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 TABLE CONTAINING the principall points of the whole booke in Alphabet order, having relation to the page.

A

• AIre and the proper∣ties thereof. pag. 7.
• Anise and the nature thereof, Anise seed comfitis and bread made with Anise. 51
• Artichokes and the vertues of them. 63
• Avens and their nature. 75
• Alecoast, and how to make Ale therewith. 79
• Angelica and how it is good for the pestilence, for short∣nesse of winde, and for an Impostume. 80
• Also for biting of a madde dogge, and for the Tooth∣ake. 81
• Apples, and the difference of apples, raw apples and quod••ins. 100
• How apples may be eaten with least hu••t, cold apples for whom they are good a cold rosted apple what it wor∣keth. 101
• The English use of eating ap∣ples, the best way to e••t ap∣ples, apple tarts, how to preserve apples a long time. 101.102
• Almonds, almond milke how to be made, candles of al∣monds, and almond butter. 112
• ...

• Abstinence and the commodi∣ties thereof. 212
• What age is, and what diffe∣rence in age. 220
• Of ale and beere. 249
• The difference betweene ale and beere. 250
• How to know where the best Ale is. ead.
• Whether ale or beere be better. 251
• A kinde of small Ale called at Oxford Sixteenes. ead.
• Eight properties of Ale and beere. 251
• Aqua vitae, and Aqua com∣posita. 257
• The common cure of hot A∣gues. 283

B

• The smell of new Bread very wholesome. 26
• What bread is ••est. ead.
• Vnlevened bread is very un∣wholsome. ead.
• Browne bread looseth the bel∣ly. 27
• Barly, and that barly bread is good for the gout. 29
• Beanes and their nature. 31
• Beanes are windy and hard of digestion, greene beanes. ead.
• Borage and the temperature thereof, that it is good for students. 38
• Borage leaves why they are u∣sed in wine, conserva of Borage how to be made, bo∣rage water, or any other how to be drunke. 38.39
• Balme and the temperature thereof, Balme water and the properties thereof. 39
• Balme water excellent for students. ead.
• Basill, and the nature thereof, and a strange tale of basill. 54
• Blessed thistle and the nature thereof, and the perfect use of Card••us Benedictus. 59
• The vertues of blessed thistle, and a medicine for any kinde of fever. 60
• Beteine, and how it is good for the braine and to purge the head. 79.80
• Bleete. 87
• Beetes. 88
• Burnet, and that it is good for any flux of man or woman, and good also for the plague. 95
• Barberies, and how to make

• conserva, Barberies & the vertues thereof also a medi∣cine for the yellow jaundise of Barbery barke. 116
• Biefe and the commodities therof, & that it is a melan∣choly meate. 129
• Great difference of biefe. ead.
• Salt biefe. 130
• The difference of beasts, as concerning age. 119
• The braines of beasts, 140
• Blackbirds or Ousills. 155
• Bu••tard. 157
• Barbill a delicate fish, for the which was payed xl.l. 164.
• Butter, and how it may make one soluble, the vertues thereof, that it is good for the chollicke. 180
• May butter, and how it may heale the wildefire. 181
• Almond butter. 182
• A full belly is unfit for study. 195
• Breakefast for a weake sto∣macke, good for students. 209
• The vertues of beere 252
• Beere more cold in operation then ale, and better for cho∣lericke folkes. ead.
• Whether B••ere breed rheumes: 252
• Who first invented beere and when. 254
• Bragget, and how to be made. 267
• Butterd Beere, and how to bee made. 268
• Bed chamber, bed, and the ma∣king thereof. 273
• A merry tale of making a bed. ead.
• A merry battaile betweene Munkes and Nunnes. 290

C

• Crustes burned are ill. 27.
• Crustes are good for some. ead.
• Cressis, and how they may bee used for a laske. 43
• Coriander, and the nature thereof. 46
• Coriander comfits good for students. 47
• Cold herbes. 84
• Coriander comfits good for a rhume. ead.
• Charvaile. 47
• Cummin and the nature ther∣of. 52
• A medicine of Cummine seeds for an ill breath, and

