Nine books of physick and chirurgery written by that great and learned physitian, Dr Sennertus. The first five being his Institutions of the whole body of physick: the other four of fevers and agues: with their differences, signs, and cures.

Meates from living Creatures.

IN the second place many living Creatures supplies us with convenient nourishment agreeable to our nature, * 1.1 as being neerer and more familiar to our nature, and lesse exceed in the qualities, and afford better juice.

Either the parts of living Creatures are taken as food, or those things which are taken from them, yet are not the parts of living Creatures, and amongst the latter the first is Milk, which is of a cold and moist, or rather of a temperate and moist nature, and yeilds nourishment, the best by much if it be rightly concocted in the stomach, and be good in its self.

There are three parts of milk, * 1.2 the butirous, the serous, and the caseous; the butirous is of an oylely and hot substance, the serous is watry, yet having some mixture with saltnesse; but the caseous is cold and try, and indeed Cowes milk is the fattest and thickest, and contains more butter then the milk of other Animals, and therefore nourisheth more, and is most agreeable to us, and hath more of the caseous part then Ewes milk. Gotes milk is in the middest betwixt these. Sound A∣nimals only generates good milk, but sick generate vitious: Dry Herbs also cause the milk to be thick, but green, and such as are full of juice makes better, wherefore the milk at the latter end of the Spring is best, for by how much the thinner it be, and more serous, by so much it is the easier concocted, and sooner passeth through the belly, * 1.3 and obstructs lesse, but it nourisheth least; the best milk therefore is that which is of a good smell, and sweet to the tast, of a middle consistence, neither too thick, nor to thin, nor serous, nor caseous over∣much, of a white colour, which yeilds good aliment, and that plentifully and constantly enough, especially for lean bodies, as being that which is elaboured by so many concoctions, and is become familiar to our nature, that tis easily, truly concocted, as in unwholsome bodies tis casily corrupted, in a cold stomach it easily growes sowre, in a hot, it is turned in∣to an adust smell, and choler, and causeth pain in the head, wherefore it is hurtfull to those that are sick of putred Fea∣vers, and to such as have paines in the head, as also to those which are troubled with diseases of the eyes, or are obnoxi∣ous to breed gravell, those that are obstructed in the Liver, and inflamed in the Hypocondries, 5. Apho. 64. but the worst corruption thereof is, when it is coagulated, which may be prevented, if any Salt, Sugar, ot Honey be added to it: It is most conveniently taken on an empty stomach, nor are o∣ther meats to be eaten presently after, especially the use of Wine after milk is unwholsome.

As for the parts of milk, Butter is used in our Countries instead of food, and sawce, tis hot and moist, and almost of the same nature with Oyle, yet it nourisheth more, and is a sawce for many things, tis used more advantageously then Oyle, tis pleasant to the tast, tis easily concocted, and nou∣risheth much, yet it agreeth not with those that have a moist and slippery stomach, yet tis far better to be taken before o∣ther meats, then after; nor is it so agreeable to hot natures, tis most conveniently eaten with bread.

Sowre milk is colder, and agreeth not with colder stomachs, * 1.4 but with hotter, especially in the Summer, and in very hot weather.

Cheese is hardly concocted, and yeilds thick nourishment, * 1.5 and therefore stops the belly, opens the Pores, and affords matter fit for the generation of stones; but that which is old affords ill nourishment, the new yeilds better: the new and salt is as yet cold and moist, and of a flatulent nature, the worst is the oldest, that which is of a middle age, which is neither hard nor soft, and is moderatly sweat and fat, is the best, but whatsoever it be, tis alwaies to be eaten after other meats, and sparingly; but since there is great diffe∣rences of Cheeses, according to the nature of living Crea∣tures, and of place, and pasture: That of the Ewe is the best, tis easier concocted then others, and affords better nourishment: Cowes milk is next to this in goodnesse, the Goates is worst of all; yet that Cheese is better, when the buterous and caseous parts are not separated, but are made altogether into Cheese, but those Cheeses are worse which are made of the caseous part only of the milk.

