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THE QVANTITIE of meate must be proporcioned af¦ter the substaunce and qualitie thereof, and accordyng to the complexion of hym that eateth Fyrst it ought to be remēbred, that meates hotte and moyste, whiche are qualities of the bloudde, are soone tourned into bloudde, and therfore moche nou∣rysheth the body. Some meates do nourish but
lyttell, hauynge lyttell conformitie with bloude in theyr qualities. Of them, whiche do neryshe, some are more grosse, some lyghter in digession. The grosse meate ingendreth grosse bloude, but where it is wel concoct in the slomake, and well digested, it maketh the flesshe more firme, and the officiall membres more stronge, thanne fyne metes. wherfore of men, which vse moch labour or exercise, also of them, which haue very cho∣lerike stomakes, hore in England, grosse meates may be eaten in a great quantitie: and in a chole¦rike stomake biefe is better digested than a chy∣kens legge, forasmoche as in a ho••fe stomacke fyne meates be shortely aduste and corrupted. Contrarywyse in a colde or fleumatike stomake grosse meate abydeth longe vndigested, and ma∣keth putrifyed matter, lyght meates therfore be to suche a stomacke more apte and conuenient. The temperate bodye is best nourysshed with a lyttell quantitie of grosse meates: but of tempe∣cate meates in substance and qualitie, they may safely eate a good quantitie. Foresene alwaye, that they eate without gourmandyse, or leaue with some appetite. And here it wold be remem∣bred, that the cholerike stomake, doth not desyre so moch as he may digeste, the melancholye sto∣make may not digeste so moche as he desyreth: for colde maketh appetyte, but naturall heate concocteth or boyleth. Not withstandynge vn∣naturall or supernaturall heate distroyeth appe∣tyte, and corrupteth digestion, as it appereth in feuers. Moreouer fruytes and herbes, specially rawe, wolde be eaten in a smalle quantitie, all though the persone be very cholerike, forasmoch
as they do ingender thynne watry bloudde, apt to receyue putrifaction, whiche althoughe it be not shortely perceyued of hym that vseth it, at length they fele it by sondry diseases, which are longe in comynge, and shortly sleeth, or be hard∣ly escaped. Fynallye excesse of meates, is to be abhorred. For as it is sayde in the booke called Ecclesiasticus, In moch meate shall be sycknes, * 1.1 and inordinate appetite shall approche vnto choler. Semblably the quantitie of drynk wold be moderated, that it excede not, nor be equalle vnto the quantitie of meate, specially wine, whi∣che moderately taken, aydeth nature, and com∣forteth her, and as the sayde author of Ecclesi∣asticus * 1.2 sayth, wyne is a reioycynge to the soule and body. And Theognes saythe in Galenes * 1.3 warke, A large draught of wyne is ylle. A mo∣derate draught is not onely not ylle, but also cō¦modious or profitable.
QValitie is in the complexion, that is to saye, it is the state thereof, as Hotte or cold, moyste or drye. Also some meates be in wynter colde in acte, and in vertue hotte. And it wolde be consydered, that euery cō¦plexion temperate & vntemperate, is cōserued in his state, by that which is lyke therto in fourme and degree. But that whiche excedeth moche in dystemperaunce, must be reduced to his tempe∣raunce, by that whiche is contrarye to hym in fourme or qualitie, but lyke in degre moderatly vsed. By fourme is vnderstande grossenes, fyne∣nesse,
thyckenesse, or thyckenesse, by degree, as the fyrste, the seconde, the thyrde, the fourth, in heate c••••de, moysture, or drythe.
CVstome in feedynge is not to be contem∣ned, or lyttell regarded: for those meates, to the whiche a ma••••e hath ben of longe tyme accustomed, though they be not of substāce commendable, yet do they somtyme lasse harme * 1.4 than better metes, whervnto a man is not vsed. Also the meates and drynkes, whiche do moche del••te hym that eateth, or to be preferred before that, whiche is better, but more vnsauery. But if the custome be soo perniciouse, that it nedes * 1.5 must be lefte, than wolde it be withdrawen by lyttell and lyttell in tyme of helthe, and not of lyckenesse. For yf it shoulde be withdrawen in tyme of syckenesse, Nature shulde susteyne tre∣ble de••runent, fyrst by the grefe induced by syck∣nesse, seconde by receyuynge of medicines, third∣ly by forbearyng the thyng, wherin she delyteth.
TO kere the body in good temper: to them whose naturall cōplexion is moyste, ought to be gyuen meates that be moste in ver∣tue or power. Contrarywise to them, whose na∣turalle complexion is drye? oughte to be gyuen meates drye in vertue or power. To bodyes vn∣temperate, suche meates or drinkes are to be gy∣uen,
whiche be in power contrary to the distem∣perance, but the degrees are alway to be consy∣dered, as well of the temperance of the body, as of the meates. For where the meates do moche excede in degree the temperature of the bodye, they anoye the body in causyng distemperance, As hotte wynes, pepper, garlyke, onyons, & salt, be noyfull to them, which be cholerike, bycause they be in the hyghest degre of heate and drieth, aboue the iuste temperance of mannes bodye in that cōplexion. And yet be they oftentymes hol∣some to them, whiche be fleumatike. Contrary wyse, colde water, colde herbes, and cold fruites moderately vsed, be holsom to choleryke bodies, by puttyng awaye the heate, excedyng the natu∣rall temperature: and to theym, whiche be fleu∣matyke, they be vnholsome, and do brynge into them distemperance of colde and moyste.
FOrasmoche as before that tyllage of corne was inuented, and that deuouryng of flesh and fyshe was of mankynde vsed, men vn∣doubtedly lyued by fruites, & Nature was therwith contented & satisfied: but by chaunge of the diete of our progenitours, there is caused to be in our bodies such alteration from the na∣ture, whiche was in men at the begynnyng, that nowe all fruites generally are noyfulle to man, and do ingender ylle humours, and be oftetymes the cause of putrified feuers, yf they be moche and contynually eaten. Not withstandynge vn∣to them, whiche haue aboundaunce of choler, they be somtyme cōuenient, to represse the flame whiche procedeth of choler. And somme fruytes whiche be styptike, or byndynge in taste, eaten before meales, do bynde the bealy, but eaten af∣ter meales, they be rather laxatiue. Nowe shall it not be vnexpedient, to wryte of some fruites particularly, declarynge theyr noyefull quali∣ties in appayrynge of Nature, and howe they may be vsed with leste detriment.
GOurdes rawe be vnpleasant in eatynge, * 1.6 yll for the stomacke, and almost neuer di∣gested, therfore he that wylle nedes eate them muste boyle them, toste them, or fry them, euery way they be without sauour or tast, & of theyr proper nature, they gyue to the bodye colde and moyste nouryshement, and that verye
lyttell, but by reason of the slyppernesse of their substaunce, and bycause all meates, whiche be moyste of theyr nature, be not byndynge, they lyghtly passe forth by the bealy. And being well ordred, they wyll be metely concocte, yf corrup∣tion in the stomake do not preuente theym: they be colde and moyste in the seconde degree.
MElones and Pepones be almoste of one kinde but that the melone is round like an apple, and the innermoste parte ther∣of, where the seedes are conteyned, is vsed to be eaten. The pepon is muche greatter, and some∣what longe, and the inner parte therof is not to 〈◊〉〈◊〉 eaten: They bothe are very colde and moyst, and do make yll ••yce in the body, yf they be not well digested, but the pepon moche more thanne the melon. they doo leest hurre, yf they be eaten afore meales. All be it yf they do fynde in the sto¦make fleume, they be tourned into fleume, yf they fynde choler, they be tourned into choler. Not withstandyng there is in theym the vertue to clense and to prouoke vrine, they be colde and moysie in the seconde degree.
CVcumbers do not excede so moche in moi∣sture as melons: and therfore they be not * 1.7 so soone corrupted in the stomake: but in some stomackes, beynge moderatelye vsed, they doo digeste well: but yf they be aboundauntly
eaten, or moche vsed, they ingender a colde and thycke humour in the vaynes, whiche neuer or seldome is tourned into good bloude, and some∣tyme bryngeth in feuers. Also they abate carnall luste. The seedes as well thereof, as of melones and gourdes, beyng dryed, and made clene from the huskes, are very medicinable agaynste syck∣nesses procedynge of heate, also the difficultie or lette in pyssynge, they be colde and moyste in the seconde degree.
¶ Be harde to dygeste, therfore beynge moche eaten, and not well dygested, they anoy the hed, and cause gnawynge in the stomacke, and make grosse iuyce, and somtyme cause obstructions or stoppinges in the liuer and splene. And where there is inflammation or hardnesse in the body, they are vnholsome, but beyng wel digested and temperately vsed, they nourysshe and make the fleshe firme, and also bindeth the bealy: olde da∣ies be hotte and drye in the fyrste degree: newe gathered are hotte and moyst in the fyrst degre.
FIgges eaten, do shortly passe out of the sto∣macke, and are sone distrybuted into all the * 1.8 partes of the bodye, and haue the power to clense, specially grauell, beynge in the raynes of the backe, but they make no substancial nourish¦ment, but rather somewhat lowse and wyndye, but by theyr quycke passage, the wynde is soone dissolued. Therfore yf they be rype, they do leest
harme of any fruytes, or almost none. Drye fig∣ges and olde, are more hotte and moyste thanne newe gathered, but being moch eaten they make yll bloudde and iuyce, and as some do suppose, do ingender lyce, and also anoyeth the lyuer and the splent, if they be inflamed, but hauynge the power to attenuate or make humours currant, they make the bodye soluble, and doo clense the raynes. Also beynge eaten afore dyner with gin∣ger or pepper, or powder of tyme, or penyroyall, they profyte moche to them, whiche haue oppi∣lations or hard congeled matter in the inner par¦tes of the body, or haue distillations or reumes fallynge into the breste and stomake. Newe fyg∣ges are hote and moyste, olde fygges are hote in the fyrste degree, and drye in the seconde.
GRapes do not nouryshe so moche as fyg∣ges, but beinge type, they make not moch * 1.9 yll iuyce in the body: all be it newely ga∣thered, they trouble the bely, & fylleth the stomake with wynd, therfore yf they be hanged vp a whyle, er they be eaten, they are the lasse noyfull. Sweete grapes, are hottest, and doo lowse somewhat, and make a manne thyrstye, Sowre grapes are colde, and do also lowse, but * 1.10 they are harde of digestyon, and yet they do not nouryshe. They which are in taste bytter or har∣ryshe, be lyke to theym that are sowre. Raysons do make the stomake firme and stronge, and do prouoke appetite, and do cōfort weake bodies, being eatē afore meales, they be hote in the first
degre, and moyst in seconde.
CHeries, yf they be sweete, they do soone slyp downe into the stomake, but yf they be sowre or sharpe, they be more holsom, & do louse, yf they be eatē freshe, & newly gathered, they be cold & moyst in the fyrst degre.
PEaches do lasse harme, and do make bet∣ter iuyce in the bodye, for they are not soo soone corrupted beyng eaten. Of the iuyce of them maye be made a syrope, very hol∣some against the distemperaūce of choler, wher∣of procedeth a stynkynge breathe, they be colde in the fyrst degree, and moyste in the seconde.
AL appulles eaten soone after that they be gathered, are colde, hard to digest, and do make yll and corrupted bloudde, but beynge well kepte vntyll the next wynter, or the yere folowynge, eaten after meales, they are ryght holsom, and do confyrme the stomake, and make good digestion, specially yf they be rosted or baken, moste properly in a cholerike stomake, they are best p̄serued in hony, so that one touche not an other. The rough tasted apples are hol∣some, where the stomake is weake by dystempe∣raunce of heate or moche moysture. The bytter
apples, where that grief is increaced. The soure appuls, where the matter in congeled or made thycke with heate. In distemperature of heate and dryeth by drynkyng moche wyne, they haue ben founde commodiouse: being eaten at nyght, goinge to bedde, withoute drinkynge to theym, they be colde and moyste in the fyrste degre.
QVynces be colde and drye, eaten afore meale, they bynd & restraine the stomak, that it may not digeste welle the meate, except that they be rosted or sodden, the core taken out and mixte with honye claryfyed, or sugar, than they cause good appetyte, and preserueth the heed from drunkennes: taken af∣ter meate, it closeth and draweth the stomake to gyther, and helpeth it to dygeste, and mollifieth the bealy, yf it be aboundantely taken: they be colde in the fyrste degree, and drye in the begyn∣nynge of the seconde.
POmegranates be of good iuyce, and pro∣fytable to the stomake, specially they, whi∣che are sweete, but in a hotte feuer, they that are sowre be more expedient and holsome. for than the swete do intende heate, and puffe vp the stomake.