• to beau••ifie the face. eadem.
• Caraway and the nature ther∣of. 52
• Bread made with carowaies, and caroway comfits. 53
• Coleworts and their nature, and how they preserve a man from drunkennesse, and the contrariety between the vine and the colewort. 53, 54
• Capers and their nature, ca∣pers very wholesome for the preservation of health. 72
• Cinckef••ile and the nature thereof. 75
• Columbine and thereof an ea∣sie medicine for the jaun∣dise. 77
• Cam••mell and thereof a good medicine for a fever. ead.
• Clari••▪ and thereof a good me∣dicine for the backe in man or woman. 79
• Cucumbers and for whom they are good or evill. 98
• Cherries, and when they should be eaten, the vertues of che∣ries. 105
• How to preserue Cherries, 106
• Chestnuts, and how they are good for a laske 121
• Cloves and their nature. 123
• Cinamom and how to make Ci∣namom water. 125
• Cony and rabbets. 136
• Capon, henne and chickens. 150
• Cocke and to make a coleise of a cocke. 151
• Cra••e. 157
• Carpe. 163
• Conger. 166
• Cockles and shellfish when they are best 169
• Crevis and shrimps. 169
• Creame and the nature thereof. 179
• Cheese and what Cheese is best. 182
• Cheese should bee eaten after meat. 184
• An old cheese will make a good playster for the gowt. eadem
• Cheese rosted. 185
• Why some by nature doe abhor cheese. ead.
• Custome in diet what it is, and two strange examples ther∣of. 200
• Custome in Labour. 201
• How custome may be changed without harme. 202
• The English custome defended

• to eat fine meats after grosse meats. 229
• Cider, & that it is most plen∣tifull in Worcestershire and Glocestershire. 254
• Cinamome water of divers sorts. 261
• Consumption a wine. 265

D

• An old mans Dyet. 33
• Di••l, and the nature thereof. 45
• Dragons & how they are good for the plague 82
• Dandelion and Sowthistell. 87
• Damask powder to make sweet water, or to strow among clothes. 92
• Deisie and how they purge the head. 96
• The alteration of mankinde touching Diet. 98
• Dates, and how they are good for a laske or waste. 113
• Ducke and mallard. 156
• Three sorts of Dyet. 196
• Dyet in sickenesse. 197
• Dyet for healthy men. 202
• Dyet for the spring time. 204
• Dyet for the summer season. 205
• Dyet for Autumne. 205
• Dyet for winter. 206
• Dinner time, and Diogenes answer touching that. 213
• Oxford dinners. ead.
• The best diet is to eat one kind of meat at a meale. ead.
• An houre is a sufficient time for dinner. 214
• Drinke before dinner or sup∣per used of some▪ 218
• Naturall death what it is. 221
• A divers dyet requisite both in youth and age. 222
• The naturall dyet of all ages. ead.
• Dyet of lusty youth, dyet of old age. ead.
• Sundry examples of old mens diet. 223
• Antiochus dyet. ead.
• Telephus diet. 224
• Pollio Romulus Dyet. 224.
• Democritus Diet. 225
• Galens Dyet. eadem
• Securis fathers diet. 226
• Of Drinke. 230
• Wee should not beginne our meale with drinke. ead.
• Drinke is necessary for two causes. 230
• ...

• What thirst is, and how it is caused. 231
• The right use of Drinke. ead.
• The discommodities of much drinke used at meat. ead.
• To drinke little and often is better than to drinke much at once. 231
• Drinke betweene meales not good. 232
• Drinke delative. ead.
• Three sorts of drinke. 233
• What drinke should be used in the beginning of meales, and what after. ead.
• Strong drinke or spiced, is not good to be used with meate. 234
• Sacke and Aqua vitae, when they may be drunke after meate ead.
• Seven sorts of drinke used in England 234
• What drinke is best, when one is hot. 236
• Six inconveniences of drun∣kennesse. 242
• Theognis against drunkennes 243
• Hessus against drunkennesse. 244
• To bee drunken once in a mo∣neth is allowed of some Phy∣sicians. 245
• Destiny what it is after the opinion of the Stoickes. 304

E.

