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.

CHAP. III. Of meate.

AS for what belongs to meate and drink, * 1.1 wherewith the substance of our bodyes is renewed and increased, it is aliment, which can increase the substance of our body, and it is either properly so called, because it nourisheth our bodyes only, or Medicinall, because it also doth alter our bodyes.

But aliments are taken from two kinds of things, * 1.2 either from plants growing out of the earth, or from living creatures; and those things which are taken from living creatures, are either the parts of animalls, or those things which proceed from them, as eggs, milke, and those which are made from these, as butter, cheese, hony, and such like. * 1.3

The difference of food is great, for some meats are of a good, others of an ill nourishment and juice; some are easily, others with difficulty concocted, some are easily corrupted in the stomach, others not. * 1.4

That is the best food which is easily concocted, nourish∣eth much, affords much aliment, is not easily corrupted, nor indued with any ill quality, and leaves few excrements, * 1.5 but that food is unwholesome, out of which an ill juice is ge∣nerated, and which easily putrifies.

That food is accounted firme which brings forth much nou∣rishment, but wants great strength of heate for concoction, * 1.6 but that is infirm which is easily concocted; and nourisheth, but affords but little nourishment, and such as is soone dis∣persed.

Meates from plants.

THe most ancient, * 1.7 and most familiar kind of aliment are plants, and those things which grow out of the earth, a∣mongst which in the first place are all sorts of Corne and grain, which the Greeks call by the name of fitou, and in the first place truly Corne is hot and moist, and beyond all the rest affords much nourishment and that firme and most wholesome, out of which although divers kinds of food are made, yet the best amongst them is bread, but that leavened, which agrees to every age, and is conveniently taken with all meats.

A sort of Barly which they commonly call spelt, * 1.8 is the next in nature to Corne, and is the middle as it were betwixt wheate and Barly, and it nourisheth more then Barly, but tis weaker then Wheate, out of this spelt is made a kind of frumenty, or Barly broath, * 1.9 of which Pliny 18. Booke 11. Chap.

Rye, of which bread is made for the most part in Germa∣ny, and other parts, is hotter then Barly, yet not so hot as Wheate, and the bread which is made of it hath more aliment then Barly bread, and that stronger, yet it is something more hard of concoction, then Wheaten bread.

The bread which is made of Barly is colder, and yeelds not so firme nourishment, * 1.10 of Barly also is made ptisan, which being taken after what manner soever, affords good nourish∣ment both to those that are sick, and those that are well, and is no way or clammy, or viscide, but easily passeth through and cleanseth the passages, yet the aliment which it affords is a little thinner,

Rice is hot and dry, * 1.11 or rather temperate, it nourisheth much, especially being boiled with milke it increaseth seed, it doth not easily putrify, stops the Loosenesse, it is hardly concocted, and yeelds nourishment somewhat thicker, and the frequent use of it may easily occasion obstruct∣ions. * 1.12

Millet and the graine like it, called in Latine Panicum i. e. Indian Oates, are almost of the same nature, and are cold, and dry, and stop fluxes of the belly, neither do they afford much nourishment, nor very profitable, yet millet is the better: Oates are hot and afford nourishment of a better

account; Pottages and Broathes are made of them, which may be given to those that are sick or well, which stops Loosenesse of the belly.

The Corne called Saracenicum, * 1.13 of which Pottages are wont to be made, yeelds nourishment profitable for men that are given to dayly labour, and it is hard of concoction, it begets wind, and offends the eyes.

Beanes are cold and dry, and flatulent, * 1.14 hard of concoction and crude, and yeeld excrementicious nourishment, yet not visced, but have some cleansing power, they make the senses dul, and noises seeme troublesome.

Pease are cold, and dry, and flatulent, * 1.15 especially the greene, yet they yeeld better nourishment then Beanes, but not so plentifull.

Parsenips are hot, and dry, * 1.16 and have greater force of clean∣sing then Beanes, and therfore more usefull in Physick then dyer.

