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COnsequently I thinke it méete to intreat of wine, concer∣ning which ther may be many profitable questions moo∣ued,* 1.1 & likewise resolued not wt out delite, as first, if, according vnto ye assertiō of Auicen in his cātickles, & Rhasis in Almansor
it be good once in a month to be drunken with wine? Vnto this answereth Auerois,* 1.2 in his cōmentarie vpon the Canticles of Auicen, yt this opinion of drunknes is but a drunken opinion, & erroneus. For although accordinge vnto the iudgement of Galen, Wine is as agréeable to the mayntenance of natu∣rall heate, as Oyle in the Lampe to preserue the burnynge light: notwithstanding like as to mutch oyle rather hindreth the light and extinguish the candle, so doth ouermutch Wine quench natural heat altogether. Howbeit if it be delayd with water it is more conuenient, but it hurteth the animal heate and the sensible organes therof, both the brain, and sinews.
Secondly, why surfet they sooner that drink delaid Wine, thē they which drink it pure? Concerning pure Wine generally, Galen saith,* 1.3 that for sutch as naturally haue weake veynes, it is better to drinke water then Wine. And to come nearer to the purpose,* 1.4 Aristotle in the third part of his Problemes gi∣ueth a thréefolde cause vnto this demaunde: the first, bicause that which is tempered or mingled by reason of the subtilitie thereof entreth into more narrow passages then doeth that which is not tempered: secondly, bycause men drinke lesse of that which is mingled as liking not so well of it as of yt which is not tempered, and thirdly, that which is impermixt and without minglyng is hoater and digesteth the residue of the meat, which is in the stomack, sooner, then the delayd Wyne is able to do.
Thyrdly, Why doth Wyne which is vnmingled with water sooner cause a mans head to ake then that which is mingled? The vnmingled Wine is thick, and sticketh in the passages, sendyng vp the vapours and fumes with heat into the head: and the mingled Wine beeing thinner and also delayd, bothe perceth sooner, and fumeth lesse.
Fourthly, what is the cause that mingled wine moueth a man more to vomite then the cleane wine doth? The swimminge of the watrishnes of it about the stomacke, procureth lothesom∣nesse, and maketh apt to vomit.
Fifthly, why do not children which are hoat of complexion,
loue wyne, which aged persons, and men of perfit strength bee∣ing hoat also, do greedely desire? Men are hoat and drie, and children hoat and moyst, and the desire vnto Wine is the ap∣petite vnto moysture, which moysture abundyng in children kéepeth them from drinkyng, and the drieth which is in aged men & stronge persons, prouoketh them to a desire of drinke.
Sixtly, when wine is clensed from the Lees why is it stronger and not durable? Macrobius in his Saturnalia the fourth booke,* 1.5 writeth that hauing no strength nor matter to cleaue vnto, it is on euery side exposed vnto dangers: for the Lees is as it were the roote wherby the Wine is strengthned & preserued?
Seuenthly, why doth wine immoderatly taken ingendre both hoat and cold diseases? It is to be noted that there be two quali∣ties in Wine: the first is to heaten, and in this respect it ra∣ther procureth hoat then colde sicknesses: the second is to stuf the brayne, and to fill the sinews. Thus when cold vapours arise from the Wyne, they cause vnlustinesse, fulnesse, and vndigestion, and consequently procure cold diseases.
Eightly, Whether doth Wyne ingender most of Fleame or Blood? Séeing as wée haue béefore concluded Wine bréedeth colde humours, doubtlesse it breedeth also more Fleame then any other humour. The reason is, that when wine is quaffed in great abundance, it is not perfectly digested & causeth like∣wise the residue of the meat to fayle in concoction, thereby in∣gendring abundance of Fleame: But indéede if it bee mode∣ratly drunken, it increaseth blood aboue other humours.
Ninethly, Doth Wine hurt the brayne? Isaac saith yea.* 1.6 And Galen also affirmeth that it hurteth the brayne, and hel∣peth the stomack. And albeit that at the first drinkyng wyne doth properly warme, yet bicause it fumeth mutch, it anoyeth the brayne, fillyng it with vapours and stoppyng the sinews.
Tenthly, Why doth strong Wine hurt the braine and com∣fort the stomacke, and weake wyne worketh the contrary effect? Bicause Wine heateth the stomacke whereon consisteth di∣gestion, stronge Wine is of greater effect in this case then is the weake. But agayn, how mutch stronger the Wine is, so
mutch the more it sendeth vapours vp into the head, so that the strength therof bréedeth inconuenience.
Eleuenthly, Why doth the vse of Wine ingender the sower gulpyng or belchyng in the stomacke, more then water? The sower belchyng neuer hapneth in the stomacke but when di∣gestion is beegun, and Wyne stirreth vp naturall heate, and is as soone digested as Milke. Wherfore, like as when they bée out of the stomack they soone waxe sower: so do they like∣wise in the stomack.
Tweluethly, Whether doth wine or meate comfort naturall caliditie? Isaac saith that wine doth, and the reason is, bicause it is very swiftly conuerted into natural heat,* 1.7 comfortinge it mutch more then any meat doth. But meate when it is con∣uerted into nutriment, doeth more restore that which is lost, and comforteth and preserueth the body longer.
Thirtenthly, and lastly, If wyne must needes be giuen vnto the sicke, whether were it most expedient to giue them new wine or olde? Although the common people do contrary and mutch amisse, yet new wine is far more holsom for them then olde. The reason is, for that how mutch the newer the wine is, so mutch the lesse it is inflatiue or windy, and for that cause is more conuenient for them, then are the old wines.
Auicen.
Auer. Auicen. Galen.
Galen.
Aristotle.
Macrobius
Isaac. Galen.
Isaac.