• Exercise what it is, the bene∣fit of exercise. 1
• The difference of exercise. 2.
• The proper exercises of all parts of the body. 3
• The preparation to exercise. 4
• The place and time of exercise. 7
• The fittest time of exercise. 8
• An abuse of exercise touching the time. 9
• The exercise of the Emperour Antonine, 10
• Three things to bee observed touching the time of exer∣cise. ead.
• The measure of exercise. 11.
• The remedy of immoderate ex∣ercise. 12
• Elecampaine, and how to make conserva thereof, good for a cough, and stuffing in the brest. 82
• Endiue and Succory, & their vertues. 86
• ...

• How they are good for heat of the liver. 86
• The eares of beasts. 142
• The eyes of beasts. ead.
• Egges, and that henne egges be best. 173
• How to chuse an egge. ead.
• The difference of egges in dressing. ead.
• Collops and egges. 174
• English folks may eat three meales a day. 208
• Whether breakefasts are to be used in England. 209
• England bringeth forth no wine, and why. 239

F

• Frumentie. 28
• French wheat. ead.
• Fenell▪ and the nature thereof. 51
• Fenell seeds, and fenell Com∣sits, wherefore they are good. ead.
• Floure Deluce, and the nature thereof. 57
• A medicine for the dropsie, and for running of the reynes. ead.
• Feverfew and the nature thereof, that it driveth away a fever. 73
• Fumitory, and the nature thereof, how a countrey man used Fumitory, great vertues of Fumitory, to make a faire colour in the face. ead.
• Filipendula, and the nature thereof. 74
• Fruits, and how herbes and fruits were the first meat of mankinde. 99
• Figges, and their properties. 110
• That they should bee eaten be∣fore meales, that they bee good for a cough, for swel∣ling in the necke. 111
• Of twelve things that breed fatnesse. 140
• The fat of beasts. 148
• The feet of beasts. ead.
• Flesh of birds lighter than of beasts. 149
• Fesant. 152
• Of fish and fish dayes. 159
• A comparison betweene flesh and fish, betweene Seafish, and river fish. 161
• What fresh water fish is best. 161
• The English proverbe expoun∣ded, touching the choice of fish. 162
• ...

• The best flesh and the best fish. 167
• Fasting driveth away sicknes. 198
• Who may best abide fasting. 210
• How fasting is to bee vsed. ead.
• The definition of a true fast. 211
• Fire is a speciall preservative against the plague. 309
• Filberts. 120

G

• The games of Olympus, games vnlawfull. 20
• Grummell, and thereof anea∣sie medicine for the stone. 46
• Gilifloure, & the nature ther∣of, that it is good for sun∣dry diseases. 58
• An easie medicine for the plague of Giliflowres, and vineger made thereof excel∣lent for divers purposes. ead.
• Germander and the nature thereof, a preservative for the plague, a good medicine for a tertian fever. ead.
• An excellent medicine for a∣ny kinde of fever, made of Germander. 58.59.
• A passing good medicine for a rheume of Germander. ead.
• Garlike and the nature there∣of, for whom it is good, and for whom not. 67
• Who may best eat garlicke, o∣nyons, leekes, and who not. Sundry vertues of Garlick, Garlike is the country mans Treacle. 67.68
• English men may eat garlicke by Galens rule. ead.
• Garlicke is good for the col∣licke. ead.
• A medicine to dry up a rheume falling to the sto∣macke. 68
• A good medicine for the wormes, of Garlicke. ead.
• Galingale, and thereof a me∣dicine for the dropsie. 84
• Gourdes, and their nature. 96
• Grapes, and how they should be eaten. 108.109
• Ginger and a certaine experi∣ment thereof to take away a flegme from the eye. 125
• Blanch powder of ginger. ead.
• Greene ginger. ead.
• ...

