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.

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Title: 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.
Author: Moffett, Thomas, 1553-1604.
Publication: London, :: Printed by Tho: Newcomb for Samuel Thomson, at the sign of the white Horse in Pauls Churchyard,; 1655.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Diet -- Early works to 1800.; Food -- Early works to 1800.; Nutrition -- England -- Early works to 1800.
Cite this Item: "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." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A89219.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.

Pages

Uvae.

Grapes differ two wayes especially, in substance and tast. In respect of substance, they are either fleshy, which are fittest for meat, or winy and thinn, which are fittest to drink, being made into wine. In respect of taste, sweet Grapes fatten and nourish most, being of hottest consti∣tution, and speediest concoction; yet they swell the sto∣mach, engender thirst, and loosen the body. Soure and harsh Grapes are cold in operation, hardly digested, of little nourishment, griping and yet binding the belly, and therefore fitter to be tasted of as sawce, then to be eaten as meat.

The Germans hang up clusters of ripe Grapes (suffer∣ing them not to touch one another) upon lines in a cold Gallery, or rather in their Bed-chambers; which being dried nourish much, and yet neither swell the stomach nor cause loosness: in heat of agues one such Grape or two at the most do more refresh the mouth, and restore the taste, then six ownces of conserve of cold Berbe∣ries.

Haselnuts are already written of in our Treatise of Filbirds.