Lastly Lentils are the worst food, cold, and dry, thick, * 1.17 of evill and vitious juice, and hard of concoction, they fill the head with thick Vapours, they hurt the eyes, they ingen∣der thick blood, and are cheifly hurtfull to melancholy per∣sons.

After graines, instead of food, Pot-herbes are given, * 1.18 and the leaves of the Herbes, Branches, Roots, and the fruits of them, as also of Trees, which neverthelesse, yeeld not so good and profitable aliment as Corne, but many or them are too Medicinall; yet all of them are better boyled then raw.

Lettice that is sowen is esteemed the best of all Pot-herbs, * 1.19 and affords more nourishment then other Pot-herbs, yet tis cold, and moist, and Medicinall, and moreover, in a hot con∣stitution of Aire, tis conveniently given to young men, and those which abound with choler, and those which have hot stomaches, it provokes sleep, allayes the heat of the reines, yet too much use thereof diminisheth the naturall heate.

Cabbage is accounted by most to be cold, and dry, * 1.20 yet in the juice thereof a certain bitternesse and acrimony is perceived, which hath a force to stir the paunch, tis hard of concoction, affords little nourishment, and that thick and Melencholy; from whence fuliginous Vapours fly into the head, and produce turbulent sleep, and weaken the sight, its malignity is corrected if it be boyled with sat meates, the

staulks are worse then the broad leaves, and are to be eaten only by those which are used to much labour.

Spinnage cools and moistens, * 1.21 affords little nourishment, yet not so evill as Orach, or Blitum, which is a kind of Beet, it generates cold and serous humours in the stomach, unlesse it be corrected with pepper and, oyle, or butter, it is not laudable, and it begets wind.

Beets, * 1.22 Blitum, Orach, and Mallowes can scareely be used with profit, or benefit for aliment only, but are more benefi∣cially taken, when there is need to loosen, refrigerate, and moisten the belly; and Beet indeed is hot, and dry, and takes away obstructions of the Liver and Spleen, and hath a different substance, the juice is detergent, wherefore it loos∣neth the belly, but the substance stops the same.

Blitum, * 1.23 Orach, and Mallowes loosen the belly only by hu∣mectation, they nourish little, they yeeld a watry juice, and have of themselves no pleasing savour unlesse they are dres∣sed, with Butter or Oyle, and other Sawces.

Asparagus, * 1.24 to which the young branches or tender sprigs of Hops are next like unto, neither heat, nor manifestly cool, they are gratefull to the tast, and cause appetite, yet afford little nourishment, and therefore do afford not so good nou∣rishment; they have a detergent faculty, and provoke U∣rine, they cleanse the Reines, and open obstructions of the Liver, and of the other Intralls.

Garden, * 1.25 or Water Cresses, and Mustard-seed may be used instead of Sawces, but not as nourishment, they are hot and dry, and of a biting tast, they attenuate crude meats, as also crude and thick humours.

Onions afford little nourishment, * 1.26 they are acrid and have a heating, cutting, and extenuating faculty, and inflame the blood, and together with the discussed thinner parts they leave behind them a thick juice, they irritate Venus, they are all hurtfull to the head, eyes, teeth, and gumms, they cause turbulent Dreams.

In raw Garlick there is almost no nourishment, * 1.27 in boyled very little, and that bad, but there is manifest heat and dri∣nesse in it, and a power of extenuating thick and viscide hu∣mours, and of cutting them, and taking away cold, and tis the best remedy to convert the pravity of waters, as also a∣gainst the Plague, * 1.28 and venemous aire: Leeks have almost the same power.

* 1.29 The Roots called Raddishes which we use being dipped in

Salt affords little nourishment, but are rather instead of me∣dicinall knacks, they heat beyond the second degree, and have a tart tast, they cut phlegme, attenuate, provoke Urine, and expell sand from the Veines.

Wild Raddishes have the same force, * 1.30 but are more power∣full, which are fit for sawce, but not of aliment.

Turnips, Rape-roots round are slowly concocted, * 1.31 and fill the belly with wind, especially when they are raw, but boyled they are easier digested, and afford aliment enough, and ther∣fore not so hurtfull, but are hot and moist.