• Graines, and that they are good for women. 127
• Goats flesh and kid. 135
• Goose and Goselings. 156
• The Gisar of foule. 158
• Gurnard. 163
• Gogion. ead.
• The chiefe causes of the gowt. 253
• Galens counsaile to every man touching the observa∣tion of his owne body. 294

H

• The harpe the most antient in∣strument. 21
• Hisope and the temperature thereof. 40
• Sirupe of Hysope. ead.
• Hysope ale. ead.
• Harts ease, and the nature thereof, and how they are good for the falling sicknesse in children. 76
• Hasillnuts, and how they may best be eaten. 119
• Also a medicine for any laske or wast of the shales of hasil∣nuts. 120
• Hony, and how it should bee clarified. 128
• For whom hony is wholesome or not. ead▪
• Hare, and the commodities of the hare. 136
• The heads of beasts. 140
• The heart of beasts. 143
• Hearon, bittour and shoveler. 157
• Herrings white and red. 168
• Hempseed hath a contrary ef∣fect in men and hens. 175
• Two chiefe points of preser∣ving health. 193
• Hunger the best token of an empty stomacke. 208
• What hunger is, and how it commeth. ead.
• For whom Hony is whole∣some, and for whom not. 224
• Hipocras of sundry sorts, and how it may be made. 264
• Hipocras to preserve in time of pestilence. 266
• Hippocras laxative for any fever. 267
• An hermites repentance. 290

I

• Idlenesse is against nature. 14
• Saint Iohns wort and the na∣ture thereof, and how to

• make an excellent balme to heale any wound. 74, 75
• The inward of beasts. 146
• Ianocke bread. 30

K

• The kidneyes or reines of beasts. 147

L

• Labourers are more health∣full than learned men. 3
• Lovage, and the nature there∣of. 46
• Lilie, and the nature thereof. 56
• Lavender cotton, and a me∣dicine to be made thereof for wormes. 62
• Leeks, and their nature, raw leeks unwholsome. 63
• Leeks boyled and eaten with honey, good for flegme. ead.
• Leeke pottage very wholsome. 64
• A good plaister for the col∣licke of Leeks, a medicine for the stone, a good medi∣cine for the tooth-ach. 64, 65
• Larks-claw, or Larks-heele. 77
• Lettuce, and the old custome of eating them. 85
• How Galen used to eat Let∣tuce, and why, and for whom Lettuce are ill. 86
• A good medicine of Lettuce seeds, for one that would live unmarried. ead.
• Limons, and an easie medi∣cine of them for the stone. 119
• Lambs flesh, how it is in wholesomenesse. 132
• The Lungs or Lights of beasts. 143
• The Liver of beasts. 145
• Larks, and their propertie. 155
• The Liver of birds. 159
• Lampraies. 164
• An experiment to make one leans and flender 195
• How meat and drinke doe preserve life. 221
• One cause of life and death. ead.

M

• Milo Crotoniates. 2
• The morning most fit for prayer. 15
• Musicke, and the commodi∣ties

• thereof. 21
• Meat, and the necessitie of meats. 23
• Six things to be considered in meats. 23
• The substance of meats. 24
• Malt. 29
• Mint, and the temperature thereof. 40
• A good lotion for the teeth and mouth, made of mint. ead.
• Mint powder good to kill wormes. ead.
• Mustard, for whom it is good. 48
• A medicine of mustard seed to cleare the brest. 48
• Mustard good to kill a tetter or a ringworme. ead.
• Mercury, and the tempera∣ture thereof. 49
• Rottage of Mercury, good to loose the belly. ead.
• Mallowes, and their nature. ead.
• Mallow roots good to scowre the teeth, but Masticke bet∣ter. ead.
• Majoram, and the nature thereof. 55
• That it doth provoke nee∣••ing, and purgeth the head. ead.
• Marigolds, and their nature. 76
• That they are good for the red∣nesse of the eyes, and for the tooth-ach, and for womens diseases. ead.
• Mawdlin. 79
• Melons and Pepons, and a water to be made of them, good to coole the reynes, and for the stone. 97
• Medlars, and of them a good medicine for the stone. 115
• Maces, and their vertues. 124
• Mutton. 131
• Galen disproved, concerning mutton. ead.
• The best mutton. ead.
• Of strange beasts used for meats. 139
• The marrow of beasts. 148
• Mullet, a fish of a strange na∣ture. 164
• Muskles. 169
• Milke, and what milke is, how the windinesse of milke may bee holpen, three sub∣stances of milke, three sorts of milke, that goats milke is best. 176
• What time of the yeare milke is best, the degrees of milke