The serous part of the milk nourisheth least, * 1.6 and is instead of Medicine rather then aliment, yet tis most fitly used for the evacuation of serous and adust humours; it consisteth of two parts, the one salt and participating of acrimony, and is altogether hot, which is the lesser part, the other is watry, and is the greater part, for which it is called cold and moist whey

Eggs, but especially of Hens, are food with us; * 1.7 an Egg consists of two parts, the Yolk, and the White, those are mo∣deratly hot, and moist, and of the best nourishment; these cold and dry which afford also much nourishment, and that lasting enough, but hard of concoction: The newest Eggs are the best, and nourish most, and soonest, and yeild good aliment; but the stalest are the worst, and the corruption of Eggs the worst: And they do not so well agree with those whose Liver or stomachs are filled with vitious humours, and in Cholerick and hot stomachs they are easily corrupted, and turned into choler; As for the dressing of them, they are best when they are soft, and to be supt, beeing boyled in seething water, but those which are roasted in ashes are not so good; those that are boyled till they are hard, although they afford more solid nourishment, yet they are worse, but the worst of all are those which are fryed in a Frying-pan, especially in Oyle.

Honey is of a hot and dry nature, * 1.8 in the second degree yet that which is whitest is not so hot, and is more commo∣dious for those that are sound, but all honey is medicinall aliment, convenient for old men and those of cold natures, but because it easily turnes into choler, tis not fit for hot na∣tures, nor for the Liver, but tis good for the Lungs, other∣wise it hath a cleansing faculty, * 1.9 and resists putrifaction.

Sugar, although it be not taken from living Creatures, but is made out of Reeds, hath a great agreement with ho∣ney, yet tis lesse hot and dry then honey, and therefore tis profitably mingled both with hot and cold things, yet in those that are very hot, it easily turnes into choler, otherwise it hath an abstersive faculty without sharpnesse.

Aliments which are taken from the parts of Animals are many, * 1.10 which both according to the kinds of living Crea∣tures, and according to their parts do vary. The feet of A∣nimals, of what kind soever, are cold and dry, they have little flesh, and scarce any blood, they yeild a cold juice, dull and glutinous, by reason whereof the broath of boyled feet is congealed.

The Heart is of a hard and dry nature, * 1.11 and fibrous, neither is it easily concocted, but if it be well concocted it yeilds neither ill juice, nor a little, and that stable and firme.

The Liver it self is hard to be concocted, * 1.12 and yeilds thick nourishment, which is slowly distributed, it is of good juice and firm, but there is great variety in this part, not only according to the kinds and ages of living Creatures, but also by reason of their food and full nourishment; for Animals which are not grown to their full state, and which use better and fuller feeding, have also a greater Liver, more delicate and fuller of juice.

The Spleen affords little nourishment, * 1.13 and that melan∣choly, tis hardly concocted, and slowly distributed.

The substance of the Lungs is light and thin, * 1.14 and nourish∣eth lesse, yet it is easier concocted, nor doth it afford ill nutri∣ment.

The Reines afford not very good but thick aliment, * 1.15 and the Reines of younger Quadrupeds, or Calves are of better juice, and are easier concocted.

The Tongue excels the other parts in pleasantnesse of tast and goodnesse of aliment, * 1.16 it is also easily concocted.

The brain yeilds pitutious and thick juice, * 1.17 and is not ea∣sily concocted, nor distributed, and causeth loathing.

The Stomach and Guts of Animals are of a harder sub∣stance, and of a colder and dryer nature, * 1.18 they are harder of concoction, and not to be concocted except it be by a strong stomach, and that they be well boyled, they yeild little blood, and that cold, and not very good.

Flesh that is full of Muscles, * 1.19 which is frequently taken instead of food, differs principally according to the kinds of living Creatures.

Swines flesh nourisheth very plentifully, * 1.20 and yeilds firme nutriment, and therefore is most profitable, for those that are in their flourishing age, sound, strong, and which are exercised with much labour, yet because too much humidi∣ty abounds in it, it yeilds a thick and slow juice, and many excrements, it agrees not with all men, especially with those that are sick, wherefore many other sorts of meat are prefer∣red before it.