PEares are moche of the nature of apples, but they are heuyer, but taken after meate rosted or baken, they are not vnholsome, and do restrayne and knytte the stomake, beyng rype•• they be colde and moyste in the fyrst degre.
MEdlars are colde and drye, and constric∣tiue or straynynge the stomake, and ther∣fore they may be eaten after meales, as a medicine, but not vsed as meate, for they in∣gender melancholye, they be colde and drye in the seconde degree.
VAlnuttes, yf they be blaunched, are sup∣posed to be good for the stomake, & som∣what lowsynge the bealy, myxte with su∣gar, they do nourysshe temperately. Of two drye nuttes, as many fygges, and .xx. leaues of Rewe with a grayne of salte, is wade a medycine, wherof yf one do eate fastynge, nothynge whi∣che is venemous may that day hurte hym, and it also preserueth against the pestilence, and this is the very ryght Mithridate. they be hotte and drie in the seconde degree, after some oppinions hotte in the thyrde degre, drye in the seconde.
¶ They are more strong in substance than wall
nuttes, wherfore they are not so easily or soone digested. Also they do inflate the stomacke, and cause heed ache, but they ingender fatte. And yf they be rosted, they are good to restrayne rew∣mes. Also eaten with pepper, they are good a∣gaynst tourmentes of the bealye, and the stop∣pynge of vryne. They be hotte and drye in the fyrste degree.
THey do extenuate and clense without any byndynge, wherfore they purge the breste and lunges, specially bytter almondes. Also they do mollifye the bealy, prouoke sleape, and causeth to pysse well, fyue or syx of theym eaten afore meate, kepe a manne from beynge drunke, they be hot and moyst in the fyrst degre.
¶ They beinge rosted vnder the ymbers or hot asshes, doo nourysshe the bodye strongely, and eaten with hony fastynge, do helpe a manne of the cowghe.
OF the gardeyne and type, doo dispose a man to the stoole, but they do brynge noo maner of nouryshement. To this fruyte lyke as to fygges this propertie romay∣neth, that being dryed they do profyte. The da∣mas••e prune rather byndeth than lowseth, and
is more commodiouse vnto the stomake they be colde and moyste in the seconde degre.
COndyte in salte lycoure, taken at the be∣gynnynge of a meale doth corroborate the stomake, stireth appetite, and louseth the bealy, beynge eaten with vyneger. They whiche be rype, are temperatly hote, they which be grene, are colde and drye.
THey nouryshe nothynge after that they be salted, but yet they make the bely louse and purgeth fleume, whiche is therin con∣teyned. * 1.11 Also styrreth appetite to meate and openeth the obstructions or stoppynge of the lyuer and splene, beynge eaten with oximell, before any other meate: they be hotte and drye in the seconde degree.
¶ The ryndes taken in a lyttell quantitie, doo comforte the stomake, where it digesteth, speci∣ally condite with sugar, and taken fastynge in a small quantitie. The iuyce of orenges, hauynge a toste of bredde put vnto it, with a lyttell pow∣der of myntes, sugar, and a lyttell cynamome, maketh a very good sauce to prouoke appetite. The iuyce eaten with sugar in a hotte feuer, is not to be discommended. The rynde is hotte in the fyrst degree, and drye in the second: the iuyce of them is colde in the seconde degree, and drye in the fyrste.
GEnerally al herbes rawe, and not sodden, do ingender cold and watry iuyce, yf they be eaten customably, or in abundance: all be it some herbes are more comestyble, & doo lasse harme vnto nature, and moderatelye vsed, maketh inetely good bloudde.
AMonge all herbes, none hath soo good iuyce as letise: for somemen do suppose, that it maketh aboundance of bloude, al be it not very pure or perfyte. It doth set a hote stomake in a very good temper, & maketh good appetite, and eaten in the euennynge, it prouo∣keth slepe, albe it, it neither doth lowse nor bynd the bealye of his owne propertie. It increaseth mylke in a womans breastes, but it abateth car∣nall appetite, and moche vsynge therof, hurteth the eye syghte. It is colde and moyst temperatly
BEfore that auarice caused marchantes to fetche out of the easte and south partes of the worlde, the traffyke of spyce and son∣dry droughes, to contente the vnsaciablenesse of wanton appetites, Colewortes for the vertues supposed to be in them, were of such estimation, that they were iudged to be a sufficient medy∣cyne agaynst all diseases, as it maye appere in the booke of wyse Cato, wherein he wryteth of
husbandrye. But now I wyll no more remem∣ber, than shall be requyred, in that whiche shall be vsed as meate and not pure medicyne. The iuyce therof hathe vertue to pourge: the holle leaues beynge halfe sodden, and the water pou∣red out, and they beynge put eftsones into hotte water, and sodden vntyll they be tender, so ea∣ten they do bynde the bealy. Some do suppose, yf they be eaten raw with vineger, before meat, it shall preserue the stomacke from surfettynge, and the heed from drunkennesse: all be it moche vsynge of them dulleth the syght, except the eies be very moyst. Fynally the iuyce that it maketh in the body is not so commendable, as that whi¦che is ingendred of lettyse. It is hote in the first degree, and drye in the seconde.
IT is lyke in operation to lettyse, & tempe∣reth choler wonderfully, and therfore in all cholerike feuers, the decoctiō of this herbe or the water therof stylled, is ryghte expedient. semblably the herbe and rote boiled with fleshe, that is freshe beyng eaten, kepeth the stomacke and hed in verye good temper. I suppose that Southystell and Dentdelyon, be of lyke quali∣ties, but not so conuenient to be vsed of theym, whiche are hole, bycause they are wylde of na∣ture and more bytter, and therfore causeth fa∣stidiousnesse or lothsomnesse of the stomacke. It is colde and drye in the seconde degree.
BE moche lyke in theyr operation to Cyko∣rie, but they are more conuenient to medi∣cine than to meate. All be if Scariole cal∣lyd whyte Endyue, hauynge the toppes of the leaues tourned in, and layde in the erthe, at the latter ende of sommer, and couered, becommeth whyte and crispe, lyke to the great stalkes of ca bage lettyse, whiche are in wynter taken vp and eaten. And to theym that haue hotte stomakes and drye, they be ryght holsome, but beynge to moche vsed, or in very great quantitie they in∣gender the humour, whiche maketh the cholike▪ they be colde and moyste in the fyrste degree.
¶ Are not colde in operacion, but rather some∣what warme, and haue in them a slyppernesse: * 1.12 wherfore beynge boyled and moderatelye eaten with oyle and vyneger, they make metely good concoction in the stomake, and causeth the su∣perfluous matter therin easily to passe, and clen seth the bealye. It is hotte and moyste in the fyrste degree.
¶ Are also abstersiue and lowseth the bealy, but moche eaten, annoveth the stomake: but they ar ryght good agaynste obstructions or stoppynge of the lyuer, yf they be eaten with vyneger or mustarde, lykewyse it helpeth the splene. It is colde in the fyrst degre, and moyst in the second.
Doth mitigate the great heate in all the in∣warde partes of the body, semblably of the hed and eies: also it represseth the rage of Venus, but yf it be preserued in salte or bryne, it heateth and pourgeth the stomacke. It is colde in the thirde degre, and moyste in the seconde.
Is very profytable vnto the stomacke, but it maye not susteyne very moche boylynge, eaten with vineger, it prouoketh appetyte, and also v∣rine. The decoction therof drunke with wyne, clenseth the bladder.
Beyng sodden, it louseth the bealy. In a tyme of pestilence, yf one beynge fastynge, do chewe some of the leaues, and sucke downe the iuyce, it meruaylousely preserueth from infections, as a newe practiser called Guainerius, doth wryte. And I my selfe haue proued it in my household. The sedes therof brayed and drunke with wine and water, is very holsome agaynste the cholike * 1.13 and frettynge of the guttes: it stoppeth fluxes, and helpeth the stomake anoyed with replecion. It is colde in the thyrde degree, and drye in the seconde.
Is very conuenient to the stomake, and com∣forteth appetite, and maketh the breath sweete, the sedes and roote causeth vrine to passe well, and breaketh the stoone, dissolueth wyndes: the rootes boiled in water, and therof oxymel being
made, it dissolueth fleume, and maketh good di∣gestion. It is hotte and drye in the thyrd degre.
¶ Beynge eaten the sede or rote maketh abun∣dance of mylke, lykewyse drunke with ptysane or ale. The sede sommewhat restrayneth fluxe, prouoketh to pysse, and mytigateth frettynges of the stomacke and guttes, specially the decoc∣tion of the rote, yf the matter, causynge fretting be colds, but yf it be of a horte cause, the vse * 1.14 therof is daungerouse, for inflammation or ex∣ulce••ation of the raynes or bladder. It is hotte in the thyrde degree, and drye in the fyrste.
Maketh swete breathe, prouoketh vrine, and dryueth downe thinges, cleauyng to the raynes, or bladder, styrreth vp courage, and causeth a∣bundance of mylke. It is hotte and drye in the thyrde degree.
They make wynde, howe so euer they be or∣dered: the substance, whiche they doo make, is spungye, and not firme, all be it they be abster∣syue, or clensynge the bodye, they tarye longe, or they be digested, and make grosse iuyce in the body, but yf onyons be sodden with them, they be lasse noyfull.
Are moche of the nature of beanes, but they be lasse wyndy, and passeth faster out of the bo∣dy: they be also abstersyue, or clensyng, specially white peason, and they also cause merely good
nouryshynge, the huskes taken awaye. And the brothe wherin they be sodden, cleuseth ryghte well the raynes and bladder.
THe iuyce made by them, is very grosse: & therfore beyng moch eaten, if they be not perfytely concocte in the stomake, they do make crude or rawe iuyce in the vaynes. Also yf they be not well boyled, they cause wyndes, and annoye the stomake, & make somtyme frettyn∣ges: If they be well boyled fyrste in cleane wa∣ter, and that beinge caste away, the second tyme with fatte fleshe, they nourys she moche, and do neyther lowse nor bynde the bely. But Nauews do not nouryshe so moche as rapes, but they be euen as wyndy.
Beyng well boyled in water, and after with fatte fleshe, nourysheth moche, augmenteth the sede of man, prouoketh carnall lust. Eaten raw, they styre vp appetite to eate▪ beynge temperatly vsed, and be conuenient vnto them, whiche haue putrifyed matter in theyr brestes or lunges, cau∣synge theym to spytte eas••ly, but beynge moche and often eaten, they make raw iuyce and wyn∣dynesse.
They do nouryshe with better iuyce than the other rootes, specially carettes, whiche are hote & drye, and erpelleth wynde. Not withstandyng * 1.15 moche vsed they ingender yll iuyce: but carettes
lasse than parsnepes, the done and the other ex∣pelleth vrine.
Haue the vertue to extenuate, or make thyn, and also to warme. Also they cause to breake * 1.16 wynde, and to pysse: beyng eaten afore meales, they lette the meate, that it may not descend, but being eaten laste, they make good digestion, and louseth the bealy, thoughe Galenus write con∣trary. For I, amonge dyuers other, by experi∣ence haue proued it: Notwithstandyng they be vnholsome for theym, that haue contynually the goute, or payne in the ioyntes.
It doth extenuate and cutte grosse humours and slymy, dissolueth grosse wyndes, and hea∣teth all the body: also openeth the places, which are stopped, generally where it is well digested in the s••omake: it is holsom to dyuers purposes, specially in the bodye, wherein is grosse matter, or moche colde inclosed: yf it be sodden vntyll it tos••th his ••artenesse, it somewhat nouryssheth, and yet looseth not his propertie, to extenuate grosse humours: beinge sodden in mylke, it pro∣fyteth moch agaynst distillations from the heed into the stomake.
Do also extenuate, but the longe onions more than the rounde, the redde more than the white, the drye more than they whiche be greene: also rawe more than sodden: they styre appetite to meate, and put awaye lothsomnesse, and lowse the bealy, they quycken syght: and beynge eaten in great abundance with meate, they cause one
to sleape soundely.
Be of yll iuyce, and do make troublous drea∣mes, but they do extenuate and clense the body. * 1.17 and also make it soluble, and prouoketh vrine. Moreouer it causeth one to spette out easily the fleume, whiche is in the breaste.
It heateth, and somwhat byndeth, and ther∣with prouoketh vrine, the decoction of the lea∣ues and braunches beinge druncke. Also it stop∣peth bleedynge of woundes, beinge layde vnto them. Moreouer it hath ben proued, that wo∣men, whiche haue ben longe tyme without chil∣derne, and haue drunke. r. ounces of the iuyce of sauge, with a grayne of salte, a quarter of an houre before, that they haue companyed with theyr husbandes, haue conceyued at that tyme. It is hotte and drye in the thyrde degree, the v∣synge therof is good agaynst palseyes.
