of a plaster, and laid to the ioynt where the gout is, will breake the skinne, and dis∣solve those hard knots which the gout causeth, which experiment hee first proved himselfe, and was after∣ward used of others. Whereby it appeareth that old Cheese, though it doe no good within the body, yet it may doe good without. And surely for students I think an old and hard Cheese is better in their coffers, than in their bellies: yet I know that labouring men eating it daily, feele no inconvenience thereby. But that is not to be mervailed,* 1.644 for (as I say often) Labor improbus vin∣cit omnia, and that sort of men have commonly good stomacks, and so saith Scho. Sal.

Caseus & panis bonus est cibus bene sanis. Si non sunt sani, tunc hunc non iungito pani.

And surely the state of body that many labouring men have, is very sound and perfect, and is named of Galen absoluta 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉▪ And contrariwise the state of stu∣dents, I meane of those which be students in deede,* 1.645 and not loytering Lurdeines, I say the state of their bodies is rather 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. For they bee commonly ••aletu∣dinarii, that is sickely, and therefore they have more need to forbeare such meates as be of hard digestion, and of evill nourishment, as hard Cheese and such like. The welch folkes of all other use to eate much Cheese, and oftentimes rosted,* 1.646 which they thinke to be a good meat. But I thinke, rosted cheese is more meet to bait a trap, to catch a mouse or a ratte, than to be received into the body, for it corrupteth in the stomacke both it selfe and other meates, and sendeth up ill vapours and fumes, which corrupt the breath. Wherefore let students let Caus bobi alone. Some folkes by nature doe abhorre Cheese which commeth of a naturall propertie of the stomacke,* 1.647 by reason of the temperature therof, for that reason Galen yeeldeth, Cuilibet corpori proprietas quaedam temperamenti est, quae huic naturae consentit, ab hac vero dissentit. And againe, Omnibus animalis partibus inest desiderium quoddam, &c. Hitherto of white meates.

CHAP. 198. Of Sauces.

NExt after meates I have thought good to speake somewhat of Sauces, because weake stomacks, as commonly of students, doe need oftentimes to

be provoked. Yet I will not say much thereof, because the making of Sawces doth belong to the Cooke and not to the Physician, and divers meates require di∣vers sawces, and divers men have divers appetites, so that it were an infinite matter to discourse fully therein. But I will briefly set downe some things very profitable in this behalfe, which if students shall follow, they shall finde thereby great commo∣dity touching their health.* 1.648 Of all Sawces, those two are the best, which were commended by Socrates, as Tully reporteth. That is, Cibi condimentumest fames, poti∣onis sitis. And thereof Tully giveth two notable exam∣ples in the same booke, which I will recite in Latine, because my English is in no wise able to countervaile Tullies Latine.* 1.649 First of hunger, that it is the best sauce for meate, hee proveth by Ptolomaeus king of Aegypt in this manner, Ptolomaeo peragranti Aegyptum, comitibus non consequutis, ••uum cibarius in casa panis da∣tus esset, nihil visum est ill•• pane iucundius. And that thirst is the best sauce for drinke, he proveth by the example of Darius the great king of Persia, as follow∣eth, Darius in 〈◊〉〈◊〉 cum aquam turbidam & cadaveribus inquinatam bibisset, negavit unquam se bibisse iucundius: nunquam videlicet siticus biberat. To these may be added that worthy apophthegme of Dionysius King of Sicilie, mentioned by Tully in the said booke, Cum Tyrannus coenavisset Dionysius,* 1.650 negavit se iure illo, quod cenae caput erat delectatum, is qui illud coxerat, minime mirum, condi∣menta enim defuerunt▪ Quae tandem? in quit ille, labori•• ve∣nat••, sudor, cursus ab Eurota, fames, sitis. His enim rebus Laced••moniorum epulae condi••••tur. So that hunger and thirst are the best sawces for meat and drinke, and the meanes to get hunger and thirst, are exercise and ab∣stinence

for a time. This did Socrates well perceive, the author of this golden sentence, for as Tully writeth in the foresaid booke,* 1.651 Quum usque ad vesperum conten∣tius ambularet, quaesitumque esset ex eo quare ita faceret, respondisse, quo melius caenaret, obsonare ambulando famem. But this kind of sauce is naturall, and every man doth bring it with him to the table: but there bee other sauces that be artificiall, of which I will set down those that be most usuall.

CHAP. 199. Of Salt.

THe sauce most common of all other is Salt, which is so necessary that we cannot well live without it, and therefore it is the first thing that is to set on the Table, & should be last taken away, according to those old verses mentioned by Arnoldus upon Schola. Sal.

Sal primo poni debet primoquerepo••••, Omnis mensa male ponitur absque sale.* 1.652

The necessity of salt in seasoning of meates, and preserving of meates is such, that almost it is used with every kinde of meate. The vertues thereof be chiefly two, in the Chapter aforesaid.* 1.653 The first is that salt re∣sisteth venome, by reason that it is a dryer. The second is, that salt maketh a mans meate savourie, which nee∣deth no proofe. These two properties are thus expres∣sed in meeter in the said Chapter:

Sal virus refugat, recte insipidum{que} saporat, Nam sapit esca male quae datur absque sale.

There bee two kindes of Salt in use among us in England, that is, Bay salt and whitesalt,* 1.654 which is chiefely made in Cheshire, at the townes called the

Wiches, where there be certaine pits or Wells of salt water, whereof by boyling they make the white salt. And the same water is as good to powder any kind of flesh, as brine: for (as I have heard them say that dwell about the wiches) within 24. houres it wil pow∣der Biefe sufficiently. A great blessing of God to raise up such Springs for our use so farre within the land. There be also other sorts of salt used in Physicke, but not used in meats, wherefore I let them passe: and al∣though salt doe make the meat more savourie, yet I advise all students not to eat much salt nor salt meats, for much salt eaten (as it is said of old) will make one to looke old soone, and salt meats breed the dis∣commodities aforesaid in the Chapter of salt-fish: and this experiment I have of my selfe, which peradven∣ture may doe others good, that beeing troubled with an itch divers yeares at Oxford, by forbearing salt altogether and salt meats, I was cured thereof throughly within one yeare, and I was so precise in that point, that I would eat no salt with an egge, which at the first I thought unsavoury▪ but afterward by use it waxed pleasant enough.

CHAP. 200. Of Vineger.

THe second sort of sauce which is in common use, is Vineger, whose nature is to coole and binde, as Dioscorides writeth. It is good for the stomacke, pro∣voketh appetite,* 1.655 and is very wholesome to bee used in time of pestilence.* 1.656 For (as Avicen saith) to use Vine∣ger with meat in time of pestilence, is a good pre∣servative.* 1.657 In Scho. Sal. there bee five properties

ascribed to vineger. First, that it dryeth. Secondly,* 1.658 that it cooleth. Thirdly, that it maketh leane. Fourthly, that it engendreth melancholy. Fiftly, that it dimini∣sheth seed of generation, all which properties are con∣tained in the verses following.

Frigidat & modicum: Sed plus desiccat ace••um, Frigidat emacerat{que} Melanch. dat, sperma minorat, Siccos infestat nervos, & pinguia siccat.

The last verse sheweth, that Vineger hurteth the sinewes, and maketh one leane, which is to be under∣stood, if it be taken fasting,* 1.659 as I have knowne some maidens to drinke Vineger next their heart to abate their colour and to make them faire, and sometime to eat ••ostes dipped in Vineger: but if it be often used, it will breed many inconveniences.* 1.660 One spoonefull of Vineger mingled with three spoonefulls of Rose wa∣ter, or for want of Rose water with well water, is a good lotion to cleanse the mouth and gummes from filth which corrupts the breath. There bee two sorts of Vineger in common use, that is to say, white and red. For the colour it maketh no matter, so that it bee rightly made: for some use to mingle Ale and Wine together, and so to make Vineger, and some make it of Ale onely, giving it a colour afterward with Turnsall, or such like: but that is rather Aliger than Vinegar, for right Vineger is made of Wine onely. And if any list to make a perfect kind of Vineger, that is not onely toothsome but wholesome also,* 1.661 let him take a gallon or two of good Vineger, in some little ba∣rell or glasse, and put into it, for every quart of Vine∣ger, one handfull of Rose leaves, gathered before they be fully budded forth, and withered halfe a day before upon a faire boord, put them into the Vineger,

and stop up the barrell or glasse very close with corke and clay, and set it so that the sunne may have power upon it, but yet defended from the rayne, and let it stand so a moneth or six weekes or longer, and at the end of Sommer straine the Vineger from the Roses, and keepe it for your use. Or if you would have it stronger of the Roses, straine forth the old Roses, and put in fresh oftentimes, or if you suffer the Rose leaves to remaine all the yeare in the vineger, it is not amisse, for they will not putrifie. After the same manner you may make Vineger of Giloflowers,* 1.662 which I have spo∣ken of before where I intreated of that flower. Like∣wise of Violets and such like: but the Vinegar of Ro∣ses and Giloflowers is best, and is indeed of great ver∣tue,* 1.663 aswell in meats as in medicines, specially against the Pestilence. And if a man cannot abide to drinke it, yet to drench an Handkerchiefe, or such like cloth in it, and to smell to it, is a good preservative, or to heate a slate stone or other stone in the fire, and to powre vineger upon it, and to receive the smoke or fume thereof with open mouth. Verjuice, which is made of Crabbes pressed and strained,* 1.664 is like to Vine∣ger in operation, saving that it is not so strong. A pos∣set or Selibub made of Verjuice, is good to coole a cholerick stomacke, and I have knowne some to use them in hot Fevers with good successe. With Vineger also is made Oximel,* 1.665 which is very good to open ob∣structions of the inner parts of the body, wherby Fe∣vers may bee prevented which commonly proceed of obstructions. It is to be made in this manner: Take a quart of faire water, and a pinte of pure Hony, boyle them both together leasurly, alwayes scumming as froth ariseth. And when they are boyled to the third

part, that is to a pint, then put in of strong white Vi∣neger (if you can get it) halfe a pinte, boyle them a∣gaine a little, and scumme it cleane with a Fether, then take it off, and use it at your pleasure. This is named Oximel simplex. Some put in Rosemary at the first boyling, and so they make it more pleasant. But if you put in roots of Persely & Fenel and their seeds, it is then Oximel compositum, and is more effectuall in opening obstructions.* 1.666 Fernelius prescribeth asmuch Honie as water.* 1.667 Weckerus appointeth a pottle of Hony a quart of water, and another of Vineger, to be made as afore is said, so that you may follow whether author you will.

CHAP. 201. Of Mustarde.

THe third sauce which is in common use is Mu∣stard, which as it procureth appetite, and is a good sauce with sundry meates both flesh and fish, so is it medicinable to purge the braine, as I have shewed in the treatise of herbes, which effect may easily be per∣ceived, by that, if the Mustard bee good, if a man licke too deepe, it straightway pierceth to the braine, and provoketh neesing,* 1.668 which extremity maybe soon hol∣pen by holding bread at your nose, so that the smell thereof may ascend up to the head, for that killeth im∣mediatly the strength of the Mustard. The best Mu∣stard that I know in all England is made at Teuksbery in Glocester shire, and at Wakefield in Yorkeshire. Of the three foresaid sauces, Salt and Mustard are hot: but Mustard much hotter than Salt, and Vine∣ger is cold, which difference must bee applyed to

seasons of the yeare: for in hot seasons we should use cold sauces, and in cold seasons contrariwise.

CHAP. 202. Of a Common sauce.

IN Scho. Sal. is set forth a common sauce, to be made with six things,* 1.669 that is to say, with Sage, Salt, Wine, Pepper, Garlicke, Percely, as appeareth by these verses:

Salvia, Sal, vinum, piper, Allia, Petrocelinum. Ex his fac salsa, ne sit commixtio falsa.

But I doe not thinke that all these together should be made in one sauce, for that were a mingle mangle indeed, and a sweet sauce for a sicke Swine: but I take it, that all these are good to be used in common sauces, especially for the Winter season, because they be hot. Yet I know one sauce which is common, and very good for divers sorts of meates, and that is Onions sliced ve∣ry thinne, faire water and grosse pepper, for this sauce will serve wel for Capon, Hen, Fesant, Partrich, Wood∣cocke. The Onions will doe the lesse harme if they be boyled in water, untill they be in a manner dry, then may you put some of the dripping to them, and Pep∣per grosse beaten, for so it will serve also for a Turkye. But I will enter no further into the art of Cookery, lest some cunning Cooke take me tardy, and say unto me as the Tayler said to the Shoomaker, Ne sutor ultra cre∣pidam. Wherefore of the goodnesse or substance of meates this much. It followeth now that I speak of the quantity of meates.

CHAP. 203. Of the quantity of meates.

THe second thing that is to be considered in meats (as appeareth by my division) is the quantity, which ought of all men greatly to bee regarded,* 1.670 for therein lyeth no small occasion of health or sicknesse, of life or death. For as want of meat consumeth the very substance of our flesh, so doth excesse and surfet extinguish and suffocate naturall heat wherein life consisteth. So that the word Mediocre which Hippo∣crates applyeth to all those five things, spoken of in this booke, must especially bee applyed to meats, that is to say, that the quantity of meate be such, as may be well digested in the stomacke. That it be according to the nature of him that eateth, and not alwayes ac∣cording to appetite. For the temperate stomacke on∣ly (which is rare to bee found) desireth so much as it may conveniently digest.* 1.671 Contrariwise the hot sto∣macke doth not desire so much as it may digest. The cold stomacke may not digest so much as it desireth. Wherefore, the surest way in feeding, is to leave with an appetite, according to the old saying, and to keepe a corner for a friend. Which also is approved by Hippocrates, where hee saith, Sanitatis studium est non satiari cibis, & impigrum esse ad laborem.* 1.672 The same also is taught in Ecclesiasticus after this manner. How little is sufficient for a man well taught, and thereby he belcheth not in his chamber, nor feeleth any paine. A wholsome sleepe commeth of a temperate belly, he riseth up in the morning, and is well at ease in himselfe: but paine in watching and cholericke dis∣eases,

and paines of the belly are with an unsatiable man. This rule although it be very hard, (for hardly may a man withhold his hands untill his belly be full) yet I advise all men as much as they may, to follow it, and to beare well in minde these two latine verses fol∣lowing:

* 1.673Pone gulae metas, ut sit tibi longior aetas, Esse cupis sanus? sit tibi parca manus.

But the greatest occasion why men passe the mea∣sure in eating, is variety of meats at one meale. Which fault is most common among us in England farre a∣bove all other Nations. For such is our custome by reason of plenty (as I thinke) that they which bee of hability, are served with sundry sorts of meat at one meale. Yea the more we would welcome our friends, the more dishes we prepare. And when wee are well satisfied with one dish or two, then come other more delicate, and procureth us by that meanes, to eate more than nature doth require. Thus variety brin∣geth us to excesse,* 1.674 and sometimes to surfet also. But physicke teacheth us to feed moderately upon one kinde of meat onely at one meale, or at the least wise not upon many of contrary natures. Which the Poet Horace notably declareth in this manner,

* 1.675Accipe ••unc victus tenuis quae quanta{que} secum Afferat, inprimis valeas bene, nam variae res, Vt noceant homini, credas, memor illius escae, Quae si••plex olim tibi sederit, at simul assis Miscueris elixa, simul conchilia turdis, Dulcia se in bilem vertent, stomachoque tumultum Lenta feret pituita.

And thus much I can testifie of mine owne experi∣ence,

that a man, who was before very grosse and fat,* 1.676 by feeding upon one dish onely at one meale, and drinking thereto but small drinke, within a yeare or two became slender. Also another I knew, that by eating one meale only in one day, though divers sorts of meates, was made thereby much smaller. But here∣of wee have no better a proofe than is in the Vniver∣sities of Oxford and Cambridge, where the Stu∣dents have commonly but one kinde of meate at a meale, and doe live and like very well therewith, and befor the most part as cleane men of personage, as lightly may be seene. Yet I condemne not variety of meates, especially with us in England that bee daily accustomed thereto, so that there be no great contra∣riety betweene them, as there is betweene fish and flesh, betweene Martlemas biefe and chickens, and so that we exceed not the meane in eating: for excesse bringeth surfet, and surfet bringeth sodaine death oftentimes, as Galen sheweth.* 1.677 The reason is al∣ledged in the same place. Quum vasa cibo ac potu fue∣rint supra modum repl••ta, periculum est, ne aut ipsa rum∣paniur▪ aut calor ipse nativus suffocetur atque extingua∣tur. This disease, (I meane surfet) is very common. For common is that saying and most true, Plures mori crapula quam gladio. And as Georgius Pictorius saith, Om∣nis repletio mala, sed panis pessima.* 1.678 And if nature bee so strong in many, that they bee not sicke upon a full gorge, yet they are drousie and heavy, and more de∣sirous to loyter than to labour, according to that old meeter, Disten••••s venter vellet d••rmire libenter. Yea the minde and wit is so oppressed and overwhelmed with excesse, that it lyeth as it were drowned for a time,* 1.679

and unable to use his force. Which thing the Poet Ho∣race worthily setteth forth in the foresaid Satyre as followeth:

Vides ut pallidus omnis, Caena desurgat dubia, quin corpus onustum Hesternis vitijs animum quoque praegravat una, At{que} ••f••igit humo divinae particulam aurae. Alter vbi dicto citius curata sopori Memb a dedit, vegetus praescripta ad munia surgit.

Wherefore I counsaile all students to follow the advise of the Poet Osellus, mentioned by Horace in the said Satyre, in these words,

Discite non inter lances, mensas{que} nitentes, Dum stupet insanis acies fulgoribus, & cum Acclivis falsis animus meliora recusat. Verum hic impransi mecum disquirite cur hoc? Dicam si potero, male verum examinat omnis Corruptus i••dex.

* 1.680And Tully himselfe is of the same minde, where hee saith: Mente recte vti non possumus, multo cibo & potione completi. And in Cato maior he saith, Tantum cibi & poti∣onis adhibendum est, ut reficiantur vires, non opprimantur, But that the quantity of meat may be fully declared, it is necessary that I propose three sorts of diet prescri∣bed by Physitians as well in health as in sickenesse. Which bee, Plena, moderata, tennis: a full dyet, a meane dyet, a slender dyet. Or if you will apply it to meates, much enough, enough in a meane, and lit∣tle enough. The full dyet doth not onely susteine the strength of the body, but also encrease it. The meane dyet doth onely preserve the strength and maintaine

it, The slender dyet abate and diminish it. The full dyet (for example sake) may bee such, as is used at Oxford upon gaudy dayes. The meane dyet, such as is used commonly. The slender dyet, such as is u∣sed upon fasting nights, as a little bread and drinke and a few raysons or figges. Now as the meane is best in all things, so in dyet,* 1.681 as Hippocrates tea∣cheth, Non satietas, non f••mes, neque aliud quicquam quod naturae modum excedat bonum. Nam omne nimi∣um naturae est inimicam. Yet if a man shall decline from the meane toward either of the extreames, for it is very hard alwayes to hold the meane, it is better in health to decline to a full dyet than to a slender, so it bee not a plaine surfet. For so teach∣eth Hippocrates. Quoduis peccatum, grauius in tenui, quam in paulo pleniore victu esse solet.* 1.682 Eadem de causa sanis etiam valdetenuis, stata{que} & exquisita victus ratio, parum tuta, quia errata gravius ferunt. So that in health wee should keepe no precise diet, but alwayes seeke to augment the strength of the body, by a full dyet, or at the least wise to maintaine it by a meane dyet, and in no wise to diminish it by a slender dy∣et. And this is the cause (in my iudgement) why some men observing no dyet at all, bee more healthfull and stronger, than those who tie themselves continually to certaine rules in dyet. Quia videlicet, natura in illis fortior nulli non morbo resistere valet, materiam morbi mire expellend••. But yet in sickenesse sometimes a slender dyet is necessary, especially in morbi•• acutis,* 1.683 as Hippocrates teacheth. And in long sickenesse the meane dyet is to bee used, as well as in health. For otherwise the strength of the patient were not able

to endure till the end of the sickenesse. But in a sick∣nesse that will end within three or foure dayes, wee should use a dyet which Galen calleth in his commen∣tary upon the aforesaid Aphorisme, Summe tenuis victus, that is to eat nothing at all, or else, but a little melicrate: and surely this kinde of dyet is good in some diseases,* 1.684 and I have knowne many that have dri∣ven away sickenesse by fasting. That is to say, by ea∣ting nothing for a time, which is named in latine Inedia And for this cause (as I thinke) that ancient Phy∣sitian Thessalus, mentioned of Galen, first devised this Diatriton,* 1.685 that is to say three dayes abstinence, for his patients, whom notwithstanding Galen refuteth in the same place, because hee used it in long diseases, and by that meanes brought his patients to utter weakenesse. Wherefore hee concludeth, that the Physitian in dyeting should regard chiefly two things. That is to say, the force of the sickenesse, and the strength of the party that is sicke, and thereafter to prescribe lesse or more to be received. More shall bee said touching this point, where I shall entreat of cu∣stome, time, and order. Now if a man being in health, take more than nature may well beare, let him fol∣low the counsaile of Iesus Sirach. If thou feele that thou hast eaten too much,* 1.686 arise, goe thy way, cast it out of thy stomacke,* 1.687 and take thy rest, and it shall ease thee, so that thou shalt bring no sickenesse unto thy body.

CHAP. 204. Of Qualitie.

THe third thing that is to be considered in meats,* 1.688 is the quality, that is to say, the temperature or state thereof: As whether it bee hot or cold, moyst or dry, grosse or fine, thicke or thinne, which is great∣ly to be regarded both in health and sickenesse, for in health such meates should be used as be like in tempe∣rature to the body. As to them whose naturall com∣plection is moist, as is of children, ought to bee given meates that be moist in vertue or power. And to them whose naturall complection is dry, ought to be given meates drie in vertue or power. Contrariwise to bodies untemperate and in sicknesse, such meates or drinks are to be given, which bee in power contrary to the distemperance. As to them which bee very cholericke or sicke of a fever, should bee given moyst meates and cooling. For true is that saying of Ga∣len, Augetur quidque ac nutritur a similibus,* 1.689 perimitur a•• corr••mpitur a contrariis. Itaque etiam sanitatis tute∣laper similia perficitur: morborum sublatio per contraria. Whereof springeth that common Maxima, contra∣ria contrariis curantur. But here wee must take heed that the meates doe not much exceed the distempera∣ture of the body: As those doe which bee named Cibi medicamentosi, as hot wines, pepper, garlicke, ony∣ons, and such like. For these being hot and dry, farre above the meane, if they be given to a cholericke per∣son, they be very noysome, because they exceed the just temperature of mans bodie in that complexion. But to them which be flegmaticke they be oftentimes

wholesome. Contrariwise cold water, cold herbes, and cold fruits moderately used, be wholsome to cho∣lericke bodies, by putting away the heate exceeding the naturall temperature. But to them which be fleg∣matike, they bee unwholesome, and doe bring into them distemperature of cold and moyst, but what meates bee hot or cold, moyst or dry, grosse or fine, thicke or thinne, may he learned by perusing the trea∣tise before, concerning meates of all sorts.

CHAP. 205. Of Custome.

THe fourth thing that is to be considered in meates is custome. Which is of such force in mans body both in sickenesse and in health, that it countervaileth nature it selfe, and is therefore called of Galen in sundry places,* 1.690 Acquisititia, siue altera natura. Where∣of he giveth anotable example,* 1.691 where he sheweth that an old woman of Athens used a long time, to eate hemlocke (whch is a rancke poyson) first a little quan∣tity and afterward more, till at length shee could eate so much without hurt as would presently poy∣son another. The like story is told by Albertus magnus, where hee declareth that a childe by long use and cu∣stome would eate spiders out of the wall without any harme: Notwithstanding that spiders (as all men doe know) are a present poyson. So that cu∣stome in processe of time may alter nature and make that harmelesse, which is otherwise hurtfull. And in meate and drinke every man feeleth in himselfe,* 1.692 that whereunto hee hath been of long time accustomed, though it bee not so good as other, yet doth it lesse

harme than that whereunto he is not used. And this is approved also by Hippocrates,* 1.693 Quae longo tempore assuet a sunt, etiam si de••eriora sunt, minu••iis quae insueta sunt mo∣lestare consueverunt. Convenit igitur etiam ad insueta per∣mutari. Custome also bringeth liking, and liking cau∣seth good concoction. For what the stomacke liketh, it greedily desireth: and having received it, closely in∣closeth it about untill it bee duly concocted. Which thing is the cause that meate and drinke wherein wee have great delight, though it bee much worse than o∣ther, yet it doth us more good.* 1.694 Which Hip. also tea∣cheth, Paulo peior, sed suavior cibus ac potus, meliori quidem at ingrato preferendus. Which is not so to bee taken as many Phisicians doe thinke, as if it were lawfull for them to suffer their patients to have whatsoever they desire, although it bee contrary to their disease: But it is meant conditionally as Hipp. teacheth, to wit: Si parum noce••t, & noxa quae infertur reparari facile potest.* 1.695 And of what force custome is in labour, Hip. teacheth, Quotidianis laboribus assueti, etiamsi invalidi sint aut senes, insuetis quamvis robustis & iuvenibus,* 1.696 facilius consueta fe∣runt exercitia. And this is the cause that Craf••smen and Husbandmen, although they bee old and weake, can doe that which stronger and younger men, being not so inured, may not doe. As a feeble old milner to lift a great weighty sack, an old smith to wield and la∣bour with a great hammer, than a younger man not thereto accustomed. Wherefore whosoever will be strong and endure labour, must accustome himselfe to labour. Custome likewise is of great force, in slee∣ping and waking, and other things called not naturall, which I shall intreate of hereafter. Good therefore is that counsaile in Sch. Sal.* 1.697

Omnibus assuetam jubeo servare dietam, Approbo sic esse, ni sit mutare necesse.

Where it is to be noted, that sometime custome is to be changed if necessity so require.* 1.698 Neither is it good for any man that is in perfect health, to observe a∣ny custome in dyet precisely, as Arnoldus teacheth up∣on the same verses in these words: Quisque corpus suum sic disponere debet, ut caloris & frigoris patiens esse possit, & ad motiones & cibaria sibi necessaria aptum reddat, & ut somni & vigiliarum horas, atque mansiones & domos sine laesione per••••utare possit. Fortassi••enim ex necessita••e hoc ali∣quando agere cogetur. Quod quidem fieri poterit, si consuetu∣do non observetur ad unguem, sed interdum ad inconsueta transeamus, which sentence of Arnoldus agreeth very well to that of Cornelius Celsus,* 1.699 Sanus homo qui & b••ne valet, & suae spontis est, nullis obligare se legibus debet, ac neque medico, ne{que} alipta egere. Hunc oportet varium habe∣re vitae genus, modo ruri esse modo in urbe, saepiusque in agro, navigare, venari, quiescere interdum▪ sed frequentiu•• se exer∣cere. But some man may demand of me how this may agree with that saying of Scho. Salerni.* 1.700

Si tibi deficiant medici, medici tibi siant Haec tria, mens hilaris, requies, moderata dieta.

Whereunto I answer, that a moderate dyet is al∣wayes good, but not a precise dyet: for a moderate di∣et is as Terence speaketh in Andria,* 1.701 Vt ne quid nimis, which alwayes is to be observed. But if a man accu∣stome himselfe to such meates or drinkes, as at length will breed some inconvenience in his body, or to sleep or to watch, or any other thing concerning the order of his life, such custome must needs bee amended and

changed, yet with good discretion, and not upon the sodaine,* 1.702 quia repentinae mutationes noxam imbecillita∣temque pariunt, as Hip. teacheth. He therefore that will alter any custome in dyet rightly, must doe it with three conditions, which are expressed by Hip. Muta∣tio ipsa quidem non parum conducit, si eius recta fit transla∣tio, hoc est st fiat sanitatis tempore, & per otium,* 1.703 ne•• fit repenti∣na, and this much of custome.

CHAP. 206. Of Time.