• in goodnesse. 177
• Womens milke is lest in a consumption. ead.
• Why milke is vnwholesome in agewes, or head ake, and ill for the chollike and stone, milke is good against me∣lancholy. 177
• Whether milke bee loosing or binding, that it is good for a laske. 178
• Mustard and how neesing thereof may be holpen. 191
• Man beginneth to dyas soone as he is borne. 221
• Malmesey killeth wormes in children. 239
• Metheglin, and how to bee made. 256
• Meade or meath. 256
• The single life most conveni∣ent for divines. 288
• The discommodities of marri∣age. ead.
• Two of the first dishes that be served up at the marriage feast. ead.
• When man and woman should marry after Aristotle. ead.
• Rath marriage is the cause why men be now of lesse sta∣ture then they have beene before time. 289
• What time of the yeare is best to marry in. ead.
• Diogenes opinion concerning the time of marriage. 290
• Bias argument against mar∣riage. ead.
• Metellus argument to per∣swade marriage. 292
• Vnder what signe a man may avoid the marriage of a shrew. 293

N

• Nettle and the vertues thereof. 98
• Nutmigs, and their nature, and that they are the best spice for a student. 124
• The Nunnes penance. 291
• The necessity of Physicke. 270

O

• Otes, and ote bread. 30
• Oates are bread, drinke and meate. ead.
• Sundry sorts of meates made of oates. 31
• Onions and their nature. 65
• ...

• Raw Onions vnwholesome. 65
• Onions sodden be very whole∣some. 66
• A medicine for the cough, for burning or scalding, for the plague. ead.
• Oke of Hierusalem, and how it preserveth clothes from mothes. 78
• Orage, and how it purgeth extreamely both wayes. 88
• Orpine, and the nature there∣of. 95
• Oliues and their nature, and a medicine for the Cholike and stone of oyle Olive. 117
• An easie medicine to provoke vomit of Salet Oyle. ead.
• Orenges and their properties. 118
• Oysters and shell fish 168
• Oximel how to bee made. 190
• Order in eating and drinking 226
• The benefit of an orderly dyet. ead.
• The due order in receiving of meates. 228

P

• Plinie his diligence to bee fol∣lowed of Students. 18
• Plantus painefulnesse. 19
• Better to bee pale with study than with love. ead.
• How play should bee used. ead.
• Play at the dice. 20
• Play at the Chesse. 21
• Pease, three sorts of pease, how pease or beanes should be ea∣ten. 32
• Pease pottage good. 33
• What time pease pottage are best. ead.
• Preface to herbes. 34
• Peniroyal, and the tempera∣ture thereof. 42
• Parsely, and the nature there∣of, and why it is sometime evill. 50
• Pionie and the nature there∣of, that it is good for the stone both in youth and age. 57.58
• Parseneps and Carrets and their nature. 71
• Parseneps and Carrets good for the Cholike and stone. ead.
• ...