Brawn, or the flesh of tame Bores, * 1.21 so that it be of youn∣ger Bores, is the best, because it hath not so much excre∣mentitious moisture.

A Lamb before tis a year old hath moist flesh, * 1.22 slimy and viscid, but when tis a yeare old, tis very good nourishment, consisting of good and plentifull juice, and indifferent lasting, and easie of concoction, but in those which are exercised with hard working, tis easie discussed, and aliment that is not solid is made thereof.

But because Lambs that are of a longer growth, * 1.23 become Sheep, and the flesh is then become ungratefull, and not of so good juice, their stones are cut out, and they are made Weathers, the younger whereof are the best meat, and tis easily concocted, and generates good blood, and therefore agrees both with those that are well, and those that are sick.

But Mutton of Ewes is evill, * 1.24 both by default of the tempera∣••and by frequenting of copulation, and of bringing forth young, tis hardly concocted, evill, and dull, and viscid juice is bred thereof.

Veale is temperate, render, and affords good juice, * 1.25 of a pleasant tast, yet it yeilds somewhat a thicker juice then Lamb or Mutton.

Beef is thick flesh, hard of concoction, * 1.26 and doth not ea∣sily passe through the Veines, it doth not participate of vi∣scidity and sliminesse, the frequent use thereof causeth dry and melancholly humours in the body, especially Cow-beef, or that of an Oxe, which with age and much working hath

contracted drinesse and hardnesse of flesh, or is hardned with salt and smoak.

Goates flesh affords good nourishment, * 1.27 and may easily be preferred before the rest of Sylvestrous Animalls, in good∣nesse of aliment, facility of concoction, pleasantnesse of tast, and paucity of excrements, yet they are something drier.

Venison is hard of concoction; * 1.28 and generates melancholy juice, especially if the Venison be grown to ripenesse of years, and doth obstruct the bowels.

Hares flesh is accounted a great dainty, * 1.29 yet by Physiti∣ans tis numbred amongst those aliments which yeild a me∣lancholy juice, and therefore are not so good for those who have dry bodies, yet if they are well concocted, they are thought to occasion a good colour in the face, if they are well boyled, the juice is not evill.

There are many kinds of Birds, amongst the which never∣thelesse, nay, amongst flesh, the Hens are accounted the chief, * 1.30 for they are temperate, easie of concoction, of good juice, and contain few excrements, and thence they pro∣create good blood, and yeild most profitable food for those which are not much exercised with labour, yet there is a certain difference amongst this kind of Fowl, the best is the flesh of a Capon; the next is that of Chickins, yet their flesh is moister, Hens are dryer, the flesh of Cocks is harder and dryer, the Hens flesh affords nourishment not firme e∣nough for those who are day-labourers.

A Turky-cock also yeilds much and laudable nourish∣ment, * 1.31 nor is it inferiour to Capons, neither in tast, or good∣nesse of juice, it is profitable food for those which are in health.

The flesh of Patridge is temperate, * 1.32 something inclining to drinesse, tis easie of concoction, it affords excellent juice and much nourishment, and few excrements, and is very good food for those that are in health, and those that are troubled with the French Pox.

A Phesant and a Quail, * 1.33 which are the best nourishment and most excellent food for such as are in health. There is no small variety of Doves, the better sort are those that are of the Mountains and Woods, yet the flesh of all of them affords a thick Melancholy and excrementious juice, and is not easily concocted; and tis hurtfull in putred Fea∣vers.

The flesh of tame Geese doth abound more with excre∣ments, then that of wild, * 1.34 yet the flesh of them both is hard of concoction, and yeild no good juice, but vitious, and ex∣crementitious, and such as is easily putrifyed, but if one have a strong stomach, and it be well concocted, it af∣fords plenty of nourishment, but the liver of Geese that are well fatted, are temperate meate, most plea∣sant, easey of concoction, of good juice, and much nourish∣ment.

