Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London.

The difference of meats in age and sex.

6 Last of all meats differ in age and sex, for the flesh

of sucklings is moistest, most slippery excremental and vis∣cous; the flesh of old beasts are tough, lean, hard, dry, and melancholick: Wainelings less, hard, and dry then the one, and withall more firm, temperate, and nourishing then the other. But generally they are best for most com∣plexions, when they are almost come to their full growth both in height, length, and bigness: for then as their temper is best so likewise their substance is most propor∣tionable to our natural moisture, which is neither so hard that it is unchangeable, nor so thin and liquid that it is over easily disolved. Concerning the difference of meats in sex, the males of beasts, fish, and foul are more strong, dry, and heavy of digestion, the females sweeter, moister, and and easier to be concocted: but gelt beasts, kerned foules, and barren fish, are counted of a middle and better nature then them; as an Oxe amongst beasts, a Capon amongst birds, & a Pike wounded in the belly can well testifie; who therefore being unable to conceive again, fatten abundant∣ly, (as experience dayly sheweth in our London fishponds) and becometh a most delicate meat. Now are we come to the particular natures of every meat, and first to them which are called by the name of Flesh.