• Parsneps and Carrets pro∣voke lust, they be restora∣tive. ead.
• Parsneps not so good as Car∣rets. 72
• Pellitory of Spaine, and how it is good to purge the head. 81
• The same is good also for a rheume, and for the tooth∣ach. ead.
• Prickmadem. 84
• Purslane, and how it is good against Venus. 93
• Poppie and what kinde there∣of is good for a stitch or pleurisie, and to procure sleepe. 94
• Peares, and how they may be eaten raw without hurt. 102, 103
• Peaches, and when they should he eaten, and Wine to bee drunke with them. 103
• Plummes and Damasines, Prunes. 104
• Stewed Prunes should bee ea∣ten before meat. 105
• Pomegranates, and how they are good for a laske, or any wast in man or woman. 114
• Pepper, and thereof three sorts, and the common opinion of pepper dispro∣ved. 122
• The vertue of Pepper, and Diatrion pipereon. 123
• Puddings. 146
• Partridge. 152
• Pigeons, and when they are best. 153
• Plover and Peacocke. 156
• Pike and pickerell. 162
• Pearch. ead.
• Place and Flowkes. ead.
• Porpos and Sturgion 167
• Puffin. 170
• Possets of two milkes, a very cooling drinke. 181
• Possets used at breakfast. 182
• Perie, that is Cyder of Peares. 255
• Such Physicke as the authour used for his health sake. 294
• What the Pestilence is. 297
• Foure causes of the Pestilence. 297
• Three preservatives to bee u∣sed against the plague. 298
• The electuary of three ad∣verbs for the plague. 299
• The signes of the Plague to come. ead.
• What is to bee observed in changing of the aire where

• the plague is. 300
• How long the infection re∣maineth in the body houses and clothes. 301
• The plague brought to Oxford and dispersed there by wol∣len clothes. ead.
• Whether it bee lawfull to flie from the plague 302
• How the plague doth infect our body. 309
• What complection is so••nest infected with the plague. ead.
• What is to be done, when wee goe forth to avoyd infecti∣on. 310
• An excellent lotion against the pestilence. ead.
• An excellent preservative for the plague. 311

Q

• Quinces, and how they loose the belly. 107
• How to make marmalade of Quinces or any other fruits. 108
• Quailes and their nature. 154
• The Quantity of meats. 193
• The Qualities of meats. 109.

R

• Rubbing or fricasie, & three sorts thereof. 4
• A merry tale of Rubbing. 5
• A kinde of Rubbing very good for all men. 6
• Rubbing of the teeth. 7
• Rise vp after meat. 9
• Rye, and Rye bread, and the temperature of Rie. 28
• Rise, Rise pottage, and their propertie. 33, 34.
• How Rise pottage should bee made for a flix. 34
• Rosemarie, and the nature the••eof 36
• Rosemary good for students. 36
• Plentie of Rosemary in one part of France. 36
• Conserva of Rose-mary floures. 37
• A good decoction of Rosemary for the stomack, which ma∣keth sweet breath. 37
• An electuary of Rosemary and Sage. 37
• Rue, and the temperature thereof. 43
• Foure properties of Rue. ead.
• Rue is good against poison & the pestilence. 44
• ...

• King Mithrida••es medicine made of Rhue. 45
• Radish and their nature. 69
• Gallen defended against ma∣ster Eliot touching the use of Raddish. 69
• Raddish neither good before meate, nor after meate. ead.
• How Radish may best be ta∣ken. 70
• Radish corrupt the b••eath, and wherefore ead.
• Roses, and how to make con∣serve thereof, and the ver∣tues of the same. 90
• Rose-water, and how to make very sweet water of divers sorts. 91
• Sweet-water good cheape, & how sweet-water should be used of Students. ead.
• Raysons and whether they be binding or loosing: that they are good for the liver. 109
• Ray and Thornebacke. 166
• Seven things good for a rhewme. 212
• Why rhewmes doe abound in England. 217
• The very cause of Rhumes. 253
• Two chiefe causes of Rhumes. ead.
• Rosa Solis, and the growing thereof, & how to be made 258

S

• What Study is. 14
• Scipio his saying to be follow∣ed of Students. 14
• How to beginne our study. 15
• The best time for study. ead.
• A good counsell for Students. 16
• An example of a slothfull Scholer. 16
• How long wee should stu∣die without intermission. ead.
• After-noones study not very good. 17
• Study is better by day than by night. 18
• Socrates answer to Alcibia∣des. 20
• Sage, and the nature thereof. 35
• Sage is good for Students. ead.
• Why Sage is used in sawces. ead.
• ...