A Thrush is easily concocted, * 1.35 yeelds good juice not ex∣crementitious, and affords nourishment firme enough.

A Lark also, generates excellent juice, * 1.36 and is easily con∣cocted, and by a peculiar faculty, it is reported not only to preserve one from the cholick, but also to cure it.

The flesh of Black-birds both for pleasantnesse and faci∣lity of concoction, * 1.37 and goodnesse of juice is somewhat inferi∣or to that of the Thrush.

A Quaile is hot and moist, hard of concoction, * 1.38 of ill nou∣rishment and full of excrements, and affords matter fit for the generation of feavers.

Fishes are colder and moister food, * 1.39 then the flesh of ter∣restiall Animalls, and scarce afford so good juice as Corne, and fruits, and other vegetables, they easily putrify also, and if they are corrupted, they acquire a quality most averse to our natures.

But there is a great variety of fishes, * 1.40 a Salmon in the first place, hath tender flesh, gratefull to the palate, tis easily concocted, affords good juice, and is the best amongst fishes; when they are pickled with salt, and hardned with smoake, they are much worse.

Troutes amongst fishes which are bred in fresh waters are the best, and are next in goodnesse to a Salmon, * 1.41 easy of con∣coction, full of much good, and thin juice, but the greater of them, have flesh not a little excrementitious, fat, and full of viscidity; those are commended before others, which have red flesh, and many red spots, and that have hard flesh and participate not of viscidity, and fat, those are easier concoct∣ed, descend sooner, * 1.42 and have lesse excrementitious juice.

Amongst Sea fishes, the sole is highly commended, which hath delicate flesh, and is easy of concoction. * 1.43

Gudgeons properly so called are the best of taste amongst the

fishes, and very wholesome aliment, easie to be concocted, and such, as remaine not long in the stomach, and are profitable, both for pleasure, and health, and may safely be given to those that are sick, to which other little fish are alike, as dace and minners, and such like.

A pick, * 1.44 especially of the smaller growth, hath hard flesh, it is concocted easily, and easily distributed; and hath not many excrements, and may also be given to those that are sick.

A Perch also hath tender flesh, * 1.45 and such as will easily part asunder, and no fat, and glutinosity, tis easy to be di∣gested, the juice is not evill, yet it affords weaker aliment, and such as is easily discussed.

A Breame hath soft and moist flesh, * 1.46 and yeelds a juice very excrementicious, and is to be eaten as for the most part, all other fish are, not; tis not to be mixed with divers kinds of meates.

A Barbell, * 1.47 whose egs perchance gave an occasion to some to suppose, that he hears very bad, it causeth not onely paines of the belly, but also vomiting, and disturbes the paunch, and stirs up choler, from the use whereof we ought to abstaine, but the flesh thereof is very white, easy of concoction, and distri∣bution; and affords aliment of good juice.

The flesh of Eeles is sweete but glutinous with fat, and abounding with much moisture, * 1.48 it generates ill juice, and the use thereof is not safely granted to those that are sick, nor to those that are well, especially if they be taken plentifully.

A Lampry is meate of a gratefull and delicate taste, * 1.49 if it be rightly prepared, and sauced, yet it puts not away quite its slimynesse, and glutinosity by this meanes, and for that reason they are not numbred by Physitians, amongst fishes of the best sort.

A Tench is neither of a pleaseing taste, * 1.50 nor easy to be con∣cocted, nor good aliment; but yeelds a filthy slimy juice, and such as is easily corrupted, neither is it easily distributed, and it brings forth obstructions.

A Herring hath white flesh, * 1.51 apt to cleave into small peices, and hath a good taste, not hard of concoction, it affords good juice not thick, and glutinous, tis pickled with salt, and hard∣ned with the smoake, but then tis harder of digestion, and yeelds not so good juice.

Amia a fish which hath no English name, but is like a Thunny, * 1.52 hath soft flesh, yeelds good juice, but not much aliment.

A Sturgeon hath hard fat, and glutinous flesh, * 1.53 which yeelds thick juice, yet not hurtfull, and tis not easily concocted, yet the younger are more plesant to the taste, and easier concoct∣ed, and yeeld much nourishment.