Long Turnips are almost of the same nature, * 1.32 but of a bet∣ter tast, and yeeld lesse thick and flatulent juice, and afford strong nourishment, they stimulate Venus.

Parsley is hot and dry, provokes Urine and courses, * 1.33 opens obstructions, purges the Reines, and bowels, yet it afford lit∣tle nourishment.

Garden Parsnips yeild little, hot and dry, * 1.34 and not very good nourishment, they cause lust, provoke Urine, and bring down courses.

Red Beets which are pickled with Vinegar, * 1.35 the seed of Carawayes, and the roots of wild Raddishes are used rather instead of Sawces, then as food, since they nourish very little.

The fruit of Plants are various; * 1.36 Melons are pleasant to the tast, and send forth an Aromatick smell, but they are of a watry moist substance, not without coldnesse, whereby they quench thirst, and causes Urine, they cleanse the Reines, but they are easily corrupted, and being corrupted, become as it were of a venemous nature, and stir up choler, or gene∣rate Feavers, whereby many great men are killed, and ther∣fore they ought to be eaten at the first course, that they may the easier descend through the Paunch, and after the eating of them, some food of good juice is to be taken, and good Wine is to be drank, that the corruption of them may be hin∣dred.

Cucumbers, are also cold, but not so moist, * 1.37 and the juice not so hurtfull, nor are they so easily corrupted in the sto∣mach, they are most conveniently taken, before they are ripe being pickled in Vinegar, or Brine, and Pepper, and they are least offensive to those which have hot stomachs. * 1.38

Artechocks heat and dry, to the second degree, they are hard of concoction, and afford not very good nourishment, they are windy, and stimulate Venus, unlesse this be rather to be attributed to the seasoning, or dressing of them.

Strawberies, * 1.39 are cold, and moist, they are profitable to those that are troubled with choler in the stomach, they coole the liver, they restraine the heate of the blood and cholerick humours, they allay thirst, and therefore are be∣neficiall in hot constitutions of bodyes, they have thin juice, purge the reines, cause urine, but are easily corrupted in the stomach, and therefore ought to be eate, the first.

Now followes the fruits of Trees, * 1.40 and frutices, first of peares there are divers kinds, nor are they all of the same faculty, the austere, and sharpe are astringent, and cooling, and hurtfull to the stomach, and Guts; sweete are more tempe∣rate, yet almost all are of a cold, and moist nature, only some are hot and moist. and moreover, more apt to cor∣ruption, they are not unpleasing to the stomach, in the first place being taken they stop a loosenesse, but being taken af∣ter other meate, they loosen the belly, and shut the mouth of the stomach, they are better boyled, then raw.

There are divers sorts of Apples which discover themselves by their taste, * 1.41 the sower are colder then the sweete, and of a thinner, and lesse flatulent substance; the austere and sharpe are yet colder, and of a thick substance, and descend more slowly through the paunch, and stay it, yet their vio∣lence is corrected by boyling; and sower, austere, and sharpe Apples are to be used rather instead of medicines then aliment, they all afford ill juice, but those are most hurtfull which are watry, and for the most part have no taste; the best are sweete ones, with an aromatick taste and smell, and such as afford an indifferent quantity of aliment, and that not evill, they strengthen the heart, exhilerate the minde, and are very beneficiall to those which are troubled with Melancholy.

Quinces are cold and dry, * 1.42 and have an astringent fa∣culty, they are harder of concoction, afford little nourish∣ment, and that thick, they strengthen the stomach, and stop vomiting, and if they are taken after meate, they hinder Vapours so that they cannot easily ascend to the head, and they loosen the belly, but being taken before meales, they stop a loosenesse; being taken raw they hurt the nerves, and often cause fits of the cholick

Peaches are cold, and moist, and are easily corrupted, * 1.43 and afford little nourishment, and therefore are to be eaten spa∣ringly, and warily, and indeed before meales, not after other meates, neither is water, nor any cold drink, to be drunke after them, but wine; being dryed they are lesse hurtfull, and especially being boyled in Wine, their pravity, if they had any, it is taken away.