• Sage-wine. ead.
• Sage-ale. 36.
• Sage and Rue put in drinke, are good against infection. ead.
• Savery, and how it may be taken. 42
• Sperage, and the nature ther∣of. 45
• A medicine of Sperage for the Stone. ead.
• Senvy, and the nature there∣of. 48
• Spike and Lavender, & their nature. 55
• Spike-water, good for the Palsie, and to recover the speech lost. 56
• Sothernwood, and the nature thereof. 62
• Samper, and the nature ther∣of. 72
• Saffron, and the nature ther∣of. 78
• Setwall, or Capons-tayle, and the vertues thereof. 83
• Skirwort. 84
• Spinage. 88
• Sorrell, and how it is good for the pestilence, how to make conserve of Sorrell, or any other herbe. 89, 90
• Strawbery, and Strawbury-water, wherefore it is good 94
• Services & their nature. 115
• Sugar, and the nature there∣of. 127
• Sugar, and Honey compared together. ead.
• Sugar-candy. 128
• Sugar and Water good for flewme. ead.
• Swines-flesh how it is in nou∣rishing. 132
• That it is like to mans flesh in many poynts. ead.
• Wild swine better than tame. 133
• Of Braune, rosted pigges, and Bacon. 134
• The Scottes were sometime Anthropophagi. 139
• The Stomacke or Mawe of beasts. 143
• The Spleene or milte, 145
• Sparrowes, and their proper∣ties. 155
• Sole. 163
• Salmon. 166
• Saltfish. 171
• Stock-fish. 172
• Of sawces, and which are the best sawces. 185
• Stones and Vdders. 147
• ...

• Salt and the vertues of salt. 187
• Two kindes of Salt used in meates. ead.
• A common sawce. 192
• Three differences of Stomacks 193
• Surfet how it may be eased. 198
• A remedy for surfet. 212
• Supper, and whether supper or dinner should bee grea∣ter▪ 216
• Where we should walke after Supper. 219
• Chremes supper in Terence. 296
• Why students in these daies come not to such perfect knowledge as they have done in time past. 244
• An easie practice to cleanse the Stomacke. 249
• An easie medicine for the stone ead.
• Sleepe, and how it is the bro∣ther of death, & the image of death, and in the scrip∣ture death called by the name of sleepe. 268, 269
• What sleepe is, how sleepe is caused, the commodity of sleepe. 269
• Foure things to be observed in sleepe. 270
• The night is better for sleepe than the day. 270
• Afternoone sleepe is unwhol∣some. ead.
• How sleepe in the day may bee used with lesse harm. 271
• How long we should wake af∣ter Supper. 272.
• What place is most fit to sleep in. ead.
• How we should lie when wee sleepe. 273.
• How long we should sleepe. 275
• Epimenides and Endimion, how they slept, and what is ment by it. 276
• Man sleepeth halfe his time. 276
• How to know when sleepe is sufficient. 277
• Socrates wife. 299
• The Stocks argument against Physicke. 304
• The sweating sicknesse. 279
• The sweating sicknesse three times in England. ead
• The cure of the sweating sick∣nesse. 280
• The sicknesse at Oxford, the like sicknesse at Cambridge

• as was at Oxford. 281

T

• TEnis play is the best exer∣cise of all other. 3
• Processe of time doth alter mens stomackes. 26
• Time, and the temperature thereof. 41
• Powder of Time good for stu∣dents. ead.
• Turneps and the nature of them. 70
• Tansie, and the nature there∣of. 72
• Why Tansies are good to be u∣sed about Easter. ead.
• The Tongues of beasts and the kirnels of the tongue. 141
• Tench. 163
• Trowt. ead.
• Time in dyet. 203
• Times of the day to eat and drinke. 207
• Long sitting at meals is hurt∣full. 214
• To sit awhile after meat, how it is to be taken. 215
• What time the stomacke re∣quireth for concoction. 219
• One meale a day better taken at norne than at night. 220.
• Tullies Physicke. 294
• The vertues of Treacle. 312
• How Treacle should be used a∣gainst the plague. ead.
• How much drinke and how much treacle should be ta∣ken at a time. 277
• Two sorts of Mithridatum. 278
• How to try Treacle whether it be good or not. ead.