THe fifth thing that is to be considered in meates is the time, which standeth chiefely in three points, that is to say: Time of the yeare: Time of the day: Age of the party. Concerning times of the yeare, no better counsaile can be given, than that of Schola Salerni,

Temporibus veris, modicum prandere juberis,* 1.704 Sed calor aestatis dapibus nocet immoderatis. Autumni fructus, caveas ne sint tibi luctus. De mensa sume quantum vis tempore brumae.

For the better understanding whereof, it is neces∣sary, that we know the foure seasons of the yeare, and their temperature. That is to say, the Spring time, Summer, Autumne, or fall of the leafe, and Winter.* 1.705 The spring time beginneth in March when the Sunne entereth into Aries, and is in temperature, not hot and moyst after the old opinion but in a meane with∣out all excesse, as Galen proveth,* 1.706 and the equall mix∣ture of the foure qualities in it, to wit, of heate and cold, moyst, and drith, is the cause both of the meane temperature, and also of the wholesomenesse thereof:

for of all seasons of the yeare, the spring time is most wholesome. as Hip. teacheth.* 1.707 Yet it cannot bee deny∣ed, but that the beginning thereof doth participate with Winter, and the end with Summer. Wherefore in the beginning of the Spring, the dyet should bee according to Winter. And in that sense Hip. ioyneth Winter and the spring together in like dyet Ventres hyeme ac vere natura calidissimi,* 1.708 & somni▪ longissimi, per ea igitur tempora, plus cibi dare oportet, si quidem plus na∣tivi caloris habent. Quo fit ut copiosiore alimento egeant. But Scho. Sal. in the first verse aforesaid, meaneth the lat∣ter part of the Spring,* 1.709 wherein wee should eate but a little meate much like as in Summer, yet not so much as in Winter, nor so little as in Summer. But as the time is temperate: so then to use a temperate dy∣et. And that which we doe eate at that time especi∣ally, should bee of good nourishment, because then bloud chiefely encreaseth, and such meates such bloud, and such bloud, such state of body. Now what meats be of best nourishment, I have declared before, and here againe I say, that generally flesh is of greater and better nourishment than fish,* 1.710 Quia piscium alimen∣tum est frigidum & humidum, as Fuchsius teacheth.

CHAP. 207. Of Summer.

SVmmer beginneth in Iune, when the Sunne en∣treth into Cancer. This season is naturally hot and dry, because therein heat exceedeth cold, and dry∣nesse moysture. In this time of the yeare by reason of the heat of the ayre without, the pores of the body are

more open, whereby the spirits and naturall heat are the more resolved and wasted, and by that meanes the vertue digestive is infeebled, so that the stomacke and inner parts then are not so well able to digest as at o∣ther times.* 1.711 Wherefore to eate much meat in Sum∣mer is hurtfull according to the second verse,* 1.712 Sed ca∣lor aestatis, &c. But wee must eate a little at once and often as Galen teacheth: Quia & accessione alimenti majore indigent, vt pote per id temporis cute perspirabili ex∣hausti, & quia vires exolutae sunt ac dejectae. And that which wee eate should bee rather boyled than rosted. Pottage or brothes made of cold herbes, as Lettuse,* 1.713 Endive, Succory, Violets, are then good to bee u∣sed. Drinke in more abundance, Wine allayed with water, to hot complexions much, to cold natures lesse.

CHAP. 208. Of Autumne.

AVtume or the fall of the leafe beginneth in Sep∣tember when the Sun-entreth into Libra. This season of the yeare is variable, and the ayre changeable in heat or cold.* 1.714 Wherefore it is not cold and dry after the old opinion, but of unequall temperature as Galen proveth. And the distemperature thereof is the very cause, Quae maxime Autumn•••• morbiferum facit, as hee avoucheth in the same place. The dyet most conve∣nient for this season is to eat somewhat more in quan∣tity than in Sommer, and more often rosted meates,* 1.715 and to drinke some deale lesse and a little stronger. And especially wee must beware of Sommer fruites, which are most plentifull at this time of the yeare, for

as much as they make ill juice and winde in the body. But how they may bee eaten with lest hurt, I have shewed before in the treatise of fruits.

CHAP. 209. Of Winter.

WInter beginneth in December, when as the Sunne entereth into Capricorne. This season by nature is cold and moyst, for therein cold doth sur∣mount heat, and moysture drought, by reason wher∣of, the heat of our bodies within is greater and the ver∣tue digestive stronger, for the coldnesse of the aire without, environing our bodies about, must needs keepe in, and unite and fortifie the inward heate, (ex antipe ristasi) as the Philosopher speaketh, that is to say by position of the contrary. Wherefore digestion be∣ing stronger, one may eate as much as he will, that is to say, more than in other seasons▪ and not onely more but also meats of grosser substance: as Biefe, Pork and such like, Quia vires validae sunt. And this also is ap∣proved by Hip. Ventres h••eme & ••ere natura calidissimi, &c. alledged before in the spring. And meates ro∣sted are more convenient for this time than sodden, and flesh and fish powdred, is now better than in Sum∣mer. As for herbs and fruits especially raw, at all times are to be refused. Drinke in Winter should bee stron∣ger, yet taken in little quantity, because of the moist∣nesse of the time. Hip. briefely setteth downe the dyet of all foure seasons of the yeare.* 1.716 Aestate & Autumno cibi copiam ferant difficillime, Hyeme facillim••, Vere minus. This much concerning times of the yeare.

CHAP. 210. Of the times of the day▪

COncerning times of the day usuall to eate and drinke which wee call meales, they are divers in divers Countries. But here in England commonly three, that is, Breakefast, Dinner, and Supper, which I shall speake of in order as they bee proposed, if first I give forth that notable Caveat,* 1.717 which is in Schola Salerni, alwayes to be observed before we take any su∣stenance: So that it is, as it were a preparative to meate.

Tu nunquam comedas, stomachum ni n••veris esse Purgatum vacuumque cibo, quem sumpseris ante. Ex desiderio id poteris cognoscere certo. Haec sunt signa tibi subtilis in ore 〈◊〉〈◊〉.

In which verses, two things are chiefely to bee no∣ted. First if the stomacke bee oppressed with ill hu∣mours, that we eate nothing untill they bee avoided. And whether or no there bee corrupt humours in the stomacke, it is to be knowne Enidoribus & ructibus,* 1.718 as Galen teacheth, and such ill humours as bee in the sto∣macke, may best bee avoided vomitione ac ventris solu∣tione, as Galen sheweth. And for the one practise,* 1.719 that is by vomit, what ease it worketh to a cholericke sto∣macke. I my selfe have prooved these many yeares, following therein the counsell of Galen, where hee al∣loweth the advise of ancient Phisitians touching vo∣mit to be used once or twise every moneth,* 1.720 not fasting but after meate, yea and such things eaten before, as bee acres & abstersoriae. But I use it commonly at the Spring or fall of the leafe, and no oftner, except great

occasion offered, because often vomiting weakeneth the stomacke, and filleth the head with vapours. And how vomit may most easily bee procured, I have shewed before where I spake of Olives. The second thing to bee noted in the verses aforesaid, is, that wee eate not againe, untill the meate eaten be∣fore, bee first concocted, and avoyded out of the sto∣macke: for otherwise the one will let the concoction of the other, and breed great crudity in the body, which is the originall of the most part of diseases. Now to know when the stomacke is voyde of the meat before eaten,* 1.721 the chiefest token is hunger, which if it be a true hunger, riseth by contraction of the veynes, proceeding from the mouth of the stomack, for want of meate, for, so Leonhartus Fuchsi•••• tea∣cheth in these words, Vera fames a penuriae sensu 〈◊〉〈◊〉 quum venae ex ipso ventriculo veluti emulgentes sugentesque tra∣hunt. Also an other signe of emptinesse of the stomack is shewed in the last verse, to bee slender dyet before going. For when appetite followeth upon small suste∣nance taken before, it is a plaine token that digestion is ended. These things being observed, and exercise used according to the order set down upon the word (labour) I say with Master Eliot that worthy and worshipfull Knight,* 1.722 that in England men and wo∣men, untill they come to the age of forty yeares, may well eate three meales in one day, as breakefast, dinner and supper, so that betweene breakfast and dinner bee the space of 4. houres at the least, for 4. houres is the due time assigned to the stomack for the first concocti∣on: And betweene dinner and supper six houres, and the breakefast lesse than the dinner, and the dinner moderate, that is to say, lesse then satiety or fullnesse

of belly, and the drinke thereunto measurable, accor∣ding to the drynesse or moystnesse of the meate. But touching breakefasts,* 1.723 whether or no they are to be u∣sed, it may bee some question, because they are not mentioned in Galen and other antient authors of Physicke, neither are they appointed by order of the Vniversities, but onely two meales of the day spoken of, which bee dinner and supper. But to this question the answer of Hippocrates may suf∣fice: Quibus etiam semel ne an bis, & plus minus••e & gra∣datimpraebere cibum conveniat, spectandum.* 1.724 Dandum vero aliquid tempori, regioni, aetati, & consuetudini. And doubtlesse the temperature of this our Country of England is such, (as I have shewed in my Preface) that our stomacks for the more part, are hotter by reason of the coldnesse of the Clime, and therefore may digest better, and naturally require more meate, and sooner, than other nations that inhabite hotter Countryes: wherefore I thinke it good for English∣men not to be long fasting, if their stomackes be cleane and empty, least that happen to them which Galen speaketh of.* 1.725 That the stomacke for want of meate draw unto it corrupt humours, wherby hapneth head∣ach, and many perillous diseases, for true is that saying of the ph••sicians Diutius tolerare ••amem, ventriculum malis complet hu moribus. But if the stomacke bee un∣cleane, it is better to refraine than eat, for true is that saying of Hip. Impura corpora quo plus nutriveris, eo ma∣gis laeseris.* 1.726 But when the stomacke is cleansed after the manner before mentioned, then may you eate safely And for breakfast (as I thinke) those meates be most convenient, especially for students,* 1.727 which be of light digestion, as Milk, Butter, Egges, and such like. How∣beit

herein appetite and custome beare great sway, as they doe in every part of dyet. And if nothing else be to bee had, I thinke it better to take a little bread and drinke, that the stomacke may have somewhat to worke upon, than to be altogether fasting untill noon. Yet I know there is great difference among men in this respect, and some may better bide without meat than others may, which Hip. notably setteth forth. Ie∣junium senes non decrepiti ferunt facillime secundum hos,* 1.728 qui constantem aetatem agunt: minus adolescentes, minime omnium pueri, at que inter eos maxime qui acriore sunt & vividiore ingenio praediti. Children then and young men untill they come to the age of 35. may not be long fa∣sting without inconvenience. Men of middle age, that is from 35. to 49. yeares, may better beare it, for so constans aetas is to bee taken in Hip. and Galen as Fuch∣sius sheweth,* 1.729 Old men being not decrepit, that is to say, from 50 to 70. yeares, may best of all abide fa∣sting, but after seventy yeares they are to be dieted as children. Nam bis pueri senes, as the old proverbe is. But some doubt may be made what the word (Ieiuni∣um) should signifie in Hip. whether or no it be to be taken as the Divines use it, that is, for abstinence from flesh, taking but one meale a day, and in the morning and evening instead of breakefast and sup∣per, to use bread and drinke, which kinde of fasting is some punishment to the Body, and subdueth the flesh (as I thinke) if it bee rightly used, and the right use is this; Vt non nisi id quod convenit & quantum ad vi∣rium conservationem ••atis est,* 1.730 ingeratur. They therefore that fill their bellies with bread and drinke, or with fish, or with white meates, or with other things being nor flesh, yet perchance more delicate, doe not

fast, but breake their fast according to that saying of S. Augustine, Qui sic se à carnibus temperant,* 1.731 ut alias escas difficilioris praeparationis, & pretii majoris inquirant, multumerrant, non enim est hoc suscipere abstinentiam, sed imitari luxuriam. Hee therefore that will fast indeed, let him fast after the manner that Gregory hath descri∣bed. Abstinentia est quae edendi horam non praevenit,* 1.732 ut fe∣cit ••onat has in favo mellis: non lautiora quaerit edere, ut Is∣raelitae in deserto, non accuratius pa••are, ut fili•• Eli in Silo: no•• ad superfluitatem, ut Sodomitae: non vile quodlibet, ut Esau edulium in fame concupit. This kinde of fast may be well called Parsimonia and is in a family Magnum vecti∣gal, and must be observed aswell in drinke as in meat. For he that doth abstaine from the one and not from the other, doeth fast no more than a swine, that lea∣veth not drinking untill the belly be ready to brea••••. Wherefore this fast is well defined by Fernelius in this manner, Parsimonia non cibi duntaxat, sed & potus,* 1.733 qui magis promptiusque quam cibus, tum viscera, tum ve∣nas implet, iisque negotium facessit. But in the foresaid, Aphorisme (as I suppose) Hip. meaneth that absti∣nence, which the Latines call Inediam or Famem, which is a forbearing to receive any meate or drinke at all,* 1.734 which sometime is necessary aswell in sicke∣nesse as in health, and is named of Hip. Summe tenu∣issimus victus, and is to bee used in morbis peracutis, and not onely preventeth, but helpeth many maladies. For if it be moderately used, and according to age, time of the yere and custome, it is next in force to bloud let∣ting, and worketh like effect in processe of time, as Fernelius declareth at large, for it abateth the bloud, it concocteth raw humours,* 1.735 it expelleth all manner of excrements, and is especially good for them which

have very moist bodies,* 1.736 Quia inedia siccat. And for that cause is reckoned in Schola Sal. for one of those seven things that cure the rhume.

Iejuna, vigila, caleas dape, tuque labora, * 1.737Inspira calidum modicum bibe, comprimeflatum. Haec bene tu serva, si vis depellere rhuma.

Beside all this (Inedia) is a present remedy for re∣pletion or satiety, when more meate is received, than the nature of the body may beare, for it is one kinde of evacuation,* 1.738 as Galen sheweth upon Hip. yet it a∣voydeth (ex accidente) and not (per se.) For nature by this meanes being disburdened as it were, from all other actions, and set at full liberty, useth all her power in digesting and expelling, whereby some∣times it commeth to passe,* 1.739 that the belly is loosed of it selfe, and vomit breaketh forth, and the urine is more abundant, and the superfluities of the braine fall d••wne, and such excrements as bee farre off from the usuall wayes of evacuation, be dispatched per insensiles corporis meatus. All these benefits aforesaid wee may receive by moderate abstinence, but if it bee above measure, the moysture of the body is thereby with∣drawne and consequently the body dryeth and wax∣eth leane, and naturall heate by withdrawing of moysture is too much incended, and not finding, hu∣mor to worke in, turnes his violence to the radicall or substantiall moysture of the body, and exhausting that humour bringeth the body into a consumption. Nota∣ble therefore is that saying of Hip. Non satietas, non fa∣mes neque aliud quicquam quod naturae mo lum excedat,* 1.740 bo∣num. And so I end touching fasting and breakfast.

CHAP. 211. Of Dinner.

WHen foure houres bee past after breakefast, a man may safely take his dinner,* 1.741 and the most convenient time for dinner, is about eleven of the clocke before noone. Yet Diogenes the philosopher, when hee was asked the question what time was best for a man to dine, he answered,* 1.742 for a rich man when he will, but for a poore man when he may. But the usuall time for dinner in the universities is at eleaven, or else where about noone. At Oxford in my time they used commonly at dinner, boyled beefe with pottage,* 1.743 bread and beere and no more. The quantity of beefe was in value an halfe penny for one man, and sometimes if hunger constrained, they would double their com∣mons. This dyet,* 1.744 to eate but one kinde of meate at a meale, and that lesse than fullnesse of belly, though it seeme very slender, yet it is very wholsome, and good students like well therewith, and indeed it is the dyet that Physicke most alloweth. For (as Pliny writeth,) Homini cibus utilissimus simplex, acervatio saporum pestife∣ra & condimenta pernitiosiora. And reason may perswade a man that sundry meates being divers in substance and quality, that is to say, some grosse and hard to di∣gest, some fine and easie to digest, some hot, some cold, some moyst, some dry, must needes worke great trouble to the stomacke. Neither may they bee well digested at one time, for as much as they require di∣vers operations of nature, and divers temperatures of the stomacke. Notable therefore is that saying of A∣vicen. Nihil deterius est, quam si multa simul ac varia

ciborum genera conjungantur, atque justo longius, in come∣dendo tempus protrahatur, quum enim postremum accedit nutrimentum, primum jam aliquo modo consectum est, par∣tes ergo in coquendo non assimilantur atque inde sane morbo∣rum scaturigo▪ qui ex repugnantium sibi humorum discordia nascuntur. Hereby we may understand, that it is not onely hurtfull to feed on sundry meats at one meale, but also to prolong the time in eating two or three houres,* 1.745 with talking and telling of tales, as our manner is here in England at great feasts. But an houres space, by the judgement of Arnol. is a sufficient time for one meale. And in the Universities commonly lesse time will serve, for as it is in the old Proverbe, A short horse is soone curried. But the Archbishop of Yorke, of whom D. Wilson speaketh in his Rhetoricke, farre ex∣ceeded this time, for as the Italian merrily construed it, this great Prelate sate three yeares at Dinner. And in time past, when Prelates were as Princes, I meane before the suppression of Abbeys, as their fare was great, so they sate a great while at meat. And at this day,* 1.746 such as be of great estate, Ecclesiasticall or Tem∣porall, they may by authority sit so long in the glori∣ous chariot of Intemperantia, untill they be carried as prisoners into the dungeon of Crapula, where they shall be fettered with gowts, racked with fevers, pier∣ced thorow with plurifies, strangled with Squinances, and finally, cruelly put to death many times in youth, or in the flower of their age, when they would most gladly live. But herein I speake against mine owne profit, and the commodity of all them that professe Physicke. Nam intemperantia medicorum nutrix. But for my part, I had rather be without sucke, than that any man through his intemperate feeding should have

cause to fee mee or feed me, and to that end I have with my great travell written this whole booke. Wherefore I advise all men not to linger the time long in eating and drinking superfluously, but to have alwayes in minde that golden verse▪

Esse decet vivas, vivere non ut edas.

Man feeds to live, and liveth not to feed. Yet a rea∣sonable time to eat in is necessary, for to eat over∣greedily, and to snatch up our meat hastily, is hurt∣full, and hindereth concoction; and to chew our meat well, and to swallow it downe leasurely, is a great fur∣therance to the well digesting of the same. And in∣deed, it is the very end and purpose why the teeth were ordained. For as there be three concoctions,* 1.747 the first, in the Stomacke, the second, in the Liver, the third, in every part of the body. So there bee three places of preparation; the mouth to prepare the meat for the stomacke: the veines called (Miseraicae) to pre∣pare for the Liver: and the uttermost veines of every member, to prepare for nourishment of the parts themselves. Wherefore a dinner while must needs be had. And to sit a while after dinner is not unwhol∣some, according to that old English saying; After dinner sit a while, and after supper walke a mile. Yet in Schol. Sa. it is counted wholsome, Surgere post epulas,* 1.748 that is, to stirre or walke a little after meat, that there∣by the meat may descend to the bottome of the sto∣macke. Both may be done conveniently:* 1.749 for it is no good manner to rise up from the table eating, or to rise up by and by after meat is out of the mouth.

CHAP. 212. Of Supper.

ABout foure houres or six after that we have dyned the time is convenient for Supper, which in the Vniversities, is about five of the clock in the afternoon. But in the country abroad they use to sup at six, and in poore mens houses, when leisure will serve. The dyet most wholsome to be used at Supper is set down in Schola Salerni, Coenato parum, and againe in this man∣ner.* 1.750

Ex magna caena stomacho fit maxima paena, Vt sis nocte levis, sit tibi caena brevis.

So that in both places, wee are counsailed to make a light Supper, because much meat eaten at night, grieveth the stomack, and letteth naturall rest, where∣fore of good policy (as I thinke) was it provided at Oxford, that upon festivall dayes, when as they fared sumptuously at dinner, yet at supper they should have little more than ordinary commons. But here riseth a great question, whether a man should eate more at dinner or at supper. Conciliator, a famous Phy∣sitian is of that minde,* 1.751 that more meate should bee eaten at dinner than at supper, because the heat of rhe day, joyned to the naturall heate of the body may di∣gest more, and for that nature in the night season hath enough to do to digest the superfluities of meat eaten before, and should not therefore be letted with much meat taken in the evening.* 1.752 Leonhartus Fuchsius contra∣riwise proveth that the Supper for the most part should bee greater than the dinner, because the cold∣nesse of the night and sleepe doe greatly helpe con∣coction,

and the time from Supper,* 1.753 to Breakfast or Dinner, is much longer than betweene dinner and supper. But this question may easily bee determined, and these great Clerks reconciled after this manner. They that be lusty and strong of nature, and travell much, may eat more at Supper than at Dinner, be∣cause in them there is no need of digestion of super∣fluities but onely to strengthen their bodies, which may best bee done in the night time when the senses are at rest. But they that be diseased or aged, or trou∣bled with rheumes; as the most part of students bee, and others also, (Qui sedentariam vitam ag••••t,) these I say, should eat little at Supper, because nature in the night following should not bee hindered in the con∣coction of raw and superfluous humours. Quos somnus maxime conficit, & benig••••s reddit. And to these men, the verses aforesaid o•• Scho. Sal. must bee applyed. And for as much as the whole booke of Scho. Sal. was written specially for English men, as appeareth by the Preface, it shall be hurtfull for none to follow the said precepts, considering that there is not any one more annoyance to the health of mens bodies in this Realme of England, than distillations from the head, commonly called rheumes, the occasion whereof some impute to much drinking of Beere▪* 1.754 but I thinke that the great moisture of the aire of th••s Realme, for wee have pluvi••m & ne••ulosum coelum, (as Iulius Agricola saith) and the continuall gou••mandize, and daily feeding on sundry meats at one meale, is the very cause why English men be so rheumaticke above other nations, for repletion breedeth crudity, and of crudity proceed rheumes, and of rheumes Gowts, Dropsies, Palsies, and other innumerable maladies.

Wherefore it behoveth every man that would live in health, to feed moderatly, whether it bee at Dinner or Supper, and moderate feeding is according to the strength of the stomacke, to take more or lesse, so it be without griefe.* 1.755 For as Hippocrates writeth, where meat is received much above measure, that maketh sicknesse. Yet because it is hard alwayes to hold the meane, and divers occasions may make a man to for∣get himselfe at meat, if he misse the marke, and shoot over at Dinner, yet let him withdraw his hand, and hit the marke at Supper. Wherefore let Students avoid that Epicurisme▪ which is too too much used in England, and especially of Merchants, to make great Suppers, and to sit eating and talking for the space of three or foure houres. Yea, and after Sup∣per, for feare lest they bee not full gorged, to have a delicate banquet, with abundance of Wine, not leaving nor scant rising (excepts it bee for necessities) untill it bee time to goe to bed•••• no no•• then neither oftentimes, but so continuing in ••arowsing and quaf∣fing untill mid-night, or after, except they happen to fall a sleepe at the boord, or to fall downe under the boord. But 〈◊〉〈◊〉 Students remember, that summum bonum is in virtute,* 1.756 non in voluptate. 〈…〉〈…〉 re∣maineth in Schola Salerni, concerning Supper, which is this;

* 1.757Vt vites paenam, de potibus incipe caen••m.

Which is not so to bee taken, as the words doe seeme to import, that one ought to beginne his Supper or meale with drinke, though I have knowne some to use that order, drinking a draught of Wine before they eat thereby the better to stirre up appetite, and to fortifie concoction. And as good drinkers use to say,

it is great cleanlinesse to wash the pot before wee put in meat to bee boyled. But the true meaning of the verse is, (as Arnoldus expoundeth it in the same place) that we should beginne our Supper with meats moist and easie of digestion, as Pottage, Broths, and such like; which interpretation, whosoever shall thinke strange, hee may reade the like in Galen upon Hippo∣crates, where he saith; Facilius est impleri potu quam ci∣bis. And when Supper is ended,* 1.758 wee must not forth∣with goe to bed, but according to the old English Pro∣verbe, after Supper walke a mile: or at the least wise, refraine from sleepe two or three houres,* 1.759 and if wee make a great Supper, then foure houres is but a suffi∣cient time for the consuming of the vapours which ascend from such meat as hath beene plentifully recei∣ved: for,* 1.760 Quatuor hordrum spacium ventriculo ad conco∣ctionem ingesti cibi ascribitur, as Leonhartus Fuchsius wri∣teth. Yet I know this time is longer or shorter, accor∣ding to the temperature and strength of the stomack. And if wee walke abroad after Supper, which is the common guise of the Universities, then it shall bee good to follow the counsell in Schol. Sal. annexed to the second Chapter, as followeth;* 1.761

Fons, Speculum, Gramen, haec dant oculis relevamen, Mane igitur montes, sed serum in quirito fontes.

Or after the old Meeter;

Mane petas montes, post caenam flumina, fontes.

Which verses I wish all Students to beare well in minde, not onely for walking after Supper▪ but that in walking they may have a double commoditie, as well in preserving their sight, as in digesting their meat. And now to conclude with the saying of Arnoldus, if a man could bee contented with one meale a day, it

were better to take it at supper than at dinner, so that we be not diseased in the eyes or in the braine, for then it were better to take it at dinner, for the repletion of the supper hurteth sore the braine and eyes. Where∣fore I conclude, that generally, whether a man make but one meale, or two in a day, it is more wholesome to take more at noone than at night.* 1.762 Great suppers then, and late suppers, must bee banished from all healthfull houses.

CHAP. 213. Of the age of the party.

THe third thing appertaining to diet, is the age of the partie, which may the better be perceived, if first I define what age is, and what difference there is in age.* 1.763 Age after Fuchs••••s, is that race of life, wherein manifestly the state of the body of it selfe is changed. And in the same Chapter, according to Galen, he ma∣keth five parts or differences of age, to wit, Childhood from our birth to fifteene yeares, hot and moist. Ado∣lescencie, from fifteene yeares to five and twenty, of a meane & perfect temperature. Lustie Iuvenius, from twenty five to thirty five, hot and dry. Middle age or mans age, from thirty five yeares, to forty nine, decli∣ning to cold and dry. Old age from forty nine yeares, untill the end of life, naturally cold and dry, as touch∣ing the substance of all parts of the body though acci∣dentally by excrements, as spittle, flegme, & such like, it may seeme to be of moist temperature. In all this course of life, there is a continuall change of the bo∣dy, but especially every seventh yeare, which of the Philosophers is called,* 1.764 Annus Criticus, the yeare of

judgement, at which time ordinarily (as they say) we are in greater danger touching life and death, than in other yeares. How be it evermore that saying of Iob is true, Homo natus de muliere, brevi vivens tempore, re∣pletur multis miseriis: qui quasi flos egreditur, & conteritur,* 1.765 & fugit velut umbra, & nunquam in eodem statu permanet. Which Hippocrates also confesseth in the very first Aphorisme saying, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, vita brevis. And if we consider well the state of mankinde in this life,* 1.766 wee may see that a man beginneth to die as soone as hee is borne into this world, for that the radicall moisture, which is the root of life, can never bee restored and made up againe, so good as it was at our nativity, but continually by little and little decayeth untill the last time of our life. Yet by that moisture which com∣meth of nourishment, through meat and drinke,* 1.767 it is preserved and prolonged, so that it is not so soone wasted and consumed as otherwise it would bee. Like as in a Lampe, by powring in oyle moderately, the light is long kept burning, yet it goeth out at the last. And this is it which Hippocrates speaketh; Interficit nos calor ille qui corpora produxit.* 1.768 Yet in the beginning of our age, while nature is yet strong, more of the nourishment is converted into the substance of the body, than is consumed: And that while the body in∣creaseth and groweth. Afterward, so much onely is restored as is wasted, and then the body is in perfect growth: at length nature waxing weaker, is not able to restore and repaire so much as is wasted and decay∣ed, whereby the body beginneth to decrease, and the powers and strength thereof bee more and more di∣minished, untill such time as life, even as the light of a lampe, bee cleane extinguished.* 1.769 And this is called

naturall death, which few attaine unto, but are pre∣vented by death casuall, when by sicknesse, or other∣wise, the said Humidum radicale▪ or Primigenium, is overwhelmed and suffocate. Now the meanes to pre∣serve this naturall moisture, and consequently to pre∣serve life, is to use meats and drinks, according to the age of the person.* 1.770 For the diet of youth is not con∣venient for old age; nor contrariwise, as Hippocrates teacheth; Qui crescunt, nativum calidum habent plurimum; itaque copioso quum egeant alimento, abunde ipsis suppeditare oportet, alioqui corpus consumitur. In senibus vero inest ca∣lidi parum, paucis propterea suc••endiculis, egent: siquidem multis extinguitur. Wherfore in youth especially, while we are in growing, we should feed more largely, and nature it selfe doth crave, as it appeareth in children. For (as it is said) children and chicken, would bee al∣wayes picking. And the nourishment that is most con∣venient for children, should be of hot and moist tem∣perature·* 1.771 For in sicknesse and in health, this Maxima is generally to be observed, Sani similes semper postulant cibos, aegri autem contrarios. And therefore young men from 14. yeares, untill they be 25. yeares old, as they be of most temperate complection, so do they require food of equall and like temperature. But young men above 25. untill they draw toward 40. yeares, as they be hot & dry of complection far above the meane, so do they require a contrary diet.* 1.772 And the contrary diet must be understood in substance and quality. And the degrees, as well of the temperature of the body, as of the meats, ought to be equall and like, as neare as may be. For where the meats do much exceed in degree the temperature of the body, they anoy the body, in cau∣sing distemperance, as I have shewed before, where I

have spoken of the quality of meats. Wherfore in lusty youth we should eat meats more grosse of substance,* 1.773 colder & moister. Also salads of cold herbs, & to drink seldome wine, except it be allayed with water. Old age is naturally cold and dry, and therefore requireth a hot and moist diet. And because naturall heat & strength is decayed, restorative meats are then most conve∣nient, and such as bee easie to digest, often bathing, hot wines, and much sleepe, is good for old men. Ac∣cording to that verse wherein the diet of old age is prescribed;

Vt lavit sumpsitque cibum; det membra sopori.