A Sole, Plaice, and Turbet, are white fish, * 1.54 yeeld good juice, and plentifull nourishment, and such as is not easily corrupted, but being dryed, they become harder, and are harder of concoction.

Cod-fish, * 1.55 (or rather stock fish) although whilst it is fresh tis said to have friable flesh, and tender, of good juice, and easy of concoction, yet being dryed, it becomes so hard, that it is to be knocked with Hammers, and Clubs, and to be pul∣led into peeces in water before it be boyled, whence it af∣fords thick nourishment, and hard of concoction, and is to be eaten without dammage only by those who have very healthy stomachs, and are given to dayly labour.

Oysters have a soft juice, * 1.56 and therefore irritare the bel∣ly to dejection, and stimulate Venus, they nourish lesse, and are hard of concoction, and easily generate obstructions.

Terrestiall Cockels, or Snailes, * 1.57 are accounted for dain∣ties by many, yet the flesh of them is hard of concoction, and requires a healthy stomach and the addition of many sawces, yet they remaine hard, and generate thick, and black blood, but that part which is said to be given in broath for Hecticks is only in the hinder part of the snaile, which Aristotle in the fourth of the History of Animals Cap. the fourth, calls Mico∣na, that is poppey, as he pleased to call it, which hath in it a certaine glutinous, and caseous substance, easily dissolved, yeelding to the teeth, tender, the which is not hard of con∣coction, and nourisheth much.

Crab fish, which have no tailes, and Lobsters, * 1.58 and craw∣fish which have tailes, and are frequent in our Countries, seeme to have no great difference in their nature, all of them are hard of concoction, and are not well concocted, unlesse by a strong stomach, yet if they are well concocted they nourish much and beget good juice.

Notes

• * 1.1

  Aliments of living Crea∣tures.
• * 1.2

  Parts of milk.
• * 1.3

  Best milk. Antter.
• * 1.4

  Sowre Milk.
• * 1.5

  Cheese.
• * 1.6

  Whey.
• * 1.7

  Eggs.
• * 1.8

  Honey.
• * 1.9

  Sugar.
• * 1.10

  Food from the parts of Animals. Feet.
• * 1.11

  Heart.
• * 1.12

  Liver.
• * 1.13

  Spleen.
• * 1.14

  Lungs.
• * 1.15

  Reines.
• * 1.16

  Tongue.
• * 1.17

  Brain.
• * 1.18

  Stomach.
• * 1.19

  Musculous flesh.
• * 1.20

  Swines flesh.
• * 1.21

  Brawn.
• * 1.22

  Lamb.
• * 1.23

  Weather Mutton.
• * 1.24

  Ewe Mut∣ton.
• * 1.25

  Veale.
• * 1.26

  B••ese.
• * 1.27

  Gotes-flesh
• * 1.28

  Venison.
• * 1.29

  Hares∣flesh.
• * 1.30

  Hens.
• * 1.31

  Turkie∣cocks.
• * 1.32

  Patridges
• * 1.33

  Phesants. Quails. Pigeons.
• * 1.34

  Geese.
• * 1.35

  A Thrush.
• * 1.36

  A Lark.
• * 1.37

  Black∣birds.
• * 1.38

  A Quaile.
• * 1.39

  Fish.
• * 1.40

  Salmon.
• * 1.41

  Trout.
• * 1.42

  Soles.
• * 1.43

  Gudgeons.
• * 1.44

  A Pike.
• * 1.45

  A Perch.
• * 1.46

  A Breame.
• * 1.47

  A Barbell.
• * 1.48

  Ecles.
• * 1.49

  A Lampry.
• * 1.50

  A Tench.
• * 1.51

  A Herring.
• * 1.52

  Amia.
• * 1.53

  A Sturgon.
• * 1.54

  A Sole Plaice. Turbet.
• * 1.55

  Stock-fish.
• * 1.56

  Oysters.
• * 1.57

  Snailes.
• * 1.58

  Lobsters.