Doth heate and extenuate, wherby it dyge∣steth slymye fleume: beynge prepared with fyg∣ges, it pourged fleume downewarde, with ho∣nye and water vpwarde, boyled in vyneger, it helpeth the toth ake, yf the te the be washed ther with: it is hotte and drye in the thyrde degre.
Comforteth the harte, and maketh one mery, eaten rawe before meales, or layde in wyne that is drunke: Also mollyfieth the bealye, and pre∣pareth to the stoole. It is hotte and moyst in the myddell of the fyrst degree.
Purgeth fleume, helpeth dygestyon, maketh quycke syghte, prouoketh vryne, and styreth car∣nal apetite: It is hot and dry in the thyrd degre.
Heateth moche, and increaseth seede of man, ••ouoketh courage, helpeth dig••stion, and some∣what louseth. It is hotte and moyste in the se∣conde degree.
Dissolueth wyndes, breaketh the stone, expel∣leth vrine, and ceasseth freattynges. It is hote and drye in the thyrde degree.
Dothe ertenuate, heate, and decocte, it refor∣meth the stomake, oppressed with fleume, it doth recomforte the faynte spirire, it expelleth melan∣choly by siege, and is medicinable agaynste ma∣ny diseases, it is hotte & drye in the thyrd degre.
¶ Paulus dyscommendeth, sayeng, that it resi∣steth * 1.18 concoction, and hurteth the stomacke, and maketh yll iuyce in the body, taken as medicine, it helpeth many diseases. It is hotte and drye in the thyrde degree.
Hath the veriue to heate, and therfore it dissol∣ueth humour congeled with colde: It helpeth a∣gaynst palseys, fallyng syckenes, olde diseases of the breaste▪ tourmentes or frettyng, it prouoketh vrine and sweat: it helpeth the cough taken with pepper and hony, it putteth away to the ake. the roote beyng chewed, or the iuyce therof put into
the to the: beinge bourned, the fume therof resy∣steth the pestplence: the rynde therof sodden or burned, & the fume receyueth at the mouth, stop peth the reume, which falleth out of the heed in∣to the chekes or throote: whiche I my selfe haue proued, the grene leaues bruysed, do stoppe the hemorroides, yf they be layde vnto them: this herbe is hotte and drye in the thyrde degree.
BLacke pepper is hottest, and mooste drye, whyte pepper is next, longe pepper is most temperate. The generall propertye of all kyndes of pepper is to heate the bodye, but as Galene sayth, it perceth downeward, and dothe not spreade into the vaynes, yf it be grosse bea∣ten. It dissolueth fleume and wynde, it helpethe digestion, expulseth vrine, and it helpeth agaynst the diseases of the breaste, procedynge of colde. It is hot in the fyrste degre, & dry in the second
Heateth the stomake, and helpeth dygestyon, but it heateth not so soone as pepper: but after∣warde the heate remayneth longer, and causeth the mouth to be moysre: Beynge grene, or well confectioned in syrope, it comforteth moche the stomake and heed, and quyckneth remembrance. if it be taken in the morowe fastynge. It is hote in the seconde degree, and drye in the fyrste.
Somwhat byndeth, heateth, and comforteth the stomake, and the harte specially, and maketh good digestion, being eaten or drunken in a smal quantitie. It is hotte in the seconde degree, and drye in the fyrste.
Hath vertue to comforte the synewes, also to consume and dissolue superfluouse humoures, They be hotte and drye in the thyrde degre: sod∣dē with mylk, it cōforteth the debilite of nature.
Dioscorides commendeth to be drunke against spyttynge of bloudde, and blouddy fluxes, and excessiue laxes. Paulus Jegineta, addeth to it that it helpeth the cholyke: they be hotte in the seconde degree and drye in the thyrde degre. It is to the stomake very commodiouse, taken in a lyttell quantitie.
With theyr swete odour comfote and dissolue, and somtyme comforteth the power of the sight and also the brayn in cold discrasies, and is hote and drye in the second degre.
Breade of fyne floure of wheate, hauynge no ••••uyn, is slewe of digestion, and maketh 〈◊〉〈◊〉 〈…〉〈…〉nours, but it nouryssheth moche: yf it be l••••yned, it dygesteth sooner: breade 〈…〉〈…〉ynge moche branne, fylleth the bealye with excrementes, and nouryssheth lyttell or nothyng, but shortely descendeth from the stomacke: The
meane betwene bothe, suffyciently leuyned, well moulded, and moderately baken, is the most hol some to euery age. The greatest loues do norishe moste faste, for as moch as the fyre hath not ex∣hausted the moysture of theym. Hotte breadde, moche eaten, maketh fulnesse and thyrste, and slowely passeth. Barley bread clenseth the body, and doth not nouryshe so moche as wheate, and maketh colde iuyce in the body.
BEfe of Englande to Englyshemen, whi∣che are in helthe, bryngeth stronge nourys∣shynge, but it maketh grosse bloudde, and ingendreth melancoly: but being of yonge oxen, not excedynge the age of foure yeares, to them, which haue cholerike stomakes, it is more conuenient, thanne chykens, and other lyke fine meates.
¶ Aboue all kyndes of fleshe in nouryshyng the body, Galene most cōmendeth porke, not beinge of an olde swyne, and that it be well digested of hym, that eateth it. For it maketh beste iuyce, it is moste conuenient for yong persons, and them, whiche haue susteyned moche labour, and ther∣with are fatigate, and become weake. Yong pig ges are not commended before that they be one moneth olde, for they do brede moche superflu∣ous humours.
Is very moyste and fleumatyke, wherfore it is not conueniente for aged men, excepte that it be very drye rosted, nor yet for theym whiche haue in theyr stomake moche fleume.
¶ Galene doth not commende it, not withstan∣ding * 1.19 experience proueth here in this realme, that if it be yonge, it is a ryght temperate meate, and maketh good iuyce: and therfore it is vsed more than any other meate, in all diseases. And yet it is not lyke good in all places, nor the shepe, whi∣che beareth fynest wolle, is not the swetest in ea∣tynge, nor the moste tender. But I haue founde in some countrays mutton, which in whitenes, tendernesse, and swetenesse of the fleshe, mought be well nygh compared to kydde, and in digesti∣on haue proued as holsome.
Of Galene is cōmended next vnto porke, but some men do suppose, that in helth and sicknesse they be moche better thanne porke, the iuyce of them both beyng more pure. And here it is to be noted, that of all beastes, whiche be dry of theyr nature the yongest be most holsom: of them that are moyste, the eldest are lest hurtfull.
Maketh grosse bloude, it dryeth and stoppeth, but yet it prouoketh a man to pysse. Conye ma∣keth * 1.20 better and more pure nouryshement, and is soner digested than hare. It is well proued, that there is n••o meate more holsome, or that more cleane, firmely, and temperatelye nourysshethe than rabettes.
Hippocrates affyrmeth the fleshe of hartes and hyndes, to be of yll iuyce, harde of digesti∣on, and drye, but yet it moueth vrine. Of falowe dere, he nor any other olde wryter doth speake
of, as I remember. I suppose, bycause there be not in all the worlde so men, as be in England, where they consume a good part of the best pa∣sture in the realme, and are in nothynge profy∣table, sauynge that of the skynnes of theym is made better lether, than is of calues: the hun∣tyng of them beyng not so pleasant, as the hun∣tynge of other venerye or vermyne, the flesshe moche more vnholsome and vnpleasant, than of a redde dere, ingendrynge melancholy, and ma∣kynge many fearefulle dreames, and disposeth the bodye to a feuer, yf it be moche eaten: not withstandynge the fatte therof (as some lerned menne haue supposed) is better to be dygested, than the leane.
The fleshe of all byrdes, is moche lyghter, thā the fleshe of beastes in comparison, moste specy∣ally of those foules, whiche truste moste to their wynges, and do brede in hygh countreyes.
The Capon is aboue al other foules praysed, for as moch as it is easily digested, and maketh lyttell ordure, and moch good nouryshement. It is commodiouse to the breste and stomake. Hen∣nes in wynter are almost equall vnto the capon: but they do not make so stronge nouryshement. Auycen sayth, yf they be rosted in the bealy of a kydde or lambe, they wyl be the better. Chikens in sommer, specially yf they be ••o••k••elles, are ve¦ry conuenyent for a weake stomake, and noury∣sheth a lyttell. The flesshe of a rocke is harde of dy••••••••ion, but the broth, wherin it is boyled, lou∣seth the bealy, and hauyng sodden in it colewor∣tes,
Polypodium, or Cartamus, it pourgeth yll huinours, and is medicmable agaynste goutes, ioynt aches, and feuers, which come by courses.
Excedeth all fowles in swetenesse and hol∣somnesse, and is equall to a capon in nourishing, but he is somwhat dryer, and is of some menne put in comparyson, meane betwene a henne and a patryche.
Of all foules is moste soonest digested: and hath in hym moche nutriment, comforteth the brayne, and maketh sede of generation, and re∣〈…〉〈…〉eth luste, whiche is abated.
All though they be of some men commended, yet experience proueth theym to increace melan∣choly, and are of a smalle nouryshynge.
Be as well the fleshe as the brothe, very hol∣some: eaten rosted, they do moche helpe agaynste the cholyke, as Dioscorides sayth.
Is slowe of digestion, nouryssheth lyttell, and increaseth melancolye.
Among wylde foule hath the chiefe prayse, for lyghtnes of digestion, and that they make good nouryshement, and lyttell ordure.
Be harde to digeste, and are very hotte, and sty∣reth vp Venus, & specyally the braynes of them.
Are of a good temperaunce, and metely lyghte in dygestyon.
Be easily dygested, and are very holsome to them, whiche are fleumatike, or pure melancoly.
Is harde of digestion, but beynge yonge and fatte, the wynges be easy to digest in a hole sto∣make, and nourysheth competently.
Is hotter than goose, and hard to digest, and maketh warse iuyce, sauyng the branues on the breaste boone, and the necke is better thanne the remnaunt.
Crane is harde of digestyon, and maketh yll iuyce, but beyng hanged vp longe in the ayre, he is the lasse vnholsome. Bustarde beinge fat, and kepte without meate a day or two afore that he be kylled, to expulse his ordure, and than dra∣wen, and hanged as the crane is, beynge roosted or baken, is a good meate, and nourysheth well, yf he be well dygested.
Beynge yonge and fatte, be lyghtlyer digested than crane: and the byttour sooner than the he∣ron. And the shoular sooner than any of theym, but all these fowles muste be eaten with moche gynger or pepper, and haue good olde wyne drunke after them, and so shall they be more ea∣syly digested, and the iuyce commynge of theym be the lasse noyfull.
THe wynges braunes and necke of geese, capons, hennes, fesaunt, partryche, and small byrdes beyng fa••te, are better than the legges in dygestyon, & lyghter in nou∣ryshyng, of wyldfoule and pygeons beyng fatte the legges are better than the wynges: the brau∣nes of ducke, teale, and wygeon excepte, whiche is better to dygeste than the tesydewe.
Of a goose or henne beyng fatte with branne and mylke, beynge well sodden or made in pou••∣der, is good for the stomake, in making it strong to digeste, and nourysheth competently.
Of a capon, henne, fesaunt, or goose, beynge ••ade fatte with mylke myxte with theyr meate, is not only easy to digest, but also maketh good iuyce, and nourysheth excellently. But the lyuers of beastes be yll to dygeste, passeth slowely, and maketh grosse blod, but it is strong in norishyng
The fleshe of them is more harde to dygeste. And therfore although they be well digested, yet make they not iuice naturally sanguine, or clene, but rawe iuyce and colde: and requyreth a longe tyme, to be conuerted into bloode.
Are more easy to dygeste than the lyuer, and lasse nourysheth, but the nouryshement, that it maketh, is fleumatyke: All be it the lunges of a
Foxe, is medicinable for them, which haue syk∣nesse of the lunges.
Is of yll iuyce, for it is the ••••aber of melancoly.
Is of harde fleshe, and therfore is not soone dygested, nor passeth shortely, but where he is well dygesteth, the iuyce that it maketh, is not to be dyspraysed.
Is fleumatike, of grosse iuyce, slowe in dige∣stynge, noyouse to the stomacke, but where it is well dygesteth, it nourysheth moche.
Is more delectable than the brayne, it is yll for the stomacke, but where it is well dygesteth, it nourysheth moche.
Beyng well digested, do nouryshe moche, but the stones are hotter with theyr moystnesse, the vdders colde and fleumatike, they bothe do in∣crease sede of generation: but the bloudde made of the vdder is better than that, whiche cometh of the stones, excepte it be of calues and lambes. Also the stoones of cockes, maketh commenda∣ble nouryshement.