Aged men should not feed so largely as the younger sort, but to eat often, and but a little at every time. As I have declared in the diet for Summer, for the Sum∣mers diet is most fit and agreeable for old age. For it fareth by them as it doth by a lampe, the light where∣of is almost extinct, which by powring in of oyle by little and little, is long kept burning, and with much oyle powred in at once, it is cleane put out. But here I thinke it good to set downe some particular examples of diet of old men in time past,* 1.774 which notwithstan∣ding every man may follow as he thinketh good Te∣rence in Andria, setteth forth the Supper of old Chre∣mes, in this manner;* 1.775 Olera & pisciculos minutos oholo in caenam senis. But such a supper were more meet for Ash-wednesday, or good Friday, than for Shrouetuesday. And I would wish all loytering students to fare no bet∣ter. Antiochus a Physitian, as Galen reporteth,* 1.776 above 80. yeares of age, used three meales a da••, with frication, bathing, and exercise accordingly. His breakfast com∣monly was, Panis ••um Attico melle, plerun{que} cocto rarius crudo. His Dinner was, Primum tis sumptis quae alvum

dejici••••t, post haec maxime piscibus, vel quos saxa••iles v••∣cant, vel qui in alto mari degunt, rursus in caena a piscium esu abstinuit, & boni succi aliquid, ac quod non facile pu∣tresceret, sumpsit. Vtique aut far mulso, aut avem ex jure simplici. Telephus the Grammarian, as it is in the same Chapter, who lived almost a hundred yeares, used this diet following; Is hyeme his mense lavabatur, aestate quater,* 1.777 mediis harum temporibus ter. Quibus vero diebus non lavabatur, iis circa tertiam horam unctus est cum exigua frictione: mox mel optimum crudum alicae in aqua coctae per∣mistum esitabat, eoque solo contentus pro jentaculo fuit. Pran∣debat septima hora & paulo citius, primum oleribus sumptis, deinde piscibus gustatis, aut avibus, vespere autem tantum panem ex vino misto edebat. In these two examples I note that these old men brake their fast commonly with honey.* 1.778 And that for good cause, for honey is very wholsome for old age, and such as bee flegmaticke, and unwholsome for youth, & such as be cholerick, as Galen proveth, where he telleth a story of an old man and a young man, who contended about honey, by ex∣perience of their owne bodies, the one affi••ming that he had proved it wholsome in himselfe, and the other avouching the contrary. Which controversie Galen determineth in this manner: Mel calidis & sicci•• est ad∣versissimum: frigidis vero ac humidis utilissimum. But the benefit of honey in old mens diet, may likewise bee perceived by the examples following:* 1.779 Pollio Romul••s, who was above an hundred yeares old, (as Plinie af∣firmeth,* 1.780 being demanded of Augustus the Emperour, by what meanes he lived so long, and reteined still the vigour or livelinesse of body and minde, hee an∣swered, that he did it inwardly with Meade, which is a drinke made with honey and water, and outwardly

with oyle, meaning friction and unction, which were used in Greece and some other countries in old time, as I shewed in my treatise of exercise. Democritus also the great Philosopher,* 1.781 being demanded how a man might live long in health, he answered, if hee wet him within with hony, and without with oyle. The same Philosopher when he was an hundred yeares old and nine, prolonged his life certaine dayes with the eva∣poration of hony (as Aristoxe••us writeth.) To these may bee added the example of Galen himselfe,* 1.782 whose dyet principally should be followed of students. Galen (as hee saith of himselfe) by meanes of his good order and dyet, was never vexed with any sicknesse,* 1.783 after he was 28 yeares old, untill the time of his death, except the grudge of a fever of one day, and that happened only by too much labour.* 1.784 He lived (as Coelius Rhodigi∣nus writeth) 140 yeares, and dyed only for feeblenesse of nature, which, (as I have shewed before) is called mors naturalis, when a man dyeth as an apple that fal∣leth from the tree when it is ripe. The order of his life was thus, He used such abstinence in meat and drink, that he left off always before satiety or fulnes of belly,* 1.785 which we commonly call, to rise with an appetite, and is indeed the principall point in preserving of health. Againe, he never eat any crude or raw thing, as fruits, herbs, roots and such like. Which may be a second cau∣tion for all men to observe. Whereby he had alwayes a sweet breath. Moreover as leysure would suffer, he u∣sed bathing, frication and exercise. Yea sometimes in the winter season when he was in the country, he refu∣sed not to cleave wood, and to punne barly, and to doe other country works only for the exercise of his body,* 1.786 as himselfe witnesseth. Whereof at length arose

this Proverbe, Galeni valetudo, and is as much to say, as a most perfect state of health, which I wish to all good Students, and the way to attaine it, is to keepe Galeus diet. And for a conclusion of this point, I will here re∣cite the diet for old and weake folks, prescribed by ma∣ster Securis, in his Almanacke 1580. They must make (saith he) in Winter,* 1.787 two or three meales a day, accor∣ding to their appetite and custome. They should eat either a soft rosted eggs to their breakfast, or a peece of a toste and butter, or a messe of hot milke, with crums of white bread and Sugar, or a cawdale, or Al∣mond milke, or such like thing, that may bee soone di∣gested before their dinner. I have knowne (saith hee) some old men would eat in the morning a peece of a t••ste dipped in Muskadell in the Winter, and in Claret Wine in the Summer, drinking after it a draught of the same Wine, whi••h thing, his father, a Doctor of Physicke, was wont to doe many yeares in his old age, who was above 80. yeares when he died, being in hi•• life time seldome on never sicke. And thus much tou∣ching diet of all ages.

CHAP. 214. Of Order.

THe sixth and last thing to be considered in meats is order in eating; which greatly helpeth or hin∣dereth a mans health; for good order in diet is of no lesse force than it is in life and conversation. Whereof we need no better proofe, than the example of Galen himselfe, whose words be these, Post octavum & vige∣si••••um annum,* 1.788 quum persuasi••sem mihi esse conservandae sa∣uitatis rationem quandam, praecep••i•• ejus per totam deinceps

vitam parui. Ita ut ne minimo morbo post laborarim, nisi forte (quae tamen rariu•• accidit) diaria sebri: quum alioqui liceat hanc quoque in totum effugere, si quis liberum vitam sit nactus.* 1.789 Hereby it appeareth that there is an order in diet, which if a man duly observe, hee may preserve himselfe from sicknesse all his life long. But some per∣adventure will disp••ove mee by their owne experi∣ence▪ and by the example of others, who keeping no diet at all, nor observing any order in receiving of meat and drinke, are yet more healthfull, and more lustie and strong, than they that keepe a precise diet, and eat and drinke as it were by weight and measure. Whereunto I answer, that a sound body, and strong of nature, may for a time suffer surfet, and beare im∣moderate diet, without any manifest maladie: but yet at length it will fall out according to that principle of Physicke which never faileth Intemperan eracta ju∣ventuse effetam parit senectutem: A riotous youth breed∣eth a loathsome age. For as the Lawyer saith, Quod defertur non aufertur. If you sow ill seeds in a Garden, they shew not themselves by and by, but yet in pro∣cesse of time they b••d forth. Even so diseases are bred in mens bodies by little and little, and at length they are perceived. Notable therfore is the saying of A••icen, Ille cui mala nutrimenta c••ncoquuntur no gaudeat ex hoc, noxa enim▪ etsi ad tempus fortasse delitescit,* 1.790 temporis ta∣men successusese exerit. Et gravissimam certissimamque neg∣lectae artis medicae poenam affert. With whom Galen agreeth also, where he saith, that evill meats.* 1.791 Quamvis protinus nullam juvenum corporibus sensibilem laesionem in∣ferant, sensim tamen occulteque crescente vitio, cum jam aetas progressu temporis inclinarit, articulos, nervosque & viscera iis morbis vexant, qui vel difficulter admodum, vel

omnino tolli non possunt. And commonly so it falleth out, that they which lead a disordered life, either live not untill they be old, or if they come to age, they are tor∣mented with sundry diseases, as gowt, stone, dropsie, leprosie, fevers and such like. Wherefore it is better to preserve health by sobriety, and temperance, than by surfet and misorder, to make the body weake and sickly, and odious both to God and the world. Yet I thinke it not convenient for a man in perfect health to observe a precise rule in dyet. But yet where the stomacke is feeble, as is of the more part of citizens, and well nigh of all them that be studious in learning, or weighty affaires, there ought to bee more circum∣spection, that the meate may be such, as that either in substance, or in quality, or quantity, or time, or order, nature being but feeble, be not rebuked or too much oppressed. And the due order in receiving of meats is thus,* 1.792 that such things as bee of light digestion, bee taken before those things that bee hardly digested. Also that such things as mollifie and loose the belly be taken before other meates, as pottage, brothes, milke, rere egges, butter, and such like, before flesh, and boyled flesh before rosted. And cheese and fruits, which be stipticke and binding, as Quinces, Med∣lars, Peares, should be eaten last after all other things. And this is the due order in eating, and most whole∣some for all men, (in my judgement,) which not∣withstanding some men following their owne appe∣rite, doe pervert, as I have knowne an honourable person, who upon fish dayes, would eat Egges last af∣ter cheese: and one worshipfull that would eat milk last, which is a common use in Lancashire: for there the servants thinke they have not well dyned or sup∣ped,

unlesse they have a sope of colde milke after all, as they use to speake. And the Flemings use to eate Butter last after other meates. So that almost a man may say: as divers men desire divers meates, so use they divers orders in eating. But here in En∣gland where we feed on divers sorts of meates at one meale, the order commonly is thus: that first wee eate pottage or brothes, then boyled meates, after that rosted or baked,* 1.793 and in the end cheese and fruits. But here riseth a question, which I have heard oftentimes moved at the table: that it were better to eate fine meates first, and grosser meates after∣ward, if perchance any corner were left unfilled. For now wee fill our selves before with grosse meates, so that when fine meats and the best meats indeed come to the boord, we can eate little or nothing for want of appetite, but not for want of will, as I thinke. Wherefore it were better (say they) to beginne our meale where we make an end. And if wee leave any for the Servitors, to leave of the worst meates, and not of the best. This is a strong argument in some mens opinions, and greatly grieveth those that bee disciples of Epicurus. But this question in mine opi∣nion may be very well answered in this manner. First I say that one manner of meat agreeable with the per∣son that eateth it, were the most sure dyet for eve∣ry complexion. And next I say, that for as much as our stomacks in England most commonly be hot and cho∣lericke,* 1.794 that grosse meats be most convenient to be ea∣ten first, for in a hot stomacke fine meats if they were first taken, would be burned before the grosse meates were digested. Contrariwise in a cold stomack the lit∣tle heat is suffocate with grosse meate, and fine meate

left raw for lacke of concoction: whereas, if the fine meat be first taken moderately, it stirreth up and com∣forteth naturall heat, and maketh it more able to con∣coct grosse meats, if they be eaten afterward, so that it be in small quantity. And this is the best reason that I can yeeld of our English custome, to beginne our meales with grosse meats, and to end with fine. And so I end my treatise of meats.

CHAP. 215. Of Drinke.

NExt after the word Cibus, there followeth in Hip. (Potus) which is the third word of the sentence, and is to be used according as it is in order proposed, that is to say, first exercise, then meat, and thirdly, drinke, and not contrariwise. Wherefore, they that drinke before they eat,* 1.795 keepe not the due order of diet. And the order of England is (as it is ••oted by Arnoldus upon Schol. Sal.) Communi••er quacunque diei hora bibere voluerint Angli, bolum sive morsum panis prae∣sumunt. And the very order of service doth confirme the same: for commonly we use to set bread & meats upon the table before drinke, Yet many good Malt-wormes, setting all order aside, beginne strait to cut their meat with the spigot. I deny not but occasion in some may so serve, that they must needs drinke be∣fore they eat. But I speake of the common order which is commonly to be observed. The chiefe causes why drinke is necessary,* 1.796 be two: First, to preserve na∣turall moisture. Secondly, to make the meat that is eaten to pierce and descend the better into the places of digestion. The desire of drinke and the best sawce

to season it, and to make us to like it, whether it bee better or worse is, Sitis, which after Aristotle i••,* 1.797 Ap∣petitio frigidi & humili, and is caused, à calore & s••••citate, as Galen sheweth: for hear working upon moisture, for the nourishment of the body, causeth the drinesse, whereof commeth thirst, the remedy whereof is drinke, which is to be used as Galen prescribeth; Fo••i∣onisis modus erit, ut nec in ventriculo in••atet,* 1.798 nec stuctuati∣••nis ullius sensum invehat. And Dioscorides much after the same manner sheweth the use of drinke, saying,* 1.799 Non sitire & mod••••e ••ibes p••olui▪ optimum est praec••ptum, So that to qu••••ch thirst, and moderately,* 1.800 as it were to water the meat, whereby it may be the more easily conveighed to the places of digestion, is the right use of drinke, and whatsoever is more than this, is super∣fluous. The same lesson is taught in Schola S••le••ni.

Dequa p••tetur, stomachus non ind•• graventur.* 1.801

That is to say, we ought to drinke moderately, so that the stomacke be not hurt thereby, nor drunkennesse caused: for much abundance of drinke at meales, drowneth the meat eaten,* 1.802 and not onely letteth con∣venient concoction in the stomacke, but also causeth it to passe faster than nature requireth▪ and therefore engendreth much flegme, and consequently rheumes, and crudenesse in the veines▪ debility and slipperinesse of the stomacke, continuall flux, and many other inconveniences to the body and members.* 1.803 And after the better opinion of Physitians, the drinke would rather be mixt with the meat by sundry little draughts, than by one great draught at the end of the meale. For the mixture well tempereth the meat without an∣noyance, and a great draught with much drink, drow∣neth the meat, rebuketh naturall heat, which then

worketh in concoction, and with his waight driveth downe the meate too hastily. Yet some I know count it a jolly matter and princelike to forbeare drink unto the end of their meales, and then to carouse lustily, a whole pinte or a quart of Wine, Ale or Beere. But this custome is beastlike rather then princelike: for what doth a bruit beast other than eate his fill of meat, and drinke abundantly, afterward? Better therefore is that counsaile of Scho. Sal.* 1.804

Inter pra••dendum sit saepe parum{que} bibendum. Vt minus aegrotes, non inter fercula potes.

That is to say, at meate, whether it bee breakefast dinner, or supper, wee should drinke little and often. And betweene meales we should forbeare drinke,* 1.805 ex∣cept very great thirst doe require it, especially if the meate that we have eaten, bee yet undigested in the stomacke, and not past the first concoction. For then to drinke interrupteth the office of the stomacke in concoction, and causeth the meat to passe faster than it should doe, and the drinke being cold, it rebuketh naturall heat that is working, and the meate remai∣ning raw, it corrupteth digestion, and maketh crudenesse in the veynes. But after the first concoction is ended & a little before we take other meat we may drinke a little Wine, Beere, or Ale, yea, though we be not thirsty,* 1.806 as Arnoldus teacheth upon Sho. Sal. for this drinking (saith he) prepareth the stomack to re∣ceive other meate, and causeth the meate that is once concocted to depart more easily from the stomacke to the liver, where it must be the second time concocted, yet always foreseene that the drink be in a little quan∣tity, and if thirst procure it, let it also be smal. And this kinde of drinking he calleth Potum dilatinum, for so he

distinguisheth of drinke, Notandum triplicem esse potum, permixtivum scilicet, delativum, & sitis sedativum. The first is to be taken at meales, though we be not thirsty: The second betweene meales:* 1.807 The third at the meals end of such as be in good temper. And if any of these three uses of drinke be omitted, the drinke delative may be best spared, for it is most wholsome either not to drinke betweene meales, or else to drinke but lit∣tle, and that small. But some I doubt will abuse this distinction, and drinke more often then they need, and will alleadge that they doe it for one purpose or other, and so will all day bee occupied in permiscendo, deferendo, or sitim sedando. But I advise them rather to follow the counsaile of Cato, Quod satis est bibe. And concerning drinke at meales,* 1.808 at the beginning the drinke would bee strongest, and so toward the end more small, if it bee Ale or Beere, and if it bee wine, more and more allayed with water, and if wee have both Ale and Wine,* 1.809 it is better (saith Arnold) upon Schola Sal. to drinke Ale or Beere in the beginning of dinner or Supper than wine. For if wee begin with wine, by reason nature greatly desireth it, the super∣fluities gathered together already in the stomacke, to∣gether with the wine, shall be drawne off the stomack, and conveyed into all the parts of the body, but na∣ture doth not so desirously draw Ale. And againe, the grosser, dryer, and colder meat is, the stronger should the drinke bee, and the more subtile, hot and digesti∣ble the meat is, the weaker the drinke ought to bee. Wherefore wee ought to drinke stronger wine with Beefe, than with Chickens, and stronger wine with fish than with flesh, yet very strong Ale or Beere, or hot wines and sweet, as Muskadell or Malmesey,

or made with spices as Hippocras, are not commen∣ded at meales,* 1.810 except it be for a draught or two at the beginning of grosse meats, for the meat by them is ra∣ther corrupted than digested, and they make hot and stinking vapours to ascend up to the braine, yet if the stomacke be very windy, or so cold and feeble that it cannot concoct such a quantity of meat as is required to the sufficient nourishment of the body of him that eateth, or hath eaten raw herbs or fruits, whereby hee feeleth some annoyance, then may he drinke last in∣continent after his meale, a little quantity of Sacke or good Aqua vitae in small Ale.* 1.811 But if he have much chol∣ler in his stomacke, or a headfull of vapours, it were much better that he did neither drink the one nor the other, but rather eat some coriander comfits, or a peece of a Quince rosted or baked, or in a marmalade, and after rest to amend the lacke of nature wi••h sleep, mo∣derate exercise, and playsters provided for comforting of the stomacke. This much generally of drinke, and the use thereof. Now I shall particularly handle all such sorts of drinkes as be commonly used with us in England, which be as I Iudge seven in number, to wit, Water,* 1.812 Wine, Ale, Beere, Cyder, Metheglin, and Whey.

CHAP. 216. Of Water.

WAter is the chiefest of all liquors, not onely be∣cause it is one of the foure Elements, but also for that it was the very naturall and first drinke ap∣pointed by God to all manner of creatures. And as it appeareth by the holy Scriptures in Genesis, there

was none other drinke used nor knowne but water,* 1.813 from the creation of the world untill Noah his floud, during which time men lived eight or nine hundred yeares. Also after the floud of Noah, both Princes and people in all ages dranke water, especially in Asia and the East Countries, as appeareth by the history of Mo∣ses, and the children of Israel in Exodus. And in Greece likewise it was used for a common drinke, as Galen de∣clareth in diverse places of his works, but especially in the first booke, where he affirmeth,* 1.814 Aquam puram omni aet••ti utilissimam esse. And that water to be best, cujus ad orientem solem fons erumpit, quae{que} permeatu aliquem mundum, aut puram colatur terram, eademque calefit ac re∣frigeratur ocyssime. But leaving Asia and Grecia aside, and returning home to England, if any shall demand whether or no it bee as wholsome for English men to drinke water,* 1.815 as for them that dwell in other Coun∣tries, M Eliot in his Castill saith, that if men from their infancy were accustomed to none other drink but wa∣ter onely moderately used, it should bee sufficient to keepe naturall moysture, and to cause the meat that is eaten to pierce and descend into the places of digesti∣on, which are the purposes which drinke serveth for. As in Cornewall although that the country be in a ve∣ry cold quarter, yet many of the poorer sort,* 1.816 which ne∣ver or very seldome drinke other drink than pure wa∣ter, be notwithstanding strong of body, and live and like well untill they be of great age. Adeo a teneris assue∣scere multum est. But otherwise except the custome of drinking of water, I thinke as it is in S. Sal.* 1.817

Potu•• aquae sumptus comedenti incommoda praestat. Hinc friget stomachus, crudus & inde cibus.

That is to say, the drinking of water with meate,

cooleth the stomacke over much, and so letteth dige∣stion, and maketh the meat that is eaten to bee raw. The like effect it hath, if it be drunken after meat, ex∣cept it bee after a great surfet,* 1.818 or when thirst happe∣neth after drinking of much wine. For in these cases, cold water drunken is a generall remedy, and I have knowne many by drinking a good draught of cold wa∣ter to bedward, have thereby had quiet rest all night after, and in the morning also it is right wholsome for him that dranke too much overnight, to drinke fasting a cup of cold water, especially if hee bee thirsty: for that will cleanse the stomack, and represse the vapours and fumes, and dispose it to reteine new sustenance. Some also have I knowne that would oftentimes in a morning fasting,* 1.819 drinke a draught of cold water with a little white Sugar, of purpose to cleare and coole the stomacke, and have by that meanes (as they thought) avoided much flegme. But herein alway respect must bee had to him that drinketh it, for to young folks, and them that bee hot of complection, it doth lesse harme, and sometime it profiteth. But to them that are feeble, old, flegmaticke or melancholy, it is not convenient, for it destroyeth naturall heat, it grieveth the brest, and taketh away the appetite of the stomack, and is very hurtfull to all the sinewy members, and this caveat I will give to all such as be thirsty through great labour and travaile,* 1.820 that they drinke not much cold water in their heat or thirst, for thereby I have knowne many f••ll into sickenesse, and I thinke it bet∣ter to drinke a draught of Sacke or good wine, or as they use in Lankashire, a hot posset at such times, than small drinke or cold water. For though small drink or cold water seeme to quench thirst better than wine be∣cause

it moystneth and cooleth more, yet wine being more agreeable with nature, and of more subtile sub∣stance & operation, is sooner drawne off the members, and consequently sooner satiffies and fils the veines, and so quencheth thirst without any great alteration of the body: whereas water or small drinke by the great coldnesse thereof, sodainely changeth the body from heat to cold, which is a dangerous thing, as Hip. testifieth. Semel multum & repente vel vacuare vel replere,* 1.821 vel calefacere vel refrigerare aut alio quovis modo corpus mo∣vere, periculosum, omne si quidem nimium naturae inimicum. And as Galen teacheth, Si cum vino bibatur aqua, sitim ef∣ficacius, extinguit, quam si sola,* 1.822 scilicet vino ipsam ad distri∣butionem promovente. But whether you drinke water with wine or of it selfe,* 1.823 you must alwayes provide that it be of the best sort, which may be knowne by Galens description aforesaid, and by these notes also. First by the lightnesse, for the lightest is best. Secondly by lit∣tle skim or froth in boyling. Thirdly by drenching of linnen clothes in the water, and laying the same to dry, for that which is soonest dry, sheweth the best water. But how water may be drunke without any inconve∣nience aswell in sickenesse as in health, F••rnelius de∣clareth.* 1.824 Vt aqua tutius & citra viscerum offensionem pro potu, ac vice vini sumi possit, in ea integrum hordeum coquitur, dum crepuerit, vel Glycyrrhiza, vel pruna Damascena,* 1.825 vel Saccharum, cum praesertim ulla est pectoris affectio, adiecto sub finem Sinamomi momento, si ventriculi robur servandum est. And in places where I have been, the common peo∣ple have used to cut liquorise very thinne, and to lay it in cold water, and after it had steeped a time, to drink of the water in hot agues, or in stuffing of the brest with flegme, and this they call liquorise water, and ac∣count it very wholesome.

CHAP. 217. Of Wine.

NExt to water in antiquity and use is wine, which liquor (as it is in Ecclesiast.) was made from the beginning to make men glad and not for drunken∣nesse.* 1.826 Howbeit Noah as it appeareth, who was the first that ever planted a vineyard,* 1.827 soone after he had drunk of the fruit of the grape, was drunken. So that wine and drunkennesse, that is to say, the use and abuse be∣gan in a manner both together,* 1.828 much like as Adam soone after he was placed in Paradise, fell through dis∣obedience. So ready is Sathan to turne Gods blessing into a curse. But of the abuse afterward, when I shall have declared the use. Wine after Galen is hot in the second degree,* 1.829 and if it bee very old, it is hot in the third, and must, or new wine is hot in the first, and it is dry according to the proportion of heat. But this limitation of the temperature (in my judgement) cannot be generally applyed to all wines, for who doth not know that sacke is hoter than white Wine or Cla∣ret, and Malmsay or Muskadell hotter than Sacke, and Wine of Madera or Canary to bee hottest of all? Wherfore I thinke rather that Galen meaneth of some one sort of Wine,* 1.830 and of one country, for so he spea∣keth, saying, that white wine inflameth or heateth least of all wines. Which saying is true, if comparison be made betweene whi••e wine and wine of other co∣lours of one Country, and not otherwise, as to say, the white wine of France is not so hot as the Claret or Red of the same Country. For otherwise the red wines of France are not so hot nor so strong, as the white wines

of some other countries.* 1.831 France yeeldeth those wines that be most temperate, as White, Claret, and Red: Spaine bringeth forth wines of white colour, but much hotter and stronger, as Sacke, Rumney and Bastard. Italy giveth wines most sweet and pleasant, as Muskadel, and such like. And in Galens time the chiefe praise was given to the wine of Italy, as now it is by Mathiolus, but especially to that wine which was named Vinum Falernum, most commended among all Nations. Yet the wine of the Iland of Creta▪ now cal∣led Candy, which I suppose to be Malmsey, is of grea∣test force in Phisicke,* 1.832 for by a certaine naturall pro∣perty it killeth wormes in children, if they drinke it fasting. As for wine of Madera and Canary, they beare the name of the Ilands from whence they are brought, likewise as Rhenish wine beareth the name of that fa∣mous river Rheine of Germany, because the Vines whereof it is made, grow thereabout. But this our Country of England for the coldnesse of the Clime wherein it is situate,* 1.833 bringeth no vines to make wine of, though in other things more necessary, it farre surmounteth all other Countries. So God hath divi∣ded his blessings, that one Nation might have need of another, one Country might have entercourse with an other. But although wine bee no necessary thing, (that is to say) such as Englishmen cannot live without, (for there is, and hath beene many a one in this our Realme that never tasted wine) yet is it with∣out doubt a speciall gift of God, for as it is in Deutero∣nomy God giveth wine unto those that love him.* 1.834 And those that obey not the commandements of God,* 1.835 shall not drinke wine of their vineyards. And as it is in Ecclesiast. Wine soberly drunken,* 1.836 is profitable for the

life of man. Wine measurably drunken and in time, bringeth gladnesse and cheerefulnesse of the minde.* 1.837 Of it selfe it is the most pleasant liquor of all other, and a speciall benefit and comfort of mans life: a great encreaser of the vitall spirits, and a restorer of all pow∣ers and actions of the body: and so cheereth and com∣forteth the heart. So that (vitis) may seeme as it were vita, quia vitam maxime tuetur. And no marvaile, consi∣dering that vita, as Aristotle affirmeth, standeth chiefly in calido & humido. Which two qualities are the very nature of wine.* 1.838 So that life and wine for the likenesse of nature are most agreeable. And this is the cause, (as I thinke) why men by nature so greedily covet wine: except some od Abstemius, one among a thousand per∣chance degenerate, and is of a doggish nature, for dogges of nature doe abhorre wine. Whereof hath growne that Latine proverb Caninum prandium, a dogs dinner, where is no wine at dinner or supper. But the commodities of wine are briefly and pithily gathered by Avicen,* 1.839 where hee reckoneth five benefits of wine moderately drunken. First that it easily conveyeth the [ 1] meat that it is mingled with, to all the members of the body. Secondly that it digesteth and resolveth [ 2] flegme, openeth the wayes, and stirreth up nature to [ 3] expell it. Thirdly that it avoids red choler by urine, and other insensible evacuations, which is to bee un∣derstood of white wine or Claret, and such like wea••e wines, and not of strong wines, for they inflame the liver and breed choler. Fourthly it expelleth melan∣choly, [ 4] and through contrariety of nature amendeth the noysomenesse of that humour. For wheras melan∣choly, engendreth heavinesse, faintnesse of heart, and covetousnesse; Wine ingendreth ioy, boldnesse, stout∣nesse

of stomacke and liberality. Fiftly it resolveth and [ 5] caseth all sorts of lassitude and wearinesse, for it revi∣veth the resolute spirits againe abundantly, and com∣forteth naturall vertue, and taketh away or diminsheth such superfluous moysture as remaineth in the mus∣kles, finewes and joynts. Also the commodities of wine are well set forth by the Poet Ovid as followeth,

Vina parant animos, faciunt{que} caloribus aptos.* 1.840 Cura fugit, multo diluiturque ••••ro. Tunc veniunt risus, tunc pauper cor••••a sumit, Tunc dolor & curae, ruga{que} ••rontis abit. Tunc aperit mentes, aevo rarissima nostro, Simplicitas, artes excutiente Deo.