Apricoks which are well known to the Persians, * 1.44 in goodness are beyond Peaches, and more pleasing to the stomach, and are not so easily corrupted.

Medlers are cold and dry, * 1.45 and are not eaten till they are rotten, they afford little nourishment and are slowly con∣cocted, they stop the belly and all fluxes, they stay vomit∣ting, and agrece well with a cholerick stomach.

Sowre Sherryes have a chooling faculty, * 1.46 are easily con∣cocted, and descend through the belly, they coole the sto∣mack, and liver, they quench thirst, and raise an appetite, and are not so easily corrupted, nor are they of so hurtfull a juice, but the sweet ones are far inferior to the sharpe ones in goodnesse, by reason of the moisture abounding, and are easly corrupted, and generated urred humours, and Wormes, in putred feavers.

There are divers kinds of Plumbs, all of them cold, * 1.47 and moist, the sweet ones are not so cold by nature, yet they mitigate the acrimony of choler, and therefore agree most with colerick persons, they are easily concocted, and passe through the belly, those that are fresh, alter most powerfully, they mollify the paunch, being taken before meate, but with their moisture they scatter abroad many excrements, and that crude, neither do they generate so good juice, yet some are softerthen others, those which abound most with a crude and moist iuce, they are the worst, the white, and waxen colour, or yellow, are the worst, and afford ill juice, but the best are Damask Prunes, and those which are neerest to these are green, but the dry are more fit for nou∣rishment, and afford better aliment for those which are weaker in stomach, Plumbs are not convenient; for they loosen itstone.

Mulburies moisten, coole, quench thirst, * 1.48 mitigare the heate of choler, they nourish little, they easily passe through the belly, but if they are retained, they easily are corrupted, and become putred, and acquire an ill nature, wherefore they are to be eaten when the stomach is empty only, and not

overspred with peccant humours; that they may on a sud∣den descend and passe through the paunch.

Figs are hot and moist, * 1.49 by nature they nourish more then other fruits, they easily descend and go through the belly, they have a penetrating, and abstergent faculty, yet too much use of them begets wind; dry Figs are hotter, and dryer, yet acquire a power of cleanseing, opening, and attenuating, yet they also loosen the belly, drive humours to the externall parts, being often taken and plentifully, they cause sweates, and generate blood, not very good, but such as is apt to putrify.

Sweete grapes are hotter, * 1.50 and for that reason cause thirst; sharpe, and austere are colder; those that are fit to make Wine, are betwixt these extreames; those that are fresh ga∣thered, afford little nourishment, and are flatulent, and if they are detained long in the stomach they are corrupted and dilate the belly, and stir up cholick fits, they cause the spleen to swell, and fill the stomach and liver with crude humours, and allwayes the fresh gathered serve rather for pleasure, then for health; the austere and sower Grapes, are colder, and strengthen and bind the belly, the sweete ones are hotter and afford more nou∣rishment; those which have a mixed taste, obtaine mixt faculties, but the sweet, which participate something of sharp∣nesse, are commended before the rest, they are pleasing to the stomach, gratefull to the liver, as also they are said, by a certain propriety, to be advantagious to the whole sub∣stance, they are helpfull to the brests, and strengthen all the naturall members; those which are without stones are called Corinthian, they loosen the belly more, but those which have seed strengthen the stomach.

Amongst Nuts, * 1.51 the best are sweet Almonds, they are tem∣perately hot and moist, and yeelds store of nourishment, and of good juice and moderate, they attenuate and cleanse, for which reason they are the best food for immaciated bodies, and they replenish the intrails, and the whole body with convenient nourishment, and such as is not apt to corruption, they purge the brest, open the passages of urin, and cause sleep, but they are not so convenient for a cholerick stomach, nor to be given in cholerick Feavers.

Walnuts are hot and dry, especially dryed, * 1.52 for your green ones are moister, and are not so hot, and therefore are eaten safer, but the dry generate choler, and offend the Orifice of the stomach, and hurt the Gullet and Wind-pipe, and cause a cough, and generate pain in the head, commonly the use of them is commended after Fish, because with their heat and drinesse they prevent the corruption of Fish.