The fleshe therof nourisheth moch, and aug∣menteth sede: but it is slowe of dygestyon, and noyeth the stomacke, but to theym, whiche vse moche exercyse, it is not discommendable.
Is of a spoungy and sanguine substance, but
the kernelles and gristell, whiche are in the roo∣tes, yf they be welle dygested, they make good nouryshement, yf they be not well dygested, they make fleume.
Beynge well boyled and tender, in a holle sto∣make, dygesteth well, and maketh good iuyce, and passeth forthe easily. Galene commendeth the fete of swyne. But I haue proued, that the feete of a yonge bullocke tenderly sodden, and layde in souse two dayes or thre, and eaten colde in the euenynge, haue broughte a cholerike sto∣make into a good digestion and slepe, and ther∣with hath also expulsed salte fleume and choler, and this haue I founde in my self by often expe¦rience: alway foresene, that it be eaten before a∣ny other meate, without drynkynge immediatly after it.
THe best fyshe after the opinion of Galen, is that, whiche swymmeth in the pure see, and is tossed and lyfte vp with windes and sourges. The more calme that the water is, the warse is the fyshe, they which are in muddy waters, do make moche fleume and ordure, ta∣ken in fennes and dyches be warste, beinge in freshe ryuers and swyfte, be somtyme commen∣dable: albeit generally, all kyndes of fyshe ma∣keth more thynner bloudde, than flesshe, so that it doth not moche nouryshe, and it doth sooner passe out by vapours: to a hotte cholerike sto∣make, or in feuers, somtyme they be holsome,
beynge newe, freshe, and not very harde in sub∣stance or slimy, harde fyshe is hard of digestion, but the nourishement therof is more fyrme, than that, whiche is softe: those whiche haue muche grosse humours in them, are best powdred.
BVtter is also nourysshynge, and profiteth to them, whiche haue humours superflu∣ous, in the breste or lunge, and lacketh ry∣pyng & clensynge of them: specyally if it be eaten with sugar or hony. If it be well salted, it heateth and elenseth the more.
CHese by the hole sentence of all auncyent wryters, letteth digestion, and is enemye vnto the stomacke. Also it ingendreth yll humours, & bredeth the stone. The chese whiche dothe leste harme, is softe chese, reasona¦bly salted, whiche somme men do suppose, nou∣rysheth moche.
EGges of fesantes, hennes, and partriches, be of all other meates most agreable vnto nature, specially yf they be newe layde: yf they be reere, they do clense the throte and the breaste. If they be harde, they be slowe in di∣gestion: but beynge ones digested, they do nou∣ryshe moche. Mean betwene rere and hard, they dygeste conueniently, and nouryshe quyckely. Egges well poched, ar better thā rosted. If they be fryed harde, they be of yll nouryshement, & do make stynkyng fuines in the stomake, & do cor∣rupt other meates with whom they be mingled. They be moste holsome, whan they be poched,
and most vnholsome, whan they be fryed. Dios∣corides sayth, If they be souped warme, before any other meate, they do heale the griefes of the bladder, and raynes, made with grauelle: alsoo forenesse of the chekes, and throte, and spytting of bloudde: and they be good agaynst eatarres, or styllynge out of the heed, into the stomake.
VNdoubtedly water hath preemynence a∣boue all other lycours, not onely bycause it is an element, that is to say, a pure mat¦ter, wherof all other lycours haue theyr original substance: but also forasmoch, as it was the very naturall and fyrst drynke, to all maner of creatures. wherfore the fayeng of Pindarus the poete, was euer welle allowed, which sayth, water is beste. And one thyng is to be well con∣sydered that from the creation of the world, vn¦tyll the vniuersalle deluge or floudde, durynge whiche tyme, men lyued eyght or nyne hundred yeres, there was none other drink vsed nor kno∣wen, but water. Also the true folowers of Py∣thagoras doctrine, dranke onely water, and yet lyued longe: as Apollonius, and other: and in the serchynge out of secrete and misticall thyn∣ges, their wyttes excelled. More ouer, we haue sene men and women of great age, and stronge of body, whiche neuer, or very seldome, dranke other drynke, than pure water: As by example, in Cornewall, although that the countray be in a very colde quarter, whiche prouethe, that yf menne from their infancye, were accustomed to
none other drynke but to water onely, mode∣rately vsed it shulde be sufficient to kepe natu∣rall moysture, and to cause the meate that is ea∣ten to perce and descende vnto the places of di∣gestion, which are the purposes that drynke ser∣ueth fore. But nowe to the qualities of water, after the sentence of auncient philosophers and phisitions, The rayne water, after the opinion of the most men, yf it be receyued pure & cleane, is moste subtyll and penetratyue, of any other waters: the nexte is that, whiche yssueth out of a sprynge in the easte, and passeth swyftely, a∣monge great stones or rockes: the thyrde is of a cleane ryuer, which rennethe on great harde sto∣nes or pebles. There be dyuers meanes to trye out, whiche is the beste water, for that which is lyghtest in poyse or weyght is beste. Alsoo that, wherof commeth leste skymme or frothe, whan it doth boyle. Also that, whiche wyll soonest be hote. More ouer deape lynnen clothes into sun∣drye waters, and after laye them to drye, & that whiche is soonest drye, the water wherin it was depid is moste subtylle. After a greate surfette, colde water drunken is a generall remedy. Hip∣pocrates affyrmeth, that in sharpe and feruent diseases, none other remedy is to be requyred, than water. And Galene wylle not, that chyl∣derne shulde be lette from drynkynge of water: * 1.21 but that whan they fele them selues very hotte, after meales, and do desyre to drynke water, specially of a cleane fountayn, they shuld be suf∣fred. Also Hippocrates sayth, In suche syknes where as thou fearest, lest the heed shuld be vehe¦mently greued, or the minde peryshed there must
thou gyue eyther water, or whyte wyne alayed with moche water. Not withstandynge there be in water causes of dyuers diseases, as of swellynge of the splene, and the lyuer, it also flyt¦teth and swymmeth, and it is long or it perceth, in as moche, as it is colde and slowe in decor∣tion, it loseth not the bealy, nor prouoketh vrine. Also in this it is vicyous, that of his proper na∣ture, it maketh none ordure. Fynally, alway re∣specte muste be hadde to the persone, that dryn∣keth it, for to yonge men, and them, that be hot of complexion, it doth lasse harme, and somtyme it profyteth: but to them that are feble, olde, fleu matyke, or melancoly, is not conuenient.
PLato, the wysest of all phylosophers, doth affirme, that wyne moderatly drunke, no∣rysheth and cōforteth, as well all the body, as the spirites of man. And therfore, god dyde ordeyne it for mankynde, as a remedy a∣gaynste the incommodities of aege: that thereby they shulde seme to retourne vnto youth, & for∣gette heuynes. Vndoubtedly wyne heateth and moysteth the body, which qualities chiefly con∣serueth nature. And Galene of all wynes, com∣mendeth that, which is yelowe and clere, saing, That it is the hotest, and whyte wyne lest hote. And the colour meane betwene bothe, of sembla¦ble temperature. The yelowe wyne, whiche is the proper colour of very hotte wynes, to olde men doth brynge these cōmodites Fyrste it hea∣teth al theyr membres, also it purgeth by vryne,
the watry substaunce of the bloudde. Moreouer the wynes, whiche be pale or yelowe, and full of substance, they do increase bloudde, & nouryshe the body, but for the more parte olde men haue nede of suche wynes, whiche do prouoke vrine: for as moch as in them do abounde watrye ex∣crementes, or superfluities. And they whiche do tary longe in the bealy, be not apt for aged men. Blacke or depe redde wynes and thicke, do bind and congele that which they do fynde in the bo∣dye, and although some of them do not longe a∣byde in the bealy, yet they moue not vrine, but rather withdraweth: but yet they do harme to olde men, for as moche as they do stoppe the eū∣dites of the splene, the lyuer, & the raynes. Alsoo grosse wynes be best for them, whiche desyre to be fatte, but it maketh oppilations: olde wyne and clere is better for them, that be fleumatike. Galene also prohibiteth chyldern to drynke any * 1.22 wyne, forasmoch as they be of an hot and moist temperature, and soo is wyne: and therfore it heateth and moysteth to moch theyr bodyes, and fylleth theyr heedes with vapours. More ouer, he wolde, that yonge men shoulde drynke lyttell wyne, for it shall make them prone to fury, and to lechery: and that parte of the soule, whych is called rationable, it shall make troublous and dull••: not withstandynge, yet it is sommetyme profytable to mitigate or expell ordure, made of coler or melancolye. Also it profyteth agaynste drythe, whiche hapneth in the substance of the bodye, eyther by to moche labour, or by the pro∣pre temperature of age: for wyne moysteth and nourysheth that, whiche is to drye, also mytiga∣teth
and dissolueth the sharpenes of cholet, and purgeth it also by vrine and sweate: Finally (as Theognes sayth Moch drynkynge of wyne is yll, but moderate drynkyng of wyne is not only not yll, but also commodious and profitable, whiche sentence is confyrmed by Jesus Syrac, in the boke named Ecclesiasticus, sayeng, wyne moderatly drunke, reioyseth bothe the body and * 1.23 soule. wherfore to cōclude this chapyter, There is neyther meate nor drynke, in the vse wherof ought to be a more discrete moderation, than in wyne, consyderynge that beynge good & drunke in due tyme and mesure, it not onely conserueth naturall and radicall moysture, wherby lyfe in∣••ureth, but also it helpeth the pryneypall mem∣bers, whiche belonge to digestyon, to do they•• office: On the other parte, beynge yll or corrupt or taken out of order and measure, it doth con∣trarye to all the premysses, besydes that it trans¦formeth a man or womā, makyng them beastly. More of the qualities of wyne, shall be touched hereafter in the order of dyete.
MIlke is comparte of three substaunces, creame, whey, and cruddes. The moste excellent mylke is of a womā The milke of a cowe is thyekest, the mylke of a cantlle is moste subtyll, the mylke of a goote is betwene cowe mylke, and camelle mylke. Ewes mylke is betwene cowe mylke and asses mylke. Alsoo the mylke of beastes, fedyng in large pastures, and oute of fennes and marsshes, is better than of
them, whiche be fedde in lyttell closes, or in wa∣try groundes. In springe tyme mylke is mooste subtyll, and milke of yong beastes, is holsomer, than of olde. To chylderne, olde menne, and to them, whiche be oppressed with melancolye, or haue the fleshe consumed with a feuer ethike, mylke is conuenient. And generally to all them, which do not fele the mylke ryse in theyr stomo∣kes, after that they haue eaten it: and in those persones, it dothe easyly pourge that, whiche is in the bealy superfluous. And afterwarde it en∣treth into the vaynes, and bryngeth good nou∣ryshement. Who so euer hath an appetit to eate or drynke mylke, to the entente that it shall not aryse or abrayde in the stomake, lette hym put in to a vessel, out of the whiche he wyll receyue it, a fewe leaues of myntes, sugar, or pure honye. And in to that vessel cause the best to be milked, and so drynke it warme from the vdder: or els lette hym do as Paulus Aegineta teacheth, that is to say, boyle fyrst the mylke with an easy fier, and sethe it after with a hotter fire, and skimme it cleane, and with a spunge deaped in cold wa∣ter, take that cleane away, whiche wold be bur∣ned to the vessell, than put to the mylke salt and * 1.24 sugar, and stere it often. More ouer mylke taken to pōurge melancolye, wolde be drunke in the mornyng abundantly newe mylked, as is before wrytten. And he that drynketh, shulde absteyne from meate, and exercise, vntyll the mylke be di∣gested, and haue somwhat pourged the bealy. For with labour it becommeth sowre: and ther∣fore it requyreth reste and watche, or to walke very softely. Finally, where men and women
be vsed from their chyldhode, for the more part, to mylke, and do eate none or lyttell other meat, but mylke and butter, they appere to be of good complexion and facion of body, and not so mo∣che vexed with sickenesse, as they whiche drinke wyne or ale: not withstandynge moche vse of mylke in men sanguyne or choleryke, dothe in∣gender the stone.