And now to turne my talke to students, I think (as it hath beene said of old) that vinum moderate sump∣tum acuit ingenium. The reason is alleadged by Arn••l∣dus upon Sch. Sal. Because of good Wine more than of any other drink,* 1.841 are engendred and multiplied subtile spirits, cleane and pure. And this is the cause (saith hee) why the divines that imagine and study upon high and subtile matters, love to drinke good wine: wherein he erred not much in mine opinion from the custome of the old Clergie, for they loved a good cup of wine, as well as any men ••live. But I advise all stu∣dents, such as bee students nomine, & re, because they have commonly feeble braines, if not by nature, yet through study, to refraine from strong wines,* 1.842 be∣cause they distemper the braine, and cause drunken∣nesse ere a man bee ware. Besides that strong wines are hurtfull to them whose Liver and stomacke is hot, because they inflame and burne their bodies inward∣ly: wherfore they are utterly to be eschewed, or not to

be used except they be well allayed with water. But such as have strong braines, that is to say, not lightly overcome by the vapours and fumes which ascend from the stomacke, may boldly drinke any kinde of wine that they like, so they keepe a measure, for other∣wise they fall into drunkennesse as well as they that have weake braines, which vice, as it is odious to God, and without repentance disheriteth us from his hea∣venly kingdome:* 1.843 so it is most hurtfull to our bodies, and if it bee often used causeth chiefely six inconve∣niences, [ 1] as Avicen teacheth. First it weakneth and corrupteth the Liver,* 1.844 making it unable to change the nourishment into bloud, whereof ensueth com∣monly [ 2] either Dro••sie or Leprie. Secondly, it mar∣reth the braine, and killeth the memory, whereof commeth madnesse or forgetfulnesse, therefore it is [ 3] said, Vinum memoriae mor•• est. Thirdly, it weakneth the sinewes, which is the cause that drunkards tremble both with head and hands, as well in youth as in age. [ 4] Fourthly, it breedeth diseases of the sinewes, as the [ 5] Crampe and Palsey. Fiftly, it engendreth Apoplexies, and the falling evill, through overmuch moysture of the braine, stopping the wayes of the spirits to the in∣feriour [ 6] members. Sixthly, it bringeth oftentimes sud∣den death, Propter nimiam vasorum repletionem. Notable therefore is that counsaile of Isocrates in his Oration ad Demonicum,* 1.845 & diligently to be followed of al students. 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. Thus latined by Antonius Schorus: Maxime

fugias compt••••tiones. Si tamen interesse te aliquando con∣tingat▪ ante ebrietatem surgas & abeas. Quum enim men•• vi∣no opprimitur idem prorsus facit, quod currus qui suis agita∣toribus dejectis, nullo ordine vltro citro{que} feruntur, prop••erea quod rectoribus destituantur, according to that saying of the Antient Poet Theognis.* 1.846

〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉. 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉.

Thus translated by Iacobus Schegkius.

Immodico cuicun{que} mero praecordia servent, Haud linguam & mentem continet ille suam. Turpia quae loquitur, recidunt sine pondere verba, Ebrius ac nullo cuncta pudore facit. Diceret haud quae sobrius, haec effert bene potus, Si sapis a nimio disce cavere mero.

So that the excesse of wine is to be avoided, and not the Wine, for so he writeth in another place.

〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉.

Pocula quae cavere modo, mihi crede nocebunt, Vina tamen modice sumpta iuvare solent.

And the excesse of Wine is the cause as Leonhartus Fuchsius writeth,* 1.847 why few young men that bee stu∣dents,

come to profound knowledge and ripenesse in these dayes: for first immoderate drinking of Wine maketh them disordered and unruly: next it weakneth and dulleth the strength & force of the wit and mind.* 1.848 Wherefore he adviseth all students to have those gol∣den verses of E••banus Hessus not onely imprinted in their minds, but also ingraved in some table in their chambers or closets, to the intent that they may have them alwayes before their eyes. Ita enim crebra horum lectione & inspectione forte fieret, ut ebrietatem tanquam immanissimam bestiam, & certum illis exitium afferentem evitarent. The verses be these,

Immodici sensus perturbat copia Bacchi: * 1.849Inde quis enumeret, quot mala proveniant, Corporis exchaurit succos, animi{que} vigorem Opprimit, ingenium strangulat at{que} necat.

Wherefore Plato that divine Philosopher utterly forbiddeth Wine in youth untill they be past two and twenty yeares of age,* 1.850 because saith hee 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉 Non oportet ignom igni addere. And Galen no•• onely forbiddeth children wine, because they being of hot and moyst temperature, should thereby be∣come over hot, and their heads filled with vapours, whereof sometimes ensueth the falling sicknesse (as Aristotle affirms,) but also he forbids young men wine untill they bee 35. yeares of age, Quod videlicet, & ad iram & libidi••em praecipites facit, & partem animi ratio∣nalem, hebetem turbidamque reddit. But to old men, wine is as sucke to young children,* 1.851 and is therefore called of some Lac senum and the strongest wines for them are best, except they be cholerick: for old folks are cold, and good wine heateth: they are heavy and

full of melancholy, and wine maketh them merry and represseth melancholinesse, they commonly sleep ill, and wine maketh them to sleepe well: they are dispo∣sed to oppilations, and Wine openeth. So that Wine to old folks is most commodious, although to youth it be hurtfull, unlesse it bee temperately taken. Yet I read in Arnoldus upon Schola Sal. that surfetting and drunkennesse is sometime expedient,* 1.852 because thereby wee fall to vomit, whereof ensueth cleansing of the stomacke, and preventing of many ill diseases of long continuance, and this opinion is fathered upon Hip. for so saith Arnoldus, Consulit Hip. semel in mense inebriari ut ex ebrietate provocetur vomitus. But I will not say that Hip. counsaileth us to be drunken once in a moneth, that thereby may come vomit, for I rather think it the counsaile of some Arabian Physitian: but this I know to be true,* 1.853 that Hip. biddeth one to vomit every mo∣neth, two dayes one after another, that the second day may avoid that which the first could not, and this is approved by Galen, and Scho. Sal. is of the same judge∣ment, where it is said:

Quolibet in mense & confert vomitus, quo{que} purgat, Humores n••c••os stomacho, anfract••s levat omnes.

But to procure vomit through excesse and drunken∣nesse, as it is ungodly, so it is beastly: and doth more hurt the stomacke, the braine, the brest, and all parts of the body, than it doth profit by evacuation of ••••egm and choller: wherefore if any be desirous to vomit, let them rather goe to the Sea, or drinke Salet oyle (as I have shewed before in the chapter of Olives) or use Assaraba••••a, or Helleborus, by the advise of some dis∣creet Physitian, and let Wine bee used according to

the first institution, that is, to make men merry, and not to make men drunke. And if any bee disposed to drinke Wine after this manner, they may learne to choose good Wine by five properties:* 1.854 First by the co∣lour, as white, red claret. Secondly by the ta••••e as [ 1] sweet, soure, rough, lyth. Thirdly by the savour or [ 2] [ 3] smell as fragrant or otherwise. Fourthly by the sub∣stance, [ 4] as thick, thin, cleare or muddy. Fifthly by the [ 5] age, as new or old. All these properties saving the last, are set forth in Scho. Sal. as followeth:* 1.855

Vina probantur odore, sapore, nitore, colore, Si bona vina cupis, quin{que} haec laudantur in illis, Fortia formosa, & fragrantia, frigida frisca.

* 1.856So that three senses are the chiefe iudges of wine. The eye for the colour and consistence, the tongue for the taste, the nose for the savour. And all these must be applyed to wine in it kinde, as for example, if Claret wine have a right claret colour, if it bee in savour, in taste, in thinnesse, or thickenesse, in age accordingly, then may you be bold to call it good Claret. And so of all other sorts in suo genere. But it shall bee necessary that I speak somewhat more of these properties. And first touching the colour I have this lesson in Galen Ex vinis albis nullum valenter calfacere potest:* 1.857 quod enim summe calidum est, id continuo & flavum existit: veluti & quod ab ipso est fulvunt, mo•• ab his rubrum, & deinde dulce, al∣bum autem minus quidem his omnibus calfacit. Whereby I learne that white wine inflameth or heateth least of all wines,* 1.858 which is to be understood of one kinde and of one country, as I have shewed before. Beside this white wine is lesse fumish and lesse vaporous then o∣ther, and therefore lesse annoyeth the head. And it pro∣voketh

or causeth one to pisse more then other,* 1.859 whereby it is proved to bee more piercing, than other wine, and to have greater strength to open. And for these properties I thinke white wine more conveni∣ent for students than any other. Also this kinde of wine is good for those that would be leane or slender,* 1.860 because it nourisheth little. But red wine and Claret nourish more, because they are soone converred into bloud: & especially red, for that is hotter than white wine, and nourisheth more than claret. Wherefore it is reckoned in Scho. Sal. for one of those three things which be most nourishing▪* 1.861 as

Ova recentia, vina rubentia, pinguia iura.

So that Claret wine for nourishing may seeme to be in a meane betweene white and red. Yet red wine, if it bee a deepered inclining to black as Raspis, being much drunken causeth two inconveniences as it is in Scho. Sal.* 1.862

Si vinum rubeum nimium quando{que} bibatur, Venter stipatur, vo•• limpida turpificatur.

It bindeth the belly and maketh hoarsenesse.* 1.863 Yet sometime it is necessary, especially for such as by de∣bility of stomacke are laxative, and can hold nothing. And I have cured many of a laske, growne in a man∣ner to a flixe, onely by giving them first in a morning and last in the evening,* 1.864 a good draught of red wine well spiced with Cinamome, and the pouder of the pill of a pomegranade. But wines that bee yellowish, and sweet withall, as Malmsey, Muskadine, and such like, as they are most hot, so bee they very nourishing, as it is in Scho. Sal.* 1.865

Corpora multum angent tibi dulcia candida vina.

The reason is because the sweet wines through their sweetnesse,* 1.866 are greedily drawne of the members. Wherefore they are good to bee used of such as bee leane, and weake and low brought, and so have I pro∣ved muskadine excellent in a wast or consumption. Now concerning the age of wine, Dioscorides wri∣teth,* 1.867 Vinovetere nervi laeduntur, & reliqui sensus. No∣vum inflat, aegre coquitur. Aetate medium utraque vi∣tia fugit. And this must be applyed to wines after their kinde. For some will abide longer in their strength and verdure, and others will sooner pall. But new wine or must is in no wise wholsome. For as it is in Schola Salerni, it breedeth five inconveniences as fol∣loweth:* 1.868

Impedit urinam mustum, soluit citoventrem, Hepatis emphraxim & splenis generat lapidem{que}.

* 1.869And now to discusse this question, whether or no it be good to drinke wine fasting, I know there be many that in a morning for their breakfast, in the cold time of the yeare use to drinke a draught of strong wine, as Muskadine or Malmesey, and to eate tostes dipped therein, and that they thinke to bee very wholsome and restorative, especially for old folks. But they are reproved by Fuchsius, saying: Cavendum autem unice ne matutin•• tempore,* 1.870 ventriculo adhuc vacuo & je∣iuno, vinum forte, aut offae vino maceratae, (quod magna∣tes tamen facere consueverunt) ingerantur Quod i••de max∣ima coporis mala, ac gravissimi morbi oriantur. Yet I read in Scho. Sal.* 1.871

Bis duo vipa facit, mundat dentes, dat acut••m Visum, quod minus est implet, ••inuit quod abundat.

That is to say,* 1.872 tosted bread dipped in wine clenseth the teeth, sharpneth the sight, digesteth that which is undigested, and reduceth superfluous digestion to a meane. And master Securis affirmeth in his Alma∣nacke anno 1580. that his father who was a Doctor of Physicke, used in a morning a peece of a toste dipped in Muskadell in the winter, and in Claret wine in sommer, drinking after it a draught of the same wine. So that it is not altogether unwholesome to drinke wine next the heart, so there bee respect had to the time, to the country, to the age, to custome. Some I have knowne to steepe a branch of wormwood all night in a cup of Claret or white wine close covered,* 1.873 and the next morning after to streine it, and warme it and drinke it fasting: others to cleanse their reines and bladder, use to steep over night a root or two of persly slit and somewhat brused, and a little liquorise in white wine or racked renish,* 1.874 and to streine it in the morning after, and warme it, and drinke it for their breakfast. But these bee rather medicines than simple drinkes, the first to cleanse the stomacke, the latter for the stone.

CHAP. 218. Of Ale and Beere.

CErvisia or Cerevisia is latine as well for Ale as Beere howbeit in quality these drinkes differ greatly. For though both ale and beere be made of like matter and substance, that is to say, of barly, wheate or otes, yet there is great difference in the making▪ as good brewers can tell. And one thing more is used

in the making of beere than ale,* 1.875 which is hops. So that ale requireth two ingrediences, that is, water and malt, and beere is made of three things, that is wa∣ter, malt & hops, of which the first two bee cold of nature, and the third is hot. These two drinkes are not mentioned in Hippocrates and Galen, (as I sup∣pose) because they are used onely in these north parts of the world. And as for ale, I can neither heare nor reade, (saith master Eliote) that it is made and used for a common drinke in any other country, than En∣gland, Scotland, Ireland, and Poile. And in En∣gland no doubt ale was the more auncient drinke and more usuall, as it is at this day in the north parts of the Realme, where they cannot yet tell how to make beere, except it bee in cities or townes, or in men of worships houses. And touching ale which is best, in Schola Salerni there be five properties noted as followeth:* 1.876

Non sit acetosa haec cervisia, sed bene clara, De validis cocta gr••ais, satis ac veterata.

That is to say, good ale must not be soure, it must be cleare, and made of good corne, well sodden, stale and well purged.* 1.877 But if you come as a stranger to any towne and would faine know where the best ale is, you neede doe no more but marke where the greatest noyse is of good fellowes, as they call them, and the greatest repaire of beggers. But withall take good heed that malt bee not above wheat before you part. For it is worse to be drunke of ale than wine, and the drunkennesse indureth longer: by reason that the fumes and vapours of ale that ascend to the head, are

more grosse, and therefore cannot bee so soone resol∣ved as those that rise up of wine.* 1.878 If you aske me the question whether ale or beere bee more wholesome, I say that ale generally is better, namely the small ale, which is used as well in sickenesse as in health, and that for good cause, considering that barley, whereof it is made, is commended and used in medicine in all parts of the world, and accounted to bee of a singular efficacy in reducing the body to good temper, speci∣ally which is in a distemperance of heat. And for this purpose that kinde of ale which at Oxford is called sixteenes, is principall,* 1.879 as by common experience is proved both in hot seasons of the yeare and in hot dis∣eases. But beare for the heat thereof by reason of the hops, is not so commendable in sickenesse, and there∣fore generally not so wholsome. Howbeit in health it is a very profitable drinke (so it be not strong) for such as bee chollericke and have hot stomacks. For beside the vertue of nourishing, which it hath of the corne whereof it is made, it hath also a medicinable property of the hoppes, whereby it provoketh urine,* 1.880 and expelleth some choller by siege. Wherefore in them that use it moderately, it increaseth strength, as appeareth plainely by the view of those nations that use it most, for they be strongest and fairest. Beside that it doth not so soone hurt the sinewes, nor cause ake of the joynts as wine doth. But Schola Salerni, reckoneth eight properties which may bee indiffe∣rently applyed to ale or beere as followeth,* 1.881 but chie∣fly to beere.

Crassos humores nutrit cerevisia, vires Praestat, & augmentat carnem generat{que} cruorem,

Provocat urinam, ventrem quoque mellit & inflat, Frigidat & modicum.

Of which eight (in my judgement) the first foure belong chiefly to ale, and the latter foure to beere. For beere doth more provoke urine, and more molli∣fie and inflate the belly,* 1.882 and coole more then ale. Yet it cooleth more or lesse, as it is stronger or smaller, and according to the malt whereof it is made. For beere or ale being made of wheate malt enclineth more to heat, for wheate is hot. If it bee made of barly malt, It enclineth more to cold, for barly is cold. And if it bee made of Barly and Otes to∣gether, it is yet more temperate and of lesse nou∣rishment. Yet if a man would exactly scanne the tem∣perature of beere. Euchsius saith: Cum magna ex par∣te in cerevis••s non levis fentiatur amaritudo,* 1.883 non dubium est has omnes esse temperamento calidas. Et quo quaevis ama∣rior, eo quoque calidior existit. But notwithstanding I thinke that hoppes in beere maketh it colder in ope∣ration, because (as I said before) it purgeth choler. And to mee verily it is much colder than ale of like strength,* 1.884 having a cholericke stomacke, and liver in∣flamed. Neither doe I thinke that beere more ingen∣dereth rheumes and distillations than ale, although I know many to bee of a contrary opinion. But by ex∣perience of mine owne body I can testifie,* 1.885 that af∣ter I left Oxford and dwelled in the country, where ale is the more common drinke, I was no lesse troubled with a rheume, but rather more, than when I continued at Oxford and dranke nothing else but beere. Wherefore I thinke rather that the chie∣fest cause why wee are now more disquieted with

rheumes than our forefathers were, is our excesse, and surfetting, and delicate feeding, whereof commeth crudity, and crudity breedeth rhumes, and rhumes are the occasion of the most part of diseases that hap∣pen to men.* 1.886 Wherefore the Greeke Poet Theognis most truly hath written.

〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉▪ 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉.

That is to say, surfet hath destroyed mo than famin. Yea I dare say, that moe dye through surfet than by the sword. Wherefore I thinke that of rheumes as Galen writing upon Hip. thinketh of gout. Hip. saith, Eunuchipodagra non labarant, nec cale fiunt.* 1.887 Whom Ga∣len expoundeth in this manner: Hippocratis quidem tem∣poribus pauci omni no laborab••nt p••dagraipropter vitae tempe∣rantiam & moderationem summom, v••stra vero etate in tan∣tumauctis delitiis, & luxu & voluptatibus, vt nihil supra ad∣di posse videatur, infi••ita est podagra laborantium multitudo: nonnallis nunquam se exercitantibus,* 1.888 nullo{que} praesumpto c••∣bo fortia vina potantibus & Venere immoderata utentibus, aliis vero et si non in omnibus, in uno tamen aut alteroex iis quae retulimu•• delinquentibus. Even so I say of rheumes, that in time past, when men used more frugality and temperance than now they doe, they were not so much troubled with distillations.* 1.889 But now by reason of too much idlenesse and intemperance, rheumes doe more abound, and the gout also. For the goute is the daughter of a rheume. And those things that breed rheumes, doe likewise breed the goute in such as bee given thereunto, as Desidia, Crapula, Venus immodica, multa & potentia vina potata,* 1.890 maximeque si quis ante praesampium cibum ipsis uta∣tur.

He therefore that will be free from rewmes and gout, must avoid idlenesse, surfet, Lechery, much wine,* 1.891 and strong, especially fasting: and not condemn Beere as hurtfull in this respect which was so profita∣bly invented by that worthy Prince Gambrivi•••• anno 1786. yeares before the incarnation of our Lord Iesus Christ,* 1.892 as Lanquette writeth in his Chro∣nicle.

CHAP. 219. Of Cyder.

THe fifth kinde of drinke usuall here in England is Cyder. Howbeit Cider is not in so common use any where within this land as in Worcester shire, and Glocester shire,* 1.893 where fruits doe most abound. And marvaile it is to see how plentifull apples and peares are in those countries, in so much that every hedge almost in the common fields; and by high way sides are full of good fruites. And if a man travaile through that country, when they be ripe, hee shall see as many lie under his horse feet, as would in some pla∣ces of England bee gladly gathered up, and layed in store under locke and key. Cyder is for the more part cold in operation, and is better or worse, according to the fruit whereof it is made: in respect of the cold∣nesse it is good for them that have hot stomackes, or hot livers. Yet if it bee used for a common drinke (as master Eliote reporteth) it maketh even in youth, the colour of the face pale, and the skinne riveled. It cannot bee very wholesome in any con∣dition, considering that fruites doe ingender ill hu∣mours.

Yet it is best after Christmas and about Lent. I remember when I was a student at Oxford one mistris, G. sold Pery insteed of Rhenish wine,* 1.894 and so beguiled many a poore Scholler. And indeed that Cyder which is made of pure peares, being drunke after winter is like in taste, to a small white or Rhe∣nish Wine, but yet differeth much in operation. Sed caveat emptor.

CHAP. 220. Of Whey.

THe sixt sort of drinke usuall, is whey, the nature whereof I have declared before in the chapter of Milke. And thus much more I will adde, that if it bee clarified, it is passing good for such as have hot sto∣mackes, or hot Livers, specially in May, and for them that be costive.* 1.895 And if you would use it to coole the Liver, then boyle it in Endive, Succory, Violet leaves, Harts tongue, Sorrell, Dandelion.* 1.896 And if you would use it for an itch, or breaking out, then boyle in it, Fumitory, Scabious, Liverwort, Hop leaves. Also Fu∣mitory and Agrimony boyled in clarified Whey, and often used, do not onely kill an itch, but also preserve the Liver from corruption. You must boyle it to the halfe, and then straine it and drinke it fasting, and fast two houres after it.

CHAP. 221. Of Metheglin.

THe seventh kinde of drinke is Metheglin, which is most used in Wales, and in the Marches of Wales.* 1.897 It is made of hot herbs, Hony and Water. And if any list to make it, he may take of all sorts of garden herbs a handfull or two, and let them boyle in twise so much water as hee would make Metheglin, and when it is boyled to the halfe, and cooled, and stray∣ned from the herbs, then take to every two galons of the water, one galon of Hony. Let it boyle well and s••um it cleane, then put it up into some vessel, and put Barme upon it, and let it stand three or foure dayes, then clense it up as you doe Beere or Ale, and put it into some barrell, and so let it stand three or foure moneths, then draw it and drinke it at your plea∣sure. If it be perfectly made and not new, it is a very good drinke for Winter season, chiefely for old folks, and such as be flegmaticke, or have cold stomacks, or be troubled with the cough. It is best in a morning well spiced with ginger. Mervaile it is to see how the Welchmen will lye sucking at this drinke, sometime untill they bee as Chr••me•• was in Terence, Vt neque pes, neque mens satis suum ••fficium faciat. It is as naturall a drinke for them, as Nectar for the gods. And I haue heard some of that nation defend, that it is the very Nectar which Iupiter and Iuno drank. There is also ano∣ther kinde of drinke like to Metheglin,* 1.898 which is cal∣led Meade or Meath, and is made of one part of Hony and fouretimes so much of pure water, and

boyled untill no skum doe remaine, and is much com∣mended of Galen, drunke in Summer for preserving of health. For if it bee well made▪ it clenseth the brest and lungs, causeth a man to spit easily, pisse abundantly, and purgeth the belly moderately. This much con∣cerning those seven sorts of drinkes which be in com∣mon use among us, which may well bee called simple drinkes, for of these sundry others are as it were com∣pounded or made for our necessities, but yet rather used as medicines than with meates: such is Aqua vi••ae, Aqua composita, Rosa Solis, Doctor Stevens water, Cinamom water, Hippocras, Bragger, Butterd Beere, and such like, of which I shall speake particularly, for the behalfe of students, who need now and then such comfortable drinkes.

CHAP. 222. To make Aqua vitae.

TAke of strong Ale, or strong Wine, or the Lees of strong Wine and Ale together, a gallon or two, as you please, and take halfe a pound or more of good Liquorise and as much Anis seeds: scrape off ••he barke from the Liquorise, and cut it into thinne sly∣ces, and Punne the Annis grosse, and steepe al toge∣ther close covered twelve houres, then distill it with a Limbecke or Serpentine. And of every galon of the liquour, you may draw a quart of reasonable good Aqua vitae, that is of two galons two quarts. But see that your fire be temperate and that the head of your Limbecke be kept cold continually with fresh water, and that the bottome of your Limbecke be fast

luted with Rye dough, that no aire issue out. The best Ale to make Aqua vitae of is to be made of Wheat malt. and the next of cleane Barly malt, and the best Wine for that purpose is Sacke.

CHAP. 223. To make Aqua composita.

TAke of Sage, Hisope, Rosemary, Mint, Spike, or Lavander leaves, Maierom, Bay leaves, of each like much, of all foure good handfulls, to one galon of li∣quor. Take also of Cloves, Mace, Nutmegs, Ginger, Cinamome, Pepper, Graynes of each a quarter of an ounce, Liquorise and Anise, of each halfe a pound: beate the spices grosse, and first wash the herbs, then breake them gently betweene your hands. Vse the Liquorise and Anise as is said in Aqua vitae, then put all together into a Galon or more of good Ale or Wine, and let them steep all night close covered in some ves∣sell of Earth or Wood, and the next morning after distill them as you doe Aqua vitae.

CHAP. 224. To make Rosa Solis.

FIrst, because this drinke beareth the name of a cer∣taine herbe called Rosa Solis, which is not every where, nor at all times to be found, it shall be necessa∣ry to speake somewhat concerning the gathering of the same. I finde by experience that it groweth most plentifully in marish grounds and fennes,* 1.899 and is most flourishing in Iune, Iuly, and August. In Lankashire in their mosse grounds where they dig their turnes, there

is great store of it, and there the common people doe call it youth grasse, & they think that it rotteth sheep, howsoever it preserveth men. If it be gathered about noone, you shall finde upon it like as it were an oyle or dew, and if you touch it with your fingers, they will be slymy. When you would occupy it, gather it in dry weather, and about the mid time of the day,* 1.900 and picke it cleane from dyrt and pelfe, and cut off the rootes, or if it be rancke, you may cut it hard by the roots in gathering. Now when you have prepared it in this order, and would compound Rosa Solis, take a pot of good Aqua vitae, or Aqua composita, and put into it two good handfulls or more of the herbe called Rosa Solis, and halfe a pound of fine Sugar, halfe an ounce of whole Mace, of Ginger pared, of Nutmegs, of Ci∣namome, of Anise seeds, all grosse beaten in a morter, of each halfe an ounce, Liquorise an ounce, first made cleane from the barke, then cut in small peeces and a little punned, Dates foure ounces, cut small, and the stones, and the white skinne that is within taken out, put all together into a large pot or bottle, and stop it close, and so let it stand for three moneths shaking it, or stirring it together now and then, afterward (if you list) you may straine away the stuffe, or let it remaine in all the yeare, and when you would occupy some of it, cast a cloth over the mouth of the bottle to keep in the spices. Some doe put in red rose leaves also in the making.