Hasle-nuts afford more nourishment, then Walnuts, * 1.53 but they are colder, yet they are hot and dry, they are hardly di∣gested, and afford a thick juice, more earthly then Wal∣nuts.

Chestnuts are hot and dry, * 1.54 and Galen conceives they have no ill juice, as all the rest of the fruits of Trees, if they are well concocted in the stomach, yet they are harder of digesti∣on, and are distributed more slowly, yet they afford more du∣rable nourishment, they bind the belly, and if they are eaten in too great plenty, they cause wind.

Toadstools and Muskeroms for the most part are cold, * 1.55 they yeild a watry and thick nourishment; Toadstools are pre∣ferred before Musheroms: yet all of these are not to be taken without danger, because they do not only generate ill juice, but oftentimes there is poyson in them.

Lastly, * 1.56 Oyle drawn out of ripe Olives affords nourishment temperate, and for the most part agreeable to our nature, and can correct the pravity of other aliments, and amend the crudity of Herbes, it also mollifies and loosens the belly, is takes away all sharpnesse; it helps Ruptures, and such as are bursten, and mitigates pain.

Meates from living Creatures.

IN the second place many living Creatures supplies us with convenient nourishment agreeable to our nature, * 1.57 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, * 1.58 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, * 1.59 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, * 1.60 but with hotter, especially in the Summer, and in very hot weather.

Cheese is hardly concocted, and yeilds thick nourishment, * 1.61 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, * 1.62 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; * 1.63 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, * 1.64 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, * 1.65 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, * 1.66 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, * 1.67 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, * 1.68 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, * 1.69 and that melan∣choly, tis hardly concocted, and slowly distributed.

The substance of the Lungs is light and thin, * 1.70 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, * 1.71 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, * 1.72 it is also easily concocted.

The brain yeilds pitutious and thick juice, * 1.73 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, * 1.74 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, * 1.75 which is frequently taken instead of food, differs principally according to the kinds of living Creatures.

Swines flesh nourisheth very plentifully, * 1.76 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, * 1.77 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, * 1.78 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, * 1.79 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, * 1.80 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, * 1.81 of a pleasant tast, yet it yeilds somewhat a thicker juice then Lamb or Mutton.

Beef is thick flesh, hard of concoction, * 1.82 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, * 1.83 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; * 1.84 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, * 1.85 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, * 1.86 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, * 1.87 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, * 1.88 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, * 1.89 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, * 1.90 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, * 1.91 yeelds good juice not ex∣crementitious, and affords nourishment firme enough.

A Lark also, generates excellent juice, * 1.92 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, * 1.93 and goodnesse of juice is somewhat inferi∣or to that of the Thrush.

A Quaile is hot and moist, hard of concoction, * 1.94 of ill nou∣rishment and full of excrements, and affords matter fit for the generation of feavers.

Fishes are colder and moister food, * 1.95 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, * 1.96 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, * 1.97 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, * 1.98 and have lesse excrementitious juice.

Amongst Sea fishes, the sole is highly commended, which hath delicate flesh, and is easy of concoction. * 1.99

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, * 1.100 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, * 1.101 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, * 1.102 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, * 1.103 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, * 1.104 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, * 1.105 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, * 1.106 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, * 1.107 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, * 1.108 hath soft flesh, yeelds good juice, but not much aliment.