I Can neyther here nor rede, that ale is made and vsed for a commen drynke in any other coūtray than England, Scotland, Ireland and Poyle. The latine worde Cereuitia, is in∣different as well to ale as biere, and the onely difference betwene them is, that biere hath hop∣pes sodden in it, ale ought to haue none. If the corne be good, the water holsom and cleane, and the ale or biere well and perfytely brewed and clensed, and by the space of .vi. dayes or more, settled and defecate, it muste nedes be a necessa∣ry and conuenient drynke, as well in syckenesse as in helth: consyderyng that barley corne, wher of it is made, is commended, and vsed in medi∣cine, in all partes of the worlde: and accompted to be of a syngular efficacy, in reducyng the bo∣dy into good temper, specyally which is in a di∣stemperature of heate. For what auncient phi∣sition is there, that in his workes commendeth not ptysane, which is none other than pure bar¦ley, brayed in a morter, and sodden in water, the same thynge is smalle and clene ale or biere, sa∣uynge that perchaunce, the drienge of the malte
is cause of more drythe to be in the ale, than in ptysane. And the hoppes in biere maketh it col∣der in operation. But to say as I thynke, I sup¦pose, that neyther ale nor biere is to be cōpared to wyne, consyderynge, that in theym do lacke the heate and moysture, whiche is in wyne. For that beynge moderately vsed, is most lyke to the naturall heate and moysture of mannes bodye. And also the lykour of ale and biere, beyng more grosse, do ingender more grosse vapours, and corrupte humours, thanne wyne dothe, beynge drunke in lyke excesse of quantitie.
¶ And one thynge is to be noted, whiche was lately wel marked, of a man of excellent lerning, beinge vexed with the syknes of the stone. That in them, which do alway vse to drink ale or bere the stone & grauel ingendred in them, is white of colour: And in them, whiche do vse to drynke wyne for the moste parte, the stones and gra∣uell, whiche be ingendreth in them, be redde of colour. Not withstandyng commonly the colour of the stone foloweth the humour, whiche dothe moste abounde in the pacyent. As coler maketh the grauell more redde, fleume maketh it more whyte. Also some men do suppose, that red gra∣uell is ingendred in the raynes: white grauell in the bladder. More ouer, who so euer vseth in∣gurgitation of ale or bicre, his breathe shall be more lothesome, than the breathes of them, whi∣che do take the excesse of wyne: for the wyne, by the reason of his heate, is soner digesteth, and doth leue behynde hym, fewer dregges. As for Cyder, may not be good in any condicion, consy∣derynge (as I say) that all fruytes do ingender¦yll
humours, & do coole to moch naturall heate: but to them, whiche haue abundaunce of redde¦choler, moderately vsed, it somewhat profiteth in mytigation of excessiue heate. But who that wyll dyly gently marke in the countrays, where syder is vsed for a comon drynke, the men and women haue the colour of their vysage palled, & the skynne of theyr vysage ryueled, although that they be yong. Whay yf it be lefte of the but¦ter, brynge well ordred, and not drunke, vntylle it haue a thycke curde of mylke ouer it lyke to a hatte, is a ryght temperate drinke: forasmoch as by the vn••tuositie of the butter, wherof the whay retayneth some portion, it is bothe mayste and nouryshynge, and clenseth the breste: and by the subtylnesse of it selfe, it descēdeth sone from the stomacke, and is shortly digested. Also by re∣son of the affinitie, which it hath with mylke, it is conuertible into bloudde and fleshe, specially in those persones, whiche do inhabite the northe partes, in whom natural heate is conglutinate, and therfore is of more puissaunce and vertue in the office of concoction. Also custome frome chylhoode dothe eleuate the power of meates and drynkes in theyr disposition, not withstan∣dynge that the foure humours, sangume, choler, fleume, and melancoly, must also be consydered as it shall apper•• in dyuers places hereafter,
HOnye as well in meate as in drinke 〈◊〉〈◊〉 of incomparable efficacy, for it not only clen¦seth, altereth, and nourysheth, but also it
longe tyme preserueth that vncorrupted, whiche is put into it. In so moch as Plini•• sayth, Su∣che is the nature of hony, that it suffred not the bodyes to putrifie. And he affirmeth, that he did * 1.25 see an Hippocentaure (whiche is a beaste halfe man, halfe horse) brought in honye to Claudius the emperour out of Egypte, to Rome. And he telleth also of one Pollio Romulus, who was aboue a hundred yeres olde, of whome Augu∣stus the emperour demaunded, by what meanes he lyued so longe, and retayned styl the vygoure or lyuelynesse of body and mynd, Pollio answe∣red, that he dyd it inward with meade (whiche is drynke made with hony and water) outward with oyle. Which sayeng agreeth with the sen∣tence of Democritus, the greatte philosopher: who beynge demaunded, howe a man moughte lyue longe in helthe, he aunswered, If he wette hym within with hony, without with oyle The same philosopher, whan he was a hūdred yeres olde and nyne, prolonged his lyfe certayne daies with the euaporation of hony, as Aristoxenus writeth. Of this excellent matter, moste won∣derfully wrought and gathered by the lytel bee, as wel of the pure dewe of heuen, as of the most subtyl humour of swete and vertuous herbes & floures, be made likors cōmodious to mankind, as meade, metheglyn, & oxymel. Meade whiche is made with one parte of hony, and foure ty∣mes so moche of pure water, and boyled vntyll no skymme do remayne, is moch commended of Galene, drunke in sommer, for preseruynge of * 1.26 ••elthe. The same author alwaye commendeth the vsynge of hony, eyther rawe eaten with fine
breade somwhat leuened, or sodden, and recey∣ued as drinke. Also meade perfectly made, clen∣seth the breste and lunges, causeth a man to spyt easily, and to pysse abundantly, and purgeth the bealy moderately. Metheglyn, whiche is moste vsed in wales, by reason of hotte herbes boyled with hony, is hotter than meade, and more com∣forteth a colde stomake, if it be perfectely made, and not newe or very stale. Oximell is, where to one parte of vineger is put double so moche of hony, foure tymes as moche of water, and that beynge boyled vnto the thyrde parte, and cleane skymmed with a fether, is vsed to be taken, where in the stomacke is moche fleume or mat∣ter vndygested, so that it be not redde choler, Loke the vse therof in Alexandro Tralliano. Many other good qualities of honye, I omytte to wryte of, vntyll some other occasyon shal hap¦pen, to remember them particularly, where they shall s••me to be profytable.
OF sugar, I do fynde none ancient author of grekes or latynes, to wryte by name, but onely Paulus Aegineta, who saythe in this wyse, after that he hath treated of hony, Moreouer sugar, whiche they calle hony, that is brought to vs from Arabia, callid felix, is not so swete as our hony, but is equalle in vertue, and doth not anoy the stomake, nor causeth thyrste. These be the wordes of Paulus. It is nowe in dayely experience, that sugar is a thynge verye temperate and nouryshynge, and where there
is choler in the stomake, or that the stomake ab∣horreth hony, it may be vsed for hony in al thyn¦ges, wherin hony is requyred to be.
IN the consyderation of tyme, for takynge of meates and drynkes, it is to be remembred, that in wynter meates ought to be taken in great abundance, and of a more grosse substance than in sommer, forasmoch as the exterior aire, whiche compasseth the body beynge colde, cau∣seth the heate to withdrawe into the inner par∣tes, where being inclosed, and contracte togither in the stomake & entrayles, it is of more force to boyle & digest that, which is receiued into it. Al∣so meates rosted, ar thā better than sodden, and fleshe & fishe powdred, is thā better than in som¦mer. Herbes be not than commendable, specially raw, neither fruites, except quynces rosted or ba¦ked, drynk shuld be than taken in lyttel quātitie. Moreouer wines shall nede no water, or very li∣tell, and that to coleryke persons: redde wynes, and they, whiche be thicke & swete, may be than moste surely taken of theym, whiche haue none oppilations, or the stone. Alway remember, that in wynter fleume increaseth by reason of rayne and moystnesse of that season, also the length of nyghtes and moche reste. And therfore in that tyme cholerike persons, are best at ease, sembla∣bly * 1.27 are yonge men, but to olde men wynter is ennemye. It begynneth the .viii. day of Nouem¦ber, & endureth vntyll the .viii. day of February.
The spryng tyme doth participate the fyrste
parte with wynter, the latter parte, with som∣mer. Wherfore yf the fyrste parte be colde, than * 1.28 shall the diete be accordynge to wynter. If the ende be hotte, than shall the diete be of sommer. If ••ot••e partes be temperate, than shulde there be also a temperannce in diete: alwaye consyde∣ryng, that fleume yet remayneth, & bloud than 〈…〉〈…〉r••aseth meate wold be lasse in quantitie than 〈…〉〈…〉ynter, and drynke somwhat more. Sprynge tyme begynneth the .viii. daye of Fe∣bruary, 〈◊〉〈◊〉 cōtinueth vntyll the .viii. day of May.
In semmer the inward heat is but lytel, & the stomake doth not digest so strongely nor quyk∣ly * 1.29 as in wynter, wherfore in that season, eatyng often, and a lyttell at ones, is moste conuenient. And Damascenus saythe, that fastynge in som∣mer drieth the body, maketh the colour salowe, ingendreth melancoly, and hurteth the syght. al∣so boyled meate, breade steped in whyte brothe, * 1.30 with s••dden lettyse, or cykorie, are than good to be vsed also varietie in meates, but not at oone meale, potages made with colde herbes, drynke in more abundance, wyne alayde with water, to hotte complexions moche, to colde natures lasse. In this season bloudde increaseth, and towarde the ende therof, choler. And therfore they, which * 1.31 be colde of nature and moyste, are than beste at case, hotte natures and dry wa••ste. More ouer, chyldren, and very yonge men in the begynnyng of sommer, are holest, old folke in the latter end and in haruest•• somer beginneth the .viii. daye of May, & cōtinueth vntyll the .viii. day of August.
Autumne beginneth the .viii. day of August, & endeth the .viii. day of Nouember, that seson of
the yere is variable, & the aire changeable, by oc¦casyō wherof, happen sondry siknessis, & blod de¦creaseth, & melancoly abundeth: wherfore al sū∣mer frutes wold thā be eschewed, forasmoch as they make yll iuyce and windes in the body. In this tyme meate wolde be more abundant than in somer, but somwhat drier: drink must be lasse in quantitie, but lasse myxte with water. This tyme is daungerous to all ages, al natures, and all countrays, but the natures hote and moyste, be leste indamaged.
FRom the .xii. daye of December, at the whi¦che tyme the day is at the shortest, vntyl the nynthe day of Marche, which do conteyne lxxxx. dayes, reumes and moystures do in∣crease, than meates and drynkes naturally very hotte, wolde be moderately vsed, also to drynke abundantly wyne without alaye or with lyttell water, and to vse lyberally the companye of a woman, is not vnholsome to the body.
¶ FRom the nynth daye of Marche, at whiche tyme is eaquinoctium vernū, vnto the. xxv day of Aprill, swete fleume and bloudde do increase, therfore vse than thynges hauynge moche iuyce and sharpe, exercise the bodye dilygently, than may ye vse safely the company of a woman.
¶ From the xxv. day of Apryll. to the .xiiii. daye of June, Choler increaseth, than vse all thyn∣ges, that are swete, and doo make the bealy so∣luble, forbeare carnall company with women.
¶ From the .xiiii. day of June, at whiche tyme the day is at the lēgest, vnto the .xii. day of Sep¦tember, dothe melancoly reigne, forbeare leche∣ry, or vse it moderately.
¶ From the .xii. daye of September, vnto the xvii. daye of October, doo abounde fleume and thynne humours, than wolde all flures and di∣stillations be prohibited, than all sharpe meates and drynkes and of good iuyce, are to be vsed, and lechery eschewed.
¶ Frome the .xvii. daye of October, to the .xii. daye of December, increaseth grosse fleume, vse therfore all bytter meates, sweete wynes, fatte meate, and moche exercise.
CHyldren wold be nourysheth with meates * 1.32 and drynkes, whiche are moderately hote and moyste, not withstandynge Galene dothe prohibite them the vse of wyne, by∣cause it moysteth and heateth to moche the bo∣dye, and fylleth the heedes of them, whiche are hotte and moyste, with vapours. Also he permit¦teth them in hotte wether to drynke clere water of the fountayne.
¶ A chylde growynge faste in his members to∣warde a man, soo that he semeth well fedde in the bodye, is than to be feared of fulnes of hu∣mours, * 1.33 and if it be perceyued, that he is replete, than muste be withdrawen and minished some parte of that nutriment, and accordynge vnto his age, some euacuation wold be deuised, other while by exercyse, walkynge vp and downe fa∣stynge,
and before that they eate any meate, lette them exercise them selfes with theyr own labors and do theyr own accustomed busynes, and eate the meates wherunto they be moste vsed, so that it be suche, that may not hurte theym. And this nede they not to knowe of phisitions, but by ex∣perience and diligent serche by theyr stoole, theyr norices shall perceyue what dygesteth well, and what doth not.
¶ But yf it appere, that by excessiue feedynge the bealy of the chyld is fuller and greater than it was wonte to be, and that whiche passeth by the bealy, is corrupted, or his sweate stynketh, these thynges knowen, if they eate stronge mea∣tes, gyue them not one kynde of meate, but dy∣uers, that the noueltie of the meate may helpe, that they may go more easily to the stole. For if any haue an vnreasonable appetite, he is sooner recouered, yf he be pourged by a boyle or impo∣stume comen forthe and broken, before that the meate be corrupted: and after that let hym eate fyne meates, and beynge ones hole, retourne by lyttell and lyttell to his olde custome.