Another way to make Rosa Solis.

I Learned also another way to make Rosa Solis, of an honest Gentlewoman, in this manner: Take of strong Ale or wine two galons, of Annis seeds and Liquorise, of each halfe a pound, beat them grosse. Take also of Rosemary, Sage, Time, Camamel, Ma∣jerom, Mint, Avens, Fenel, Dyll, Pelitory, Lavander or Spike, Hysope, Roses, of each a handfull, of Rosa Solis three or foure handfull, and put all into the Ale or wine, then take of Cinamom, Cloves, Mace, Nut∣megs, Ginger, Graynes, Long pepper, Galingale, of each a quarter of an ounce, beat them grosse, and put them to the other, and let all steepe together twelve houres, in some vessell of wood or earth close covered, then distill them, and of the two gallons, you may well draw two quarts; and it will be as Aqua composita, which after you may colour in this wise, put it into one glasse or two, and put to it for either quart, two ounces of browne Sugar Candy, and as much of Dates dressed as I have shewed before, and put in every weeke fresh Rosa Solis as much as may goe into the glasse untill it have the colour of the herbe, and if they will have it quickely to receive colour, you may set the glasse wa∣rily within a stillitory, upon such things as you distill, and still neverthelesse, neither will the glasse lightly breake, especially if it be full.

CHAP. 225. To make Cinamom water.

HOw Cinamom water should bee made, I have partly declared before in the Treatise of Spices. Notwithstanding I will here set forth other wayes to make it, drawne out of Gesner. Take of Cinamom one pound grossely beaten, on the which poure a wine quart of pure water, which being close covered, let stand to steepe eighteene houres, after distill it as ye doe Aqua vitae.

Another way.

TAke of the best Cinamom finely brought to powder in a morter, but not searsed halfe a pound, this so charily powre into the distillitory body, that none cleave to the sides falling in, on which powre three quarts of cleare conduit water, then set on the head close to the body, after distill it in the beginning with a very soft fire, and encrease the fire by little and little, as you see the drops come either quicke or slow∣ly. But the best way to make Cinamom water, is that which I have shewed where I spake of Cinamom it selfe.

CHAP. 226. To make Doctor Stevens water.

TAke a galon of good Gascoyne wine, then take Ginger, Galingale, Canel, Cinamom, Nutmegs, greyns, cloves, mace, annis seeds, fenel seeds, caraway-seeds,

of every of them a dram. Then take Sage, Mint, red Roses, Time, Pellitory of the wall, wilde Maierom, Rosemary, wild Time, Camamel, Lavander, Avens, of every of them one handfull, beat the spices small, and bruse the herbs, and put all into the wine, and let it stand 12. houres, stirring it divers times, then still it in a Limbecke, and keepe the first pinte of the water, for it is the best: then will come a second water, which is not so good as the first.

The sundry vertues and operations of the same many times proved.

THe vertues of this water be these. It comforteth the spirits, and preserveth greatly the youth of man, & helpeth inward diseases comming of cold against sha∣king of the palsey, it cureth the contraction of sinewes and helpeth the conception of women that be barren, it killeth wormes in the belly, it helpeth the cold gout, it helpeth the tooth ach, it comforteth the stomacke very much, it cureth the cold dropsie, it helpeth the stone in the bladder and reynes of the backe, it cureth the canker, it helpeth shortly a stinking breath, and who so useth this water now & then, but not too of∣ten, it preserveth him in good liking, & shal make one seeme young very long. You must take but one spoon∣full of this water fasting but once in seven dayes, for it is very hot in operation. It preserved Doctor Stevens that he lived 98 yeare, whereof twenty he lived bed∣ridde.

CHAP. 227. A Censure upon Doctor Stevens water.

THis much I finde written both touching the ma∣king and touching the vertues of D. Stevens water. But how true it is I referre to every mans owne expe∣rience. I for my part having made it right according to the prescription, found the water so weake of the wine, so strong of the herbs, so unpleasant in taste, that I was faine to distill it againe, and to make it after an other manner. So taking double the spices aforesaid, that is of every sort a quarter of an ounce, and of every kinde of herbe but halfe a handfull, and not Cascoyne wine but Sack or very strong Ale, I made a water very strong in taste, and as I suppose of great vertue in all the properties aforesaid. This who so list to trie shall finde true, and let no man condemne me untill he have proved.

CHAP. 228. To make Hipocras.

TAke of Cinamon two ounces, of Ginger halfe an ounce, of Graines a quarter of an ounce, punne them grosse, and put them into a pottle of good Claret or white wine, with halfe a pound of Sugar, let all steep together a night at the least close covered in some bot∣tle of glasse, peuter or stone, and when you would occupy it, cast a thinne linnen cloath, or a piece of a boulter over the mouth of the bottle, and let so much runne through as you will drinke at that time,

keeping the rest close, for so it will keepe both the spi∣rit, odor and vertue of the wine and spices, and if you would make but a quart, then take but halfe the spices aforesaid.

CHAP. 229. Another way.

TAke a galon of wine, an ounce of Cinamom, two ounces of Ginger, a pound of Sugar, twenty cloves bruised a little in a morter, twenty cornes of Pepper grosse beaten, let all these steepe together a night or more, in a bottle or pot close stopped as before. To halfe the wine take halfe the stuffe.

CHAP. 230. Another way excellent for a weake stomacke.

TAke Cinamom halfe an ounce, Ginger a quar∣ter of an ounce, Cloves, long Pepper, Nutmegs, of each halfe a quarter of an ounce, beate them all grosse, and with halfe a pound of Sugar mix them together in a pottle of pure white wine or Claret. Let all soke twelve houres, or all night in a close pot or bottle, and when you would occupy of it, cast a cloth over the mouth of the pot, and streine it and use it at your plea∣sure, and if you list to make but halfe the quantity, then take but halfe the spices and Sugar, and use it as before.

CHAP. 231. Another.

TAke an ounce of Cinamom, halfe an ounce of Gin∣ger, Galingale and Greynes, of each a quarter of an ounce, Cloves halfe a quarter, beat them grosse, White Sugar halfe a pound, of the best wine a pottle, use it as before.

CHAP. 232. To make Nectar after Arnold, which is a notable restorative.

TO a pint of Malmsey or Muskadell take of Ginger pared, Cloves, Cinamom, of each a quarter of an ounce of Greynes halfe a quarter, Sugar two ounces, Muske a grayne, use it as before.

CHAP. 233. Sugredwine for such as be in a consumption.

TO three pintes of good wine take two pounds of Sugar, let it boyle untill it come to the thicknesse of Live Hony, the use whereof is with liquid meates or drinkes. It may stand in stead of meat and drinke, and will refresh nature sufficiently. Or else take one pound of the best Sugar to three pintes of wine, let them be so sod with a soft fire in manner of a syrupe, keepe it and use it with two parts of water or other∣wise, as need requireth. It is good for old persons, cold and feeble, and in whom naturall moysture and heate are diminished.

CHAP. 234. Hippocra•• made with water.

TAke of chosen Cinamom two ounces, of Ginger scraped halfe an ounce, long Pepper, Greynes, Galingale, of each a dramme, Nutmegs, Cloves, Mace, of each halfe a dramme, Spring water three quarts, let it boyle to the halfe or to one quart, then straine it hard through a cloth, and put to it halfe a pound of Su∣gar, boyle it a little againe and skimme it, then put it into some close pot and use it. To make Hippocras of Aquavitae, excellent for one that is very weake. Take a quart of Aqua vitae, and put it in a glasse, then take two ounces of Cinamom, one ounce of Ginger, two pennyworth of Cloves, as much of Greynes, a pe∣ny worth of Nutmegges, beat them all grosse, and put them to the Aqua vitae▪ and shake it together every day often for nine daies together, then drinke it with wine or ale, halfe a spoonefull or a quarter, with halfe a pinte of Ale.

CHAP. 235. Hippocrat to preserve in time of pestilence.

TAke of the best wine a pottle, halfe an ounce of Angelica, Nutmegs two drams, Galingale, ••••ng Pepper, Coriander, Ginger, Bole Armoniacke, of each a dram, Cinamom three quarters of an ounce, Sugar halfe a pound, use them as before is said, and drinke thereof alwayes fasting a good draught.

CHAP. 236. Hipocrat laxative for any fever.

TAke of Sena an ounce, of Rubarb and Agaricke, of each two drams, Cinamom halfe an ounce, Cloves, Mace, Greynes, of each a quarter of an ounce, Ginger, A••ise, Coriander, Nigella Romana, of each a dram, Sugar halfe a pound, white wine or claret a pot∣tle, make it as before is said.

CHAP. 237. To make wormewood wine upon the sodaine to comfort a weake stomacke.

TAke Aqua vitae and Malmsey like much, and steep in it some leaves of wormewood dryed. Of this you may take a little spoonefull, and so mixe it with a draught of wine, and so give it to drinke.

CHAP. 238. To make Bragget.

TAke three or foure galons of good Ale or more, as you please, two dayes or three after it is clen∣sed, and put it into a pot by it selfe, then draw forth a pottle thereof, and put to it a quart of good English Hony, and set them over the fire in a vessell, and let them boyle faire and softly, and alwayes as any froth ariseth, skumme it away and so clarifie it, and when it is well clarified, take it off the fire, and let it coole, and put thereto of Pepper a penny worth, Cloves, Mace,

Ginger, Nutmegs, Cinamom, of each two penny∣worth beaten to powder, stir them well together, and set them over the fire to boyle againe a while, then be∣ing milke warme, put it to the rest, and stirre all toge∣ther, and let it stand two or three daies, and put barme upon it, and drink it at your pleasure.

CHAP. 240. To make Buttered Beere, which is good for a cough or shortnesse of winde.

TAke a quart or more of double Beere, and put to it a good peece of fresh Butter, Sugar Candie an ounce, of Liquerise in powder, of Ginger grated, of each a dramme, and if you would have it strong, put in as much long Pepper and Greynes▪ let it boyle in the quart after the manner as you burne wine, and who so will drinke it, let him drinke it as hot as hee may suffer. Some put in the yolke of an egge or two toward the latter end, and so they make it more strengthfull.

CHAP. 241. Of sleepe.

THe fourth thing to be regarded in preserving of health, is Somnus, Sleepe, which after Aristotle is defined to be Impotentia sensuum.* 1.901 Because in sleep the senses be unable to execute their office, as the eye to see, the eare to heare, the nose to smell, the mouth to tast, and all sinowy parts to feele. So that the senses for a time may seeme to be tyed or bound, and therefore Sleepe is called of some ligamentum sensuum. And for

this imbecillity, for that Sleepe after a sort maketh a man senselesse, and as it were livelesse, it is called in Latine Mortis imago, as Ovid writeth.

Stulte quid est somnus, gelidae nisi mortis imago?* 1.902 Longa quiescendi tempora fata dabunt.

And in Seneca, in Hercule Furente, Sleepe is said to be the Son of Astrea, that is to say, of Iustice, and the bro∣ther of death, as

Volucer matris genus Astreae, Frater durae languidae mortis.

And the holy Scripture in sundry places doth call death by the name of sleepe,* 1.903 which is meant in respect of the resurrection: for as after sleep we hope to wake, so after death wee hope to rise againe. But that defi∣nition which Paulus Aegineta maketh of sleepe, in my iudgement is most perfect, where hee saith, Somnus est animalium facultatum quies,* 1.904 ab utili humore cerebrum malefaciente proveniens: for here is shewed by what meanes sleepe is caused. That is, by vapours and fumes rising from the stomacke to the head,* 1.905 where through coldnesse of the braine, they being congealed, do stop the conduits and wayes of the senses, and so procure sleepe, which thing may plainly be perceived hereby: for that immediately after meate wee are most prone to sleepe, because then the vapours ascend most abun∣dantly to the braine, and such things as bee most va∣pourous do most dispose us to sleepe, as Wine, Milke, and such like. The benefit of sleepe, or the necessity rather needeth no proofe, for that without it no li∣ving creature may long endure, according to that say∣ing of the Poet Ovid.

Quod caret alterna requie durabile non est.

* 1.906For sleepe helpeth digestion and maketh it perfect, it recovereth strength, it refresheth the body, it revi∣veth the mind, it pacifieth anger, it driveth away sor∣row, & finally, if it be moderate, it bringeth the whole man to good state and temperature. Wherefore Ovid in another place,* 1.907 calleth sleepe a god, as:

Somne quies rerum, placidissime somne deorum, Paxanimi, quem cura fugit, tu pectora duris * 1.908Fessa ministeriis mulces, reparas{que} labori.

But that I may fully declare the order of sleep, & how it is to bee used in preserving of health, foure things are to be observed therein. First the time, secondly the place, thirdly, the lying of the body: and fourthly, the quantity of sleepe. Concerning the time, Hip. following the very order of nature,* 1.909 giveth forth a ge∣nerall rule: Quod ad somnos attinet, quemadmodum secun∣dum naturam consuetum nobis est, interdiu vigilare oportet, noctu vero dormire: Si vero hoc fuerit transmutatu••, peius est. Minime vero laedi aeger poterit, sidormiat mane ad terti∣am partem dici: qui vero ab hoc tempore fiunt somni, deteri∣ores sunt. Wherefore in sleeping and waking, we must follow the course of nature, that is, to wake in the day, and sleepe in the night, meaning by the day, that space which is from Sunne rising to Sunne setting, and by the night, from setting of the Sunne to the rising a∣gaine of the same. And if you demand a rea∣son why the night should bee more convenient for sleepe than the day,* 1.910 I answer▪ Quoniam nox naturali hu∣miditate silentio{que} animum in somnum deduce••s, absolutam molitur concoctionem: non solum alimenti, sed humorum etiam superfluentium. And if this order bee changed

(saith Hip.) it is worse: for the naturall heat, spirits and humours in the day time draw to the outward parts of the body. Wherefore if we sleepe then, wee violently resist the motion of nature: for sleepe draw∣eth naturall heat inward, and the heat of the day draweth it outward, so there is made as it were a fight and combat with nature. Yet one that is sicke or weake, and can take no rest in the night, may well sleepe in the morning Ad tertiam partem diei (as Hip. saith) that is, three houres after the Sunne is risen:* 1.911 but afterward sleepe is not so wholesome, especially at after noone. Profitable therefore is that counsaile of Schola Salerui. Somnum fuge meridianum. And againe.

Sit brevis aut nullus tibi somnus meridianus, Febris, pigrities, capitis dolor, at{que} catarrhus, Haec tibi proveniunt ex somno meridiano.

For afternoone sleepe maketh undigested and raw humours, whereof groweth oppilations, which op∣pilations ingender Fevers. Also it maketh a man slothfull, by reason that superfluous humours, remaine still in the muskles, veines and ioynts. Againe, it cau∣seth head ach, because grosse and undigested meate, remaining yet in the stomacke, sendeth up grosse va∣pours to the braine. And last of all it breedeth rhumes, by reason that the stomacke is full of raw humours, whereby vapours and fumes, rise up to the head, which being ingrossed by coldnesse of the braine, distill to the lower parts. All which discommodities might have beene dissolved and consumed by watch. Yet notwithstanding:* 1.912 if any will needs sleepe in the day time, it is lesse hurtfull (as ••ertrucius saith) if these five conditions therein bee digently observed.

First, if it bee customably used. Secondly, if it be not taken immediately after meat, but halfe an houre, or an houre after. Thirdly that one sleepe not lying, but rather sitting with his body upright. Fourthly, that he sleepe not overlong. Fifthly, that hee bee not waked sodainely and fearefully, but with good moderation. But after Fuchsius, Dormiendum a prandio,* 1.913 si nequii evitari somnus, aut minimum aut plu∣rimum: minimum, ut calor solum colligatur, & vires re∣creentur ex negotijs & vigilijs dissolutae. Plurimum, ut perficiatur concoctio. Is enim qui eam inchoat, nec ab∣soluit, illa parit incommoda quae paulo ante commemorata sunt. And hee that will sleepe quietly in the night, must put in practise that notable precept of Schola Salerni, mentioned before, where I have spoken of supper.

Vt sis nocte levis, sit tibi cae••a brevis.

And moreover to take heed that wee goe not to bed straightway after supper, but to tarry the time un∣till the meat be well mingled and gone downe to the bottome of the stomacke, which may the better come to passe, if we walke softly an houre or two after sup∣per: for as Fuchsius writeth in the same Chapter: Duabus minimum a cae••a horis vigilandum est,* 1.914 priusquam nos quieti mandemus. Or if we walke not abroad, then it shall bee good to heare the noyse of instruments, songs, mirth, and pleasant histories, and to conferre and talke with our friends of merry matters untill such time as the meate bee setled. As concerning the place most convenient for sleep,* 1.915 it must be somewhat dark, defended from the Sunne beames, and from the light: it must be temperate in heate and cold, yet rather in∣clining to cold than heat, for so saith Hippocrates, Som∣nus

in frigore vestibus contecto:* 1.916 for if wee sleepe in a place very hot, we are in danger to fall into a swoune by reason of the contrariety of sleepe and heat. For naturall heat, which by meanes of sleepe is drawne inward, through the heat without is contrariwise drawne outward. Wherefore the place where wee sleepe, should not bee very close, neither should wee sleepe upon the ground, nor upon cold stones, nor neere the earth, for the coldnesse of stones, and the dampe of the earth, are both very hurtfull to our bo∣dies. But let your lodging be in an upper chamber, yet severed from the roofe with some small floore,* 1.917 let the bedsted bee large and long, and no higher than a man may easily fall into it standing upon the chamber floore. Let the bed be soft, well shaken,* 1.918 and made ri∣sing up toward the feet, so that the bulke or chest of the body may bee lowest. I remember when I was at Oxford in the second yeare of the reigne of her high∣nesse, one M. Atkins being for disobedience put in pri∣son at London had a chamber to himselfe but no bed, and at length waxing weary of the bare boords, upon a night,* 1.919 having gotten a cudgell or two fell to beating and knocking of the floore, so long and so loud, that his keeper awaked, who in a rage comming to him, and demanding of him whether he were mad or no, that made such a noyse? No forsooth master keeper (quoth he) I doe but beat my bed to make it soft if it would bee. For it is so hard that it maketh my bones to ake. Such beds have prisoners and souldiers now and then, but I pray God send all good students soft lodging. Concerning the manner of lying, while we sleep,* 1.920 Hip. saith▪ Optimi sunt decubitus qui sauorum decubitibu•• simi∣le•• existunt. And sauorum decubitus is, as he sheweth

in the same place, in latus dextrum aut sinistrum, & ma∣nus, & collum, & cura modice inflexa habere, & totum cor∣pus flexibile situm. And Galen affirmeth that Hippocra∣tes Vtrunque damnat,* 1.921 & supinum iacere, & hiare dormien∣tem, decubitus autem in alterum laterum laudat. Where he concludeth, that Supinum jacere, & hiare dormientem, non absque actione stertendi, aut exolutionis, aut ebrietatis, aut ignaviae sunt signa. Yet Alexis saith, that hee that slee∣peth with his mouth close,* 1.922 hath commonly an ill breath, and foule teeth. Hereby it may bee gathered, that to lie on either side, is good. But to lie upright upon the backe, or groveling upon the belly is un∣wholesome. And it is most wholesome to sleepe first on the right side, that the meat may the better de∣scend to the bottome of the stomacke, and be nearer to the liver. Which is to the stomacke as fire to the pot, and after to turne to the left side. For this change doth greatly ease the body, and helpeth concoction. But to lie upon the backe, causeth flegme and other humours to fall into the hinder part of the head, where is the originall of the sinewes, and by that meane the spirits being stopped, the nightmare (as they call it) and palsie, and such like maladies be engendred. Again to lie on the belly, draweth the humours to the eyes, and so hurteth the sight. Yet it helpeth them that have feeble digestion. And we must not onely regard that wee lie on the tone side, but also that wee lie with our heads somewhat high, well bolstered up, having suffi∣cient clothes upon us, least that while naturall heate is within about digestion, the outward parts be grieved with cold. It is good also to weare a kerchiffe, or some such like thing in the night on our heads. But to have the feet covered with shoes or otherwise, is

very hurtfull to the sight and memory, and distempe∣reth the whole body with heate.* 1.923 Concerning the quantity or time, how long we should sleepe, it cannot bee certainely defined a like for all men, and for all seasons. But it must be measured by health and sicke∣nesse, by age, by time of the yeare, by emptinesse or fulnesse of the body, and by naturall complections. For such as bee healthy and strong, need lesse sleepe than they that bee sickely and weake. Children and old folkes need more sleep than youth and middle age. In winter longer sleepe is requisite than in sommer. Cholericke persons need lesse sleep than flegmaticke, yet in health for the most part, 7.8. or 9. houres at the most is a sufficient time for the continuance of sleepe, as it may be gathered by Galen.* 1.924 And as moderate sleepe doth help digestion and confirme the body, and com∣fort the minde: So contrariwise, immoderate sleepe maketh the body slow, and unapt to honest exercises, and subject to many diseases, and the wit dull and un∣able either to conceive or to retaine. Wherefore they that sleepe a great part of the day, and doe as it were strive with the Dormouse, who shall sleepe longest, it is no mervaile if they be both unhealthy in their bo∣dies, and in wit, like the horse and mule in whom there is no understanding. Notable therefore is that common sentence, and to bee followed of all stu∣dents,

Sanctificat, sanat, ditat quoque surgere mane.

And the Poet Ovid most worthily hath writ∣ten,

Infelix tota quicunque quiescere nocte Sustinet, & somnes praemia magna putat.

Wherefore I trust that all good students will ra∣ther follow that example of Demosthenes, menti∣oned before in the treatise of exercise, than learne of Thraso in Terence stertere noctesque & dies, least they bee likened to Epimenides,* 1.925 who slept forty se∣ven yeares continually, or Endymion, who slept alwayes (as the Poets feine.) Yet I would they would prove like unto these two. For the first became a noble Philosopher, and wrote of the nature of things, and of the divine generation, and had the gift of prophesie as some suppose. And En∣dymion first found out the course of the moon. Wher∣fore the Poets feined, that the moone loved him, and descended downe to kisse him while hee slept. So they both for their continuall and earnest contem∣plation, were feined to sleepe, But I would all good students would so sleepe, or at the least wise take a little nap after their manner. For as the Poet Horace saith:

Est aliquid prodire tenus, si non datur ultra,

And this is Impallescere chartis, Inhaerere li∣bris, which never yet was reprochfull to a student. And if wee sleepe but at ordinary times, yet wee sleepe halfe the time of our life, for as Aristotle writeth;* 1.926 Bonus ab improbo in somno minime internos∣citur. Hinc negant inter beatos ac miseros, per dimidi∣atum vitae tempus quicquam interesse. And Seneca saith in Her. fu.

Tu O domitor Somne malorum, requies animi Pars humanae melior vitae.

But the naturall time of sleepe is Durante concocti∣one, and the naturall time of waking is when con∣coction is finished. For so saith Aristotle, Expergiscitur animal cum concoctio absoluta, ad finemque deducta fuerit.* 1.927 Now to know when all concoctions are compleat and ended, it is to bee discerned by the sensible light∣nesse of all the body, specially of the braine, the browes, and the eyes, the passage downe of the meat from the stomacke, the will to make urine, and to goe to the stoole. Contrariwise heavinesse in the bo∣dy and eyes, and savour of the meat before eaten, signifieth that the sleepe was not sufficient. Also the colour of the urine to those that bee skilfull decla∣reth the perfection or imperfection of digestion, for if it bee whitish or pale, it betokeneth that digestion is not yet compleate. If it bee yellow like pure gold, then it signifieth that digestion is sufficient. But the judgements of urines I referre to the Physitian. And as digestion is divers in divers men, for some digest sooner than others, so the times of sleeping and waking, are likewise divers according to the com∣plexion, strength, age of the party, time of the yeare, &c. And for waking, what time students should rise, and how they should order them∣selves first in the morning, I have shewed before in my treatise of exercise. So this may suffice for sleepe.

CHAP. 242. Of Venus.