V

• THe colour of the urine sheweth when we should exercise. 8
• Violets and how to make con∣serva of them, also the vertues of the conserva, & that they are good in broths with other cooling herbes. 89
• Veale, and the goodnesse ther∣of. 136
• Venison, and why it should be drowned in wine. 137
• Red Deere, and the age of the Stagge. 172
• Vineger, and sive properties thereof. 188
• How to make one leane and low coloured with vineger. 189
• ...

• Rose-vineger. ead.
• Vineger of Giliflowers, and that it preserveth from the pestilence. 190
• Verjuice. ead.
• Variety of meates ••ree∣deth excesse, and surfeit. 194
• Venus, how it should be used and in what age. 278
• Whether Venus be requisit for all men. ead.
• Whereof it riseth in mankind. 279
• The benefits of Venus. 280
• The discommodities of immo∣derate Venus. ead.
• The difference of men concer∣ning chastity. 282
• What complexion is most gi∣ven to Venus. 283
• Three principall meanes to abate lust. ead.
• Ordinary meanes to subdue the flesh. 285
• Idlenesse a great occasion of Lechery. 285
• Divers practises to abate con∣cupiscence. 286
• The practises of Arnoldus to abate lust. ead.
• Divers odde practises of old time to subdue the flesh. 286
• Varro his counsell how to deale with a shrewde wife. 292
• The right use of Venus stan∣deth in three poynts. 293

W.

• Washing of the face and ba∣thing of the eye. 6
• Wheate. 24
• What wheat is best. ead.
• Wheate bread ought to have five properties. ead.
• Wheat bread of Yorke. ead.
• Wheat buttered. 27
• Wormewood, and the nature thereof. 61
• Wormewood-wine, and how it may easily be made. 61, 267
• A good water for dimnesse of sight or any other impedi∣ment of the eyes, also an o∣ther good water for eyes. 293
• Walnuts, and of them with other things, King Mi∣thridates medicine against poyson. 120
• Woodcocke, and the nature of thereof. 137
• Wings of Birds & foule. 158
• ...

• Whiting. 163
• White meales. 172
• Whey, and the nature thereof. 178
• A ••••oling decoction of whey good for many purposes. 179
• Whey for a hoat liver, or for an itch. 255
• Of water, and that water is is the most ancient drinke. 235
• What water is best after Ga∣len 235
• Whether it bee good for Eng∣lish men to drinke water. eadem
• Cornishmen drinke much water eadem
• When cold water may bee drunke. 236
• Cold water and Sugar good to coole and cleare the sto∣make. 236
• Water mixt with Wine quencheth thirst the better 237
• How a man may proove what water is best. eadem
• How water may bee drunke without harme. ead.
• Liquorice water. ead.
• Wine and drunkenesse bee of like antiquity. 238
• The temperature of wine. ead.
• The diversitie of Wines, and the Countries that bring them foorth. 239
• The commodities of wine. 240
• Life and wine agree in na∣ture. eadem
• Five vertues of wine used moderately. 240
• Why wine moderately ta∣ken, sharpeneth the witt. 241
• Divines love wine, and why. eadem
• Strong Wines ill for students. 241
• Young men should drinke no Wine. 244
• Wine is good for old age. eadem
• How to chuse good wine by five properties. 246
• The choice of Wine standeth chiefly in three sences. 246
• White Wine least hoat. ead.
• White Wine procureth urine 247
• White Wine good for those that would be leane. 247
• Red Wine bindeth. 247
• Red Wine maketh a good

• medicine for the laske. ead.
• Sweet wine for whom it is good. 248
• New wine unwholsome. 248.
• Whether wine be good fasting. ead.
• Tosts dippped in wine wher∣fore they are good. 249
• Wine and women great occa∣sions of the gowt. 253
• Doctor Stevens water, and how it is to be made, and

• the vertues thereof. 261
• A correction of the same. 263
• Women compared to a Pan∣ther. ••69
• Women compared to the Mer∣maidens. 271.

Y

• Yeeles, and how they are engendred. 165

FINIS.