¶ Yonge men, excedyng the age of .xiiii. yeres, * 1.34 shal eate meates more grosse of substance, colder and moyster: also salades of colde herbes, and to drynke seldome wyne, except it be alayd with water. All be it all these thynges muste be tem∣pred, accordyng to their complexions, & exercyse and quietnesse in lyuynge, wherof ye shall reede in theyr proper places hereafter.
¶ Dide men, in whom natural heate & strength * 1.35 semeth to decay, shuld vse alway meates, which are of qualitie hotte and moyst, and ther with all
easy to be digested, and absteyne vtterly from al meates & drinkes, whiche wyll ingender thicke iuyce and slymy, semblably from wyne, whiche is thicke, swete, and darke redde wynes, and ra∣ther vse them, whiche wyll make thyn humors, and wyll purge well the bloudde by vryne: ther∣fore whyte or yelowe wynes, and perchaunce frenche clarette wynes, are for them very com, * 1.36 mendable. Also wyne prepared with pure hony clarified, wherin rootes of persely or fenelle be steped, specially yf they suspecte any thynge of the stoone, or goute▪ And yf they more desyre to clense theyr raynes and bladder: than is it good to vse small white wine, as racked renishe wine, or other like to it. and sommetyme to stepe ouer nyght therin a persely roote slyt, and somwhat bruysed, and a lyttell lykorice. Fynally, let them beware of all meates, that wyll stoppe the poo∣res, and make obstructions or oppilations, that * 1.37 is to saye, with clammy matter stoppe the pla∣ces, where the naturall humours are wroughte and digested, the whyche meates I haue before sette in a table. But if it chaunce theym, to eate any suche meate in abundance, lette them take shortely suche thynges, as do resyste opilations, or resolue theym. As white pepper, bruised and myxte with theyr meates or drynke: garlyke also or onyons, yf they abhorre them not. Alway re∣membre, that aged men shuld eate often, and but lyttell at euery tyme, for it fareth by theym, as it dothe by a lampe, whiche is almooste extincte, whiche by powrynge in of oyle lyttell and lyt∣tell, is longe kept bournynge: and with moche oyle poured in at ones, it is cleane put out. Also
they must forbeare all thynges, whiche doo in∣gender melancolye, wherof ye shall rede in the table before: and breadde cleane without leuen, is to theym vnholsome.
NOwe here it must be consydered, that all though I haue writen a generall diet for euery age, yet netheles it must be remem∣bred, that some chyldren and yong men, eyther by debilite of nature, or by some accyden∣tall cause, as syckenes, or moch study, happen to gather humours fleumatike or melancoly in the places of digestiō, so that cōcoction or digestion is as weake in them as in those, which are aged Semblably some olde men fynde nature so be∣neficyall vnto them, that theyr stomakes and ly∣uers are more stronge to digeste, than the sayde yonge men, some perchaunce haue moche choler remaynynge in theym. In these cases the sayde yonge men muste vse the diete of olde menne, or nygh vnto it, vntyl the discrasy be remoued, ha∣uynge alwaye respecte to theyr vniuersall com∣plexions, as they, whiche are naturally chole∣rike, to vse hotte thynges in a more temperance than they, whiche be fleumaticke, or melanco∣lye by nature. The same obseruation shall be to * 1.38 olde menne, sauynge that age, of his owne pro∣pertye is colde and drye, therfore the olde man, that is cholerycke, shall haue more regarde to moysture in meates, than the yonge man beyng
of the same complexion. Foresene alwaye, that where nature is offended or greued, she is curyd by that, whiche is contrarye to that, whiche of∣fendeth or greueth, as colde by heate, heate by colde, drythe by moysture, moysture by drythe. In that wherby nature shulde be nourished in a hole and temperate bodye, thynges muste be ta∣ken, whiche are lyke to the mans nature in qua∣litie and degre. As where one hath his body in a good temper, thynges of the same temperance dothe nourysshe hym. But where he is oute of temper, in heate, cold, moysture, or dryth, tempe∣rate meates or drynkes, nothyng do profyt hym, for beynge out of the meane and perfyte tempe∣rature, nature requyreth to be therto reduced by contraries, remembrynge not only, that contra∣ries are remedye vnto theyr contraries, but also in euery contrary, consideration be hadde of the proporcion in quantitie.
BEsydes the tymes of the yere, and ages, there be also other tymes of eatynge and drynkynge to be remembred, as the sondry tymes in the daye, whiche we call meales, whi∣che are in noumber and dystaunce, accordynge to the temperature of the countrey and person: As where the countrey is colde, and the persone lusty, and of a strong nature, there may ••••o mea¦les be vsed, or the lasse distance of tyme betwene them. Contrarywise in contrary countrays and personages, the cause is afore rehersed, where I
haue spoken of the diet of the times of the yere, not withstādyng here must be also consideratiō of exercise and reste, which do augmente or apei¦reth the naturall disposition of bodyes, as shall be more declared herafter in the chapiter of ex∣ercise. But concernyng the general vsage of coū¦treys, & admittyng the bodies to be in {per}fit state of helth. I suppose that in England yong men, vntyll they come to the age of .xl. yeres, may wel eate thre meales in one daye, as at breakefaste, dyner, & supper, so that betwene breakefast and dyner, be the space of foure houres at the leaste, betwene dyner and supper .vi. houres, and the breakefast lasse thā the dyner, and the dyner mo¦derate, that is to say, lasse than saciete or fulnes of bealy, and the drynke thervnto measurable, accordynge to the dryenesse or moystnesse of the meate. For moch abundance of drynk at meale, drowned the meate eaten, and not onely letteth conuenient concoction in the stomake, but also causeth it to passe faster than nature requyreth, and therfore ingendreth moche fleume, and con∣sequently reumes, & crudenes in the vaynes, de∣bilitie and slyppernesse of the stomake, conty∣nuall fluxe, and many other inconueniences to the body and membres. But to retourne to mea∣les, I thynke breakefastes necessary in this re∣alme, as well for the causes before rehersed, as * 1.39 also forasmoche as choler, beyng feruent in the stomake, sendeth vp fumosities vnto the brayn, and causeth heed ache, and somtyme becometh aduste, and smouldreth in the stomake, whereby happeneth peryllous sycknes, and sommetyme sodayn deth, yf the heate inclosed in the stomake
haue nat other conuenient matter to worke on: this dayly experience proueth, and natural reson confirmeth. Therfore men and womē not aged, hauing their stomakes cleane without putrified matter, slepyng moderately and sondely in the nyght, and felynge them selfe lyghte in the mor∣nynge, and swete breathed, lette them on god∣des name breake theyr faste: Coleryke men with grosse meate, men of other complexions with lyghter meate, fore sene, that they labour some∣what before: semblably their dyner and supper, as I haue before written, so that they sleape not incontinent after theyr meales. And here I wyll not recite the sentences of authors, whiche had neuer experience of englysshe mens natures, or of the iuste temperature of this realme of En∣glande, onely this counsell of Hipocrates shall * 1.40 be sufficient. We ought to graunt somewhat to tyme, to age, and to custome: not withstandynge where great werynesse or drythe, greued the bo¦dy, there oughte the dyner to be the lesse, and the longer distance betwene dyner and supper. alsoo moche reste, excepte a lyttell softe walkyng, that by an vpryght mouyng, the meate beyng styred, may descende. This is alway to be remembred, that where one feleth hym selfe full, and greued with his dyner, or the sauoure of his meate by erurtation ascēdeth or that his stomake is weke by late syckenesse or moche study, than is it most conuenient, to absteyne from supper, and rather prouoke hym selfe to sleape moche, than to eate or drynke any thynge. Also to drynke betweene meales, is not laudable, excepte very great thirst constrayneth, for it interrupteth the office of the
stomake in concoction, and causeth the meate to passe faster than it shulde do, and the drynke be∣inge colde, it rebuketh naturall hete, that is wor∣kyng, and the meate remaynyng rawe, it corru∣pteth dygestyon, and makyth crudenesse in the vaynes, wherfore he that is thyrsty, let hym con∣syder the occasyō. If it be of salt fleume, let him walke fayre and softely, and onely wasshe his mouthe, and his throote with barley water, or small ale, or lye downe and sleape a lyttell, and so the thyrste wyll passe away, or at the leaste be well asswaged. If it happen by extreme heate of the ayre, or by pure choler, or eatynge of hot spi∣ces, lette hym drynke a lyttell iulep made with cleane water and sugar, or a lyttell small biere or ale, so that he drynke not a great glutte, but in a lyttell quantitie, let it styll downe softly into his stomake, as he sytteth, and than let hym not moue sodeynly. If the thyrste be in the euenyng, by eatynge to moche, and drynkynge of wyne, than after the opinion of the beste lerned phisi∣tions, and as I my selfe haue often experienced, the best remedy is, yf there be no feuer, to drinke a good draught of colde water, immediatly, or els yf it be not peynefull for hym to vomyte, to prouoke hym therto with a lyttel warme water, and after to washe his mouth with vineger and water, and so to sleape longe and soundly, yf he can. And yf in the mornyng he fele any fumosi∣ties rysyng, than to drynke iulep of violettes, or for lacke therof, a good draught of very small ale or biere somewhat warmed, without eatyng any thynge after it.
NOw let this be a generall rule, that son∣dry meates, beynge dyuers in substance and qualitie, eaten at one meale, is the greatest ennemy to helth, that may be, and that whiche ingendreth most siknesses, for some mea∣tes beyng grosse, and harde to dygeste, some fine & easy to dygest, do requyre diuers operations of nature, and diuers temperatures of the sto∣make, that is to say, moch heate and temperate heate, whiche may not be togyther at one tyme. Therfore whan the fyne meate is suffycientlye boyled in the stomake, the grosse meate is rawe, so both iuyces, thone good and petfite, the other grosse and crude, at one tyme dygested, and sent into the veynes and body, nedes muste helth de∣caye, and sycknesses be ingendred. Lykewyse in diuers meates being diuers qualities, as where some are hotte and moyst, some cold and moyst, some hote and drye, some colde and drie, accor∣dynge ther vnto shall the iuyce be dyuers, which they make in the body. And lyke as betwene the sayd qualities is contrarietie, so therby shall be in the body an vnequall temperature, forasmoch as it is not possible for man to esteme so iuste a proporcyon of the qualities of that, whiche he receyueth, that the one shall not excede the other in quantitie. wherfore of the sayd vnequall mix∣ture, nedes must ensue corruption, & consequētly syknesse. And theofore to a hole man, it were bet¦ter, to fede at one meale competently on very
grosse meate only, so that it be swete, and his na¦ture do not abhorre it, than on diuers fyne mea∣tes, of sondry substance and qualities. I haue knowen and sene olde men, and olde women, whiche eatyng only befe, baken, chese, or curdes, haue continued in good helthe, whome I haue prouyd, that whan they haue eaten sondry fyne meates at one meale, haue sone after felte them selfe greued with frettinges and hed ache, and after that they haue ben hole agayne, there hath ben gyuen to theym one kynde of lyght meate, they haue done as well therwith, as they were wont to do with grosse meates, whan they eate it alone, whiche proueth to be true that whiche I haue rehersed. And it is good reason, for after the generall opinion of philosophers and phisi∣tions, the nature of mankynde is beste contente with thynges most symple and vnmixte, all thin¦ges tendynge to vnitie, wherin is the onely per∣fection. Also it is a generall rule of phisyke, that where a syckenes may be cured with symples, that is to say, with one onely thyng, that is me∣dieinable, there shulde the phisition gyue no cō∣pounde medicyne myxte with many thynges.
These thynges consydered, it maye seme to all men, that haue reson, what abuse is here in this realme in the contynuall gourmandyse & dayely fedynge on sondry meates, at one meale, the spi∣rite of gluttony, triumphynge amonge vs is his gloryouse charyot, callyd welfare, dryuynge vs afore hym, as his prysoners, into his dūgcon of * 1.41 surfet, where we are tur••edted with catarres, feuers, goutes, pleuresies, freitynge of the gut∣tes, & many other sycknesses, and fynally cruelly
put to death by them, oftentymes in youth, or in the moste pleasaunt tyme of our lyfe, when we wold most gladly lyue. For the remedy wherof, howe many tymes haue there ben dyuised ordy∣naunces and actes of counsayle, althoughe per∣chaunce bodyly helthe was not the chyefe occa∣syon therof, but rather prouision ageynst vayne and sumptuous expenses of the meane people. For the nobilitie was exempted and had libertie to abyde styll in the dongeon, yf they wolde, and to lyue lasse whyle than other men: But whan, where, and howe longe were the sayd good de∣nyses put in due execution, for all that thereof shuld succede double profite, that is to say, helth of body, and increse of substance, by eschewyng of superfluous expenses in sondry dyshes? Alas how longe wyll men fantasye lawes and good ordynaunces, and neuer determyne them. Fan∣tasy procedeth of wytte, dete, mination of wise∣dome, wytte is in the deuysyng and speakynge, but wysedome is in the performance, whiche re∣steth ouely in execution. Here I had almost for∣gotten, that my purpose was to wryte of the or∣der of diete, and not of lawes, but the feruente loue that I haue to the publyque weale of my countray, constrayned me to digresse somewhat from my matter: but nowe wyll I procede forth to wryte of order, whiche in takynge of meates and drynkes, is not the leste parte of diete.