NOw that I have spoken sufficiently of labour, meate, drinke, and sleep, it remaineth onely that I speake of Venus, which in Galen is reckoned the fifth and last thing to bee regarded in the preservation of health.* 1.928 And as it is the last in order of the words, so ought it to be the last in use. For so he saith, Hippocra∣tes in proposing that sentence, Labor, Cibus, Potio, Som∣nus, Venus, omnia mediocria, hath not onely declared the measure in using, but also the due time of using every thing by the very order of his words. Quippe sanitatis tutelam a labore est auspicandum quem excipere debent cibus,* 1.929 potio, deinde somnus, mox Venus, in iis videlicet, quibus Ve∣nere est utendum. Nam reliqua certe omnia cuinsque aetatis sunt communia, Venus aetatu tantum florentium est utique quo tempore etiam ejus usus est. Quae e••im hanc vel prae∣cedunt aetates, vel sequuntur, aut plane semen non effun∣d••nt aut certe infecundum, aut male fecundum effundunt. By the which words of Galen we understand not onely the time most convenient for the use of Venus, (that is after sleepe) but also what age is most fit for that purpose, videlicet aetas florens: Which after Galen begin∣neth at 25 yeares,* 1.930 and continueth untill 35 yeares. But some man will say, is Venus requisite to the preser∣vation of health? How then lived Priests in health in time past unmarried?* 1.931 Or how live students at this day in the Vniversities that be of any society, who may not marry while they have interest in their Colledge? To this I answer, Commune animantium omnium est

coniunctionis appetitus procreandi causa. And this appe∣tite or lust, was given by God to mankinde from the beginning, as appeareth in Genesis. So that none, nei∣ther male nor female is cleane without,* 1.932 although it burne more in some than others, according to age and complection: although some can better bridle it and subdue it than others, according to their gift and grace.* 1.933 Now to enter more deepely into the nature of mankinde, and to consider from whence this concu∣piscence doth arise, you shall understand, that as every living creature doth feed, and as the meat received is altered and changed three times, that is to say, in the stomacke, liver and parts before it nourish the body, and as every concoction hath his superfluity, or excre∣ment, as the stomacke ordure, the liver urine, the veines sweate: So after the third and last concoction, which is done in every part of the body that is nou∣rished, there is left some part of profitable bloud, not needfull to the parts, ordeyned by nature for procre∣ation, which by certaine vessels or conduits,* 1.934 serving for that purpose, is wonderfully conveighed and carryed to the genitories, where by their proper nature, that which before was plain bloud, is now transformed and changed into seed. Neither is this any strang altera∣tion, for the breasts of a woman by a like speciall pro∣perty, doe change that into milke which before was very bloud, for milk whether it be of woman or beast, is nothing else but bloud twise concocted.* 1.935 And in the seed or nature of man and woman resteth the whole hability of procreation, as saith Leonhartus Fuchsius. Procreatrix facultas in semine tota posita est, quod quidem prolificum cum suapte natura sit, unius cujuspiam sibi similis procreandi, insitam vim habeat omnino necesse est. And as

bloud is daily ingendred of such nourishment as wee receive, so likewise of bloud is nature bred continu∣ally, and needeth therefore sometime to bee abated. For otherwise, it is an occasion of many grievous ma∣ladies,* 1.936 as Galen declareth. And if it be not sometimes avoyded by other meanes, of it selfe, Ad sui excretionem ui quadam stimulat, as every man almost doth feele in himselfe now and then. And the commodities which come by moderate evacuation thereof are great.* 1.937 For it procureth appetite to meate, and helpeth concocti∣on, it maketh the body more light and nimble, it o∣peneth the pores and conduits, and purgeth flegme, it quickneth the mind, stirreth up the wit, reviveth the senses,* 1.938 driveth away sadnesse, madnesse, anger, me∣lancholy, fury. Finally it delivereth us utterly from lecherous imaginations, and unchast dreames. Which although in some mens opinions they seeme none offence, because they proceed onely of abun∣dance of nature, Yet I am of an other minde, for that I read in Deuteronomy,* 1.939 If there be among you any that is uncleane, by that which commeth to him by night, he shall goe out of the host, and shall not enter into the host. But at even hee shall wash himselfe with water, and when the sunne is downe, hee shall enter into the host. But to returne to my purpose, Venus is worthily reckoned of Hippocrates one of those five things that chiefely preserve health. But in the use thereof wee must have a speciall regard, Ne quid ni∣mis,* 1.940 for to exceed the meane in labour, in eating and drinking, in sleeping or waking doth not so greatly impaire a mans health▪ as Immoderatus coitus. For upon the sodaine it bringeth a man to utter weakenesse, and bereaveth him (as it were) of all his senses. And ther∣fore

is likened by Hippocrates to the falling evill; and Avicen in his Booke de Animalibus saith, Si quid sper∣matis supra quam natura tolleret, coitu profluat, obesse magis, quam si quadragies tantundem sanguinis emanarit. And no mervaile, considering that the very roote and foundation of our life, doth consist in semine & san∣guine, as Galen teacheth in his booke written against Licus: And this is the cause why such as use immo∣derate Venus, be short lived, and as the Sparrowes, through incontinency consume themselves. But GOD of his infinite goodnesse, who from the begin∣ning ingraffed in mans nature this carnall appetite, to the end, that by procreation the world might bee re∣plenished with people, hath yet notwithstanding bridled the same, and restrained it by speciall com∣mandement, that mankinde should not couple to∣gether without difference, after the manner of bruit beasts, but being joyned in lawfull marriage,* 1.941 which estate was established betweene man and woman, as holy and undefiled by God himselfe in Paradise;* 1.942 and that for three causes chiefly: First for procre∣ation of Children, to bee brought up in the feare and nurture of the Lord, and praise of GOD. Secondly, for a remedy against sinne, and to avoid fornication, that such persons as have not the gift of continency, might marry and keepe them∣selves undefiled members of CHRISTS body. Thirdly, for the mutuall society, helpe and comfort that the one ought to have of the other, both in pro∣sperity and adversity. So that marriage is the onely lawfull meanes to remedy this infirmity of Nature, and all other meanes are abominable in the sight of GOD; as Fornication, Adultery, Bugge∣rie,

incest, and that practise of Diogenes mentioned of Galen,* 1.943 Genitalia contrectando semen ejicere. And now to the question proposed before, touching Priests and Students, how they have lived or doe live unmarried. Saint Matthew in his Gospell setteth downe two estates of men in generall,* 1.944 both good and godly: the one mar∣ried,* 1.945 the other unmarried. And of the unmarried hee maketh three sorts as followeth. For there are some chaste (saith he) which were so borne of their mothers belly. And there be some chaste, which be made chaste by men, and there bee some chaste, which have made themselves chaste for the kingdome of heaven. He that is able to receive this, let him receive it. Here the Ho∣ly Ghost uttereth that some by nature are impotent and unable to fulfill the duty of marriage; others by Art (as by gelding, or so) are made unable; and the third sort is of them which have the gift of continency, and use it to serve God with more free libertie; which gift notwithstanding is not common to all men, but is very rare and given to few; whereupon I gather, that some may and do live honestly unmaried; and so I judge of Priests, Students, and all other degrees of men or wo∣men whatsoever. Yet I doe not thinke the gift of con∣tinency so generall, as it was supposed in time past, when all the Clergy were restrained from mariage; for it is said in Matthew, All men cannot receive this thing, save they to whom it is given: wherefore mariage ought to bee free to all that are so disposed, even as it is ho∣nourable among all, by the judgement of the Apostle Paul to the Hebrewes:* 1.946 For how hard a matter it is, and how rare a gift to live continently, the greater part of a mans age, I referre it to every mans own conscience. Nam quis potest dicere, mundum est c••r meum?* 1.947 And (as the Poet Virgil writeth)

Omne adeo genus in terris hominum{que} ferarumque, Et genus aequoreum, pecudes, pictaeque volucres,* 1.948 In furias ignem{que} ruunt, amor omnibus idem.

And this rage is called of the Physitians 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉 f••∣ror quo fere omnes correpti, per adolescentiam iuvencu••is de∣pereunt; and as the Poet Mantuan saith,

Res vulgaris amor, semel insanivimus omnes.

Yet I know there is great difference among men and women in this respect, not onely touching thought, but also touching deed; for of all complecti∣ons, the sanguine, which is indeed the best comple∣ction, is yet most inclined to Venus,* 1.949 by reason of abun∣dance of blood, hoat and moist; and so saith Galen, Non parva est hominum differentia. Sunt enim non••ulli, quos protinus a i••ventute eoncubitus imbecilliores efficit: alii nisi assid••e coeant, capitis gravitate molestantur, cibos fastidiunt, ac febribus obnoxii fiunt, atque ut deterior est ipsis appetentia, ita & concoctio minor, hos Plato arboribus im∣modice fructiferis comparat. Againe he saith; Innoxia Venus iis tantumest, q••i calidi humidi{que} sunt,* 1.950 tum vero qui genitura naturaliter abundant. As for those that bee of drie temperature, as the chollerick sort, or cold and drie as the Melanchollick, to them Venus is most hurt∣full by Galens judgement in the same place. But al∣though the most part of men and women be naturally given to this infirmity, especially in youth, yet there bee certaine meanes whereby to abate it, even in the lustiest complexions.* 1.951 The chiefest is that which was given to Saint Paul, after hee had prayed to the Lord thrice, that the pricke of the flesh might depart from him; that is, Sufficit tibi gratia mea, nam virtus in infirmi∣tate

perficitur. The next (in my iudgement) is for a man to keep himselfe out of the company of women. For as it is in Ecclesiasticus, Qui tetigerit picem▪ inquinabi∣tur ab ea.* 1.952 And S. Paul saith: Bonum est homini mulierem non tangere: for certainely, the nature of women is such, that a man by their company shall be greatly in∣flamed.

* 1.953Carpit enim vires paulatim, uritque videndo

Femina, as Virgil writeth, is much like to a wilde beast called a Panther,* 1.954 to whom it is said, that heards of cattle do resort, being marveilously delighted in the sweet savour that commeth from him, and in behol∣ding of him. But when the Panther hath them with∣in his reach, he easily preyeth upon the poore cattell, being utterly dismayed with his fierce lookes: or as the Mermaydens whom Poets faigne with their sweet melody to draw such unto them as passe by,* 1.955 and then to devour them. But if students must needs bee in company with women, as occasion oftentimes requi∣reth, yet let them doe as Vlisses did, who sayling that way, where these monsters abode, stopped the eares of all his company, to the intent they should not heare the Songs of the Syrenes, and caused himselfe to bee bound to the mast of the ship, and so escaped. Even so should students that would lead a single life, either forgoe the company of women, or if they be in com∣pany with them, stop their eares, that is to say, bri∣dle their senses, or binde themselves to the mast, that is to say: pray unto God for grace, lest they be intan∣gled ere they be ware. And the like counsaile is given by Ovid.* 1.956

Manat amor tectus▪ si non ab amante recedas, Turba{que} in hoc omnes ingeniosa sumus. Proximus a tectis ignis defenditur aegre: Vtile finitimis abstinuisse locis. Non facile esuriens posita retinebere mensa, Et multum saliens incitat unda sitim.

The third meane whereby to abate this carnall ap∣petite, is that which is mentioned in Saint Paul:* 1.957 Ca∣stigo corpus meum, & in servitutem redigo, which may bee done divers wayes: As by earnest study and me∣ditation, by often fasting, by much labour, by hard fare, by hard lodging, and such like: for as it is in Plato, when Lady Venus threatned the Muses, that unlesse they would follow her Sacrifices, shee would arme her sonne Cupid against them, they answered, Marti O Venus, Marti talia minitare: tuus enim inter nos Cupido non volat. And Terence saith in Eunucho. Sine Cerere & Baccho friget Venus. And Diana flying the com∣pany of men, to the intent that shee would not bee moved with carnall lusts, did continually exercise her selfe in hunting wilde beastes, and for her chaste life was honoured of the Paynims for a goddesse: which fable declareth unto us, that exercise of the minde or body driveth away fleshly phantasies, and that idlenesse is a great occasion of Lecherie,* 1.958 and so saith the Poet Ovid well experienced in such mat∣ters.

Finem qui quaeris amoris, Cedit amor rebus, res age, tutus eris. Quaeritur Aegistus, quare sit factus adulter, In promptu causa est, desidiosus erat.

And againe he saith:

Otia si tollas periere Cupidinis arcus, Contemptae{que} iacent, & sine luce faces.

* 1.959There bee also other meanes to extinguish carnall lust, partly mentioned in Galen, as to annoint the reynes with some cooling oyntment, which may bee made of Wax, Oyle of Roses, and the iuyce of some cooling herb, as Houseleek, Lettuce, Purslain, Night∣shade, or to use plates of leade upon the reynes, or to apply Rose leaves, or Agnus Castus leaves to the backe by night or by day, or to vse daily to eat the seed of Agnus Castus, or the seed of Rew, or the herbs them∣selves: As once I knew an old Priest that lived chast∣ly unmarryed all his life, that would daily put Rew in his drinke, and sometime eate it with bread and but∣ter, and make it in a posset, and use it in posies, and all to destroy nature the originall of lust. To these may bee added the practises of Arnoldus. Si voluptatem Ve∣neris volueris extinguere,* 1.960 inungantur genitalia ex succo A∣pti vel Rutae & praedicti suc••i in potu sumantur. Item odora∣re Camphoram multum valet. Sed••re etiam supra lapidem marmoreum, vel supra lapidem multum frigidum, vel supra terram humidam, & insunde testiculos & virgam in aqua frigida, vel a ceto forti, & iisdem lavare Perit••neum & re∣nes. Last of all to conclude these meanes whereby to abate carnall lust, I will recite certaine examples gathered out of our English Chronicles of some men in time past, who supposed all chastity to consist in sin∣gle life. Elphlegus Bishop of Winchester, put upon him Dunstanes a Monkes apparell, that hee might thereby avoid both the fire of concupiscence and the fire of hell.* 1.961 S. Petrock an hermit of Cornewall, was faine every

night from the crowing of the cock, to the spring of the morning to stand naked in a pit of water to abate the movings of his flesh, yet could he never have remedy of that disease, untill he went on pilgrimage to Rome and Ierusalem. S. Aldelme Abbot and Bishop of Malms∣bury, when hee was stirred by his ghostly enemy to the sinne of the body,* 1.962 would hold within his bed by him a faire maiden so long time as hee might say over the whole Psalter, to the intent to doe the more tor∣ment to himselfe and his flesh. These men (as you see) as holy as they seemed, were yet captives to Cu∣pid, and could hardly get loosed out of his bands, or whether they were loosed at all, it may be doubted, yet would they not follow Saint Pauls counsaile, Meli∣us est nubere, quam uri: But rather the contrary. Vri po∣tius quam nubere maluerunt. But if I had beene their Physician,* 1.963 they should have had the same remedy that Master Smith a canon of Hereford practised up∣on himselfe in the beginning of the raigne of the Queenes Maiesty that now is,* 1.964 videlicet abscissionem tes∣ticulorum. For this is the surest remedy that can bee devised for Cupids colts. Notwithstanding, for such as can abstaine, I thinke it much better for themselves, and for the common wealth, especially if they bee of the Clergy that they should live unmarryed. For as S. Paul saith. The unmarryed careth for the things of the Lord, how hee may please the Lord: But hee that is marryed, careth for the things of the world,* 1.965 how he may please his wife. There is difference also between a virgin and a wife. The unmarryed woman careth for the things of the Lord, that she may be holy both in body and spirit: but she that is marryed, ca∣reth for the things of the world, how shee may please

her husband. So that the state of man or woman un∣marryed is more free from the cares of the world,* 1.966 and consequently more free for the service of God, then of the marryed sort, and therefore more to be desired of all them that would wholly dedicate themselves to serve the Lord. For as Basilius Magnus writeth to Gre∣gorius 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉.* 1.967 Coniugio mancipatum curarum agmen excipit. Inorbitate desiderium prolis, uxoris custodia, domestica procuratio, servilium offi∣ciorum constitutio, damna civilibus in contractibus accepta, digladiationes cum vicinis, forenses concertationes, negotiati∣onis alea, agriculturae labores, unaquaeque dies suam adfert animo caliginem, noctes vero diuturnas curas excipientes, per easdem rerum species imposturam menti factitant. And Demea in Terence saith in Adelphi. Duxi uxorem: quam ibi miseram vidi? Natifilii, alia cura. So the first dish that is served up at the marriage feast,* 1.968 is Miseria, and the second is Cura. Which both if they be well weighed, are but soure sawces to sweet meate. Neverthelesse, let every man doe according to his gift. For every man hath his proper gift of God, one after this man∣ner, and an other after that. I exempt no estate nor degree from marriage,* 1.969 yet I say with Saint Augustine, Bona pudicitia coniugalis, sed melior continentia virginalis vel vidualis. And if any be disposed to marry, if they would follow the rule of Aristotle,* 1.970 in his Politiques, they should so marry tha•• both the man and the wo∣man might leave procreation at one time, the one to get children, and the other to bring forth. Which would easily come to passe, if the man were about eight and thirty yeares of age, when he marryed, and the woman about eighteene for the ability of getting children in the most part of men ceaseth at seventy

yeeres, and the possibility of conception in women commonly ceaseth about fifty▪ So the man and the woman should have like time for generation and conception. But this rule of Aristotle is not observed of us in England, nor else where now adaies, that I wote of, but rather the liberty of the civill Law put in practise, that the woman at twelve yeares of age, and the man at fourteene, are marriageable,* 1.971 which thing is the cause that men and women in these dayes, are both weake of body, and small of stature: yea in respect of those that lived but forty yeares agoe in this land: much more then in com∣parison of the ancient inhabitants of Britaine, who for their talenesse of stature were called Gyants. Which thing also is noted by Aristotle in the same place. Est adolescentium coniunctio, improba ad filiorum procreationem. In cunctis enim animalibus, iuveniles par∣tus imperfecti sunt: & faeminae crebrius quam mares, & parva corporis forma gignuntur: quocirca necessa est ho•• idem in hominibus evenire. Hujus autem coniectura fuerit, quod in quibuscunque civitatibus consuetudo est, adolescentes mares puellasque coniugari, in iisdem inuti∣lia, & pusilla hominum corpora exist••nt. And the best time of the yeare to marry in after Aristotle,* 1.972 is the win∣ter season: because in the sommer time naturall heat is dispersed, and digestion feeble: But contrariwise in winter, by reason of the cold without, closing up the pores of the skinne, naturall heate is made stron∣ger and digestion better, and therby the body is more able for generation. The same reason may serve al∣so for the spring of the yeere, and I think that the bet∣ter time of both, for that crescite and multiplicamini, is then in greatest force. But Diogenes was of another

minde: for to one demanding when best season were to wed a wife,* 1.973 for a young man (quoth he) it is too soone, and for an old man overlate. So that no time by his judgement was fit for that purpose. But Dio∣genes was 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, being moved peradventure with that reason which ••ias, one of the seven wise men of Greece made against marriage.* 1.974 Non est ducendauxor, nam si fo••mosam duxe••is, hab••bis commu••e m••sin deformem, mo∣les••am, or else was afraid lest hee should have as ill lu••ke as Socrates had in marriage, whose wife Xan∣tip had all properties of a shrew, videlicet ware a kerchiefe, had a long nose and a longer tongue. But if Diogenes, or that Timon of Athens, who was for his hatred of mankind named 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉, had used the com∣pany of a woman, perchance hee would have thought as the Hermit did, whom P••ggius the Florentine montioneth in his fabl••s,* 1.975 who by the advise of his Physitians, having used the company of a woman for a certaine disease which he had, not otherwise to bee cured, when he had done, fell a weeping. And being demanded why he wept, considering that it was done for his heal••h sake, and not for any voluptuousnesse, tha•• God would easily forgive it: No no (quoth the Hermit) I weepe not for that cause, but I weepe because I never felt how sweet a woman was be∣fore this time. But if that Hermit had so small expe∣rience in Venus Court, yet I thinke many others of the same profession were better practised. As Iohn ••••le in his Chronicle merrily telleth, how that at York the Monkes of Saint Mary Abbey, and the Nunnes of Olement Thorpe, m••t together at ••hey making, the Ab∣bots foole being with them.* 1.976 And as the Abbots en∣quired of him at supper for pastime where hee had

beene all that day, he fell into a great laughter, and declared before all the Abbots guests, that a sore bat∣tell had beene fought that afternoone, betwixt his Monkes, and the Nunnes of Clement Thorpe.* 1.977 But hee thanked God that his monkes had the best, for they were ever aloft. Such battailes (I doubt) were fought very often, by those that had made a vow to the con∣trarie. But if the Law of God had then prevailed, or might now prevaile among us, which punisheth adultery with death, and simple fornication by dow∣ry and recompence of marriage,* 1.978 both they would have beene, and wee should bee more fearefull to of∣fend in that behalfe; or if the Law of Iustinian were in force, Quae temeratores alienarum nuptiarum gladi•• ••unit, & poenam irrogat stupra••oribus, si honesti sunt,* 1.979 pub∣licationem partis dimidiae bonorum: si humilesecorporis c••∣ertionem cum relegatione. And untill some streighter punishment be ordeyned, that sinne will never be re∣formed. For standing up in a sheet is not much grea∣ter punishment than the Nunne was enjoyned to,* 1.980 that had trodden her shooe awry, videlicet, that she should say every day the first verse of the 55. Psalme, Misere mei Deus, quoniam conculcavit me homo, with great threatning, that if she should doe so againe, she should be bound to say over the whole Psalme. But such flea∣bitings as these will not restraine us from that sinne, whereunto we are so prone by nature, except we have this continually before our eies, that our bodies are the members of Christ, that they are the temples of the holy Ghost, consecrated to God,* 1.981 and not unto for∣nication, and therefore that wee will keepe the vessels of our bodies in holinesse and honour, to the end God may bee glorified thereby, as S. Paul willeth us, and

for them which cannot live chaste otherwise, God of his goodnesse hath appointed the holy estate of ma∣trimony, from the which none was exempted, ex∣cept hee will himselfe.* 1.982 But yet as Saint Paul saith, it were good for a man not to touch a woman: Be∣cause marriage, through mans corruption▪ and not by Gods institution, bringeth cares and troubles. And for this difficulty (as I suppose) Metellus Numidicu•• a Censor of Rome,* 1.983 making an exhortation to the people to move them to marry, because the citty could not otherwise be preserved, used this reason, which may seeme as well against marriage, as with it, Si sine ••xore possemus esse, omnes ea molestia careremus. Sed quoniam ita natura tradidit,* 1.984 ut nec cum illis satis com∣mode, nec sine ••ltis ullo modo vivipossit saluti perpetuae potius, quam brevi voluptati consulendum. And for this cause (as I thinke) Aristotle counteth a woman Ne∣cessarium malum. Necessary, because a man cannot be well without her: Evill, because women are com∣monly shrewd. Howbeit (as I have heard say) there is but one shrew in all the world, but every man thinketh he hath that one. As old Laches in Te∣rence saith, a man of great experience, In eo••••m om∣nes mihi vide••ter ludodoctae ad malitiam,* 1.985 & ei ludo (si ullus est) magistram hano esse satiscerto scio, meaning his owne wife. But if any have so ill lucke as to marry a shrew, let him learne this lesson of Marcus Varro, Vi∣tium ••xoris au•• tollendum,* 1.986 aut ferendum est. Qui toll••t vi∣tium, ux••rem cummodiorem praestat, qui fert, sese meli••∣rem facit. This then is Varro his counsaile, Vitiam ux••∣ris si corrigi non p••ssit, ferendum esse. And this was the best remedy that Socrates had against Xantippe. And this was the onely helpe that Iob had in all his afflicti∣ons,

therefore let no married man looke to speed better, for he that will not marry a shrew, must marry when the signe is not in Coelo.* 1.987 And now to such as be married, to whom God hath granted the liberty of Venus, I say, I••primis provideant, ut ne quid nimis. And ne quid nimis after Arnoldus is expounded in this man∣ner:* 1.988 Quidam dixerunt quod vti coitu semel in hebdomada satis est: Alij bi••, alij ter, & hoc concordo, & si homo ulterius procedat, ille coitus est immoderatus. But how (Concordo) is here to bee applyed, I referre it to every mans owne discretion. The second caution in Venus is: Vt non a cibo statim, & ante somnum sed cibo jam confecto, ac jam fere sub auroram Venere ••tantur, & mox se iterum somno & quieti dent. Tum ••t aestate, praesertim vero Iunij & Iulij mensibus, vel nunquam vel raro Autum∣••o etiam parceac sobrie coeant. Hieme vero & maxime vere liberius. Tutissima enim est Venus temporibus & na∣turis calidis simul & humidis, hoc est vere ac iuventute. But these precepts, and all other before given, must bee applyed particularly to every mans owne estate, or constitution of b••dy.* 1.989 For as Aristotle spea∣keth of Lawes, Because they bee generall, therefore they cannot provide for every particular case that may fall out, yet is there no fault in the Law, nor Law maker, but in the uncertainety of matters, which bee altogether casuall and variable. So I say, notwith••tanding that every rule prescribed in this booke, cannot agree with every mans comple∣ction, yet the rules, are not to bee disallowed, but to bee followed accordingly as every man shall finde them good and wholsome in himselfe. And this is the best Physicke of all for every man, to know throughly

the state of his own body, and to mark diligently what things are wont either to doe him good or harme, which also is given out by Tully in this manner, Valetu∣do sustentatur notitia sui corporis,* 1.990 & observatione quae res aut prodesse soleant aut obesse, & continentia in victu omni atque cultu, corporis tuendi causa, & praetermittendis vo∣luptatibus: postremo arte ••orum quorum ad scientiam haec pertinent. And the same likewise is taught by Galen himselfe,* 1.991 which I will adde as a conclusion of this worke, even as he hath made it the end of those ex∣cellent bookes. His words bee these, Omnibus qui haec legent, communiter illud suasum velim: praesertim qui ta∣met si medicinae artis sunt ignari, cogitationem tamen ha∣bent exercitatam, ne veluti vulgus, ita ipsi quoque pecorum ritu, victus ratione utantur, quin potius usum explorent quinam ipsis cibus, potusve sit noxius, quae praetorea quanta∣que dimotio. Pari modo & de Venere observent, num noxia sibi innoxiave sit: tum ex quanto intervallo utentibus, no∣xia innoxiave sit: Nam sicut retuli, non nulli immodice lae∣duntur, alij citra noxam usui ejus ad senium usque su••fici∣unt. Verum haec ambo genera rara, nempe eorum qui mag∣nopere laeduntur, & qui nullum sentiunt incommodum. Totum vero quod in medio est, id cum majoris minorisque discrimine, ad magnum hominum numerum se extendit: quorum qui non rudes sunt, sed ratione probe exercitata▪ (non enim quorum libet est haec noscere) iis suadeo observent ex quibus laedi se iuvarique sentiant,* 1.992 ita enim fiet, vt in paucissimis medicorum opera indigeant, quoad in sanitate sunt. Hereunto I will adde that Physicke which I my selfe was won•• to use for preservation of my health. Every yeare in the spring when the signe was in Pisces, I tooke two mornings together A∣loes

Hepatike, shaven with a knife into halfe a pinte of white wine, or Beere, or Ale, with a little Ci∣namon grated, fasting two houres after it, and the third morning I tooke seven leaves of Assarabacc•• a little punned and steeped all night in like quantity of white wine, with a little Cinamon, then strained and warmed.

Notes

• * 1.1

  Epid. ••.
• * 1.2

  Epid. 6. com. 6.
• * 1.3

  What labor is.
• * 1.4

  The benefit of Exercise.
• * 1.5

  Li. 1. de Sa. tuen▪
• * 1.6

  Milo Crotoni∣ates.
• * 1.7

  Lib. de ponto.
• * 1.8

  Cor. C••l. lib. 1.
• * 1.9

  Lib. de Suc. ••on. & vitio. cap. 3.
• * 1.10

  Difference of exercise.
• * 1.11

  1. Aphoris. com. 3.
• * 1.12

  Labourers more healthfull than learned men.
• * 1.13

  Lib. 2. de Sa. Tuen. cap. 8.
• * 1.14

  The proper ex∣ercises of all parts of the body.
• * 1.15

  Tenis play is the best exercise of all other. Galen de pravae pilae exercitatione.
• * 1.16

  Eglo. 2. 〈◊〉〈◊〉. 2. Ser. Sa. 1.
• * 1.17

  ••he games of 〈◊〉〈◊〉
• * 1.18

  〈◊〉〈◊〉 preparati∣•••• to exercise.
• * 1.19

  Frications.
• * 1.20

  Three sorts of rubbings.
• * 1.21

  A merry tale of rubbing.
• * 1.22

  A kinde of rub∣bing good for all men.
• * 1.23

  Exercitatio 〈…〉〈…〉 praere∣quirit.
• * 1.24

  Washing of the face, and ba∣thing of the eyes.
• * 1.25

  Caput pe••tore a front•• cervicem versus optimum est.