A Sturgeon hath hard fat, and glutinous flesh, * 1.109 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, * 1.110 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, * 1.111 (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, * 1.112 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, * 1.113 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, * 1.114 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

  Aliment what tis.
• * 1.2

  Food whence to be taken.
• * 1.3

  Differen∣ces of ali∣ments.
• * 1.4

  The best meate.
• * 1.5

  Ʋnwhole∣some.
• * 1.6

  Firme.
• * 1.7

  Fruits or Graines.
• * 1.8

  Spelt.
• * 1.9

  Frument. Bye.
• * 1.10

  Barley. Partisan of Barley.
• * 1.11

  Rice.
• * 1.12

  Millet.
• * 1.13

  Saraceni∣cum.
• * 1.14

  Beanes.
• * 1.15

  Pease.
• * 1.16

  Parsnips.
• * 1.17

  Lentills
• * 1.18

  Pot-herbs.
• * 1.19

  Lettice
• * 1.20

  Cabbage
• * 1.21

  Spinage.
• * 1.22

  Beets.
• * 1.23

  Blitum, O∣rach, Mal∣lows.
• * 1.24

  Asparagus. Young Hops.
• * 1.25

  Cresses. Mustard∣seed.
• * 1.26

  Onions.
• * 1.27

  Garlick.
• * 1.28

  Leeks.
• * 1.29

  Raddish.
• * 1.30

  Wild Ra∣dish.
• * 1.31

  Rape.
• * 1.32

  Tu••nips.
• * 1.33

  Parsley.
• * 1.34

  Parsnips.
• * 1.35

  Red Beets.
• * 1.36

  Melons.
• * 1.37

  Cucumbers
• * 1.38

  Artechocks
• * 1.39

  Strawbe∣ries.
• * 1.40

  Peares.
• * 1.41

  Apples.
• * 1.42

  Quinees.
• * 1.43

  Peaches.
• * 1.44

  Apricocks.
• * 1.45

  Medlers.
• * 1.46

  Cherryes.
• * 1.47

  Plumbs.
• * 1.48

  Mulburies.
• * 1.49

  Figs.
• * 1.50

  Grapes.
• * 1.51

  Almonds.
• * 1.52

  Walnuts:
• * 1.53

  Haslenuts.
• * 1.54

  Chestnuts.
• * 1.55

  Musheroms
• * 1.56

  Oyle.
• * 1.57

  Aliments of living Crea∣tures.
• * 1.58

  Parts of milk.
• * 1.59

  Best milk. Antter.
• * 1.60

  Sowre Milk.
• * 1.61

  Cheese.
• * 1.62

  Whey.
• * 1.63

  Eggs.
• * 1.64

  Honey.
• * 1.65

  Sugar.
• * 1.66

  Food from the parts of Animals. Feet.
• * 1.67

  Heart.
• * 1.68

  Liver.
• * 1.69

  Spleen.
• * 1.70

  Lungs.
• * 1.71

  Reines.
• * 1.72

  Tongue.
• * 1.73

  Brain.
• * 1.74

  Stomach.
• * 1.75

  Musculous flesh.
• * 1.76

  Swines flesh.
• * 1.77

  Brawn.
• * 1.78

  Lamb.
• * 1.79

  Weather Mutton.
• * 1.80

  Ewe Mut∣ton.
• * 1.81

  Veale.
• * 1.82

  B••ese.
• * 1.83

  Gotes-flesh
• * 1.84

  Venison.
• * 1.85

  Hares∣flesh.
• * 1.86

  Hens.
• * 1.87

  Turkie∣cocks.
• * 1.88

  Patridges
• * 1.89

  Phesants. Quails. Pigeons.
• * 1.90

  Geese.
• * 1.91

  A Thrush.
• * 1.92

  A Lark.
• * 1.93

  Black∣birds.
• * 1.94

  A Quaile.
• * 1.95

  Fish.
• * 1.96

  Salmon.
• * 1.97

  Trout.
• * 1.98

  Soles.
• * 1.99

  Gudgeons.
• * 1.100

  A Pike.
• * 1.101

  A Perch.
• * 1.102

  A Breame.
• * 1.103

  A Barbell.
• * 1.104

  Ecles.
• * 1.105

  A Lampry.
• * 1.106

  A Tench.
• * 1.107

  A Herring.
• * 1.108

  Amia.
• * 1.109

  A Sturgon.
• * 1.110

  A Sole Plaice. Turbet.
• * 1.111

  Stock-fish.
• * 1.112

  Oysters.
• * 1.113

  Snailes.
• * 1.114

  Lobsters.