HErbes as welle sodden, as vnsodden, al∣so fruytes, whiche do mollyfye and louse the bealy, oughte to be eaten before any
other meate, excepte that sommetyme for the re∣pressynge of fumosities, rysynge in the heed by moch drynkyng of wyne, rawe lettyse, or a colde appull, or the iuyce of orenges or lymons maye be taken after meales in a lyttel quātitie. More ouer all brothes, mylke, rere egges, and meates, whiche are purposely taken to make the bealye soluble, wolde be fyrste eaten. All fruites and o∣ther meates, that are styptike or byndyng, wold be eaten laste after all other. Fruites confectio∣nate specially with hony, ar not to be eaten with other meates. But here is it to be dylygentelye noted, that where the stomacke is coleryke and strong, grosse meates wold be fyrst eaten; where the stomacke is colde or weake, there wold fyne meates be fyrste eaten: for in a hot stomake, fine meates are bourned, whyle the grosse meate is digesting. Contrary wise in a colde stomake, the lyttel heate is suffocate with grosse meate, & the fyne meate lefte rawe, for lacke of concoction, where if the fyne meat be fyrst taken moderatly, it stereth vp and comforteth naturall heate, and maketh it more able to concoct grosse meates, yf they be eatē afterward: so that it be but in small quantitie. not withstandyng, as I late affirmed, one maner of meate is moste sure to euery com∣plerion. foresene that it be alway most comonly in conformitie of qualities, with the person that eateth. Moreouer take hede, that slipper meates be not first eaten, lest it drawe with it to hastily other meates, or they be digested, nor that stiptik or restraining meatis, be taken at the begynning as quynces, peares, and medlars, leste they may let other meates, that they descende not into the
bottom of the stomake, where they shulde be di∣gested, not withstāding the cōfection made with the iuyce of quynces, callid Dacitonites, taken two houres afore dyner, or supper, is commēded of Galene, and other, for restoryng appetite, and making good concoction. Also cōcernyng drynke at meales, it wolde not be afore, that somwhat were eten. And at the begynnyng the drink wold be strongest, & so toward the end more smal, if it be ale or bere, & if it be wine more & more alaide with water. And after the better opinion of phi∣sicions, the drink wold rather be mixte with the meate by sondry lytle draughtes, than with one great draught at thend of the meale, for the mix¦ture tempreth wel the meate without anoyance, a great draught with moch drink, drowneth the meate, rebuketh natural hete, that than worketh in concoction, & with his weight driueth downe the meate to hastily. Hot wines and swete, or cō¦fectioned with spices, or very strong ale or bere, ar not conuenient at meales, for the meate is by them rather corrupted, thā digested, & they make hot and stinking vapors ascende vp to the bray∣nes. All be it yf the stomake be very wyndy, or so colde and feble, that it can not concoct suche a quantitie of meat, as is requyred to the suffy∣cyent nourishement of the body of hym that ea∣teth, or hath eaten raw herbes or frutes, where by he feleth som anoyance, than may he drynke last incontynent after his meale, a lyttell quanti∣tie of secke, or good aqua vite in smal ale: but yf he haue moche choler in his stomake or a heed full of vapours, it were moch better, that he dyd neyther drynke the one, nor the other, but rather
eate a lyttell colyander sede prepared, or a pece of a quince rosted, or in marmelade, and after reste, to amende the lacke of nature with slepe, moderate exercise, and playsters prouyded for comfortynge of the stomake. And here wyll I leaue to wryte any more of the diete in eatyng & drinkyng, sauynge that I wold, that the reders shuld haue in remembraunce these two counsay∣les. Fyrst, that to an hole man, to precise a rule is not conuenient in diete: & that the diseases, whi∣che do happen by to moche abstinence, are wars to be cured, than they whiche come by replecion. * 1.42 And as Cornelius Celsus sayth, A man that is hole and wel at ease, and is at his liberte, ought not to bynde hym selfe to rules, or nede a phisi∣tion: but yet where the stomake is feble, as is of * 1.43 the more parte of citesyns, and wel nigh al they that be studious in lernyng or weighty affayres, there ought to be more circumspection, that the meate may be such, as that eyther in qualitie or quantitie, nature beynge but feble, but not rebu∣ked, or to moche oppressed.
THe commoditie of moderate slepe, appe∣reth by this, that naturall heate, whiche is occupied about the matter, wherof pro∣cedeth nouryshement, is comforted in the places of dygestion, and so digestion is made better, or more perfite by slepe, the body fatter, the mynde more quiete and clere. the humours temperate: and by moche watche all thynges happen cōtra∣rye. The moderacyon of sleape muste be measu∣red
by helthe and syckenesse, by age, by tyme, by emptynesse or fulnesse of the body, and by natu∣rall complexions. Fyrste to a hole man, hauynge no devilitie of nature, and digestynge perfytely the meate that eateth, a lyttell sleape is suffi∣cient: but to them, which haue weake stomakes, and do digeste slowely, it requireth, that sleape be moche lengar. semblable temperance is requi∣red in youth and age, wynter and sommer. The body beinge full of yll humours, very lytel slepe is sufficient, except the humors be crude or raw, for than is slepe necessary, which digesteth them better, than labour. Semblably, where the body is longe empty, by longe sycknesse or abstinence, slepe comforteth nature, as well in the principal membres, as in all the other. Also regarde muste be hadde to the complexion, for they that ar hot and do eate lyttell, and digeste quickely, a lyttell sleape serueth, specyally to choleryke persones, for in them moche slepe augmenteth heate, more than is necessary, whereby hote fumes and infla∣mations are often ingendred, and somtyme the naturall choler is aduste or putryfied, as experi∣ence teacheth. Fleumatike persons at naturallly inclyned to sleape: and bycause they ingender moche humours, they requyre more sleape than sanguine or cholerike. Persons hauyng naturall melancoly, not procedynge of choler aduste, do requyre very moche sleape, whiche in them com∣forteth the powers animal, vitall, and naturall, which ye may find writē in the tables preceding Sleape wolde be taken not immediatelye after meales, and before that the meate is dyscended from the mouthe of the stomake. For thereby is
ingendred paynes and noyse in the bely, and di∣gestion corrupted, and the slepe by yll vapours, ascendyng, made vnquiete and troublous. More ouer immoderate slepe maketh the body apt vn∣to palseys, apoplexis, fallynge sycknes, reumes, & impostumes. Also it maketh the wyttes dull, and the body slowe and vnapte to honeste exer∣cise. Scmblably immoderate watche drieth to moch the body, and doth debilytate the powers animall, letteth digestion, and maketh the bodye apte to consumptions. Wherfore in these two thynges, as well as all other, a diligent tempe∣rance is to be vsed the moderation is best conie∣cted for it is harde perfytely to knowe it) by the sensible lyghtnes of all the body, specially of the brayne, the browes, and the eyes, the passage downe of the meate from the stomake, the wyll to make vrine, and to go to the stoole. Contrary wise, heuines in the body and eyes, and sauor of the mete before eaten, signifieth that the slepe was not sufficient. They that ar hole must slepe first on the right side, bycause the meate may ap¦proche to the lyuer, whiche is to the stomake, as fyre vnder the potte, and by hym is digested. To them, whiche haue feble digestion, it is good to slepe prostrate on their bealyes, or to haue theyr bare hand on theyr stomakes. Lyeng vpright on the backe, is to be vtterly abhorred.
EVery menynge is not an exercise, but only that which is vehemēt, the end wherof, is alteration of the breath or wynd of a man
Of exercyse do procede two cōmodities, euacu∣ation of excremētes, and also good habite of the body. for exercyse beyng a vehemēt motion, ther of nedes muste ensue hardnesse of the members, wherby labour shal the lesse greue, and the body be the more stronge to labour. also therof com∣meth augmentation of heate, wherby hapneth the more attraction of thynges to be dygested, also more quycke alteration, and better nourys∣shynge More ouer, that al and syngular partes of the body, be therewith somwhat humected. wherby it hapneth, that thinges harde be molli∣fyed moyst thynges are extenuate, and the pores of the body ar more opened. And by the violence of the breath or wynd, the pores are clensed, and the fylthe in the body naturally expelled. This thing is so necessary to the preseruatiō of helth, that without it, no man may be longe withoute sycknesse, whiche is affyrmed by Lornelius Lel∣sus, * 1.44 sayeng, that sluggyshnes dulleth the bodye, labour doth strength it, the fyrst bryngeth the in cōmodities of age shortly, the last maketh a man longe tyme lusty. Not withstandynge in exercyse ought to be foure thinges diligently considered, that is to say, the tyme, the thynges precedyng, the qualitie and the quantitie of exercyse.
Fyrst as concernyng the tyme conuenient for exercise, that it be not whan there is in the sto∣make or bowels, great quātitie of meate not suf¦fycyently dygested, or of humours crude or raw, lesse therby peryll mought insue by conueyance of them into all the membres, before those metes * 1.45 or humours be concocte or boyled suffyeyently. Galen sayth, that the tyme moste conuenient for
exercise is, whan bothe the fyrst & seconde dige∣styon is complete, as well in the stomake, as in the vaynes, & that the tyme approcheth to eate 〈◊〉〈◊〉. For yf ye do exercyse sooner or later, ye shall eyther fyll the body with crude humours, or elles augment yelowe choler. The knowledge of this tyme is perceyued by the colour of the vrine, for that which resēbleth vnto clere water betokeneth, that the iuyce, whiche cometh from the stomake, is crude in the vaynes: that whiche is well colouryd; not to hygh or base, betokeneth that the second digestion is nowe perfyte: where the colour is very hygh or redde, it sygh••••fyet〈…〉〈…〉 that the concoction is more thanne suffycyent. Wherfore whan the vryne appereth in a tempe¦rate colour, not redde nor pale, but as it were gylt, than shulde exercise haue his begynnyng.
AS touchynge thynges procedynge exer∣cise, for asmoch as it is to be feared, leste by vehement exercise any of the excremē * 1.46 tes of the bealy or bladder, shulde hastely be re∣ceyued into the habyte of the body, by the vyo∣lence of heate, kendled by exercyse: also lest 〈◊〉〈◊〉 thynge, whiche is hole, be by heuyness•• 〈◊◊〉〈◊◊〉 〈…〉〈…〉tes, or vyolent motion, broken or 〈◊〉〈◊〉 out of his place, or that the excrementes, by violence of the breathe, shulde stoppe the po••••res or 〈…〉〈…〉∣dytes of the bodye, it shall be necessarye lyttell and lyttell, by chafynge the body, fyrste to molli∣fye the partes consolydate, and to ex〈…〉〈…〉te or
make thynne the humours, and to lowse and o∣pen the poores, and than shall ensue to hym that exerciseth, no peryll of obstruction or rupture. And to brynge that to passe, it shall be expedient, after that the body is clensed, to rubbe the body with a course lynnen clothe, fyrst softely and ea∣silye, and after to increase more and more, to a harde and swyfte rubbynge, vntyll the flesshe do swelle, and be somwhat ruddy, and that not only downe ryght, but also ouerthwart & round Some do vse fricasies in this forme, in the mor¦nynge, after that they haue ben at the stole, with theyr shirte sleues or bare hande, if theyr flesh be tended, they do fyrst softely, and afterwarde fa∣ster, rubbe theyr breste, and sydes downewarde, and ouerthwarte, not touchyng their stomacke or bealy, and after cause their seruāt semblably to rubbe ouerthwart their shoulders, and backe, begynnyng at their neckbone, and not touchyng the raynes of their backe, excepte they doo fele there moche colde and wynde, and afterwarde their legges frō the knees to the ancle: laste their armes from the elbowe to the hand wreste. And in this forme of fricasy I my selfe haue founded an excellent commoditie. Old men, or they, whi∣che be very drye in their bodyes, yf they put to some swete oyles, as Yrinum, Nardiū, Chame∣melinum, or other lyke, myxte with a lytel swete oyle of rooses, I suppose they do wel. I wyl not here speake of oyntementes vsed in ode tyme a∣monge the Romaynes and Grekes, in frie〈…〉〈…〉 or rubbynges. For I suppose, that they were neuer here vsed. and in the sayde places, they be also left, onelesse it be in palsies, or apoplexies,
or agaynst the rigour, which hapneth in feuers, onely. I wyll remember the sayeng of Hipocra∣tes, Fricasye hathe power to lowse, to bynde, to increase flesshe, and to mynysshe hit. For harde fryeasies doo bynde or consolidate, softe rubbynge doth lowse or mollyfye, moche dothe mynyshe fleshe, meane rubbynge dothe augment or increase it. He that wyll knowe more aboun∣dantly herof, lette hym rede the boke of Galene of the preseruation of helth, callyd in latyne De¦tuenda sanitate, translated most truely and elo∣quentely, out of Greke into latine, by doctour Linacre, late phisition of moste worthy memory to our soueraygne lorde kynge Henry the eight. The same mattier is written more briefely of Paulus Aegineta, Oribasius, Aetius and some other late wryters, but vnto Galene not to be compared.