  Rubbing of the teeth.
• * 1.26

  Lib. 1. cap. 2.
• * 1.27

  Cap. 2.
• * 1.28

  The place and time of exer∣cise.
• * 1.29

  Aire.
• * 1.30

  Foure proper∣ties of whole∣some aire.
• * 1.31

  The fittest time of exer∣cise. Epid. 6. Sect. 4.
• * 1.32

  Lib. 2. de Sa. Tuen. cap. 2.
• * 1.33

  The colour of the Vrine sheweth when we should exercise.
• * 1.34

  Inst lib. 2. cap. ••.
• * 1.35

  An abuse of exercise tou∣ching the time.
• * 1.36

  Epid. 6. Sect. 5. Apho. 33.
• * 1.37

  Rise up after meat.
• * 1.38

  G••••r. 1. De San. Tu. lib. 1.
• * 1.39

  The exercise of the Empe∣rour Antoni••••.
• * 1.40

  Palestra.
• * 1.41

  Three things to be observed touching the time of exer∣cise.
• * 1.42

  Offic. 1.
• * 1.43

  Lib. 1. de San. Tuen. cap. 12. The measure of exercise.
• * 1.44

  Epi 6. Sect. 3: Aphoris. 4.
• * 1.45

  The remedy of immoderate exercise.
• * 1.46

  Lib. 2. Apho. 42.
• * 1.47

  Lib. 2. Epist. ••.
• * 1.48

  Lib. de morb. cau. ca. 3.
• * 1.49

  Li. 1. de pont▪
• * 1.50

  De Suc. bo. & vi. ca. 3.
• * 1.51

  What study i••.
• * 1.52

  Acad. 4.
• * 1.53

  Offi. 1. Idlenesse is a∣gainst nature.
• * 1.54

  Lib. 5. de Trist.
• * 1.55

  Offic. 3. Scipio his say∣ing to be fol∣lowed of stu∣dents.
• * 1.56

  How to begin our study.
• * 1.57

  The morning most fit for prayer.
• * 1.58

  The best time for study is the morning.
• * 1.59

  A good counsell for students.
• * 1.60

  Tuscu. 4.
• * 1.61

  An example of a slothfull Scholler.
• * 1.62

  How long we should studie without inter∣mission.
• * 1.63

  Afternoone study not very good.
• * 1.64

  Lucubratio no∣cturna studi••sis inimica.
• * 1.65

  Why study is better by day than night.
• * 1.66

  Plinie his dili∣gence to be followed of Students.
• * 1.67

  Lib. 2. al••sa••. cap. 40.
• * 1.68

  De. Succo. ••on. & vi. cap. 1.
• * 1.69

  Plautus pain∣fulnesse.
• * 1.70

  Better to be pale with study than love.
• * 1.71

  Mediocritas s••mper optima: satietas enim omnium rerum.
• * 1.72

  Offic. 1. How play is to bee used.
• * 1.73

  Lib. 8. cap. 8.
• * 1.74

  Scevol▪ optime 〈◊〉〈◊〉 lusisse tradunt. Cic. 1. de. Orat.
• * 1.75

  A wittie answer of Socrates made to Alcibi∣ad••s.
• * 1.76

  Vnlawfull games.
• * 1.77

  Troco lud••, alias ••age.
• * 1.78

  ••••b. 6. Apoph.
• * 1.79

  The dice play of the Emperor Caligula.
• * 1.80

  Play at the Chesse.
• * 1.81

  Probl. Sect. 30. quest. 1. Omnes homines qui ingeni•• cla∣ruer••nt, melan∣cholici fuerunt.
• * 1.82

  Politi. 8. cap. 3.
• * 1.83

  The commodi∣ties of Musicke▪
• * 1.84

  The Harpe the most ancient instrument.
• * 1.85

  Sam. 1. Cap. 16. Lib. 1. de S••u. Sa. tuend.
• * 1.86

  T••scu. 1.
• * 1.87

  ••ras. 3. Apoph.
• * 1.88

  The necessity of meats.
• * 1.89

  Six things to be considered in meats.
• * 1.90

  Lib. 1. de Ali. fa.
• * 1.91

  Triticum.
• * 1.92

  Ga. li. 1. de Ali. ••a. ca. 2.
• * 1.93

  Lib. 18. cap. 7.
• * 1.94

  Maine bread of Yorke. Ga. li. 1. de Ali. ••a. ca. 9.
• * 1.95

  Lib. 2. Dios. 1. cap 78. What Wheat is best.
• * 1.96

  Lib. 1. de Ali. fa. cap▪ 2.
• * 1.97

  Wheat bread ought to have five properties. Gal. li. 1. de Ali. ••a. ca. 2.
• * 1.98

  The smell of new bread very wholsome.
• * 1.99

  What bread is best.
• * 1.100

  Lib. 1. de Ali. ••a. ca. 2.
• * 1.101

  Lib. 1. de Ali. fa. cap. 4: Vnleavened bread is very unwholsome.
• * 1.102

  Ga. li. 1. de Ali. ••a. ca. 7.
• * 1.103

  Processe of time doth alter mens stomacks▪
• * 1.104

  The greatest loaves do nou∣rish most.
• * 1.105

  Burned crusts ill.
• * 1.106

  Crusts good for some.
• * 1.107

  Browne bread.
• * 1.108

  Browne bread looseth the belly.
• * 1.109

  Buttered Wheat. Lib. 1. de Ali. ••a. Ca. 7.
• * 1.110

  Frumentie.
• * 1.111

  French Wheat.
• * 1.112

  Rie bread.
• * 1.113

  What Misseling or Masseling is.
• * 1.114

  The tempera∣ture of Rie.
• * 1.115

  In li. 2. Dios. ca. 79. Barlie bread good for gowty folkes. Ga. li 7. de simp. li 1. de Ali. ••a. cap. 9.
• * 1.116

  Mal••••.
• * 1.117

  What Malt is made of.
• * 1.118

  Lib. 6. Simp.
• * 1.119

  Lib. 1. de ali. ••a. cap. 14.
• * 1.120

  Malt made of Oats.
• * 1.121

  Oate bread.
• * 1.122

  Ianock bread.
• * 1.123

  Oats are bread, drinke and meate.
• * 1.124

  Sundry sorts of meats made of Oates.
• * 1.125

  Ga. lib. 7. Simp.
• * 1.126

  The nature of Beanes.
• * 1.127

  Lib. 1. de Ali. Fa. cap. 19.
• * 1.128

  Lib. 7. Simp. Beanes are win∣dy and hard of digestion.
• * 1.129

  Greene Beans.
• * 1.130

  Lib. 1. de Ali. fa. cap. 19.
• * 1.131

  Lib. 1. de Ali. fa. cap. 21. Pease are better than Beanes.
• * 1.132

  Three sorts of Pease.
• * 1.133

  How Pease or beanes should be eaten. The seasoning of windy meats.
• * 1.134

  Pease pottage.
• * 1.135

  Pease pottage good.
• * 1.136

  At what time pease pottage is most whole∣some.
• * 1.137

  Lib. 8. Simp.
• * 1.138

  Ga. li. 1. de Ali. ••a. ca. 17.
• * 1.139

  Rise pottage, and their pro∣perty.
• * 1.140

  Lib. 2. Dios. c. 88.
• * 1.141

  〈◊〉〈◊〉 pottage good for a flix, how they 〈…〉〈…〉▪
• * 1.142

  The Preface to the hearbs.
• * 1.143

  Hot hearbs.
• * 1.144

  The nature of Sage.
• * 1.145

  Sage is good for students.
• * 1.146

  An old mans dyet.
• * 1.147

  Why Sage is u∣sed in sawces.
• * 1.148

  Sage wine.
• * 1.149

  Sage Ale.
• * 1.150

  Sage and Rue put in drinke, are good a∣gainst infection.
• * 1.151

  Lib. 5. cap. 18. Meth. 〈◊〉〈◊〉.
• * 1.152

  Rosemary good for students. Lib. 3. D••os. c. 73.
• * 1.153

  Plenty of Rose∣mary in one part of France.
• * 1.154

  Conserva of Rosemary flowers. Lib. 1. p. 80.
• * 1.155

  A good deco∣ction of Rose∣mary for the stomacke.
• * 1.156

  Another.
• * 1.157

  This maketh sweet breath, and killeth Wormes.
• * 1.158

  An excellent Electuary of Sage and Rose∣mary.
• * 1.159

  The tempera∣ture of Borage▪
• * 1.160

  Borage is good for students.
• * 1.161

  Lib. 1. cap. 7. de Stud. sa••i. 〈◊〉〈◊〉. Five great ene∣mies of stu∣dents.
• * 1.162

  Lib. 6. Simp.
• * 1.163

  Why Borage leaves are used in wine.
• * 1.164

  Conserva of Bo∣rage, and how it is to be made.
• * 1.165

  Borage water.
• * 1.166

  How to drinke a distilled wa∣ter.
• * 1.167

  The tempera∣ture of Baulme.
• * 1.168

  Baulme water, and the proper∣ties thereof.
• * 1.169

  An excellent water for stu∣dents.
• * 1.170

  Lib. 1. cap. 10. de Stud. sani. tu.
• * 1.171

  Gal. lib. 8. Simp.
• * 1.172

  Sirrup of Hysop. Hysop Ale.
• * 1.173

  Gal. lib. 6. Simp.
• * 1.174

  Lib. 3. Dios. ca. 35
• * 1.175

  A good Lotion for the teeth and mouth.
• * 1.176

  Powder of Mint good to kill wormes.
• * 1.177

  Gal. lib. ••. Simp.
• * 1.178

  Powder of Time good for Students.
• * 1.179

  How Savory may be taken.
• * 1.180

  For a Laske.
• * 1.181

  Gal. lib. 8. ••imp. cap. 61.
• * 1.182

  Foure proper∣ties of Rue.
• * 1.183

  Rue is good against poy∣son and the pestilence.
• * 1.184

  Lib. 3 cap. ••5.
• * 1.185

  King Mithri∣dates medicine.
• * 1.186

  Ga. lib. 6. Symp.
• * 1.187

  Lib. 1. de ali. ••a.
• * 1.188

  Fen. ult. lib. 4.
• * 1.189

  Medicine for the stone.
• * 1.190

  Lib. 3. cap. 141.
• * 1.191

  An easie medi∣cine for the stone.
• * 1.192

  Lib. 3. cap. 62.
• * 1.193

  Lib 6.
• * 1.194

  Coriander Confits good for students.
• * 1.195

  Coriander Confits good for a Rume.
• * 1.196

  Cap. ••••.
• * 1.197

  Lib. 8. Simp.
• * 1.198

  Mustard for whom it is good.
• * 1.199

  A medicine to cleare the breast, good for fingers.
• * 1.200

  For a tettar or Ringworme.
• * 1.201

  Pottage of Mercurie good to loose the belly.
• * 1.202

  To make white teeth.
• * 1.203

  The vertues of Perselie.
• * 1.204

  Lib. 5. Meth. 〈◊〉〈◊〉. cap. 7. Perselie, why it is evill.
• * 1.205

  Foure proper∣ties of Fennell
• * 1.206

  The vertues of fennell seeds.
• * 1.207

  Fennell Cum∣fits.
• * 1.208

  Anise seeds Cumfits.
• * 1.209

  Bread for such as have the Collicke.
• * 1.210

  For an unsavo∣ry breath.
• * 1.211

  To beautifie the face.
• * 1.212

  Lib. 3 Dios. c. 60.
• * 1.213

  Gal. l••b. 7. Simp.
• * 1.214

  Lib. 3. cap. 57.
• * 1.215

  Good bread for such as be trou∣bled with wind
• * 1.216

  Careway Com∣fits.
• * 1.217

  Lib. 2. cap. 113.
• * 1.218

  A practise to preserve a man from drunken∣nesse.
• * 1.219

  The contra∣riety betweene the Vine and the Colewort.
• * 1.220

  Gal. lib. 8. Simp.
• * 1.221

  Lib. 2. de Ali. Fa.
• * 1.222

  Lib. 1. cap. 1.
• * 1.223

  A strange tale of Basill.
• * 1.224

  Ga. lib. 8. Simp.
• * 1.225

  To provoke neesing, and purge the head.
• * 1.226

  Matth. lib. 1. Diosc. cap. 6.
• * 1.227

  A Lotian for the Palsie.
• * 1.228

  To recover the speech being lost.
• * 1.229

  Lib. 3. Diosc. cap. 120.
• * 1.230

  A Medicine for the Dropsie.
• * 1.231

  Ad 〈◊〉〈◊〉.
• * 1.232

  F••r. lib. 5. 〈◊〉〈◊〉. cap. 18.
• * 1.233

  For the stone in old folks or children.
• * 1.234

  Two generall wayes that dis∣eases doe grow by.
• * 1.235

  Gilliflowers good for sundry diseases.
• * 1.236

  Lib. 2. Dios. cap. 153. An easie Medi∣cine, and excel∣lent for the plague.

  Vinegar of Gil∣liflowers excel∣lent for divers purposes.
• * 1.237

  Gal. lib. 8. 〈◊〉〈◊〉.
• * 1.238

  A preservative for the plague. Lib 3. Dios. c. 96.
• * 1.239

  A good Medi∣cino for a Ter∣tian Fev••r.
• * 1.240

  An excellent Medicine for any kinde of Fever.
• * 1.241

  A passing good Medicine for a rheume.
• * 1.242

  The perfect use of Cardnus Be∣nedictus.
• * 1.243

  The vertues of Cardnus Benedi∣ctus.
• * 1.244

  An excellent Medicine for any kinde of Fever.
• * 1.245

  G••. Lib. 6. Simp.
• * 1.246

  Lib. 2. de Ali. ••a. cap. 8. The chiefe meanes for the preservation of health.

  Wormewood wine.
• * 1.247

  Wormewood wine easie to be made.
• * 1.248

  Gal. lib. 6. Simp.
• * 1.249

  Li. ••. Dios. ca. 25. Lavender Cotten.
• * 1.250

  A proved me∣dicine for the wormes.
• * 1.251

  Sothernwood good to be set up in the house
• * 1.252

  Li. 3▪ Dios. c. 14. Lib. ••. de 〈◊〉〈◊〉. cap. 51.
• * 1.253

  The vertues of Artichokes.
• * 1.254

  Cap. 13. Raw Leekes unwholesome.
• * 1.255

  Leeks boyled, and eaten with honey good for flegme.
• * 1.256

  Leeke pottage very whole∣some.
• * 1.257

  A good plaister for the Cholick
• * 1.258

  A medicine for the stone.
• * 1.259

  Cap. ••4.
• * 1.260

  Cap. 80.
• * 1.261

  A good medi∣cine for the toothache.
• * 1.262

  Schol. Sa. ca. 13. Raw Onyons unwholesome.
• * 1.263

  Onyons sod∣den be very wholesome.
• * 1.264

  A medicine for the cough.
• * 1.265

  Me. lib. 6. ca. 20. For burning or scalding.

  For the plague
• * 1.266

  Gal. lib. 8. Simp.
• * 1.267

  For whom Garlick is good, and for whom not.
• * 1.268

  Lib. 2. de ali. ••a. cap. ult. Who may best eate Garlick, Onyons, Leeks, and who not.
• * 1.269

  Cap. 13.
• * 1.270

  Sundry vertues of Garlick.
• * 1.271

  Lib. 12. Me. c. 8. Garlick is the countrey mans Triacle.
• * 1.272

  English men may eate Gar∣lick by Galens rule.
• * 1.273

  Garlick is good for the Collicke.
• * 1.274

  A medicine to drie up a Rheume, fal∣ling to the sto∣mack.
• * 1.275

  A good medi∣dicine for wormes.
• * 1.276

  Gal. lib. 8. Simp.
• * 1.277

  Lib. 2. de Ali. ••a. cap. 70.
• * 1.278

  Galen defended against M. Eliot touching the use of Radish. Lib. 2. cap. 106.
• * 1.279

  Radish neither good before meate, nor af∣ter meate.
• * 1.280

  How Radish may best be eaten.
• * 1.281

  Radish corrupt the breath. Lib. problem. 40.
• * 1.282

  The very cause of a sweet breath or of the con∣trary.
• * 1.283

  The vertue of Turneps.
• * 1.284

  Parsenips and Carets good for the Collick and stone.
• * 1.285

  Li. 3. Dios. ca. 5.2. Parsenips and Carets pro∣voke Carnall lust.
• * 1.286

  6. Simp.
• * 1.287

  Parsenips and Carets be re∣storative.
• * 1.288

  Lib. 2. de Ali. fa. cap. 67. Carets are better than Parseneps.
• * 1.289

  Lib. 2 de Ali. f••. cap. 34.
• * 1.290

  Capers be ve∣ry wholesome for the preser∣vation of health.
• * 1.291

  Sampere.
• * 1.292

  Cap▪ ••0.
• * 1.293

  Why Tansies are to be used about Easter.
• * 1.294

  Lib. 3. Dios. cap. 138.
• * 1.295

  An experiment for a Feaver.
• * 1.296

  Lib. 7. Simp.
• * 1.297

  How a man of the Countrey used Fumitory.
• * 1.298

  Great vertues of fumitory.
• * 1.299

  To make a fair colour in the face.
• * 1.300

  Li. 3. Dios. c. 156.
• * 1.301

  Lib. 2. par. 4.
• * 1.302

  An excellent Balme to heale any wound.
• * 1.303

  For the falling sicknesse in Children.
• * 1.304

  Lib. 4. Dios. cap. 186. For rednesse of of the eyes.

  For the Tooth∣ake.
• * 1.305

  An easie me∣dicine for the Yellow Iaundies
• * 1.306

  Lib. 3. Sim.
• * 1.307

  A good medi∣cine for a Fever.
• * 1.308

  Lib. 5. Meth. cap. 21.
• * 1.309

  To preserve cloths from Moths.
• * 1.310

  Alecoast Ale.
• * 1.311

  Maudlin.
• * 1.312

  A good Medi∣cine for the backe grieved, o•• for a waste in man or wo∣man.
• * 1.313

  Lib. 5. Meth. cap. 18.
• * 1.314

  For diseases of the braine.
• * 1.315

  To purge the head.
• * 1.316

  Li. 4. Dios. c. 111.
• * 1.317

  A good Medi∣cine to pre∣serve from the Pestilence.
• * 1.318

  For one infe∣cted with the Pestilence.
• * 1.319

  For shortnesse of wind and an impostume.
• * 1.320

  For biting of a mad dogge, or stinging of a venomous Worme.
• * 1.321

  For the tooth-ach.
• * 1.322

  To purge the head.
• * 1.323

  For a rheume.
• * 1.324

  Lib. 3. Dios. c. 65.
• * 1.325

  For the plague.
• * 1.326

  Cap. 68.
• * 1.327

  Conserva of Elecampane.
• * 1.328

  Lib. 1. Dios. c. 12.
• * 1.329

  The best season to gather roots in.
• * 1.330

  Lib. 1. Dios. c. 10.
• * 1.331

  Lib. 1. Dios. c. 4.
• * 1.332

  For the Dropsie.
• * 1.333

  Cold Herbs.
• * 1.334

  The old cu∣stome of eating Lettuse.
• * 1.335

  Lib. 2. de Ali. fa. cap. 40.
• * 1.336

  Cap. 52. eius. lib.
• * 1.337

  Li. 2. de. Ali. fa. cap. 40.
• * 1.338

  How Galen used to eate Lettuse, and why.
• * 1.339

  For whom Lettuse are ill.
• * 1.340

  For one that would live un¦married. Lib. 6. Simp.
• * 1.341

  The vertues of Endive and Succory.
• * 1.342

  The Liver is the work-house of blood.

  The heate of the Liver.
• * 1.343

  Endive Ale.
• * 1.344

  Dandelion and Sowthistill.
• * 1.345

  Li. 2. Dios. c. 124.
• * 1.346

  Li. 2. Dios. c. 112. Orage seed purgeth ex∣tremely both wayes.
• * 1.347

  Conserva of Vi∣olets how to be made.
• * 1.348

  The vertues of Conserva of Violets.
• * 1.349

  What hearbes are good for a cooling broth.
• * 1.350

  For the Pestilence.
• * 1.351

  Conserva of Sorrell.
• * 1.352

  How to make Conserva of a¦ny hearbe.
• * 1.353

  Fer. lib. 5. me. c. 3.
• * 1.354

  The vertues of Conserva Roses
• * 1.355

  How to make Conserva Roses
• * 1.356

  Conserves should be sun∣ned.
• * 1.357

  Red-rose water or damaske.
• * 1.358

  Li. 1. Dios. c. 113.
• * 1.359

  A very sweet washing water.
• * 1.360

  Damask pow∣der to make sweet water to strow among clothes.
• * 1.361

  A sweet water good cheape.
• * 1.362

  The use of sweet waters for students.
• * 1.363

  A good water for dim••es of sight, or for any other im∣pediment of the eyes.
• * 1.364

  Another good water for eyes.
• * 1.365

  Against Venus▪
• * 1.366

  The vertues of Strawberries.
• * 1.367

  Strawberry wa∣ter, wherefore it is good.
• * 1.368

  Lib. 4. Dios. c 60.
• * 1.369

  For a Stitch or Plurifie.
• * 1.370

  To procure sleepe.
• * 1.371

  Lib. 4 Dios. c. 45. Burnet good for any flux of man or woman.
• * 1.372

  Burnet good for the Plague.
• * 1.373

  To purge the head. Lib. 3. cap: 139.
• * 1.374

  Melons and Pepons be like the Chamele∣on.
• * 1.375

  An excellent water to coole the reynes and to helpe the stone.
• * 1.376

  Nettle potage▪
• * 1.377

  cap. 6••.
• * 1.378

  Herbes and fruits were the first meats of mankinde.
• * 1.379

  Gen. 1. ver 29.
• * 1.380

  Gen 9 Ve••. 3.
• * 1.381

  The alteration of mankinde touching dyet.
• * 1.382

  The difference of Apples.
• * 1.383

  Raw Apples & Quodlings.
• * 1.384

  How Apples may be eaten with least hurt.
• * 1.385

  Cold Apples for whom they are good.
• * 1.386

  A cold rosted Apple what it worketh. Lib. 2. de Ali. fa. cap. 21.
• * 1.387

  The English use of eating Apples proved by Galen.
• * 1.388

  The best way to eat apples.
• * 1.389

  Apple tarts. How to pre∣serve apples a long time.
• * 1.390

  How raw pears may be eaten with least hurt.
• * 1.391

  cap. 39.
• * 1.392

  Peare baken, rosted or stew∣ed.
• * 1.393

  eodem.
• * 1.394

  How Peares & other fruit may be eaten with∣out hurt.
• * 1.395

  Georg. li. 2.
• * 1.396

  Lib. 1. cap. 131.
• * 1.397

  Li. 2. de ali. ••a. cap. 19.
• * 1.398

  Peares should be eaten be∣fore meat.
• * 1.399

  Wine to be drunke with Peares.
• * 1.400

  cap. 41▪
• * 1.401

  Damasins
• * 1.402

  What Prunes are best. Lib. 2. de ali. fa. cap. 31
• * 1.403

  Stewed Prunes should be eaten before meat to loose the belly.
• * 1.404

  Sloes and Bul∣lase.
• * 1.405

  Cheries should be eaten before meales. cap. 40.
• * 1.406

  The vertues of cheries.
• * 1.407

  How to pre∣serve cheries.
• * 1.408

  Lib. 2. de Ali•• sa•• cap. 22••.
• * 1.409

  How to make marmalade of Quinces.
• * 1.410

  To make any kinde of mar∣malade.
• * 1.411

  Lib. 2. de Ali. fa. cap 9.
• * 1.412

  cap. 9.
• * 1.413

  Grapes make one fatte with an R.
• * 1.414

  Whether Ray∣sons be binding or loos••••g. Lib. 7. & 8. de com. ••edi. Li 5, Dios. cap. 4
• * 1.415

  Raysons by na∣ture are good for the liver.
• * 1.416

  Lib. 7. de Comp. med.
• * 1.417

  cap. 4••.
• * 1.418

  cap. 43.
• * 1.419

  Lib. 2. de. Ali. fa. cap. 8. Figs to be ea∣ten before meales.
• * 1.420

  Lib. 1. de Dios. c. 1 4 6 For a cough•• cap. 43
• * 1.421

  For swelling in the necke••
• * 1.422

  Bitter almonds
• * 1.423

  Almond milke how to be made Cawdales of Almonds.
• * 1.424

  Almond Butter
• * 1.425

  To blanch al∣monds.
• * 1.426

  Divers sorts of Almond milke
• * 1.427

  Cawdales of Almonds how they are made
• * 1.428

  Galen. Lib. 2. de Ali. fa. ca. 26.
• * 1.429

  Lib. 1. cap. 126.
• * 1.430

  For any laske or waste.
• * 1.431

  Lib. 8. Simp.
• * 1.432

  A good medi∣cine for a laske Lib. 1. Di••s. c 1:7
• * 1.433

  For a waste in women.
• * 1.434

  Lib. 2. de ali. fa. cap. 25.
• * 1.435

  Lib. 1. cap. 136. Li. 1. Dios. c. 133. A good medi∣cine for the stone••▪
• * 1.436

  Lib. 1. cap. 136.
• * 1.437

  The vertues of Conserva bar∣beries, and how it is to be made
• * 1.438

  For the yellow Iaundise
• * 1.439

  How to keepe berberies all the yere.
• * 1.440

  Lib. 6 S••mp•• Li. 1 Dios.. cap. 31.
• * 1.441

  A good medi∣cine for the co∣licke and stone.
• * 1.442

  Salet oyle and the operation thereof.
• * 1.443

  Sacke and sa∣let oile to pro∣cure a vo•• it
• * 1.444

  L. 1. Dios c. 131.
• * 1.445

  Lib▪ 1. Dios c. 131
• * 1.446

  An easie medi∣cine for the stone.
• * 1.447

  Hasill nuts ve∣ry unwholesom
• * 1.448

  cap. 4••.
• * 1.449

  cap 38.
• * 1.450

  Filbers.
• * 1.451

  Li. 1. Dios c. 142.
• * 1.452

  A medicine of Nut shales, for a laske.
• * 1.453

  cap. 13.
• * 1.454

  King Mithrida∣tes medicine a∣gaynst poyson.
• * 1.455

  Asure medicine against the pe∣stilence taken out of Euony∣••••us.
• * 1.456

  Lib. 2. de ali. fa. cap. 38.
• * 1.457

  Li. 1. Dios. c. 122.
• * 1.458

  For a laske or flix.
• * 1.459

  cap 75. Three sorts of pepper. Lib. 8▪ Si••p.
• * 1.460

  L. 4, de Sa. Tuen.
• * 1.461

  The vulgar opi¦nion of pepper disproved.
• * 1.462

  cap. 75••
• * 1.463

  Diatrion pipe∣rion.
• * 1.464

  Nutmegs is the best spice for students.
• * 1.465

  Li. 4· de Sa. Tuen·
• * 1.466

  A certaine ex∣periment to take away a flegme or perle from the eye.
• * 1.467

  Blanch powder
• * 1.468

  Greene ginger
• * 1.469

  Li. 1. Dios. ca. 13.
• * 1.470

  An excellent cinamom water
• * 1.471

  Lib. 8. cap. 4. Meth. Meden. Sugar & hony compared to∣gether in wholesomnesse
• * 1.472

  How to clarifie hony.
• * 1.473

  Lib 3. de Ali. fa▪ cap. 39.
• * 1.474

  For whom ho∣ny is wholsome and for whom not wholesome.
• * 1.475

  Sugar and wa∣ter, good to cleare the brest and stomacke of flegme.
• * 1.476

  Sugar candy.
• * 1.477

  Ginger con∣dite.
• * 1.478

  Biefe and the commoditie thereof
• * 1.479

  Lib. 3. de Ali fa. cap. 1 Bie••e is a me∣lancholy meat.
• * 1.480

  Par. 4▪ de di••••••is universalibus. c. 7
• * 1.481

  Great diffe∣rence of biefe.
• * 1.482

  Veale. cap. 28.
• * 1.483

  Lib. 3. de al. fa. cap. 7.
• * 1.484

  Rosted meat is dryer than bo••∣led.
• * 1.485

  ••ib 3. de ali. fa. cap. 2. Salt biefe▪
• * 1.486

  Lib▪ de Ali· ••a. cap. 1 Galen dispro∣ved cōcerning mutt••n.
• * 1.487

  The best Mut∣ton.
• * 1.488

  Lambe flesh.
• * 1.489

  Li. 3. de ali. fa. c. 1.
• * 1.490

  Swines flesh in many points like to mans flesh.
• * 1.491

  Lib. 3. c. 9▪ ad Al∣man.
• * 1.492

  Lib. 3 de. ali fa. cap. 13.
• * 1.493

  Wilde swine better than tame.
• * 1.494

  Brawne.
• * 1.495

  Aphoris. 1.
• * 1.496

  cap. 15.
• * 1.497

  Rosting pigs.
• * 1.498

  What flesh should be boy∣led, and what rosted.

  Potage to make one solu∣ble.
• * 1.499

  Bacon.
• * 1.500

  A gamond o•• ••a••on.
• * 1.501

  Levit 1••. cap 7. vers.
• * 1.502

  Ma••. 2.7. chap.
• * 1.503

  Act, 10, 15 Rom, 14, 2, 3.14.
• * 1.504

  Li. 3. de. ali. s••. cap. 1.
• * 1.505

  Kydde.
• * 1.506

  par 4. de anima∣libus.
• * 1.507

  The difference of beasts con∣cerning age.
• * 1.508

  The manifold commodities of the hare.
• * 1.509

  Lib. 2. Dios. c. 1••
• * 1.510

  Lib. de 60. anim.
• * 1.511

  Lib. 3. de Ali. fa. cap. 1
• * 1.512

  A digression touching ho∣spitality.
• * 1.513

  ••i. 3. de. ali. fa. cap. 1. Wh•• Venison should be drowned in wine.
• * 1.514

  Redde deere.
• * 1.515

  D••••tatibus animalium.
• * 1.516

  The age of a Stagge.
• * 1.517

  Li. 3. de ali▪ fa. ••.1.
• * 1.518

  The Scots were sometime Anthropo∣phagi.
• * 1.519

  Rookes.
• * 1.520

  cap. 9.
• * 1.521

  Twelve things that breed fatnesse.
• * 1.522

  Kernels of the tongue.
• * 1.523

  Lib. 3. de ali. fa. cap. 6.
• * 1.524

  Par. 5.
• * 1.525

  The lungs of a Fox good for the lungs of a man.
• * 1.526

  cap. 48.
• * 1.527

  Par. 5.
• * 1.528

  Broyled meat and fryed meat unwholsome.
• * 1.529

  cap. 25.
• * 1.530

  S••r. lib. 2. Sa. 2.
• * 1.531

  Par. 5.
• * 1.532

  Lib. 3. de ali. fa. cap. 7.
• * 1.533

  How Marrow •• may best be ea∣ten.
• * 1.534

  For stifnesse of the Sinewes and for the Crampe.
• * 1.535

  Par. 5.
• * 1.536

  Consiliator dis∣sert. 68.
• * 1.537

  Canon. 2. c. 296.
• * 1.538

  Ser. li. ••. ••a. 4. How to make a Henne ten∣der upon the sodaine.
• * 1.539

  Chickens.
• * 1.540

  A caveat not to use much fine meats.
• * 1.541

  Lib. 11. Simp.
• * 1.542

  To make a Co∣leise of a cocke or capon.
• * 1.543

  Partrich most light of dige∣stion.
• * 1.544

  A good wish for students.
• * 1.545

  Hawking com∣mended.
• * 1.546

  The Wood∣cocke compa∣red with the Swa••low.
• * 1.547

  cap. 29. Canon. 2. ca. 146
• * 1.548

  Num. 11.7.31.
• * 1.549

  Cap. 29.
• * 1.550

  Lib. 2. cap. 48.
• * 1.551

  Swanne.
• * 1.552

  Lapwing and Teale.
• * 1.553

  Corint. 1. cap. 8. Rom. 14.
• * 1.554

  Ti. 1. cap. 4.
• * 1.555

  Lib. 2.
• * 1.556

  Math. 15.
• * 1.557

  A comparison betweene flesh and fish, be∣tweene sea fish and river fish.
• * 1.558

  The felicity of Britaine for fish.
• * 1.559

  What fresh wa∣ter fish is better
• * 1.560

  The English proverbe ex∣p••und••d tou∣ching the choise of fish.
• * 1.561

  cap. 30.
• * 1.562

  Lib. 2. cap. 29. Lib. 3. de ali. fa. cap. 29.
• * 1.563

  The nature of a Trout.
• * 1.564

  A strange na∣ture of a fish.
• * 1.565

  Forty pound given for one fish.
• * 1.566

  Of Eeles.
• * 1.567

  cap. 31.
• * 1.568

  The French proverbe of wine to be used with fish.
• * 1.569

  Lib. de Ali. fa. cap. 31.
• * 1.570

  A generall rule touching choise of fish.
• * 1.571

  A go••od medi∣cine for the stone.
• * 1.572

  Optimus succu••.
• * 1.573

  Lib. 3. de 〈…〉〈…〉. cap. 26. The best flesh & the best fish.
• * 1.574

  cap. 28.
• * 1.575

  Ser. li. 2. Sa. 2.
• * 1.576

  Li. 3. de ali. fa. cap. 33.
• * 1.577

  Oysters.
• * 1.578

  Pearles.
• * 1.579

  Lib. 2. Dios. ca. 4.
• * 1.580

  Good pearles gotten about Britaine.
• * 1.581

  When shell fish is at the best. Lib. 2. Ser. Sa. 4.
• * 1.582

  Cap. 30.
• * 1.583

  A feast royall. Flesh and fish should not be eaten together at one meale.
• * 1.584

  Whether fresh fish or salt fish be more whol∣some.
• * 1.585

  Cap. 30.
• * 1.586

  Fresh fish good for choll••••icke folkes. Cap. 52.
• * 1.587

  Egges.
• * 1.588

  Ca. 4. cap. 1. Cap. 8.
• * 1.589

  Hen Egges are best.
• * 1.590

  How to chuse an egge.
• * 1.591

  Ser. lib 2. Sat. 2.
• * 1.592

  The difference of eggs in dressing.
• * 1.593

  Sodden egges Poched egges.
• * 1.594

  Rosted egges.
• * 1.595

  Fryed egges.
• * 1.596

  Collops and egges.
• * 1.597

  Hard egges. Soft egges. Rere egges.
• * 1.598

  A fine breakfast for a weak sto∣macke.
• * 1.599

  Cap. 38.
• * 1.600

  Lib. 3. Dios. Cap ••48.
• * 1.601

  Hempseed hath contrary effects in men and in hen.
• * 1.602

  Lib. 2. proble 84▪
• * 1.603

  An egge re∣sembleth the whole world.
• * 1.604

  Par 5. What milke is.
• * 1.605

  Lib. 2. c. 6 4.
• * 1.606

  How the windi∣nesse of m••lk may be holpen.
• * 1.607

  Three substan∣ces in milke.
• * 1.608

  Three sorts of milke.
• * 1.609

  Goats mylke is best.
• * 1.610

  Lib. 3. de Ali fa. cap. 15.
• * 1.611

  What time of the yeare milk is best.
• * 1.612

  Cap 34.
• * 1.613

  The degrees of milke in goodnesse.
• * 1.614

  Lib. 3. de ali fa. cap. 15.
• * 1.615

  The Earle of Comberland cured of a con∣sumption by womans milke.
• * 1.616

  Why milke is unwholsome in Ag••es or Head ache.
• * 1.617

  Milke is ill for the Collick or stone, and cau∣seth obstructi∣ons.
• * 1.618

  Milke good against me∣lancholy
• * 1.619

  Whether milke be loosing or binding.
• * 1.620

  A medicine for a la••ke.
• * 1.621

  Whey.
• * 1.622

  Lib. 3 de. ali. fa. cap. 15.
• * 1.623

  Cap. 36.
• * 1.624

  A cooling de∣coction of whey good for many purposes.
• * 1.625

  Lib. 2. ca. 66.
• * 1.626

  Cap. 35.
• * 1.627

  An experiment of butter to make one solu∣ble.

  The vertues of butter.
• * 1.628

  The Flem∣mings little troubled with the collicke.
• * 1.629

  May Butter.
• * 1.630

  To heale the wilde fi••e.
• * 1.631

  To bring forth teeth in chil∣dren. Lib. 10. Simp.
• * 1.632

  A posset of two milkes.
• * 1.633

  Possets used at breakfast in Lankashire.
• * 1.634

  Almond Butter
• * 1.635

  Cap 37.
• * 1.636

  Lib. 3· de Ali. fa· cap. 17.
• * 1.637

  cap. 9.
• * 1.638

  What cheese is best.
• * 1.639

  Cheese should be eaten after meat.
• * 1.640

  Cap 37.
• * 1.641

  Cap. 7.
• * 1.642

  Lib. 10. Simp.
• * 1.643

  A good play∣ster for the gout made of an old cheese.
• * 1.644

  cap. 37.
• * 1.645

  Apho 3 com. 1.
• * 1.646

  Rosted Cheese.
• * 1.647

  Why some by nature abhor cheese. Lib. 1. de temp. Lib. 1. de Consu.
• * 1.648

  Two principall Sauces. Lib. 5. Tus.
• * 1.649

  Two notable examples in two Kings, of hunger and thirst.
• * 1.650

  These Lacede∣monian sauces are good for such as feed at full.
• * 1.651

  How Socrates procured hun∣ger.
• * 1.652

  cap. 52.
• * 1.653

  Two vertues of Salt.
• * 1.654

  Two kindes of salt used in meates.
• * 1.655

  Lib. 5. cap. 17
• * 1.656

  cap. 46.
• * 1.657

  cap: 46
• * 1.658

  F••ve proper∣ties of vineger.
• * 1.659

  A practise to make one leane and low coloured.
• * 1.660

  A go••d water to cleanse the mouth.
• * 1.661

  Rose vineg••r.
• * 1.662

  Vineger of Gi∣loflowers.
• * 1.663

  Preservatives from the Pe∣stilence.
• * 1.664

  Veriuice.
• * 1.665

  Oximel.
• * 1.666

  Lib. 7. de Meth.
• * 1.667

  Anti. lib. 2.
• * 1.668

  How neesing proceeding of Mustard may be holpen.
• * 1.669

  Cap. 22.
• * 1.670

  Cap. 1.
• * 1.671

  Three diffe∣rences of sto∣mackes.
• * 1.672

  Epid. Sect. 4. Apho. 20. Two chiefe points of pre∣serving health. Cap. 31.
• * 1.673

  Two verses to be followed of all that would live in heal••h.
• * 1.674

  Variety of meates, bree∣deth excesse and surfet.
• * 1.675

  Se••. li. 2. Sa. 2.
• * 1.676

  An experiment to 〈◊〉〈◊〉 one slender.
• * 1.677

  Lib: 1. Apho. 3.
• * 1.678

  Dialo. 3.
• * 1.679

  A full belly is unfi•• for study.
• * 1.680

  Lib. 5. Tus. Two notable sayings of Tully touching the quantity of meate.

  Three sorts of diet.
• * 1.681

  Lib. 2. Apho. 4.
• * 1.682

  1 Apho. 5.
• * 1.683

  Diet in sicke∣nesse. 1 Apho. 4.
• * 1.684

  Fasting driveth away sickenes.
• * 1.685

  Lib. 4. de meth. med. cap. 4.
• * 1.686

  cap. 31.
• * 1.687

  How surfet may be eased.
• * 1.688

  The qual••ty of meates.
• * 1.689

  De inequ••inte. cap. 6.
• * 1.690

  Lib. de Con.
• * 1.691

  L••b. 3. Simp. Two mervei∣lous examples of poyson eaten without hurt. Lib. de Secret.
• * 1.692

  Custome in meat and drinke.
• * 1.693

  2 Apho. 50.
• * 1.694

  2 Apho. 38.
• * 1.695

  Epid. 6. Sec. 4. Apho. 7.
• * 1.696

  2 Apho. 40. Custome in labour.
• * 1.697

  cap. 55.
• * 1.698

  A dyet for healthy men.
• * 1.699

  Lib. 1. Men in perfect health should keepe no pre∣cise order in dyet.
• * 1.700

  Cap. 1.
• * 1.701

  How a custome in dyet may bee changed with∣out ha••me.
• * 1.702

  6 Epi. Sect. 3.
• * 1.703

  Lib 2. ••ict. acu••. cap. 18.
• * 1.704

  Cap. 19.
• * 1.705

  The foure sea∣sons of the yere
• * 1.706

  Lib. 1. de temp. cap. 4.
• * 1.707

  3 Apho. 9. Versaluberri∣mum & minime exiliosum.
• * 1.708

  1 Apho. 15.
• * 1.709

  The dyet of the Spring time.
• * 1.710

  Lib. 2. insti. Sect. 2. cap. 9.
• * 1.711

  The best dyet in Summer.
• * 1.712

  1 Aph. 17. Aestate saepe & pa••um dandum▪
• * 1.713

  In Summer drinke much and eate little.
• * 1.714

  Sib. 1. de temp. cap. 4.
• * 1.715

  Dyet in Au∣tumne.
• * 1.716

  1 Aph. 18.
• * 1.717

  cap. 6.
• * 1.718

  Lib. 1. cap. 4▪ de locis. aff.
• * 1.719

  Lib. 1. de Sa. ti••▪ cap. 9.
• * 1.720

  Lib. 5. cap. 4. d•• usu par.
• * 1.721

  Hunger is the best token of an empty sto∣macke.

  What hunger is and how it commeth. Insti. lib. 1▪ Sect. 7. cap. 5.
• * 1.722

  English folks may eate three meales a day.
• * 1.723

  Whether breakfasts are to be used in England.
• * 1.724

  1 Apho••••.
• * 1.725

  Lib 3. cap. 13. de ••atu. fa.
• * 1.726

  1 Apho. 10.
• * 1.727

  Break fast meats for students.
• * 1.728

  1 Apho. 1••. Who may best abide fasting.
• * 1.729

  Lib. 1. Instit. Sect. 3. cap 5.
• * 1.730

  How fasting is to be used.
• * 1.731

  In Ser de do 4 in ad.
• * 1.732

  In Hom·
• * 1.733

  Lib. 2. meth. me. cap. 22. The definiti∣on of a true fast.
• * 1.734

  Inedia.
• * 1.735

  Lib. 2. meth. me. cap. 20.
• * 1.736

  cap. 20.
• * 1.737

  Seven things good for a rheume.
• * 1.738

  A remedy for surfet. 2 Apho. 17.
• * 1.739

  The commodi∣ties of Ab∣stinence.
• * 1.740

  2 Apho. 4.
• * 1.741

  Dinner time.
• * 1.742

  Diogenes an∣swer touching dinner time.
• * 1.743

  Oxford dyet for d••nner.
• * 1.744

  To eate one onely kinde of meat at a meale prooved to be the best dyet. Lib. 11. cap. 52.
• * 1.745

  An houre is a sufficient time for dinner. Schol. Sa. cap. 6.
• * 1.746

  Long sitting at meat is hurtfull
• * 1.747

  Three conco∣ctions, & three preparations of the meat re∣ceiued.
• * 1.748

  Cap. 1
• * 1.749

  To sit a while after meat, how it is to be taken
• * 1.750

  Cap. 1. Cap. ••.
• * 1.751

  Whether din∣ner or supper should be greater. Diff. 121.
• * 1.752

  Institut. li. 2. Sect. 4. cap. 3.
• * 1.753

  The question answered tou∣ching more meat or lesse to be eaten at dinner or Supper.
• * 1.754

  The cause of rheumes in England.
• * 1.755

  2. Apho. 17.
• * 1.756

  Cap. 38.
• * 1.757

  To drinke be∣fore supper or dinner, used of some.
• * 1.758

  2. Apho. 11.
• * 1.759

  What time the stomacke re∣quireth for concoction.
• * 1.760

  In Medi. li. 2. Sect. 4. cap. 3.
• * 1.761

  Where wee should walke after supper.
• * 1.762

  One meale a day were bet∣ter taken at noone than at night.
• * 1.763

  What age is, and what dif∣ference in age. Inst. lib. ••. Sect. 3. cap. 5.
• * 1.764

  Annus Criticus.
• * 1.765

  Cap. 1••.
• * 1.766

  Man beginneth to die as soone as he is borne.
• * 1.767

  How meat and drinke do pre∣serve life.
• * 1.768

  Ga. de mar. ca 3. One cause of life and death in man.
• * 1.769

  Naturall death what it is.
• * 1.770

  A divers diet requisite in youth and age. 1. Apho. 14.
• * 1.771

  The naturall diet of all ages.
• * 1.772

  Diet of lustie youth.
• * 1.773

  Diet of old men▪
• * 1.774

  Sundry exam∣ples of old mens diet.
• * 1.775

  Chremes supper in Terence.
• * 1.776

  De Sa. ••u. lib. 5. cap 4. Antiochus diet. A good b••eak∣fast for old men
• * 1.777

  Teleph•••• diet.
• * 1.778

  For whom ho∣ny is wholsome ••nd for whom not. Lib. 1. de Ali. Fa. cap. 1.
• * 1.779

  Pollio Romulus.
• * 1.780

  Lib. 22.
• * 1.781

  Democritus.
• * 1.782

  Galen.
• * 1.783

  Lib. 5. de Sa. tu. cap. 1.
• * 1.784

  Auten. Lect. Lib. 30. cap. 12.
• * 1.785

  Galens dyet.
• * 1.786

  Lib. 2. de Sa. tu. cap. 8. Galeni valetudo.
• * 1.787

  Securi••.
• * 1.788

  Lib. 5. de Sa. tu. cap. 8.
• * 1.789

  The benefit of an orderly diet.
• * 1.790

  3.1. doct. ••. c. 7.
• * 1.791

  Desucco. boni. & vi••••o cap. 2.
• * 1.792

  The due order of recei∣ving of meats.
• * 1.793

  Whether fine meate or grosse should be eaten first.
• * 1.794

  The English custome de∣fended, to eat grosse meates first, and fine after.
• * 1.795

  We should not beginne our meale with drinke. Cap 38.
• * 1.796

  Drinke is ne∣cessary, for two causes.
• * 1.797

  What thirst i•• and how it is caused. Lib. 1. Simp. cap. 32.
• * 1.798

  Lib. 7. Meth. cap. 6.
• * 1.799

  Lib. 5. cap. 7.
• * 1.800

  The right use of drinke.
• * 1.801

  Cap. 18.
• * 1.802

  The discom∣modities of much drinke used at mea••.
• * 1.803

  To drinke lit∣tle and often, is better than to drinke much at once.
• * 1.804

  Cap. 3••.
• * 1.805

  Drinke be∣tweene meales not good.
• * 1.806

  Cap. 32. Drinke d••la∣tive.
• * 1.807

  Three sorts of drinke.
• * 1.808

  What drinke should be used in the begin∣ning of meales, and what after.
• * 1.809

  cap. 18.
• * 1.810

  Strong drinke or spiced, is not good to be used with meat.
• * 1.811

  Sack or aqua vitae when they may be drunke after meat.
• * 1.812

  Seven sorts of drinke used in England.
• * 1.813

  Water is the most antient drinke.
• * 1.814

  De Sa. tu. c. 11. What water is best after Ga∣len.
• * 1.815

  Whether it be good for En∣glishmen to drinke water. cap. 18.
• * 1.816

  Cornish men drinke much water.
• * 1.817

  cap. 27.
• * 1.818

  When cold water may be drunke.
• * 1.819

  Cold water and Sugar good to coole and cleere the sto∣macke.
• * 1.820

  What drinke is best when one is hot.
• * 1.821

  2 Apho. 51.
• * 1.822

  Simp. li. 1. ca. 31.
• * 1.823

  Water mixt with wine quencheth thirst the bet∣ter.

  How a man may prove which water is best.
• * 1.824

  Lib. 5. meth. ca. 5.
• * 1.825

  How water may be drunke without harme Liquorise wa∣ter.
• * 1.826

  Cap. 31. v 28.
• * 1.827

  Gen. 9. ver. 20.
• * 1.828

  Wine and drunkennesse be of like an∣tiquity.
• * 1.829

  Simp. 8. The tempera∣ture of wine.
• * 1.830

  Lib. 3. de vict. r••. in mor. acu. com. 6.
• * 1.831

  The diversi∣ties of wines and the coun∣tries that bring them forth.
• * 1.832

  Malmsey kil∣leth wormes in children.
• * 1.833

  England brin∣geth forth no wine, and why.
• * 1.834

  Cap. 11. v. 13.14
• * 1.835

  De••t. 28.39.
• * 1.836

  cap 31.27.28.
• * 1.837

  The commodi∣dities of wine.
• * 1.838

  Life and wine agree in na∣ture.
• * 1.839

  3.1. doct. 2. ca. 8. Five vertues of wine used moderately.
• * 1.840

  Lib 1. de ar•••• amandi.
• * 1.841

  Cap. ••. Why wine mo∣derately taken sharpneth the wit.

  Divines love wine, and why▪
• * 1.842

  Strong wines ill for student••▪
• * 1.843

  1 Cor. 10 10.3.1. Doct. 12. Cap. 8.
• * 1.844

  Six inconve∣nien••es of drunkennesse.
• * 1.845

  Isocrates a∣gainst drun∣kennesse.
• * 1.846

  Theognis, a∣gainst drun∣kennesse.
• * 1.847

  Insti. li. 1. ca. 10.
• * 1.848

  Why students in these dayes come not to such perfect knowledge as they have done in time past.
• * 1.849

  Hessus, against drunkennesse.
• * 1.850

  2. de logi. Young men should drinke no wine. Lib. 1. de Sa. 〈◊〉〈◊〉. cap. 9.
• * 1.851

  Wine is good for old age.
• * 1.852

  cap. ••5. To be drunken once in a mo∣neth allowed of some Physi∣tians.
• * 1.853

  Lib. 51. de us•••• par. cap. 4▪ Cap. 107.
• * 1.854

  How to choose good wine, by five properties.
• * 1.855

  cap. 10.
• * 1.856

  The choise of wine standeth chiefly in three senses.
• * 1.857

  Li. 3 de vict. ra. in amor. acut. com. 6.
• * 1.858

  White wine least hot.
• * 1.859

  White wine procureth urine.
• * 1.860

  White wine good for those that would be leane.
• * 1.861

  cap. 8.
• * 1.862

  cap. 12.
• * 1.863

  Red wine bindeth,
• * 1.864

  A good medi∣cine for a laske.
• * 1.865

  cap. 11.
• * 1.866

  Sweet wine for whom it is good.
• * 1.867

  Lib. 5 cap. 7.
• * 1.868

  cap 26. New wine unwholsome.
• * 1.869

  Whether wine be good fasting
• * 1.870

  Insti. li▪ 2. c. ••.
• * 1.871

  cap. 54.
• * 1.872

  Tosts dipped in wine where∣fore they are good.
• * 1.873

  An easie pra∣ctise to clense the stomacke.
• * 1.874

  An easie medi∣cine for the stone.
• * 1.875

  The difference betweene ale and beere.
• * 1.876

  cap. ••7.
• * 1.877

  How to know where the best ale is.
• * 1.878

  Whether ale or beere be better.
• * 1.879

  Sixteenes.
• * 1.880

  The vertue of beere.
• * 1.881

  cap. 46. Eight proper∣ties of ale and beere.
• * 1.882

  The vertues of beere.
• * 1.883

  Lib. 2. insti. Sect. 2. cap. 11.
• * 1.884

  Beere more cold in opera∣tion than ale, and better for cholericke folkes.
• * 1.885

  Whether beere breed rheumes
• * 1.886

  The very cause of rheumes.
• * 1.887

  com. 6. Apho. 28. A plaine pat∣terne of our time.
• * 1.888

  Wine and wo∣men great oc∣casions of the gout.
• * 1.889

  Two chiefe causes of rheumes, otium & intemperan∣tia.
• * 1.890

  The chiefe causes of the gout.
• * 1.891

  Who inven∣ted beere, and when.
• * 1.892

  Fol. 25. p. 2.
• * 1.893

  Worcester shire and Glo∣cester shire most fruitfull
• * 1.894

  Perie.
• * 1.895

  Whey for a 〈◊〉〈◊〉 Liver.
• * 1.896

  Whey for•••• itch.
• * 1.897

  How to make Metheglin.
• * 1.898

  Mead or Meath.
• * 1.899

  The growing of Rosa Solis.
• * 1.900

  How to make Rosa Solis.
• * 1.901

  Lib. de S••m. & vigilia.
• * 1.902

  Lib. 2. Elegi. Sleepe the i∣mage of death and the bro∣ther of death.
• * 1.903

  Death called by the name of sleepe.
• * 1.904

  Lib. 1. cap. 97. What sleepe is.
• * 1.905

  How sleepe is caused.
• * 1.906

  The commo∣dities of sleepe
• * 1.907

  Metamor. 11.
• * 1.908

  Foure things to be observed in sleepe:
• * 1.909

  Presag. 2.
• * 1.910

  Why the night is better to sleepe than the day.
• * 1.911

  Afternoone steep unwhole∣some. cap 1. cap. 3.
• * 1.912

  How sleepe in the day may be used with least harme.
• * 1.913

  In Li. 2. Sect. 4. cap. 3.
• * 1.914

  How long we should wake, after supper.
• * 1.915

  What place is ••ost fit to sleepe in.
• * 1.916

  Epid. 6. com: 4.
• * 1.917

  Chamber Bed
• * 1.918

  The making of the bed.
• * 1.919

  A merry tale of b••••ting a bed.
• * 1.920

  Praefa. cap. 5. How we should lie while we sleepe.
• * 1.921

  Lib. 2. de motu m••s. cap. ••.
• * 1.922

  Lib. 4 S••••re••.
• * 1.923

  How long we should sleep.
• * 1.924

  Lib. 6. de Sa. tu. cap. 5.
• * 1.925

  Epimenides and Endymi∣on how they slept and what is meant by it.
• * 1.926

  Lib. 1. Ethi. ca. ult Man sleepeth halfe his time.
• * 1.927

  De Som. & vi. cap. 3. How to know when sleepe is sufficient.
• * 1.928

  Lib. 2. de Sa. tu. cap. 1.
• * 1.929

  How Venus should be used & in what age.
• * 1.930

  Aph••. 3. com. 30. & Aph••. 5. com. 6.
• * 1.931

  Whether Ve∣nus be requi∣site for all men.
• * 1.932

  Cap. 1. ver. 28.
• * 1.933

  How lust groweth in mankind.
• * 1.934

  Semen est quae∣dam pars utilis excrementi.
• * 1.935

  Semen emit∣tunt ••am saemi∣n•• quam viri. Li. 1. Inst. cap. 5.
• * 1.936

  Lib. 6. de lo. aff. cap. 5.
• * 1.937

  The benefits of Venus.
• * 1.938

  Venus morbis a pituita nati•• utilis est Hip. ••pid. 6. Sect. 5. Apho. 23.
• * 1.939

  cap. ••3.
• * 1.940

  The discommo∣dities of im∣moderate Ve∣nus.
• * 1.941

  Deut. 5.18. Exod. 20.
• * 1.942

  Gen. 2.22.
• * 1.943

  De lo. ass. cap. 5.
• * 1.944

  Cap. 19. ver. 12.
• * 1.945

  The difference of men con∣cerning cha∣stitie.
• * 1.946

  Ver. 11.
• * 1.947

  Cap. 13. ver. 4.
• * 1.948

  Pro. 20. ver. 9. A••oris & libi∣d ni•• insanin omnibus anima∣libus est com∣munis.
• * 1.949

  What comple∣ction is most given to Venus Lib. 6. de lo. aff. Cap. 5.
• * 1.950

  Lib. 6. de Sa. tu. ca. 4.
• * 1.951

  Three princi∣pall meanes to abate con∣cupiscence 2 Cor. 12.7, 8, 9.
• * 1.952

  ca 13. ver. 1.
• * 1.953

  Lib. 3. Georg.
• * 1.954

  Women com∣pared to a Panther.
• * 1.955

  Women com∣pared to the Mermaydens Syrenes were Sea monsters, halfe a woman and halfe a fish.
• * 1.956

  Li. 1. de r••me. amo.
• * 1.957

  1 Cor. c. 9 v. 27. Ordinary meanes to sub∣due the flesh.
• * 1.958

  Idlenesse a great occasion of lechery. Lib. 1. dere. amo.
• * 1.959

  Lib. 1. de Sa. tu. cap. 14. Divers pra∣ctises to abate concupiscence.
• * 1.960

  The practises of Arnoldus to abate lust
• * 1.961

  Iohn Bale.
• * 1.962

  Fabian. lib 6. cap. 141.
• * 1.963

  Corin. 1. c. ••.
• * 1.964

  The transla∣tor of Salust into English.
• * 1.965

  1 Cor. cap. 7. ver. 3, 33, 34.
• * 1.966

  The single life more conve∣nient for Di∣vines.
• * 1.967

  Devi. in som. age••. The discom∣modities of marriage.
• * 1.968

  Two of the first dishes that be served up at the marriage feast.
• * 1.969

  1 Cor. ca. 7. v 7. D•• s••nct. vi.
• * 1.970

  Lib. 7. cap. 16. How man and woman should ma••ry after Arist.
• * 1.971

  Ra••he marri∣age is the cause why men bee now of lesse stature then they have been before time.
• * 1.972

  What time of the yere is best to marry in.
• * 1.973

  Diogenes opi∣nion concer∣ning the time of marriage.
• * 1.974

  Bias argument against marri∣age out of Aulus. Gel. lib. 5. 〈◊〉〈◊〉. 11. Socrates wife.
• * 1.975

  A Hermits re∣pen••ance.
• * 1.976

  A merry bat∣taile betweene Monkes and Nunnes.
• * 1.977

  Nunnes.
• * 1.978

  Levit. cap. 20. ver. 20.
• * 1.979

  I••sti•• lib. ••. Titulo. 18. leg. 2.
• * 1.980

  The Nunnes penance.
• * 1.981

  1 Cor. 6.15. 1 Co••. 6 13.19. Ephe. 4.••. 1 Cor. 6.18.
• * 1.982

  1 Cor. 7.12.
• * 1.983

  Aulus Gel. l. 1. cap. 6.
• * 1.984

  Metel••us argu∣ment to per∣swade marriage
• * 1.985

  H••ci. act. 1. S••. 1.
• * 1.986

  Au. gel. lib. 1. cap. 17. Varro his counsaile how to deale with a shrewd wife.
• * 1.987

  Vnder what signe a man man avoid the marriage of a shrew.
• * 1.988

  The right use of Venus stan∣deth in three points.
• * 1.989

  AEthi. 5. cap. 10.
• * 1.990

  Ossi. 2. in sine. Tullies Phy∣sicke.
• * 1.991

  Lib. 6 de Sa. ••u. cap. 14. Galens coun∣saile to every man touching the observati∣on of his owne body.
• * 1.992

  The authors phisicke to pre∣serve health very good for a cholericke stomacke. The quantity of Aloes was a quarter of an ounce.