THe qualitie of exercise, is the dyuersytie therof, forasmoche as therin be many dif∣ferences in mouynge, and also some exer∣cise moueth more one parte of the body, some an¦other. In difference of mouynge, some is slowe or softe, some is swyfte or faste: some is stronge or violent, some be myxte with strength & swift¦nesse. Stronge or violent exercyses be these, del∣uyng (specially in tough clay and heuy) bearyng or susteynynge of heuy burdeynes, clymmyng or walkynge agaynst a stiepe vpright hyll: holding a rope, & clymmyng vp therby, hangyng by the handes on any thynge, aboue a mannes reache,
that his fete touche not the grounde: standynge and holdynge vppe, or spreadynge the armes, with the handes faste closed, and abydynge soo a longe tyme. Also to holde the armes stedfaste, causynge an other man, to assay, to pulle theym out, and not withstandynge he kepeth his arme stedfaste, inforcynge thervnto the synewes and muscles. wrastlynge also with the armes and legges, yf the persones be equall in strengthe, it dothe exercise the one and the other: yf the one be stronger, than is it to the weaker a more vyo¦lent exercise. All these kyndes of exercises, and o∣ther lyke them, do augmente strengthe, and ther∣fore they serue onely for yonge men, whiche be inclyned, or be apte to the warres. Swyfte ex∣ercise without violence is, runnynge, playenge with weapons, tenyse, or throwynge of the balle, trottyng a space of ground forwarde and backewarde, goynge on the toes, and holdynge vppe the handes. Also styrrynge vp and downe his armes, without plummettes. Vehement ex∣ercise is compounde of vyolent exercise, and swyfte, whan they are ioyned togyther at oone tyme, as daunsynge of galyardes, throwynge of the balle, and rounnynge after it: footeballe playe may be in the number therof, throwynge of the longe darte, and contynuynge it many ty∣mes, ronnynge in harneys, and other lyke.
The moderate exercyse is longe walkynge or goyng a iourneye. The partes of the body haue sondry exercises appropryed vnto them, as run∣nynge and goynge is the mooste proper for the legges. Mouynge of the armes vp and downe, of stretchynge theym oute, and playenge with
weapons, serueth most for the armes and shul∣ders, stoupynge and rysynge oftentyme, or lyf∣tynge great weightes, takynge vp plummettes or other lyke poyses on the endes of staues, and in lyke wyse, lyftyng vp in euery hande a speare or mortspyke by the endes, specyallye crossynge the handes, and to laye theym downe agayne in theyr places, these do exercyse the backe and loi∣nes. Of the bulke and lunges the proper exer∣cyse is meuynge of the breathe in syngynge or cryenge. The entrayles, whiche be vndernethe the myddreffe, be exercysed by blowynge, eyther by constraynte, or playenge on Shaulmes, or Sackbottes, or other lyke instrumentes, why∣che doo requyre moche wynde. The Musc••∣les are best exercysed with holdynge the breath in, a longe tyme, soo that he whiche dothe ex∣ercyse, hath welle dygested his meate, and is not troubled with moche wynde in his bodye. Fynally lowde redynge, counterfayte battayle, tenyse, or throwynge the balle, runnynge, wal∣kynge, * 1.47 adde to shotyng, whiche in myn opinion excede all the other, do exercyse the body commo¦diousely. Alwaye remember, that the ende of vi∣olent exercyse, is difficultye in fetchynge of the brethe. Of moderate exercyse, alteratiō of breth onely, or the begynnynge of sweate. More ouer in wynter, runnynge, and wrastlynge, is conue∣nient. In sommer wrastlynge a lyttell, but not runnynge. In very cold wether, moche walking, in hotte wether, reste is more expedyent. They whiche seme to haue moyste bodyes, and lyue in ydelnesse, they haue nede of vyolent exercyse〈…〉〈…〉 They which at leane and choleryke, must walk
softly, and exercise them selfes very temperatly. The plummettes, callyd of Galen Alteres, whi∣che are nowe moche vsed with great men, being of equall weight, and accordyng to the strength of hym, that exerciseth, are very good to be vsed fastynge, a lyttell before brekefaste or dyner, hol∣dynge in euery hand one plummet, and lyftynge theym on hyghe, and bryngynge theym downe with moche vyolence, and so he maye make the exercise vyolent, or moderate, after the poyse of the plummettes, heuyer or lyghter, and with moche or lyttell labourynge with theym.
THere is also an other kynde of exercyse, which is called Gestation, and is myxte with mouynge and rest. For as moch as * 1.48 the body, syttyng or lyeng, semeth to rest, and not withstandyng it is meued by that, whi∣che beareth it, as lyenge in a bedde, hauynge by cordes or chaynes, or in a cradell, syttinge in a chaire, which is caried on mens shulders with staues, as was the vse of the aūcient Romayns or syttynge in a boote or barge, which is rowed, rydynge on a horse, whiche aumbleth very easi∣lye, or goth a very softe pace. The bedde, cradel, and chayre caried, serueth for theym, that are in longe and continuall syckenesse, or be lately re∣couered of a feuer Also them, whiche haue the frenesye or letarge, or haue a lyghte terciane fe∣uer,
or a cotidiane. This exercise swetely asswa∣geth troubles of the mynd, and prouoketh slepe, as it appereth in chylderne, whiche are rocked. Also it is conuenient for them, whiche haue the palsey, the stoone, or the goute. Gestation in a charyotte or wagon hath in it a shakynge of the body, but some vehement, and some more softe, the softe serueth in dyseases of the heade, and where any matter runneth downe into the sto∣make and entrayles. But the vehement shaking is to be vsed in the griefes of the breste and sto∣macke. Also in swellyng of the body and legges in dropsies, palseys, mygrimes, and scotomies, whiche is an imagination of darkenesse, beynge retōutned, at the ende of his iourneye, he muste sytte vp, and be easily moued. I haue knowen, sayth Aetius, many persons in suche wyse cu∣red without any other helpe. Nauigation or ro∣wynge nigh to the lande, in a clame water, is ex¦pediēt for them that haue dropsies, lepries, pal∣sepes, called of the vulgar people, takynges, and fransies. To be caried on a rough water, it is a vyolent exercise, & induceth sondry affections of the mynde, somtyme feare, somtyme hope, nowe coward harte, nowe hardinesse, one whyle plea¦sure, an nother whyle dyspleasure. These exerci∣ses, yf they be well tempered, they maye put out of the body, all longe durynge syckenesses. For that whiche is myxte with reste and menynge, yf any thynge elles maye, it moste excellently causeth the body to be well nourysshed. Celsus, * 1.49 doth prohybite gestation, where the body feleth peyne, & in the begynnyng of feuers, but whan they ceasse, he aloweth it.
Rydynge moderately, and without gryefe, it dothe corroborate the spyrite and bodye aboue other exercyses, specyally the stomake, it clenseth the sences, and maketh theym more quycke: all be it to the breste it is very noyfull. It oughte to be remembred, that as well this, as all other kyndes of exercyse, wold be vsed in a hole coun∣treye, and where the ayre is pure and vncorrup∣ted. Foresene, that he that woll exercyse, do go fyrste to the stoole, for the causes rehersed in the laste chapiter.
THe chiefe exercyse of the brest and instru∣mentes of the voyce, is vociferacion, whi¦che is synging, redyng, or crienge, wherof is the propertie, that it purgeth naturall heate, and maketh it also subtyll and stable, and ma∣keth the membres of the body substancyall and stronge, resystynge diseases. This exercyse wold be vsed, of persones shorte wynded, and theym, whiche can not fetche theyr brethe, but holdyng their necke streight vpright. Also of them, whose fleshe is consumed, speciallye about the breaste and shoulders. also which haue had apostume•• broken in theyr breastes: moreouer of them that are hoorse by the moche moysture. and to them, whiche haue quartene feuers, it is conuenient, it louseth the humour, that stycketh in the brest, and dryeth vp the moystenesse of the stomacke, whiche properly the course of the quartayne is wont to brynge with hym, it also profiteth them whiche haue feble stomakes, or do vomyte con∣tynually,
or do breake vp sowrenesse out of the stomake. It is good also for grefes of the heed. He that intendeth to attempt this exercise, after that he hath ben at the stoole, and softly rubbed the lower partes, and washed his handes. Lette hym speake with as base a voyce as he can, and walkynge, begynne to synge lowder & lowder, but styll in a base voyce, and to take no hede of sweete tunes or armonye. For that nothynge dothe profyte vnto helthe of the body, but to in∣force hym selfe to synge greatte, for therby mo∣che ayre drawen in by fetchyng of breath, thru∣styth forth the breast and stomacke, and openeth and inlargeth the poores. By hygh crienge and lowde readynge, are expellyd superfluouse hu∣mours. Therfore me••••e and women, hauynge theyr bodyes feeble, and theyr flesshe lowse, and not fyrme, muste reade oftentymes lowde, and in a baase voyce, extendynde oute the wynde pype, and other passages of the breathe.
But notwithstandyng, this exercyse is not vsed alway, and of all persons. For they in whome is abundance of humours corrupted, or be moche diseased with crudite in the stomak and vaines, those doo I counsayle, to abstayne from the ex∣ercyse of the voyce, leste moche corrupteth iuyce or vapours, may therby be into all the body dy∣strybuted. And here I conclude to speake of ex∣ercyse, whiche of them, that desyre, to remayne longe in helth, is most diligently, & as I mought say, moste scrupulousely to be obserued.
Ecclesiasti co. 37.
Eccl. 31.
Galen. de tuenda sa.
〈1 line〉〈1 line〉
〈1 line〉〈1 line〉
Galen. de aliment. 2.
Galen. de alimor. 2.
Actius. 1.
Galen. de aliment. 2.
Diosco. 5.
Galen. de alime. 2.
Gale. 2. de alimentis.
Dioscori∣des li. 2. ca pit. 106.
〈1 paragraph〉〈1 paragraph〉
Gal. simp. med••. li. 7.
Paulus Ae ginera. Dioscori∣des. Li. 7. de a∣liment.
Galen 7. cap. 138.
Lib. 〈◊〉〈◊〉.
De alimē. 〈◊〉〈◊〉. ••.
Hippo. de ••atione vi ••us lib. ••. capit. 19. Plin. ••3.
De ratiōe uictus in mor. acu∣tis li. 3.
Lib. 1. de tuenda sa∣nitate.
Eccle. 3••.
Oribasius de confec¦tione cibo¦rum. li. 3.
Pli. li. 22.
Galen. de tuend. san. lib. 4.
Gal. in cō¦ment. in a∣pho. 2. li. 3.
Hipocrat. 〈◊◊〉〈◊◊〉 humana.
Gal. 〈◊〉〈◊〉 in 〈◊〉〈◊〉. 〈◊〉〈◊〉. lib 〈◊〉〈◊〉.
Hipocra∣tes de 〈…〉〈…〉∣moribus.
Galen in cōment. in aphor.
Gal. de tu. san. li. 1. Chyldern.
Oribasins de virtute simpli. li. 1.
Yong men
Olde men
Paulus E∣g••••eta. li. 1. cap. 23.
Opilatiōs what they are.
Hipocrat. aphor. Galen. in comment.
Brekefast.
Hipocrat. aphor. 13. lib. 1. Galen. de tuend. san.
Glutony.
Cor. Ccl. li. l. cap. 1.
Idē, ca. 2.
Cor. Cel. lib. 1.
Galen. de tuend. san. lib. 1.
Galenus. Paulus. Oribasius, Actius.
Celsus. 1.
Paul. 〈◊〉〈◊〉. Actius.
Celsus. 2.